Local color

A Manchester artist talks about her coloring book

Jyl Dittbenner, the Manchester artist behind the coloring book The Colors of Manchester, talked about her creative process and the inspiration behind her illustrations of the city’s landmarks, businesses and residents. Sold out since its first release a few years ago, the book was recently reprinted, with limited copies available now at the Millyard Museum’s gift shop and the Bookery in Manchester.

How did the idea for a Manchester coloring book come about?

I draw every day, often at various cafes and restaurants, and sometimes people will see me and talk to me. Liz Hitchcock [principal at Orbit Group, a Manchester-based investment firm that supports community development initiatives] saw me drawing a few times and said, ‘You know, I’d really like to see a coloring book of Manchester. Is that something that you would want to collaborate on?’ So I worked with her and some people from the Orbit Group to take a bunch of drawings and move in a direction. I didn’t have any words in mind, so the creative director came up with a few sentences that are in the book, and we agreed on them together.

What locations or landmarks are featured, and how did you choose them?

I looked through my sketchbooks and talked with Liz and her creative department and also people in my life to determine what locations people would be interested in coloring. … There’s Baer Square in Arms Park. There’s Cat Alley. We love cats, so there are actually a lot of cats on random pages. … There’s the Palace Theatre, from the inside and outside. There are some pieces of cafe life. There’s the river and the Millyard in the background on a lot of the pages.

From an artistic standpoint, what do you find intriguing about the architecture, landmarks and scenery of Manchester?

We have a lot of older buildings and architecture, which look very different from the things around them … I also love drawing people; buildings are interesting to draw because they each have their own character, and it’s the same with drawing people. It’s just fun to see what makes us unique.

How does the process of creating a coloring book differ from creating regular art?

Most of my drawings are very sketchy. I don’t like using pencil because I drag my hand across the page, but I do all my drawings in pen. For this coloring book, I would take a sketch drawing and bring it into Procreate on the iPad, then trace over the lines that I wanted to keep, clarify the lines that I thought weren’t quite right and add more detail if I felt like [it was necessary] to create the suggestion of certain shapes and patterns for people to color.

Who would enjoy this book?

It’s for all ages, and kids can enjoy it, but it’s geared more toward adults, because it’s more about reminiscing about the places in Manchester that we frequently see. … For me, drawing and making murals in the city is something I enjoy doing; it’s relaxing and calming. I think coloring is a similar activity for other people, and it’s a less intimidating activity for people who think, ‘I can’t draw,’ or ‘I can’t make art.’ It’s an entry point [to art] for them; they can color something and feel confident in their choices of colors and how it looks.

Featured photo: Courtesy photo.

In the kitchen with Gaby Maroun

Gaby Maroun is the head chef of Sevmar Mediterranean Bistro (401 Main St., Unit 108, Salem, 870-0018, sevmarbistronh.com), which opened inside the town’s 97 Shops Plaza in January. Co-owned by Maroun’s daughter, Jocelyn, Sevmar gets its name by combining the family’s last name with that of Kelvin Severino, owner of the national demolition company ADEP Group and Jocelyn Maroun’s business partner. The restaurant features traditional Mediterranean appetizers, entrees, salads and other items with a modernized twist, along with a full bar, a Sunday brunch menu, catering options and more. Maroun immigrated to the United States from Lebanon in the 1980s and has been involved in cooking authentic Lebanese cuisine ever since. In addition to Sevmar, his recipes have set the tone for other successful eateries in town, like Jocelyn’s Mediterranean Restaurant & Martini Lounge on Route 28, as well as Salem Kabob and Cedar’s Mediterranean Food.

What is your must-have kitchen item?

An infrared grill. I even put one in my house.

What would you have for your last meal?

I like a good lasagna.

What is your favorite local restaurant?

Trattoria Amalfi [in Salem].

What celebrity would you like to see eating at Sevmar Mediterranean Bistro?

Elvis!

What is your favorite thing on your menu?

The marinated grilled chicken.

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

People like to eat fresh food and real ingredients. Every restaurant has hummus now.

What is your favorite thing to cook at home?

I like to cook any food from my garden, [like] green beans, cucumber tomato salads, eggplant and grape leaves.

Taboule
From the kitchen of Gaby Maroun of Sevmar Mediterranean Bistro in Salem

⅓ cup extra virgin olive oil
3 Tablespoons lemon juice
¼ cup extra fine bulgur wheat
2 bunches parsley (about 2 cups, chopped)
2 firm chopped tomatoes
1 chopped red onion
2 ounces freshly chopped mint (or ½ teaspoon dry mint)
Pinch of salt, pepper and allspice

Mix all ingredients in a bowl until well combined.


Featured photo: Gaby Maroun, head chef of Sevmar Mediterranean Bistro in Salem. Courtesy photo.

On The Job – Chris Conroy

Video production creative director

Chris Conroy is president and creative director of Heartwood Media, a video production company in Manchester.

Explain your job and what it entails. 

My official title isCreative Director at Heartwood Media, a video production company. But I’m really a storyteller. I help businesses reach new customers and attract new employees, help organizations raise money for good causes, and I help brands improve their visibility, all through the magic of video. Heartwood handles all aspects of video production from planning to delivery. In pre-production, I work directly with clients, their staff and customers to visualize and plan a project. Great visuals are essential to a successful video, so during production I direct the crew, work with talent and conduct interviews. In post-production … I work with our team — editors, graphics artists, animators — to put the finishing touches on our production.

How long have you had this job? 

Twenty-seven years. I started when I was 10.

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

I’ve always been involved in creative activities. I was in band, chorus and drama club in school. I signed up for a radio and TV course in college. I enjoyed it, and I was good at it. It seemed like a natural fit.

What kind of education or training did you need?

New York Institute of Technology, my college, had a daily news program where students filled the roles of reporters, camerapeople and editors. … It was great training for the real world. I started working in news right after graduation for an all-news station on Long Island. Shooting one-and-a-half-minute stories daily really helped to hone my skills. I worked at CNN for a while as an editor and cameraman. Then I moved into syndicated TV before moving to New Hampshire. As I moved on and up, I wore a lot of different hats — camera, sound, editor, grip, PA, producer — I’ve been there, done that, andI have the T-shirt for just about every role on a production. I even do a little makeup on our shoots.

What is your typical at-work uniform or attire? 

Typical director wear — jodhpurs, riding crop and monocle. Kidding! Usually khakis or jeans and a button-down shirt.

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

Staying on top of changes and working with our clients to find the best fit for them. For example, during the pandemic we outfitted some clients with tripods and ring lights and trained them so they could record good-looking video. In some instances it makes sense for our clients to film things themselves and use our expertise in storytelling to edit a final video.

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

I will always be learning.

What do you wish other people knew about your job? 

How interesting it is. I have to understand a client’s story, product or service before I can tell it for them in a video. … Through my work, I know a little bit about so many different things.

What was the first job you ever had?

I delivered papers for Newsday.

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

Sometimes understanding what not to do is more important than learning what to do.

Five favorites

Favorite book:
Stop That Pickle!
Favorite movie: It’s impossible to pick just one film.
Favorite music: Anything by They Might Be Giants
Favorite food: Tough one! Pizza, bagel or knish.
Favorite thing about NH: Being able to enjoy all 10 seasons.

Featured photo: Chris Conroy. Photo by Rosemary Conroy.

The historical record

New state archivist wants to make the past accessible

Meet Ashley Miller, who was recently appointed as New Hampshire’s new state archivist.

How did you become the state archivist?

I did my undergrad at Penn State, where I got my degree in history. After graduating, I knew I wanted to continue [in history], but not be a history teacher. I had worked in the preservation, conservation and digitization department at Penn State in their archives, and I absolutely loved it. I moved to New Hampshire and started working at Concord Public Library as an archivist, reference and outreach coordinator and commuting down to Boston for grad school, where I pursued a master’s in archival management and a master’s in history at Simmons University. Then, this past October, I learned that the state archivist — my predecessor — was retiring. That day, I sent a very bold email to the Secretary of State, David Scanlan, saying, ‘Hey, here’s my resume, and here’s why I think I would be a good fit.’ Two months later I had an interview, and the rest is history.

What does it entail?

Right now I’m doing a lot of planning for what I want to do over the next 18 months, but once I’m into the grind of the job, the essential functions are handling research requests, managing records for state agencies, providing transportation and storage for records, [conducting] polls and refiles for agencies and the general public and preserving the documentation of New Hampshire history. I’m also responsible for the management of the building we’re in.

What kinds of materials do you work with?

We have so much. We have records of state agencies, like the Department of Health and Human Services, which aren’t accessible to the public, but when [a department] needs their records, we’re the ones who pull them and transfer and store them. We also have original town charters, probate records, legislative histories, original bills, records of governor.

Where do they come from?

State agencies, past legislators and sometimes just donors — people who discover things in their attics or they have things that were passed down to them.

What is the oldest item in our state archives?

The oldest record we have is the original New Hampshire charter from 1631.

Any other interesting or surprising finds?

We have a copy of the Declaration of Independence, the Bill of Rights and the ratification documents that were rediscovered here in the Statehouse in 1978. They’re displayed in our front lobby. How cool is it that we have those? As for other surprising finds, I can’t say I’ve come across anything too out of the ordinary. But I’ve only been on the job for about a month and a half, and we have 98,000 boxes in our archives, so there could very well be something shocking that I haven’t discovered yet.

What would you like to accomplish as state archivist?

One of my big goals is to make our records more accessible to the public, which is going to be a matter of scanning — we will really have to double down on our scanning efforts — and getting the software to be able to host browsable [archival materials] on our website, as well as [writing] descriptions and all that. I also want to do more outreach, whether that’s visiting local schools and their history departments or even just posting on social media. I want people to know that we’re here and that we have these resources available. We are the custodians and the caretakers of these records, but they belong to the people. They are meant to be seen and used by the people. … The accessibility of these records will make things much easier for genealogists, school groups, history departments, historians, researchers and students, and hopefully get more people interested in our history.

What do you enjoy about working in archives?

I’ve always loved history, since I was a little girl. It’s part of the reason I wanted to move to New England. Getting to work with primary source records and literally hold history in my hands is a fascinating experience for me. How can you not get excited about history when it’s right in front of your face?

What significance do archives have for the people of today?

There’s a great quote I learned in library school: ‘Archives are arsenals of accountability.’ They’re a record of who we are, what we’ve done and where we’ve been, and that is hugely important.

Featured photo: Ashley Miller. Courtesy photo.

In the kitchen with Alan Milne

Alan Milne is the head chef of the new full-service kitchen at Spyglass Brewing Co. (306 Innovative Way, Nashua, 546-2965, spyglassbrewingco.com), which relocated across Nashua to its current spot in January. Originally opening at 2 Townsend West in the Gate City in October 2018, Spyglass is known for its hazy IPAs and saisons, many of which feature tropical fruit or citrus flavors. The new food menu, created by Milne and his sous chef, features creative takes on options like smash burgers, sandwiches, tacos, salads and appetizers. Prior to joining Spyglass, Milne worked as a chef at Stones Social in Nashua, and he also has experience working in restaurants in Portland, Oregon, and overseas in Italy.

What is your must-have kitchen item?

A chef’s knife and a pair of tongs. With those two things, I can pretty much achieve anything I need to get done.

What would you have for your last meal?

I’d start with a spicy tuna roll for an appetizer, and then a nice rib-eye steak cooked over fire with some mushrooms and Gorgonzola mashed potatoes. Then for dessert, some Krispy Kreme doughnuts and an espresso.

What is your favorite local restaurant?

I’ve got to give it up to Surf. Most of my adult life, they’ve been putting out really good food, and I’m a sucker for a raw bar.

What celebrity would you like to see eating at the brewery?

My first thought was Tom Brady, but then I realized that he doesn’t eat food [laughs], so let’s get Scott Zolak up here to Spyglass!

What is your favorite thing on your menu?

The falafel gyro is my favorite thing. I love the burgers and I’m a burger guy, but I love the Mediterranean and Middle Eastern flavors. That’s kind of where my palate gravitates to. … We take dried chickpeas, we soak them overnight until they are soft, and then we grind them with fresh herbs, onions and garlic, and then we form them into balls and fry them. … Then that goes on a pita with arugula, some marinated tomatoes, spiced cucumbers, pickled red onions and then a tahini sauce and a smoked hot sauce.

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

I think you’re seeing more and more vegetarian options. … I also think affordability is a big one.

What is your favorite thing to cook at home?

I work a lot and I get paid to cook, so I don’t really cook much for myself. But when I do, it’s usually cheap braised meats. I love throwing something in a pot or in the slow cooker and then gobbling it up on top of some mashed potatoes or some pasta.

Spyglass burger sauce
From the kitchen of head chef Alan Milne of Spyglass Brewing Co. in Nashua (makes 1 quart)

2½ cups mayonnaise
1 cup ketchup
¼ cup pickle juice (preferably bread and butter)
¼ cup capers, chopped
½ Tablespoon sugar
2 teaspoons mustard
1 teaspoon sambal (chili garlic paste)
½ teaspoon garlic powder
½ teaspoon onion powder

Combine all ingredients together with a whisk until thoroughly combined.


Featured photo: Alan Milne, head chef of Spyglass Brewing Co. in Nashua. Courtesy photo.

On The Job – Kim Shimer

Maternity and newborn photographer

Kim Shimer (kimshimer.com) is a newborn baby and maternity photographer. Sessions are done at her studio in Deerfield.

Explain your job and what it entails.

I primarily photograph maternity through [the child’s] first birthday. My main focus is on maternity and newborn sessions. I have a client closet full of gowns and everything needed to style my newborn session so it helps make a stress-free experience for my clients.

How long have you had this job?

I have been specializing in maternity and newborn photography for 11 years.

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

Being a mother of five, I absolutely cherished that stage of my life, and I feel so many women don’t realize just how beautiful they are while pregnant. They may see a different version of themselves in the mirror, and I am able to show them how the world sees them. Newborns are photographed in the first two to three weeks of life, and their newness and smallness is so fleeting that I am genuinely honored to be able to preserve this for families.

What kind of education or training did you need?

My love for photography started in high school, but in the digital age we live in and with the online training available to us, I am always learning. I actually have a dual screen so that I can watch trainings while I edit my galleries. As much as I love to learn online, I have taken several in-person mentorship workshops and have gone on retreats where I learned from the best in the newborn-and-maternity niche. I am also a strong believer of ‘community over competition’ and grew tremendously through forming genuine friendships with fellow photographers.

What is your typical at-work uniform or attire?

During a session I wear comfy stretchy pants and a Kim Shimer Photography T-shirt and cute socks. I actually find it fun to match my socks to a client’s nursery theme to see if they notice.

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

The most challenging thing about my job is probably the business side of things. I am, like most creatives, not a fan of the numbers or administrative stuff, so I avoid it, which causes me stress.

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

As I said, I embrace community over competition, but that was not always the case. I think I caused myself too much stress comparing myself to peers in the beginning. My true growth [occurred] when I started using my network to learn and gain guidance from.

What do you wish other people knew about your job?

I am being entrusted with newborn babies, so I am invested in making sure your baby’s safety is a priority. They may look like cute little props being posed, but behind the scenes, there is a reason for every movement I make with these precious babies, and I am honored to be entrusted with them at that stage in their lives.

What was the first job you ever had?

I worked at Kmart in the women’s department.

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

Stop comparing yourself.

Five favorites

Favorite book:
The Phantom Tollbooth by Norton Juster
Favorite movie: Grease
Favorite music: Noah Kahan
Favorite food: Apples and peanut butter
Favorite thing about NH: Fall foliage

Featured photo: Kim Shimer. Courtesy photo

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