Category: Q&A

To be continued

What to know about the Delta variant

Dr. Jose Mercado, associate hospital epidemiologist at Dartmouth-Hitchcock Medical Center, answered questions about the Delta variant of Covid.

How concerned should we be about the Delta variant?

The Delta variant [is] classified as a variant of concern [and] is now the predominantly circulating variant in the United States. One thing that we are quite sure of is the increased transmissibility of the disease — the likelihood of one person infecting other individuals who are so susceptible to the disease — compared to the original strain. The thing that we still don’t know is the likelihood of the Delta variant causing severe disease and hospitalizations. We assume that it is more likely, but we need more data around that.

How prevalent is it in New Hampshire?

We do not routinely test … each positive test to confirm the variant … [but] there is a proportion of [positive tests] that the state [has tested for the variant], just to confirm the epidemiology of the disease … and what we’re seeing thus far is consistent with what we’re seeing in the nation: The Delta variant appears to be becoming, if not already, the predominantly circulating variant in our communities.

Does it spread the same way as the original strain?

The belief is that it still is spread through respiratory droplets. You may catch it when you are close to an individual who has the infection who is breathing out air that you are then inhaling … or is coughing and sneezing around you … or if you have [infected] respiratory droplets in your hands that you then transfer to your nose and mouth. The debate is whether it has the ability to spread as an aerosol — the difference between droplets and aerosol is the distance of how the virus can spread between individuals — and I don’t think we have necessarily confirmed that.

Who is at the highest risk of contracting it?

Unvaccinated individuals are at highest risk for acquiring a virus … and our elderly population and those who may have a weak immune system remain at the highest risk of severe disease.

How effective is the vaccine at protecting against the Delta variant?

The most recent data that we have received [from] the CDC is that the vaccine [initially] provided greater than 90 percent protection, [but] for new infections over time, we did see a slight drop in vaccine effectiveness … to about 80 percent. What is reassuring is that vaccine effectiveness against hospitalizations and severe disease has remained above 90 percent over time and with the introduction of new variants.

Does that mean Covid cases are trending up overall?

Most counties in the state are … at high levels of transmission. If you compare where we were back in the spring, where we started to see a drop, we’re now seeing an uptick of cases as we go into the fall.

Should vaccinated individuals continue practicing mitigation strategies?

Yes. … Now is really not the time to completely relax our mitigation strategies. … Data [shows that] even vaccinated individuals have the same amount of viral loads, compared to unvaccinated individuals, meaning they can still transmit the disease. … Following the CDC guidelines of wearing our masks, [practicing] hand hygiene and physically distancing when we’re not able to wear our masks is important for protecting individuals who are not vaccinated or have weak immune systems.

What is the current data on positive cases among children?

We are seeing more cases as well as more cases that lead to hospitalizations in children. This may be driven by [the fact that] kids younger than 12 years old are still part of our unvaccinated population. The hope is that, as the vaccine is approved for the younger population, that will start to help curb the rise in cases in younger individuals.

Are you anticipating a spike in cases among kids as they return to school?

Not if we’re able to follow the mitigation strategies. … When we resumed in-person learning, we were successful in keeping our kids safe, and it didn’t really result in a lot of outbreaks. … Data [showed] that exposures [among children] really came from community exposures, not exposures at school. … That’s why it’s important to continue to follow those mitigation strategies to reduce your risk of exposing yourself [and] potentially bringing it home.

Featured photo: Dr. Jose Mercado. Courtesy photo.

JoJo Paquin

Chef JoJo Paquin of New London oversees all kitchen operations at Peter Christian’s Tavern (195 Main St., New London, 526-2964, peterchristiansnh.com), an eatery on the first floor of The Edgewood Inn in New London that has been around for more than four decades. The tavern is open to the public and serves everything from appetizers, burgers and sandwiches to artisan pizzas and plated steak and seafood dishes. Prior to joining Peter Christian’s late last year, Paquin held multiple kitchen jobs, including at The Flying Goose Brew Pub & Grille in New London for more than a decade, as well as at The Copper Fox and the Social House, both in Vermont.

What is your must-have kitchen item?
A marker, because we have to label and date everything. … I always like to have a thermometer on hand too.

What would you have for your last meal?
Probably a burger. It would be medium-rare and would have some Sriracha, cheddar cheese, bacon and peanut butter on it. I used to make my own cashew butter for burgers.

What is your favorite local restaurant?
The Flying Goose [Brew Pub & Grille in New London]. It’s actually my wife’s family’s restaurant.

What celebrity would you like to see eating at your restaurant?
Tech N9ne [rapper and record producer Aaron Yates]. … I’ve already fed Steven Tyler a few times. I’ve cooked for Sully [Erna] from Godsmack too. He’s a super nice guy.

What is your favorite thing on your menu?
I like the steak tips. They are bourbon-marinated with onions and peppers.

What is the biggest food trend in New Hampshire right now?
I would say specialty pizzas, and also chicken sandwiches. We switched the menu over last summer … [and] our chicken sandwich is probably our best-selling item.

What is your favorite thing to cook at home?
I fire up the grill outside. Pork tenderloin with a romesco sauce is probably one of my favorite things that we have at the house.

Peter’s Favorite Fantasy pizza
From the kitchen of JoJo Paquin of Peter Christian’s Tavern

Store bought thin pizza crust of choice
Shredded mozzarella, provolone and cheddar cheese blend
Banana peppers
Diced tomatoes
Pulled beef
Arugula, tossed in 1 Tablespoon of lemon and 1 Tablespoon of olive oil
Balsamic glaze
Grated Parmesan

Homemade Boursin cheese sauce:
1 clove garlic
1 package cream cheese
½ cup butter

Layer pizza with cheese, Boursin, beef, banana peppers, tomatoes and balsamic glaze (amounts dependent on preference). Cook at 450 degrees for 8 to 10 minutes. Remove from the oven and finish with a handful of arugula tossed in lemon oil.

Featured photo: JoJo Paquin. Courtesy photo.

On The Job – Jill Skinner

Jill Skinner

Pet care provider

Jill Skinner is the owner of Blogging Dog Center, a dog walking and pet sitting service based in Nashua.

Explain your job and what it entails?

We provide a service to make it easier for people to get rid of their junk. I’m the one who sets things up with customers, and then I go or someone else [on staff] goes to pick up the junk and bring it to where it needs to go [to be disposed of].

How long have you had this job?

We started the company in January, but I’ve been doing junk removal for 10 years or so.

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

I’ve always had a kind of entrepreneur’s mentality. Last year, my wife and I opened up a food truck, but that didn’t go very well. I had done real estate cleanups in the past, so I figured I’d give it another try. Eight months later, [business] is very good. There are always people buying homes or trying to get rid of stuff, so we’ve been busy.

What kind of education or training did you need?

It’s kind of been learn-as-I-go. I’ve learned a lot through my experience and doing my own research.

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

As a small business owner, I wish I had known that it’s OK to fail. Many times, I’ve done a job and didn’t make money off of it. There were even times when I lost money. In my previous business ventures if that happened I would say, ‘This is not worth it.’ Now I know that it’s not about how you fall; it’s how you get back up, because that’s how you learn and you grow.

What do you wish other people knew about your job?

We don’t just take stuff to the dump; we actually help members of the community. For the average person, it might be easy to move furniture or get rid of something themselves, but there are many other people who can’t do that. We provide that service for them.

What was it like starting this business during the pandemic?

I figured it would be a good business to get into at this time, and it was. A lot of people are spending more time at home, so they have more time to clean and clear out their homes and get rid of stuff that they don’t want or need.

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

Do whatever it takes to make a good name for yourself. It takes a lot of time and determination, and it can be slow, but it’s worth it.

What was the first job you ever had?

My dad did event photography, so I would go with him on the weekends to events to hold equipment and be a helping hand.

Five favorites

Favorite book: The 10X Rule by Grant Cardone
Favorite movie: Happy Gilmore
Favorite music: Alternative rock
Favorite food: Chunky peanut butter
Favorite thing about NH: Well, I don’t like the winters, but I do like the other three seasons.

Featured photo: Jill Skinner

Back in town

Market Days Festival returns to Concord

Intown Concord executive director Jessica Martin talked about the 47th annual Market Days, a three-day street festival in Concord happening Thursday, Aug. 19, through Saturday, Aug. 21.

How is Intown approaching Market Days this year?

Now that things are back open after being closed for more than a year, this is kind of like our ‘welcome back’ to downtown. … We’ve decided to go back to the basics and keep it classic with things that have worked and been successful in the past. Good food, good music and fun activities — that’s what we’re really trying to focus on.

What’s on the agenda?

We have over 120 different types of vendors attending, with a mix of food, retail and nonprofits … as well as the Concord Arts Market, and the farmers market on Saturday morning as normal. … For kids and families, we have a KidZone, which will be directly in front of the Statehouse stairs. … The library is doing a storytime for kids. … We have a great kids musician, Mr. Aaron, coming. … We have free activities all three days, including workout classes [like] yoga, Zumba and jazzercise; dance demonstrations; all kinds of arts and crafts; face painting; … a touch-a-truck; … and a beer garden. We have a dog training show and a splash zone for dogs. … There are three stages with more than 30 hours of music and entertainment: the Binnie Media Performance Stage, which is the main stage, on South Main Street near Red River; the Homegrown Stage in Bicentennial Square, which features all local talent and musicians; and a variety of different performances happening in Eagle Square, including Tandy’s Idol, which is a singing competition similar to American Idol. … Also on the main stage on Friday, we have our outdoor movie, which is American Graffiti.

What safety precautions are being put in place?

Market Days is usually held in June, and we plan to go back to having it in June. That is, overwhelmingly, the month that people like to have it … but we moved it to August this year because we thought that would allow more time for people to get vaccinated and feel more comfortable being in a larger group. Obviously, the new delta variant has posed some questions for us, but the city hasn’t decided to put a mask mandate back in place or anything, so we’re just encouraging people who attend, especially those who aren’t vaccinated, to protect themselves by wearing a mask, and to social distance whenever possible. We’ll have quite a few hand sanitizer stations around for people as well.

What kind of turnout are you expecting?

We’re thinking it could be anywhere from 30,000 to 50,000 people. Everyone we’ve talked to is really excited for it. We think it’s probably going to be one of the highest turnouts ever for Market Days, especially if the weather is good, because people are so anxious to get out and resume going to events.

Why did Intown feel it was important to only postpone rather than skip the event this year?

… After how much small businesses have struggled through this last year, we think [Market Days] is really important … as a revenue-driver and [it] really helps to boost our local economy, especially for downtown businesses, but also for the greater Concord area. … It’s also about morale [for the community]. Market Days has been a part of the community going on its 47th year. People have memories about coming to Market Days from when they were little kids. It really makes things start to feel like there’s some sense of normalcy again.

What’s the best way for people to plan out their day?

This is our first year having a Market Days website — we wanted to make sure that people are really clear about what’s going on and when it’s going on, so they can find a map of activities and all of the entertainment schedules there.

Market Days Festival

Where: Various locations on and off Main Street in downtown Concord
When: Thursday, Aug. 19, through Saturday, Aug. 21, with festivities from 10 a.m. to 10 p.m. each day
Cost: Admission and most activities are free
Covid protocol: Masks are not required but are strongly encouraged, especially for attendees who have not been vaccinated. Social distancing should be practiced as much as possible. Hand sanitizing stations will be available.
More info: Visit marketdaysfestival.com for a map of activities and schedule of entertainment and special events. See facebook.com/intownconcord for updates. For all other questions, call Intown at 226-2150.

Featured photo: Jessica Martin. Courtesy photo.

Lynne Donnelly

Lynne Donnelly of Litchfield is the owner of Bittersweet Bake Shoppe (272 Derry Road, Litchfield, 978-649-2253, bittersweetbakeshoppe.com), a small-batch bakery offering a wide selection of sweet and savory items. A longtime Litchfield resident, Donnelly moved her operations to a new storefront last December after being in Tyngsboro, Mass., for about 16 years. You’ll find everything at Bittersweet Bake Shoppe from cookies, cake pops, pies and cakes to quiches, stuffed croissants and soups and stews in the fall and winter. The shop also carries various retail items, such as sauces, jams, mustards and chocolates, and accepts custom cake orders with a preferred advance notice of a week to 10 days.

What is your must-have kitchen item?

A spatula, specifically a frosting spatula.

What would you have for your last meal?

It would have to be something with ketchup.

What is your favorite local restaurant?

The Bedford Village Inn. I usually look at the chef’s specials. I always try to venture out from something that I couldn’t cook at home.

What celebrity would you like to see visiting your shop?

Steven Tyler. He probably doesn’t even eat sweets, but I’ve just always been a big fan of his.

What is your personal favorite thing that you offer?

If I had to narrow it down, I would have to say all of the celebration cakes, with the crazy artwork. Little kids’ birthday cakes are always fun. They are stacked like wedding cakes with all these different characters sticking out of them.

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

My savory baked croissants are really popular right now. I would say those, and also whoopie pies.

What is your favorite thing to cook at home?

Anything Italian. I like to do different forms of from-scratch pasta with sauces from tomatoes in my garden.

Apple cheddar squares
From the kitchen of Lynne Donnelly of Bittersweet Bake Shoppe in Litchfield

1½ cups flour
1½ cups graham cracker crumbs
1 cup brown sugar
½ teaspoon baking soda
¾ cup soft butter
6 ounces cheese
2½ cups sliced apples (about 3 medium apples)
¾ cup sugar
½ cup nuts, chopped

Mix together flour, graham cracker crumbs, brown sugar, baking soda and butter. Press half of the mixture into a 13×9-inch pan. Layer the cheese, sliced apples (tossed in the sugar) and nuts. Top with the other half of the mixture. Bake at 350 degrees for 35 to 40 minutes.

Featured photo: Lynne Donnelly

On The Job – Ricardo Perez

Ricardo Perez

Junk removal specialist

Ricardo Perez is the owner of RIDOF Junk Removal in Nashua, which provides services that include removal of household junk, construction debris and appliances; real estate cleanouts; and small demolition projects.

Explain your job and what it entails?

We provide a service to make it easier for people to get rid of their junk. I’m the one who sets things up with customers, and then I go or someone else [on staff] goes to pick up the junk and bring it to where it needs to go [to be disposed of].

How long have you had this job?

We started the company in January, but I’ve been doing junk removal for 10 years or so.

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

I’ve always had a kind of entrepreneur’s mentality. Last year, my wife and I opened up a food truck, but that didn’t go very well. I had done real estate cleanups in the past, so I figured I’d give it another try. Eight months later, [business] is very good. There are always people buying homes or trying to get rid of stuff, so we’ve been busy.

What kind of education or training did you need?

It’s kind of been learn-as-I-go. I’ve learned a lot through my experience and doing my own research.

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

As a small business owner, I wish I had known that it’s OK to fail. Many times, I’ve done a job and didn’t make money off of it. There were even times when I lost money. In my previous business ventures if that happened I would say, ‘This is not worth it.’ Now I know that it’s not about how you fall; it’s how you get back up, because that’s how you learn and you grow.

What do you wish other people knew about your job?

We don’t just take stuff to the dump; we actually help members of the community. For the average person, it might be easy to move furniture or get rid of something themselves, but there are many other people who can’t do that. We provide that service for them.

What was it like starting this business during the pandemic?

I figured it would be a good business to get into at this time, and it was. A lot of people are spending more time at home, so they have more time to clean and clear out their homes and get rid of stuff that they don’t want or need.

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

Do whatever it takes to make a good name for yourself. It takes a lot of time and determination, and it can be slow, but it’s worth it.

What was the first job you ever had?

My dad did event photography, so I would go with him on the weekends to events to hold equipment and be a helping hand.

Five favorites

Favorite book: Think and Grow Rich
Favorite movie: The Sandlot
Favorite music: Darius Rucker
Favorite food: My mom’s food. She owns a Mexican restaurant in Brookline.
Favorite thing about NH: The four seasons.

Featured photo: Ricardo Perez

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