Boys State (PG-13)

Film Reviews by Amy Diaz

Teenage boys who might be some degree of embarrassed by this movie when they are older spend a week giving a pretty good demonstration of modern American politics in the documentary Boys State.

The opening credits remind you of where you’ve likely heard of the week-long, American Legion-sponsored government camp Boys State before: that iconic photo of Boys State try-hard teenage Bill Clinton, shaking hands with President Kennedy at Boys Nation (whose participants are chosen from Boys State). Other notable participants, as the movie highlights, include Dick Cheney, Rush Limbaugh and Samuel Alito (also Cory Booker). As we are introduced to the participants in 2018’s Texas Boys State we meet kids who seem like fitting heirs to that list. In particular, hit-the-ground-politicking Robert MacDougall feels like exactly the sort of kid who would introduce himself by saying he’s the future governor of Texas. We also met Ben Feinstein, a teen who lost both his legs to meningitis as a preschooler. He has worked hard to achieve and, he explains, that has shaped a very “up by your bootstraps” mindset. The big prize of Boys State is to get yourself elected governor (or, as becomes Ben’s goal, be the teen-behind-the-curtain for the kid who does get elected).

“Oh, their poor mothers” I found myself thinking about the crop of boys who are absolutely certain in their world views (so many opinions about abortion!). We also meet kids who arrive ready for a challenge: René Otero and Steven Garza come to Boys State aware that many of their fellow participants are likely more politically conservative than them but they are eager to make their mark nonetheless. Watching them figure out how to work themselves into the boy-created power structure is probably the most compelling action of the early part of the documentary.

Then, about halfway through this movie when I was wondering why Girls State wasn’t chosen as the focus (girls unleashed to be aggressive political animals feels like something more ripe for examination and suited to this moment in history than boys yelling into mics about masculinity), the movie makes a little turn and shows you a story of kids really caring about really making a difference — and really, aggressively playing politics the way you would if your formative political experience was 2016.

Though the documentary clearly anoints its heroes, I don’t really think it turns other kids (and these are just kids, kids who I hope are OK with how this movie shakes out) into villains. You see people with political viewpoints and also political instincts and a desire to win. The movie demonstrates why this is a worthwhile program and not just a resume-burnisher; we see boys care, and care deeply and watch them become genuinely respectful of their peers. It’s a fascinating little study of what this moment in American history means to the practice of politics and how it’s being learned by the next generation of politicians and activists. B+

Rated PG-13 for some strong language, and thematic elements, according to the MPA on filmratings.com. Directed by Amanda McBane and Jesse Moss, Boys State is an hour and 49 minutes long and distributed by A24. It is available on Apple TV+.

In the kitchen with Steve Chase

Steve Chase of Belmont is the owner and founder of Steve’s Original Sauces (stevesoriginalsauces.com, find them on Facebook @stevesoriginalsauces), a small-batch producer of fresh barbecue sauces he launched in April 2018. The company was born out of the positive feedback Chase from friends and family for his Kentucky Barbecue sauce, which he’s been making for about 15 years. Along with that, Chase’s product line includes a New Hampshire maple syrup barbecue sauce, a honey Sriracha sauce and a teriyaki barbecue sauce. He also makes and bottles his own barbecue rub and seasoning. Chase participates in several farmers markets, like the Concord Farmers Market (Capitol Street) on Saturdays and the Canterbury Community Farmers Market (9 Center Road) twice a month on Wednesdays. You can find Chase’s products in dozens of specialty stores, like The Wine’ing Butcher (16 Sheep Davis Road, Pembroke), Mike’s Meat Shoppe (1009 Upper City Road, Pittsfield), the River Hill Market (189 Carter Hill Road, Concord) and the Temple Food Mart (121 Baker St., Manchester).

What is your must-have kitchen item?
I would say the things I mostly have in my hands are tasting spoons.

What would you have for your last meal?
A really nice thick Wagyu beef steak, with a baked potato and lots of sour cream and butter.

What is your favorite local restaurant?
The Beefside in Concord has really good roast beef. I love the ‘Super’ roast beef sandwich.

What celebrity would you like to see trying one of your sauces?
[TV chef and cookbook author] Emeril Lagasse.

What is your favorite sauce that you make?
It would have to be the Kentucky Barbecue. It’s a sweet sauce that I made up to almost mimic a mint julep. It’s got a nice oaky flavor to it with brown sugar and a hint of mint at the end.

What is the biggest food trend in New Hampshire right now?
The whole plant-based food trend is still going strong.

What is your favorite thing to cook at home?
I actually do a lot more baking when I’m at home. I like to do a lot of pies, or I’ll make some breakfast pastries for my wife to take to work.

New Hampshire maple-roasted chicken dinner
From the kitchen of Steve Chase of Steve’s Original Sauces

1 whole roast chicken
Steve’s Original Sauces New Hampshire maple syrup barbecue sauce
Salt
Pepper
Chili powder
Red tomatoes
Dried thyme
Granulated garlic
Olive oil

Preheat the oven to 425 degrees. Rinse and clean chicken, patting dry with a paper towel. Brush with oil and season with salt, pepper and chili powder. Place in the oven and set the timer for 30 minutes. After 30 minutes, lower the oven temperature to 375 degrees. Coat chicken with barbecue sauce and return to the oven for 60 minutes. Cut the potatoes into cubes and coat with oil. Season with thyme, salt, pepper and garlic and place on a sheet pan. Roast in the oven for 45 minutes. Remove chicken from the oven and allow it to rest for about 10 minutes. Slice chicken and serve with roasted potatoes and vegetable of choice.

May the best chef win

Fire & Fusion chef competition returns (virtually)

A friendly contest featuring local chefs who are asked to create their best dishes in under 30 minutes using “mystery” ingredients, the Fire & Fusion executive chef competition will be held virtually this year — and the winning chef will be chosen by viewers based on production and stage presence while making their dish rather than the taste of their dish.

“It became obvious that we wouldn’t be able to have an in-person event,” said Judy Kunz Porter, director of marketing, communications and development for the Nashua Senior Activity Center, which hosts the event, “but it’s also our biggest fundraiser of the year, so we knew we needed to find a way to have it.”

The competition, now in its eighth year, will feature Mike Morin of 106.3 Frank FM radio as the host. It has been professionally produced and will stream on Wednesday, Sept. 2, at 7 p.m. on the Senior Activity Center’s Facebook and YouTube pages. A number of local public access television stations are also carrying the broadcast, including Channel 96 in Nashua, Channels 12 and 191 in Hollis, Channel 23 in Manchester and Channel 20 in Hudson. Channel 96 will then air the show every day for the following week.

“It’s kind of an interesting twist, because for the past five years we’ve sold out the event at 350 tickets,” Porter said. “So more people than ever before are going to get to enjoy it now.”

Throughout the last couple of weeks, Porter, along with a crew from Molloy Sound & Video, met with each of the six participating chefs to tape their segments, which were then returned to the studio and edited for production of the show.

As with previous competitions, the chefs are all from local assisted living or long-term care facilities, a feature that came along with the event’s conception. Rejean Sheehy of The Courville at Nashua, a previous Fire & Fusion champion, is returning this year, while a few new faces, like Bailey Fischer of Bridges by Epoch at Nashua and Joanne Johnston of Benchmark Senior Living at Nashua Crossings, are competing. Other contestants include Hilton Dottin of Bedford Nursing & Rehabilitation Center, Dennis Hickey of The Courville at Nashua – Aynsley Place, and Guy Streitburger of The Arbors of Bedford.

Usually the chefs are not given their ingredients until the start of the 30 minutes to make their dish. But this year, Porter said, they were given out shortly before taping and will be revealed to the viewer at the top of the show when it airs. Each chef was required to utilize all of the ingredients that were given to them.

“They knew they had no more than 30 minutes to spend, and most of them took between 17 and 20 minutes to make their dish,” Porter said. “We were amazed, and I think viewers will be too, at the number of different ways they used the same ingredients. I think especially because people are cooking more in their homes, it may open their eyes to try and switch things up a little bit.”

The show, Porter said, is expected to run about an hour and a half, featuring each of the six chefs’ segments in succession. At the end, audience members will be able to vote for their favorite chef online at nashuaseniorcenter.org, on Facebook @nashuasac or by calling 889-6155. Voting will be open for one week following the event’s air date.

“That’s new this year,” she said. “People will get to vote for whoever they think had the best production and stage presence.”

The conclusion of the show will also feature a raffle of more than 50 items. For $35 you can be entered into the raffle for a chance to win prizes, like round-trip airline tickets, passes to Disney World, ski lift tickets, wine baskets, restaurant gift cards and more. The raffle will run through Sept. 15, with drawings to take place shortly after.

Featured Photo: Chef Hilton Dottin of Bedford Nursing & Rehabilitation Center. Photo courtesy of Virtual Fire & Fusion.

8th annual Fire & Fusion executive chef competition (virtual)
When:
Wednesday, Sept. 2, 7 p.m.
How to watch: Stream the competition on the Nashua Senior Activity Center’s Facebook or YouTube pages, or on multiple local public access television channels, including Channel 96 (Nashua), Channels 12 and 191 (Hollis), Channel 23 (Manchester) and Channel 20 (Hudson).

Plant-based eats

Col’s Kitchen opens in downtown Concord

By Matt Ingersoll

mingersoll@hippopress.com

Bow native Jordan Reynolds found out in June that Willow’s Plant-Based Eatery in Concord was closing permanently. Less than two months and countless hours of construction later, a new vegan restaurant has reopened in Willow’s place, with Reynolds and former Willow’s staff member Rob Ray at the helm.

“Willow [Mauck], who’s a friend of mine, called me up … to say that she decided to permanently close,” said Reynolds, who’s been vegan since the age of 17. “I’ve wanted to start a vegan company for a long time. I had planned on starting a food truck, but then all the gigs we had planned were getting canceled, so that ended up not happening. … So when Willow called, I just thought that maybe it was my time to get the torch passed.”

Col’s Kitchen, named after Reynolds’ nine-year-old pit bull, opened its doors on Aug. 12.

Despite the eatery’s quick turnaround, its concept — what Reynolds refers to as an “eclectic, all-American” approach to vegan foods — has been years in the making. Col’s Kitchen features a well-rounded menu of plant-based options, from appetizers and salads to entree-sized meals, desserts and brunch items on Sundays.

After signing a lease for the space in late July, Reynolds said, he spent 10 or more hours a day for nearly three weeks renovating the restaurant’s kitchen and dining space, all with the help of family members, friends and community members who volunteered their time. They put down a new hardwood floor with pine from a local sawmill, painted the walls and chairs that were donated to them, and even built their own tables out of wooden boards and gas pipes.

Col’s Kitchen’s opening day coincided with Restaurant Week, a program of Intown Concord’s Market Month. The eatery was so well-received on Day 1 that its staff ran out of food three times over the course of the day and had to repeatedly replenish its stock, according to Reynolds.

“We got killed, but you could call it a pleasant surprise,” he said. “I wasn’t sure how many people would come out during a pandemic, but they were more supportive than we imagined. … Vegans were certainly hungry after not having a place here for a few months.”

Reynolds said it was important not only to give vegan customers options they would not otherwise have, but also to make the menu accessible to everyone. Seitan (pronounced “SAY-tan”), for example, is a high-gluten wheat flour used as a protein in Col’s Kitchen’s stroganoff and Philly cheesesteaks in lieu of meat.

Other options include Buffalo cauliflower wings with ranch, Brussels sprouts with sweet garlic sauce, seared tofu pad Thai with rice noodles and veggies, various smoothies and milkshakes, and coffee from White Mountain Gourmet Coffee.

Some dessert items Col’s Kitchen has featured out of the gate have been macarons, pies and root beer floats. You can also get a “pie shake,” made with either apple or strawberry rhubarb pie.

“We put a piece of pie in a blender, crust and all, and then add a couple scoops of ice cream and a little dash of milk in and just blend it up,” Reynolds said. “It’s like pie à la mode, but in a glass.”

Currently the eatery is open for lunch and dinner from Wednesday to Saturday, with brunch available on Sunday mornings. That menu features pancakes, Belgian waffles, tofu scrambles and “Scram Sammy” sandwiches with options like chili cheese and Buffalo seitan.

Reynolds said the plan is for Col’s Kitchen to be open seven days a week.

“We want to start bottling up our own sauces for sale. We make the Buffalo sauce, the ranch that goes with [the wings] and we make the Thai peanut sauce,” he said. “We’re also looking into making our own ice cream in the next couple of months.”

Buffalo Seitan Scram Sammy. Photo courtesy of Col’s Kitchen.

Col’s Kitchen
Where:
55 S. Main St., Concord
Hours: Wednesday through Saturday, 11 a.m. to 9 p.m., and Sunday, 8 a.m. to 1 p.m. for brunch (hours may be subject to change)
Contact: Find them on Facebook and Instagram @colsplantbased, email colsplantbased@gmail.com or call 227-6778

Back to school?

Experts talk about the new school year and what parents and students can expect

Students in New Hampshire are heading back to school — sort of.

As districts kick off the 2020-2021 year (some this week, some after Labor Day), New Hampshire schools are operating with a mix of strategies and schedules: some districts are returning to fully remote learning, some have returned to all (or most) students being in a school building and some are operating on a hybrid system.

Over the last couple of weeks, we reached out via email and phone to school officials at several southern New Hampshire school districts looking for administrators and teachers to comment on their plans. We didn’t receive a response from many districts, including Nashua, Manchester and Concord. Some that did respond declined to comment, a few citing lack of time.

We spoke to New Hampshire Department of Education Commissioner Frank Edelblut as well as some educators and a school nurse (who all responded to emailed questions) about how they’re planning for next year.

Frank Edelblut

Commissioner of the New Hampshire Department of Education

What are some of the approaches schools are taking to reopening this fall?

We put a survey out and got 56,000-plus [responses] from families, teachers, administrators and wellness providers, so we got a good sense of what the field was thinking as we began to approach the fall. … The primary focus was on how we can safely bring our students and our staff back into the buildings for in-person instruction, and we realized right away that we could probably do it safely, but maybe not for everyone. There are going to be individuals, whether those are staff or children or members of families, who have underlying health conditions that would prevent them from re-engaging in that in-person instructional model. There is still going to be a lot of uncertainty around the coronavirus and how it might present itself in our communities. So, we recognize that we need to have a certain amount of flexibility and nimbleness in the system so that we can provide a continuity of instruction for the students, whatever the circumstances are. … It’s not likely that we’re going to open in September with one [education model] that stays the same as we go forward. It’s more likely that the circumstances are going to be dynamic, and that we will have to pivot from in-person, to hybrid, to remote, and back again.

Are many families shifting to home schooling or transferring to different schools because of their current school’s reopening approach?

There are many different reasons that a school district’s particular plans may not work for certain families. Some families may have [a person with] an underlying health condition. Some families may have two parents who work and need child care for their young children. … We have seen an increase in the number of families that are applying to home-school their children, but it’s not a significant number. … More often, we are seeing families working with their school district to say, “How can we work together to come up with something that’s going to meet the needs of our family?”

What will in-person learning look like now?

It’s going to be a little bit different at each school, depending on their individual strategies, but generally, you’re going to see social distancing, face masks, cleaning protocols and screening individuals before they enter the building. As [State Epidemiologist] Dr. Chan says, there’s not one mitigating strategy that’s going to be 100 percent foolproof, but if we layer various mitigating strategies on top of one another, hopefully we’ll be able to efficiently and effectively mitigate the spread of coronavirus so that our staff and our students are in a safe environment.

What did you learn from doing remote education last spring, and how will it be improved this academic year?

We learned a lot. … No. 1, we learned that the remote instruction model isn’t able to meet the needs of some of our students. That includes some of our most vulnerable students who have individualized education plans and need some in-person instruction and support around that. … Along those same lines, there is a need for students in career and technical education programs like auto mechanics and welding, who rely on hands-on instruction, to be in a laboratory environment. … The last group this applies to is some English learners, who had a little bit more difficulty accessing the [remote] instruction. … The second thing we learned is the importance of making sure districts have the [remote learning] technology and are able to use that technology to create a more consistent, higher-quality learning experience. In the spring there was a lot of variation in quality from one [class] to the next. You could have one instructor who had a high degree of capacity to pivot to that remote learning and another instructor who struggled with it. We were also offering a very inconsistent product. Students could have one class on Zoom and another class on Google Meet. … This fall we’re looking to really homogenize [remote learning] around a much better standard of delivery so that everyone gets a high-quality, enriching educational experience.

How are you supporting students who have fallen behind as a result of the sudden and major changes last spring?

The first way is to make sure they can have that in-person instructional experience [within a] system where it isn’t difficult for them to access their education. … The second thing we’re doing is working with our educators and families to bring those students in and do assessments to see, what do they know? What don’t they know? Was there any learning loss? If so, what was that learning loss? Then, we can look at how we can mitigate that learning loss … A lot of folks are really concerned about that learning loss. I don’t want to downplay the significance of that, but I’m not as worried about it, because I have a lot of confidence in our education system to fill in those learning gaps. That’s what our system does already. Every day of every year, when students arrive at school, they lack knowledge, and it’s our job to fill in those learning gaps. It’s what we do best.

How are you addressing students’ social and emotional needs?

[The pandemic] has been a traumatic experience for many adults as well as many of our children. We’ve talked a lot about the importance of making sure our students are socially and emotionally grounded. We can provide support for those children, particularly when we get back to in-person instruction, through relationship-building, so that they know us and we know them. Having that trusting relationship will allow us to more effectively engage with them.

What can parents do to help students thrive this year?

I think one of the most important things parents can do is be a calming influence in the lives of their children. Children respond to the demeanor and temperament of the adults around them, so if parents can remain calm and confident that we’re going to work through this, that’s going to help keep their children safe and not create any additional anxiety. … Then, I would ask parents to work with their children, especially young children, on the mitigation protocols. … Talk with them about washing their hands and what social distancing is. They may have an impulse to run over and hug their friends who they haven’t seen in a while; talk with them about how they can greet their friends in an appropriate way. Explain to them that things are going to be a little bit different this year so that they know what to expect when they show up to school. … In terms of academics, show a strong interest in your child’s learning. When parents show an interest and are engaged in their child’s academic studies, it becomes more important to the child, and they perform better. … I would also encourage parents to have a good line of communication with teachers and principals. Reach out and say, ‘How are things going? How can I help? What are the things I need to work on?’ Teachers will be able to give a lot of good feedback to parents to help them better support their child in this new environment. — Angie Sykeny

Linda Gosselin

Teacher and reading interventionist, Center Woods Elementary School in Weare, which will begin the school year on Sept. 9 with a phased-in approach until Sept. 22, during which time about a third of the student population will be in school buildings while the others will work remotely.

How are you planning to approach the start of this year?

I am looking forward to seeing the students again — it’s been a while. I plan on being positive and flexible this year, as there are a lot of unknowns. I hope to make any transitions that come our way as seamless as possible for the students. I think we have to approach this school year one day at a time, as we adjust to all the changes in what we do and what we have done.

How much back-tracking do you plan to do to catch kids up on last year?

For 28 years I have been a classroom teacher. I have taught kindergarten as well as first, second and third grade. This year I will be assuming a new position as a reading interventionist. The reading interventionists will begin the year, as they always do, assessing students to determine their strengths and weaknesses. We will then take that data to come up with a plan to work with students who have the greatest need for reading support and intervention. We will work with them on their weaknesses, build on their strengths, monitor their growth and adjust as needed.

What did you learn about remote teaching from last year and how are you going to apply that this year?

Last year, I spent a lot of time researching and learning about new technologies and ways to make remote learning engaging and fun. For example, one of the math lessons I assigned involved the students using a virtual flashlight to search a darkened room for hidden math facts. When the light of the flashlight revealed the math fact, the student recorded themselves reading the math problem and their solution. It was fun for the students, and it gave me a lot of information about the students’ number fact fluency. … I also learned that setting expectations and holding students accountable was important, especially once the novelty of remote learning wore off. This year, I would expand on that by setting a virtual positive reinforcement reward system to help keep my students motivated.

What do you think are the most important things for your students (skills to learn, emotional development, etc.) going into this year, and how are you addressing them?

I think as we begin this school year, social-emotional development is by far the most important thing. For me, that means being positive and upbeat in front of the students [and] letting them know … that we can get through this different way of doing things together while having fun and learning. Next, I think establishing routines is very important. Children do better when they know what is expected of them, and with all of the changes in routines this year, they will benefit from a lot of modeling and practice. Once day-to-day routines are well-established, the students will be better able to focus on learning.

What are the most important things parents can do to help kids with remote learning this year?

My advice to parents would be to present remote learning in a positive way to your child, regardless of how you feel about it. Remote learning will go a lot more smoothly if it is presented to children in a positive light. Also, whenever possible, try to establish some sort of structure and routine for your child. For example, establish a specific area in your house for schoolwork. That may be a little table and chair with good lighting in a quiet spot, or a certain spot at the kitchen table. If they are bringing home schoolwork, as in a hybrid model, they could have their learning “tools” in a zip-lock bag that is used just for schoolwork. Another suggestion would be to post a schedule, similar to a typical school day, making sure to include outside time as well as snack breaks. Parent involvement is key in remote learning. Checking your child’s work or asking a few questions about what they are working on not only shows them that their education is important to you, but it keeps them accountable. As a reading interventionist, I also have to add that reading to your young child every day is a routine that should be ongoing, whether remote or in school.

Karen Merill-Antle & Victoria Brown

School counselors, John Stark Regional High School in Weare, which will begin the school year on Sept. 9 on an alternating day hybrid schedule.

What do you say to parents who are worried about how the impacts from the pandemic are going to affect their kids’ ability to get into and succeed in college? How might your advice be different for freshmen versus seniors?

Colleges are going through parallel crises to that of the students and families. Some good news is that colleges are becoming ever better at their virtual options for students to learn about their school. However, it is not business as usual for admission offices and this may be the most important thing for students and families to understand. How one college is responding may look very different to another, and things may continue to change. NHHEAF [New Hampshire Higher Education Assistance Foundation] is a reliable and up-to-date resource for students and families. … We want students to know that there is no need to feel overwhelmed. Student decisions now are about where to apply, and those decisions can definitely be made virtually. … When it comes time for students to decide where to attend, there will be other options. What students must know also is that while some has changed, much is still the same. Colleges still want to see students taking a full load of the most appropriately rigorous courses. … While there are limitations to our current circumstance, it actually gives us a different way to view the student and help answer the following questions — How does a student respond to adversity? Is the student self-motivated and independent? Does the student have time management skills in place and can the student effectively self-advocate to have their needs met? These are all characteristics of a successful college student and our current circumstances gives our students the opportunity to practice and refine these skills. … As far as the freshmen, our message will be the same. They only have four years to build a beautiful transcript, reflective of their passions, tenacity and work ethic. For as we have learned, the future is unknown and so we simply do the best we can with what we have each day.

Michele Leclerc

School nurse at The Derryfield School in Manchester, which will reopen for in-person instruction, with the option for students to learn virtually.

What has your school been doing to get ready for the year?

The Derryfield School has been preparing for the 2020-2021 restart of school since last spring. We are reopening in the fall with the ability for all of our students to be physically on campus, and we have an excellent option for students to learn synchronously but virtually. We used the advice of consultants, who are public health experts with training in epidemiology, and guidelines from the State of New Hampshire and CDC to create health and safety protocols in our reopening plan. Our teachers have participated in professional development and updated curriculum to allow for an easy transition between in-class and online learning.

Are there specific common areas, like buses or the cafeteria, that are cause for the most concern? How are you addressing that?

At The Derryfield School buses will be at half capacity; students will have assigned seats and be prescreened, masked, and as distanced as they can be. Since that distance might not be six feet on some buses and ventilation on buses isn’t to the standard of the classroom environment, if a student or driver is positive for Covid-19, the whole bus group will be quarantined for 14 days.

What is the protocol if there is a coronavirus case at your school?

An extremely important part of our plan is the ability to keep students at home if there is any question about their health. If students are feeling well but need to quarantine, they are able to virtually participate in instruction using in-classroom technology. In the event our school needs to close the physical campus, we are prepared to switch all of our students to virtual learning.

How will you differentiate between influenza cases or normal colds and coronavirus?

Some of the symptoms of Covid-19 (temperature of 100 F or greater, chills, cough, shortness of breath, sore throat, nasal congestion, runny nose, fatigue, muscle or body aches, headache, new loss of taste or smell, nausea or vomiting, diarrhea) can be confused with colds or the flu. I highly recommend everyone get a flu vaccine this year, especially considering it may be hard to tell the difference between Covid-19 and the flu based on symptoms alone. Although policies may differ slightly between schools in the state, NH Grade K-12 Back-to-School Guidance says any person with any new or unexplained Covid-19 symptoms (even if only mild symptoms) should not be allowed to enter a school facility. The individual should contact their health care provider for a Covid-19 test and self-quarantine for 10 days from the onset of symptoms. Symptoms must also be improved and the student must be fever-free for 24 hours without fever-reducing medication before returning to school. If there is a confirmed case of Covid-19 in a school, extra cleaning and disinfecting should be done in all areas used by the person who is sick, such as classrooms, offices, bathrooms and common areas. If a member of a school community tests positive for Covid-19, New Hampshire Public Health will work with the school to begin contact tracing.

Are you getting the PPE that you need?

We needed to check with multiple vendors to order the quantity of supplies we anticipate needing, but we were able to order hand sanitizer, wipes, masks, gloves, thermometers and additional PPE. It was helpful that we started the process of ordering early in the summer. Many of these supplies are now backordered.

How will you handle Thanksgiving and Christmas breaks?

At The Derryfield School, classes will be taught virtually from Thanksgiving until mid-January. This will allow for family travel and visiting and also to quarantine before and after visits to keep loved ones and school community members safe. New Hampshire Grade K-12 Back-to-School Guidance says any person who has traveled in the prior 14 days outside of New England should not be allowed to enter a school facility and should self-quarantine for 14 days from the last day of travel. If a student has to travel at other times of the year, we will work with the family to transition the student to remote learning during their quarantine period.

What advice would you give to families about planning for this school year? What should we expect this fall and winter?

What to expect this fall and winter is somewhat unpredictable. It is likely there will be waves of increased Covid-19 infections in New Hampshire. I recommend being prepared for the worst-case scenario.

1. Prepare back-up plans now in case your child needs to be home because their school needs to go remote or your child needs to quarantine for up to 14 days due to possible exposure to someone with Covid-19.

2. Families should have a working thermometer as many schools will require temperature checks each morning before school.

3. Get hand sanitizer for your child to keep in their backpack at school.

4. Check with your child’s school regarding face mask policies. If you need to provide your own cloth masks, be sure the masks you get meet your school’s standards (WHO recommends cloth masks be three-layer).

5. Prepare your child by practicing mask wearing and social distancing (six feet recommended) in public spaces.

6. Prepare your child by practicing good hand hygiene. Wash hands for at least 20 seconds with soap and water. If hand washing is not ideal, use hand sanitizer (at least 60 percent alcohol).

7. Be sure your child has a flu vaccine.

Maureen Colby

English teacher, John Stark Regional High School in Weare, which will begin the school year on Sept. 9 on an alternating day hybrid schedule.

How did remote learning go for you and your students last year? What did you learn from it?

I definitely think that it went pretty well, even though it was a super-challenging experience for teachers and families. I’ve got 18 years of teaching under my belt and this was, by far, the most difficult time in my professional career. At first we weren’t sure how long we’d be remote for, so it was definitely hard to have that unknown hanging out there for much of the semester. … Not being able to see my students every day in person felt like a tremendous loss; however, I think that we — teachers and students — learned a lot about the importance of the relationships that we build with each other. One of the best things to come out of remote learning was being able to have virtual individual and small group conferences with students. Obviously, it’s not the same thing as in-person conversation, but being able to provide this attention really helped me to partner with my students so that I could help them to reflect on their progress, set meaningful goals, solve problems and talk about their learning. Time and again, I was blown away by my students’ honesty and insight. … I also think that we gained a better understanding of who we were as people. Sometimes it is easy for teachers to forget that a student comes to their classroom with an entire background that affects how they respond — for better or worse — in any given moment. Our backgrounds were there for all to see during this experience. … I have a five-year-old and there were many times [when] he would interrupt a virtual lesson or meeting. My students were so patient, kind and understanding whenever this happened. … Finally, I think that remote learning really highlighted how everyone learns differently, and how important it is for teachers to continue to use creativity to meet the needs of their learners. Obviously we know this … but it was a powerful reminder that we owe … to our students to provide relevant, rigorous and meaningful learning opportunities that appeal to a variety of interests and needs.

How are you doing things differently for the fall?

We will be using a hybrid model this fall. This will mean that students will participate in remote instruction for three days of the week and will meet for in-person instruction for at least two days a week, depending upon what letter of the alphabet their name begins with.

What do you say to parents who are worried about how all of this is going to affect their kids’ ability to get into and succeed in college? And how is your advice different for freshmen versus seniors?

First of all, I want parents to know that I understand this concern — and that we’re going to work really hard at helping students to develop the skills that they need to succeed in college and their careers. Obviously, we are facing a really challenging time in our country and our world, but I think that this circumstance is providing a lot of opportunities for personal growth. We are all in this together, but our success really depends upon everyone stepping up, taking responsibility and becoming engaged members of their communities. I know that I’m going to have to work really hard at helping my students to practice increased independence and accountability this year. When they are learning from home, I am going to have to trust them to work independently and to use their resources. … Our students have shown a lot of resilience and this is something that we are going to continue to work on. If we view this experience as an opportunity to develop independence, responsibility, resilience and communication skills, I believe that our students will be ready to tackle the challenges of college or their chosen career.

How can parents best help high school-level students with remote learning?

Making sure that students have a place to do school work is a great first step. I usually recommend that this isn’t in the student’s bedroom. Reviewing and posting a daily schedule with class meeting times, lunch and meal breaks, and time for exercise and recreation is helpful. A lot of high school students need support with executive function skills, so communicating the daily plan is a great way to reinforce these skills and to help students stay on track. Using a planner or a checklist also helps students to identify and manage what needs to be done. Lastly, encourage your students to reach out to teachers if they need help, have questions or are struggling. This really helps teachers to better serve their students — and it helps to build a trusting, supportive relationship between your student and their teachers.

Angie Sykeny and Matt Ingersoll

News & Notes 20/08/27

Covid-19 updateAs of August 17As of August 24
Total cases statewide7,0047,134
Total current infections statewide279255
Total deaths statewide423429
New cases164 (Aug. 11 to Aug. 17)130 (Aug. 18 to Aug. 24)
Current infections: Hillsborough County12780
Current infections: Merrimack County1123
Current infections: Rockingham County8187
Information from the New Hampshire Department of Health and Human Services

Covid-19 news

On Aug. 18, during a press conference, Gov. Chris Sununu announced that the State of New Hampshire will be submitting an application to FEMA to participate in the Lost Wages Assistance Program, an executive order signed by President Donald Trump on Aug. 8 that provides additional federal unemployment relief. Under the program, which is retroactive to Aug. 1, all Granite Staters who get at least $100 per week in benefits would receive another $300 in federal benefits.

During an Aug. 21 press conference, state Department of Health & Human Services Commissioner Lori Shibinette announced the closing of a Covid-19 outbreak that had been at GreenBriar Healthcare in Nashua, leaving just one outstanding outbreak at a long-term care facility, at Evergreen Place in Manchester.

Sununu announced, also on Aug. 21, that all restaurants in New Hampshire can now operate at 100 percent capacity indoors, provided that all guidelines for face masks and social distancing continue to be followed.

Also on Aug. 21, state Attorney General Gordon MacDonald and Business and Economic Affairs Commissioner Taylor Caswell sent letters to the Massachusetts Department of Revenue, in regard to a new rule that the latter state is using to tax income earned by non-resident employees who are working remotely. “These comments articulate our serious policy and legal concerns with Granite Staters being taxed in Massachusetts when they have not crossed the state line in months due to the Covid-19 pandemic,” Sununu said in a statement. “It is my hope that this matter can be resolved promptly and in a manner that removes any necessity for New Hampshire to consider legal remedies.”

And the Governor’s Office for Emergency Relief and Recovery issued a deadline reminder that Covid-19 relief payment requests by municipalities in the state are due by Sept. 15. As of Aug. 21, 51 municipalities in New Hampshire have not yet submitted a Grant Agreement and Reimbursement Request Form, and therefore no reimbursements have been issued.

Insurance rates

The New Hampshire Insurance Department has announced a decrease in premium rates for individual health plans for 2021. For 2020, the second lowest cost silver plan was $404.60, while the second lowest cost silver plan proposed premium rate for the year 2021 is $318.95, representing a 21.2-percent decrease, according to a press release. The decrease in premiums can be attributed in part to the approval of the department’s Section 1332 Waiver, designed to lower rates in the individual market and to provide market stability for the future. The federal government approved the waiver on Aug. 5. Three insurance companies — Ambetter, Anthem and Harvard Pilgrim — have filed rates with the intention of offering individual products on the exchange in 2021 for New Hampshire. The companies have until Sept. 23 to commit to selling plans on healthcare.gov, according to the release.

GoodLife

The state Department of Education has partnered with NextStep Health Tech to launch GoodLife, a mobile application designed to build and strengthen student and social emotional resilience, according to a press release. The app allows students to join communities, set physical and emotional goals, and send and receive positive feedback, all while preserving their anonymity online. In a statement, state Education Commissioner Frank Edelblut said that the app “is designed to harness the power and connectivity of social media to … [equip] young people to tackle anxiety, negativity and a host of other areas that can derail a young person, both online and in person.” NextStep was founded by UNH graduate Sam Warach in response to the passing of his older brother from a prescription drug interaction from medications he was prescribed. The GoodLife app is available free through Google Play and the Apple App Store.

Prosecution units

The Hillsborough County Attorney’s Office now has specialized prosecution units that were created to increase operational performance, according to a press release. The new units include Case Intake & Assignment Units, which reviews new cases coming to the office; a Special Victims Unit, which receives cases relating to domestic violence, child abuse, elder abuse and similar cases where felonies are committed against vulnerable people; a Drug Unit, which receives cases relating to felony offenses arising from the Controlled Drug Act and is involved with investigations of untimely deaths involving drugs; a Major Crimes Unit, which receives cases relating to felony violent crimes such as robbery, burglary, assault, aggravated DWI, negligent homicide, gang-related violence and crimes involving firearms; and a Cybercrime Unit, for the detection, investigation and prosecution of cybercrime.

The Boys & Girls Club of Central New Hampshire in Concord is considering using the former Bon-Ton store in the Steeplegate Mall as a child care and learning center, according to a report from WMUR. As the Concord School District starts the school year with virtual learning, the child care would include support from adults as the kids follow their virtual lessons. The costs are estimated at $135 a week per child, according to the report.

Repairs to the Pembroke Hydroelectric Dam have closed the Suncook Village Main Street Bridge weekdays from 7 a.m. to 5 p.m., according to a press release. The closures started Aug. 24 and are expected to last two weeks.

Renovations at the Londonderry Central Fire Station have been completed, according to a press release, and include new equipment bays, a new lobby, a secure Regional Dispatch Center, administrative offices, break room, conference room and a training room, fitness and living spaces, as well as the relocation of the station’s flag poles and the Department’s “Never Forget” Memorial and Last Call bell.

A guided motorcycle ride that starts at 10 a.m. at Stark Brewing Co. in Manchester on Saturday, Aug. 29, will benefit The Way Home, which offers assistance to veterans in Greater Manchester. The Freedom Ride heads to the New Hampshire Veterans Cemetery for a ceremony, and returns to Manchester for lunch, according to a press release.

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