Category: Q&A

On The Job – Kim Shimer

Maternity and newborn photographer

Kim Shimer (kimshimer.com) is a newborn baby and maternity photographer. Sessions are done at her studio in Deerfield.

Explain your job and what it entails.

I primarily photograph maternity through [the child’s] first birthday. My main focus is on maternity and newborn sessions. I have a client closet full of gowns and everything needed to style my newborn session so it helps make a stress-free experience for my clients.

How long have you had this job?

I have been specializing in maternity and newborn photography for 11 years.

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

Being a mother of five, I absolutely cherished that stage of my life, and I feel so many women don’t realize just how beautiful they are while pregnant. They may see a different version of themselves in the mirror, and I am able to show them how the world sees them. Newborns are photographed in the first two to three weeks of life, and their newness and smallness is so fleeting that I am genuinely honored to be able to preserve this for families.

What kind of education or training did you need?

My love for photography started in high school, but in the digital age we live in and with the online training available to us, I am always learning. I actually have a dual screen so that I can watch trainings while I edit my galleries. As much as I love to learn online, I have taken several in-person mentorship workshops and have gone on retreats where I learned from the best in the newborn-and-maternity niche. I am also a strong believer of ‘community over competition’ and grew tremendously through forming genuine friendships with fellow photographers.

What is your typical at-work uniform or attire?

During a session I wear comfy stretchy pants and a Kim Shimer Photography T-shirt and cute socks. I actually find it fun to match my socks to a client’s nursery theme to see if they notice.

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

The most challenging thing about my job is probably the business side of things. I am, like most creatives, not a fan of the numbers or administrative stuff, so I avoid it, which causes me stress.

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

As I said, I embrace community over competition, but that was not always the case. I think I caused myself too much stress comparing myself to peers in the beginning. My true growth [occurred] when I started using my network to learn and gain guidance from.

What do you wish other people knew about your job?

I am being entrusted with newborn babies, so I am invested in making sure your baby’s safety is a priority. They may look like cute little props being posed, but behind the scenes, there is a reason for every movement I make with these precious babies, and I am honored to be entrusted with them at that stage in their lives.

What was the first job you ever had?

I worked at Kmart in the women’s department.

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

Stop comparing yourself.

Five favorites

Favorite book: The Phantom Tollbooth by Norton Juster
Favorite movie: Grease
Favorite music: Noah Kahan
Favorite food: Apples and peanut butter
Favorite thing about NH: Fall foliage

Featured photo: Kim Shimer. Courtesy photo

Outreach on four legs

Policing and building community with horses and a pony

Officer Kelly McKenney of the Manchester Police Mounted Patrol, honored last month as the 2023 New Hampshire Horseperson of the Year by the New Hampshire Horse Council, shared her thoughts and experiences on serving as a mounted police officer.

How did you become a mounted patrol officer?

I’ve been riding since I was 6 years old. … I was on the UNH equestrian team and lived at the UNH horse barns for my last two years there. After college … I became a police officer in Manchester, knowing that Manchester had a mounted patrol, with the intention and the hope of being put on that division. It took 13 years; I did my time, then finally got put on.

Tell us about the horses.

We have two big horses named General Stark and Bruno. General Stark is a Clydesdale cross and has been with the patrol for a while, while Bruno is a Percheron cross and relatively new. Right now we keep them at the Youth Detention Center in Manchester, because that used to be a county farm. … For almost two years I was alone — there are usually two riders, but we didn’t have the manpower to spare — but I finally got a partner this past summer. That helps a lot, so we can ride together and share the chores, and horses are herd animals, so they prefer to have a partner. … I’ve ridden General Stark for a long time, and we have a great partnership, but I’ve been letting my new partner ride him because he’s such a steady horse; he’s been doing [patrol riding] for a long time and has been exposed to everything. Bruno, however, is still new and can be a bit anxious about things. … Then, there’s Eddy, the pony …

OK, so what’s the story with the pony?

Our horses are huge. Kids go to pet them and it’s like, ‘OK, well, that’s a leg.’ So, I had this idea. … I asked the chief, ‘Can we get a pony? I want to bring a pony to the schools,’ and he was like, ‘… a pony? Uh, alright,’ so I found this little pony, and it just exploded. I did over 120 events with the pony just last year. We brought him to schools, day cares, senior centers, nursing homes, mental health facilities — who doesn’t love a pony, right? … And the comfort dogs are great, too, but every kid on the planet has seen a dog; it’s not every day you get to see a pony in Manchester.

What kind of police work do you do on mounted patrol?

Mostly we ride downtown, on Elm Street or throughout the parks. When we were having homelessness issues, I would monitor the parks and make sure people were behaving. I actually formed quite a few bonds with the homeless [individuals] out there. A lot of them would talk to me when they wouldn’t talk to [other officers], because they see that I’m a human, too. The horse kind of brings that out. I’ve also stopped cars and made arrests from horseback.

Do tell how you pull someone over while on horseback.

I use the traffic lights to my advantage. I stand at the corner, and when the cars are stopped at the light, if I see [a driver] on their phone or an expired inspection sticker or registration, I ride up to the car while they’re waiting for the light, and I say, ‘Hey, when the light turns green, I want you to pull over up there.’

Who picks up the horse poop?

I do! It’s so funny —I bring trash bags, and it’s basically like, the biggest dog-doo pickup in the world. … And Eddie, when we bring him places, wears a little diaper that catches his poo. Seriously. There are pictures on our Facebook page.

Why is the Mounted Patrol an important part of the police department?

At the end of the day I’m still a police officer doing police work, but working with horses is so much more community-oriented than just being in a cruiser … and allows for a better face-to-face interaction with the public. When I’m riding, people walk up to me and flag me down to talk, which opens up a dialogue, and that is just awesome. Nobody ever flagged me down to talk about my cruiser or bicycle when I rode them; most people tried to go the other way. But having the horses, it’s so nice to be able to actually talk with people instead of being something that people want to avoid. … It helps to show people that police officers are human beings and give people a positive experience with law enforcement.

Featured photo: Officer Kelly McKenney of the Manchester Police Mounted Patrol and Eddy the comfort pony visit Manchester Head Start. Courtesy photo.

In the kitchen with Kevin Anctil

Kevin Anctil of Litchfield is the owner and pitmaster of Smokin’ Spank’s Barbecue (smokinspanks.com, and on Facebook and Instagram @smokinspank), a 22-foot food trailer he launched last fall. Anctil, who is affectionately known in his college friend circle as “Spank,” describes his concept as traditional Southern barbecue, but with some New England roots. His brisket, for instance, is smoked Texas-style with salt and pepper in tribute to his own travels, while other items include maple baby back ribs that are finished with maple syrup as a glaze. Anctil grew up on family-owned farmland in Lewiston, Maine, where his late grandfather was revered in the community for his barbecued chicken. He even pays homage to his family’s roots on the trailer, using the same original basting sauce and finishing sauce recipes for his own barbecue chicken, as well as a custom-built pit that implements the same type of sandwich grating techniques his grandfather once employed. Find Smokin’ Spank’s in the parking lot of New England Small Tube Corp. (480 Charles Bancroft Hwy., Litchfield) most Sundays, from 1 to 5 p.m. Online pre-orders are often also available.

What is your must-have kitchen item?

I guess I’d have to say my smokers. That’s really where the magic happens. If I didn’t have my smokers, I’m just another kitchen.

What would you have for your last meal?

A homegrown tomato sandwich. If you’re feeling fancy, you might do it on toast or with a little olive oil, some basil or something like that.

What is your favorite local restaurant?

I want to shout out the entire Litchfield food scene here. There’s a lot of stuff going on locally in town. … We’ve got Tammaro’s Cucina, which is a new Italian place, and Romano’s Pizza who has been around longer. We’ve got Day of the Dead doing fantastic Mexican, and then the Bittersweet Bake Shoppe does some fantastic desserts.

What celebrity would you like to see ordering from your food trailer?

I’m going to date myself a bit, but Ray Bourque. He was the legendary captain of the Boston Bruins when I was growing up. … He was just the pinnacle of an athlete to me, both within his sport and just being a gentleman and a classy guy and role model. … I know he’s a foodie too … so it would be pretty cool to be able to serve him some barbecue.

What is your favorite thing on your menu?

That would be my brisket. … The only things that go on my brisket are salt, pepper and smoke, and I serve it to you sliced fresh to order. You do get some Texas table sauce along with your order, if you choose to use it or not.

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

Poutine seems to be making a comeback, and I’m here for it!

What is your favorite thing to cook at home?

If I’m cooking for myself, then a ridiculously big steakhouse-style steak dinner, [with a] baked potato, a big, thick steak and spinach — the works. If I’m cooking for the family, chicken soup. I do a chicken soup that takes me like two days to cook. It’s phenomenal.

Texas table sauce
From the kitchen of Kevin Anctil of Smokin’ Spank’s Barbecue in Litchfield

2 cups ketchup
1 cup white vinegar
1 lemon (juice and zest of)
½ cup white onions, grated

Combine all of the ingredients in a sauce pan and heat over medium heat, until it just begins to boil around the edges. Reduce the heat and simmer for 15 minutes. For a smoother sauce, use an immersion blender, or allow to cool and transfer to a blender. For the best results, allow it to sit overnight in an airtight container in the refrigerator. Serve at the table, allowing your guests to add to a smoked meat for a tangy counterpunch.


Featured photo: Kevin Anctil, owner and pitmaster of Smokin’ Spank’s Barbecue. Courtesy photo.

On The Job – Tim MacGregor Jr.

Computer and technology professional

Tim MacGregor Jr. of Hudson provides computer repair and other technology services through his business Freelance IT by Tim.

Explain your job and what it entails.

I perform a wide range of IT services, from PC repairs to network wiring, consulting and more. There is a very wide range of services I can provide, so I encourage people to just reach out if they have a specific request.

How long have you had this job?

I have had this business now for two years, but have been in the IT field for over five years, and have taken particular interest in it since I was in middle school

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

My first career choice was the United States Air Force, until I was officially medically disqualified from service. From there, I wanted to be a police officer, before the physical requirements of that career forced me to again rethink what I wanted to do with my life. I decided to pursue my lifelong interest in IT from then on.

What kind of education or training did you need?

I have been working with computers since I was a child, which was huge when I decided to take it on as a career. To succeed in the IT field, you need a combination of private and professional experience, formal education — a degree — and certifications from certifying agencies.

What is your typical at-work uniform or attire?

I usually just try to maintain a certain level of professionalism when choosing my attire. No official uniforms, but I stick to clean, neat clothing, usually a collared shirt or polo mixed with khakis or clean, neat jeans.

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

I think that the toughest part about my job is just the vast amount of different issues that you can encounter. It is nearly impossible to know how to deal with every problem right off the bat, but as long as you are willing to learn new things for the rest of your life, this can be a very rewarding challenge to overcome.

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

I wish I had more information about internship opportunities. I missed out on these as a young college student, and it definitely set me back a little ways upon graduation.

What do you wish other people knew about your job?

That although people in the IT industry are very knowledgeable about a broad range of topics, none of us are experts in every single thing IT. However, at the end of the day we want to help our customers, and we try as hard as we can to make sure everyone gets the help that they need from us.

What was the first job you ever had?

My first-ever job was being a summer custodian for a school district in southern New Hampshire. My father was employed there at the time, which helped me get that position before I could even drive a car.

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

That no matter what field within IT you focus in, be prepared and willing to constantly learn new things for as long as you are in that field. If you think you have learned everything you can, then look again, because you’ve definitely missed something.

Five favorites

Favorite book: The Lord of the Rings and everything Tolkien
Favorite movie: Star Wars: The Empire Strikes Back
Favorite music: Rock
Favorite food: Pizza or mac and cheese
Favorite thing about NH: The vast mountains and wilderness in the north

Featured photo: Tim MacGregor Jr. Courtesy photo

Supporting care

The Nashua Center gets a director of development

Meet Marianne Gordineer, the new and first Director of Development for Nashua Center, a nonprofit that serves individuals with disabilities by providing specialized care and support and promoting their growth and independence.

What led you to Nashua Center?

My background is in fundraising and communications. I transplanted from New York about a year ago. When I lived in New York — I grew up in New York and New Jersey — I was actively involved with fundraising in a variety of roles. It started first as a volunteer role, working with my community and my children’s schools, doing fundraising. When I went back to work, I went into the nonprofit sector as a fundraiser, and that became my career. I’ve been working for over a decade in fundraising and communications. When we moved to New Hampshire, I started looking at different director of development opportunities. I really wanted to work with an agency that was aligned with my own personal values and experiences. When I saw the Nashua Center advertising for this position, it really hit home for me. I’m a parent of a young adult who is on the spectrum, and I know firsthand the challenges that are faced by this community. It fuels my passion for working toward positive change … and motivation to make a meaningful impact on the lives of individuals with disabilities and their families. Nashua Center just felt like a match.

What does your job entail?

My primary responsibility is to develop and implement effective fundraising strategies so we can secure the financial resources necessary to support the programs we offer. Fundraising strategies could involve conducting research on donors, developing different campaigns, hosting events and leveraging technology and social media to expand our reach. Part of my fundraising strategy is to cultivate relationships with donors and supporters. I spend a significant amount of time doing that. It’s essential to the success of a fundraising … and to secure ongoing support. The other piece of my job is donor communications … through newsletters, emails and social media updates, collaborating with one of our creative content writers.

What are some of your short-term and or long-term goals? What would you like to accomplish?

[The goal of] my first 90 days in the development world is to really sit back and observe and see what’s going on in the organization, to absorb as much as I can, to learn about the donors and what motivates them to give, and to learn about what makes Nashua Center successful. My long-term goal is to do what I was hired to do — to bring in funding and to continue promoting the Nashua Center in a positive way that’s aligned with our donors and our stakeholders.

What are some of the biggest challenges in fundraising for a nonprofit?

One of the biggest challenges is the competition from other charitable organizations. There are so many worthy causes and limited resources. It’s really difficult to stand out and secure the funding we need to continue providing crucial support and services. Additionally, the fundraising landscape is always evolving; donors and supporters are becoming more discerning and selective in where they donate their money. It can be a challenge to keep up with their changing preferences and expectations.

How do you address those challenges?

We have to stand out with a clear and compelling message about the impact of the Nashua Center and the importance of the work we do. Another way is to collaborate with other organizations and form strategic partnerships, specifically with ones that work with the same community. That helps us to increase our visibility and expand our reach. … With our donors, it’s very important that we remain innovative and adaptable to ensure we’re meeting their needs and desires. Communication is key. … We need to take the time to maintain those relationships, to regularly update the donors on the impact of their contributions and show appreciation for their support.

How would you describe your leadership style?

Collaborative and inclusive. … I love to hear new ideas, new perspectives, I believe that everyone has valuable insights and contributions. I make a conscious effort to ensure that everyone’s voice is heard. By listening to one another, we can make better decisions and really achieve greater success.

What do you find rewarding about this work?

The most rewarding aspect is knowing that my efforts directly impact the lives of those we serve. Seeing the positive impact that Nashua Center has on individuals with disabilities and their families and caregivers is incredibly fulfilling … and seeing how the community and people who are passionate about our cause come together to support the organization is really inspiring. — Angie Sykeny

Featured photo: Marianne Gordineer. Courtesy photo.

In the kitchen with Kassandra Santana

Kassandra Santana is the executive chef of Tuscan Kitchen (67 Main St., Salem, 952-4875, tuscanbrands.com), a regionally renowned restaurant known for its artisan Italian cuisine. A native of Lawrence, Mass., Santana joined the company in early 2011 as a busser before ultimately working her way up the ranks at both the Salem restaurant and its accompanying market. She is the first — and, to date, the only — female executive chef of Tuscan Brands, which also has restaurants in downtown Portsmouth and in Burlington and Newburyport, Mass., as well as in Boston’s Seaport District.

What is your must-have kitchen item?

A spoon, because I’m constantly tasting everything.

What would you have for your last meal?

My go-to would be some miso ramen soup.

What is your favorite local restaurant?

That would be Grand India. It’s pretty new in Salem. I love their mango shrimp curry — it’s outstanding.

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

I would say Zendaya, the actress. I’ve always loved her, and she seems like a very kind-hearted person, for sure.

What is your favorite thing on your menu?

That would be the tortelli brasato [braised short rib stuffed pasta]. That was the first dish I actually walked to a table when I first got my chef jacket. … I’ve always loved it, and I think it’s because that sauce is the most time-consuming sauce to make. It takes about six hours just to cook the demi to create that sauce, so we put a lot of time and effort into that dish.

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

When it comes to trends in New Hampshire, I feel like it’s comfort food [and] cheesy dishes — the type of food that you take your time cooking all day. … Our wild boar ragu with truffled gnocchi is a good example and checks all of those boxes.

What is your favorite thing to cook at home?

I can’t go wrong with something from my own culture. I like to cook a true traditional Hispanic meal — it would be different types of rice and just a nice braised steak or an oven-roasted chicken.

Oat banana bread
From the kitchen of Kassandra Santana, executive chef of Tuscan Kitchen in Salem

2 large bananas
1 large egg
1 cup rolled oats
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
Walnuts or chocolate chunks (optional)

Preheat the oven to 350 degrees. Combine all ingredients in a mixing bowl or blender. Whisk or blend on high until the texture is smooth. Add chocolate chunks or walnuts to your liking. Pour batter onto a greased loaf pan. Bake for 30 to 45 minutes. Remove from the oven and let it rest for 10 minutes. Slice and enjoy.


Featured photo: Kassandra Santana, executive chef of Tuscan Kitchen in Salem. Courtesy photo.

Celebrating city schools

Meet a new member of the Manchester Proud team

Meet Lauren Boisvert, who recently became the first community communications coordinator for Manchester Proud, a community-based movement committed to celebrating and strengthening the successes of students attending Manchester’s public schools. Visit manchesterproud.org.

What is Manchester Proud?

Manchester Proud is about championing student success [by] celebrating the amazing things that our students are doing, from sports games to band practices to science fairs … and providing opportunities [for student success]. We work very closely with the district and with community partners such as the Boys & Girls Clubs, the YMCA and Gear Up to amplify the things they are doing to help families, community members and students have access to resources. … We also have something called the Compass, which is basically a tool where our community partner organizations can post what resources and opportunities they offer. Then, community members can log into that portal and see who offers day care on a snow day, or who offers mental services, things like that.

What led you to Manchester Proud?

They needed somebody who could be the liaison for communication to make sure that families know about this organization and its resources. … I think my background fits well with the mission of Manchester Proud. I graduated from the New Hampshire Institute of Art, got a degree in education and art, and I taught for a while. Having educational experience in the K-through-12 school setting really helps me understand the different groups of people we’re appealing to — the parents, the students, the teachers — and how to support them.

What does your job as community communications coordinator entail?

I maintain our social media accounts and our website, and I create flyers and send out newsletters. I’m part of meetings and planning committees, and I work with the district staff to execute their communication and strategic plans. There are also random things that pop up; for example, right now we have a student scholarship opportunity that we’re advertising, so I’m working with our community partners to get the word out about that.

What would you like to accomplish?

The biggest challenge for Manchester Proud — and the whole reason they brought me on board — is to make sure people know about us and to get more community involvement. … My goal is for Manchester Proud to be more active on social media, because that’s the best way to reach the most people. Previously we only had a Facebook and a Twitter page. I created an Instagram and LinkedIn page, because I want to make sure we’re on all of the platforms so that we can appeal to the community members’ different preferred platforms. I’m also making sure that we’re posting consistently. … Finally, I’m talking with students, families and community members directly to find out what are the best ways to reach them and get them involved.

What would you like people to know about Manchester Proud?

That we want to give as many opportunities as possible to as many different students as possible. … The scholarship opportunity that I mentioned, for example, is not just for students who are going to college; it’s also for students who may be going into the armed forces or students who are taking a gap year.

What do you enjoy most about this work?

The biggest thing for me is making a difference by bringing a positive to the district; helping out the students by making sure they know [about] and have access to all these resources and tools; and making sure that the students and all the amazing things that are happening in the district are celebrated.

Featured photo: Lauren Boisvert. Courtesy photo.

In the kitchen with Mike McDade

Mike McDade of Hollis is the owner and founder of Saucehound (saucehoundbbq.com, amazon.com/saucehound and on Facebook and Instagram), offering two craft barbecue sauces and spice rubs each. A native of Billerica, Mass., and an award-winning competitive barbecuer, McDade got his start in the world of barbecue sauces and rubs originally as a side business before deciding to jump in full-time after the start of the pandemic. The company’s name and logo, he said, are inspired by his pet bulldog, Chunk. “He was the face of the barbecue team,” McDade said. “He would just sit there next to me for hours on end, while I cooked barbecue, and stare at the smoker.” Saucehound’s products — which include the Original Recipe competition barbecue sauce and rub, and the “Naughty Dog” sauce and rub, featuring habanero and jalapeno peppers — are available in several locations across New Hampshire and Massachusetts. See saucehoundbbq.com/findus for a full list of stores.

What is your must-have kitchen item?

I would say my cast iron pan. … Whatever you’re cooking, it’s just such a great tool to have.

What would you have for your last meal?

Really good pizza, and a side of burnt ends.

What is your favorite local restaurant?

Hollis Country Kitchen. They have a corned beef hash eggs Benedict, and it is unbelievable.

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

It’s got to be Guy Fieri — he’s the mayor of Flavortown! A lot of people pay attention to him and I would just love to see him taste my sauce and then see that spiky blonde hair get blown back. … I actually met him once. He’s a super nice guy. He was at the 2011 Jack Daniel’s world barbecue championship.

What is your favorite product that you offer?

I love my sauces, but in my own cooking in my house the rubs are what I use the most. … My favorite, because I like a little bit of heat, is the Naughty Dog rub. What I like it on the most is a BLT. … I’ll usually just fry bacon in a pan the way you normally would, and then as soon as I take it out of the grease, I’ll sprinkle the rub on there and then let it sit and kind of melt in for a minute or so. The extra flavor on the bacon with a good classic BLT is awesome.

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

I do think the explosion of mobile options is interesting. I’m sure Covid had something to do with that, but there was a big trend in food trucks and stuff like that even before Covid hit.

What is your favorite thing to cook at home?

Pizza. I make my own sauce, and I usually make my own dough but in a pinch I’ll go pick up a dough from the supermarket. … I love pizza in general, but my kids absolutely love mine, and both of them like to help out with me in the kitchen.

Saucehound BLT
Courtesy of Mike McDade of Saucehound

2 slices of bread of choice
Romaine or iceberg lettuce
Tomato slices
Mayonnaise
Bacon
Saucehound BBQ rub (“Naughty Dog” rub recommended for an extra zip)

For the bacon: Fry bacon in a pan as normal. As soon as it comes out of the pan, while still hot, sprinkle both sides with the Saucehound barbecue rub and cover with tin foil to let the spices soak in. Alternatively, line a cookie sheet with parchment paper, season both sides of the bacon with the rub and bake at 425 degrees or until the desired crispiness is reached.

Very lightly toast the bread so that it’s warm but still soft. Apply a generous amount of mayonnaise to both bread slices. Put down a layer of lettuce on one slice, then cut enough slices of tomato to form your second layer. Place the bacon on top of the tomato slices. Top with your second slice of bread and cut diagonally.


Featured photo: Mike McDade, owner and founder of Saucehound. Courtesy photo.

On The Job – Nancy Birn Struckman

Professional editor

Nancy Birn Struckman is a professional editor based in Hollis. Her business, Editing for Style (345-3348, nancy@editingforstyle.com, editingforstyle.com), provides editing and proofreading services for graduate students, business professionals and writers.

Explain your job and what it entails. 

I edit books, blogs and newsletters, dissertations, manuals and websites. For dissertations, I do line- and/or format editing pre- or post-defense, so the dissertations can be published. For the other types of writing, I edit for grammar and spelling, consistency page-to-page and continuity.

How long have you had this job?

I started the business 10 years ago, but I have been doing this type of work for years.

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

I started editing dissertations while working for a university in central New York, worked as a managing editor for a small local newspaper, and love editing other people’s work. Starting my own business gave me flexibility.

What kind of education or training did you need?

I have a B.A. in English and a really good eye for spelling and grammar and consistent writing. Many of the academic editors I know have master’s [degrees] or Ph.D.s, but they’re not necessary for the work I do.

What is your typical at-work uniform or attire? 

A T-shirt and jeans.

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

Graduate students and other customers usually have tight deadlines so I have to turn over their work quickly. Another challenge is getting the word out. People have to trust me and my expertise to know I will take care of their editing needs.

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

That I would be lucky enough to end up doing what I love.

What do you wish other people knew about your job? 

I believe in retaining my customers’ voices. I really do edit for style, adding or subtracting verbiage so their writing is clearer and more concise. For fiction, especially fantasy, I make “family trees”: a page of relationships, physical characteristics, and for the consistent spelling of brand new words from the author.

What was the first job you ever had?

In high school in Queens,besides babysitting, I worked in a jeans store during the disco era, selling jeans to people who spoke many different languages, only a few that I could speak or understand.

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

Be confident in your abilities and don’t believe in impostor syndrome.

Five favorites

Favorite book: The Midnight Library by Matt Haig
Favorite movie: Young Frankenstein
Favorite music: Anything but heavy metal.
Favorite food: Sushi and ravioli, definitely not at the same meal.
Favorite thing about NH: The interesting people and the many outdoor activities available close by

Featured photo: Nancy Birn Struckman. Courtesy photo.

More dancers

New program seeks to help dancers get on stage

Joan Brodsky, founder of New Hampshire Dance Collaborative, talked about a new program to expand opportunities for New Hampshire dancers.

What is New Hampshire Dance Collaborative?

I’m a former dancer, and when I retired I opened a Pilates studio in Bedford. I’ve always felt that dance is a very vital part of the human condition, and it was always a really important part of how I did my Pilates work. As time went by, I became increasingly worried about the fact that, although we have some nice dancers in the state, we have no real vehicle for them to dance — not a big audience, and not a lot of financial support. … I ended up doing this really fun pop-up art show with [other artists]. We had photography and sculpture and music, and I brought in dancers. I saw the audience really tune in [to the dance performance], and I found that exciting. I thought that maybe this is the ingredient that has been needed — a small dose of dance in a social setting, where it’s intimate and real. I went on to form a nonprofit, New Hampshire Dance Collaborative. … We bring dance to artistic venues and cultural and educational institutions … [like] the Currier {Museum of Art], the gallery at SNHU and Canterbury Shaker Village … with the goal of providing fun, creative gigs for dancers, and exposing people who would otherwise be pretty limited [in exposure to dance] to all ranges of dance, from contemporary to ballet to hip-hop.

What is the New Hampshire Dance Accelerator program, and how did you come up with the idea?

In August I started thinking that I really needed a more developed, concrete product to strengthen and formulate my goals … and [facilitate] marketing and donations, because the arts can feel very esoteric to many people. That’s how I decided to do this accelerator. … For the accelerator, New Hampshire Dance Collaborative will invest up to $10,000 directly in accelerating [dancers]. … I’m also going to be providing dancers with artistic coaching and mentorship, help with grant writing, help with ticket sales and things like that.

What kinds of costs will the Accelerator help to offset?

These dancers have so much energy to create dance [and can] pay for the studio and rehearsal time; they just can’t afford the theater rentals, and paying dancers is very expensive. Up until now, I’ve been assuming some of those costs. … You could pay, like, $2,500 to rent a [performance] space. Then you have to pay the dancers; many of these dancers are so hungry for an opportunity that they will dance for very little [compensation]. They should be paid for rehearsals, but if they aren’t paid for rehearsals, then at the very least they should be paid $500 for their performance. If you have 12 dancers, and you’re paying $500 per dancer, plus the $2,500 for the theater, plus the costs of having social media and marketing done, you can see how cost-prohibitive it is.

Are there any other programs like this for dancers?

I did some looking around and Googled “dance accelerators,” and as far as I know, no, there’s nothing, at least not in New England.

Who is a candidate for the program?

I’m working on developing the eligibility requirements and creating an application now. … It could be dance companies or solo artists. They should be based in New Hampshire; all dance companies travel, so I will help to support that a little bit, but my main focus, because I have limited resources, is to build the dance environment in New Hampshire. … They should have an established product that’s ready for market — for a dance company, that means having a repertory of original choreography and a group of dancers who know the work well, and for a solo artist, that means having an established style of dance and a target audience — and a rudimentary business plan.

What is your long-term vision for the program?

New Hampshire is still ripe grounds for dance; there are few opportunities for dancers here. I used to look at that as a bummer, but now I look at it as an opportunity to create a really unique ecosystem of dance here. I want [to accelerate] dancers who are doing interesting and transformative things. Some are using dance for political or social activism work. Some are bringing dance into schools. Those are the dancers I want to work with. I’m interested in fostering innovative ideas. We have many new Americans throughout the state … who have cultural dance forms. … In 10 years from now, if I had my dream, there would be more dance in New Hampshire on all kinds of levels: dance supported by the state, dance in schools, therapeutic use of dance, dance companies having regular seasons at theaters.

To make a donation to support the New Hampshire Dance Accelerator program, or if you are a dancer who is interested in applying, visit nhdancecollaborative.com/accelerator.

Featured photo: Joan Brodsky. Courtesy photo.

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