New Hampshire Women Magazine July 2018

VOLUME 1 | ISSUE 2 | JULY 2018

NEW HAMPSHIRE

WOMEN MAGAZINE

Chef

The

EXCLUSIVE INTERVIEW MARY ANN ESPOSITO: RECIPE FOR SUCCESS

is in!

Inside:

Water Safety Tips pg. 13

NHWOMENMAGAZINE.COM || 1

PUBLISHER’S NOTE

Bring the Data

T

his month, I was lucky enough to interview Patricia Lynch, Executive Director of The Music Hall for our radio show on WSCA 106.1 FM (check out our website for the podcast version!). Along with talking about how she got to where she is today and how she has brought back The Music Hall to be a true jewel of the region, she gave me a really good piece of advice: Bring the Data.

To do this, she said to always lead with the facts and trust in yourself.

Bringing the data with you means that you are equipping yourself with knowledge that creates confidence. In a tough climate like today, it’s easy for emotions to take over. While there are very important times for emotions to take the lead, in business, debate or conversation, data rules. The best way to make a case, influence a decision, or change a mind is to Bring the Data.

Take time to do your research, find the facts/numbers/charts/evidence that make your case. While you prepare, your confidence grows and the stronger you become. It may not be the immediate result you are looking for, but it is the one worth preparing for. Bring the Data.

Jill Sullivan Grueter

jill@nhwomenmagazine.com

PUBLISHER Sullivan Grueter Communications, LLC PUBLISHER Jill Sullivan Grueter BUSINESS DEV. EXECUTIVE Melissa Diorio: melissa@nhwomenmagazine.com CONTRIBUTORS Crystal Ward Kent Freelance Writer Dr. Elizabeth Soukup Elliot Hospital Jim Esdon Dartmouth-Hitchcock Jacqueline Clancy Southern NH Health PHOTOGRAPY Paul Lally CIRCULATION & SUBSCRIPTION QOL Distribution

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NEW HAMPSHIRE

WOMEN MAGAZINE Melissa Diorio

Business Development Executive 603.591.4952 Melissa @nhwomenmagazine. com

New Hampshire Women Magazine is a monthly, free publication distributed to over 500 hotspots around New Hampshire. We feature inspiring local women making a difference, health and wellness information by local experts, and self-improvement concepts to help us take better care of ourselves.

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Caring for the children, families and communities of New Hampshire.

At Dartmouth-Hitchcock, our commitment is, and has always been, to the health of our patients, their families and communities across New Hampshire. As the home of Children’s Hospital at Dartmouth-Hitchcock, New Hampshire’s only comprehensive, full-service children’s hospital, we deeply understand the critical role we play in the health of the residents of New Hampshire. In addition to children’s health, Dartmouth-Hitchcock is the state’s only Level 1 Trauma Center and one of only 49 designated comprehensive cancer centers in the nation. When it comes to providing world-class quality care right here at home, our commitment will never change.

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CONTENTS 6

CHEF MARY ANN ESPOSITO

COVER STORY

THE CHEF IS IN

The Recipe for Success!

6 FEATURE STORY: CHEF MARY ANN ESPOSITO - RECIPE FOR SUCCESS

Local television star, Chef Mary Ann Esposito, describes what it’s like to live your dream out in television and provides valuable advice for dreaming big.

8

13

DARTMOUTH-HITCHCOCK WATER SAFETY TIPS

11

DON’T MISS A SINGLE ISSUE NEW HAMPSHIRE WOMEN MAGAZINE

Have It Delivered!

8 GENETIC TESTING FOR BREAST CANCER: A ROADMAP FOR TREATMENT:

If you would like to have New Hampshire Women Magazine mailed to your house every month for only $34 for six months, fill out this form and mail it to Sullivan Grueter Communications, 1 New Hampshire Ave, Portsmouth, NH 03801 or sign up Online at nhwomenmagazine.com/subscribe.

Some diseases like certain cancers can occur by chance.

However, there are other diseases, like breast cancer, that may be triggered by a genetic component--an individual’s risk could be related to DNA.

11 Ask the PEDIATRIC surgeon: Right-sided abdominal pain

Name: _________________________________

Dr. Elizabeth Soukup helps a local woman whose daughter has been experiencing lower right-sided abdominal pain.

Address: ________________________________ City: _______________ State:_____ Zip: _______ Email Address: ____________________________

12 EATING WELL ON THE GO with THESE WATERMELON RECIPES It can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients.

Method of Payment: Checks should be made out to Sullivan Grueter Communications LLC.

13 DARTMOUTH-HITCHCOCk’s water safety tips As you prepare to

Exp. Date __/__ Number:______________________ CVV: ________ Mail to 1 New Hampshire Ave

Portsmouth, NH 03801

enjoy the water, it’s important to remember these safety tips to keep you and your children safe.

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The CHEF IS IN! RECIPE FOR SUCCESS WITH Chef Mary Ann Esposito WRITTEN BY CRYSTAL WARD KENT

PHOTOS BY PAUL LALLY

PHOTOGRAPY PROVIDED BY PAUL LALLY “Ciao Italia with Mary Ann Esposito,” the popular Italian cooking show, marks its 28th year on television, making it the longestrunning cooking show on air. Not only is the show still going strong on PBS, but it has spun off numerous popular cookbooks as well as food-themed tours of Italy with its popular host, who is now a well-established culinary star. Esposito has appeared on the “Today” show, “Live with Regis and Kathy Lee,” “Martha Stewart,” and others. When you hear Esposito talk passionately about the cuisine of Italy, it is hard to believe that at one time, she vowed never to work as a cook. In fact, she sought a career as far from the kitchen as possible.

“I grew up surrounded by strong women who were all wonderful cooks,” she recalls.

“My Sicilian grandmother ran a butcher shop and the other ran a boarding house, so they were both cooking all the time. On weekends, my mother cooked for the family and everyone came over. These were huge meals--we fed anyone who came by. I was, of course, pressed into service and much of my youth was spent helping in either my mother’s kitchen or my grandmothers’. I prepped ingredients and sauces, made bread, canned--pretty much did everything. I loved the food, but I knew I did not want to spend all that time cooking. I wanted to do something different.”

That something different turned out to be teaching high school, and Esposito eagerly entered the classroom, where she taught for 10 years. She married, had two children, and life probably would have continued on an uneventful course if she had not taken a fateful trip to Italy to meet her husband’s cousins in the early 1980s. While there, she took a cooking class which awakened a deep curiosity. “I really began to appreciate the traditions that were behind Italian regional cuisine,” she says. “The quality of the food was amazing, but I was also intrigued by why certain ingredients were used and how food was prepared. There were such wonderful stories, and these recipes had been passed from generation to generation for many years.

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They were really part of Italy’s heritage, of my heritage. It struck me that if someone did not start sharing these recipes and these stories, that one day, they might be lost.”

Esposito also knew that Americans had a misguided knowledge of Italian food. “They lump all Italian food in together,” she says.

“They do not realize how much it differs by region, and a lot of what they think of as Italian is actually Italian-American. I want them to embrace real Italian cuisine.”

Esposito begin making regular trips to Italy, each time visiting a different region and

learning as she went. She became fluent in Italian and also started teaching Italian cooking at the University of New Hampshire. By the late 1980s, an idea for a television show began to form. “I was seeing a lot of building and how-to shows on TV, but cooking shows were still not all that common,” she says. “There was Julia Child, Graham Kerr, a husband and wife team, and that was about it, and no one was doing Italian regional cuisine.”

Continued on page 14.

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GENETIC TESTING

FOR BREAST CANCER A ROADMAP FOR TREATMENT WRITEN BY. JACQUELINE CLANCY | PHOTOGRAPH PROVIDED BY SNHMC

Nicolette McDonnell, APRN

8 | MAGAZINE CREATIVE 2013

Some diseases like certain cancers can occur by chance. However, there are other diseases, like breast cancer, that may be triggered by a genetic component--an individual’s risk could be related to DNA. Genetic testing is one option for some patients to better understand their risk and options for prevention.

reflecting increased risk for different conditions.

When a patient has a strong family history, for example, having multiple family members with breast cancer, a genetic counselor can work with the patient to determine risk, prevention and treatment.

Results Drive Treatment

After the consultation, the patient may opt to have DNA testing. A blood test is typically used to collect a patient’s DNA sample.

Cheek swabs may also be used on occasion.

A positive diagnosis on a genetic test helps your medical team treat you in the best way possible. This could include increased screenings, preventative surgeries and medical management. “We have actionable Nicolette McDonnell, APRN at Foun- things that we can do,” assures dation Surgery explains who should McDonnell. consider meeting with a genetic counselor. “The rule of thumb is if a If a patient is diagnosed with cancer, primary care doctor has a suspicion, genetic test results can determine or patient is wondering, ‘Would I which treatment option may be benefit from meeting with a genetic best. With a breast cancer diagnocounselor?’ the answer is probably sis, genetic testing can inform what yes.” happens next. “It can impact the type of surgery they elect to have,” Navigating Testing explains McDonnell. “That might Individuals seeking genetic testing be the difference between a simple are first referred to a genetic coun- lumpectomy, which is removing the selor. The genetic counselor meets cancerous tumor, versus deciding with the patient in person, over to do a double mastectomy, which the phone or via video conference. is removing both breasts because Foundation Surgery works with of the risk for developing a future Mass General Hospital to identify breast cancer.” patients at risk for hereditary forms of breast cancer via the Telegenetics To learn more, listen to an interview Program. with Nicolette McDonnell, APRN about genetic testing at snhhealth.

An extensive family history is org/podcast collected, and the genetic counselor discusses which specific genes could be tested for changes in DNA

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Ask the pediatric surgeon Question: My 10 year old daughter has had many episodes of right lower belly pain over the last several months and the doctors can’t figure it out. Can this be her appendix? - Kim L.

Dear Kim, Thanks for your question. It is hard to watch our kids have chronic or recurrent symptoms, particularly when all the “tests” are normal, yet they are sick enough to miss school and other important activities. The classic story for appendicitis is a short illness: a day or two of abdominal pain, first starting around the belly button and then moving to the right lower abdomen. Often kids have nausea, vomiting and low grade fevers. We worry about ruptured appendicitis after several days of progressive symptoms and high fevers above 101.5. This is obviously not the story for your daughter. Our first test of choice when we are worried about the appendix is an ultrasound.

Here at the Elliot hospital, I work with amazing ultrasound technicians (the only pediatric-certified in the state!) and they are fantastic with kids. Although it is challenging, they routinely find the appendix, and this is a very accurate test to diagnose appendicitis. I try to avoid CAT scans in kids because of the radiation exposure, but rarely this is necessary when we need to rule out other problems that may be causing pain. That said, even when we know it is not acute appendicitis, I do

see many kids with atypical abdominal complaints that could still be coming from the appendix. We sometimes call this “atypical appendicitis” or “colicky pain of the appendix”, but it is not well-recognized in the medical world. For example, I may see a child in my office with many weeks or months (or even years!) of abdominal pain. Many of them come with all normal tests and have been seen by emergency departments, pediatricians and gastroenterology specialists.

I work closely with our pediatric gastroenterologists here at the Elliot and if we suspect the appendix and the family is willing, I think a laparoscopic appendectomy is a reasonable option. This is usually a quick 30 minute outpatient procedure that kids tolerate quite well. I have to admit, it is a great feeling when I see a child smile at me in the recovery room and announce that their symptoms are gone. Parents know there can never be a guarantee, but they appreciate being heard and helped through these difficult decisions for their kids. This is the Art of Medicine that keeps me doing what I do.

- Dr. Soukup

Elizabeth S. Soukup, M.D., M.M.Sc. Pediatric Surgeon

Dr. Soukup is a Pediatric Surgeon at the Elliot Hospital and has an interest in educating families about pediatric health and wellness. Her mission is to provide expert specialty care for children of all ages in New Hampshire - newborns through teenagers striving to keep them close to their families and communities. If you would like more information, call 603-663-8393 for an appointment, or visit our website at http:// elliothospital.org/website/pediatric-surgery.php. Check out previous articles at #askthepediatricsurgeon.

Dr. Soukup earned her Bachelor of Science from the Massachusetts Institute of Technology and her Doctor of Medicine from the University of Chicago Pritzker School of Medicine, where she received the Outstanding Achievement Award in Medicine, graduating first in her class. She completed her General Surgery training at the Massachusetts General Hospital and her fellowship in Pediatric Surgery at Children’s Hospital Boston. During her time in Boston, she also completed a Masters of Medical Sciences degree in clinical investigation from

Harvard Medical School. She is board-certified in both Pediatric Surgery and General Surgery. She has specialized training and experience in minimally invasive surgical treatment for babies, children and teenagers. Her practice includes all areas of general pediatric surgery, including common pediatric surgical problems as well as neonatal surgery, congenital anomalies, minimally invasive surgery, and complex thoracic surgical problems.

Please send your questions to: askthepediatricsurgeon@elliot-hs.org

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Eating Well

WHILE On-the-go w/watermelon

A packed schedule often leads to less meals around the table. Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients.

Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon. Not only can watermelon be diced, sliced, balled or blended, it also provides numerous health benefits. Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable and is a source of vitamins A and C, as well as vitamin B6 and potassium.

Thinking beyond traditional slices, chunks, or balls, there are many ways to incorporate watermelon into some of your favorite to-go meals, whether as a side dish or a key ingredient in beverages, salads or wraps. For example, these recipes for Watermelon and Bulgur Wheat Salad and Watermelon Collagen Creamsicle from the National Watermelon Promotion Board can help satisfy your sweet tooth and provide necessary nutrients while tackling the next task on your to-do list.

Find more watermelon recipes perfect for an on-the-go lifestyle at watermelon.org.

Watermelon and Bulgur Wheat Salad Servings: 4 4 cups seedless watermelon, cubed 2 cups cooked bulgur wheat 2 cups arugula 2 cups grape tomatoes, halved 1/4 cup chopped mint shaved pecorino romano cheese, to taste Dressing: 1/2 cup olive oil 1/4 cup balsamic vinegar 1 garlic clove, crushed 1 tablespoon honey salt black pepper In large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes and chopped mint.To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt and pepper until well combined Just before serving, pour dressing over salad and toss to combine. Top with shaved pecorino and season, to taste. Serve immediately.

Read the entire article from Family Features at at nhwomenmagazine.com.

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Dartmouth-Hitchcock’s

Water safety tips

By Jim Esdon

S

wimming is summer’s most popular activity and New Hampshire residents are fortunate that their swimming options range from the Atlantic Ocean to freshwater ponds, lakes and rivers. As you prepare to enjoy the water, it’s important to remember these safety tips to keep you and your children safe.

Nationally, 43 percent of children and teens drown in open water versus 38 percent in pools and hot tubs. Nine percent drown in bathtubs and 10 percent drown from other causes.

In the U.S., drowning is the second most common cause of unintentional death for individuals between the ages of one and 14, after car accidents.

Drowning typically looks like nothing out of the ordinary is happening. When we think of drowning, we think of movies where the person is on their stomach. But they typically remain upright in the water and often don’t appear to be in distress.

If you suspect someone is drowning, you should immediately check if: • they look at you with a blank stare or have glassy eyes; • their head is low in the water; • they can’t verbally respond to you; or • you wave to them and they can’t wave back.

Most drownings in New Hampshire happen in open water or in non-traditional swimming areas, such as swimming holes or rivers where kids jump off a cliff or swing from a rope. Riptides in the ocean are another hazard. Most beach areas typically have flags or warning signs, but you should also ask a lifeguard about swimming conditions.

Another cause of drowning is hypothermia. If someone falls into the water, especially in March, April and May when water temperatures are still between 40 and 50 degrees, it takes just two to three minutes for hypothermia to set in. If that happens, you can’t move, so you’re not able to self-rescue. If you’re wearing a life jacket, you have a chance to get to shore or to stay above water long enough for someone to help you.

Safety tips for open water 1.

2.

Watch kids in and around water with no distractions (no cellphones).

Teach kids how to swim in open water.

3.

4.

Use a U.S. Coast Guard-approved life jacket that corresponds with the child’s weight and the water activity.

If you see someone in trouble, reach with a stick, throw a rope or float. Take a boat or swim out to the person ONLY if you have been trained in those lifesaving skills.

Safety tips for home 1.

Undistracted supervision is key, whether at a pool or in a bathtub.

2. Buckets and containers that are stored outside should be turned over so they can’t collect water.

3. Close toilet lids, use toilet seat locks, and keep bathroom and laundry room doors closed.

4. Install a four-foot tall or higher fence around your pool.

5. Get CPR training so you know what to do in an emergency.

Safety tips for boating If you’re getting into any boat—with a motor or without—the state of New Hampshire requires a life jacket for children up to age 12; and we encourage everyone to wear life jackets whenever they are boating, including in canoes and kayaks.

Safety tips around pools Pools should be enclosed by a fence and have an alarm on the gate. Be careful with older pools and hot tubs. They don’t have drains with special covers that prevent children from being pulled under water by the suction and potentially getting stuck to the drain. Most newer pools and hot tubs are equipped with a cover that prevents this.

Supervision is key. Always physically and verbally identify somebody to watch a child if the supervising person has to leave.

Jim Esdon is the program coordinator for the Children’s Hospital at Dartmouth-Hitchcock (CHaD) Injury Prevention Program. For more safety tips, visit chadkds. org.

Hidden Hazards: An Exploration of Open Water Drowning and Risks for Children, May 2018, Safe Kids Worldwide accessed June 8, 2018, https://www.safekids.org/ research-report/hidden-hazards-exploration-open-water-drowning-and-risks-kids

NHWOMENMAGAZINE.COM || 13

Continued from page 7.

Esposito made her pitch, and to her surprise, the proposal was accepted--but there was still a major hurdle. “After saying how much they liked the idea, the executives at NHPTV then said, ‘Well, now we need someone to fund the show. Every show was funded by sponsors. If you couldn’t get sponsors, it didn’t matter how wonderful the proposal was, you couldn’t get on the air. They asked me if I had any lined up, and I didn’t, so we had to hustle and find underwriting.

Thankfully, King Arthur Flour in Vermont signed on to be our sponsor-and they remained our sponsor for many, many years.”

Esposito notes that even a long-established show like hers still has to secure sponsorship each year. “It never changes! And these companies don’t get advertising or product placement, they are simply acknowledged as sponsors--and maybe have a little recognition by association. I’ve done a lot of baking, so it made sense for a flour company to sponsor, but they certainly were not getting huge media attention from it. I’ll always be grateful to King Arthur for helping us get started.”

Savoring Tradition

She credits much of her success to her long-time producer and “TV husband” Paul Lally, who joined her show after producing “Mr. Roger’s Neighborhood.” “In the nearly three decades that we’ve been on air, we’ve only had three producers, which says a lot.”

Even though there were few female chefs on television when Esposito began, she says she was fortunate enough not to experience too many difficulties. “I was pretty much left alone,” she says. “I think this was partly due to the fact that I had created the show and was the one with the expertise. I was the one who knew the history of the food and how to prepare it, so that gave me more control. The people I worked with did not have that knowledge. Then, as time went by, we just evolved into this great team, and that’s how it’s been.”

After 28 years, one would think that Esposito would be running out of ideas, but that is not the case. “I get ideas all the time, from people I meet when I travel in Italy, from the places we go and the things we learn,” she says. “I get a lot of inspiration from my grandmothers’ and mother’s recipes, and from what comes from my garden or what I find in my kitchen. After all this time, I just know what ingredients might work well together. To me, cooking is like being a painter with a blank canvas. An artist knows how colors can blend, and I find it’s the same with ingredients.”

These ideas have led to a new cookbook (her thirteenth), which comes out in November called “Ciao Italia: My Lifelong Food Adventures in Italy” (see box), and the culinary tours to Italy, which have proven enormously popular. Esposito takes small groups of 20 to a different region each year and they experience cuisine, culture, and do some cooking along the way. This year’s tour will head to Naples and Amalfi. The new season of “Ciao Italia” starts filming in January and Esposito is sure to have lots of wonderful recipes to share and stories to tell.

““I’m proudest of the fact that

The pilot was shot at Esposito’s home on “the hottest day of summer,” and upon airing, it was clear the show was a hit. Although Esposito had no television experience, she took to the studio as easily as the classroom. “My teaching experience really helped as I tried to approach the show as I would teaching a class. I explained the history behind the recipe and explained why I was doing something. Every episode has a theme and I would select the recipes and practice them. The classroom taught me to be prepared, and that helped. I also made sure from day one to just be myself. I’ve always wanted the show to feel like we’re just in my kitchen and I’m talking to you about some recipes. Creating that feeling is what keeps me in the zone.” (Fun fact: The studio is designed to look similar to Esposito’s home kitchen, complete with a painted view of the Oyster River.)

because of the show and the cookbooks, these recipes will live forever. These traditions will continue to be passed along and not be lost.”

Even so, cooking on television is not easy, and Esposito does not use a monitor or a script; in fact, most episodes are shot in one take.

“You have to know the recipe, the ingredients, why are they used and the story behind them--that’s where the preparation comes in. While you are explaining this, you need to remember when and how to hold the food so the camera can get a good angle, when to stop talking, when to resume, to be aware of lighting, of timing, and to make it all look natural!”

Esposito admits she’s never had a major disaster on air and kind of wishes she had a blooper reel. “It would be fun! But our team has been working together so long, we are pretty in synch. The only bloopers have been when the crew has played tricks on me!”

Dreaming Big

With such an extraordinary career, what fills her with the most pride? Esposito doesn’t hesitate: “I’m proudest of the fact that because of the show and the cookbooks, these recipes will live forever. These traditions will continue to be passed along and not be lost.

This is Italy’s cultural heritage and it’s important that it be preserved.

The recipes, the techniques, the folklore --it matters. I get letters all the time from people who say that they remember their grandmother cooking this or doing things a certain way, but they no longer have the recipe or know how to cook like that. This has concerned me--so many people today no longer cook, or at least not in the traditional way. You don’t see the big family dinners. People get take out, or eat out, or do short-cut meals. They don’t bake or really craft a dinner.

When this happens, then time-honored recipes start to disappear, along with key pieces of culture. The kitchen is the heart of the home and cooking good food brings families together. If these traditions are gone, people will miss them, even if they don’t realize it now. But, thanks to the show, the tours, and sharing the recipes, I think we are seeing renewed interest.”

Continued on next page.

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Continued from previous page.

For her work in preserving Italian culture and cuisine, Esposito has received the Lifetime Achievement Award in Culture and the Culinary Arts from the Sons of Italy in America, and was knighted by the president of the Italian Republic, the only American to receive this honor. Not bad for a woman who once fled the kitchen! “My mother always said, ‘The prune doesn’t fall far from the tree!’” she laughs. “I guess I was destined to cook after all!”

Esposito still marvels at the journey her life has taken since that first day on set, and urges others with dreams to be bold. “Whatever idea you have, don’t let anyone tell you it can’t come to fruition,” she says. “When I pitched my TV show, I knew nothing about television, but I knew my subject matter. I had passion; I knew the idea was good, and I knew not to take ‘no’ for an answer without giving it a good try. When I filmed that first episode, I knew my dream was going to come true. I think anyone with a dream needs to remember that if you believe in yourself, you can make things happen. You have to be deliberate in your planning; you have to be prepared to take the disappointments along with the successes until you get where you want to be, but don’t ever quit. Your breakthrough could be just around the corner.” *

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“Ciao Italia: My Lifelong Food Adventures in Italy” by Mary Ann Esposito debuts in November, and is a

delightful blend of recipes, memories, and travel tips. Esposito describes it as “a capstone of my many years of travels in Italy,” and includes personal stories of making bread with a Sicilian bread maker, going to a Striano tomato farm, and other experiences. The stories are taken from Esposito’s journals, which she kept for each trip. Gorgeous food photographs are included as well as personal snapshots taken by Esposito. Look for the cookbook on Amazon, through the “Ciao Italia” website, and at retailers nationwide.

NHWOMENMAGAZINE.COM || 15

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