On The Job – Jordan Poole

Jordan Poole

3D printing specialist

Jordan Poole is a 3D printing specialist and co-owns Filament Forged 3D Printing and Design with his wife, Samantha MacDonald, in Barnstead.

Explain your job.

My standard day-to-day is talking to clients [about] what they’re looking for, modeling … in 3D using a CAD program, and having the printers … bring their idea to life.

How long have you had this job?

Filament Forged has just come up on its one-year anniversary.

What led you to this career field ?

My wife got me my first 3D printer a few years ago, and I instantly fell in love. … I spent the next year learning everything I could. … Eventually a few friends and family members asked me to make some things for them, and I started to see … the machines can provide people a cheaper and quicker alternative to having completely custom pieces made for them.

What kind of training did you need?

Trial and error was my educational tool. Luckily, the 3D printing community … loves to teach newcomers. … Being part of social media groups has [taught] me common issues … and some of the harder-to-figure-out problems. … Now, I help … people just starting out or [join] the conversation for harder-to-diagnose problems.

What is your typical work attire?

Professional sweatpants and slippers. A lot of our customer communication is done remotely, and the printers don’t judge me

What was it like starting this business during the pandemic?

We thought we’d see hobbyist and crafty people trying to keep themselves entertained while being home, but actually … people starting their own small businesses [used] our services to manufacture their products, which was a shift … we had to adjust to quickly.

.What do you wish you had known at the beginning of your career?

How important a local community can be. When we first started, we were [offering services] nationwide. … Once we … focused more on … New Hampshire, we noticed a stronger uptick in positive customer reviews and our name gaining some traction.

What do you wish other people knew about your job?

A common response I get when I mention what I do is, ‘Oh, like T-shirts or business cards?’ It’s a newer technology, so not only are we trying to get our name out there, but we are also trying to get 3D printing as a whole recognized as a way of providing custom pieces. The good thing is a lot of schools and local libraries now have 3D printers, so I don’t think we’re too far away from them being very commonplace.

What was the first job you ever had?

A local farm, planting flowers for the summer. It was hot, boring, and made me realize I have a dislike of putting dirt in buckets for eight hours a day.

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

‘If you love what you do, you’ll never work a day in your life’ took on some new meaning once I finally found something I love. Also, understand your value and worth with the services you provide. Coming up with how much to charge for [services] in a fairly new industry took some time, and I found I was way underselling some of the skills required.

Five favorites

Favorite book:
Paddle Your Own Canoe by Nick Offerman
Favorite movie: Interstellar
Favorite music: I’m a man of my era; Fall Out Boy and Jimmy Eat World are still my jam.
Favorite food: Steak tip salad wraps with some croutons in there for razzle-dazzle.
Favorite thing about NH: The vibes. When I travel, I always say I move at a New Hampshire pace — I have no rush to get anywhere; I like to enjoy the ride.

Featured photo: Filament Forged owners Jordan Poole and Samantha MacDonald. Courtesy photo. Courtesy photo.

Tech protection

New Hampshire welcomes Cybersecurity Advisor

Meet Rick Rossi, New Hampshire’s first Cybersecurity Advisor, a newly created position within the Integrated Operations Division, Cybersecurity & Infrastructure Security Agency of the Department of Homeland Security.

When and why was this position created?

This position was created by Congress in the fiscal year 2021 National Defense Authorization Act, so I’m a federal employee funded by the Department of Homeland Security. It was created to improve communication as well as awareness of resources and collaboration between the federal government, state and local governments and critical infrastructure owners and operators.

What is your background in this type of work?

I come into the role with prior experience with the Department of Homeland Security and the Intelligence Community. … I’ve been with the Department in some form or fashion for almost 16 years now. I’ve done a lot of work with critical infrastructure owners and operators in terms of hardening their defenses and mitigating threats from our foreign advanced adversaries and other significant criminal cyber actors.

What exactly does this position entail?

My role as the Cybersecurity Advisor for New Hampshire is to offer cybersecurity assistance to critical infrastructure owners and operators, as well as state, local, tribal and territorial governments. That assistance can take the form of many different things, including introducing organizations to the myriad cybersecurity services and products that are available to them at no cost, as well as other public and private resources. … Additionally, my role includes providing cyber preparedness assessments, protective resources, strategic messaging, working group support and leadership, partnership in public-private development, as well as incident coordination and support in times of cyberthreat disruption and attack.

What do you hope to accomplish?

One of the primary goals is to make contact with as many critical infrastructure owners and operators, municipalities and government entities as possible … and [develop] a robust partnership between the public and private sector in terms of information sharing, cooperation and thought exchange. It’s not ideal to be exchanging business cards in the middle of an incident; it’s very useful to develop those relationships in advance. The secondary [goal] is to make sure that entities are aware of the cybersecurity resources available to them. … Oftentimes, we find that municipalities and smaller organizations … are very reticent about cybersecurity in terms of the investment monetarily … and aren’t always aware of the breadth of resources that are available to them at no cost through … public and private means.

What is the biggest challenge?

[Cybercriminals] generally gravitate toward targets of opportunity. New Hampshire has a number of very small towns and small businesses, and oftentimes those smaller entities don’t have the budget to put together a robust cybersecurity program. Oftentimes, there’s a misconception … smaller entities [have]: ‘Why would anybody want to attack us?’ The truth of the matter is, to a cybercriminal who’s after monetary gain, the size of the organization doesn’t matter. If it’s an easy buck, they’ll take the easy buck. So one of the challenges I have is [increasing] the knowledge that … the size of an organization doesn’t always [factor] into [cybercriminals’] targeting decisions.

Has Covid contributed to cybersecurity threats?

Early on during the pandemic, we saw the cyberthreat environment really ramp up, the reason being that most organizations weren’t prepared for a near-100-percent remote work environment. You had a lot of smaller businesses and organizations that don’t traditionally have people working from home having to employ remote access solutions to their networks, and when you’re trying to do something in haste, oftentimes, unfortunately, security doesn’t always take a front seat. We saw a lot of [criminals] … looking to take advantage of that situation where we didn’t always have security at the forefront.

How can New Hampshire residents protect themselves and their families from cybersecurity threats?

They can create strong passwords for their home WiFi network … as well as email accounts and social media. … If you have a simple password, like a dictionary word or something that can be easily guessed, like your pet’s name … [cybercriminals] could enable a password cracker [that uses] algorithms to guess your password. … You want to use passwords that are more complex, that aren’t dictionary words, that can’t be easily guessed, and that involve uppercase and lowercase letters, numbers and special characters.

Featured photo: Rick Rossi. Courtesy photo.

In the kitchen with Liz Houle

Liz Houle is the owner of Good to the Last Krumb (find her on Facebook @goodtothelastkrumbnh), a homestead business specializing in scratch-made quick breads, whoopie pies, cookies, muffins and other baked goods, including multiple seasonal items. A native of Hudson, Houle has also worked as a baker at Lull Farm in Hollis for the past three years. Her products can be found at Estey’s Country Store (9 Old Nashua Road, Londonderry) and Mack’s Apples (230 Mammoth Road, Londonderry) and are also available to order through Facebook, for local pickups with at least a three-day advance notice.

What is your must-have kitchen item?

Probably a good sturdy rubber spatula.

What would you have for your last meal?

Filet mignon with a baked potato and a nice cold salad.

What is your favorite thing that you bake?

It would probably be either my lemon blueberry bread, or my whoopie pies.

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

[Food Network’s] Duff Goldman.

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

I think it’s food trucks. Whenever there’s a food truck festival, all my friends and family are there.

What is your favorite local restaurant?

North Side Grille, right here in Hudson.

What is your favorite thing to make at home?

Any type of cookie, whether it’s chocolate chip or molasses. My family loves them.

Molasses sugar cookies
From the kitchen of Liz Houle of Good to the Last Krumb in Hudson

¾ cup shortening
¼ cup molasses
½ teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup sugar
1 egg
½ teaspoon cloves
2 cups flour

Mix ingredients together well. Roll into balls in sugar. Bake at 375 degrees for 6 to 7 minutes.

Featured photo: Liz Houle. Courtesy photo.

On The Job – Alison Milioto

Alison Milioto

Human Resource Consultant

Alison Milioto is a human resource consultant at BlueLion, a woman-owned and -operated HR and operations consulting company based in Manchester, serving small to mid-sized companies throughout New England.

Explain your job.

We assist clients with everything HR-related — maintaining compliance with regulations, assisting with employee relations, answering lots of questions. A lot of [issues] our clients have seem very simple, but when you get into it, it’s always more complicated, so we try to decomplicate the complications around HR.

How long have you had this job?

I’ve been in HR in general for 15 years, and at this business for four years.

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

I grew up in New Hampshire in a small town, and I know what small businesses do for small town communities. I always saw owners of companies not knowing how to make the right decisions, so we really started this business because we saw a need. We wanted to help small businesses be able to get time back in their day and not have to worry about compliance; let a plumber be a plumber and not have to worry about a Department of Labor audit.

What kind of education or training did you need?

I’m certified in HR. I have my SHRM-SCP [Senior Certified Professional] certification, and I also have an MBA.

What is your typical at-work uniform or attire?

We dress appropriately depending on the client. We work with a lot of blue-collar companies, so if we’re going on site into a shop or something, we’re not going in wearing heels; we tend to dress down a bit. … We’re about to institute ‘Hoodie Mondays’ — we have logoed hoodies — because Mondays are typically an office day for most of our staff; we don’t go out on site. Of course, if I’m working at home, I have what I like to call ‘a Zoom mullet,’ which is business [attire] on the top and PJs on the bottom.

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

We’ve grown drastically, especially at the beginning of the pandemic, when everything was happening so fast with the PPP loans and the Families First Coronavirus Response Act. We got an influx of clients coming to us [saying], ‘We can’t keep up.’ They didn’t know when to lay people off or when to bring people back or how to handle all the changes in regulations. … Pre-Covid, [the staff] was just my business partner and me. Now, we have eight employees, and we’re about to hire two more.

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

Everything happens for a reason, and hard work pays off. It’s all worth it in the end.

What do you wish other people knew about your job?

I wish people knew that HR isn’t scary. We like to say, ‘We put the fun back in HR.’

What was the first job you ever had?

I started working at McDonald’s when I was a teenager. I worked there for six years and was actually a manager by the time I left.

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

Everything is temporary. This too shall pass.

Five favorites

Favorite book:
Matilda
Favorite movie: Erin Brockovich
Favorite music: Country
Favorite food: Italian
Favorite thing about NH: We have some of the nicest people.

Featured photo: Alison Milioto. Courtesy photo.

Write of passage

NH Poet Laureate guides magazine by teens, for teens

Under the Madness is a new magazine, designed and managed by an editorial board of New Hampshire teens under the mentorship of New Hampshire State Poet Laureate Alexandria Peary, featuring creative writing by teens from all over the world. Submissions are being accepted now for the first issue, set to be published in February. Peary discussed the magazine and the importance of providing opportunities for young writers to be published.

How and why was the magazine started?

The magazine began as an offshoot of the 2021 North Country Young Writers’ Festival. It just felt like a natural outgrowth … of the festival. I held an initial meeting at last May’s festival so students from across the state could hear about this exciting opportunity, and most of the editorial staff were participants at the festival. The intent is to provide New Hampshire teens with leadership opportunities in the creative arts and to empower them to make decisions benefiting fellow teens.

What is your role?

My official title is editor in chief, but what I do is mentor the teen editors, helping them acquire leadership skills and connections with people their age who are likewise interested in writing. For example, pretty soon, I’ll be showing the editorial staff how to submit their own creative writing to magazines so they gain an other-side-of-the-table experience of what it’s like for a writer to trust a magazine staff with work.

What kind of content does the magazine feature?

The magazine features poetry, fiction and creative nonfiction. … Creative nonfiction is not your average five-paragraph school essay; [it] means flash nonfiction, literary journalism, personal essays, memoir excerpts — true writing told with the story-telling tools of fiction and the vivid language of poetry. For our first issue, we’re not running a theme, but we anticipate future issues revolving around themes, including special issues or sections devoted to teens writing from other continents. I’m in conversation over social media with writers and arts organizers from a few countries. The magazine also runs a blog, composed by the editors. Our first two blog posts are interviews of editors at nationally known literary magazines.

What is the meaning behind the magazine’s name, Under the Madness?

It speaks to the confusing whirlwind faced by teenagers [due to the] pandemic, political polarization, global warming, inequity and unrest — [and] writing and creative expression as a way to set a foot on the ground when the adult-made sky seems to be spinning.

Who are your target readers?

The target readership are teens from anywhere around the globe who read or write in English. Adults will enjoy reading this magazine — I know I’m looking forward to sitting back with an espresso and perusing — but especially writing and language arts teachers. The writing resources will be relevant to anyone curious about how to write and publish.

Was there a need for a publication like this in New Hampshire?

The magazine addresses several creative needs in the state, but one of the biggest is to highlight the youth of the North Country, since the majority of the editorial staff, as well as our community advisors, reside in that part of the state.

How does writing and being published impact teens’ lives?  

One thing I’ve noticed as a professor and as state poet laureate and just from circulating in the world as a writer is that people of all ages hesitate to push the ‘Submit’ button. People face an uphill battle with self-doubt and rejection fears. So in development are resources our magazine will offer to help others find the confidence and endurance to try for publication. … [Publishing and writing] is hugely important [for teens] because it helps a student step beyond the fenced-in world of just writing for grades and teachers. Writing is far bigger and too important to be confined to the classroom. I’m a huge advocate of young people sending their work out, even if they have no intention of becoming an English major in college or a writer by trade.

Submit to Under the Madness
Submissions are being accepted now through Jan. 20 for the first issue of Under the Madness, set to be published in February. Writers from anywhere in the world who are ages 13 to 19 at the time of submission are eligible. Submissions may include poetry and short fiction and creative nonfiction and must be written in or translated into English and previously unpublished. Visit underthemadnessmagazine.com for full submission guidelines.

Featured photo: Alexandria Peary. Courtesy photo.

In the kitchen with Josie Lemay

Josie Lemay is the owner of Wildflour Cakes (wildflourcake.com, and on Facebook and Instagram @wildflour_cake), specializing in custom wedding cakes made from scratch in addition to morning pastries and other baked goods. A native of Deerfield, Lemay studied at the Culinary Institute of America in New York before going on to work in restaurants and bakeries in Boston and on Nantucket Island in Massachusetts. She returned to New Hampshire about two years ago and now works out of a rented commercial kitchen, offering wedding cakes to clients all over New England. You can also find her freshly baked pastries regularly stocked at Revelstoke Coffee (100 N. Main St., Concord), which include an often rotating selection of scones, muffins and seasonal galettes.

What is your must-have kitchen item?

I think it would be a bench knife, which I use for cutting, for chopping and for shaping pastries. I probably have about 10 different bench knives and they are always within arm’s reach.

What would you have for your last meal?

Some kind of homemade ravioli or heavy pasta dish, and a glass of red wine.

What is your favorite local restaurant?

The Franklin in Portsmouth. They have this awesome Brussels sprout side dish with fresh mint and honey that is delicious. … I tried to recreate it at home but it wasn’t the same.

What is your personal favorite thing that you’ve ever baked for a client?

When I was living on Nantucket, I had one couple I worked with who were really good friends with a farmer there, and so we [incorporated] a bunch of his vegetables and herbs into the dessert menu for their wedding. It was a lot of fun designing it with them.

What celebrity would you like to bake a cake for?

David Chang. I’ve been listening to his podcast. I think he’s just so brutally honest that it would just be hilarious to bake a cake and then eat it with him.

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

I feel like doughnuts are definitely big right now. There was kind of a wave, and I think the wave is coming back around again, which is cool to see.

What is your favorite thing to make at home?

I love baking pies. I grew up baking pies with my mom for every holiday. It’s just such a very comforting, nostalgic thing to bake.

Vanilla bean shortbread cookies
From the kitchen of Josie Lemay of Wildflour Cakes

12 ounces butter
1 cup sugar
1 teaspoon vanilla bean paste
3½ cups flour
½ teaspoon salt

Preheat the oven to 350 degrees. Cream together softened butter and sugar until light and fluffy. Add in vanilla bean paste. Add in flour and salt and mix until it comes together. Roll out dough between two sheets of parchment paper, using a cookie cutter of your choice. Chill the dough for 15 minutes in the refrigerator if it’s too soft. Bake for 15 minutes.

Featured photo: Josie Lemay. Courtesy photo.

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