Category: Q&A

In the kitchen with Justin O’Malley

Justin O’Malley is the chef de cuisine of Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com), a seasonally inspired farm-to-table restaurant that opened in May 2019. O’Malley grew up in Lowell, Mass., getting his start in the restaurant industry at age 16 as a dishwasher. It was while working at Papa Razzi in Burlington, Mass., that he first met Greenleaf owner and founder Chris Viaud. After graduating from the Culinary Institute of America — and completing an externship cooking in the owners’ suite of Fenway Park in Boston — O’Malley worked at North Andover Country Club for about a year before coming to New Hampshire to join the staff of Greenleaf in August 2021. There he worked his way up the ranks, assuming the role of chef de cuisine in January.

What is your must-have kitchen item?

It’s probably the Vitamix [blender], with all of the purees and different things that I like to do.

What would you have for your last meal?

I would go with a traditional omakase, which is basically like a chef’s table for sushi.

What is your favorite local restaurant?

Probably the Nashua Garden. Every time I’ve been there, they make a solid sandwich.

What celebrity would you like to see eating at Greenleaf?

Kid Cudi [rapper Scott Mescudi].

What is your favorite thing on your menu?

Duck in general is one of my favorite things to mess around with. It goes really well with sweeter flavors.

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

I think I’ve seen a short rib [dish on] every menu [at every restaurant] that I’ve been out to.

What is your favorite thing to cook at home?

Usually something pretty simple. Fried rice is always nice — it’s quick and easy, it’s just kind of tossing everything in a pan.

Roasted garlic mashed potatoes
From the kitchen of Justin O’Malley, chef de cuisine of Greenleaf in Milford

For the roasted garlic:
1 bulb garlic
1 teaspoon olive oil
1 pinch each salt and pepper
Preheat the oven to 350 degrees. Cut the top off the bulb of garlic, exposing the cloves. Place the bulb on a sheet of aluminum foil and season with olive oil, salt and pepper. Wrap the bulb tightly in foil and roast in the oven until soft and well browned (about one hour).

For the mashed potatoes:
2 pounds russet potatoes
¼ cup unsalted butter
2 cups warm milk
1 bulb roasted garlic
Salt and white pepper to taste

Peel the potatoes and cut them into 1-inch pieces. Place the potatoes into a pot with enough cold water to cover. Season the water with a heavy pinch of salt and place on the stove set to high heat. When the water starts to boil, reduce the heat to medium. Simmer until soft (about 15 minutes). Strain the potatoes and return them to the pot. Place the pot back on the stove over medium-low heat to dry the potatoes (about one to two minutes). Add the butter and roasted garlic. Mash using your favorite method (a potato masher or fork will work). Slowly add the milk until your desired consistency is reached. Season with salt and white pepper to taste. Serve immediately.


Featured photo: Justin O’Malley, chef de cuisine of Greenleaf in Milford. Courtesy photo.

On The Job – Jessicca Mahoney and Sonia Virgue

Memorial and gravesite caretakers

Jessicca Mahoney and Sonia Virgue are the co-owners of Stone Stylist (see “Stone Stylist” on Facebook, 781-692-5300, stonestylist.nh@gmail.com), a Northwood-based business that provides memorial and gravesite cleaning, maintenance and decorating services throughout southern New Hampshire.

Explain your job and what it entails.

We provide care keeping services to memorial sites and gravesites, and we maintain cleanliness and beautification for eternal resting places in the most respectful manner possible.

How long have you had this job?

We started Stone Stylist on Nov. 1, 2022.

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

We wanted to offer respectful maintenance and care for the eternal resting places of loved ones lost. We have seen unmaintained gravestones being left for long periods of time with existing decaying items, and we wanted to offer a more personalized, caring approach.

What kind of education or training did you need for this job?

We have done research and spoken to cemetery professional caretakers on how to care for gravestones.

What is your typical at-work uniform or attire?

We wear casual attire as we are a new company. We are currently working on setting up logo-inspired clothing.

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

Feeling sympathetic to everyone we speak to and hearing the sadness, but we try to help them find peace in that we are there to help and we also care.

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

How much work it actually takes to start a small business, and how hard it is to advertise for something that is so delicate.

What do you wish other people knew about your job?

It is not just pressure washing — we do not pressure wash ever — and how rewarding it is when you hear that sigh of relief from someone who needed you because they just could not get to the gravesite.

What was the first job you ever had?

Mahoney: I worked at a pizza place when I was 14.

Virgue: I worked as a babysitter.

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

If someone is willing to teach you something, take your time to learn it.

Five favorites

Favorite book: Mahoney: The Secret by Rhonda Byrne. Virgue: The Cabinet of Curiosities by Douglas Preston and Lincoln Child.
Favorite movie: Mahoney: Man on Fire — anything with Denzel Washington. Virgue: Willy Wonka & the Chocolate Factory.
Favorite music: Mahoney: Country and hip-hop. Virgue: Everything.
Favorite food: Mahoney: Chicken alfredo. Virgue: Italian.
Favorite thing about NH: Mahoney: When the foliage changes colors in the fall, because even while something is ending, it can still be beautiful. Virgue: The tranquility of the woods.

Featured photo: Jessicca Mahoney and Sonia Virgue. Courtesy photo.

Card members

Merrimack Cribbage League moves to larger venue

For more than two decades, the Merrimack Cribbage League has provided opportunities for local cribbage enthusiasts to get together and play four-person and partner cribbage. The group, which currently has about 40 members, moved its weekly games to a larger venue last month and is looking for new players to join the fun. Co-organizer Scott Mortimer answered some questions about the card game and the league.

What kind of game is cribbage?

Cribbage is a game that combines both skill and luck, yet requires more skill than other card games. Luck is needed for the cards you are dealt; skill is needed for the cards you discard and the order they are played. All that is needed to play is a deck of cards and a cribbage board with four pegs. The object of the game is to score 121 points before your opponents. Without getting into detail, points are scored two ways: pegging and counting.

How does the new venue accommodate the league?

In January, we moved to the American Legion in Merrimack. The new location will allow us to increase our membership. We now have the capacity to grow well beyond 50 players.

How does a league game night work?

Game night has each team playing 10 games. Games move along efficiently, and each game lasts about 15 minutes. Winning teams for the evening are determined by the total score after completing 10 games.

Describe the atmosphere at a league game night.

We are a casual cribbage league. The word “league” is not meant to be intimidating. There can be a little nervousness starting out, but our newest members will tell you it is a relaxed environment.

What is your membership demographic?

We are a very diverse group. People ages 22 to 92 have played in our league. Teams are made up of family members, friends or random players we pair up. The game has a mass appeal because of the strategy, excitement and the stroke of luck with each hand.

Is the league casual or competitive? Or are there opportunities for both kinds of play?

Can I call it casually competitive? We do award small weekly cash prizes for top-scoring teams, yet it is encouraged to assist opponents when it comes to mentioning missed points when scoring.

Is cribbage growing in popularity?

We like to think so! There are a few leagues in the area, as well as some local microbreweries that have monthly cribbage tournaments. With some practice, cribbage can be a challenging and fun card game for all ages and abilities while having lots of fun playing. Cribbage is an excellent game for grade-school children to learn as it combines simple math, guessing the odds and predicting outcomes. In fact, there is a fifth-grade teacher in the Merrimack School District who teaches cribbage to his students.

Why should cribbage players consider joining a league?

If you are someone who has played in the past with family or friends and you want to get out and meet new people … or if you are someone who plays online or on a smartphone app and you want something a little more challenging, then our league is a good fit.

Merrimack Cribbage League
Who: The league is open to all. Interested players who are unable to commit to a full season or just want to try it out are welcome to play as a substitute. League organizers help to pair up players without partners.
Where: Second floor of the American Legion, 43 Baboosic Lake Road, Merrimack
When: Weekly, on Wednesday, starting around 5 p.m.
Cost: $5 per weekly play, with payouts for top-scoring teams, and a “quarter cup” awarded for any hand that scores zero points.
More info: Find the group on Facebook at facebook.com/merrimackcribbage, or email co-organizer Scott Mortimer at merrimackcribbage@gmail.com.

Featured photo: Scott Mortimer. Courtesy photo.

In the kitchen with Mike Brieger

Mike Brieger of Northwood is the general manager and chef of Woods Grille (284 First New Hampshire Turnpike, Northwood, 942-9663, woodsgrille.com), which opened in the space formerly occupied by Umami Farm Fresh Cafe in August. A longtime friend of Woods Grille owners Heather and Pete Heigis, Brieger has more than three decades of experience in the restaurant industry, in both management and cooking. The eatery’s menu highlights include “gourmet grille-wiches,” or signature sandwiches featuring your choice of a protein, from a beef burger patty or grilled chicken to a veggie burger or portobello mushroom. Woods Grille is also unique for offering baked Tater Tots in lieu of french fries, complete with several signature dipping aiolis to choose from. Other items include house salads — with the option to turn each into a wrap — and tacos with fish or chicken.

What is your must-have kitchen item?

My cast iron skillet is a favorite for sure, and then I also love to cook with my chef’s knife, my Mac Mighty. It was a gift for my 50th birthday and I love it.

What would you have for your last meal?

I would go to The Beach Plum and get a giant lobster roll. … I usually only get it once a year, but if it was going to be my last meal, it would be that.

What is your favorite local restaurant?

If my wife and I are going out, we’re looking for something really awesome. We like to go down to Portsmouth, either to Cure or we would go to [Ristorante] Massimo and sit at the bar.

What celebrity would you like to see eating at Woods Grille?

This is controversial, but I’m a New Yorker at heart and so the answer right away is Derek Jeter.

What is your favorite thing on your menu?

Definitely our fish tacos. … It’s mahi mahi that’s blackened on the grill, and it’s got a little shredded cheddar cheese, some fresh shredded cabbage, diced tomato and our homemade pickled onions. We top it with a little fresh avocado and our homemade chipotle aioli and people just love it.

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

A lot of people are going toward plant-based eating. Not only just vegetarians, but people who eat meat maybe once or twice a week are avoiding meat for a couple of days to try and improve their healthy eating habits.

What is your favorite thing to cook at home?

It’s simple, but just some good old-fashioned shrimp scampi.

Mike’s amazing short ribs
From the kitchen of Mike Brieger of Woods Grille in Northwood

1 28-ounce can whole peeled tomatoes
1 28-ounce can tomato sauce
3 Tablespoons lemon juice
4 Tablespoons Worcestershire sauce
2 Tablespoons dried parsley
2 teaspoons dried thyme
2 bay leaves
2 Tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper
1 Spanish onion, sliced
3 pounds short ribs

Season the short ribs with salt and pepper and brown in a cast iron skillet for a couple of minutes on each side — be sure to brown the ends as well. Set aside. In a large soup pot, combine all of the other ingredients and bring up to a steady simmer. Add the short ribs to the soup pot, cover and reduce the heat to a very low simmer for approximately three to three-and-a-half hours. Stir and skim the fat periodically. Serve over a bed of egg noodles and top with a pinch of shredded Parmesan cheese.


Featured photo: Mike Brieger, general manager and chef of Woods Grille in Northwood. Courtesy photo.

On The Job – Deb SanSoucie

Halotherapy provider and wellness entrepreneur

Deb SanSoucie is the owner of The Copper Cave, a halotherapy salt cave and wellness sanctuary in Plaistow.

Explain your job and what it entails.

I’m the owner of The Copper Cave, which is a wellness sanctuary featuring an authentic, traditional style Himalayan salt cave, which is used for halotherapy, also known as dry salt therapy. Halotherapy is the process of grinding up pharmaceutical-grade salt with a machine called a halogenerator. The micronized particles of salt are then blown out into the cave in a fine dust. When breathed in, these particles of salt can be therapeutic to your respiratory system, sinuses and skin. The business also has a small shop that includes feel-good wellness products like teas, heat packs, herbal tinctures, handmade bath products and candles, along with some other handcrafted products from local crafters. I also own Rustic Lane Soap and Candle, so many of the bath and candle products in the shop are handmade by me as well.

How long have you had this job?

We opened on Nov. 19, 2022.

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

I left the legal field to open this business. I’ve always had a penchant for encouraging people to focus on their self-care and well-being. I attended craft fairs and vendor fairs with my soap business for years and loved the interaction with customers and enjoyed helping people find things that made them feel good. After years in the corporate world, I was ready to live a life filled with more purpose and enjoyed helping people feel better about themselves, whether that be related to their mind or body. I loved that the experience in the salt cave could give people both a boost in their health and also a break from the outside world where their mind could rest.

What kind of education or training did you need?

I joined the Salt Therapy Association and attended seminars to gain knowledge about the benefits of halotherapy.

What is your typical at-work uniform or attire?

My typical attire is comfortable and warm. I tell people who are visiting the cave to dress that way as well since the cave is kept at a cool temperature.

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

The biggest challenge in owning a new business is getting the word out that we’re here. Social media has been a giant boost so far.

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

Something I’m learning is that you need patience in growing a new business. One slow day or even a slow week isn’t a failure. Business has ups and downs, and it all evens out in the end. We’re seeing steady progress in growth, but sometimes I have to step back from it to realize it.

What do you wish other people knew about your job?

I want people to know that I genuinely care about their well-being. I hope they leave their experience feeling relaxed or rejuvenated — whatever they need at the moment. I want people to feel as if they’ve stepped into a sanctuary, where they feel safe to take care of their own needs.

What was the first job you ever had?

My first job was at a Hallmark store.

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

If you’re successful doing something you don’t love, imagine what you could accomplish doing something you’re passionate about.

Five favorites

Favorite book: Anything by Joe Dispenza
Favorite movie: The Notebook
Favorite music: Alternative rock or meditation music, depending on what I’m doing.
Favorite food: A good burger and fries
Favorite thing about NH: Camping

Featured photo: Deb SanSoucie. Courtesy photo.

Get going

A new commissioner joins the DOT

Meet the New Hampshire Department of Transportation’s new commissioner, William Cass.

What is your background in transportation?

I graduated from UNH with a degree in civil engineering, and I started right out of UNH working for the New Hampshire Department of Transportation. I’ve worked my whole career here, 37 years. Most of my career track has been through project development. I started out in highway design as an entry-level civil engineer and worked my way up into several management and leadership positions. Ultimately I was the head of the preliminary design section, which was charged at the time with implementing the 10-year plan and starting out those projects. From there I became the chief project manager and then came down to the executive office as assistant director of project development, then director of project development. Most recently, prior to becoming the commissioner, I was the assistant commissioner and chief engineer for the last seven years.

What does your job as commissioner entail?

It’s overseeing all aspects of the department. Right now we’re in some legislative sessions … [because] we have the budget coming out. I spent most of my day today over at the legislature having some introductory meetings with some committees, giving them an overview of the department and what it is and what it is we do. Other than that, it’s handling departmental issues, which could range from personnel matters to project-related issues, to constituent issues or any manner of activities that require a commissioner-level decision.

What would you like to accomplish as commissioner?

I’ve come into this probably with more of an internal focus than an external focus, like focusing on the morale of our workforce and on telling the story of how incredibly talented our people are and how amazingly dedicated they are to what they do.

How would you describe your leadership style?

I view myself as a consensus-builder. I really want to pull people together, build consensus, work collaboratively and use the best of everybody’s abilities. We have some amazingly talented people … with a pretty diverse set of disciplines, whether it be in engineering or operations or traffic signal maintenance or administering federal programs. Giving them the opportunity to shine and do what they do best is really how I approach things. I value everybody’s opinion and perspective on an issue or whatever it is we’re dealing with.

What are some of the biggest challenges you’re up against right now?

We have a lot of challenges, as a lot of other agencies do right now, with workforce development. We’re dealing with some historic vacancy rates and having a lot of trouble recruiting and retaining trained workforce. The other thing that kind of goes hand in hand with that is inflation, both in terms of construction projects as well as in our own materials that we buy, [such as] road salt, gasoline and diesel fuel. All of those have been [subject to] supply chain issues and the overall impacts of inflation.

What do you find rewarding about this work?

The biggest reward is being in public service … and being able to accomplish things and see projects get completed. Being able to drive over that bridge that we’ve replaced and having been a part of making that happen is really rewarding.

What would you like people to know about the department?

How hard-working and dedicated and committed everybody here at the department is, and the care that we take to do a good job for the people of New Hampshire. When we have storms, there are people working around the clock on winter maintenance. If it snows all night, they are out there all night. I don’t know if everybody realizes that. So, if you’re reading this, next time you pass a snow plow, give them a thumbs up or something and let them know that you appreciate them, and remember that we are working with a reduced workforce, so please be patient with us.

Featured photo: William Cass. Courtesy photo.

In the kitchen with Danny Pilsbury

Danny Pilsbury of Salisbury is the owner and executive chef of Alexandra’s Bistro (15 Village St., Penacook, 565-5066, find them on Facebook), which he opened in September, in the space long occupied by Donatello’s Pizza, with his business partner, John Brusseau. Pilsbury’s interest in cooking started while he was a junior at Merrimack Valley High School, where he enrolled in a two-year vocational program in culinary arts. From there he would go on to study at NHTI in Concord, and soon got his start as a prep cook and dishwasher at the Lake Sunapee Country Club in New London. He worked his way up the ranks in the industry, eventually becoming executive sous chef at The New London Inn and Coach House, just a few miles up the road. Named in honor of Pilsbury’s late wife, who died of cancer in December 2021, Alexandra’s Bistro is known for offering a lineup of locally sourced, scratch-cooked items like starters, sandwiches, pastas and other plated entrees, with seasonally inspired menu changes throughout the year. “People are definitely associating us, I think, with an anniversary [or] date night kind of place, which is great. That was definitely kind of my goal,” he said. “I’ve heard from a lot of customers too that, considering how small it is, we have a decent variety.”

What is your must-have kitchen item?

I cannot go without a marker. I have one in my pocket all the time. … I label things so much all day. We make so many things from scratch here in the kitchen, and so I don’t have things coming in with expiration dates on them. I’m making all of the labels myself.

What would you have for your last meal?

This one was a no-brainer for me. I’d get a nice, big juicy steak. Steak and potatoes, either mashed or baked, [with] some green beans and a nice big piece of garlic butter.

What is your favorite local restaurant?

The Millstone Restaurant. It’s right up on Main Street in New London. It’s owned by a previous manager of mine, Richard Stockwell, and he’s just got an unbelievable staff over there. … They have a really good burger there. I get it almost every time.

What celebrity would you like to see eating in your restaurant?

[I’ve] always been a big fan of comedies for sure, and I just think it would be really cool to have Adam Sandler in here.

What is your favorite thing on your menu?

On the rotation right now, we have a duck pot pie that is just out of this world. … I had never made it before — I had done some other pot pies, but one day I was like, ‘Oh, we should try it with duck,’ and oh my God, it’s amazing. We make the duck stock right there in house, and it’s just super rich and thick and dark, and it’s loaded with veggies and nice big puff pastries on top. … I think it might be one of the best dishes I’ve ever created.

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

I think the whole farm-to-table concept is making a comeback, finally. I think chain restaurants have been dominating for a long time now, I mean, they’ve popped up all over the place, and there’s just something boring and plain about those places that has formed over the years. … I think people like to hear where [their food is] coming from, and that it’s antibiotic free and hormone free. … Just that natural kind of fresh, local, healthy food.

What is your favorite thing to cook at home?

I like a good grilled cheese, almost always with some tomato soup, or I’ll just put the fresh tomatoes right in the grilled cheese. … For me, there’s just a lot of nostalgia behind it. It was one of my mom’s go-to lunches for us as kids. … It’s fast, it’s easy and it’s relatively affordable. You can’t go wrong.

Lemon basil pesto aioli
From the kitchen of Danny Pilsbury of Alexandra’s Bistro in Penacook

⅛ cup lemon juice
¼ cup basil pesto (store bought or made from scratch)
1 cup mayonnaise
2 teaspoons salt
1 teaspoon white pepper

Whisk all of the ingredients together. According to Pilsbury, the aioli can go well on everything from sandwiches and flatbreads to pasta salads, french fries or even fried calamari


Featured photo: Danny Pilsbury, owner and executive chef of Alexandra’s Bistro in Penacook. Courtesy photo.

On The Job – Krystyl Jenkins

Certified paralegal, professional of HR and mediator

Krystyl Jenkins owns her own business, Paralegal Solutions, based in Derry, in which she provides services as a certified paralegal, certified professional of HR, trained mediator and online business manager to clients throughout New Hampshire.

Explain your job and what it entails.

I’m a jack of all trades. … I help individuals start up or expand their own business or nonprofit, and I assist them with translating legalese and navigating the legal process. While I’m not an attorney and cannot give legal advice, I can help them fill out the basic forms and understand the general legal process for most types of legal cases. For small businesses, I could be handling their social media, monthly newsletters or blog posts or assisting with HR matters as needed, which could include drafting or updating employee handbooks and training manuals and such. For attorneys, I generally handle document drafting, filing and other general paralegal tasks. As a mediator, I assist parties in coming to a resolution of the issue that brought them to me — or at least we try to come to a resolution.

How long have you had this job?

I’ve been a certified paralegal since 2008 and a certified professional of HR and mediator since 2020.

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

I kind of fell into it. When I was just a paralegal, I had been assisting friends and family in navigating the legal system and translating legalese for a while, and I realized I could do more than that. I set up Paralegal Solutions in 2018, but didn’t really do much with it until 2020 when I had a friend ask me to help them start a business. Then, someone else wanted to expand their business into another state, and after that I helped a client start a nonprofit and receive their IRS 501(c)(3) certification.

What kind of education or training did you need?

I started with a B.S. in equine science and then gained a B.S. in paralegal studies. Along the way, I gained a Professional of HR certification and completed mediator training. I have 15 years of experience as a certified paralegal and running offices.

What is your typical at-work uniform or attire?

If I’m just working at home, I’m dressed pretty casual. If I’m meeting a client in person, I’ll aim for business casual.

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

That nothing is ever locked into stone, and the road is never flat.

What do you wish other people knew about your job?

Communication is key.

What was the first job you ever had?

My first job was probably babysitting. I remember taking the American Red Cross babysitting course and then babysitting neighborhood children. That expanded when I began doing a paper route in the neighborhood.

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

Never stop learning.

Five favorites

Favorite book: in Death series by J.D. Robb
Favorite movie: There are way too many to choose from.
Favorite music: I’m pretty partial to Halestorm.
Favorite food: Pizza
Favorite thing about NH: New Hampshire has a little bit of everything.

Featured photo: Krystyl Jenkins. Courtesy photo.

The pep talk pod

Luna Smith wants to bring positivity to your day

Luna Smith of Londonderry talked about her new podcast, The Friend In Your Ear Pod, launched Jan. 11, with new episodes released every Wednesday. Find the podcast on all major podcast platforms or visit thefriendinyourearpod.com.

Tell us about you.

I’ve been married to my best friend for over a decade now, and we are parents to a 4-year-old boy and a 6-year-old Boston Terrier. I went to school for Classics but ended up in the creative realm working freelance from home. I’ve been obsessed with self-improvement for as long as I can remember. In my pregnancy I started a blog called “That Blissful Balance,” ignorantly thinking I had figured it out, only to discover postpartum that balance is not what I thought it was. Since starting the podcast I’ve restarted the blog to be more in line with the podcast — less about a perfect balance and more about all the tips and tools that make life a little more blissful, coming from the perspective of a recovering perfectionist with high-functioning anxiety who believes even the smallest changes can make major impacts on the quality of our lives.

What made you want to start a podcast?

I’m a huge fan of podcasts and listen to them daily in the pockets of time I have between drop-offs and pickups, housework and work deadlines. But sometimes I would just want to listen to something that was more personable and uplifting, like a pep talk from a friend on a particularly hard day, and I thought that if I felt that way, perhaps others did, too. So that was the inspiration to create a podcast that did that — a podcast that felt like a friend giving you a hug from afar and telling you you could do it; a friend to give you company, positivity and to help you believe in yourself when you need it.

What is The Friend In Your Ear Pod about?

It’s mainly a self-improvement and positivity podcast, currently in a season of wellness, both mental and physical, and each week is on a different topic. They mostly feel like motivational pep talks with some personal experiences sprinkled in. There’s a new segment called ‘Good News’ to celebrate listeners’ wins, because celebrating small wins makes a big difference. I also do a mantra of the week to further help with cultivating and keeping that positive mindset. But it’s all done in a friendly, encouraging way, like a friend giving you a little boost of positivity with a dose of understanding and empathy.

Who is your target audience?

I wanted to create an accessible space for anyone who could use a little boost of positivity and friendly support in their lives, but being familiar with the struggles of women and mothers in particular, that is who I’d like to offer the most support to with the topics I choose to discuss. Though some challenges are universal, I hope everyone can gain something positive from listening.

Where do you get your material?

Right now the material is mostly derived from my own personal experiences in self-improvement and wellness, though some topics are inspired by friends, and reader submissions are always welcome. I would love to provide friendly support in any way I can.

What are your future plans?

I would love to grow and expand in any way I can to provide these friendly pep talks to as many people who need them. Eventually I would love to bring on guests who can provide more expertise on particular topics, but for now it’s just my voice and experiences from things I’ve been able to accomplish and overcome through the power of positive thinking, like letting go of perfectionism and navigating anxiety to achieve goals and create a life I love.

What would you like listeners to get out of your podcast?

I want listeners to feel seen and supported in whatever they’re going through — to feel like they aren’t alone, and to get the motivation they need to make every day a little better, because every little win counts. I hope together we can create a community that celebrates and supports each other.

Featured photo: Luna Smith. Courtesy photo.

In the kitchen with Gerald Oriol

Gerald Oriol is the owner and executive chef of Caribbean Breeze (233 Main St., Nashua, 883-4340, find them on Facebook and Instagram @caribbeanbreezerestaurant), a one-stop culinary destination for authentic Caribbean eats, featuring Haitian, Cuban, Puerto Rican, Jamaican and Dominican items all under the same roof. Arriving in the former Norton’s Classic Cafe storefront on the corner of Main and West Hollis streets in Nashua in late 2021, Caribbean Breeze also features a menu of many familiar breakfast items the space has long been known for. Oriol is originally from Port-au-Prince, Haiti, and has amassed more than three decades of experience as a chef. For 19 years he served as an executive chef for Sodexo, and before that he worked for the DoubleTree Hotel in Cambridge, Mass. A certified executive chef through the American Culinary Federation, Oriol is also the recipient of several awards, including Sodexo’s Rookie of the Year award in 2001 and a silver medal in the ACF’s Hot Food Competition in 2004.

What is your must-have kitchen item?

A knife.

What would you have for your last meal?

I have so many choices. It would be whatever’s available to me, because as a chef, doing what I’ve been doing for so many years, I learn … to love and appreciate any food.

What is your favorite local restaurant?

I used to like to go to Chicken N Chips [in Nashua], but unfortunately now they are closed. … I used to travel a lot, so I’ve tried many places, but I don’t have enough time to eat out because of the business I have now.

What celebrity would you like to see eating in your restaurant?

Guy Fieri, because he knows and understands food … and I think his critique would be very well-received.

What is your favorite thing on your menu?

Whatever the customer tries, because that’s the food that I will make them … to please them and make them happy. Everything on the menu that I have from the islands [is] all very authentic.

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

To be honest with you … I feel like Caribbean food is a trend, because people will feel like it’s not something they can find anywhere else. … And you don’t need to travel to the Caribbean or go down to Boston. You don’t need to leave New Hampshire.

What is your favorite thing to cook at home?

Unfortunately, when I get home, I get home late. … So if I have time, I will cook whatever my family wants to eat. … Usually I like to grill.

Haitian potato salad
From the kitchen of Chef Gerald Oriol of Caribbean Breeze in Nashua

4 potatoes, peeled and cubed
1 carrot, peeled and minced
2¼ teaspoons salt
1 small beet
2 eggs
½ cup sweet peas
½ onion, minced
⅓ cup red bell pepper, diced
⅓ cup green bell pepper, diced
2 Tablespoons mayonnaise
¼ teaspoon black pepper

Boil the potatoes and the carrot in water with one teaspoon of salt for 10 minutes, or until tender. Boil the beet separately in water with one teaspoon of salt until tender, then peel and mince. Boil the eggs separately in water with 1/4 teaspoon of salt until hard. In a bowl, place the cubed potatoes, minced beet, sweet peas, carrot, onion, red and green bell peppers and mix with the mayonnaise. Add the black pepper.


Featured photo: Gerald Oriol, owner and executive chef of Caribbean Breeze in Nashua. Courtesy photo.

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