Lisa Kingsbury

Lisa Kingsbury of Derry is the owner of Lush Confections (find her on Facebook @lushbakedgoods), a homestead business offering fresh cookies baked in small batches. Her signature flavor is a triple chocolate chunk, made with white, dark and milk chocolate, and other versions include walnuts and Heath candy bar pieces. She also bakes lemon yogurt cookies with fresh lemon juice and lemon zest, as well as a dark chocolate brownie with a dark chocolate gaze, and chocolate raspberry rugelach with walnuts. Find her cookies at the Derry Homegrown Farm & Artisan Market (1 W. Broadway) on Wednesdays from 3 p.m. to whenever she sells out. The triple chocolate chunk cookies are also regularly available at the East Derry General Store (50 E. Derry Road).

What is your must-have kitchen item?

I would say that a kitchen scale is the most important thing in my kitchen. … There’s also always a bench scraper nearby, without a doubt.

What would you have for your last meal?

Whatever my husband decides to make. He is fabulous in the kitchen.

What is your favorite local restaurant?

My personal favorite is Janie’s Uncommon Cafe in Londonderry. They are really nice people, and everything is delicious. I love their avocado toast.

What celebrity would you like to see ordering from you?

I’m really not too driven by the whole celebrity culture. … Right now, I think my biggest compliment is when somebody compares my cookie to that of someone’s that they love. That, to me, is such a huge compliment when there’s that nostalgia applied to it.

What is your favorite cookie flavor that you offer?

The chocolate raspberry rugelach, because it’s a cookie that you really don’t find anywhere. It’s a perfect balance of sweet and savory.

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

I think restaurateurs in New Hampshire have done such an amazing job pivoting their operations over the last year and a half, regardless of what their business model is. … I think they are more open to different possibilities than they would have otherwise been.

What is your favorite thing to cook at home?

I am definitely a seasonal shopper. So for example, when clamming season is open, I just want to eat fresh clams. Now that it’s warmer, I love to garden.

Olive and Cooper’s homemade soft dog cookies
From the kitchen of Lisa Kingsbury of Lush Confections in Derry

1 cup creamy peanut butter
¾ cup milk
1 egg
1 large carrot, shredded
2½ cups all purpose flour
½ teaspoon baking powder

Preheat the oven to 325 degrees. In a large bowl, combine the peanut butter, milk, egg and carrot. Add the dry ingredients and mix until combined. Turn the dough out onto a floured work surface. Using a floured rolling pin, roll the dough out into ¼-inch thickness. Using a pizza cutter, cut into two-inch squares. Bake for 15 minutes, remove from the oven, flip the treats and bake on the other side for 10 more minutes. Allow to cool completely before serving. This recipe yields about 40 treats, which can then be frozen and taken out as needed.

Featured photo: Lisa Kingsbury

On The Job – Zachery Palmer

Zachery Palmer

Housing cooperative specialist

Zachery Palmer is a housing cooperative specialist for ROC-NH, a program that works to build and strengthen resident-owned communities in the state. ROC-NH is overseen by New Hampshire Community Loan Fund, a nonprofit community development financial institution that provides loans, capital and finance education to New Hampshire people and families with low and moderate incomes.

Explain your job.

I help manufactured home residents and manufactured home park owners, cooperative or private, with their day-to-day business, whether it’s helping them figure out their new budget for the year or … [answering] a resident’s question about what their board of directors is doing or where their rent should go. I help people who are looking to buy manufactured homes … and I connect them with our Welcome Home Loans department, which … does real estate mortgages for manufactured homes in ROC residential communities or on private land. I help residents in private parks turn [their parks] into cooperative parks, [which they can do by] purchasing the land underneath their homes from the private owner and running it as a board-of-directors cooperative. … I also help [parks] with infrastructure projects, like replacing water and sewer lines systems.

How long have you had this job?

Two years.

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

I was a bank teller … and I got introduced to the commercial lending world from there. Through a mentor of mine, I found out about the New Hampshire Community Loan Fund and all the interesting and creative financing programs that have spun out of it since its inception.

What kind of education or training did you need?

I graduated from SNHU in 2017 and got my undergraduate degree in business administration. … I also had to study parliamentary procedure and cooperative principles and commercial underwriting.

What is your typical at-work uniform or attire?

A button-up shirt and khakis and … either running shoes or boots, because I travel all around the state to visit manufactured home parks. Some parks have nice, paved roads; some have dirt roads; some are going through infrastructure projects … so I have to be ready for anything.

How has your job changed over the last year?

Like everyone else, we’ve had to adapt to online meetings, internally, as a team, with external partners, and with the cooperatives’ residents and board members themselves. I’ve also been working remotely for the last year and a half.

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

To be open-minded and roll with the punches, but stay determined.

What do you wish other people knew about your job?

Affordable housing is a high need right now in the state of New Hampshire, and manufactured homes are truly affordable housing. There are 136 resident-owned communities throughout the state. … It’s one of the most affordable living options for people to build equity and actually purchase a home. Look at the price of a manufactured home versus a stick-built home right now; it’s considerably cheaper.

What was the first job you ever had?

I worked at Subway in high school.

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

Never surrender your curiosity. You have to satisfy it for yourself.

Five favorites
Favorite book:
As a Man Thinketh by James Allen
Favorite movie: I Am Legend
Favorite music: Snarky Puppy, a jazz-funk band
Favorite food: Steak and cheese sub
Favorite thing about NH: Every part of it is different, from the seacoast to the mountains to the west.

Featured photo: Zachery Palmer

Neigh-borly service

Volunteers needed at equine therapy center

UpReach Therapeutic Equestrian Center in Goffstown is looking for volunteers to assist with its equine therapy programs starting in September. Operations manager Kathryn Conway talked about the opportunity and how lending a hand at UpReach can make a difference in the lives of the program participants and the volunteers themselves.

What does UpReach do?

Our mission is to improve lives with the power of the horse. We partner with horses to help people who [are living with] physical and cognitive disabilities or challenges; have experienced or witnessed trauma and are dealing with PTSD; are recovering from substance misuse; and people who want to augment their existing therapies and improve their health and wellness overall by working and connecting with horses. … We’re also running a program right now for frontline health care workers, first responders, caregivers and educators called Caring Connections, where you can come spend an hour in the peaceful company of our horses and ponies and just recharge, breathe and relax. You can brush them, lead them, come with colleagues, come by yourself — it’s very unstructured. There’s no cost; it’s just our way of thanking everyone for the hard work they’ve been doing over the past year and a half.

What kinds of volunteer opportunities are available?

We’re looking for people to assist with lessons. Depending on the independence level of the individual [lesson] participants, we may use up to three volunteers to support a participant during a lesson: two [to walk beside] the horse on either side, and one to lead the horse. … We also have a number of slots for people who aren’t necessarily interested in working with a student in a lesson, but would rather do barn chores … like help clean stalls, move hay around, clean water buckets and do some general maintenance around the property.

What is the time commitment?

We look for people who are willing to commit one to two hours a week for periods of six to eight weeks. If you’re working on barn chores, it’ll be closer to two hours. … Some volunteers come a couple of times a week. … It all depends on your schedule. Lessons usually run from 10 a.m. to sometimes as late as 6 p.m., so there’s a lot of flexibility.

Who would be a good fit for this volunteer work?

Anyone interested in being part of a team where they can help people, and anyone who likes horses and wants to get up close and personal with horses and learn more about them. … Even if [your level of interest in horses] is just, ‘Well, I think they’re really pretty,’ you’ll most likely end up falling in love with the horses. … It’s OK if you don’t have horse experience, because we will train you.

Is there an age requirement?

The minimum age is 14, so it’s great for high school kids … and [college] students … whose schools have a community service program; they can get their service credit hours by volunteering here.

What does training entail?

We have two training dates [to choose from] in August. … The mandatory volunteer training is three hours long. For people who want to work with the horses directly, there’s a supplemental training that’s an hour and a half long. … Most people who volunteer with us end up wanting to handle a horse at some point, so we highly suggest that volunteers just do both trainings right off the bat.

What are the benefits of volunteering at UpReach?

If you’re looking for a volunteer opportunity [where you can] directly help make life better for somebody else, and you also happen to like horses, this is really a win-win. … We have four miniature horses living here now, and they are such joyful little creatures; it’s pretty hard not to smile when you’re watching them. Being around horses just makes you feel better … and can definitely give you an increased sense of wellness and happiness and peace.

Vounteering at UpReach

To volunteer at UpReach Therapeutic Equestrian Center, complete and return a volunteering form, available at upreachtec.org/volunteerforms. Training sessions are offered on Saturday, Aug. 14, starting at 9 a.m., and Tuesday, Aug. 24, starting at 1 p.m. The term begins on Sept. 7. UpReach is located at 153 Paige Hill Road in Goffstown. For more information or to reserve your spot for a training session, visit upreachtec.org, call 497-2343 or email [email protected].

Featured photo: Kathryn Conway. Courtesy photo.

Abbey Morrison

Abbey Morrison of Manchester is the owner and founder of The Fresh Chef Meal Prep (freshchefmp.com, and on Facebook @thefreshchefmealprepllc and Instagram @the_fresh_chef), a business she started last year specializing in lunch and dinner items with fresh ingredients delivered to your door. A graduate of Johnson & Wales University in Rhode Island, Morrison first got an associate’s degree in culinary science, followed by a bachelor’s degree in nutrition and product development. She also completed an internship with Great New Hampshire Restaurants, working at the Copper Door’s new location in Salem in 2018. Each of her meals features ingredients that are in season, always containing a protein like chicken or steak, as well as at least one vegetarian option for both lunch and dinner. Everything is cooked the same day it’s delivered. Recent popular items have included salmon burgers, Mediterranean pizzas and fresh guacamole, while during the wintertime she’ll cook beef stroganoff, stuffed sweet potatoes and other heartier dishes. New menus are dropped each Monday, with ordering open until Friday afternoon for the next week and delivery times from either 3 to 5 p.m. or 5 to 7 p.m.

What is your must-have kitchen item?

It would be a French knife, hands down. If that was all I had, then I’d still be able to get the job done. It’s like an extension of my arm.

What would you have for your last meal?

My favorite dish, which is a treat to myself, is fresh sea scallops in a cast iron skillet with homemade pesto and gnocchi from scratch.

What is your favorite local restaurant?

Republic [Cafe in Manchester]. … Their curried cauliflower is my go-to every time.

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

I’m a die-hard basketball fan. It would be an absolute honor if I could cook for Skylar Diggins. She’s a WNBA star who currently plays for the Phoenix Mercury. I’ve followed her journey since she played at the University of Notre Dame. She’s a role model.

What is your personal favorite thing on any of your menus?

Since we’re in the summer, I would choose between either the salmon burger or the prosciutto pizza. The salmon burger is also a customer favorite.

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

Keto is a big one, and also fasting. I feel like those are the two biggest trends, not only in New Hampshire but all around the world.

What is your favorite thing to cook at home?

I love grilled pizza in the summer. I’ll throw a pizza dough on the grill, let it char right up within five minutes on each side, then put mozzarella cheese on top, with vegetables and a balsamic glaze. It’s super quick, easy and healthy.

Blackened salmon with mango salsa
From the kitchen of Abbey Morrison of The Fresh Chef Meal Prep in Manchester

1 8-ounce fillet fresh Atlantic salmon
3 tablespoons blackened seasoning
¼ cup mango salsa
1 cup cauliflower rice
Salt
Pepper
Garlic powder
2 lime wedges

Remove skin from the salmon with a knife, then use tweezers to pull the fin bones out. Wash the salmon and pat it down dry. Place the salmon in a bowl and add the blackened seasoning, making sure all corners of the fillet are covered. On a medium-sized flat top over medium to high heat, add salmon with one tablespoon of oil. Cook for five minutes on each side, or until the desired temperature is reached. Measure cauliflower rice and place in a small saute pan over medium heat. Cook for 5 minutes or until translucent. Sprinkle with salt, pepper and garlic powder and set aside. Cut lime wedge, then take cauliflower rice and place at the bottom of a disposable meal prep container. Place cooked blackened salmon on top of the rice and finish with mango salsa and a lime wedge.

Featured photo: Abbey Morrison

On The Job – Anthony Coy

Anthony Coy

Custom apparel account manager

Anthony Coy is an account manager for the Keene-based custom apparel business Beeze Tees Screen Printing, working out of the business’ second location and retail store in downtown Manchester.

Explain your job.

I connect with people, events and businesses that need [custom] stuff. … Basically, they call, email or come into the store and say, ‘Hey, I need some T-shirts,’ and I say, ‘Cool. What’s your logo? Where [on the shirt] do you want it? How many do you need?’ and I hook it up. They pay for it, and we print it.

How long have you had this job?

I’ve been here since the store opened in January [2020].

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

I worked in customer service and sales for a long time at Comcast … and then for Amazon … but I was always looking for something better. I saw this ad [for the job] on Facebook Jobs and thought, ‘Well, I’ll talk to them about it.’

What kind of education or training did you need?

You have to know how to talk to people, especially when they’re spending thousands of dollars on T-shirts, and my sales experience has definitely helped me to be able to navigate [those conversations] better.

What is your typical at-work uniform or attire?

We wear [apparel with] the Beeze Tees [logo], but the cool thing is we can choose whatever [apparel] we want, and Beeze Tees prints it for us for free. I went with a bunch of nice, comfy T-shirts.

How has your job changed over the last year?

When we first opened on Hanover Street, which was right before Covid — we were open for a month and a half before we had to close — everyone was telling us, ‘Oh, Hanover Street is a very busy street. You’ll get lots of foot traffic.’ I’ve still yet to see it, so there’s been a very big change in our expectations from when we first opened. It seems like things are starting [to improve], though; with the Palace [Theatre] reopening, we’re hoping to see more people popping in.

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

I wish I knew more about hats. I’ve never been a hat guy, but apparently it’s a very big thing with a lot of options. That was the hardest thing for me to wrap my brain around. I get that there are different kinds of T-shirts — comfy, short-sleeve, long-sleeve — but the hat thing? I still don’t know as much as I’d like to.

What do you wish other people knew about your job?

How easy it is for someone to come in here with almost nothing [planned out] and have us turn around a really cool product for them. A lot of people are worried, like, ‘I don’t have any artwork,’ but I can work with almost nothing. If you pop in here and talk to me, we can make something work.

What was the first job you ever had?

KFC, slinging chicken.

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

Whatever you’re doing — it doesn’t matter what it is — do it well.

Five favorites
Favorite book:
The Jungle by Upton Sinclair
Favorite movie: The Star Wars series
Favorite music: Rammstein
Favorite food: Cheese
Favorite thing about NH: You’re an hour from everything; White Mountains, Boston, the coast — it’s all just an hour from Manchester.

Featured photo: Anthony Coy

A natural fit

Meet new Beaver Brook director Lindsay Jones

The Beaver Brook Association, a nature center and conservation area in Hollis, welcomed Lindsay Jones as its new full-time executive director last month.

What is your background in this kind of work?

I have a degree in environmental studies from the University of Vermont. I spent the bulk of my career at a mission-driven cleantech company in San Francisco. I’ve had a diverse professional background, which has given me a lot of different types of skills in all areas of business operations, and I’m hoping to bring that skillset to Beaver Brook.

What drew you to this position?

I grew up in Nashua, and my husband grew up in Hollis, and he’s the one who introduced me to Beaver Brook when we were teenagers. From that first moment I stepped onto the grounds, I fell in love with it. … My college experience really defined my love for the great outdoors and exposed me to organizations like Beaver Brook, and it was always my hope to [be part of] a mission-driven organization like Beaver Brook. … Over the past few years, I’ve had the chance to do some volunteer work for Beaver Brook, which helped me gain a deeper understanding of the people here, the mission and what it’s all about. … Eventually, I had this professional transition where I realized I wanted to have a career [with a] community-level impact. When this role opened up and I had the opportunity to apply for it, I was beyond thrilled.

What does your job as director entail?

Right now, we have summer camps going on; we have year-round adult programs and children’s programs that we’re ramping back up now and into the fall season; and we’re bringing back some of our annual events, like our Fall Festival and Art Show. … My role is to oversee those day-to-day operations and programs; support and ensure our team’s success; and work with the board of trustees to strategically steer the organization.

What challenges are you facing now, coming out of Covid?

We were delighted to see unwavering support from the community during Covid… and a lot of new faces at Beaver Brook. … I think the challenge now is trying to learn more about our community and get clarity on the reasons people come to Beaver Brook. Do they come for our trails? Do they come for our programs? Why does Beaver Brook mean so much to so many people? By getting clarity on that, we can invest our energy into making our offerings and the way we connect with the community more meaningful. … We’re talking to our program participants directly; getting their feedback and indication of interests through social media and email; and we’re thinking about doing some surveys and trying other creative ways to engage the community.

What do you bring to Beaver Brook? What ideas do you have to improve the organization?

I’m trying to keep a healthy balance of fresh ideas and the status quo. There’s a lot that’s already working really well here, and that should be credited to the team. I do have some fresh ideas on how we can build on that work to further our mission and [ensure that] Beaver Brook is resilient [going into] the future. … One of the things I’m hoping to do is communicate more clearly to the community that we are a privately owned nonprofit and rely on their generosity to operate; not everyone knows that.

What would you like to accomplish as director?

I want to make sure that Beaver Brook is resilient and is here for everyone to enjoy, now and forever. … At the end of the day, we’re hoping to create the next generation of land stewards, of conservationists, of hikers, of nature-admirers … so if I leave Beaver Brook better off today than it was yesterday, even in some small way, I’ll feel like I did my job well.

A few favorites

Favorite animal? Emperor penguins. As a kid, I just thought they were cute, but now, I think they’re fascinating and resilient creatures.

Favorite plant or tree? Maple tree. When I was little, growing up in Nashua, we had this beautiful maple tree in our front yard that was always neon orange. I would spend hours perched up there, watching the world around me.

Favorite outdoor activity? Hiking with my husband and two kids. It doesn’t have to be an excruciating hike — just spending time together outside, doing something a little different and a little challenging.

Favorite nature spot in New Hampshire, besides Beaver Brook?Franconia Notch. I used to go there a lot with my family as a child, and I have a lot of fond memories there.

Your perfect trail mix what’s in it?Chex cereal, chocolate chips, dried pineapple, pretzels, peanuts and craisins.

Featured photo: Lindsay Jones

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