Category: Q&A

On The Job – Hannah Cole Dahar

Multi-disciplinary Artist and Art Teacher

Explain your job and what it entails.

My day job is as a high school art teacher. I teach advanced placement, honors, drawing, painting and jewelry. As an artist [coledahar.com] I have a practice where I create wearable sculptures and paint women wearing them as historical and mythological figures that are reimagined through a feminist lens.

How long have you had this job?

I’ve been an artist pretty much all my life; an art teacher, I’ve been doing that for about 25 years. I’ve taught 3-year-olds and my oldest student was 96 years old.

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

I graduated from art school in the ’90s with a fashion degree and I found out quickly that I really wasn’t crazy about that field. I bopped around for a little while and a friend offered me a job teaching and I found I loved it, everything about it. At the same time I promised myself that if I was going to go back to school and get a teaching degree, that I would always maintain an art practice. I think that’s very valuable for students to see, that a teacher not only can talk the talk but walk the walk….

What kind of education or training did you need?

As an artist, I have a BFA, a bachelor of fine arts in apparel design, an MFA in drawing and painting, and I have an MAT, a master of arts in teaching, for my teaching license. There’s been a lot of training. I also make it a point to seek out artists that I want to learn from, teaching artists as well. I study under different masters, both jewelry and painting.

What is your typical at-work uniform or attire?

Generally things that I can put through the laundry, because art is a messy business.

What is the most challenging thing about your work, and how do you deal with it?

Time and having enough of it. I wish that we had 30-hour days so I could really get into things. It’s a balance having those two careers … trying to devote enough time to my own practice…

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

Basically, how to network within the arts community, how to find a group of artists to run critiques with…. I didn’t know how much I didn’t know until I stumbled upon it, so I try to give my students a heads up…

What do you wish other people knew about your job?

That it is highly rewarding but it is a lot of work. You work really hard and then when the opportunity comes around you’re able to take advantage of that opportunity….

What was your first job?

I started busing tables for my grandmother’s restaurant when I was 12 years old. Before that I babysat.

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

Don’t wait for inspiration to come to you. … If you’re unsure of starting a piece, work in your sketchbook. If you’re stuck on one, you can move to the next. It’s important to try to create every day. —Zachary Lewis

Five favorites
Favorite book: I am a sucker for the original Grimm’s Fairy Tales.
Favorite movie: Pan’s Labyrinth
Favorite music: It’s usually like indie, goth, a little bit of swing.
Favorite food: If I’m going out, I’d have to say I love Vietnamese food.
Favorite thing about NH: You can be immersed in nature one part of the day and in a really urban setting the next.

Featured photo: Courtesy photo.

History on paper

Find antique books, out-of-print gems and more

The 47th Northern New England Book Fair will be held at the Everett Arena in Concord on Sunday, June 2, from 10 a.m. to 4 p.m. Collections of books include fantasy and science fiction, classic fiction, modern novels, historical books, leather-bound books and ephemera from the 1600s to the 21st century. Organizer Richard Mori discusses the fair. See moribooks.com.

What led you to believe that young people are still into books?

Kids are 60 percent of my business today. Under 30, 60 percent of my business. I’m constantly being told by old people, which I’m one of, that kids don’t read anymore, kids don’t like books, and I’ve always said that that’s not true. Young people are into books…. Not so much a discovery, it’s an observation. I do 40 shows a year around the country. …Kids are buying books. When I say kids, I mean under 30.

Where do you find all of your books?

My general answer to that is I find books wherever I go. I’ve been buying books since I was 12. The obvious places are library sales, at bookstores, flea markets. They’re everyplace. Certainly you’ll find books at thrift stores, yard sales. I’ve found books in restaurants, to be honest. There are restaurants with book themes or library themes. Every once in a while in those kinds of places you can find a good book that’s accidentally been put in the collection. But I don’t buy just any book. I’m looking for books of interest, books that people want for their collection.

What makes a book technically an antique?

In general, an antique is something that’s 100 years old. In the book world, it’s not so much about age as subject matter and collectability. To give you the very obvious example: Harry Potter. Harry Potter was first published in 1997 or 1998, so that’s a fairly recent phenomenon. I would love to find the very first printing of the London edition of the first book because there are only 500 copies and that book today is worth over $50,000.

What is the oldest book you have to sell?

I have books from the 1600s. Generally those tend to be religious in nature. But actually there are many books published in the 1600s that were not religious in nature. The earliest books often are religious in nature and I have probably one or two of those sitting around. It’s very common to find books from the 1700s, 1800s, early 1800s. I bought in Akron, Ohio, Thomas Jefferson’s book published in 1813 … Parliamentary Procedure for the United States Senate. … I bought it in Akron in April and just sold it in May.

Why do older books get that special, unique smell that only older books have?

It’s the paper. What most people don’t understand, early paper, and that’s where people have this love for the odor of books, is handmade. Paper before 1830, for the most part, is made from old rag, actually. Rag was pulverized and liquified and then made into paper. That, I think, is where that odor comes from.

Is there a book that you’ve been looking for that you have not come across yet?

Actually, there is. I’ve been a collector of Boy Scout history, specifically books, since I was 12 years old. I actually sold my Boy Scout handbook collection to a gentleman in California and I was missing one key element to that collection which was called the ‘fortnightlies.’ Those are the original six-part pamphlets that were … by Baden-Powell in England back in 1907. Two years after I sold that collection, I found the ‘fortnightlies,’ the originals, but I had only found five. So I’m still looking for the sixth issue, or one of the six issues … to complete that collection. It’s not so rare that I’ll never find it, but they were published in England so very few of them came to the United States, so they’re very very hard to find here in this country.

What drives you to hold all these different book fairs and events?

Part of it is the love of books. Two, is to continue the opportunity for the public and people to find the books they’re looking for. The nice thing about a book show is that booksellers from all over come together to show what they have and to offer it for sale to the public. In the book community, we have this wonderful social activity. Books bring people together from all different walks of life. — Zachary Lewis

Featured image: Courtesy photo.

In the kitchen with Andy Day

Andy Day, Chef and owner of Cask & Vine (1 E. Broadway in Derry, 965-3454, caskandvine.com)

Andy Day is the co-owner of Cask & Vine along with his wife, Alana. Cask & Vine is a craft beer bar they opened in 2013. Day is also a brewer and owner of Daydreaming Brewing Co. in historic downtown Derry. For more than 14 years he has taken a vested interest in promoting New Hampshire’s craft brewers through collaborations, beer-centric events, and cross-promotions. Day has recently taken on a young apprentice at Cask & Vine, sharing the knowledge and experience of food and cooking learned over the last several years.

What is your must-have kitchen item?

Tongs, quickly followed by a simple clean kitchen rag. Watching and learning from the chef that opened our restaurant, I found it fascinating how versatile a pair of tongs is from pulling pans to plating food … when I don’t have them it’s painful.

What would you have for your last meal?

Grilled rib-eye with a blue cheese butter, rosemary Parmesan truffle-sauteed fingerlings and sauteed asparagus and mushrooms. Probably a slice of New York-style cheesecake for dessert. It’s all pretty simple stuff, and that’s what I love about it.

What is your favorite local eatery?

That’s tough, but I’d have to say Amphora Restaurant.The dishes are always so well-prepared and flavorful — not to mention there are usually a handful of specials that often include lamb, and I love someone else doing the work of preparing lamb, and doing it well.

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

Patrick Stewart. I think he’d be a great person to sit at a table with, or just listen to feedback.

What is your favorite thing on your menu?

The Falafel sandwich. It includes heirloom tomatoes, bib lettuce, green goddess dressing, house pickles, and we make the falafel old-school, with fresh herbs. It’s a simple sandwich that has a lot going on.

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

Scaling back. It’s been weird in the restaurant world for a while, and everyone seems to be trying to deliver the most bang for your dollar, or doubling down on fresh, local at a higher price. Two very different approaches.

What is your favorite thing to cook at home?

Pizza.It’s one of those things that you can just open up the cabinets and fridge and throw any number of ingredients on to create different flavors every time. It’s one of the things the kids always want me to cook when they visit, so that might have something to do with it.

Sausage-Stuffed Mushrooms
From Andy Day

1 pound sweet sausage (no casing)
1 pound cream cheese
2 dozen medium mushrooms, stems removed
6 pieces garlic
truffle oil (garnish)

Cook sausage in oven at 350°F for 30 minutes, making sure nothing is left pink.
Cook garlic in oven separate from sausage but for the same amount of time.
Drain sausage fat, allow to cool, and combine with garlic and cream cheese in a blender and blend until thoroughly mixed.
Stuff mushrooms with filling and place in oven at 350°F for 20 minutes or until mushrooms are softened and sausage is browning. Plate and top with truffle oil.

Featured Photo: Andy Day, Chef and owner of Cask & Vine. Courtesy photo.

On The Job – Hunter Glass

Owner of Tight Bite Tackle

Hunter Glass handcrafts unique fishing lures in Concord at his business Tight Bite Tackle (tightbitetackle.com).

Explain your job and what it entails.

I hand-make custom tackle for all sorts of fishing, pretty much from the ground up all the way to a finished product, right here in New Hampshire.

How long have you had this job?

This will be my fourth year going on to it as an actual business.

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

I went to school for environmental science. I’ve always been an outdoorsman and a fisherman … I bought some quote unquote ‘homemade lures’ and the quality wasn’t where I wanted it to be so I decided, ‘Hey, I can do this,’ and I fish all the time so let’s make a superior product that I can bring to everybody….

What kind of education or training did you need?

Overall, it was experience, so fishing, growing up and as an adult, I kind of know what I want for tackle. You can’t find some stuff at the stores … and they’re very cheaply made. I started with an airbrush. I had no real idea what I was doing and I kind of slowly learn every single day and my process and quality improves every single time. It’s all self-taught.

What is your typical at-work uniform or attire?

I’m dealing with painting and sharp objects. I kind of just wear anything that doesn’t mind to get dirty. I do also wear protective equipment when I have to do soft lures and/or am working with chemicals.

What is the most challenging thing about your work, and how do you deal with it?

Quality and designer’s block. So I’ll get an idea or somebody will say, ‘Make me something and wow me, this is what I want to catch.’ Everything I make is custom so I want to make something that nobody’s seen.

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

It’s a niche market but the need is there.

What do you wish other people knew about your job?

I wish people could see more behind-the-scenes on how much work it takes…. I wish people would appreciate the craftsmanship behind it, which some people do and some people don’t…. It takes a lot of time because you’ve got to make sure the quality is all there.

What was your first job?

Coming out of high school I was working for Sears Auto Center.

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

Basically, I’d say the best advice [is] if you’re not enjoying it, it’s a job at that point. For Tight Bite Tackle, I don’t feel like it’s a job at all. I enjoy it 100 percent, so that’s a nice thing. I’m passionate about it. I want to see people catch fish with it and that’s what drives me. —Zachary Lewis

Five favorites
Favorite book: I read Field and Stream a lot.
Favorite movie: Without a Paddle
Favorite music: I like country and rock. Classic rock.
Favorite food: Venison tacos
Favorite thing about NH: I would say the landscape and the overall wilderness aspect.

Featured photo: Hunter Glass. Courtesy photo.

A year of service

A talk with the reigning Miss New Hampshire

Miss New Hampshire 2024, Emily Spencer, talks about what the role entails and the work that she does for the community. Find out more at missnh.org.

Can you explain how Miss New Hampshire is a year-round program of style, service, scholarship and success?

Absolutely. Every woman who competes for the title of Miss New Hampshire starts off with competing for a local title. … This past year I was Miss Winnipesaukee. I won that title in August and then throughout the year you are doing different community service events in that community of which you are representing. Through there you connect with different nonprofit organizations. As Miss New Hampshire, you attend all sorts of community service events throughout the year as well as talking on the radio, involving your own service initiative into your year and performing at different events around the state. For me, I’m a dancer, so I’ll go and dance at events as well as local competitions that start at the beginning of June.

What are the main issues you want to focus on as Miss New Hampshire?

My service initiative is about working with students and athletes with disabilities. This past year I created a nonprofit called Miss Inspiration which awards scholarship funds to young women with disabilities through an adaptive pageant. So my service initiative is truly integrating students and athletes with disabilities with their mainstream peers through one-to-one friendships, developing life skills, confidence, and just attending events together.

What made you want to become Miss New Hampshire?

I started in the organization eight years ago competing in the teen program for two years and this is my fourth time going for Miss New Hampshire. I at first was really engaged and intrigued by the performance opportunity on stage because I’ve been dancing my whole life, but I also really liked the community service aspects. Right when I joined I fell in love with the program and truly idolized the women older than me who were competing, so I knew this was something that I wanted to involve myself in for the rest of my life. The more I competed the more I was like, ‘I’ve got to be Miss New Hampshire, what an amazing opportunity.’ They say your son is more likely to play in the Super Bowl than your daughter walk on the Miss America stage. Just to have that higher platform to get community outreach and meet so many people throughout the year was a goal I was ready to accomplish and excited to accomplish. I’m truly honored to be Miss New Hampshire this year and to say yes to as many opportunities that I can.

How much money has the Miss New Hampshire Scholarship Foundation raised for students?

This year we were able to award $73,000 total at the Miss New Hampshire Scholarship Competition…. All the funds raised and awarded to the women involved … goes right toward our education, so to pay for whether you’re actively enrolled in college or your loans.

Are there any misconceptions about the program you’d like to address or talk about?

One that we kind of already addressed was that people think that you prepare for one competition out of the year but it’s really a year-round service job. I think there’s a big misconception that it’s truly only about … looks, but really the organization has women doctors and women in the army and truly [is] just making a big change in the community. It’s all about intelligence and service, talent, and promoting all those aspects, as well as beauty, into the organization.

Are there any events coming up that you are excited to be a part of?

We have some Memorial Day parades coming up. The Best Buddy Walk in Exeter happening June 22. There are some Special Olympics events that I’m involving myself with at the beginning of June and there’s a Make-A-Wish rafting event in Meredith that’s happening in July. … Also, our local season starts at the beginning of June, so that’s pretty exciting…. Girls who want to compete next year for Miss New Hampshire … they start competing at the local level, so those 26 locals start happening for next year’s Miss New Hampshire competition beginning in June.

— Zachary Lewis

Featured image: Emily Spencer. Courtesy photo.

In the kitchen with Corey Fletcher

Corey Fletcher is the award-winning chef and owner of Revival Kitchen (11 Depot St., Concord, 715-5723, revivalkitchennh.com). Prior to Revival, Chef Fletcher was the executive chef at the Centennial Hotel and Granite Restaurant in Concord. Before Granite Restaurant, he worked at Colby Hill Inn and 55 Degrees. He is a graduate of Southern New Hampshire University.

What is your must-have kitchen item?

A good sharp chef knife or tongs — either one is in my right hand for about one third of my day. They are an extension of my mind.

What would you have for your last meal?

A well-marbled and properly seasoned grilled New York strip steak, medium rare, loaded baked potato with bacon, sour cream, butter and chives, along with buttered blanched broccoli. It’s a classic dinner in my mind and is comfort food for me.

What is your favorite local eatery?

My house with my wife and daughter, as I don’t get too many dinners with them at home, but that’s not an ‘eatery.’ So I’d say Moritomo for sushi!

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

Dan Barber — mostly because he is the pinnacle of locally sourced dining.

What is your favorite thing on your menu?

Our menu changes seasonally and my preferences change with that, so right now it’s the fennel spice rubbed pork loin with lemon and olive oil-braised beans and Swiss chard, with black garlic puree, and a pea green radish salad. It sounds like a ‘heavy’ dish; however, the brightness of the lemon in the beans and the textures of the pea greens and radish is crisp and refreshing, making a good spring dish.

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

Supporting small/micro producers — from honey, baked goods, coffee roasters, restaurants, for example. Consumers continue to be selective about where their money is spent and they want to support people’s dreams and stories, rather than spending it at chains, etc.

What is your favorite thing to cook at home?

Roasted chicken — my wife and daughter’s favorite, great for a relaxing Sunday.

Lemon Hummus
From Corey Fletcher

3 cups cooked chickpeas
3/4 cup tahini
4 Tablespoons olive oil
4 Tablespoons lemon juice
1 Tablespoon salt
zest of 4 lemons
¼ cup garlic, minced

Puree all together; adjust with cold water.
Adjust seasoning as necessary.
Serve with your favorite crackers, naan or pita, or seasonal vegetables.

Featured Photo: Corey Fletcher. Courtesy photo.

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