On The Job – Sara Tofanelli

Sara Tofanelli

Interior auto detailer

Sara Tofanelli is an interior auto detailer serving southern New Hampshire and the owner of Marine Clean Detailing Auto Interior.

Explain your job and what it entails.

For my interior car detailing business, I restore your car back to better than when you bought it. I come right to your driveway for the most convenience.

How long have you had this job?

I have been detailing cars for about seven years now.

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

I wanted a job where I could support myself and be my own boss … and the interior car detailing business allows me to bring my dogs.

What kind of education or training did you need?

You only need to have good attention to detail.

What is your typical at-work uniform or attire?

I usually wear my business shirts that were made, but I can wear any casual outfit that I want.

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

Detailing during the pandemic was easy for the most part because there is no contact between people.

What do you wish other people knew about your job?

It is more than just a clean car for some people, especially when it is the car of someone’s loved one who passed away. It sometimes gives people the ability to move on and heal. It is not just a job to me.

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

There is nothing major I have learned that would have been beneficial knowing sooner.

What was the first job you ever had?

My first job was assisting in a dog grooming shop with my mom’s friend. My first legal job was working at Market Basket when I was 14.

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

Always be open to learning. You are never done. Even people new to the industry can teach old-timers stuff.

Five favorites

Favorite book:
PostSecret books
Favorite movie: Hacksaw Ridge
Favorite music: Alternative rock
Favorite food: Italian
Favorite thing about NH: People are willing to help

Featured photo: Sara Tofanelli. Courtesy photo.

Setting the stage

Peacock Players welcomes new director

Meet Elle Millar, the new executive director of Nashua-based youth theater company Peacock Players.

What is your background in this kind of work?

I’m currently a middle school teacher in Nashua, and I’m also the drama club director there, so I already have a connection with a lot of the young people … in Nashua. I’m also a performer and have performed with … different companies in southern New Hampshire. As a kid, I [performed with] Andy’s Summer Playhouse.

What will your job as executive director entail?

The big things that I’m figuring out right now are what productions we’re going to be putting on next year, and identifying the people who will be doing the music, directing and choreographing. It’s a lot of organizing and planning and figuring out the logistics of how to make everything happen.

What do you hope to accomplish?

I have big plans to expand our programming over the next calendar year. … The board and I have talked a lot about expanding [theater] beyond the stage to bring it to the kids in elementary schools, middle schools and high schools in Nashua. We’re also working on some programming for preschool and early elementary school kids, and some adult arts education opportunities, as well. … We’re working on bringing some fresh theater to Nashua, ‘fresh’ meaning [shows that are] less-done, but still beloved.

What do you expect to be some of the biggest challenges?

With the isolation of the pandemic and the stress of being out of school and out of their routine, kids are really struggling with how to communicate with each other in healthy ways. There’s a lot more arguing and a lot more drama. … We’ve been talking about how we can help our kids put themselves into other people’s shoes and understand healthy, positive ways to interact with each other, resolve conflicts and broach difficult topics with their friends. We’re looking at some different sorts of social-emotional learning and relationship-building and empathy-building exercises [using theater] that we could potentially bring into the schools. … I’m certainly not an expert in the field, but I plan on doing an immense amount of research over the summer and reaching out to experts who have done this kind of work before.

What unique qualities or perspectives do you bring to this position?

I’m the first woman to have this role; I’m, I believe, the first openly queer person to have this role; and I’m also, I believe, the first certified teacher. It’s these personal and professional experiences that allow me to bring in an entirely different perspective. … My goal is to make Peacock Players feel like Peacock Players, but also bring my own perspective and experiences and education with me so that we’re building something new while honoring what has always been.

What are you looking forward to most?

Theater is a learning experience for everyone involved; whether you’re the director or the stage manager or a performer, you are learning. You’re learning about how to work with others; about their strengths and where they need support; about how to create a piece of art together; about how to take direction and how to give direction; about how to be a leader and how to be a follower in appropriate ways. That type of learning is just so incredibly valuable. I’m really excited to take … my experiences as a teacher in the classroom and facilitate a totally different type of learning.

Featured photo: Elle Millar.

In the kitchen with Joe Bernier

Joe Bernier of Weare is the owner and pitmaster of Angry Hog Barbecue Co. (angryhogbbq.com, and on Facebook and Instagram), a mobile food trailer specializing in various smoked meats like beef brisket, pulled pork and St. Louis-cut ribs, along with burgers, hot dogs and scratch-made sides, from coleslaw and baked beans to macaroni and cheese and jalapeno cornbread. Other unique options he’s dabbled in have included smoked bologna sandwiches, barbecue “sundaes” in a cup, and “hand grenades,” or bacon-wrapped stuffed jalapeno poppers. Bernier’s barbecue venture started out in 2011 when he was making and selling his own line of specialty sauces and rubs. In 2018, he operated a seasonal barbecue restaurant on Weirs Beach in Laconia before later transitioning into a food trailer after the pandemic hit. Find him at Laconia Harley-Davidson (239 Daniel Webster Hwy., Meredith) on Saturday, May 14, and at TMS Diesel (83 Rockland Road, Weare) on Saturday, May 21, for its second annual Dyno Day. From Memorial Day through Columbus Day, Angry Hog Barbecue Co. will have a permanent location six days a week at Hermit Woods Winery (62 Main St., Meredith).

What is your must-have kitchen item?

My digital thermometer.

What would you have for your last meal?

A really good marinated steak tip, right off the grill.

What is your favorite local restaurant?

The Stark House [Tavern] in Weare. … It’s not a large space, but it’s a cool little vibe with really good food.

What celebrity would you like to see ordering from your food trailer?

Adam Sandler. … I can see him shouting out to somebody, ‘That food is wicked good!’

What is your favorite thing on your menu?

I have a burger called the Sasquatch burger. … It has pickled jalapeno, Swiss cheese, onion and my Hellfire barbecue sauce. It just catches all of the right notes that food should. You get both the savory [flavor] from the beef and the spice from the jalapenos.

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

I think it’s flights and sliders. … Just any small amount of something that’s served on one plate. You’re seeing a lot of that now — burger flights, taco flights, you name it.

What is your favorite thing to cook at home?

A nice huge lasagna. A big batch can feed the family for three days.

Angry Hog “hand grenades” (bacon-wrapped jalapeno poppers)
Courtesy of Joe Bernier of Angry Hog Barbecue Co.

1 cup pulled pork
¼ cup habanero jelly
¼ cup pineapple chunks
jalapeno peppers
applewood bacon
cream cheese
barbecue sauce

In a bowl, combine pulled pork, pineapple chunks and habanero jelly. Place the bowl in the refrigerator to chill. Slice jalapenos the long way and remove the pith and seeds from inside the peppers. Fill the now hollow part of the pepper slices with cream cheese. Place three of these halves in your hand and spoon some of the pulled pork mixture into the middle, then encase the pulled pork with the cream cheese-filled peppers. Wrap with a slice of applewood bacon. Place the jalapenos in the freezer for around 15 minutes to allow them to stiffen up. In a smoker — or on a grill indirectly — cook until the pepper sweats (it should appear wrinkly). Place on direct heat, turning once or twice to crisp up the bacon. Place on a plate and drizzle with your favorite barbecue sauce.

Featured photo: Joe Bernier. Courtesy photo.

On The Job – Nate Preisendorfer

Nate Preisendorfer

Solar energy provider

Nate Preisendorfer is managing partner at Seventh Gen Solar, a solar energy company based in Bow.

Explain your job and what it entails.

I wear many hats. I’m very hands-on with every aspect of the company from bookkeeping to installations.

How long have you had this job?

I started as a solar installer in 2015 and continued in a variety of roles in the solar industry until 2020 when I was presented the opportunity to create Seventh Gen Solar.

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

Throughout my lifetime I’ve been fortunate to work and volunteer with organizations that make a positive impact on our world … like The Nature Conservancy, Appalachian Mountain Club and AmeriCorps. Getting into solar was a way to continue making a positive impact on our world while working with people who shared my same vision.

What kind of education or training did you need?

When I first started in the solar industry, much of the industry was learned through a hands-on approach. As solar has gained traction, many programs have been created to educate people in financing, design, sales, installation and service. Companies we purchase solar products from … also offer great training with their manufacturing partners.

What is your typical at-work attire?

Semi-casual.

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

The pandemic and other global issues have created some major hurdles with the supply chain. We’ve been able to have some control over supply chain issues by purchasing solar panels in bulk instead of ordering on a per-job basis, so we can confidently quote and install products that we already have on hand.

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

Having a background in business administration is extremely helpful. Not having a business administration background, I had a plethora of new knowledge to learn. At times it was daunting. The assistance of the Small Business Administration and other business owners and doing my own hours of research was critical in gaining the understanding of state and federal requirements.

What do you wish other people knew about your job?

We provide a service that we stand behind. The meaning behind Seventh Gen Solar is that everything we do will have a direct positive impact on the seven generations to come. Being able to provide a service we believe in is what makes working seven days a week worth it.

What was the first job you ever had?

At 16, I worked on an apple orchard, assisting with orchard operations. My second job was working for the Appalachian Mountain Club as a professional trail builder.

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

Maintain a balance of work life and home life. Running a small business can be extremely mentally and physically taxing. Making sure that you schedule time to unplug to mitigate burning out is critical.

Five favorites

Favorite book:
The Count of Monte Cristo
Favorite movie: Cool Hand Luke
Favorite music: Chris Stapleton
Favorite food: Mexican
Favorite thing about NH: What it offers for personal, economic and health safety … and its abundance of outdoor recreational opportunities and community support.

Featured photo: Nate Preisendorfer. Courtesy photo.

Living boldly

Samuel Habib discusses new disability documentary

Transitioning to adulthood comes with some unique challenges for Samuel Habib, 21, of Concord, who lives with cerebral palsy and epilepsy. In My Disability Roadmap, a documentary he co-directed with his father, local filmmaker Dan Habib, the two set out on a journey around the country to interview disability activists about how to live boldly as an adult with a disability.

What is it like being a young adult living with a disability?

I don’t like that sometimes people talk to me like I’m a 3-year-old. My genetic disorder has made it more difficult to drive my chair by myself and use my communication device. The biggest challenge for me is getting into the homes of my friends and family members. Sometimes, I also get too tired to stay up late, so I miss out on going to bars, parties and dates at night. But I’m proud to be a part of the disability community, and I have an awesome team of support people with me every day.

What is your goal for the film?

My goal for the film is that people won’t talk down to people with disabilities. I want everyone to know that people with disabilities demand respect and rights, and I want other young adults with disabilities to have the same opportunities that I’ve had for health care, inclusive education, college, assistive technology, jobs, making friends and independent living. I want people to learn from disability role models. I want to help people learn how to live a full life with a disability as they transition to an adult by focusing on all the possibilities of relationships, work, education and disability rights.

How did you choose your interviewees?

They were people I looked up to. They are good advocates and role models for kids and young adults with disabilities. I wanted to ask them about their transition to adulthood to help me and others be successful. Success can be defined in many ways. These are just people I wanted to have as mentors.

What was the most challenging part of creating this film?

Setting up and getting all of the interviews done. We had to fly or drive a long way for the interviews. On our flight to Indianapolis, they turned my power wheelchair on its side both ways, and it got damaged both ways. On our trip to D.C., we had a six-hour flight delay, and another passenger talked down to me like I was a 3-year-old. On our NYC trip I had a seizure. But we still got the filming done on all the trips.

What advice did you receive during your interviews that had an impact on you?

Maysoon Zayid, one of my mentors in the film, told me, ‘You are not alone. Find your community.’ That was powerful advice because I’ve always had a strong community, starting with elementary school. I’m continuing to find my community at college, in the disability rights community, at work and in my hometown of Concord.

What are you up to now? What are your plans for the future?

I am in college at NHTI, the local community college in Concord, working on getting my liberal arts Associate’s degree. I have been taking one class a semester and have a 3.0 GPA. This semester I’m taking English Comp Mindful Communication, and I also joined the Environmental Action club at school. I am thinking about transferring to a four-year college in the future. I have enjoyed meeting new people. I look forward to making more friends and maybe finding a girlfriend. I dream about getting married and having kids, making more films, and traveling around the country and the world. I want to go to the Football Hall of Fame, Mount St. Helens, a Florida Gators game with my cousins, London and Europe.

Featured photo: Samuel Habib.

In the kitchen with Greg LaFontaine

Greg LaFontaine is the executive chef and co-owner of Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, smokeshackcafe.com), an eatery known for serving “barbecue with a twist,” with all kinds of uniquely inspired items, like the habanero brisket melt and the maple mustard cornflake chicken sandwich. LaFontaine took over the space formerly housing Gabi’s Smoke Shack in May 2020 — previously, he served as the executive chef of Owen & Ollie’s Restaurant in Dracut, Mass., for more than a decade. In addition to its smoked meats, many of which are available as combo plates or sandwiches, Smoke Shack Cafe offers everything from fresh salads and sides to sliders, tacos and flatbread pizzas, as well as a lineup of specialty whoopie pies in a variety of flavors.

What is your must-have kitchen item?

If you’re talking in relation to the restaurant, I can’t do what I’m doing without the smoker. … If you’re talking a tool or a utensil, I like a good chef’s knife.

What would you have for your last meal?

I’d like a good sushi. There aren’t really any flavors that I don’t like.

What is your favorite local restaurant?

My wife and I, if and when we ever get to go out, we like a place in downtown Nashua called San Francisco Kitchen. … There’s nothing I’ve ever tried there that I didn’t like. They do a great job.

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

If I could ever get him here, [comedian and actor] Hal Sparks.

What is your favorite thing on your menu?

Obviously, our No. 1 thing is the smoked brisket. I’ve been here two years and I still eat it every day. … I think we make a very unique chili, and I also really like the smoked meatloaf that we do. I’m only using it in sandwiches at the moment, but come fall that’s going to be highlighted as an item, because it’s just got a really unique flavor.

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

I believe that the next big trends are going to be big companies eliminating the waitstaff format. … I just think that it’s a cost saver to their business, because it’s getting very, very hard to find help in this industry right now.

What is your favorite thing to cook at home?

If I get time, especially this time of year, I love to cook something on the grill. … I love steak tips, [and] as simple as it sounds, hot dogs are always great on the grill.

Homemade potato salad
From the kitchen of Greg LaFontaine of Smoke Shack Cafe in Londonderry (makes six to eight side servings)

1½ pounds fingerling potatoes
3 Tablespoons mustard
2 Tablespoons chopped scallions
3 Tablespoons chopped parsley
¼ cup chopped celery
2 teaspoons extra virgin olive oil
1 cup mayonnaise
salt and pepper to taste

Boil potatoes for 10 to 12 minutes, or until tender. Drain and cool. Add remaining ingredients and mix well to coat potatoes. Serve chilled.

Featured photo: Greg LaFontaine. Courtesy photo.

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