Supporting students

New program facilitates healthy connections

Through a new contracted partnership with the New Hampshire Department of Education, One Trusted Adult, a program that works to ensure that children have an accessible, trusted adult to provide support outside of the home, will be implemented at 125 New Hampshire schools serving students in grades 5 through 12 over the next two years. Brooklyn Raney, One Trusted Adult founder and author of the book One Trusted Adult: How to Build Strong Connections & Healthy Boundaries with Young People, discussed the program.

What led you to develop the One Trusted Adult program?

I’m a teacher, coach and school administrator. … There was one year when we had [multiple] prevention programs in one month — substance abuse prevention, suicide prevention, sexual assault prevention — and every program ended with [the presenter] saying … to our students, ‘If you have a worry or concern, reach out to a trusted adult.’ I sat there thinking, ‘What does that term mean, exactly?’ We throw it around a lot. Do the young people in this auditorium look to the adults in this room as those trusted adults? Are we thinking of ourselves as those trusted adults who can support these initiatives to keep kids safe? … I started looking for programs that could come talk to my staff about what it means to have healthy, boundaried relationships with students, and I couldn’t find anything, so I created one to use with my own staff, and other schools started inviting me to come talk to them. That’s when I really dug in and did two years’ worth of research to write a book.

How did the New Hampshire Department of Education end up partnering with One Trusted Adult, and how will the program be implemented throughout the state?

The research we were doing was showing that just under 50 percent of students in middle schools and high schools could name a trusted adult at school. That isn’t good enough. … The [New Hampshire] deputy commissioner [of education] Christine Brennan read the book and said, ‘There’s a great opportunity here to get this information to educators and youth-serving professionals across the state.’ … We ran a pilot program last year with five schools and received really amazing feedback on the positive outcomes. … It’s super simple and free for schools to get their hands on these resources. Schools simply have to … fill out a form on what they like from the offerings of One Trusted Adult and how they’ll implement it. We send off the materials, and the DOE takes care of funding it.

What are the main facets of the program?

The important conversations we need to have are about strengthening healthy connections while also setting boundaries to protect youth and adults, as well as what young people should be looking for in trusted adults, mentors and role models, as well as [how to] create more opportunities for connection. … We began developing our Accessible, Boundaried and Caring advisory program for middle school … and high school students … and we train the adults through an online course on how to use these materials to strengthen healthy connections. … We also have a program for parents … geared specifically toward showing up as a trusted adult for our own children.

What qualities should a trusted adult have?

In the research we’ve done … talking to adolescents about the trusted adults in their lives, we heard the same quotes over and over: ‘They were there for me when I needed them.’ “They encouraged me when I needed it.’ ‘They challenged me when I needed it.’ ‘They were fun and playful, but they also taught me something.’ … What emerged from the data was that trusted adults show up in three ways that I call the ‘ABCs:’ accessible, boundaried and caring. The overlap of those qualities is where trust is built.

How does having a trusted adult impact a child’s life?

The research shows that when a student can name a trusted adult at school, they’re less likely to abuse substances, less likely to be depressed or anxious, less likely to be suspended or drop out, and are more likely to be available for learning, to engage in after-school opportunities and to pursue their education.

Why is it important for children to have a trusted adult outside of the home?

The parent or guardian relationship at home is absolutely foundational and the most important relationship in a child’s life … but there’s an amazing psychologist, Lisa Damour, who says that [as kids get older,] parents go from being jelly beans to Brussels sprouts; they’re healthy, they’re good for you, but they’re not the thing you’re most excited about. … Young people who can name a trusted adult at home as well as at school are thriving in ways that [young people who can’t] aren’t. It’s even better when those trusted adults from home and school are partnering for the well-being of young people.

How are trusted adults chosen for each child?

It’s up to the young people to decide who those trusted adults are in their lives. We’re looking to build capacity in all adults — community members, neighbors, parents, teachers, coaches, you name it — to recognize how they can be accessible, remain boundaried, and show young people that they care and invest in their well-being and success

Featured photo: Brooklyn Raney. Courtesy photo.

In the kitchen with Rick Carvalho

Rick Carvalho is the owner of OakCraft Pizza (2 Cellu Drive, Suite 111, Nashua, 521-8452, oakcraftpizza.com), a fast-casual eatery specializing in fresh wood-fired pizzas that opened in Nashua’s Amherst Street Village Center last September. A Hollis native, Carvalho said pizza-making started out as a passion project for him a few years ago. In the spring of 2019 he enrolled in an intensive course in Staten Island, New York, where he learned how to make and serve pizzas in a restaurant setting. OakCraft Pizza offers completely customizable options on an assembly line before your pie reaches the end. It’s then ready to be cooked in a wood-fired oven, which came overseas from Italy. There are multiple specialty pizza offerings, or you can choose to build your own — other menu items include cheesy garlic bread, salads, meatballs with red sauce, and hand-filled whoopie pies. Prior to opening OakCraft, Carvalho and his family formerly owned franchises for four Dunkin’ Donuts stores across Nashua.

What is your must-have kitchen item?

Definitely a dough scraper, or a baker’s third hand, as people will call it. … It’s just such a great utility tool that makes my life so much easier.

What would you have for your last meal?

Probably a really nice steak, cooked medium, with mashed potatoes … and then I’d finish it off with creme brulee.

What is your favorite local restaurant?

My wife and I got married at LaBelle Winery in Amherst six years ago. We love going there for brunch.

What celebrity would you like to see eating in your restaurant?

I’d probably go with either Matthew McConaughey, because he seems like a cool guy, or Justin Bieber, because I want him to be my target audience as a business. … If Justin Bieber comes into your restaurant and he throws one Instagram post up there about it, I mean, you’re going to retire.

What is your favorite thing on your menu?

The Vodka Pie. It has a house-made vodka sauce and fresh mozzarella, prosciutto, mushrooms and just a splash of peas … and then we finish it off with grated imported Parmesan and fresh basil. It’s an ode to a traditional Italian penne alla vodka … so it just kind of brings in a little bit of culture, and it’s something you can’t get anywhere else around here that I know of.

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

Definitely vegan options … and then also just a higher-end experience. I think people are starting to finally get that around here, and I think it was a huge push in why we opened and with what we’re doing.

What is your favorite thing to cook at home?

I used to cook a lot at home, actually. … The thing I’ve cooked the most at home would be chicken Parm with just like a simple pasta.

Homemade chicken Parm
From the kitchen of Rick Carvalho of OakCraft Pizza

3 large chicken breasts, halved
1 Tablespoon extra virgin olive oil
2 eggs
1 cup bread crumbs
1 cup marinara sauce
1 cup fresh mozzarella cheese

Preheat the oven to 425 degrees, with the rack in the middle of the oven. Heat a pan to medium-high heat on the stove and coat with olive oil. Dip chicken breasts in egg, then coat in bread crumbs. Place chicken on the pan to brown each side. Remove chicken from the pan and place in an oven-safe baking dish. Layer chicken and marinara sauce throughout the baking dish. Cover with aluminum foil and bake the chicken at 425 degrees for 20 minutes. Remove from the oven and place fresh mozzarella slices on the chicken. FInish cooking until the internal chicken temperature reaches 165 degrees. Enjoy over your choice of pasta.

Featured photo: Rick Carvalho of OakCraft Pizza Courtesy photo.

On The Job – Jennifer Eby-McDonough

Twirling studio owner and coach

Jennifer Eby-McDonough is the owner of Elevation Twirling, a baton twirling studio in Nashua.

Explain your job and what it entails.

I’m in charge of making the schedule for classes, collecting tuition, maintaining the website and social media sites, creating the curriculum that our classes follow, as well as hiring and training staff members. I’m also in charge of all outreach to the community, as well as community events, picking out the music used for events and competitions, as well as costuming for each class.

How long have you had this job?

Elevation Twirling opened this summer …but I’ve been involved in twirling for over 30 years as a twirler, coach and judge. Before opening the studio, I’ve previously coached athletes at different studios in both team and individual events.

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

During my twirling career I competed throughout the Northeast and at nationals held at Notre Dame University in Indiana. After retiring from competitive twirling, I quickly became a certified judge through the National Baton Twirling Association, and when an opportunity came up to coach at a local studio in the area, I quickly jumped on it.

What kind of education or training did you need?

There is no formal training to be a baton twirling coach, but you need to have a good background in twirling, and most coaches have made it to the advanced level within the competition world of twirling. You should also have knowledge in dance and or gymnastics.

What is your typical at-work uniform or attire?

I get to wear very comfy clothes. In the summer, I often wear athletic shorts and a tank top. In the winter I’ll wear yoga pants and a T-shirt, as well as sneakers. Closed-toed shoes are key as you don’t want a baton to hit your exposed toes. It will hurt; trust me.

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

Seeing as I just opened the studio I didn’t really have to deal with the pandemic and restrictions. Though, during the pandemic, I did judge a lot of online competitions. These were very different as they were either over Zoom on a certain day or we were given pre-recorded videos and would judge them within a certain time frame. These online competitions were great as they allowed … for twirlers all over the country to compete against each other while, before, they would probably not as contests are usually local and not all of them draw twirlers from different parts of the country. … The downside was not seeing the twirlers in person. This was something I really missed — the human interaction at contests, as well as the overall energy of being at a contest. You just can’t get that over Zoom.

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

Whether you win or lose, the most important thing is the lessons you learn from each other.

What do you wish other people knew about your job?

Twirling is more than tossing around a metal stick. It takes a lot of practice, dedication, blood, sweat and tears. What some people make seem easy is actually very tough, but the reason it looks so easy is all the countless hours they’ve put in to learn the trick or routine.

What was the first job you ever had?

I worked at the local YMCA as an after-school teacher.

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

Win or lose, the lessons you teach your students will [stay] with them for the rest of their lives.

Five favorites

Favorite book:
I read a lot of young adult books as I’m also a high school English teacher and am always looking for new books for my students to read.
Favorite movie: The Harry Potter series.
Favorite music: I like a variety of music and will often just listen to what’s on the radio or what others are listening to.
Favorite food: Ice cream
Favorite thing about NH: Within an hour, you can get to either the beach or the mountains and lakes, and I love both.

Featured photo: Jennifer Eby-McDonough. Courtesy photo.

Serve’s the purpose

General counsel returns from public leadership program

Mary Ann Dempsey, general counsel for New Hampshire’s Judicial Branch, was named the 2022 recipient of the Caroline and Martin Gross Fellowship, awarded by the New Hampshire Charitable Foundation. Dempsey talked about the experience in which she spent three weeks in July participating in the Senior Executives in State and Local Government program at Harvard University’s John F. Kennedy School of Government.

What is your background and current role in public service?

After law school, I started my legal career as a law clerk with the New Hampshire Judicial Branch, which is where I am now. I did a two-year clerkship. I went into private practice for 12 years. Then, Attorney General Mike Delaney, in 2011, asked if I’d join the New Hampshire Attorney General’s Office to head the civil bureau. That was my return to the public sector and working in state government. The civil bureau team would represent all of the state government, including the state agency, in litigation, helping them with client counseling and things of that nature. I was at the AG’s office for approximately three and a half years when Gov. Hassan asked if I’d serve as her legal counsel for the second term of her gubernatorial administration, so I moved over to the governor’s office for two years. … When Gov. Hassan was elected a U.S. senator, that’s when I came back to the judicial branch, in 2016, to be in the role I’m in now, which is as the general counsel.

What is the history of the fellowship?

It’s a three-week intensive program for state and local government leaders throughout the country. … The group consists of elected officials, law enforcement, city and county folks and then some state people who work in state governments, such as myself. … Martin Gross and Caroline Gross were both very active in public service in New Hampshire, so they created this fellowship to provide the funding for one person from state or local government in New Hampshire to attend the Harvard Kennedy School executive education program.

What led you to apply for it?

Judge Tina Nadeau, who is the Chief Justice of the Superior Court, was selected by the Charitable Foundation approximately 10 years ago to participate in the Harvard Kennedy program. I work closely with her, and she has been such a proponent of the program and the skills that it helps to develop, so she had encouraged me for a few years to apply. It wasn’t until this year that it was a good year for me to do so, and I was lucky enough to be selected.

What exactly did you do during those three weeks?

The program [runs] Monday through Friday, all day, with lectures from Harvard Kennedy professors in specialized areas. Then, you work in groups, and you work on projects. The whole goal is to teach individuals new skills and how to address policies, how to move programs forward and how to engage in dialogue with folks who may have a different view of a policy or a program from you. It’s an executive leadership program that’s designed to help individuals engage in tough discussions to either have a more comprehensive program or to be able to have opposing viewpoints in a respectful and professional way.

What were some educational highlights from the program?

One of the classes that was really impactful for me was a crisis management program which teaches skills to mitigate against a crisis, whatever that crisis might be — any unexpected issue that disrupts the flow of business — and how to essentially be prepared for the unknown. It’s a difficult concept for most of us to think about, but after Covid, every single business, public and private, has had to live through a situation like that, so it’s so relevant in terms of how to make sure your organization is able to continue operations, projects and necessary work. That was incredibly interesting to me. There was another class on how to engage in informed communication, both with constituents and with members of your team. … One program was about power dynamics in the sense of understanding the different groups that you may work with in your role in government and how to interact with each [in order to] make a successful team engaging in that type of work.

How are you planning to apply these new skills to your work in New Hampshire?

One example I can give is [that] the judicial branch is working on the centralization of our mental health docket, specifically our involuntary emergency admissions. It requires interaction with other members of the state government, with hospitals and with advocacy groups. That’s a perfect project to use these skills to help make sure that we’re all talking the same language, that we have common goals and that we can make productive steps throughout a complex process to bring it across the finish line.

Is there anything else you took away from this experience?

It was, without a doubt, the most diverse group of individuals that I’ve probably been in a classroom setting with since college. The conversations were so enlightening and enriched by having folks with different experiences, different backgrounds, diversity in jobs, diversity in race, diversity in geography.

Featured photo: Mary Ann Dempsey. Photo by Cheryl Senter.

In the kitchen with Ira Street

Ira Street of Manchester is the chef and owner of Squaloo’s BBQ (75 Webster St., Manchester, 232-7288, squaloosbbq.com), a mostly takeout barbecue eatery that opened inside Bunny’s Superette in December. An Army veteran and Chicago native, Street has been working in the food industry for more than 25 years. Squaloo’s, named after his childhood nickname, features a menu of fresh meats smoked daily — several items, like the rib tips and the hot links (spicy smoked sausages), are traditional barbecue staples of the Midwest. Other options include beer can barbecue chicken, fried catfish, jerk chicken, and brisket on weekends, as well as fried apple pie with a side of ice cream for dessert. Since opening its doors, Squaloo’s has joined forces with several other local businesses — they now offer a special catering menu in collaboration with The Potato Concept (thepotatoconcept.com), and also recently held their first barbecue pop-up event at Mountain Base Brewery (553 Mast Road, Goffstown).

What is your must-have kitchen item?

I need my carving knife and my French knife.

What would you have for your last meal?

My last meal wish would probably be brisket, with a side of ribs. I love spare ribs.

What is your favorite local restaurant?

I would love to give a shout out to Backyard Brewery [& Kitchen] on Mammoth Road [in Manchester]. Besides my food, I think it’s the best food in town.

What celebrity would you like to see ordering from your restaurant?

It’s between Denzel Washington and Dennis Rodman. … Denzel is one of my favorite actors, and then Dennis Rodman, when he helped [the] Chicago [Bulls] win those last two championships, he became one of my favorite people.

What is your favorite thing on your menu?

That would probably be the jerk chicken … because I put so much time into it, and the finished product is so good to me. There are so many herbs and spices that go into it.

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

Thai. I feel like there are a lot of Thai places popping up.

What is your favorite thing to cook at home?

My go-to at home, when I’m feeling it, is homemade pepper steak and rice.

Chef Ira’s homemade pepper steak
From the kitchen of Ira Street of Squaloo’s BBQ in Manchester

1 round steak, cubed
1 each red and green pepper, cubed
1 sweet onion, cubed
2 cloves garlic, minced
1 teaspoon ginger, minced
1 Tablespoon cornstarch
1 teaspoon cooking oil
⅓ cup water
Salt and pepper to taste

Heat one teaspoon of oil over medium heat. Add peppers and onions and cook for three to four minutes. Place on a plate. Add steak to the pan and cook until brown. Add garlic, ginger, peppers and onion to the pan. Mix cornstarch with the water and add to the pan. Cook for 10 to 12 minutes and serve over rice.

Featured photo: Ira Street, chef and owner of Squaloo’s BBQ in Manchester. Courtesy photo.

On The Job – Christine Gagnon

Mushroom forager and educator

Christine Gagnon is a mushroom forager and educator and owner of Uncanoonuc Foraging Company, based in Goffstown.

Explain your job and what it entails.

I have two main jobs. One is to forage for mushrooms or other natural foods. The other bigger job is to teach people about mushrooms and how hugely important they are for the well-being of our planet. They certainly leave noticing fungi a lot more than they did before the class. … Also, I am a moderator and identifier for the international poisons group. It’s a place where people, vets, and poison control to learn about the toxicity of a plant or mushroom that was consumed by a pet or a human. It’s an incredible group of experts from around the world.

How long have you had this job?

Just over a year.

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

I became fascinated with fungi almost exactly four years ago. I found a Bear’s head tooth, a relative of lion’s mane, on a hike and that was it.

What kind of education or training did you need?

After I jumped in with both feet, I joined every mushroom group on Facebook. I hiked every day, documenting my finds and learning how to ID with the help of group members. I read books and papers. I still do all of that because learning is lifelong. It never ends. I also attend myco weekends and conferences to learn from my mentors. Two years ago, I decided to take a wild mushroom certification class through the state of Rhode Island.

What is your typical at-work uniform or attire?

Whatever I feel like on any given day: a hat to keep mosquitoes and biting flies off my head, mud boots for all-terrain access, long white pants for specific locations that involve lots of ticks, bug spray, pack basket, knife and walking stick.

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

I started in the spring of 2021. The combination of the pandemic and the very wet summer made for a very full schedule of educational walks. … Mushroom foraging became extremely popular so, really, I couldn’t fail. This year is a little tough. New Hampshire is in a moderate drought, and there are not a lot of mushrooms in this part of the state. There’s a lot to find if you just like to find any mushroom … but if you’re looking to fill your basket for tonight’s dinner, there are no guarantees.

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

I’m not sure. It’s still early, yet. I have a lot of connections I’d like to make. I want to find more places to teach classes. I’ll get there.

What do you wish other people knew about your job?

I absolutely love it … but I had to learn a lot to get here. … I spend money and time to learn. I scout trails ahead of time … and there’s a lot of responsibility when teaching people how to identify food. Safety comes first. You have to be able to identify something 100 percent on your own before you decide whether or not you want to eat it.

What was the first job you ever had?

Besides babysitting, it was scooping ice cream at Blake’s Restaurant at the Mall of New Hampshire. That was a long time ago.

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

Set the expectations ahead of time so people aren’t disappointed. Without a lot of mushrooms this year, I worry about my walks. One of my mentors told me, ‘Be an entertainer.’ There’s a lot out there to talk about, even if it isn’t mushrooms.

Five favorites

Favorite book:
Entangled Life
Favorite movie: Spirited Away
Favorite music: Anything that’s not country pop
Favorite food: Fantasia Pizza at Ray Street Pizza
Favorite thing about NH: Being within driving distance to mountains, lakes and the ocean. We’ve got it all.

Featured photo: Christine Gagnon. Courtesy photo.

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