Come to the Common

Uncommon Art event is on in Goffstown

The Goffstown Main Street Program will host its 12th annual Uncommon Art on the Common Saturday, Aug. 1. The art show and sale has been scaled back but will feature the same variety of handcrafted items by local and regional artists. Nina Duval has participated in the show as an artist every year since its inception, and in recent years also as a volunteer. Now she is leading the organizing committee and talked about what the show will look like this year.

What is Uncommon Art on the Common?

It’s an art show and sale where local and fairly local artists come into town for the day, pitch a tent and set up their displays, sell their art and interact with the fairgoers who come around. … One of the other things we do is the Uncommon Bling Project. It’s a voluntary project where artists, if they want to, can create little items that can be strung on a cord, kind of to show a little example of what they do. People go around to each tent and put [the artists’ bling] on a cord and wear it. … We try to do little things like that to get the community involved.

What has been your involvement?

I’ve been a part of the show every year since the beginning. I started off as an artist, and then I started volunteering, doing ancillary jobs, nothing really big. This is the first year that I’ve gotten to spearhead the Uncommon Art Committee on the [Goffstown] Main Street Board of Directors.

What kinds of arts and crafts will be represented at the show?

We have oil painters; acrylic painters; artists who do watercolors, pastels and pen and ink; woodworkers. We have one person who works with leather and metal, as well as some digital art. We have potters; jewelry makers; stained glass artists. Sometimes we also have writers from a local writers group, and sometimes even published authors who sell their books.

What kind of art do you do?

I started out doing multimedia, like painting and photography and things of that nature, and then, seven years ago, I kind of branched out into jewelry creation. Most of what I do is chainmail and wire wrapping beadwork; that’s become the bread and butter for me as far as sales. … I try to get into different media, too. I have a lot of ideas for new things that I want to do. This year I’m actually branching out into upcycled plastic, like rugs, mats and totes that are created from plastic shopping bags.

Why did Goffstown Main Street decide to move forward with Uncommon Art this year?

This event was probably just as close to not happening as it was to happening. Goffstown Main Street has had to shut down two of its events already, and it gets a good portion of its funds from those events, so we thought, ‘Let’s see if we can still do this.’ Also, there are a lot of artists that have had their events canceled this spring and summer, and those events are where they make a good bit of their income.

How did artists feel about participating in the show this year?

Pretty much all of the artists who are participating have been indoctrinated that [following Covid-19 guidelines] is what they have to do now, and most of them have been very cool with it. They understand what’s expected of them. … Of course, we didn’t really expect that we would get our normal number of applicants. Normally we get roughly about 50, but right now we’re at 25. … For some artists [the Covid-19 guidelines are] a problem because of the media they work in. For example, we have a woodworker who was concerned about having to use disinfectant wipes on her products because it would absolutely toast the finishes.

What is the event committee doing to make sure that the show is safe?

In other years we’ve had different things, like face painters, but for obvious reasons we’re not really doing that this year. We’re also limiting the number of artists so that social distancing will be easier to do. … We have brightly colored mats that we’re going to set in front of the tents for social distancing, and we’ll ask people, ‘If you see two or three guests inside a tent, please wait outside until they leave.’ … We’ve purchased a lot of masks, and the artists are told to wear masks and have hand sanitizer on hand for their guests. A lot of artists, especially ones like jewelry makers, want you to be able to handle their items and look at their items up close, so we tell them to make sure that people use hand sanitizer before they touch anything. They’ll also be using disinfectant wipes to wipe down tablets, phones, pens and things like that.

What makes Uncommon Art unique?

I think it’s the scale of it. It’s kind of like a mini version of the [Craftsmen’s] Fair at Sunapee; it’s not huge, but we still get pretty good traffic. It’s a good place for a lot of [art fair] beginners to get their feet wet and start doing outdoor fairs.

12th annual Uncommon Art on the Common
Where:
Main Street, Goffstown
When: Saturday, Aug. 1, 9 a.m. to 3 p.m.
Cost: Free admission and parking
More info: Call 497-9933 or visit goffstownmainstreet.org

In the kitchen with Michael Simmons

Michael Simmons of Manchester is the head chef of Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com), overseeing all kitchen operations and developing his own menus every week for lunch and dinner specials. Angela’s has been in business for four decades, offering all types of specialty food items, like cheeses, wines, pastas and heat-and-serve meals, as well as a selection of products from a variety of local businesses and catering menus around the holidays. Since the beginning of the pandemic, the shop has pivoted to offering curbside pickup and local deliveries for its products. Prior to joining the kitchen staff at Angela’s four years ago, Simmons worked in several seafood restaurants on the South Shore of Massachusetts, where he grew up. He also served as the executive chef at the Wildcat Inn and Tavern in Jackson for four years.

What is your must-have kitchen item?

A pair of tongs. It’s like an extension of your hand. Nothing beats a good solid knife either.

What would you have for your last meal?

I would do a Dijon-crusted rack of lamb and a big glass of merlot. I’m really passionate about good food and wine together.

What is your favorite local restaurant?

My favorite restaurant hands down, I would say, is the [Hanover Street] Chophouse [in Manchester]. I really enjoy a nice rib-eye with a glass of wine there. It’s a phenomenal place. The Crown [Tavern] is great too. In fact, they buy our sausages from us for their pizzas.

What celebrity would you have liked to see trying something that you’ve made?

I would have taken Jerry Garcia [of the Grateful Dead] in a New York minute. I just think his influence and his outlook on life were very unique.

What is your personal favorite thing to cook at the shop?

The passion is there for everything I do, but any time I get to venture off into something that I haven’t [done before], I get into it incredibly. A few weeks back I did a braised duck arancini, which had a raspberry compote sauce and crumbled goat cheese on it. It was awesome.

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

Farm to table and locally sourced produce are huge. A lot of grain salads and heart-healthy things like quinoa and avocado are too.

What is your favorite thing to cook at home?

I like to seek out the freshest swordfish I can find and grill it with some rice and a vegetable. That would be my go-to. I’m a big seafood lover.

Fried crab cakes
From the kitchen of Michael Simmons of Angela’s Pasta & Cheese Shop in Manchester (makes roughly 8 three-ounce crab cakes)

½ cup mayonnaise
3 tablespoons Worcestershire sauce
2 whole eggs
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
½ cup breadcrumbs or ground cracker meal
1 pound jumbo lump crab meat

In a bowl, combine the mayonnaise, Worcestershire sauce, eggs, black pepper, white pepper, cayenne pepper and Old Bay seasoning with a whisk. Use the mixture to form little patties with the crabmeat and breadcrumbs. Drop the patties into 350-degree frying oil until crispy. Remove and drizzle with fresh lemon juice (optional).

In the kitchen with Carly Feins

Carly Feins of Bedford is the owner of Carly’s Custom Cakes (carlyscustomcakes.com, find her on Facebook or Instagram), a homestead business offering custom desserts to order, including cakes, cookies, brownies, fruit bars and cupcakes. A baking and pastry arts/food service management graduate from Johnson & Wales University in Rhode Island, Feins has been baking since she was 11 years old. She fell in love with the craft after watching her aunt, Lisa Raffael (owner of Delicious Desserts in East Falmouth, Mass.), win on an episode of the Food Network Challenge. Feins, who has autism spectrum disorder, said she wanted to be a role model and an inspiration to others with similar diagnoses by starting her own independent business. In addition to accepting custom orders through her website for pickup or delivery within a 25-mile radius of southern New Hampshire, Feins participates in the Salem Farmers Market every Sunday, from 10 a.m. to noon, at Salem Marketplace (224 N. Broadway). As of last week, her fruit bars and cookies are also available for purchase at the Bearded Baking Co. (819 Union St., Manchester).

What is your must-have kitchen item?

I actually have two of them. My KitchenAid stand mixer and also my kitchen scale.

What would you have for your last meal?

I would get a Caesar salad at the Manchester Country Club without any Parmesan cheese. At home, I would have a homemade brownie ice cream sundae.

What is your favorite local restaurant?

I like Taipei & Tokyo in Bedford … and I also like to support Pizza Bella [in Bedford]. They provided pizza to Bedford High School when I went to school there, and I think they still do.

What celebrity would you like to see trying something that you’ve baked?

It’s a three-way tie between Food Network’s Duff Goldman, Sugar Monster Sweets [owner] Ashley Holt, and Jason Smith, also from Food Network.

What is your personal favorite thing to bake?

I can’t really decide, but basically any of the sugar cookies, cupcakes and whole cakes, because I like to put my own artistic spin on them. I’m an artist and desserts are my canvas.

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

I’ve been seeing a huge interest in no-contact deliveries and … smaller food operations relying on takeout and online ordering. I’ve also been seeing a lot more of a demand for meatless items.

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

I love cooking for my family. My favorite thing to do is chicken marsala with boiled rice. I also love to make chocolate cake with chocolate ganache.

1-2-3 sugar cookie dough
Courtesy of Carly Feins of Carly’s Custom Cakes in Bedford (who learned this recipe as a student at Johnson & Wales University)

2 pounds (or 4 cups) butter
1 pound (or 2 cups) granulated sugar
3 pounds (or just under 13 cups) pastry flour
170 grams whole eggs (or roughly three extra large eggs)

In a bowl, mix together the butter and sugar. Add the eggs in one at a time, scraping the sides of the bowl as you go with a stand mixer. When all the eggs are in, add the flour. Cover with plastic wrap and place in the fridge overnight or for a minimum of three hours. When ready to bake, turn the oven on to 350 degrees. Knead dough on a flour-coated silicone mat and roll to about a quarter inch thick. Make sure the dough is still cold, as the temperature affects the cookie. Bake for 10 minutes or until golden brown. You can augment with different flavors like lemon zest, or do chocolate by using cocoa powder.

Fostering hope

New foster care program supports young adults

In April, the New Hampshire Department of Health and Human Services Division for Children, Youth and Families launched the Hope Program, which extends the age limit for foster care in the state from age 18 to age 21. DCYF Director Joseph Ribsam discussed the new legislation and the support it provides for youth in foster care as they transition into adulthood.

Why was the Hope Program created?

The idea is that young people who enter the foster care system who are not able to achieve permanency meaning, they’re not able to return home and be reunified with their families, or are not able to be adopted into another family need more support entering adulthood than they would typically get through their 18th birthday. [The program] allows them to continue to have the support of a foster family [which gets financial support through the program] to help them transition successfully to adulthood. … We had the broad support of the [New Hampshire] legislature and the governor in pushing this forward, and it was included in the budget that passed last year. It was really exciting to see everyone come together and be willing to support this type of expansion going forward to make sure that our young folks in foster care have all the advantages that they need to be successful going into adulthood.

How does it work?

It allows youth between the ages of 18 and 21 to stay with a foster family or have the support of a foster family through their time in college. It makes sure not only that they have their housing needs met, but also that they have social and emotional support from a primary caring adult maintained over time. … To qualify, they need to be engaged in some type of productive activity, [such as a] secondary education program or an equivalent such as a GED or HiSET program; an institution for post-secondary or vocational education for at least six hours per week per semester; an activity to promote employment or remove barriers to employment; or working [at least 80 hours a month]. Young people with medical or mental health challenges that impede their ability to maintain those types of activities can also be part of the program. … The program is voluntary, so when a youth turns 18 they can decide to be part of this or not. If they turn 18 and think they’re ready to be on their own and then, six months later, realize they still need extra help, they can come back at that point, too.

Prior to the new legislation, what were some of the biggest challenges facing foster care youth after they turned 18?

For most people, when they turn 18, their families don’t say, “Alright, you’re on your own now.” Their families are still there for them. Many young people in foster care haven’t had that kind of normalcy … The data shows that young folks leaving foster care are at a higher risk of homelessness, having substance [misuse] challenges and not graduating high school or being able to go to college. When you look at jurisdictions that have [allowed] kids [to stay] in foster care longer, you see trajectories moving in a different direction. More young folks successfully graduate high school or get into college and are more likely to avoid the traps of homelessness and things like that.

Have foster care families and youth expressed a need for this program?

Yes. This is something that they have been talking about and needing for quite a long time. … We’ve actually had a number of foster families who, even though they previously didn’t [receive funding] to continue supporting their foster kids after they turned 18, would still allow them to stay in their homes beyond their 18th birthday and try to support them into adulthood. … We also have a group of young adults some who are still in foster care and others who are alumni of the foster care system who are really engaged in trying to improve policy for other young folks in foster care. Some of them actually went to the legislative committee and testified on behalf of this idea, and I think that was really compelling and is what ultimately led to the [change in] legislation.

How is fostering a young adult over the age of 18 different than fostering a minor?

The dynamics change as they do in any household where somebody who is legally a minor becomes legally an adult. Young adults need to be taking some healthy risks and making some decisions on their own, but at the same time [foster families] need to maintain appropriate boundaries so that those young adults stay safe during that time. That transition period can be a challenge, but also really rewarding [for the foster family] when they are able to help that young adult succeed on their own.

What is the ideal outcome for young adults who participate in the Hope Program?

Ultimately, we want these young folks to be independent, productive adults who are able to care for themselves, care for their communities and be successful in doing whatever it is they choose to do with their lives. … For young folks who want to go to college, that’s great. For young folks who want to learn a trade, that’s great. For young folks who want to start working, that’s great. It’s about helping them find the path that’s right for them and making sure they have the support to follow it.

In the kitchen with Jon Buatti

In December 2019, Jon Buatti of Auburn took over ownership of Michelle’s Gourmet Pastries & Deli in Manchester, bringing with him a culinary education and a specialization in custom cake decorating. With the business now known as the Bearded Baking Co. (819 Union St., Manchester, 647-7150, beardedbaking.com), Buatti has built upon the longtime success of the popular Queen City bakeshop and deli, offering custom cakes with many of his own sponge and buttercream recipes. The bakery and deli also features a selection of breakfast and lunch sandwiches and smaller treats like cookies, cupcakes, cheesecakes, bread pudding, chocolate-covered pretzels and more. A Salem native, Buatti got his start in the industry as a busboy at La Bec Rouge in Hampton Beach before volunteering to work a shift making plated desserts. He graduated from Salem High School’s culinary program, followed by Southern New Hampshire University’s associate’s program in baking and culinary arts and its bachelor’s program in culinary management.

What is your must-have kitchen item?

Either an offset spatula or a bench scraper.

What would you have for your last meal?

Anything with barbecue. Ribs, maybe, or barbecue chicken.

What is your favorite local restaurant?

My fiancée and I love The Crown Tavern [in Manchester]. I get the Pep N’ Honey pizza, and their wings are outrageous.

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

Dwayne “The Rock” Johnson.

What is your personal favorite thing that you have ever baked?

As far as a specific cake that I’ve done, it’s a two-way tie with both of the wedding cakes I did for my two older sisters. Those were fun because being part of the wedding, I worked on it for a week straight for both of them, with a revolving door of friends and family coming in the kitchen to catch up and see how the cake was going.

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

Anything dietary, so gluten-free, vegan and sugar-free. We definitely do a lot more custom orders for those types of desserts.

What is your favorite thing to cook at home?

Our favorite dish to make at home together is zuppa toscana. It’s a kale cream soup with tons of veggies.

Homemade scones
From the kitchen of Jon Buatti of the Bearded Baking Co. in Manchester

4½ cups flour
½ tablespoon + ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, cubed
1½ cups heavy cream
¾ cup corn syrup

Combine all dry ingredients into a bowl. Cut cold butter into dry ingredients. Create a well with dry ingredients and fold in corn syrup. Add in fillings of choice and form into even disks (makes about 10).

Summer QuaranTEEN

Camp offers creative outlet for teen girls

Tracey Miller, a wellness coach and yoga instructor from Manchester, and her teenage daughter McKenzie have created a new two-week virtual summer camp for teen girls called Camp QuaranTEEN. Miller talked about camp activities, how the first session is going and how teen girls can benefit from a program like this. The next CampQ session starts Aug. 3. Visit traceymiller.co/campq.

What inspired you to create Camp QuaranTEEN?

I have a 14-year-old daughter, and all of her camps were canceled. Then, I started talking to other mothers, who told me their kids’ camps were also canceled, and they felt that their girls were becoming isolated. It’s really easy for girls to get stuck sitting around on their phones all day. My daughter, for example, is really very creative, and I know she loves [doing creative projects], but the older she gets, the more I have to provide a little initiation or inspiration to get her to keep doing it. … I wanted to [create a program] where girls could engage and collaborate safely, be creative and think outside the box so that they don’t get bored at home.

What are some camp activities?

The girls get an e-journal and guide with journaling prompts and art projects for them to do each day. The first art project is actually making a notebook for their journal, which they’ll print out. … Another project we’re doing is a fashion project, where the girls are upcycling a piece of clothing to express something about who they are and what they like. … They do a scavenger hunt, which is my attempt to get them outdoors, because all the things they have to find are around their house. … There are live cooking demos that teach the girls how to cook healthy food, and one of the final projects is a cookbook that the girls put together with their own recipes. … We meet online for an hour to an hour and a half each day to talk about what they’ve been doing, to brainstorm random acts of kindness they can do and other [topics] that get the girls to be more reflective and expressive about who they are and what’s important to them.

How is the first session going?

It’s been really great. We have eight girls participating, and I’m so inspired at how creative the girls are. Some of them already sew, and many of them like to cook. It’s been really fun, and the girls seem to be really excited about it.

How is your daughter helping with the camp?

She’s helping me come up with ideas for the girls to keep it cool, because when you’re 14 your mom’s not so cool. … She loves to cook, and she inspired some of the recipes that the girls are learning. She’s also helping with the cooking lessons. This morning she taught the girls how to make a poached egg and avocado toast.

How can parents get involved?

I’ve provided parents with a materials list and a shopping list of food they need for the recipes, and I’ve tried to keep it simple with a lot of common ingredients that they probably already have. I’m really encouraging the girls and their parents to be creative and use what they already have around the house so they don’t have to go out and spend $80 on materials and ingredients. … I’m also encouraging the girls to go through their journal with their parents at the end of the week so they can share some of the things that came out in their journaling and show them their art projects.

What would you like girls to take away from their camp experience?

I’m hoping to really provide more tools for them during these teen years that they can carry with them through their whole life. This is such a formative time for girls, and an important time for them to start expressing themselves, become more confident and take care of their bodies. … I want them to learn new cooking skills and be creative [with] and curious about new food. I want them to become more mindful about their uniqueness and to appreciate their uniqueness rather than feeling like they have to be “normal.” I want them to be able to share their feelings so they can understand that they’re not in this alone, and that other girls are going through some of the same things and having some of the same thoughts and feelings.

Do you plan on continuing CampQ, or something like it?

I definitely plan on continuing to do some workshops in the fall that teach girls about how to be more mindful and grounded, how to be more confident and how to deal with things like stress and anxiety.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!