Category: Q&A

On The Job – Trisha Craig

Trisha Craig

Flutist and flute instructor

Trisha Craig is a flute instructor at Ted Herbert Music School in Manchester and a professional flutist performing in solo and chamber concerts throughout the region.

Explain your job.

I practice the flute every day, and I may have rehearsals. At the [music school] studio, I have private lessons with students of all ages and levels … one-on-one, teaching them music.

How long have you had this job?

About 40 years, and I’ve been at Ted Herbert for around 25 years.

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

I always knew I wanted to be involved in music. I initially went [to college] to become a band director in a public school setting. I quickly realized that wasn’t quite for me. … I started teaching privately on the side and realized that was where I really belonged. … It grew from there … after college. I was teaching more and more until it became one of my primary things.

What kind of education or training did you need?

I have a bachelor of music from Ithaca College and master of music in Flute Performance from Longy School of Music.

What is your typical at-work uniform or attire?

People expect [musicians] to be in formal black and white [attire] on stage, but I eschewed that regalia a long time ago; I usually go with something far more colorful. … When I’m teaching I go with an artsy casual outfit adorned with handmade jewelry by New Hampshire artists.

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

Pre-pandemic, I always struggled with losing income [due to] blizzards; somehow, there were always the biggest snowstorms on my biggest teaching days. I had started using Zoom a few years before the pandemic so I could give lessons when there was a blizzard. When the pandemic hit and we couldn’t teach in person, I just told my students, ‘OK, we’re going to start doing lessons the same way we do on snow days,’ so the transition was pretty seamless for me. … It is challenging, though, teaching a musical instrument online, because it’s hard to hear exactly what’s going on with the tone and the sound, so I was anxious to get back to teaching in person.

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

Marketing is all about building relationships; it doesn’t work if people don’t have a relationship with you or an understanding of your art form. People say, ‘The arts are dead,’ but they aren’t; we just aren’t telling anyone about it. … So many people are surprised to learn that new music is currently being written for orchestra. As artists, we need to be … starting those conversations to enlighten people and get them interested in what we do.

What do you wish other people knew about your job?

What goes on behind the scenes of the arts … and the level of skill that is needed [for artists] to express themselves through their art. … People … say, ‘Oh, you’re so gifted.’ I’m not gifted; I work really hard to play well. My students aren’t just talented; they’re hardworking.

What was the first job you ever had?

Teaching private flute lessons to a young girl who lived down the street from me.

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

My longtime [music] professor … told us to do all of the work in advance so that when it’s time to perform you can just let it flow. You shouldn’t be thinking about your technique while you’re performing. Trust in the hard work you’ve done to make that moment possible, and just play.

Five favorites

Favorite book: The Four Agreements by Don Miguel Ruiz
Favorite movie: Doctor Zhivago
Favorite music: Modern orchestral
Favorite food: Nachos
Favorite thing about NH: All of the different seasons and temperatures

Featured photo: Trisha Craig. Courtesy photo.

Minding minds

Meet Catholic Charities NH’s new mental health director

Catholic Charities NH has named Danielle Capelle its new director of mental health services. Capelle discussed the position and how she plans to lead Catholic Charities New Hampshire in working to address New Hampshire’s mental health needs.

What is your background in mental health work and with Catholic Charities NH?

I have been a licensed mental health therapist for over three years in New Hampshire, and I was licensed for six years when I was living and working in Wisconsin. My family moved out here when my husband got a job at Saint Anselm College, so I [transferred] my license over to New Hampshire. I started working at Catholic Charities in 2016, doing counseling. Then, I took over as interim director [of mental health services] when our previous director left, which happened to be right during the beginning of the pandemic, so that was a strange transition. I became the [permanent] director on Oct. 18.

What does your job as director of mental health services entail?

I still have a large caseload of clients. … I work with adults, teenagers, couples, families, you name it. … In addition to that, I am the go-to for all of our counselors for any issues they have with clients or billing or other kinds of issues, and I do the financials for the department. I work with the other directors and the VPs on different programming to better serve the people of New Hampshire. I also work with the community to figure out what the community needs so that we can be a good resource for different communities across New Hampshire.

What are some of your goals for Catholic Charities NH?

The No. 1 goal right now is to get more therapists. The more therapists we have, the more services we can offer, and the more people we can reach. Eventually, we would like to expand our services so that we can work more with children than we do right now. Finding counselors for children is incredibly difficult, but it’s definitely a service that is needed. We would also like to work more with groups of people [in addition to] individual counseling services and be able to offer different types of groups based on our counselors’ areas of specialty.

What do you find fulfilling about this work?

My favorite thing is seeing my clients progress. It’s amazing to see that transition from when their anxiety, trauma, history or whatever is going on determines how they live, to when things click for them and they become in charge of their own lives and determine how they are going to live.

What is challenging about it?

The most challenging thing is definitely leaving work at work. As mental health counselors, we always want to be helping everybody, so it can be hard to [create] that separation of work life and home life.

What are the greatest mental health needs you’re seeing in New Hampshire now?

There’s always a need for [addressing] depression, anxiety and life changes that people sometimes don’t have the coping skills to deal with. There’s the opioid crisis, which continues to hit our state and the whole country, so we need more people who are trained to help with that. Then, of course, there’s the pandemic, which has created a lot of social anxiety and family issues. People who have never experienced anxiety before are now having anxiety, either [due to] being isolated for too long, or going back out in public after that isolation. We’re having to help people with these transitions that nobody [was prepared] to go through.

How do you maintain your own mental health?

I have a great husband and kids who definitely help me with that. I’m also a firm believer that mental health is just as important as physical health, and that every single person should have their own therapist, whether it’s [for] weekly [appointments] or just a check-in a couple times a year. We [therapists] especially need our own therapist to be able to unload some of those things [from work] so that they aren’t just sitting on us.

Featured photo: Danielle Capelle. Courtesy photo.

In the kitchen with Steve Burke

Steve Burke of Salem is the owner of B’s Grumman Grub ([email protected], and on Facebook @bsgrummangrub), a food truck offering comfort items like chili, burgers, wraps, subs, breakfast sandwiches, chicken finger dinners and more. An auto mechanic and garage manager by trade, Burke first got into the local food scene when he owned Steve’s Dirty Dawgs, a hot dog cart known for its loaded chili dogs. He found the truck that would become B’s Grumman Grub through a family friend, naming it after the Grumman vehicle manufacturer, and built it out over the course of a few years. The truck regularly appears at the Derry-Salem Elks Club (39 Shadow Lake Road, Salem) on Thursday evenings, and is available to book for private events of all sizes. Burke will also be attending the final date of the Pelham Farmers Market, on Saturday, Oct. 30, from 10 a.m. to 2 p.m. outside the First Congregational Church of Pelham (3 Main St.).

What is your must-have kitchen item?

It’s got to be a spatula, because we’re always on the grill flipping burgers, steak and cheeses and things like that.

What would you have for your last meal?

A hot Italian sausage sub with onions, peppers and Tabasco sauce.

What is your favorite local restaurant?

The only restaurant we ever really eat at is [New] Chief Wok, right here in Salem. … I’ve got to have the egg rolls, and I really like the lo mein as well.

What is your favorite thing on your menu?

I love my chili, since that’s kind of what started it all. … I also really like the chicken fajita wrap, which was something that my wife came up with.

What celebrity would you like to see ordering from your food truck?

I’m going to say Adam Sandler. I just feel like he would be a food truck type of guy.

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

It’s obvious to me that food trucks are the thing right now. They are everywhere. … Even before Covid, they were just blowing up and you see them more and more. Now people want them at their weddings, their graduation parties, their birthday parties, you name it.

What is your favorite thing to cook at home?

I really like a good tomato grilled cheese sandwich with extra sharp cheddar, beefsteak tomato, mayonnaise, salt and pepper.

Homemade chili
From the kitchen of Steve Burke of B’s Grumman Grub in Salem

1 24-ounce can Hunt’s four-cheese sauce
1 24-ounce can red kidney beans (do not rinse)
1 12-ounce can baked beans
1 pound ground beef (cook and add with the fat; do not drain)
2 hot Italian sausages, cooked and sliced into half moons
2 medium white onions, cut into thin strips
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 chili pepper, sliced thin and diced
2 Tablespoons chili powder

Cook in a slow cooker on high to get it to temperature, then reduce to low and cook for six hours. Stir often and season to your liking. Add a pinch of garlic powder or Frank’s Red Hot to taste (optional). Add water if you like a thinner chili.

Featured photo: Steve Burke. Courtesy photo.

On The Job – Diane Valladares

Andrea Grelle

Volunteer recruiter

Diane Valladares is the Director of Recruitment at Court Appointed Special Advocates (CASA) of New Hampshire, a nonprofit that recruits and trains volunteer advocates for abused or neglected children throughout the state.

Explain your job and what it entails.

I’m typically a future advocate’s first contact within the organization. I review their application, get them interviewed, run their background checks and transition them to the training team and, eventually, to their program manager, who they’ll work closely with on their case.

How long have you had this job?

2022 will be my 20th year.

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

I just fell into it. As a former elementary educator with an interest in the law, I learned about CASA through a neighbor who was an advocate. It intrigued me, and I became an advocate myself. A year later this position opened up, and my program manager suggested I look into it.

What kind of education or training did you need?

I came into the position with a bachelor of science in education, but … I could see someone with a degree in human resources in this position. A lot of what I do feels like human resource management.

What is your typical at-work uniform or attire?

Business casual. I don’t attend court hearings like so many of my co-workers; they definitely dress more formally than I do. If it were up to me, it’d be jeans and flannels every day. Maybe I should’ve been a lumberjack.

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

Almost the entire organization transitioned to working from home over that fateful weekend in March. We recruited and trained virtually, and we still do, because it provided us with benefits we hadn’t experienced before. The first few weeks were weird, but once I established a routine, I loved the work-life balance that being at home provided. Our jobs at CASA are really stressful, so being able to take a midday walk in the woods over my lunch hour and come back feeling calm, refreshed and ready to go made work feel more manageable.

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

Before joining this organization, I had no idea the types and depths of trauma that little children experience at the hands of those who are supposed to love and protect them. It’s mind-blowing.

What do you wish other people knew about your job?

The level of stress involved. When we’re not able to take a case due to a lack of advocates, that’s hard, but it’s harder still on our program managers, who are reading those court documents and learning about what these children have endured firsthand. In comparison, my job is fun — I get to meet new people … and learn about their lives — but CASA work is … not for everyone.

What was the first job you ever had?

When I was 15, I worked in the kitchen of the company where my father worked for the summer, preparing salads and serving lunch to the employees. I was a lunch lady.

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

“Do your best, leave the rest; angels do no more.” I work in an organization where we could work 24/7 and still have more to do. Each day you have to make a conscious decision to shut off work mode and get back into your own life.

Five favorites

Favorite book: anything by Barbara Kingsolver
Favorite movie: Practical Magic
Favorite music: folk
Favorite food: Mexican
Favorite thing about NH: The birds, the trees and all the woodland creatures, large and small

Featured photo: Diane Valladares. Courtesy photo.

Leading the way

New Hampshire celebrates school principals during October

As part of National School Leaders Month, Gov. Sununu has proclaimed October 2021 as School Principals Month in New Hampshire. Bridey Bellemare, Executive Director of the New Hampshire Association of School Principals, is currently touring schools throughout the state to recognize school principals for their service and to discuss how schools can be improved.

What is the New Hampshire Association of School Principals, and what is your role as executive director?

We are a nonprofit organization that focuses on fostering the development of school leaders in the state of New Hampshire. … A lot of times we focus on educators and teachers — rightfully so, because they’re critical to the profession — but my role is to represent the voices of … and elevate the [focus on] school leaders.

What is School Principals Month?

The National Association of Elementary School Leaders and the National Association of Secondary School Leaders recognize October as National School Leaders Month. … This year I worked with Gov. Sununu to develop a proclamation specifically for New Hampshire to recognize October 2021 as School Principals Month in the state of New Hampshire. … It’s been several years since school leaders have been in the center of a conversation. … Certainly, post-pandemic, school leaders are still dealing with difficulties in reopening schools and looking at how education has been and how it needs to continue to evolve, so it seemed rather timely to ask the governor to encourage citizens and local communities to recognize school leaders for what they are doing in service of their communities.

What is your school tour about?

I [extended] the invitation to [New Hampshire school leaders] and said, ‘Hey, if you want me to come to your school to see what’s going on and talk about what’s working and what’s not and how we can continue to network across the state to support each other, I’m happy to come visit.’ … Since most [school leaders] are pretty busy right now with reopening schools, assessing what kids need and meeting with parents, I thought I’d get maybe 10 schools or so that said, ‘Yeah, sure, come on by,’ but I received over 70 invitations. Obviously I can’t visit 70 schools during the month of October, but I’ve made a commitment to get to as many schools as possible before the end of the year. I’ve visited 16 schools in the past two weeks, and I have about 20 schools that I hope to get to next week. … I am posting each visit on social media to try to get the story out there about the great things that are happening in our schools and that our school leaders are doing, and as a way to help school leaders get to know other school leaders so that we can strengthen the school leadership pipeline in the state of New Hampshire.

Is there anything you’ve learned during the tour so far that surprised you?

A lot of [school leaders] north of Concord said they feel forgotten. Hearing those words really mattered to me, so I made it a priority to start in the North Country, and I’m going to continue the tour to the Lakes Region, southeast, southwest and south-central parts of the state.

What are some of the biggest challenges school leaders are facing post-pandemic?

The pandemic has upended almost every aspect of schooling. The focus has had to shift to management and operations in a whole different capacity, looking at things like ventilation systems and safety issues around masking and testing to ensure that staff, students and everyone in the school setting is safe. That has taken a lot of time away from focusing on school climate, culture, instruction, curriculum and attendance. … Learning loss continues to be a huge concern; [there are] students who are maybe one-and-a-half years behind what they would have been if school had been in full session for the past two years. … Going remote in some areas, whether they were urban or rural areas, created some [education] accessibility issues for students and families. … Some students were not coming to their classes, whether remotely or in person, because they were taking up part-time jobs to help their families who were out of work. … [Academic] achievement gaps aren’t the sole story here; students … also experienced anxiety and depression and different levels of [difficulty] as a result of the pandemic, some [of which] were even traumatic experiences.

What can families and community members do to support school leaders?

Please, afford your school leaders and educators grace during these times, when they’re making difficult decisions for all families and students. … Let’s assume best intentions and engage with one another in a healing-centered way so that we can work collectively to make a difference in students’ lives, both educationally speaking and otherwise.

Featured photo: Bridey Bellemare. Courtesy photo.

In the kitchen with Leo Short

Leo Short and his wife Shannon of Milford are the owners of Sammich NH (sammichnh.com, and on Facebook @sammichnh), a food truck specializing in made-to-order hot and cold sandwiches they launched late last month. Popular sandwiches include the house pastrami Reuben with Swiss cheese, sauerkraut, spicy bread and butter pickles and Russian dressing on marble rye; the Speziato, featuring Italian cold cuts, mozzarella, pickled red onion and hot cherry peppers on focaccia; and the hickory smoked pulled pork sandwich, which has freshly sliced jalapenos, cilantro and a spicy barbecue aioli, served on a ciabatta roll. Soups, chili and other comfort foods will soon be added to the menu as well. Originally from Connecticut, Leo Short has decades of industry experience, most recently as the chef of St. Joseph Hospital in Nashua for nearly five years. Find Sammich NH at 589 Elm St. in Milford every Monday through Friday from 11 a.m. to 6 p.m. and on Saturdays from 7 a.m. to noon, for breakfast sandwiches and other items.

What is your must-have kitchen item?

A good, sharp knife.

What would you have for your last meal?

It would be vanilla Swiss almond ice cream from Kimball [Farm] in Jaffrey.

What is your favorite local restaurant?

Here in town, it would be Union Street Grill [in Milford]. Fantastic breakfast and fantastic people.

What celebrity would you like to see ordering from your food truck?

Danny DeVito.

What is your favorite thing on your menu?

My personal favorite is our chicken cutlet, [which has] roasted peppers, provolone cheese, greens and prosciutto. It’s a twist on a sandwich I had at a deli down in my old stomping grounds in Connecticut, at a place called Gaetano’s.

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

I think it’s finding a niche or something that’s missing, not necessarily a specific type of food. There’s a lot of good stuff out there, and a lot of people who do something outside the box or reinvent the classics.

What is your favorite thing to cook at home?

We love to cook breakfast, be it hash and eggs, bacon and eggs, or baking scones. … My wife is the baker in the family, and she’s tremendous.

Bacon and cheddar scones
Courtesy of Leo and Shannon Short of Sammich NH, sammichnh.com

1 stick cold unsalted butter
2½ cups flour
1 Tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup milk
¼ cup chopped cooked bacon
¼ cup shredded white cheddar cheese

Preheat the oven to 400 degrees. Combine butter and flour until the butter is the size of peas. Incorporate the baking powder, salt and sugar into the flour and butter mixture. Add milk, bacon and cheese to dry ingredients and mix gently until incorporated. If sticky, add another tablespoon of flour. Fold dough over twice and cut into approximately eight pieces. Bake on parchment paper or a lightly oiled cookie sheet for 12 to 15 minutes.

Featured photo: Leo Short. Courtesy photo.

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