On The Job – Nancy Birn Struckman

Professional editor

Nancy Birn Struckman is a professional editor based in Hollis. Her business, Editing for Style (345-3348, [email protected], editingforstyle.com), provides editing and proofreading services for graduate students, business professionals and writers.

Explain your job and what it entails. 

I edit books, blogs and newsletters, dissertations, manuals and websites. For dissertations, I do line- and/or format editing pre- or post-defense, so the dissertations can be published. For the other types of writing, I edit for grammar and spelling, consistency page-to-page and continuity.

How long have you had this job?

I started the business 10 years ago, but I have been doing this type of work for years.

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

I started editing dissertations while working for a university in central New York, worked as a managing editor for a small local newspaper, and love editing other people’s work. Starting my own business gave me flexibility.

What kind of education or training did you need?

I have a B.A. in English and a really good eye for spelling and grammar and consistent writing. Many of the academic editors I know have master’s [degrees] or Ph.D.s, but they’re not necessary for the work I do.

What is your typical at-work uniform or attire? 

A T-shirt and jeans.

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

Graduate students and other customers usually have tight deadlines so I have to turn over their work quickly. Another challenge is getting the word out. People have to trust me and my expertise to know I will take care of their editing needs.

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

That I would be lucky enough to end up doing what I love.

What do you wish other people knew about your job? 

I believe in retaining my customers’ voices. I really do edit for style, adding or subtracting verbiage so their writing is clearer and more concise. For fiction, especially fantasy, I make “family trees”: a page of relationships, physical characteristics, and for the consistent spelling of brand new words from the author.

What was the first job you ever had?

In high school in Queens,besides babysitting, I worked in a jeans store during the disco era, selling jeans to people who spoke many different languages, only a few that I could speak or understand.

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

Be confident in your abilities and don’t believe in impostor syndrome.

Five favorites

Favorite book:
The Midnight Library by Matt Haig
Favorite movie: Young Frankenstein
Favorite music: Anything but heavy metal.
Favorite food: Sushi and ravioli, definitely not at the same meal.
Favorite thing about NH: The interesting people and the many outdoor activities available close by

Featured photo: Nancy Birn Struckman. Courtesy photo.

More dancers

New program seeks to help dancers get on stage

Joan Brodsky, founder of New Hampshire Dance Collaborative, talked about a new program to expand opportunities for New Hampshire dancers.

What is New Hampshire Dance Collaborative?

I’m a former dancer, and when I retired I opened a Pilates studio in Bedford. I’ve always felt that dance is a very vital part of the human condition, and it was always a really important part of how I did my Pilates work. As time went by, I became increasingly worried about the fact that, although we have some nice dancers in the state, we have no real vehicle for them to dance — not a big audience, and not a lot of financial support. … I ended up doing this really fun pop-up art show with [other artists]. We had photography and sculpture and music, and I brought in dancers. I saw the audience really tune in [to the dance performance], and I found that exciting. I thought that maybe this is the ingredient that has been needed — a small dose of dance in a social setting, where it’s intimate and real. I went on to form a nonprofit, New Hampshire Dance Collaborative. … We bring dance to artistic venues and cultural and educational institutions … [like] the Currier {Museum of Art], the gallery at SNHU and Canterbury Shaker Village … with the goal of providing fun, creative gigs for dancers, and exposing people who would otherwise be pretty limited [in exposure to dance] to all ranges of dance, from contemporary to ballet to hip-hop.

What is the New Hampshire Dance Accelerator program, and how did you come up with the idea?

In August I started thinking that I really needed a more developed, concrete product to strengthen and formulate my goals … and [facilitate] marketing and donations, because the arts can feel very esoteric to many people. That’s how I decided to do this accelerator. … For the accelerator, New Hampshire Dance Collaborative will invest up to $10,000 directly in accelerating [dancers]. … I’m also going to be providing dancers with artistic coaching and mentorship, help with grant writing, help with ticket sales and things like that.

What kinds of costs will the Accelerator help to offset?

These dancers have so much energy to create dance [and can] pay for the studio and rehearsal time; they just can’t afford the theater rentals, and paying dancers is very expensive. Up until now, I’ve been assuming some of those costs. … You could pay, like, $2,500 to rent a [performance] space. Then you have to pay the dancers; many of these dancers are so hungry for an opportunity that they will dance for very little [compensation]. They should be paid for rehearsals, but if they aren’t paid for rehearsals, then at the very least they should be paid $500 for their performance. If you have 12 dancers, and you’re paying $500 per dancer, plus the $2,500 for the theater, plus the costs of having social media and marketing done, you can see how cost-prohibitive it is.

Are there any other programs like this for dancers?

I did some looking around and Googled “dance accelerators,” and as far as I know, no, there’s nothing, at least not in New England.

Who is a candidate for the program?

I’m working on developing the eligibility requirements and creating an application now. … It could be dance companies or solo artists. They should be based in New Hampshire; all dance companies travel, so I will help to support that a little bit, but my main focus, because I have limited resources, is to build the dance environment in New Hampshire. … They should have an established product that’s ready for market — for a dance company, that means having a repertory of original choreography and a group of dancers who know the work well, and for a solo artist, that means having an established style of dance and a target audience — and a rudimentary business plan.

What is your long-term vision for the program?

New Hampshire is still ripe grounds for dance; there are few opportunities for dancers here. I used to look at that as a bummer, but now I look at it as an opportunity to create a really unique ecosystem of dance here. I want [to accelerate] dancers who are doing interesting and transformative things. Some are using dance for political or social activism work. Some are bringing dance into schools. Those are the dancers I want to work with. I’m interested in fostering innovative ideas. We have many new Americans throughout the state … who have cultural dance forms. … In 10 years from now, if I had my dream, there would be more dance in New Hampshire on all kinds of levels: dance supported by the state, dance in schools, therapeutic use of dance, dance companies having regular seasons at theaters.

To make a donation to support the New Hampshire Dance Accelerator program, or if you are a dancer who is interested in applying, visit nhdancecollaborative.com/accelerator.

Featured photo: Joan Brodsky. Courtesy photo.

In the kitchen with Nicole Chalfant

Nicole Chalfant of Derry is the owner and founder of Bungalow Bakes (bungalowbakes.com, and on Facebook and Instagram @bungalowbakes), offering a variety of scratch-baked cakes, cupcakes, scones, biscuits, sweet breads and other items available to order. Named after her bungalow home in Derry where she first launched her business, Chalfant now bakes in a commercial kitchen at The Grind Rail Trail Cafe (5 W. Broadway) downtown, which also regularly features her items. She’ll often collaborate with craft breweries in town too, including baking sourdough loaves for the weekly sandwich specials available at From the Barrel Brewing Co. (1 Corporate Park Drive). Cask & Vine (1½ E. Broadway), meanwhile, almost always carries one of Chalfant’s own cheesecake flavors on its dessert menu.

What is your must-have kitchen item?

My KitchenAid mixer. She was a birthday present from my husband. Her name is Buttah, because she is butter yellow. We’ve gone through a lot together and she has never failed me!

What would you have for your last meal?

My husband and I traveled to Tuscany last April and we stayed at an agriturismo, which was this beautiful farmhouse on an olive farm. We took a cooking class with a chef and his wife and the woman who owns the farm, and we spent the whole afternoon with them, learning how to make pasta and we made a ragu and we made tiramisu from scratch. … I would do all of that again. It was the most amazing meal I’ve ever had.

What is your favorite local restaurant?

It’s been The Grind and Cask & Vine [both in downtown Derry]. They are both amazingly passionate about what they do and about supporting local businesses.

What celebrity would you like to see trying something you have baked?

I think it would be Mary Berry. … I fell in love with her on The Great British Bake Off and her other cooking competitions, because she is so knowledgeable and yet so gentle, and she wouldn’t say mean things about your food, ever. She just seems like a delightful human being.

What is your favorite thing to bake for someone?

I love doing babies’ first birthday cakes. I’ve done a lot of them — I have 14 nieces and nephews between my husband’s family and my family, and they are all under the age of 8 at the moment, so in the last 10 years I’ve done a ton of baby’s first birthday cupcakes and smash cakes. … I love when they just get in there and get the frosting all over themselves.

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

Something that I really love is the use of local ingredients and smaller makers. I try really hard to source ingredients locally, and seasonally, when possible.

What is your favorite thing to make at home?

That would be Henrietta’s pound cake. … Henrietta was a friend of my grandmother’s back when she lived in upstate New York. This pound cake is a huge family recipe. It always gets made by my mother and my aunts, and it’s my favorite thing to eat. … It’s just simple and delicious and it reminds me of my family. I can’t make it too often because I would eat the whole thing.

Henrietta’s pound cake
From the kitchen of Nicole Chalfant of Bungalow Bakes in Derry

1 cup butter, at room temperature
2 cups sugar
3 eggs, at room temperature
½ teaspoon almond extract
1 cup milk, at room temperature
3 cups flour
1 teaspoon baking powder
Sliced almonds

Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt or tube pan. Sprinkle a few sliced almonds in the bottom of the pan. Set aside. In a medium bowl, whisk together the flour and baking powder. Set aside. Using a mixer, cream the butter and the sugar until light and fluffy. Add the eggs and the almond extract and mix thoroughly. Add the flour mixture in three portions, alternating with the milk, mixing lightly in between additions. Spoon the thick batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn the cake out onto a wire rack to cool completely. Slice and enjoy.


Featured photo: Nicole Chalfant, owner and founder of Bungalow Bakes in Derry. Courtesy photo.

On The Job – Michael Brochu

Digital/flexographic hybrid print specialist

Michael Brochu runs a specialized printing press at Amherst Label, a custom label manufacturer in Milford.

Explain your job and what it entails.

My job is to run a digital and flexographic hybrid printing press. I print labels for commercial and small businesses alike, from medicine bottles to beer labels and everything in between. The machine I run is very long in length and has state-of-the-art digital ink jet and flexographic technology.

How long have you had this job?

I have had this job for exactly 10 years. I started in March 2013.

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

By chance. I was looking for work fresh out of high school. I was getting my hair cut by the hairstylist who has been cutting my hair since I was a baby, and she happened to say that her husband sometimes hires kids over at Amherst Label. He was VP of manufacturing at the time. I sent in my application, and he just so happened to know my family. After one quick interview, I was hired.

What kind of education or training did you need?

I started out as a press assistant, which taught me about presses and how to set and clean them up. Being a press assistant is a little like being an apprentice: You can watch, learn and ask questions to the operators running the press. After about one year of being an assistant, my boss said that he ‘had big plans’ for me, and one month later I was put on a straight flexographic press to start training. In 2019 I transferred departments to run our digital roll to roll and die-cut finisher. I ran that press for two years, and at that time we purchased the current hybrid press that I run now.

What is your typical at-work uniform or attire?

Company T-shirts and sweatshirts with jeans or khakis —anything I’m OK getting ink on.

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

The most challenging aspect of my job is how to manage the workload and to always try to improve myself. I am challenged to find the best way to complete a high volume of work while maintaining a very high quality of work.

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

To not be so worried about speed and how fast I was being, and to just focus on learning and improving. Like my father said long ago, ‘Speed will come with experience. Down the line your normal speed will be fast.’

What do you wish other people knew about your job?

Just how much goes into making a label. People look at labels and don’t think twice about them. They may go, ‘Oh, that’s a cool-looking label,’ or ‘I will buy this wine because the description sounds good.’ However, so much love and care has gone into that little piece of paper that they are looking at.

What was the first job you ever had?

I worked at a grocery store as a bagger for three months part-time while I was in high school.

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

My boss who hired me always had great advice. Some of his best was to always collect the facts before you react; approach every issue you have with a cool head; if you get frustrated, step away for a moment and breathe; and look at the issue on hand from everyone’s perspective.

Five favorites

Favorite book:
Berserk, the Japanese manga
Favorite movie: Austin Powers
Favorite music: It’s a three-way tie between classic rock, alternative and country. And Taylor Swift!
Favorite food: Seafood
Favorite thing about NH: The hidden sceneries. You can just be driving along some old back road, come over a hill and, bam, you’re hit with a gorgeous view.

Featured photo: Michael Brochu, Amherst Label. Courtesy photo.

The support team

Granite VNA gets a new director of hospice

Meet Kristin Jordan, Granite VNA’s new director of hospice.

What is your background in health care, and what led you to this position?

I’ve been with Granite VNA for a couple months now. I have a background in home health and hospice, and I’ve done both inpatient and outpatient oncology services, here in New England and down in Nashville, Tennessee, for several years. … The beauty of nursing is that there’s certain specialties that speak to different personalities and passions and interests. I really felt a pull toward home health and hospice. … What I loved about this opportunity [at Granite VNA] is that it allows me to focus purely on the hospice program. It’s been a tremendous opportunity to get into what speaks to the empath and nurturer in me.

What do Granite VNA’s hospice services look like?

It’s really focused on creating a personalized plan of care. That includes symptom management so they’re comfortable, through medication or otherwise. It includes spiritual care … which can mean so many different things to different people. We have a nondenominational team of spiritual care individuals who offer their services. We have medical social work. We have volunteers; if someone has a caregiver who works a lot, we have volunteers who offer to go sit with them or read to them. Sometimes, depending on what the needs are, it might involve physical therapy or occupational therapy to help patients still be able to maneuver and do activities of daily living if they’re still able to. We have pet therapy and music therapy, and we’re talking about potentially adding an art therapy program, as well. Finally, we have a bereavement team that will follow up with families to whatever extent the families are interested in after the time of the passing. We don’t just say, ‘Sorry for your loss,’ and move on; we really keep our arms wrapped around those families for as long as they need that added support as they go through their grieving process.

What does your job as director of hospice entail?

My main purpose is lending guidance and support to the team. Every patient’s needs are so unique, so I help the interdisciplinary team navigate that. I’m also making sure I’m checking in regularly with my staff, because health care is a challenging, demanding field, and hospice is, in my mind, that, but far more elevated. It’s really important that my staff take the time to do self-care so that they can give all of themselves to the work that they do every day. In addition to that, it’s very important that I’m working with my fellow leaders in our various community catchment areas to really educate them on the breadth of hospice benefit. Hospice, in general, is still, unfortunately, stigmatized, and far too often, people don’t realize what services we can offer until it’s too late, and I see that as a missed opportunity.

What are some of the biggest challenges you face in your position?

The workforce shortage coupled with the ever-aging population is really challenging in our particular industry, because there’s more and more need and fewer people to do the hard work. We have to get more creative. We really have to enhance and embrace that true interdisciplinary group approach to caring for someone. It’s not just the nurse; it’s the social worker, the spiritual care, the volunteers, and the list goes on.

What do you hope to accomplish moving forward?

I simply want to see just a greater integration into the communities that we serve and build up the staff as much as we possibly can to have a have a stronger presence in the community in various forms, whether it’s having patients on our service or offering in-servicing at seniors centers or being at different community events where we can educate about what we have to offer.

What do you find most rewarding about this work?

What I find most rewarding is also what made me interested in pursuing it to begin with: being trusted to be part of what is probably a devastating and life-altering personal chapter in someone’s life — to face losing someone they love — and to be part of a team that can wrap their arms around such a tragic moment; to allow someone to die with the dignity and the respect that they deserve; and the prospect of having that family look back on what’s happened and be able to see the beauty in that nightmare. There’s no greater honor in what we do for work.

Featured photo: Kristin Jordan. Courtesy photo.

In the kitchen with Tony and Laurie Lomuscio

Tony and Laurie Lomuscio of Goffstown are the owners of TOLA-Rose Italian Eats (704-906-8894, [email protected], and on Facebook @tola1228 and Instagram @tolaeats2018), a food trailer offering authentic Italian options like meatball subs, sausage subs with peppers and onions, chicken or eggplant Parmesan, chocolate chip cannolis and more. The trailer gets its name by combining the couple’s first names along with that of Tony’s mother Rose, whose box of Italian recipes they regularly use in creating menu items. Now through March 30, find them at Pats Peak Ski Area (686 Flanders Road, Henniker) on Fridays from 4 to 8 p.m., and Saturdays and Sundays from 11 a.m. to 3 p.m. More public appearances in New Hampshire are in the works for the spring and summer seasons, including at Monarch Motorsports (208 Rockingham Road, Derry). This interview was mostly conducted with Laurie Lomuscio, who provided us with both her own and her husband’s answers.

What is your must-have kitchen item?

I would say our flat-top grill. Tony came up with a good one: his own two hands to make the meatballs.

What would you have for your last meal?

We both came up with the exact same answer. Lobster and steamers with corn on the cob.

What is your favorite local restaurant?

We have two. The Lobster Boat in Merrimack … and then every Sunday after work we go to the Wa Toy Chinese restaurant here in Goffstown. We always get either the house rice or the house lo mein, and then Tony likes the spare ribs on the bone and I like the Peking dumplings.

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

The Boston Bruins. [We’re] huge fans [and] season ticket holders. I would say them, and Elton John.

What is your favorite thing on your menu?

The meatball sub. Tony’s mother has the best recipe ever, and the most unique recipe that I’ve ever seen.

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

We said charcuterie [boards] and tapas.

What is your favorite thing to cook at home?

Tony said his mother’s pork chops with vinegar peppers. Mine would be my award-winning chili. … I use bison instead of ground beef, and then I use three kinds of beans, lots of onions, brown sugar, mustard and a lot of spices. And real tomatoes, not tomato sauce.

Italian sausage subs
From the kitchen of Tony and Laurie Lomuscio of TOLA-Rose Italian Eats

4 large-sized sweet Italian sausages
4 8-inch sub rolls
Red and green bell peppers
Onions
Garlic butter

Slice the peppers and onions about 1/4 inch thick. Place on a baking sheet. Place the sausages on top. Bake at 350 degrees for approximately 30 minutes or until the sausages are cooked through. Butter the rolls with garlic butter and grill in a saute pan until golden. Assemble and enjoy.


Featured photo: Tony and Laurie Lomuscio, of TOLA-Rose Italian Eats. Courtesy photo.

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