On The Job – Samantha Borbone

Senior caregiver

Samantha Borbone is a senior caregiver and owner of Bee Helpful, which provides non-medical in-home services to seniors in the greater Hampstead area.

Explain your job and what it entails.

As a business owner, I put myself in charge of most tasks and determine what tasks to outsource, like payroll taxes. As a caregiver, I assist seniors who are living in their own home to have the best quality of life that they can. I do this through cooking, cleaning, problem-solving, picking up prescriptions and food, helping with their phones, hanging up pictures or whatever else makes them happy.

How long have you had this job?

I’ve been a business owner for almost three years. I guess I’ve been a caregiver almost all my life, either caring for grandparents, my children, my own aging parents, seniors I volunteer to help and caring for myself.

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

Growing up, both of my parents were entrepreneurs, and still are. With their help and a lot of luck, I graduated from Merrimack College with a B.A. in Business. I am a hands-on learner, so sitting in a classroom will never be my best friend. … Later in life, I worked and volunteered in different places, and I found helping people is what I wanted to do for a career. … By volunteering at Community Caregivers of Greater Derry, assisting seniors in their homes, I decided to focus my passion and business skills on helping local senior citizens.

What kind of education or training did you need?

As a business owner, I really just needed to work out in the world and gain confidence and resilience. My business degree is helpful, but it focuses mostly on big business, corporations. I only have one class in small business basics. On the caregiver side, I don’t think you can actually train someone to be a caregiver. I mean, I certainly train the staff in infection control, food safety and proper hand washing, but as a caregiver, you either are or you aren’t. It takes patience and compassion and an open mind to care for family, but especially to care for strangers.

What is your typical at-work uniform or attire?

If working from home, I’m wearing comfy workout clothes. When I work directly with clients, I love my black scrubs with all kinds of pockets, paired with a black logo tee.

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

I was scheduled to open April 1, 2020. That did not happen. So I had to do something different. I became an errand service for seniors. I primarily did grocery shopping for clients that first year. I was very lucky that my husband’s job was not affected by the pandemic.

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

I wish I knew I wanted to help people for a living. I would’ve gone to school for health and human services.

What was the first job you ever had?

Working for my dad at his warehouse company, helping him unload one-ton bags of talc from train cars. I would climb on top of the bags. He would come at me with the forklift, and I would pick up the four straps attached to the bags and put them on the forks.

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

Caregiving isn’t about what you hoped to do; it was about understanding what the other person needed. The best business advice, I got from my dad. He said, ‘Never hire family, and read Dale Carnegie’s books.’

Five favorites

Favorite book:
The Art of Happiness by His Holiness the Dalai Lama and Howard C. Cutler M.D.
Favorite movie: National Lampoon’s Vacation
Favorite music: Right now, I love Glass Animals, Bruno Mars and anything happy I know the words to.
Favorite food: Does coffee count? If not, then chocolate.
Favorite thing about NH: The friends I have here, and the mountains, especially Mt. Cardigan.

Featured photo: Samantha Borbone. Courtesy photo.

Safety first

New director of homeland security, emergency management

Meet Robert Buxton, who was nominated by Gov. Chris Sununu to be the director of the New Hampshire Department of Safety’s Division of Homeland Security and Emergency Management. Buxton was sworn in to the position on Sept. 6.

What is your background in this type of work, and how did you come into this position?

I was a 30-year fire service employee. I retired out of the town of Hudson; I [served for] nine years as fire chief there. I graduated from UNH with a master’s degree in public administration. One of my core roles in Hudson was to be the emergency management director. This position provided that next step of opportunity for me in my career, and I thought it was a great opportunity to come in with a really motivated staff to put out good customer service to the communities in New Hampshire.

What do you and the Division do?

The Division of Homeland Security and Emergency Management covers a lot of opportunities surrounding community preparedness, community outreach, emergency management, disaster planning and public assistance grants. The Homeland Security side co-manages the state’s Information Analysis Center. We provide a lot of support to the local communities surrounding Homeland Security information and emergency management. … I’m on Day 3 [of the job]. The day to day right now looks very busy in regards to getting my arms around the different divisions and having an understanding and creating a routine with staff and basically looking at the vision of the organization and setting that out. Right now we provide forward-facing customer service to 234 communities in the Granite State, and we look to continue that as we move forward.

What are some of the biggest issues the Division is working to address right now?

We’re still providing a lot of support to the local community surrounding Covid and the Covid monies and disaster relief funds. Secondarily to that, we’re also heavily engaged in the school safety process. We continue to work the different levels of emergency response surrounding Seabrook Station [Nuclear Power Plant] and those events are probably the top three or four that I can give you right now. Those are the top three things right now.

What is your role in responding to the pandemic? How is it different from the role of other state departments, such as the Department of Health?

This is a collaborative effort on the state level with DHHS, and right now, probably the biggest responsibility and collaborative piece that we’re working through is in regards to the recovery money, making sure that we’re supporting the communities and getting the relief money [to them] and managing those grant processes. Additionally, we continue to work on messaging, making sure those messages are put out in the state of New Hampshire and that they are clear.

How do you work with each New Hampshire community to ensure that it has the funds, training and preparedness to respond to an emergency quickly?

One of the strengths of this Division over the years … [has been] their hard work in collaborating with the local municipalities. They’ve created a very supportive environment for the emergency management directors across the state in making sure that they’re getting the resources that they need to be able to prepare and provide the service to their constituencies when an emergency does arise. There’s a very strong foundation that has been put in place, and we look to continue to grow that as I phase into my position.

What do you find rewarding about this line of work?

This line of work is one of the most rewarding things, I think, that you can look at. You have a direct impact to all 234 communities across the state of New Hampshire, and it’s a great opportunity [for them] to see us continue to prepare, so we can make sure that folks understand what they need to do if we’re getting close to a potential disaster and make sure they have the tools. It’s that day-in-and-day-out impact that we push out to the local communities that’s the most rewarding.

What can individuals and families do to prepare for and stay safe during an emergency?

There are four key steps that I would like them to look at: stay informed, have a plan, make a kit — a kit for no power, a kit for cold weather, those sorts of things — and get involved. They can sign up for the New Hampshire alerts to stay informed on what potentially could be happening in their area.

Featured photo: Robert Buxton. Courtesy photo.

In the kitchen with Greg Sturgis

Greg Sturgis of Concord launched The Pizza Project (thepizzaprojectnh.com, and on Facebook and Instagram @thepizzaprojectnh), a series of pizza pop-ups at several breweries and other area businesses, earlier this year. Through the Air Force, Sturgis traveled overseas to Naples, Italy, where he fell in love with Neapolitan-style pizza. He’s been perfecting his own pies ever since, acquiring an interest in different pizza styles along the way. Sturgis’s goal is to ultimately open a brick-and-mortar location, where he plans to focus on Roman-style pizzas, as well as other revolving styles. For now you can find him slinging pizzas at Lithermans Limited Brewery (126B Hall St., Concord) on Friday, Sept. 16, at 4 p.m., and at Henniker Brewing Co. (129 Centervale Road) on Friday, Sept. 23, at 3 p.m. During a special fundraising event for Slice Out Hunger at Lithermans on Saturday, Oct. 8, Sturgis will donate all proceeds to The Friendly Kitchen in Concord.

What is your must-have kitchen item?

Outside of the oven, it’s either a pizza peel or pan grabbers, depending on the style of pizza.

What would you have for your last meal?

For a last meal, I tend to think of comfort food, but I would also have to have it be a meal that I had not had before. So I guess I would try to combine those two, with maybe something that Jeffrey Paige of Cotton could surprise me with.

What is your favorite local eatery?

It’s got to be The Crust & Crumb [Baking Co. in Concord]. … I either get one of their bars, their lemon cookies or their Key lime bars.

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

Baseball was always a connection I had with my dad, and now I’m lucky enough to have that same connection with my daughter. So, I would say pretty much any player or manager from the Boston Red Sox. Except for Bobby Valentine.

What is your favorite pizza that you’ve ever offered?

My favorite topping combination that I do is spinach, feta and mozzarella on top of a white sauce.

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

I think that over the pandemic, going back to your favorite restaurants, you see that the menus have pared down quite a bit. … I think that these places are really scaling down and doing the things that they sell well, and I think that really raises the bar for specialization and creativity.

What is your favorite thing to cook at home?

For non-pizza, I like to make baklava at home. My mother worked at a Greek restaurant in New Hampshire when she was young, so I kind of grew up making it … and so now it’s something where I really enjoy the process and also the product.

Homemade white pizza sauce
Courtesy of Greg Sturgis of The Pizza Project (makes enough for about two regular-sized pizzas)

2 Tablespoons olive oil
1 small diced onion (yellow or white)
1 clove minced garlic
¼ cup heavy cream
½ teaspoon minced fresh thyme

In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and stir for about a minute longer. Add the cream and reduce the heat to low. Let it simmer until the cream thickens and reduces slightly. Remove the pan from the heat and stir in the thyme. After it cools completely, spread on your pizza dough as you would your red sauce.

Featured photo: Greg Sturgis of Concord, owner of The Pizza Project. Courtesy photo.

On The Job – Pamela Whitney

Environmental remediation specialist

Pamela Whitney is the owner of New England Decon, an environmental remediation and restoration company based in Bedford.

Explain your job and what it entails.

I own and operate a biohazard decontamination company with my husband. We remediate biohazards and specialize in mold remediation, death clean-up, hoarding and rodent feces cleanup.

How long have you had this job?

We opened our doors three years ago.

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

My husband and I wanted to own and operate a company that ultimately helped others restore their environment. We wanted to be able to travel around New England, work in a variety of settings, meet new people and provide a service that really made a difference in the home and workplace.

What kind of education or training did you need?

Hazmat Training, Mold Remediation Certificate, Safety Protocol Training and Chemical Use.

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

Not much changed for us. We wear gloves, full or half face masks and practice biohazard protocols on every job. Because we can remediate viruses, our expertise was greatly needed during the beginning of the pandemic. We were able to focus our expertise on Covid decontamination to support essential workers.

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

I wish I had understood that my career would take lots of twists and turns, and the most important thing was to think of everything as an opportunity to learn something new. I never would have imagined that completing my doctorate in education would lead me to my current profession.

What do you wish other people knew about your job?

Prior to arriving at the job site, we put a lot of thought into the work plan that we ultimately implement. We customize each plan to fit the physical layout of the job, map out the steps to remediate, pull the necessary equipment, tools and chemicals for the job and communicate the work plan to the customer. Each job is unique, and we want to make sure our customers’ concerns are thoroughly addressed.

What was the first job you ever had?

When I was 9, my older brothers took me with them to work. They babysat and mowed lawns in our neighborhood. They put me to work and sat back and relaxed. Once their customers realized I was the one changing diapers, playing with the kids, and mowing the lawns, the next summer the neighbors hired me, and my brothers had to look for work elsewhere.

What is your typical at-work uniform or attire?

I’m typically in a bio suit, full face mask and gloves all day long. It’s one of those jobs where you take a long hot shower at the end of the workday versus at the beginning of the day, and let me tell you, most days a shower is greatly needed.

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

Treat others as you’d like to be treated, be fair and communicate effectively with your customers.

Five favorites

Favorite book:
Anything historical fiction.
Favorite movie: I’m not a TV or movie watcher, but I do watch a few of the holiday classics when the season rolls around.
Favorite music: These days I tend to listen to podcasts, not music. My favorite podcast is Job Wars.
Favorite food: Tomatoes and basil out of my garden drizzled with balsamic vinegar.
Favorite thing about NH: The White Mountains. I’m on a quest to hike all the 4,000-footers before my knees give out.

Featured photo: Pamela Whitney. Courtesy photo.

Rudy the Rudster author to release third book

Rudy 3: Change Can Be Good due out in mid-October

Portsmouth-based author Diane Robbins Jones discussed the upcoming third and final book in her Rudy the Rudster children’s series, Rudy 3: Change Can Be Good, available now for pre-order and expected to be released in mid-October. Visit rudytherudster.com.

What is your Rudy the Rudster series about?

cover for book - Rudy 3: Change Can be Good, showing illustration of woman patting horse's neck

It’s about Rudy, my real-life horse. I got him about seven and a half years ago. It was my first time owning a horse. I’d always loved them since I was a kid. I was taking riding lessons at a local stable, but I had no plans to own a horse at that moment. Things weren’t going particularly well for Rudy and his owner, and they were trying to find a new owner. Meanwhile, I had already noticed him … and connected with him. … When it became clear that his situation was a little bit in flux, I ended up leasing him for a few months. From there, after three months, they wanted to know if I’d make some kind of commitment, and I decided to buy him. I bought him for $1, which tells you quite a bit about how things were going with that situation.

What drew you to Rudy?

You can’t miss him. Yes, there’s a million chestnut horses, but Rudy is big, very charismatic, and he wants to engage with humans. … Poor Rudy hadn’t really been given all the things he needed to succeed. He started acting out, being angry, kicking in the stall walls and got rude with his human handlers. I thought he must just be upset that he doesn’t have a person to give him love and attention, so I started giving him love and attention. I felt like he was going to end up someplace bad if somebody didn’t step in and try to help them.

What led you to create a children’s book series about Rudy?

Rudy changed pretty much everything in my life, and all for the better. … I was in the financial services industry. To be completely honest, I really never had a plan to write children’s books. Writing a book had been on my bucket list for years, but a children’s book was not the kind of book I had in mind. It wasn’t until I started working with Rudy that this story started flowing through me. … Rudy had certain scars from his former life that we had to work through, and I thought that’s a lot like human life. A lot of kids go through stuff like that, kids who are adopted or in foster care or go through a divorce with their parents. So I thought Rudy’s story is going to be very relatable; why don’t I have him share all of his emotions and thoughts about what he’s going through? And maybe, when kids read this book with their parents, it’ll open up a conversation about how they feel.

What lessons can kids learn from Rudy?

Rudy is like all of us, with character flaws and shortcomings, but also with many gifts. There are many teachable human lessons about commitment, perseverance and how you’re going to feel fear from time to time, but Rudy faced a lot of his fears, so how can you overcome your fears? … The other part of it is trying to raise people’s awareness about what it means to be a horse owner. A horse is a huge commitment. If people get a dog and it doesn’t work out, they can bring it to the SPCA, and the same thing happens with horses, but with more dire consequences, since not a lot of people are in a position to care for these huge animals who cost a lot and need a lot of care. … Rudy and I try to educate kids about how horses operate and what they need and all the physiological stuff that goes on. [The books] have equine terms bolded, with a glossary in the back so kids can learn what that word means. In each book I also have 20 fun horse facts. You’d think I’d run out of horse facts, but there are millions; you could go on forever. … I’ve also partnered with a woman, Susan DiFelice, who has this really awesome website called allpony.com, which has all this great horse information. She created a section in her blog on the website called “Rudy’s Corner” where Rudy educates kids about equine practitioners, from vets to saddle fitters to massage therapists.

Are there any more books in your future?

This book wraps things up in the sense that Rudy and I are settled. It’s clear that Rudy has found his forever home, and he has advanced a lot and is able to do things he wouldn’t have done before. … There’s another book I’m thinking of writing that Rudy would still be in, but it will be a whole different thing. It may not even be a children’s book; it could be an adult book. Either way, Rudy has too big of a role in my life to be left out.

Featured photo: Diane Robbins Jones. Courtesy photo.

In the kitchen with Abby Reed

Abby Reed of Bradford is the owner of Abby’s Cafe (17 Bridge St., Henniker, 428-4455, find them on Facebook @abbyscafe), which opened in January 2020. A stone’s throw away from the center of New England College’s campus, Abby’s Cafe offers a variety of breakfast and lunch sandwich options, as well as a selection of house pastries, including fresh doughnuts on Saturday mornings in a variety of flavors. Hot and iced coffees and espresso drinks are also available, sourced from White Mountain Gourmet Coffee. A Henniker native, Reed had on-and-off been a longtime employee of the cafe — then known as St. George’s — since 2011 before taking over the space as owner.

What is your must-have kitchen item?

I would probably say a good whisk. I really love my whisk … and it’s definitely important when we do doughnuts, and when I make frostings for any of the baked things.

What would you have for your last meal?

Definitely a big stack of blueberry pancakes, with real maple syrup.

What is your favorite local restaurant?

The Appleseed Restaurant in Bradford. … I grew up in Henniker but I live in Bradford now, and the Appleseed has always been our favorite go-to spot for breakfast on Sundays and dinner [on] other nights of the week. … They have a burger that features local beef from Eccardt Farm that is always really good.

What celebrity would you like to see eating in your cafe?

I guess I would probably say Rachael Ray, just because I grew up watching her cooking show and I’ve always been a big fan of hers, so it’d be kind of cool to see her eating at my cafe.

What is your favorite thing on your menu?

It’s a special, so it’s not something that’s on the menu every single day, but my favorite thing is the burrito. … It’s such a simple thing, but it’s so much more like a home-cooked meal to me than any of our other sandwiches. … [They have] black beans and Spanish rice, and then you can add chicken or beef to them.

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

Over the past few years, I’ve seen a trend in vegan foods, even with people who aren’t vegan. … It seems like people are trending more toward vegetable- and plant-based foods. There’s more popularity [with] plant-based milk options, like oat milk and almond milk, and then also just some of the dairy-free cheeses and stuff.

What is your favorite thing to cook at home?

I like to make bread. It’s very therapeutic, and the end product is always delicious. … I don’t do anything too fancy — just a white bread and a cinnamon bread.

Blueberry lemon buckle
From the kitchen of Abby Reed of Abby’s Cafe in Henniker

1½ cups white sugar
½ cup butter
2 eggs
2 teaspoons lemon extract
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 Tablespoon flour
3 cups fresh blueberries

For the topping:
½ cup butter, plus 1 Tablespoon
½ cup brown sugar
½ cup white sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Grease an 8-by-8-inch pan. In a large bowl, cream together the sugar, butter, eggs and lemon extract until fluffy. In a separate bowl, combine the 3 cups of flour, baking powder and salt. Add to the sugar mixture, alternating with the milk and mixing until just combined. Toss blueberries with 1 tablespoon of flour. Fold into the batter and spread in a prepared pan. Combine all of the topping ingredients in a small bowl until crumbly. Sprinkle over the batter and bake for 40 to 45 minutes or until a toothpick comes out clean.

Featured photo: Abby Reed, owner of Abby’s Cafe in Henniker. Courtesy photo.

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