Come one, come all

Nature Conservancy builds universally accessible trail

Construction is now underway to make the trails at the Cedar Swamp Preserve in Manchester universally accessible. Mark Zankel, state director of The Nature Conservancy in New Hampshire, which is overseeing the project, talked about the changes that are being made to the property.

Why did you choose the Cedar Swamp Preserve for this project?

We want people to be able to experience the joy of spending time in nature, and that’s not necessarily easy to do when you live in the most densely populated part of the state … so Manchester was an obvious choice … and the Cedar Swamp Preserve [was chosen] because it’s in such close proximity to downtown.

How did you determine what barriers needed to be addressed?

Manchester is the largest city … and the most diverse population in our state, so we realized we had work to do to understand what barriers people faced to access nature. We’ve spent the better part of the past year doing a number of listening sessions and engagement events with groups that haven’t always had a table with us … [like] NAACP of Greater Manchester, the Disability Rights Center in New Hampshire, a number of LGBTQ+ groups and AARP, to ask them what would make this place more welcoming and inclusive and accessible. … What we learned is that the barriers are not just physical; they can also be geographical, cultural and psychological.

How are you addressing those barriers to make the trail universally accessible?

We have well-defined guidance on how to build a trail that’s accessible to individuals with physical disabilities … in compliance with the Americans with Disabilities Act. … We’re doing a crushed stone surface … with a topcoat of more finely packed crushed stone, which creates a surface that wheelchairs can go on without sinking too deep or getting stuck. … We’re widening the trail to allow [space] for two wheelchairs and for people who may have a support animal. Then, there’s the topography; the trail system … has rocks and roots and inclines at various degrees, so we’re working on winding the trail around that hilly topography so that [no part of the trail] is too steep. … We’ve gone from having only one or two benches to six benches … and are making them visible so that people can see how far it is to the next resting spot. … A lot of people in Manchester don’t have cars, so we’ve been working with the city to put a bus stop there to help break down that transportation barrier. … We’ve also translated out interpretive materials into Spanish … which is the second most spoken language in the Manchester area.

Where are you in the construction process right now?

We’ve done the trail plan … and initial expansion. Now, [the construction crew] is out there, literally going foot by foot with their heavy equipment, moving dirt and rocks and laying down the base of the trail. … We’re hoping and planning to open the trail by mid- to late October, with some kind of ribbon-cutting ceremony.

How do you find a balance between altering nature to make it more accessible and your greater mission of preserving it?

The Nature Conservancy has a lot of background and experience in managing conservation land in a way that allows for human uses and activities but is still compatible with conservation values … and [conscious of] the reasons why we’re protecting the property in the first place. … We’re charting a pathway [that requires] as little digging and moving things around as possible. … We’re also being really careful with the fill we’re bringing in to make sure that it doesn’t have the seeds of invasive species in it. … You can’t do this with no impact, but this is a small part of the overall cedar swamp system — 100 or so acres out of 640 acres — so there’s still a vast amount of property that doesn’t have any built infrastructure, where nature can really thrive. … We feel like it’s an acceptable level of impact for the benefit of getting people out there.

Will there be more of these?

I think there’s a strong interest in making conservation areas more accessible. … The New Hampshire conservation community has been thinking hard about this and trying to take action … so I think we will see more of these going forward. We’d love to do more, but we’re going to live into this one first. … These are big projects and not easy to do … so we really want to learn more about how the property gets used and how we can ensure that the people we’re building it for are able to use it.

Featured photo: Mark Zankel. Courtesy photo.

Jenn Martins

Jenn Martins of Hudson is the owner of Brickoven Catering (brickovencatering.com, find her on Facebook and Instagram), a mobile food trailer specializing in wood-fired pizzas, appetizers and other options cooked out of a built-in brick oven. Other than the pizzas, which come in 12-inch and six-inch personal sizes and feature flavors from pepperoni and margherita to chicken bacon ranch and dill pickle, other menu items have included meatballs, pulled pork sliders, meat and veggie skewers, crabcakes and stuffed mushrooms. A graduate of Johnson & Wales University, Martins held multiple jobs in the industry from catering to working as a private chef before purchasing the trailer in February 2020. Brickoven Catering is available to rent for all types of events, from weddings and birthday parties to corporate gatherings, and is known for creating signature “Bride & Groom” pizzas. You’ll also occasionally find Martins slinging pizzas outside of Able Ebenezer Brewing Co. (31 Columbia Circle, Merrimack).

What is your must-have kitchen item?

A good old wooden pizza peel.

What would you have for your last meal?

Our pickle pizza with bacon. I could literally eat it every day.

What is your favorite local restaurant?

MT’s Local [Kitchen & Wine Bar] in Nashua. Their grilled flatbreads are really good, and I’m also pretty fond of their hamburgers.

What celebrity would you like to have seen ordering from your food trailer?

Anthony Bourdain. In culinary school, he was who we looked up to and somebody we aspired to be. We all read his books and watched his shows.

What is your favorite thing on your menu?

The pickle pizza. It was something my 10-year-old daughter came up with. It has alfredo sauce, cheese, sliced hamburger, dill pickles and bacon, topped with fresh dill.

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

Food trucks at events are a huge trend. I always thought I would have my own catering company out of a brick-and-mortar building, never a food truck, but I love it.

What is your favorite thing to cook at home?

My daughter and I love Corn Flake-breaded chicken.

Bacon-wrapped chicken
Courtesy of Jenn Martins of Brickoven Catering, brickovencatering.com

1½ pounds chicken breasts, cut into two-inch strips
1 pound bacon
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper
1 cup brown sugar

Roll chicken in chili powder, garlic and cumin mix. Wrap bacon around chicken and secure with toothpick. Roll in brown sugar. Bake at 350 degrees on a broiling pan for 30 minutes.

Featured photo: Jenn Martins

On The Job – Kayla Panagopoulos

Kayla Panagopoulos

Eco-friendly cleaner

Kayla Panagopoulos owns Bella’s Eco-friendly Cleaning Service, based in Litchfield, providing interior cleaning services using only eco-friendly products.

Explain your job.

I go to houses, condos and apartments … and do whatever the client would like me to do as far as cleaning goes. … I use green products that don’t contain bleach or … chemicals. They’re safer … especially for houses [with] kids and pets. … I’ve also incorporated pet services … because a lot of people were asking if I’d walk their dog or let their dog out while I was there to clean their house.

How long have you had this job?

I got officially licensed in March.

What led you to this career field?

It started because I have pretty bad anxiety, and whenever my anxiety was on the rise, I’d clean. It’s very calming to me because I feel like … if my house is clean, I have my life somewhat under control. I thought, since I enjoy cleaning, that’s something I could see myself doing [as a job].

What kind of education or training did you need?

You have to have some knowledge for cleaning because obviously you don’t want to use the wrong product on the wrong surface and ruin it. I do a lot of research on products, and I use all products on my own house before I use them on any client’s house. … I’ve also been educating myself by doing courses on the OSHA [Occupational Safety and Health Administration] website on cleaning and sanitizing, just to keep up with everything and make sure I’m still cleaning the right way.

What is your typical at-work uniform or attire?

Yoga or gym clothes or pretty much anything that I wouldn’t mind getting dirty.

What was it like starting this business during the pandemic?

It’s been a learning process to work with clients during the pandemic … because they have a lot of questions, and they want to know exactly what I’m doing in their house and how I’m being safe. … I’ve definitely been taking all of the precautions that I can. … I’m fully vaccinated, which is one of the first questions people ask, because most people won’t hire someone who isn’t vaccinated. … The other thing about the pandemic … is that people have been staying and working [at] home. Everyone has been great — they just kind of do their own thing — but it has definitely been a challenge … to have to [clean] around them.

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

I wish I had known more about scheduling. For the longest time, I was having a problem with overbooking and overworking myself. I’ve gotten to the point now where … I’ve learned how to say no when I’m completely booked.

What do you wish other people knew about your job?

A lot of people seem to think that greener products are much more expensive and don’t work as well, but they’re really not that much more expensive than regular cleaning products, and, honestly, I think they work better than some of the chemical products.

What was the first job you ever had?

As soon as I turned 16, I got a job as a cashier at Market Basket.

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

Take things as they come. … Some days are going to be great, and some days are going to suck. … Take those bad days with a grain of salt. … For every bad day, there are going to be a bunch more good days.

Five favorites

Favorite book:
A Child Called “It”
Favorite movie: Any of the Marvel movies. I love Endgame.
Favorite music: Top 40
Favorite food: Anything Italian, and pita, which is like a Greek spinach pie.
Favorite thing about NH: Hiking, especially the mountains.

Featured photo: Kayla Panagopoulos

Motion to change

NH Circuit Court judge recognized for innovative approach

The National Council of Juvenile and Family Court Judges has named Judge David D. King, Chief Administrative Judge of the New Hampshire Circuit Court, its 2021 Innovator of the Year, an award that recognizes one judge in the U.S. who has exhibited exceptional innovation in their state’s courts. King talked about the honor and what’s next for him and the Circuit Court.

What is the Circuit Court and your role within it?

In 2011, we took three courts — the district court, the probate court and the family division — and we collapsed them into one gigantic court, which is the New Hampshire Circuit Court. It has 34 locations … and about 90 percent of the case filings in the state. As the administrative judge, I’m sort of the manager of this piece of the court system. … The Circuit Court is like a giant rowboat, and my job is to get everybody — the judges, the clerks of court, the staff of the courts — rowing in the same direction. When everybody rows in the same direction, we’re able to do a lot of great things.

How did it feel, being named Innovator of the Year?

It was a particularly special honor to receive this award coming out of a pandemic, when every court and judge in the country had to be innovative just to keep the doors open. … By giving me the award, the Council is also recognizing all of the judges … clerks and staff that I work with … so I accept it on their behalf. They’re the ones who made me look good enough to get nominated.

How has the Circuit Court demonstrated innovation?

With ever-increasing restraints on our budget, we’ve really had to think outside the box. … We’ve done a lot of things that are new and innovative [among courts] around the country. For example, we started a call center … which answers every single phone call that comes into the court. … It’s taken over 4 million calls since we started it. I think it’s still the only court call center in the country.

How did the Circuit Court handle the pandemic?

Our highest priority was children … in abuse or neglect situations and delinquency situations … and people, mostly women, who needed protective orders in domestic violence cases … whose cases couldn’t be put on the back burner. Early on in the pandemic, our filings in domestic violence cases and cases of abuse and neglect of children were down; that would seem like a good thing, but we knew it was … only because our courthouses were essentially closed, so we started a system where domestic violence petitions could be filed by email — something we hadn’t done before. Our filings went back up. We also started doing abuse and neglect hearings by telephone, which, ironically, increased the attendance, because parents who hadn’t been active in cases, probably because they couldn’t take a day off from work or didn’t have transportation, all of a sudden were able to participate because they could call into a hearing. … We did over 150,000 hearings during the pandemic, most of them either by video or telephonically. … People were, in some ways, getting better access to justice during the pandemic.

What is the Circuit Court’s biggest challenge now?

Some of the case types, like small claims and civil cases, had to be put on the back burner during the pandemic, so we have thousands of cases backed up. Trying to figure out how we’re going to attack this backlog [while] not letting the priority cases slip at all is a huge challenge. … We’re also [expecting] to get hit with a tsunami of eviction cases, so we’ve been working closely with … New Hampshire Housing and New Hampshire legal systems to make sure that, before people get to the point of being evicted, every attempt has been made for them to access the federal funds that are available to both landlords and tenants so that they can stay in their housing.

What do you find fulfilling about your work?

I enjoy the challenge of dealing with a huge volume of cases … and figuring out ways to make sure that everyone who needs access to justice has a way to get to the Circuit Court; … prioritize our resources; handle cases efficiently; and triage the most important cases so that no one waits an inordinate amount of time for a decision from a judge when there’s a very important or emergent issue before the court.

What is your next goal?

Our goal this year was to increase our judicial positions, and we did get [funding for] four more judges. … My goal in the next budget cycle … is to address the staffing issue in the Circuit Court. … The Circuit Court is authorized to have 45 full-time judges, and today we have 33. … We’re losing people [to] the private sector because they can make more money there. We even lost someone who decided to go work at Dunkin’ Donuts because it paid more. I don’t like that. … We really need to address the compensation structure of our court system.

Featured photo: Judge David D. King. Courtesy photo.

Ashley Laskiewicz

Ashley “Ash” Laskiewicz of Fremont is the owner of Beauty & Beast Meals (beautyandbeastmeals.com, find her on Facebook and Instagram), which offers weekly menus of fully cooked meals available to order and pick up on the go. She originally opened a coffee shop about four years ago called the Fremont Town Market, where she started offering grab-and-go meals that would often sell out. Soon after beginning to work with a nutritionist at her gym, Laskiewicz decided to close her coffee shop to focus on serving a weekly menu of health-focused meals, preparing everything out of the same storefront at 25 Spaulding Road in Fremont. There are a few menu staples, like lunch bowls and protein doughnuts and waffles, while other recent items have included cheeseburger stuffed peppers, and a turkey wrap with raspberry chipotle barbecue sauce and mixed greens. New menus are usually posted to her website on Mondays, with orders open until 2 p.m. that Thursday and pickups on Sundays from 9 to 10:30 a.m.

What is your must-have kitchen item?

I’m going to say my metal bowl. I have this big set of metal bowls I got from my grandmother, and I always feel like I’m mixing something in one.

What would you have for your last meal?

Pizza. I literally just love the frozen cauliflower pizza from Hannaford.

What is your favorite local restaurant?

The Atkinson Country Club. They always have an excellent turkey wrap.

What celebrity would you like to see ordering one of your meals?

The first person that popped into my head was Arnold Schwarzenegger, but back during his body-building days. I just find that world to be fascinating, and I think it would be super cool to sponsor somebody like that.

What is your personal favorite menu item?

I would definitely say the protein doughnuts. Going back to my coffee shop days, I used to bake all these wacky flavors. … I have a new doughnut that I just made that’s called “Fit” Fetti.

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

I think it’s grab-and-go. You see it everywhere now — I feel like even places like 7-Eleven have upped their game on it.

What is your favorite thing to cook at home?

Anything on the grill. I love grilled fish [like] haddock and scallops.

Protein bites
From the kitchen of Ashley “Ash” Laskiewicz of Beauty & Beast Meals in Fremont

¼ cup melted coconut oil
¼ cup honey
½ cup peanut butter
1½ cups oats

Blend wet ingredients until smooth, then pour over the oats and mix. Roll into balls and store in the refrigerator or freezer.

Featured photo: Ashley Laskiewicz

On The Job – Heather Peloquin

Heather Peloquin

Alternative and holistic health specialist

As a registered nurse and certified nutrition therapist and clinical herbalist, Heather Peloquin provides alternative and holistic health services and sells all-natural health products at her business Back in Thyme Wellness and Herbs in Chester.

Explain your job.

As a nutrition therapist and clinical herbalist, I do classes and health consultations as well as nutrition and herbal consultations. On the retail side of things, I make customized medicinal herbal tea blends for people based on their health needs, and I make all-natural products for the shop, like herbal salves and balms, all-natural lotions, magnesium oil, headache balm, beard oil, soap, bath bombs — you name it.

How long have you had this job?

I’ve had the business since 2018 and opened the retail part of it in April of this year.

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

I’m originally a registered nurse of 35 years. I’ve worked in functional medicine for the past 10 years, which led me to continue my education in nutrition and herbal medicine so that I could better help clients. I opened my own business because I enjoy one-on-one interaction with clients and being able to help people with their health needs in a more natural way. Not that I wasn’t doing that as a nurse, but having my own business lets me incorporate all of the different aspects of what I do in one area.

What kind of education or training did you need?

I’m a registered nurse, so I have a degree in that. I also have a diploma as a nutrition therapist and master herbalist and certifications as a therapeutic lifestyle educator, clinical weight loss practitioner and a few others.

What is your typical at-work uniform or attire?

Business casual.

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

Conventional medicine is very different from holistic or alternative medicine, and I wish I had been exposed to the nutritional and herbal aspects [of health] long before 10 years ago.

What do you wish other people knew about your job?

I wish more people knew how useful plant-based medicine is for treating and managing health conditions, and that they can support their health through the use of natural herbal supplements and nutrition.

What was the first job you ever had?

I worked at McDonald’s as a teenager.

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

Progress, not perfection.

Five favorites
Favorite book:
The Bible
Favorite movie: O Brother, Where Art Thou?
Favorite music: Bluegrass
Favorite food: Cookout food, anything grilled
Favorite thing about NH: The seasons

Featured photo: Heather Peloquin

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!