On The Job – Katelyn Ryan

Tractor dealer

Katelyn Ryan works as a managing partner at Concord Tractor (164 Dover Road, Chichester, 798-0101, concordtractornh.com), a family-owned tractor dealership that sells KIOTI tractors and tractor attachments and implements.

Explain your job and what it entails.

I am a managing partner at Concord Tractor. I oversee the daily operations of all the departments of the dealership, including parts, sales and service, as well as finances and marketing.

How long have you had this job?

Around five years.

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

I am a second-generation tractor dealer; I came by it honestly.

What kind of education or training did you need?

I have been around the tractor industry for my entire life. There is no better education for this field than growing up in it. I learned all of it from my dad.

What is your typical at-work uniform or attire?

I wear jeans and a Concord Tractor or KIOTI Tractor logoed top. We are very casual, yet always ready for the dirty work.

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

The most challenging thing is having the right equipment at the right time [to make a sale]. You can’t sell a customer what you have; you have to sell a customer what they need. That is why ensuring that you have the best possible selection of equipment to match a variety of applications is key. Having a good working relationship with the manufacturers is what makes that possible.

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

That it is OK to be the only one in the room with a different idea.

What do you wish other people knew about your job?

I wish folks knew that they do not have to be intimidated. Tractors are for everyone. With the right training and support, anyone can successfully operate and enjoy farm machinery.

What was the first job you ever had?

I was a hostess at Hart’s Turkey Farm Restaurant in Meredith, New Hampshire.

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

Listen. And listen to understand, not to reply.

Five favorites

Favorite book:
The Picture of Dorian Gray by Oscar Wilde
Favorite movie: Tombstone
Favorite music: Old-school hip-hop
Favorite food: Sushi
Favorite thing about NH: Our beautiful land

Featured photo: Katelyn Ryan. Courtesy photo.

History going forward

Canterbury Shaker Village has a new education manager

Canterbury Shaker Village’s new education manager, Kyle Sandler, talked about his vision for educational programs at the Village and what visitors can look forward to when the Village reopens for the season on Saturday, May 13.

What led you to Canterbury Shaker Village?

I studied American history at Roger Williams University in Bristol, Rhode Island. Then I attended graduate school at Dartmouth College. I did my Master of Arts and Liberal Studies and basically specialized in colonial American history and religion. While I was doing my degree there, I started volunteering at Enfield Shaker Museum as a historic preservation volunteer. Things kind of evolved, and I started doing tours while I was finishing up my master’s degree. Then they had an opening for their education coordinator position, and the board recommended me for that position. I was at Enfield Shaker Museum for eight years, getting well-versed in all things Shaker and Shaker history. I did a variety of workshops and classes, and I was in charge of an annual Shaker forum. I also taught an online class for a couple of years that kind of came out of Covid called Shakers 101. I came from Enfield Shaker Museum to Canterbury Shaker Village last October.

What does your job as education manager entail?

First and foremost, it’s to manage interpretation of the Village. I oversee our team of tour guides, and I’m responsible for maintaining and building new interpretive plans and tours that will be offered to the public. I work with our curator of collections and collections manager on a pretty regular basis … on developing new exhibits for the Village for this season and seasons to come. Other aspects of my job are setting up various educational programming, like workshops and classes … and I oversee some of the volunteer activities.

What new experiences are you working to create at the Village?

We’re going to be launching our new smartphone tour app. Basically it’s an outdoor grounds tour of the different buildings. Visitors will access the app on their smartphone, which will bring up information on the buildings and historic images. Eventually it’ll have video and audio content as well. It’s a self-guided way for people to immerse themselves in the Village and provides another option for people who don’t want to do the traditional guided tours that we offer.

What else is planned for the Village’s upcoming season?

Our first exhibit of the year is going to be Canterbury-made Shaker furniture from the collection, most of which is going to date from the late 18th to the mid-19th century, with a couple of later pieces. That’s a starting point for what we’re going to be doing over the next couple of years, which is really a deep dive into the collections here. We have — and this is a really rough estimate — about 100,000 items in the collection. Between 40,000 and 50,000 of those are three-dimensional objects that range from the late 18th century into the early 1990s, when the last Shaker sister, Ethel Hudson, passed away. The collections here are in need of a fresh look, and we’re going to do an updated inventory project. Hopefully, in the coming years, we’re going to start the project of digitizing the collection and making it more widely available. We have storerooms full of these wonderful items — some that haven’t been displayed in decades and some that have never been displayed to the public, because of space limitations.

What do you enjoy about studying and sharing Shaker history?

I’ve spent the last almost 10 years now studying Shaker furniture. That’s been [the focus of] my personal research and my passion — studying and understanding what’s happening, how Shaker furniture varies from throughout the Shaker world. The other thing I’m very interested in is Shaker leadership and internal community politics. The Shaker villages had hundreds of people, so there was a lot of interpersonal dynamics. That’s something I’m really fascinated about, understanding what it was like to be a Shaker here and the challenges of this kind of communal experience.

Featured photo: Kyle Sandler. Courtesy photo.

In the kitchen with Rachel Mack and Sara Steffensmeier

Rachel Mack and Sara Steffensmeier are the new owners of Laurel Hill Jams & Jellies (laurelhilljams.com), a Bedford-based producer of dozens of jams and jellies made from local fruits, wines and teas. The pair of sisters, who also happen to be next-door neighbors in Bedford, took over the business last month from founder Sue Stretch, who retired after 15 years. Stretch had previously worked as a teacher for more than four decades, and is also the former president of the Bedford Farmers Market. Working out of both of their home kitchens, Mack and Steffensmeier will continue to produce each of Stretch’s more than 50 flavors of jams and jellies, and have some of their own ideas in the pipeline as well.

What is your must-have kitchen item?

Rachel: My must-have in the kitchen is my sister. … I am just always happier and calmer when she is in the kitchen with me, and things just seem to go smoother. It is more than just having a second set of hands. It is more fun when we work in the kitchen together.

Sara: Probably my measuring scale. It helps me make sure I’ve got exactly the right amount of fruit to get the jam or jelly to set perfectly. And I like having my sister in the kitchen as well!

What would you have for your last meal?

Rachel: Some of my favorite food memories are from my aunt and uncle’s farm. My Aunt Barb is the most amazing gardener and cook. She uses produce from the farm and local meat whenever possible.

Sara: Good Mexican food. It’s a food that has always made me happy. Also, the calories don’t count in the last meal scenario!

What is your favorite local restaurant?

Rachel: I would have to say Moat Mountain [Smoke House & Brewing Co.] up in North Conway. It is relaxed and fun and feels very New Hampshire to me. … I don’t feel like a trip up to the mountains is complete until we’ve eaten there.

Sara: I lived in Nashua recently and was always looking for an excuse to go to YouYou [Japanese Bistro]. It’s delicious and is always a change from my home cooking.

What celebrity would you like to see trying one of your products?

Rachel: I know U2 isn’t the coolest band in the world anymore, but I am still a massive fan. So I would have to say I would probably freak out if I saw either Bono or The Edge trying our jams or jellies.

Sara: There’s no one in the world I could pick that would match the sheer super-fan delight Rachel would have if Bono tried her jam, so I’m going to clear the way on this one and let her have her dream.

What is your favorite jam or jelly that you offer?

Rachel: We have so many amazing flavors, but if I could only ever eat one flavor again I would have to go with our Superb Strawberry Jam. When you start with good-quality strawberries and take your time to make a small batch of the jam, the flavors build into something amazing.

Sara: Tough question! I love the sweet-tartness of the raspberry, which I use in oatmeal and sometimes as a smoothie add-on.

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

Rachel: One thing that I love about the New Hampshire food scene is the farmers market culture in our state. Obviously farmers markets are not unique to New Hampshire, but our markets have a bit of magic that is missing from ones I have been to in other parts of the country.

Sara: I love how so many people I know grow their own fruits and veggies and have livestock! I think it’s cool that we’re connecting back in small and large ways with where our food comes from.

What is your favorite thing to make at home?

Rachel: I love to bake bread. Sourdough is my favorite!

Sara: Anything gluten-free. My options at the grocery store are limited in that regard, so I like exploring what I can create, that I can eat, in my own kitchen. … Plus, I need crackers and bread. They are great jam and jelly delivery systems!

Baked brie with Zetz Red Pepper Jam
From the kitchen of Rachel Mack and Sara Steffensmeier of Laurel Hill Jams & Jellies

1 small brie wheel
1 4-ounce jar Laurel Hill Zetz Red Pepper Jam
Cooking spray

Lightly spray a baking dish with the cooking spray. Place the brie wheel in the center of the dish. Bake at 350 degrees for 15 to 20 minutes. In a saucepan, heat the jam until melted. Spoon the jam over the baked brie prior to serving.


Featured photo: Rachel Mack (right) and Sara Steffensmeier, the new owners of Laurel Hill Jams & Jellies. Courtesy photo.

On The Job – Mollie Skuse

Ranch owner

Mollie Skuse is the owner of Chasing Dreams Ranch in Hollis.

Explain your job and what it entails.

As of right now, I have no employees, so I’m the jack of all trades throughout the day. When I arrive at the ranch, everyone is hungry and happy to see me, so I start by making up everyone’s grain, then walk around giving it out and checking the hay and the waters. Once everyone is happy and fed, I start the chores — mucking the stalls and paddocks, refilling grain for the night feed, refilling all my hay nets and taking care of all the other animals. I have more than just horses: the rescued baby sheep, two piglets, seven goats, three rabbits, some free-range chickens and barn cats. Then there’s always the unexpected things happening … The work is never done on a farm.

How long have you had this job?

I just recently took over ownership. Before that, I was the manager for the farm. In the middle of November 2022 the owners approached me and said they made the hard decision to get out of farming after more than 25 years. They knew how hard I worked and how much I loved each and every animal on the farm, and they offered me the opportunity of a lifetime.

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

I’ve always been a huge animal lover and knew my passion for helping animals would be a part of my career. In high school I wanted to be a dolphin trainer at SeaWorld, so I took vet tech to start learning. Then I went to college in Florida for marine biology and vet tech. I didn’t finish college, and I came back to New Hampshire, where I almost always landed myself a job with animals — local pet store, vet hospital, PetSmart and Petco … I hadn’t even been around horses or ridden them until about seven years ago.

What kind of education or training did you need?

Training included learning how to put halters on and off horses, let them in and out of stalls, groom them, and everything else from cleaning stalls to saddling up.

What is your typical at-work uniform or attire?

Most of the time you’ll find me in jeans and cowboy boots and a hat. This time of year I have my Carhartt overalls on and matching jacket, as well as gloves and a hat and hand warmers.

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

When an animal gets sick and you have to make hard decisions, and not taking on more animals than I can afford. I want to rescue them all, but financially, you have to learn to say, ‘No, I can’t at this time.’

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

I didn’t have money saved when I gave up my job as farm manager to become the owner, so I went into this with no income. It’s stressful for sure. Animals are expensive.

What do you wish other people knew about your job?

It’s not all fun. Farm work is harder work than most people realize. Some days I’m there from dawn till midnight, and when I leave earlier I always feel like I should have stayed longer and done more.

What was the first job you ever had?

Counselor at Girl Scout camp.

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

Don’t give up or lose sight of your goals. The end results will be worth the struggle it took to get there. Life is tough, but I am tougher.

Five favorites

Favorite book:
Run, Rose, Run
Favorite movie: Sweet Home Alabama
Favorite music: Dolly Parton, Patsy Cline, Loretta Lynn — all the classic country music.
Favorite food: Pizza and cupcakes.
Favorite thing about NH: Live free or die, and tax-free

Featured photo: Mollie Skuse. Courtesy photo.

Citizen of the year

Manchester Chamber awards SNHU president

The Greater Manchester Chamber has named Dr. Paul LeBlanc, president and CEO of Southern New Hampshire University, its Citizen of the Year.

Tell us about you and your background.

I was born in Canada in New Brunswick in a small farming village. I actually spoke French before I spoke English. There was really no work there for anyone, so my parents and my four older siblings and I immigrated to the Boston area when I was 3, and I grew up in Waltham, Mass. I went on to be the first member of my extended family to go to college. I think being a first-generation college graduate and an immigrant informs my sense of work and my sense of Manchester so much, because Manchester itself is a city of immigrants and of people who had to work hard and didn’t have anything handed to them. I came to Manchester almost 20 years ago as president of SNHU. Before that, I had spent seven years as the president of Marlboro College in Vermont, and before that, I was heading up a technology startup for Houghton Mifflin Publishing Company in Boston.

What do you consider some of your biggest accomplishments?

I always think of universities as playing an important role as an economic engine. When I came in, we had 2,500 students and were just a small, somewhat dated campus in the north end of Manchester. Today, we’re a national and international university with 185,000 active students, making us the largest university in the country. But we’ve still always been very focused on Manchester as our hometown. … I had this idea for a Center for New Americans, which we’ve created in conjunction with the YWCA, recognizing that Manchester’s history is built on New Americans. It has programs for youth, language programs — a wide array of programming. … During the pandemic, we, with partners, stepped up and took the lead with a number of things, like providing more than 210,000 meals during the first two years to kids who were on school lunch programs who might not have enough food at home; and working with the National Guard, converting the whole of our athletic complex into a spillover health facility for local hospitals. I think these are the things that I’m probably being recognized for as Citizen of the Year, but in reality, I’m accepting this [award] in the spirit of everything that SNHU and all of our people do.

What is your vision for the future of education?

We are often cited as being one of the most innovative universities in the country. That includes not only using online education to extend the reach of SNHU and to reach people who really need a degree to unlock an economic opportunity, but also being pioneers in competency-based education, which untethers people from time and allows them to move much faster. Innovating around delivery models that work better in people’s lives is a really important part of what we do. … We have a national network of community partners that are deeply embedded in underserved communities, and we have something called the GEM program, which stands for “global education movement,” and that brings degree programs to refugees. We’ve worked in refugee camps in Kenya, Malawi and Rwanda, and with refugee communities in South Africa and Lebanon, so we really do have a global reach. Our vision is to continue to try to make higher education more affordable and to put it in the financial reach of learners who are often left out and feel unable to access a system that’s increasingly too expensive for them.

What do you like about Manchester?

Manchester is a working city; it’s got some grit, and, like every city, it’s got real issues, like homelessness. But I love that it has such a strong sense of community and rootedness. … It has an amazing diversity of people in a state that can often feel pretty homogenous, and there’s energy and vibrancy that comes from that heterogeneous population. … Its food scene is burgeoning. … The Millyard is a hotbed of technology and innovation. … People are doing things in the arts community. … Yet it stays very modest. There’s a great self-deprecating humor about New Hampshire and Manchester. No one gets too full of themselves.

What do you like to do in your free time?

I’m lucky enough to be able to do some really interesting travel. I just came back from Antarctica, which was the most amazing travel experience ever. I’ve been to all seven continents and 60-something countries. That’s my passion. Closer to home, it’s things like cooking, reading, writing. I’ve been going back to my writing more lately, which I very much enjoy. I’ve written two books in the last two years.

Featured photo: Paul LeBlanc. Courtesy photo.

In the kitchen with Sue Poulin

Sue Poulin is the co-owner of Bouillon Bistro (123 Union Square, Milford, 718-3305, bouillonbistro.com), known for its rotating menu of scratch-made artisan soups, chowders and stews. Poulin left her corporate career to purchase Wicked Pissah Chowdah, at the time located on South Street just off the Milford Oval, from founder Ellen Muckstadt in June 2020. She and business partner Lisa Gamache have also since opened a second location in Townsend, Mass. Last October, Bouillon Bistro of Milford reopened in its current spot on the opposite end of the Oval — the restaurant is unique for featuring a different lineup of six home-cooked options every single day.

What is your must-have kitchen item?

One thing that I never thought I would ever have … is this big paddle. It’s probably eight inches wide and 24 inches long, and it’s great because it scrapes the bottom of the pot as you’re making your mirepoix in the beginning and all the butter and the vegetables. It grabs all of that before any burning happens. … This paddle has really become the be-all, end-all tool in the kitchen. A spoon never really does the job.

What would you have for your last meal?

Prime rib, medium rare, with au jus, a baked potato with all the fixings, and a side of any kind of vegetable.

What is your favorite local restaurant?

I think that Buckley’s does such a phenomenal job. … I like to use their Hollis bakery, and I’m really impressed by what they do there.

What celebrity would you like to see eating in your restaurant?

I do love myself a good John Mayer song. … So I think if he came in, had some soup and played some acoustic music for us, then that would be a great day.

What is your favorite thing on your menu?

For soup, the beef barley is my ultimate favorite. There’s just so much flavor in that one, and it’s so hearty. … Then for non-soup, it’s the braised beef Ragu, which is chuck roast meat in a tomato sauce, and it’s processed over a long period of time and all that juice is then poured into the pot. It’s so good.

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

We get so many requests daily [to] offer more gluten-free, vegetarian and vegan options. … Whereas those options were things that only a handful of people used to request in the past, now the tides have turned where that’s the majority.

What is your favorite thing to cook at home?

I find that because I blend so many things together in the pots at work, that when I cook at home I like to keep it very simple. So I’ll typically do something like a chicken, rice and vegetable dinner, or a filet mignon with a potato side or a vegetable side.

Lemon chicken orzo (broth finish)
From the kitchen of Sue Poulin of Bouillon Bistro in Milford

½ stick butter
1 teaspoon black pepper
2 bay leaves
3 cups chopped onions
3 cups chopped celery
3 cups chopped carrots
10 cups chicken stock
Dry chicken bouillon to taste
3 cups cooked cubed chicken
3 cups baby spinach
Zest of 1 whole lemon
Juice of 1 lemon

In a pot, combine the butter, black pepper, bay leaves, onions, celery and carrots and saute until softened. Add the chicken, chicken stock, chicken bouillon, spinach, lemon zest and lemon juice. Simmer on low until the temperature reaches 165 degrees. Serve with orzo noodles.


Featured photo: Sue Poulin of Bouillon Bistro in Milford. Courtesy photo.

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