Category: Q&A

On The Job – Jennifer Eby-McDonough

Twirling studio owner and coach

Jennifer Eby-McDonough is the owner of Elevation Twirling, a baton twirling studio in Nashua.

Explain your job and what it entails.

I’m in charge of making the schedule for classes, collecting tuition, maintaining the website and social media sites, creating the curriculum that our classes follow, as well as hiring and training staff members. I’m also in charge of all outreach to the community, as well as community events, picking out the music used for events and competitions, as well as costuming for each class.

How long have you had this job?

Elevation Twirling opened this summer …but I’ve been involved in twirling for over 30 years as a twirler, coach and judge. Before opening the studio, I’ve previously coached athletes at different studios in both team and individual events.

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

During my twirling career I competed throughout the Northeast and at nationals held at Notre Dame University in Indiana. After retiring from competitive twirling, I quickly became a certified judge through the National Baton Twirling Association, and when an opportunity came up to coach at a local studio in the area, I quickly jumped on it.

What kind of education or training did you need?

There is no formal training to be a baton twirling coach, but you need to have a good background in twirling, and most coaches have made it to the advanced level within the competition world of twirling. You should also have knowledge in dance and or gymnastics.

What is your typical at-work uniform or attire?

I get to wear very comfy clothes. In the summer, I often wear athletic shorts and a tank top. In the winter I’ll wear yoga pants and a T-shirt, as well as sneakers. Closed-toed shoes are key as you don’t want a baton to hit your exposed toes. It will hurt; trust me.

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

Seeing as I just opened the studio I didn’t really have to deal with the pandemic and restrictions. Though, during the pandemic, I did judge a lot of online competitions. These were very different as they were either over Zoom on a certain day or we were given pre-recorded videos and would judge them within a certain time frame. These online competitions were great as they allowed … for twirlers all over the country to compete against each other while, before, they would probably not as contests are usually local and not all of them draw twirlers from different parts of the country. … The downside was not seeing the twirlers in person. This was something I really missed — the human interaction at contests, as well as the overall energy of being at a contest. You just can’t get that over Zoom.

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

Whether you win or lose, the most important thing is the lessons you learn from each other.

What do you wish other people knew about your job?

Twirling is more than tossing around a metal stick. It takes a lot of practice, dedication, blood, sweat and tears. What some people make seem easy is actually very tough, but the reason it looks so easy is all the countless hours they’ve put in to learn the trick or routine.

What was the first job you ever had?

I worked at the local YMCA as an after-school teacher.

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

Win or lose, the lessons you teach your students will [stay] with them for the rest of their lives.

Five favorites

Favorite book: I read a lot of young adult books as I’m also a high school English teacher and am always looking for new books for my students to read.
Favorite movie: The Harry Potter series.
Favorite music: I like a variety of music and will often just listen to what’s on the radio or what others are listening to.
Favorite food: Ice cream
Favorite thing about NH: Within an hour, you can get to either the beach or the mountains and lakes, and I love both.

Featured photo: Jennifer Eby-McDonough. Courtesy photo.

Serve’s the purpose

General counsel returns from public leadership program

Mary Ann Dempsey, general counsel for New Hampshire’s Judicial Branch, was named the 2022 recipient of the Caroline and Martin Gross Fellowship, awarded by the New Hampshire Charitable Foundation. Dempsey talked about the experience in which she spent three weeks in July participating in the Senior Executives in State and Local Government program at Harvard University’s John F. Kennedy School of Government.

What is your background and current role in public service?

After law school, I started my legal career as a law clerk with the New Hampshire Judicial Branch, which is where I am now. I did a two-year clerkship. I went into private practice for 12 years. Then, Attorney General Mike Delaney, in 2011, asked if I’d join the New Hampshire Attorney General’s Office to head the civil bureau. That was my return to the public sector and working in state government. The civil bureau team would represent all of the state government, including the state agency, in litigation, helping them with client counseling and things of that nature. I was at the AG’s office for approximately three and a half years when Gov. Hassan asked if I’d serve as her legal counsel for the second term of her gubernatorial administration, so I moved over to the governor’s office for two years. … When Gov. Hassan was elected a U.S. senator, that’s when I came back to the judicial branch, in 2016, to be in the role I’m in now, which is as the general counsel.

What is the history of the fellowship?

It’s a three-week intensive program for state and local government leaders throughout the country. … The group consists of elected officials, law enforcement, city and county folks and then some state people who work in state governments, such as myself. … Martin Gross and Caroline Gross were both very active in public service in New Hampshire, so they created this fellowship to provide the funding for one person from state or local government in New Hampshire to attend the Harvard Kennedy School executive education program.

What led you to apply for it?

Judge Tina Nadeau, who is the Chief Justice of the Superior Court, was selected by the Charitable Foundation approximately 10 years ago to participate in the Harvard Kennedy program. I work closely with her, and she has been such a proponent of the program and the skills that it helps to develop, so she had encouraged me for a few years to apply. It wasn’t until this year that it was a good year for me to do so, and I was lucky enough to be selected.

What exactly did you do during those three weeks?

The program [runs] Monday through Friday, all day, with lectures from Harvard Kennedy professors in specialized areas. Then, you work in groups, and you work on projects. The whole goal is to teach individuals new skills and how to address policies, how to move programs forward and how to engage in dialogue with folks who may have a different view of a policy or a program from you. It’s an executive leadership program that’s designed to help individuals engage in tough discussions to either have a more comprehensive program or to be able to have opposing viewpoints in a respectful and professional way.

What were some educational highlights from the program?

One of the classes that was really impactful for me was a crisis management program which teaches skills to mitigate against a crisis, whatever that crisis might be — any unexpected issue that disrupts the flow of business — and how to essentially be prepared for the unknown. It’s a difficult concept for most of us to think about, but after Covid, every single business, public and private, has had to live through a situation like that, so it’s so relevant in terms of how to make sure your organization is able to continue operations, projects and necessary work. That was incredibly interesting to me. There was another class on how to engage in informed communication, both with constituents and with members of your team. … One program was about power dynamics in the sense of understanding the different groups that you may work with in your role in government and how to interact with each [in order to] make a successful team engaging in that type of work.

How are you planning to apply these new skills to your work in New Hampshire?

One example I can give is [that] the judicial branch is working on the centralization of our mental health docket, specifically our involuntary emergency admissions. It requires interaction with other members of the state government, with hospitals and with advocacy groups. That’s a perfect project to use these skills to help make sure that we’re all talking the same language, that we have common goals and that we can make productive steps throughout a complex process to bring it across the finish line.

Is there anything else you took away from this experience?

It was, without a doubt, the most diverse group of individuals that I’ve probably been in a classroom setting with since college. The conversations were so enlightening and enriched by having folks with different experiences, different backgrounds, diversity in jobs, diversity in race, diversity in geography.

Featured photo: Mary Ann Dempsey. Photo by Cheryl Senter.

In the kitchen with Ira Street

Ira Street of Manchester is the chef and owner of Squaloo’s BBQ (75 Webster St., Manchester, 232-7288, squaloosbbq.com), a mostly takeout barbecue eatery that opened inside Bunny’s Superette in December. An Army veteran and Chicago native, Street has been working in the food industry for more than 25 years. Squaloo’s, named after his childhood nickname, features a menu of fresh meats smoked daily — several items, like the rib tips and the hot links (spicy smoked sausages), are traditional barbecue staples of the Midwest. Other options include beer can barbecue chicken, fried catfish, jerk chicken, and brisket on weekends, as well as fried apple pie with a side of ice cream for dessert. Since opening its doors, Squaloo’s has joined forces with several other local businesses — they now offer a special catering menu in collaboration with The Potato Concept (thepotatoconcept.com), and also recently held their first barbecue pop-up event at Mountain Base Brewery (553 Mast Road, Goffstown).

What is your must-have kitchen item?

I need my carving knife and my French knife.

What would you have for your last meal?

My last meal wish would probably be brisket, with a side of ribs. I love spare ribs.

What is your favorite local restaurant?

I would love to give a shout out to Backyard Brewery [& Kitchen] on Mammoth Road [in Manchester]. Besides my food, I think it’s the best food in town.

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

It’s between Denzel Washington and Dennis Rodman. … Denzel is one of my favorite actors, and then Dennis Rodman, when he helped [the] Chicago [Bulls] win those last two championships, he became one of my favorite people.

What is your favorite thing on your menu?

That would probably be the jerk chicken … because I put so much time into it, and the finished product is so good to me. There are so many herbs and spices that go into it.

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

Thai. I feel like there are a lot of Thai places popping up.

What is your favorite thing to cook at home?

My go-to at home, when I’m feeling it, is homemade pepper steak and rice.

Chef Ira’s homemade pepper steak
From the kitchen of Ira Street of Squaloo’s BBQ in Manchester

1 round steak, cubed
1 each red and green pepper, cubed
1 sweet onion, cubed
2 cloves garlic, minced
1 teaspoon ginger, minced
1 Tablespoon cornstarch
1 teaspoon cooking oil
⅓ cup water
Salt and pepper to taste

Heat one teaspoon of oil over medium heat. Add peppers and onions and cook for three to four minutes. Place on a plate. Add steak to the pan and cook until brown. Add garlic, ginger, peppers and onion to the pan. Mix cornstarch with the water and add to the pan. Cook for 10 to 12 minutes and serve over rice.

Featured photo: Ira Street, chef and owner of Squaloo’s BBQ in Manchester. Courtesy photo.

On The Job – Christine Gagnon

Mushroom forager and educator

Christine Gagnon is a mushroom forager and educator and owner of Uncanoonuc Foraging Company, based in Goffstown.

Explain your job and what it entails.

I have two main jobs. One is to forage for mushrooms or other natural foods. The other bigger job is to teach people about mushrooms and how hugely important they are for the well-being of our planet. They certainly leave noticing fungi a lot more than they did before the class. … Also, I am a moderator and identifier for the international poisons group. It’s a place where people, vets, and poison control to learn about the toxicity of a plant or mushroom that was consumed by a pet or a human. It’s an incredible group of experts from around the world.

How long have you had this job?

Just over a year.

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

I became fascinated with fungi almost exactly four years ago. I found a Bear’s head tooth, a relative of lion’s mane, on a hike and that was it.

What kind of education or training did you need?

After I jumped in with both feet, I joined every mushroom group on Facebook. I hiked every day, documenting my finds and learning how to ID with the help of group members. I read books and papers. I still do all of that because learning is lifelong. It never ends. I also attend myco weekends and conferences to learn from my mentors. Two years ago, I decided to take a wild mushroom certification class through the state of Rhode Island.

What is your typical at-work uniform or attire?

Whatever I feel like on any given day: a hat to keep mosquitoes and biting flies off my head, mud boots for all-terrain access, long white pants for specific locations that involve lots of ticks, bug spray, pack basket, knife and walking stick.

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

I started in the spring of 2021. The combination of the pandemic and the very wet summer made for a very full schedule of educational walks. … Mushroom foraging became extremely popular so, really, I couldn’t fail. This year is a little tough. New Hampshire is in a moderate drought, and there are not a lot of mushrooms in this part of the state. There’s a lot to find if you just like to find any mushroom … but if you’re looking to fill your basket for tonight’s dinner, there are no guarantees.

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

I’m not sure. It’s still early, yet. I have a lot of connections I’d like to make. I want to find more places to teach classes. I’ll get there.

What do you wish other people knew about your job?

I absolutely love it … but I had to learn a lot to get here. … I spend money and time to learn. I scout trails ahead of time … and there’s a lot of responsibility when teaching people how to identify food. Safety comes first. You have to be able to identify something 100 percent on your own before you decide whether or not you want to eat it.

What was the first job you ever had?

Besides babysitting, it was scooping ice cream at Blake’s Restaurant at the Mall of New Hampshire. That was a long time ago.

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

Set the expectations ahead of time so people aren’t disappointed. Without a lot of mushrooms this year, I worry about my walks. One of my mentors told me, ‘Be an entertainer.’ There’s a lot out there to talk about, even if it isn’t mushrooms.

Five favorites

Favorite book: Entangled Life
Favorite movie: Spirited Away
Favorite music: Anything that’s not country pop
Favorite food: Fantasia Pizza at Ray Street Pizza
Favorite thing about NH: Being within driving distance to mountains, lakes and the ocean. We’ve got it all.

Featured photo: Christine Gagnon. Courtesy photo.

Journey to safety

Derry woman brings her Ukrainian family to NH

Nataliya Androsovych, a Ukrainian-American living in Derry, shared her story of bringing her mother, Olga, and 9-year-old nephew, Lev, who had fled from Ukraine, to safety in New Hampshire. For information on a local effort to help the people of Ukraine, visit dobroinc.org.

What is your connection to Ukraine?

I was born in Ukraine, went to school and university there and got married. My first child was born in Ukraine. I come there every other year as we still have family and friends there.

At what point did you decide to go overseas to get your mother and nephew?

When [the war] started, I wasn’t able to eat, drink, sleep — I wasn’t even functioning. I was worried about my mother being alone as my brother, a former military officer, might be taken back to the army. … Though [where they lived in Ukraine] was not that bad compared to the other part of the country, it is nice to give them some peace from the air raids. I can’t even imagine how difficult it is to go and hide every time when needed. They lived on the third floor, and at some point, she just gave up going down to a hiding place, which was a cold basement. They [started] just hiding between the walls in the entryway of their apartment. My nephew could not sleep for a month and would wake up every night screaming that they needed to hide. … I asked them to leave as I knew that I [could] come and get them and bring [then] here. [Bringing] them here would give everyone relief and peace of mind.

How did you manage to get them out of Ukraine?

I told my mom and nephew to leave Ukraine in March. They went to Poland. … [They] walked for five hours in the cold to cross the border. … Then, [they spent] a couple days there in a refugee facility with 100 other people. … Then, they were picked up by my friend, [who] brought them to Germany … where they stayed with three other families. I was able to find people in Stockholm who helped to accommodate them there. After [they spent] three weeks there, I moved my mom and nephew to Sweden … where I went to pick them up. However, it wasn’t that easy to bring them here to the U.S. without a visa.

How does it feel having them here now?

I’m so happy to have mom and nephew here with me. … Here, they are safe and don’t need to worry about getting food [and shelter]. … I admire my mom for her strength as she went above and beyond to save her grandchild.

Are you involved in any efforts in New Hampshire to help the people of Ukraine?

I’m closely working with a nonprofit organization [called] Dobro. It was started by my friends. We are doing Ukrainian fairs, collecting clothes, and I’m personally knocking [on] every door asking people for donations. [This] money [is] used to buy medicine, ammunition and give all necessary help directly [to people in Ukraine], bypassing huge organizations. My friends who are at the front lines fighting need basic T shirts, boots, tactical gloves [and] military first aid. With Dobro, all that is bought and delivered with the help of trusted people in Poland, Romania, Moldova and Ukraine. This way, we save [on] shipping costs.

The following questions were asked of Nataliya’s mother, Olga, with her answers translated from Ukrainian to English by Nataliya.

What went through your mind when you heard your daughter wanted to come bring you to New Hampshire?

I was happy. It is very hard to be alone in a foreign country without [knowing the] language and [having] family around. I knew we would be welcome at my daughter’s house and could relax and enjoy time together with her family.

What has it been like for you so far, living in New Hampshire? How are you adjusting?

No matter how wonderful it is here, I miss my home a lot. It is still hard to be [somewhere] without [knowing the] language. But my daughter is trying everything possible to make it easier for us. We go to the beach every weekend. We go sightseeing, to the zoo and to the lake.

What would you like people here in New Hampshire to know about what’s going on in Ukraine?

It is important to know the truth about what’s going on in Ukraine. Don’t believe what Russian media [says] about Ukraine. It’s a true war there … [with] innocent lives taken away. There are lots of people who suffer as they lost their loved ones, their houses — everything. War is a very scary thing, and it is important that everyone understands that and continues to protect peace. Life, health and family are the most precious things we could have. Please be kind to each other.

Do you plan to go back?

Yes, we are planning to go back. My son is there, and my grandson misses his dad and school friends. Because we came on a visa, we won’t be able to make sure that my grandson goes to school [here]. Hopefully things work out there for us. However, if anything changes, we will go back to the U.S.

Featured photo: Nataliya Androsovych, left, with her mother, Olga, right. Courtesy photo.

In the kitchen with Justin Hoang

Justin Hoang of Nashua is the executive chef and co-owner of Luk’s Bar and Grill (142 Lowell Road, Hudson, 889-9900, luksbarandgrill.com) and Bellissimo Italian Steakhouse (194 Main St., Nashua, 718-8378, bellissimoitalian.com), the latter of which opened in the former Fratello’s space back on March 31. Born and raised in Nashua, Hoang worked his way up the culinary ranks at Luk’s, starting as a dishwasher before getting an opportunity to work as the chef and create menus for the restaurant. He followed suit at Bellissimo when that eatery opened earlier this year, bringing a number of signature dishes to the space that include filet oscar, saffron lobster risotto and steak tip Gorgonzola alfredo, as well as brick-oven pizzas, burgers, sandwiches, appetizers and more. Both Luk’s and Bellissimo are part of a restaurant group that also includes Joey’s Diner and The Black Forest Cafe & Bakery, both in Amherst.

What is your must-have kitchen item?

It’s a toss-up between a chef’s knife and a pair of tongs. I really don’t know which one I need more, but those are the two things that I absolutely need to be able to function in the kitchen.

What would you have for your last meal?

That would be Irish eggs Benedict.

What is your favorite local restaurant?

The New Taj India in Nashua. … I get the makhani chicken, which is basically a butter chicken, and then garlic naan and white rice. The sauce they have in that chicken is just unbelievable.

What celebrity would you like to see eating at Luk’s or Bellissimo?

Gordon Ramsay, because I watch just about every show that he’s on. … As intimidating as he comes off as in those shows, I think he’s a phenomenal chef.

What is your favorite thing on any of your menus?

That’s a tough one. I love the steak Gorgonzola alfredo. It’s on both menus, but it started at Luk’s. I made that dish because I’ve had different interpretations of it at other restaurants and I kind of meshed together what I found I enjoyed, and now it’s one of our most popular dishes. … At Bellissimo, my favorite is probably the truffle risotto with scallops. It hits different palates and there’s so much depth in that dish.

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

I think we’re in a transitional phase right now, but one trend that has just passed was definitely the sweet and spicy combination, and then the chicken sandwich [trend] has also come in really hard. … One of the most popular ones we have is a hot honey chicken sandwich. It’s a panko-crusted chicken breast and I make a hot honey sauce that takes me like three hours. It’s the perfect balance of sweet and spicy.

What is your favorite thing to cook at home?

Basically anything that I don’t have to cook. I cook all day long, so I’m a huge advocate for DoorDash when I get home.

Bacon jam
From the kitchen of Justin Hoang of Luk’s Bar and Grill and Bellissimo Italian Steakhouse

1 cup caramelized Vidalia onions
1 cup cooked bacon, chopped
¾ cup dark brown sugar
½ cup fresh black coffee
1 cup water
1 Tablespoon balsamic vinegar

Add the onions, bacon and brown sugar to a saucepan and simmer until the sugar is melted and incorporated. Add the water and coffee and reduce to a jam-like consistency. Take off the heat and stir in the balsamic vinegar. Season with salt to taste.

Featured photo: Justin Hoang, executive chef and co-owner of Luk’s Bar and Grill in Hudson, and Bellissimo Italian Steakhouse in Nashua. Courtesy photo.

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