Tara Collins

Tara Collins of Derry is the owner of Collins Cupcakes (collinscupcakes.com, and on Facebook and Instagram @collinscupcakes603), a homestead business she started about four years ago that specializes in all kinds of flavors of made-to-order cupcakes for any occasion. Born and raised in Phoenix, Arizona, Collins has lived in New Hampshire for more than a decade. Baking cupcakes started as a hobby for her — she would share them with friends, family and co-workers before encouragement among them eventually inspired her to turn it into a business. Her mother, Deb, who taught her how to bake growing up, even helped her choose her company’s logo. Collins Cupcakes offers a variety of cake, filling and buttercream flavors to choose from when placing your cupcake order — popular flavors have included salted caramel apple, chocolate peanut butter, lemon blueberry and strawberry shortcake. A minimum of a dozen cupcakes is baked per order, with at least a 48-hour notice requested.

What is your must-have kitchen item?

My absolute must-have item is my mixer. It’s a really large KitchenAid commercial mixer. I can’t live without it.

What would you have for your last meal?

It would be a carne asada burrito with extra guacamole, from Filiberto’s in Phoenix, Arizona. It’s a small, family-owned place that is open 24 hours and grills carne asada all day long. It’s unbelievable.

What is your favorite local restaurant?

We are obsessed with Trio’s [Cafe & Cantina] in Salem. Their food is consistently good. The birria tacos are my all-time favorite, and I also love the Mexican street corn tenders and the churro fries.

What celebrity would you like to see ordering from Collins Cupcakes?

Stevie Nicks, hands down. I love her so much that getting to talk to her and eat cupcakes with her would be a dream come true.

What is your personal favorite cupcake flavor that you offer?

My favorite is the lemon blackberry, because it’s such a good flavor combination. It’s a vanilla cake base with a blackberry filling and a lemon buttercream.

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

The way we get our food, whether it’s groceries or from restaurants, has changed so drastically over the last year. … The other thing we’re seeing is more ghost kitchens popping up too, which is such a cool concept.

What is your favorite thing to make at home?

I love to make fresh guacamole in the summertime, and in the fall I love making apple pie. Those would be my two favorites if I had to pick.

Basic buttercream recipe
From the kitchen of Tara Collins of Collins Cupcakes in Derry

2 sticks of butter
1 tablespoon vanilla
Pinch of salt
3 cups powdered sugar

Use your favorite mixer to cream the butter. Add in a pinch of salt and the vanilla. Slowly add in the powdered sugar, one cup at a time. Continue mixing until well blended. Frosts approximately 12 cupcakes, but is also great for any dessert that requires frosting.

Featured photo: Tara Collins

On The Job – Brad Greenland

Brad Greenland

Genealogist

Brad Greenland is a Manchester-based genealogist and founder of Greenland Genealogy, providing family history research and record retrieval services.

Explain your job and what it entails.

I work with clients who want to know about their family story, get details about their family tree or get something [about their family history] confirmed. I do the research for them [by] searching online records and sometimes contacting archives around the region or country to track down physical copies of records. Then, I write up a report and present it [to the client].

How long have you had this job?

I started about four years ago.

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

It’s something I’ve always been really passionate about. … I first got into genealogy when I was in high school. One day, my family realized that we didn’t really know anything about our family tree, so we started looking into it, and I was hooked from there. … In college, I thought a lot about doing genealogy [as a career]. I wanted to be able to shed some light on other people’s family trees. After college, I started doing it and absolutely loved it. I’ve been doing it ever since.

What kind of education or training did you need?

A lot of it is self-taught. I did a lot of online webinars … and talked to other genealogists about how to go about certain things. … I also have a bachelor’s degree in international relations and have always been interested in history, so [genealogy] is a good way to tie that [education] in.

What is your typical at-work uniform or attire?

I usually do my correspondence with clients over email or over the phone, so I can dress casual.

How has your job changed over the last year?

It’s definitely been harder to get hard copies of records. A lot of the archives had to be shut down due to Covid, and they didn’t have staff because their job couldn’t really be done remotely, since they work with the physical records. I just had to hope that the records I needed were digitized and available to access online.

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

When I originally started, I had no idea that so many records weren’t digitized. There are a lot that I have to physically go to a historical society or library or archive to find.

What do you wish other people knew about your job?

People are surprised when they find out that I’m only in my 20s. Genealogy is often associated with an older crowd, but it’s really something that can be interesting and appealing to everybody.

What was the first job you ever had?

I was an umpire for my local baseball league as a teenager.

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

Everyone has a different starting point with their genealogy. Some people know a ton about their family history, and some people just don’t have a lot of information for various reasons. You have to understand where people are coming from and be able to work with them and the information they have to get the job done.

Five favorites
Favorite book:
The Great Gatsby
Favorite movie: When Harry Met Sally
Favorite music: I like an eclectic mix — everything from Frank Sinatra to today’s music.
Favorite food: Italian
Favorite thing about NH: You can go to the beach, or hike the mountains, or visit a historical town; there’s such a wide variety of things to do.

Featured photo: Brad Greenland

Power of one

VNA merger expands home health, hospice services

Visiting nurse associations Concord Regional VNA and Central New Hampshire VNA & Hospice have merged to form what is now the Granite VNA, providing certified home health care and hospice care to 82 communities throughout the greater Concord area and central New Hampshire. President and CEO Beth Slepian, formerly the president and CEO of Concord Regional VNA, discussed the merger.

Why was Granite VNA formed?

Industry-wide, [VNA] organizations have been looking at how to be sustainable for the long term. … Over the last five years, and even longer than that, home care and hospice has become challenging because of Medicare payment cuts; our fees are reduced. … We provide over $5 million in community benefits, which is unreimbursed … and we’re seeing our reimbursements declining. We’re also seeing [an increase] in patients to care for. Our biggest costs are labor wages and benefits; how will we be able to continue to both support our workforce and provide those community benefits? … Both Concord Regional VNA and Central VNA & Hospice were very strong financially; neither had to embark on this journey now, but we were looking toward the future to make sure that we could leverage scale and volume to meet the needs of the entity in the long term.

How will the merger improve health care in the state?

In the Lakes Region, Central New Hampshire VNA did not have IV-certified nurses, and that’s something we’re looking to bring to that area. We have more wound care nurses and certified lymphedema therapists in the Capital region that [were part of] Concord Regional VNA, so we’ll be able to spread them throughout our entire service area. We’re expanding the maternal child health services that we provide in the Lakes Region. [Central VNA] had a program, but it was small, so we’re staffing that to address the pediatric and maternal health needs of mothers and babies. … Finally, we’ll be able to spread our community education programs [like] Powerful Tools for Caregivers [and] Better Choices Better Health throughout the communities we serve, based on an assessment [of their needs].

Who will benefit most from these expanded health care services?

More people are receiving care in their homes now than ever before. … We have an aging population in New Hampshire, and an expanding group of people requiring care, [including] patients who have chronic illnesses like diabetes and congestive heart failure, have had joint replacements or an accident, or need IV therapy. We’ll also be able to give patients in the remoter areas of New Hampshire greater access to visiting nurses and home care and specialty care.

How is Granite VNA operating as of now?

The main office is located in Concord, with two branches in Laconia and Wolfeboro. … We now have five home care teams, two hospice teams and a hospice house. We’re currently still operating on two different electronic health records, and once we’re on one, we’ll be able to really resource all 82 towns that we serve with one workforce.

Did the pandemic impact the merger process?

It was hard, as we went through the pandemic, continuing to care for our communities while also working toward this big project … but we persevered … and methodically worked our way through the process to integration. … Discussions [about the merger] had been happening for a year prior [to the pandemic], and they were very collaborative discussions; we were working closely together to create this new entity, so [by the time the pandemic happened] we had already formed a relationship and could support each other and share knowledge and processes on how to handle the new [pandemic] rules.

How has Granite VNA taken care of its staff throughout the merger?

Mergers are not successful when not enough work is done on creating a new [workplace] culture. That’s why we created a new name, instead of keeping either [organization’s] name, and a new identity. It’s really important to us that as we go through this integration it’s a shared experience and a shared new culture for everyone. … We actually [have a] consultant who is working with both organizations to bring them together … and [help them] acknowledge what each is feeling and really understand each other.

What do you anticipate will be the biggest challenge for Granite VNA?

Workforce, workforce, workforce. [Health care organizations] are all competing for the same people [to employ]. We would hire as many nurses as we could find right now, but it’s really hard. We’re doing what we can … and we’re trying to get creative. We have a nurse graduate program so that we can train nurse graduates … and that’s a slow but steady build of our workforce.

Featured photo: Beth Slepian

Shawna Deeley

Shawna Deeley was a cook at The Village Cafe in Bradford when the pandemic forced its shutdown last year. After learning that the cafe would not be reopening, Deeley and her husband, Bill Yulov, decided to use their stimulus checks to invest in a brand new business venture — she now runs The Russian Dumpling Co. (find them on Facebook and Instagram @therussiandumplingco), a food trailer offering traditional Russian comfort options made from scratch. The concept, Deeley said, was inspired by Yulov’s family’s recipes — items include Russian-style pierogi with a few varying ingredient fillings, like potato scallion and cheddar, or sweet potato, mushroom and onion; as well as pelmeni, or Russian dumplings stuffed with beef, chicken or mushroom. Borscht, a traditional beetroot-based stew that can be served hot or cold, is also available with or without steak, along with carrots, cabbage, garlic and onion. Deeley said The Russian Dumpling Co. is one of the regular featured vendors at the Northlands Live drive-in concert series every Friday and Saturday at the Cheshire Fairground (247 Monadnock Hwy., Swanzey) and is also available for private events.

What is your must-have kitchen item?

I feel like I’m constantly walking around holding my spatula.

What would you have for your last meal?

I love Vietnamese pho. I used to live in Seattle and places that had pho were on pretty much every corner.

What is your favorite local restaurant?

I would say Moritomo [Japanese Steak House & Sushi Bar] in Concord. They have really awesome sushi. There’s also a tiny place in Brookline called Juanita’s that does amazing Mexican food.

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

Keanu Reeves. I feel like he’d be such a fun guy to talk to.

What is your favorite thing on your menu?

I think the chicken pelmeni is my favorite. They’re dumplings with ground chicken and herbs in them that are almost like little raviolis.

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

I feel like I see a lot of little Mexican places all over the place now.

What is your favorite thing to cook at home?

We make homemade pizzas quite often. One of my favorite ones that we do has the lox smoked salmon. We put that on a pizza with cherry tomatoes and maybe spinach or arugula and it’s the bomb.

Sirniki (Russian farmer’s cheese pancakes)
From the kitchen of Shawna Deeley of The Russian Dumpling Co.

1 pound farmer’s cheese or cottage cheese
½ cup flour
2 eggs
3 Tablespoons vegetable oil or other cooking oil
¼ cup sugar
Pinch of salt
½ cup raisins (optional)

Combine ingredients in a mixer or by hand, then form the batter into little cakes in a saute pan at low to medium-level heat. Serve with butter, honey, sour cream or your favorite jam or compote.


Food & Drink

Summer farmers markets

Bedford Farmers Market will be Tuesdays, from 3 to 6 p.m., in the parking lot of Wicked Good Butchah (209 Route 101), starting June 15. Visit bedfordfarmersmarketnh.org.

Concord Farmers Market is Saturdays, from 8:30 a.m. to noon, on Capitol Street. Visit concordfarmersmarket.com.

Derry Homegrown Farm & Artisan Market is Wednesdays, 3 to 7 p.m., at 1 W. Broadway. Visit derryhomegrown.org.

Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm Street in Milford. Visit milfordnhfarmersmarket.com.

New Boston Farmers Market will be Saturdays, from 10 a.m. to 1 p.m., on the corner of Route 13 and Meetinghouse Hill Road, June 12 through Oct. 9. Visit newbostonfarmersmarket.webs.com.

Salem Farmers Market is Sundays, from 10 a.m. to 2 p.m., at Tuscan Village South (12 Via Toscana Drive, Salem). Visit salemnhfarmersmarket.org.

Warner Area Farmers Market is Saturdays, from 9 a.m. to 1 p.m., on the Warner Town Hall lawn. Visit warnerfarmersmarket.org.

Weare Real Food Farmers Market will be outdoors on Saturdays, from 10 a.m. to 3 p.m., at 65 N. Stark Hwy. in Weare. Visit wearerfm.com.

Featured photo: Sirniki (Russian farmer’s cheese pancakes). Courtesy of Shawna Deeley.

On The Job – Tom Betteridge

Tom Betteridge

Mechanical engineer

Tom Betteridge is vice president of mechanical engineering at Turner Building Science and Design, a Concord-based team of engineers specializing in creating safe, comfortable and energy-efficient indoor environments.

Explain your job and what it entails.

I work with clients to solve their building issues having to do with heating and cooling, indoor air quality and ventilation. … I work primarily at the desk, designing mechanical systems and generating drawings and blueprints and specifications for the construction [workers]. … Then I’ll go to the construction site to verify that the construction was done properly.

How long have you had this job?

A little over two and a half years.

What led you to this career field?

I was really good at math and science in high school, and I enjoyed understanding physics and how things are put together. That drove me to go to engineering school. There, I really enjoyed thermodynamics as a course curriculum. After [school], I had an opportunity to join an engineering consulting firm. … I used to work for a national firm and traveled all over the country, and I realized I wanted to spend more time at home with my family and have a bigger impact locally. Turner gives me the ability to do that, so I [took a job there].

What kind of education or training did you need?

You need a bachelor’s degree in mechanical engineering, and you need to sit for two eight-hour exams: a fundamentals of engineering exam, which you typically take around graduation from college, and then, after a four-year internship, a professional engineering exam. If you pass those exams, you become a licensed professional engineer, and you become legally liable for the designs you produce.

What is your typical at-work uniform or attire?

Business casual.

How has your job changed over the last year?

A lot of our [work] lately has been dealing with Covid-related building issues, [designing systems for] clients wanting to make sure their buildings are safe for their staff.

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

It doesn’t get easier. Even when you learn how to do the tasks better and more efficiently, that gets boring, so you strive for the next challenge, and the challenges keep growing. But embrace those challenges, because when you look back, you realize you’ve accomplished more than you ever thought you would.

What do you wish other people knew about your job?

Because I work so much on the technical side of things, it’s hard to put things into layman’s terms for people, but if someone is willing to have a conversation and ask additional questions to gain clarity, they end up learning something, and I end up learning how to see things from a different perspective.

What was the first job you ever had?

I worked as an electrical contractor for a small electrician firm. I did that from when I was 15 years old through college.

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

Get to know your boss’s boss. It’s not about trying to step over your boss; it’s about getting a bigger perspective and being able to look past what your supervisor needs from you to see what their boss requires of them.

Five favorites
Favorite book:
Leaders Eat Last by Simon Sinek
Favorite movie: Top Gun
Favorite music: Mostly rock and alternative
Favorite food: Mexican
Favorite thing about NH: The outdoors

Featured photo: Tom Betteridge

Standout citizen

Health director commended for pandemic leadership

Manchester Public Health Director Anna Thomas is the recipient of the Greater Manchester Chamber’s Citizen of the Year award, which recognizes individuals who have demonstrated leadership, vision and civic pride while making significant contributions toward the betterment of the Manchester community.

How did it feel, being named Citizen of the Year?

I’m honored and humbled, but there are so many people in the community who should be recognized for their contributions; [the recognition] really can’t go to just one person. I see it as more of a ‘citizenry of the year’ than a ‘citizen of the year’ award, because everyone has sacrificed and done their part to be part of the solution during this pandemic.

What did you find to be the most successful or effective part of your approach to the pandemic?

Throughout Covid, our decision-making has been very data-driven and evidence-based. We monitor the data on a daily basis and use science and the best research we have available to be very strategic about what we do. … Another [successful approach] has been pooling resources and collaborating to solve community issues. Our individual programs are excellent, but we know we can make a bigger impact by leveraging the strength of multiple programs working together.

Is there anything that you learned or that surprised you about public health over the last year?

I’ve learned how much politics can enter the world of public health. When you’re making decisions dealing with [protecting] human life, sometimes you’re stepping on people’s individual choice or civil liberty. A lot of people don’t want to be told what to do by the government; they want to be informed and then left to make their own decisions. I respect everyone’s individual choice, but unfortunately, during a pandemic or any kind of public health emergency where one person’s choice can impact the health and well-being of others, executive orders have to be made. … It’s certainly not the first time I’ve seen how public health issues can tug on people’s ideologies and philosophies, but in this pandemic, I’ve seen it played out much more significantly.

How would you describe your leadership style?

It’s very team-based. I don’t believe in being the dictator at the top saying, ‘This is the way it’s going to be.’ No one is an expert on everything; everyone has different skill sets. Innovation and creativity comes from having multiple perspectives. … Working on a large population level, we have to have perspectives from all sides to give us a bigger picture for how to inform our process and make the most well-rounded decisions that we can so we can serve the entire community.

What is the biggest challenge you face in your position?

One of the challenges is the sheer magnitude of people we’re trying to reach. … Manchester is the largest city north of Boston; it’s an urban center, and the work we do really falls under the umbrella of urban health, which comes with an entirely different level of priorities … than the suburban and rural communities that [make up] the majority of New Hampshire. … That’s why we have a division focused on family and neighborhood health. Different neighborhoods have different needs and different strengths, so just like the state [narrows down] public health to a community level, we as a city look at how we can tailor our services to meet the needs in specific neighborhoods.

What is your focus right now for Manchester’s public health?

It changes day to day, sometimes even minute to minute. It’s still all about Covid, for the most part. … We’ve moved away from the community-based testing that we’ve been doing throughout the pandemic, and now we’re heavily focused on getting people vaccinated and back on their feet. … We’re also trying to get back to [addressing] more of the basic public health [issues] that we did prior to the pandemic … [such as] school health; … refugee health; … infectious diseases other than Covid, like HIV, STDs and TB; … environmental health, [like] testing mosquitoes for Triple E and West Nile virus; water sampling; … septic inspections; … assessments of [buildings with] lead, mold or bed bugs; … community dental care; …home visits with expectant mothers; [and] opioids and addiction. … We’re also doing a lot of work in the arena of mental and behavioral health, and we actually have a behavioral health specialist on staff now.

What should people know about the current public health situation?

They can be optimistic and hopeful about the future. We’re at a better place now. Things are definitely taking a turn for the better, and there’s a lot to look forward to.

Featured photo: Anna Thomas

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