Making connections

Morphs and Milestones reaches kids with animals

Morphs and Milestones is a nonprofit that utilizes “rescued and rehabilitated reptiles in education and therapies for persons with special needs,” such as DiGeorge Syndrome, autism, and all kinds of delayed development. It also works with standard education as well as individuals with emotional PTSD. Nate Monty runs the organization with his wife, Brenda Casillas. Nate has more than a decade of veterinary technician and zoo experience. They will present an educational program at Manchester City Library on Wednesday, Oct. 23, from 4 to 6 p.m. and expect to be opening a facility in Francestown in a matter of weeks, although no date has been made official yet. Visit morphsandmilestones.com.

What is Morphs and Milestones?

Morphs and Milestones is a nonprofit that me and Brenda started. We started it because of the work we did with our daughter, Autumn Rose. My daughter, Autumn, has DiGeorge Syndrome, and she is nonverbal, and they were having an exceptionally hard time teaching her how to communicate effectively so that they could go ahead and figure out exactly what she was learning and what she wasn’t learning. We found that through the exposure to reptiles, which were her favorite animals, that she would get in a mode of almost being very investigative. And we utilized that to help teach her ASL … we were urged by her special education team to make it available for others. So at the core, Morphs and Milestones is a nonprofit organization that uses rescued and rehabbed animals and we use them as therapy and educational aids.

What made you think to try using reptiles to help with your daughter, Autumn?

[W]e were building with some sticks, some just fun stuff to build and knock down. And on one of the displays I had mounted on the wall, I had turned on YouTube … and a YouTuber came up that was handling snakes and she got really excited. And then immediately after being excited, she sat down and just watched the screen. And I said, ‘Hey, wait a second, there’s something here.’ And that’s how we got into reptiles.

What will the educational program be like at Manchester City Library?

At Manchester it’s going to be an auditorium-style program. That’s what we did last time. And it’s not like a standard auditorium program. There will be a time where I am up front and I am speaking and showing the animals, but I also utilize our volunteer team. And while I’m talking about the animals, the individuals watching the program and attending the program actually get to physically touch and see the animals up close so that they can see and almost feel the experience in real time. So we’ll do that over several ambassadors that we bring. And at the end we invite everybody to come up to the front or on the stage. And they can interact with the animals at a higher level and really have one-on-one conversations with things that interest them about the animals.

Can you expand on the Autumn’s Adoption Corner portion of Morphs and Milestones?

Morphs and Milestones started off just doing the therapy work and then as it grew we did therapy and education. As that grew, people started finding out that we’re here, and sometimes it was people who needed to find a place to actually put an animal … they started reaching out to us and said, ‘Hey, can you help us?’ … So we built Autumn’s Adoption Corner. When the animals come in to see us, they’re all evaluated and taken care of and then the adoption process is very similar to what you see with other companion animals like dogs and cats and horses. We modeled a lot of it off like what we saw with the SPCAs and the rescue leagues so that the next home could be a forever home.

What does the future look like for you all?

[W]e’re actually opening a facility in Francestown, New Hampshire. It’s at 74B Main St. And the facility is .. an old firehouse. And on the bottom floor is going to be an adaptive classroom … The second floor of it …is going to be the area where we have a teacher resource center.

Morphs and Milestones
Educational Program

When: Wednesday, Oct. 23, 4 to 6 p.m.
Where: Manchester City Library, 405 Pine St., Manchester
Free, open to the public
morphsandmilestones.com

Featured image: Courtesy photo.

In the kitchen with Leah Borla

Owner, Sweet Love Bakery (20B Main St., Goffstown, 497-2997, sweetlovebakerynh.com)

Leah Borla is a New Hampshire native who moved home after nearly 30 years in the Seattle area. “I started baking as a stress reliever from my career in real estate asset management, which is still my ‘day job,’” she said. “After a few years of baking out of our house, my husband and I renovated the space we are in and opened the Sweet Love Bakery storefront in April 2022. It is a true family affair with all of our four kiddos involved. Our oldest is a novice baker and our second oldest utilizes her degree in PR/Marketing and Communications to stay on top of my website and social media.”

What is your must-have kitchen item?

Definitely my KitchenAid mixer. Well, mixers. I have four of them. My original mixer, which I have had for close to 30 years, and the one that belonged to my Sitto (grandmother) are my most cherished.

What would you have for your last meal?

This is a tough one. I am a huge lover of all foods. It would probably be a buffet of Italian, Middle Eastern, Thai and Mexican foods as those are my favorites. I love food with complex and exciting flavor profiles.

What is your favorite local eatery?

Another tough one because it would depend on what I am eating! Our local go-to favorites are Stark House Tavern for wings and The Village Trestle for their amazing salads and club sandwiches.

Who is a celebrity you would like to see eating your food?

Not sure. I’m not a big follower of anything celebrity-related.

What is your favorite thing on your menu?

The cranberry orange scone is my No. 1 favorite. I love the sweetness of the orange mixed with the tartness of the cranberries.

What is the biggest food trend you see in New Hampshire right now?

Doughnuts. They are everywhere. We do have them but we only serve baked doughnuts. We do not fry anything. Brother Donuts are by far the best in New Hampshire. It’s all about the doughnut, not the toppings. Their doughnut base is on point so they don’t need all the fancy toppings.

What is your favorite thing to cook at home?

Anything that contains pasta! I am a carb girl! I make my own sauce so we always have plenty.Bakeshop garlic herb bread. Willing to throw out a cliche here: It’s to die for!

Basic Scone Recipe

3 cups flour
3/4 cup sugar
1 Tablespoon baking powder
dash of salt
6 Tablespoons cold butter
1 egg
2 teaspoons vanilla
1/2 cup heavy cream, plus more as needed

Mix dry ingredients with the cold butter until the butter is mixed, resembling a sand texture. Add vanilla and cream until the mixture comes together. Do not add too much cream as you do not want a wet dough. Pat dough into a circle and cut into six equal triangles. Brush with cream and sprinkle with cinnamon sugar, and bake at 350°F for 20 to 25 minutes.
This recipe can be changed to add in berries, chocolate chips or cranberries — anything you like! You can also replace the vanilla with any extract that enhances your add-ins.

Make a scarecrow, fling a pumpkin

It’s Milford Pumpkin Festival weekend

The Milford Pumpkin Festival has been going strong for 35 years thanks to the region’s hearty pumpkins and even heartier volunteers. The Granite Town Festivities Committee in partnership with the Milford Lions Club and Milford Rotary put on the event, which includes a giant pumpkin contest, a mural to be created by local artist Eric Escobar, face painting, tons of food, beer, music and much more. Wendy Mace, who is in charge of marketing for the Granite Town Festivities Committee after being a longtime volunteer, spoke to the Hippo about the upcoming festival, which runs from Friday, Oct. 11, through Sunday, Oct. 13.

How did the festival get started?

I think it started with Marilyn Kenison back 35 years ago. I think this woman just had an idea and that was the one that got it started. Her husband was a dentist in town. I know way back then the Milford Cooperative Bank was involved with volunteers, because my mom was working there at the time and she was in the very first group for a few years when it got started. It’s changed over the years until this last group of volunteers in 2018 decided to form the Granite Town Festivities Committee, which is a nonprofit. They’re the ones that are keeping it going now. Some of the players have changed over the years … but it’s all volunteers and sponsorships that keep it going. The festival is a huge undertaking. It’s a bazillion volunteers that make this happen. Organizing it, setting it up, working at it, breaking it down.

What is the opening ceremony like and what is the Citizen of the Year?

Well, they do that on Friday night. The Rotary has spearheaded having townspeople vote on Citizen of the Year and they make the announcement Friday night at the ceremony. There’s also a pumpkin runner who comes in and there’s a ceremonial lighting of the pumpkin, which is a huge jack-o’-lantern up in the town hall window, and the pumpkin runner brings it to the fireman, and the fireman goes up the ladder. Basically, they’re turning on a giant jack-o’-lantern. People get a big kick out of that. That’s part of the opening ceremonies…. And I think the president of the Granite Town Festivities Committee will be speaking this year.

What is the pumpkin catapult?

That’s put on by the Dollars for Scholars. They have actually built this catapult they put down at Railroad Pond behind TD Bank. People purchase a pumpkin and they catapult it into the pond. It’s pretty fun to watch. And they have like, I think they had, when I went down there to look at it, scarecrows as markers out in the pond that they shoot for, but it’s just kind of a fun thing to watch.

What is the Haunted Trail?

The big draw is the Haunted Trail at Emerson Park that’s open Friday and Saturday night.

It’s been built by Witches Spring. … and people buy a little ticket and they get to walk through the trail that runs at the back of Emerson Park along the river in the area between the park and the Boys & Girls Club. So they’ve made this cool little haunted trail back there that’s changed over the years too. The first haunted trail we did was in plastic, a plastic maze on the tennis courts at Keyes Field … and it was basically a maze of fog, but then it’s changed over the years. We actually had a haunted house in a creepy old apartment that somebody let us use, which was really creepy. We put it on at different places. And then they started doing the trail behind Emerson Park a while back. And now we have this great company, he’s a local guy that comes in and he builds all that stuff and builds the trail. We get a lot of volunteers from the Masons, they get to be some of the haunts. They’re involved, Oddfellows are involved, because the Masonic Temple is also back there. They’re also the ones that keep an eye on everything overnight, our gourd guards. They keep an eye on everything to make sure nothing gets vandalized overnight on Friday and Saturday nights.

What are some of your favorite kids’ activities that are at the event?

We have carving pumpkins on the Oval. You can paint a pumpkin…. You can make scarecrows. And that always cracks me up because then you see little families walking down the street with a scarecrow over their shoulder. It’s really fun. … And the town hall, there’s a whole craft show going on, artisan and craft fair going on inside the town hall. So there’s stuff there for all ages. The kids love the Haunted Trail as well. And there’s all kinds of vendors and food trucks and there’s always vendors that have special things that kids enjoy but it’s nice to have the town hall where we have more grown-up crafts and things. If you’re going to make a scarecrow or paint a pumpkin or carve a pumpkin or go to the haunted trail, there are fees for that, but they’re very nominal. And then people who are selling things. The Milford Ambulance has a little ducky race where you purchase those little rubber ducks.

How many people do you think will show up this year and where will they put their cars?

I think in the years past that they have guessed that there’s been like 70,000 people over the course of the three days. The Milford Union Square is completely shut down for this festival this year so people can park at the middle school and the high school, and we have shuttle buses that keep going back and forth. They go from the schools, they drop them off downtown, they go back and forth … so people don’t have to worry about parking because there’s plenty of parking at the schools and we’ll shuttle them right down to the festival. It goes right till the end of each night except Sunday where the festival ends, it’ll go for like a half an hour or so after. All that information is on our website; what roads are closed, where the parking is, and everything. —Zachary Lewis

35th Milford Pumpkin Festival

When: Friday, Oct. 11, from 5 to 9 p.m.; Saturday, Oct. 12, from 10 a.m. to 9 p.m.; Sunday, Oct. 13, from 10 a.m. to 3 p.m. Rain or shine.
Info: milfordpumpkinfestival.org

Schedule of events

Opening Ceremony & Citizen of The Year Presentation
Friday, Oct. 11, 6:30 to 7 p.m. on the Oval Stage
Includes Pumpkin Runner & lighting of the Town Hall Pumpkin

The Great Pumpkin Weigh Off/Giant Pumpkins On Display: All entries for the Weigh Off must be delivered to the Milford Oval by 9 a.m. Saturday, Oct. 12. Winners are announced at noon on Saturday. Pumpkins must stay for the duration of the Festival.

Milford Historical Walking Tour: Saturday and Sunday, one-hour guided tour begins at the Carey House, 6 Union St.

Pumpkin Painting, Scarecrow Making, Face Painting: Saturday 10 a.m. to 3:30 p.m. and Sunday 10 a.m. to 3 p.m. at the Community House lawn. Pumpkin painting $5 per pumpkin. Scarecrow making $15 per scarecrow. Face painting $5 full face, $1 one cheek

Beer, Wine & Spirits Tasting: Friday and Saturday 5:30 to 8:30 p.m. Community House Lawn, tickets required

Boys & Girls Club of Souhegan Valley Pumpkinfest 5K & Kids Fun Run: Saturday 7:30 to 11:30 a.m., 56 Mont Vernon St. Registration opens 7 a.m. Kids Fun Run 8 a.m., $10. 5K Run/Walk 9 a.m., $35 ($40 day of)

Pumpkin Carving & Lighting Display On The Oval: Saturday 11 a.m. to 5 p.m., $12 per pumpkin

Rubber Duck Race: Sunday at 1 p.m., Stone Bridge; purchase rubber ducks at the Milford Ambulance booth on Middle Street

Pumpkin Catapult: Saturday 9 a.m. to 6 p.m., Sunday 9:30 a.m. to 2:30 p.m., at Railroad Pond, TD Bank Lower Lot. Purchase pumpkins and catapult them toward fun targets in Railroad Pond. One pumpkin $3, two pumpkins $5. Proceeds benefit Dollars For Scholars.

Star Gazing/Solar Observing: Saturday evening, weather permitting, in Keyes Memorial Park, join Rich DeMidio and other amateur astronomers for stargazing and solar observing. Several telescopes available for astronomical viewing including some planet and deep sky objects.

Pumpkin Festival Mural: Watch Eric Escobar’s creation unfold over the 3 days of the festival

Featured image: Stuffing a scarecrow. Courtesy photo.

On The Job – Patti Sexton

Volunteer Coordinator


Patti Sexton is the Volunteer Coordinator for UpReach Therapeutic Equestrian Center (153 Paige Hill Road, Goffstown, 497-2343), a nonprofit that works to improve the well-being of individuals with and without disabilities by partnering them with horses. Visit upreachtec.org or reach out to Patti for volunteer opportunities at [email protected].

Explain your job and what it entails.

What I’m responsible for is making sure that we have appropriate volunteers in every lesson so that the therapeutic riding or therapeutic carriage driving lessons run safely and effectively. … We also support volunteers that come in from several area agencies and they may come in and help us muck stalls or clean tack or vacuum or do laundry. It’s a very lengthy list of what we engage volunteers at the barn to do.

How long have you had this job?

I’ve been attached to UpReach since 2012 as a volunteer, and then I became staff in the winter of 2023.

What led you to this career field and your current job?

So it was kind of an interesting path. My background is in education and psychology and I taught for a few years and then bounced around in different jobs, always knowing that my passion is actually people and horses. So it was an easy partnership when I found this as a volunteer site for myself. I basically fell in love with it and couldn’t wait to spend more time here.

What kind of education or training did you need?

For this job it’s been a lot of on-the-job training. You need to learn how to interact with lots of people, how to navigate large groups of people, how to have oversight of groups that might come in and do work on the property; different organizations often will schedule workdays with us. …. A lot of the training has really just been on the job, learning what works well, learning what maybe didn’t work well and what I could do differently the next time.

What is your typical at-work uniform or attire?

It usually involves jeans and a sweatshirt in the winter and shorts and a T-shirt in the summer. Often, you know, there’s a lot of mud and muck stuck to your shoes. There may be hay in your hair.

What do you wish you had known at the beginning of your career?

I wish I had known when I was a psychology major that there was such a thing as equine-facilitated mental health. It is a field that I find fascinating …

What was your first job?

My very, very first job was as a bank teller when I was in high school.

What is the best piece of work-related advice you’ve ever received?

… [R]emember you’re part of a community, wherever you’re working, and to understand it, and to see how it moves…

Zachary Lewis

Five favorites
Favorite book: Gosh golly, there’s a bunch. There is a book called This is How it Always is. I just thought it was very well-written and it captured life and all of its challenges very beautifully.
Favorite movie: I would say one of my favorites is The Shining.
Favorite music: I really like country. Kenny Chesney, Keith Urban, that kind of strain.
Favorite food: Chocolate
Favorite thing about NH: I love the fact that we have four seasons…. I just think it’s a beautiful spot.

Featured photo: Patti Sexton. Courtesy photo.

In the kitchen with Denise Nickerson

Owner/Pastry Chef, The Bakeshop on Kelley St. (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com)

“I am Le Cordon Bleu trained and a dessert enthusiast,” Nickerson said. “Many of my recipes have been passed down through generations, but stand the test (or taste) of time. My mother was a big influence for her from-scratch desserts as every night no matter what was for dinner, we would always look forward to some sort of delicious homemade treat. She passed along my love for taking the time to come up with new baking ideas, searching recipes and enjoying the happiness of seeing the look on the faces that have just had a little piece of dessert heaven. I’m proud to say that everything offered at The Bakeshop is handmade, using quality ingredients, and made in small quantities to ensure freshness. Whether you are coming in to the bakery for a cake, pie, sandwich, bagel or just a little pick-me-up snack, there’s a lot of pride, history and of course love of baking that goes into all that we do.”

What is your must-have kitchen item?

It would definitely be my offset spatula. Not only can you make some beautiful decoration magic happen, but it is also excellent at smoothing out problems.

What would you have for your last meal?

I would want a banquet table of chocolate desserts. Just picture this in your mind and you will see that the possibilities are pretty sweet.

What is your favorite local eatery?

You can often find The Bakeshop crew at Tucker’s eating waffles, breakfast burritos or their sunrise breakfast while discussing new ideas and planning for a busy week ahead. Dessert would definitely be a slice of cake from Campo Enoteca.

What celebrity would you like to see eating something from your bakery?

I would love to see Carmy from The Bear try my food just to show that simple, clean recipes made with high-quality ingredients can be just as equally enjoyed as the most elegant and acclaimed restaurants around the world. Jeremy Allen White would be welcome, as well.

What is your favorite item that your shop makes?

The hardest question to answer is ‘What is my favorite item on our menu?’ I truly love everything that we make.

What is a major food trend you see in New Hampshire recently?

Doughnuts are one of the biggest food trends that’s been around in New Hampshire. People are getting very excited as we go into the fall flavors of pumpkin, spice and apple cider.

What is your favorite thing to cook at home?

Grilled cheese — mozzarella, tomato, basil and balsamic reduction on The Bakeshop garlic herb bread. Willing to throw out a cliche here: It’s to die for!

Hummingbird Cake

Put dry ingredients in bowl:
2 cups flour
1 1/3 cups sugar
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt

Stir and add liquid:
1 cup vegetable oil
2 large eggs
1 1/2 teaspoon vanilla
28-ounce can crushed pineapple, including juice
2 ripe bananas
1 cup chopped pecans

Stir until combined. Put into two greased 9” pans and bake at 350 degrees F for 25 to 30 minutes until toothpick comes out clean.

Cool, then frost:
3/4 cup softened butter
8 ounces softened cream cheese
4 cups confectioner’s sugar
1 teaspoon vanilla
1/2 teaspoon salt

In the kitchen with Phil Pelletier

Phil Pelletier is the owner of and recipe developer for Smokin’ Tin Roof Hot Sauce (899-7369, smokintinroof.com) in Manchester. Before he started making hot sauces, Phil Pelletier “was an IT person,” he said. “I … started a business in making sauces because we were growing ghost pepper plants at our house and I had to figure out what to do with them. So I experimented and created a few sauces and brought them into my place of work, and people were enjoying them and started to buy them from me.” The enterprise grew into a full-time job, and Smokin’ Tin Roof now has nine different products, Pelletier said.

What is your must-have kitchen item?

Right now it’s a big enough pot to be able to cook a full batch of sauce in. Currently we are using a 20-gallon pot, which is enough to make 400 bottles of sauce if we dig in to the max.

What would you have for your last meal?

That’s a tough one — there are so many different things out there. I think, for me, it would have to be a nice steak and cheese [sandwich] with one of our hot sauces on it. It’s a classic.

What is your favorite local eatery?

We try so many different places when we have a chance, but it used to be Bob Nadeau’s. I used to love going there when Bob Nadeau himself was actually in the kitchen cooking, making the subs. Lately we’ve been eating a lot of Mexican food.

What is your favorite thing you make?

I want to say that my favorite one right now is our In the Buff buffalo-style sauce. That took a lot of work to get that created and to get the flavor profile that I wanted.

What is the biggest trend you see in sauces right now?

Right now I’ve been seeing a big fix on sweet, spicy type sauces right now. Which is good for us, because we already have at least two sauces right now that are on the sweet side. They’re fitting right in with what the trend is ….

What is your favorite thing to cook at home?

I always like to make a nice good breakfast sandwich, sausage, egg and cheese, with one of my products right on it. — Compiled by John Fladd

Recipe from Phil Pelletier
A lot of our stuff is very universal in how it’s being used. The best one that I can think of right now, because restaurants are starting to use it, is our hot pepper jelly on a nice burger. Grill a burger just like you normally would — I’m a big fan of grilling — and substitute the pepper jelly for the sweet ketchup element.

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