Category: Q&A

On The Job – Shane and Evangeline Hooker

RV rental providers

Shane and Evangeline Hooker are the owners and operators of Happy Hooker Rentals in Milford.

Explain your job and what it entails.
We rent pet-friendly travel trailers and camping accessories to families and couples who are looking to make awesome outdoor memories. We currently have two campers that we maintain, clean and prepare for our renters and work with them to get ready for their trip. We also deliver the camper to the campsite, set up everything and provide help and support to our renters during their trip.

How long have you had this job?
We have been renting our campers since spring 2021, but we’ve been enjoying the camping life since we were both kids.

What led you to this career field and your current job?
Our family has really enjoyed camping in our camper over the years, and we’ve made many longtime friendships around campfires. In 2020 we really recognized the convenience and flexibility our travel trailer provided us and that we had only been using it for at most two weeks out of the year, so we began extending it out to friends who wanted to take a weeklong trip. We then started using an online RV rental platform in order to extend it to others, which made us begin thinking about this more as a business.

What kind of education or training did you need?
We’ve bought and owned several campers over the years and camped at many different campgrounds throughout New England. We’ve learned how to deal with bad weather, things breaking, and watched YouTube videos on how to fix things. … Also knowing how to use a spreadsheet, having decent interpersonal skills, and experience with pulling and placing a large trailer is a plus.

What is your typical at-work uniform or attire?
Our work involves being outside and having fun, so we tend to dress like we would any other day.

What is the most challenging thing about your work, and how do you deal with it?
Trying to accommodate everyone’s schedule and dealing with logistics can be a challenge. … Most of our renters do not have a vehicle suitable for towing so we deliver and pick up, which, depending on the campsite, can take multiple hours from our day. On the plus side we enjoy taking long drives together and tend to find our own little adventures.

What do you wish you’d known at the beginning of your career?
That some of the online rental platforms pass on very high and unnecessary fees to people who rent from them.

What do you wish other people knew about your job?
That we put a lot of time and energy into helping to make our renters’ camping experience be a great one. We offer kayaks, rafts, games, custom T-shirts and mugs, and lots of other things for families and folks to help make lasting memories.

What’s the best piece of work-related advice you’ve ever received?
If you can find a job doing something you really enjoy, it won’t feel like work.

Five favorites

Favorite book: Shane – Angels and Demons. Eva – A Tree Grows in Brooklyn.
Favorite movie: Shane – Caddyshack. Eva – Labyrinth.
Favorite music: Van Halen, Grateful Dead, Metallica, Bob Dylan, Fleetwood Mac, Foo Fighters, Acoustic BS
Favorite food: Seafood, Chinese, pizza and s’mores
Favorite thing about NH: All the great places to go camping

Featured photo: Shane and Evangaline Hooker, Courtesy photo.

Throwback theater

Remembering the Concord Theatre

Paul Brogan, author of The Concord Theatre, and author Margaret Porter present a gala at Bank of NH Stage — formerly the Concord Theatre — on Wednesday, Oct. 18, at 7 p.m., celebrating the 90th anniversary of the theater’s opening. NHPR’s Laura Knoy hosts the free event, which includes a screening of one of the theater’s most successful films, Moonstruck (1987). Brogan talked about his history with the theater and the impact it has had on him and on the Concord community.

What has been your personal journey with the Concord Theatre?
Everyone in Concord would, at some point, come to watch a movie there. This was especially true in the late ‘60s and ‘70s before the prevalence of cable TV. Movies were an affordable entertainment choice. … I started working there in June of 1967. I was a teenager, a student at Bishop Brady High School in Concord. I was looking for an after-school job, and loving movies the way I did, it was the perfect job. I began working there in June of ‘67 and remained associated with the theater until it closed in September of ‘94. I didn’t work there every night, as I had been, but I was there two or three nights a week. I helped Theresa Cantin, who owned and ran the theater, to book films. She’d send me to screenings of upcoming films and would take into account my feedback. As a teenager, having someone much older value your opinion about movies was flattering. That’s partly why I stayed connected until the theater closed. Working there felt almost wrong to get paid because it was such a positive experience.

Tell us more about Theresa.
Theresa was remarkable. She started there at 19 years old in 1933 and stayed until 1994. For 61 years this woman ran a first-run movie theater. Back in those days, while women might sell tickets or work the concession stand, the actual running of the theater and booking films was seen as a man’s job. She took care of everything from creating ads to selling tickets. Watching Theresa was truly inspiring.

How did the idea for an event come about?
I wrote a book that was about the Concord Theatre and sort of a tribute to Theresa. … I was talking with my good friend Margaret Porter about it. We realized the date of the theater’s opening in 1933, Oct. 18, falls on a Wednesday this year, just as it did the year that the theater opened. … Laura Knoy [of NHPR] had also read the book and said she was just mesmerized by it. … So the three of us got together and decided we should do something special and give this gift to the community of a free evening in the theater.

You’ll be showing Moonstruck. Why that film?
Well, the biggest hit at the theater was Valley of the Dolls, so we said, OK, what was the second biggest? [laughs] It was Moonstruck. It drew a little over 14,000 people, and Concord had [a population of] 30,000 at the time, so almost half the city came to see it. It was one of those movies where people walked out smiling and holding each other. It made everyone feel good, and it was one of those movies that Theresa was proud to play, so we thought that would be the perfect movie to celebrate the theater.

Have you heard from others who have memories of the theater?
Yes. There’s a [Facebook page], ‘I’m from Concord, NH & remember when …’ and many people have shared their memories on there of when they went to see movies like The Breakfast Club and Pretty in Pink, Die Hard, the first Star Trek film. All those were shown at the theater. For a lot of people walking in there now, it’s going to be like a piece of history.

Featured photo: Paul Brogan with Margaret Porter, left, and Laura Knoy, right. Courtesy photo.

In the kitchen with Collin Beckemeyer

For Collin Beckemeyer, every long day in the kitchen is worth it to see the look on someone’s face when they taste something incredible. With 10 years of cooking experience, Beckemeyer has been the sous chef at The Birch on Elm for the last three. From preparation to line work, helping with menus and organizing, he plays a key part in making sure things run smoothly and consistently. He credits his mother for his love of food, recalling how she would always have baked goods waiting for him and his siblings when they got home from school. No matter what kind of day he was having, they were always enough to reprieve him. He says, “A great meal cures everything, at least for that moment.”

What is your must-have kitchen item?
My must-have item in the kitchen has to be a perfect flexible fish spatula. It’s multi-purpose [and] has great flexibility. I’d be lost if I didn’t have one on a busy Saturday night. Also having a fresh stack of neatly folded kitchen towels makes every night better.

What would you have for your last meal?
I think a perfect cheese pizza with great sauce and a perfect crust hits the spot every time. Pizza is done so many different ways, but when you find the perfect slice it’s heaven. For the dessert I would have my mom’s homemade pumpkin pie, which has to to be one of my favorite foods of all time. I have about two of these pies a year and I look forward to it every time.

What is your favorite local eatery?
My favorite local eatery in Manchester is the Bagel Cafe. They have fantastic fresh bagels and it’s my favorite breakfast meal before a long day at work. My favorite place to go for lunch and dinner has to be Street in Portsmouth. They have street food inspired from around the world and everything on the menu is fantastic.

Name a celebrity you would like to see eating in your restaurant?
If I could have one celebrity come into The Birch on Elm it would have to be the Sandman himself, Adam Sandler. I’ve been a huge fan since I was a kid and the fact that he is a local guy makes it pretty awesome.

What is your favorite thing on your menu?
My favorite thing on the menu is anything we put in our house bao buns. They are made fresh every day and have such a perfect fluffiness to them, the texture is incredible. We have a banh mi bao with crispy pork belly, duck fat aioli, pickled daikon and carrot with cilantro that is a perfect classic combination. It is done with such care and careful preparation you really appreciate each bite.

What is the biggest food trend in New Hampshire right now?
I think the biggest food trend in New Hampshire right now is simplicity at its best. It’s taking classics or food that people are knowledgeable about and bringing fresh ingredients and your own twist on them.

What is your favorite thing to cook at home?
My favorite thing to cook at home has to be huge “Scooby Doo and Shaggy”-type sandwiches or subs. Tons of fresh vegetables, an array of sliced meats piled high with whatever sauce I can think of. When I’m home I just like to treat myself and build crazy combination sandwiches that I know is too much food but I’m going to love it. — Mya Blanchard

Gochujang BBQ sauce
Yield 1½ quarts
From the kitchen of Collin Beckemeyer

8 roasted Roma tomatoes
2 white onions, julienned
8 cloves garlic
1/4 cup rice wine vinegar
1/4 cup honey
1/4 cup white sugar
1/4 to 1/2 cup gochujang
2 Tablespoons fresh ginger, diced
1/4 cup tamari or soy sauce
1/4 cup Sriracha
1/4 cup ketchup
water or chicken stock to cover

Roast tomatoes in the oven.
Sweat down onion, garlic and ginger to a medium caramelized color
Add the tomatoes and the rest of the ingredients.
Add water or chicken stock to your pot, just enough to cover the ingredients in it.
Cook down on medium to low heat, cooking down about 1/4 of the liquid that was in the pot.
Blend in a Vitamix or blender to get the right consistency
Put through a china cap to get the right texture.
Enjoy this with wings, ribs, pretty much anything!

Featured photo: Savannah Nemiccolo. Courtesy photo.

In the kitchen with Savannah Nemiccolo

Growing up, much of Savannah Nemiccolo’s time spent with her grandmother was in the kitchen. The mother of three from Loudon has been a part of Brother Cortado in Concord (3 Bicentennial Square) since its first day in 2021, as their social media manager and eventually as a barista. In addition to being the social media manager, she is now a full-time baker for the specialty coffee shop, where 300 to 400 pastry items are made weekly. For her, food is an expression of love.

What is your must-have kitchen item?
Of all the items I use on a daily basis the one I cannot live without would have to be my giant mixing bowl. When I say giant bowl I mean twice the size of my head!

What would you have for your last meal?
For my last meal I would have to go with something seafood-related. A good seafood risotto combining all my favorites: lobster, scallops and shrimp.

What is your favorite local eatery?
My favorite downtown Concord eatery is a toss-up between Sour Joe’s Pizza and Curry Leaf. You will catch me visiting Sour Joe’s at least once a week for their mushroom pizza because it is hands-down the best I have ever had. At Curry Leaf you will find me loving their shahi paneer.

Name a celebrity you would like to see eating in your restaurant?
My dream would be to make some cinnamon buns for my favorite New England artist right now, Noah Kahan.

What is your favorite thing on your menu?
My favorite item on our menu is our bacon, cheddar and scallion scone. I love the combination of flavors. If you were to ask my children what their favorite items would be, it would be a toss-up between the s’mores cookie or our cinnamon buns that we have only on Saturday.

What is the biggest food trend in New Hampshire right now?
A significant food trend that I see in the Concord area is creating unique limited-edition menu items. A small business that excels at this is DeadProof Pizza. They encourage their customers to get their unique flavor combinations now while available before the opportunity is no longer there.

What is your favorite thing to cook at home?
My favorite dish to make is one my dad always requested, which is my sausage, potatoes and kale soup.

Spinach & Feta Frittata
From the kitchen of Savannah Nemiccolo

24 eggs
2 cups half & half
salt & pepper to taste
3 cups of spinach
1 Tablespoon chopped garlic
2 Tablespoon olive oil
1 cup of feta cheese crumbles

To start, saute your garlic in olive oil on medium for a minute or until you see some slight color on the garlic. Then add your spinach (season to taste) into the pan until slightly wilted. Turn off the skillet and set aside while you crack your eggs into a big mixing bowl.
In the mixing bowl, whisk the eggs, salt, pepper and any other of your favorite seasonings (some great additions: onion powder, parsley, minced onions or whatever flavors you want to incorporate) until all the yolks are broken.
Next, combine two cups of half & half and whisk until combined.
Next, add the spinach to the mixing bowl, take a spatula, and fold it together. Take a glass 13×9” baking dish and coat it with your preferred cooking spray, then add the egg and spinach mixture.
Top the dish with crumbled feta spread evenly over the top of the dish. Top with a final sprinkle of salt and pepper. Bake at 350 F for 20 minutes or until the eggs are cooked thoroughly.

Featured photo: Savannah Nemiccolo. Courtesy photo.

In the kitchen with Clifford Passero

Photos courtesy of Fresh Chef Press.zxFor Clifford Passero, head chef and kitchen manager at Patty B’s, an Italian American restaurant in Dover (34 Dover Point Road), cooking food is like building a house. “I take the knowledge I have learned, I use the tools I have, I start at the foundations and put things together until I have a finished product,” he said. Growing up in Portsmouth, he was influenced in the art of cooking by his mother and grandmother. His time in the food industry started with serving ice cream and busing tables and for the past nine years he has been at Patty B’s, where he says he has learned a lot and continues to be inspired.

What is your must-have kitchen item?
All my staff and a good sauce pot.

What would you have for your last meal?
Homemade buttermilk biscuits and gravy with a poached egg (medium) and delicious home fries with ketchup.

What is your favorite local eatery?
Sara Thai in Dover.

Name a celebrity you would like to see eating in your restaurant?
Giada De Laurentiis. I love her.

What is your favorite thing on your menu?
Eggplant Parm and Patty’s Bolognese.

What is the biggest food trend in New Hampshire right now?
Asian fusion. Hot pots and noodle bars.

What is your favorite thing to cook at home?
It’s really tough to say what my favorite is, but I love grabbing stuff from my garden and getting creative.

Creamy Marsala with mushrooms
From the kitchen of Clifford Passero.

7 cloves of chopped garlic
1 teaspoon salt
1 teaspoon pepper
6 medium sliced shallots
Cremini mushrooms
1 cup of Marsala wine
4 Tablespoons of butter
1 quart of light cream
½ quart of heavy cream
mascarpone cheese
1 teaspoon of Essence seasoning
½ pound of cream cheese
1 Tablespoon of olive oil
¼ cup of locally foraged mushrooms
Grated pecorino Romano
Pasta (penne or cavatappi is recommended)

In a large sauce pot take 5 cloves of chopped garlic, 1 teaspoon of salt and 1 teaspoon of pepper, and 6 medium sliced shallots, cook until shallots get soft. Add in sliced Cremini mushrooms, cook until browned. Add 1 cup of Marsala wine, cook to reduce, remove from heat.
In another pot, melt 4 tablespoons of butter and sweat 2 cloves of chopped garlic. Add 1 quart of light cream and half a quart of heavy cream. Whisk until cream rises.

Add half pound mascarpone cheese and 1 teaspoon of Essence to the cream mixture. Add half pound cream cheese to cream mixture, melt and stir until smooth (do not boil).
Combine all into one large-size pot and reduce over medium-low heat for 30 to 45 minutes.

To serve: Heat 1 tablespoon of olive oil in a sauté pan and add a quarter cup of locally foraged mushrooms. Cook until browned. Add cream mixture; cook until thickened. Mix in your favorite cooked pasta (penne or cavatappi is recommended). Finish with grated pecorino Romano.

Featured photo: Clifford Passero, head chef at Patty B’s. Courtesy photo.

Ghosts and glamor

A paranormal investigator with a twist

– Renee Merchant

Monique Toosoon of Goffstown is a paranormal investigator with a twist — she conducts her investigations in full drag. Monique talked about her interest in paranormal investigation, her YouTube series and her upcoming involvement with the New Hampshire Pagans Faire.

Tell us about what you do and what happens at your events.
I am the only ghost-hunting drag queen and I’m pretty sure I’m the only one in the whole world. … I’ve been an investigator for 20 years now and I also have been doing drag for about 20 years. Then, during Covid I decided, ‘Why the heck am I not doing these things together?’ So I started doing the combination of the two. … Drag is the highest form of energy, so it feeds every location we go to. … When I do a ghost-hunting tour, essentially I host the tour … and then we ghost-hunt as a group first … and we teach everyone how to use the tools. … and then we usually sleep in these locations and then … we wake up and discuss the night before, it’s kind of like an adult slumber party — with the addition of the ghosts. I think the biggest difference between doing it with a normal investigation crew and doing it with a drag queen is the entertainment value.

What interests you about paranormal investigation?
It’s always interested me to connect with the other side and hear the stories of the people who are trying to talk to us … and I’ve always had this interest in horror and from a young age I realized that … I have a tiny bit of a sensitivity to me. … Then as an adult … I started going to [haunted] locations and I realized that I could see things and experience things a little differently. … Since I was in my thirties I’ve tried to reconnect with this gift and grow it and use it more.

What inspired you to get into drag?
I grew up watching Elvira and I was really obsessed. I think Elvira is really the reason I became a drag queen. … It was really hard being a gay person in New Hampshire, to be honest. I grew up in … a very small town and I was bullied a lot. … I think when I started doing drag at 18, that’s when I really found my place. I made friends, I had people looking up to me and I think that’s really where the change came from. … I was finally no longer this person that was always getting beat up or made fun of and I was someone that people were accepting.

What inspired you to bring together drag and paranormal investigation?
I’ve been doing drag for like 20 years. … I used to be the hostess at the 313 [club] for probably like 15 years. I was there every single weekend hosting shows, and then when Covid came it just blasted all that away. All of us performers really lost our identities and we were only able to perform online. … so I was like, ‘You know what, why don’t we go ghost-hunting in drag? I don’t have to worry about Covid, I’m going into buildings [alone]’ … and then I did it and I was so insanely impressed by the results that now I won’t stop doing it.

Tell us about your YouTube series Check Out My Equipment.
I’m the ghost-hunting drag queen, but I’m also a nerd for electronics … so I’ve always been in love with the equipment side of paranormal investigation. … One thing I realized about equipment in the ghost-hunting field is it’s not very user-friendly. … So I was like, ‘I need to do an equipment series because I’ve got more personality than a lot of investigators out there.’

Tell us about what you’ll be doing at the New Hampshire Pagans Faire.
I will be doing a lecture and talking about my experiences in the paranormal field. I’m also going to be doing a live Check Out My Equipment class featuring a couple of my favorite pieces of equipment … and a live demonstration on how each piece works.

What’s next for you?
I’ll finally have a new standup special out this fall on Netflix. My plan is for it to be the first in a trilogy — three standard specials that also go together as a larger story. The show I’m touring with now will be part 2. … Then, in the spring, I’m hoping to do my first art show. That’ll be in L.A. It’ll be fine art — paintings — but they’ll all be jokes, like, each canvas is a one-liner without words.

More about Monique
See Monique at the New Hampshire Pagans Faire on Saturday, Sept. 23, at the Belknap County Fairgrounds (174 Mile Hill Road, Belmont). Visit facebook.com/NHPFAE for more info.
Monique will be featured on an episode of Dark Echoes on Amazon Prime later this year.
Find her on Instagram @moniquetoosoon and on YouTube @moniquetoosoon8472 and search “Monique Toosoon” on Facebook.

Featured photo: Monique Toosoon. Courtesy photo.

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