On The Job – Jennifer Lynch

Hair stylist

Jennifer Lynch is a hair stylist and owner of Style and Grace Salon in Bedford.

Explain your job and what it entails.

Not only do I run the business myself and perform all hair services, but I also change people’s lives. I make people feel good about the way they look, which goes deeper than the surface. I’m also like a therapist with scissors.

How long have you had this job?

I have been in the industry since 1999.

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

I love making people feel good and transforming how they look.

What kind of education or training did you need?

I originally went to a vocational high school in Mass. for 1,000 hours of training. When I moved to New Hampshire, I ended up going back to school, because the state’s requirement here is 1,500 hours. I did about a year at Empire Beauty School — only missed one day due to an emergency room visit.

What is your typical at-work uniform or attire?

I would call it professional-casual. I have to think about what is practical for standing and working for eight to 12 hours, and what I won’t be too sad about getting ruined.

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

You cannot please everyone, no matter how bad you want to and how hard you try. Trust me, a hairdresser’s goal is to make people happy, and when it doesn’t happen, it crushes us. But we can’t live there too long; some people need more than just a good balayage and blowout.

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

That the possibilities are literally endless. I never pictured myself owning multiple businesses, but I love it, and nothing is stopping me from growing and expanding. There are so many more options other than working behind the chair. I might look into being an educator or being a brand ambassador or business advisor for salon owners.

What do you wish other people knew about your job?

That we are not bubble gum-chewing, hair-twirling bimbos. Most of us are chemists, marketing majors, business owners and masters of networking and communication. We need to know so much information just to be able to shampoo someone. It’s not at all how the movies portray us. We also are human, and we have emotions and bad days, but have to put on our game faces so that it doesn’t interfere with the client’s experience.

What was the first job you ever had?

My first job ever was at McDonald’s, but my first job in the industry was right after that at age 15, shampooing people’s hair at a local salon and wiping down sweaty tanning beds. I wouldn’t recommend that.

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

Never stop learning; when you stop growing, you start dying.

Five favorites

Favorite book:
Discipline Equals Freedom by Jocko Willink
Favorite movie: It’s a tossup between Zero Dark Thirty and The Devil Wears Prada.
Favorite music: pop/hip-hop
Favorite food: Pizza
Favorite thing about NH: There’s so much to do here, but the mountains and beach are something I couldn’t live without.

Featured photo: Jennifer Lynch. Courtesy photo.

Getting ahead

On leaving high school with an associate degree

Spark Academy of Advanced Technologies, a chartered public high school located at Manchester Community College, recently celebrated its inaugural graduating class of nine students, who obtained both their high school diplomas and associate degrees simultaneously. One of these graduates, Caleb Smith of Manchester, shared his experiences at Spark and discussed the promising career opportunities that await him and his peers.

Tell us about your journey toward choosing Spark Academy and what led you to pursue this alternative high school experience.

When I was in eighth grade … I saw an ad for Spark Academy at a Fisher Cats game. The ad mentioned new opportunities for students, so I attended an info night with my mother. We both loved what we saw. I was immediately interested when they said they could graduate students with an associate’s degree right out of high school.

What was the curriculum like?

Basically, instead of taking traditional high school classes, we took college classes as dual enrollment — for both college and high school credits. … During the first two years, we were strictly at Spark Academy and took college classes that the Spark teachers were trained to teach, like basic CAD, robotic design and electrical fundamentals. In the third year, we gained full access to the college and could choose our own classes. Some professors knew we were high school students, and some didn’t. … This also allowed for accelerated learning based on [each student’s] capabilities. For example, I took Calculus I for my math credit, while some of my classmates went up to Calculus IV or Differential Equations. … Some of the classes were challenging, but as long as I dedicated enough time to them, they were manageable.

What degrees and certificates did you graduate with?

I earned an associate’s degree in advanced manufacturing. I also got a certificate in mechatronics. Not many people know what that is; it’s an electronic and mechanical system that’s used to automate an entire process. It’s very important in today’s industry and manufacturing world, and a lot of companies value that degree or certificate. Over the summer, I’m also going to be finishing up my certificate in robotics, which covers operating, programming and building robots to automate tasks.

What career opportunities has this path opened for you right out of high school?

It opens up opportunities in the field of manufacturing. … As part of the Spark program, we took a class called Systems One, which acted as our senior project. We could choose between doing a comprehensive project or securing an internship. I got an internship at Summit Packaging Systems, and that has provided valuable job pathways and networking opportunities. I’m working there now in inspection but will soon move to the machine shop. I learned to use CNC machines, problem-solving skills and various technologies relevant to my current work while I was at Spark. There are all kinds of [workplaces] around here that are looking for these kinds of skills. Some of my classmates with the same degree are working as mechanical engineers at DEKA or operating machinery at General Electric.

Are you content with your high school experience, even though you may have missed out on certain traditional elements?

It’s true that with such a small class and a class that was predominantly male, we couldn’t really have a prom or dances and stuff. But one of the extracurriculars they offered was the chance to compete in VEX Robotics on a robotics team, and this year we made it to the World Championship and got to go to Dallas for that, and that was really cool. … Honestly, I’m extremely happy to be in the position I’m in right now. It’s been great being one of the first graduates of the founding class.

What guidance or advice would you offer to future classes or students who are considering attending Spark Academy?

If you’re on the edge and not sure if you want to go or not, definitely take the leap. Worse comes to worst, you don’t like it, and you can back out and go to a different school. And, if you don’t like the Advanced Manufacturing pathway after the second year, you can choose a different path for yourself that will still be giving you early access to college [curriculum and credits]

Featured photo: Caleb Smith. Courtesy photo.

In the kitchen with Sherri Malouf and Shelby Malouf-Pieterse

Sherri Malouf and her daughter, Shelby Malouf-Pieterse, are the owners of Piggy Sue’s Steakin’ Bacon (steakinbacon.com, find them on Facebook), a bacon-themed mobile food trailer that hit the road last summer. Among the trailer’s signature items are the bacon steak skewers, featuring half-inch-thick cut slices of bacon on a stick, with the added option of chocolate sauce. Other staples include a bacon poutine with homemade gravy and chewy cheese curds; and fried ice cream, featuring your choice of toppings like whipped cream, sprinkles, hot fudge, Oreo crumbs and more. Piggy Sue’s sports a unique rubberhose art style that’s easy to spot — just look for the trailer’s titular mascot on the side.

What is your must-have kitchen item?

Shelby: Either my tongs or my fry scoop.

What would you have for your last meal?

Shelby: A medium-rare rib-eye steak, with caramelized onions on top and then probably some mashed potatoes and roasted veggies on the side. A full meal.

What is your favorite local restaurant?

Sherri: Buckley’s [Great Steaks] in Merrimack, to go along with the steak theme!

Shelby: The one that first came to mind is actually Ming Du, and they are in Hillsborough. They have fantastic Chinese food — something about it is just better compared to all of the other places around me.

What celebrity would you like to see ordering from the food trailer?

Sherri: Morgan Freeman!

Shelby: I would love to see a chef, really just any celebrity chef. Honestly, I would probably just freak out if Gordon Ramsay came up to my truck and ate a piece of my bacon. … I would die a little on the inside, I’d be so happy.

What is your favorite thing on your menu?

Sherri: I think probably for me it would be the bacon skewer with chocolate on it.

Shelby: I love it all! I think I’m going to have to say the poutine with the bacon on top, though.

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

Sherri: People seem to love the wood-fired pizzas. We just talked to someone recently who said he’d really like to do a wood-fired pizza food truck.

What is your favorite thing to cook at home?

Sherri: I love to do the Bell & Evans boneless skinless chicken thighs. I do this marinade that is out of this world, and then I smoke them.

Shelby: I usually like just cooking really well-rounded meals.

Homemade chocolate balls
From the kitchen of Sherri Malouf and Shelby Malouf-Pieterse of Piggy Sue’s Steakin’ Bacon

12 ounces semisweet chocolate pieces
¾ cup sweetened condensed milk
Pinch of salt
1 cup chopped walnuts
1 teaspoon vanilla
Granulated sugar (optional: flaked coconut, sweetened cocoa powder or instant coffee.

Using a double boiler, melt the chocolate over hot but not boiling water. Stir in the condensed milk, salt, walnuts and vanilla. Set the mixture aside to cool until it’s easy to shape into balls. Roll balls into sugar or other optional ingredients.


Featured photo: Sherri Malouf (right) and her daughter, Shelby Malouf-Pieterse, of Piggy Sue’s Steakin’ Bacon. Courtesy photo.

Finding Gold

Upcycling project earns a Girl Scout Gold Award

Anya Merriman-Mix of Amherst, a Girl Scout and high school senior at The Dublin School, recently earned the prestigious Girl Scout Gold Award, investing more than 93 hours and more than $500 in funding in organizing sustainable fashion workshops. Merriman-Mix talked about her initiative to raise awareness about the harmful effects of fast fashion and promote upcycling as a viable solution.

What inspired you to raise awareness about the impact of fast fashion and promote upcycling?

During Covid, when I was stuck in my house and trying to find things to do, I saw a bunch of people making their own tops, by crocheting them or using recycled materials. … I started doing some research around it … and into fast fashion and the impact that it has on other countries. … The fashion industry no longer operates around just four seasons; it puts out new styles every few weeks. This results in a huge influx of clothes that stay in stores for a short period, then get sent back to the countries they came from if they’re not sold. I found all this really interesting. I regularly go through my closet and donate or give away anything I don’t want, and I discovered that many donations given to places like Goodwill aren’t always bought, and a lot of it is unusable. If something gets donated and sits there for a long time, it also gets sent back [to other countries]. There’s an overflow of clothes and fabrics that aren’t needed and can’t be reused and end up in landfills. I wanted to raise awareness and make people more conscious of their clothing-buying decisions … and I noticed that many people have no idea what upcycling is when I bring it up.

How did this translate into a project for Girl Scouts, and what did that project consist of?

I decided to propose an upcycling course for my school during what’s called “J-term,” which is a two-week period in January when my school offers various courses. A couple of teachers expressed interest, and we worked together to create the course. That’s when I decided to turn it into my Gold Award project [for Girl Scouts]. … I also ran a workshop for Brownies where they made their own tote bags and dreamcatchers. What’s interesting is [the Brownies] actually took the extra fabric from their dreamcatchers and started making bracelets out of it … they took it upon themselves, which was really great to see. I’m going to teach another upcycling course at a Girl Scout summer camp this year. I also created a website, and I’ve connected with a woman in Milford who does upcycling through her company called Mountain Girl.

How can individuals who are not creatively inclined toward upcycling dispose of their unwanted clothing and fabrics responsibly?

If you can’t find someone to give them to directly, donating clothes is always a better option than throwing them away. There are higher-end thrift stores like Mother and Child that accept good quality clothes. Companies like Lululemon and Patagonia also have buyback programs where you can return old clothes for them to resell.

How has this project changed the way you think about and manage clothes in your own life?

I try not to buy clothes unless I need something specific for an event or it’s something that I truly love and know for sure that I’ll wear again. I look for higher-end brands that are moderately affordable, because they usually offer better quality.

What skills aside from upcycling have you developed through this project?

Public speaking and advocacy were significant skills I developed. I had to communicate and convince different people about my project and learn to adapt my message for different audiences, such as teachers, Girl Scouts council members and Brownies.

What advice do you have for other Girl Scouts who are working toward earning the Gold Award?

If you have an interest, start researching and brainstorming ideas. I had been passionate about upcycling for a few years, but I didn’t have much preparation or knowledge at the beginning [of the project], so I learned things as I went along. … Not everything goes smoothly all the time, but it’s definitely worth a shot. I know I’m really glad I took on this project.

Featured photo: Anya Merriman-Mix. Courtesy photo.

In the kitchen with Dave Stewart

Dave Stewart is the owner of the Blasty Bough Brewing Co. (3 Griffin Road, Epsom, 724-3636, blastybough.com), a farm-to-kettle brewery that opened its doors on the grounds of McClary Hill Farm in Epsom in early 2018. The brewery gets its name from a branch of pine known as a “blasty bough,” used by immigrant settlers in colonial America to light fires to cook their food and keep them warm during the winter. Stewart, who began home brewing in the early 1990s, said he became inspired by friends of his setting up breweries on their own farms. In addition to the beers — featuring a lineup that includes a New England IPA, a Belgian-style golden strong ale and a lightly hopped American amber ale, among others — Stewart offers a small scratch-cooked “Munchings & Crunchings” food menu at the brewery, with items like macaroni and cheese, chili and cornbread, a barbecue pulled pork sandwich, chips with homemade pico de gallo, and a Korean-style spiced brisket sandwich.

What is your must-have kitchen item?

A nice set of balanced, sharp knives.

What would you have for your last meal?

Wild strawberries with raw milk whipped cream.

What is your favorite local restaurant?

The Lazy Lion in Deerfield. They’ve been around for a good long time and have stayed the course. It’s just good food and it’s an interesting setting in a nice little town.

What celebrity would you like to see ordering from the brewery?

I have to have two. Stanley Tucci, just because I think that would be fun, and then the other would be a guy named Dario Cecchini. He’s a butcher from Panzano in Chianti[, Italy]. He was on an episode of Chef’s Table, the Netflix show … and he’s kind of a larger-than-life character. … I don’t have the same kind of personality as him, but I think it would be nice to feed him.

What is your favorite thing on your menu?

The newest thing that we’ve added is a brisket sandwich done in a Korean style, so it’s got kimchi and gochujang on a slightly chewy, fairly soft roll, and that’s been well-received. That’s the current favorite.

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

I think people are hungry, no pun intended, for an experience. … The saying is that people eat with their eyes, and so if you present them with something and it’s beautiful, it’s going to taste better.

What is your favorite thing to cook at home?

A linguine with white clam sauce. It’s just something that showcases a couple of ingredients and it’s simple.

Sbricciolona (Italian lemon almond cake)
From the kitchen of Dave Stewart of the Blasty Bough Brewing Co. in Epsom, modified from Marcella Hazan’s Essentials of Italian Cooking

¼ pound blanched, skinned almonds
1 cup toasted almonds
1¾ cups all purpose flour
½ cup cornmeal
⅝ cup granulated sugar
Grate the peel of 1 lemon
2 egg yolks
8 Tablespoons room-temperature butter

Preheat the oven to 375 degrees. Grind the skinned almonds to a powder. In a food processor or a blender, pulse the motor on and off until the desired consistency is reached. Mix all of the dry ingredients, the ground almonds, the toasted almond chunks and the lemon peel into a big bowl. Add the egg yolks to the dry ingredients and mix it all together with your fingers. Keep using your fingers to mix in the softened butter. Smear the bottom of a 12-inch cake pan with butter. Crumble and sprinkle the dough evenly into the pan. Bake for 40 minutes. Serve when completely cooled and firm — it breaks up into nifty, irregular chunks. According to Stewart, it’s best served with any dark beer or dessert wine, or a cup of tea or coffee.


Featured photo: Dave Stewart, owner of the Blasty Bough Brewing Co. in Epsom. Courtesy photo.

On The Job – Annika Cozad

Optician

Annika Cozad is an American Board of Opticianry-certified optician and owner of Eyefix Family Optical in Concord.

Explain your job and what it entails.

I help my patients choose the perfect pair of eyewear. This means I need to be able to interpret their prescription and build a relationship with them to make sure their visual needs are met and they love what they wear. I also perform all preliminary testing needed to get patients ready for their exam with the optometrists. Of course, being a business owner means I get to do fun stuff like choosing frame inventory and less fun stuff like bookkeeping.

How long have you had this job?

I have been an optician for over 30 years, but my own shop, Eyefix, opened its doors in October of 2022.

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

I decided to start the apprenticeship program in Germany after I finished their equivalent of high school and knew immediately that this was the perfect career for me.

What kind of education or training did you need?

I was lucky to start my career in Germany, where I attended a three-year program to become certified.

What is your typical at-work uniform or attire?

In my own shop, it’s business casual.

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

A big issue these days is educating people about buying from online retailers and the potential consequences. … Most brick-and-mortar places cannot match the price of the Eyebuydirects and Warby’s, so it’s very important to me to inform my patients about the quality of the materials they are receiving. By showing my knowledge and passion for my profession, my patients can tell that they get better service and peace of mind when they buy from me.

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

I will definitely not retire being a millionaire.

What do you wish other people knew about your job?

No. 1: Sometimes it takes a little while to adjust to a new prescription; give it a few days. No. 2: Not all frames are made by Luxottica, contrary to the 60 Minutes special in 2013 that is still haunting the industry. No. 3: I can adjust your glasses better than you can.

What was the first job you ever had?

I worked at a little fast food place called HellBurger, and it was hell. I am not cut out for the food industry.

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

One of my previous managers … told me to treat every patient like they are special. Fit them like you’d want your family member to be fitted.

Five favorites

Favorite book:
The Good Fairies of New York
Favorite movie: Back to the Future
Favorite music: I listen to anything, but these days mostly to The Black Crowes station on Pandora.
Favorite food: German comfort food
Favorite thing about NH: It’s green and just rural enough.

Featured photo: Annika Cozad. Courtesy photo.

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