In the kitchen with Edwin Ward

Edwin Ward of Candia is a manager and cook at the Union Street Takeout (90 Union St., Manchester, 260-7663), a takeout-only eatery that quietly opened in January in the space long occupied by Willie B’s. Union Street Takeout is open Monday through Friday, from 11 a.m. to 5 p.m., offering a menu of burgers, hot dogs and sub options like steak and cheese, ham and cheese and roast beef. Ward said the eatery has also quickly become a spot known for its $5 lunches — the chili dogs, which also have the option of adding cheese and bacon, are among the most popular.

What is your must-have kitchen item?
A loaded spice rack.

What would you have for your last meal?
Spaghetti and meatballs.

What is your favorite local restaurant?
Steve’s [House] Restaurant, or … Athens, both in Manchester.

What celebrity would you like to see ordering from your restaurant?
Martha Stewart and Snoop Dogg! I would like to see what they would order.

What’s your favorite thing on your menu?
The Breakfast Package is a real favorite of mine. It’s two hash browns, two grilled dogs, a nice amount of bacon, chili, a fried egg, cheese and onions.

What is the biggest food trend in New Hampshire right now?
Chili dogs are becoming a huge trend. Sometimes we have a line out the door for them.

What’s your favorite thing to cook at home?
Slow-cooked lamb.

Shepherd’s pie
From the kitchen of Edwin Ward of Union Street Takeout in Manchester

1 pound ground beef (80 percent lean)
½ medium onion
2 cobs corn
4 large potatoes
½ stick butter
Salt and pepper to taste

Cook ground beef and onion in a pan until brown. Husk the two cobs of corn and boil for four minutes (or grill for eight minutes). Boil the potatoes. Mash with butter, salt and pepper. Combine in layers (meat on the bottom, corn in the middle and potatoes on the top). Bake at 350 degrees for 30 minutes. Sprinkle cheese of your choice on top and broil for four minutes. Sprinkle paprika on the top (optional) and serve.

Now hiring

UNH alumni help tech companies find diverse talent with Shtudy

Shtudy (shtudy.co) is a career advancement startup that matches talented tech professionals of color — specifically those who are Black, Latinx and Native American — with leading tech companies looking to increase diversity, equity and inclusion in their workplaces. Founded by UNH alumni Geno Miller and Ravoughn Millings, Shtudy recently moved from Washington, D.C., to Manchester and expanded its services with a new online platform that screens and trains job seekers to provide employers with a selective hiring pool of guaranteed qualified candidates. Miller talked about how Shtudy works, why it’s needed and how job seekers and employers can work toward a more inclusive tech industry in New Hampshire and beyond.

What is the mission of Shtudy?

Everything we do comes back to bridging the racial wealth gap in America, and we feel like the fastest, most efficient way of doing that is through [the] tech [industry]. The average tech employee’s salary is $135K. The average Black family makes $60K a year, and the average Latinx family makes $68K a year, so the average tech worker makes more than both of those families combined. … The current amount of people of color in tech jobs is nine percent. Our mission is to double that to 18 percent.

How was Shtudy born?

I was born and raised in Prince George’s County, Maryland, which is about five minutes away from D.C. Growing up in a city environment and underrepresented community, there are a lot of trials and tribulations, like drugs and guns. I was fortunate enough to overcome those things, but I had a lot of friends who weren’t as fortunate. … When I got a full football scholarship to go to the University of New Hampshire, I saw a world of opportunity open up to me, and I couldn’t help but think, ‘Wow. What if the people I grew up with knew there were opportunities out there for them, as well? How can I help provide opportunities to people who look like me and come from areas similar to where I come from?’ … Then, I met my [Shtudy] co-founder Ravoughn Millings, also a UNH alum, who had a similar experience to me. He was always at the top of his classes, but when it came time to find a job, he was having trouble. That told us there was a huge disconnect between the processes companies use to find top talent, and what job seekers are doing to try to get in front of those employers in a way that they can actually stand out. That’s what led to the development of Shtudy. … We launched toward the end of 2017 … and moved to New Hampshire about a month and a half ago.

How does it work?

[Job seekers] sign up and select their desired career path. Then, they take a quiz to prove they can do the thing they say they can do. These quizzes are verified by companies like Google, Facebook and Amazon and are what they use to hire their engineers. Once they pass those quizzes, we introduce them to our “Soft Skills Training Library,” where they can watch videos teaching them what they need to know for interviews and how to handle issues that often arise for people of color in a workplace. The next step is to do a one-on-one mock interview with a corporate recruiter. Then, we enter them into the hiring pool so they can be viewed by employers interested in hiring them.

Is it effective?

Definitely. We’ve gotten two [hundred] to three hundred signups [from job seekers] in the last two weeks, alone … and in the time we’ve been doing this, somewhere between 30 and 50 [job seekers] have been successfully placed [in tech companies].

Why is the number of people of color in the tech industry so low?

Based on the research we conducted … employers want to hire people of color, but they’re looking in the wrong places … and candidates who want to work for these companies don’t have the tools in their toolbox to get directly in front of employers in a way that they’ll get noticed. There are a multitude of different reasons for that. Implicit bias is definitely a thing. There’s also a huge communication barrier to overcome between employers and people who come from different backgrounds than them.

Why is Shtudy needed now, and in New Hampshire?

There’s a lot of social injustice right now, especially racial injustice. In addition to that, we have Covid-19, [which has resulted in] a lot of employers having to change their traditional hiring process of conducting on-site, in-person interviews. Shtudy helps with both of those things. We’re providing opportunities for people of color who need them, and we’re making it easy for employers to tap into a reliable pool of candidates, specifically in New Hampshire, because the goal is always to bring more diverse young talent to the state.

What would you like tech companies to know about hiring people of color?

This isn’t a one-off thing where employers can just check a box and expect the full benefits of hiring people of color who actually enjoy their experience at the company. There has to be a mental shift. The entire company has to buy in, from the executive board down to the junior and associate-level workers. That’s what it takes to transform a company and bring people of color into an environment where they can thrive.

What advice do you have for young people of color who are interested in pursuing a career in tech? How can they set themselves up for success?

The first thing I’d say is that they can do it. I feel like that’s something young people of color don’t hear enough, especially in the tech world. … In regards to advancing their careers, I’d say, dress up your LinkedIn [profile], revamp your resumes and build internal networks. Look at the resources out there that can help you get better grades and stand out in competitive workplaces. And, of course, use Shtudy. That’s what we’re here for.

Featured Photo: Geno Miller

In the kitchen with Ashley Reisdorf

Ashley Reisdorf of Raymond is the owner of Ashley’s Eats & Sweets (find them on Facebook), a homestead business specializing in custom cakes and baked goods. A self-taught baker, she accepts custom cake orders for all types of events, including birthday parties, graduations, baby showers and weddings. She’ll also dabble in cookies, cupcakes, whoopie pies and other smaller goodies. Order inquiries can be placed via phone or online, with at least a one-week advance notice requested and free contactless delivery within a 30-minute drive of Raymond.

What is your must-have kitchen item?

An offset spatula or a silicone scraper.

What would you have for your last meal?

Vegetarian barbecue nachos.

What is your favorite local restaurant?

Gordo’s Burritos & Tacos in Raymond. My husband and I love to eat out from there.

What celebrity would you like to bake a cake for?

Mark Wahlberg.

What is your favorite thing you’ve ever baked for someone?

I guess my personal favorite cake that I’ve made … was a pina colada-flavored dirt bike helmet cake that I did for my older brother’s birthday in January. We have a typical brother-sister relationship. He likes to tease me and tell me my stuff is no good, [but] he raved about that cake to everyone.

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

Unicorn cakes seem to be the running theme with little girls lately. I think I’ve done like eight of them in the last couple of months.

What is your favorite thing to cook at home?

Cooking-wise, I think my specialty is loaded mashed potatoes and fall-off-the-bone ribs.

Featured Photo: Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond.

Honey lemon lavender shortbread cookies
From the kitchen of Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond

1 cup unsalted butter, softened
½ cup granulated sugar
3 tablespoons honey
2 cups all-purpose flour (can be replaced with gluten-free one-to-one flour)
Pinch of salt
3 to 5 lemon lavender tea bags (to taste)

In a stand mixer, cream together softened butter, sugar and honey until light and fluffy. Add in flour, salt and loose tea leaves. Mix until just combined. Be careful not to overmix. Lay dough out on a piece of plastic wrap. Form dough into a log and then shape into a rectangle. Wrap dough in plastic and freeze for 30 minutes, or refrigerate for two hours or until firm. Preheat the oven to 325 degrees. While the oven is heating, cut the dough into 1/4-inch slices and place one to two inches apart on a parchment-lined cookie sheet. Bake for 15 to 20 minutes or until golden brown. The cookies will still be soft but will firm up when cooled.

Laugh out loud

Town Hall Theatre hosts Silent Film Comedy Week

The Town Hall Theatre in Wilton restarted its silent film series in July, featuring live music by accompanist (and Hippo co-founder and associate publisher) Jeff Rapsis. After attracting more of a crowd than its first-run movies had, theater owner and operator Dennis Markaverich decided to forgo new movies until the fall and host a Silent Film Comedy Week at the theater from Aug. 10 through Aug. 14. Rapsis talked about the event and what viewers can expect.

How did this week of silent films come about?

It was an invention born of necessity. … Dennis … programmed [first-run films], but nobody was coming to them. … He was sitting there some nights with only one person in his two theaters. … I’ve done two silent film screenings there since the theater reopened, and we were surprised that the silent films actually attracted the largest audiences since reopening. … We thought … why not take some of the great comedies from the 1920s, which are always crowd-pleasers, and run them instead of first-run films?

Why do you think the silent film screenings are so popular?

There are people who really love this art form and come from far and wide to see these films. … We’ve been running silent films with live music at the Town Hall Theatre regularly every month for 13 years … so we’ve sort of developed a loyal audience for it, and a momentum.

Why comedies?

Comedies are really special because during the silent film era a comedy was not about telling jokes or stories; there was no sound, so the humor was all visual, not verbal … and an accident of that type of humor is that it still holds up really well today. If [comedians] were doing standup in the 1920s … we wouldn’t understand any of the jokes today … but visual humor is timeless … and works in different cultural contexts. … Anyone, no matter where they were in the world, could follow the story and enjoy it.

When and how did you start doing this?

I’ve been doing it regularly since about 2007. … The Palace Theatre in Manchester didn’t have anything planned for Halloween, so I volunteered to do the music for a screening of the silent film Phantom of the Opera. … I really enjoyed doing it and kept doing it … and now I do about 100 shows a year, generally two shows a week in New Hampshire or Boston. Sometimes, I travel across the country … and I’ve played in London a couple times. It’s been interesting … to go around the world, trying to bring silent films from a century ago to life for today’s audience.

How does the live musical accompaniment work?

I use a keyboard. It’s a digital synthesizer, so it’s not just piano. … One of the stereotypes about silent films is that they had some kind of rinky-dink piano accompaniment on an out-of-tune piano, but that isn’t how it was for these films. Nobody would have accepted that at the time, because the music was always such an important part of the experience. … With the synthesizer, I can create a score with everything from strings and woodwinds to bass drums, cymbals and percussion. It can recreate the texture of a full orchestra remarkably well.

How does live music enhance the experience?

Music plays quite a different role between [silent] films and contemporary film. In contemporary film, the music is all written out [by] one person. … For [silent] films, there was no official score. Most of the films were released by the studios to local theaters, and it was up to local musicians to come up with the right music for their audience. … In most cases, [the musician] would improvise the score on the spot. It was a skill that you can develop, which I have done, to create music in real time that responds not just to the film but to the audience’s reaction to the film, so every screening is a unique experience.

Why go?

It’s a great chance for people to experience something that they can’t get anywhere else. You can watch these films at home on video, but it’s not the same, because the nature of [silent films] is the idea of showing them in a theater with an audience and live music, and [the screenings] really recreate those conditions that these films were intended to be shown in. … I encourage people to give it a try. It’s unlike anything you may have experienced at a theater before.

Silent Film Comedy Week
Where:
Town Hall Theatre, 40 Main St., Wilton
Schedule:
Monday, Aug. 10, 7:30 p.m. – The General (1926), starring Buster Keaton
Tuesday, Aug. 11, 7:30 p.m. – Tramp, Tramp, Tramp (1926), starring Harry Langdon
Wednesday, Aug. 12, 7:30 p.m. – The Kid (1921), starring Charlie Chaplin and Jackie Coogan
Thursday, Aug. 13, 7:30 p.m. – Grandma’s Boy (1922), starring Harold Lloyd
Friday, Aug. 14, 7:30 p.m. – Steamboat Bill Jr. (1928), starring Buster Keaton and Ernest Torrence
Cost: $10 per person|
More info: Call 654-3456 or visit wiltontownhalltheatre.com

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).

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