Ensuring you’re insured

Meet the navigators of NH’s Health Market Connect

The U.S. Department of Health and Human Services recently renewed the Covid public health emergency for another 90 days. For those currently enrolled in Medicaid, the extension secures uninterrupted health care coverage through at least Jan. 11. When the emergency declaration ends, however, some may discover that they no longer meet the eligibility requirements for Medicaid. Health Market Connect is a community-based organization that oversees a federally funded program created to provide no-cost health insurance assistance to New Hampshire residents. HMC president Keith Ballingal talked about how HMC is working to ensure that residents are prepared for how their health care coverage may change once Covid emergency waivers and flexibilities are no longer in effect.

What is Health Market Connect?

We’re a solely New Hampshire-based organization that helps citizens of the state enroll in the Marketplace and Medicaid insurances. We’re funded by a grant from the federal government. We have 11 people on the team — we’re known as Navigators — and our goal is to do outreach and to do those enrollments. The team is situated in the unique areas of the state of New Hampshire — so, like, North Country and Monadnock and Seacoast regions — to make sure they understand the unique pieces of those communities.

What does the health insurance assistance that HMC provides look like?

We get an understanding of who they are. If they qualify [for Medicaid or Marketplace], we’ll help them to apply … and to understand the insurance companies they’ll be placed with and how they work. Sometimes there’s also [a need for a] follow-up when the system can’t quite confirm a person’s income — maybe there was a change in the household — and anytime there’s follow-up documentation, we can help the consumer with that as well, for both Medicaid and Marketplace.

Why is it important that HMC is community-based?

In one sense, my team does what healthcare.gov does over the computer or over the phone — we put somebody into insurance — but the team is also community-focused, which means they’ll be in a library or in a local store; they’ll be in those places so that, if somebody really wants to have that face-to-face interaction, they can have that. It’s also our job to know how different places here in New Hampshire work together.

How will the end of the public health emergency affect health coverage, and who will be affected?

A good majority of people on Medicaid. Because of the public health emergency, no one can lose Medicaid, so [people haven’t made] as much of an effort to make sure their information is up to date with Medicaid. … The state has sent out what they call “pink letters” — pink letters in the mail to get the attention of everybody who needs to make sure their information is up to date. … [Qualifying for] Medicaid and Marketplace depends on the number of people in the household and the income. [Consumers with] lower incomes will [qualify for] Medicaid. … Anybody who truly should have Medicaid, who qualifies, needs to make sure their information is up to date so they don’t lose it.

What concerns or confusion have people expressed about that?

The concern from a number of people is that, because they got the pink letter, maybe they’re going to lose their coverage very soon. We need to alleviate that [concern] and say, ‘Listen, we’ll help you get your information in, but because the public health emergency is continuing, you are not, under any circumstances, going to lose coverage yet.’ … I also want to make sure it’s known that there’s an insurance program for everybody. A lot of times, we have people say, ‘Oh, I won’t qualify for [Medicaid or the Marketplace],’ but the reality is there’s an answer for everyone. If somebody gets stuck, it’s just a matter of reaching out, and we’ll be glad to give [their case] a second look to make sure they understand that if they didn’t qualify for one thing, that just means there’s a different solution for them.

Will changes in health coverage brought about by the end of the public health emergency result in people having to change doctors or medications?

Potentially. If there’s a household that’s making a little more income [and wouldn’t] qualify for Medicaid, they’re going to go from Medicaid into the Marketplace. Medicaid has three particular insurance companies, and the Marketplace has three different insurance companies, so in those cases, we want to make sure that as they make that change … they’ll be placed for coverage that will work for them depending on the doctors they need to see … and that the medications they need to take are still covered, hopefully at a reasonable cost.

Are we any closer to knowing when the public health emergency will end?

We always know when it’s going to end — until they move [the end date] again. … We’ve been getting ready in earnest since the summer … to try to make sure we’re ready for those people who have Medicaid but no longer qualify for it.

Featured photo: Keith Ballingal. Courtesy photo.

In the kitchen with Danilo and Amanda Portillo

Danilo Portillo and his wife, Amanda, of Plaistow are the owners of Rico’s Burritos (ricosburritosfoodtruck.com, and on Facebook and Instagram @ricosburritosfoodtruck), a food truck specializing in street tacos, burritos, burrito bowls and other authentic Mexican options with a Central American twist. The truck launched this past June, but both Danilo and Amanda Portillo have worked in the restaurant industry since they were teenagers. They met at a local Mexican restaurant just over a decade ago and, according to Amanda Portillo, had talked about launching a food truck for a few years before jumping in. Rico’s Burritos gets its name both in inspiration from the couple’s son, Ricardo, and for the Spanish word meaning “tasty” or “delicious.” The truck has a regular presence at venues across northern Massachusetts and southern New Hampshire, including at Griffin Park (101 Range Road, Windham) and Peters’ Farm (3 Cross St., Salem). The Portillos will also be at Plaistow’s annual Pumpkin Lighting Festival on Saturday, Oct. 29, from 2 to 6 p.m. on the Town Green.

What is your must-have kitchen item?
Danilo: A knife … because I cut everything — the meat, the parsley, the lettuce, the onions and cilantro.
Amanda: He mostly works on the flat top and I help put together all the burritos and bowls and everything, so I guess a must-have for me would be a pen to take down the orders. If I didn’t have a pen, that would be really bad.

What would you have for your last meal?
Danilo: A sushi boat … loaded with everything, pretty much.
Amanda: I think I would have to go with chicken tikka masala.

What is your favorite local restaurant?
Amanda: I guess I’m just going to roll right with my chicken tikka masala and go with Kashmir [Indian Cuisine in Salem], because that’s where I’d get it.
Danilo: The Common Man. I do love the fresh bread that they have with butter, and the steak is good, with baked potatoes and veggies.

What celebrity would you like to see ordering from your food truck?
Danilo: John Cena.
Amanda: I’m going to go with Adam Sandler, just because he’s a New Hampshire native and he’s always been one of my favorite actors. … I wouldn’t be super intimidated with him because he seems like he’s just so low-key.

What is your favorite thing on your menu?
Amanda: I’m definitely going with the pork carnitas street tacos. … It’s [on] our grilled corn tortillas, with melted cheese, diced onion, fresh cilantro and our house sauce. They’re so good.
Danilo: I like the California burrito that we did as a special [with] mango pico [de gallo], avocado, cheese, rice and beans.

What is the biggest food trend in New Hampshire right now?
Amanda: I feel like food trucks are trending in New Hampshire, more than they were before. When we first started talking about it a couple of years ago, there weren’t even half as many food trucks around, I feel like, as there are now.

What is your favorite thing to cook at home?
Danilo: I like when we do baked haddock with fresh salad, and some veggies and some rice.
Amanda: I’m going to go with a steak dinner with salad and broccoli, and rice pilaf as well.

Shrimp ceviche
From the kitchen of Danilo and Amanda Portillo of Rico’s Burritos

1 pound extra-large shrimp
½ of a large red onion
1 bunch of cilantro
1 cucumber
1 large tomato
2 jalapenos
1 avocado
5 limes
½ cup ketchup
1½ cup Clamato juice
2 teaspoons Tapatio hot sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste

Boil the shrimp for three minutes and season with salt. Place in an ice bath for about five minutes. Dice up all of the vegetables and place in a large mixing bowl. Squeeze in the juice from all five of the limes. Add the ketchup, Clamato juice, Tapatio hot sauce, garlic powder and onion powder. Cut each shrimp into three pieces and add to the bowl. Mix everything together and chill for 30 minutes or more. Enjoy with fresh tortilla chips.

Featured photo: Danilo Portillo (left) and his wife, Amanda, of Rico’s Burritos.

On The Job – Chris Cote

Exterior and garage door specialist

Chris Cote is the owner and operator of C & W Doors, an exterior and garage door repair, maintenance and installation service based in Warner.


Explain your job and what it entails.
I do installs in the morning and service later in the day, while also juggling sales. … For a typical install, first, I usually remove the old door and existing tracks and springs. It only takes 10 to 15 minutes to remove the old door. Then I prep the new panels with the hinges and rollers, and then I set my tracks to about a half inch of spacing from the side of the end hinge to the side of the roller, so that when the door starts rolling with the electric operator, it stays in a nice straight line and there’s no bouncing or clunking. Once the tracks are set and the door is stacked off, I move to the torsion spring assembly, which is the assembly that lifts the door. The torsion spring is calibrated for the height and weight of the door. … Then I go back to hang the horizontal track with the half-inch spacing again so that no rollers can ever fall out onto you or your car.

How long have you had this job?
I’ve been installing garage doors for 13 years now, and I started my own business doing so in June 2022.

What led you to this career field and your current job?
I was working second shift at a building supplier, and my wife told me she was pregnant, so I had to find a regular day job.

What kind of education or training did you need?
I got onsite training for 30 days, then was thrown to the wolves.

What is your typical at-work uniform or attire?
Casual attire, with safety boots.

How has your job changed over the course of the pandemic?
The garage door business took a 300-percent increase in the first six months of the pandemic. Once the dust settled, companies saw how people were still able to afford new garage doors, so now a lot of companies [charge] a 100- to 200-percent increase just [because they can].

What do you wish other people knew about your job?
It’s physically demanding and [requires] long days. We door guys are always saying, ‘It should have been done last week.’

What was the first job you ever had?
I worked at a dairy farm as a farmhand. That’s where I learned my mechanical skills and how to use heavy equipment.

What is the best piece of work-related advice you have ever received?
Owning a small business is like a wheelbarrow — you get out of it what you put into it.

Five favorites

Favorite book:
White Fang by Jack London
Favorite movie: The Other Guys
Favorite music: ’90s rock
Favorite food: Lasagna
Favorite thing about NH: Fishing and hunting seasons

Featured photo: Chris Cote. Courtesy photo.

In the kitchen with Krystal Hudon

Krystal Hudon and her husband, Chris, of Nashua are the co-owners of Comfort Spice Co. (comfortspiceco.com, and on Facebook), now offering nearly two dozen homemade premium spice blends and several fruit jams since their launch two years ago. The couple started their company with an authentic Mexican spice blend that Krystal Hudon, who grew up in southern California, learned how to make from her neighbors at the time. Since then, their product lineup has grown to include everything from a roasted chicken rub, a steak and beef rub, a lamb seasoning and a pork seasoning to a house curry blend, a pumpkin pie spice and an apple pie spice. Comfort Spice Co.’s blends can be found at Trombly Gardens (150 N. River Road, Milford) and at Gigi’s Country Store (10 Main St., Wilton), as well as at Creative Vibes, inside the Pheasant Lane Mall (310 Daniel Webster Hwy., Nashua) — four-ounce bottles are available inside each of the stores, or you can contact them directly via email or Facebook Messenger to inquire about eight- or 12-ounce bottles. As for the jams, those come in eight-ounce jars and are available at Creative Vibes only.

What is your must-have kitchen item?

Normally, I would say a sturdy stirring spoon or a type of wooden paddle. … But no matter what you use in the kitchen tool-wise, nothing is going to come out well unless you have good, quality ingredients.

What would you have for your last meal?

For me, it’s cheesecake. I don’t even care what kind. … For [my husband] Chris, he said tacos and tequila.

What is your favorite local restaurant?

We love the Copper Door. It’s a scratch kitchen. They source most of their ingredients locally … and the food is always excellent.

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

We picked Jason Mraz, for an interesting reason. … He has a farm in California where he grows all of his own vegetables, and his wife is also a chef. … I would have to talk to him and find out what he likes, because our spice blends are all very, very different.

What is your favorite spice blend that you make?

Chris says his favorite is the Cajun blackening mix, and he likes to put it on everything. … Mine is the roasted chicken rub. I think my favorite thing to use that on is pan-seared chicken legs and thighs with roasted vegetables and a nice pan gravy.

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

A lot of people seem to be into … locally sourced [foods], but it definitely should not be a trend.

What is your favorite thing to cook at home?

Any comfort food or anything that feels cozy. Things like beef stew and chicken soup. … I love making a Lancashire hotpot, which is so good. … It has fall-apart beef on the bottom, [with] carrots, peas and onions, all roasted, and then you layer potatoes on top that are sliced in discs and you bake it.

Homemade Lancashire hotpot
From the kitchen of Krystal Hudon of Comfort Spice Co. in Nashua

2 pounds shoulder roast, diced, or stewed beef, cut into slightly smaller chunks
1 ½ large onions, roughly chopped
4 cloves garlic, roughly chopped
4 carrots, chopped into ¾-inch pieces
1 cup frozen peas
½ cup Marsala
¼ cup Worcestershire sauce
4 cups beef stock
4 to 5 potatoes, sliced into ¼-inch thick slices
2½ Tablespoons Comfort Spice Co. steak and beef rub
¼ cup melted butter
1 Tablespoon canola oil
1 to 2 Tablespoons cornstarch

Massage the steak and beef rub into your beef. Heat the oil in a Dutch oven, then add onions and garlic and saute on medium heat until soft. Turn the heat up and add the beef. Brown the beef, stirring often so that the onions and garlic don’t burn. Cook until most of the liquid is gone, then add the Marsala and the Worcestershire sauce — this will loosen any bits from the bottom of the pan. Cook for about three minutes. Add the beef stock. Simmer, covered on low, for about an hour and stir occasionally. Preheat the oven to 375 degrees. Mix your cornstarch with equal parts cold water and pour into your beef, stirring until thickened. Turn off the heat. Add the frozen peas and the chopped carrots and mix well. Layer your potatoes on top and brush them evenly with the melted butter. Sprinkle a little more of the steak and beef rub evenly on top. Bake covered for 30 minutes. Uncover, turn up the heat to 400 degrees and continue to cook for 30 more minutes to brown the potatoes. Remove from the oven, let it cool for five minutes and enjoy.

Featured photo: Krystal Hudon. Courtesy photo.

On The Job – Chelsey Goss

Portable restroom rental provider

Chelsey Goss and her husband, Zach, own and operate Powerhouse Portable Restrooms, a portable restroom rental service based in Hudson.

Explain your job and what it entails.

At Powerhouse Portable Restrooms, we rent portable toilets for a variety of occasions such as construction sites, weddings, festivals and town parks. On a typical day, I spend my time in the truck completing a service route, which includes pumping out portable restrooms, restocking the toilet paper, sanitizer and deodorizers, and sanitizing all surfaces inside and outside of the unit. I also take care of all of our scheduling of new and existing customers. This includes taking customer info, site locations, billing information, creating our serviced routes and providing quotes.

How long have you had this job?

We opened April 1, 2022, so about six months.

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

My husband was affiliated with another company within this field, so I worked for them while I was finishing up a second degree. I became very passionate about this field and enjoyed working alongside my husband every day. We decided to go on our own and open Powerhouse Portable Restrooms.

What kind of education or training did you need?

No education was required. A driver’s license, a great work ethic and hands-on experience was all that I needed. My husband has taught me everything about this field of work, which I am very grateful for.

What is your typical at-work uniform or attire?

We don’t wear anything in particular. We have company shirts with our logo and slogan that we typically wear daily, and a good pair of work jeans and muck boots to keep my feet dry while spraying the units down.

What was it like starting a business during the pandemic?

Starting a business during the pandemic was definitely scary. However, coming from within this field, we knew that the demand was there and still at an all-time high. So far, it remains high. People are taking more units for job sites, and private outdoor events are happening more often as the pandemic pushes people to get outside.

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

I wish I had known about this field from a business standpoint sooner because I would have started right out of high school.

What do you wish other people knew about your job?

That portable toilets are not gross. There are definitely larger companies that push volume over quality, however, there are more small family-owned companies like us that take pride in what we do and offer top-of-the-line portable restrooms.

What was the first job you ever had?

I worked at Walgreens for a summer.

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

To always stay humble, keep my head down and always give 110 percent every day. As long as I do that, the tough days will iron themselves out.

Five favorites

Favorite book:
I’m not a big reader.
Favorite movie: National Lampoon’s Christmas Vacation
Favorite music: Country
Favorite food: Mexican
Favorite thing about NH: There is natural beauty throughout the entire state, and the unpredictable weather allows us to experience a little bit of each part of the country right here in one state.

Featured photo: Chelsey Goss. Courtesy photo.

Updates on the mail

The plant manager at Manchester’s USPS center talks about improvements

As part of Delivering for America, a 10-year plan for the United States Postal Service “to achieve financial sustainability and service excellence,” the USPS has installed 270 new package sorting machines across the country, including one in New Hampshire at the USPS Processing and Distribution Center in Manchester. Plant manager Janie Beltran talked about the machine and other initiatives to improve and modernize the USPS.

What is this machine, and how does it work?

It’s an automated parcel sorter. … The mail handlers will place the mail on the conveyor belt. There’s a computer system that reads the bar code [on the package], and then the machine does its magic and sorts the packages by their zip codes. It can sort into 200 different destinations across the country. It’s very simple, but it does a lot. It currently runs 3,000 pieces an hour. I can’t run 3,000 pieces in an hour doing a manual operation. … We’re running it five days a week for now … and we’ve been processing first class mail — small packages, like something smaller than a shoebox — that originates here in New Hampshire, and we’re distributing to all 50 states.

How did Manchester USPS end up getting one of these machines?

The Postal Service is modernizing its operations to accommodate the growing customer demand for packages. When Covid hit, everybody was at home, and that’s when the packages really increased. It’s grown significantly over the several holiday seasons. So Delivering for America is a 10-year plan where they’re investing almost $40 billion, and that’s an investment in people, equipment and technology. They just deployed about 137 of these new package sorters across the country … which will give us the capacity across the country to process 60 million packages a day. … [Manchester USPS] had the space, the right location, the right mail mix, so we got one of them installed here in Manchester.

Is this machine replacing any of your workforce?

No — on the contrary. It has created more need for employees to staff the machine.

How will this improve service? Will people notice a difference this holiday season?

During the holiday season, we get double to triple the amount that we normally do the other 10 months of the year. … This will ensure that we’re well-positioned to handle the peak volumes … and provide customers with efficient, predictable, reliable service that they expect and deserve this holiday and beyond … and that’s even better than last year. … The goal is to run it for 15 to 18 hours a day during the holiday season. … It’s going to help us run parcels to help Nashua [USPS] and give them some flexibility to concentrate on priority packages. … We envision that this machine can also run some priority packages, which are a little bigger, so during the peak volumes we’ll also be running some priority mail to alleviate the volumes that we anticipate Nashua is going to have, just to give them even more flexibility. … We’re ready for a successful holiday season.

What other improvements has USPS been working on?

We’ve converted some of our non-career [employees] to career [status] to stabilize the workforce. We’ve rearranged the working floor to make it more efficient, so that the mail can travel through our buildings into our trips so that they go on time. … Nashua has gotten other types of equipment to help them this holiday season and moving forward. … [Nationally,] we’ve improved our performance. We’ve decreased our projected losses. It was forecasted that we were going to have a $116 billion loss over the next 10 years, but with all these improvements and investments, stabilizing the workforce and stabilizing our service, we’ve been able to reduce it to, I think, about $70 billion now. That’s a big accomplishment for the organization. … Another thing is, during Covid, the Postal Service packaged and delivered about 60-plus million Covid test kits for America. … The government came to us and asked if we could do that, and we said, ‘Absolutely.’ That was pretty amazing for us to be able to help the American public in that way.

Featured photo: Janie Beltran. Courtesy photo.

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