On The Job – Colin Campbell

Colin Campbell

Pressure washer technician

Colin Campbell co-owns and -operates PressureWorks, a pressure wash and deep cleaning service based in Sandown.

Explain your job and what it entails.

I mainly do pressure washing, but I also offer on-the-road car detailing services. My pressure washer makes it easy to do driveways, the outside of homes and cars, so I figured, why not include them all? I mainly deal with all the customers, while also keeping up … all aspects of the work, from setting up the job, to cleaning underneath the seats of cars.

How long have you had this job?

I’ve been doing work for customers for about a month, but just recently registered as an LLC.

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

I told myself that I didn’t want to work for someone else anymore. I wanted to be my own boss, make my own decisions, and not only reap all the benefits of it, but feel proud of the work I was doing. My friend and I heard a lot about pressure washing businesses being started online, and I began to look into it. After a few weeks of planning, I finally had enough tools to complete some simple jobs. I continued to study and do research while practicing with my pressure washer, and I realized not only was it not too difficult, but I actually enjoyed it and definitely did feel proud of my work.

What kind of education or training did you need?

I didn’t need any specific schooling for this, but I think extensive research or professional training is necessary to do this, though. I spent countless nights researching to ensure that I knew more than enough to answer customers’ questions and complete the jobs right.

What is your typical at-work uniform or attire?

When I’m working, I like to wear a pair of jeans and weatherproof boots. When pressure washing, it gets a bit wet, and sometimes it’s impossible to avoid the splashback on your legs and torso. For a shirt, I generally wear a plain, blank, polyester T-shirt that allows my body to breathe in the scorching sun during the summer.

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

I wish that I had prepared a little more with some of the tools I needed, or had gotten a truck instead of an SUV two years ago. I’m able to make it work out of an SUV, but a pickup truck would make it a thousand times easier.

What do you wish other people knew about your job?

That it’s very simple and very cheap to get into this business. I was able to borrow most of my equipment and only had to order a few things that I needed, but, overall, I was able to start this business and complete my first few jobs with just a few hundred dollars. I think just about anyone with a big enough vehicle can start up their business and start making profit with under $1,000, [which] is quite inexpensive.

What was the first job you ever had?

My first job was at a Christmas tree farm. I worked there from Thanksgiving to Christmas Eve for two years when I was around 12 years old, and it was a great starting job. I’d deal with customers and practice my sales pitches by trying to sell them certain trees, hoping to get them to buy the biggest one. Then, if they wanted me to, I’d do the manual labor of cutting down the tree with a handsaw … and putting it on top of their car.

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

To never blindly take someone’s advice just because they seem knowledgeable, and don’t be afraid to make your own path. I need to believe in myself to continue to grow and not listen to anyone else. I accept help, but make my own decisions.

Five favorites

Favorite book:
The Emerald Atlas by John Stephens
Favorite movie: Ace Ventura: Pet Detective
Favorite music: Hip-hop and rap
Favorite food: Tacos
Favorite thing about NH: My whole family is here.

Featured photo: Colin Campbell. Courtesy photo.

Connected cause

A look at a local effort to help Ukraine

Following “An Evening for Ukraine: Art Exhibition & Conversation,” an event she organized that was held on April 11 in Bedford, Ukrainian-American artist Katya Roberts of Bedford talked about her ongoing efforts to raise awareness and funds to help people affected by the war in Ukraine.

What’s your personal connection to Ukraine?

I was born and raised in Kyiv, which is the capital of Ukraine. My family immigrated to San Francisco, California, when I was 12.

What was going through your mind during the invasion of Ukraine in February?

When I went to bed the night of Feb. 23, knowing armed forces from Russia were … beginning to cross over [into Ukraine] and bombings were starting to happen, I was just devastated. I cried myself to sleep. I fully expected I’d check the news in the morning and it’d say Ukraine is back to what it used to be, when it was part of the U.S.S.R. and under Russia’s control. I thought, ‘This is it. I’ll never be able to go back to my home country. I’ll never be able to take my kids there.’ I grieved. It’s hard to explain the feeling your homeland is as good as gone … but it’s been amazing and miraculous to see how Ukrainians have defended their homeland and are fighting for the future of their children. … I’ve gone from feeling absolute despair to feeling really proud of the Ukrainian people.

What are your main efforts?

The realization there could be no Ukraine one day terrified me, and I thought, ‘No. That’s not an option. I can’t stand still. We have to do something.’ First, I wanted to get information out there so people know what’s actually happening. … I can speak and understand Ukrainian and Russian. … There’s an online message board internal to Ukraine … and I’m translating and sharing that information … and stories from the ground on social media. … Secondly, I wanted that information to empower people here in the U.S. who want to help … so I’ve been sharing specific things people can do … like reaching out to our government representatives, voicing what the Ukrainians are dealing with, what they’re asking for and what we want to be done. The third thing I’m doing is helping raise funds for refugees. … I’ve been in contact with Inna Sovsun … who’s a Ukrainian parliament member in Kyiv … [to find out] how we can donate so [funds go] directly to people who are actually on the ground.

What’s next for you?

Combining art with a call to action is going to continue being my formula going forward. I have something in the works [to take place] probably in June. Another thing I’m working on is the idea of an ‘adopt-a-family.’ My family members in Ukraine have identified families whose stories they know intimately who are struggling. Their homes are gone, and even if they returned to the areas they came from, there’s nothing there; they have to start over. Some have family members who passed away due to war or illness because they were no longer able to receive [medical] treatment. Financial hardship is a story we’re hearing over and over; someone’s line of work is no longer viable, or they’re living in another country now that has a much higher cost of living, and they can’t find a job. … I want to take [donated funds] and send them over for [struggling families] to access directly so they can pay for food and lodging. … I’m testing this on a small scale with trusted individuals in my life … and I’ve found someone in my neighborhood … who’s also interested in doing this, so I’m going to partner with them … and pull our efforts together with other people who are thinking along the same lines so we can do this on a larger scale.

How can people join your efforts?

I’ve created a website … which I’ll be constantly updating with my current efforts and ways people can contribute. In the coming days, for example, there’ll be information on there about how to contact members of Congress, along with some sample letters. … It’ll be a great resource for people. … I’m going to limit it, though, and keep it really simple. I want to make things as easy as possible for busy people who mean well and want to help. … There’s so much being thrown at us all the time, and it’s overwhelming. Part of my work is sorting through everything and taking out a few things to bring to people’s attention. I think that’s more effective than trying to include everything.

To follow Katya Roberts and her local efforts to help Ukraine, visit katyaroberts.com/ukraine.

Featured photo: Katya Roberts

In the kitchen with Jay and Lori Desmarais

Gerard “Jay” and Lori Desmarais are the owners of Bowlful (1536 Candia Road, Manchester, 232-3923, thebowlful.com, and on Facebook and Instagram @thebowlful), a takeout restaurant that opened inside Nickles Market in Manchester in late 2020. Bowlful specializes in all kinds of made-to-order rice, salad and pasta bowls prepared using fresh ingredients — popular options include a teriyaki bowl with bacon fried rice, broccoli and sesame seeds; a taco salad bowl featuring fresh lettuce, tortilla strips, cilantro rice, Mexican cheese, onions, salsa, avocado crema and jalapenos; and a garlic and spinach pasta bowl that’s finished with Parmigiano Reggiano. Bowls additionally feature the option to add a protein like grilled chicken, ground beef, pork carnitas, sauteed shrimp or grilled tofu.

What is your must-have kitchen item?

Jay: For me, it’s a sharp chef’s knife.

Lori: A spatula.

What would you have for your last meal?

Jay: I would say lamb chops. That’s my once-in-a-year thing that I’ll have.

Lori: I’m Polish, so I love pierogi. The potato and the farmer’s cheese are my favorite.

What is your favorite local restaurant?

Lori: We both love Tucker’s. … I love the Belgian waffles.

Jay: I always get the Sedona skillet. Their lunch is good, but more often than not, we typically find ourselves going there for breakfast.

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

Lori: I would love for Keith Urban to come see me.

Jay: Keanu Reeves. … I’d make him one of everything.

What is your favorite thing on your menu?

Jay: For me, it’s the barbecue bowl. We make our own barbecue sauce, and it’s got some balsamic vinaigrette with tomato and cucumber. It’s like a summer outing in a bowl. It’s very refreshing and good.

Lori: The Cobb salad.

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

Lori: I feel like food trucks are really a thing. I feel like they are popping up everywhere, and so many people have come into the restaurant saying that we’ve got to do them, that what we do with the bowls would be great on a food truck.

What is your favorite thing to cook at home?

Jay: I love to grill a rib-eye. That’s probably one of my favorite things to eat when we can.

Lori: Mine is stuffed shells.

Bowlful’s cucumber tomato salad
From the kitchen of Jay and Lori Desmarais of Bowlful in Manchester

5 medium plum tomatoes, cored and diced into ¼-inch cubes
1 English cucumber, ends removed and diced to ¼-inch cubes
1 Tablespoon Italian seasoning
½ teaspoon lime juice
Pinch of salt to taste

Combine all ingredients and serve as is, or top with your favorite vinaigrette.

Featured photo: Jay and Lori Desmarais. Courtesy photo.

On The Job – Elizabeth Hurst

Elizabeth Hurst

Senior living program director

Elizabeth Hurst is the community program director at Warde Senior Living in Windham.

Explain your job and what it entails. 

I manage the independent living apartments, and I also oversee the life enrichment programs for our entire senior community. Our life enrichment program is resident-driven … and aims to improve the quality of life for the residents in our community. I stay busy coming up with creative and fun programs for our residents and making sure the diverse needs of our residents are being met.

How long have you had this job? 

I’ve been at Warde for nearly nine years.

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

Even when I was a kid, I loved helping others and volunteered in many different settings. I always knew I wanted to have a meaningful career and work with people. After graduating high school, I became a licensed nursing assistant in Warde’s nursing home. I enjoyed working with the seniors, and instantly knew this was the population I was passionate [about working] with. I worked my way up through three different positions, which led me to my current position as the community program director.

What kind of education or training did you need?

I’m certified as an activity director and did the required training, education and practical hours to become certified. I also have a bachelor’s degree in business and health care administration, and I’m currently in graduate school for my MBA in health care management.

What is your typical at-work uniform or attire? 

I always like to look professional. My workplace is our residents’ home, so I keep my attire business casual.

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

Senior communities have faced many challenges throughout the course of the pandemic. It was really hard in the beginning of the pandemic when all the senior communities were closed to visitors and to the public. I had to learn to be flexible and how to adapt quickly. As the coordinator for life enrichment and activities, I needed to be very creative in order to keep our residents engaged during the different restrictions.

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

Everyone is on their own timeline. A lot of young professionals are in a hurry to figure out career choices quickly and compare themselves to other professionals, but everyone is on their own speed in life, so take your time and achieve your goals when it feels right.

What do you wish other people knew about your job? 

That it’s more than bingo. When people hear about activities and life enrichment in a nursing home, bingo is usually the first thing that pops in their mind. Life enrichment is so much more than just bingo and games. All of our residents are unique, and I’m here to make sure there are meaningful activities keeping their lives enriched every day.

What was the first job you ever had?

My first job was when I was in high school, working at a small family-owned restaurant.

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

My parents always told me to do something I’m going to enjoy, and I’m glad I listened to them. It doesn’t feel like work when you enjoy what you’re doing, and I can honestly say I love what I do.

Five favorites

Favorite book:
Harry Potter
Favorite movie: I don’t have one favorite. Chances are, if it makes me laugh, it’s in my top five.
Favorite music: Folk and classic rock. Neil Young is my favorite.
Favorite food: Homemade mac and cheese!
Favorite thing about NH: I love how I’m within driving distance to the beaches, mountains and the city.

Featured photo: Elizabeth Hurst. Courtesy photo.

Completing the story

NH author edits posthumous memoir of addiction

Seacoast-based author, editor and writing coach Jeff Deck discussed his latest project, We Got This, Kids: A real-time and raw glimpse of alcoholism, depression, and loss during a search for more sunrises.

What is your literary background?

I collaborate with writers to help them get their books done. Though my new service is focused on fantasy novels, I’ve worked with authors of both fiction and nonfiction. My own works include several novels, a nonfiction book called The Great Typo Hunt that I co-wrote with Benjamin D. Herson and holiday romances under a pen name.

What is We Got This, Kids about?

We Got This, Kids is the story of one ordinary person, Andy Marsjanik, and his lifelong struggle with addiction, recovery and depression. It’s based on the half-finished memoir that Andy left behind when he died by suicide and filled in with the voices of those closest to him, his family and friends. Andy wanted to live —he makes that very clear in his writing — but he lived and worked alone and undertook his struggles alone, and, during a temporary low point, he made a decision he couldn’t take back.

How did you first hear of Andy’s story?

A friend connected me with Andy’s sister, Amy Marsjanik Law, just a couple of months after Andy died. Amy was living in Newmarket at the time, and we were able to meet in person; this was shortly before the pandemic. She was intensely grieving, but had a powerful determination to carry on her brother’s story, as well as his mission to help people going through similar struggles.

What compelled you to take on this project?

Normally, fiction projects call to me the strongest, both in terms of collaboration with clients and for my own work, but when I started reading the document that Andy had left behind, I could immediately see two things that drew me in: first, his sharp, acidly humorous voice reminded me of George Carlin or Dennis Miller in his prime and absolutely needed to be shared with the world, and, second, this was someone describing his mental health and addiction battles in real time, which I thought could be of immense help to others.

What was the process like?

Collaborating with Amy to honor Andy’s words was the heart of the process for this book. Amy saw her brother’s original vision and knew how to bring it to fruition, as well as whose other voices would be necessary to bring into the story. I did my best to preserve what Andy had written, tweaking only for clarity and organization, moving fragments around to best convey the picture that Andy had originally intended. To minimize my intrusion into this family and their story, I saw my primary role as an editor rather than a co-author or ghostwriter. That also literally became my ‘character’ in the book — ‘The Editor,’ who steps into the footnotes to explain and elucidate the many obscure references that Andy included. The Editor also comments on any significant additions, deletions or rearrangements of the text in the footnotes to make the process we went through as transparent as possible. I interviewed Amy and other family members and friends not just to fill in the pieces that Andy never got to write, but to show the resonance of his life on the people around him. Everyone speaks in the first person, as close to their original words when I talked with them as possible, and mirroring Andy’s intimate narrative.

How does Andy’s writing connect with you personally?

I could feel his heart directly communicating with mine through his words. He’s blunt and funny and painfully self-aware. That’s the power of his writing and why it’s an incredible loss that we won’t get to see any more books from him. Andy is speaking in minute detail about his own experience as one individual working as a real-estate appraiser in upstate New York, but his struggles are universal. I’ve felt the darkness of depression, too, though, thankfully, to a much lesser degree, and my own life has been affected by a close relative in the grip of alcoholism.

In what way do you believe this book could help people?

It’s hard to find someone who hasn’t had to deal with mental health issues or addiction, either themselves or in the case of a loved one. Unfortunately, these struggles are nearly universal now, but most of the memoirs about these issues that are published today are from a celebrity’s point of view. I think people need the opportunity to see themselves reflected in a story of addiction, recovery and profound mental trials. Andy wasn’t famous or wealthy; he was an extraordinary person, but he was living an ordinary life much like so many other Americans, so when an average person picks up We Got This, Kids and recognizes themselves in Andy, my hope and Amy’s hope is that they immediately seek out the help they need. Remember that Andy’s action during that terrible night came from temporary desperation, but its consequences were irreversible. We Got This, Kids urges its readers to hold on for the next sunrise, and the one after that too.

Angie Sykeny

We Got This, Kids is currently available on Amazon in paperback and Kindle.

Featured photo: We Got This, Kids. Courtesy photo.

In the kitchen with Christian Davolio

Christian Davolio of Hudson runs The Rollin’ Grille (therollingrille.com, and on Facebook @therollingrille), a mobile food trailer specializing in scratch-cooked comfort items like double smash cheeseburgers, loaded pulled pork fries and smoked chicken wings. Originally from Tewksbury, Mass., Davolio has lived in Hudson for about four years. He previously worked in the IT field before deciding to pursue his passion of cooking. The Rollin’ Grille held its first public event in February at White Birch Brewing (460 Amherst St., Nashua), where Davolio has set up over the past several weekends. Find him there next on Sunday, April 10, from 10 a.m. to 2 p.m.

What is your must-have kitchen item?

[I have] a super-nimble light spatula that is great for getting those smash burgers off the griddle and keeping that crust on there. I’d say that’s in my hand 90 percent of the time I’m on that trailer.

What would you have for your last meal?

A three-way super roast beef sandwich, so [with] cheese, mayo and sauce. Growing up, that was something my father and I would always do together — we’d go out and get super beefs. … If it was my last meal, I’d want to have something with some really good memories behind it.

What is your favorite local restaurant?

It’s tough because there are a lot of great options out there, but two places I find myself at a lot when I’m eating out … are usually either T-Bones or California Burrito.

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

I think I’m going to go with Roy Choi. He started off with a food truck, and he’s just a great chef with a great personality. I think I’d really like to have him come and try my food and just see what I have going on.

What is your favorite thing on your menu?

I’m going to go with the signature smash burger. In my opinion, it’s just a perfect blend of flavors and of what I like on a burger. … It’s two patties, usually with cheese on both, and then grilled onions, bacon and barbecue sauce. … When the day’s over and I’m cooking something by myself, that’s what I’m making.

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

Over the past few years we’ve seen an explosion in outdoor dining … and that was a big thing that I was thinking about when I was trying to get into this industry, because the food trailer is perfect for that. … The smash burger is also something that I’ve seen popping up at more and more places.

What is your favorite thing to cook at home?

The thing that I could cook every single day, if it was a healthier option, is a nice bone-in rib-eye steak.

Bacon burnt ends
From the kitchen of Christian Davolio of The Rollin’ Grille (recipe calls for a smoker, but can also be done in an oven if a smoker is not available)

1 full slab pork belly (with the rind removed)
¾ stick butter
Yellow mustard
Salt
Pepper
Brown sugar
Barbecue sauce

Cut pork belly into 1-inch cubes. Coat with yellow mustard as a binder. Season liberally with salt and pepper. Put on smoker at 250 degrees. Remove from smoker after about two hours or an internal temperature of 190 degrees. Put them in a foil baking pan and put slices of butter over them, then lightly coat in brown sugar. Wrap tightly in foil and put back on the smoker for about 45 minutes. After 45 minutes, remove from the smoker and increase the heat to 325 degrees. Drain juice, then sauce the cubes with your choice of barbecue sauce. Place back on the smoker, uncovered, for 25 minutes at 325 degrees. Remove from the smoker and enjoy.

Featured photo: Christian Davolio. Courtesy photo.

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