On The Job – Alexiev Gavriluk

Beekeeper

Alexiev Gavriluk is a beekeeper and owner of Mad Russian Apothecary in Derry.

Explain your job and what it entails. 

I keep bees. I help the bees make honey, then I sell the honey. I also teach people about our best practices and how we co-exist … and how they can coexist with the bees.

How long have you had this job? 

My wife and I got the bees during the pandemic, so I’ve been keeping them for four years. I learn from the bees every day and every season, so I’m constantly growing as a beekeeper. 

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

I’m disabled, and I’ve always worked blue-collar jobs. … I needed to find something I could do comfortably on my own. We’d always loved the idea of keeping a few hives … as a hobby. As I grew more involved in the meditation aspect of it, matching the energy of the bees, I also grew more in tune with the hives, and beekeeping became more than just a hobby … Also, I’m just really good at it. I also love talking with our honey customers at fairs and markets about the benefits of pure local honey and how good bees are for the environment.

What kind of education or training did you need?

I attended an online bee school taught by a master beekeeper. Everything else was self-taught, hands-on learning.

What is your typical at-work uniform or attire? 

I wear long jeans, work boots, a beekeeping jacket, leather elbow gloves and a special veil attached to a hat. … When I’m working with the honey, I wear whatever I don’t mind getting sticky. When we’re working at a market or fair, my wife and I wear matching yellow plaid shirts.

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

I work with hundreds of thousands of stinging insects buzzing around me — most people would find that a little challenging. But since I learned to operate on the bees’ frequency … the hardest part now is dealing with my disability. I had to adapt beekeeping to fit what I could do with my hands. I attached special handles to the boxes, additional bars to lift the frames and other little techniques to make the job more accessible.

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

The bees know more than I do, and I’m better off assisting them than trying to control them.

What do you wish other people knew about your job? 

I’d want people to know the systemic harm … lawn pesticide or poison causes to our environment. The bees, the wildlife — everything suffers. … Also, I’d want people to know the value and importance of raw local honey, and why it’s often more expensive than … in supermarkets.

What was the first job you ever had?

Sweeping the parking lot and cleaning the dumpster area of a local convenience store when I was in fourth grade.

Five favorites
Favorite book: Necroscope by Brian Lumley
Favorite movie: Big Trouble in Little China
Favorite music: Punk rock and metal
Favorite food: I have two: shoo-fly pie, and obviously honey
Favorite thing about NH: We’re in the woods but still close to everything – city, mountains, ocean.

Featured photo: Alexiev Gavriluk. Courtesy photo.

Art and wellness

A talk with the new director of the NH State Council on the Arts

Adele Bauman, who recently transitioned from the New Hampshire Division of Health and Human Services (DHHS) to become the director of the New Hampshire State Council on the Arts, shared insights into her career shift, her plans for utilizing the arts to bolster New Hampshire communities and her major goals for the Council, and offered some advice for aspiring artists in the state.

What made you switch from health and human services to the arts sector?

The arts became a part of my life in childhood. They remained a parallel passion throughout my adult life. I worked as a studio photographer and graphic designer prior to my joining NH DHHS. I had been with NH DHHS for almost 16 years when this opportunity arose at the NHSCA. I found myself leaping for the chance to transfer my state level government skillset to a state arts agency. I also had a previous focus on service to New Hampshire’s children and youth as a child protection service worker and then as an administrator at the Bureau for Children’s Behavioral Health. My time at the NHSCA offers me the ability to think about ways to support New Hampshire’s residents throughout their entire lifespan through the wellness the arts can bring to each of us.

How do you plan to use the arts to help New Hampshire communities?

The arts can provide wellness to our New Hampshire residents. Stronger individuals lead to stronger communities. Stronger communities lead to a stronger state. The arts can regenerate communities as well as provide opportunities for increased social connection, interface, collaboration and open-mindedness across populations regardless of race or socioeconomic status. Increased arts participation among New Hampshire students could enhance academic performance, increase their chances for success after high school and encourage them to become more dynamically engaged with their communities through participation with such things as voting and volunteerism. The arts are a major player for increasing economic drivers within communities. Increasing access and equity within the arts literally translates into health benefits for the community, which has a positive impact on the quality of life for all residents. This is true whether one is creating or viewing the arts.

What is one major goal you have for the Arts Council?

My major goal is to continue to support and strengthen both the mission and vision of the NHSCA. The State Arts Council provides a wide variety of services, competitive grants and technical assistance to nonprofit organizations, schools, health care facilities and to individual artists with the intent to support the arts to thrive in New Hampshire and increase accessibility to all New Hampshire residents in all ages and stages of their lives.

Are there any specific groups or sectors you’re looking forward to working with?

Not especially. I have been learning so much about New Hampshire in my first few months of work. Seeing New Hampshire through the lens of our many local artists and art organizations fills me with so much pride and hope for what lays ahead.

How has your personal interest in art influenced your approach to this role?

In the same way that I could never fully put my camera down, I cannot take the ‘social worker’ out of who I am. Educating myself about how the arts impact wellness for humans of all ages drives my work. My wish is for all individuals to welcome the arts into their lives. The benefits are there to support and offset some of the more challenging aspects of our daily lives.

What’s one piece of advice you’d give to aspiring artists in New Hampshire?

We all need you to keep creating, whether we all know it yet or not. Your dedication and hard work makes us all stronger.

Featured photo: Adele Bauman. Courtesy photo.

On The Job – Melissa Derusha

Event Planner

Melissa DeRusha is an event planner and owner of Star Events, based in Hudson.

Explain your job and what it entails.

I host craft and vendor fairs and family outdoor events in New Hampshire. As an event planner, I find venues around New Hampshire to rent. I draw up a contract for my vendors with all the info they need. After that, I create an event page on Facebook with advertising on a bunch of different platforms. Before the event, I continue advertising; then I will create a floor plan for where the vendors’ places will be. The day of the event, the vendors arrive and I have them placed in their spots, and they give me a donation of one of their products. I hold a penny sale raffle for a different charity or program at every event that we have. There is a lot of emailing involved and working with all the vendors.

How long have you had this job?

Four and a half years.

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

I loved organizing parties for my family, so I decided I would get into events. And this allows me to have a flexible schedule for my children.

What kind of education or training did you need?

I didn’t need any.

What is your typical at-work uniform or attire?

I wear tops based on the event theme with jeans or leggings.

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

Something challenging would be finding event space to host at.

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

You need a lot of patience, and it’s not as easy as most people think.

What do you wish other people knew about your job?

That craft fairs have come a long way. It’s not your old-style crafts. There are so many talented small-business owners as well as direct sale vendors. We have food trucks, face painting and so many fun things.

What was the first job you ever had?

I worked at Canobie Lake in the event center.

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

To stick to my contract. — Angie Sykeny

Five favorites
Favorite book: Be Yourself
Favorite movie: Dirty Dancing
Favorite music: everything
Favorite food: french fries
Favorite thing about NH: camping

Featured photo: Michael J. White. Courtesy photo.

In the kitchen with Ryan Lewis

It was always special for Ryan Lewis, general manager at Napoletana Pizzeria & Bar, when his family would go out to eat at restaurants when he was a child. At home he loved to make food for and with his family and experiment with ingredients, even if the result wasn’t always successful. Despite his love for cooking and restaurants, he didn’t consider a career in food service until he got a job at his favorite local spot while in college where he developed skills and enjoyed the work.

What is your must-have kitchen item?

I’ve never really been into gadgets. A clean, organized workspace is really the only thing a chef needs. I train my cooks to fold their kitchen towels when their prep is done. The cook with the largest, neatest stack of towels is unfailingly the best prepared for service on any particular shift

What would you have for your last meal?

The term last meal reminds me of someone on death row — when else would I know I was eating my last meal? That being the case, I would want to make as big a mess as possible when they give me the juice, like a spicy burrito and a couple beers.

What is your favorite local eatery?

Napoletana is my favorite restaurant. It continues to get closer to my vision over time. Of the other 300+ restaurants in the Portsmouth area, I enjoy Green Elephant, Lexi’s Joint, Barrio and Ore Nell’s most.

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

Celebrity is relative. I have fed many ‘famous’ people over the years. Were it possible, I would love to see Tony Bourdain and hear his thoughts and suggestions. Even just to be in his presence would be something. Jose Andres and Eric Ripert are other heroes, using their success in their craft to make life better for others.

What is your favorite thing on your menu?

It’s kind of an evil question like asking who my favorite employee or family member is. There are things that are unique and those that are pretty pedestrian but well-loved by our guests. Today I ate our hanger steak and it made me pretty happy. It is a unique cut of meat that takes care to butcher properly, and our risotto rosso is a somewhat unusual but fitting accompaniment to it.

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

I have no idea. We, as an industry and community, are still coming back to life after the struggles of the past several years. It is encouraging to see green shoots sprouting here and there. Young entrepreneurs opening new concepts and getting traction; those are the people to watch.

What is your favorite thing to cook at home?

Jambalaya. It’s almost as versatile as pizza as far as the number of stylistic twists and permutations. That said, I make it 95 percent the same way every time. I like to load my bowl with hot sauce until my eyes sweat.

Mya Blanchard

On The Job – Michael J. White

Party Rental Operator

Michael J. White owns Studios2go, a unique mobile party rental company based in Rochester.

Explain your job and what it entails.

Studios2go is a party rental company. We provide fun and unique activities for birthdays, festivals, school events, church events, team building events, summer camps and more. … We offer a variety of activities for all ages, including a video game truck, nerf and gellyball package, foam parties and inflatable carnival game package.

How long have you had this job?

I am going on my 7th year with Studios2go.

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

About seven years ago I was working full-time as a firefighter/paramedic in Maine. Like most firefighters I was looking for a side gig… One of the guys in my department told me he saw these ‘video game trailers’ down south and said it may be something I would like because I am a big gamer. I immediately loved this idea and my coworker was able to build the game truck for me. Seven years later here we are.

What kind of education or training did you need?

Besides having to learn how to back up and drive a trailer, I didn’t need any specific type of education. I have spent many hours … [learning] how to run a business properly, the legal aspects of owning a business, how to set up a website and how to market a business.

What is your typical at-work uniform or attire?

Normal business uniform is just a polo shirt and shorts or pants.

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

The toughest part of the job is the work-life balance. Parties and events are mostly on the weekends, making it hard to make plans with family and friends who work a standard Monday-through-Friday job. … I have established a family day each week that I will never book an event on and is strictly for time with friends and family.

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

That it is OK to delegate. … It’s hard to give up control because your business is your baby and no one will care about it as much as you. I learned this way of thinking is only sustainable for so long.

What do you wish other people knew about your job?

That it is as fun as it seems.

What was the first job you ever had?

The first job I ever had was as a dishwasher at a pizza restaurant when I was 15.

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

The best piece of advice I ever received was from another party rental operator who said, ‘Don’t apologize for your prices, ever. Know what your time is worth and what your company is worth. Focus on providing a quality product and experience. You won’t always get everyone’s business and that’s OK.’ — Angie Sykeny

Five favorites
Favorite book: The Stormlight Archive series or really anything but Brandon Sanderson
Favorite movie: The Lord of the Rings
Favorite music: Imagine Dragons
Favorite food: Pizza (Sometimes I wonder if I’m only in this job for all the free pizza.)
Favorite thing about NH: No income tax.

Featured photo: Michael J. White. Courtesy photo.

Future Senator?

‘The key is to get involved,’ says Central High student

Can you describe your roles and activities at Central High School?

At Central High School, I have several roles. As class president, I like to listen to my classmates’ concerns, like the high cost of prom tickets, and work toward solutions. I’ve also brought in presidential election candidates to speak at Central, leveraging our position in New Hampshire’s first-in-the-nation primary to encourage civic engagement among students. Besides this, I play three sports: golf, hockey and track, representing Central in each. I’m involved in the Safe Sports Student Ambassador Program, which teaches about safe sports practices and the importance of community service. I also lead the ‘Faceoff Friends Program’ in association with the Choose Love movement, teaching elementary students at our Boys and Girls Club about kindness, gratitude, and choosing love, with a hockey theme. … Additionally, I serve as the editor-in-chief of the ‘Little Green’ newspaper, the oldest public high school newspaper in New Hampshire.

What is the U.S. Senate Youth Program, and how were you selected to be a part of it?

The U.S. Senate Youth Program is a two-part initiative. The first part includes a scholarship, which is fantastic. The more exciting part for me is the opportunity it provides to visit Washington, D.C., and get an in-depth look at how our government functions. It’s a chance to interact with politicians we usually see on TV and really understand the workings of the government. … As for my selection, it began with my principal nominating me from my school. The process involved an initial application round where I submitted several essays along with a recommendation. After advancing from that round, I participated in an interview round with a select group of students from my state. Following our interviews, a council decided that myself and one other student from New Hampshire were the best fits for the program.

What inspired you to become involved in programs like the U.S. Senate Youth Program and other leadership activities?

I’m really passionate about helping others, and this passion started in my freshman year with Safe Sports, where I saw the importance of building up our community. As class president, I realized how much I could help just by listening to my peers and working with school administration to address their concerns and adapt our school to better serve its students. This experience sparked my interest in other programs like the Choose Love program, where I saw a chance to extend my reach and encourage more people. Hearing about the Youth Senate Program, I thought it would be interesting to see how government works, especially in today’s polarized environment. I wanted to understand how politicians interact and are treated, then bring back that knowledge to my community to help reduce polarization and work toward a more unified country.

What are your future goals or career aspirations?

I definitely want to go to college … Where college will take me is something I’ll have to see, but I am interested in going into political science. Maybe in a few years, I’ll find myself in Congress or in some role within politics. For me, politics is the way I feel I can best help people and reach as many as possible.

What advice would you give to other students who are interested in leadership or public service?

The key is to get involved. … The biggest thing is to engage in extracurriculars and clubs that build up our community, which is crucial for anyone wanting to be a leader. You can’t be a leader just by pointing out what needs to change; you need to be actively involved in these groups, making the change happen. So my best advice is to get involved in a variety of clubs, learn from these experiences, and then use what you’ve learned to advocate for positive change within your communities and beyond.

In the kitchen with Lior Sadeh

Clinical herbalist Lior Sadeh has been growing herbs and making products for 12 years. Having closed the physical location of Bee Fields Farm, Sadeh works with people to reduce inflammation and heal their gut by making lifestyle changes, with herbs and supplements and bone broth, by reducing stress and making detox part of their everyday lifestyle. Her products include herbal tea blends, herbal infused honey, oils, salves, creams, extracts, elixirs and more. You can find her at the Concord Winter Farmers Market.

What is your must-have kitchen item?

I think a good knife and a cutting board are a must. … I love my slow cooker … I do bone broth in it so whenever I am eating meat I collect the bones and cook them for a couple of days with a little bit of vinegar to make bone broth and then I use it in all my cooking and it’s very healing for the digestive tract and it’s also filled with minerals.

What would you have for your last meal?

I love salmon.

What is your favorite local eatery?

Riverside Cafe in Milford.

Name a celebrity you would like to see trying something you made.

For me celebrities are farmers … farming is hard work that is not rewarded … farmers should be celebrities because in all kinds of weather farmers get up and go out and take care of the animals and the plants so we all do have food, so my celebrities are farmers and I would love it if farmers would drink my tea.

What is your favorite product that you make?

I love the teas because I think if a person takes the time to make themselves a cup of tea and sits down … and relaxes with it and really kind of all body experience, they start a good chance to follow … any herbal program and succeed in getting what they want from it. … I don’t believe in quick fixes, and there are a lot of herbal medicines like tincture that you can squirt … and then rush off to the next thing that you do, and I think that tea forces us to sit down … [and] forces you to breathe. … When you drink a cup of tea and you sit down with it you have this moment of breathing and letting go and just checking with yourself how it feels to be in your body.

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

I don’t know … I’m not a trendy person.

What is your favorite thing to cook at home?

I’m very seasonal. I really love soups in the winter, and in the summer I love salads, especially Israeli salad with a lot of cucumbers and tomatoes when they are in season.

Immune Supporting Bone Broth
from the kitchen of Lior Sadeh

Bones collected from chicken, lamb or beef organically raised or 100 percent grass-fed
4 quarts water
2 Tablespoons apple cider vinegar
1 handful dried burdock root
1 handful dried astragalus root
1 handful dried reishi mushroom

I start my bone broth after eating a whole chicken. I collect the bones and place them in a slow cooker.
Cover with water. You want to use clean, not fluoridated water.
Add the apple cider vinegar.
Bring to a boil, reduce heat and let simmer for a couple of days.
Check a couple of times a day to make sure you have enough water in the pot. If needed, add water.
You can always add other bones. My bone broth simmers for close to a week and I add bones to it as the week goes.
Twelve hours before you are ready to strain broth, add the herbs.
Strain, pour into a mason jar, cool and refrigerate.
You can drink a cup of warm broth daily or use it in cooking soups, stews and grains.

Featured photo: Lior Sadeh. Courtesy photo.

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.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!