Lost and found

NH’s Lisa Gardner discusses her new thriller

Lisa Gardner of Jackson, known for her bestselling Detective D.D. Warren, FBI Profiler and Tessa Leoni thriller series, releases her newest, Before She Disappeared, on Jan. 19. It’s her first standalone novel since 2004. Gardner talked about the story and the inspiration behind it.

What is Before She Disappeared about?

It’s based on a new character, Frankie Elkin. She’s a recovering alcoholic, short on belongings and long on regret. She now travels from town to town trying to help [missing] people who are forgotten. In this case, she comes to Mattapan, Boston, where a 15-year-old Haitian girl went missing almost a year ago. She disappeared in the middle of the day without a trace. The police have no leads, and it’s not the kind of case that earns any media attention, but it’s exactly the kind of case that [fits with] Frankie’s mission. She is there to make a difference, no matter what the cost.

What was your inspiration for this story and character?

Most of my books have been ripped from the headlines, so to speak. For Before She Disappeared, I had read an article in the BBC on a real-life woman, Lissa Yellowbird-Chase. She had no police background, no specialty. She’s just an everyday person who had grown increasingly frustrated by the number of women who were going missing on tribal lands and, in many cases, not looked for at all. … She decided to do something about it and got involved in finding one of the women. It’s now become her life work. She’s an ordinary person doing the extraordinary, and I was captivated by that [and the idea] that any of us could make a difference. … Then I found out that there are entire online forums that are populated by amateur sleuths, drone operators, people who are willing to donate their canines to help search for missing people … and I thought, what might [a person doing that] look like? A woman who gives up all of her belongings, has no stable relationships or job, no white picket fence? I loved that in creating Frankie Elkin. She’s leading an anti-life. She has none of the trappings that most of us would say are earmarks of success and yet … she has found herself.

Is the theme of forgotten and uninvestigated missing people something you intended to address in Before She Disappeared?

Absolutely. After reading about Lissa Yellowbird-Chase, I did more research and … became aware of such things as the Black and Missing Foundation, which has a website with hundreds and hundreds of cold cases of missing Black children, men and women. Most of these cases, we’ve never heard about. … It’s a really sad nationwide trend that, often because of socioeconomics or your skin color or where you live, you can really fall through the cracks.

This is your first standalone novel in 17 years. What made you decide to take a break from your series?

I loved this notion of writing about an everyday person trying to make a difference. All of my previous novels are about an FBI agent, a police officer, etc. … but Frankie is like you or me, so it’s [easier] to try to be in her shoes. If you showed up in Mattapan, Boston, and wanted to find a missing person, what would you do? What questions would you ask? How would you go about it? It’s fun for the reader because for once the [protagonist] has the same [lack] of training, so if Frankie can figure it out, so can you.

Do you have any plans to continue Frankie’s story?

Yes, at least one more [book]. I really ended up loving Frankie, and I think she is now one of my most compelling characters. … Detective D.D. [the protagonist of Gardner’s D.D. Warren Series] is aggressive and has the right as a police officer to bully people into answering questions. That’s not Frankie. Frankie is very vulnerable and has to use that vulnerability as her strength. She gets people to talk to her simply by making them want to share their stories. I’ve just found that intriguing and powerful. So I’ve happened to come up with yet another book. … It involves Frankie and has to do with a number of people who are still missing on national public lands. … I’m writing it now and hopefully [will have it published] by this time next year.

What has it been like, releasing a book during a pandemic?

It’s very different. I’ve worked on this book for an entire year, and I don’t want to just release it out into the wild, so to speak; I want to connect with my readers, answer their questions and hear what they have to say. … But, like all things pandemic-related, we’re learning as we go and finding different ways to connect. Zoom is great. It means a great deal to still be able to connect with some of my readers virtually.

Lisa Gardner presents Before She Disappeared
Gardner kicks off her virtual book tour with a livestream book launch on Monday, Jan. 18, at 6 p.m., hosted by White Birch Books in North Conway and 93.5 WMWV with Roy Prescott. The tour continues through Feb. 4 with virtual events hosted by bookstores throughout the country. For more information, visit lisagardner.com.

Featured photo: Lisa Gardner. Courtesy photo.

Meredith Touma

Meredith Touma of Derry is the owner of Sal Terrae Seasonings (salterraeseasonings.com, and on Facebook and Instagram @salterraeseasonings), a company offering four hand-crafted spice blends using various herbs, salts, peppers and other ingredients. Named after the Latin translation of “salt of the Earth,” Sal Terrae started last April as a grassroots project when Touma, a stay-at-home mom for 14 years, began sharing her spice blends with neighbors, friends and community members. Over the summer she brought her spices to farmers markets in Nashua, Bedford and Exeter. Sal Terrae’s spice blends, each of which is prepared at Creative Chef Kitchens in Derry, are the Classic, with local lavender and fennel; the Italian, with herbs like rosemary, sage, thyme, basil and oregano; the Inferno, a hot, earthy blend with Trinidad scorpion and ghost peppers; and the Beach, which has cinnamon, oregano, clove, ginger, mace and smoked paprika. Four-ounce bottles of each of Touma’s blends are available at The Grind in Derry, Mr. Steer Meats in Londonderry, the East Derry General Store and Donahue’s Fish Market in Plaistow. Online ordering is also available.

What is your must-have kitchen item?

I love to cook, and anyone who’s always in the kitchen knows the importance of a good, sharp knife.

What would you have for your last meal?

Just a regular simple broth fondue. We like to season that with the Inferno blend.

What is your favorite local restaurant?

I have a soft spot for the East Derry Tavern. The food is spectacular. I have known [owners] Sam and Lina Patel for years … and they’ve done a magnificent job turning it into a gorgeous town gem.

What celebrity would you like to see trying one of your spice blends?

Definitely Gordon Ramsay. I know it’s very cliche, but he’s actually been a culinary inspiration of mine for 20 years. I’ve been following him even before he had all of his TV shows. We’ve eaten at The London in New York City, which is a stunning restaurant. … It would be an honor to be able to thank him for his inspiration.

What is your favorite spice blend that you make?

The Beach. I use it on everything from salmon to brisket and pork ribs.

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

Home cooking. People are forced to … be creative in the kitchen and to make things at home they would normally eat while out. There are so many Zoom classes out there now that you can sign up for.

What is your favorite thing to cook at home?

Coq au vin is probably my No. 1 go-to meal, especially in the winter season. I love cooking with chicken thighs. I give them a really hard sear and make them with tomatoes, carrots and tons of mushrooms.

Sal Terrae roasted corn and shrimp chowder
From the kitchen of Meredith Touma of Sal Terrae Seasonings in Derry

1-pound bag frozen corn
1 can unsalted creamed corn
3 to 4 slices thick-cut bacon, chopped
2 pounds medium peeled and deveined shrimp (marinated in 1 tablespoon Sal Terrae Beach seasoning at room temperature for about 10 minutes)
1 package chicken sausage (Buffalo or sweet apple), sliced into coins
1 large onion, diced
2 to 3 stalks celery, chopped
1 large carrot, grated
1 red pepper, julienned
3 to 4 cloves garlic, smashed
3 medium potatoes, peeled and diced
2 tablespoons unsalted butter
2 cups reduced-sodium chicken broth
1 cup heavy cream

Place frozen corn on a lined baking pan, toss with chopped bacon and roast in the oven for 10 to 15 minutes, until bacon is cooked entirely. Set aside. In a wide stock pan, sauté onion in olive oil for five minutes, until translucent. Add garlic, celery, carrots, sausage and red pepper. Sauté on medium-high until the sausages brown slightly. Add one tablespoon of Sal Terrae Inferno seasoning and chicken broth. Bring to a boil, stir in cream and add potatoes. Let simmer for 15 minutes, until the potatoes are tender. If you prefer a creamier chowder, use an immersion blender to break up the potatoes. Return to a rolling boil and add shrimp, creamed corn and roasted bacon and corn mixture. Cook until shrimp are cooked evenly (about 3 to 5 minutes), stirring occasionally. Remove from heat.

Featured photo: Meredith Touma

New in town

Jessica Martin joins Intown Concord

Jessica Martin is the new executive director of Intown Concord, a nonprofit organization that promotes and celebrates small businesses, arts and culture and community events in downtown Concord. She talked about why she took the position, the challenges that come with it during a pandemic and what Intown is planning for 2021.

What is your background in this type of work?

I have a background in real estate. I was the executive director at the Greater Manchester/Nashua Board of Realtors for almost six years. I did all of their events — they had quite a few — and I really loved the event [planning] portion of that position. I ended up starting an event planning business on my own but kind of missed the normal 9-to-5, so I took a position at the Exeter Area Chamber of Commerce as their events and marketing director for a year. … I’ve also been working on my master’s degree at UNH in community development and policy practice.

What interested you in the position at Intown Concord?

This is the most perfect job I could have ever imagined. I was looking for a position where I could use my event [planning] skills but also my background experience from the Board of Realtors. … [As] a community organization that’s advocating [for] and promoting small businesses and the community, [Intown Concord] fits within that. It’s a marriage of events and marketing as well as the nonprofit management piece that I had done before and liked, so it checked all of the boxes for me.

What does your job as director entail?

Day-to-day is always different. I’m overseeing all of the events we’re working on [including] Market Days … and Midnight Merriment. We have one other staff person, Haylie Stoddard, who is our event coordinator and does a lot of our social media, and I manage the finances and anything that comes up with the businesses. I’m kind of the liaison between the businesses and our board of directors, working with them to make sure that we’re fulfilling our mission. A lot of my job is also just getting our mission out there and making sure people understand it and how valuable it is.

What are some of the biggest challenges coming into this new position right now?

The finances, managing staff, marketing, events — that’s all stuff I’ve done before, but [with Covid], this [job] is completely different. … I wasn’t [involved] when Intown Concord applied for [and] received PPE and a grant, and there’s going to be a rollout of another stimulus package soon, so [the challenge is] wrapping my head around that process and making sure I understand all of that. And not only do I need to learn it for myself, but then I also need to share that information as quickly and accurately as possible with the businesses that could benefit from it.

How are you handling those challenges?

A lot of education, and making sure I’m getting information from accurate sources. I’m attending a lot of webinars. I have one next week called “The New Hampshire Nonprofit Emergency Relief Fund Webinar.” The Small Business Administration also has a wealth of knowledge about basically anything that you need assistance with related to Covid.

What is Intown planning for this year?

I’m optimistic that we’ll be doing all of our events [in 2021]. They might look a little different. They might feel a little different. In what way? I’m not sure yet. … We have to keep social distancing in mind. … We’re doing our winter festival at the end of January, since people can be outside for the majority of it and will be spread out. … We also have to be strategic with the timing of [the events with] the vaccine and the weather. Usually our biggest event [Market Days] is in June, but does it make sense to keep it in June, or should we be talking about possibly moving it to August to allow for a little additional time for people to get vaccinated and feel comfortable with being in large groups again? We have to be really thoughtful about everything, more than in previous years … and we have to be really clear about social distancing and masks and stuff whenever we’re promoting an event so that people know we aren’t just being reckless.

What are you most excited about?

I’m so excited about Concord in general. … As I go to these places downtown, I’m just blown away by how much Concord has to offer — great restaurants, art, culture, hotels, so much stuff going on. It feels almost like a little hidden secret, and I just want to scream it from the rooftops. It’s really easy to promote a city that has so many exciting things to promote.

Jared DeBernardo

Jared DeBernardo’s family has been in the restaurant business for more than three decades, dating back to the mid-1980s, when his grandfather Harry owned a small chain of Italian eateries in New Hampshire and Massachusetts. DeBernardo’s Restaurant (175 Main St., Epping, 734-4520, debernardos.com), which has been at its current location since December 2016, offers a scratch-made menu of Italian items, from fresh pizzas using its own homemade dough to classic dishes like lasagna, chicken piccata and more, all made to order using recipes from his father, Nick. The eatery is currently closed to dine-in customers, but takeout and curbside pickup are available, in addition to delivery to Epping and more than a half dozen other surrounding towns, like Raymond, Fremont, Stratham, Exeter, Brentwood, Kingston and Newmarket. DeBernardo’s also has an extensive offering of family-sized meal pans of items like bruschetta, stuffed shells, chicken, veal or eggplant Parmigiana, baked ziti and pan-fried ravioli.

What is your must-have kitchen item?

I always have a pen in my hand, because I have 9,000 things going on during the day, and if I don’t write it down I won’t remember to do it.

What would you have for your last meal?

I am a sucker for a really good chicken Parm, so that would definitely be something I would go for. That and a super Tuscan wine.

What is your favorite local restaurant?

Goody Cole’s [Smokehouse and Catering Co. in Brentwood]. I am a huge fan of them. All of the sandwiches are amazing. The pulled pork is probably one of my favorites.

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

I think it would be cool to have another … perspective from someone who’s in the business, like Jon Taffer from Bar Rescue. Same thing with Gordon Ramsay and Hell’s Kitchen.

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

I would say that takeout, and specifically online ordering, has definitely become more of a trend. … Our industry as a whole has to be able to adapt no matter what.

What is your favorite thing to cook at home?

I like to do a lot of pastas with my own sauces I make in my house.

Homemade “date night” bruschetta
Courtesy of Jared DeBernardo of DeBernardo’s Restaurant in Epping (quantities dependent on preference)

01 sub roll
Butter
Freshly chopped garlic
Freshly diced tomatoes
Freshly chopped basil
Olive oil
Balsamic vinegar
Shredded mozzarella cheese
Romano cheese

Preheat the oven to 425 degrees. Open and lightly butter the sub roll, then add the chopped garlic and diced tomatoes. Sprinkle on the shredded mozzarella cheese. Bake in the oven until the sub roll is golden brown and the cheese is melted. Sprinkle freshly chopped basil on top. Garnish with olive oil and balsamic vinegar. Sprinkle Romano cheese to desired level.

Featured photo: Jared DeBernardo

‘We can’t relax yet’

Where we’re headed with Covid-19

Beth Daly, chief of New Hampshire’s Bureau of Infectious Disease Control and director of Public Health Preparedness at the New Hampshire Department of Health and Human Services, provided an overview of Covid-19 in New Hampshire, from when the pandemic first emerged to what we might see in the coming months. She also answered questions about the Covid-19 vaccine, a new strain of the virus, the flu and more.

Case trends

What did you observe about Covid cases during the summer?

We had very low case counts overall in the summer. … Many states experienced a second wave in cases in the middle of the summer, but we did not; ours remained low. That’s probably attributable to a number of different factors: we closed a number of different sectors in the spring, and by the end of June we were seeing as few as 14 or 15 cases per day. Then, we had a phased reopening and were able to reopen in a safe manner. I think implementing those measures helped to control the outbreak at that time and [prevent] a resurgence of cases over the summer. But, of course, heading into the fall, we did see a resurgence like many other states, and [cases] have now far exceeded what we even experienced in the spring.

What’s currently happening with Covid cases in New Hampshire?

On average, we’re seeing between 800 and 900 cases per day, which, of course, is very, very high, especially in comparison to what we had thought was our peak back last spring. … The increase started at the end of October and has increased on a daily basis all the way through until the middle of December, but over the last week the increase appears to be slowing down and possibly moving toward a plateau.

Were you expecting there to be an increase in cases during the holiday season?

We expected there to be some increase after the holidays because of people getting together, of course, but we can’t specifically attribute any amount of transmission to Thanksgiving, for example, since the rapid increase in cases started at the end of October. … We know through contact tracing that there was some transmission that occurred from Thanksgiving, but by and large, it’s been community transmission in workplaces and community settings. … The increase is probably more of a reflection of people being indoors [due to the weather] and coming into closer contact with each other inside, where there’s not as much ventilation as being outside.

What do you predict will happen with Covid in the early months of 2021?

We can’t make any predictions about what will or won’t happen with Covid-19 … but we’re hopeful that, with the vaccine, we’ll start to see some declines in cases. Ultimately, it’s going to take a large proportion of the population to get vaccinated in order to really keep Covid-19 at bay, but every little bit of immunity being acquired in our communities, either through vaccinations or through infection, does help us prevent future cases of Covid-19.

Covid and kids

What trends have you seen with Covid-19 cases in people under age 18?

We have seen a number [of cases among] children, and that number increased in the fall. However, we have not had a significant number of outbreaks or large clusters of outbreaks in school settings. We think the measures that schools put in place to prevent the spread of Covid-19 really helped to prevent transmission in a school setting. … We see more transmissions occurring outside of school, like from sports teams … sleepovers and birthday parties … and close contact with someone in their household who has Covid-19.

What protocols put in place by schools were the most effective for reducing transmission?

Their protocols and procedures varied widely, but a lot of schools set up staggered schedules for students so that they could reduce the total number of people in the school setting at one time. That was helpful for carrying out social distancing by making sure the desks were at least three feet apart or, ideally, six feet apart. … Many schools also implemented mask requirements for students and staff.

New Hampshire’s response

How prepared was New Hampshire to handle a pandemic when Covid first hit?

We had been preparing for a pandemic for two decades, since the 9/11 funding that came through that gave all states funding for public health and health care preparedness. From that, a lot of relationships were developed and a lot of plans were put in place that suited us very well in responding to the pandemic. We knew what needed to be done and had already worked toward having the capabilities that we knew would be needed.

What has New Hampshire done right in its response to the pandemic?

The partnerships that we had going into the pandemic that we then built stronger our health care associations, medical associations and hospital associations, along with the Emergency Management Agency here at the state and their partners in the local municipalities have been one of our greatest assets. They have been really critical in helping us make sure that, together, we are serving the needs of the frontline health care staff in all kinds of different facilities, and that the public is getting the testing and care they need. The flexibility that the governor has had in terms of declaring a state of emergency, bringing funds into the state and being able to execute contracts quickly has also been incredibly important and helpful.

Is there anything it should have done differently?

I think overall New Hampshire has mounted a strong response to Covid-19. The thing that slowed down our capacity [to respond] was … testing. I think a lot of what has transpired with the pandemic reflects on the existing health care and public health infrastructure in our country. Having stable investments in public health laboratory testing, case investigation [and] contact tracing is important. A lot of these systems have been here for decades but were clearly not funded enough to support us during a pandemic. Now, we’ve ramped those systems up, but it took a while to do.

What are your top priorities right now?

Our focus and attention is on the vaccine right now, and on getting that out to people as quickly as possible. … We also stand ready to be able to open up alternative care sites and work with our health care partners to make sure that, if there is a resurgence that exceeds our health care system, people are able to access care. Hopefully, that won’t be needed, and we’ll keep our case counts where they’re at or, ideally, even lower.

Are we more prepared now, if another pandemic were to come along in the future?

We’re obviously in a much better place to respond to a future pandemic because we’ve done it now; we’ve figured things out, and we’ve learned from it, and we’ll be able to take our experience with us into the future.

The vaccine

What’s happening with the vaccine?

Right now, we’re getting a small amount of vaccines each week, and we’re rolling out Phase 1A, which includes health care workers, long-term care facility residents and staff and first responders. There are about 100,000 to 110,000 people in that group. Assuming we get the vaccines as we’re expecting from the CDC, we should be able to have that group vaccinated by the middle to end of January. Then, in February, we would be able to move forward with the next phase, Phase 1B. We have not shared yet who is going to be included in that group, but we plan to share that information with the public in the next week or two.

When will it be available to the general public?

That depends on how large the Phase 1B group is. For example, if that group has 200,000 people and [New Hampshire continues] to get the same amount of vaccines each week, that could take us into February and March, and we’d be looking at opening up vaccines more broadly to the general public in April. … It also depends on just how much vaccine we’re going to get. We expect that we’re going to get more and more over time as more formulations become available, but there are still a lot of unknowns that make it difficult to predict the trajectory of when we’ll be done [vaccinating] the 1.3 million people in New Hampshire.

How is it being distributed?

There are two formulations available right now: Pfizer and Moderna. Both require two doses. For Pfizer, you would get the doses 21 days apart, and for Moderna, you would get them 28 days apart. … In order to vaccinate everyone, the plan is to leverage everyone who’s able to provide vaccines in our state in all of our different settings. That will include a combination of hospitals, health care providers, pharmacies and state-run sites that we’re opening up to assist with the vaccinations and make sure that we can reach everyone.

A new strain

There’s been talk of a new strain of the virus. What’s going on with that?

We’re following [updates] coming out of the United Kingdom, where they are investigating a potential new strain of the Covid-19 virus that is emerging there. This is something that can happen with viruses. The virus can recombine and have different proteins on the surface of the cell that cause it to behave differently. You can detect these changes through molecular testing of the viruses themselves. In this case, [the U.K. is] reporting that [the new strain] is more transmissible [but] does not appear to be more severe.

How concerned are you about the new strain?

It’s certainly something we’re keeping our eye on. We don’t know what will happen with that strain and if it will continue to circulate or not, so all we can do is monitor it. Fortunately, the same prevention measures for the [original] Covid-19 virus social distancing and mask use work for the other strain as well.

The flu

Has influenza been a problem this year?

We’ve seen very little flu activity in our state. In fact, we haven’t confirmed any influenza in our public health laboratory. We’ve heard that there have been some detections of it by rapid tests in the community … so it’s out there, but it could be out there in a very sporadic way. It’s certainly not widespread or being detected frequently right now in our population. … The flu and Covid-19 are transmitted in similar ways, so we think a lot of the measures that we’re taking to prevent Covid-19 spread social distancing, washing hands, wearing masks could also be helping to protect us from influenza and other respiratory illness and keep those cases down.

Is it still important to get a flu shot?

Absolutely. We typically recommend that everyone six months and older get the vaccine to protect themselves from influenza, which is also a serious respiratory virus that we don’t want people to get. We have people die from it every year in our state. We also don’t want people getting influenza and getting hospitalized, because that’s going to increase the pressures that are already put on our health care system due to Covid-19. Keeping people out of the emergency room and doctors’ offices and from being hospitalized will help our whole health care system be able to better respond to Covid-19.

What now?

Is there anything else the New Hampshire public should know as we head into the new year?

Please, keep social distancing, wear masks, exercise good hygiene, stay home if you’re not feeling well and avoid travel. We know people are tired of it, but this is not the time to give up on those precautions. We want to stay strong as we roll out the vaccine. We can’t relax yet.

Featured photo: Beth Daly. Courtesy photo.

Athanasios Sioras

Athanasios Sioras is the owner of Ya Mas Greek Taverna & Bar (125 Bridge St., Pelham, 635-4230, yamasgreektaverna.com), which opened in late August in the former space of Dimitriou’s, an eatery that was owned and operated by Sioras’s uncle. Ya Mas, which means “cheers,” according Sioras, features an authentic Greek menu split by classic and modernized dishes, including more than two dozen types of small plates; entrees, like pastichio, moussaka and slow-braised lamb shank; and desserts, like kataifi, rice pudding brulee and baklava sundaes. Around 30 percent of all of the restaurant’s products are imported directly from Greece, Sioras said, while others are sourced from local farms, like Brookside Farms on the Pelham and Dracut, Mass., state line. Prior to opening Ya Mas, Sioras worked as a food and beverage program supervisor at the Revere Hotel Boston Common and at the Boston Harbor Hotel.

What is your must-have kitchen item?
Just a regular chef’s knife.

What would you have for your last meal?
I would have a grilled whole fish, a branzino, and a nice bottle of wine.

What is your favorite local restaurant?
I do really like Surf, in Nashua.

What celebrity would you like to see eating at your restaurant?
Jennifer Aniston.

What is your favorite thing on your menu?
My personal favorite thing is the spinach pie, which we hand-roll our own phyllo dough for. It’s a huge serving in its own individual pan. Some people will get it as an entree, because it is quite big, and they’ll take half of it home.

What is the biggest food trend in New Hampshire right now?
Gluten-free and vegan. We have a lot of vegan and gluten-free items here.

What is your favorite thing to cook at home?
Junk food, or honestly I’ll just order a pizza rather than cook at home.

Gigantes
From the kitchen of Athanasios Sioras of Ya Mas Greek Taverna & Bar in Pelham

2 cups dried lima beans
½ cup diced carrot
½ cup diced celery
½ cup diced white onion
¼ cup freshly chopped mint
¼ cup freshly chopped parsley
½ cup tomato paste
3 cups water
1 tablespoon Greek honey
¼ cup Greek extra virgin olive oil
½ teaspoon black pepper
1½ tablespoons sea salt

Soak lima beans overnight in a bowl. Strain lima beans and place in a baking dish. Add carrot, celery, onion, parsley, mint, salt and pepper. In a bowl, mix honey, tomato paste, water and olive oil. Add liquid mixture to baking dish and mix ingredients well. Wrap with foil and bake at 375 degrees for 90 minutes.

Featured photo: Athanasios Sioras

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