Breaking ground

NH cemetery introduces a new kind of burial

Mel Bennett is the creator of Life Forest, a recently opened conservation cemetery in Hillsborough that provides burial plots for cremated remains, marked by memorial trees planted and maintained by staff tree experts.

What led you to create Life Forest?

My mom died [after] a long illness … and I had her cremains in my cabinet, like many people do. … I started reading about these burial pods where you could put cremains in a biodegradable container and plant a tree. … I loved the idea, but when I started doing more research I couldn’t find any cemeteries or places that would protect this tree. I felt like the responsibility of taking care of this tree was epic. What if I go on vacation? I’m going to have to hire someone to water my mom’s tree. What do I do if I want to move? … That’s when I started thinking, ‘I think people would want something like this.’

Is this a new idea?

We’re the first ones to do this anywhere. We’re the only legal cemetery that plants a tree above the cremains and legally protects both the tree and the legacy of the person. … This is a big shift in the death care industry. There’s always been this divide between traditional burial and green burial, but there are wonderful aspects of both, and we want to try to bridge that gap. We want to maintain the legal protection of legacy and ancestry and cemetery [land] that’s [associated with] traditional burial and incorporate the idea of environmental protection that’s [associated with] green burial.

How are the plots protected?

Headstones are protected under cemetery law. As we worked with our legal team, we realized that if we use a tree as a headstone, it’s a respected entity. It’s legally protected, meaning that nobody can ever cut it down or cut the branches, as long as it’s in a legal cemetery. … We also want to protect the legacy of the people who are buried there, so we record their vital statistics — full name, birth date and death date and latitude-longitude location of where they’re buried on the property — in the deed of the land. That’s really important, because that ensures that people will know where their loved ones are in future generations.

What’s the science behind this?

There’s a misconception being sold out there that cremains actually help plants grow, and that’s not true. … We’ve worked with quite a few environmental scientists to make sure that we’re doing this correctly … and in a way that’s not going to be detrimental to the tree. … You have to make sure there’s a buffer of at least 18 inches between the root ball of the tree and the cremains, and that you use a rich compost. After three years, the salty nature of the cremains will dissipate.

How are the plots marked?

We have a QR code placed at the base of the tree … and we help families create [virtual] memorial pages … with memories, pictures and video clips of their loved one. Then, you can scan that QR code, and it’ll bring up [the memorial page]. This gives people the opportunity to share an immense amount of personal things, ideas and representations of their loved one in the way that they would want to be remembered, without taking up a ton of space.

What kind of comfort does a memorial tree give people who have lost a loved one?

Instead of having a commemorative piece of granite that never changes, you have this tree that grows and changes and takes different forms every season. You can see its leaves and its flowers, and it’s a way of connecting with your loved one through a different type of life.

What’s the environmental benefit?

Instead of having these huge concrete vaults that are really not great for the environment, you’re planting a tree that is going to grow and give off quality air, and you’re creating a space with a more vivid [landscape].

What are your future plans for Life Forest?

We’re going to be working toward [forming] collaborations with conservation entities in order to expand our locations and availability to be accessible to more people, and so that people don’t have to travel too far to visit their loved ones.

Featured photo: Mel Bennett. Photo by Millyard Studios.

Regina Davison

Regina Davison and her husband, Jeremy, own R & J Texas-style BBQ On Wheels (183 Elm St., Unit 3, Milford, 518-0186, rjtexasbbqonwheels.com), which opened a brick-and-mortar space in late December following the success of the couple’s food truck last summer. The eatery features everything from combo plates of brisket or pulled pork with scratch-made sides like collard greens, cornbread and baked beans to harder-to-find items like crawfish and fried okra. A wide variety of Southern-inspired desserts includes pecan pie, banana pudding cake, and peach cobbler with a scoop of ice cream. A native of Dallas, Regina Davison came to New Hampshire about eight years ago, where she met her husband.

What is your must-have kitchen item?

[A] tasting spoon, and a long-handled stirring spoon.

What would you have for your last meal?

I have so many allergies, so I would like everything that I’ve been unable to have. Fried oysters, honey-glazed salmon with a watermelon salad, and then crab legs, shrimp and a large bowl of every fruit known to man.

What is your favorite local restaurant?

Greenleaf [in Milford], because the owners are very nice and the drinks are amazing.

What celebrity would you like to see eating in your restaurant?

[Actress] Taraji P. Henson, because she motivates me to keep pushing and reaching for my goals and dreams.

What is your favorite thing on your menu?

The brisket mac and cheese. I eat it almost every day.

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

Pizza and barbecue.

What is your favorite thing to cook at home?

My family and I love hot pot [cooking]. We can eat it every day. We always buy a ton of thinly sliced rib-eye, Angus beef, chicken, sausage, watercress, spinach, bok choy, rice noodles and at least three pots of jasmine rice.

Homemade baked beans
From the kitchen of Regina Davison of R & J Texas-style BBQ On Wheels in Milford

2 pounds pinto beans
1 cup brown sugar
¾ cup molasses
½ cup chili powder

Combine all dry ingredients into a slow cooker and cook overnight on low. In the morning, stir and add at least two cups of water. Add molasses and continue cooking for two hours in the oven. Serve hot with cornbread.

Featured photo: Regina Davison

On The Job – Amanda Cee

Amanda Cee

Founder/owner, Eye Candy Balloons

Amanda Cee is a certified balloon artist and the founder, owner and lead designer of Eye Candy Balloons, a professional balloon décor company based in Goffstown.

Explain your job and what it entails.

I make balloon art for celebrations, to make the big moments in people’s lives more memorable. … These are not your average balloons. There’s so much that goes into it. … I have to think a lot about the space, the layout, the proportions, the scale; it’s a lot of measuring and math. … I have a shop full of professional machines and inflators and tools, where I physically create the balloons … [and] I design the framing as well.

How long have you had this job?

I started my business in 2016.

What led you to this career field?

In 2012, I started working part time for [a balloon art business], doing business management-type things. At that time, the only [kind of balloon] I knew was a balloon on a string that you get when you’re a kid. … When I saw all these really cool things [the balloon artist] created, it opened my eyes to this world I never knew existed — the world of balloon art. … I was hooked. I knew this was what I wanted to do next.

What kind of education or training did you need?

There were a few years at that job when I was getting what I would now call ‘on-the-job training,’ working under an industry professional … and when I wanted to get started [with a balloon art business] on my own, she took me under her wing. … I go to conferences regularly. [The industry] is evolving, and there are new techniques that come out, so there’s no end to the learning.

What is your typical at-work uniform or attire?

On site, I usually wear all black because I don’t want to be seen; I want the balloons to get all the attention.

How has your job changed over the last year?

The corporate galas, the 5Ks, the grand openings, the school events — those weren’t happening anymore, so I needed to pivot my focus to the new kinds of events that were happening. … Drive-thru baby showers, drive-thru graduations — people found ways to celebrate. … We don’t work with as many businesses now; we’re mostly going to people’s homes, doing their small backyard celebrations. … Yard art is also kind of a new industry category that has really taken off; people [want balloon art] for their porch or their deck or their mailbox or even their car.

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

It’s OK to be a student. … Feeling like you have to know everything and do everything correctly all of the time is debilitating, but if you have the mindset of a student who is open to learning and full of curiosity, it relieves so much pressure and makes everything more fun.

What do you wish other people knew about your job?

It’s about so much more than balloons. I view it as being able to create part of an experience. … The balloons, the lighting, the music — it all goes toward creating that moment that stays in our memory for a lifetime.

What was the first job you ever had?

I worked in a lawyer’s office for four years. I started there at age 15, filing and doing small tasks, and eventually was able to take on more responsibilities, like data entry and talking to clients.

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

Progress over perfection. … True perfection is unattainable, and with art, there’s no such thing as ‘perfect’ anyway, because it’s all so subjective and there’s no one ‘right’ way to do things.

Five favorites
Favorite book
: The Bridges of Madison County
Favorite movie: Gone with the Wind
Favorite music: Dave Matthews
Favorite food: Pizza
Favorite thing about NH: The versatility. You can change your scenery in just a few minutes.

Featured photo: Amanda Cee

Booked up

NH celebrates Indie Bookstore Day

Saturday, April 24, is Independent Bookstore Day, a nationwide celebration of independent bookstores and the book-lovers who frequent them. Though you won’t find as many in-store author visits, live music, food and other festivities as have been offered in pre-Covid years, local bookstores are doing what they can to make it a special day.

“We are celebrating … but we still don’t feel it is the right time to encourage in-store activities,” said Willard Williams, co-owner of Toadstool Bookstore, which has locations in Nashua, Peterborough and Keene. “Instead, we are using IBD to draw attention to our bookselling staff, who have done so much for us over the past year. We want to acknowledge them with our heartfelt thanks and hope others will as well.”

Participating bookstores will still carry IBD-exclusive items, such as special-edition books, art prints and literary themed novelty items, and some stores, including the Toadstool, will host special events virtually or outdoors.

IBD participating bookstores and special events

A Freethinker’s Corner (652 A Central Ave., Dover, 343-2437, freethinkerscorner.com)

Bookery Manchester (844 Elm St., Manchester, 836-6600, bookerymht.com)

Live music, gift card giveaways with purchases and a weeklong trivia contest on Instagram

The Country Bookseller (Durgin Stables, 23-A N. Main St., Wolfeboro, 569-6030, thecountrybookseller.com)

Gibson’s Bookstore (45 S. Main St., Concord, 224-0562, gibsonsbookstore.com)

Erin Bowman book signing for Dustborn, on the sidewalk outside the store, 1 to 2:30 p.m.

Literary Cocktail Hour, featuring authors Kat Howard, Kelly Braffet, Cat Valente, and Freya Marskem in conversation with bookstore staff, Zoom, 5 p.m.

Innisfree Bookshop (312 Daniel Webster Hwy., Meredith, 279-3905, innisfreebookshop.com)

Still North Books & Bar (3 Allen St., Hanover, 676-7846, stillnorthbooks.com)

The Toadstool Bookshop (Somerset Plaza, 375 Amherst St., Route 101A, Nashua, 673-1734; 12 Depot Square, Peterborough, 924-3543; 12 Emerald St., Keene, 352-8815, toadbooks.com)

Paddy Donnelly presents The Vanishing Lake, Zoom, 1 p.m.

Water Street Bookstore (125 Water St., Exeter, 778-9731, waterstreetbooks.com)

2021 IBD exclusive items

Available on Independent Bookstore Day through participating bookstores. Call ahead to find out which items your local bookstore will be carrying.

• Baby Yoda cotton onesie (size 6 to 12 months), a Mandalorian twist on the American Library Association’s iconic “READ” posters

• Signed special edition of Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson

Being Alive is a Good Idea, an edited transcript of a conversation held between Nikki Giovanni and Glory Edimat at the 2020 Well-Read Black Girl Festival, covering poetry, Tupac, Black Lives Matter, aliens, pencils, Kamala Harris and more

• Special edition of Embodied: An Intersectional Feminist Comics Poetry Anthology that includes a foil cover and poster

• “Bad Citizen” Graffiti Stencil featuring George Orwell quote, “In a time of deceit telling the truth is a revolutionary act.”

In the Tall Grass, a short story by Stephen King and Joe Hill, available for the first time in a limited-edition book form

• Signed special edition of Hummingbird Salamander by Jeff VanderMeer

Art print based on the picture book The ABCs of Black History by Rio Cortez, created by artist Lauren Semmer

• Independent Bookstore Day 2021 pop chart map of participating bookstores in the U.S.

• “Little Victories” canvas pouch (cotton, with zipper, 9” x 6”)

• Signed special edition of Sharks in the Time of Saviorsby Kawai Strong Washburn

For more information about Independent Bookstore Day, visit indiebookstoreday.com.

Zoom Play Festival
Where
: Virtual, via YouTube.
When: Pre-recorded, available to watch Friday, April 16, through Sunday, April 25.
Cost: Free, donations appreciated.
More info: Visit communityplayersofconcord.org, belknapmill.org or Powerhouse Theatre Collaborative on Facebook.

Featured photo: 2021 IBD exclusive items. Courtesy photo.

Living bigger

The Phoenix to offer recovery support, sober activities

The Phoenix is a nonprofit that cultivates free, organized sober activities within a supportive community for people in recovery. SRecently it announced plans to bring its programs to New Hampshire, starting this summer. The Phoenix New England Regional Director Sydney Durand talked about the upcoming expansion.

What kinds of programs does The Phoenix offer for people in recovery?

The Phoenix is really focused on this message of hope, with the idea that when you’re sober and in recovery your life should get so much bigger. … Our programs are sober active events, like yoga, rock climbing, strength-based fitness, surfing … that people can do actively together outdoors and in public spaces.

What sets The Phoenix apart from other activity-based recovery programs?

Accessibility and inclusivity; we eliminate as many barriers as possible for people in recovery to access a safe, supportive, healing environment. Our programs are completely free and open to anyone [who has maintained] at least 48 hours of continuous sobriety. … Another huge part of what we do is stigma reduction. We have members who are really proud about their recovery and talk openly about their past substance use and their sobriety, so we’re really trying to eliminate any shame people may have.

How has The Phoenix adapted its programs for a pandemic world?

In March 2020 we launched a virtual platform. … The great thing about that was we were able to connect with a lot of people who [lived in] parts of the country where we didn’t [offer] programs, so people from New Hampshire have been able to [participate in] our virtual programming. We now have more than nine hours of free programming every day that anyone can join virtually. … We’ve created prerecorded content [too], like workout videos, so people can … see what Phoenix is like [before joining a live program], because it can be pretty intimidating to come into a group of sober people, even virtually, especially when you’re new to recovery. … We’ve been able to start doing in-person events again, but now we also have the virtual and on-demand [programs] that people can join at any time.

What led to The Phoenix’s upcoming expansion to New Hampshire?

A combination of the need — New Hampshire is one of the hardest-hit per-capita states with the opioid crisis — and our partnerships. We have some partners … who live in New Hampshire who also see the need in the state … who have supported this expansion financially.

What programs will The Phoenix offer in New Hampshire initially?

A lot of that is to be determined … as we build relationships and form connections. We want our programming to be informed by the community. … Are there areas where there are sober houses or treatment centers, but not a lot of activities around? … We do know that we … want to do a lot of activities outdoors and use the natural resources that are so abundant in New Hampshire.

How will The Phoenix tailor these programs to meet New Hampshire’s unique needs?

We’re looking, first, at Manchester and Nashua and other communities with higher population densities, because they’ve been hit particularly hard with folks experiencing substance use disorder. Our strategy is to start programs in those communities, where we can offer support to [the largest number of people], as soon as possible. At the same time, we know there are rural parts of New Hampshire that need support, too, so we are also working on making Phoenix programs accessible to them … by getting them connected through virtual options … and by getting volunteers trained throughout the state.

Featured photo: Sydney Durand

Jeff Martin

Jeff Martin of Nashua is the executive chef of Industry East Bar (28 Hanover St., Manchester, 232-6940, industryeastbar.com), which opened in early February. Industry East features an eclectic cocktail menu with syrups, juices and other ingredients made in house, along with a food selection that includes flatbreads, charcuterie boards and shareable plates, from duck confit-stuffed popovers to braised short rib toast points. A native of Litchfield, Martin got his start in the industry working as a dishwasher at Woodman’s Seafood and Grill at Mel’s Funway Park while in high school — he later went on to study culinary arts at Nashua Community College. He was the sous chef at The Birch on Elm prior to Industry East’s opening, and has also held cooking jobs at the Bedford Village Inn and the Vesper Country Club in Tyngsborough, Mass.

What is your must-have kitchen item?

I’d probably have to say either my chef’s knife or a pair of tongs.

What would you have for your last meal?

I am a huge steak lover, so a big fat juicy rib-eye … and probably a nice glass of bourbon.

What is your favorite local restaurant?

Savannah Kitchen in Newmarket. A shout out to my buddy Ian Gage, who’s the executive chef out there. They do a lot of really great stuff there. There’s a pork belly dish with barbecue sauce and apple slices that is unreal.

What celebrity would you like to see ordering from your menu?

I’m going to say Guy Fieri.

What is your favorite thing on your menu?

The duck confit-stuffed popovers, which I’m super proud of. We make them fresh every day.

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

It’s been going on for years but vegan and plant-based items have become really popular.

What is your favorite thing to cook at home?

Honestly, when I get home from being in the kitchen all day, I’m either ordering out or I’m eating frozen pizzas or Cheez-Its.

Homemade popovers
From the kitchen of Jeff Martin of Industry East Bar in Manchester

2 cups all-purpose flour
2 cups whole milk
4 eggs
Salt and pepper

Mix flour, salt and pepper together. Heat the milk to about 120 degrees. Pour the milk slowly into the eggs to temper them. Mix the dry ingredients with the wet ingredients to form the batter. Pour them over into a popover pan about halfway up. Bake at 395 degrees for 15 minutes, then bring the temperature down to 350 degrees and bake for 15 additional minutes.

Featured photo: Jeff Martin

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