In the kitchen with Reni Mylonas

Reni Mylonas of Danville is the owner of Agape Cakes and Confections (agapecandc.com, find her on Facebook and Instagram), a homestead business specializing in custom cakes, cupcakes and assorted Greek pastries using family recipes. A self-taught cake decorator, Mylonas started baking around the age of 9. She also gained experience working in a few local bakeries along the way prior to starting Agape, named after the Greek word meaning “love,” in 2020. In addition to custom-decorated wedding cakes, she accepts orders through her website for a variety of homemade Greek pastries for local delivery, from baklava to braided tea cookies, and she’ll usually offer specialty items around each holiday. Mylonas is also working toward opening a storefront in Raymond — Agape Cakes and Confections is on track to open in the Cozy Corner shopping plaza on Route 27 this April and will feature a weekly case of cupcakes, cookies, Greek pastries and other grab-and-go treats.

What is your must-have kitchen item?

It would probably be a precision scale. That’s like my best friend in the kitchen.

What would you have for your last meal?

Probably pasta. I can eat pasta in a million different variations, and I would never get sick of it.

What is your favorite local restaurant?

Nick’s Place in Raymond. Everything that I’ve had on their menu is absolutely amazing, and their atmosphere is so warm and welcoming. … I love their fried seafood and also their roast beef sandwiches.

What is your favorite thing that you’ve made for a client?

I think my personal favorite thing … was actually my first very large wedding cake that I did. It was a huge three-tiered cake that was probably 80 or 90 pounds and it fed 150 to 200 people, which is a lot more than what I’m used to, and it was beautifully decorated with gorgeous orchids. … I’m always up for a challenge, and so it was really rewarding to execute their vision and make it a reality. I was beyond happy with how it came out.

What celebrity would you like to bake for?

I’m a huge sucker for cooking shows. I’d have to say Bobby Flay is my No. 1, and then Anne Burrell or Alex Guarnaschelli. … Their talent is just so amazing to me that it would make my entire life if they had something that I made.

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

Cake popsicles. They are a fun spin on cake pops, only a lot bigger and in a popsicle form, so decorating-wise you can do a lot more with them.

What is your favorite thing to cook at home?

For the past two years I’ve been learning how to do homemade pasta. I love the art and the technique behind it. … Working with the different shapes is almost like working with clay, just kind of building each individual piece.

Homemade chocolate ganache
From the kitchen of Reni Mylonas of Agape Cakes and Confections, agapecandc.com

1 cup heavy cream
1 cup chocolate chips of choice

Pour the heavy cream into a small pot and let it simmer on medium heat. Place the chocolate chips in a metal bowl (do not use glass). Once the heavy cream has reached a boil, pour over the chocolate. Let the mixture sit for three minutes without stirring. After the three minutes are up, whisk until the chocolate is incorporated. Set aside and let it cool before using. Store in the refrigerator for up to two weeks and enjoy on fruit or for use in cakes or cupcakes.

Featured photo: Reni Mylonas. Courtesy photo.

On The Job – Mike Dane

Mike Dane

HVAC installer and service technician

Mike Dane is a heating, ventilation and air conditioning installer and service technician. He and his son Mason Dane own and operate their business Dane HVAC out of Nashua.

Explain your job and what it entails.

My job is about helping people by installing and servicing furnaces, boilers and heat pumps.

How long have you had this job?

I have been a heating and AC technician since 1990. My son and I started our own company in 2020.

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

After leaving the Army, it was the advice of a career counselor that got me started in this field, and it was Covid that pushed me to start a business with my son. … My son and I were working in Boston, and the pandemic shut everything down, so we came together as a family and started our own little business.

What is your typical at-work uniform or attire?

Very casual — jeans and a T-shirt, mostly.

What kind of education or training did you need?

To do heating, ventilation and air conditioning, you’re going to need to learn a lot about electrical, plumbing, carpentry, drywall and painting. … I went to a two-year trade school to get started. Since then, I have had many training classes and certifications. … I feel like I am well-qualified to flip houses with what I have learned through heating, ventilation and air conditioning.

What was it like starting a business during the pandemic?

Starting a business during the pandemic wasn’t too bad, actually, but I do have to say that we didn’t get any stimulus money, which would have been nice. We saved six months of bills, and I started with my son, so if the business didn’t have a good week, then I didn’t have to pay my kid. It only happened a couple of times, and it wasn’t as stressful.

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

I’ve made some mistakes along the way: chasing money instead of being loyal to one company — I ended up driving to Boston every day and wasn’t any happier — and spending way too much time working and not enough time camping. … I wish I knew everything that I know now so that I wouldn’t have made as many mistakes along the way.

What do you wish other people knew about your job?

How satisfying it is to complete a job and to look back and see what you have created with your own hands.

What was the first job you ever had?

Working on my grandparents’ farm.

What is the best piece of work-related advice you have ever received?

You can’t always be right, but you can always be polite.

Five favorites

Favorite book:
Anything with a superhero
Favorite movie: Avengers: Endgame
Favorite music: Classic rock
Favorite food: Cheesecake
Favorite thing about NH: The seasons, the mountains and the water

Featured photo: Dane HVAC owners Mike Dane (left) and his son Mason Dane (right). Courtesy photo.

Mindful advocate

NAMI NH names new executive director

The National Alliance on Mental Illness New Hampshire chapter welcomed Susan Stearns as its new executive director last month. Stearns discussed the position and how she plans to lead NAMI NH in addressing the state’s mental health care needs. You can reach the NAMI resource line at 1-800-242-6264.

What is your background in this type of work?

I’ve worked in the nonprofit field all of my adult life in New Hampshire, and I’ve been working in mental health for the last 20-plus years. Truthfully, I have stayed in this line of work, being an advocate for people with mental illness, because I have loved ones in my family with mental illness. Having had the [personal] experience of trying to navigate [mental health] systems and challenges, it’s work that ultimately chose me. I’ve been here at NAMI New Hampshire as an employee for almost nine years — I was the deputy director — but I’ve been a longtime member and supporter of NAMI New Hampshire for about 20 years because of my experience as a family member [of people with mental illness].

What does your job as executive director entail?

It’s leading our organization, but also working with our partners across the mental health system to ensure that individuals and families affected by mental illness and suicide can have access to the support and services they need to get treatment, recover and live full lives in their communities. … NAMI New Hampshire is part of a nationally recognized suicide prevention program, so we offer suicide prevention and intervention training; we offer postvention training for communities after a suicide loss; and we do a lot of work with survivors of suicide loss and survivors of suicide attempts.

What are some of New Hampshire’s greatest needs when it comes to mental health care?

The biggest need that we’re seeing is access to care. New Hampshire has, for probably close to nine years now, had a real problem with people experiencing mental health crises being able to access crisis care in a timely fashion. … We’ve seen some significant strides in recent years toward [addressing] that; on Jan. 1 of this year, New Hampshire launched its rapid response access points and statewide rapid response mobile team. … People [experiencing a mental health crisis] will now have access to a proper response [from mental health professionals] as opposed to having to call 911 and get a response from law enforcement. That’s going to be transformational for our system.

How has the pandemic impacted mental health care in the state?

The need for mental health care has gone up, and we’re seeing and hearing from a lot of folks who are struggling to get initial appointments with providers. That, of course, is very concerning, because what is the long-term impact for folks who are reaching out, needing help, and not able to access that care in a timely way? How does that play out? Do they wind up in a mental health crisis further down the road if they aren’t able to get that earlier intervention? … I also want to point out that our mental health workforce providers are, at the same time, experiencing the same challenges that all of us are going through at this time. They’re helping people through these challenges when they, too, are living through them. The pandemic has really impacted everyone’s mental health.

What do you hope to accomplish as director?

Advocating for individuals and families affected by mental illness and suicide, and advocating for … long-term investments to ensure that we have a robust system … of mental health services. … Ideally, we would have a system [in which] people would be able to access the level of care they need when they need it so they don’t have to board in an emergency department.

What do you find rewarding about this work?

I had the opportunity a week or so ago to … sit in on a meeting with a group of high school students … who have experienced suicide loss in their school communities and have really stepped into a leadership role around creating a safe space for students to be open with their mental health needs, support each other, dispel stigma and bring mental health out into the open. That was one of the most inspiring conversations I’ve gotten to listen to in a while. … We also have speakers … who are folks living with mental illness who are trained to tell their story and offer up hope in that process. It’s always really moving to hear those stories and realize how folks can go through some very dark days, but, with help and by seeking treatment, they can come out on the other side, so to speak, and be able to then share that story of hope with others and help to promote hope and healing. It’s those moments — seeing that transference of hope or people holding onto hope for each other — that is one of the most rewarding things I experience.

Featured photo: Susan Stearns. Courtesy photo.

In the kitchen with Steve Yurish

Steve Yurish of Amherst is the owner of Sherman’s Pit Stop (944 Gibbons Hwy., Wilton, 654-2600, shermanspitstop.com), as well as 603 Foods (603foods.com, and on Facebook), a line of homemade soups, chowders, cottage pies and other prepared comfort meals that he runs during the winter months. Menus of 603 Foods products are posted to its website and Facebook page early each week, with ordering available until 6 p.m. on Wednesdays — items are regularly rotated out but have included New England clam chowder, chicken pot pie, shrimp and sausage gumbo, shepherd’s pie, macaroni and cheese, Italian wedding soup and more. Pickups are on Fridays after 11 a.m., at the Amherst Garden Center (305 Route 101, Amherst) or at Sherman’s Pit Stop. Weekly home deliveries are available too — email [email protected] or message them on Facebook for details. Prior to starting 603 Foods in 2020, Steve and his wife, Diane Yurish, owned and operated Moulton’s Market in Amherst Village for 16 years.

What is your must-have kitchen item?

I usually make the soups in five-gallon batches, so I need a good cast iron soup pot and a large wooden ladle to stir with.

What would you have for your last meal?

Cheeseburgers, medium rare, with pickles, onions and ketchup. I’ve always called them my desert island food.

What is your favorite local restaurant?

I like Eric Griffin’s restaurant over in Milford, Grill 603. He’s got a good group of people over there and the food is always good.

What celebrity would you like to see trying something on your menu?

Elvis Presley.

What is your favorite thing on your menu?

The vegetable beef barley soup. It’s got a base of tomato and red wine, and lots of mushrooms, carrots, celery, onions and peas. I just find it to be a great hearty soup.

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

Specific to New Hampshire, I think it would be the continued trend toward using more and more local products, grown here and produced here.

What is your favorite thing to cook at home?

I like to grill outdoors as much as possible. I still grill pretty much through the winter.

Smoked Gouda and roasted red pepper bisque
From the kitchen of Steve Yurish of 603 Foods and Sherman’s Pit Stop

2 pounds freshly roasted red peppers or jar equivalent (rinsed and with all seeds removed)
1 stick and 3 Tablespoons butter or margarine
2 onions, minced
2 teaspoons dried thyme
1 Tablespoon chopped garlic
1 Tablespoon black pepper
1 quart chicken broth
2 quarts water
3 Tablespoons Better than Bouillon chicken base
2 cups half-and-half
1 6 to 8-ounce package smoked Gouda cheese, shredded (or more, if desired)
2 Tablespoons cornstarch, dissolved in water
2 teaspoons liquid smoke

Saute the onions, garlic and thyme in the stick of butter until translucent (approximately 10 minutes). Add a little water to help along and not burn. Add the chicken broth and the cleaned roasted peppers. Add the water, chicken base, half-and-half and black pepper and simmer for about 30 minutes. Remove from heat. Add shredded Gouda, remaining three tablespoons of butter and liquid smoke. Return to low heat and add cornstarch. Bring to just below a boil. Salt and pepper to taste and enjoy (Hint: Add more chicken broth or water if soup seems too thick.)

Featured photo: Steve Yurish. Courtesy photo.

On The Job – Jesse Doucette

Jesse Doucette

Chimney sweep

Jesse Doucette is a certified Master Chimney Sweep and owner of Crown Chimney in Hooksett.

Explain your job and what it entails.

I oversee all day-to-day operations … and deal with the customers. … I still do site previews here and there as well. When I go on site, one of the first things I do is find out from the customer what they’re having an issue with or what they would ultimately like to achieve with their chimney. Every job is different. … I educate them on what their options are, and we … [determine] what the best solution is for them and their home and their lifestyle, and we try to formulate a plan together.

How long have you had this job?

A little over 16 years.

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

I used to be an electrician, and I loved it … but the company I was with was starting to go down the wrong road, so I decided to get out. [Crown Chimney] offered me a position. I started out not knowing anything about the job; I knew that Santa goes down the chimney, but that’s about it.

What kind of education or training did you need?

CSIA, which is the Chimney Safety Institute of America, was the first place I started getting an education. It’s out in Indiana. They [offer] different levels of education. I’ve now become Master Chimney Sweep[-certified] through the NFI, which is the National Fireplace Institute, which is another place where I’ve done a lot of schooling.

What’s your typical at-work uniform or attire?

It depends if I’m out on the road or in the office. Our company has uniform shirts, hoodies, jackets and that type of thing. If we’re out in the field, it’s jeans or shorts, depending on the weather, and if I’m in the office, I typically wear a polo or something like that.

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

Many people have been able to work remotely during this whole thing, but our job isn’t like that; the chimneys are on the houses, so we have to go to the people’s houses. … We’ve had to be cautious around people as far as navigating how they feel about us being in their home … and really make sure that we’re taking any measures necessary for them to feel comfortable with us being there.

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

On my first day [working at Crown Chimney], I … was handed a map of the homes I had to go to. I didn’t know how to read a map. The owner of the company had just gotten in an accident and wasn’t able to go out with me on the road. I had to travel all over the state to the homes of these customers without knowing how to read the map. That was definitely a challenge for me, so I wish I had known that I would need to know how to read a map.

What do you wish other people knew about your job?

How much I love my job. I love gaining new insights and knowledge about the industry, and I love educating my customers, which is a very crucial part of what we do, so that they can get what they’re looking for with their chimney.

What was the first job you ever had?

Being a paperboy for the Concord Monitor. My job was to deliver papers every day except for Christmas and try to not get attacked by dogs.

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

To treat each customer as if they were our only customer.

Five favorites

Favorite book:
The 15 Invaluable Laws of Growth by John C. Maxwell
Favorite movie: Kingdom of Heaven
Favorite music: ’80s rock
Favorite food: Mexican, specifically burritos
Favorite thing about NH: Hunting, fishing, mountain biking — anything outdoors

Featured photo: Jesse Doucette. Courtesy photo.

On the home front

New Hampshire Housing names new executive director

New Hampshire Housing, an organization dedicated to growing affordable housing in the state, welcomed Robert Dapice as its new executive director and CEO last month. Dapice discussed the position and how he plans to lead New Hampshire Housing in addressing New Hampshire’s housing needs.

What is your background in this type of work?

I worked … in construction for seven years. … I got a job for a construction company in Concord and did some work in the housing space. That’s when I really came to appreciate the value of New Hampshire’s communities and villages and main streets. I did some volunteer work … that draws upon volunteers from the design and construction and engineering industries to help communities solve design problems. Through that, I became aware of New Hampshire Housing and applied for a job there. That was seven years ago, and I’ve been working here since then, mostly on multi-family development but also on compliance and development [issues], working with partners and developers who are trying to create new housing initiatives and opportunities for people across the state.

What does your job as executive director entail?

This is a period of transition for New Hampshire Housing. … We’re running an emergency rental assistance program to help [renters] who have been [financially] affected by Covid to be able to stay in their homes. We’re also getting ready to launch a homeowners assistance fund to help [homeowners] with mortgage or utility payments they’ve fallen behind on. A lot of what I’m doing is helping to support the team and making sure they have the resources they need … to run those programs. There’s also a certain amount of external engagement, like working with GOFER, [which is] the Governor’s Office for Emergency Relief and Recovery … and answering questions for legislators when they’re considering legislation that might affect the housing economy.

What are some of New Hampshire’s greatest needs when it comes to housing?

Demographically, [New Hampshire] households have been getting smaller, which has created a need for more smaller types of housing. We have a lot of larger single-family homes, which were developed at a time when it was more common [to see] larger families with more kids, but now, there are a lot of one- and two-person households … and people who are looking to downsize. … When people have trouble moving into homeownership opportunities, they stay in their apartments, which puts pressure on [renters] who are more vulnerable or housing-insecure. We also need more supportive housing for people with significant challenges … like people who are [experiencing] homelessness, substance abuse disorders and mental illness … and housing for the workforce.

How has the pandemic impacted housing in the state?

Covid has affected housing by changing people’s preferences. To some degree, the school closures early in the pandemic, coupled with the ability or need to work from home, has put additional pressure on the homeownership market. Another effect is … homelessness [among] people who have been in unstable [housing] situations, like living with their relatives or couchsurfing with friends; a lot of those arrangements became untenable during the pandemic [due to] fear of infection or people needing more space [at home] to do remote school or work.

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

Short-term, to continue running emergency relief programs efficiently and with compassion to help get people through what is still a really difficult time, and … to figure out how we’re going to evolve to reflect the changes in people’s lives and in the housing landscape. … Long-term, we’re working on a range of initiatives to create new housing across the spectrum of communities and housing types … and [the types of] housing that people in the state want and need.

What do you find rewarding about this work?

The work we do [like] helping first-time homebuyers afford new homes [and] creating new opportunities for multi-family rental housing … is essential to meet the [housing] needs of the state, and to help people find a good home when they might not otherwise be able to afford one. That’s incredibly satisfying. … I feel lucky to work here.

Featured photo: Robert Dapice. Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!