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.

Local color

A Manchester artist talks about her coloring book

Jyl Dittbenner, the Manchester artist behind the coloring book The Colors of Manchester, talked about her creative process and the inspiration behind her illustrations of the city’s landmarks, businesses and residents. Sold out since its first release a few years ago, the book was recently reprinted, with limited copies available now at the Millyard Museum’s gift shop and the Bookery in Manchester.

How did the idea for a Manchester coloring book come about?

I draw every day, often at various cafes and restaurants, and sometimes people will see me and talk to me. Liz Hitchcock [principal at Orbit Group, a Manchester-based investment firm that supports community development initiatives] saw me drawing a few times and said, ‘You know, I’d really like to see a coloring book of Manchester. Is that something that you would want to collaborate on?’ So I worked with her and some people from the Orbit Group to take a bunch of drawings and move in a direction. I didn’t have any words in mind, so the creative director came up with a few sentences that are in the book, and we agreed on them together.

What locations or landmarks are featured, and how did you choose them?

I looked through my sketchbooks and talked with Liz and her creative department and also people in my life to determine what locations people would be interested in coloring. … There’s Baer Square in Arms Park. There’s Cat Alley. We love cats, so there are actually a lot of cats on random pages. … There’s the Palace Theatre, from the inside and outside. There are some pieces of cafe life. There’s the river and the Millyard in the background on a lot of the pages.

From an artistic standpoint, what do you find intriguing about the architecture, landmarks and scenery of Manchester?

We have a lot of older buildings and architecture, which look very different from the things around them … I also love drawing people; buildings are interesting to draw because they each have their own character, and it’s the same with drawing people. It’s just fun to see what makes us unique.

How does the process of creating a coloring book differ from creating regular art?

Most of my drawings are very sketchy. I don’t like using pencil because I drag my hand across the page, but I do all my drawings in pen. For this coloring book, I would take a sketch drawing and bring it into Procreate on the iPad, then trace over the lines that I wanted to keep, clarify the lines that I thought weren’t quite right and add more detail if I felt like [it was necessary] to create the suggestion of certain shapes and patterns for people to color.

Who would enjoy this book?

It’s for all ages, and kids can enjoy it, but it’s geared more toward adults, because it’s more about reminiscing about the places in Manchester that we frequently see. … For me, drawing and making murals in the city is something I enjoy doing; it’s relaxing and calming. I think coloring is a similar activity for other people, and it’s a less intimidating activity for people who think, ‘I can’t draw,’ or ‘I can’t make art.’ It’s an entry point [to art] for them; they can color something and feel confident in their choices of colors and how it looks.

Featured photo: Courtesy photo.

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