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

Tim and Amy Dally

Tim and Amy Dally of Milford are the owners of Tim’s Drunken Sauces & Rubs (967-4242, [email protected], find them on Facebook), a food trailer they launched in the spring that specializes in barbecue items like ribs, pulled pork and beef brisket, in addition to other options like burgers, tacos, Philly cheesesteaks, loaded fries, fresh-squeezed lemonades and fruit smoothies. They also offer their small-batch sauces and rubs, many of which will incorporate alcohol, like their signature maple bourbon sauce. Find them at 244 Elm St. in Milford most Tuesdays and Wednesdays from 11 a.m. to 3 p.m., Thursdays, Fridays and Saturdays from 11 a.m. to 6 p.m., and Sundays from 11 a.m. to 5 p.m. Tim’s Drunken Sauces & Rubs also appears at local breweries like Able Ebenezer Brewing Co. in Merrimack and Spyglass Brewing Co. in Nashua, and has a few public events scheduled this month, including Ashland’s Independence Day Celebration on July 3 and the annual Twilight at the Currier block party at the Currier Museum of Art in Manchester on July 17.

What is your must-have kitchen item?

Tim: My probe thermometer.

Amy: My burger spatula. It’s a nice wide one, so you can get right under there. If I don’t have that, it’s not coming out right.

What would you have for your last meal?

Tim: Hibachi.

Amy: Definitely Italian. Something with cheese and sauce and pasta, [like] chicken Parm or eggplant Parm.

What is your favorite local restaurant?

Tim: Jade Dragon and Golden Koi [in Milford].

Amy: Pastamore [in Amherst]. It’s family-owned, and probably the most authentic Italian food that we have found since moving here, other than in Boston. They’re really great people and their food is great.

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

Tim: J. Lo [Jennifer Lopez].

Amy: For me, it would have to be Gronk [former New England Patriots tight end Rob Gronkowski].

What is your favorite thing on your menu?

Tim: The brisket. We’re doing both plates and sandwiches, and we sell it by the pound.

Amy: Mine is the pulled pork macaroni and cheese burrito, and I dip it in the maple bourbon sauce. It’s fantastic.

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

Amy: In all honesty, I would say food trucks, just from all of the people that have reached out to us. … There are so many places in New England where food trucks are a thing, and New Hampshire is finally getting on that bandwagon.

What is your favorite thing to cook at home?

Amy: Lasagna. I do a meat lasagna with Italian sausage in it, and my kids love it. It’s their favorite.

Tim: Hibachi. I make my own teriyaki sauce and everything.

Smoked baked great northern beans
Courtesy of Tim and Amy Dally of Tim’s Drunken Sauces & Rubs

1 bag great northern beans
1 red onion
1 pound bacon
3 garlic cloves
¾ cup maple syrup
¾ cup bourbon
½ cup molasses
½ cup apple cider vinegar
5 cups barbecue sauce
6 tablespoons ketchup
6 tablespoons tomato paste
7 tablespoons Dijon mustard
Pork belly (cut into 1-inch cubes; about 5 to 10 cubes)
5 tablespoons paprika
3 tablespoons dry mustard
1 teaspoon cayenne powder

Rinse beans. Add six to eight cups of water to a saucepan and bring to a rapid boil. Boil for two minutes. Remove from heat and cover. Drain beans and rinse. Add six cups of water to the saucepan. Add beans and simmer on low to medium heat with lid tilted until desired tenderness. Cook the bacon and set aside. Drain the grease out and add the pork belly. Dice the onions and cook for 5 minutes. Add the diced garlic and cook for 1 minute. Add 6 cups of water, along with the maple syrup, bourbon, molasses, apple cider vinegar, barbecue sauce, Dijon mustard, ketchup, tomato paste, paprika, dry mustard and cayenne powder. Bring to a boil and simmer for 5 minutes. Add cooked bacon and place in smoker for 3 to 5 hours at 250 degrees.

Featured photo: Tim and Amy Dally – Tim’s Drunken Sauces & Rubs

On The Job – Ann Marie Shea

Ann Marie Shea

Errand runner

Ann Marie Shea is the owner of A&E Errand Services, based in Merrimack.

Explain your job.

I run an errand service for people who need an extra set of hands, either at home or within their business. We do a little bit of everything — grocery shopping, walking dogs for someone when they’re on vacation, going to the post office, Christmas shopping, [product] returns, taking cars for inspections and oil changes — anything that would be on someone’s to-do list that they don’t have time to do themselves.

How long have you had this job?

I’m coming up on almost exactly three years.

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

It was more of a personal influence than a professional one that led me to this. … After a lot of years pouring myself into a 40-hour-a-week job — I was a teacher for a while, then worked for a big corporation — I just wasn’t satisfied with that rigid 9-to-5 schedule and with working for someone else. … While raising my daughter, I hated how running around in the car always sucked so much time out of the day. I must have thought to myself a thousand times, ‘I wish there was someone I could hire to do all this for me.’ I decided to give [starting an errand service] a try.

What kind of education or training did you need?

For seven-and-a-half years I worked for a corporation in customer service and in de-escalation … and that was the best preparation for this job. … That’s where I realized how tired people are of poor service. All people want is for you to listen to them, show up when you say you will, do what you promised to do and take the job seriously.

What is your typical at-work uniform or attire?

I do a lot of work where I get dirty or am running around, so usually I just wear some shorts and my A&E T-shirt or sweatshirt. If I’m working for a business and I have to go into an office or see their clients, I’ll step it up and wear business casual.

How has your job changed in the last year?

[Covid] was a unique situation for me. … Suddenly, what I did [for work] felt really opportunistic, and I didn’t feel comfortable advertising. … Everyone was being so neighborly toward each other and helping each other out, so I thought I’d just sit on the sidelines for a while. … I don’t think I made it even a week [without working]. … My [business] just took off. Families didn’t want to leave the house, so I was basically doing everything for them that had to be done outside the house. … That summer … was the busiest I’ve ever been. … [Business] has started going back to normal levels again, but I do have a lot of new clients.

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

I think that, in the beginning, I undervalued the services we were offering. … I didn’t think there would be a market for what we were doing. … I wish I had trusted my instincts a little more … because I’ve found no other businesses, locally, that do exactly what we do.

What do you wish other people knew about your job?

I think a lot of people underestimate how valuable their time is. I wish they knew how beneficial it would be for them to outsource some things and to pay someone to go do [their errands] so that they don’t have to give up that time and step away from their work or family for three hours.

What was the first job you ever had?

I bagged groceries at Shaws.

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

I have two: one is to under-promise and over-deliver, and the other one to try to be the best at what you decide to do or be, no matter what it is.

Five favorites
Favorite book:
The Great Gatsby
Favorite movie: Fight Club
Favorite music: Classic rock
Favorite food: Chicken Parmesan
Favorite thing about NH: The ‘Live Free or Die’ mentality

Featured photo: Ann Marie Shea

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