On The Job – Patti Sexton

Volunteer Coordinator


Patti Sexton is the Volunteer Coordinator for UpReach Therapeutic Equestrian Center (153 Paige Hill Road, Goffstown, 497-2343), a nonprofit that works to improve the well-being of individuals with and without disabilities by partnering them with horses. Visit upreachtec.org or reach out to Patti for volunteer opportunities at [email protected].

Explain your job and what it entails.

What I’m responsible for is making sure that we have appropriate volunteers in every lesson so that the therapeutic riding or therapeutic carriage driving lessons run safely and effectively. … We also support volunteers that come in from several area agencies and they may come in and help us muck stalls or clean tack or vacuum or do laundry. It’s a very lengthy list of what we engage volunteers at the barn to do.

How long have you had this job?

I’ve been attached to UpReach since 2012 as a volunteer, and then I became staff in the winter of 2023.

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

So it was kind of an interesting path. My background is in education and psychology and I taught for a few years and then bounced around in different jobs, always knowing that my passion is actually people and horses. So it was an easy partnership when I found this as a volunteer site for myself. I basically fell in love with it and couldn’t wait to spend more time here.

What kind of education or training did you need?

For this job it’s been a lot of on-the-job training. You need to learn how to interact with lots of people, how to navigate large groups of people, how to have oversight of groups that might come in and do work on the property; different organizations often will schedule workdays with us. …. A lot of the training has really just been on the job, learning what works well, learning what maybe didn’t work well and what I could do differently the next time.

What is your typical at-work uniform or attire?

It usually involves jeans and a sweatshirt in the winter and shorts and a T-shirt in the summer. Often, you know, there’s a lot of mud and muck stuck to your shoes. There may be hay in your hair.

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

I wish I had known when I was a psychology major that there was such a thing as equine-facilitated mental health. It is a field that I find fascinating …

What was your first job?

My very, very first job was as a bank teller when I was in high school.

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

… [R]emember you’re part of a community, wherever you’re working, and to understand it, and to see how it moves…

Zachary Lewis

Five favorites
Favorite book: Gosh golly, there’s a bunch. There is a book called This is How it Always is. I just thought it was very well-written and it captured life and all of its challenges very beautifully.
Favorite movie: I would say one of my favorites is The Shining.
Favorite music: I really like country. Kenny Chesney, Keith Urban, that kind of strain.
Favorite food: Chocolate
Favorite thing about NH: I love the fact that we have four seasons…. I just think it’s a beautiful spot.

Featured photo: Patti Sexton. Courtesy photo.

In the kitchen with Denise Nickerson

Owner/Pastry Chef, The Bakeshop on Kelley St. (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com)

“I am Le Cordon Bleu trained and a dessert enthusiast,” Nickerson said. “Many of my recipes have been passed down through generations, but stand the test (or taste) of time. My mother was a big influence for her from-scratch desserts as every night no matter what was for dinner, we would always look forward to some sort of delicious homemade treat. She passed along my love for taking the time to come up with new baking ideas, searching recipes and enjoying the happiness of seeing the look on the faces that have just had a little piece of dessert heaven. I’m proud to say that everything offered at The Bakeshop is handmade, using quality ingredients, and made in small quantities to ensure freshness. Whether you are coming in to the bakery for a cake, pie, sandwich, bagel or just a little pick-me-up snack, there’s a lot of pride, history and of course love of baking that goes into all that we do.”

What is your must-have kitchen item?

It would definitely be my offset spatula. Not only can you make some beautiful decoration magic happen, but it is also excellent at smoothing out problems.

What would you have for your last meal?

I would want a banquet table of chocolate desserts. Just picture this in your mind and you will see that the possibilities are pretty sweet.

What is your favorite local eatery?

You can often find The Bakeshop crew at Tucker’s eating waffles, breakfast burritos or their sunrise breakfast while discussing new ideas and planning for a busy week ahead. Dessert would definitely be a slice of cake from Campo Enoteca.

What celebrity would you like to see eating something from your bakery?

I would love to see Carmy from The Bear try my food just to show that simple, clean recipes made with high-quality ingredients can be just as equally enjoyed as the most elegant and acclaimed restaurants around the world. Jeremy Allen White would be welcome, as well.

What is your favorite item that your shop makes?

The hardest question to answer is ‘What is my favorite item on our menu?’ I truly love everything that we make.

What is a major food trend you see in New Hampshire recently?

Doughnuts are one of the biggest food trends that’s been around in New Hampshire. People are getting very excited as we go into the fall flavors of pumpkin, spice and apple cider.

What is your favorite thing to cook at home?

Grilled cheese — mozzarella, tomato, basil and balsamic reduction on The Bakeshop garlic herb bread. Willing to throw out a cliche here: It’s to die for!

Hummingbird Cake

Put dry ingredients in bowl:
2 cups flour
1 1/3 cups sugar
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt

Stir and add liquid:
1 cup vegetable oil
2 large eggs
1 1/2 teaspoon vanilla
28-ounce can crushed pineapple, including juice
2 ripe bananas
1 cup chopped pecans

Stir until combined. Put into two greased 9” pans and bake at 350 degrees F for 25 to 30 minutes until toothpick comes out clean.

Cool, then frost:
3/4 cup softened butter
8 ounces softened cream cheese
4 cups confectioner’s sugar
1 teaspoon vanilla
1/2 teaspoon salt

In the kitchen with Phil Pelletier

Phil Pelletier is the owner of and recipe developer for Smokin’ Tin Roof Hot Sauce (899-7369, smokintinroof.com) in Manchester. Before he started making hot sauces, Phil Pelletier “was an IT person,” he said. “I … started a business in making sauces because we were growing ghost pepper plants at our house and I had to figure out what to do with them. So I experimented and created a few sauces and brought them into my place of work, and people were enjoying them and started to buy them from me.” The enterprise grew into a full-time job, and Smokin’ Tin Roof now has nine different products, Pelletier said.

What is your must-have kitchen item?

Right now it’s a big enough pot to be able to cook a full batch of sauce in. Currently we are using a 20-gallon pot, which is enough to make 400 bottles of sauce if we dig in to the max.

What would you have for your last meal?

That’s a tough one — there are so many different things out there. I think, for me, it would have to be a nice steak and cheese [sandwich] with one of our hot sauces on it. It’s a classic.

What is your favorite local eatery?

We try so many different places when we have a chance, but it used to be Bob Nadeau’s. I used to love going there when Bob Nadeau himself was actually in the kitchen cooking, making the subs. Lately we’ve been eating a lot of Mexican food.

What is your favorite thing you make?

I want to say that my favorite one right now is our In the Buff buffalo-style sauce. That took a lot of work to get that created and to get the flavor profile that I wanted.

What is the biggest trend you see in sauces right now?

Right now I’ve been seeing a big fix on sweet, spicy type sauces right now. Which is good for us, because we already have at least two sauces right now that are on the sweet side. They’re fitting right in with what the trend is ….

What is your favorite thing to cook at home?

I always like to make a nice good breakfast sandwich, sausage, egg and cheese, with one of my products right on it. — Compiled by John Fladd

Recipe from Phil Pelletier
A lot of our stuff is very universal in how it’s being used. The best one that I can think of right now, because restaurants are starting to use it, is our hot pepper jelly on a nice burger. Grill a burger just like you normally would — I’m a big fan of grilling — and substitute the pepper jelly for the sweet ketchup element.

Burns on Da Vinci

Ken Burns looks at Leonardo Da Vinci for his latest documentary


Ken Burns lives in Walpole and is an American filmmaker who is well-known for his documentary films and television series on a wide variety of topics ranging from baseball to jazz, from the Roosevelts to the Vietnam War, and much more. His latest, Inside The Mind Of A Genius: Leonardo Da Vinci, a film made by Ken Burns, Sarah Burns and David McMahon, is a two-part four-hour documentary that will air on PBS on Monday, Nov. 18, and Tuesday, Nov. 19, from 8 to 10 p.m. ET. Check local listings and visit pbs.org or kenburns.com.

Theatre Kapow will be starting its 17th season with Life Sucks, a play described as a “brash and revelatory reworking of Chekhov’s Uncle Vanya.” The show will run Friday, Sept. 20, and Saturday, Sept. 21, at 7:30 p.m. and Sunday, Sept. 22, at 2 p.m. at the Bank of NH Stage (16 S. Main St., Concord, ccanh.com). The Hippo spoke with Director Matthew Cahoon and Managing Director Carey Cahoon about the upcoming performance and season. Visit tkapow.com.

Your work is typically focused on American themes, so was there any particular reason to make a film on Leonardo da Vinci?

No, I mean, you’re absolutely right. Everything I’ve done for the last 45, 50 years has been in American history. I was working on a film on Benjamin Franklin and I was having dinner with an old friend, Walter Isaacson of the Aspen Institute — then of the Aspen Institute — who happened to be a biographer of Franklin. We’d already interviewed him, and he was terrific for that film. But he had also written a biography of Leonardo. And he spent most of dinner trying to push me into doing Leonardo. And I said, ‘No, I do American stuff.’ And he said, ‘But they’re both scientists and artists and all of this.’ I finally laughed and I happened to be talking to one of my producing teams, and that is led by my daughter, Sarah, and her husband, David McMahon. I said, “but Walter was pushing this, doing Leonardo,” and they said, “We should do Leonardo.” I called Walter the next day and I said, I think there’s people who want to do Leonardo. So I was sort of backed into it, but it was wonderful. Sarah and Dave moved with my two oldest grandchildren to Florence for a year from ’22 to ’23, did all the stuff and we’ve really broken new ground with our kind of visual grammar for this film to help bring alive this person who’s so central to who we are as human beings.

How does film as a medium, as well as the new visual effects, affect the story that you’re able to tell?

Well, I’m working right now, and have been for years and years, on a big history of the American Revolution, which is incredibly challenging because there are no photographs or newsreels. So you’re calibrating new different things. This is a guy who lived in the 1400s and the early 1500s. There are no photographs either. So what we ended up doing is realizing that he was so modern, he was so far thinking, that we could just split the screen, quadruple the screen, have nine panels. We could have modern footage, anticipating the things that he would invent. We could just throw in things and we could have a different kind of soundtrack that would do it. The composer, Caroline Shaw, is the single composer of the entire track, and we don’t usually have that. We usually have multiple different things going on. So it’s kind of exciting and new for us, and at the same time is most definitely one of our films and the style is the same…

Was there anything that you all discovered that you didn’t know about?

Oh, God, everything. We never make films about stuff we know about. That would be … we’d be telling you what you should know. Rather, we’re sharing with you the process of discovery. Everything is amazing. This is a born-out-of-wedlock gay man who is arguably the greatest painter in existence, who has fewer than 20 paintings. Half of them are incomplete. He has thousands of pages of notebooks. He is, as the greatest scientist of his age, without a doubt, prefiguring Galileo and Newton and Einstein. He’s investigating the nature of flight. He’s inventing machines. He does the first, we think, the first landscape in all of Western art. He does the first experimental painting in Western art. He does the first overhead view without the benefit of being up there. He’s just a capacious mind that’s restless. He doesn’t have a microscope. He doesn’t have a telescope. But what he sees with his eye, stuff people are verifying 500 years later. He did experiments on a cow’s heart using silk and grass seed and water to see how the ventricles might work. It wasn’t proven right until we had MRIs in the 1970s.

Was it that he just innately knows certain things?

Not innately. I think it’s all about this curiosity, this sort of demanding of the universe to give up its secrets.

Was there anything you think that he didn’t get to accomplish, that he was trying to do?

Well, you know, he abandoned a lot of paintings, even commissioned paintings, because he just sort of felt like he’d explored all the things he needed to explore, and yet is restless. I think he was always trying to learn how to square the circle, which is that ancient mythological concept.

What would you say to someone who doesn’t know a lot about the Renaissance to get them interested in Leonardo da Vinci?

Well, I think all you have to do is watch the film.

He’s lived such a compelling life. Let me put it in another way. This is a two-part, four-hour film, not that long by binging standards. … You’ll know exactly why [the Mona Lisa] looks the way she looks. And that is one of the great secrets of the universe, which is what he is getting at, this profoundly deep inquiry into the meaning of all of this stuff. Why I’m here, why you’re here, what our purpose is, where we came from, where we might be going, and how things work, you know, in a practical way, he’s an inventor and it’s just wonderful to get to know him.

What are the similarities between Benjamin Franklin and Leonardo Da Vinci?

Ben Franklin is the greatest scientist of the 18th century, he’s certainly the most famous American in the world. He’s also a great artist with his pen, his words, his humor. Leonardo’s a great artist, he’s a great scientist, he’s a great inventor, so there’s lots of similarities. And yet, Leonardo doesn’t tower over him, it’s apples and oranges, and we don’t need to make comparisons but he [Franklin] is so remarkable. Flying a kite and getting an electrical charge to come down the string to a key is a big deal. The Mona Lisa and a half a dozen other paintings are way bigger deals. As are most of the experiments he made about anatomy. First person to really dissect a brain and a skull. I mean, he just did it all. It’s unbelievable.

Was Leonardo received in the same way during his time as he is now? Did people during the Renaissance know how big a deal he was?

I can say he knew that he was without peer, but he published nothing in his lifetime. So all of those images, you know, were discovered later on. All of a sudden they realized he knew everything.

Zachary Lewis

Featured image: Courtesy photo.

On The Job – Louisa Amirault

owner of Vintage 101


Louisa Amirault owns and operates Vintage 101 (292 Route 101 in Amherst), which curates a unique selection of vintage and antique decor, furniture and other accessories for purchase. Visit their Facebook page or call 930-6583.

Explain your job and what it entails.

Basically I sell vintage, antique and unique items.

How long have you had this job?

Since March 23 of this year.

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

I started out just kind of fixing up and making over old furniture. From there I got into other beautiful old things. Then, with the things that I was able to rescue, I wanted to share them. I had an antique booth for two years at the Milford Market. I needed more space so I opened the shop.

What kind of education or training did you need?

Actually, I had a degree in business and for 20 years I did web design and hosting. I found that I liked more hands-on creativity and that’s how I got into fixing up furniture.

What is your typical at-work uniform or attire?

Business casual.

What is the most challenging thing about your work, and how do you deal with it?

The most challenging thing for me is having to be in one place for a long period of time. Where I’m the only one working I can’t just leave to take a 10-minute break … but when the day is busy it just flies right by. I have a lot of nice old books I’ve kept myself entertained with.

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

That there would be an adjustment period for me to kind of get used to being stuck in the store all the time … being the only employee … but I’m getting better. I had my own business before for 20 years but I could make my own hours.

What do you wish other people knew about your job?

The value of the antique and vintage items. To me it’s so special to save these items. People come in and they’re like, ‘They don’t make anything like this anymore,’ and they get it. But some people don’t and I wish more people understood how good this furniture is, how long it lasts, how durable it is. Some of the dishes I have are from the early 1800s … [and they’re] made so well and with so much care.

What was your first job?

My first job ever was when I was 16. I was a waitress at a breakfast place. I liked it.

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

Just to do something that you enjoy and then it doesn’t feel like work. Having just a little bit of creativity in my job where I can hand-pick the items and I can set up the little vignettes, that gives me joy.

Zachary Lewis

Five favorites
Favorite book: Lately I’m very much into the Jane Austen books. Pride and Prejudice, I know that’s kind of girly, I can’t help it.
Favorite movie: Signs
Favorite music: I like all kinds of music but I mostly like ’90s alternative rock like Radiohead, Live, Bush.
Favorite food: Lately I’m really into Indian food.
Favorite thing about NH: The diverse landscape. Everything about the geography is just perfect.

Featured photo: Louisa Amirault. Courtesy photo.

Uncle Vanya ish

Theatre Kapow and their new season

Marco Notarangelo is the Vectorborne Disease Surveillance Coordinator at the Department of Health and Human Services (DHHS) in New Hampshire. He spoke to the Hippo about Eastern Equine Encephalitis Virus (EEEV), what it is and what people in the Granite State can do to stay safe. Visit dhhs.nh.gov for more information.

Theatre Kapow will be starting its 17th season with Life Sucks, a play described as a “brash and revelatory reworking of Chekhov’s Uncle Vanya.” The show will run Friday, Sept. 20, and Saturday, Sept. 21, at 7:30 p.m. and Sunday, Sept. 22, at 2 p.m. at the Bank of NH Stage (16 S. Main St., Concord, ccanh.com). The Hippo spoke with Director Matthew Cahoon and Managing Director Carey Cahoon about the upcoming performance and season. Visit tkapow.com.

How have the last 17 years been for Theatre Kapow?

Carey Cahoon: It both seems really fast and kind of unbelievable. I would say that everything in life feels like it’s broken down into the before-Covid years and the with-Covid years. We’ve been going back because we’re redoing our website and looking at photos and reminding ourselves of what shows we did in those early seasons and it’s really been a lot of fun and reminds me of how far we’ve come. Also, it’s a good reminder of why we started doing what we do and what we really love, and I think we stayed true to that.

Can you expand on this year’s season theme of ‘Conversation’ and what it means?

Matthew Cahoon: We like to do shows, we have done a few over the course of 17 years, that have an element of meta-theatricality where there is no fourth wall between the audience and the actor. As we were reading shows this year that theme just kind of kept floating to the surface. All three of our shows this season are very heavy in terms of the audience’s impact on the piece. In the first show there are direct questions to the audience that need to be answered. In the second show there’s actually audience members who are pulled into the show and help the storyteller tell the story. In the third show, again, the veil between the audience and the actors is very thin and there’s this interactivity. When we have conversations with one another we better understand each other. I think that we are in a polarized time and place in our society but when we actually just treat each other like people and have conversations we find we have a lot more in common than we do have differences, so that was the impetus for this season.

Why was Life Sucks chosen to start the season?

CC: Life Sucks is an adaptation of Anton Chekhov’s Uncle Vanya. We really like working with pieces of quote ‘classic theater’ unquote. Sometimes that literally means classic theater like from the ancient Greeks but also Strindberg, Ibsen and Chekhov, who are these great European masters of drama. We had done Stupid [F-ing] Bird before, which is another of Aaron Posner’s adaptations of Chekhov, that’s an adaptation of The Seagull. Uncle Vanya is seeing a resurgence, it is everywhere right now. I think there were at least two productions on Broadway this past season; one of them might still be open. There were several productions in London and I think that speaks to that show being very relevant to what’s happening right now in our times and this kind of existential dread, ‘Who am I? How am I going to get through my life?’ The reason I really like Life Sucks is that it’s a contemporary adaptation. The language is very accessible, the language is very funny and we were really drawn to this breaking of the fourth wall that Posner does in this script.

Are there any particular acting schools of thought or disciplines that you all employ?

MC: We really pride ourselves on training being a part of our process. I think what makes us a little bit different is that all of our company members come from different disciplines. Carey has done a lot of work in practical aesthetics and in viewpoints work. Peter, who’s a company member, does a lot of work in Michael Chekhov technique and a little bit of Uta Hagen too. Myself, I came through Double Edge doing some Grotowski-based movement work and more recently some work with the Tectonic Theatre Project and what they call moment work. We kind of play in this witches’ brew of different approaches to making theater, and we hold these open training sessions once a month during which one of us will lead and really explore different approaches. That’s kind of what differentiates Theatre Kapow a little bit, because our actors in the space may be approaching the work from their own comfort zone, from their method. As a total company we’re really trying to incorporate all these different pieces to make the whole stronger.

Zachary Lewis

Life Sucks
Presented by Theatre Kapow
When: Friday, Sept. 20, and Saturday, Sept. 21, at 7:30 p.m.; and Sunday, Sept. 22, at 2 p.m.
Where: Bank of NH Stage, 16 S. Main St., Concord
Tickets: $33.75; $26.75 for students and seniors
Info: tkapow.com and ccanh.com

Note: The show contains “Strong Language, Adult Situations, Gunshots. Recommended for ages 13+.”

Featured image: Courtesy photo.

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