On The Job – Daria Harvey

Daria Harvey

Financial assistance client advocate

Daria Harvey is a client advocate at SHARE Outreach, a nonprofit that provides emergency services and ongoing support to individuals and families in need in Milford, Amherst, Brookline and Mont Vernon.

Explain your job.

I meet with clients who are seeking financial assistance. I get to know their situation so we can make a decision about assisting. I also connect them to other resources in the community that might be helpful for them, [like] food stamps, health insurance, transportation, case management and counseling.

How long have you had this job? 

I’ve worked with SHARE since 2015, but I’ve worked in social services jobs since I was in college 22 years ago.

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

We always ask kids, ‘What do you want to be when you grow up?’ … I always said, ‘I want a job where I can help people.’ I come from a long line of people who worked in social service-type jobs, so I guess it’s in my blood. I’ve worked for an employment and training program for youth; in workforce development; in recovery and mental health; and now this job at SHARE.

What kind of education or training did you need?

I have an undergrad degree in English and a master’s degree in fine art. All the skills I use at my job have come from work and life experience.

What is your typical at-work uniform or attire? 

It depends on the day. This job can include moving boxes and cleaning, to meeting with clients, to meeting with other organizations. We are typically pretty casual.


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

We had to restructure completely how we deliver services. We used to have clients … actually shop in the food pantry … with volunteers. We changed to an online ordering system to minimize contact. My interactions with clients went totally to on-the-phone or email for about a year. This was hard because … face-to-face contact is extremely different from phone or the computer. Our organization prides itself on being a place where people can come and get answers without sitting on hold, being passed off to someone or treated like a number. We were assisting people financially, but felt like we were really missing the most important part of working with people: the relationship you build. … We have people back [staffing] our building now, with safety measures in place … and it’s so much better.

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

I wish I had an awareness that people who come to an agency, organization or program for help are often at a low point in their life. Often, it can be at their rock bottom. It’s very humbling to be the person they’re reaching out to for help. Compassion and empathy are key.

What do you wish other people knew about your job? 

This job is about so much more than giving out financial assistance to folks who are having a hard time. Paying a bill is easy. It’s about taking time to talk with people, [because] that reveals what they really need.

What was the first job you ever had?

I worked at Shaw’s Supermarket in high school, [collecting] carts in all the extremes of weather, and also was a cashier.

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

Working in a social service-type job, you often don’t see the results of the work you do. Part of this job is having faith that what you’re doing is making a difference for someone. It may show up for that person in a day, a month or even a couple years. We’re planting seeds.

Five favorites

Favorite book:
 Cooked by Jeff Henderson and To Kill a Mockingbird
Favorite movie: Currently, it’s Rent, but it changes
Favorite music: Ani DiFranco and Melissa Etheridge
Favorite food: Mexican
Favorite thing about NH: The seasons

Featured photo: Daria Harvey. Courtesy photo.

Gifts from the heart

Charitable giving for the holiday season

Melinda Mosier, director of donor services at the New Hampshire Charitable Foundation, talked about charitable giving and how you can support New Hampshire’s nonprofits this holiday season and year-round.

What are some of the biggest needs in the state right now? 

The ongoing pandemic and its effects mean that basic needs are even more acute — food, housing, health care and child care. The pandemic has taken a huge toll on children and youth, and put many kids and families into crisis, so programs that provide mentoring, after-school care and mental health care for children really need help. Organizations that support dialogue and protect civil rights, democracy and racial justice are playing a critical role for our communities and are in need of support.

With so many different areas of need, how does someone decide on a cause to support?

Consider the areas of greatest needs in the state and think about where you most want to help, then select … based on your priorities.

Once they’ve narrowed that down, how do they find local organizations to give to? 

When you have identified priority areas for your giving, it becomes easier to identify and connect with the nonprofits doing great work on those issues in New Hampshire and likely right in your own backyard — the local food pantry, an after-school program or performing arts center, or a local conservation group. Visit their websites to learn more.

Why should someone donate to a local organization versus a national one?

Both are worthy of charitable gifts, of course, but if you give to the local chapter, your dollars will circulate locally and have more of a local impact, improving the well-being of New Hampshire residents and boosting the local economy. It’s the same principle as buying local.

How do charitable organizations typically use donations? 

If you believe in what your local food pantry is doing, or in the mission of your local art museum or homeless shelter, give to support its whole mission rather than restricting your donation for a specific project or purpose. A food pantry needs food, of course, but it also needs to keep the electricity running. … An art museum needs a building, and it also needs programming to bring art … into the community. A homeless shelter needs warm blankets, of course, but it also needs staff, and hand sanitizer and masks to keep people safe. Unrestricted donations are most valuable because they can be put to use where they are most critically needed.

How important is the holiday season for local charities?

Nationally, about a third of all charitable giving happens in December, but nonprofits all over New Hampshire rely on generosity … all year round, and now, more than ever before, nonprofits need our help. We hope people will give as generously as they can this holiday season and all year long to help New Hampshire’s nonprofits … make our communities strong.

How can people maximize their giving?

Making larger gifts to fewer organizations allows you to have a greater impact on an area of critical work. … Consider consolidating, giving a higher-impact gift to one or two organizations. … If you run a company, consider matching employees’ year-end gifts. Matching gifts not only drives increased giving; it helps build a culture of giving in your business and camaraderie among your team. You can also choose a nonprofit that is doing work you care deeply about and ask people to give to it in your name as a gift [to you]. You could also consider making a gift to a nonprofit as a meaningful holiday gift for family and friends.

What are some ways that people can give other than monetary donations? 

Giving financial resources is critically important, and so is giving of your time and passion and expertise. Volunteer opportunities abound to give by doing. … Volunteernh.org has a search engine that can be filtered by region, issue, and even by family-friendly volunteer opportunities.

Featured photo: Melinda Mosier. Photo by Cheryl Senter.

In the kitchen with Matt Pierce

Matt Pierce of Salem is the owner and founder of Granite State Spice Blends (granitestatespiceblends.com, and on Facebook @granitestatespiceblends), a company offering small-batch herb and spice seasoning blends available in a variety of flavors. Pierce, who is also the executive chef for Fresh Picks Cafe, a division of Cafe Services, Inc., of Manchester, launched Granite State Spice Blends earlier this year as a side hustle. Each of his blends is individually toasted, muddled and ground before being packaged — his signature product is an all-purpose blend called the “SPOG” (it features salt, pepper, onion and garlic as its ingredients). But Pierce’s lineup of more than a dozen blends also includes a curry powder, a chili powder, an adobo seasoning, a Caribbean jerk seasoning and a few other unique offerings, from a “hot magic dust” blend with ground chile peppers to the “miso shroomy” blend with ground mushrooms and miso powder. Granite State Spice Blends will be a featured vendor at the Great New England Holiday Shopping Extravaganza on Friday, Dec. 10, and Saturday, Dec. 11, at the Hampshire Hills Athletic Club (50 Emerson Road, Milford). You can also order Pierce’s blends online in either two- or four-ounce bags.

What is your must-have kitchen item?

There are actually three things: my grinder, my Lodge cast iron, and my Big Green Egg kamado-style cooker.

What would you have for your last meal?

Definitely tacos al pastor.

What is your favorite local restaurant?

The Black Trumpet in Portsmouth. We’ll typically sit down and just order a whole bunch of dishes, to turn into a huge experience.

What is your personal favorite blend that you make?

My favorite is the SPOG, because that was the one that got it all started. Aside from that one, the adobo is definitely the fan favorite .

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

Joe Rogan.

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

Foraging for seaweed and taking advantage of what our oceans have to offer seems to be pretty popular right now. UNH has done classes on it and they’ve teamed up with chefs in the area.

What is your favorite thing to cook at home?

My go-to at home would probably be tacos, because it’s everybody’s favorite no matter what day of the week.

Adobo-roasted spatchcock chicken
From the kitchen of Matt Pierce of Granite State Spice Blends

1 whole broiler chicken (about 3 pounds average size)
1 ounce Granite State Spice Blends adobo seasoning
2 Tablespoons yellow mustard

Preheat the oven or grill to 350 degrees. Score both sides of the chicken’s backbone to create guidelines. Using poultry shears, cut out the backbone. Pat the cavity dry and score a line in the middle of the breastbone. Flip the chicken and press down so the breastbone splits and the chicken is now flat. Rub mustard on both sides to allow the adobo seasoning to stick to the bird. Sprinkle a generous amount of adobo seasoning all over the bird. Cook for an hour to an hour and a half. Turn the heat up to 400 degrees for the final 15 minutes. The thickest part of the breast should be at 165 degrees and the meat should be easily pulling from the bone. Let it rest for 15 to 20 minutes before carving. When done, do not discard the bones — add them to a pot of water with thyme, bay leaves, crushed red pepper flakes, carrots, celery and onion, and simmer for two hours to make a great bone broth.

Featured photo: Matt Pierce. Courtesy photo.

On The Job – Katie Booker

Katie Booker

Vintage and handmade gift shop owner

Katie Booker is the owner of Little Vintage Venue in Suncook. The retail shop sells vintage, upcycled and locally handmade items.

Explain your job and what it entails.

My job includes finding local crafters and vendors to rent out space in the shop or having them attend one of my open houses. I love being on the hunt for unique antique or vintage items [and] items made locally or in the U.S. … I place [items] in the shop. Display is everything. If items aren’t selling, I … change the display, and that usually does the trick. I also take pictures for social media to share new items or items on sale. Sometimes I’ll have a live video with my daughter and show new items … or feature a local crafter to help their sales. I love interacting with my customers. … When they ask for special orders, or … something in particular they’re looking for, I enjoy finding that special piece. There are housekeeping items I have to handle, too cleaning the shop, paying my vendors and crafters, paying bills, posting on social media.

How long have you had this job?

Since August 2018.

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

I’ve always loved making craft items for my home or to give as gifts. In 2013 I started making and selling signs to friends and family. From there I started attending craft fairs, selling my work. When I saw places that opened up at the mall selling local crafters’ work, it made me think about having my own shop. There’s nothing better than stumbling along a cute town with some nice shops. A space was open right in the town I grew up in. Even better, it was only a four-minute walk from my house.

What kind of education or training did you need?

I’ve been self-training the point-of-sale system and taking photos of items that I’m selling.

What is your typical at-work uniform or attire?

Casual attire that includes my shop’s shirts.

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

I had to shut down March 2020 until June 2020. I was nervous how sales would do after reopening. It turned out to be great for my business. People who lived in town started walking by and would peek in the window. It made them want to come into the shop. My reopening attracted many because they were excited to see what I had. On the weekends people would go out for a Sunday drive and notice my flag outside and items on the sidewalk, then stop in. I feel that people felt safe coming into a small shop where it was less busy. For me, it brought in a lot of new customers that enjoy coming back.

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

More about social media and building a platform for my business.

What do you wish other people knew about your job?

I’ve started the business from scratch. There have been a lot of bumps along the way, but I try my best to smooth them out. When the shop is a mess, it’s only because it’s a lot of work to move items around. You have to keep it fresh by rearranging the shop and making your visions and ideas come to life.

What was the first job you ever had?

I was 14 years old and worked selling rubber stamps at craft fairs on the weekends for a small business called Stampers Delight. I would give demonstrations for making cards and crafts and how to use the different products, along with ringing up the customers.

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

Remember to take time for your family and yourself.

Five favorites

Favorite book:
Craft magazines and The Mysterious Benedict Society
Favorite movie: Mary Poppins
Favorite music: Rob Thomas/Matchbox Twenty
Favorite food: My mom’s chocolate cream pie
Favorite thing about NH: Everything it has to offer. I love being an hour away from the mountains, beach, lakes and Boston.

Featured photo: Katie Booker. Courtesy photo.

What’s in store

Shop local this holiday season

Nancy Kyle, president and CEO of the New Hampshire Retail Association, talked about the current state of New Hampshire’s retail industry and how shopping locally benefits consumers, businesses and communities.

How are small businesses doing right now?

Retailers are actually doing fairly well. There’s been a real shift over the last five or 10 years to a trend of shopping locally … and people’s overall mindset of wanting to buy items that were grown or made in their own community. Interestingly enough, a lot of millennials actually prefer to shop in stores rather than online. … On Cyber Monday, which is supposed to be the biggest online shopping day of the year, the [sales] numbers this year were less than they were last year. The Thanksgiving holiday weekend had very good numbers of people out in the community and shopping.

Why do you think that is?

I think people just want to start going back out and shopping in stores. … Because of the times we’ve been in and the restrictions in place because of Covid, a lot of people haven’t been traveling as much; they haven’t been going to as many concerts; they haven’t been eating out as often; so they haven’t been spending as much money. I think there’s a pent-up demand, now, to go shopping, and to spend their money on the people in their lives who are important to them.

What changes and new business models born out of the pandemic are here to stay?

A big thing stores are doing now is having more outreach with their customers using Zoom. Local bookstores are a perfect example; they’re doing Zoom calls with authors who have new books coming out [as a way to] get people to come in [to the store] and buy the books. I know of some clothing stores that are having fashion shows on Zoom and social media to sell items. These are all new things; they weren’t happening before Covid. … Delivery, curbside pickup — all of that is here to stay, too. We’re all really busy, and it’s just really convenient when we can order something online and have it brought out to our car. That has only helped [local businesses’] cause and encouraged more people to want to shop local.

What are the perks of shopping locally for the consumer?

When you buy from a local business rather than ordering from [a seller] halfway across the country, you’re not going to have to deal with the shipping problems that a lot of us are seeing right now; you’ll get your things in a timely manner. … You’re getting very unique gifts that you probably wouldn’t be able to get anywhere else … and the quality of the goods is oftentimes better. … A lot of times you’re dealing directly with the owner of a store, so it’s a more personal experience. If you go into a store downtown looking for a specific item and they don’t have it, they’ll recommend somewhere else [locally] that you can get it.

How does shopping locally benefit the communities?

Because of our lack of a sales tax, retail is a cornerstone of the state’s economy and a really strong and vibrant part of our state. One out of every four people in the state is employed in some type of retail industry. … When you shop local, you’re putting your dollars into your community. You’re investing in people who are invested in your community. These small, local businesses are there for us — they’re the ones supporting your little league teams, supporting your kids in school when they’re selling candy bars — so it’s time for us to be there for them. … Last year was a challenging time for them, and with Covid numbers surging again, it will be challenging again … so let’s try to get out there and support them as much as we can.

How can consumers discover local businesses to support?

Look in your community. Search for [local businesses] on Facebook and social media. Walk around your downtown. A lot of towns also have special [event] weekends before Christmas with carolers and activities for kids and things to bring people downtown. Those community events are a great opportunity for people to walk in the doors of local businesses and support them.

Featured photo: Nancy Kyle. Courtesy photo.

In the kitchen with Gabe DiSaverio

Gabe DiSaverio combined his two greatest passions — spicy food and sharks — with the launch of The Spicy Shark (570-2604, thespicyshark.com, and on Facebook and Instagram @thespicyshark), a line of products that includes craft hot sauces, wing sauce, Sriracha, hot honey and hot syrups using all natural ingredients. Since the first bottle of hot sauce was sold in February 2019, the Portsmouth-based company has gone on to win multiple national awards, and DiSaverio and his team have participated in various festivals and shows all over the country. Born in Manhattan and raised in northern New Jersey, DiSaverio attributes his love of spicy food to his family’s introducing him to a variety of ethnic cuisines from a young age. His love of sharks, meanwhile, stems from being a lifelong fanatic of the film Jaws — today The Spicy Shark works with and donates to Save the Sharks and several other nonprofits that focus on shark conservation and education. The Spicy Shark will be a featured vendor at both the Made in New England Expo on Saturday, Dec. 4, and Sunday, Dec. 5, at the DoubleTree by Hilton Manchester Downtown (700 Elm St.) and the Great New England Holiday Shopping Extravaganza on Friday, Dec. 10, and Saturday, Dec. 11, at the Hampshire Hills Athletic Club (50 Emerson Road, Milford). DiSaverio is also organizing a new event, the first annual New England Hot Sauce Fest, to be held at Smuttynose Brewing Co. in Hampton in July 2022. Proceeds from that festival will benefit the Blue Ocean Society and the Seacoast Science Center. Visit newenglandhotsaucefest.com.

What is your must-have kitchen item?

A Vitamix blender. One thing that’s really key to our sauces is the texture. We [blend] every single one of our sauces to get that consistency that they have come to be known for.

What would you have for your last meal?

My wife’s Thanksgiving pizza. We take a Portland Pie Co. pizza dough and essentially throw all of our Thanksgiving leftovers on it.

What is your favorite local restaurant?

That’s an easy one. That would be Petey’s [Summertime Seafood & Bar] in Rye.

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

Richard Dreyfuss. … Out of the original trio in Jaws, he’s the only one of the three who is still alive. He played Matt Hooper, the marine biologist. I actually got to meet him at SharkCon in Tampa earlier this year.

What is your personal favorite sauce that you make?

Each one is so near and dear to me, but if I had to say just one it would be the Hammah Gatah. I love blazing hot heat, and this sauce is my hottest. I put it on everything.

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

Eating local and knowing where your food is coming from. … This is something that’s been going on for a long time but still continues to pick up more and more speed. I see a lot more people being part of CSAs now, my family included.

What is your favorite thing to cook at home?

This changes all the time, but I would say right now we’ve been perfecting vegan lasagna. We make our own cashew cream and our own homemade marinara sauce.

Hot honey lemon chicken
From the kitchen of Gabe DiSaverio of The Spicy Shark

⅓ cup The Spicy Shark hot honey
¼ cup lemon juice
5 to 7 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
1½ pounds chicken breast tenderloins
½ Tablespoon extra virgin olive oil (or nonstick cooking spray)

Preheat the oven to 350 degrees. Coat or spray tenderloins with the olive oil or cooking spray and place in an 11×7-inch baking dish. Combine hot honey, lemon juice and rosemary into a small bowl and mix well until all ingredients are fully incorporated (if using fresh rosemary, do not put in bowl; add to baking dish in between tenderloins). Pour the sauce over the tenderloins and make sure it gets underneath. Place the baking dish in the oven uncovered and bake for 40 to 45 minutes, or until the thermometer reaches 165 degrees. Flip the tenderloins halfway through cooking (optional: brown both sides in a hot pan on the stove if desired).

Featured photo: Gabe DiSaverio. Courtesy photo.

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