On The Job – Andrew Williamson and Larry Williamson

Roofing and gutter specialists

Andrew Williamson and Larry Williamson own North East Roof Tune-Ups, a roof and gutter maintenance company out of Manchester.

Explain your job and what it entails.

We specialize in roof repair and maintenance and all aspects of gutters. We both clean and install custom gutters, downspouts and gutter covers designed for our New England weather.

How long have you had this job?

We initiated North East Roof Tune-Ups in February 2020, previously operating as New England Gutter Systems from March 2016 to 2020.

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

Our journey began under our father’s business, Premier Gutter Systems, from 2009 to 2014. …We started out cleaning gutters. We added the gutter machine and started doing gutter installations shortly after. Later we added the roof tune-up package. In the last two years we added services for property managers and Realtors. We also offer 7-inch gutters for commercial buildings.

What kind of education or training did you need?

We mainly learned on the job from our father teaching us side by side. We are constantly learning new things from trade groups and forums.

What is your typical at-work uniform or attire?

Our uniform features the company’s logo, trade and contact information, and proper footwear.

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

Constantly improving our craft and knowledge to serve our local community effectively. Handling fall rushes by conducting our time wisely and striving for quality and professional service. I would say ‘the cold’ but, hey, this is New England.

What do you wish other people knew about your job?

It’s not easy but we love it. Our work is essential in preventing potential damage to your home.

What was the first job you ever had?

Andrew worked for Premier Gutter Systems, and Larry was a grill cook at Wendy’s.

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

You have to enjoy what you do for work.

Five favorites
Favorite book: The Seven Habits of Highly Effective People. This book is a great blueprint of how to live your life.
Favorite movie: We don’t have much time for movies. I guess movies with the kiddos on the weekend.
Favorite music: We like all kinds of music. We really enjoy checking out local bands.
Favorite food: We are on the road a lot. We have favorite small diners in every town. Then, of course, pizza.
Favorite thing about NH: Its scenic wonders. An hour or so one way gets you to our gorgeous lakes and mountains while the other direction gets you to gorgeous beaches on the ocean.

Featured photo: Andrew Williamson and Larry Williamson. Courtesy photo.

Show on pause

Andrew Pinard discusses the future of Hatbox Theatre

The transformation of Steeplegate Mall in Concord into a mixed-use development necessitates the relocation of several tenants, one of which is the Hatbox Theatre. Founded in 2016 by Andrew Pinard, Hatbox Theatre has been an active entity in the local arts community. The absence of a long-term lease now leads to the theater’s imminent closure, disrupting a season that was set to include 15 diverse productions. Pinard talked about the impact of this development on the theater, its future plans and the broader implications for the arts community in Concord. See hatboxnh.com for updates.

What exactly transpired with the closure of Hatbox Theatre?

The closure was abrupt. We knew there was a possibility of this happening when the previous owners evicted almost everyone without long-term leases nearly two years ago, but the actual timing was unexpected. The city has been pushing to get rid of the mall and replace it with housing, and they finally found a developer who bought the mall. This new developer plans to demolish the buildings and construct 625 market-rate apartments, along with a Costco and Whole Foods. Communication with the new owners was scarce, and we struggled to get information. We were assured at one point that we would have until May or June of 2024, but suddenly, in November, just before Thanksgiving, we were informed that we had to be out by the end of January. It was quite a shock.

What has been the community’s response?

There’s a lot of people who are very sad and very disappointed that we might close permanently if we can’t find another space to work in. Our audiences and the artists who have performed here are really supportive and enthusiastic about us finding a new space, and we’re grateful for them. I’ve had recommendations from dozens of people suggesting various spaces. The community’s reaction shows their deep investment in Hatbox and their concern for the future of local arts in our area. Unfortunately I haven’t been too optimistic about the elected, civic and business leaders in Concord. They acknowledge our work but haven’t fought very hard to keep us in the community. They never really made us feel like we were something special.

What immediate steps are you taking to manage this transition for Hatbox Theatre?

We’ve been evaluating a number of spaces for short-term and long-term use. We’re looking at Manchester, Epsom, Nashua, Bedford. We’ve looked at about 28 different locations so far and that includes both shared spaces and exclusive spaces. We’re looking at mid-March at the very earliest to launch programming in other nomadic locations. Our business model has always been that ticket sales cover the overhead of the space while allowing us to give 55 percent of the revenue to the production companies that are in the space. We are transitioning the organization to a not-for-profit to potentially expand our revenue beyond ticket sales, which could conceivably mean that we can purchase a location so that we’re not at the mercy of somebody kicking us out. That would also mean we could begin fundraising and things of that nature so that we can afford places like that.

How do you think this will affect Concord’s art scene?

It’s going to be a big loss for Concord, for the local artists and for the audience who regularly attend our shows. We’re in our ninth year now, and we’ve had over 36,000 people through our space since we opened in April 2016. We’ve hosted numerous world premieres and given a platform to local artists. Our venue was a place where smaller production companies and local artists could showcase their work. Many local artists got their start here, and without Hatbox there’s a fear that emerging talents might not find similar opportunities. The local arts scene will lose a unique venue that provided a space for experimental and avant-garde productions. Its closure could mean a more homogenized arts scene in the city. It’s not just about losing a physical space. It’s about losing a community hub for artists and audiences alike.

What are you looking for in a community to relocate to?

We want a community that really either wants us or needs us and really deeply wants to be involved. Ideally we’d find a community that has a space like a mill building or a fire station that they’re looking to repurpose to reinvest in their community. And we’re looking for a community that will support the community that has supported us.

In the kitchen with Cara Karpinski

When Cara Karpinski moved to New Hampshire in 2020, she discovered that her new job was no longer being offered due to the pandemic. Needing to find a new way to provide for her family, she realized her true passion was for dogs. Being a dog-mom of four, she decided to create Barkalicious, a gourmet preservative-free dog treat business made with eggs from her own chickens, with the belief that all dogs should to be “treat”ed with love.

What is your must-have kitchen item?

My must-have kitchen item is my KitchenAid mixer. I use it every day to combine my ingredients for the dog treats. I think it may be time to upgrade to a commercial version [of a] KitchenAid.

What is your favorite local eatery?

Currently, my favorite place for a romantic dinner is Buckley’s Great Steaks in Merrimack. For a more casual meal I enjoy the Coach Stop in Londonderry as well as Backyard Brewery on the Manchester/Londonderry line.

Name a celebrity you would like to see purchasing your dog treats.

It is hard to pick just one celebrity I would like to see purchase my dog treats, but the ones that come to mind are from HGTV. Tarek and Heather El Moussa from Flip or Flop, or Jonathan Knight from Farmhouse Fixer. I would say Taylor Swift, but I think she just has cats.

What is the most popular item on your menu?

Our most popular menu item is our bacon cheeseburger sticks. They are a little bit crunchier than our soft treats, but it has bacon on it, so how can it not be good!

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

The biggest food trend in New Hampshire right now is maybe pho. I had it for the first time a few weeks ago and it was fantastic. I am not really a hip [or] trendy foodie, but I do love all kinds of food.

What is your favorite thing to cook at home?

My favorite thing to cook at home is anything from scratch. I enjoy watching my family eat the meals I have prepared. It gives me great satisfaction when they love my hard work in the kitchen. The best meals I have made recently: beef stroganoff, chicken noodle soup and brisket.

Brisket
From the kitchen of Cara Karpinski

4-pound (or so) brisket
8 ounces fresh mushrooms, cut
1 onion, chopped
3 or 4 garlic cloves, chopped
2 or 3 boxes pre-made beef stock or broth
salt, pepper, garlic powder and paprika

Season both sides of meat with salt, pepper, garlic powder and paprika. Heat canola oil in a pan and sear both sides of meat for 3 to 5 minutes. Remove from the pan.
Add onions, mushrooms and garlic to pan and lower heat. Cook until onions are translucent.
Add ½ cup water to scrape any solids in the pan. Return the brisket to the pan.
Cover meat with beef broth and simmer. Cook until tender (at least 6 hours).
Remove brisket and let cool.
Slice against grain. (I use a meat slicer to get very thin slices of meat.) You can also cut by hand.
Let the liquid in the pan cool to about room temperature as well as the brisket. Once cooled, add the meat back into the pan with the liquid and put in the refrigerator overnight.
About 3 hours before you want to have dinner, put the pot with the liquid and brisket back onto the stove and slowly warm. This meal goes very well with homemade mashed potatoes and carrots

Featured photo: Katie Pope of Confections by Kate. Courtesy photo.

On The Job – Nora Rwatangabo

Braider/loctician

Nora Rwatangabo is a braider/loctician and owner of Nora’s Locs Haven in Nashua.

Explain your job and what it entails.

A day in the life of a braider/loctician is a dynamic blend of creativity, client care and personal connections. From morning preparations to evening clean-up, the day revolves around managing diverse client appointments, offering services ranging from braiding and wig installations to dreadlocks maintenance and specialized kids’ styles. Each session with a client is akin to spending time with a best friend — filled with laughter, conversation, catching up and bonding. The unique aspect of this profession lies in the diverse experiences with each client, as every individual is different. These personal connections not only contribute to client satisfaction but also create a vibrant and enjoyable work atmosphere.

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

Starting at the young age of 9, my skills were nurtured by a salon tenant back home, sparking a hobby that has seamlessly intertwined with my career. Despite considering it more as a hobby than a job, I’ve been braiding hair alongside my human services profession. The unique blend of my professional expertise in human services and my creative flair for braiding has not only allowed me to work with diverse hair types but has also empowered me to train and uplift others. I’ve extended my skills to financially challenged individuals, providing them with the means to earn a living as braiders and locticians back in Africa.

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

I wish I knew more about the business side of things. Balancing my passion for braiding with practical aspects like marketing and finances would have been helpful. Learning about industry trends early on and realizing the potential of my skills for training and empowerment would have been great.

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

The toughest part of my work is sometimes managing a lot of things at once. To deal with it, I make sure to stay organized and prioritize tasks. Taking breaks when needed helps me recharge, and I ask for help from my team when things get overwhelming. Keeping a positive mindset and focusing on one thing at a time makes it easier to handle challenges.

What do you wish other people knew about your job?

That my job is more than braiding hair. It’s about making a connection and helping people feel happy. I also have some rules, like if someone is rude or doesn’t appreciate the service, I might choose not to work with them. I believe in creating a positive and respectful environment for everyone.

What was the first job you ever had?

Administrative assistant in a nonprofit organization working with individuals with special needs and brain injury.

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

Always do what you love.

Five favorites
Favorite book: The 5 AM Club
Favorite movie: The Wolf of Wall Street
Favorite music: ‘In Case You Didn’t Know’ by Brett Young — my wedding song
Favorite food: Matooke and groundnuts with avocado and green vegetables
Favorite thing about NH: People are friendly.

Featured photo: Nora Rwatangabo. Courtesy photo.

In the kitchen with Chelsea Annett

A self-taught baker and a caretaker by nature, Chelsea Annett has a love for baking and cooking that sprouted when she was a young adult conversing with farmers and learning how to use seasonal ingredients. She was a special education teacher for 14 years before establishing Table, through which she provides baked goods and locally sourced, seasonally inspired food at farmers markets and now at her new location in Concord (55 N. Main St., Suite B), open Fridays and Saturdays from 9 a.m. to 3 p.m.

What is your must-have kitchen item?

My must-have kitchen item is a bench scraper. It has so many functions: cutting butter into dough, slicing and lifting dough and scraping the counter to clean up.

What would you have for your last meal?

I have way too many favorites to choose a last meal but probably freshly picked strawberries that are still warm from the sun or a perfectly ripened tomato. I feel like you can actually taste the sunshine.

What is your favorite local eatery?

My favorite local eatery right now is probably Sour Joe’s pizza. Greg, the owner, is another person with a passion working so hard to pursue his dream. And I love that he uses a sourdough crust. It’s unlike any other pizza around here.

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

I would love to see Erin French from The Lost Kitchen enjoying something I made. She has exquisite taste and is involved in her community of food growers and makers.

What is your favorite thing on your menu?

I always get asked [about] my favorite thing that I make. Right now I offer a galette on Saturdays that is pretty outstanding. It’s flaky dough that is folded around cheddar cheese and thinly sliced sweet potato and then we crack an egg over the top and bake it until it’s just set and top with a sprinkle of sea salt. The original favorite which is still at the top of the list is the brown butter chocolate chip cookie that is made with sourdough. It’s incredible.

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

I don’t really know what the biggest food trend in New Hampshire right now is. I tend to steer away from trends. I am interested in food that comes from someone’s heart and is their passion. That’s the best food. Not trying to be anything else.

What is your favorite thing to cook at home?

My favorite thing to cook at home is sourdough bread. I love all the components of it and I’m fascinated by the process.

Rosemary Shortbread
From the kitchen of Chelsea Annett

2 cups flour
2/3 cup sugar
1 Tablespoon fresh rosemary
1 teaspoon salt
1 cup cold butter
Maldon sea salt

Heat oven to 325°F. Pulse the sugar, salt and rosemary in the food processor. Add flour and pulse several times. Cut butter into small pieces and add to the flour mix. Pulse until the mixture looks like sand. Press dough into an 8” parchment-lined pan. Prick dough with a fork and sprinkle with Maldon salt. Bake until golden brown, 40 to 45 minutes.

Featured photo: Katie Pope of Confections by Kate. Courtesy photo.

On The Job – Neva Cole

Museum communications director

Neva Cole is the communications director for the Children’s Museum of New Hampshire in Dover.

Explain your job and what it entails.

I get to promote all the awesome things that the Children’s Museum of New Hampshire offers, including its two floors of hands-on exhibits, field trip opportunities, classes, play-based learning and parent and educator resources.

How long have you had this job?

It will be nine years this June, 2024.

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

I previously worked at the Currier Museum of Art in Manchester as a communications specialist, but on top of that I work as a freelance graphic designer and illustrator, specializing in children’s books.

What kind of education or training did you need?

I went to Syracuse University for Illustration, then got an MFA from Lesley University. People joke a lot about how an art degree is pretty niche and you can’t do much with it, but in my experience it taught me to think outside the box and how important it is in any position to be able to prioritize quality work and creative problem-solving.

What is your typical at-work uniform or attire?

Well, working at a children’s museum definitely makes dressing for work fun. My favorite thing to wear is a dress decorated with dog drawings, rainbow leggings and T. rex earrings. And of course all staff dress up according to the season or holiday — the entire month of October is open season for costumes.

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

Unfortunately, most of the work I do occurs behind a computer. But all of our staff, regardless of title, take time every day to get out from behind our desks and walk through the museum to interact with the guests, wave to babies, play trains with toddlers and offer help to parents and grandparents.

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

If only all 20-somethings could have the confidence of 40-somethings. At this stage of my career I know when to say no. I know when to admit I don’t know the answer to something, and that that’s totally fine.

What do you wish other people knew about your job?

Nonprofit work is so challenging and rewarding. I love what I get to promote and how it impacts the community. And I love that I get to be a part of something that I experienced as a kid and carry traditions forward for my own daughter.

What was the first job you ever had?

My very first job was a respite provider for a family with a child on the autism spectrum. I was 13 and I loved it. We would play games, run around his backyard, go for walks and play.

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

My ideas matter, and it’s important to speak up and speak out for the things you believe in. — Angie Sykeny

Five favorites
Favorite book: East of Eden by John Steinbeck
Favorite movie: The Princess Bride
Favorite music: Taylor Swift
Favorite food: Guacamole
Favorite thing about NH: The fall

Featured photo: Neva Cole. Courtesy photo.

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