Category: Q&A

On The Job – Sara Graziano and David Christopher

Sara Graziano and David Christopher

Treasure hunters

Married couple Sara Graziano and David Christopher are the founders and owners of Finder’s Seeker in Goffstown, a shop full of unique collectibles, toys, antiques, artwork and other treasures that they find and curate themselves.

Explain your job and what it entails.

We are resellers on a personal level. We buy collections of unwanted treasures and make them accessible to kids wanting to spend their allowance on something cool, or to adults trying to rebuild something they had when they were young. We put a lot of thought into curating, and hand pick each item that we put into the shop. Our space is small, but it’s a seamless blend of toys, antique treasures, artwork and books. We built Finder’s Seeker to be an experience, something you can interact with and be a part of.

How long have you had this job?

We have been doing this full-time since 2014, and we opened the shop in 2016.

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

Ten years ago we were displaced by a fire at our home and started going to the flea markets to replace our furniture, appliances and other items. We bought a couple of small things and resold them for a profit and thought, maybe we can do this on the side for extra money. We decided that after getting married in 2014 we would leave our jobs and try it out full-time.

What kind of education or training did you need?

David had a lot of experience with the flea markets from his childhood. His uncles, father and grandmother had been going for years and selling there as well. His grandmother was known as ‘the toy lady’ in her flea market days, famous for loose action figures and little toys spread out all over her tables for kids to excitedly dig through, which is something we try to recreate at our shop.

What is your typical at-work uniform or attire?

Casual.

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

At the start, when everything was shutting down, we had to close our doors for six months. We relied heavily on the internet and online sales. But it also allowed us to slow down a little and spend a lot of time together as a family. We have two little girls, ages 1 and 5, who sometimes come to work at the shop. It really helped us to find better ways to balance work and home life.

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

How difficult running every part of a business would be. But it has definitely helped improve our work ethic.

What do you wish other people knew about your job?

People always ask us where we get our items from. We are sort of like treasure hunters. We travel around the state, looking for collections to buy from those who are cleaning out their attics and basements. Every penny we make goes directly back into the business or to our daughters. We don’t live extravagant lives, go on international vacations or have a fat savings account. We do what we do because we appreciate the freedom, and to make something wonderful together as a family.

What was the first job you ever had?

David worked at a sandwich shop and Sarabeth was a freelance photographer for her local paper.

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

Opportunity is everywhere; keep your eyes and ears open at all times.

Five favorites

Favorite book: Anything by Neil Gaiman.
Favorite movie: The Life Aquatic with Steve Zissou
Favorite music: A little of everything.
Favorite food: Popcorn
Favorite thing about NH: The camaraderie of its communities, and, of course, the beautiful scenery — orchards, beaches, farms, mountains.

Featured photo: Sara Graziano and David Christopher. Courtesy photo.

Leading the Y

Granite YMCA names first female interim president

Meet Michele Sheppard, who was recently appointed interim president and CEO of The Granite YMCA, becoming the first woman to hold the position.

What is your background in this kind of work?

I’ve been in the Y movement since 1986. I came to New Hampshire to become an executive director for the Granite YMCA at the Allard Center and have been with this organization for 12-plus years and have moved up in opportunities to oversee operations for our organization, our branches, our camps and our service delivery in various programs. I’ve become the interim CEO and president here in a transition that occurred this winter. It’s a wonderful opportunity to grow my skill set and leadership, and to help support our organization and our communities to serve more people, especially as we’re coming out of so many challenging things that have been happening in these past couple years.

What does your job entail?

One of the most important things I do is work as a mentor for staff in the organization, as well as strategic thinking and leadership, working with our board of trustees and our local advisory boards to see how the Y … can make a further difference … beyond our typical types of programs that people know us for — building community partnerships and collaborations and visioning along with other agencies how to support the citizens of New Hampshire and their health and wellness, their community needs for child care, as well as mental health, which is a struggle these days, so how can the Y be relevant in people’s lives to give them a place of respite and support?

What do you hope to accomplish during your time in this position?

One of the biggest things I’d like people to know is that the Y is more than just a place where you go for a swim or to work out or for child care. We are proud to be all those things, but there’s so much more we do … from education support, mental health support and chronic disease prevention to just being a place where groups can gather and learn from one another and really feel connected. In today’s world, a lot of folks don’t feel connected; they don’t have what you call the ‘third place’ — the church or the community group — and the Y can and has been that. … We have a long line of building relationships with people and helping people find friends and places where they can feel like they belong, where they can make a difference and where they can grow their skills and achieve. That’s what I hope to continue doing.

What are some of the biggest challenges you’re facing right now?

We know that society is changing. … We’ve been working hard on diversity inclusion efforts … and [being] a Y where folks from all different walks of life feel comfortable coming in. We’ve been working hard on finding a way that the Y can be more present in places where there’s not a facility. An example of how we do that currently is our chronic disease prevention and diabetes prevention classes. We partner with the state and local public health departments to … offer a virtual program that is available in all 10 counties in the state. … Those are the types of things that challenge us, but we’re seeking alternative ways of delivering services to help people have better health and feel better about their day-to-day lives.

Summer camps are starting soon. What will those look like this year?

We’re so excited that we’re opening our doors and having summer camp again. … They’re going to be full of very well-trained staff; they’re going to have exciting, refreshed facility spaces and some new program offerings; and they’re going [be a place] for each of the [campers] to be cared for … where they can cultivate leadership development, new friendships, and better health and wellness. I think the camps are going to be a great, fun way to get away from the stressors of the world, from being connected to electronics, from being in a classroom; and to get outdoors, get some fresh air and be in a place where a child can be a child … and not have to worry about some of the stresses they’ve been experiencing the past couple years.

What do you enjoy most about this work?

The people. I love the fact that every day we transform lives in one way or another. … We have the capacity to do that, and we strive to do that. … I love the fact that I get to do this with other people who care and have a heart for taking care of others … and doing something good in the community — a big shout out to all the [Y] volunteers. … Without them, this movement doesn’t exist. The Y started with volunteers, and we’re proud to maintain that tradition. It’s an honor to serve with [them] and the staff. We’re also grateful for the members, because they make our days filled with fun and a lot of interesting experiences.

Featured photo: Michele Sheppard.

In the kitchen with Dan Lloyd

Dan Lloyd of Hillsborough is the owner and founder of the Big Dog Sauce Co. (bigdogsauce.com, and on Facebook and TikTok), a producer of all-natural barbecue sauces that launched earlier this spring. Originally from the Denver area, Lloyd moved east about five years ago. The company, which currently offers three bottled products and has a fourth on the way, stemmed from Lloyd’s longtime interest in barbecuing and making his own sauces at home. Big Dog Sauce Co.’s lineup includes a maple barbecue sauce, a mango habanero barbecue sauce, and a green chile barbecue sauce made with Anaheim chile peppers — the latter, Lloyd said, was inspired by his desire to bring an authentic taste of the Southwest to New England. A blackberry ginger barbecue sauce is also in the works, likely to be bottled and available in the coming weeks. Find 12-ounce bottles of Big Dog Sauce in multiple stores and farm stands across the state, including at the Osborne’s Agway locations in Hooksett (16 Cinemagic Way) and Concord (258 Sheep Davis Road), as well as at Lull Farm in Milford (615 Route 13), Goffstown Ace Hardware (5 Depot Road, Goffstown) and several others.

What is your must-have kitchen item?

I have to have an emulsion blender. It’s absolutely crucial for me to make sure that my sauces are blended properly.

What would you have for your last meal?

I would have to go with a really good Coney Island hot dog, with chili, onions and mustard.

What is your favorite local restaurant?

Locally, I think it would be Taco Beyondo [in Hillsborough], hands down. I think [owner and chef] Adam [Mosher] does a great job over there. … I love the stuffed chimichanga, extra crispy, with a queso sauce that they put over the top of it.

What celebrity would you like to see trying one of your sauces?

Guy Fieri [is] the person I would really like to have try my sauces. … He would be very down to earth and humble, and I think my sauce would be well-received.

What is your favorite sauce that you offer?

I like our mango habanero. It’s hands down our No. 1 seller. You have the sweetness of the mango, then all of a sudden you get a little bit of the heat and you get the flavor of the habanero. It’s not spicy, but it’s just enough to give you that zing that you need, and then as soon as it comes it goes away and you get more sweetness on the back of your palate. … I love to marinate it in some chicken and then cook it on the grill.

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

Popping up all over is ghost kitchens. They are a great way for people to introduce their product without having the overhead. … The other thing is it allows businesses that they rent from to be able to generate revenue.

What is your favorite thing to cook at home?

I love a good rack of ribs.

Pork belly burnt ends
From the kitchen of Dan Lloyd of Big Dog Sauce Co.

1 whole pork belly (about 8 to 10 pounds)
1 stick cold butter
2 cups of your favorite seasoning
1 bottle Big Dog Sauce Co. mango habanero sauce

Preheat your smoker to 275 degrees. Slice the pork belly into 1½-inch cubes and place into a large gallon zip-lock bag. Pour your seasoning into the bag and coat the pork belly liberally. Take pork belly and place on a wire rack about a half-inch apart, then place inside the smoker for three hours. Remove from the smoker and place all of the pork belly pieces in a deep aluminum pan. Take one stick of cold butter and cut into slices. Place inside the pork belly and then take the bottle of mango habanero sauce and a sprinkle of brown sugar over the top, and mix it together in the pan. Cover the pan with aluminum foil and cook for an additional hour and a half.

Featured photo: Dan Lloyd of the Big Dog Sauce Co. in Hillsborough. Courtesy photo.

On The Job – Jacob Zwicker

Jacob Zwicker

Pavement marking technician

Jacob Zwicker is the president and CEO of Vivid Line Striping, a pavement line striping company serving southern New Hampshire.

Explain your job and what it entails.

We specialize in parking lots and are expanding into athletic courts. We refresh existing lines and markings, create new layouts and install signage. I’m the owner, and we’re no corporate shop, so I tackle everything for the business, soup to nuts. I advertise, manage the finances, procure the materials, do the layouts and striping, so basically hustle, hustle, hustle.

How long have you had this job?

Vivid Line Striping was established in 2021.

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

I’m a professional civil engineer by trade. Throughout my years of experience, I’ve designed and overseen the construction of many parking lots. It got me interested in the various aspects involved and ultimately led me to starting up my own line striping business. I feel like it’s easy to overlook the impact of line striping and having fresh lines in a parking lot; customers’ first impressions of a business start in the parking lot.

What kind of education or training did you need?

The education that I have isn’t necessarily required for this particular job, but it has helped and led me to this place. I have an undergrad in civil engineering, a master’s in transportation engineering, and I hold a professional engineering license. My experience and education in civil engineering keeps me up to date on different line striping-related regulations and codes.

What is your typical at-work uniform or attire?

A Vivid Line Striping shirt, jeans and a good pair of sneakers. You can rack up a lot of steps striping a parking lot.

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

I started this company during the pandemic. It has definitely presented some challenges. First, the cost of paint has risen to an all-time high. Also, there have been periods of paint shortages due to supply chain issues. Despite these challenges, we’ve pushed through with great success.

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

At the beginning of this particular endeavor, I wish I had more experience in marketing. As a young company, finding consistent leads can be challenging. Knowing what’s going to generate interest and business can definitely be a lot of trial and error.

What do you wish other people knew about your job?

That the right line striping really enhances the curb appeal of a property.

What was the first job you ever had?

The first job I ever had was delivering a local newspaper. I was 10 years old, and I would deliver the paper every day in and around my neighborhood.

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

‘Never stop moving.’ There’s always something that needs to be done, and if you stop moving you might miss it.

Five favorites

Favorite book: Along Came a Spider by James Patterson
Favorite movie: The Lord of the Rings
Favorite music: I enjoy a wide range, from EDM to classical. Although, these days, it’s a lot of kids’ music due to the little one I have at home.
Favorite food: Lobster
Favorite thing about NH: The beautiful scenery

Featured photo: Jacob Zwicker. Courtesy photo.

Student-led

A Nashua sophomore talks about the March for Our Lives

On Saturday, June 11, students from Nashua North and South high schools gathered in Greeley Park in Nashua for a March for Our Lives protest as part of a nationwide movement to raise awareness about gun violence and advocate for gun control legislation. Nashua High School North sophomore Aarika Roy organized the event.

What is March for Our Lives?

March for our Lives is a student-led organization that was created by the survivors of the Parkland shooting, which happened in Florida in 2018. [Students] started doing marches … fighting for gun reform and justice.

How did you end up organizing one in Nashua?

When they had their first [march], Nashua students had organized one. At the time, I was only in the sixth grade. My mom [was] a teacher [at the time], and she figured it was important to get me exposed to the political world. … She brought me to the protests, and I joined kids from all different ages. It was honestly a really great experience for me. It’s how I got into activism. I was able to hear all these people give speeches, I was able to meet Maggie Hassaan as a little kid, and it was really great. After the Uvalde shooting, I felt like everything was getting [to be] too much, and I figured it was time for another [march]. I started asking around, like, ‘Hey, is anybody doing this?’ because I knew some people might be interested, and everyone was like, ‘No, I don’t have the time [to organize it], but I would go to it,’ so I was like, ‘OK, I can make the time to do it.’

What was the turnout and the response like?

There were at least 150 people. … We were expecting counter-protesters to be there, and they were, but it wasn’t that bad. … We got a lot of news coverage on this, which is great. There were a lot of different groups there, like Moms Demand Action, so we were able to meet a lot of people. Jim Donchess, our [Nashua] mayor, was there, and he commended a lot of us. We were able to get Sen. Maggie Hassaan to come, and we had speakers like Shoshanna Kelly, Alderwoman at Large … and Laura Telerski, who is a state rep.

What topics were discussed?

As the main organizer of the event, I was the first speaker. I basically just gave a quick introduction. Then, there were student speakers, and they talked about how they felt unsafe … how we feel scared to go to school … and how people need to put pressure on their legislators to sign in the right laws that will keep us safe, and to vote in the right people who will pass the laws to keep us safe.

What was involved in organizing the march?

I’m involved in a lot of socio-political organizations. I’ve been [involved] in organizing protests, but never organized one on my own. That’s the reason I was a little bit hesitant before I decided to do this protest, but I’m so glad I did, because I was able to learn a lot. It took two or three weeks [to plan]. … I started by … [designing] a flyer and posting on my social media … [calling for people] to get involved. I got a lot of really great responses. From there, I started organizing meetings. We figured out a location, which ended up being Greeley Park in Nashua. … We were able to get a lot of press coverage. … We got a lot of parents involved. … The day before, I was just making posters all night, and they turned out really great.

What are your future plans for the movement?

I don’t want to have to do this again. It’s awful that we had to have it in the first place again. If [a shooting] like this happens again, I will definitely take part in setting up and organizing another one again, but our hope is that it never happens again, not in New Hampshire or anywhere.

Featured photo: Aarika Roy, speaking at the March for Our Lives Nashua event. Photo courtesy of Aarika Roy.

In the kitchen with Meredith Thomas

Meredith Thomas of Derry is the owner and founder of Mimi Rae’s Gluten Free Bakery (mimiraesglutenfreebakery.com, and on Facebook and Instagram), a producer of small-batch handcrafted gluten-free items like cookies, scones, breads, bagels, cinnamon rolls, cake pops and more. Originally from the Chicago area, Thomas moved to New England about three years ago. She first got into making gluten-free treats shortly after her husband was diagnosed with Celiac disease — eventually, after a period of developing and mastering her technique, Thomas started selling her treats at the encouragement of her family. Find Mimi Rae’s Gluten Free Bakery at the Salem Farmers Market (Tuscan Village, 10 Via Toscana, Salem) on Sundays, from 10 a.m. to 2 p.m., and at the Derry Homegrown Farm & Artisan Market (1 W. Broadway, Derry) on Wednesdays, from 3 to 7 p.m. Thomas’s gluten-free treats can also be ordered online.

What is your must-have kitchen item?

My No. 1 thing is my mixer. I have two mixers — one for making some bigger, heftier doughs and then one for frostings.

What would you have for your last meal?

Risotto is my favorite. I like the versatility of it.

What is your favorite local restaurant?

We love Sabatino’s [North] in Derry. Their risotto is amazing.

What celebrity would you like to see trying something that you’ve baked?

I follow a lady named Tara Thueson. She’s an Instagram influencer and she’s gluten-free.

What is your favorite gluten-free item that you offer?

The chocolate chip cookies. As basic as they are, I love to just take a regular cookie and then add a little flair to it. … For example, in the wintertime I’ll add in peppermint M&Ms.

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

I see a lot of bakery storefronts now with these huge jumbo cookies. People get so excited for them.

What is your favorite thing to cook at home?

Honestly, dinner is my favorite thing. We have four kids [and] we are so busy with activities and sports with the family, so it’s super important for me to always have a dinner prepared and ready to go. … My kids also love fettuccine alfredo, and the Barilla gluten-free pasta is our favorite that seems to hold up the best.

Gluten-free fettuccine alfredo
From the kitchen of Meredith Thomas of Mimi Rae’s Gluten Free Bakery

1 box Barilla gluten-free fettuccine pasta
2 room temperature eggs
1 cup Parmesan cheese
1 cup frozen peas
½ cup cooked bacon

Fill a pot with water and bring to a rolling boil. Add pasta. After five minutes, pull out one cup of pasta water. Whisk the eggs and slowly add the pasta water. Drain pasta and place back in the pot. Add egg and water mixture to the pasta and mix thoroughly. Add Parmesan cheese, peas and bacon (optional: if pasta is too thick, milk can be added to make it creamier).

Featured photo: Meredith Thomas. Courtesy photo.

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