A learning environment

NH’s Teacher of the Year talks about her class

Elizabeth Duclos, who teaches third grade at Pembroke Hill School in Pembroke, has been named New Hampshire’s 2024 Teacher of the Year. Chosen from a pool of more than 300 nominees, Duclos now advances to compete for the National Teacher of the Year award.

Explain your teaching philosophy and the kind of classroom environment you aim to create.
Children are often in a space where they don’t feel comfortable taking risks or trying new things due to fear of failure or shame. When this happens, children don’t feel open to doing things. The whole basis of what I do is wrapped around children feeling cared for and safe. That’s something that I’ve heard from many parents over the years as a teacher — that I care for their children, making connections with them, learning who they are, and knowing what they like and don’t like. We spend a lot of time cultivating a community in the classroom that allows children to find connections with each other and with me, and that truly is the backbone of what I do.

How do you ensure your students feel safe to take risks and learn from their mistakes?
We talk a lot in my classroom about productive struggle; things might not feel easy, but it’s OK to try. If we don’t make mistakes, we aren’t going to learn. We focus a lot on what we call “growing;” really, what we’re doing is editing. … We try first, look at it, and then we make an edit. And there’s nothing wrong with not using the same strategy as other people. We talk about how we can grow from each other, and that there’s many ways to solve a problem. We want to find new ways to grow our brains and see things in different ways. That’s how we make progress. They know at this point that if they stumble or struggle, we’re going to go over it all together, and then they’re going to be able to make an edit. That’s really important for children to understand — that we can fix mistakes — and that allows them to feel safe and take risks.

What does a typical day in your classroom look like, and what makes it special for your students?
I try to make our classroom feel light and fun. We give ourselves permission to laugh and sing and dance. Every day we have a morning group time … when we play a game and do a ‘share.’ This sharing could be as simple as ‘What’s your favorite food?’ and it helps students connect with each other. Students are constantly encouraged to work in groups … so they can learn how to share their thoughts and ideas and agree and disagree respectfully.

What are some of the biggest challenges you’ve encountered throughout your career, and how have you dealt with those?
Helping students who struggle to be self-motivated or to find enjoyment with school. I really work to make it a joyful environment, but some students really do struggle, so finding ways to make school joyful for them can be a challenge. There are my own struggles, too, so I’m always seeking out professional development opportunities, working with my colleagues and making sure that I’m growing. It’s an ever-changing process.

How do you plan to leverage your recent award to support educators and students in your state? What core message would you like to convey?
My platform is literacy, and choice in literacy, helping educators build abundant classroom libraries. Children deserve to have access to many different kinds of literature and texts at their fingertips. My whole classroom is full of books, and they’re books that children want to read. I’m hoping to be offering monthly webinars for teachers starting in January on how to make these libraries happen. I also hope just to continue to promote literacy across the state throughout the year.

What advice would you give to other educators?
That you are enough. … We as teachers put a lot of pressure on ourselves to do everything perfectly, but I’ve learned over the years that perfect is not always best. I can try to be perfect and it’s never going to feel like enough. But as long as you’re doing what’s best for students, you’re doing enough. I would also remind them to enjoy it. Teaching does come with challenges, but ultimately it’s a very fun profession. — Angie Sykeny

Featured photo: Elizabeth Duclos. Courtesy photo.

In the kitchen with Jennifer Stone-Grimaldi

Jennifer Stone-Grimaldi bought Crosby’s Bakery, established in 1947 in Nashua, five years ago after working there for over a decade. She says she has PBS programming to thank for her interest in food; after the airing of children’s shows, she would be fascinated by chef Julia Child on the screen. As she got older she would turn to her mother’s magazines to look for a recipe she could make with the ingredients she had on hand.

What is your must-have kitchen item?
My must-have kitchen item is a sharp chef’s knife. Unfortunately most people don’t keep sharp knives in their kitchens. Not only does this make chopping more difficult, but often dull knives are more likely to slip and cause injury. I bring my own knife now when I’m planning on cooking in someone else’s kitchen.

What would you have for your last meal?
I would have Thanksgiving dinner cooked by my mom. She makes the best turkey and gravy and I love all the sides.

What is your favorite local eatery?
I can’t pick one favorite eatery, but my two favorites are both within a stone’s throw of each other in Milford, N.H. Riverhouse Café for breakfast and Greenleaf for dinner.

Name a celebrity you would like to see eating in your restaurant?
I wish Conan O’Brien would bring his travel show to my bakery. I would love to teach him how to make doughnuts.

What is your favorite thing on your menu?
My favorite products in the bakery are the specials we run and the new items we make. I prefer having variety. But my favorite old-school pastry that we’ve made forever and ever has to be the apple strudel. I remember I used to eat those as a special treat when I worked the afternoon shift out front many years ago.

What is the biggest food trend in New Hampshire right now?
One of the trends I’ve seen lately is having individual pastries for dessert at a wedding instead of serving a giant cake to everyone. A lot of couples are doing a smaller cake for display and cutting purposes and then giving their guests a choice of mini pastries, pies or doughnuts for dessert. It’s really fun.

What is your favorite thing to cook at home?
My favorite thing to cook at home is anything that cooks on the stove all day when the weather’s cool. It could be marinara sauce with sausage and meatballs, pot roast, Burgundy mushrooms, etc. Anything that makes the house smell amazing until dinnertime. — Mya Blanchard

House Hot Cocoa Mix
From Jennifer Stone-Grimaldi

6 ounces cocoa powder
16 ounces milk powder
12 ounces granulated sugar
2 teaspoons powdered vanilla
1 Tablespoon cinnamon
1½ teaspoons salt

Whisk ingredients together and sift three times to ensure even blending. Add two to three heaping tablespoons of mix to a mug of hot water. Add a splash of light cream for a creamier drink.

Featured photo: Jennifer Stone-Grimaldi, owner of Crosby’s Bakery. Courtesy photo.

On The Job – Shane and Evangeline Hooker

RV rental providers

Shane and Evangeline Hooker are the owners and operators of Happy Hooker Rentals in Milford.

Explain your job and what it entails.
We rent pet-friendly travel trailers and camping accessories to families and couples who are looking to make awesome outdoor memories. We currently have two campers that we maintain, clean and prepare for our renters and work with them to get ready for their trip. We also deliver the camper to the campsite, set up everything and provide help and support to our renters during their trip.

How long have you had this job?
We have been renting our campers since spring 2021, but we’ve been enjoying the camping life since we were both kids.

What led you to this career field and your current job?
Our family has really enjoyed camping in our camper over the years, and we’ve made many longtime friendships around campfires. In 2020 we really recognized the convenience and flexibility our travel trailer provided us and that we had only been using it for at most two weeks out of the year, so we began extending it out to friends who wanted to take a weeklong trip. We then started using an online RV rental platform in order to extend it to others, which made us begin thinking about this more as a business.

What kind of education or training did you need?
We’ve bought and owned several campers over the years and camped at many different campgrounds throughout New England. We’ve learned how to deal with bad weather, things breaking, and watched YouTube videos on how to fix things. … Also knowing how to use a spreadsheet, having decent interpersonal skills, and experience with pulling and placing a large trailer is a plus.

What is your typical at-work uniform or attire?
Our work involves being outside and having fun, so we tend to dress like we would any other day.

What is the most challenging thing about your work, and how do you deal with it?
Trying to accommodate everyone’s schedule and dealing with logistics can be a challenge. … Most of our renters do not have a vehicle suitable for towing so we deliver and pick up, which, depending on the campsite, can take multiple hours from our day. On the plus side we enjoy taking long drives together and tend to find our own little adventures.

What do you wish you’d known at the beginning of your career?
That some of the online rental platforms pass on very high and unnecessary fees to people who rent from them.

What do you wish other people knew about your job?
That we put a lot of time and energy into helping to make our renters’ camping experience be a great one. We offer kayaks, rafts, games, custom T-shirts and mugs, and lots of other things for families and folks to help make lasting memories.

What’s the best piece of work-related advice you’ve ever received?
If you can find a job doing something you really enjoy, it won’t feel like work.

Five favorites

Favorite book:
Shane – Angels and Demons. Eva – A Tree Grows in Brooklyn.
Favorite movie: Shane – Caddyshack. Eva – Labyrinth.
Favorite music: Van Halen, Grateful Dead, Metallica, Bob Dylan, Fleetwood Mac, Foo Fighters, Acoustic BS
Favorite food: Seafood, Chinese, pizza and s’mores
Favorite thing about NH: All the great places to go camping

Featured photo: Shane and Evangaline Hooker, Courtesy photo.

Throwback theater

Remembering the Concord Theatre

Paul Brogan, author of The Concord Theatre, and author Margaret Porter present a gala at Bank of NH Stage — formerly the Concord Theatre — on Wednesday, Oct. 18, at 7 p.m., celebrating the 90th anniversary of the theater’s opening. NHPR’s Laura Knoy hosts the free event, which includes a screening of one of the theater’s most successful films, Moonstruck (1987). Brogan talked about his history with the theater and the impact it has had on him and on the Concord community.

What has been your personal journey with the Concord Theatre?
Everyone in Concord would, at some point, come to watch a movie there. This was especially true in the late ‘60s and ‘70s before the prevalence of cable TV. Movies were an affordable entertainment choice. … I started working there in June of 1967. I was a teenager, a student at Bishop Brady High School in Concord. I was looking for an after-school job, and loving movies the way I did, it was the perfect job. I began working there in June of ‘67 and remained associated with the theater until it closed in September of ‘94. I didn’t work there every night, as I had been, but I was there two or three nights a week. I helped Theresa Cantin, who owned and ran the theater, to book films. She’d send me to screenings of upcoming films and would take into account my feedback. As a teenager, having someone much older value your opinion about movies was flattering. That’s partly why I stayed connected until the theater closed. Working there felt almost wrong to get paid because it was such a positive experience.

Tell us more about Theresa.
Theresa was remarkable. She started there at 19 years old in 1933 and stayed until 1994. For 61 years this woman ran a first-run movie theater. Back in those days, while women might sell tickets or work the concession stand, the actual running of the theater and booking films was seen as a man’s job. She took care of everything from creating ads to selling tickets. Watching Theresa was truly inspiring.

How did the idea for an event come about?
I wrote a book that was about the Concord Theatre and sort of a tribute to Theresa. … I was talking with my good friend Margaret Porter about it. We realized the date of the theater’s opening in 1933, Oct. 18, falls on a Wednesday this year, just as it did the year that the theater opened. … Laura Knoy [of NHPR] had also read the book and said she was just mesmerized by it. … So the three of us got together and decided we should do something special and give this gift to the community of a free evening in the theater.

You’ll be showing Moonstruck. Why that film?
Well, the biggest hit at the theater was Valley of the Dolls, so we said, OK, what was the second biggest? [laughs] It was Moonstruck. It drew a little over 14,000 people, and Concord had [a population of] 30,000 at the time, so almost half the city came to see it. It was one of those movies where people walked out smiling and holding each other. It made everyone feel good, and it was one of those movies that Theresa was proud to play, so we thought that would be the perfect movie to celebrate the theater.

Have you heard from others who have memories of the theater?
Yes. There’s a [Facebook page], ‘I’m from Concord, NH & remember when …’ and many people have shared their memories on there of when they went to see movies like The Breakfast Club and Pretty in Pink, Die Hard, the first Star Trek film. All those were shown at the theater. For a lot of people walking in there now, it’s going to be like a piece of history.

Featured photo: Paul Brogan with Margaret Porter, left, and Laura Knoy, right. Courtesy photo.

In the kitchen with Collin Beckemeyer

For Collin Beckemeyer, every long day in the kitchen is worth it to see the look on someone’s face when they taste something incredible. With 10 years of cooking experience, Beckemeyer has been the sous chef at The Birch on Elm for the last three. From preparation to line work, helping with menus and organizing, he plays a key part in making sure things run smoothly and consistently. He credits his mother for his love of food, recalling how she would always have baked goods waiting for him and his siblings when they got home from school. No matter what kind of day he was having, they were always enough to reprieve him. He says, “A great meal cures everything, at least for that moment.”

What is your must-have kitchen item?
My must-have item in the kitchen has to be a perfect flexible fish spatula. It’s multi-purpose [and] has great flexibility. I’d be lost if I didn’t have one on a busy Saturday night. Also having a fresh stack of neatly folded kitchen towels makes every night better.

What would you have for your last meal?
I think a perfect cheese pizza with great sauce and a perfect crust hits the spot every time. Pizza is done so many different ways, but when you find the perfect slice it’s heaven. For the dessert I would have my mom’s homemade pumpkin pie, which has to to be one of my favorite foods of all time. I have about two of these pies a year and I look forward to it every time.

What is your favorite local eatery?
My favorite local eatery in Manchester is the Bagel Cafe. They have fantastic fresh bagels and it’s my favorite breakfast meal before a long day at work. My favorite place to go for lunch and dinner has to be Street in Portsmouth. They have street food inspired from around the world and everything on the menu is fantastic.

Name a celebrity you would like to see eating in your restaurant?
If I could have one celebrity come into The Birch on Elm it would have to be the Sandman himself, Adam Sandler. I’ve been a huge fan since I was a kid and the fact that he is a local guy makes it pretty awesome.

What is your favorite thing on your menu?
My favorite thing on the menu is anything we put in our house bao buns. They are made fresh every day and have such a perfect fluffiness to them, the texture is incredible. We have a banh mi bao with crispy pork belly, duck fat aioli, pickled daikon and carrot with cilantro that is a perfect classic combination. It is done with such care and careful preparation you really appreciate each bite.

What is the biggest food trend in New Hampshire right now?
I think the biggest food trend in New Hampshire right now is simplicity at its best. It’s taking classics or food that people are knowledgeable about and bringing fresh ingredients and your own twist on them.

What is your favorite thing to cook at home?
My favorite thing to cook at home has to be huge “Scooby Doo and Shaggy”-type sandwiches or subs. Tons of fresh vegetables, an array of sliced meats piled high with whatever sauce I can think of. When I’m home I just like to treat myself and build crazy combination sandwiches that I know is too much food but I’m going to love it. — Mya Blanchard

Gochujang BBQ sauce
Yield 1½ quarts
From the kitchen of Collin Beckemeyer

8 roasted Roma tomatoes
2 white onions, julienned
8 cloves garlic
1/4 cup rice wine vinegar
1/4 cup honey
1/4 cup white sugar
1/4 to 1/2 cup gochujang
2 Tablespoons fresh ginger, diced
1/4 cup tamari or soy sauce
1/4 cup Sriracha
1/4 cup ketchup
water or chicken stock to cover

Roast tomatoes in the oven.
Sweat down onion, garlic and ginger to a medium caramelized color
Add the tomatoes and the rest of the ingredients.
Add water or chicken stock to your pot, just enough to cover the ingredients in it.
Cook down on medium to low heat, cooking down about 1/4 of the liquid that was in the pot.
Blend in a Vitamix or blender to get the right consistency
Put through a china cap to get the right texture.
Enjoy this with wings, ribs, pretty much anything!

Featured photo: Savannah Nemiccolo. Courtesy photo.

In the kitchen with Savannah Nemiccolo

Growing up, much of Savannah Nemiccolo’s time spent with her grandmother was in the kitchen. The mother of three from Loudon has been a part of Brother Cortado in Concord (3 Bicentennial Square) since its first day in 2021, as their social media manager and eventually as a barista. In addition to being the social media manager, she is now a full-time baker for the specialty coffee shop, where 300 to 400 pastry items are made weekly. For her, food is an expression of love.

What is your must-have kitchen item?
Of all the items I use on a daily basis the one I cannot live without would have to be my giant mixing bowl. When I say giant bowl I mean twice the size of my head!

What would you have for your last meal?
For my last meal I would have to go with something seafood-related. A good seafood risotto combining all my favorites: lobster, scallops and shrimp.

What is your favorite local eatery?
My favorite downtown Concord eatery is a toss-up between Sour Joe’s Pizza and Curry Leaf. You will catch me visiting Sour Joe’s at least once a week for their mushroom pizza because it is hands-down the best I have ever had. At Curry Leaf you will find me loving their shahi paneer.

Name a celebrity you would like to see eating in your restaurant?
My dream would be to make some cinnamon buns for my favorite New England artist right now, Noah Kahan.

What is your favorite thing on your menu?
My favorite item on our menu is our bacon, cheddar and scallion scone. I love the combination of flavors. If you were to ask my children what their favorite items would be, it would be a toss-up between the s’mores cookie or our cinnamon buns that we have only on Saturday.

What is the biggest food trend in New Hampshire right now?
A significant food trend that I see in the Concord area is creating unique limited-edition menu items. A small business that excels at this is DeadProof Pizza. They encourage their customers to get their unique flavor combinations now while available before the opportunity is no longer there.

What is your favorite thing to cook at home?
My favorite dish to make is one my dad always requested, which is my sausage, potatoes and kale soup.

Spinach & Feta Frittata
From the kitchen of Savannah Nemiccolo

24 eggs
2 cups half & half
salt & pepper to taste
3 cups of spinach
1 Tablespoon chopped garlic
2 Tablespoon olive oil
1 cup of feta cheese crumbles

To start, saute your garlic in olive oil on medium for a minute or until you see some slight color on the garlic. Then add your spinach (season to taste) into the pan until slightly wilted. Turn off the skillet and set aside while you crack your eggs into a big mixing bowl.
In the mixing bowl, whisk the eggs, salt, pepper and any other of your favorite seasonings (some great additions: onion powder, parsley, minced onions or whatever flavors you want to incorporate) until all the yolks are broken.
Next, combine two cups of half & half and whisk until combined.
Next, add the spinach to the mixing bowl, take a spatula, and fold it together. Take a glass 13×9” baking dish and coat it with your preferred cooking spray, then add the egg and spinach mixture.
Top the dish with crumbled feta spread evenly over the top of the dish. Top with a final sprinkle of salt and pepper. Bake at 350 F for 20 minutes or until the eggs are cooked thoroughly.

Featured photo: Savannah Nemiccolo. Courtesy photo.

In the kitchen with Clifford Passero

Photos courtesy of Fresh Chef Press.zxFor Clifford Passero, head chef and kitchen manager at Patty B’s, an Italian American restaurant in Dover (34 Dover Point Road), cooking food is like building a house. “I take the knowledge I have learned, I use the tools I have, I start at the foundations and put things together until I have a finished product,” he said. Growing up in Portsmouth, he was influenced in the art of cooking by his mother and grandmother. His time in the food industry started with serving ice cream and busing tables and for the past nine years he has been at Patty B’s, where he says he has learned a lot and continues to be inspired.

What is your must-have kitchen item?
All my staff and a good sauce pot.

What would you have for your last meal?
Homemade buttermilk biscuits and gravy with a poached egg (medium) and delicious home fries with ketchup.

What is your favorite local eatery?
Sara Thai in Dover.

Name a celebrity you would like to see eating in your restaurant?
Giada De Laurentiis. I love her.

What is your favorite thing on your menu?
Eggplant Parm and Patty’s Bolognese.

What is the biggest food trend in New Hampshire right now?
Asian fusion. Hot pots and noodle bars.

What is your favorite thing to cook at home?
It’s really tough to say what my favorite is, but I love grabbing stuff from my garden and getting creative.

Creamy Marsala with mushrooms
From the kitchen of Clifford Passero.

7 cloves of chopped garlic
1 teaspoon salt
1 teaspoon pepper
6 medium sliced shallots
Cremini mushrooms
1 cup of Marsala wine
4 Tablespoons of butter
1 quart of light cream
½ quart of heavy cream
mascarpone cheese
1 teaspoon of Essence seasoning
½ pound of cream cheese
1 Tablespoon of olive oil
¼ cup of locally foraged mushrooms
Grated pecorino Romano
Pasta (penne or cavatappi is recommended)


In a large sauce pot take 5 cloves of chopped garlic, 1 teaspoon of salt and 1 teaspoon of pepper, and 6 medium sliced shallots, cook until shallots get soft. Add in sliced Cremini mushrooms, cook until browned. Add 1 cup of Marsala wine, cook to reduce, remove from heat.
In another pot, melt 4 tablespoons of butter and sweat 2 cloves of chopped garlic. Add 1 quart of light cream and half a quart of heavy cream. Whisk until cream rises.

Add half pound mascarpone cheese and 1 teaspoon of Essence to the cream mixture. Add half pound cream cheese to cream mixture, melt and stir until smooth (do not boil).
Combine all into one large-size pot and reduce over medium-low heat for 30 to 45 minutes.

To serve: Heat 1 tablespoon of olive oil in a sauté pan and add a quarter cup of locally foraged mushrooms. Cook until browned. Add cream mixture; cook until thickened. Mix in your favorite cooked pasta (penne or cavatappi is recommended). Finish with grated pecorino Romano.

Featured photo: Clifford Passero, head chef at Patty B’s. Courtesy photo.

Ghosts and glamor

A paranormal investigator with a twist

– Renee Merchant

Monique Toosoon of Goffstown is a paranormal investigator with a twist — she conducts her investigations in full drag. Monique talked about her interest in paranormal investigation, her YouTube series and her upcoming involvement with the New Hampshire Pagans Faire.

Tell us about what you do and what happens at your events.
I am the only ghost-hunting drag queen and I’m pretty sure I’m the only one in the whole world. … I’ve been an investigator for 20 years now and I also have been doing drag for about 20 years. Then, during Covid I decided, ‘Why the heck am I not doing these things together?’ So I started doing the combination of the two. … Drag is the highest form of energy, so it feeds every location we go to. … When I do a ghost-hunting tour, essentially I host the tour … and then we ghost-hunt as a group first … and we teach everyone how to use the tools. … and then we usually sleep in these locations and then … we wake up and discuss the night before, it’s kind of like an adult slumber party — with the addition of the ghosts. I think the biggest difference between doing it with a normal investigation crew and doing it with a drag queen is the entertainment value.

What interests you about paranormal investigation?
It’s always interested me to connect with the other side and hear the stories of the people who are trying to talk to us … and I’ve always had this interest in horror and from a young age I realized that … I have a tiny bit of a sensitivity to me. … Then as an adult … I started going to [haunted] locations and I realized that I could see things and experience things a little differently. … Since I was in my thirties I’ve tried to reconnect with this gift and grow it and use it more.

What inspired you to get into drag?
I grew up watching Elvira and I was really obsessed. I think Elvira is really the reason I became a drag queen. … It was really hard being a gay person in New Hampshire, to be honest. I grew up in … a very small town and I was bullied a lot. … I think when I started doing drag at 18, that’s when I really found my place. I made friends, I had people looking up to me and I think that’s really where the change came from. … I was finally no longer this person that was always getting beat up or made fun of and I was someone that people were accepting.

What inspired you to bring together drag and paranormal investigation?
I’ve been doing drag for like 20 years. … I used to be the hostess at the 313 [club] for probably like 15 years. I was there every single weekend hosting shows, and then when Covid came it just blasted all that away. All of us performers really lost our identities and we were only able to perform online. … so I was like, ‘You know what, why don’t we go ghost-hunting in drag? I don’t have to worry about Covid, I’m going into buildings [alone]’ … and then I did it and I was so insanely impressed by the results that now I won’t stop doing it.

Tell us about your YouTube series Check Out My Equipment.
I’m the ghost-hunting drag queen, but I’m also a nerd for electronics … so I’ve always been in love with the equipment side of paranormal investigation. … One thing I realized about equipment in the ghost-hunting field is it’s not very user-friendly. … So I was like, ‘I need to do an equipment series because I’ve got more personality than a lot of investigators out there.’

Tell us about what you’ll be doing at the New Hampshire Pagans Faire.
I will be doing a lecture and talking about my experiences in the paranormal field. I’m also going to be doing a live Check Out My Equipment class featuring a couple of my favorite pieces of equipment … and a live demonstration on how each piece works.

What’s next for you?
I’ll finally have a new standup special out this fall on Netflix. My plan is for it to be the first in a trilogy — three standard specials that also go together as a larger story. The show I’m touring with now will be part 2. … Then, in the spring, I’m hoping to do my first art show. That’ll be in L.A. It’ll be fine art — paintings — but they’ll all be jokes, like, each canvas is a one-liner without words.

More about Monique
See Monique at the New Hampshire Pagans Faire on Saturday, Sept. 23, at the Belknap County Fairgrounds (174 Mile Hill Road, Belmont). Visit facebook.com/NHPFAE for more info.
Monique will be featured on an episode of Dark Echoes on Amazon Prime later this year.
Find her on Instagram @moniquetoosoon and on YouTube @moniquetoosoon8472 and search “Monique Toosoon” on Facebook.

Featured photo: Monique Toosoon. Courtesy photo.

In the kitchen with Ed Barooney

What is your must-have kitchen item?
Dandido Hot Sauce.

What would you have for your last meal?
Rib-eye steak medium, mashed potatoes and mixed vegetables.

What is your favorite local eatery?
Bond Brewing and Barbecue.

Name a celebrity you would like to see trying your hot sauce?
The Rock.

Which hot sauce is your favorite?
Our original Dandido Hot.

What is the biggest food trend in New Hampshire right now?
I think it’s a toss-up: Those acai bowls are big right now and also, like we have at Bond Brewing and Barbecue, the Chipotle-style bowls and burritos.

What is your favorite thing to cook at home?
Traditional breakfast. Eggs, bacon, sausage [and] toast.

Chunk Chili
From the kitchen of Ed Barooney.

Dandido Hot Sauce
onion
peppers (bell peppers or hot peppers)
2 to 3 Tablespoons flour
stewed tomatoes (14.5-ounce can)
beans (optional)
steak tips (or ground beef or other meat)


Cut steak tips into medium-size chunks, season with salt and pepper and put in a bag. Add 2 to 3 tablespoons flour. Shake bag to fully coat the chunks.
On medium heat in a medium to large pot, add 3 tablespoons of Dandido Hot with a chopped onion. Cook the onion down until golden/brown.

Once the onion is browned, add the steak chunks into the pot. Brown the outer parts of the meat, careful not to cook the meat all the way through.
Once browned, remove the meat and add in a can of stewed tomatoes, add desired seasoning to taste and add half of the can filled with water.

Once rendered down and simmering, place steak back into the pot, adding beans (any choice of beans), peppers and one to three bay leaves.

Cook for 1 hour until the meat is tender.
Top with cheese and/or sour cream if desired.
For a thicker chili we recommended our Dandido Black made with the Carolina reaper.

Between the lines

Demetri Martin and his multimedia comedy show

Blending music and drawings with his signature one-liners and deadpan delivery, Demetri Martin takes the stage at the Capitol Center for the Arts (44 S. Main St., Concord, 225-1111, ccanh.com) on Saturday, Sept. 16. The comedian called in to talk about his current tour, called “The Joke Machine,” why he likes writing on typewriters, and what’s next on his growing list of creative pursuits.

What can audiences expect from your upcoming show?
I’m still mostly telling jokes, but trying to tell them in slightly different ways, with a little music and visual stuff. … There are drawings in the show, but with sort of a different twist on it. … There are a couple personal stories; I’ve been dabbling more in that but touring with jokes is still the most enjoyable, because with jokes it’s easier to switch things up from show to show and try new stuff.

When did you start drawing? How did that make its way into your comedy?
I liked drawing a lot when I was a kid. I remember, in grade school, I was considered one of the better kids at drawing. Then I just stopped until I started doing stand-up in my mid-20s. I carried a notebook around for writing jokes, and I found myself drawing again. Around 1999, I started trying out drawings on stage, at shows around New York City at what were called ‘alternative rooms’ where comics were trying more experimental stuff. … I’ve gotten better at drawing as an adult, and if I really try I can draw in what I think is a pretty respectable style. I don’t know how much that helps for jokes, though. You play music in your shows, though it’s not exactly ‘musical comedy.’

What does music contribute to your act?
As much as I wish I could write songs and sing, it’s not something I’ve figured out how to do. … I can play a couple instruments well enough — and it’s the same with drawing — where it’s not technically impressive, but it can serve a purpose in the flow of the show. I’m still just telling jokes or a story, but [music] can add a texture or shift the mood.

How do you turn a collection of one-liners into a cohesive set?
When I’m getting ready to do a new tour, I’ll do short sets around L.A., where I live, to see what works. … I have found that certain jokes don’t seem to work as well at the beginning of the show; I have to get the audience into a flow with me first. … On a good day, there’s a rhythm, and it’s sort of hypnotic, but when the crowd isn’t digging it, you can never really get it going. If I have set pieces that have endings, it helps. Like, the music and drawings have been very helpful for me in pacing out a show.

How do you craft a joke?
There’s the original way, where an idea arrives pretty nicely structured and seems like a joke. Other times — like leading up to a tour or when I’m on a deadline — it’s very intentional. I’ll write a page of jokes each morning, no matter how bad they are. I use old typewriters a lot because there’s no email or anything to distract me. I can physically see a piece of paper going through the typewriter, and when I get to the end of it, I say, ‘Cool. Got it,’ and then put it in a binder and let them pile up.

If a joke doesn’t land, how do you navigate that on stage?
If you’re telling a longer story, you can move past the parts where you thought people would laugh [but didn’t], and maybe they can’t even tell it was supposed to be a punchline. But when you’re a comic that tells jokes that are clearly jokes, there’s no hiding. … The older I’ve gotten, the more I’ve learned to embrace whatever’s happening in real time and be a little less afraid. I’ve bombed so many times, but I’ve had lots of good shows, too, so no big deal.

What’s next for you?
I’ll finally have a new standup special out this fall on Netflix. My plan is for it to be the first in a trilogy — three standard specials that also go together as a larger story. The show I’m touring with now will be part 2. … Then, in the spring, I’m hoping to do my first art show. That’ll be in L.A. It’ll be fine art — paintings — but they’ll all be jokes, like, each canvas is a one-liner without words.

Featured photo: Demetri Martin presents “The Joke Machine.” Courtesy image. Art by Demetri Martin.

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