On The Job – Dina Akel

Dina Akel

Fashion director

Dina Akel is the fashion director and owner of Preowned Gowns, a boutique in Nashua selling overstock, discontinued and gently used designer dresses.

Explain your job and what it entails.

We sell overstock and discontinued luxury dresses for a discount. My job is to make sure that every client who comes through our doors finds the perfect dress for whatever their occasion is. As a stylist, I get to gauge clients by asking about their preferred silhouette, fabrics, colors and budget so that I can properly recommend dresses for them. I make sure to provide a fun and comfortable experience to make sure everyone feels extremely special and taken care of.

How long have you had this job?

The business was started in 2020, solely online. We just opened up our [brick and mortar] store in mid-November 2021.

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

I was actually in the bridal industry for about five years prior. … Most [wedding gown] shops have to carry all the newest fashion trends, and rarely do they sell 100 percent of what they purchase every year. I noticed that, over time, discontinued dresses would pile up in storage. … The longer dresses stay in storage, the more likely they are to yellow and become completely unwearable. I thought that was a waste. … I knew there had to be a more sustainable process for the formal-wear industry to turn over their stock.

What kind of education or training did you need?

I’ve always had a knack for project management, research and event planning. … I learned a lot while working at the bridal boutique; I would ask the brides questions to find out what was important to them when looking for a dress. … I took part in an entrepreneurship foundation to help me understand the ins and outs of running a business. … I even worked as a wedding planner for two years; I told myself that, in order to be the best at my job [selling gowns], I needed to fully immerse myself in the wedding industry so that I could understand all perspectives.

What is your typical at-work uniform or attire?

Not super-formal, but not casual; I like to dress fashionable and wear trendy clothes.

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

The pandemic didn’t affect us negatively. A lot of [weddings] weren’t being held during the pandemic, but a lot of brides started planning during that time … so the wedding industry started moving forward more quickly and growing after [the height of] the pandemic had passed.

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

Having a work-life balance and taking time for yourself. I’m a very ambitious soul, and sometimes I need to remember to slow down a bit.

What do you wish other people knew about your job?

[The store] is a safe and fun space to find a dress. … We’re not pushy salespeople. We always say that, even if you don’t find a gown with us, you’ll leave here learning something new about your style or what you’re in search of.

What was the first job you ever had?

I worked at the Nashua Public Library as a page.

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

Something my band teacher in high school would say at practices … was, ‘When you walk through these doors, you leave all your troubles and worries behind you. Focus, and be present.’ That really stuck with me for a long time and has made me so productive and focused in whatever I’m doing.

Five favorites

Favorite book:
Robert B. Parker books.
Favorite movie: The Mummy and Shrek
Favorite music: Jazz and house
Favorite food: Kafta, which is a meat dish, and bacalhau, which is a Portuguese cod dish
Favorite thing about NH: The mix of city and suburban life

Featured photo: Dina Akel. Courtesy photo.

Home coming

New youth shelter to open in Manchester

Borja Alvarez de Toledo, president and CEO of Waypoint, talked about the social service agency’s latest expansion project, which includes the state’s first shelter specifically for youth experiencing homelessness.

What is Waypoint and who does it serve?

Waypoint is a social service agency … with more than 20 programs across the state. We basically serve [people through] the whole lifespan, from early childhood all the way to seniors. Waypoint has been the main provider of services for runaway and homeless youth for the last 25 years. We’ve had a program in Manchester on Lincoln Street, [which was] a youth drop-in center … where youth can actually come, take a shower, work on their resume on a computer, get food, get clothing, engage with case management. … We’ve also had a mobile team that works on the Seacoast, which is basically a van driving around to the different towns, and some housing and transitional living programs where youth can stay.

How many youth are experiencing homelessness in New Hampshire?

There was research done by Chapin Hall at the University of Chicago that was the first real national study on the issue of youth homelessness. It became clear that, across the United States — and it’s the same in urban settings and in more rural settings in parts of New Hampshire — that one in 15 young adults ages 18 to 25, and one in 30 ages 14 to 17, experienced some level of homelessness every single year. … When you extrapolate that and look at how many youth of those ages are living in New Hampshire, we’re talking about 15,000 youths.

How has the pandemic affected youth homelessness?

‘Homelessness’ doesn’t always mean sleeping on the streets every day. It may mean housing instability. Sometimes, [the youth] are couchsurfing and are able to get a [place to stay] for a couple of weeks at a friend’s house or by staying with a family member. The pandemic made things much more complicated, because those houses that were hosting those youths closed [their doors] because of the fear and risk of Covid. We’ve found that, now, there are more youths who are sleeping in cars, in tents, in abandoned buildings.

What is involved in Waypoint’s expansion project?

Two years ago we had some internal focus meetings … and we realized that there was an increasing [number of] youth experiencing homelessness in Concord; that we really wanted to build a center in Rochester that was similar to the one we have in Manchester; and that we were the only state in New England without a shelter [exclusively] for youth. We decided to expand our services … and buy two buildings: one for a center in Rochester, and one on Hanover Street in Manchester, where we can actually have that first shelter for youth experiencing homelessness in New Hampshire. It’s a huge expansion. … Those three centers won’t cover the whole need — there are also homeless youth in the North Country and in more rural areas of the state — but we felt like we needed to continue to grow our services in these three areas for now.

What will the youth shelter be like?

The shelter is what’s really going to make a difference. The youth we have engaged in Manchester keep asking us every day, ‘When is that [shelter] going to be open?’ … It’s going to be housed in the same place where we’re going to have our youth resource drop-in center. It’s very possible that a youth is going to be receiving services during the day on one floor of the building, engaging with case management or groups or other activities, and then, [at the end of the day] when it’s time to transition, they’ll just go down to the floor where the shelter is and sleep there. There’s more continuity of services that way.

Why is it important for youth to have a youth-specific shelter?

Research has indicated that it’s not appropriate for youth to be actually housed in shelters for adults, especially shelters where there are some chronically homeless adults. The minute [the youth] walk into those spaces, there’s a sense of, ‘This is going to be the rest of my life. This is going to be me when I’m 50 or 60.’ They see that right in front of them, and it almost shatters any sense of hope or sense that [their circumstances] can change. There are also sometimes very rigid rules at those shelters that don’t always apply to the youth; it’s more complicated for youth.

What is the current status of the expansion project?

We’re in the process of renovating the buildings … and we are continuing to fundraise, because the cost to renovate these buildings is about three and a half million dollars. We’ve had a lot of support already for this specific project, from the city through HUD — Housing and Urban Development — funding and through congressionally directed funding by Sen. Shaheen. Many foundations and individual donors have contributed money. If people want to donate to help us get to the finish line on this project, that would be incredible. … My hope is that by the end of the summer [the facilities] will be ready to open and start [offering] services and serving youth.

Featured photo: Borja Alvarez de Toledo. Courtesy photo.

In the kitchen with Paige Melanson

Paige Melanson is the owner of Crumb to Mama (find her on Instagram @crumbtomama), serving as the in-house baker for The Brothers’ Cortado (3 Bicentennial Square, Concord, 856-7924, brotherscortado.com). A Concord native, Melanson is a longtime family friend of the shop’s owners, having worked together with founder Chuck Nemiccolo at Starbucks nearly a decade ago. The Brothers’ Cortado opened in November, with Melanson joining the team in mid-February — currently you can find her there every Monday, Friday and Saturday, with a rotating offering of freshly baked treats like vegan strudels, gluten-free buttermilk blueberry muffins, apple loaves, protein egg bites and cinnamon rolls. The goal, Melanson said, is for her to eventually take over the kitchen space adjacent to the coffee shop full time.

What is your must-have kitchen item?

My bench scraper. It’s very versatile because it’s great for baking but also for cleanup.

What would you have for your last meal?

It would be a double smash patty on a brioche bun with extra pickles.

What is your favorite local restaurant?

One that I’ve been going to a lot more recently is Sun Shui in Bedford. … I love the dan dan noodles and the basil chicken.

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

Action Bronson [rapper Ariyan Arslani]. He’s a musician but also a trained chef. He loves good food and sharing it with people, so I’m a fan of [his] music and also a fan of his food.

What is your favorite baked treat that you offer?

I know the crowd favorite is the strudel, but [recently] I made these cheese Danishes with a triple berry jam. It’s a really awesome combination of a nice fluffy dough with a slightly sweet cheesecake filling and a really good homemade jam. I think I’m going to be trying to make it as often as I can and probably rotate out the flavor.

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

Those loaded Korean corn dogs. … The Hop and Grind over in Durham has them on their menu and I’ve been dying to get over there to try one because they look so good.

What is your favorite thing to cook at home?

My favorite meal to make is anything that I can just do totally from scratch. … I love having pasta nights, doing homemade pasta and some sort of sauce that you can just put a little effort into and let simmer for a while. … Vodka sauce is delicious, and it’s a nice quick one that you can make in about 20 minutes.

Homemade vodka pasta sauce
From the kitchen of Paige Melanson of Crumb to Mama

3 Tablespoons butter, divided
2 shallots, finely diced
3 cloves garlic, finely diced and grated
4 Tablespoons tomato paste
⅓ cup vodka
1 cup heavy cream

Saute shallots and garlic in one tablespoon of butter until soft. Add tomato paste and cook for two minutes while stirring. Add vodka and let simmer lightly for two minutes. Stir in cream and bring to a simmer. Add salt and pepper to taste, and stir in the last two tablespoons of butter. Toss in a half pound of cooked pasta of choice with ¼ cup of pasta cooking in water. Top with grated Parmesan cheese and fresh basil (optional).

Featured photo: Paige Melanson. Courtesy photo.

On The Job – Samantha Ross Langlois

Samantha Ross Langlois

Metaphysical shop keeper

Samantha Ross Langlois is the owner of Rock Bottom in Belmont, a shop that sells crystals, stones and other metaphysical items.

Explain your job and what it entails.

Building vendor relationships, shipping and receiving, ordering items, maintenance upkeep, cleaning and inventory control. Then, we have the fun stuff we work with rocks, crystals and other metaphysical items to help others on their journey of life. Stones hold a lot of energy, and we help our customers who come learn how to use stones to help them with their everyday life. We are beginning to offer services as well.

How long have you had this job?

We have been selling rocks and crystals through Facebook Live for about two or three years now, but we were fortunate to finally be able to find a wonderful location with a fantastic landlord. We started selling at our location in December of this past year, and the pylon signs we received three weeks ago are becoming more noticeable for walk-in traffic.

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

I started collecting as a kid and loved it, but life happens, and I moved away from it. When my former husband started getting sick, I went back to look for natural remedies and crystals to help him, and that is how we continued.

What kind of education or training did you need?

I started with energy work and massage therapy back in 2004. I am a reiki master and teacher and a certified tuning fork practitioner; and I hold a master’s degree in operations and project management, and a bachelor’s in human resources, and an associate’s in marketing.

What is your typical at-work uniform or attire?

Comfortable clothing no dress code. I want myself and others who work with me to be comfortable being themselves.

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

Before the pandemic hit, we were looking for a location. Then we stopped due to Covid, but, honestly, I think it helped, because it forced me out of my comfort zone and allowed me to learn how to provide Facebook Live [sales]. This is how we began to build our audience. Then, we were able to start doing craft fairs, and that helped as well.

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

How to develop my memory more. So many people want to know the metaphysical properties of all the stones, and I am lucky enough to just be able to remember the names of them, but we love Google, so we use that to help with the properties and the ‘What does this do?’ portion of questions.

What do you wish other people knew about your job?

Google is a great tool to look up the metaphysical properties and uses for stones.

What was the first job you ever had?

I worked at a video store.

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

Take your time, and slow down. Life is a journey, not a race. Enjoy it, look around and remember to breathe for you.

Five favorites

Favorite book:
Do It Afraid by Joyce Meyer
Favorite movie: Working Girl
Favorite music: Rock, metal, rap, dance, pop I like any kind, really.
Favorite food: Thai, Indian and overall spicy food.
Favorite thing about NH: The waterfalls. I love them so much.

Featured photo: Samantha Ross Langlois. Courtesy photo.

Running the rules

State’s first female deputy enforcement, licensing chief

Meet Danielle Ellston, the new deputy chief and deputy director of the New Hampshire Liquor Commission’s Division of Enforcement and Licensing, and the first woman to assume the role.

What does your job as deputy chief and deputy director entail?

Within the Division of Enforcement and Licensing, we have field operations, which [consist of] all of our sworn police officers — their official title is ‘investigators’ — who provide our regulatory function throughout the state, [with] a primary mission of preventing youth access to alcohol and tobacco. We also have our administrative services, which includes our licensing, help desk, auditing and direct shipping units, as well as our training units, which provide training to our licensees and our store employees. I’m second in command to the chief, who runs the whole operation. I’m kind of the middleman; I’m a support for the chief … and I also oversee some of the day-to-day operations of the division, making sure that we’re staying on track with our mission to ensure that we’re complying with our policies, rules and regulations.

What is your background in this kind of work?

I have a bachelor’s degree in criminal justice from Endicott College. I was hired right out of school by Liquor Enforcement in September 2008. … In January 2009, I received my police certification from the New Hampshire Police Academy, representing the [liquor] division at the academy. I’ve been here [in New Hampshire] for my entire adult career, and that’s something that’s important to me. … There’s a lot that has happened in the amount of time I’ve been here. It’s really cool that I got to see and be a part of the agency’s development and progression.

What are some of the biggest challenges you’re up against?

It’s very tough for the licensees right now. They were just getting their footing back from everything that happened during Covid. At the end of last year and even last summer, we saw people out and about, feeling comfortable going to public places again. Now, with some of the inflation issues … people are going out less and spending less money … and the industry is starting to feel the impact of that. The industry is also still dealing with staffing issues. Covid created a lot of job opportunities for people to work remotely, which is good, but the industry is feeling the impact of people … moving on to different jobs. We feel that on our end, too, because they’re trying to manage more patrons with less staff. The way we combat that is through our educational platform; education … is a primary function of our investigators. They’re out there educating these licensees, giving them ways to run their business with less staff and ways to be more diligent with checking IDs and over-serving. … We have to look at what’s going on around us and really change the way we [communicate] our goals to the licensees. It’s a partnership where we have to listen to them and hear what their issues are, then educate them on what the best ways to stay in compliance are. It really is a give and take.

What do you hope to accomplish as deputy chief and deputy director, short-term and long-term?

My big goal here is to keep us moving forward and to be progressive … and to really try to streamline everything we do, to work with the industry and to make it a great, very successful relationship. … When I say ‘be progressive,’ it’s [referring to] everything — technology, education, community outreach. How can we make our processes more efficient for the licensees? How can we make our internal procedures more efficient for our employees? … There’s a mentality to say, ‘This is the way we’ve always done things,’ … but there are so many opportunities for us to partner with the industry and our coalition groups to really step forward.

What does being the first woman in this position mean to you?

I’m very honored and grateful. It’s a very cool situation to be in. … Going back to [the idea of] being progressive, we’re seeing … a movement throughout law enforcement of more females getting into the profession. I’m the first female deputy chief, but we have a pretty big group of females working here, and we have some female supervisors. … If I can help show that [women] can be successful in it, then that’s a very cool opportunity.

What do you find rewarding about this work?

The cool thing about our agency is that there are so many people you get to interact with. We’re interacting with licensees who are just trying to have a successful business. We’re interacting with our coalition groups, which have such an outstanding mission they’re trying to achieve, and they like including us in that. We get to work with local law enforcement agencies and help them be successful in establishing their business relationships with their licensees. We get to interact with youth. For me, that’s the best part — getting to interact with all these different people and to really be a part of their mission and bring them in to be a part of our mission.

Featured photo: Danielle Ellston being sworn in. Courtesy photo.

In the kitchen with Kaylon Sweet

Kaylon Sweet — known by many simply as “Sweets” — is the owner of Osteria Poggio (18 Main St., Center Harbor, 250-8007, osteriapoggio.com), a farm-to-table Italian eatery set inside the historic Coe House, which overlooks Lake Winnipesaukee. In late January, he also took over culinary operations of the Mak’n Ends Meat food truck (maknendsmeat.com, and on Facebook and Instagram @maknendsmeat) as part of a collaboration with its owners, the Osgood family of Birch Rise Farm in Sanbornton. Mak’n Ends Meat is unique for utilizing Birch Rise’s own farm-raised proteins on board the truck, giving Sweet the opportunity to dabble in all kinds of menu options, such as pork smash burgers, chicken tacos, ham and cheese “foldies,” and ramen burgers topped with a house Japanese-style barbecue sauce. One of Sweet’s first restaurant jobs was at Cookie’s Chuck Wagon in Hudson, a town where he lived for a few years as a teenager — since then, he has studied Italian cuisine abroad in Florence and, upon returning to the Granite State, has gone on to establish himself as a chef working closely with local farms in sourcing his ingredients. Locally, you can find Mak’n Ends Meat parked at Lithermans Limited Brewery (126B Hall St., Concord) on Friday, March 25, from 4 to 8 p.m. Sweet will then return to Lithermans for its six-year anniversary celebration on April 8 and April 9, and he’s also due to appear at Great North Aleworks (1050 Holt Ave., Manchester) on April 16.

What is your must-have kitchen item?

You’ve got to have a nice flat metal spatula and a towel. … I can make everything else work with those items.

What would you have for your last meal?

My mom makes these pork ribs with a barbecue sauce recipe that my grandmother gave her … [and] they always come out absolutely amazing. I’d want those one last time. She does a chocolate raspberry cheesecake too that I go nuts for. … Then I would also have our Caesar salad with our house hot sauce squirted into it, and some smoked Gouda mac and cheese with honey. It’s your last meal, so you’ve got to make it count, you know?

What is your favorite local restaurant?

The Thompson House Eatery up in Jackson is one. I have a buddy who owns it. He was just up for a [James] Beard [award] and he’s definitely earned it. … I’d also have to say The Wilder in Portsmouth. It’s always fantastic.

What celebrity would you like to see ordering from the truck?

[Chef] Mason Hereford from Turkey and the Wolf, which is a sandwich place in New Orleans. His claim to fame is a fried bologna sandwich. … He’s somebody that I follow religiously on all of the social media platforms. He’s very much a guy that is who he is … [and] I’d like to have him come through because I know I’d get an honest answer out of him.

What is your favorite thing on the truck’s menu?

I really like our pork smash burger. It’s a ground sausage-based burger that we just pound out and fry up. I like to do that with a fried egg, some bacon jam and chipotle aioli. … I’d have to say that the ham and cheese foldy is also something that I really like. It’s basically like a ham and cheese quesadilla, but the ham from Birch Rise Farm is what makes it. It’s an insanely good ham.

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

Tacos and Asian fusion, to be honest. … Every time I see some place trying to start their own thing, that’s where it seems to be that they are gravitating toward.

What is your favorite thing to cook at home?

Usually just a bagel, egg and cheese sandwich and then I’ll dip it in something. … I’ve also been playing around a lot lately with fried rice.

Ramen smash burgers
From the kitchen of Kaylon Sweet of Osteria Poggio and the Mak’n Ends Meat food truck (yields about three burgers)

3 Martin’s potato buns
¾ pound ground pork
1 teaspoon canola oil
2 Tablespoons water
1 bag instant ramen noodles
3 slices American cheese
Japanese barbecue sauce
Any additional toppings of choice (optional)

Heat up your ramen per instructions. Drain and set aside. Save the seasoning packet for the burgers. Heat up a nonstick pan and add canola oil. Divide ground pork into three equally sized balls and semi-flatten. Season with ramen seasoning packet and salt on one side. Place in the pan and leave to get a hard sear (according to Sweet, it should achieve a dark golden brown color, “like good maple syrup”). Season the uncooked side and flip. Smash burgers down and flatten. Add one slice of cheese to each patty. Cook through and set aside. Add ramen into the still hot pan. Add two tablespoons of water to release the sticky bits, then add the Japanese barbecue sauce. Once all of the noodles are coated, set aside and prepare to build. Put a patty on a bun, add ramen on top and place your top bun on. Add any other optional toppings — Sweet’s favorites to use are shredded lettuce, chipotle mayonnaise, pickled onions, pickled ginger and a fried egg.

For the Japanese barbecue sauce:
1 cup soy sauce
1 cup brown sugar
1 cup ketchup
3 Tablespoons rice wine vinegar
2 cloves garlic
¼ cup pickled ginger
¼ cup chopped scallions
1 ripe pear, with cores chopped

Place all ingredients into a blender and puree until smooth. Pour into a saucepan and cook on a low temperature until the mixture has reduced by a third. Cook and store in an airtight container.

Featured photo: Kaylon Sweet. Courtesy photo.

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