Rising star

Going to college and getting involved

Plymouth State University student Joshua Chandler of Laconia has been named Stay Work Play NH’s 2022 College Student of the Year. Chandler will receive the award at the 13th annual Rising Stars Awards, to be held at the Bank of New Hampshire Stage (16 S. Main St., Concord) on Friday, Sept. 9, from 5:30 to 9 p.m.

Where are you in your college career, and what are you studying?

I’m a non-traditional student. I’m going into my last year, which will be my fifth year, at Plymouth State University, as a dual degree major — a B.S. in cell and molecular biology and a B.A. in psychology. I started out studying exercise science when I first got to Plymouth State. I realized early on that I wanted to be a physical therapist, but then I decided that might not be for me. I liked the more hard-core basic science things. My aspirations switched. They stayed medical, but I started leaning more toward [being an] M.D. or physician’s assistant or something like that. I switched to molecular biology and decided on the physician’s assistant route. Then Covid hit, and I left for basic training with the Air National Guard. My studies got delayed a little bit. Then I got deployed to Kuwait, and I wasn’t able to take any of those biology classes while I was gone, but I took a couple psychology classes and I realized that I could add a psychology degree.

What was your experience in Kuwait like?

I loved it out there. It was a great experience, and I learned a lot. The most impactful part for me was being able to help out and provide medical help for the Afghanistan evacuations. We had about 5,000 Afghani evacuees come to our base. I also received the Army Achievement Medal for my help with that.

How did you balance serving in the National Guard and deployment with your college academics and activities?

While I was in Kuwait I was a full-time student. I was taking 15 credits’ worth of courses, as well as doing my National Guard Air Force upgrade training, getting all the different certifications. I’m a firefighter in the National Guard, so I was working 24-hour shifts. I’d go in the morning, pick up the truck, be on response if there was a fire or emergency, and then leave the next morning. Then I’d have the day off to use the gym, go shopping, get a haircut, relax, talk with my family. Coordinating deadlines for school was interesting because there’s an eight-hour [time] difference. I was also a speaker for the Plymouth State student government, and we would have our Zoom meetings, which would be at 7 o’clock Eastern time, but for me it’d be 3 in the morning, so on those nights I would either have to stay up for those meetings or go to bed and set an alarm to wake up and attend those meetings.

What are your plans for after graduating?

My plan is to switch to the Army National Guard and attend P.A. [physician’s assistant] school through them. Then, once I’m done with that, my goal is to come back to New Hampshire and work as a P.A. … After graduating, I would love to stay connected with Plymouth State University and the alumni department to help mentor and guide students, whether they’re thinking of [going into] medical, military — whatever they’re planning. I think being exposed to various backgrounds and doing a lot of research for my own plans means that I can be a good resource for students. Additionally, I do research at Plymouth State through the IDeA Network of Biomedical Research Excellence, and they have a mentorship program for alumni as well.

How do you practice self-care and keep from getting burnt out?

Sometimes I wonder how I don’t get burnt out. A lot of it is having a support system — my parents, family, friends, my girlfriend, co-workers, staff members and faculty at Plymouth State. Physical fitness, I think, is also important — setting aside a certain amount of time each day to either go on a walk or exercise or do yoga, just to make sure I’m staying healthy, and eating healthy. ‘Balance’ is the word that comes to mind.

What advice do you have for other young people looking to get more involved in their communities?

Look for opportunities. All of what I’ve done started from one simple thing: starting at student government as just a general member at first and then expanding on that, or going to talk with a professor about research and then getting involved with research at Dartmouth and now research for the military. It all starts with that first conversation, and then getting to a point where you’re looking for where you can get your foot in the door. The opportunities will follow. … Also, you don’t need to have a master plan. That’s something I struggle with. I try to imagine everything going perfectly, and usually, it’s never the perfect situation that I imagined [that happens], but it always works out in the right ways, so just go with the flow.

Featured photo: Joshua Chandler. Courtesy photo.

In the kitchen with Rachel Manelas

Rachel Manelas is the owner of Riverwalk Cafe & Music Bar (35 Railroad Square, Nashua, 578-0200, riverwalknashua.com), which she purchased from longtime owners Steve and Jane Ruddock in April. A Pelham native, Manelas studied baking and pastry arts at Johnson & Wales University before going on to attend Italy’s Florence University of the Arts. Around April 2020, while working as a line cook at Windham Junction, she started an online bakery through Instagram called Life’s What U Bake Of It — that business has since evolved into a website (lifeswhatubakeofit.com) with its own online ordering system for specialty cakes, freshly baked cookies, themed French macarons and more, all available for pickup at Riverwalk. Manelas’s plans as the storefront’s new owner include an expanded focus on scratch-made pastries, as well as an evening menu, all while continuing to offer fresh breakfast and lunch options and house-roasted coffees. A space adjoining the cafe that recently became available will soon be home to a larger kitchen.

What is your must-have kitchen item?

Definitely a spatula, a whisk and a scale. [For] all my recipes, I scale. It makes everything a lot more accurate.

What would you have for your last meal?

Chocolate chip cookies. I could live off of them — they are my weakness!

What is your favorite local restaurant?

I am a huge Italian lover. Tuscan [Kitchen in Salem] usually has a good menu. … Surf [in Nashua] is also really good, and then Pressed [Cafe] is another place in my realm. Watching them start in Nashua and grow has been really cool. … I really like Fody’s [Tavern] a lot too. I work late a lot and they’re right next door, so I’ll go and pick up some food there.

What celebrity would you like to see eating at Riverwalk Bakery & Cafe?

Massimo Bottura. He’s a three-Michelin-star Italian chef, and he just seems like the sweetest, most gentle soul. And his food is really delicious. … I ate at his restaurant, Osteria Francescana in Italy, for my birthday in 2020 and it was amazing.

What is your favorite thing on your menu?

I would say for lunch, the Southwest chicken salad wrap … and then for breakfast, it’s The Feta [sandwich] or the granola with fruit and yogurt, because we make the granola ourselves and it’s really yummy.

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

I would say avocado toasts and bowls have both been really popular. … I’ve added avocado toast here, and I definitely want to be able to do more things like that.

What is your favorite thing to cook at home?

I love to do homemade pastas. Gnocchi is probably my favorite thing to make, especially with potatoes.

Sweet potato gnocchi with butter and sage sauce
From the kitchen of Rachel Manelas of Riverwalk Bakery & Cafe in Nashua

For the gnocchi:
1 kilogram sweet potatoes
250 grams flour (preferably double zero pasta flour)
1 egg yolk

Bake or boil the potatoes until fully cooked (with a fork pierced through). If baking, 400 degrees for just under an hour, depending on the potatoes’ size, is recommended. Immediately peel the potatoes and mash them while hot. Let the potatoes cool. Once cold, add the yolk and then incorporate the flour. Working in pieces, roll the dough into logs about a half-inch long. Cut into rectangular pieces — ¾ inch to 1 inch — and roll each gnocchi until round. Once round, use a fork or gnocchi board to add texture. To cook the gnocchi, bring a pot of salted water to a boil and cook until the gnocchi floats to the top, which should take around a minute or two.

For the butter and sage sauce:
125 grams butter
5 sage leaves
Salt
Pepper
Paprika
Garlic
Parmesan cheese

Melt the butter in a saucepan, then add in the sage and slightly fry. Add the gnocchi to the pan with a little bit of pasta water. Season with salt, pepper, paprika and garlic to taste. Remove from the pan and serve with grated Parmesan cheese.

Featured photo: Rachel Manelas, owner of Riverwalk Bakery & Cafe in Nashua. Courtesy photo.

On The Job – Dena Cillo

Special education consultant

Dena Cillo is a special education consultant and the founder and owner of Mosaic Learning in Concord.

Explain your job and what it entails.

We work with students who, for many different reasons, have unique learning differences and a wide range of disabilities. These needs may include, but aren’t limited to, emotional, physical or cognitive disabilities. We support these students by … teaching basic math and literacy and life skills … and providing specially designed instruction based on the student’s needs.

How long have you had this job?

Just about two years.

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

I actually think I was led into education because I myself struggled tremendously with school academics. At an early age I was diagnosed with ADHD and later on in school as a student with a specific learning disability. I became a special education teacher because working and supporting students with unique learning needs makes my heart happy. I began my teaching career in an integrated special education preschool program when my son, who is now 18, was 2 years old. From there, [positions] I’ve taught in were mostly in the private sector of educational environments, such as ABA therapist, behavior specialist, emotional behavioral teacher, and trauma-informed classroom. I decided four years ago I wanted to make the move from private to public school. For various reasons, I’ve realized that environment isn’t for me. So, two years ago when the pandemic first hit, I decided I wanted to open up my own business. This past June, I decided I wasn’t going to renew my district contract, and to venture out solely on my own. My goal was to have an actual space by January 2023. However, the Concord Community Arts Center location fell in my lap, and I jumped on the opportunity.

What kind of education or training did you need?

I received both my B.A. in Child & Adolescent Psychology and Child Development and my M.Ed. in Child Development Leadership and Special Education from Southern New Hampshire University. Learning doesn’t stop here; education is changing and evolving, so I must constantly be learning new things in order to be the best I can be for my students.

What is your typical at-work uniform or attire?

Business casual.

How has your job changed over the course of the pandemic?

The pandemic really brought to light how set in our ways we are as a society and how we believe the education of our children should be done. As an educator, I found myself having to experiment in new ways of teaching and expecting my students to learn [that way]. With the negatives came a whole bunch of positive changes for teaching. Educators are able to be a bit more creative, and tools to support students are evolving.

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

With every experience that made my heart happy, there would also be moments that would tear my heart apart.

What do you wish other people knew about your job?

My job is never-ending. I may technically be off the clock, but my job and students are constantly on my mind as I’m looking for new ways [of teaching] that are engaging and of interest in order to be the best teacher I can be.

What was the first job you ever had?

My first job was as a ski instructor at the age of 15 at McIntyre Ski Area.

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

You are enough.

Five favorites

Favorite book:
Where the Sidewalk Ends by Shel Silverstein
Favorite movie: Newsies and Swing Kids
Favorite music: Jam bands
Favorite food: Strawberries
Favorite thing about NH: We have four seasons.

Featured photo: Dena Cillo. Courtesy photo.

Musical message

Nashua musician wins songwriting competition

Bill Fee of Nashua, also known by his artist name Fee the Evolutionist, won first prize in the R&B/Hip Hop category at this year’s New England Songwriting Competition with his song “Ain’t No Love.” Visit newenglandsongwritingcompetition.com/winners to listen to it and the other winning songs.

What is the New England Songwriting Competition, and what made you decide to enter it this year?

It’s been around for more than 15 years. They have different judges every year, and they’re always accomplished musicians. Some of them are involved with really big names [in music] and have worked out at Nashville studios and have Grammy awards and accomplishments. It’s a different array of musicians from all different genres, which is great. This year, I think they had over 500 submissions. I submitted my song “Ain’t No Love” for the Best R&B/Hip Hop Song category. I wasn’t even [planning] to actually enter because I thought it was a shot in the dark, but at the last minute I said, ‘Let me just enter and see.’ I remember when I got the email; it came through a few weeks later and I thought, ‘Oh, man, well, I wonder what this is,’ and I had ended up winning in that category. I was super happy about that. It comes with a cash prize, which I used to put toward studio time, and I had already had studio time booked, so it was great that I was able to put that [prize] back into my music.

What is your background in music?

I’ve been involved in music forever. My whole family is involved in music; my brothers and sisters and grandparents all play instruments, so I’ve always been writing songs for as long as I could speak. I was scatting to the jazz music that my parents would play. My grandfather was in a big band where he played trumpet, and my brother Mark played piano and my brother Mike played drums. I love all different types of music. I was really passionate about poetry and hip-hop just [because of] the way that you could express yourself. I started getting involved in that and put a few records out in my teens and met up with a guy who produced Jay-Z. I was just getting involved right when he was able to get going, and I was able to see that whole thing take off. It was great being a part of that. That let me know that, hey, you can make a living doing this. If you work hard, you can be successful. I think that was the turning point for me and when I really got serious about it. Since then, I’ve just been writing songs. I have some songs licensed out to HBO, Amazon Prime, the NBA. It’s been fun.

What is your winning song about, and why did you choose to submit that one?

Because of everything happening in the world today and the polarization that you’re seeing with people financially, politically, spiritually, I really wanted to say something. I wanted to put it out there how I was feeling. It’s a song about social justice and inflation affecting the most vulnerable people in the community. … I wasn’t sure at first if I should enter that song, because it is kind of edgy and a little political, but it was an outlet to what I was seeing, and I want to be vocal and find ways to support my community.

What would you like people to take away from your song?

Even though it’s an edgy song, it’s got that meaning of hope in there, as well. I just want people to be conscious of how they’re treating each other and have some empathy and some compassion.

What’s next for you?

I have a bunch of shows coming up, and I have some projects that I’m recording. … I’m working with a live band. I’m working with a label out of Nashua called Hellhound Publishing, and we’re going to be releasing some projects.

What advice do you have for other songwriters?

Someone once gave me good advice. I didn’t take it until I got older because it’s hard to do, but it’s just a little piece of advice that’s easy to digest: write every day. Write a verse, even if it’s a small, little verse. Write every day, and you’ll get better, and if you love it and you’re passionate about it, you’ll get better.

Featured photo: Fee the Evolutionist. Courtesy photo.

In the kitchen with Lauren D’Agostino

Lauren D’Agostino of Manchester is a plant-based chef, cooking coach and the owner of Chef Lauren’s Table (cheflaurenstable.com), which specializes in a variety of initiatives promoting a plant-based lifestyle. Programs include the Kitchen Mindset Lab (cheflauren.teachable.com), a virtual nine-week series of plant-based cooking lessons that can be accessed either live via Zoom or on demand for a total of 12 weeks following registration, along with downloadable recipes and meal guides. A full schedule of sessions running now through next spring is available to view online. D’Agostino is also available for hire as a private plant-based chef for small events and intimate gatherings, and has a few upcoming public appearances where she’ll offer some plant-based menu samples — find her at The Green Beautiful (168 Wilson St., Manchester) on Thursday, Sept. 1, and at The Social HQ (103 Nashua Road, Londonderry) on Thursday, Sept. 15. A native of Westford, Mass., D’Agostino graduated from the University of Massachusetts at Amherst before going on to study pastry arts at Le Cordon Bleu College in Cambridge. Her interest shifted from pastries to plant-based foods both through her own personal lifestyle and following her completion of the holistic health coach program at the Institute for Integrative Nutrition. In early 2020, D’Agostino released her first cookbook, which focuses on plant-based and gluten-free recipes using essential oils. A second plant-based cookbook is forthcoming.

What is your must-have kitchen item?

A whisk. It’s so simple, but [it’s a] game-changer.

What would you have for your last meal?

I would have a really pull-out-all-the-stops panini. I love a panini with a crusty bread, some melted plant-based cheese and just tons of flavorful filling ingredients. And then I would have a cannoli.

What is your favorite local restaurant?

I always have a really enjoyable dining experience when I go to Campo Enoteca [and] Republic. … I think they do a really nice job.

What celebrity would you like to host a dinner for?

Snoop Dogg and Martha Stewart, because I just think that would be hilarious. They’d be great dinner guests.

What has been your favorite experience cooking for a client?

A couple of summers ago, I did a 30th birthday party for a woman who had no idea that I was coming. It was her wife who hired me as a surprise … and we went back and forth planning the menu all hush-hush. The menu really meant something to her, that her wife would go to such lengths to make sure she and her friends would enjoy the experience.

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

I would say plant-based as a whole. … What I’m excited to be seeing more of is healthy, fresh [and] local food options that are both fun to eat and flavorful, but are also functional and nutritious for the human body.

What is your favorite thing to cook at home?

Plant-based pizza is totally my favorite. … I love pizza because it’s so easy and versatile, and you can do anything with it. It’s different every single time I make it, but it also always feels familiar to eat it.

Chickpea salad four ways
From the kitchen of Lauren D’Agostino of Chef Lauren’s Table

Basic recipe: “chicken” salad
1 15-ounce can chickpeas, drained and rinsed
¼ cup diced celery
¼ cup diced red onion
2 Tablespoons chopped parsley
2 Tablespoons plant-based mayonnaise
1 teaspoon Dijon mustard
½ teaspoon salt
Pinch black pepper

Enhanced recipe: Buffalo “chicken” salad
2 Tablespoons hot sauce
Enhanced recipe: “tuna” salad
½ a lemon, juiced
1 teaspoon dried dill
2 teaspoons kelp granules

Enhanced recipe: “egg” salad
½ teaspoon black salt
½ teaspoon apple cider vinegar
½ teaspoon turmeric powder
¼ teaspoon onion powder

Mash the chickpeas, either using a food processor (pulsing until coarse and leaving a few larger pieces) or using your fist in a medium-sized bowl (a potato masher also works well). Add all the other ingredients to the bowl and stir to combine.

Featured photo: Lauren D’Agostino, private plant-based chef and owner of Chef Lauren’s Table. Courtesy photo.

On The Job – Timothy Willey

Tree stump removal specialist

Timothy Willey is the owner and operator of Ground Zero Stumps, a tree stump grinding service for commercial and residential properties based in Weare.

Explain your job and what it entails.

I own and operate a stump grinding service for commercial and residential property owners. My business is focused on the tree stump removal process by grinding them in place. I utilize less intrusive grinding equipment that’s smaller. This is a better option in tight spaces or around already finished buildings and landscapes.

How long have you had this job?

I’m a new business venture, started in 2021.

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

I served in the U.S. Coast Guard at Station Boston Harbor shortly after high school. I was assigned at the time to the SAR team — “Search And Rescue,” they called it back then. I was the boat engineer trained as a diesel mechanic. That led me [to] an early career path working on heavy equipment. As opportunities became available, I started working as an equipment operator for road construction and house lot clearing and digging for foundations. It then branched into all aspects of home construction. … I settled into a lineman’s position, working with a 40-foot bucket truck for many years. I had that feeling back, using the hydraulic hand controls, inching my way into position on the lines just as if I was operating other equipment. After accepting an early retirement package at the beginning of the pandemic, I knew working for myself again was at the top of my list of options, [and that] I still wanted to be working outside [because] that’s what gives me enjoyment.

What kind of education or training did you need?

You learn as you go and develop a feel for how the equipment responds … [and a] sense of hand-eye coordination with years of practice. The [best] training is any safety training that’s pertinent to the industry you’re in. Accidents can happen quickly if you aren’t observant and cautious. Things that would help are skills in landscaping and equipment repair and knowledge of underground utilities and home construction practices.

What is your typical at-work uniform or attire?

[A] safety helmet, safety glasses, face shield and ear protection, hand protection, steel-toe boots, jean-style long pants, company shirt and a sweatshirt or jacket.

How has your job changed over the course of the pandemic?

I started my business mid-pandemic. With all the recommendations on being safe, I just had to be as cautious as possible for myself and the clients I’d meet. If it meant wearing a mask if proximity was an issue, then I did. Being outside, it usually wasn’t a problem keeping a safe distance from others.

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

Networking plays a bigger role than I expected. Although I do well, it’s a constant focus. Take every engagement as an opportunity to make a meaningful contact.

What do you wish other people knew about your job?

Talking about your overall landscape plan will help the operator get the right results you’re expecting.

What was the first job you ever had?

I worked at the Hillsborough County Nursing Home as an attendant. I’d help escort residents to do crafts or to go for a walk outside.

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

Show up and do what you say you’ll do. Trust is hard enough to earn — even harder if you don’t show up.

Five favorites

Favorite book:
Does Hot Rod magazine count?
Favorite movie: Braveheart
Favorite music: Classic rock
Favorite food: New England lobster
Favorite thing about NH: New Hampshire is just part of me. It’s where I was born and raised. It’s home.

Featured photo: Timothy Willey. Courtesy photo.

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