Staying active

Bailey Lett honored for social justice work

The Black Heritage Trail of New Hampshire has named Brenda Bailey Lett its 2021 Citizen of the Year. Since moving from Chicago to the Granite State in 1993, Lett has been involved in numerous local and national social justice efforts and co-authored a book, Race Between Us: Racism — A Human Experience, which explores how people from different backgrounds can break down barriers to have honest dialogue about racism. Lett will receive the award at the 15th annual Black New England Conference Awards Dinner at Saint Anselm College in Manchester on Saturday, Oct. 23. Visit blackheritagetrailnh.org/black-new-england-conference for information about the conference and how to attend, either in person or virtually.

What kinds of social justice work have you done in New Hampshire?

I participated with the Outreach for Black Unity in Nashua … and the Manchester NAACP … and in creating the Ujima Collective, starting with [organizing] a commemoration of the death of Martin Luther King … to talk about why he was assassinated. We [held] film festivals and workshops, and worked with other organizations. … I was involved with the Greater Manchester Black Scholarship Foundation … and with the We Are One Festival, which [was created] with the combined efforts of the African Caribbean Celebration and the Latino Festival. I would say that, overall, the work I’ve done has been really [focused on] creating community.

What have you done on a national level?

I’m pretty heavily involved in the reparations movement. … I started out as a member-at-large on the N’COBRA [National Coalition of Blacks for Reparations in America] board, then became a life member. I was elected as the national secretary and served three two-year terms. Now I’m serving as the treasurer … [until] next year. … For me, reparations isn’t just about getting a paycheck. It’s really about repair … because it’s 2021, and people of African descent are still being treated poorly.

What inspired your book, Race Between Us?

When I was working at the New Hampshire Department of Corrections, a co-worker of mine [Laurielee Woodlock Roy], a woman of European descent, and I … became friends. … She went and did racism training at the People’s Institute … and it was then that she finally understood what racism really is. Then, she told me, she started seeing it everywhere. We ended up writing that book together, which is a parallel of our lives. … We realized that we had very similar lives. … Even though the melanin in our skin was different, we had many of the same issues in terms of being human. The book [centers on] the human experience, and racism as a human experience.

What keeps you going?

What keeps me going is that I’m committed to giving back as much as I can, in love and support of people, and not just people who look like me, but people who are also committed to this concept of truth. … I’ve been very fortunate to have a family that has supported and loved and provided for me; they’ve kept me going, as well, especially my grandchildren … because they are the next generation, and my job now, as an elder, is to support them [in the way that] I was supported, and to instill in them the values that I have received.

What does New Hampshire need most right now in terms of social justice?

I think the biggest need is the truth … and the truth is that, many times, people of African descent are not treated in the same way as people of European descent. … Eliminating racism is very difficult to do when people are not even clear on what racism is … so dealing with the truth, as difficult as it can be sometimes, is the only path.

What can the next generation do to build on the work you’ve done?

My hope for the next generation is that, when you hear a microaggression or someone is saying things in an effort to demean or dehumanize you, whether it’s meant to be taken seriously or taken as a joke, stop it where it happens. Respond with the truth. Be prepared so that, in that moment, you’re able to let that person know in a respectful and positive way that they insulted you, and that you are not to be played with or toyed with, because you are just as valuable and important as they are.

Featured photo: Brenda Bailey Lett. Courtesy photo.

In the kitchen with Victoria Mellen

Victoria Mellen of Derry is the owner of Mama V’s Kitchen ([email protected], and on Facebook @mamavskitchennh), a weekly meal prep and delivery business she started last year that specializes in home-cooked keto and low-carb options. New menus are posted to her Facebook page every Monday, with ordering open through that Friday. Items rotate but will always include a few breakfast options like quiche, as well as a soup, stew or chili, and a few entrees and desserts. Mellen prepares everything fresh out of Creative Chef Kitchens (35 Manchester Road, Derry) and offers free deliveries for meals on Sundays within a 15-mile radius of Derry. For a flat fee of $5, the delivery radius can be expanded to 25 miles.

What is your must-have kitchen item?

A spoon, because I’m constantly mixing and tasting everything.

What would you have for your last meal?

A bacon-wrapped filet, cooked medium rare, with cheesy asparagus and waffle fries.

What is your favorite local restaurant?

Having five kids, I don’t really get out to eat much, but when I do it’s usually breakfast. I love MaryAnn’s [Diner], right here in Derry.

What celebrity would you like to see trying something you have cooked?

Giada De Laurentiis. I absolutely love her.

What is your favorite thing that you’ve offered on one of your menus?

My homemade manicotti. I grew up in a large Italian family, and it just reminds me of my grandmother.

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

Delivery and takeout. People seem to be doing a lot more meals to go these days.

What is your favorite thing to cook at home?

Breakfast. I love to get my kids in on making different flavors of pancakes. They love it.

Three meat and cheese quiche
Courtesy of Victoria Mellen of Mama V’s Kitchen in Derry

Pie crust (optional)
10 eggs
1 cup heavy cream
¼ cup cooked chopped bacon
¼ cup cooked sausage
¼ cup diced ham
1½ cups shredded cheese of choice
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon garlic powder
2 Tablespoons parsley

Preheat the oven to 350 degrees. Add cooking spray to a pie pan and line with the crust. Fill the pan with the bacon, sausage, ham and cheese. Mix eggs, heavy cream and seasonings together with a whisk. Pour the egg mixture over the meat and cheese, using a rubber scraper or spatula to clean the bowl. Gently use a fork to incorporate the egg into the meat and cheese mixture. Bake for approximately 45 minutes or until a knife can be inserted into the middle. Let sit and enjoy.

Featured photo: Victoria Mellen. Courtesy photo.

On The Job – Kamini Jorgensen

Kamini Jorgensen

Nonprofit events coordinator

Kamini Jorgensen recently joined Stay Work Play NH, a nonprofit dedicated to promoting New Hampshire as a place for young people to thrive, as its events and programs coordinator.

Explain your job and what it entails.

Right now I’m working from home, so … I usually have a couple of online meetings … and I focus on [organizing] a wide range of events and programs.

How long have you had this job?

Just over a month.

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

I started college at the University of New Hampshire, [pursuing] a degree in athletic training. After my first semester I decided it wasn’t [the major] for me. … I’ve always had people tell me I’m friendly and have the right [qualities] for being an event planner. I went to the ‘undecided’ counselor’s office … and they helped me find the Recreation Management and Policy major. … [After college] I was an intern at a wedding venue in Durham for one season, and then I [worked there as] the events coordinator for two years. Then I decided to look for a new job. I really related with [Stay Work Play NH’s] mission. I’ve lived in New Hampshire for 21 years, and I love it and can never picture myself leaving, so being able to focus on showing people how great it is to live in New Hampshire is what really attracted me to this job.

What kind of education or training did you need?

I have a bachelor of science in recreation management, and I chose to focus in programming and event management, because it gives you a lot of options; you could go the wedding [planning] route, or do something with parks and rec, all kinds of different stuff.

What is your typical at-work uniform or attire?

Leggings and a T-shirt or anything comfy since I’m working at home. If I’m meeting someone in person I’ll dress business casual. If I have a meeting over Zoom I’ll dress business casual, at least from the waist up.

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

At my previous job, [planning] weddings, everything was done in person. … I was around people all day. Working at home and only seeing people online has been a huge shift for me … but I’m enjoying it.

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

When I started my professional career, I thought the only events planning [work] was weddings and big corporate events. I wasn’t privy to all of the knowledge [needed] for working for a nonprofit organization, so I wish I had [learned] a little more about that.

What do you wish other people knew about your job?

The amount of time and the number of people that go into planning an event. I think a lot of people think all an event coordinator does is [organize] the physical event itself, but there’s a lot more that goes into it. [For example,] as a nonprofit, we rely a lot on sponsors, so [working with sponsors] is another thing I do.

What was the first job you ever had?

I worked at a pizza place in my hometown, in Henniker.

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

I feel like there’s a lot of pressure, especially for younger people, to [play] a very traditional, professional role, but that’s not always what companies are looking for anymore. You don’t necessarily need to bend for the company you’re working for. Be yourself, and stay true to yourself.

Five favorites

Favorite book:
Anything by Jodi Picoult.
Favorite movie: I’m a Marvel fan. Avengers: Endgame is probably my favorite.
Favorite music: I bounce between rap, hip-hop and country.
Favorite food: Burgers or spinach-artichoke dip.
Favorite thing about NH: No matter what season it is, there’s beauty every time you look out the window.

Featured photo: Kamini Jorgensen. Courtesy photo.

Shooting for the stars

SNHU student recognized for civic leadership

Jonathan Weinberg, a Concord resident and student at Southern New Hampshire University, will be presented with the Civic Leader of the Year award at the 2021 Rising Stars Awards on Thursday, Oct. 21, at the Currier Museum of Art in Manchester. The awards, an initiative of New Hampshire Public Radio and Stay Work Play, recognize New Hampshire young people who are working to make a positive impact in their communities. The ceremony starts at 5:30 p.m. and will be held in person with a limited capacity and broadcast live online; visit 2021rsa.eventbrite.

What does the Civic Leader of the Year award recognize?

It recognizes any type of political involvement or civic engagement [that is] helping to better one’s community or trying to get more people civically engaged, whether that’s in an elected position, or working with advocacy committees or groups that are trying to promote positive changes in the community.

What kinds of civic engagement have you been involved in?

Last year I decided to run for the school board in the Concord area. … I was involved with the gun violence prevention movement, helping to organize various marches. I helped with some Black Lives Matter protests. … I also have experience working in environmental advocacy, immigration, child care and affordable wages.

Are there any causes you’d like to get more involved in?

I’d love to expand my horizons. Mental health advocacy is something that’s been a growing passion of mine. As we saw during the past year, there were not enough beds available [at mental health facilities] for people who were waiting in the emergency room. … I’d love to get more involved in that, working to bring further investment to an underfunded system. … I’d also like to be more involved in reproductive rights advocacy.

Are any of these issues personal for you?

Immigration has some personal [significance] for me. As a Jewish person I’ve experienced anti-semitism. I’ve seen the kind of iniquitous, abhorrent behavior that people can show toward someone just because they’re from somewhere else, or because they look different. It motivates me to make sure that other people don’t have to feel the way that I have felt when I’ve [experienced] anti-semitic slurs. That’s also why I’ve been involved in advocating with equity and helping to promote Black Lives Matter protests. … I also have a personal connection with mental health. I’ve struggled with anxiety and depression for years but haven’t been very vocal about it. I want to make sure that we’re destigmatizing and raising awareness of mental health [issues] so that people feel safe in their communities to express what they’re going through.

How do you take care of yourself?

I use a lot of coping mechanisms. I try to run. I play piano. I try to do things that help me [maintain] a sense of equilibrium. When you’re dealing with all of these really challenging issues and something doesn’t go the way you hoped, you have to remind yourself that at least you’re doing something about it; don’t give up.

What is the biggest change you’d like to see in New Hampshire?

I think we need more investment in social programs, whether it’s [addressing] the opioid epidemic, homelessness, the mental health crisis, child care or the minimum wage. If we tackle one of those issues, it can help with the other issues as well, because they’re very interconnected. We also need to create programming that is more accessible, that [doesn’t require] filling out so much paperwork or going out of your way in order to receive [assistance].

What do you want to do after graduating from college?

I’ve thought about attending law school. I’d love to work … representing individuals who cannot afford representation or don’t have representation that’s adequate … and also work on immigration reformation.

What advice would you give to other young people looking to get more involved in their communities?

Sometimes, people are afraid to get involved because they don’t know what they’re going to do [to help], or they don’t feel like they have the right experience to speak on the matter. But there’s something powerful about getting involved in something just because you have that gut feeling that you should. Don’t let a lack of experience or a fear that you don’t know enough stop you from getting involved. Once you take that leap, you can learn more about it, and sometimes being new to something [allows you to] build a better foundation, which can be the most powerful agent of change in action.

Featured photo: Jonathan Weinberg. Courtesy photo.

In the kitchen with Brad Pare

Brad Pare of Nashua is the general manager of Moulton’s Kitchen & Market (10 Main St., Amherst, 673-2404, moultonsmarket.com), a neighborhood deli and retail store located in the heart of Amherst Village. A native of Portland, Maine, Pare got his start in the food service industry as a teenager, establishing a background in front-of-the-house management before deciding to go to culinary school later in life. His day-to-day duties at Moulton’s include overseeing many of the meal preparations out of the kitchen, which include everything from grab-and-go meals to fried foods, subs, sandwiches and thin-crust pizzas, plus a seasonal soup bar with multiple daily flavors. The retail side of the business features a variety of grocery items, wines, beers, sweets and more.

What is your must-have kitchen item?

A chef’s knife, definitely. We use a service that comes and sharpens our knives for us weekly, so they are always in good shape.

What would you have for your last meal?

I was born in Maine, so I’ve got to have lobster.

What is your favorite local restaurant?

My wife and I like to go to a lot of diners. We love Suzie’s [Diner] in Hudson. The eggs Benedict is always good, and they also make a homemade hash Benedict that is great.

What celebrity would you like to see eating at Moulton’s Kitchen & Market?

Sticking with food, I would say Alton Brown from Food Network. If you watch his show Good Eats religiously, he can teach you how to cook. He’s really good at getting into the science behind cooking.

What is your favorite thing on your menu?

When soup season is in full swing, those are my go-to. I like the basic chowder or chicken noodle [soups]. … Another staple for me is No. 18, the Italian [sub].

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

I think it’s prepared meals. Especially since the virus started and people got sick of cooking so much, you’re seeing a lot of places go toward that kind of trend.

What is your favorite thing to cook at home?

I’ve had a smoker for years and lately I’ve just been experimenting. I just tried a chuck roast, which kind of comes like brisket but takes a little less time to do. … I just enjoy being outside and cooking. It’s relaxing to me.

Basic barbecue rub
Courtesy of Brad Pare of Moulton’s Kitchen & Market in Amherst (great for ribs, pork or brisket; optional ingredients like rosemary, cumin or turmeric can give it an added regional or global flavor profile)

3 Tablespoons light brown sugar
1½ Tablespoons kosher salt
½ Tablespoon chili powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
¼ teaspoon ground thyme
¼ teaspoon ground mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder

Featured photo: Brad Pare. Courtesy photo.

On The Job – Ty Snitko

Ty Snitko

Prop maker

Ty Snitko of Dublin builds props and sets for films being shot in New Hampshire and throughout New England.

Explain your job and what it entails.

It depends on the kind of story being told. Sometimes I’m building on sound stages. About half of what you see in film is not [shot] on location; it’s [shot] on sound stages built by us. Other times, I’m building something on location, out in the real world, that has to be able to withstand the elements. Sometimes [the filmmakers] want some really crazy stuff built, so you have to be able to adapt and be creative.

How long have you had this job?

About four years.

What led you to this career field?

I’m an artistic guy. I’ve always liked making stuff with my hands, and I’ve always been a movie nerd.

What kind of education or training did you need?

You need some knowledge of construction and [using] hand tools, which I have from my background in being a handyman and a painter. But in every job, you learn something new.

What is your typical at-work uniform or attire?

Usually just jeans and a T-shirt, and something waterproof if I’m working outside in the elements.

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

Everything was shut down for seven or eight months for me. Then, [jobs] started to trickle back in. Then, there was an influx; because everything was shut down for all of those months, there was an incredible need for content [after the shutdown ended]. Since then, [work] has been nonstop, and sometimes I have to work insane hours.

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

I’d rather be slow than sloppy. When you rush your work, it gets done poorly. That’s something I’ve always known, but it really hit home when I started [this work].

What do you wish other people knew about your job?

I’m a big fan of cinema, and I never appreciated how much work [is done] by the people behind the camera until I started doing [that work]. I think they all deserve more recognition.

What was the first job you ever had?

I was a dishwasher at Del Rossi’s in Dublin.

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

This is your job, not your life. It’s easy for this job to become all-consuming, but you have to remember to take time for yourself and your family.

Five favorites

Favorite book:
Fierce Invalids Home from Hot Climates by Tim Robbins, and The Book of Five Rings by Miyamoto Musashi
Favorite movie: Taxi Driver and El Topo
Favorite music: Avant-garde stuff, like Mr. Bungle, Django Reinhardt — stuff you have to go looking for.
Favorite food: I once had this ginger chicken made by Japanese master chef Hiroshi Hayashi, and that’s the most delicious thing I’ve ever had.
Favorite thing about NH: The woods, and the people. Some of the people who live out here are crazy, but everyone still gives each other their space, and I appreciate that.

Featured photo: Ty Snitko. Courtesy photo.

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