Lifestyle
Painful sex? Broken vaginas? This underground zine normalizes the taboo
One night as she was lying in bed, Becky Feldman wondered, “Do I remember how to have sex?”
It had been at least a decade since the L.A.-based writer and performer tried to have intercourse. She had avoided it throughout her 20s for a few reasons: 1) She thought dating or being in a heterosexual relationship meant that she had to have penetrative sex, which wasn’t an option for her because it was too painful. 2) Several doctors had brushed off her pain, telling her that she just needed to relax. (After years of being misdiagnosed, she learned that she had a condition known as vulvodynia (a general term for chronic pain around the vulva). 3) All of the above weighed heavily on her self-esteem and confidence.
When Feldman turned 30, she realized that she didn’t want to spend the rest of her life closing herself off from intimacy and pleasure. That’s when she decided to take the advice of her sex therapist and connect with a high-class male escort, she said.
The night didn’t turn out exactly as she’d hoped. She and the guy made out but didn’t have sex. Her takeaway from the experience? For the first time, she was able to confidently tell a potential sex partner about her condition. Not only did he believe her, he tried to understand her pain unlike her previous partners or her doctors.
This is just one of the intimate stories featured in Opening Up, a zine created by grassroots organization Tight Lipped, which advocates for people with chronic vulvovaginal and pelvic pain. The 80-page zine, which was first published in 2020, is filled with art illustrations, Q&A interviews, handwritten letters and poems from people living with conditions including vulvodynia, vestibulodynia (a form of vulvodynia and a general term for pain in the vestibule), pelvic-floor dysfunction (when the pelvic floor muscles function abnormally) and vulvar lichen sclerosus (a skin condition that primarily affects the genital skin).
The cover of Tight Lipped’s zine Opening Up.
(Kelly Fry)
Up to 28% of women deal with these physical conditions, which affect people’s daily lives when it comes activities such as having sex, using tampons and wearing pants, according to a 2013 study published in the American Journal of Obstetrics & Gynecology that polled nearly 20,000 women. (This study doesn’t appear to be inclusive of all gender identities.)
Because these medical issues aren’t required study in most residency programs, including those for gynecologists, many patients are misdiagnosed or aren’t given a diagnosis at all from their doctor. Also, for some people, the shame and embarrassment related to having one of these conditions keeps them from seeking treatment altogether.
“It was the scariest thing I think I’ve ever done — ever,” Feldman said about sharing her story in the zine. She learned about Tight Lipped via its podcast and responded to a submissions call-out to contribute to the zine. But “I’m happy that people are able to feel seen and heard through this,” said Feldman, who also talks about her medical condition through her solo comedy show, “Tight: A Night of Painfully Sexy Stories” which she’s performed in small theaters around L.A.
“I think so many people just relate to it,” she said.
That was Noa Fleischacker’s hope when she and other members of the Tight Lipped community decided to create Opening Up. Since her younger years, Fleischacker, Tight Lipped’s founder and executive director, has struggled to use tampons. She also couldn’t complete pap smear exams and she found penetrative sex to be painful. She was eventually diagnosed with pelvic-floor dysfunction.
Shortly after, she launched the Tight Lipped podcast, which allows her to talk about how these conditions affect people’s relationships, gender and sexual identities, and their overall daily lives. She also formed the patient-led organization for people with similar conditions. In November 2019, she hosted a weekend-long workshop in New York for people with vulvovaginal and pelvic pain. She said hearing people’s stories inspired the zine.
“I saw what happens when you put people in a room, and they hear each other say the same things that they’ve only thought to themselves,” said Fleischacker, a former political organizer in Chicago. “So it felt like: ‘OK, we have to find a way of creating something that not just makes people feel less alone but makes people understand the kind of bigger and political story about their pain and the medical experiences that they’re having.’”
Tight Lipped used donations to make the Opening Up zine. Since publishing Opening Up, the organization has distributed more than 750 print copies of the zine to individuals and doctor’s offices. (It sells for a suggested donation of $30. A free digital version allows people to listen to the contributors read their stories.)
Opening Up features entries from more than 50 contributors of various ages and backgrounds who come from L.A., San Francisco, Seattle, Chicago, Brooklyn and Indianapolis as well Australia, Canada, France, the U.K. and Germany.
(Julianna Brion / For The Times)
In Opening Up, there’s an entry from a 78-year-old woman, who wrote about how vulvodynia affected her marriage. Another entry tells the story of a woman who added her conditions — vulvodynia and pelvic-floor pain — to her dating app profiles to inform potential suitors. Some of the entries are anonymous, and content warnings appear on stories that discuss sensitive topics such as sexual assault.
For Kevinn Poree, 37, of New Orleans, reading the zine brought her comfort.
“I felt like, ‘Oh my God, I understand where you’re coming from,’” said Poree, who discovered Tight Lipped on social media after she was diagnosed with vaginismus and later provoked vestibulodynia (vestibule pain that occurs with pressure). “Even if you don’t necessarily have the same condition or the same symptoms, it was just so shocking and alarming that most of us have gone through the exact same experiences with providers and with stigma and dealing with friends and family and partners.”
“It was just very cathartic,” said Poree, who has since become a community member of Tight Lipped.
It took nearly a decade and about a dozen doctors for Keena Batti, 33, of Los Angeles, to receive a diagnosis for vulvar lichen sclerosus, pelvic-floor dysfunction and hormonally mediated vestibulodynia (which causes urinary urgency and frequency as well as pain during urination and penetration). She developed the latter condition from taking birth control, she said. After reading Opening Up, she asked her pelvic-floor therapist and gynecologist if they could display the zines in their L.A. offices. They happily obliged.
After a series of unpleasant and embarrassing doctor’s visits, Batti said she wonders if having the zine sooner could’ve helped her prove to others that her “experience is not uncommon.”
“I think it’s really powerful as a patient to see a tangible example of your own experience in print,” said Batti, one of the team leaders for Tight Lipped’s L.A. chapter. (The organization has chapters in San Diego, New Haven, Conn., and New York. Additional chapters in the U.S. are expected to open this year.)
“So hopefully as we continue to distribute it, we can catch more of those people who are feeling isolated,” Batti said.
Dr. Rachel Rubin, a board-certified urologist and sexual medicine specialist, said she has seen the effect of having the zine available in her office has had on her Washington, D.C.-area patients.
“It’s really powerful and important,” said Rubin, one of a handful of physicians with training in sexual medicine for all genders, about the zine. (She completed her fellowship with Dr. Irwin Goldstein in San Diego.)
“We can’t know what questions need to be answered if we’re not talking to people who actually have the questions,” said Rubin, who’s also the chair of Tight Lipped’s medical advisory board of 14 health-care providers. “So it’s a no-brainer to work with [Tight Lipped] because the more the patient advocates and doctors that can work together, the more change that we’ll see faster.”
In 2022, Tight Lipped launched a campaign for OB-GYN residency programs to include vulvovaginal and pelvic pain curriculum. The organization’s first major win was at Yale School of Medicine, which will offer this area of study as an elective for residents, according to Dr. Yonghee Cho, an assistant professor of obstetrics, gynecology and reproductive sciences at the school.
Fleischacker said Tight Lipped is hoping to work with Cedars-Sinai Medical Center and USC on future curriculum.
Sarah Ponce, 25, initially planned to become a primary-care physician when she enrolled in medical school at USC in 2021. But after she was diagnosed with acquired neuroproliferative vestibulodynia (pain that begins as a severe allergic reaction to a topical medication or is stemmed from a severe yeast infection), she realized that she was most passionate about urology.
“I’ve experienced the health inequities and disparities that come with being a female with pain and I know a bunch of other patients who have too,” said Ponce, a third-year medical student at USC. She added that she wants to change that.
As a Tight Lipped organizer, she’s assisting with the group’s campaign at her school. She also has helped host free pelvic health workshops at Los Angeles General Medical Center.
Tight Lipped also wants to make change on a federal level. When President Biden announced the first White House initiative on women’s health in November, the organization sent a letter with signatures from more than 800 patients, medical students and healthcare experts to call for chronic vulvovaginal and pelvic pain to be included as a priority area of focus.
All of this gives Ponce, Feldman, Poree and others hope.
In the zine’s foreword, the creators make it clear that Opening Up isn’t just for people who are coping with these conditions. Rather they encourage people to share the publication with everyone they know including their romantic partners, doctors, high-school sex education teachers, family and friends.
“It’s going to take more than just all the patients,” Poree said. “I think that the more the general public knows about these conditions, the easier it is for people to talk about them and get directed to the help that they need.”
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
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Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
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Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
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Our panelists predict what will find after the reflecting pool is emptied
Lifestyle
He turned his one-bedroom West Hollywood apartment into an entertainer’s paradise
When Julio Miranda-Martin began his apartment search, he had one nonnegotiable: He wanted a dedicated dining room to entertain his friends. He was scouring Zillow in 2025 when a listing for a railroad-style, one-bedroom on the edge of West Hollywood came up that included the requisite dining room. It was also walking distance to his part-time job as a marketing coordinator at furniture store Lawson-Fenning. More importantly, at $2,500 a month it was within his budget.
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Miranda-Martin met with his landlord the same day he found the listing, who told him he looks like his son. Feeling like finding this 950-square-foot apartment was kismet, Miranda-Martin signed the lease and set about creating a sophisticated and color-saturated sanctuary. Miranda-Martin decided he needed to make two major investments before moving in: painting the walls and changing the lighting. “I was finally able to move into a place that I actually like, not just out of necessity. I was like, let’s make it feel like my own,” says Miranda-Martin, who refers to the space as his “living canvas.”
In this series, we spotlight L.A. rentals with style. From perfect gallery walls to temporary decor hacks, these renters get creative, even in small spaces. And Angelenos need the inspiration: Most are renters.
The apartment is on the second floor of a fourplex, up a windowless staircase. Miranda-Martin embraced the lack of light and painted it a high-gloss crimson. Without natural light, he hard-wired sconces found on Facebook Marketplace that recall ornamental 18th century candlesticks. They cast a dim but moody light throughout the staircase, ending with an ornate mirror at the top. The mirror shows a glimpse of the apartment’s interior in its reflection when Miranda-Martin opens the door. “Every time people walk in, especially at night, it’s such a dramatic entry,” he explains. “It’s very cinematic,” agrees friend and co-worker Kristin Reeder, who is often a guest at his soirees, “like something from ‘Eyes Wide Shut.’ ”
1. Julio Miranda-Martin’s apartment decor starts in the bold staircase that leads to his door. 2. A mirror at the top of the staircase offers extra depth. 3. Julio Miranda-Martin fills the bookshelf in his dining room with books and treasures.
In contrast, the living room offers a calmer palette of sky blues and earthy browns. Miranda-Martin tends to choose paint colors based on the light. The living room, with abundant west-facing windows brings in soft, bright light. Miranda-Martin painted it with Benjamin Moore’s Navajo, a flat white, as a backdrop to the softer hues of the furniture he designed at his furniture and lighting company, Studio MM. “It adds a stillness,” he says.
The room is anchored by a large velvet couch in a rich brown. The modular couch is anchored on each side with Art-Deco influenced side tables, lamps and light blue slipper chairs he designed, setting up a cozy tableau for hosting his friends. Pale pink cushioned ottomans provide additional seating that can easily be moved around the room to accommodate additional guests.
A velvet couch acts as a statement piece in the apartment living room.
(Etienne Laurent/For the Times)
French doors separate the living room from the dining room. The chartreuse-infused dining room returns to a more dramatic colorway. With less natural light, Miranda-Martin wanted to play up the idea of dining-room-as-treehouse, reflecting the second-floor foliage visible from the small windows. Rather than trying to brighten the room, he leaned into the moodiness by buying inexpensive, USB battery-powered spotlights that are mounted on the ceiling with magnets. Taking an alcohol marker, he tinted the lights a soft amber, allowing him to highlight the art in the room without adding harsh overhead lighting.
The dining room is meant to reflect the foliage just outside the window.
(Etienne Laurent/For the Times)
A shell-adorned mirror anchors the wall facing the windows and built-in shelving, making the room feel larger. Miranda-Martin sourced two shell-shaped sconces that flank the mirror at an estate sale in San Francisco. Most of the art and home decor comes from Facebook Marketplace and Craigslist, or is thrifted from local stores. Estate sales are also a source, though Miranda-Martin feels the rising popularity of these sales in Los Angeles has led to an increase in pricing. “They’ve gotten so over the top now in L.A. [They’re] super expensive. You’re not really gonna find a deal,” he laments, citing the armed security checking bags recently at some of the hottest estate sales.
In addition to changing the lighting and painting the walls, Miranda-Martin prioritized the window treatments, with pinch pleat curtains from Ikea. “Drapery can just make a space feel super elevated,” he advises. He prefers a mix of new and vintage decor, balancing both for an eclectic but deeply personal look to his home. He tries not to overthink his aesthetic choices. “I think it’s very instinctual. I’m not really thinking, ‘Is this in good taste or is this going to be weird?,’ ” he says.
Down the hall, the bedroom’s mostly white design theme returns to a more serene composition, providing a quiet sanctuary. Miranda-Martin removed the headboard from his bed, making it seem like it’s floating between the night tables he designed. “Everything feels sort of streamlined and smooth,” says Miranda-Martin. Like the living room, the bedroom is painted the same flat white but the quality of the eastern light filtering into the bedroom casts a buttery glow.
1. Ceramics fill inset shelves in the kitchen. 2. A glass case in the apartment corridor between the dining room and the bedroom. 3. With its lighter decor, the bedroom was meant to be a sanctuary.
The small kitchen retains its midcentury charm, but open shelving above the counter provides an airier, more contemporary cupboard to show off Miranda-Martin’s dish and glassware collection. The easier access comes in handy when he’s entertaining. His apartment is the perfect pre-game space for him and his friends before a night on the town. He tries to make sure he pre-batches cocktails before his guests arrive.
He also likes to host more elaborate dinner parties and game nights. He attributes his love of entertaining to his upbringing as an only child in Downey. “I like hosting because I enjoy being around more people than when I was growing up,” explains Miranda-Martin. His goal, ultimately, is to bring together disparate groups of people from different spheres in a space everyone will feel comfortable in. Dinner parties at Miranda-Martin’s “feel like an event,” says Reeder. “It’s something you’re excited for and you want to get dressed up for.”
“I’m kind of going through a phase right now where I need to be around people,” admits Miranda-Martin. “I think I just hate being alone.”
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