Moon mission

Local grad working on EagleCam project

Bedford High School grad William Edwards, now an undergrad at Embry-Riddle Aeronautical University in Daytona Beach, Florida, is one of 20 students working on “EagleCam,” the first-ever student project to be sent to the moon. Edwards talked about the mission of the project, his role on the project’s software team and what he is learning from this unique opportunity.

Why did you decide to go to Embry-Riddle and pursue a career in aeronautics?

I just like planes, honestly aviation, aerospace, pretty much any fields having to do with flying or space. It’s something I was always interested in, even as a kid, and I just never lost interest. … A close family friend who knew I was really into aviation recommended the school to me because he knew it was a very good aviation-based school.

What is the EagleCam project?

It’s a module that’s going to be a payload on a Nova-C launcher from the company Intuitive Machines. The goal of the project is to take a third-person photo of the lunar lander actually landing on the surface of the moon. As the lander is coming down on the surface, it’s going to jettison our payload, and our EagleCam is going to take pictures of the lunar lander and send the pictures back to the lander via WiFi, and then the lander is going to send the data back to Earth. That’s the minimum requirements of this project. We’d also like EagleCam to continue to take pictures after it has landed to collect some information on dust plumes as the lunar lander actually makes its descent, and hopefully take some pictures of Earth as well.

How did you end up working on the EagleCam?

I actually had a friend of mine recommend me for it. She was already working on it, and I found out about it and said, ‘That sounds really cool,’ and she said, ‘Well, we need some extra help. Do you want to hop on?’ and I said, ‘Absolutely.’ … One of the reasons I came to Embry-Riddle is that I’ve always wanted to work on something important like this, like anything to do with research, and especially anything to do with space, so once I heard that this was a project based on the moon, I was like, ‘Absolutely, I need to do this.’

What is your role?

We have a couple teams. There’s the electrical engineering team, and they’re the ones who actually choose the computer that goes on board and the cameras that go on board, and they’re going to figure out the connections between our EagleCam and the Nova-C launcher. I’m on the software team, so I’m going to be the one who’s controlling the function of the cameras, when the payload is going to be jettisoned and the way the pictures are going to be taken. Also, the pictures are going to be taken with 186-degree cameras, so afterward we have to do some software post-processing to make the pictures look like normal-field-of-view pictures instead of wide-field-of-view pictures.

What are you working on right now, specifically?

Right now I’m just having to learn the [software] framework, and I’m making an application that controls the camera lens cleaners, so that if any dust particles get on the camera lens we can clean them off.

What’s the most exciting part of this experience for you?

I think it’s just the excitement of being able to do all of this and work on it for so long, and knowing that we’re going to get an end result that I could even make a screensaver on my phone. It’s also a great experience for me as a software engineer to actually be using NASA-based software frameworks to control our EagleCam and the jettison and any internal functions that we have on.

What has been the biggest challenge?

Learning the NASA software framework. It’s called cFS, and it’s a lot of C code, which I’m not too familiar with, so spending the first two or three weeks learning that has been pretty difficult.

Do you think the EagleCam project is helping to prepare you for what you want to do in the future?

Yes, most definitely. As a software engineer, being able to work on a team with electrical engineers and aerospace engineers is definitely an important skill. Since I want to be working in the aerospace industry, having the skills to communicate with them and understand what they’re doing and understand how my code influences their decisions and vice versa is definitely very important to me.

EagleCam
The Nova-C launcher carrying the EagleCam will launch in October 2021. To follow the progress of the project, see @ERAUEagleCam on Instagram and visit daytonabeach.erau.edu/eaglecam.

Featured photo: William Edwards. Courtesy photo.

In the kitchen with Josh Buxton

Josh Buxton of Derry is the owner of Buxton’s Pizza (buxtonspizza.com, find them on Facebook and Instagram @buxtonspizza), a mobile brick oven pizza truck specializing in Neapolitan-style pizzas, calzones and cannolis. Since the launch of his business over the summer, Buxton has appeared at private events and parties all over southern New Hampshire on most weekends. The truck is a 13-foot retired FBI mobile command center from New Haven, Connecticut, that Buxton found at a local auction. His menu includes multiple types of 12-inch pizzas cooked fresh on the truck, with traditional toppings like cheese, pepperoni and margherita. But he’s also dabbled in unique offerings like Mexican street corn pizza with corn grown at J&F Farms in Derry, and a pizza with Cortland apples, bacon, cheese and Brussels sprouts called the Brussel Pig. The catering menu expands to other options cooked in the wood-fired oven, from wings to tater tots. As for cannolis, he has offered various filling flavors like Fruity Pebbles, strawberry shortcake and Oreo.

What is your must-have kitchen item?

A pizza peel.

What would you have for your last meal?

I just love food in general. … I’d probably say some really good tacos, either carnitas or al pastor. Just really nice and simple, but they’d have to be authentic.

What is your favorite local restaurant?

I’m going to give it to The Birch on Elm [in Manchester]. [Chef] Nick Provencher has really inspired me. I just think their food pairings are really great and Nick is really good with the crazy stuff that he does.

What celebrity would you like to see trying something from your menu?

Any celebrity would obviously be great to have, but I think my biggest inspiration is [chef] Matty Matheson, so definitely him.

What is your personal favorite thing you’ve offered on your menu?

I’d probably say the Mexican street corn pizza, because it combines two of my favorite things — pizza and Mexican food. It has charred corn from J&F Farms, pickled red onions, jalapenos, Cotija cheese and a lime cilantro aioli that I make.

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

Instagrammable food has been a trend for a while, just with everybody trying to capture a really good-looking item on camera.

What is your favorite thing to cook at home?

I like a nice cast iron rib-eye. Just a real simple meal.

Oreo cannolis
From the kitchen of Josh Buxton of Buxton’s Pizza (yields about a dozen cannolis, depending on the size of the cannoli shells you are using)

2 pounds ricotta
1 cup crushed Oreos
1 teaspoon vanilla
1 cup powdered sugar

Strain ricotta in a cheesecloth to remove the liquid. Add vanilla and powdered sugar to ricotta and mix. Mix in more powdered sugar to get filling up to the desired sweetness. Fold in the crushed Oreo cookies. Use a piping bag to fill a cannoli shell and enjoy.

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 at least Oct. 31. The year-round market usually moves indoors to Maple Street Elementary School (194 Main St..) in early November. Find them on Facebook @contoocookfarmersmarket for updates.

Henniker Community Market is Thursdays, from 4 to 7 p.m., at Henniker Community Center (57 Main St.), now through Oct. 29. Find them on Facebook @hennikercommunitymarket.

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: Josh Buxton

The darker side of NH

Windham author Renee Mallett (reneemallett.com) has penned a number of books and articles on New England’s folklore, legends, ghosts and hauntings. She talks about her newest book, Wicked New Hampshire, where she explores some of the Granite State’s darkest history.

How did you start writing about odd history and paranormal encounters?

It all kind of happened accidentally. I was writing a travel article about the bed and breakfast where the Lizzie Borden murders happened. It’s been turned into this lovely little inn, and it’s supposedly haunted. … When I went to go write the article … there was this sort of psychic who … walked me through the house, and it was just so interesting and fascinating. … So, after I wrote this sort of quirky travel article about it, the publisher actually contacted me and said, ‘Do you think you could write a whole book of ghost stories?’ and I was like, ‘Yeah, absolutely.’ And they said, ‘What city do you want to focus on?’ and I said ‘Manchester.’ I have no idea why I said that. It just sort of came out. So my first book was Manchester ghosts. It was popular, and it was so much fun to write, so I just sort of kept on writing them.

Have you always been interested in the paranormal?

I’ve always been interested in history and folklore, and that’s sort of the fun thing about these ghost stories. A lot of times they share parts of history that you wouldn’t normally learn about. Usually the things that make it into the history books are about generals and wealthy landowners, but a lot of these ghost stories actually tell about the day-to-day life of everyday people.

What kinds of stories are in Wicked New Hampshire?

I’ve spent so long researching and writing about the paranormal side of New Hampshire, and all the time I would find these really amazing stories and scandalous bits of history … so I wanted to collect all of those things in one kind of quirky and fun book about the darker side of New Hampshire history. We have a lot of characters and quirky people in our past. We have scandalous authors. … We have H. H. Holmes, who is known as American’s first serial killer, and a lot of people have no idea that he was born and bred here in New Hampshire. … We have witches, like Goody Cole. … I tried to pick a variety of stories. I didn’t want to focus on just one kind of wickedness or one point in history.

So, do you believe in ghosts?

I am a skeptic. … I’ve had experiences that people who are hardcore believers look at and say, ‘Yeah, you saw a ghost.’ I’m not ready to say that yet. I think I’m still waiting to see that one thing that makes me go, ‘Yes, that’s definitely a ghost.’ But with each book, I’m a little bit less of a skeptic. I’ve seen some weird stuff that I can’t explain. I’ve talked to so many people at these places who do not know each other but have had similar [paranormal] experiences. … Another big thing is ‘orbs’ in photos. A lot of times, if you take photos at a place where there is supposed to be a ghost, you get these fuzzy little dots in the photos. People who are big believers say that’s the manifestation of the ghost, and people who are skeptics say, ‘Well, that’s just dust on your camera lens.’ I will say that, going to a lot of places that are supposed to be very haunted, I get a ton of orbs in my photos, and I’m a pretty good photographer. I mean, my photos have been shown in art galleries. I don’t get those orbs in any of my other photos.

Why are these stories worth telling?

For me, the stories are really about the people. We think of these people who lived so long ago as being completely different from us, but at the end of the day, people today are not that different from people hundreds of years ago. A lot of the stories are about people who made poor choices in spouses or people who drank too much and it affected their jobs. People are people no matter what the time period or the situation.

Who are your readers?

I do a lot of book signings and talks in a year, and I’m continually amazed at how these stories seem to appeal to different people in all different ways. I’ve had everyone from middle schoolers up to little old ladies ask me to sign their books. … I think it’s the local history that appeals to them, because at first they think, ‘Oh, New Hampshire we’re just like everywhere else; it’s not that interesting here,’ but then they’re like, ‘Oh, no, wait. Look at these wacky people who have been here and all these things that have happened.’

What are you working on now?

I’m actually writing two books right now. … I’m writing one book that’s about abandoned towns throughout New England, and that’s been another fun kind of road trip book. … I’m also writing my first true crime book; the Peyton Place novel was actually based on a crime that happened here in New Hampshire, so I’m writing about that.

Featured photo: Wicked New Hampshire

In the kitchen with the Berrys

Matt Berry and Lauren Foster Berry of Milford are the owners of Dahlia Restaurant (dahlianomadic.com, find them on Facebook and Instagram), a series of New England-inspired farm-to-table pop-up dinners they launched last month. Named after the couple’s daughter, Dahlia held its first dinner at Greenleaf in Milford on Sept. 27. A second event followed a week later, at The Birch on Elm in Manchester. Dahlia’s next event, a Halloween-themed dinner, is scheduled for Oct. 25 at Noodz on Elm Street in Manchester. Collaborative dinners are also planned for Nov. 15, with Camacho Knives & Leather in Manchester, and Dec. 6, with Dunk’s Mushrooms & Foraging in Brentwood. Previously, Matt and Lauren both worked at Greenleaf — he as chef de cuisine and she as a pastry chef.

What is your must-have kitchen item?

Lauren: Spoons, in different shapes and sizes, are essential for us, not only for cooking but also for plating. Finding a good spoon to cook with reinvigorates the passion for what we do.

What would you have for your last meal?

Matt: … All of our favorite bad foods. Smash burgers, mozzarella sticks, fried pickles, strawberry milkshakes, things like that.

What is your favorite local restaurant?

Matt: Definitely Otis [in Exeter]. [Owner and chef] Lee Frank is a really good friend of mine, and he’s been a great mentor for me as well. I worked under him as the sous chef. … Lee changes his menu every week, so going to eat there is kind of like putting your faith into his hands, which is an ideology we want to reflect in Dahlia. His clientele really trust his talent as a chef.

What celebrity would you like to see attending one of your dinners?

Matt: [Chef] Sean Brock, hands down. His passion for preserving crops and utilizing classic ingredients really inspired me on a personal level.

What is your personal favorite thing to cook?

Lauren: Mine has always been caramel corn. My earliest memory of being in the kitchen was with my mom, who would make big batches of it for friends and family in our area. The smells of popcorn and caramel are still really special to me and remind me of when I fell in love with cooking for the first time.

Matt: I always tend to come back to New Nordic cuisine. One thing we put on the menu a couple of times at Greenleaf and at Otis was aebleskiver, which is almost like a pancake dumpling cooked in a cast iron pan with divots in it. I also love gravlax, which is cured salmon.

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

Lauren: The farm-to-table trend is definitely really prevalent here right now. Over the last decade, so many more restaurants have focused on local ingredients, and customers have really embraced that as well. Patrons want to hear about the relationships you have, not only with the food but with the people growing it.

What is your favorite thing to cook at home?

Matt: I’m really passionate about making a really good bread. We have a couple of sourdough starters, and we both really like to experiment with different styles.

Lauren: For me, every time I’m cooking at home I always want to make soup. I like to eat soup all year round.

Birch flour biscuits
Yields about 12 medium biscuits

250 grams (or about 2 cups) all-purpose flour
100 grams (or about ¾ cup) birch bark flour
1 tablespoon baking powder
1 tablespoon local maple syrup
2 teaspoons salt
85 grams (or about ⅓ cup) butter
177 grams (or about ¾ cup) buttermilk

Preheat the oven to 425 degrees. Set aside birch flour and combine rest of dry ingredients, whisking to combine. Using box grater, grate cold butter. Add to dry ingredients. Using hands or a food processor, mix together until butter is pea-sized and mixture looks like coarse wet sand. Whisk together birch flour and buttermilk in separate bowl. Drizzle over the top of butter and flour mixture, then gently knead to combine, being careful not to overwork dough. Turn dough out onto floured surface and work dough only until it comes together to form a rough ball. After sprinkling the surface of dough with flour, roll it out using a rolling pin to form a rectangle. Fold this in half, rotate rectangle 90 degrees, then flatten dough back out with heel of hands to not overwork dough and to keep biscuits tender. Repeat, folding, turning and pressing the dough back out three times. Using hands, press dough out to form one-inch-thick rectangle. Using two-inch round cookie cutter coated with flour, cut out biscuits and transfer to a cookie sheet covered with parchment paper. Bake at 425 degrees for 10 to 12 minutes, until light golden brown. Brush with melted butter and serve warm.
To mill your own birch flour: Collect birch bark from white birch tree (only peel bark from recently fallen trees or collect pieces that have shed naturally — cream-colored pieces that are still pliable and not grey or brittle, and that are free from rot or bug holes). Submerge strips of bark in water. Bring to a boil; simmer for two hours. Dehydrate strips in the oven at the lowest setting overnight or in a dehydrator. Mill strips into flour in a food processor. Let spin until the bark has become very fine, then sift through a fine mesh strainer.

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 at least Oct. 31. Find them on Facebook @contoocookfarmersmarket for updates.
• Henniker Community Market is Thursdays, from 4 to 7 p.m., at Henniker Community Center (57 Main St.), through Oct. 29. Find them on Facebook @hennikercommunitymarket.
Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm St. in Milford through Nov. 21. Visit milfordnhfarmersmarket.com.
Nashua Farmers Market is Sundays, from 10 a.m. to 2 p.m., at City Hall Plaza (229 Main St.), through Oct. 18. Visit downtownnashua.org/local.

Featured Photo: Matt Berry and Lauren Foster Berry

Drought management

Why the drought will continue, and how to save water

According to the United States Drought Monitor’s most recent data on New Hampshire (released Oct. 6), 21.99 percent of the state is experiencing extreme drought and 73.07 percent of the state is experiencing severe drought. Stacey Herbold, manager of the Water Conservation and Water Use Registration and Reporting programs at New Hampshire Department of Environmental Services and a member of the Drought Management Team, talked about how the drought has affected the state and what residents can do to conserve water.

What impact does a drought have on New Hampshire residents?

We see agricultural operations having to work really hard to keep their crops going. … [Residents with wells] may see their well supply running low or going dry, and they may notice that their water has some sediment in it. … [Residents using community water] have restrictions put on their water use, mostly for outdoor watering … and that can range from a total ban on all outdoor watering, to watering on only certain days of the week, to no lawn watering and only hand watering of gardens. … Right now we have 165 community water systems with water restrictions in place.

What caused the drought? Is it due only to environmental factors, or are people also partially responsible?

It’s the increased water use during the summer, coupled with [environmental factors]. … Spring is one of the most important times of the year for recharging groundwater. … We had a really low snowpack in early spring and below-average rain in the spring, so that started us off in a deficit as we went into the summer. In the summer, we continued not to get enough rain to make up for it … and when temperatures rise, a lot of water ends up going to evaporation. … Water use also increases during the summer months because of outdoor watering. … A lot of people turn on their irrigation system and leave it running even when watering isn’t necessarily needed.

What kinds of water systems are used in New Hampshire, and what does a drought do to them?

Approximately half of the state is on their own private residence with well water, while the other half is on some kind of community water system. Community water systems usually have a diverse set of water sources. They may have wells in various areas, surface water sources and backup [sources], so they’re a bit more resilient when it comes to a drought. … Residential well owners tend to have either dug wells or bedrock wells. Dug wells are shallower wells that are in unconsolidated material above the bedrock. During a drought, they’re the first to run low on water, but they’re also the first to recharge when it rains. Bedrock wells are drilled down into the bedrock and receive water from various small fractures, and it takes longer for them to be impacted by low groundwater levels, but they take much longer to recharge. … It could take weeks to months.

How can people conserve water during a drought?

During the summer months, a reduction in lawn watering is the main thing, and not washing down driveways, power washing houses or washing cars with the hose constantly going. … As we move into the colder weather, people really need to focus on how to conserve water indoors. Do full loads of laundry and full loads in the dishwasher. Take shorter showers. Don’t run water while doing other things. Turn off the faucet while you’re brushing your teeth. When you’re doing dishes, fill up a basin rather than letting the water run. One simple thing that people don’t think about is that you don’t always need to have your faucet on full blast. If you’re just rinsing vegetables off, you could turn it on halfway. … Residential well owners need to space out how they use water throughout the day and throughout the week. You shouldn’t be showering, running the dishwasher and doing laundry all at once.

Should people be buying their drinking water?

Not necessarily. The percentage of the amount of water we use for drinking is so small, it doesn’t really make a difference. But if you have a well and you’re starting to see sediment in your water you may want to consider buying bottled water just to prevent yourself from drinking anything like that.

When is the current drought expected to end?

Different outlets are predicting that the drought will improve over the next month but not necessarily go away. We could enter the winter while still in a drought. Then, our next chance for a really good groundwater replenishment won’t come until next spring.

Is water conservation important even when there isn’t a drought?

Yes. It should be practiced every day. Water is not an infinite resource, and it takes all of us to make sure we have the water supply we need … One of the basic things homeowners should be doing is replacing their outdated water fixtures. … [Older] toilets and washing machines are some of the biggest water wasters. … This can also save you money on your utility bills, and [newer appliances] can save a lot of energy, which could save you money on your electric bills.

Featured photo: Stacey Herbold

In the kitchen with Valerie Roulo

Valerie Roulo of Raymond is the owner of Love & Joy Vegan Sweets (loveandjoyvegansweets.com, and on Facebook and Instagram @lovejoyvegansweets), a homestead baking business she started in August that specializes in unique vegan desserts. Named after Roulo’s two dogs, Marley Love and Willow Joy, the business offers a menu of sweet treats available for ordering online, like multiple flavors of macarons and truffles, oat hemp seed bars, chewy chocolate chunk cookies, cashew-based raspberry lemon entremets, pecan shortbread bars, and vanilla custard Napoleons. An advance notice of 24 to 48 hours is requested for all orders, which are typically available for curbside pickup at a designated spot. You can also find Roulo’s macarons on the menu at Col’s Kitchen (55 S. Main St., Concord).

What is your must-have kitchen item?

It would be my KitchenAid mixer.

What would you have for your last meal?

Vegan nachos, with salsa, jalapenos, black beans and vegan sour cream.

What is your favorite local restaurant?

I have two. Col’s Kitchen in Concord is one, and then the other would be The Hungry Caterpillar food truck. I like the “plantarella” sticks, which are basically kind of like mozzarella sticks.

What celebrity would you like to bake something for?

[Celebrity chef] Paul Hollywood, from The Great British Bake Off.

What is your favorite thing on your menu?

Probably the macarons, because they are a lot of fun to make and they took me months to master. The shell is an almond-based cookie and then the flavor is whatever you put inside of it, usually any kind of buttercream flavor.

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

People [are] becoming more interested in plant-based meals. I also think the grocery stores are starting to offer a lot more plant-based foods.

What is your favorite thing to cook at home?

I like to make a nice hearty vegetable soup and a crusty bread.

Chocolate chickpea brownies
From the kitchen of Valerie Roulo of Love & Joy Vegan Sweets in Raymond

1 can chickpeas
4 tablespoons cocoa powder
⅓ cup flour
3 tablespoons non-dairy milk
3 tablespoons nut butter of choice
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup sugar
½ cup vegan chocolate chips
Nuts (optional)

Drain and rinse beans. Preheat oven to 340 degrees. Grease or line an 8-inch pan. Combine all ingredients in a blender or food processor until completely smooth. Spread into pan. Sprinkle chocolate chips (and nuts, if using) on top. Bake on the center rack for 14 minutes, then chill the still underbaked brownies until firm.

Featured Photo: Valerie roulo, Courtesy photo

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