Supporting care

The Nashua Center gets a director of development

Meet Marianne Gordineer, the new and first Director of Development for Nashua Center, a nonprofit that serves individuals with disabilities by providing specialized care and support and promoting their growth and independence.

What led you to Nashua Center?

My background is in fundraising and communications. I transplanted from New York about a year ago. When I lived in New York — I grew up in New York and New Jersey — I was actively involved with fundraising in a variety of roles. It started first as a volunteer role, working with my community and my children’s schools, doing fundraising. When I went back to work, I went into the nonprofit sector as a fundraiser, and that became my career. I’ve been working for over a decade in fundraising and communications. When we moved to New Hampshire, I started looking at different director of development opportunities. I really wanted to work with an agency that was aligned with my own personal values and experiences. When I saw the Nashua Center advertising for this position, it really hit home for me. I’m a parent of a young adult who is on the spectrum, and I know firsthand the challenges that are faced by this community. It fuels my passion for working toward positive change … and motivation to make a meaningful impact on the lives of individuals with disabilities and their families. Nashua Center just felt like a match.

What does your job entail?

My primary responsibility is to develop and implement effective fundraising strategies so we can secure the financial resources necessary to support the programs we offer. Fundraising strategies could involve conducting research on donors, developing different campaigns, hosting events and leveraging technology and social media to expand our reach. Part of my fundraising strategy is to cultivate relationships with donors and supporters. I spend a significant amount of time doing that. It’s essential to the success of a fundraising … and to secure ongoing support. The other piece of my job is donor communications … through newsletters, emails and social media updates, collaborating with one of our creative content writers.

What are some of your short-term and or long-term goals? What would you like to accomplish?

[The goal of] my first 90 days in the development world is to really sit back and observe and see what’s going on in the organization, to absorb as much as I can, to learn about the donors and what motivates them to give, and to learn about what makes Nashua Center successful. My long-term goal is to do what I was hired to do — to bring in funding and to continue promoting the Nashua Center in a positive way that’s aligned with our donors and our stakeholders.

What are some of the biggest challenges in fundraising for a nonprofit?

One of the biggest challenges is the competition from other charitable organizations. There are so many worthy causes and limited resources. It’s really difficult to stand out and secure the funding we need to continue providing crucial support and services. Additionally, the fundraising landscape is always evolving; donors and supporters are becoming more discerning and selective in where they donate their money. It can be a challenge to keep up with their changing preferences and expectations.

How do you address those challenges?

We have to stand out with a clear and compelling message about the impact of the Nashua Center and the importance of the work we do. Another way is to collaborate with other organizations and form strategic partnerships, specifically with ones that work with the same community. That helps us to increase our visibility and expand our reach. … With our donors, it’s very important that we remain innovative and adaptable to ensure we’re meeting their needs and desires. Communication is key. … We need to take the time to maintain those relationships, to regularly update the donors on the impact of their contributions and show appreciation for their support.

How would you describe your leadership style?

Collaborative and inclusive. … I love to hear new ideas, new perspectives, I believe that everyone has valuable insights and contributions. I make a conscious effort to ensure that everyone’s voice is heard. By listening to one another, we can make better decisions and really achieve greater success.

What do you find rewarding about this work?

The most rewarding aspect is knowing that my efforts directly impact the lives of those we serve. Seeing the positive impact that Nashua Center has on individuals with disabilities and their families and caregivers is incredibly fulfilling … and seeing how the community and people who are passionate about our cause come together to support the organization is really inspiring. — Angie Sykeny

Featured photo: Marianne Gordineer. Courtesy photo.

In the kitchen with Kassandra Santana

Kassandra Santana is the executive chef of Tuscan Kitchen (67 Main St., Salem, 952-4875, tuscanbrands.com), a regionally renowned restaurant known for its artisan Italian cuisine. A native of Lawrence, Mass., Santana joined the company in early 2011 as a busser before ultimately working her way up the ranks at both the Salem restaurant and its accompanying market. She is the first — and, to date, the only — female executive chef of Tuscan Brands, which also has restaurants in downtown Portsmouth and in Burlington and Newburyport, Mass., as well as in Boston’s Seaport District.

What is your must-have kitchen item?

A spoon, because I’m constantly tasting everything.

What would you have for your last meal?

My go-to would be some miso ramen soup.

What is your favorite local restaurant?

That would be Grand India. It’s pretty new in Salem. I love their mango shrimp curry — it’s outstanding.

What celebrity would you like to see trying something on your menu?

I would say Zendaya, the actress. I’ve always loved her, and she seems like a very kind-hearted person, for sure.

What is your favorite thing on your menu?

That would be the tortelli brasato [braised short rib stuffed pasta]. That was the first dish I actually walked to a table when I first got my chef jacket. … I’ve always loved it, and I think it’s because that sauce is the most time-consuming sauce to make. It takes about six hours just to cook the demi to create that sauce, so we put a lot of time and effort into that dish.

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

When it comes to trends in New Hampshire, I feel like it’s comfort food [and] cheesy dishes — the type of food that you take your time cooking all day. … Our wild boar ragu with truffled gnocchi is a good example and checks all of those boxes.

What is your favorite thing to cook at home?

I can’t go wrong with something from my own culture. I like to cook a true traditional Hispanic meal — it would be different types of rice and just a nice braised steak or an oven-roasted chicken.

Oat banana bread
From the kitchen of Kassandra Santana, executive chef of Tuscan Kitchen in Salem

2 large bananas
1 large egg
1 cup rolled oats
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
Walnuts or chocolate chunks (optional)

Preheat the oven to 350 degrees. Combine all ingredients in a mixing bowl or blender. Whisk or blend on high until the texture is smooth. Add chocolate chunks or walnuts to your liking. Pour batter onto a greased loaf pan. Bake for 30 to 45 minutes. Remove from the oven and let it rest for 10 minutes. Slice and enjoy.


Featured photo: Kassandra Santana, executive chef of Tuscan Kitchen in Salem. Courtesy photo.

Celebrating city schools

Meet a new member of the Manchester Proud team

Meet Lauren Boisvert, who recently became the first community communications coordinator for Manchester Proud, a community-based movement committed to celebrating and strengthening the successes of students attending Manchester’s public schools. Visit manchesterproud.org.

What is Manchester Proud?

Manchester Proud is about championing student success [by] celebrating the amazing things that our students are doing, from sports games to band practices to science fairs … and providing opportunities [for student success]. We work very closely with the district and with community partners such as the Boys & Girls Clubs, the YMCA and Gear Up to amplify the things they are doing to help families, community members and students have access to resources. … We also have something called the Compass, which is basically a tool where our community partner organizations can post what resources and opportunities they offer. Then, community members can log into that portal and see who offers day care on a snow day, or who offers mental services, things like that.

What led you to Manchester Proud?

They needed somebody who could be the liaison for communication to make sure that families know about this organization and its resources. … I think my background fits well with the mission of Manchester Proud. I graduated from the New Hampshire Institute of Art, got a degree in education and art, and I taught for a while. Having educational experience in the K-through-12 school setting really helps me understand the different groups of people we’re appealing to — the parents, the students, the teachers — and how to support them.

What does your job as community communications coordinator entail?

I maintain our social media accounts and our website, and I create flyers and send out newsletters. I’m part of meetings and planning committees, and I work with the district staff to execute their communication and strategic plans. There are also random things that pop up; for example, right now we have a student scholarship opportunity that we’re advertising, so I’m working with our community partners to get the word out about that.

What would you like to accomplish?

The biggest challenge for Manchester Proud — and the whole reason they brought me on board — is to make sure people know about us and to get more community involvement. … My goal is for Manchester Proud to be more active on social media, because that’s the best way to reach the most people. Previously we only had a Facebook and a Twitter page. I created an Instagram and LinkedIn page, because I want to make sure we’re on all of the platforms so that we can appeal to the community members’ different preferred platforms. I’m also making sure that we’re posting consistently. … Finally, I’m talking with students, families and community members directly to find out what are the best ways to reach them and get them involved.

What would you like people to know about Manchester Proud?

That we want to give as many opportunities as possible to as many different students as possible. … The scholarship opportunity that I mentioned, for example, is not just for students who are going to college; it’s also for students who may be going into the armed forces or students who are taking a gap year.

What do you enjoy most about this work?

The biggest thing for me is making a difference by bringing a positive to the district; helping out the students by making sure they know [about] and have access to all these resources and tools; and making sure that the students and all the amazing things that are happening in the district are celebrated.

Featured photo: Lauren Boisvert. Courtesy photo.

In the kitchen with Mike McDade

Mike McDade of Hollis is the owner and founder of Saucehound (saucehoundbbq.com, amazon.com/saucehound and on Facebook and Instagram), offering two craft barbecue sauces and spice rubs each. A native of Billerica, Mass., and an award-winning competitive barbecuer, McDade got his start in the world of barbecue sauces and rubs originally as a side business before deciding to jump in full-time after the start of the pandemic. The company’s name and logo, he said, are inspired by his pet bulldog, Chunk. “He was the face of the barbecue team,” McDade said. “He would just sit there next to me for hours on end, while I cooked barbecue, and stare at the smoker.” Saucehound’s products — which include the Original Recipe competition barbecue sauce and rub, and the “Naughty Dog” sauce and rub, featuring habanero and jalapeno peppers — are available in several locations across New Hampshire and Massachusetts. See saucehoundbbq.com/findus for a full list of stores.

What is your must-have kitchen item?

I would say my cast iron pan. … Whatever you’re cooking, it’s just such a great tool to have.

What would you have for your last meal?

Really good pizza, and a side of burnt ends.

What is your favorite local restaurant?

Hollis Country Kitchen. They have a corned beef hash eggs Benedict, and it is unbelievable.

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

It’s got to be Guy Fieri — he’s the mayor of Flavortown! A lot of people pay attention to him and I would just love to see him taste my sauce and then see that spiky blonde hair get blown back. … I actually met him once. He’s a super nice guy. He was at the 2011 Jack Daniel’s world barbecue championship.

What is your favorite product that you offer?

I love my sauces, but in my own cooking in my house the rubs are what I use the most. … My favorite, because I like a little bit of heat, is the Naughty Dog rub. What I like it on the most is a BLT. … I’ll usually just fry bacon in a pan the way you normally would, and then as soon as I take it out of the grease, I’ll sprinkle the rub on there and then let it sit and kind of melt in for a minute or so. The extra flavor on the bacon with a good classic BLT is awesome.

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

I do think the explosion of mobile options is interesting. I’m sure Covid had something to do with that, but there was a big trend in food trucks and stuff like that even before Covid hit.

What is your favorite thing to cook at home?

Pizza. I make my own sauce, and I usually make my own dough but in a pinch I’ll go pick up a dough from the supermarket. … I love pizza in general, but my kids absolutely love mine, and both of them like to help out with me in the kitchen.

Saucehound BLT
Courtesy of Mike McDade of Saucehound

2 slices of bread of choice
Romaine or iceberg lettuce
Tomato slices
Mayonnaise
Bacon
Saucehound BBQ rub (“Naughty Dog” rub recommended for an extra zip)

For the bacon: Fry bacon in a pan as normal. As soon as it comes out of the pan, while still hot, sprinkle both sides with the Saucehound barbecue rub and cover with tin foil to let the spices soak in. Alternatively, line a cookie sheet with parchment paper, season both sides of the bacon with the rub and bake at 425 degrees or until the desired crispiness is reached.

Very lightly toast the bread so that it’s warm but still soft. Apply a generous amount of mayonnaise to both bread slices. Put down a layer of lettuce on one slice, then cut enough slices of tomato to form your second layer. Place the bacon on top of the tomato slices. Top with your second slice of bread and cut diagonally.


Featured photo: Mike McDade, owner and founder of Saucehound. Courtesy photo.

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, nancy@editingforstyle.com, 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.

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