On The Job – Derek Griffith

Japanese domestic import auto dealer

Derek Griffith is the owner of Northeast Auto Imports in Hudson, a full-service auto dealer and importer specializing in Japanese domestic imports

Explain your job and what it entails.

I import 25+-year-old vehicles from Japan and sell them here — oddities compared to the U.S. market. I enjoy that I do something different than [selling] the cookie-cutter Chevy pickup and Toyota Corolla. Every day is something completely different.

How long have you had this job?

In August of 2018 we opened as a business.

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

My father was in the used car industry, and I worked with him since I was 12. But my love for automobiles is not biased. I fell in love with learning the stories behind why the vehicles were designed as they are, or where they came from. All types of cars come through us, but we love the niche vehicles that come from Japan specifically because they just really nailed the interesting factor in the 1990s — turbo diesel 4×4 minivans, turbocharged mini cars that can fit in a doorway. It has kept me engaged.

What kind of education or training did you need?

Education consisted of on-the-job learning. I have no schooling or degrees past high school.

What’s your typical at-work uniform or attire?

We wear jeans or Dickies and company T-shirts or sweatshirts.

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

The sales increased substantially. In fact, so much so that we misjudged and missed out on the potential of more than doubling our normal sales.

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

I wish I knew that I would be subject to the stress that being an owner causes for such little return. Employees are the most important part of making a business work, and making sure they are happy with their job is not always an easy task.

What was the first job you ever had?

I worked as a ‘lot guy’ for my father, making sure the cars were always clean and had fuel.

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

The best advice, although cliche and overused, is love what you do for work. It is the truth, and I make sure my employees love what they do as well. This life is too short to not enjoy your days, and why would you not want to enjoy what you do day in and day out?

Five favorites

Favorite book:
Hatchet
Favorite movie: Turner and Hooch
Favorite music: Rock
Favorite food: Steak
Favorite thing about NH: The freedoms that come with living in the best state

Featured photo: Derek Griffith. Courtesy photo.

Better footing

A doctor discusses new surgical help for feet

Dr. Drew Taft, a foot and ankle specialist in Derry, has adopted a new, innovative surgical procedure to correct bunions, a painful bone deformity of the foot. Taft discussed how the procedure, called Lapiplasty, works and the advantages it has over older procedures.

What is Lapiplasty?

Lapiplasty is a procedure that is used to address and fix bunion deformity, both large and small. Generally, a bunion is something that happens as a result of faulty mechanics — people inherit a particular foot type that creates hypermobility or hyper flexibility in the midfoot. That’s what allows bones to become out of place and misaligned, and that’s what allows the bunion to form. What this procedure does is it targets that point of deformity and corrects it by fusing the joint where the deformity comes from. When you fuse the joints, you’re now removing all the instability and the hypermobility. … It’s performed as an outpatient procedure — it does not require admission to a hospital — and generally takes about 60 to 90 minutes. You go home the same day. It’s a really nice in-and-out kind of thing.

How does Lapiplasty differ from other procedures?

There are a few types of procedures. There are head procedures, where you’re correcting the bunion from almost right at the level of the bunion itself; there are midshaft procedures, where you’re correcting a bunion through the middle of the metatarsal; and then you have your base procedures, where you’re correcting the deformity more from the base of the bone where the hypermobility is, and that’s what Lapiplasty is. The problem with head procedures and midshaft procedures is that you may be able to reduce the deformity, but you’re not necessarily addressing the underlying issue and the underlying source of the deformity, and that’s why there’s a higher rate of recurrence with those methods. … The biggest attraction for Lapiplasty is that it’s really focusing on the apex of the deformity, where the deformity of the bunion comes from. That creates a nice stable correction, and it significantly lowers the risk of the deformity coming back, especially compared to the more traditional bunion corrective procedures.

Why did you decide to start offering Lapiplasty?

Even before I started doing Lapiplasty, I was doing base procedures a lot because I believed in what these procedures were doing. I was able to correct significant deformities and get good long-term outcomes. Lapiplasty is basically just an innovative way of performing the procedure. We’re using tools and guides that really make the whole corrective process more streamlined and more predictable. It just fell into what my current philosophy and treatment protocol was for fixing bunions, and it just made it easier.

What drew you to focus on this particular ailment?

A bunion is a painful deformity and a very common one to form, we’re finding. We see and deal with a lot of these. A procedure that is predictable and works well allows patients to get back to their lifestyle and return to the quality of life that they want, so that’s what led me down the path with these procedures.

What are some reasons people don’t seek treatment?

One of the biggest reasons is the recovery. Because it’s a foot procedure, it requires some downtime. Having to carve out time from our busy schedules and busy lives to recover is a challenge, especially if you’re dealing with your right foot, which is your driving side — that’s a game-changer for some people because they just can’t or don’t have the ability to rely on others for the length of time that’s required. I think people also fear the pain that comes with a bunion procedure, although that’s kind of a misnomer. You hear horror stories about painful bunion corrective procedures, but as long as patients do what they’re told and take medications as instructed, it’s a very manageable post-operative recovery.

How long have you been performing this procedure? Do you know how your patients are doing now?

I performed my first one a little over a year ago. Everyone I’ve seen post-op seems to be doing very well. I’ve had patients who had one [foot] done and signed up to get the other one done.

Featured photo: Dr. Drew Taft. Courtesy photo.

In the kitchen with Leah Borla

Leah Borla of Weare is the owner of Sweet Love Bakery (20 Main St., Goffstown, 497-2997, sweetlovebakerynh.com), which opened in early May. The small-batch bakeshop offers a daily assortment of fresh items like muffins, cinnamon rolls, doughnuts, cookies, cupcakes and cheesecakes, and also accepts specialty cake and cookie platter orders for weddings, birthday parties and all other types of events large and small. In addition to its sweet indulgences, the bakery partners with A&E Coffee & Tea to feature a lineup of coffees and specialty hot and iced teas. Espresso drinks and freshly baked breads are among some items Borla said she hopes to add to the bakery’s menu soon.

What is your must-have kitchen item?

My KitchenAid. I call her Big Red. She’s my sidekick — I couldn’t do it without her.

What would you have for your last meal?

Anything that is a carbohydrate — a bread or a pasta. … I am a penne person, because it holds on to the good stuff.

What is your favorite local restaurant?

Stark House Tavern in Weare. They have the best wings.

What celebrity would you like to see ordering from your bakery?

Because my husband is a Seattle native, and I spent 27 years out there, I’d have to say Dave Grohl. He is just the nicest guy and he’s really down to Earth.

What is your favorite thing on your menu?

My cheesecake, definitely. Basically, if you can think of a flavor, I can put it in a cheesecake. My favorite flavor is lemon.

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

I do see an uptick of food trucks, which I think is great, because out on the West Coast they’ve been doing them forever.

What is your favorite thing to cook at home?

Pasta. I love the versatility of it. My kids will disagree with me, but I think you can have pasta every night of the week and it’s never the same.

Easy homemade scones
From the kitchen of Leah Borla of Sweet Love Bakery in Goffstown

2½ cups flour
1 Tablespoon baking powder
6 Tablespoons butter
1 egg
¾ cup sugar
½ cup whole milk, buttermilk, half-and-half or heavy cream

Combine flour, sugar and baking powder. Cut in butter and egg until incorporated into the dry mix. Add whole milk, buttermilk, half-and-half or heavy cream just enough to wet the dry ingredients. Pat into a circle and cut how you like. Bake for 20 to 28 minutes. If adding fruit like berries, use less liquid so it’s not too gooey and hard to work with.

Featured photo: Leah Borla, owner of Sweet Love Bakery in Goffstown. Courtesy photo.

On The Job – Kristen Walden

Dancer, choreographer and dance instructor

Kristen Walden is a dancer, choreographer and dance instructor at Ankara Rose World Dance studio in Wilton.

Explain your job and what it entails.

I create dance opportunities for grown-ups and teens … in a very niche area: cultural and world dance forms such as belly dance, Irish step, Scottish Highland dance, world fusion and other folkloric forms. … Prior to the shutdown I also was a professional dancer and choreographer.

How long have you had this job?

I’ve danced professionally and taught workshops since 2005. … Soon after that, I started subbing others’ classes occasionally and teaching private lessons. Ankara Rose World Dance came about in 2011 … [when] a former dance mentor lovingly nudged introverted me into taking over her weekly classes. I then formed a home base to teach regular weekly classes and host others’ workshops, while also traveling and performing weekends.

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

I had a tough time in school. I remember my high school teachers having a meeting with me, and my dance team instructor pointing out how I had a talent for dance. At a time I felt so lost and unclear, that moment got my wheels turning on how I truly was happy when I danced and how dance was the only thing that drove me. … It wouldn’t be until a few years later, though, after finishing up high school by homeschooling and having the space to discover myself and my passions, that I would really know this is what I wanted and dive in to make it happen.

What kind of education or training did you need?

Experience and networking [are] needed unless one wants to teach in a studio that requires a degree. That wasn’t what I wanted; I wanted to work for myself. … I had done the Dance Masters of America Teaching Training intensive at SUNY Buffalo. … A lot of time training on my own as well, creating my own style and honing my craft.

What’s your typical at-work uniform or attire?

Yoga, workout or dance [attire] and a T-shirt. … Thankfully, not tights anymore. I hated those.

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

The shutdown really killed my business, being in the arts. … I had to switch fields completely. I tried teaching online … but I hate that. There’s no real connection, which is what I love about teaching in person. … We started holding some outdoor classes in the warmer part of the year, just to keep things going … and we just started back up in the studio this past March.

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

That I should trust myself and my gifts fully. … In the very early stages of my professional dance career … my fears and a limited mindset got to me and halted my potential.

What do you wish other people knew about your job?

That it’s actually a lot of work outside what you see on stage or in the studio. So many hours pushing our bodies to the limits takes its toll as a professional dancer … not to mention choreographing; negotiating contracts; working on class plans, workshops and music set-lists; fixing costumes and more.

What was the first job you ever had?

Working for my dad, who owned his own business, cleaning his office for him on weekends.

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

A dancer I highly looked up to once said to me, ‘Know you’re good.’ … I still don’t think I’m the best dancer by far … but passion, creativity and dedication is 100 percent more important than perfect technique.

Five favorites

Favorite book:
The Lord of the Rings and the Outlander series.
Favorite movie: The Lord of the Rings films by Peter Jackson
Favorite music: Anything from Viking music such as Wardruna, traditional Celtic, Middle Eastern music, folk, to rock classics, to some pop.
Favorite food: Avocados and guacamole
Favorite thing about NH: I love the outdoors.

Featured photo: Kristen Walden. Courtesy photo.

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.

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