On The Job – Robert Wezwick and Margit Eder-Wezwick

Bed and breakfast owners

Robert Wezwick and Margit Eder-Wezwick are the owners of Ash Street Inn, a bed and breakfast in Manchester. Rob also works as the chef, while Margit handles the innkeeping.

Explain your job and what it entails.

As the chef, Robert is responsible for keeping the kitchen stocked for the cooked-to-order breakfasts, which are prepared from scratch. Being a real bed and breakfast, we take the breakfast part as seriously as the bed part. Margit keeps the inn running — everything from cleaning to decorating — and she’s the one greeting guests and making sure everything is in order.

How long have you had this job?

We bought the Ash Street Inn over seven years ago as a running operation. Robert has been cooking professionally for more than 20 years.

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

Margit grew up in Germany, where her family owned and operated a Gasthaus — guest house — but decided to go to university instead to study natural sciences. She came to New England to do her post-doctoral research at Boston University and ended up staying. Rob has a technical background and went to culinary school in Dallas, Texas, when the tech bubble burst in the early 2000s and started a second career. We always thought about owning a bed and breakfast and finally found the one meant for us when we saw the Ash Street Inn.

What kind of education or training did you need?

A formal education isn’t needed, but hospitality and customer service experience is certainly a plus. If you’re also serving cooked-to-order breakfast and baked snacks, either a love of cooking or a culinary background is required.

What is your typical at-work uniform or attire?

During breakfast, Rob wears chef attire, and Margit dresses business casual.

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

We were always cleaning our rooms and the inn very thoroughly. This led to an easy transition once Covid hit with more stringent cleaning and disinfecting requirements. During the pandemic, we also participated online in a lot of workshops and seminars to keep up with the latest information and suggestions for how to handle the new travel situation.

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

You need to be prepared for anything and be ready to reinvent yourself if needed.

What do you wish other people knew about your job?

It is wonderful to meet all the interesting folks from around the world and to learn their own stories. However, there is more to being an innkeeper than the entertaining part; you have to be a chef, a housekeeper, a handyman, a concierge, a marketing person, a business manager and the occasional shoulder to cry on.

What was the first job you ever had?

Rob’s first job was a paper route, then his family deli in Queens, New York. Margit’s, of course, was being a waitress in the family-owned Gasthaus.

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

Run a business the way you would like to see it run. For us, that means setting the inn up the way we like to travel.

Five favorites

Favorite book:
Margit loves anything from Michael Crichton. Rob loves The Stand by Stephen King.
Favorite movie: Robert loves Monty Python and the Holy Grail. Margit loves anything Star Trek.
Favorite music: Billy Joel, Bob Dylan and, more locally, Paul Nelson.
Favorite food: Margit won’t ever say no to sushi. Rob loves Southwestern cooking and eating.
Favorite thing about NH: We love the fact that it has so many different things to do and how Manchester is so centrally located.

Featured photo: Robert Wezwick and Margit Eder-Wezwick. Courtesy photo.

More to the story

Museum adds to its view of history

The American Independence Museum in Exeter was recently awarded a grant to increase its exhibition space to share a more comprehensive history of the founding of America. Jennifer Carr, the museum’s curator and collections manager and acting executive director, discussed what that will look like and the importance of inclusive storytelling in American history.

What will the grant be used for?

The Samuel P. Hunt Foundation has generously awarded us $21,250 to enhance our archival and exhibit infrastructure … [with new] archival museum cases, as well as some smaller-ticket items that will help us to tell stories about inclusive history. For the past couple years, the museum has been taking a look at how we interpret the founding of the American nation, and we’ve seen that we tell the story from really one perspective, which is the military perspective. That left a lot of people out of the equation. We’ve been doing research on local and state history and looking at our collections to see how we can bring more inclusive history into what we do with the museum. We’ve discovered that we have a collection of more than 3,000 items, and there are different stories we can tell with those items than what we’ve been telling. There are many different ways for historians to interpret the same item. … With the grant, we’ve been able to purchase five new cases, as well as labels which are ADA-compliant. With that, we can bring more of our collections out of storage and put that research to use, sharing those incredible stories with our guests.

What are some of the stories you plan on telling with the expanded exhibit space?

We’re looking to expand to as many different underrepresented groups as we can. We’ve been working with Black history, women’s history, indigenous history, and we even have one story that covers LGBTQ history. We have a military order book written by General von Steuben, who helped General Washington whip the Continental Army into shape and start winning battles, and it turns out there’s an interesting LGBTQ history related to General von Steuben, so we’re able to bring that book out and talk not only about military strategy but also about the contributions of the LGBTQ community to the founding of our nation. We also have indigenous artifacts uncovered during the 2019 archeological dig at the Ladd-Gilman House … so we’re able to tell the pre-contact history of indigenous peoples right in our own backyard.

When will these updates be ready to view?

The company that manufactures these museum cases actually has a pretty long lead time at this point, so we won’t be able to get them out on exhibit until next season. In the meantime, we’re going to continue working on research to dive deeper into our collections and see how many more stories from different perspectives we can uncover to prepare for getting those museum cases in place to share with our guests in 2023.

Who does this historical research, and what does that process look like?

It’s primarily me. Before I began serving as acting executive director, I was primarily focused on curatorial work. I was taking the lead on all the research and interpretation. We also had a couple fantastic volunteers who helped us with research and going to the historical societies and digging through deeds and archives. It’s been a team effort.

What led the museum to pursue these updates?

It’s something happening industry-wide. I think America has realized so much of its history has gone untold. There’s a reckoning right now with that. We’re looking at everyone who has gone underrepresented in this nation. We feel it’s important to tell a balanced story of the founding of the nation, not just from the military perspective, not just the grand stories of the founding fathers, but of everything the people of this nation went through to gain independence. … Independence wasn’t won only on the battlefield; it was about boycotts women were engaged in to fight the taxes Britain was levying on the colonies; it was about the enslaved people who left their families to go off to fight in a war they believed would lead to freedom for them, only to come home and remain enslaved. There are a lot of stories, good and bad, that led to the founding of this nation.

Has there been an interest from the public in learning about these stories?

Yes. I’ve personally led some tours over the past couple years that included these new stories we’ve uncovered, and I’ve heard people making comments like, ‘Wow, I had no idea that happened here. I’m glad you’re telling these stories, because it’s something I didn’t hear in school.” That has been great to hear. Overwhelmingly, the feedback has been positive. I think people enjoy hearing stories that are different from what they learned in school. We’ve all heard the story of the Boston Tea Party; it’s a great story, but it’s nothing new. I think people are interested in hearing new things and learning on a deeper level.

Featured photo: Jennifer Carr. Courtesy photo.

In the kitchen with Megan Gordon

Megan Gordon is the chef and co-owner of Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com), an eatery and catering company directly across the street from the Wilton Town Hall Theatre that offers an always-changing menu of scratch-cooked meals, from sandwiches and flatbreads to plated entrees, burgers, tacos and more. Copper Kettle To Go’s unique setup features an upstairs grocery shop offering various take-and-bake meals and an in-house dining area, along with a downstairs taphouse with a rotating lineup of local brews. Gordon, who opened the restaurant with her husband Chris in September 2020, previously ran the Copper Kettle Bakery in Brookline with her mother, from 2009 to 2011.

What is your must-have kitchen item?

My whisk.

What would you have for your last meal?

Probably my husband’s chicken piccata.

What is your favorite local restaurant?

The Riverhouse Cafe in Milford. We are obsessed. … I usually get the CB Stack. It’s corned beef with eggs, hollandaise sauce and shredded cheesy potatoes. It’s so good.

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

Al Horford. I am a huge Celtics fan, and we’re birthday buddies.

What is your favorite thing on your menu?

I would have to say our haddock sandwich. … It actually comes on an 8-inch sub roll, and then we top it with American cheese, lettuce, fried pickles and homemade tartar sauce. … We actually had a customer in here who was at Hampton Beach and told another customer of ours that if she wanted a good haddock sandwich to go an hour inland to Wilton and get one at Copper Kettle. … So I thought that was pretty cool.

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

Smash burgers. They are everywhere and we started doing them as well. They are very popular.

What is your favorite thing to cook at home?

Tacos. I like to do beef or chicken tacos, and then we have all the sides that you have to have.

Homemade pico de gallo
From the kitchen of Megan Gordon of Copper Kettle To Go in Wilton

½ small onion
3 roma tomatoes
1 jalapeno
¼ cup cilantro
1 lime

Cut up the onion, tomatoes, jalapeno and cilantro into small pieces and place into a bowl. Cut the lime in half and juice it over the ingredients in the bowl. Let it sit for 15 minutes to let all of the flavors marry, then serve with tacos or dig in with tortilla chips.

Featured photo: Megan Gordon. Courtesy photo.

On The Job – Elise Noga

Eco-friendly product maker

Elise Noga of Bedford is the owner of The Beaded Sheep (thebeadedsheep.com), a blog, podcast and online shop selling handmade eco-friendly home and beauty products.

Explain your job and what it entails.

Mostly, I’m making my products, which currently consist of cloth napkins, dish towels, paperless towels, cotton rounds, no-drip cuffs, tote bags and drawstring bags. … There’s a lot of creativity [involved] in picking out patterns, designing new products and putting the products out into the world via my online shop and a few retail locations. I also host a podcast … The most important part of my job is that I get to do it with my daughters. That’s truly my favorite part.

How long have you had this job?

I started The Beaded Sheep officially in the spring of 2019, and it became an online shop in the fall of 2020, where I sold only cloth napkins through Etsy.

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

In 2019, I left my full-time job in tech support to be home full-time with my first daughter, since she had just turned 1. I started The Beaded Sheep originally to do blogging, then dabbled for a small time period in family photography, and finally landed on selling cloth napkins.

What kind of education or training did you need?

I didn’t need a lot of training for this job, but my mom taught me how to sew. … In college I studied Communication Arts with concentrations in Creative Writing and Global Missions, and that education has helped me with marketing, writing, communicating what my business is about, hosting my podcast — also called The Beaded Sheep — and having my business strive to help others be more eco-friendly.

What is your typical at-work uniform or attire?

Since I work from home … my work attire is whatever is comfortable and kid-friendly.

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

I started this job during the pandemic, and it was difficult at first since I wasn’t comfortable doing business in person and had to rely heavily on online orders. Now that more things are open, I’ve been able to do more fairs, which has been more helpful for my business.

What do you wish other people knew about your job?

I wish other people knew how much work goes into having a business like this. Not only do I make things, but I’m the accountant, the marketer, the salesperson, the writer, the creative director — everything.

What was the first job you ever had?

My first job was being a babysitter for some of my neighbors.

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

My husband recently gave me the sweetest advice, and that was to follow my heart with this business and not let anyone else dictate what I should be doing. I also think it’s so important to be willing to pivot and change what direction you’re going in since making a change can bring so much good.

Five favorites

Favorite book:
Harry Potter series.
Favorite movie: I don’t have a favorite movie, but my favorite show is Schitt’s Creek.
Favorite music: My favorite genres are indie, folk, alternative and hardcore.
Favorite food: Pretty much anything chocolate.
Favorite thing about NH: There’s so much to do, and most of my immediate family lives here.

Featured photo: Elise Noga. Courtesy photo.

Choose to refuse

New Hampshire goes plastic-free for July

The Plastics Working Group, one of the specialized action groups in the New Hampshire Environment, Energy and Climate Network, has challenged New Hampshire to take part in the international Plastic Free July initiative this month. Cindy Heath, the original convener of the Plastics Working Group, talked about how people can take the pledge and why it’s so important.

What is Plastic Free July?

Plastic Free July was an international campaign founded in Australia. It is a pledge format where individuals and businesses and organizations can pledge to strive for a plastic-free July. The intention is to raise awareness and help discover alternatives to using plastic in our everyday lives … and we also want to help build momentum for future legislation that supports plastic waste reduction. … You can join us as an individual or as part of an organization, business or community, and you can take one action or more than one.

What are some actions that communities can take to engage with the initiative?

They should start by going to the Plastic Free July website, plasticfreejuly.org, which has many, many pages of resources. A proclamation with their town select board is a possibility, just declaring the importance of plastic waste reduction and the commitment to try to have a plastic-free July. There are opportunities to do things like picnics, library displays … showing what alternatives there are to using plastics in your everyday life. I already know that the communities in Hopkinton and Dover are going to be doing some library displays with education around plastic waste, and we’re going to be hosting a plastic-free picnic in Cornish on July 16, so communities are engaging in different ways.

What are some things that individuals can do to go plastic-free in their day-to-day lives?

Individuals can take the pledge and learn about how to do things like bring a cloth bag to the grocery store instead of using the plastic bags that are provided; refuse to purchase vegetables that are being sold packaged in plastic clamshell containers; refuse to buy beverages in plastic bottles; refuse plastic [utensils] and Styrofoam takeout containers when they go out to eat, or request alternatives. … Before plastic was invented, we all found ways to have a picnic, order takeout food from a restaurant and not use plastic bags.

In what ways are plastics harmful?

The concern that we’re trying to raise awareness about is not only the environmental impacts of plastic production; it’s also the human health and animal health impacts of plastic waste. The Plastic Free July website has a number of facts around the volume of plastics that goes into our oceans and how microplastics end up in our food through the food chain, because marine animals eat plastic thinking it’s food, and then the food chain progresses and it ends up in our food. Plastic particles have even been discovered in human placenta. It’s a human health concern as well as an environmental concern, and we’re just hoping that people will understand the health and environmental impacts of plastic.

What kinds of progress has New Hampshire made with reducing plastics so far?

We’ve had several communities host a screening of a film called Microplastic Madness, which is about fifth-graders in New York who are able to, over a two-year period, help New York City, and then New York State, ban Styrofoam use in schools and in restaurants for takeout. We have community members who are working with local restaurants to try to develop an ocean-friendly designation through Surfrider, which is another organization … working specifically on helping restaurants choose alternatives to plastic and styrofoam takeout [materials]. Then, in the infrastructure realm, there are changes that a number of our communities have initiated, things like recycling systems and doing waste audits at schools. In Bristol, they held a sustainability fair in May to raise awareness about plastic film recycling. In Claremont, they’re working on collecting styrofoam for recycling. In Gilford, they’ve just taken delivery of the first Styrofoam densifier in New Hampshire and will begin accepting Styrofoam for recycling shortly.

How can individuals get their cities and towns to commit to more plastic-free practices?

They can go to our Ten Towns Actions Toolkit website, 10towns.org. On the homepage, there’s a box at the top that says “Join Us and Take Action,” which will lead people to a form to complete. Then, one of our members will get in touch with them to help them get started.

Featured photo: Cindy Heath. Courtesy photo.

In the kitchen with Tony Elias

Tony Elias is the owner of The Spot To-Go ([email protected], and on Facebook and Instagram), a food truck specializing in scratch-made Puerto Rican street foods that launched in 2020. He’s known for items like beef and chicken empanadas, as well as combo plates with pork, rice and beans, and jibaritos, or Puerto Rican fried plantain sliders with pork, cheese, lettuce, tomato and mayo ketchup. Elias’s Puerto Rican tacos and canoas (roasted yellow sweet plantains sliced down the middle — like a canoe — and stuffed with beef, melted cheese, cilantro and an aioli) are also huge hits. A native of Philadelphia and a former professional wrestler, Elias got his start in the food truck world when he launched Made With Love 603, a food trailer offering a similar menu of Puerto Rican eats, in Manchester in 2014. Now known as Superstar Tacos, the trailer recently became an official vendor for the New Hampshire Fisher Cats and can exclusively be found at Northeast Delta Dental Stadium (1 Line Drive, Manchester) during home games. When Elias is not slinging tacos at the ballpark, you can find him at other locations on The Spot To-Go truck — as of right now, he’s most often in the parking lot of Paul’s Car Care (84 Elm St., Manchester), but will regularly post his whereabouts on social media.

An empanada press, because I sell a ridiculous amount of empanadas. … When I make them, I do like 500 at a time.

What would you have for your last meal?

My last meal has to be a real Philly cheesesteak, with rib-eye steak, Cheez Whiz, grilled onions and ketchup. … There’s a difference between a real Philly cheesesteak and the steak and cheese subs you get up here, for sure.

What is your favorite local restaurant?

I have two. Rice and Beans 603 in Salem, and Prime Time Grilled Cheese [in Manchester]. … Rice and Beans has a delicious roast pork and their fried chicken is also really good. Then for grilled cheese, I mean, you can pretty much give me any flavor that they have at Prime Time and I’ll take it.

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

The Rock. When I was a kid, he and Stone Cold Steve Austin were my guys. I’ve just been a very big fan of his forever now.

What is your favorite thing on your menu?

The canoa and the empanadas. … I love watching people bite into the empanadas because it’s always the same reaction. They’ll bite into it and their eyes open up wide and they go, ‘Whoa!’ … With the canoa, I like catching people off guard that have never had one.

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

Birria tacos. That’s the style of taco that comes with a consomme dip on the side. It’s slow-cooked beef, cheese, onion and cilantro, and then I throw in my touch of Puerto Rican [spices] in there. Once you’ve got that nice and grilled up, you take that very same consomme and you splash it all over the taco that is on the grill. … I’ve seen people now make pizzas and quesadillas out of them.

What is your favorite thing to cook at home?

Wings. I love them in every style, [but] if I had to pick my favorite flavored wings, I’m going with Buffalo and blue cheese.

Beef empanadas
From the kitchen of Tony Elias of The Spot To-Go food truck and the Superstar Tacos food trailer

Pre-made empanada shell (Goya brand, 10-pack)
1 pound ground beef
1 can tomato sauce
¼ cup diced onions
¼ cup diced peppers
1 Tablespoon onion powder
1 Tablespoon garlic powder
½ Tablespoon adobo seasoning
1 Tablespoon minced garlic
2 packets sazón

Brown the ground beef and drain the fat. Put the beef pack in the pan and add tomato sauce, onions, peppers, onion powder, garlic powder, adobo, minced garlic and sazón. Simmer all together for 10 minutes, then cool off before filling the empanada shell, adding a slice of American cheese. Once filled, close the empanada and press around it with a fork. Fry until golden brown.

Featured photo: Tony Elias. Courtesy photo.

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