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

Still growing

Local farmers contend with heavy rain, dip in demand

Every sumShawn Jasper, Commissioner of the New Hampshire Department of Agriculture, Markets & Food, gave an update on the current growing season and how local farms are doing.

How is the summer growing season going so far?

It’s sort of a mixed bag as to what’s going on out there. … Things started out very dry for much of the state. There was enough moisture that many of the farms, particularly the ones that were growing hay for forage, had a very good first crop, but then they were very concerned about the second crop. To a large degree, in the areas where a lot of the hay is grown, we never really got into a drought, but we were in dry conditions. Now the problem for most of our farms is that things are too wet. … We’re getting a lot of rain and just enough sunshine that the corn is shooting up like crazy, but for some of the other crops in some areas, like tomatoes, it’s not enough sunshine. … The other problem is we’re not having three days of dry weather to really be able to get out into the field. That’s a concern at this point, because second cutting should be well underway and almost wrapped up in most areas, but farmers can’t [work]. I’ve heard of some farmers who are out in the field trying to do various things and getting stuck, and that’s never a good thing. … Still, it’s certainly a lot better than where we were last year, when everyone was running out of water or their irrigation ponds were going dry and it was just one thing after another.

What conditions would be ideal for farmers for the rest of the season?

We’re praying for some sunshine at this point, for an extended period of time. Four or five days without any rain would really allow the vegetables and crops to take advantage of the moisture that’s in the soil. We could be poised for a very good remainder of the year, and all the fruits and vegetables are probably going to do pretty well if things dry out and don’t just immediately go back into another drought. Ideally, we should have a rainstorm about once a week, not once every other day.

How are local farms doing business-wise?

During the pandemic, our farmers markets and farm stands did very well. I hoped that people would continue to buy from our local farms, but that’s one case where things have gone back to normal. We need more people to buy more local products if agriculture is going to expand in New Hampshire. We’re all a lot healthier when we’re eating local food and getting those fresher products into our systems. It’s going to be a little bit more expensive, but as we’re seeing, [food] is getting more expensive anyhow, even at the grocery store.

What are farmers doing to protect their livelihood?

There’s no question [farming] is a challenge in New Hampshire, and it probably always will be, but New Hampshire farmers are smart. We’re seeing a lot more innovative farming methods. A lot more people are using high tunnel greenhouses; they don’t require any heat because they allow natural heat to be trapped within the greenhouse, which means farmers can start their seasons earlier. We had local corn on the Fourth of July because [the crops] were started under black plastic, which, again, traps heat and allows the corn to get a great start. Farmers are trying all the methods that are out there.

What is the best thing people can do for their home gardens right now?

Be aware of their soil conditions. A lot of the nutrients are leaching out of the soil with this large amount of rain, so putting in some extra fertilizer is going to be helpful.

Featured photo: Shawn Jasper. Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!