Category: Q&A

In the kitchen with Adam & Laura Rexford

Husband-and-wife team Adam and Laura Rexford of Manchester are the in-house bakers at Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com), regularly experimenting with different seasonally inspired flavors of baked goods and treats like scones, cookies and whoopie pies. A baker at Angela’s since 1998, Laura Rexford met her husband while completing an internship as a culinary student in the bakery of the Omni Mount Washington Resort in Bretton Woods. Adam Rexford, who received a baking degree from Johnson & Wales University, would join the Angela’s team a couple of years later.

What is your must-have kitchen item?

Laura: Mine is a rubber spatula, for savory [items] and for baking.

Adam: Mine is a bowl scraper.

What would you have for your last meal?

Laura: Definitely a turkey club, with rice with peas in it. And a Painkiller.

Adam: A rare burger … and an Old-Fashioned.

What is your favorite local restaurant?

Adam: River Road Tavern [in Bedford]. … When I order a burger there I order it rare and 98 percent of the time it comes out perfect.

Laura: My favorite local spot is Shorty’s Mexican Roadhouse. We go there every week after our bake! They have the best bartenders and the menu is easily adapted for my dairy allergy.

What celebrity would you like to see trying something that you’ve baked?

Adam: That’s such a hard question because I’m kind of cynical toward the whole celebrity life anyway. I don’t know.

Laura: Yeah, I would say, just like a regular everyday person. We want everyone to enjoy our stuff.

What is your favorite thing that you offer at the shop?

Laura: I’m not a breakfast kind of person — like, I’d rather have a sandwich. … My favorite thing to eat, though, would be one of Adam’s quick breads. Right now we have a lemon glazed poppy seed bread that’s delicious.

Adam: Probably just new flavor ideas for ricotta cookies and whoopie pies. … The mini whoopie pies have been going like crazy.

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

Adam: Laura and I have kind of talked about this, and I think it’s just small bites.

Laura: Yeah, like, with the whoopie pies, it seems like that’s something that someone would buy to maybe share, whereas [with] the 12-pack you can have one with lunch and then save the rest of the pack for another time, and you’re not feeling guilty about it because it’s so tiny.

What is your favorite thing to cook at home?

Laura: I really don’t care to bake or cook at home, so Adam does it all.

Adam: Yeah, I literally do almost 95 percent of the cooking at home. Probably one of my favorite things is doing beer can chicken on the grill.

Anise ricotta cookies
From the kitchen of Adam and Laura Rexford of Angela’s Pasta & Cheese Shop

1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 15-ounce container whole-milk ricotta cheese
3 Tablespoons light cream
2 teaspoons anise extract
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
For the glaze (stir until combined):
1½ cups powdered sugar
3 Tablespoons water (more for a thinner glaze, less for a thicker glaze)

Cream together butter and sugar until light and fluffy. Add and beat in the eggs, ricotta cheese, light cream and anise extract until smooth. Add the flour, baking powder and salt to the wet mixture and mix until smooth. Preheat the oven to 375 degrees. Scoop the dough (about 2 tablespoons each) onto parchment-lined cookie sheets, leaving about 2 inches between scoops. Bake for 15 minutes, until the edges are slightly golden. Let the cookies cool completely. Dip cookie top into the glaze and sprinkle with nonpareils.


Featured photo: Adam and Laura Rexford, in-house bakers at Angela’s Pasta & Cheese Shop in Manchester. Courtesy photo.

On The Job – Daniel Horan

Auctioneer

Daniel Horan is an auctioneer and appraiser and owner of Schmitt Horan & Co., an auction house in Candia.

Explain your job and what it entails.

We are auctioneers and appraisers specializing in selling antiques at auction. We travel the country and the world collecting consignments for sale at several of our auctions throughout the year, hosted at our gallery in Candia. Every lot is assessed and photographed by experts and then presented to a live audience in attendance at our gallery and across four different online auction sites that span a global audience. We are truly an international operation.

How long have you had this job?

I have been in the auction business for almost 25 years. In 1999 I started work for a small auction firm owned by a family member while I was attending UNH and studying chemical engineering. In 2009, I assumed a role as partner in R.O. Schmitt Fine Arts in cooperation with its founder, Bob Schmitt. In 2017, when I assumed full control of the company, we became Schmitt Horan & Co.

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

While working at my first auction firm, I got bit by the entrepreneurial bug and forsook refining petroleum in Houston or fracking the oil fields of North Dakota for the thrill of running a small business. I have never looked back and went straight into auctioneering full-time after college.

What kind of education or training did you need?

Auctioneers in New Hampshire must be licensed by the Secretary of State. My license number is 5060. To be granted a license, auctioneers must either attend auctioneer’s school or apprentice and have two licensed auctioneers attest to their competency, and also pass a written test. In addition, I have specialized knowledge about the history and value of antiques, specifically watches and clocks, which is our specialty.

What is your typical at-work uniform or attire?

Overalls and comfortable shoes, except on auction weekends, when I wear a three-piece suit and a pocket watch with chain.

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

Being on the road picking up consignments is very challenging. Being away from the home, family and the office, potentially for weeks at a time, can be grueling. Oftentimes, I will try to do a little sightseeing to break up the monotony. I have been to over 35 U.S. and Canadian national parks, many of them while enroute for consignments.

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

How valuable a resource the Small Business Administration can be for companies like ours.

What do you wish other people knew about your job?

How fulfilling running a small business can be. It is oftentimes more work and responsibility, but I believe more reward is the result. We also hope more young people get involved in learning about antiques.

What was the first job you ever had?

I was a clerk running a register at Best Drug on Elm Street in the early 1990s as a teenager. Like many independent pharmacies, Best Drug has been closed for many years now.

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

Your ultimate success is a long-term commitment.

Five favorites

Favorite book: Don Quixote
Favorite movie: Braveheart
Favorite music: Pink Floyd
Favorite food: Aged cheese
Favorite thing about NH: Proximity of natural beauty and culture

Featured photo: Daniel Horan. Courtesy photo.

College for all

A discussion with NHTI’s new president

Dr. Patrick Tompkins, the President of NHTI since February, shared his thoughts on the role of community colleges, the challenges of declining enrollment, strategies to ensure high-quality education at an affordable cost and more.

Tell us about yourself and what drew you to NHTI.

I’ve been working in higher education for several decades … in Iowa, Oklahoma, Virginia and now New Hampshire. I was an English professor for a long time, and then … moved into administration. I was a dean and a provost at a college, then went to Eastern Shore Community College and served as vice president of academics, students and workforce education. I came to NHTI primarily because of the quality of the college and what it has to offer. We have really solid programs in things like health care … and we have some really unique programs, like mindfulness, hospitality, sports management and addiction counseling. … I also really wanted to work at a community college that has an athletics program, because I believe it provides academic opportunity for some students who might not otherwise [attend college].

What do you believe is the role of community college?

I call community college the greatest democratization in the history of higher education. It makes post-secondary education accessible to all. It’s affordable. It’s convenient. There’s a community college within driving distance of everybody in the continental United States. It allows people who may not think they’re right for higher education or who would otherwise not be able to get into higher education to get an education in a wide variety of fields.

How will you work to ensure an education at NHTI is both affordable and high quality?

The state legislature has allowed the community college system to keep tuition only $5 ahead of where it was in 2011. … Even though the tuition [cost] has stayed constant, there is still a gap that is hard for students to fill. That’s where I have to expand our scholarships. … When we’re able to provide scholarships to cover ancillary things, such as books or supplies, that helps to close that gap. … Most folks know we’re inexpensive; we’re less than half the cost of any other college in New Hampshire … but that means nothing if we don’t have quality. … Our quality comes from having superior faculty whose only mission is to teach. … We have programs that can be completed in a short term … and with flexible scheduling … that lead to really good jobs. … We have a campus with wonderful amenities and extracurricular activities. … These are all things that are of value to our students.

What do extracurricular activities, athletics and campus life contribute to the educational experience at NHTI?

We serve the entire student. It’s not just about academics; it’s also about helping them develop as good family members, community members and workers, and to live healthy lives, mentally and physically. … Having the dorms and a mix of student clubs and activities makes for a really rich campus life. Many community colleges don’t have athletics, so I’m really happy that we do. … For some students, athletics may be the thing that draws them in, and once they’re here they start to realize that sports is not going to pay their way and that they’re going to need [job] skills. … Not all students will go pro in their sport, but they are still passionate about it, and being able to play at the college level is an exciting thing for them.

Enrollment in community colleges has been declining. How do you plan to address that at NHTI?

Declining enrollment is a national trend that’s been going on since 2014. The two primary factors are, there have been fewer people graduating high school … and the people who want to work have found work and aren’t in immediate need of training. It’s looking like we’re nearing [the end] of declining enrollment, and that those factors — particularly the second one — are going to change. There are going to be more opportunities for people to change career fields or advance in the field they’re in and [therefore] come back to college. … But should growing enrollment always be the goal? I think the better question to ask is, how well is a community college serving its community? Because enrollment [reflects whether] we are offering the right mix of programs that are relevant to [employment] opportunities for residents in the area. … So our focus is on our programs and looking at where there are new opportunities or opportunities to grow.

What do you find most fulfilling about this position?

It helps me live out a very foundational ethic that was bred in me as a young person, which is my commitment to service for others into the community. … I feel fortunate to have a job where it’s not about me. People in our business sometimes say, ‘Your success is our success.’ I don’t view it that way. I view it as your success is your success; I was just lucky enough to be there as you were achieving it.

Featured photo: Dr. Patrick Tompkins. Courtesy photo.

In the kitchen with Maggie Josti

Maggie Josti is the owner of Maggie’s Munchies (magmunch.com), a business offering scratch-baked goods like whoopie pies, cupcakes and cookies that she runs with her husband, Trevor. Originally from Malden, Mass., Josti has been cooking and baking her whole life, and worked in the restaurant industry for more than a decade prior to starting Maggie’s Munchies. Since launching last August, Maggie’s Munchies has participated in fairs, festivals, shows and other events across the Granite State. Find them next at one of two events set to take place on Saturday, May 13 — one member of the couple will be serving their sweet treats during Kids Con New England at the Douglas N. Everett Arena (15 Loudon Road, Concord), while the other will be attending the Great New England Mother’s Day Craft & Artisan Show at the Merrimack Premium Outlets (80 Premium Outlets Blvd., Merrimack).

What is your must-have kitchen item?

A cookie scoop. I use it for the fillings, for the whoopie pies themselves [and] for the cookies.

What would you have for your last meal?

A boneless rib-eye steak, homemade mac and cheese and a coffee frappe.

What is your favorite local restaurant?

Parker’s Maple Barn in Mason is definitely my favorite place to go.

What celebrity would you like to see trying one of your products?

Duff Goldman from Charm City Cakes would be cool, because I’d love to get his feedback.

What is your favorite item that you offer?

Our cinnamon roll whoopies are the best. … It’s two homemade cinnamon rolls with the whoopie pie filling in the center, and then our cinnamon icing on top. We serve it with a fork and a knife because it gets a little messy.

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

What I absolutely love is when I go out to a restaurant and they offer something different that’s a unique take on a classic recipe.

What is your favorite thing to cook at home?

Homemade mac and cheese is always the go-to. I never love it any less when I make it, and my kids don’t either. I can switch up the cheeses for something new and add so many different toppings.

Second annual Vine & Hops at The Hil
From the kitchen of Maggie Josti of Maggie’s Munchies

3 medium overripe bananas, peeled and mashed
⅓ cup melted salted butter
¼ can pure pumpkin
Pinch of salt
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
1½ cups all-purpose flour
Optional: chocolate chips, nuts, spices or dried fruits

In a bowl, add the bananas and butter and mix with a spoon or stand mixer until well combined. Add the pure pumpkin, salt, sugar, egg, vanilla extract, cinnamon and baking soda and mix until combined. Add the flour and mix until combined. Add any optional desired ingredients such as chocolate chips, nuts, spices or dried fruits. Bake at 350 degrees for 55 to 65 minutes, depending on your oven. You should be able to stick a toothpick into the center and it will come out clean. If it’s browning too much but not done in the middle, place tin foil over the top loosely and bake until fully cooked. Let it cool for a few minutes in the pan, then flip upside down onto a wire rack and continue cooling.


Featured photo: Maggie Josti of Maggie’s Munchies. Courtesy photo.

On The Job – Lynne Duval

Licensed independent clinical social worker

Lynne Duval is a licensed independent clinical social worker who provides psychotherapy services through her private practice, Granite State Child & Family Counseling in Milford.

Explain your job and what it entails.

I am a psychotherapist providing mental health therapy services via telehealth to people age 9 and above. I work a lot with individuals and couples providing Emotionally Focused Therapy. … I access many modalities. … You are an active member of your treatment … and the length of treatment depends on the presenting issues and your process. … My job is to support you, determine your stressors and ways of coping and help you develop more appropriate ways to manage. I look at your relationships, both past and present, and how connected you are to key people in your life. We identify patterns for how you interact with others and determine more effective ways to connect. We look at coping strategies to manage anxiety, depression, ADHD and other difficulties. I help you determine any distortions you may have and reframe them so you can see the world in a more productive way.

How long have you had this job?

I have been in the field for 31 years and in private practice for 19 years.

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

I worked in corporate America right after high school for five years and through that process realized what I really enjoyed was helping people and learning about how and why people behave the way they do. I was fascinated with what made people tick and how to help people feel better about themselves and their relationships.

What kind of education or training did you need?

I have an associate’s in human services, bachelor’s in psychology with a minor in social work, and a master’s in social work. I went to Castle College for my associate’s, Rivier University for my bachelor’s and Boston University for my master’s.

What is your typical at-work uniform or attire?

Business casual is what I typically wear.

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

Right now one of the biggest challenges is not having enough space for everyone in need, and not having enough resources for clients to access within the community. I do offer a wait list for those who want to wait for my services, though that could take more than a year.

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

I really can’t think of anything. I worked very hard to learn all I could about different trainings in mental health and settled on social work because it was the most marketable option.

What do you wish other people knew about your job?

There is great satisfaction in helping others. It is a great career with so many opportunities to work in various locations. I chose private practice because it gives me the autonomy to work within my scope of practice and according to my ethics without having to follow business models that contradict those goals.

What was the first job you ever had?

The first job I had was working at a restaurant in Nashua that my neighbor owned as a bus-girl.

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

Take care of yourself, too. In the helping professions, it can become easy to immerse yourself in taking care of others and neglecting your own needs. I learned early on that I had to take care of myself first in order to be available for others.

Five favorites

Favorite book: I read mostly educational books.
Favorite movie: Grease
Favorite music: Country
Favorite food: Anything delicious
Favorite thing about NH: The landscapes. It is a beautiful state, and I love the ocean and the mountains equally. I love the trees and green grass. I love the flowers.

Featured photo: Lynne Duval. Courtesy photo.

May on two wheels

How to celebrate National Bike Month

Throughout May, New Hampshire communities are celebrating National Bike Month with events, initiatives and challenges aimed at inspiring people of all ages to take to the roads on two wheels. Tammy Zamoyski, Regional Planner at the Southern New Hampshire Planning Commission, which is promoting New Hampshire Bike Month in partnership with the New Hampshire Department of Transportation and the Bike-Walk Alliance of New Hampshire, talked about the benefits of biking and provided some pointers for beginner cyclists participating in this month’s activities. Visit bwanh.org/calendar for the schedule.

What is National Bike Month, and how is New Hampshire celebrating?

The League of American Bicyclists started Bike Month in 1956 as a way to celebrate the benefits of bicycling and to encourage people to give it a try. In New Hampshire, the Planning Commission has partnered with the New Hampshire Department of Transportation and the Bike-Walk Alliance of New Hampshire to celebrate New Hampshire Bike Month. We’ve been reaching out to different communities and organizations throughout the state to see how everybody is celebrating and to put together an events calendar. There’s National Bike and Roll to School Day and a variety of bike rodeos and events for children. There are events to get adults back on bikes, like a “Relearn to Ride a Bike” class. There are some recreational opportunities, such as the Tour de Francestown, which is a gravel bike ride they do every year.

Bike to Work Week is May 15 through May 21. What is that about?

Bike to Work Week is a time to encourage people to try riding their bike to work. We try to make it a fun activity that people can do together. In the past we’ve set up breakfast stations where people can stop on their way to work, and even happy hour events where people can stop on their way home from work and grab a drink and a bite to eat with other people who have ridden. It’s a great way to build community.

Do you ride your bike to work?

Every single day, no matter the weather.

What are the benefits of biking?

The biggest thing for me is the impact on the climate; riding a bike is something we can do to decrease our carbon footprint. Burn fat, not fuel! It’s great for your physical health, and for your mental health, as well. It relieves stress and is a great way to start and end your day. I also feel like it creates a sense of community. When you’re not in a car, you notice so many different things about your environment, and it helps you connect with neighbors and other people who are out and about.

What tips do you have for people who are new to biking and want to give it a try this month?

One of the most important things is planning your route. Remember that the fastest way by car isn’t always the safest or most enjoyable way by bike. A lot of times, you can go over a block or two and take a less traveled, quieter back road, and it may take a few minutes longer to get to your destination, but it’ll be a much more enjoyable experience. You can use tools like Google Maps, which has a cycling feature, to find the best routes. It’ll show you all the different ways you can go, and it’ll even show the elevation and recommend the best way to go if you want to avoid hills. Another thing I recommend is to find a bike buddy; it’s one thing to ride your bike on a rail trail or a closed street, but when you’re out in traffic and navigating through intersections, it can be quite intimidating. Riding with someone who can show you the ropes until you get comfortable to ride on your own is a good idea. Dress for the weather; wear layers. Some people like to bring a change of clothes for when they get to work in case they get sweaty. Lastly — and this has been a total game-changer for me — get a basket for your bike. I know it sounds silly, but it has revolutionized the way I ride. I can stop and get groceries or bring my winter jacket without having to worry about being able to fit everything in my backpack to get it home.

What would you like to see for the future of biking in New Hampshire?

I would love to see more enthusiasm around bicycling as a viable mode of transportation. I think a lot of people view it as a recreational opportunity, which it is, but it’s also a really great way to get around. It offers more opportunities to get around for people who don’t have a car, choose not to drive or don’t have access to transit. I’d really like to see some of our communities become “Bicycle Friendly Communities,” which is a designation that the League of American Bicyclists has set up for communities that meet [bike friendly] criteria.

Featured photo: Tammy Zamoyski. Courtesy photo.

In the kitchen with Gerry Ferretti-Berrios

Gerry Ferretti-Berrios and her sister, Amberle Ferretti, are the owners of Chicken Lou’s Distribution (chickenlous.com, and on Facebook and Instagram @chickenlous), a purveyor of two cooking seasonings and three sauces — a signature honey mustard, a chipotle ranch dressing and a “Kickin’ Chicken” barbecue sauce — great for use as anything from dips and salad dressings to marinades, sandwich spreads and more. Chicken Lou’s was born in 1990 when Lou Ferretti — the sisters’ grandfather and the business’s namesake — opened a small restaurant on the campus of Northeastern University in Boston. For more than three decades the tiny 550-square-foot building was known for serving fresh sandwiches, wings, pizzas and other items to students and faculty. It closed in 2020 when the sisters’ father, Dave, announced his retirement. But Ferretti-Berrios, who grew up in Merrimack, wanted to continue the family’s legacy. Today, all of Chicken Lou’s products are packaged and delivered out of a warehouse in Amherst and are available at Locally Handmade, inside the Merrimack Premium Outlets, as well as online.

What is your must-have kitchen item?

I can’t live without a massive, heavy-duty cutting board. … A good cutting board is so critical, I think, for anything you’re doing in the kitchen.

What would you have for your last meal?

It’s definitely got to be a good veggie burger with really well-done crispy fries on the side. They’ve got to have salt on them and you’ve got to have a little honey mustard to dip, for that sweet and salty combo. … Then, my go-to indulgence is a warm chocolate chip cookie with vanilla ice cream on it.

What is your favorite local restaurant?

I’ve got to give it up to Pressed Cafe. … I just love the fact that they have something for everybody. I love their veggie ciabatta sandwich.

What celebrity would you like to see trying one of your products?

The Zumba instructor in me wants to say Daddy Yankee, but the New England girl in me is saying Bill Belichick. But with Bill trying it, there has to be a press conference review afterward, because I just think that would be hysterical!

What is your favorite product that you offer?

When we were a restaurant, I was Team Honey Mustard, and then we came out with the chipotle ranch, and now it’s a split between the two. … I love the honey mustard as a salad dressing, and then for the chipotle ranch, I love to dip cheese pizza in it. It’s life-changing.

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

Everybody is doing flights. … Flights of drinks and flights of desserts and flights of appetizers. I see all these posts from restaurants and food groups that I follow, and I just feel like everybody has jumped on the flight trend.

What is your favorite thing to make at home?

I’m a huge fan of just making snack plates for dinner. I’ll do some diced up cheeses, some hummus, olives, celery sticks [and] carrot sticks. Those are definitely my go-tos.

Southwest rice and bean casserole
From the kitchen of Gerry Ferretti-Berrios of Chicken Lou’s Distribution

4 cups cooked white rice (can be replacedwith quinoa, brown rice or other grain of preference)
1 package shredded cheddar cheese
2 cans black beans, drained
1 package taco seasoning
1 bottle Chicken Lou’s signature Chipotle Ranch dressing

Optional toppings:
Shredded cabbage
Shredded lettuce
Black olives
Sliced jalapenos
Diced tomatoes
Cotija cheese
Salsa
Diced red onions
Avocado slices

In a bowl, combine the rice, beans, taco seasoning, half the bag of shredded cheddar cheese and half the bottle of chipotle ranch dressing. Mix thoroughly until combined. Take the mixture and spread onto a 9-by-13-inch greased baking pan. Top with the remaining cheese. Bake in the oven, uncovered, at 350 degrees until it’s heated through and the temperature reaches 165 (approximately 30 minutes). Top with your favorite taco toppings.


Featured photo: Gerry Ferretti-Berrios, co-owner of Chicken Lou’s Distribution. Courtesy photo.

Erasing the stigma

May is Mental Health Awareness Month

Dr. Will Torrey, Chair of the Department of Psychiatry at Dartmouth Health, discusses Mental Health Awareness Month, efforts to reduce stigma surrounding mental health and resources available to individuals dealing with mental health issues in New Hampshire.

What is the purpose of Mental Health Awareness Month?

The idea is to increase knowledge and understanding of mental health disorders so that the general public can know more about these common illnesses and get increasingly engaged in helping us to help people get timely access to high-quality care. About 20 percent of us in the United States will have a psychiatric illness in any given year, and half of us will at some point during our lifetime. The point of Mental Health Awareness Month is to help engage people so that they’re more knowledgeable about their illnesses, can seek help when needed, and to broaden the coalition of people who are seeking to turn toward psychiatric and addictive difficulties with the same seriousness of purpose as we treat other illnesses, like cancer.

What initiatives is Dartmouth Health doing for Mental Health Awareness Month?

We’re excited to be hosting an exhibit at Dartmouth Hitchcock Medical Center called “Deconstructing Stigma.” It aims to help people understand more about mental illness and to help people start or continue to deepen conversations about mental illness and its treatment. We also have a series called “Heads Up” that started last May and is ending this May and has included monthly articles on different facets of mental health and webinars on those topics. Our last webinar is coming out in May for Mental Health Awareness Month. These efforts aim to educate and foster discussions so that people can start to suffer less and do more together to make treatment more available.

What are the current strengths and weaknesses of mental health care in New Hampshire?

Across the nation, the big challenge is timely access to high-quality care. Covid-19 was a perfect storm in terms of stressors that bring out psychiatric illness. People had health worries, economic challenges, loss to death, social isolation, trouble with child care — all kinds of things that lead people to be more likely to exhibit signs and symptoms of psychiatric illness. At the same time, the health care system has been stressed because of worker shortages, and some of the core supports that had typically been available are less available. New Hampshire has struggled to meet the growing demand for mental health and substance use disorder care despite efforts to address the issues. It has excellent structure in its community mental health systems, but those are somewhat overwhelmed by the need for those services at this time. This is true for inpatient hospitalization needs for children and adults and for general outpatient care. At all levels of the continuum of care, the need for services outstrips capacity.

What can be done to help reduce stigma around mental health and encourage more people to get help when they need it?

When I was growing up, breast cancer was highly stigmatized, and people wouldn’t talk about it. … It wasn’t something that you looked to get support from others for. Nowadays, people get support from their friends and family, and I don’t see any reason why we shouldn’t be in the same position with mental health care. That’s what we’re working toward: if someone develops depression, psychosis or posttraumatic stress disorder, they should be able to talk to their friends and family and have straightforward, well-organized pathways into care and support. … A lot of it has to do with creating community, advocating together and encouraging these conversations and having these conversations.

What can friends and family members do to support someone struggling with mental health issues?

The core messages are the same as we would give to anyone with any kind of illness — just be clear that you care about them and will be with them through this. Give the message of caring, support and hope. Family members can also get more education through organizations such as the National Alliance for Mental Illness. They offer support groups and courses so that people can learn more about psychiatric illness and be more helpful to their loved ones or friends living with these illnesses.

What resources are available to people struggling with mental health issues in New Hampshire?

First and foremost, if you’re in crisis, you can call the national number 988, which can guide you to the appropriate care. Additionally, New Hampshire has mobile crisis units that can help resolve a crisis situation directly, often without [resulting in] hospitalization. Emergency rooms are always open for real crisis times. You can access mental health care through your community mental health system, or you can go to the Psychology Today website … and it will tell you which providers in your local area accept your type of insurance. Finally, if you’re employed, your employer may have an employee assistance program that can provide you with information about resources and support that are available to you.

Featured photo: Dr. Will Torrey. Courtesy photo.

In the kitchen with Kelley-Sue LeBlanc

Kelley-Sue LeBlanc — a.k.a. “KSL” — is the owner of The Sleazy Vegan food truck (thesleazyvegan.com, and on Facebook and Instagram), which offers a rotating menu of seasonally inspired whole-food plant-based breakfast and lunch items. In addition to maintaining a regular schedule of public appearances in southern New Hampshire, The Sleazy Vegan participates in events and offers catering services. LeBlanc, who grew up in Nashua, originally launched The Sleazy Vegan last year as a ghost kitchen in Manchester before expanding into a food truck a couple of months later. Find The Sleazy Vegan next at the McAuliffe-Shepard Discovery Center (2 Institute Drive, Concord) on Thursday, April 27, from 10 a.m. to 3 p.m., and at Derryfield Park (Bridge Street, Manchester) on Friday, April 28, from 11 a.m. to 2 p.m. LeBlanc is also among the roughly 90 participants of this year’s Taco Tour, returning to downtown Manchester on Thursday, May 4, from 4 to 8 p.m.

What is your must-have kitchen item?

I’ve learned in the last year that I need to have at least two of everything, because we have two kitchens and we bop between them regularly. The one thing that I take with me between them is my chef’s knife. I process a lot of veggies and having a super-sharp blade makes everything more fun and safer!

What would you have for your last meal?

Vegan pho, spiced up with hoisin, Sriracha and fresh cilantro. Pho is my go-to for whatever ails me, and it always makes me feel better.

What is your favorite local restaurant?

I can’t possibly name one. … I’m going to use the opportunity [to] holler at my other vegan and vegetarian providers. The Green Beautiful [in Manchester], Troy’s Fresh Kitchen [in Londonderry] and Col’s Kitchen [in Concord], because they deserve to be seen and heard, and we all deserve to be fed well!

What celebrity would you like to see ordering from your food truck?

Oh, I think about vegan celebs that I’d love to feed all the time, but the first thought that came to mind just now was Adam Sandler. It would be cool to have him get “grinders and hoagies” from the Sleazy Vegan food truck in Manchester. A new kind of “lunch lady.”

What is your favorite thing on your menu?

Honestly, the thing I love about our menu is that it changes so much and it reflects what is available in season hyper-locally. If I had to pick one thing, though, I would have to choose the breakfast burrito. It’s so hard to get breakfast out as a vegan and if you do find something, it’s not typically as hearty a meal. … I load it with black beans, peppers, onions and scramble that with Just Egg [a plant-based egg substitute made from mung beans], then onto a tortilla … and [topped] off with paprika potatoes, avocado and vegan sour cream.

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

Back in 2019, I was looking to do a market research analysis project to understand if southern New Hampshire would support a vegan restaurant and a non-alcoholic bar. Covid put a cork in that research project, but my questions have been answered. … We are seeing loads of expansion in vegan and vegetarian options and I’m also seeing more in the mocktail and non-alcoholic bar space. I hope that both of these markets continue to blossom.

What is your favorite thing to cook at home?

Soup. I just love soup and I love that I can use up whatever is in the fridge or pantry to make something unique and satisfying.

Spicy Thai peanut sauce
From the kitchen of Kelley-Sue “KSL” LeBlanc of The Sleazy Vegan food truck

½ cup peanut butter
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha
1 Tablespoon tamari sauce
1 Tablespoon rice wine vinegar
1 Tablespoon hoisin sauce
1 Tablespoon lemon juice
2 to 4 Tablespoons green tea
½ a jalapeno pepper
Cilantro
Thai basil
Peanuts

In a bowl or a blender, mix the peanut butter, rice wine vinegar, tamari, jalapeno, lemon juice, hoisin sauce, garlic, ginger, cilantro and Thai basil. Use the green tea to add more liquid as needed to obtain the desired consistency. Top it off with some crushed peanuts.


Featured photo: Kelley-Sue “KSL” LeBlanc, owner of The Sleazy Vegan food truck. Courtesy photo.

On The Job – Hannah Coleman

Master barber

Hannah Coleman is a master barber and owner of Ritual Grooming (557 Daniel Webster Hwy., Unit 3, Merrimack, 365-4319, ritualgroomingnh.com).

Explain your job and what it entails.

I offer an array of self-care services to folks from all over the state and beyond. I also offer a safe place to kick it, relax and vent if need be.

How long have you had this job?

I’ve been a master barber since 2017, but I’ve been in the hair industry for over a decade.

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

I was a cosmetologist for years and started to realize that I vibed more with the shorter styles that sat in my chair and felt a bit more excited at the different aspects of change when someone was looking for a new style.

What kind of education or training did you need?

There’s a few different routes to get licensed as a hair professional. I went to a trade school for my education, but lots of people will find someone to apprentice them as the education you receive is a bit more personal if you can find the right mentor.

What is your typical at-work uniform or attire?

I like to balance between comfortable and professional. I used to be super focused on dressing to the nines for work but soon realized that dressing how I wanted to was going to attract a clientele that was the best match for me.

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

I’d have to say that maintaining boundaries with people that you’re normally very friendly with can be a tough but necessary line to walk.

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

That I don’t have to specialize in every hair service to be successful. I used to force myself to do “hair tattoos” — designs with a straight razor — which I was always terrible at, just because people assumed I could do them. One day I just said ‘no more’ to doing the things I’m not good at and don’t bring me joy.

What do you wish other people knew about your job?

Some people like to look down on this industry like it isn’t enough to be a career, but I couldn’t disagree more. We are incredibly passionate and driven in this career field. Not only can you make a living behind the chair, but it’s a career in which you can be creative, have freedom, work in an amazing environment with amazing people as well as travel the world. The best part is when folks ask me how I’m doing, I don’t ever feel the need to respond sarcastically with ‘living the dream.’

What was the first job you ever had?

I worked at Quizno’s subs before they all died out.

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

People invest in people first. It’s not all about the haircut, but about offering a good experience and being personable.

Five favorites

Favorite book: Harry Potter
Favorite movie: Howl’s Moving Castle
Favorite music: I’m all over the place with music, but my top three artists right now are Tash Sultana, Red Fang and Post Malone.
Favorite food: Italian
Favorite thing about NH: Being able to get to a city, forest, lake or the sea within an hour

Featured photo: Hannah Coleman. Courtesy photo.

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