Land and water

The Nature Conservancy gets a new director

Meet Rachel Rouillard, the new state director of The Nature Conservancy in New Hampshire.

What is your background conservation work?

I’m a New Hampshire native. I grew up in Keene. My parents were teachers science teachers, specifically so I was definitely raised in a home where they helped us cultivate a real appreciation and wonder for the natural world. We went to a lot of state and national parks. That was just part of our home life. … I followed that through school and into my career. … I got an internship in the town planning office in Milford, and that’s where I got my first taste of thinking about natural resource protection and land use. I also worked for the City of Manchester, doing some economic development and historic preservation work. … I was appointed as the first executive director of the Land and Community Heritage Investment Program. … Then, I was running a National Estuaries Program, which is an EPA Clean Water Act Program, here on the coast, and I did that for a little over a decade.

What led you to The Nature Conservancy in New Hampshire?

The mission of protecting land and water for people of being both a steward of our natural resources and of our human communities is something that’s really central to who I am and everything I’ve done over the course of my career. Thinking about the intersection of our natural world and people, how natural resources support our communities and sustain us, and how people can both use and value those natural resources, is something that is really interesting to me and really drives me.

What does your job as state director entail?

It’s thinking a lot about partnerships, about how we can bring the creativity, resources and innovations that we have at TNC into those partnerships and how we can work collaboratively. … We work with other land trusts and state agencies to protect the lands and waters that we rely on and that are most critical to our future. These are the lands that are producing our clean drinking water. How can we improve public health outcomes while protecting biodiversity? … We also think about new ways that places can be used for recreation, how we can create more recreation opportunities for people and make them accessible to as many people as we can. Having opportunities to be in nature is really important to people’s well-being and to an overall society that’s healthy, vibrant and equitable.

What are some of the long-term goals you’re working on?

We’re thinking a lot about climate change and what we’re doing with our partnerships to really prepare for the impacts of climate change. We’re working to develop new solutions to help us address the aging infrastructure that we have when it comes to increasing storm events so that we can minimize the risk to public health and to public investment in infrastructure going forward. As our climate warms, we’re also facing an increased threat from new pests that are coming north and affecting our plant and animal species, so we have to think about how to build resilience in our ecological communities. We’re thinking about carbon and how we can help ensure opportunities for adequate carbon storage in the environment that we’re protecting and investing in. Lastly, we’re looking at clean energy and how we can work with our partnerships in the state to advance clean energy policies.

What do you find rewarding about your work?

On a personal level, I want to be part of something that is bigger than myself. I think we all feel that way. We all want to do something that we feel has deeper meaning and connection and benefit to others. I take that really seriously and appreciate the opportunity to be a steward of resources for our future. … In this line of work, you have to be really open-minded and always adapting the way that you’re thinking and working. I love the creativity and the challenge that’s associated with that.

Featured photoRachel Rouillard. Courtesy photo.

In the kitchen with Lauren Collins-Cline

Lauren Collins-Cline of Bedford is the owner of Slightly Crooked Pies (slightlycrookedpies.com, and on Facebook and Instagram @slightlycrookedpies), offering home-baked pies in a variety of rotating seasonal flavors. The business gets its name from the “crooked kitchen” of Collins-Cline’s 18th-century home, where the oven sits on a sloped floor. Around the holiday season of 2020 and into early 2021 was when Collins-Cline, always an avid pie baker, decided to turn her passion into a business venture. In September she won first place at the New Hampshire Farm Museum’s Great New Hampshire Pie Festival for her Sweater Weather pie, an apple-pear pie with cardamom, cinnamon and vanilla. You can find her regular-sized, miniature and hand-held pies at several local spots, like Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester), the farm stand at the Educational Farm at Joppa Hill (174 Joppa Hill Road, Bedford) and the artisans’ market at the Cider Mill Gallery (24 Francestown Road, New Boston). Slightly Crooked Pies is also accepting Thanksgiving pre-orders through Sunday, Nov. 20, on its website.

What is your must-have kitchen item?

It’s got to be my silicone pastry mat, because nothing sticks to it, it’s easy to clean up and it goes anywhere.

What would you have for your last meal?

The maple bourbon steak tips from Wicked Good Butchah [in Bedford], with corn on the cob and then I’m always torn about whether I would have macaroni salad or potato salad with it. … Then for dessert, strawberry shortcake.

What is your favorite local restaurant?

I have favorites for different things, but the restaurant that is the most special to me is The Corner House in Sandwich. My husband and I went there on our first date. … It’s a really charming place. They’ve got a formal dining room and a tavern area and it’s in a 19th-century house.

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

A woman named Dori Sanders. She owns a peach farm in South Carolina, and she’s written a few novels … and the most beautiful cookbook I’ve ever read. I use her pie pastry recipe for my crust, and so I would love for her to let me know if I have done her justice.

What is your favorite pie flavor that you offer?

It’s a toss-up between the maple blueberry pie and the Christmas pie [featuring a combination of apples, pecans, cranberries and seasonal spices]. … The Christmas pie is just instant happiness, comfort and joy when I bite into it, and then the maple blueberry tastes like blueberry pancakes, but in pie form. It’s just such a great balance of the senses.

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

Gourmet-level tacos. Wherever you go, I feel like you can find them on a menu. … We love food trucks, so wherever there’s a collection of food trucks, we’re drawn to them and tacos are always the perfect things to get.

What is your favorite thing to cook at home?

I love the challenge of taking a bunch of random assorted items and making a good dinner out of them. … So either creative leftovers, or a Thanksgiving dinner.

Sweater Weather pie
From the kitchen of Lauren Collins-Cline of Slightly Crooked Pies

2 firm pears (D’Anjou or Bartlett varieties are preferred) and a mix of 3 or 4 other baking apples of a similar firmness
2 Tablespoons brown sugar
½ teaspoon cinnamon
Scant ¼ teaspoon cardamom
1 teaspoon vanilla
2 9-inch pie crusts
1 egg yolk
1 Tablespoon + 1 teaspoon cream

Preheat the oven to 425 degrees. Peel, core and slice the fruit. Toss in a bowl with sugar and spices and let stand while rolling out the top and bottom crusts. Line a pie pan with one crust and fill with the fruit mixture. Add the top crust, crimping or fluting the top and bottom crusts together along the edge of the pan. Mix the yolk and cream and brush over the pie top. Place in the oven. After 15 minutes, reduce the oven temperature to 350 degrees and bake for another 35 to 40 minutes. The pie will begin to bubble juice and the top should be a golden brown. To keep the filling and edges of the pie from shrinking in the cooling process, turn the oven off when done baking and let the pie sit in the oven for another 10 minutes. Crack the door and let it stand for 10 minutes more before removing to a cooling rack. The pie stores well, covered, at room temperature and is best eaten within four to five days.

Featured photo: Lauren Collins-Cline, owner of Slightly Crooked Pies, based in Bedford. Courtesy photo.

On The Job – Diane Kolifrath

Bike tour coordinator

Diane Kolifrath is the owner of Great American Bike Tours, a bike touring company based in Raymond.

Explain your job and what it entails.

My company curates and runs incredible cycling vacations throughout the Eastern United States and Canada. I plan all of the routes and logistics for our super-fun bike tours, and with the assistance of my office manager, I arrange and coordinate all of the lodging [and] build in fun events like side trips, happy hours, dinner socials and more. During a tour, my team and I provide full rider support by cycling along with the group as tour guides. We also provide a SAG — support and gear — van, which offers fresh water and snacks to riders and holds a pretty well-stocked ‘bike shop.’

How long have you had this job?

Seven years.

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

I’d spent the first 20 years of my career working in IT, climbing the ladder to settle into a mid-level management role, and while I liked the work, I felt like the 24/7 demands of the industry were robbing me of a fuller, happier life. In July of 2015, I was enthralled in the delight of cycling the Petit Train du Nord bike trail in the Canadian Laurentides when I was truly struck by an aha moment; I’d had enough of the IT rat race, and I was going to create a job where I could cycle all summer and ski all winter. In September of 2015, I started my cycle touring business.

What kind of education or training did you need?

There really isn’t any formal education or training for my industry. I do rely heavily on my ability to plan and coordinate complex logistics.

What is your typical at-work uniform or attire?

Cycling clothing and team branded shirts during the day, casual duds in the evening, with branded shirts required at all group socials and events.

How has your job changed over the course of the pandemic?

Since my cycle touring company falls into the ‘travel and tourism’ industry, we were hit pretty hard by the pandemic. Like so many other businesses, we came to a grinding halt during Covid, which nearly put us out of business. But during Covid, a cycling renaissance occurred. Suddenly everyone was discovering the joy of cycling, and bike shops could not even meet the demand for those looking to buy bikes.

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

Not to go into IT. The technology changes so quickly that trying to keep your skills current is nearly overwhelming.

What do you wish other people knew about your job?

I wish folks knew how much unseen work goes into the development of our tours before they are added to our offerings. In addition to the logistical planning, which can take months, I go out to each destination with one or two team members, and we ride and evaluate every inch of the tour. We make copious notes of trail conditions and of cyclist facilities like restrooms, cafes and points of interest nearby that enhance the tours by serving up samples of the local color and history of the area.

What was the first job you ever had?

My first job was working as a customer service rep and junior commercial artist at Shawsheen Printing in Lawrence, Mass.

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

Find a job you love and you’ll never work a day in your life.

Five favorites

Favorite book:
The Stand by Stephen King
Favorite movie: Not sure.
Favorite music: Indie and coffee shop stuff
Favorite food: Italian, particularly chicken saltimbocca
Favorite thing about NH: Our gorgeous outdoors. So much diversity — lakes, rivers, ocean, mountains, valleys. I’m here for good.

Featured photo: Diane Kolifrath. Courtesy photo.

A different kind of care

New program for mental illness, substance use disorder

WestBridge, a mental illness and substance use disorder treatment service in Manchester, has announced a new intensive outpatient program (IOP) set to open the first week of January. Stacie Lucius, chief of clinical services, talked about the program and how it addresses the need for varying levels of mental illness and substance use disorder treatment in the state.

What is WestBridge?

Our mission is to compassionately provide mental health and substance use treatment to individuals and their families. … We are a family-founded nonprofit, and the “family-founded” part is definitely important because it really speaks to who we are; we were actually started by a family who experienced the need for truly integrated co-occurring disorder treatment, meaning treatment for mental illness and substance use done simultaneously. They couldn’t find a treatment center like that for their loved one, so WestBridge was born out of that need. They also wanted an experience where family was involved in the treatment. They had experienced being left out of — or sometimes even blamed for, unfortunately — the experience that their son was going through. Having a family involved in treatment became a really essential part of our foundation. … We have our flagship services — residential and outpatient programs — in Manchester. … We incorporate evidence-based practices to promote resiliency and lifelong recovery. Historically, our outpatient model has been ACT, which stands for assertive community treatment. It’s an evidence-based practice that works with participants primarily in their own homes and communities instead of having the participants come into an office for the majority of their services. There’s a multidisciplinary team that works with participants to provide wraparound services and is available 24/7. There’s a lot of research on this model that shows that people are able to reduce or avoid hospitalization when they receive this wraparound, community-based care.

What is the concept behind the new program?

The new program is an intensive outpatient program, or IOP, which is an intermediate level of care for people who live in the community but need more structure and support than traditional outpatient therapy can provide. It’s not the same level of intensity as a hospital or residential program, but it’s more intensive than traditional outpatient therapy and psychiatry. … IOP often allows people to maintain other obligations in their lives, whether it be family, work or other things, while still receiving treatment, and, hopefully, that will prevent them from needing a higher level of care.

Who will this program serve?

It’s going to serve both men and women [age] 18 and up who are experiencing mental illness with or without a co-occuring substance use disorder. … We anticipate that we will get some people who just identify with the mental illness but not the substance use, but if they do [have a substance use disorder] then we are certainly equipped to treat that. … This is the first time we’ve formally expanded our services to include women as well as men. We initially only served men [age] 18 and over [in WestBridge’s existing programs]. We put a lot of dedication into really excelling at gender-specific treatment for men over the years, but it’s always been our goal to reach more people who can benefit from our services, and we’re really excited to expand our services to include women in this IOP.

Do mental illness and substance use disorders often co-occur?

There’s a very high correspondence. Many people who have mental health disorders also have a co-occurring substance use disorder and vice versa. People who don’t have a substance use disorder but have a mental health disorder are at a higher risk for developing a substance use disorder. A preventative approach is really important, to provide people who don’t have a substance use disorder with preventative education, resources and support.

What will IOP treatment look like?

First, we would do an intake assessment to determine what their needs are. … It’s typically three hours a day, three days a week, and the length of treatment ranges from 12 to 16 weeks on average. It offers primarily group therapy … with different groups geared toward topics like recovery and coping skills … but also [offers] individual therapy and case management. Family therapy and psychiatric consultations are available for those who need those services. … Some people may also need additional support in their community as far as housing and benefits and those types of things, or [assistance with] getting connected to additional resources in their community.

What need is this program helping to address in New Hampshire?

There’s always a need for different levels of care. Recovery is not linear and is not one-size-fits-all. It’s an individualized process. It’s really important to have varying levels of intensity of care to meet the varying needs of those seeking recovery, and we believe that our mission and core values can be applied to this different level of care.

Featured photo: Stacie Lucius. Courtesy photo.

In the kitchen with Dylan Richardson

Dylan Richardson of Henniker is the owner of Let’s Get Cupcaked (letsgetcupcaked.com, and on Facebook and Instagram), a home business specializing in hand-crafted cupcakes in a variety of flavors, in addition to some special-order cakes and other desserts. Cupcake flavors have included everything from carrot cake and chocolate peanut butter to Oreo, German chocolate, maple bacon and more. Gluten-free and dairy-free cupcakes are also available upon request. Earlier this year Richardson began holding cupcake pop-ups at Henniker Brewing Co. (129 Centervale Road), where he’ll usually offer a rotating menu of homemade cupcake flavors. He also recently participated in a beer flight and cupcake pairing at Rockingham Brewing Co. in Derry. Future pop-ups and other appearances are regularly posted to the Let’s Get Cupcaked Facebook page.

What is your must-have kitchen item?

In-hand, it’s my rubber spatula. Those are the most versatile and useful things. … I always feel that a good music playlist is a must-have. I just feel like if you’re a happy baker, then you have happy cakes.

What would you have for your last meal?

A Buffalo chicken mac and cheese pizza. It hits every spot that you can think of. … If we’re talking dessert, it would be a slice of cherry pie and a cup of black coffee.

What is your favorite local restaurant?

Every Friday my fiancee and I have date night and we always like to go to Strange Brew [Tavern] in Manchester. … Great food and live music, and it’s just a fun place to hang out and soak in the atmosphere.

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

That’s a no-brainer. Paul Hollywood, for sure. The Great British Bake Off is one of my favorite shows. It really kind of sparks my interest in trying new things, and just gets me out of my comfort zone with baking.

What is your favorite cupcake flavor that you offer?

Oddly enough, my carrot cake is really well-received. I don’t know why. … I actually wasn’t a big fan of carrot cake when I was younger, but I’ve really fallen in love with my carrot cake recipe, and everyone seems to really enjoy it too.

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

I mean, it’s definitely been around as a trend for a couple of years now, but I’d say that food trucks are still going strong. You see them at breweries, at craft fairs and local food marts and all that kind of stuff.

What is your favorite thing to make at home?

When I was a kid, my grandmother would always make cherry cheesecakes in these little muffin tins. Every time we would go over to her house, those were there. … And so, I’ve adapted that recipe, and it’s a nice easy little snack that lasts for a week in the fridge.

Chocolate peanut butter cupcakes
From the kitchen of Dylan Richardson of Let’s Get Cupcaked

¾ cup all purpose flour
½ cup unsweetened natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large room-temperature eggs
½ cup granulated sugar
½ cup packed light brown sugar
⅓ cup vegetable oil
2 teaspoons vanilla extract
½ cup room temperature buttermilk

Preheat the oven to 350 degrees. While the oven is preheating, mix the wet ingredients and dry ingredients in separate bowls. Pour your dry ingredients into your wet ingredients and mix on a low to medium speed (do not over mix, or your cakes will be light and fluffy). Fill cupcake liners about two-thirds full with cupcake mixture and place in the oven. Bake for 15 minutes, or until you can pull a toothpick out of the cake without residue on it. Cool, using a cooling rack for the best results, and so they don’t over bake in the warm tray. Frost only when cool.

For the peanut butter buttercream:
1 cup unsalted butter (soft)
3 ½ cups confectioners sugar
3 Tablespoons heavy cream
¼ teaspoon salt
2 teaspoons vanilla extract
⅓ cup peanut butter

Place butter into a mixing bowl and mix until creamy (no lumps). Adding one cup at a time, place confectioners sugar into the bowl and mix thoroughly. Mix in the heavy cream, salt, vanilla extract and peanut butter, on high speed until fluffy. (Optional: add extra peanut butter or confectioners sugar to the mixture to achieve desired flavor and consistency). Top buttercream onto the cupcake. For extra flavor and aesthetic, finish with shavings of Baker’s chocolate bar.

Featured photo: Dylan Richardson of Let’s Get Cupcaked. Courtesy photo.

On The Job – Timothy Streeter

Founder and CEO of NH Discounts

Timothy Streeter is the founder and CEO of NH Discounts, an e-commerce company based in Salem.

Explain your job and what it entails.

We are an e-commerce company that specializes in bringing products to market through direct-to-consumer marketing. We specialize in finding items that are unique and have certain appeals to them that you may not be able to find in traditional marketplaces, and we create unique websites for each product.

How long have you had this job?

Since 2017.

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

I began selling online when I was 14 years old, just selling little items here and there, going to yard sales, and slowly over the years built the business to where it is today, allowing me to hire employees and grow the business.

What kind of education or training did you need?

I believe that [entrepreneurs] are born to be an entrepreneur, and I have found my calling. I have a formal business degree which helps in certain areas of the business, but most of the knowledge has come from working in the business and growing it over the years [to the point] where now I can spend my time working on the business rather than working in it every day.

What is your typical at-work uniform or attire?

The huge benefit of being a business where we don’t interact face-to-face customers ever is that every day I can dress casually, or I can dress in business attire if I feel like doing so.

How has your job changed over the course of the pandemic?

Up until earlier this year I juggled working a full-time job while running the business. I spent many nights working all night to ensure both were taken care of, while also raising a family. Covid has allowed the e-commerce industry to grow even more than where it was pre-pandemic, which forced me to leave my full-time career in order to focus more on running this business.

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

How to delegate tasks. It has taken a while to know when to step away and let the process take over, but once you have a clean-cut process in place, you can spend time focusing on bigger-picture issues or ideas.

What do you wish other people knew about your job?

It’s never easy. There’s always something going. Customers are shopping online 24 hours a day, seven days a week, 365 days a year, and they all need something. It takes a whole team to run this business.

What was the first job you ever had?

Grocery bagger at Market Basket.

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

Work smarter, not harder.

Five favorites

Favorite book:
The Secret by Rhonda Byrne
Favorite movie: Goodfellas
Favorite music: Country
Favorite food: Everything
Favorite thing about NH: No sales tax, and the small-town feel

Featured photo: Timothy Streeter. Courtesy photo.

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