Spotlight on mental health

High school filmmaker confronting stigma

U.S. Sen. Maggie Hassan named Brielle Paquette, a high school senior from Salem, October’s “Granite Stater of the Month,” a title that recognizes New Hampshire citizens who are working to make a difference in their communities. Paquette has been using her platform as Miss Londonderry and her filmmaking talents to confront the stigma surrounding mental illness. In 2019, at a competition held by New Hampshire Futures, an organization focused on promoting health and wellness in the state, she received the People’s Choice Award for a PSA video she made about mental illness. Paquette talked about the video and why she is passionate about the issue of mental health.

How long have you been making videos?

I grew up around a very artistic family. A lot of them are photographers and videographers themselves, so I grew up always having a camera in my face. Eventually, when I got older, I was like, ‘This looks fun,’ and me and my cousins started making little plays. Ever since then I’ve been like, ‘This is what I want to do.’ It wasn’t until I got older that I started using it for more serious topics. Instead of making music videos, I started making videos about mental health and stuff that I feel really passionate about. I’ve actually created three mental health videos.

What sparked your interest in mental health and mental illness?

I grew up with both of my parents who struggled with mental illness. My dad used to be an alcoholic, and my mom had extreme anxiety. Growing up around that was very difficult and very hard on my mental health, especially being such a young child. Me and my brother both developed really bad anxiety and went through times where we were very depressed, but luckily we were able to get the help we needed and go to therapy and everything and get through it.

Tell me about the PSA you made.

I made a sign that said “20 – 50 percent of adolescents struggle with mental illness. Hug to show support for people who are struggling.” I went to Boston with my mom, and I went to a subway station. I blindfolded myself and stood there and let random people hug me. All these normal people are going about their day — we don’t know what their names are or what they’ve been through — and they go up to me and hug me to show support and show that maybe they’re going through mental illness. … I guess the whole purpose of that video was to spark conversation. I wanted to get the message across that there are so many people out there who are going through this, and it shouldn’t be looked down upon. It should be something that we should be able to talk about, and I wanted to make people feel safe to talk about what they’re going through.

What kind of response did you get?

I got so much feedback — way more than I was expecting, which was the most amazing thing. Within five minutes of uploading the video, one of my friends who I went to school with called me hysterically crying, and her first words were ‘thank you.’ She just thanked me and said it was so hard for her to be able to watch that, but it made her feel so safe and comfortable, and it made her feel like she wasn’t alone. There were so many other people who reached out to me saying that it really touched them or really moved them, and that they’re showing [the video to] their parents and their friends, and that a lot of people could relate to it. … There were even people from across the country reaching out to me.

Why is breaking down the stigma around mental illness important?

I remember when I was a little girl, I would sit in my room, feeling all alone, feeling like, ‘I shouldn’t be feeling like this because this is bad, and I can’t let anyone know how I’m feeling because people will make fun of me or judge me or just won’t understand.’ That was just such a terrible feeling, and if I had known that [mental illness] wasn’t bad and that I wasn’t alone, then maybe I would have been able to reach out and get help sooner. I’m very lucky for the family and the support that I have, but I know that not everyone is that fortunate. I want to be able to advocate for those people who are afraid to speak up and let them know that it’s OK, that they can talk about it and that they aren’t alone.

Do you know what you want to do after graduation and beyond?

I’ll definitely be going to college … and I’ll definitely be majoring in film production and directing. I would love to go to school in Boston or New York and be able to start working with production companies there. My end goal is to be a director for movies. I would also love to produce and direct commercials … and music videos.

Featured photo: Brielle Paquette. Courtesy photo.

In the kitchen with Frank Mannino

Francesco “Frank” Mannino of Nashua is the owner of Pizzico Ristorante Italiano & Martini Bar (7 Harold Drive, Nashua, 897-0696; 7 Continental Blvd., Merrimack, 424-1000; pizzicotogo.com), which offers a menu of authentic Italian appetizers, pastas and steak, chicken and seafood entrees, in addition to specialty burgers, sandwiches, pizzas and calzones. The drink menu includes a variety of house martinis and an extensive selection of Italian red and white wines. Pizzico, its name coming from the Italian word meaning “pinch” in terms of cooking, has been open in Nashua since 1996. Originally from Palermo, Italy, Mannino came to the United States as a teenager. He purchased the restaurant from his older brother Vito in 2005, opening the second location in Merrimack about three years later.

What is your must-have kitchen item?

I would say a pan or a knife.

What would you have for your last meal?

I would have our Sicilian stew, which we make in house with steak tips, sausage, carrots and onions cooked in a tomato sauce, and then we toss it in a pasta.

What is your favorite local restaurant?

Michael Timothy’s [Local Kitchen & Wine Bar in Nashua]. I’ll usually have a steak dish, cooked medium-rare.

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

Robert De Niro.

What is your favorite thing on your menu?

The lasagna, which is one of our most popular items. The meat lasagna has ground beef and pork Bolognese, and then we do a vegetarian lasagna with layers of eggplant.

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

Definitely gluten-free [options]. We do both gluten-free pastas and pizzas.

What is your favorite thing to cook at home?

Nothing too crazy, just a simple pasta with tomato sauce … or a cheese pizza.

Spaghetti Aglio & Olio
From the kitchen of Francesco “Frank” Mannino of Pizzico Ristorante Italiano & Martini Bar in Nashua and Merrimack (served with a pasta of your choice)

2 ounces chopped garlic
1 ounce extra virgin olive oil
Pinch of red pepper flakes
Pinch of salt and pepper
Pinch of chopped parsley

In a saute pan, add oil and garlic. While it’s cooking, add the red pepper flakes, salt and pepper. Once garlic is a gold color, shut the stove off and add a little bit of hot water to prevent it from burning and the pasta from sticking to the pan. Toss the pasta in. Serve and top with freshly chopped parsley and Parmesan (optional).

Featured Photo: Frank Mannino

Making a splash

Wimpy Kid author visits Concord and Exeter

Jeff Kinney, bestselling author of the Diary of a Wimpy Kid series, is partnering with local bookstores to host two “Drive-Thru Pool Parties” in New Hampshire to celebrate the series’ 15th title, The Deep End, which was released Oct. 27. Additionally, he’ll be paying a special visit to one of his biggest fans, Cam, a sixth-grader at Rundlett Middle School in Concord. Kinney talked about the new book and tour.

What is the Diary of a Wimpy Kid series about?

Diary of a Wimpy Kid follows the trials and tribulations of a middle school weakling named Greg Heffley. The series is a little bit different from ordinary books because each book is a mix of text or handwritten text and cartoon drawings.

And the new book?

The new book, which is called The Deep End, starts off with the family in quarantine — not Covid-19-related quarantine, but quarantine nonetheless, because they’re having home renovations done at their house, and they’re living in the grandmother’s basement. Then, the family gets their hands on an RV and takes off for an epic camping trip.

Is Wimpy Kid autobiographical?

The books are semi-autobiographical. They often start off with real-life stories, and then those stories get really exaggerated and changed for comic effect. I would say that the DNA of my childhood is in these stories, even if the stories aren’t exactly true.

Did you ever think the series would be so popular?

No, I never thought that this would happen. I had hopes that the books would get published and hopes that they would take off, but I never had any expectations. Just a few minutes ago, I found out that the book is the No. 1 book in the country, so that’s really cool.

What’s going on at the pool parties?

They’re drive-through events geared for a Covid world. We feel that they’re really safe for kids. The kids and their families stay in cars with masks. I hand kids their books on a six-foot pool skimmer pole. There are some activities, like the kids are going to get to drive through a car wash-type tunnel that feels like you’re at the bottom of a swimming pool. At the end, I hit their car with a water balloon, and there’s music and a kind of happy atmosphere to it.

And your visit with your fan, Cam?

We’ve asked bookstores to identify fans of the series who might like to have some fun, and we’ve been visiting their homes, and we do a water balloon toss and some other activities. The grand finale is that we fire off a water balloon launcher that shoots water balloons like 100 yards. It’s just an unusual and fun and special experience. It’s been really fun for us. I’m traveling with a team of three, and these events tend to be our favorite part of the day.

What is it like for you, meeting young fans?

It’s really special when there’s a kid who seems especially excited to meet me, especially during this time when kids don’t have a lot to look forward to. You can see that that connection is really important. It’s energizing for the kids, and it’s energizing for me, as well. … I’m 15 books in, so when I started Diary of a Wimpy Kid in 1998, of course these kids weren’t born, and their parents probably hadn’t even met yet, so it’s been really cool to get waves of new fans and meet generations of new fans.

Did you always want to be a children’s author?

I didn’t know. I wanted to be a newspaper cartoonist, and I sort of fell into this. When I wrote [the first book] Diary of a Wimpy Kid, it took me eight years. … I had one big book which was 1,300 pages long … and the whole time, I was thinking I was writing for an audience of adult comic-lovers. I wasn’t thinking about kids at all. When my publisher got their hands on the book that I wrote, they said that they saw it as a children’s series, and that was a surprise to me. … It really took me a while to adjust to this idea that I was writing for kids and that there would be multiple books.

Do you have kids of your own?

I do. I have a 17-year-old and a 15-year-old, both boys.

Did they inspire any of your Wimpy Kid stories?

Every so often they’ll give me an idea. … I think mostly, having had kids has given me another crack at childhood. It’s given me a chance to see childhood again, and that’s been really fun to experience both as a parent and as a writer.

What are your future plans for the series?

I’d like to get to at least book No. 20. We’re also working on an animation now for Disney+. Hopefully these books will reach a whole new generation of readers in the next few years.

The Deep End Pool Parties with Jeff Kinney
• Thursday, Nov. 12, 5 to 7 p.m. at Lincoln Street Elementary School, 25 Lincoln St., Exeter. Hosted by Water Street Bookstore. Visit waterstreetbooks.com.
• Friday, Nov. 13, 5 to 7 p.m. at Rundlett Middle School, 144 South St., Concord. Hosted by Gibson’s Bookstore. Visit and gibsonsbookstore.com.
Tickets cost $14.99 and must be purchased in advance through Eventbrite.

Exhibits

• “MANCHESTER’S URBAN PONDS: PAST, PRESENT, AND FUTURE: A CELEBRATION OF THE MANCHESTER URBAN PONDS RESTORATION PROGRAM’S 20TH ANNIVERSARY” Through its cleanup efforts, the Manchester Urban Ponds Restoration Program has helped restore the city’s ponds to their historic uses. The exhibit provides a look at the history of some of those ponds, including Crystal Lake, Dorrs Pond, Maxwell Pond, Nutts Pond, Pine Island Pond and Stevens Pond. State Theater Gallery at Millyard Museum, 200 Bedford St., Manchester. On view now through Nov. 28. Museum hours are Tuesday through Saturday, from 10 a.m. to 4 p.m. Admission costs $8 for adults, $6 for seniors age 62 and up and college students, $4 for youth ages 12 through 18 and is free for kids under age 12. Call 622-7531 or visit manchesterhistoric.org/millyard-museum.
• “MOMENTS IN NATURE” The New Hampshire Art Association presents oil paintings by BJ Eckardt. Concord Chamber of Commerce Gallery, 49 S. Main St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “UNSEEN LIGHT” The New Hampshire Art Association presents infrared photography by Mark Giuliucci. 2 Pillsbury St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “AN EXTRAPOLATION OF CLOSE OBSERVATION” The New Hampshire Art Association presents prints and paintings by Kate Higley. 2 Pillsbury St., Concord. On display now through Dec. 17. Visit nhartassociation.org or call 431-4230.
• “BIG GIFTS IN SMALL PACKAGES” Artwork priced under $100. Presented by the Seacoast Artist Association. On display now through Dec. 26. 130 Water St., Exeter. Gallery hours are Wednesday through Sunday, 10 a.m. to 5 p.m., and by appointment. Visit seacoastartist.org or call 778-8856.
• “SMALL WORKS – BIG IMPACT” Creative Ventures Gallery’s annual holiday exhibit featuring small works of art in various media, priced affordably for gift buying. Virtual. On display now through Dec. 31. Visit creativeventuresfineart.com or call 672-2500.
• “THREADS: A COMMUNITY QUILT FOR 2020” A Portsmouth Historical Society exhibit. Discover Portsmouth, 10 Middle St., Portsmouth. On view Nov. 20 through Dec. 22. Visit portsmouthhistory.org or call 436-8433.

Theater

Shows
THE BRITISH ROCK EXPERIENCE The Palace Theatre presents. 80 Hanover St., Manchester. Through Nov. 14, with showtimes on Thursday and Friday at 7:30 p.m., and Saturday at 2 and 7:30 p.m. Tickets cost $39 to $46 for adults, $30 for seniors age 60 and up and veterans and $25 for children. Visit palacetheatre.org or call 668-5588.
MARY AND ME Glass Dove Productions presents. Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord). Nov. 13 through Nov. 22, with showtimes on Friday and Saturday at 7:30 p.m., and Sunday at 2 p.m. Tickets cost $22 for adults and $19 for seniors and students and should be reserved in advance. Visit hatboxnh.com or call 715-2315.

Classical

Events
WILD SYMPHONY The Portsmouth Symphony Orchestra will perform the debut classical work by The Da Vinci Code author Dan Brown. The Music Hall Historic Theater, 28 Chestnut St., Portsmouth. Sun., Nov. 15, 2 p.m. Visit themusichall.org or call 436-2400.

Featured photo: Jeff Kinney. Photo by Filip Wollak.

In the kitchen with Alex Waddell

Alex Waddell of Hopkinton is the owner and pastry chef of Crémeux French Patisserie (707 Milford Road, Merrimack, cremeuxfrenchpatisserie.com), which opened in Pennichuck Square over the summer. Crémeux’s concept is modeled after that of a Parisian pastry shop, with a menu of macarons, eclairs, croissants, lemon honey tarts and other classic French pastries, in addition to freshly baked artisan breads, gourmet teas and coffee, and Belgian chocolates shipped from overseas. Originally from Florida, Waddell got his start working at The Grazing Room at the Colby Hill Inn in Henniker as a teenager. He went on to attend an intensive professional program in French pastry at Ferrandi, an internationally recognized culinary arts school in Paris, before later returning to New Hampshire to open Crémeux with the help of his family.

What is your must-have kitchen item?

A bowl scraper, because it has so many uses in the kitchen. Honestly, it’s something that I can’t ever see myself not having.

What would you have for your last meal?

It would probably have to be my grandmother’s orange duck. She really influenced me as a kid with her French cooking, and I remember her orange duck was so killer. It was definitely one of my favorite things to eat.

What is your favorite local restaurant?

Mint Bistro in Manchester. I love to go there for the sushi, but they do a lot of other dishes really well. It’s a really good restaurant to go out to on a Saturday night.

What celebrity would you like to see trying something in your shop?

I would say Gordon Ramsay. I’m confident enough that he would like my pastries.

What is your favorite thing on your menu?

We do a version of a croissant that I love that’s called Kouign-amann [pronounced “queen-a-mahn”]. … It’s made with croissant dough that’s caramelized on the outside … and has a gooey, buttery center. It’s a traditional pastry from the Brittany region of France.

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

Farm-to-table cuisine is big right now. People are trying to go more local with food, and there are definitely a lot more farm-to-table places popping up.

What is your favorite thing to cook or bake at home?

During the Christmas season, there’s one dish that I absolutely love making, called porchetta. It’s basically a big slab of pork belly with a bunch of aromatic herbs put in.

Dark chocolate crémeux
Courtesy of Alex Waddell of Crémeux French Patisserie in Merrimack

500 grams (about 2 cups) heavy cream
500 grams (about 2 cups) milk
120 grams (about ½ cup) sugar
360 grams egg yolks (18 egg yolks)
400 grams (about 2 cups) 64-percent dark chocolate

If using an electronic scale, weigh the chocolate, then chop into small chunks. Add the chocolate to a medium-sized mixing bowl and set aside. Weigh milk and heavy cream together in a small saucepan and set aside.
Separate your eggs and add into a medium mixing bowl. Once the yolks have been separated, measure the sugar directly on top of the yolks and whisk quickly until homogenous. Place the milk and cream mixture on a burner set to medium-high heat. Using a rubber spatula, stir occasionally to prevent scorching the milk and cream. Remove from the heat once a very weak simmer has developed. Pour half of the heated milk and cream mixture over the yolk and sugar mixture, being sure to whisk quickly.
Once half of the milk and cream mixture has been poured out over the eggs, return all ingredients to the saucepan. Setting the heat to low, use the rubber spatula to stir in a figure eight motion, constantly scraping the bottom of the saucepan. Slowly bring the mixture up to exactly 82 degrees Celsius (or 180 degrees Fahrenheit). Once temperature has been reached, pour the mixture over the chopped chocolate.
Let it sit for two minutes before mixing with an emulsion blender until smooth. Place plastic wrap over the top (be sure it’s touching the mixture with zero air pockets) and set overnight in the refrigerator to set.

Featured Photo: Alex Waddell

Humanities star

Watters honored with lifetime achievement award

New Hampshire Humanities has named David Watters as the recipient of its 2020 Lifetime Achievement in the Humanities award, which celebrates individuals who have made extraordinary contributions to the humanities in New Hampshire. Watters talked about the humanities work he has done during his years as a UNH professor, NH Humanities board member and New Hampshire State Senator.

What is your background in the humanities?

I taught English and American studies at the University of New Hampshire for 39 years, and I retired about three years ago. My work was on New Hampshire and New England culture and literature. I did a lot of work studying early burying grounds and the symbols on gravestones, and I did a lot on New Hampshire Black history and New Hampshire political history and New Hampshire writers. … One of the big projects I did was I co-edited the Encyclopedia of New England 1.2 million words and 900 contributors and everything you thought you knew or didn’t know about New England.

What have you done with New Hampshire Humanities?

When I started doing projects with New Hampshire Humanities, what I loved about it was that it was an opportunity to get off campus … and really connect to the people in the libraries, historical societies and places of work, and to kind of really put down roots and bring the ideas and conversations out to New Hampshire communities. I spent 35 years working with New Hampshire Humanities, doing programs around the state, doing institutes for teachers in the summer on New Hampshire history and literature and culture, doing a lot on bringing Black history and awareness of Black authors in New Hampshire to the general public, and working on projects about immigrant communities.

What areas of the humanities are you especially passionate about?

As a professor, of course, I’ve intrinsically found literature and history going back several centuries interesting and always wanted to teach my students about it. But what makes my work with New Hampshire Humanities different [from teaching] is that we’re trying to connect people to ideas today. What can we learn from our past, both good things and the bad things? How does [history] make a difference for us today and how we live, how we treat each other, what our values are and how we live up to our ideals as a community and as a state? … I think learning how people have struggled in the past and connecting to that history helps us talk about contemporary things as well … and by having those conversations, we can live up to our values.

What other kinds of humanities work have you done in New Hampshire?

I’ve been able to serve on a lot of boards of trustees. I’ve been on the board of the New Hampshire Historical Society. I’ve been on the board of … the Black Heritage Trail of New Hampshire. I’m also the New Hampshire legislative commissioner for the Atlantic States Marines Fisheries Commission, which regulates fisheries from Maine to Florida. … I was on the Robert Frost Homestead board … and on the board of the Dover Adult Learning Center.

What have you been up to lately?

The most recent project I’ve done connected to the New Hampshire Humanities is helping to create a Black Heritage Trail tour of Concord … to honor the history of slavery and of African-Americans, abolitionists and more contemporary African-Americans who made Concord their home, with a focus on political history, since it’s in Concord.

Has your work in the humanities tied into your work as a State Senator?

Humanities are about people’s values, and it’s good to have a law that’s founded on values, so in that way, I think a legislature can be really strengthened by an understanding of the humanities. … It’s been a good blend for me, and I’ve been able to translate a lot of my work with history and the humanities into legislation. … One [example] is that I got a bill passed to create a [substance abuse] recovery monument in New Hampshire the first in the country which would recognize the history of recovery and those who have been lost to it, and celebrate those people who are in recovery. … There have been organizations in New Hampshire working for recovery for a couple of centuries now … so it’s a way of bringing our past into a very public place, which I think is important for our communities.

What’s something people might be surprised to learn about you?

I worked as a carpenter way back when I was in high school and college and for a year after college, so I have a shop in the basement. … I’m on the board of corporators for Canterbury Shaker Village, so I make Shaker boxes and Shaker oval boxes, plus a lot of other things. When I get time to go down to the basement, I’m happy.

In the kitchen with Gary “Diz” Window

Gary “Diz” Window of Manchester is the head chef and owner of Diz’s Cafe (860 Elm St., Manchester, 606-2532, dizscafe.com), a downtown restaurant offering scratch-made comfort foods and home-cooked meals that opened in late May. Diz’s Cafe’s offerings includes appetizers, soups and salads, burgers and sandwiches, and entrees like meatloaf, chicken Parmesan and fish & chips, as well as a customizable “build-your-own” menu of at least one protein and up to three fresh sides, from Brussels sprouts to cauliflower rice. An industry veteran, Window got his start at the former Angelo’s Italian Restaurant on Hanover Street at the age of 16, first as a dishwasher and later as a line cook. He would go on to graduate from UNH with a degree in hotel administration and work at several other establishments in New Hampshire and Maine over the years. Diz’s Cafe is his first restaurant.

What is your must-have kitchen item?

The steam kettle. We need it to make the cheese sauce for our macaroni and cheese … [and] we cook the cauliflower rice in it.

What would you have for your last meal?

A grilled rib-eye steak and Brussels sprouts, with a craft beer.

What is your favorite local restaurant?

Piccola [Italia Ristorante in Manchester]. I’ll usually get a chicken Parm there.

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

It will never happen, but for me, it would be Eric Clapton. More reasonably, I think, would be Adam Sandler.

What is your favorite thing on your menu?

I’ll go with the Southwest chicken sandwich, which is one of our top sellers. You have the Sriracha cream, the guacamole, the bacon and the fried chicken, and it just kind of all goes together.

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

I would say it’s that people are really interested in knowing what they’re putting in their body now more than ever. … One of the things we do here is really try to accommodate everyone’s dietary wishes, [like] keto or vegetarian.

What is your favorite thing to cook at home?

I really enjoy cooking outside on the grill, like steak tips, marinated chicken, asparagus, that kind of stuff. … We’re getting to the end of the season for that, but we usually go as long as we can until there’s snow.

Homemade guacamole
From the kitchen of Gary “Diz” Window of Diz’s Cafe in Manchester
12 avocados
1½ cups onions, diced
1 tablespoon garlic, minced
½ cup cilantro, chopped
½ cup lime juice
¼ cup jalapenos, minced
½ cup tomatoes, diced
Salt to taste
Combine all ingredients except avocados and mix thoroughly by hand. Add avocados and mash.

Food & Drink

Summer farmers markets
Concord Farmers Market is Saturdays, from 8:30 a.m. to noon, on Capitol Street in Concord (near the Statehouse), now through Oct. 31. Visit concordfarmersmarket.com.
Contoocook Farmers Market is Saturdays, from 9 a.m. to noon, at 896 Main St. in Contoocook, outdoors through Oct. 31. Find them on Facebook @contoocookfarmersmarket for updates.
Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm St. in Milford (across the street from the New Hampshire Antique Co-op), now through Nov. 21. Visit milfordnhfarmersmarket.com.
Salem Farmers Market is Sundays, from 10 a.m. to noon, at Salem Marketplace (224 N. Broadway). Visit salemnhfarmersmarket.org.

Featured Photo: Gary “Diz” Window

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