On The Job – Crystal Murray

Campground manager

Crystal Murray is the manager at Suncook River Family Camp Resort in Suncook.

Explain your job and what it entails.

The first thing I do each day is make a drive-through to check on all the guests, say good morning and see how everyone’s doing. Then, I check the mail, voicemails, emails and get set up for my day and make my to-do list of things I need to do and people I need to get back to. Then, I meet with my co-worker — sometimes we’ll even go out on the kayaks for our morning meeting — and we go over any pressing issues we have, and we’ll schedule our [campground] events and what we’re doing on the weekends.

How long have you had this job?

We opened this campground last year, in 2021. Before that, I worked at another campground, and before that, I used to work at Camping World.

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

When I started working at Camping World, that’s what set off my interest in the outdoors and got me wanting to get into camping and canoeing and all that. Then, when I started working at actual campgrounds, that brought on a love for meeting people who are actually out camping, and I realized I definitely preferred being more involved and being part of the actual camping experience, as opposed to just being in sales.

What kind of education or training did you need?

I’ve learned a lot of skills along the way, [such as] people skills, interacting with people and understanding their needs and how to give them the best experience; and definitely time management skills and scheduling.

What is your typical at-work uniform or attire?

Most days, when it’s hot, and I’m in and out of the office, running around, checking on things, I’m wearing a T-shirt or tank top and shorts or a swim skirt.

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

Since Covid, camping and RVing have really taken off. When we first opened, we were focused on how to accommodate guests with all of the Covid guidelines. This year, we’ve been trying to balance having more people and more activities and things for them to do.

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

That it’s OK to set boundaries and have guidelines and structured rules. As friendly as I am, it definitely helps to have a backbone and to assert yourself to make sure everyone is safe and having a good time. All the rules we have in place are there for a reason, so it’s OK to make sure that everyone is following those rules and to not be a pushover.

What do you wish other people knew about your job?

I hope people know that it’s more than just a day job for me; it’s something I’m very involved in and very passionate about. My whole heart is in it. I could write a book on every guest we have here; our guests are like family, and the kids here are like my kids, whether they’re just staying for a week or staying for the whole season. It’s a very family-oriented energy and atmosphere we have here.

What was the first job you ever had?

Bed Bath & Beyond, folding towels in the linens department.

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

You can’t be everybody’s best friend.

Five favorites

Favorite book:
Anything by Dolores Cannon.
Favorite movie: Interstellar
Favorite music: I really like Stevie Nicks.
Favorite food: Mexican
Favorite thing about NH: The people and the seasons.

Featured photo: Crystal Murray. Courtesy photo.

A place in time

Colorado author pays tribute to New Hampshire

Colorado author Christina Holbrook discussed her debut novel All the Flowers of the Mountain, which is set in New Hampshire and was inspired, she said, by the times she spent in the Granite State during her childhood.

What is your connection to New Hampshire?

I grew up in New York, and my parents owned a house in Sugar Hill, New Hampshire, where we spent all of our summers and winter vacations. Also, my grandparents had farms in New Hampshire. At that time in my life New Hampshire made such a deep impression on me. I felt like my heart was in the White Mountains. I’ve had that feeling through most of my life. As an adult I lived in New York City, and now I’m in Colorado, but I always found a way, especially in the summers, to get back to New Hampshire for a visit. I feel like it’s the home of my imagination.

What is All the Flowers of the Mountain about?

It’s a love story and a coming-of-age story about growing up in New Hampshire. It begins in the present and then moves back to this particular summer when these two main characters meet each other, impact each other’s lives and eventually go their separate ways. It ends in the present again, with the open question as to what will finally happen with this relationship that was so important to these two characters.

What is the significance of New Hampshire in the story?

… The setting is extremely important to the story. It has a big impact on the characters, how they interact with each other and the choices they make and is part of how the story comes together in the end.

What made you want to write this novel at this time in your life?

I’ve been a writer all my life … but I’ve spent my professional life in publishing. … I feel like I’ve always been in sort of a supporting role to other creative people, and I felt like it was finally time for me to put myself in more of a center role as a creative person. … [Another reason was] becoming older. I’m 61 years old now, and in your late 50s and early 60s you start to reflect back on all the things that made you who you are. … New Hampshire is a place that means so much to me in my life. I have a really deep nostalgia for this period of time when I grew up in this particular place, and I really wanted to write about it. … Many of the places that were part of my life back then are included in the story. I’ve described [the book] to my publisher as ‘my love song to New Hampshire.’

What has the writing and publishing process been like?

I started putting the pen to paper on a draft about five years ago. About six months later I had my first draft, and I spent the next year revising it. Then I started to send it out to literary agents to try to get representation. By the beginning of 2020 I had an agent who wanted me to do more revisions … and I ended up rewriting the entire novel. … It took me until this past March to finish that draft. I turned it in to my agent, and she was thrilled because it was such a departure [from] and quite a big improvement on the story. … Also at the end of March, I was diagnosed with a brain tumor. I had surgery in April, and I’ve just finished six weeks of radiation. It’s a pretty serious situation. In the world of publishing, it could easily take my agent six months to a year to find a publisher, and then it could take two more years [to publish it], and at this point, I don’t know if I have two or three years to wait. A local publisher in Colorado came to me and said, ‘We understand your situation. We will get this book out in three months for you.’ They had a team of people do the copy editing, cover design, proofing, everything, and they pulled the whole thing together in three months.

When was the last time you were in New Hampshire, and when will you be back?

The last time I was in New Hampshire was last summer, and we will be going again this summer, probably toward the end of August. I’m working on [scheduling] a book signing there. … I’m really hoping to share this story with people in New Hampshire. Two years ago, during Covid, when there were all these remote writers groups, I also ended up connecting [with] and joining the New Hampshire Writers Project … and started to join them on their monthly Zoom calls.

What would you like people to take away from your book?

I feel like Vermont and Maine get a lot of play but people don’t always know about how incredibly beautiful and magical New Hampshire is. … I hope that, for people who haven’t been to New Hampshire, this book will give them an interest and curiosity to come visit the Granite State. For people who have lived in New Hampshire, I hope it gives them a sense of pleasure to recognize the places and descriptions of New Hampshire.

Featured photo: Courtesy photo.

In the kitchen with Erica Ceravolo

Erica Ceravolo of Wilton is the kitchen manager and chef of Riley’s Place (29 Mont Vernon St., Milford, 325-2177, rileysplacellc.com), a comfort food restaurant and music hall that opened in the tavern space adjoining Milford’s historic Colonel Shepard House in April. A native of New Jersey, Ceravolo grew up working in her grandmother’s bakery in Bloomfield, just outside of Newark. She was recruited by Riley’s Place owner Kimberley King to design and oversee a menu of home-cooked comfort foods with Southern nods, all to complement the music hall’s weekly schedule of live blues, rock and country acts. You’ll find everything here from scratch-cooked jambalaya and macaroni and cheese to pulled pork grilled cheese sandwiches, shrimp po’ boys, ribs, Cajun rice and beans, ice cream and more. Prior to joining the staff of Riley’s Place, Ceravolo worked in the kitchen and oversaw cooking programs at the Boys & Girls Club of Souhegan Valley for several years.

What is your must-have kitchen item?

Always in my hand or always by my side is a sharp knife, which for me is multi-purpose.

What would you have for your last meal?

It would be my grandmother’s chicken and dumplings. That was my comfort food growing up, that’s what she made when I was sick, and what she made on my birthday every year. … It just reminds me of home.

What is your favorite local restaurant?

I work a lot, so obviously I don’t get out much, but my go-to is Riverhouse Cafe in Milford, right on the Oval. I love that place, so if I had the choice right now to go anywhere, I’d go there. … [I get] either a burger or some kind of breakfast food. They have this thing called the Bird’s Nest that I crave sometimes. It’s got all the breakfast foods in it but it looks like a little bird’s nest.

What celebrity would you like to see eating at Riley’s Place?

It would be a toss-up between Stanley Tucci, whose show about Italy I’m obsessed with, and Guy Fieri.

What is your favorite thing on your menu?

My personal favorite thing on the menu right now would probably be the pulled pork nachos. I’m a huge nachos fan. … I really wanted to create nachos that were very layered, so that with every bite you’re getting pulled pork, salsa and cheese. It’s simple but it’s so flavorful.

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

I think it’s two things — one is either gluten-free or non-meat options. Then, I think the other thing is that, especially during Covid, it’s really all about sticking with [buying] local and not always going to the big guys to get stuff from.

What is your favorite thing to cook at home?

I actually talked to my kids about this one, because a lot of my cooking is based on what they ask for. … One of our favorite things to cook is grilled cheese, and we like to experiment, so we’ll try different breads, different cheeses … [and] we’ll put different meats on it, different spices and sauces and things to dip it in. We’re always elevating our grilled cheeses. … I like a good mild cheddar, like the Hoffman cheddar. That’s probably my go-to for grilled cheese, because it’s not bland but it doesn’t overpower anything else I put in it either, so you can taste all those flavors.

Homemade barbecue sauce
From the kitchen of Erica Ceravolo of Riley’s Place in Milford

1½ cups ketchup
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
¼ cup brown sugar
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
3 Tablespoons molasses
2 teaspoons mustard

Whisk together all the ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. As the sauce simmers, feel free to add a few tablespoons of water to thin the sauce to desired consistency. Sauce may be served immediately but if you have some extra time, cover and chill for at least one hour for the best flavor.

Featured photo: Erica Ceravolo. Courtesy photo.

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.

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