On The Job – Beth Wallace

Wellness and fitness professional

Beth Wallace is a dietitian, Certified Personal Trainer and the owner of The Yoga & Fitness Loft in Amherst.

Explain your job and what it entails.

I help people feel safe in their bodies. My job starts with creating and maintaining an inviting space with welcoming compassionate people, instructors and clients. I work with clients on individual postural assessments or nutrition intakes to help them better understand their bodies and learn modifications to help them feel their best. I create reports on each client.

How long have you had this job?

I have owned The Yoga & Fitness Loft since 2022 after being fully invested in the fitness and wellness industry since 1998.

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

As a teenager I loved teaching martial arts … Exercise was my life until a broken ankle shifted my focus on how to best honor my body and best support those around me. A degree in nutrition was followed by a job at a hospital with long arduous hours that never resonated with my path. … Collecting fitness and yoga certifications became more than a hobby, and in addition to teaching classes I became the dietitian for New England Gold’s Gyms in 2017. … In 2022 I had the opportunity to step in as owner at The Yoga & Fitness Loft.

What kind of education or training did you need?

The education I received in dietetics is a bachelor of science that required both food service and clinical internships. This has prepared me for all the quick-thinking on-the-job training needed in fitness and business.

What is your typical at-work uniform or attire?

My work attire is the envy of corporate moms. The uniform literally starts with yoga pants topped with comfy sweatshirts and tank tops. When I’m lecturing in person, I’ll pull out the heels and jewelry, but for a Zoom lecture I’ll still discreetly be in my yoga pants.

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

The most challenging thing is consistently not knowing what I don’t know and realizing it will take months to learn well enough to apply, from bookkeeping to search engine optimization to learning and applying yoga mudras.

What do you wish other people knew about your job?

Owning a yoga business is a little more than stretching and saying ‘Om’ on a yoga mat; it’s still running a business.

What was the first job you ever had?

Kids’ martial arts instructor and teen kickboxing instructor.

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

Slow down and pause. We’re all just people.

Five favorites
Favorite book: I am always reading three books at once: self-help, nutrition science and something for fun. Currently it’s Ask and It Is Given.
Favorite movie: What Dreams May Come
Favorite music: Country pop
Favorite food: Grapefruit or anything spicy
Favorite thing about NH: The mountain views of every season

Featured photo: Beth Wallace. Courtesy photo.

On The Job – Allison Clarke

Photographer

Allison Clarke, from Bedford, owns Allison Clarke Photography.

Explain your job and what it entails.

I am a senior portrait and wedding photographer. So I’m either there on someone’s wedding day to capture everything as it unfolds, or when you’re a senior in high school and you get your photos done, I’m the person that does those.

How long have you had this job?

I’ve been doing this for eight years.

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

I actually started my business when I was in high school. It was a passion and a hobby that turned into a job.

What kind of education or training did you need?

I went to school for photography for my freshman year of college, [but] then I realized that what I had left to learn to run a successful photography business wasn’t so much on the photo side; it was on the business and marketing side. So I finished my degree at Southern New Hampshire University in marketing.

What is your typical at-work uniform or attire?

If I’m editing photos, I’m just on my couch in comfy clothes. If I’m at a senior session, I just wear basic everyday clothes. And then, for weddings … I want to blend in with the guests … so I try to wear something that is professional but also looks like formal wedding guest attire.

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

Time management and being your own boss can be difficult. … I like to set daily goals for myself. … I try to use calendars and to-do lists … to stay on top of things.

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

In a career field that is very artistic, it’s really easy to compare yourself to others. … You’ll always be growing and changing your style and adapting and learning. There’s no use in comparing yourself to people around you. The only person you should compare yourself to is your past self.

What do you wish other people knew about your job?

I wish people knew it was more than just clicking a button. Running a photography business is a full-time thing, and we do way more work behind the scenes than people realize.

What was the first job you ever had?

It was actually this. I started my business in high school, and it was my first job.

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

If you want something, grab it by the horns and go full force into it. … It’s very difficult to … start something from the ground up, but as long as you put your absolute all into it, have confidence and lead with passion, it’ll all work out in the end.

Five favorites
Favorite book: Harry Potter
Favorite movie: Any classic comedy
Favorite music: Indie folk, like Noah Kahan
Favorite food: Pancakes
Favorite thing about NH: It’s an hour to the White Mountains, an hour to the beach and an hour to Boston. There’s a lot to do in a short distance.

Featured photo: Allison Clarke. Courtesy photo.

Going to the Hill

Small business owners take their issue to D.C.

In response to the Basel III Endgame regulation, which could escalate capital costs for small businesses, Dina Akel, owner of Vieira Luxe, a bridal and special occasion wear shop in Nashua, joined more than 50 entrepreneurs in Washington, D.C., on Nov. 14. Their mission: to articulate to lawmakers and Federal Reserve officials the significant impact this regulation could have on small businesses like hers.

How did the Basel III Endgame regulation discussions in Washington impact your business outlook?

I went to D.C. to advocate for small businesses that will be impacted by this proposal. It’s concerning that it will be even more difficult to access capital than it already is. It was my first time in D.C. ever, so I was super nervous, but I knew how important it was to be there. After the discussion we had with our senators and representatives, I felt my story was heard, and I was confident they were in our corner. I’m confident they’ll do everything they can to advocate for us.

What major challenges did you discuss in Washington regarding the high interest rate environment?

One of the discussions was actually my personal story about recently applying for business funding through grants and loans. I applied to various grants and was unsuccessful, so alternatively I applied to my long-standing banks, and was also unsuccessful. I was feeling a little defeated at that time. I finally asked one of my banks and a representative from SBDC if they had any other funding resources for me. They connected me with a nonprofit lender. The first time around, I got denied. The second time I was approved. When I spoke to them, they told me we could aim for the 5 to 8 percent interest rate mark, which is what I was expecting. Once I got the approval, though, they provided me with a loan in the two-digit mark. That was definitely more than I could afford. However, I was desperate since the business was growing so quickly and I lacked the resources to keep up with it, so I accepted the loan, and honestly, we can’t afford for the situation to get any worse.

What outcomes or responses did you receive from your meetings in Washington?

We received very positive responses from our members of Congress. They were all willing to help and push against this proposal, which was great.

How might the outcomes from Washington affect your future business plans?

I’m a little worried that if this proposal goes through our customers might actually experience more inflated prices. We may not be able to provide the same high-quality products our customers love, and we may not be able to keep up with the demand and, God forbid, shut down in the process. I’m already struggling to keep up with all of it. People need to remember that when you’re a small business owner, in your first few years you are literally everything in the business: the customer representative, the cashier, the accountant, the inventory manager, custodian, website builder, you name it. When that gets to be too much, we have to delegate and hire people to help us. The reality is you need money to make money.

What were your key takeaways from the interactions in Washington?

Small businesses are already considered risky to lend to. If this goes forward, and interest rates also go up, we’ll be seeing a lot of businesses closed down.

What follow-up actions or continued advocacy plans do you have post-Washington visit?

I’m part of the Nashua Chamber of Commerce, the Suffolk University alumni, the National Association for Catering and Events, and a few more groups. I’ll make sure I have an opportunity to speak with them all about this. That way they can speak up and share their stories. They can call members of Congress and let them know why it’s important. We can all come together as a community to advocate for all small businesses.

Featured photo: Dina Akel, right, joined by U.S. Representative Ann McLane Kuster and a group of New Hampshire small business owners outside the U.S. Capitol. Courtesy photo.

In the kitchen with Kyle Burnett

Kyle Burnett’s passion for cooking developed during his time at Lakes Region Technology Center, where he took culinary classes. Growing up, his mother wasn’t much of a cook, which inspired him to learn for himself. Since April of this year he has been working at Sonny’s Tavern in Dover, where is an executive chef for the first time in his career.

What is your must-have kitchen item?

A comfy pair of shoes. When you’re on your feet for 10-plus hours a day, they are essential.

What would you have for your last meal?

A homemade Hawaiian pizza.

What is your favorite local eatery?

If I had to pick one it would definitely be Hong Asian Noodle Bar in Dover.

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

I would definitely enjoy seeing Matthew Lillard eating something I’ve made.

What is your favorite thing on your menu?

My personal favorite is the short rib risotto. It definitely hits the spot on some of the colder nights.

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

The use of micro greens as garnish for food.

What is your favorite thing to cook at home?

Chicken pot pie, mostly because it’s my wife’s favorite and I enjoy cooking for her.

Crab cakes
From the Kitchen of Kyle Burnett

1 pound of crab meat
½ cup of corn
1 red onion
1 cup bread crumbs
1 cup mayonnaise
¼ cup cilantro
1 teaspoon cayenne
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons paprika
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
2 eggs

Finely chop red onion and cilantro. Mix together mayonnaise, corn, red onion, cilantro, cayenne, garlic powder, onion powder, paprika, Dijon mustard, lemon juice, and egg. Mix until well combined. Gently fold in crab meat. Form into 1½-ounce portions and press into a round coin shape.
Pan sear on medium heat with just enough oil to cover the bottom of the pan until browned on one side, then flip over and cook the other side.

Featured photo: Kyle Burnett, executive chef at Sonny’s Tavern. Courtesy photo.

Still serving

A veteran helping veterans with at-home care

Mark Nalbandian of Bedford is a Navy veteran and caregiver at 360 SHS, a Bedford-based organization that offers home care and pairs senior caregivers with elderly clients in need. He delves into his journey from serving in the military to providing care for fellow veterans and shares his experiences and insights on how this transition has shaped his personal growth and impacted the broader community’s perspective on veteran care.

How has your experience as a Navy Airman shaped your approach to caregiving?

I spent six years in the Navy and during that time I learned quite a few great life skills, such as communication, consistency and the importance of showing up ready to work every day. I have had the privilege to care for three seniors who are Korean conflict veterans. I am currently caring for one of these clients still. It means the world for me to be able to support fellow veterans as they age in place.

What were some challenges you faced transitioning from military service to a caregiving role?

After my time in the Navy, I spent 25 years in commercial concrete, followed by a building contractor and real estate career. I began working with [360 SHS owner] Judy Loubier about five years ago. I got sick in 2008-2009 with stage 4 head and neck cancer. I faced some harsh treatments and needed constant care while I was recovering. Once I recovered, I saw my dad in the hospital. When he was picked up by an ambulance to bring him to the care facility, I inquired about the profession and what an average day looks like and it inspired me to try something new. Now, communication, companionship and everyday chores are a big part of my job. It’s really meaningful to help keep seniors and veterans safe and prevent falls.

What personal significance does caring for fellow veterans hold for you, and how has it influenced your growth since your military service?

I am in my mid to late 60s and the veteran clients like the commonality of and mutual understanding of being veterans. The related experiences are so meaningful and we can converse for hours. I love it. I worked for a few concepts before discovering 360 SHS, and five years later I know this is the last job that I will ever work. I don’t do it for the money. I do it because it is important and I pride myself on being able to support my fellow veterans.

How has your work at 360 SHS impacted the community’s understanding of veteran care?

360 SHS was doing a great job of caring for veterans before I was brought on five years ago. However, I can bring a different perspective, being a veteran myself, and have been able to build great relationships with senior veterans throughout the community. 360 SHS understands the importance of matching veteran caregivers with veteran clients as they are able to create meaningful relationships. It feels good to help veterans — and other seniors — age in place without having to get dragged out to a nursing home. I feel better knowing that they get to stay in their home and not have to leave their life behind after bravely serving our country.

What advice would you give to veterans considering a caregiving career post-service?

Do it! It is a lot more meaningful than when I was building bridges in my previous career. I never saw myself doing this job, but I love it and know I will do this until the day I retire. 360 SHS helps hire active reservists, knowing they might have to up and leave. They provide services for veterans who can get paired with 360 SHS through the VA. 360 SHS offers a lot of recognition and appreciation during Veterans Day and outreach to all veteran clients and caregivers.

Featured photo: Mark Nalbandian. Courtesy photo.

In the kitchen with Sam Slattery

Sam Slattery’s earliest memory of cooking is of standing on a chair in his kitchen while his father taught him to make eggs. At Alvirne High School he was a member of the culinary arts program, and he furthered his studies at Lakes Region Community College, where he earned an associate degree in culinary arts. Today he is the lead line cook at Stella Blu in Nashua, where he runs the weekly dessert specials and prepares charcuterie roll sushi and shucks oysters at the raw bar station on the weekends.

What is your must-have kitchen item?

KitchenAid mixer.

What would you have for your last meal?

Fried clams.

What is your favorite local eatery?

My favorite local eatery is probably a tie between the Himalayan Curry House in Nashua or the Tuckaway Tavern in Raymond.

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

Billy Strings, considering I’m a huge fan and if I’m not working at Stella on a Saturday night chances are I’m traveling to see my favorite band.

What is your favorite thing on your menu?

The pan-seared duck breast with sweet chili glaze.

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

One food trend I’ve noticed across New England is birria tacos or burritos, both in food trucks and restaurant special sheets.

What is your favorite thing to cook at home?

French onion soup.

Corn flake fish tacos
From the kitchen of Sam Slattery

Haddock cut into 3-inch pieces
Corn tortillas

Breading:
3 cups corn flakes
1 cup sesame seeds
1 Tablespoon sugar
2 Tablespoons red pepper flakes

Coleslaw:
1 head red cabbage shredded
3 carrots shredded
2 cups frozen mango
2 jalapenos
1 cup rice wine vinegar

Cilantro lime crema:
1 lime zested and juiced
1 bunch of cilantro
1 cup sour cream
2 Tablespoons garlic powder
1 Tablespoon cumin
1 Tablespoon coriander
salt and pepper
Simmer mango, jalapeno and rice wine vinegar together until soft, blend on high until smooth, fold over shredded cabbage.

Bread haddock using a flour batter and the corn flake mix, then fry until 165 degrees internal temperature.
Blend all cilantro lime crema ingredients until smooth.

Toast tortillas in a pan or on a hot grill and assemble the tortilla with coleslaw, then fish, and top with crema.

Featured photo: Sam Slattery, lead line cook at Stella Blu. Courtesy photo.

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