Category: Q&A

On The Job – Keith McDonald

Keith McDonald

Water filtration specialist

Keith McDonald is the owner and founder of NH Tap, a Milford-based company that builds custom water filtration systems for homes in New Hampshire.

Explain your job.

I schedule and run free water tests for people who [request them]. Then, when people decide they want to move forward with cleaning their water, I engineer and design a custom system for them and have it built. Then I send it over to our installation team to have it installed.

How long have you had this job?

I’ve been in the water treatment industry since I was 22, and I’m 38 now. We started NH Tap in 2017.

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

I’m from Jaffrey, originally. I moved to Florida to pursue a professional breakdancing career, and I was actually very successful. I got hired … to dance professionally everywhere from Disney to Universal Studios. At the same time, I got introduced to the water treatment industry. I learned so much, in Florida, about public water. … When I moved back home to New Hampshire, I saw a real need here. There were no companies really focusing on public water … so I saw an opportunity and started NH Tap.

What kind of education or training did you need?

All the chemistry I needed to understand and the engineering skills I needed in order to design systems were self-taught; I read a lot of college publications. … I also had a fantastic mentor in Florida who [taught] me about water and how to present and communicate things about water and design systems … and taught me a lot about the business side of things.

What is your typical at-work uniform or attire?

We have slate blue or battleship gray polos that say ‘NH Tap’ across the upper chest area.

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

The pandemic was actually really good for us. More and more people from the cities outside of New Hampshire, like Boston, were moving to New Hampshire, and many of them were going from having public water to having a private well for the first time. They had no idea what it meant to have clean water because they were used to just turning the faucet on and having the city provide what was considered to be clean water.

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

To not be in any rush, and to enjoy every step of the process. … I’m not in a rush to grow anymore. I wake up every morning, motivated, and focus on being diligent and patient and persistent so that I can just enjoy everything as it grows organically.

What do you wish other people knew about your job?

The importance of building a fantastic team. You have to get all the right people on the bus, the wrong people off the bus, and all the right people in the right seats before you can figure out where to drive it. I have those seats filled now, and I can honestly say that I have no stress or anxiety, because everything is so streamlined, thanks to my team.

What was the first job you ever had?

I worked at Athens Pizza in Jaffrey.

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

Do nothing out of selfish ambition. I’ve learned to actually put others before myself, and the more I continue to do that, the more joy I have in building NH Tap.

Five favorites

Favorite book:  The 4-Hour Workweek
Favorite movie: Fantastic Mr. Fox
Favorite music: Breakdance beats
Favorite food: Arepas
Favorite thing about NH: Nothing beats a New Hampshire summer.

Featured photo: Keith McDonald. Courtesy photo.

Life on the lam

Manchester author chronicles his years as fugitive

Jorge William Nayor of Manchester discusses his memoir, Dinosaur in the Park: Adventure Behind the Walls and Inside the Criminal Mind.

What is Dinosaur in the Park about?

It’s about my life growing up and the things I went through, good times and bad times, good places and bad places. It covers my time in the military, the times when I used to build race cars, my problems with drug possession and drug dealing and my time spent behind bars. Then, it’s about how, later on in life, I came out to New England, where I [lived as] a fugitive for 20 years. … I turned my life around and got on the straight and narrow. … I turned myself in and served out the rest of my term … [which was] one year … then came back to New Hampshire and went into video production and had my own remote television production company.

What were the circumstances that led to you being a fugitive?

I was in prison for a parole violation, so when my time [served] for that was up, they were ready to release me, but they didn’t know that there was actually another warrant out for me. They let me out by mistake. … I was in California at that time. I contacted some people I knew who knew a lady in New England … I could stay with … so I took off to New England.

Why did you turn yourself in?

When my mother was dying, it was her dying wish that I turn myself in, so I did, gladly, for her. … Nobody was looking for me, and there was no active warrant out for me in New Hampshire, but it was the right thing to do. … I only had one year left on my sentence, so I was hoping the judge would just say, ‘Time served,’ especially because for the 20 years that I was gone, I didn’t get in any kind of trouble, not even a traffic ticket. However, the judge had other ideas, and I had to go back for a year.

Why did you return to New Hampshire after your release?

The woman I stayed with when I moved here … didn’t know about my shady past [at first]. We eventually became boyfriend and girlfriend. … When I had to go back [to prison], she stuck with me the whole time. She stayed in contact with me every day. After I was released legitimately, I came back to New Hampshire for her, and we got married. … She was an English teacher, so she helped me a lot with my writing. She passed away in June of 2020, and I’m still grieving over that.

Why did you decide to write a memoir?

There are a lot of books and movies about life behind bars that are all about violence and gangs and stabbings and prison breaks. My story is unique, because it wasn’t like that for me. … I feel that I’m a good person on the inside, and a lot of people get the idea that people who are in prison are not [good people], so I wanted to show people that the atmosphere in prison isn’t always violent. … I didn’t have to keep one eye open and be looking over my shoulder all the time. The people [in prison] like me — the older people and people who are [incarcerated] for nonviolent crimes — were just regular guys.

What is the meaning behind the book’s title?

I called it Dinosaur in the Park because I’m an old dinosaur — it’s my birthday today — I’m 74. … I would often ride my bicycle over to Livingston Park [in Manchester] and do some of my writing there, so Dinosaur in the Park just clicked.

What are you up to these days?

I’m starting to write a second book that will take off from the middle of [Dinosaur in the Park]. It’s fiction … and shows an alternate path — what would happen if the main character, me, hadn’t come to New Hampshire, hadn’t gotten on the right foot, and had kept on his trail of criminal activity?

Featured photo: Jorge William Nayor. Courtesy photo.

In the kitchen with Frank Barrese

Frank Barrese of Nashua is the executive chef of The 101 Grille (88 Shirking Road, Epping, 734-2273, the101grille.com), a new eatery that opened inside the Seacoast United sports complex last month. Currently open five days a week for dinner and on Saturdays for lunch, The 101 Grille features everything from snacks and appetizers to burgers, sandwiches and flatbreads, with a heavy emphasis on from-scratch cooking and locally sourced ingredients through the Three River Farmers Alliance. Barrese is originally from Port Chester, New York — he later moved to Fairfield County in southwestern Connecticut, eventually landing his first executive chef job at the former Picador restaurant in the town of New Canaan. Just prior to joining The 101 Grille, he worked as a chef on the campus of Emmanuel College in Boston for about two years.

What is your must-have kitchen item?

Tongs.

What would you have for your last meal?

Garlic noodles from this place in Charleston, South Carolina, called Pink Bellies, and probably a nice Kölsch.

What is your favorite local restaurant?

Smokehaus in Amherst. They do great barbecue. … I get the pulled pork with their tangy and spicy sauce.

What is your favorite thing on your menu?

It would be the nduja crostini. Nduja is a soft, very spicy Calabrian pork sausage, and Short Creek Farm [of Northwood] actually makes it in house. They source the peppers from Calabria, but everything else is local. … Nduja is something that you don’t see very often and the fact that I was able to find one that was made in New Hampshire was really exciting.

What celebrity would you like to see eating at The 101 Grille?

I’m going to say Bruce Willis. That would be pretty sweet.

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

Ghost kitchens are starting to become more and more prevalent, and I am a big fan of them.

What is your favorite thing to make at home?

Sourdough bread is probably my favorite. I’ve had the same sourdough starter for the last five years.

Grilled scallion chimichurri
From the kitchen of Frank Barrese of The 101 Grille in Epping (yields about two cups; great on grilled steak or vegetables, mixed with mayonnaise as a dipping sauce for fries, or on a sandwich or wrap)

1 shallot, finely chopped
1 tablespoon Aleppo chile pepper, or crushed red pepper
4 cloves garlic
½ cup red wine vinegar
1 teaspoon salt
3 bunches of scallions, lightly brushed with oil, charred on the grill, then roughly chopped
¾ cup extra virgin olive oil

Combine all ingredients except extra virgin olive oil into a food processor and process until finely chopped. While food processor is running, add the extra virgin olive oil until well-incorporated. Store in an air-tight container.

Featured photo: Frank Barrese. Courtesy photo.

On The Job – Megan Thompson

Megan Thompson

Travel advisor

Megan Thompson is a travel advisor and owner of Wanderlust with Meg, based in Newmarket.

Explain your job.

I work with my clients to help them navigate world travel. I’m here for them throughout the whole process. I do calls with them and get to know them so I can make the best recommendations for their trips and answer any questions they have. I get them booked, keep them updated on any changes and take care of all the details, like reservations, tours, transfers, insurance, things like that. I’m also here for them while they’re traveling, should anything come up and they need assistance.

How long have you had this job?

This turned into my full-time career three years ago. Before that, I was a teacher [full-time] and was doing [travel advising] part-time. I had been planning trips for friends and family and for myself long before that.

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

Traveling is my passion. It’s given me a chance to get to know so many people and different cultures, and I want to share that love of travel with other people. I want to help people travel without stress and just be able to explore the world and have a good time.

What kind of education or training did you need?

I’ve done a lot of training, from business training to destination training. I’ve taken many different in-person and online courses on running a business and marketing. I’m certified in different destinations and resort groups, as well. A lot of my skills from being a teacher carried over [into travel advising], like organization skills and communication skills.

What is your typical at-work uniform or attire?

It depends. A lot of days I work remotely, so if I’m at home and I don’t have any meetings, I can dress super casual. If I have a Zoom meeting, or if I’m going to a training or conference or touring a resort, it’s business casual.

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

It was kind of slow for about a year; people were hesitant to travel. Now, people are ready to travel, and [business has been] picking back up. I’ve been really busy the past few months. … I’ve been getting more inquiries than I did [pre-pandemic] because travel is so complicated these days, and people want help navigating that. I’ve been helping clients with the logistical things [related to] Covid, like where they can go, what the requirements are for traveling to different destinations, Covid testing, what the requirements are for coming back home. Keeping myself updated on all of the latest travel requirements has been a big part of my job.

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

That I don’t have to try to tackle every destination in the world. It’s OK to have a niche and a specialty. The pandemic helped me figure out and narrow down [the travel destinations] that are my favorite to sell, that I really want to focus on and do most of my training on and visit.

What do you wish other people knew about your job?

When I tell people what I do, they usually ask me, ‘Travel agents still exist?’ I wish people knew that, yes, we do exist, and we’re here to help, and not just by booking your trip for you; we’re here to help throughout the whole process.

What was the first job you ever had?

When I was in high school, I worked at a summer and after-school care program.

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

Follow your passion and do what makes you happy. Don’t be afraid to fail. It was a big change going from teaching to travel [advising], but travel is my passion.

Five favorites

Favorite book:  Next Year in Havana
Favorite movie: Home Alone
Favorite music: Jimmy Buffett and reggae
Favorite food: Mexican
Favorite thing about NH: The beauty of each season

Featured photo: Megan Thompson. Courtesy photo.

Get a lift

A look at the upcoming ski season

Alexandra Moore, marketing director at McIntyre Ski Area in Manchester, talked about what to expect during this winter’s ski season and how to stay safe and enjoy your time on the slopes.

What Covid safety measures should people be practicing at the ski area?

Right now, we’re following all of the CDC guidelines. We require people to wear masks while indoors, and all of our employees are masked while indoors. We certainly recommend that people wear masks outdoors, as well. We also just ask that everybody [practice] social distancing … and try to limit their time indoors. We have a ton of outside seating, picnic tables and these beautiful fire pits that people can sit around so that they can really enjoy the outdoors. … Consider using your car as a base lodge. … When you get on the lift chair, go with the crew that you came in with, versus catching a chair with somebody you don’t know. … The biggest thing we ask is that everybody just be aware of what’s going on, and, of course, if you’re not feeling well, stay home.

Aside from Covid protocol, what else should people know about staying safe?

Dressing properly is definitely the big one. I would recommend that people check the elements and dress for the elements; a good coat, snow pants, snow boots, a hat and gloves are really key to enjoying your time outside during winter in New England.

Are you expecting a good season, snow-wise?

Yes. We just listened to weather forecasts that said it’s going to be a good winter for skiing and riding, so we’re anticipating a wonderful year of being outside, enjoying the winter in the ways that New Englanders love the most. … Plus, it’s always a good winter for skiing or riding here, because we have the ability to make our own snow, and our snowmakers are out there diligently working every chance that they can.

Where do you get your forecast info? How accurate is it, usually?

We get it through Manchester City weather forecasting. We are usually pretty spot-on. We were hoping for 8 inches during this last storm, and we got about 4, but weather, as we all know, is unpredictable in many ways.

Do you offer any special programs or lessons?

We have a lot [of learning opportunities] for people who are out [on the slopes] for the first time or want to get into the sport [of skiing]. We offer group lessons, private lessons, and semi-private lessons here … to teach people the love of skiing and riding. We have an incredible … program for the younger [kids]. We have a lot of school programs with local schools. We have a parent-and-me class. We have a women-in-winter class.

What about special events?

Yes, the events that go on here are so cool. Santa was just at the ski area today. We have a Tuesday night race league. We have a neon race coming up [on Jan. 4], and we have the Vertical Challenge coming in February.

Why should people hit the slopes this winter?

Winter in New England is long. This is a great way to enjoy the outdoors with friends and family, and [to do so] safely, because you’re outside, in the open air. It brings generations together; we have people who are over 80 years old who are still enjoying us. It’s something I think everyone should try at least once in their lifetime. … If you don’t want to ski, we have snow tubing, with eight tubing lanes … and we have a wonderful cafe and bar area. There are really no limits; there’s something here for everybody.

Local ski areas

• Crotched Mountain (615 Francestown Road, Bennington, 588-3668, crotchedmtn.com) Opening date TBD.
• Gunstock Mountain Resort (719 Cherry Valley Road, Gilford, 293-4341, gunstock.com) Open now for day skiing, with night skiing starting on Dec. 28.
• McIntyre Ski Area (50 Chalet Ct., Manchester, 622-6159, mcintyreskiarea.com) Open Thursday, Dec. 23, from noon to 8 p.m., and Friday, Dec. 24, from 9 a.m. to 3 p.m.; day and night skiing offered daily starting on Dec. 26.
• Pats Peak Ski Area (686 Flanders Road, Henniker, 428-3245, patspeak.com) Open now for day skiing, with night skiing starting Dec. 26.

Featured photo: Alexandra Moore. Anne Skidmore Photography.

In the kitchen with Martin Kelly Jr.

Chef Martin Kelly Jr. oversees kitchen operations at Stones Social (449 Amherst St., Nashua, 943-7445, stonessocial.com), an eatery known for its creative comfort foods served in a casual, quick-service setting. Stones Social is the latest project of Stones Hospitality Group, which also owns two sister restaurants in Massachusetts — Cobblestones of Lowell, which has been serving elevated tavern fare since 1994, and Moonstones, a restaurant featuring globally inspired small plates that opened in Chelmsford in 2008. Originally from Tyngsborough, Mass., Kelly had been working at Moonstones for about two and a half years just prior to the pandemic when he was brought up to help open Stones Social in late June 2020. The menu includes everything from lighter bar snacks, soups and salads to burgers, wood-fired skillets and a wide array of house cocktails, plus “Throwback Thursday” wood-fired pizza specials and “Social Sunday” specials with smoked meats.

What is your must-have kitchen item?

A pair of tongs, and at least one dry towel. … I’m a little obsessed with dry towels. You can ask anybody that works with me.

What would you have for your last meal?

I’ll keep it simple and just say a whole steamed lobster and a whole lot more butter.

What is your favorite thing on the menu at Stones Social?

I’d say it’s a four-way tie. … I’m going to have to go with our Buffalo tenders, our Stones No. 1 Burger, the faux French dip sandwich, and either our half or full bucket of fried chicken.

What celebrity would you like to see eating at Stones Social?

This is an easy one. Jayson Tatum of the Boston Celtics.

What is your favorite local restaurant?

The Nashua Garden on Main Street. I love that place. Their sandwiches are so abnormally large but they are always delicious.

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

Fast, quality comfort food, and that’s the atmosphere we’re trying to cultivate here. … We want food to be getting to the table fast, and for people to not even realize that it’s only been maybe four minutes since they were up at the counter to order it.

What is your favorite thing to cook at home?

A real simple dish that my mom made for me all the time, which is cajun shrimp, sausage and spinach sauteed over white rice. I could eat plates and plates of it.

Miso Sriracha sauce
From the kitchen of Martin Kelly Jr. of Stones Social in Nashua (great for dipping or as an add-on to burgers)

2 cups mayonnaise
1 teaspoon rice wine vinegar
2 teaspoons miso paste
¼ cup Sriracha

Mix ingredients in a large bowl with a whisk until thoroughly combined.

Featured photo: Martin Kelly Jr. Courtesy photo.

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