In the kitchen with Kelley-Sue LeBlanc

Kelley-Sue LeBlanc — a.k.a. “KSL” — is the owner of The Sleazy Vegan food truck (thesleazyvegan.com, and on Facebook and Instagram), which offers a rotating menu of seasonally inspired whole-food plant-based breakfast and lunch items. In addition to maintaining a regular schedule of public appearances in southern New Hampshire, The Sleazy Vegan participates in events and offers catering services. LeBlanc, who grew up in Nashua, originally launched The Sleazy Vegan last year as a ghost kitchen in Manchester before expanding into a food truck a couple of months later. Find The Sleazy Vegan next at the McAuliffe-Shepard Discovery Center (2 Institute Drive, Concord) on Thursday, April 27, from 10 a.m. to 3 p.m., and at Derryfield Park (Bridge Street, Manchester) on Friday, April 28, from 11 a.m. to 2 p.m. LeBlanc is also among the roughly 90 participants of this year’s Taco Tour, returning to downtown Manchester on Thursday, May 4, from 4 to 8 p.m.

What is your must-have kitchen item?

I’ve learned in the last year that I need to have at least two of everything, because we have two kitchens and we bop between them regularly. The one thing that I take with me between them is my chef’s knife. I process a lot of veggies and having a super-sharp blade makes everything more fun and safer!

What would you have for your last meal?

Vegan pho, spiced up with hoisin, Sriracha and fresh cilantro. Pho is my go-to for whatever ails me, and it always makes me feel better.

What is your favorite local restaurant?

I can’t possibly name one. … I’m going to use the opportunity [to] holler at my other vegan and vegetarian providers. The Green Beautiful [in Manchester], Troy’s Fresh Kitchen [in Londonderry] and Col’s Kitchen [in Concord], because they deserve to be seen and heard, and we all deserve to be fed well!

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

Oh, I think about vegan celebs that I’d love to feed all the time, but the first thought that came to mind just now was Adam Sandler. It would be cool to have him get “grinders and hoagies” from the Sleazy Vegan food truck in Manchester. A new kind of “lunch lady.”

What is your favorite thing on your menu?

Honestly, the thing I love about our menu is that it changes so much and it reflects what is available in season hyper-locally. If I had to pick one thing, though, I would have to choose the breakfast burrito. It’s so hard to get breakfast out as a vegan and if you do find something, it’s not typically as hearty a meal. … I load it with black beans, peppers, onions and scramble that with Just Egg [a plant-based egg substitute made from mung beans], then onto a tortilla … and [topped] off with paprika potatoes, avocado and vegan sour cream.

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

Back in 2019, I was looking to do a market research analysis project to understand if southern New Hampshire would support a vegan restaurant and a non-alcoholic bar. Covid put a cork in that research project, but my questions have been answered. … We are seeing loads of expansion in vegan and vegetarian options and I’m also seeing more in the mocktail and non-alcoholic bar space. I hope that both of these markets continue to blossom.

What is your favorite thing to cook at home?

Soup. I just love soup and I love that I can use up whatever is in the fridge or pantry to make something unique and satisfying.

Spicy Thai peanut sauce
From the kitchen of Kelley-Sue “KSL” LeBlanc of The Sleazy Vegan food truck

½ cup peanut butter
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha
1 Tablespoon tamari sauce
1 Tablespoon rice wine vinegar
1 Tablespoon hoisin sauce
1 Tablespoon lemon juice
2 to 4 Tablespoons green tea
½ a jalapeno pepper
Cilantro
Thai basil
Peanuts

In a bowl or a blender, mix the peanut butter, rice wine vinegar, tamari, jalapeno, lemon juice, hoisin sauce, garlic, ginger, cilantro and Thai basil. Use the green tea to add more liquid as needed to obtain the desired consistency. Top it off with some crushed peanuts.


Featured photo: Kelley-Sue “KSL” LeBlanc, owner of The Sleazy Vegan food truck. Courtesy photo.

On The Job – Hannah Coleman

Master barber

Hannah Coleman is a master barber and owner of Ritual Grooming (557 Daniel Webster Hwy., Unit 3, Merrimack, 365-4319, ritualgroomingnh.com).

Explain your job and what it entails.

I offer an array of self-care services to folks from all over the state and beyond. I also offer a safe place to kick it, relax and vent if need be.

How long have you had this job?

I’ve been a master barber since 2017, but I’ve been in the hair industry for over a decade.

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

I was a cosmetologist for years and started to realize that I vibed more with the shorter styles that sat in my chair and felt a bit more excited at the different aspects of change when someone was looking for a new style.

What kind of education or training did you need?

There’s a few different routes to get licensed as a hair professional. I went to a trade school for my education, but lots of people will find someone to apprentice them as the education you receive is a bit more personal if you can find the right mentor.

What is your typical at-work uniform or attire?

I like to balance between comfortable and professional. I used to be super focused on dressing to the nines for work but soon realized that dressing how I wanted to was going to attract a clientele that was the best match for me.

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

I’d have to say that maintaining boundaries with people that you’re normally very friendly with can be a tough but necessary line to walk.

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

That I don’t have to specialize in every hair service to be successful. I used to force myself to do “hair tattoos” — designs with a straight razor — which I was always terrible at, just because people assumed I could do them. One day I just said ‘no more’ to doing the things I’m not good at and don’t bring me joy.

What do you wish other people knew about your job?

Some people like to look down on this industry like it isn’t enough to be a career, but I couldn’t disagree more. We are incredibly passionate and driven in this career field. Not only can you make a living behind the chair, but it’s a career in which you can be creative, have freedom, work in an amazing environment with amazing people as well as travel the world. The best part is when folks ask me how I’m doing, I don’t ever feel the need to respond sarcastically with ‘living the dream.’

What was the first job you ever had?

I worked at Quizno’s subs before they all died out.

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

People invest in people first. It’s not all about the haircut, but about offering a good experience and being personable.

Five favorites

Favorite book:
Harry Potter
Favorite movie: Howl’s Moving Castle
Favorite music: I’m all over the place with music, but my top three artists right now are Tash Sultana, Red Fang and Post Malone.
Favorite food: Italian
Favorite thing about NH: Being able to get to a city, forest, lake or the sea within an hour

Featured photo: Hannah Coleman. Courtesy photo.

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.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!