A ride on gravel

Rose Mountain Rumble ride benefits land conservation

Chirs Wells is the President and Executive Director of the Piscataquog Land Conservancy (PLC). The PLC is a private nonprofit land conservation organization that works to conserve the natural resources and scenic beauty of the Piscataquog, Souhegan and Nashua River valleys of southern New Hampshire. The Rose Mountain Rumble that takes place on Saturday, Aug. 24, is their annual “gravel ride” that helps raise funds for the PLC and awareness about land conservation. Registration is full but there is a waitlist. Visit plcnh.org for more information about the organization and rosemountainrumble.com for information about the gravel ride.

What is the Rose Mountain Rumble?

What people that are into it call a quote ‘gravel ride’ or a ‘gravel grinder.’ It’s in between, essentially, road biking and mountain biking. People are mostly riding bicycles that are a tweaked version of a road bike but they’re a little bit beefier, they’ve got a little bit different gearing, a little bit wider tires, and what they’re really made for, yes, you can ride them on pavement for sure, but their sweet spot is to be riding on dirt woods or woods road kind of environment. It’s turned into a real culture and a real scene. One of our organizers, Kris Henry, always likes to stress that this is not a race, this is a ride. The whole point of it is to get people on the back roads, dirt roads of south central New Hampshire, which is the area that we work in, to get out and experience these lightly traveled dirt roads, beautiful scenery, and be with a community of people.

How did the gravel ride get started?

We got started with this ride back in 2014…. It’s our 10th year since the first one but we missed one from Covid, so this is actually officially the ninth annual, so take your pick, it’s either the ninth or the 10th. The first year we had all of 30 people ride in it. We went from 30 to within a couple years we’re at 150 and have been ever since. We capped it intentionally to have it not be too big. Anyway, back in 2014 our organization was working on a land conservation project to conserve basically the whole top of Rose Mountain. It’s sort of a 2,000-footish small mountain in Lyndeborough and we had this opportunity to acquire the property and had to raise a decent amount of money to do it. At the time, somebody who was a longtime friend of the organization said, ‘Here’s an idea, maybe you could do a bike thing or something, you should talk to these people I know in Lyndeborough.’ Those people turned out to be a guy named Kris Henry who’s basically a custom bike builder … and then a couple, Doug Powers and his wife, Doria Harris, they are both avid cyclists…. We literally got together at Kris Henry’s bike building shop, his backyard of his house in Lyndeborough, and pretty quickly came up with the idea of doing a gravel ride in the area and whatever money we could spin off of it would benefit this land conservation area.

Can you expand on what the PLC does?

The PLC is a private, nonprofit land conservation organization; some people will shorten that to being ‘a land trust.’ We are the local land trust, basically, for greater Manchester, greater Nashua, 26 towns altogether. Just about all of them are in Hillsborough County; we have a couple that are in Merrimack. It’s a really diverse area. We’ve been around since 1970. As of today we hold land for conservation easements on … about 9,600 acres. Basically, what we do, we work on a purely voluntary basis with land owners that are interested in conserving their property or looking to sell their property to whoever but we know it’s of conservation value. Some of the lands and easements are straight up donations, some of them we’re paying full market value based on appraisal, and honestly sort of everything in between. The whole point of it is to conserve the property in an undeveloped state in perpetuity, i.e. forever. Once the land is protected, whether it’s through a conservation easement, which is essentially you’re taking the development rights off of a property but it remains in private or town ownership, or something that we own, either way we are then responsible forevermore to be monitoring that property at least annually to make sure that the boundaries are being respected, nothing bad is going on, and that the natural resource values are being protected on an ongoing basis. On some of the properties we own we have trail systems that we are maintaining and in some cases adding to. We’re trying to make some of our properties, where it’s appropriate, to be local recreational areas for people…. All of our lands are open to the public, that is lands we own outright. All of them are open to some level of recreation. Most of them are open to hunting and fishing to people that are into it. We try to have them open to as many activities as is reasonable and safe.

What’s the best way for someone to support PLC’s mission?

It’s kind of the classic answer from a nonprofit organization. One obvious and good way, and we definitely always need people to help us out, is to be a member. Make a contribution, be a member in the organization, support us financially. And/or, it doesn’t have to be one or the other, volunteer. We definitely need volunteers, especially for our property monitoring. We’ve got 80-plus people in any given year that are volunteer land monitors and they are often the people who are out there annually being our eyes and ears on the ground to check on these properties as we go along.

Zachary Lewis

Featured image: Rose Mountain Rumble. Photo by Gabriella Nissen.

In the kitchen with Omar Abuzaid

Omar Abuzaid, owner of Al Basha Grill (379 S. Willow St., Manchester, 391-5613, albashamedgrill.com)

Surprisingly, Omar Abuzaid’s background isn’t in cooking, but accounting. One day, he got tired of life in a cubicle, so he and his family opened a Mediterranean market, and then a restaurant. Al Basha is his second restaurant. He has been in the restaurant business for six years at this point. Al Basha has been open since October 2023, and the restaurant has been busy. His goal is to introduce customers to a type of food that they probably did not grow up eating, with simple ingredients, and made with care, to order.

What is your must-have kitchen item?

As an ingredient, definitely good olive oil. With Mediterranean food, olive oil goes on everything. … If I don’t have good olive oil, it screws up a lot of my seasonings

What would you have for your last meal?

It’s something that unfortunately we don’t have in the menu. It’s a Moroccan specialty called pastilla. It’s a really nice dish that my mom perfected. We make it with both seafood or with chicken and it’s really amazing. It’s something we are definitely thinking to add to our menu. It’s very complex to make, but it’s a really nice meal.

What is your favorite place to eat in the area?

I love going to Fratello’s. I like Italian and I like their flavors, it’s really very nice.

Who is somebody you would like to see eating in your restaurant?

Donald Trump when he’s in town. We had Rudy Giuliani last year. He came with the whole group. And I missed him! … My assistant called me. He said, ‘You’ll never guess who was here.’ I looked at my phone and it was Rudy Giuliani.

What is your favorite dish on your menu?

Definitely the lamb leg. It’s a really nice meal, and our customers have been enjoying it. It’s been selling a lot.

What is the biggest food trend you’ve been noticing in New Hampshire recently?

In the last few years — not only Manchester, but Portsmouth, Manchester, Nashua — this area has become like a foodie destination. I used to literally wake up while I used to work as an accountant, and be so tired of the same old food. I would call a friend and say, ‘Hey, listen, you want to go to New York? I’m driving, I’m paying,’ and we’ll drive all the way to New York just to get something really authentic and nice. But now, over the last few years, I’m amazed by the selection of food in Manchester.

What is your favorite food to cook at home?

Tajine — it’s a Moroccan dish. It’s cooked very slowly and it’s something we enjoy cooking. We make it Berber-style. The Berbers are the indigenous people in Morocco. … They cook it in such a beautiful way. It’s so tender and so flavorful. Ours has lamb, and saffron, and couscous.

Tabouli with Quinoa
We make our tabouli with a little twist. We make it with quinoa instead of bulgar wheat, just because a lot of our customers either have gluten allergies or they have a gluten-free diet. So when we introduced the quinoa, people loved it.

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 Tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
3/4 cup chopped flat-leaf parsley
¼ to ½ cup thinly sliced red onion
1½ to 2 fresh tomatoes, cored, seeded, and coarsely chopped.

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Drizzle the olive oil into the lemon juice, whisking until it has combined. Season with salt and pepper. Mix half the dressing with the cooled quinoa. Set aside for half an hour.
Mix the tomatoes, parsley and onion in a bowl with the quinoa, and toss to combine. Season with salt and pepper, and drizzle with the remaining dressing.

On The Job – Christian Macdonald

Owner of Macdaddy Guitars

Christian Macdonald, owner of Macdaddy Guitars in Weare, thinks of guitars as “beautiful three-dimensional sculptures.” His guitars can be found on his MacDaddy Guitars Facebook page as well as at select local dealers.

Explain your job and what it entails.

My job now is building guitars full-time, basically working in my home shop. I build acoustic-electric hollow-body designed guitars that I’ve designed. I use all solid woods, mostly from the area, locally sourced if I can.

How long have you had this job?

Well, that’s a long story but officially I started in 2003, working part-time at my business-slash-hobby at the time, and then it wasn’t until 2019 that I decided to leave the office world behind and just jump into this full-time.

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

I’ve always, since I was a young kid, dabbled with my brother’s guitar and banjo … I built my first guitar back in 1981 I think it was. A solid body, kind of like a Fender Strat kit, and I really loved it…. I wanted to get more adventurous and build a hollow-body guitar … Just sort of evolved from there and I just fell in love with the whole process, the making of them, and it kind of became an obsession.

What kind of education or training did you need?

I went to college and got a B.A. in communications and one in fine arts. I was trained as a two-dimensional artist, a painter … I had to really be self-taught, the guitar-making part of it. I never had formal training as a guitar-maker.

What is your typical at-work uniform or attire?

It depends on what time of year it is, but right now it’s a T-shirt and shorts. I like my Crocs with socks. I also wear my Macdaddy work apron to keep stuff off of my clothes and there’s a lot of things like earmuffs and dust masks and goggles on top of what I wear.

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

I think for me the most challenging thing is to be a self-motivator and -promoter. I mean the most challenging aspect of making a product and selling it is the marketing.

What do you wish other people knew about your job?

I wish they knew how much work is actually entailed. It’s such a multi-step job … From cutting raw wood to putting all the pieces together and then doing all the finishing and the setting up.

What was your first job?

My first job was at a little Italian restaurant in Connecticut…. I was a dishwasher and a food prepper and I made $1.25 an hour.

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

I was at a conference for business and a person, I don’t think this is an actual quote, but I wrote it down, [said,] ‘When you find that passion that drives you, work it for all it’s worth knowing what you don’t want to do.’

Zachary Lewis

Five favorites
Favorite book: Night Fall by Nelson DeMille
Favorite movie: Definitely Jaws
Favorite music: Lately I really love Amos Lee.
Favorite food: All things cheesy. Cheese of any kind.
Favorite thing about NH: I guess, metaphorically speaking, I can breathe easier here in New Hampshire, it just always feels like home.

Featured photo: Christian Macdonald. Courtesy photo.

Newly minted entrepreneur

Plymouth State grad and his big idea

Kyle Dimick is an entrepreneur and Inventor as well as the founder and CEO of New Hampshire-based company Life-Able. He graduated from Plymouth State University in 2024 with a bachelor’s degree in business administration and management. Kyle discovered a gap in the market for adaptive nail care solutions following a ski injury which resulted in a traumatic brain injury requiring extensive physical therapy. The Trim-Able, which is Bluetooth-enabled, makes nail care more accessible for individuals with limited mobility. Interested investors can connect through his LinkedIn profile, where updates can be found as well.

Did you always want to be an inventor?

I’ve always been very interested in inventing…. Growing up I would always go up to my grandparents’ house up north, and my grandfather was a mechanic at the mills so he would teach me how to do wiring and how to mess around with mechanical stuff. I would go up there and help him with restoring cars and working on random projects, and that’s where I learned how to do a lot of this stuff. …When it came to actually seeing this as a viable career option, I didn’t really see that until the fingernail trimmer.

How did the Trim-Able come about?

This particular idea came from when I was ski jumping, I was on the high school ski jumping team, and the last day I was on it I went off and wrecked pretty good. That messed up my shoulder, a bunch of stuff in my arm, also got a good concussion and some other stuff out of it. Because of that I ended up going to physical therapy. While at physical therapy there were people coming in just to get their nails trimmed, and when I hurt my arm I was like, ‘OK, how would I cut my nails?’ So I just made this little thing for myself…. Then other people came in looking for help with their nails. so I just kept making more and handing them out.

How was the process of turning the Trim-Able into a product to sell?

It really stayed as the wooden version, up until I got to PSU in 2021. I was just walking around and I heard about the Makerspace … I got a hold of Bret Kulakovich, who was the director of the Makerspace…. He actually taught me how to use a lot of the machines and taught me a lot about fabrication. That’s where I got the electronic prototype from and then I entered that into Panther Pitch, which is a Shark Tank-style competition at PSU, and ended up getting first overall and a people’s choice award, which gave me a good amount of money, which I was able to put into the preliminary patent. I continued working with Bret with some of their equipment down there and building newer and newer models and then I submitted my newest model into the Paul J. Holloway Competition a couple months ago and ended up getting second overall. I was the only PSU student to ever enter the competition and was the only solo team in the top three so that gave me $10,000, which I used for a non-preliminary patent….

What are the next steps?

I have a preliminary patent or patent-pending status, I’m protected on that, but still need to wait for the paperwork to get processed for it to be official. I’ve been talking to a good amount of possible investors and I’ve been working on registering an LLC and getting trademark protections because I want to trademark the name and trademark the company name. … Then, a little further on, I’m trying to figure out manufacturing and scaling. I was able to work with a couple of people to figure out a marketing plan and some business strategies….

What’s the No. 1 thing that has surprised you about this journey?

The amount of support from the business community. So many people have reached out and offered advice without expecting anything in return. …. It’s really shown me how connected the whole business community around here is.

Are you still able to ski?

I’m fine. I ski a lot. … I still alpine ski and Nordic ski quite often…. I’ve been skiing since I was 4 so it’s just like second nature at this point.

Is there anything else you’d like to mention or say I haven’t asked you about?

If anyone is interested in the Makerspace at PSU, they have a ton of cool resources and I think it’s a great opportunity for people to be able to invent up here. …

Zachary Lewis

Featured image: Kyle Dimick. Courtesy photo.

In the kitchen with Eric Alexander

Eric Alexander, Chef de Cuisine, Unwined in Milford, began his culinary journey in Rhode Island. Cooking in Newport, Eric embraced local ingredients and crafted dishes that were popular with both the locals and culinary circles. Then, at Johnson & Wales University, Eric dove into both the art and the practical side of gastronomy while polishing his cooking skills. He worked at Catalyst in Boston, Branch Line and Disney World, gaining experience in fine dining, large-scale culinary operations, seasonal ingredients and farm-to-table practices. Returning to New England, Eric continued developing menus and crafting culinary experiences as a personal chef before bringing his wealth of culinary knowledge to the Unwined team as Chef de Cuisine. His wife helps run a shelter and they foster and train dogs together, and have three dogs of their own. Seeunwinednh.com.

What is your must-have kitchen item?

My must-have tool is good spoons. They are useful for tasting, stirring, scooping food, and to help maintain consistent portioning.

What would you have for your last meal?

A Quarter Pounder with cheese, a 20-piece order of nuggets, a large order of fries and a chocolate shake.

What is your favorite local eatery?

Ansanm. Their food is incredible, and their plating is beautiful.

Who is a celebrity you would like to see eating at Unwined?

Comedian Dave Smith; he is a hilarious comedian and a smart guy.

What is your favorite item on your menu?

I like the rib-eye. Steak and potatoes is a timeless combination, and a good Bordelaise sauce is one of the best things there is.

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

Hyper-local sourcing is a trend that I am seeing. A lot of restaurants are trying harder to support their local farmers.

What is your favorite thing to cook at home?

My favorite thing to cook at home is whatever my wife wants.

Sumac Yogurt
From Eric Alexander

2 cups Greek yogurt
1 clove of garlic, microplaned or finely minced
1 Tablespoon sumac powder
juice of 1 lemon
zest of ½ lemon
salt to taste

Gather and measure all ingredients, then combine all ingredients in a mixing bowl and stir until combined.

Hippo Note: Sumac is a sour spice from the Middle East. This yogurt would be an excellent side dish to anything spicy or Mediterranean.

On The Job – Cathy Garland

Owner of Granite State Stomp

Cathy Garland runs Granite State Stomp (granitestatestomp.com), where she teaches line dancing and works private events and corporate events, and even choreographs line dances for other instructors to use. One of her dances, titled Texas Hold Em’ EZ, has been nominated for the Best Beginner Dance of 2024 by the International Line Dance Association.

Explain your job and what it entails.

I teach line dancing for a living, full-time. I’m either teaching or entertaining at different clubs. I also have a lot of private events … and then I’m also doing tutorials and choreography online as well.

How long have you had this job?

Like most people because of Covid I completely pivoted from what I was doing for over 40 years. I’ve been in the fitness industry my whole life and was at the Bond Wellness Center in Peterborough and when that closed permanently I kind of looked at my husband and said, ‘I need to reinvent myself now.’ So I took a chance on this line dancing thing and went all out…. That happened in May of 2023 because the Center didn’t officially close until then.

What kind of education or training did you need?

For me, believe it or not, I went to college for computer science… When you’re in the fitness industry and you’re dealing with wellness coaching or personal training or especially when you’re dealing with a high-risk population, you really do have to have a ton of training, a ton of exercise science training and background and most of them [certifications] come through nationally recognized organizations. For line dancing … you don’t need to be certified in anything, which probably made it easier for me because I have that fitness background … I do have certifications and all that training.

What is your typical at-work uniform or attire?

My typical attire is country. I’m usually in boots. I’m usually in some kind of Western hat and I’d say most of the time like denim shorts and a T-shirt, tank top…. Always kind of making it fun for everybody.

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

New to me is the world of social media. … if one of my videos gets outside of the group of line dancing, I think the most difficult thing is how negative people can be on social media.

What do you wish other people knew about your job?

I don’t think people realize what goes on behind the scenes and how much you really have to practice and work to be able to go out there and queue a group for two hours … I think people just think we can just show up and put the music on and go.

What was your first job?

I was a fitness instructor at a place called — I don’t even know if they called us fitness instructors back then — but it was called Gloria Stevens…. We’ve come a long way from that but I did enjoy working with those women ….

Zachary Lewis

Five favorites
Favorite book: This is weird but my favorite book is The Long Walk by Stephen King.
Favorite movie: Dirty Dancing. I could watch it over and over again.
Favorite music: Country. I would say mostly modern country.
Favorite food: Pizza.
Favorite thing about NH: The peacefulness.

Featured photo: Cathy Garland. Courtesy photo.

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