Category: Q&A

In the kitchen with Charley Moore

With 26 years of experience, Charley Moore is the executive chef at 603 Brewery in Londonderry. He started in the industry as a dishwasher at Yo Mommas in Nashua before working as a cook at Villa Blanca for 12 years, which is where he met his wife. Originally from Florida, Moore has always been passionate about food. He and his family moved to New Hampshire when he was around 8 or 9 years old for new opportunities. His grandmother would cook family meals and his mother enjoyed experimenting in the kitchen. Following in their footsteps, Moore enjoys cooking at the brewery and at home for his family.

What is your must-have kitchen item?

Well, like any chef, your chef’s knife is one of the most important things you have in your tool kit, so that’s a big go-to for me. I am very mindful of my knives … I take care of my knives personally. I sharpen them all, so my chef knife’s my most important tool.

What would you have for your last meal?

I think I’d probably keep it something simple. I’m originally from Florida [and] one of my family’s favorite go-to meals is fried chicken, potato salad, corn on the cob. The feeling of home is probably more important than something else, so homestyle cooking.

What is your favorite local eatery?

One of the places my wife and I love to go to is the Hanover Street Chophouse. I was definitely gifted to go work there for a while, which was a great opportunity

Name a celebrity you would like to see eating in your restaurant?

There would probably be two I’d really like to see as far as culinary goes. I’d like the late Anthony Bourdain … [and] Guy Fieri would be a cool one for me to cook for. I think he’d really enjoy it.

What is your favorite thing on your menu?

Our top [seller] is our chicken sandwich. I think that’s probably one of the best things on our menu because it’s so versatile you can make it however you want. … It can go as crazy as your imagination.

What is the biggest food trend in NH right now?

Korean barbecue style food is really popular right now. I know New Hampshire is getting more into the smoked-style food, which is really cool because we’re definitely picking up on that trend.

What is your favorite thing to cook at home?

Being a chef you get asked this question a lot. … The things I like to cook the most are what make everybody happy. … Making desserts is really satisfying … I love making desserts. My kids would probably tell you chocolate mousse because that’s what they ask for almost every birthday, but I also make a chocolate lava cake that’s really good that my family also loves to eat on a regular basis.

–Mya Blanchard


Featured photo: Charley Moore. Courtesy photo.

On The Job – Lara Stawasz

Jeweler

Lara Stawasz is a self-taught jeweler who owns her own business, Lara’s Theme Jewelry (495-6689, laras14k@aol.com, larasthemejewelry.patternbyetsy.com), based in Hollis.

Explain your job and what it entails.

I have made jewelry and I have both a retail jewelry store and I have a website. I do a blog online and I also sell on Etsy. I do a lot of hand hammering, selling and designing, I hand make earrings, bracelets, necklaces, and I also have handmade scarves in the winter. Also, I do marketing on Instagram, and I’m on Facebook, I do email marketing. Most of what I have I hand make and I have some other artists and companies I purchase from.

How long have you had this job?

I have had this job since 2000, so 23 years.

What led you to this career field?

When I was 16 I started working in a jewelry store. At that time I didn’t realize how much I loved it so I went off to college. After college I did different jobs until I realized I wanted to create a business on my own so I started with jewelry because that’s what I knew. I started with home shows out of my condo and when I moved to Hollis we found a spot where I could have my shop.

What kind of education or training did you need?

Most of it is basically hands-on training, and a lot of what I learned was from jewelry stores or was self-taught. I had done some jewelry making and repair when I worked in previous stores as well.

What is your typical at-work uniform or attire?

On Saturdays when my retail store is open I dress nicely in a dress or dress pants, but when I’m making jewelry for Etsy or my website I dress casually in jeans, T-shirts or shorts.

What is the most challenging thing about your work, and how do you deal with it?

The most challenging thing is that the retail sector is rapidly changing. You have to pivot from the retail store to online, to Instagram, to Etsy. There are so many changes all the time, especially in the internet space. You have to try to keep up and learn all these things while maintaining the business as well.

What do you wish other people knew about your job?

Don’t be afraid to change and just keep moving on, keep learning, keep pivoting and you’re going to be successful, you’re going to do fine, you can’t just get in a rut and make it be the way it always was. You have to keep up with things, go forward and keep changing with the times.

What was the first job you ever had?

I worked at Market Basket at 14 as a cashier.

What is the best piece of work-related advice you have ever received?

My mom always said you’d be good at doing your own business and I would probably say that was the best advice in starting the business.

—Maya Puma

Five favorites

Favorite book: The Millionaire Next Door
Favorite movie: Dirty Dancing
Favorite music: Keith Urban
Favorite food: seafood
Favorite thing about NH: the changing of the seasons

Featured photo: Lara Stawasz. Courtesy photo.

The wellness model

Concord-based doctor discusses her center’s focus

Dr. Cindi Croft is set to open New Dimensions Wellness Center in Concord in early August. She describes the center as emphasizing a comprehensive and transformative approach to wellness. See drcindicroft.com or find the center on Facebook.

What’s your background in and approach to health care?

I’m a family doc, and I went down the osteopathic route because I heard the word ‘structure’ as ‘function.’ At the time, even before my education, it just made intuitive sense to me that that’s how the body would work. … As I started school, I gravitated toward learning different modalities and obtaining different certificates outside of the standard medical curriculum. However, the school system doesn’t really train you to run a business, which held me back initially. In hindsight, I should have started my own practice earlier. … I worked in various hospital settings for a long time while practicing functional integrative medicine. Eventually, I decided to leave and start my own thing.

What motivated you to start your own practice and explore a wellness model?

To me, functional integrative medicine is comprehensive care, looking at each person’s unique biochemistry, diet and genetics. Different health traditions throughout history have their place in my view of medicine. I always felt like health care was becoming less patient-centered, and I struggled with that for many years. … When I started my own practice, I quickly realized two main groups of people sought my services. One group was comprised of individuals who were sick or not feeling well, but their lab work and doctors couldn’t find the cause. They were looking for someone with a different approach. The other group consisted of ultra-healthy athletes who wanted cutting-edge nutrition and injury prevention. Alongside them were families or adults who wanted to stay well and prevent future health issues. I noticed everyone who came to see me wanted a wellness model.

Tell us about your Wellness Center.

The vision for this space is to bring together like-minded professionals to support people seeking wellness. Currently, we have six providers joining the center. … Are you familiar with the DPC (Direct Primary Care) model? It’s an alternative way of delivering health care outside of the traditional system. Many doctors have become frustrated and left the hospital system to find a different approach. The DPC model is similar to a gym membership. You pay an upfront administrative fee and a monthly fee to have a private doctor who you can see whenever you need. The monthly fee varies based on age. … In my vision, the Wellness Center would offer a monthly flat rate, in addition to an administrative fee, and patients would have the autonomy to choose which provider they want to see. Unlike the DPC model, where you pay a fee to see your doctor whether you’re well or sick, my model would allow patients to decide if and when they want to see their doctor based on their individual wellness needs. … This approach avoids the issue of younger individuals feeling like they’re paying for a service they don’t fully utilize. … For example, if the monthly fee is $95, and a person joins the Wellness Center, they can choose to see any provider in the center depending on their needs at that time. If they need to see a primary care doctor, they can see them one month. If they have tightness and want to ensure alignment, they can choose to see the physical therapist another month. … The idea is to offer a range of services people can access as needed.

Will you be partnering with insurance companies?

Currently, insurance companies often don’t cover certain tests or alternative approaches like functional medicine. I want to demonstrate how this model can keep people healthier and reduce the need for costly interventions like surgeries. By forming a partnership with insurance companies, we can work toward a more cohesive health care system that includes wellness services.

How do you envision your wellness model expanding beyond your practice?

I envision it becoming a movement that helps people understand the importance of wellness and how it can positively impact their lives. By making wellness more affordable and accessible, we can address the increasing rates of obesity and chronic diseases in our country. … It’s about shifting the focus from sick care to true health and wellness.

In the kitchen with Chris Davis

Chris Davis has been a cook at Red Arrow Diner for the past six months. Originally from Arizona, Chris moved to New Hampshire to be closer to family, with no prior cooking experience. A self-proclaimed “jack of all trades,” Davis has worked as a mechanic, in contractor work and construction and was ready to try something new.

What is your must-have kitchen item?

Spatulas, because if you don’t have a good spatula it affects how you make your egg … affects how you cook.

What would you have for your last meal?

My last meal would probably be steak and lobster.

What is your favorite local eatery?

Definitely would be here.

Name a celebrity you would like to see eating in your restaurant?

I would probably like to meet Mark Wahlberg.

What is your favorite thing on your menu?

I would have to say the Trump Burger. [The Trump Tower Burger is two grilled cheese sandwiches replacing the bun with a handcrafted beef burger topped with fried mac and cheese and cheese sauce, served with fries, according to the Red Arrow’s menu.]

What is the biggest food trend in NH right now?

Flatbread would probably be the most trending thing going on up here.

What is your favorite thing to cook at home?

Chicken enchiladas.

–Mya Blanchard

Grilled Cajun Shrimp
From the kitchen of Red Arrow Diner

Fresh shrimp sautéed with diced red onion and diced tomatoes sprinkled with Cajun seasoning. Served over a bed of rice pilaf and sautéed baby spinach.


Featured photo: Chris Davis. Courtesy photo.

On The Job – Renee and Jamie King

CPR instructors

Renee King, MSN, APRN, FNP-C, of Merrimack is a CPR instructor and runs her own business, JandRteachCPR, with help from her 8-year-old daughter, Jamie.

Renee King

What led you to this career field and your current job?

I’ve always wanted to be a nurse. I absolutely love my career and all the people I’ve met along the way. I’m required to recertify my CPR certification every two years. My uncle has his own CPR business, and he is the one who encouraged me to stop taking the classes and start teaching them.

What kind of education or training did you need?

I have a Family Nurse Practitioner master’s degree. To be an instructor with the American Heart Association, you need to be certified with the AHA and take an additional instructor course.

What is your typical at-work uniform or attire?

Clothes that are easy to move in. Most of the time we end up on the floor.

What is the most challenging thing about your work, and how do you deal with it ?

Where to store all of my supplies. I have mannequins all over my living room; it’s not the decor I want to go with!

What do you wish you’d known at the beginning of your career?

That my son would want to be part of the business. He showed zero interest when I was thinking about launching but quickly changed his mind when he saw how much fun my daughter and I were having. If I could go back, I would have included his initials in the name of my company.

What do you wish other people knew about your job?

I offer other training, too, not just CPR.

What was the first job you ever had?

A convenience store.

What’s the best piece of work-related advice you’ve ever received?

To always help and teach my coworkers, because one day they may actually be my nurse.

Five favorites

Favorite book: Verity by Colleen Hoover
Favorite movie: Thrillers
Favorite music: country
Favorite food: olives and feta
Favorite thing about NH: how beautiful it is

Jamie

Explain your job and what it entails.

I help [my mom] when she forgets things, because that happens a lot. I help show the baby and the adult. Actually, I help with everything.

How long have you had this job?

It’s been four months.

What led you to this career field and your current job?

Because my mom impressed me.

What kind of education or training did you need?

I needed to know how to do CPR and how to use epipens.

What is your typical at-work uniform or attire?

Fancy clothes and something flexible.

What is the most challenging thing about your work?

I’m not strong enough to do the adult CPR mannequin.

What do you wish you’d known at the beginning of your career?

Everything.

What do you wish other people knew about your job?

That we want to help them all.

What was the first job you ever had?

This.

What’s the best piece of work-related advice you’ve ever received?

To always carry around my business cards.

Five favorites

Favorite book: Harry Potter
Favorite movie: Avatar
Favorite music: Taylor Swift
Favorite food: Steak and cheese sub
Favorite thing about NH: The Old Man of the Mountain viewing spot

Featured photo: Renee King and her daughter Jamie. Courtesy photo.

Poem to film

Local filmmaker brings a Frost poem to the screen

Local playwright and filmmaker Donald Tongue recently wrapped up filming his adaptation of Robert Frost’s poem “Home Burial” at Canterbury Shaker Village. Tongue discussed what drew him to Frost’s poetry and his approach to interpreting the poem on screen. Follow facebook.com/tonguemtproductions for updates on the film and how to view it.

What inspired you to adapt Robert Frost’s poem ‘Home Burial’ into a film?

A number of years ago, I wrote a play about Robert Frost titled My Neighbor, the Poet that was commissioned by Theater Kapow. I also staged ‘Home Burial’ a number of years ago at Southern New Hampshire University. … I did a lot of research and read a lot of his poetry and was very much taken with the sort of cinematic quality of his poetry; it has very clear actions that he’s describing … and he definitely seems to focus on characters. … Then, he has a lot of dialogue within his poetry between the characters, or, if there’s one character, there’s some sort of internal dialogue going on. I think, in many ways, he just kind of had this [ability to take] these scenes that he was living out himself and convey them through poetry.

You’ve written a number of pieces for the stage; had you ever written for film before this? How are the processes different for you?

I did a 13-part web series called Candid Candidate, which was sort of a mockumentary about two presidential primary candidates, so I had dabbled in [film] a little bit, but this is my first venture into a real full-length feature film. Film is definitely a totally different process. There are certainly things that are the same: You have to work out the acting, the character motivations, things like that, and we rehearse sort of similarly, [as far as] the line delivery and what’s behind it. But for stage, you’re creating something that is to be performed, and it’s going to be the same for each performance, [whereas] in film, you’ve got to think about the different camera angles and how you’re capturing the story through the lens. I had to do a lot of learning about the different types of shots that filmmakers use and what those convey.

How literal is your interpretation of the poem?

I’ve seen other [adaptations] that just use [the poem] as source material; my approach, though, was to use the poem verbatim. There is nothing in the film that’s not in the poem. In the moments where there’s dialogue [in the poem], there’s dialogue [in the film]. When [the poem has] description, [the film has] a voiceover, and the actors perform the descriptive verse [during] the voiceover. I feel that it works really well. … It’s just such a great, wonderfully written poem; I didn’t want to mess with it.

How did you interpret the poem’s more abstract themes and visuals on film?

A lot of the action is clear in the poem. It starts out, ‘He saw her from the bottom of the stairs.’ We had to find a staircase with a window at the top to be able to capture that visual from the poem. … The shot starts from the bottom of the staircase and moves up to her at the window. In some ways, it feels like you’re coming out of the grave, like you’re kind of unearthing this moment in time between these two characters; that was one vision I had as far as capturing the feel and emotion of the poem.

What was it like shooting at Canterbury Shaker Village, and why did you choose that location?

There was a schoolhouse building at Canterbury Shaker Village that had what we were looking for: the staircase in a rustic setting with a window at the top of the stairs. It worked well because, being a schoolhouse, the staircase is a little wider than [those in] some of the older-period farmhouses, where the staircases are kind of narrow. That certainly helped to both create the proper setting and accommodate the film crew in the space. … Canterbury Shaker Village was extremely accommodating for our film shoot; they gave us access to areas in the administrative building for our breaks, loaned us some set pieces and even moved the cows to another pasture and made sure the electric fence was turned off for our outdoor scenes.

In the kitchen with Karla Jones

Karla Jones is the owner of Sweet Goods from the Woods (sweetgoodsfromthewoods@gmail.com, and on Facebook and Instagram), a business offering homemade whoopie pies, brownies, cookies and other treats that she started earlier this year. Baking is a newfound passion for Jones, who admits that in the past it was not her strong suit. After the dealership she worked at for 19 years was sold, she wondered what was in store for her next. It was when she started volunteering at a farm stand bakery last year that she discovered her passion for baking and decided to go into the business by creating her own business. Sweet Goods from the Woods is a vendor of the New Boston Farmers Market, held on Saturdays from 10 a.m. to 1 p.m. on the New Boston Town Common (on the corner of Route 13 and Meetinghouse Hill Road), through October.

What is your must-have kitchen item?

A timer.

What would you have for your last meal?

The ultimate coconut cake, and that’s at the Peninsula Grill in Charleston, South Carolina. I am a coconut fanatic and I would die for that cake. It’s delicious.

What is your favorite local restaurant?

Yoshimama [Japanese Fusion & Sushi Bar] in Nashua. They are wonderful there. … It’s just nice that he creates whatever he wants and it’s just a special feast.

What celebrity would you like to see trying something you baked?

My first thought was Robert De Niro and only because he looks like my dad.

What is your favorite item that you offer?

I don’t know if I have a favorite thing on my menu. I think my favorite thing … is just seeing the little bit of happiness on everybody’s face and just to watch their eyes light up.

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

I see a lot of people doing the decorated sugar cookies. People are amazingly talented; some of them that I’ve seen are like [art] on a cookie. … Just amazing.

What is your favorite thing to make at home?

I’m a fish person so I love making blackened salmon … or tuna, or any kind of fish dish.

– Mya Blanchard

Old Fashioned Peanut Cookies
From the kitchen of Karla Jones of Sweet Goods From The Woods in New Boston

½ cup of (1 stick) unsalted butter
½ cup creamy peanut butter
1 cup brown sugar
2 teaspoons baking powder
2 teaspoons Madagascar bourbon vanilla
½ teaspoon salt
2 large farm eggs
2 cups all purpose flour
1¼ cup low salted peanuts (ground)

In a large bowl, cream butter, peanut butter, brown sugar, baking powder, vanilla and salt. Beat in eggs, stir in flour and peanuts. Bake at 350 degrees for 12 minutes, until lightly brown. Let cool


Featured photo: Karla Jones, owner of Sweet Goods from the Woods. Courtesy photo.

Next-gen tech

Tech Professional of the Year winner talks about inclusion in the industry

Flo Nicolas was named Tech Professional of the Year at the recent TechWomen Connect and Awards event hosted by the NH Tech Alliance.

What is your background in tech?

My background is actually legal. I’m a licensed attorney. I spent a couple of years practicing, and then I ended up working for a big telecommunications company. I spent over seven and a half years in the corporate technology operations department. … When I entered the corporate world, I was a bit naive; I thought, you work hard, you get promoted, easy peasy. Then I started seeing women in the corporate world just weren’t getting promoted. … I ended up … working for another smaller startup company … as their chief growth and community officer, focused on legal technology. I started growing my name in the legal tech sector. … I started doing this show where I was teaching other lawyers how to leverage technology.

What are you doing now?

I wanted to continue my passion for tech education, which I did by creating my show, Get Tech Smart, which is focused on … educating people in a simplistic way on the emerging technologies that are being created right here in our state. I’m also a co-founder and chief operating officer for a tech company … [focused on] Diversity, Equity and Inclusion, but not just in a simple way of consultation and being like, ‘Hey, you should be diverse’; we actually have a platform that helps organizations successfully implement and launch their DEI strategic plan by utilizing data analytics. … That way, they can see clearly what’s working, and what’s not, celebrate their successes, but also see what areas need improvement, and then take action. … I also started doing Diversity, Equity and Inclusion networking events. I’ve done two events so far … [which were] so successful. … We managed to raise over $40,000 in professional development scholarships … which is very needed.

What are some of the biggest challenges women face in the tech industry?

One of the things I noticed when I started doing my show … was the lack of representation of women in the tech industry. … There’s a struggle to be seen, heard and paid our worth. … The weight of the invisible glass ceiling is evident, with women earning only 80 cents for every dollar men make, and the disparity is even more significant for women of color. … Many women experience demoralization and imposter syndrome when they are undervalued and underpaid. …This leads to difficulties in advocating for ourselves, negotiating better salaries and seeking promotions.

What are some steps tech companies can take to be more inclusive?

Companies can address the issue of gender pay disparity by conducting self-audits to ensure equal pay. They should use data to identify and rectify any discrepancies in pay between equally qualified men and women. … Companies should also engage in surveys to gather qualitative data on employee sentiment and assess their sense of belonging. Analyzing hiring and retention trends can provide insights into diversity gaps within the workforce. … Companies need to be intentional in their hiring practices and establish community alliances to tap into diverse talent pools. It’s important to note that diversity encompasses more than just gender and race … [and] companies should consider other dimensions such as veterans, neurodivergent individuals and people with disabilities.

What would you say to young women interested in going into the tech industry?

The tech industry is a fantastic industry to get into. … I would tell them — especially girls that are in elementary school or high school — to not feed into the myth that math is for boys … or that people who want to get into the tech industry need to learn how to code and need to know how to do math. That’s not true. I’m terrible at math. I don’t even code. There’s more to technology than just coding and doing math. … I would tell them to not be afraid to explore the tech world. … I would also tell them that it’s challenging to break into the tech world, so you should start getting that exposure early on and start networking … with other women in the industry. Don’t wait until you graduate college. Go to STEM camps. … Do STEM programs. There are all kinds of opportunities out there.

In the kitchen with Kami Raleigh

Self-taught baker Kami Raleigh started Pink Star Bakery in Deerfield in 2010. Between having kids and working a full-time job, she had to take a break before coming back and expanding Pink Star Bakery’s repertoire from just cupcakes to a wide variety of baked goods, such as custom cakes, dessert tables for events with treats like cookies and brownies, and most recently bread. Raleigh loves to experiment, often drawing inspiration from baking techniques she sees on social media. Pink Star Bakery is a vendor at the Deerfield Farmers Market this season.

What is your must-have kitchen item?

A KitchenAid mixer. I could not live without the KitchenAid mixer. It’s super useful for kneading bread and all that but also I primarily use … buttercream for all of my cakes and cupcakes and that includes making meringue, and that is not something I would want to do by hand.

What would you have for your last meal?

I [make] a meal for my family and it’s this lemon chicken pasta. It is just so good and just like that perfect home cooked meal that you have in the wintertime and it fills your belly.

What is your favorite local restaurant?

I have two, really. I really love Cotton in Manchester and then I also love the Taphouse in Hooksett. I really love that kind of kicked up, home cooked meal kind of style but using local ingredients and that sort of thing, and then any Mexican place really.

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

Probably Martha Stewart and she would definitely have to have Snoop Dogg with her.

What is your favorite thing on your menu?

My favorite is either a chocolate peanut butter cake or cupcakes. It’s a chocolate cake with a peanut butter buttercream and I do chocolate ganache and cut up Reese’s Peanut Butter Cups all inside of it.

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

I’m seeing a ton of doughnut places popping up so I think that’s probably a really big one. That, and a lot more farm-to-table, which I really love seeing.

What is your favorite thing to make at home?

I really love doing bread for my family. I’m trying to start making a lot of our staple foods like things that you would eat regularly and not relying on the store for those products and just trying to make our daily life cleaner on what ingredients we’re putting in our bodies.


— Mya Blanchard

Grandma’s sugar cookies
From the kitchen of Kami Raleigh of Pink Star Bakery in Deerfield

3 cups flour
1 cup sugar
1½ teaspoon baking powder
3 Tablespoons cream or half-and-half
½ teaspoon salt
1 cup cool butter
1 egg
1 teaspoon vanilla

Combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in egg, cream and vanilla and blend well. Roll out dough on a floured surface to ¼-inch thickness. Cut with cookie cutters. Bake on an ungreased sheet pan at 400 degrees for five to eight minutes. Frost when cool.


Featured photo: Kami Raleigh, owner of Pink Star Bakery in Deerfield.

On The Job – David Brooks

Handyman

David Brooks is a self-employed handyman and owns his own business, Dave’s Handyman Service (520-5408, handymandave322@gmail.com, search “Dave’s Handyman Service” on Facebook) based in Concord.

Explain your job and what it entails.

I am a handyman who does basic home repairs for people. Sometimes I do multiple jobs in one day, or it may take multiple days to complete a single job.

How long have you had this job?

I launched my handyman business in March 2022.

What led you to this career field and your current job?

I have always been a handyman. I worked in retail for 30 years and finally gave it up and decided to start doing my own thing.

What kind of education or training did you need?

I had no specific education or training for my job. I did some carpentry when I was younger. I am pretty much self-taught.

What is your typical at-work uniform or attire?

Basic attire: jeans, T-shirt and boots.

What is the most challenging thing about your work, and how do you deal with it?

The most challenging thing is that I am a one-man show; I do all of my own estimates and all of my own bookkeeping, and I perform all of the work. I deal with it by working in my office in the evening or on the weekends.

What do you wish you had known at the beginning of your career?

I wish I had known how great my customers would be, which has made my business successful, and how much I like being on my own. I would have started doing this sooner.

What do you wish other people knew about your job?

I wish other people knew how much time and effort it takes from [the point of] estimating a job to completing a job.

What was the first job you ever had?

My first job was mowing lawns and doing odd jobs for a retired doctor when I was 13 years old.

What is the best piece of work-related advice you have ever received?

Be open and honest with people, be a man of your word, show up on time and always do the best job that you can.

Five favorites

Favorite book: I don’t have a favorite.
Favorite movie: The Shawshank Redemption
Favorite music: Rock ’n’ roll and heavy metal
Favorite food: Pizza
Favorite thing about NH: The small towns and the friendly people

Featured photo: David Brooks. Courtesy photo.

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