On The Job – David Brooks

Handyman

David Brooks is a self-employed handyman and owns his own business, Dave’s Handyman Service (520-5408, handymandave322@gmail.com, search “Dave’s Handyman Service” on Facebook) based in Concord.

Explain your job and what it entails.

I am a handyman who does basic home repairs for people. Sometimes I do multiple jobs in one day, or it may take multiple days to complete a single job.

How long have you had this job?

I launched my handyman business in March 2022.

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

I have always been a handyman. I worked in retail for 30 years and finally gave it up and decided to start doing my own thing.

What kind of education or training did you need?

I had no specific education or training for my job. I did some carpentry when I was younger. I am pretty much self-taught.

What is your typical at-work uniform or attire?

Basic attire: jeans, T-shirt and boots.

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

The most challenging thing is that I am a one-man show; I do all of my own estimates and all of my own bookkeeping, and I perform all of the work. I deal with it by working in my office in the evening or on the weekends.

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

I wish I had known how great my customers would be, which has made my business successful, and how much I like being on my own. I would have started doing this sooner.

What do you wish other people knew about your job?

I wish other people knew how much time and effort it takes from [the point of] estimating a job to completing a job.

What was the first job you ever had?

My first job was mowing lawns and doing odd jobs for a retired doctor when I was 13 years old.

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

Be open and honest with people, be a man of your word, show up on time and always do the best job that you can.

Five favorites

Favorite book:
I don’t have a favorite.
Favorite movie: The Shawshank Redemption
Favorite music: Rock ’n’ roll and heavy metal
Favorite food: Pizza
Favorite thing about NH: The small towns and the friendly people

Featured photo: David Brooks. Courtesy photo.

Everybody read

NH Humanities picks a Big Read book

New Hampshire Humanities has been awarded a Big Read grant, joining 62 organizations nationwide. In collaboration with various partners, including local libraries and community organizations, NHH will engage readers all over the state in a shared reading experience of The Bear by New Hampshire author Andrew Krivak. Mary Nolin, the program manager, talked about Big Read and shared insights on the grant application, the book selection process and the diverse range of events and activities planned for the community.

What is the Big Read program, and how did New Hampshire get a grant for it?

The Big Read is a program initiated by the National Endowment for the Arts … to foster community engagement through literature. … I personally applied for and managed the grant on behalf of New Hampshire Humanities. Although the entire staff assisted me, I took the lead in writing the application, researching the book, coordinating with our partners and planning associated events.

What motivated New Hampshire Humanities and yourself to get involved in this program?

As the manager of literacy and literature-based initiatives at New Hampshire Humanities, I’ve seen the power literature has to bring people together. Regardless of their backgrounds or political beliefs, when people walk into a book session they all have something in common, which is that book. I love that literature can unite us in that way, especially in a time when we are often divided on many things, so that’s why I applied for the grant.

Tell us about the chosen book, The Bear.

The Bear is a story about the last two people on Earth, a father and a daughter. Though it takes place in the future, it takes us back to a simpler time when people were living in harmony with nature. The father teaches the daughter many things for survival and knowledge that she’s going to need for a future when she’s ultimately on her own. The book has powerful themes about what is the responsibility of older generations to pass on knowledge to younger generations.

Why was this book chosen?

The National Endowment for the Arts provides a list of 15 books that we can choose from. Starting in October of last year, I began narrowing down the options. I read several of the books, and I presented them to our staff and partners. It made the most sense to choose The Bear by Andrew Krivak. The author has a home in Jaffrey, so we were happy to be able to lift up a local New Hampshire author, and the [setting of the] story is based on the area near his home, which is in the shadow of Mount Monadnock. It felt like a book that resonated well with our state. Additionally, we are currently running an initiative called “Becoming New Hampshire,” which explores how stories from the past can help us navigate the present and future. The Bear, which looks at what our future could possibly look like, seemed like a natural fit.

What events and activities are planned for people to engage with the book?

We have partnered with 50 libraries across the state; it was important to us that people in every county have opportunities for participation. The libraries are really the backbone of the project. Each library will host a book discussion and at least one free community program. … New Hampshire Humanities provides copies of the book to these libraries and offers trained facilitators to lead the discussions. … The community events organized by the libraries are diverse, ranging from guided nature walks and photography classes to community painting and hands-on demonstrations with indigenous tools. … We’re kicking off with a public event on Sept. 6 at Great North Aleworks where two actors will perform a scene from the book, and the brewery will unveil its new imperial Black Bear stout. … New Hampshire Humanities is hosting two online lectures on the book’s themes. … We have a poet, Mitch Goldberg, discussing the connection between poets and the night sky in The Bear. We’re also hosting a free planetarium show at the Christa McAuliffe Discovery Center mimicking how the girl in the book experiences the night sky. … On Oct. 14, the author Andrew Krivak will have a public question-and-answer session in Concord.

In the kitchen with Ben Normandeau

Ben Normandeau of Concord is the owner of 603 Bar-B-Q (603bbq@gmail.com, find them on Facebook and Instagram @603bbq), a food trailer specializing in Central Texas-style barbecue that launched Memorial Day weekend. A Concord native and electrician by trade, Normandeau became interested in barbecue while working at Zavala’s, a renowned spot in the Dallas-Fort Worth-area city of Grand Prairie, Texas. Find him next at Lithermans Limited Brewery (126B Hall St., Concord) on Sunday, June 25, from 1 p.m. until he sells out — offerings include brisket, turkey breast, pulled pork sandwiches, St. Louis-cut ribs, potato salad, coleslaw, macaroni and cheese and banana pudding.

What is your must-have kitchen item?

I think, for me, it would definitely be my smoker. It’s a 500-gallon oil tank that a company down in Georgia made for me.

What would you have for your last meal?

A turkey dinner is definitely my favorite meal by far. We don’t eat it often enough at all.

What is your favorite local restaurant?

If it’s southern New Hampshire, it’s The Red Blazer, which is right next to me here in Concord. I go there all the time. … Up north, it’s the Italian Farmhouse.

What celebrity would you like to see ordering from your trailer?

I’m a big Dead Head, so Jerry Garcia would have been awesome.

What is your favorite thing on your menu?

Honestly, it would probably have to be the brisket. … You can get it as a sandwich, but traditionally, with Central Texas-style, it’s a meat marketing ordering system, so you would just get it on a tray. We serve it on a tray with butcher paper and it comes with bread or a sandwich, whatever you’d like, and then pickled onions and pickles on the side.

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

Outdoor dining, I feel like, is a big thing right now, and also [having that] family-friendly atmosphere. … I mean, it was obviously a thing before Covid, but I think a lot more people just want to sit outside more now.

What is your favorite thing to cook at home?

I like mac and cheese. It’s definitely my favorite dish to make. … Homemade mac and cheese is awesome, but it can be Kraft in a box too.

603 Bar-B-Q basic bird brine
From the kitchen of Ben Normandeau of 603 Bar-B-Q (makes about two quarts)

8 cups water
⅓ cup kosher salt
⅓ cup sugar
4 garlic cloves, smashed
1 Tablespoon dried thyme
1 Tablespoon ground black pepper
2 Tablespoons honey

Whisk salt and sugar with water until dissolved. Combine all of the other ingredients. Submerge poultry in brine and cover, refrigerated, for a minimum of four hours and a maximum of 24 hours (overnight is best).


Featured photo: Ben Normandeau, owner of 603 Bar-B-Q. Courtesy photo.

On The Job – Carol Ellis

Metalsmith

Carol Ellis is an artist, specializing in metalsmithing, and owns Laborata Studio in Penacook, where she teaches a variety of art classes and workshops.

Explain your job and what it entails.

I’m a metalsmith, art instructor and artist creating and instructing workshops and classes in metalsmithing and art. … I spend time in my studio, sketching new designs, creating prototypes, exploring ideas and, when I feel the design is ready, I begin to fabricate … I offer classes and workshops in silversmithing, stone setting, creating spoon rings and silverware bracelets, creating a set of bangles, making a set of stackable rings and making a spinner ring. I also offer a variety of art classes and workshops for stress reduction…

How long have you had this job?

I’ve been metalsmithing and teaching for more than 22 years, and I’ve been an artist all my life.

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

After retiring from teaching fine arts … at Kearsarge Regional High School for 21 years, I began to explore this world of opportunities in front of me. I found myself back in the studio painting, drawing and metalsmithing. I began sharing my love of metalsmithing at Exeter Fine Crafts, teaching weekly metalsmithing classes and workshops. I still teach there today. … I longed for a studio of my own … I opened Laborata Studio in February 2023.

What kind of education or training did you need?

I earned a bachelor of arts degree in design, master of arts in integrated arts, and certifications as a registered yoga teacher (RYT) 800 for yoga and meditation instruction, as well as a 300-hour qigong instructor. … My business background knowledge came from being raised in a family with multiple businesses…

What is your typical at-work uniform or attire?

Casual — jeans, T-shirts and my trusty Opti-Visor.

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

Scheduling and keeping up with social media are important aspects of my daily routine. I dedicate time each day to using a variety of apps and social media sites.

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

Just how many possibilities there were for an artist to explore.

What do you wish other people knew about your job?

…That I am able to spend my time creating, exploring and sharing my passion for the arts, and just how fun that is.

What was the first job you ever had?

I ran a small produce stand out front of one of my father’s grocery stores.

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

Share what you love. Ask questions. Continue to explore. Check in with your students’ level of understanding and support frequently.

Five favorites

Favorite book:
At this moment, Braiding Sweetgrass by Robin Wall Kimmerer
Favorite movie: Avatar
Favorite music: Rock ’n’ roll, alternative and opera
Favorite food: Fine chocolate
Favorite thing about NH: All four seasons and the seasons in between

Featured photo: Carol Ellis. Courtesy photo.

Find landmarks, win prizes

NH Historical Society holds scavenger hunt

Discover New Hampshire’s hidden treasures, stories and landmarks during the New Hampshire Historical Society’s 603 History Hunt. Elizabeth Dubrulle, Director of Education and Public Programs, talked about the inspiration, challenges and prizes of this unique statewide scavenger hunt, which begins on July 1.

What inspired the 603 History Hunt?

When we were brainstorming ideas for our 200th anniversary, we planned an extra-special year across the board. We wanted to do a lot of things focused on our regular audience and our members, but we also wanted to do something more broad, for the general public and people who don’t normally visit us or come to our programs. We came up with this idea. We thought it would be a fun, lighthearted way to get people out and about in the summer to explore and appreciate New Hampshire … and to find out great things about New Hampshire that they probably didn’t know before.

What are some of the challenges that participants can expect to do during the hunt?

There are tons of different kinds of challenges. Most are pretty accessible to everyone, but we made a few of them pretty hard to [cater to] the whole range of experience people [have] with New Hampshire. There’ll be things like visiting the longest candy counter in the world … and visiting historic markers, statues and interesting tourist attractions … like the original engine on the cog railroad. There’s finding grave sites for famous people, like the author Willa Cather and Franklin Pierce. There’s visiting things like the Walldog murals in Keene and other kinds of hidden gems, like the Mercy Train in Manchester.

What experiences are you aiming for participants to have through these challenges?

We’re trying to get people to recognize how extraordinary New Hampshire is, and to just get a look at the world around them. … New Hampshire has had a really outsized impact on American history. A lot of famous people have come here or were born here. Things have been invented here. There have been a lot of firsts here. … We’re all so busy and doing so many things so many times. Sometimes we forget that we live in this great state with all these wonderful things to see.

How does the scoring system work?

It’s all run through a free app called Scavify. You download the app onto your phone and join the 603 History Hunt. On July 1, the challenges will be uploaded. As you complete each challenge, you either upload a photo or scan a QR code, whatever the challenge requires, and get points. The app automatically keeps track of your points. You can check the leaderboard at any time and see how you’re doing compared to other people. Each person plays as an individual; there’s no team function, but we encourage people to play as a family and go out and do it together. Everybody can have their own account, or you can have one account for your whole family.

What are the prizes?

We have some participation prizes, like if you complete five challenges you get a 603 History Hunt mug. If you complete 25 challenges, you get a 603 History Hunt baseball hat. Those can be picked up here at the New Hampshire Historical Society. We’re also having a free ice cream social on Aug. 5 for all the participants where people can pick up their participation prizes. There are also five competitive prizes. We’re still [confirming] some of the prizes … but the ones we have locked in are two passports for the New Hampshire Heritage Museum Trail, which gets you free admission into more than 20 museums around the state; … two tickets for the cog railroad; … and two tickets for Canobie Lake Park. We thought we’d keep in the spirit of things and give prizes that get people out and doing things. All of the competitive prizes also come with a free one-year membership for the New Hampshire Historical Society, which gets you free admission to the museum, archives and library, discounted admission to our workshops and special tours and free admission to all of our Saturday programs … which are lectures and collection highlight talks and stuff like that.

Featured photo: Caleb Smith. Courtesy photo.

In the kitchen with Cora Viglione

Cora Viglione of Derry is the kitchen manager of Hare of the Dawg (3 E. Broadway, Derry, 552-3883, hareofthedawgnh.com), a family-friendly downtown bar and grill that opened in early January 2022. Taking over the space that had long been occupied by the C & K Restaurant, Hare of the Dawg features a wide variety of scratch-cooked comfort foods, craft beers and cocktails, and even has a 24-seat custom bar built from the ground up by a local woodworker. A Massachusetts native, Viglione joined the staff of Hare of the Dawg shortly after their opening, after previously working at The Derry Diner for nearly two decades.

What is your must-have kitchen item?

You always have to have a spoon, or tongs. … We use different spoons for different things.

What would you have for your last meal?

Probably fried haddock. … That’s one of my favorite things, and we have very, very good haddock here.

What is your favorite local restaurant?

The Coach [Stop Restaurant & Tavern in Londonderry]. … I’m a really big seafood person, so if any kind of special is seafood, I’ll usually get that.

What celebrity would you like to see eating at Hare of the Dawg?

Oh my goodness. If I had to choose, it would be Robert Urich.

What is your favorite thing on your menu?

I would have to say the meat loaf rolls, and probably a pepperoni and onion pizza.

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

I think it’s the food trucks. There are a lot of food trucks around. … There is a seafood one in town, the One Happy Clam, and the gentleman that runs it used to own Clam Haven. We follow him everywhere. … He’s a nice gentleman and he has good food.

What is your favorite thing to cook at home?

I like to make American chop suey with hot sausage and zucchini, and all kinds of vegetables in it. That’s my favorite. … I want to try it here as a special, because it’s very, very good.

Cora’s American chop suey
From the kitchen of Cora Viglione of Hare of the Dawg in Derry

2 boxes large elbow pasta, boiled
2 packages ground hot sausage
3 to 5 pounds ground beef
1 Vidalia onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 zucchinis, chopped
1 summer squash, chopped
2 Tablespoons crushed hot red peppers
1 Tablespoon sugar
1 Tablespoon garlic
1 jar Ragú sauce

Cook all ingredients together. Salt and pepper to taste.


Featured photo: Cora Viglione, kitchen manager of Hare of the Dawg Bar & Grill in Derry. Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!