Pink cars and drive-ins

Change of pace for annual breast cancer fundraiser

The Making Strides Against Breast Cancer movement in New Hampshire is taking a different approach to its fundraising efforts this fall. Instead of its usual community walks, Making Strides will host a series of six socially distanced events, including “Drive-in Experiences” in Nashua, Exeter, Concord/Bow and Manchester and “Rolling Pink Car Rallies” in Laconia and North Conway. Chelsea Paradore, senior manager of community development for the American Cancer Society Northeast Region, talked about what the events will look like, how people can get involved and why fundraising for cancer research is important now more than ever.

What will Making Strides Against Breast Cancer events in New Hampshire look like this year?

We have four drive-in experiences. At the largest one, which is in Concord and will be held in the evening, people can donate luminaries in honor or in memory of someone who has been affected by breast cancer or has lost their battle, and we’ll have those luminary bags lit up as people drive in. There will be a movie screen and a stage set up, so we’ll have a video ceremony; we’ll have survivor speakers; we’ll hear from a researcher; we’ll hear from some of our sponsors and different team leaders; and people will share their stories about how they’ve been affected by breast cancer. Then, after inspiring people, we want to kind of lighten things up and have a little fun, so we’ll have a live band that will play. We’re also asking people to deck out their cars in pink, so there will be prizes for the most spirited car, and we’ll have some other fun games going on throughout the evening. … Then, we have a couple car rallies, which are really more about spreading awareness. … People are asked to decorate their cars in pink and have signs on the outside. … So, it’s not going to be the three- to five-mile walk alongside survivors and caregivers that we would normally be doing, but I think we’ve figured out, this year more than ever, that this isn’t just about a walk; it’s about a movement.

How has Covid-19 impacted Making Strides/American Cancer Society?

It has severely impeded our fundraising activity this year. We’re expecting a minimum of a $200 million shortfall, just in 2020. Essentially, we have gone from a $700 million operating budget to $500 million operating budget, which we had to reduce between personnel and non-personnel expenses. We were sadly forced to eliminate approximately 1,000 staff positions nationwide. The remaining staff have had reduced salaries. Our CEO got a 25-percent reduction in salary. … That’s just the immediate impact; who knows what the next couple of years is going to look like? The scariest part is the impact on our mission. Our hallmark is research funding, and right now that’s in jeopardy. [Covid-19] is going to reduce our ability to fund cancer research by 50 percent in 2020, which is the lowest investment this century.

How does the fundraising work?

It’s actually super easy. When someone registers on our website they get a “fundraising dashboard,” and right from that fundraising dashboard they can email their friends and family, and they can start a Facebook fundraiser, which we know is wildly successful. We also have a fundraising app … which connects them right to their fundraising dashboard. They can take donations by credit card, Google Pay and Apple Pay, and they can take checks, which works just like mobile banking.

How do small community events like these help ACS carry out its mission?

Community events are volunteer-led, so we have a group of volunteer committees at each of these [event] locations in New Hampshire, and they pour their heart and soul into planning these events. Volunteer-led events allow us to save money internally on staffing, and therefore more money is going to the cause. … The awareness piece of it is even bigger, in my eyes. It’s really important to reach people in the community on a local level, to let them know what the American Cancer Society can do, should they ever need to call our number; and to make sure they are getting screened properly, talking to their doctors and taking control of their health.

Making Strides Against Breast Cancer
Drive-in Experiences
• Nashua South High School, 36 Riverside St., Nashua, Sunday, Oct. 4, 3 to 5 p.m.
• FieldHouse Sports, 12 Tallwood Drive, Bow, Friday, Oct. 16, 6:30 to 9:30 p.m.
• McDevitt Trucks, 220 Frontage Road, Manchester, Sunday, Oct. 18, 1:30 to 4 p.m.
• Lincoln Street Elementary School, 25 Lincoln St., Exeter, Sunday, Oct. 18, 1 to 4 p.m.
Rolling Pink Car Rallies
• Laconia Middle School, 150 McGrath St., Laconia, Sunday, Oct. 4, 10 a.m. arrival, 10:30 a.m. start
• Stonehurst Manor, 3351 White Mountain Highway, North Conway, Sunday, Oct. 18, 10 a.m. arrival, 10:30 a.m. start
Find registration information for all drive-in and car rally events on Facebook.

Featured photo: Chelsea Paradore. Courtesy photo.

In the kitchen with Beau Gamache

Beau Gamache of Manchester is the owner and founder of Ray Street Pizza (raystreetpizza.com, and on Facebook and Instagram @raystreetpizza), which offers a variety of fresh cooked pizzas available for private events. As Gamache explains, pizza-making started as a hobby back in 2011, when his now-wife Maddie returned home from studying abroad in Italy and raved about the traditional margherita pizza there. After several years of trial and error mastering the basics of making a good-quality pizza dough and sauce, Gamache started an Instagram account in 2017 that was then known as “ThePizzaGram” before renaming it Ray Street Pizza. He’s dabbled in all kinds of pizzas, including plain cheese but also sweet pepperoni with a honey drizzle, a white pizza with balsamic reduction and arugula, and a sausage ricotta pizza, and has dairy-free, gluten-free and vegan options. He’s also made his own spin on a dessert pizza, featuring a cannoli filling base, Bananas Foster, a Nutella drizzle and a sprinkle of powdered sugar. Eventually, Gamache said, he’d like to open his own brick-and-mortar gourmet pizza restaurant.

What is your must-have kitchen item?

It would probably have to be a pizza peel. In my opinion, the best pizza is cooked directly on stone, or on the surface of whatever oven you’re using.

Would what you have for your last meal?

Either my own cheese pizza or some Indian food. I really like paneer masala.

What is your favorite local restaurant?

Republic [Cafe] and Campo [Enoteca in Manchester], a hundred percent. They’re called The Republic of Campo now, because they’re in the same building. The spicy whipped feta is really good. I also recently had the butternut squash ravioli there and it was one of the best dishes I’ve ever had.

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

Anthony Bourdain, if he was still alive, or [Food Network host] Alton Brown.

What is your favorite pizza topping that you’ve made?

A nice crispy thick-cut pepperoni. … I like the crust super thin, but not too crunchy.

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

I feel like there has been a lot of fusion going on, which is awesome.

What is your favorite thing to make at home?

I love to make guacamole, with a little bit of lime juice, fresh minced garlic, salt and pepper

Basil and kale pesto
Courtesy of Beau Gamache of Ray Street Pizza (can be used for white pizzas, fresh bread, pasta or any antipasti dish)
2 cups chopped kale
3 cups fresh basis
½ cup raw cashews, walnuts or pine nuts
½ cup olive oil
3 cloves minced garlic
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
½ teaspoon sea salt
A few pinches of pepper
Pinch of crushed red pepper (optional)
Combine kale, basil, cashews, olive oil, garlic, lemon juice, salt and vinegar in a food processor or immersion blender until smooth. Season with pepper and crushed red pepper to taste.

Diploma + degree

Career Academy’s inaugural class gets underway

The New Hampshire Department of Education and the Community College System of New Hampshire have created a program that allows high school seniors to earn their diploma and work toward an associate’s degree or certificate simultaneously over the course of two years at no cost to the student. The first New Hampshire Career Academy class, consisting of 12 students in pursuit of degrees in criminal justice, finance and accounting, culinary arts, cyber security and other fields, will begin courses at community colleges around the state on Sept. 12. Nathaniel Greene, bureau administrator for the Bureau of Educational Opportunities and department liaison for the Career Academy, talked about the new educational opportunity.

How does Career Academy work?

It functions kind of like a dual enrollment program, except, rather than the student getting their high school diploma with some college credit, they’ll be enrolled in a full community college program. They’ll do an additional year [of high school] — they’ll be a fifth-year senior — and at the end of the program, they’ll come out with both a high school diploma and a certificate or associate’s degree from a community college.

How is this being funded?

We set it up through one of our charter schools, because the state makes payments to a charter school, as opposed to traditional public schools, which receive the bulk of their revenue from local property taxes, so we don’t have control over what they do with that money. By having a student enrolled in a charter school while taking courses at community college, the state can give the money that it would normally give to the charter school to the community college system instead, to cover the cost of tuition. It’s actually the same amount of money that the state would pay for a student to attend a charter school … so, in effect, there’s no cost to the student. … I think that’s the biggest benefit of this program, by far; it gives our low-income students across the state an opportunity to get their associate’s degree, which will open up more doors for them when they get out into the workforce.

What kind of student would be a good fit for this program?

It’s a great option for kids who have already figured out what they want to do and want to fast-track to that next step of getting a certificate or associate’s degree. … I think the kinds of kids who are going to be attracted to a program like this and going to be successful are kids who are interested in academics, self-motivated and responsible … and understand that this is going to be a challenge.

What will a student’s day look like?

They’ll be enrolled just like any other adult community college student. They’ll attend all of their courses at the community college … including the high school courses they need to get their diploma. … They’ll move through the [degree] program just like the other community college students do.

Would they be missing out on their high school experience?

We set up the program so that students can still take part in the normal things they would do as a senior in high school. If they want to attend their senior prom or participate in extracurricular activities at the school, they can do that. … They wouldn’t necessarily be graduating with their [senior] friends since they have to do that fifth year, but we have suggested that schools let that student participate in the ceremony and walk with their friends. They’ll just be given a blank diploma and will receive their real diploma after their fifth year.

What are some of the challenges students should be prepared for?

One of the things we stress to students and parents is that they’re entering an environment that is not the same as their high school environment. They’re entering the adult world. They’re going to be taking courses with adults, some [of whom] are in their 30s, 40s or 50s. … Things aren’t as structured, so there’s going to be more personal responsibility placed on the student. … There will be some guidance resources, but it’s not the same as the guidance counselor at their high school, and there won’t be access to the same kinds of social and emotional support and services that exist for students within a high school.

How does Career Academy set students up for success?

I think one of the biggest ways is the partnerships we’re creating with the businesses and industries that the students are going into. … We’re working with the [Health Care] Administrators Association for students coming out with nursing and medical degrees. We’re working with a couple different manufacturing companies for students getting degrees and certificates in mechanical engineering, engineering technology, advanced manufacturing and robotics. We’re reaching out to accounting associations for students who want to go into the financial field. … The intent is not only to get kids into the programs, but also to connect them with New Hampshire [employers] who want to hire them and keep them here in the state.

Featured Photo: Nathaniel Greene. Courtesy photo.

In the kitchen with Debbie Burritt

Debbie Burritt of Pembroke is the owner of the Sweet Crunch Bakeshop & Catering Co. (sweetcrunchbakeshop.com, find her on Facebook @sweetcrunchbakeshop), a mobile food trailer offering fresh-baked cookies, cookie ice cream sandwiches and other treats. The trailer appears at events across New Hampshire, usually featuring around a dozen flavors of cookies that Burritt bakes on site, from traditional favorites like chocolate chip cookies, snickerdoodles and coconut macaroons to more unique options like maple cream and s’mores. Vanilla is the most common ice cream flavor that Burritt uses in her cookie sandwiches, but other flavors are available depending on the event and the time of year. Prior to launching the trailer, Burritt graduated from Newbury College in Brookline, Mass., with a degree in culinary arts before holding multiple chef jobs in Vermont, Virginia and the Boston area. The Sweet Crunch Bakeshop & Catering Co. will be a featured vendor at the Queen City Pride Festival at Arms Park (10 Arms St., Manchester) on Saturday, Sept. 12, from 2 to 8 p.m.

What is your must-have kitchen item?

It’s always either side towels or oven mitts, because I’m constantly pulling cookies out of the oven and rotating flavors out.

What would you have for your last meal?

I’d love gnocchi with wild mushrooms and roasted vegetables in a nice cream sauce.

What is your favorite local restaurant?

The Foundry in Manchester has really impressed me the most.

What celebrity would you like to have seen trying one of your cookies?

Julia Child would’ve been one for the books! In my off season I do cookie gift baskets and I have some celebrity clients, like [Shark Tank investor] Daymond John.

What is your favorite thing on your menu?

My favorite is what I refer to as the Cowboy Cookie, which is basically everything and the kitchen sink thrown into a cookie. My version is an oatmeal cinnamon cookie with raisins, pecans and chocolate chips. Cowboy cookies are a big deal out west.

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

I’ve noticed an uptick in gourmet doughnut places. Plant-based eating is huge now too.

What is your favorite thing to cook at home?

I like to make pizzas with all kinds of veggies, always with onions and garlic but also sometimes with mushrooms, zucchini, peppers and sun-dried tomatoes. During the cooler seasons I love to make soup at home.

Maple carrot cake with maple cream cheese icing
From the kitchen of Debbie Burritt of the Sweet Crunch Bakeshop & Catering Co.

3 cups shredded carrots
4 eggs
½ cup oil
1 cup sugar
1 cup real maple syrup
1 teaspoon salt
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon nutmeg

For the icing:
8 ounces cream cheese, softened
1 pound butter, softened
3 cups 10X sugar
2 teaspoons maple extract
⅛ cup maple syrup

Combine carrots, eggs, oil, sugar and maple syrup, then add salt, flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Grease and flour an eight-inch round cake pan. Bake at 350 degrees for about 45 to 60 minutes. Mix together cream cheese icing ingredients and spread between layers and outside of cake. Keep refrigerated.

Walk this way

Deerfield man walks for Ronald McDonald House Charities

On Aug. 17, Dwight Barnes, a Deerfield resident and retired McDonald’s restaurant owner and operator, set out on a 56-day, 1,000-mile walk to visit six Ronald McDonald Houses across New England and raise awareness and funds for Ronald McDonald House Charities, which provides lodging and support for families with critically ill children who are receiving treatment at hospitals away from home. On his ninth day on the road, with nearly 160 miles behind him, Barnes spoke over the phone while walking from Portland to Freeport, Maine.

Why is this cause important to you?

I was in the McDonald’s business for almost 40 years, most of [that time] as a [restaurant] owner-operator. I got involved early on in fundraising. … Owner-operators would have the opportunity to meet some of the families that stayed at the Ronald McDonald Houses, and sometimes we would get video messages from them, thanking us for what we do and for supporting the charity. Their stories were incredibly tough stories to listen to. Hearing all of the things that the families and the kids are going through really tugs at your heartstrings.

What inspired you to do this walk?

It was originally designed to be the kickoff for a capital campaign [to build] new facilities in the Boston hospital area, but with Covid this year, the two major fundraisers for that were canceled, so this project was first and foremost to fill that hole on the revenue side. … I also just love the charity and wanted to shed a light on the Houses and the Care Mobiles and what they do. I thought a walk would be fun, something a little different, and I realized I could do it and do it for long distances; I guess all the time standing behind the counter at the McDonald’s restaurants has built up my lower body.

How’s it going so far?

So far, it’s been great. I’ve visited a couple [McDonald’s] restaurants I’ll be visiting 65 along the way and I had my first House visit today in Portland, and that was a really nice time. They gave me a wonderful tour of the facility. … I got to meet the staff members, some of the board members, some [McDonald’s restaurants] owner-operators from the area, and I even had some friends from my hometown drop by.

What’s life like on the road? How are you taking care of yourself?

I laid out the route late last year based on [the locations of] the Ronald McDonald Houses. … I’m mainly staying in hotels and motels … and the team has been working hard to secure the reservations and attempt to get me complimentary nights for the benefit of charity, and they’ve been extremely successful with that. … I’m walking mostly on the side of the road … and on sidewalks. I’ve had the opportunity to go on a couple of trails one in New Hampshire, from Derry to Epping, and one from Saco to Scarborough, Maine and that’s been very nice. … I carry a backpack that’s probably between 25 and 30 pounds at the moment. I’ve got water, extra clothes I do my laundry in the sink every night toiletries, rain gear … and blister repair items. … I typically have Pandora on while I’m walking. I’m an old guy, so I like the oldies. … Some of the stretches are a little long and lonely, but I was blessed to have some walking buddies with me on four of the days. It sure is nice when I have company. It makes the day go by.

Have you had any crazy or memorable moments during your first nine days?

Yeah, a couple. On Route 28 in Andover, Mass., I had a fella who made a U-turn and came back toward me and yelled out his window, ‘Hey, are you the McDonald’s guy?’ He jumped out, ran around the side of his van, threw the door open, and there were two kids in the back. He said, ‘Would you mind standing next to the door here so I can get a picture of you with my kids?’ He was quite a character. I had another situation where a lady drove by, slowed down right in the middle of the road, took a turn right in front of oncoming traffic, pulled over on the other side of the road, jumped out and said, ‘I want to get your picture!’ People have been pretty nice. However, many people think I’m some sort of a nutcase with the way I dress. I’ve got the Ronald McDonald socks on and a backpack and flashing lights, so they think I’m a little strange.

What do you hope to accomplish by the end of this journey?

To raise as much money as we can for the capital campaign … and to shine a spotlight on the folks out there in the Ronald McDonald charities who are doing this wonderful work to help families and children. … I want to make sure that people recognize what they do. Sometimes life gets busy and you don’t know about some of the good things that are going on out there. … At the same time I want to encourage people to do something for someone else. … Even after you turn 65, if there’s still some gas in the tank, you can get out there and do some good.

Featured Photo: Dwight Barnes. Courtesy photo.

In the kitchen with Steve Chase

Steve Chase of Belmont is the owner and founder of Steve’s Original Sauces (stevesoriginalsauces.com, find them on Facebook @stevesoriginalsauces), a small-batch producer of fresh barbecue sauces he launched in April 2018. The company was born out of the positive feedback Chase from friends and family for his Kentucky Barbecue sauce, which he’s been making for about 15 years. Along with that, Chase’s product line includes a New Hampshire maple syrup barbecue sauce, a honey Sriracha sauce and a teriyaki barbecue sauce. He also makes and bottles his own barbecue rub and seasoning. Chase participates in several farmers markets, like the Concord Farmers Market (Capitol Street) on Saturdays and the Canterbury Community Farmers Market (9 Center Road) twice a month on Wednesdays. You can find Chase’s products in dozens of specialty stores, like The Wine’ing Butcher (16 Sheep Davis Road, Pembroke), Mike’s Meat Shoppe (1009 Upper City Road, Pittsfield), the River Hill Market (189 Carter Hill Road, Concord) and the Temple Food Mart (121 Baker St., Manchester).

What is your must-have kitchen item?
I would say the things I mostly have in my hands are tasting spoons.

What would you have for your last meal?
A really nice thick Wagyu beef steak, with a baked potato and lots of sour cream and butter.

What is your favorite local restaurant?
The Beefside in Concord has really good roast beef. I love the ‘Super’ roast beef sandwich.

What celebrity would you like to see trying one of your sauces?
[TV chef and cookbook author] Emeril Lagasse.

What is your favorite sauce that you make?
It would have to be the Kentucky Barbecue. It’s a sweet sauce that I made up to almost mimic a mint julep. It’s got a nice oaky flavor to it with brown sugar and a hint of mint at the end.

What is the biggest food trend in New Hampshire right now?
The whole plant-based food trend is still going strong.

What is your favorite thing to cook at home?
I actually do a lot more baking when I’m at home. I like to do a lot of pies, or I’ll make some breakfast pastries for my wife to take to work.

New Hampshire maple-roasted chicken dinner
From the kitchen of Steve Chase of Steve’s Original Sauces

1 whole roast chicken
Steve’s Original Sauces New Hampshire maple syrup barbecue sauce
Salt
Pepper
Chili powder
Red tomatoes
Dried thyme
Granulated garlic
Olive oil

Preheat the oven to 425 degrees. Rinse and clean chicken, patting dry with a paper towel. Brush with oil and season with salt, pepper and chili powder. Place in the oven and set the timer for 30 minutes. After 30 minutes, lower the oven temperature to 375 degrees. Coat chicken with barbecue sauce and return to the oven for 60 minutes. Cut the potatoes into cubes and coat with oil. Season with thyme, salt, pepper and garlic and place on a sheet pan. Roast in the oven for 45 minutes. Remove chicken from the oven and allow it to rest for about 10 minutes. Slice chicken and serve with roasted potatoes and vegetable of choice.

Back to school?

Experts talk about the new school year and what parents and students can expect

Students in New Hampshire are heading back to school — sort of.

As districts kick off the 2020-2021 year (some this week, some after Labor Day), New Hampshire schools are operating with a mix of strategies and schedules: some districts are returning to fully remote learning, some have returned to all (or most) students being in a school building and some are operating on a hybrid system.

Over the last couple of weeks, we reached out via email and phone to school officials at several southern New Hampshire school districts looking for administrators and teachers to comment on their plans. We didn’t receive a response from many districts, including Nashua, Manchester and Concord. Some that did respond declined to comment, a few citing lack of time.

We spoke to New Hampshire Department of Education Commissioner Frank Edelblut as well as some educators and a school nurse (who all responded to emailed questions) about how they’re planning for next year.

Frank Edelblut

Commissioner of the New Hampshire Department of Education

What are some of the approaches schools are taking to reopening this fall?

We put a survey out and got 56,000-plus [responses] from families, teachers, administrators and wellness providers, so we got a good sense of what the field was thinking as we began to approach the fall. … The primary focus was on how we can safely bring our students and our staff back into the buildings for in-person instruction, and we realized right away that we could probably do it safely, but maybe not for everyone. There are going to be individuals, whether those are staff or children or members of families, who have underlying health conditions that would prevent them from re-engaging in that in-person instructional model. There is still going to be a lot of uncertainty around the coronavirus and how it might present itself in our communities. So, we recognize that we need to have a certain amount of flexibility and nimbleness in the system so that we can provide a continuity of instruction for the students, whatever the circumstances are. … It’s not likely that we’re going to open in September with one [education model] that stays the same as we go forward. It’s more likely that the circumstances are going to be dynamic, and that we will have to pivot from in-person, to hybrid, to remote, and back again.

Are many families shifting to home schooling or transferring to different schools because of their current school’s reopening approach?

There are many different reasons that a school district’s particular plans may not work for certain families. Some families may have [a person with] an underlying health condition. Some families may have two parents who work and need child care for their young children. … We have seen an increase in the number of families that are applying to home-school their children, but it’s not a significant number. … More often, we are seeing families working with their school district to say, “How can we work together to come up with something that’s going to meet the needs of our family?”

What will in-person learning look like now?

It’s going to be a little bit different at each school, depending on their individual strategies, but generally, you’re going to see social distancing, face masks, cleaning protocols and screening individuals before they enter the building. As [State Epidemiologist] Dr. Chan says, there’s not one mitigating strategy that’s going to be 100 percent foolproof, but if we layer various mitigating strategies on top of one another, hopefully we’ll be able to efficiently and effectively mitigate the spread of coronavirus so that our staff and our students are in a safe environment.

What did you learn from doing remote education last spring, and how will it be improved this academic year?

We learned a lot. … No. 1, we learned that the remote instruction model isn’t able to meet the needs of some of our students. That includes some of our most vulnerable students who have individualized education plans and need some in-person instruction and support around that. … Along those same lines, there is a need for students in career and technical education programs like auto mechanics and welding, who rely on hands-on instruction, to be in a laboratory environment. … The last group this applies to is some English learners, who had a little bit more difficulty accessing the [remote] instruction. … The second thing we learned is the importance of making sure districts have the [remote learning] technology and are able to use that technology to create a more consistent, higher-quality learning experience. In the spring there was a lot of variation in quality from one [class] to the next. You could have one instructor who had a high degree of capacity to pivot to that remote learning and another instructor who struggled with it. We were also offering a very inconsistent product. Students could have one class on Zoom and another class on Google Meet. … This fall we’re looking to really homogenize [remote learning] around a much better standard of delivery so that everyone gets a high-quality, enriching educational experience.

How are you supporting students who have fallen behind as a result of the sudden and major changes last spring?

The first way is to make sure they can have that in-person instructional experience [within a] system where it isn’t difficult for them to access their education. … The second thing we’re doing is working with our educators and families to bring those students in and do assessments to see, what do they know? What don’t they know? Was there any learning loss? If so, what was that learning loss? Then, we can look at how we can mitigate that learning loss … A lot of folks are really concerned about that learning loss. I don’t want to downplay the significance of that, but I’m not as worried about it, because I have a lot of confidence in our education system to fill in those learning gaps. That’s what our system does already. Every day of every year, when students arrive at school, they lack knowledge, and it’s our job to fill in those learning gaps. It’s what we do best.

How are you addressing students’ social and emotional needs?

[The pandemic] has been a traumatic experience for many adults as well as many of our children. We’ve talked a lot about the importance of making sure our students are socially and emotionally grounded. We can provide support for those children, particularly when we get back to in-person instruction, through relationship-building, so that they know us and we know them. Having that trusting relationship will allow us to more effectively engage with them.

What can parents do to help students thrive this year?

I think one of the most important things parents can do is be a calming influence in the lives of their children. Children respond to the demeanor and temperament of the adults around them, so if parents can remain calm and confident that we’re going to work through this, that’s going to help keep their children safe and not create any additional anxiety. … Then, I would ask parents to work with their children, especially young children, on the mitigation protocols. … Talk with them about washing their hands and what social distancing is. They may have an impulse to run over and hug their friends who they haven’t seen in a while; talk with them about how they can greet their friends in an appropriate way. Explain to them that things are going to be a little bit different this year so that they know what to expect when they show up to school. … In terms of academics, show a strong interest in your child’s learning. When parents show an interest and are engaged in their child’s academic studies, it becomes more important to the child, and they perform better. … I would also encourage parents to have a good line of communication with teachers and principals. Reach out and say, ‘How are things going? How can I help? What are the things I need to work on?’ Teachers will be able to give a lot of good feedback to parents to help them better support their child in this new environment. — Angie Sykeny

Linda Gosselin

Teacher and reading interventionist, Center Woods Elementary School in Weare, which will begin the school year on Sept. 9 with a phased-in approach until Sept. 22, during which time about a third of the student population will be in school buildings while the others will work remotely.

How are you planning to approach the start of this year?

I am looking forward to seeing the students again — it’s been a while. I plan on being positive and flexible this year, as there are a lot of unknowns. I hope to make any transitions that come our way as seamless as possible for the students. I think we have to approach this school year one day at a time, as we adjust to all the changes in what we do and what we have done.

How much back-tracking do you plan to do to catch kids up on last year?

For 28 years I have been a classroom teacher. I have taught kindergarten as well as first, second and third grade. This year I will be assuming a new position as a reading interventionist. The reading interventionists will begin the year, as they always do, assessing students to determine their strengths and weaknesses. We will then take that data to come up with a plan to work with students who have the greatest need for reading support and intervention. We will work with them on their weaknesses, build on their strengths, monitor their growth and adjust as needed.

What did you learn about remote teaching from last year and how are you going to apply that this year?

Last year, I spent a lot of time researching and learning about new technologies and ways to make remote learning engaging and fun. For example, one of the math lessons I assigned involved the students using a virtual flashlight to search a darkened room for hidden math facts. When the light of the flashlight revealed the math fact, the student recorded themselves reading the math problem and their solution. It was fun for the students, and it gave me a lot of information about the students’ number fact fluency. … I also learned that setting expectations and holding students accountable was important, especially once the novelty of remote learning wore off. This year, I would expand on that by setting a virtual positive reinforcement reward system to help keep my students motivated.

What do you think are the most important things for your students (skills to learn, emotional development, etc.) going into this year, and how are you addressing them?

I think as we begin this school year, social-emotional development is by far the most important thing. For me, that means being positive and upbeat in front of the students [and] letting them know … that we can get through this different way of doing things together while having fun and learning. Next, I think establishing routines is very important. Children do better when they know what is expected of them, and with all of the changes in routines this year, they will benefit from a lot of modeling and practice. Once day-to-day routines are well-established, the students will be better able to focus on learning.

What are the most important things parents can do to help kids with remote learning this year?

My advice to parents would be to present remote learning in a positive way to your child, regardless of how you feel about it. Remote learning will go a lot more smoothly if it is presented to children in a positive light. Also, whenever possible, try to establish some sort of structure and routine for your child. For example, establish a specific area in your house for schoolwork. That may be a little table and chair with good lighting in a quiet spot, or a certain spot at the kitchen table. If they are bringing home schoolwork, as in a hybrid model, they could have their learning “tools” in a zip-lock bag that is used just for schoolwork. Another suggestion would be to post a schedule, similar to a typical school day, making sure to include outside time as well as snack breaks. Parent involvement is key in remote learning. Checking your child’s work or asking a few questions about what they are working on not only shows them that their education is important to you, but it keeps them accountable. As a reading interventionist, I also have to add that reading to your young child every day is a routine that should be ongoing, whether remote or in school.

Karen Merill-Antle & Victoria Brown

School counselors, John Stark Regional High School in Weare, which will begin the school year on Sept. 9 on an alternating day hybrid schedule.

What do you say to parents who are worried about how the impacts from the pandemic are going to affect their kids’ ability to get into and succeed in college? How might your advice be different for freshmen versus seniors?

Colleges are going through parallel crises to that of the students and families. Some good news is that colleges are becoming ever better at their virtual options for students to learn about their school. However, it is not business as usual for admission offices and this may be the most important thing for students and families to understand. How one college is responding may look very different to another, and things may continue to change. NHHEAF [New Hampshire Higher Education Assistance Foundation] is a reliable and up-to-date resource for students and families. … We want students to know that there is no need to feel overwhelmed. Student decisions now are about where to apply, and those decisions can definitely be made virtually. … When it comes time for students to decide where to attend, there will be other options. What students must know also is that while some has changed, much is still the same. Colleges still want to see students taking a full load of the most appropriately rigorous courses. … While there are limitations to our current circumstance, it actually gives us a different way to view the student and help answer the following questions — How does a student respond to adversity? Is the student self-motivated and independent? Does the student have time management skills in place and can the student effectively self-advocate to have their needs met? These are all characteristics of a successful college student and our current circumstances gives our students the opportunity to practice and refine these skills. … As far as the freshmen, our message will be the same. They only have four years to build a beautiful transcript, reflective of their passions, tenacity and work ethic. For as we have learned, the future is unknown and so we simply do the best we can with what we have each day.

Michele Leclerc

School nurse at The Derryfield School in Manchester, which will reopen for in-person instruction, with the option for students to learn virtually.

What has your school been doing to get ready for the year?

The Derryfield School has been preparing for the 2020-2021 restart of school since last spring. We are reopening in the fall with the ability for all of our students to be physically on campus, and we have an excellent option for students to learn synchronously but virtually. We used the advice of consultants, who are public health experts with training in epidemiology, and guidelines from the State of New Hampshire and CDC to create health and safety protocols in our reopening plan. Our teachers have participated in professional development and updated curriculum to allow for an easy transition between in-class and online learning.

Are there specific common areas, like buses or the cafeteria, that are cause for the most concern? How are you addressing that?

At The Derryfield School buses will be at half capacity; students will have assigned seats and be prescreened, masked, and as distanced as they can be. Since that distance might not be six feet on some buses and ventilation on buses isn’t to the standard of the classroom environment, if a student or driver is positive for Covid-19, the whole bus group will be quarantined for 14 days.

What is the protocol if there is a coronavirus case at your school?

An extremely important part of our plan is the ability to keep students at home if there is any question about their health. If students are feeling well but need to quarantine, they are able to virtually participate in instruction using in-classroom technology. In the event our school needs to close the physical campus, we are prepared to switch all of our students to virtual learning.

How will you differentiate between influenza cases or normal colds and coronavirus?

Some of the symptoms of Covid-19 (temperature of 100 F or greater, chills, cough, shortness of breath, sore throat, nasal congestion, runny nose, fatigue, muscle or body aches, headache, new loss of taste or smell, nausea or vomiting, diarrhea) can be confused with colds or the flu. I highly recommend everyone get a flu vaccine this year, especially considering it may be hard to tell the difference between Covid-19 and the flu based on symptoms alone. Although policies may differ slightly between schools in the state, NH Grade K-12 Back-to-School Guidance says any person with any new or unexplained Covid-19 symptoms (even if only mild symptoms) should not be allowed to enter a school facility. The individual should contact their health care provider for a Covid-19 test and self-quarantine for 10 days from the onset of symptoms. Symptoms must also be improved and the student must be fever-free for 24 hours without fever-reducing medication before returning to school. If there is a confirmed case of Covid-19 in a school, extra cleaning and disinfecting should be done in all areas used by the person who is sick, such as classrooms, offices, bathrooms and common areas. If a member of a school community tests positive for Covid-19, New Hampshire Public Health will work with the school to begin contact tracing.

Are you getting the PPE that you need?

We needed to check with multiple vendors to order the quantity of supplies we anticipate needing, but we were able to order hand sanitizer, wipes, masks, gloves, thermometers and additional PPE. It was helpful that we started the process of ordering early in the summer. Many of these supplies are now backordered.

How will you handle Thanksgiving and Christmas breaks?

At The Derryfield School, classes will be taught virtually from Thanksgiving until mid-January. This will allow for family travel and visiting and also to quarantine before and after visits to keep loved ones and school community members safe. New Hampshire Grade K-12 Back-to-School Guidance says any person who has traveled in the prior 14 days outside of New England should not be allowed to enter a school facility and should self-quarantine for 14 days from the last day of travel. If a student has to travel at other times of the year, we will work with the family to transition the student to remote learning during their quarantine period.

What advice would you give to families about planning for this school year? What should we expect this fall and winter?

What to expect this fall and winter is somewhat unpredictable. It is likely there will be waves of increased Covid-19 infections in New Hampshire. I recommend being prepared for the worst-case scenario.

1. Prepare back-up plans now in case your child needs to be home because their school needs to go remote or your child needs to quarantine for up to 14 days due to possible exposure to someone with Covid-19.

2. Families should have a working thermometer as many schools will require temperature checks each morning before school.

3. Get hand sanitizer for your child to keep in their backpack at school.

4. Check with your child’s school regarding face mask policies. If you need to provide your own cloth masks, be sure the masks you get meet your school’s standards (WHO recommends cloth masks be three-layer).

5. Prepare your child by practicing mask wearing and social distancing (six feet recommended) in public spaces.

6. Prepare your child by practicing good hand hygiene. Wash hands for at least 20 seconds with soap and water. If hand washing is not ideal, use hand sanitizer (at least 60 percent alcohol).

7. Be sure your child has a flu vaccine.

Maureen Colby

English teacher, John Stark Regional High School in Weare, which will begin the school year on Sept. 9 on an alternating day hybrid schedule.

How did remote learning go for you and your students last year? What did you learn from it?

I definitely think that it went pretty well, even though it was a super-challenging experience for teachers and families. I’ve got 18 years of teaching under my belt and this was, by far, the most difficult time in my professional career. At first we weren’t sure how long we’d be remote for, so it was definitely hard to have that unknown hanging out there for much of the semester. … Not being able to see my students every day in person felt like a tremendous loss; however, I think that we — teachers and students — learned a lot about the importance of the relationships that we build with each other. One of the best things to come out of remote learning was being able to have virtual individual and small group conferences with students. Obviously, it’s not the same thing as in-person conversation, but being able to provide this attention really helped me to partner with my students so that I could help them to reflect on their progress, set meaningful goals, solve problems and talk about their learning. Time and again, I was blown away by my students’ honesty and insight. … I also think that we gained a better understanding of who we were as people. Sometimes it is easy for teachers to forget that a student comes to their classroom with an entire background that affects how they respond — for better or worse — in any given moment. Our backgrounds were there for all to see during this experience. … I have a five-year-old and there were many times [when] he would interrupt a virtual lesson or meeting. My students were so patient, kind and understanding whenever this happened. … Finally, I think that remote learning really highlighted how everyone learns differently, and how important it is for teachers to continue to use creativity to meet the needs of their learners. Obviously we know this … but it was a powerful reminder that we owe … to our students to provide relevant, rigorous and meaningful learning opportunities that appeal to a variety of interests and needs.

How are you doing things differently for the fall?

We will be using a hybrid model this fall. This will mean that students will participate in remote instruction for three days of the week and will meet for in-person instruction for at least two days a week, depending upon what letter of the alphabet their name begins with.

What do you say to parents who are worried about how all of this is going to affect their kids’ ability to get into and succeed in college? And how is your advice different for freshmen versus seniors?

First of all, I want parents to know that I understand this concern — and that we’re going to work really hard at helping students to develop the skills that they need to succeed in college and their careers. Obviously, we are facing a really challenging time in our country and our world, but I think that this circumstance is providing a lot of opportunities for personal growth. We are all in this together, but our success really depends upon everyone stepping up, taking responsibility and becoming engaged members of their communities. I know that I’m going to have to work really hard at helping my students to practice increased independence and accountability this year. When they are learning from home, I am going to have to trust them to work independently and to use their resources. … Our students have shown a lot of resilience and this is something that we are going to continue to work on. If we view this experience as an opportunity to develop independence, responsibility, resilience and communication skills, I believe that our students will be ready to tackle the challenges of college or their chosen career.

How can parents best help high school-level students with remote learning?

Making sure that students have a place to do school work is a great first step. I usually recommend that this isn’t in the student’s bedroom. Reviewing and posting a daily schedule with class meeting times, lunch and meal breaks, and time for exercise and recreation is helpful. A lot of high school students need support with executive function skills, so communicating the daily plan is a great way to reinforce these skills and to help students stay on track. Using a planner or a checklist also helps students to identify and manage what needs to be done. Lastly, encourage your students to reach out to teachers if they need help, have questions or are struggling. This really helps teachers to better serve their students — and it helps to build a trusting, supportive relationship between your student and their teachers.

Angie Sykeny and Matt Ingersoll

In the kitchen with Anna Wallace

Anna Wallace and her longtime friend, Susan Werrick, are the owners of PPC Italian Restaurant & Bar (133 Plaistow Road, Plaistow, 819-4320, ppc-restaurant.com), an eatery formerly known as the Plaistow Pizza Co. Since taking it over last September, Wallace and Werrick have introduced all types of menu items, from appetizers like fried pickles, bruschetta and chicken wings to Italian pasta dishes, soups, salads and some seafood options, such as grilled or baked salmon. It also serves pizzas, calzones, burgers, hot and cold sandwiches and subs, and dinner plates like steak tips with rice and sauteed vegetables. A full bar with domestic and craft beers, wines and seasonal cocktails is also available. Wallace, who’s originally from Greece, will occasionally prepare Mediterranean specials like spinach pie and salads.

What is your must-have kitchen item?

I would say a knife.

What would you have for your last meal?

Seafood. I mean, I like all seafood, but salmon and calamari are my favorites. I like my salmon grilled.

What is your favorite local restaurant?

One place I do really like is Tino’s [Kitchen + Bar] in Hampton. The father of a friend of my daughter’s owns it. They have some really great variations of Greek items that I like.

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

J. Lo [Jennifer Lopez].

What is your favorite thing on your menu?

I definitely love our steak tips and I love the chicken picatta, and I’m not a big meat eater.

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

We definitely encounter gluten-free [requests] a lot. Right now, we’re in the process of [adding] more gluten-free and vegetarian options.

What is your favorite thing to cook at home?

I would say roasted vegetables and some type of protein, either chicken or filet mignon.

Featured Image: Anna Wallace and Susan Werrick of PPC Italian Restaurant & Bar in Plaistow. Courtesy photo.

Mediterranean chickpea salad
From the kitchen of Anna Wallace of PPC Italian Restaurant & Bar in Plaistow (mix and toss the following ingredients; quantity dependent on preference)

Cherry tomatoes
Cucumbers
Red onions
Bell peppers
Kalamata olives
Feta cheese
Chickpeas
Greek olive oil vinaigrette

It’s fun to lead at the YMCA

Nashua teen honored with annual Buddy Cup

Every summer, teens from New England and New York who are involved in their local YMCA’s Leaders Club attend a week-long teen conference called Leaders School. At the conference, which was held virtually this year, one teen is awarded the Buddy Cup, which recognizes an outstanding leader and role model who exemplifies the program’s core values. The recipient of the 2020 Buddy Cup is New Hampshire’s 18-year-old Asher Thomas, a 2020 Nashua High School South graduate and member of the Leaders Club at the YMCA of Greater Nashua. Thomas talked about the program, his leadership experiences and his plans for the future.

What activities and leadership opportunities have you been involved in at the Y and in your community?

I was kind of “raised in the Y,” as I like to say. My mom worked there, and I was on the swim team and all that kind of stuff. I joined the Leaders Club when I was in the sixth grade and got much more active in the community through that because we did a lot of volunteering … like at the breast cancer walk, putting on anti-bullying days at the Y and those kinds of different things. Through high school, I was also pretty involved in a lot of different clubs and stuff at my school. I was an active member of a club called Student Voice, where we went to head teacher meetings to make sure that the policies they were creating were good for students all across the board, and we worked side by side with the administration to create structures that were beneficial for everybody that was involved in the school.

What is Leaders School all about?

Leaders Clubs from throughout the region it actually happens across the country, but I’m involved with the Northeast Regional Leader School get together, and it’s kind of our culminating event of the year. The Leaders Club is really about personal and community development, so [at the event,] there’s a lot of self-development, figuring out your own values and that kind of stuff, as well as thinking outside of just yourself, learning how to be a leader in your community and how to create an environment that is supportive for everyone involved.

What was the event like this year, being held virtually?

For the past couple of years, it has taken place at Springfield College in Mass., so it was a lot different this year. There was definitely a much lower turnout with it being virtual, and there weren’t as many people from our Nashua club who participated. … There were a lot of different mediums [used]. There were some live calls and virtual meetings where we would kind of get together and sing songs or have object lessons where the advisor, an adult leader, would basically have an object and use that in order to teach us a life lesson in some way. People who weren’t able to attend the live sessions could still participate in various different activities and challenges on their own time.

How did it feel to be awarded the Buddy Cup?

I was definitely very honored. It was really exciting for me to be able to see that I had made such a large impact. I was also excited because the person who won it last year was actually a good friend of mine and was also from the Nashua Leaders Club, so we were able to do the actual passing of the trophy in person socially distant, obviously.

What have you gained from participating in the Leaders Club and Leaders School?

I feel like I have definitely grown as a person through this program. It’s a program that really lets you be yourself, no matter who you are, and over the past few years especially, I feel like it has helped me grow into who I am, and to be comfortable with myself. It has also shown me how to have meaningful interactions with other people, how to be more empathetic in those interactions and how to just be a good person in the world who is helpful to others.

Is there an experience you had through the Leaders Club or community service that was especially impactful or memorable?

A couple of years ago, with the Leaders Club, I went down to New Orleans for a service trip where we were rebuilding houses that were devastated by Hurricane Katrina. Being able to be a part of an organization that is rebuilding houses for those less fortunate who lost their homes in the hurricane was definitely a very impactful experience.

What are your future plans?

This fall, I’m actually taking a gap year and traveling across the country in a van that I’ve been converting. After that, I’ll be attending Lewis and Clark College in Portland, Oregon.

Do you know what you want to pursue, career-wise?

I think I want to go into the medical field.

What words of wisdom do you have for the young leaders you’re passing the torch to?

Never underestimate your power. I think that oftentimes younger people are overlooked, but we have the ability to change the world. If you believe in yourself and have the support of others around you, you can do anything.

Asher Thomas. Courtesy photo.

In the kitchen with Edwin Ward

Edwin Ward of Candia is a manager and cook at the Union Street Takeout (90 Union St., Manchester, 260-7663), a takeout-only eatery that quietly opened in January in the space long occupied by Willie B’s. Union Street Takeout is open Monday through Friday, from 11 a.m. to 5 p.m., offering a menu of burgers, hot dogs and sub options like steak and cheese, ham and cheese and roast beef. Ward said the eatery has also quickly become a spot known for its $5 lunches — the chili dogs, which also have the option of adding cheese and bacon, are among the most popular.

What is your must-have kitchen item?
A loaded spice rack.

What would you have for your last meal?
Spaghetti and meatballs.

What is your favorite local restaurant?
Steve’s [House] Restaurant, or … Athens, both in Manchester.

What celebrity would you like to see ordering from your restaurant?
Martha Stewart and Snoop Dogg! I would like to see what they would order.

What’s your favorite thing on your menu?
The Breakfast Package is a real favorite of mine. It’s two hash browns, two grilled dogs, a nice amount of bacon, chili, a fried egg, cheese and onions.

What is the biggest food trend in New Hampshire right now?
Chili dogs are becoming a huge trend. Sometimes we have a line out the door for them.

What’s your favorite thing to cook at home?
Slow-cooked lamb.

Shepherd’s pie
From the kitchen of Edwin Ward of Union Street Takeout in Manchester

1 pound ground beef (80 percent lean)
½ medium onion
2 cobs corn
4 large potatoes
½ stick butter
Salt and pepper to taste

Cook ground beef and onion in a pan until brown. Husk the two cobs of corn and boil for four minutes (or grill for eight minutes). Boil the potatoes. Mash with butter, salt and pepper. Combine in layers (meat on the bottom, corn in the middle and potatoes on the top). Bake at 350 degrees for 30 minutes. Sprinkle cheese of your choice on top and broil for four minutes. Sprinkle paprika on the top (optional) and serve.

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