On The Job – Brian Callnan

Power coalition CEO

Brian Callnan is the newly appointed CEO of The Community Power Coalition of New Hampshire, based in Concord, which empowers local communities to choose their energy sources, collaborate with utilities to upgrade energy infrastructure and provide inclusive electricity supply rates and services to all program participants.

Explain your job and what it entails.

I’m lucky enough to help spread nonprofit power opportunities for communities throughout New Hampshire.

How long have you had this job?

I just started and couldn’t be more thrilled with everyone I’ve met at CPCNH so far. It’s a great organization.

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

I’ve been dedicated to the public, nonprofit model of delivering electricity for 20 years. I started out in Vermont with a focus on energy efficiency and quickly found myself working on securing renewable power options for municipal utilities and cooperatives.

What kind of education or training did you need?

I focused on resource economics in college and found that it really helped with my choice of work. Continuous training has kept me energized in this ever-changing industry. Training has helped me learn about the many different ways to meet the needs of distributed energy resources like solar PV and electric vehicles as more and more folks adopt these technologies.

What is your typical at-work uniform or attire?

I should probably wear a tie more often, but somehow they went missing.

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

We have so many opportunities to provide great service to our communities, and finding that we need to focus on the ones with the greatest benefits first has become a challenge.

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

Try to find the smartest people you can to work with, even if they don’t have the exact skill set you need.

What do you wish other people knew about your job?

That you get to work with some really great people. We have some excellent minds in the industry that are working hard to make long-lasting change that focuses on the clean, efficient use of electricity. It’s a lot of fun to work with them.

What was the first job you ever had?

I started working at 13 for a sawmill right across our road. I moved a lot of lumber with my best friend that summer.

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

Always include an idea you at first don’t like; it may end up being the best for everyone.

Five favorites

Favorite book:
I love the Foundation series by Isaac Asimov
Favorite movie: Polar Express around Christmas
Favorite music: The In Sound from Way Out! Beastie Boys album is often playing.
Favorite food: My wife’s chicken paprikash
Favorite thing about NH: Our skiing in the winter and our lakes in the summer

Featured photo: Brian Callnan. Courtesy photo.

Woman directed

Filmmaker takes her movie on the road

New Hampshire filmmaker Laina Barakat is taking her award-winning feature film Light Attaching to a Girl on a New England screening tour. She discussed the inspiration behind the film, her unique filmmaking style and what audiences can look forward to at the screenings.

Tell us about the film.

It’s called Light Attaching to a Girl. It’s just over an hour. It’s a narrative drama set in Iceland and Keene, New Hampshire. It’s about an 18-year-old girl traveling alone for the first time, processing childhood trauma, and experiencing independence in an unknown country. … A lot of people are really excited about the score; we had a really beautiful orchestra that played on it. They did the music for Parasite and Squid Game and a bunch of other really phenomenal, much larger works.

What inspired it?

The film actually stars my sister. She’s a non-actor; she’s never been on camera before, but I knew she had talent. She wanted to go to Iceland, and I convinced her to let me bring a film crew. We filmed the trip in a documentary style and later wrote a narrative to complement it. We blended the two in New Hampshire.

What’s your background in filmmaking?

I’ve been a filmmaker for about 18 years. I started with Either/Or Films, a film company in New Hampshire. I continued producing, and about six years ago I started my own film company called Wayward Ark Productions so that I could start directing. I’ve directed seven short films. I have some feature-length films as a producer under my belt, but this is my first as a writer-director.

The film blends documentary elements with narrative structure. How did you accomplish that?

My shooting style is very under-the-radar, with a very small crew. When it comes to lighting, I like to work with documentary-style filmmakers, so that I don’t have big lighting packages. … With the narrative piece, I used a lot of local actors and non-actors. We used local locations to pick up bits of naturalism and things that are already there, so we get a sense of truth and reality in what we’re making.

What is it like working with non-actors?

I love to work with non-actors. It’s what I do most of the time, actually. When you live in a rural area like this and you don’t have a lot of talented actors around you, I’d rather work with non-actors than poorly trained ones. I get a sense of realism by putting it into the writing. For my sister, there are bits of my own story and other bits of her story in it. For the rest of the actors in the film, I took pieces from their normal lives. It’s not autobiographical at all, but the more of their personal stories that I can put into the narrative, the easier it is for them to seamlessly act.

The film tour also features women-directed short films. Why is it important to you to highlight other female filmmakers?

It’s super important for women in any industry, especially in the film industry, to hype each other and to support each other. … We are a real minority, not only in paid positions but also in awards and representation in film festivals. For me, when I made the film, it was really important that most of my cast and crew were women.

What does it mean for you to be present at the screenings, do Q&A sessions and engage with your audience?

It makes it a more enriching and meaningful experience. For me as a filmmaker, it’s really great to hear interpretations of my work that maybe weren’t my own, but are valid and important. …I love any opportunity to hear how something hits someone else and why.

Tickets cost $15 for general admission and $12 for seniors, students and children. Visit waywardarkproductions.com.

Light Attaching to a Girl screenings
Friday, June 2, 6:30 p.m. at Studio Lab, 11 A St., Derry
Saturday, June 10, 2 p.m. at Wilton Town Hall Theatre, 40 Main St., Wilton
Saturday, June 10, 7 p.m. at Scriven Arts Center, 452 Route 140, Gilmanton
Sunday, June 11, 6:30 p.m. at The Park Theatre, 19 Main St., Jaffrey

Featured photo: Laina Barakat. Courtesy photo.

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.

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