Category: Q&A

On The Job – Jillian Kalosky

Jillian Kalosky

Criminal defense investigator , Jillian Kalosky Investigations

Jillian Kalosky is a criminal defense investigator based in Concord, investigating state and federal criminal cases on behalf of the accused.

Explain what your job is and what it entails.

After someone gets arrested, they either hire an attorney or one is appointed by the court. I’m then hired by the attorney to help prepare the defense. I start by reviewing the investigation conducted by the police. Then oftentimes I talk to people who have information about the case and document what they know. Sometimes they’ve already spoken to the police. Other times, I’m the first person they speak to. If there’s relevant information on social media about the case, I track it down. If my client has an alibi, I track it down. If it makes sense to check out the scene — and it often does — I do that. My work on any given day is driven by the needs of the case.

How long have you had this job?

Over 10 years.

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

I was always that weird kid fascinated by crime. When I was fairly young, I saw a TV show about a child who had been murdered. The killer had hidden the body by rolling a huge log on top of it in the woods. It blew my mind. I grew up in a safe, normal, loving household; I couldn’t imagine that sort of thing happening to a child. That always stuck with me. I so deeply wanted to understand it.

What kind of education or training did you need?

I studied sociology and justice studies as an undergrad at UNH. Then, in grad school there, I earned a master’s degree in sociology with a focus in criminology. Nothing compared, though, to the hands-on training I received at the New Hampshire Public Defender. I was an intern there during the summer between undergrad and grad school. Then I was offered a full-time position after my master’s program. I spent almost seven years at the Public Defender. That time was invaluable. I now run my own PI business.

What is your typical at-work uniform or attire?

I dress for the occasion, whether that’s going to court, knocking on doors to try to find a witness, going to the jail, or sitting down for a Zoom meeting with an attorney. You can most often find me in a turtleneck, jeans and Doc Martens.

How has your job changed over the last year?

Throughout the pandemic my work shifted to mostly phone interviews and Zoom meetings. Now that I’m fully vaccinated I’ve been able to resume in-person meetings, visiting clients in jail and interviewing people in their homes.

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

How to meditate.

What do you wish other people knew about your job?

I wish people knew that miscarriages of justice do happen. Eyewitnesses get it wrong. People plead guilty to crimes they didn’t commit. People confess to crimes they didn’t commit. About a third of people exonerated through DNA testing gave false confessions. Criminal cases are complicated. It’s rarely ever black-and-white like on TV.

What was the first job you ever had?

I started at the Gap when I was 15. I still fold my clothes the Gap way.

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

Don’t take it personally.

Five favorites
Favorite book: The Power of Now
Favorite movie: The Grand Budapest Hotel
Favorite type of music or musician: Classic soul/motown
Favorite food: Indian
Favorite thing about NH: Birdwatching

Featured photo: Jillian Kalosky

A natural resource

New state office to focus on outdoor recreation

In April, the New Hampshire Department of Business and Economic Affairs opened a new Outdoor Recreation Industry Development office, making New Hampshire the 16th U.S. state to do so. Its director, Scott Crowder, talked about the office and its mission to maximize the economic benefit of New Hampshire’s large outdoor recreation industry.

Why was this office created? Why is it needed in New Hampshire specifically?

Outdoor recreation is ingrained in our way of life here. … Because of how we’re positioned geographically, we have a diverse set of amenities and assets and places you can go for outdoor recreation, from the White Mountains to the Seacoast to the Lakes Region, to the Monadnocks to the Great North Woods. The natural beauty and the outdoor recreation experiences in New Hampshire, whether it’s the fall foliage or skiing in the winter, are a big part of why people visit. … Our communities have developed around [and] put value on outdoor recreation. … Thirty-seven thousand jobs are filled in the outdoor recreation industry sector in the state … and it spans into a lot of other different industries, [such as] hospitality, food and beverage and travel and tourism. … 3.2 percent of our GDP is directly correlated to outdoor recreation. It’s a huge contributor to the state’s economic positioning … but we didn’t have anyone looking at outdoor recreation from an economic and workforce development standpoint. … We want to make sure we’re capitalizing on New Hampshire’s outdoor recreation assets to enhance the quality of life for our residents and the experience for our visitors.

What’s on the agenda?

Some of the line items in the legislation include helping to develop [outdoor recreation] workforce development; leveraging New Hampshire’s natural assets and outdoor amenities for economic development and economic vitality; conservation and stewardship, making sure that these outdoor amenities are being well-preserved so that they can be used in the same way tomorrow and in 100 years from now; entrepreneurship and promoting businesses; and collaborating with different departments — whether it’s Fish and Game, the Trails Bureau or State Parks — to create an outdoor recreation collective that will work together to elevate New Hampshire’s outdoor recreation.

How does the pandemic impact outdoor recreation in the state?

Covid gave a lot of people an opportunity to be introduced or reintroduced to outdoor activities … and the trend is going in the direction of more people spending more time outside. In the last year, businesses in the outdoor recreation [industry] and in resort towns were so busy it was crazy. They saw [profit] numbers they had never seen before. … Coming out of Covid, we have a great opportunity, because there’s a lot of pent-up demand [for] and excitement to do things with friends and family again, and outdoor recreation is a focal point of how people want to be spending their time. We need to make sure we’re taking advantage of that interest to benefit our communities.

What is your background in this kind of work? How did you come into this position?

I’ve always kind of had my finger on the pulse of what’s going on in the world of travel and tourism, sports and outdoor recreation in the state. … I grew up in Nashua and would spend my summers on Lake Winnipesaukee. I studied sports management and marketing in college and have [worked within] the world of traditional, organized sports as well as outdoor recreation. … I started an outdoor recreation shop on Lake Winnipesaukee in Meredith. … I’ve worked in events and sports tourism. … I’ve been on the Lakes Region Tourism Board for a decade now. … A few years ago I was put on a little committee to look at the viability of creating this office. … When the [director] position was posted, I put my hat in the ring for it.

What are you working on at the moment?

I’ve been going on a little bit of a listening tour across the state, having conversations with municipalities, nonprofit groups, private businesses — all the stakeholders that exist within the outdoor recreation space here in New Hampshire — to figure out the lay of the land, put the pieces together and see how this office could be the most impactful. … Over the next three [to] six weeks, we’ll be able to put more pen to paper about how to move forward with a strategic vision … and set goals for one year, three years and five years down the line.

What is your personal vision for the office? What would you like to accomplish as director?

I think it’s [building] that collective effort of outdoor recreation [collaborators]. There are a lot of people who are super-passionate about outdoor recreation in our state and a lot of dots that we can connect … at a state level, regional level and community level. … This [office’s mission] is a big task, and in order for it to be successful, I can’t exist in a vacuum; there has to be that collaborative approach.

Featured photo: Scott Crowder

Beth Vine

Beth Vine of Derry, also known as The Mad Baker (themadbaker.net and on Facebook and Instagram @themadbakernh), offers fresh items baked to order like focaccia bread, butter bread, cinnamon rolls and bread bowls for soups and chowders. A self-described “stress baker,” Vine began accepting orders for her cinnamon rolls and breads last October. Orders can be placed online through the website or by emailing [email protected], with pickups at an arranged time on Fridays at The Grind (5 W. Broadway, Derry). Vine will be participating in the Derry Homegrown Farm & Artisan Market, to be held at 1 W. Broadway on Wednesdays from 3 to 7 p.m., beginning June 2.

What is your must-have kitchen item?

I always have a pastry scraper, because it cuts nicely through the dough. But I like it mostly because I use it on a pastry board that was given to me by my grandmother-in-law, who was a master pie maker in the 1950s and ’60s.

What would you have for your last meal?

Scallops in Pernod, from Street & Co. in Portland, Maine. That is the best dish that I’ve ever had in my entire life.

What is your favorite local restaurant?

I’d probably go with the East Derry Tavern. It’s right around the corner from us — I walk down there a lot with my kids. Their tandoori nachos are delicious.

What celebrity would you like to see trying something that you’ve baked?

This is sort of terrifying, but my top choice would probably be Gordon Ramsay. I’m a huge fan of his. His Thanksgiving turkey [recipe] is such a glorious way to eat a turkey, and I don’t do it any other way now.

What is your personal favorite menu item that you offer?

My favorite is definitely the focaccia bread. A fresh focaccia out of the oven is about as good as you can get.

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

I would say cooking at home, especially during the pandemic.

What is your favorite thing to cook or bake at home?

Honestly, I like just baking with the kids. Nothing too complicated, just cookies or brownies or whatever. It can be messy and disorganized, but it’s always a great experience and builds memories.

Beth’s “One arm chicken Parm”
Courtesy of Beth Vine of The Mad Baker in Derry (entire recipe can be made while holding a baby on one arm, as Vine, a mother of four, can attest)

Thinly sliced chicken breasts or tenders
1 egg
½ cup milk
2 cups Italian-style breadcrumbs
½ cup vegetable oil
1 jar of your favorite tomato pasta sauce
Shredded mozzarella cheese

Preheat the oven to 400 degrees. Whisk egg and milk together. Dip chicken in egg mixture, then dredge in breadcrumbs. Lightly fry chicken pieces in vegetable oil, just until breadcrumbs are crispy. Place in an oven-safe dish and cover with sauce. Top with shredded cheese. Bake for 25 to 30 minutes or until bubbling. Serve over your favorite type of pasta.

Featured photo: Beth Vine

On The Job – Mary Sargent

Mary Sargent

Family mediator, Mary Sargent Mediation

Mary Sargent is a certified family mediator based in Bedford.

Explain your job and what it entails.

The conflicts I mediate are largely divorce and parenting [issues]. … I help parties dispute and negotiate toward agreements by facilitating healthy, productive conversation that may or may not [end in] an agreement. I make sure that people are hearing and understanding each other, and that they have all the information they need to make a decision. Then, I help them put [their decision] in whatever form is needed, whether it’s a court order or a contract or a simple agreement.

How long have you had this job?

Twelve years.

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

Over the years, I’ve held a lot of different positions within family work — Child Protective Services worker, guardian ad litem, case manager — and at the core of all of those positions is identifying areas of problems, disputes and conflicts. … I was seeing a lot of people in a lot of pain because they were trying so hard to avoid an issue when what they really needed to do was resolve the issue. … I realized that mediation allows an opportunity to address a problem head-on … and really drill down to the heart of it, rather than trying to avoid, deny or work around it.

What kind of education or training did you need?

I have a bachelor’s degree, and I’ve had extensive training through certificate programs. In New Hampshire, you have to go through a certification class and an internship to [become certified].

What is your typical at-work uniform or attire?

Business casual.

How has your job changed over the last year?

Prior to Covid, the very idea of doing [mediation] remotely was controversial, industry-wide … but, ultimately, we were forced into it, and I do the vast majority of my work remotely. I’ve found that it actually solves more problems than it creates. It can be difficult for people who are in conflict with one another to sit at a table in the same room. It’s a little easier for them and mitigates some of the anticipatory anxiety if they can be in the comfort of their own home where they aren’t in close physical proximity to each other.

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

How hard it would be and how long it would take to build a practice and make a name for myself. A lot of people didn’t even know what mediation was, so getting them to buy into mediation, and then to find me [was hard].

What do you wish other people knew about your job?

Mediators don’t make decisions. … A lot of times people come to me and say, ‘We need your help in deciding what is fair,’ and I tell them, ‘I have no idea.’ We can guide people … [in having] a productive conversation, but we can’t determine what is or isn’t fair for them. The fair and equitable [outcome] is whatever they agree on as being fair and equitable.

What was the first job you ever had?

Summer camp counselor.

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

Be mindful of the present, and assume there’s space for an agreement, even if you don’t know what that looks like yet.

Five favorites
Favorite book: To Kill a Mockingbird
Favorite movie: The Birdcage
Favorite music: Showtunes
Favorite food: Pizza
Favorite thing about NH: Lake Winnipesaukee

Featured photo: Mary Sargent. Courtesy photo.

From the ground up

UNH students send a biology experiment to space

A student team from University of New Hampshire Manchester is one of five student teams selected by NASA to send a project to the International Space Station in 2022. The NoMADS project — Novel Methods of Antibiotic Discovery in Space — will examine the mutation of soil bacteria in space and its potential for developing new antibiotics. Sydney Rollins ’20, ’22G and Raymond Miller ’21 co-lead the team, advised by Biology faculty member Suzanne Cooke.

What are your roles on the team?

Raymond: I head the science side of the project, so I’m in charge of developing the science background knowledge and leading the lab technicians and the overall laboratory execution of the process.

Sydney: I head the outreach part of it. As part of NASA’s requirements [for the program], we need to do a lot of outreach with our community and [include] involvement from schools, from kindergarten through high school.

How did you get involved in NoMADS?

S: We were both taking a class called “Small Microbial World” with Dr. Sue Cooke … and the aim of that class is to discover novel antibiotics from soil bacteria. … We both loved the class and asked Dr. Cooke if we could do research with her, and she agreed. Then, she saw this [NASA] opportunity in a science newsletter and thought it would be good experience for us to write a project proposal. We ended up getting accepted.

What kind of data are you looking to get from this experiment?

R: We want to look at how bacteria mutate in space. …We’ll be sending a soil sample and using a device called an AI chip to collect bacteria. … We’re hoping that, based on the microgravity effects and electromagnetic radiation effects [in space], we’ll be able to collect bacteria that can’t normally be collected in a laboratory [on Earth].

What is the ultimate goal?

S: Space travel is really growing right now, especially with commercial and civilian experiences and opportunities for space travel. … Inevitably, people going to space are going to get infections, and we need to know if we can treat them and how to treat them, because our current antibiotics don’t work very well in space. …There has been some research coming out recently about bacteria mutating at a different rate in space than on Earth, so we want to see if we can produce antibiotics through those mutations. … We could possibly find new antibiotic compounds that affect bacteria on Earth as well.

What are you working on right now, specifically?

R: We’re still in the beginning stages. Our launch window is tentatively [scheduled for] the spring of 2022, so we have some time. Right now we’re concentrating on background knowledge, figuring out what biological components we’re actually going to send up to space, and going through troubleshooting to make sure that our project will succeed once it’s on the ISS and out of our hands.

S: We’re also in the beginning stages of outreach. We’re developing a curriculum for … presentations that we’ll be [bringing to] schools starting in September, and we’re reaching out to schools now.

What do you expect will be the biggest challenge?

R: Figuring out how to get these bacteria back from space and keep them safe while we work through them on Earth.

What are you doing for the community engagement element?

S: We’ll visit schools, K through 12, and do an interactive presentation where students will learn about bacteria, antibiotic resistance and our experiment in space. There will also be a … competition [for] middle schoolers; they’ll assemble in teams … and submit proposals to us to select the location for [collecting] the soil that will go into space. … We’ll pick the winner, and [those students] will get to come with us to collect the soil and … come to our lab to do microbiology experiments on the soil sample with us. … After our experiment is over, the curriculum we’re developing will still be available [to schools], and [students] will be able to use it to meet their common core science standards.

What are you most excited about?

S: Involving the students and seeing them get excited about STEM.

R: Learning how to lead a team while developing science, and then teaching that science to my team.

Follow NoMADS
Visit nomads-teamcooke.com or email [email protected]. The NoMADS team will be documenting its progress on social media (@unhm.spocs on Facebook, Instagram and TikTok, and @unhm_spocs on Twitter).

Featured photo: The UNH Manchester NoMADS team. Left to right: Irma Vrevic, Ben Beane, Sydney Rollins, Dr. Sue Cooke, Raymond Miller, Nela Klonowski, Dianne Moschitta and Thomas Gerton. Courtesy photo.

Steve Zyck

Steve Zyck of Mont Vernon is the owner and founder of Wood Stove Kitchen (woodstovekitchen.com, and on Facebook and Instagram @woodstovekitchen), a producer of all-natural drink mixes, including a mulling syrup and a hot toddy mix, as well as cocktail and mocktail mixers in a variety of flavors, like blueberry and lavender, strawberry and basil, and grapefruit and rosemary. Originally from Chicago, Zyck first came to New Hampshire as a student of Dartmouth College, later going on to hold multiple positions at humanitarian aid agencies and governments across Europe and the Middle East. He started Wood Stove Kitchen in 2017, making small-batch mixers for mulled wine, one of his favorite drinks, out of his own home. Today you can find his products at nearly every New Hampshire Liquor & Wine Outlet statewide as well as at a number of small country stores and a few national retailers.

What is your must-have kitchen item?

For me, it’s a mason jar, hands down. I use my mason jars for pickling, as cocktail shakers, as measuring cups, as a glass. … There’s no single thing that is more useful in the kitchen.

What would you have for your last meal?

Gummy peaches and a white wine spritzer. Honestly, I’m still a kid at heart. I basically still have the core tastes that I did when I was 15 years old.

What is your favorite local restaurant?

Al Basha Mediterranean Grill in Manchester. It’s a small place and they do a lot of takeout, especially over the past year, but they have absolutely wonderful baba ganoush, falafel and shawarma.

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

Steve Carell. I’m a big fan of The Office and his movies.

What is your favorite product that you offer?

My personal favorite is my blueberry and lavender mixer. For me it’s just the perfect flavor combination of being fruity and tart. … I would say 99 percent of my products are used for drinks, but people always find other creative ways. I once had an email from a customer who said she uses the mulling syrup in her kids’ pancake batter. Then there was a time when my local general store here in Mont Vernon made holiday-spiced cupcakes with it.

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

A lot of barbecue and a lot of smoking, not only in terms of meats but in other things. … I know so many people who bought high-end smokers and grills during the pandemic. I think this is going to be a great season for butchers.

What is your favorite thing to cook at home?

My favorite thing to make is a beet salad, usually with boiled or steamed beets. Then beyond that, all of the other ingredients can change a little, based on what I have. Usually I’ll add cucumber, or sometimes sweet onion or shallots. … It’s an amazingly versatile salad that you can whip up with whatever you have around the house.

Blueberry and lavender gin fizz
Courtesy of Steve Zyck of Wood Stove Kitchen, woodstovekitchen.com

2 ounces Wood Stove Kitchen blueberry and lavender cocktail/mocktail mixer
2 ounces Barr Hill gin
4 to 6 ounces seltzer or club soda
Lemon wedge, fresh lavender or herbs to garnish (optional)

Mix the gin and blueberry and lavender mixer together, then top off with as much seltzer or club soda as you like. The honey, lemon and lavender in the mixer gives the drink a perfect balance between sweet, tart and floral and herbal.

Food & Drink

Farmers markets

• Cole Gardens Farmers Market is Saturdays, from 9:30 a.m. to 1 p.m., at Cole Gardens (430 Loudon Road, Concord), now through Oct. 30. Visit colegardens.com.

• Concord Farmers Market is Saturdays, from 8:30 a.m. to noon, on Capitol Street in Concord (near the Statehouse), now through Oct. 30. Visit concordfarmersmarket.com.

• Contoocook Farmers Market is Saturdays, from 9 a.m. to noon, at 896 Main Street in Contoocook (by the gazebo behind the train depot), now through October. Find them on Facebook @contoocookfarmersmarket.

• Exeter Farmers Market is Thursdays, from 2:15 to 5:30 p.m., at Swasey Park in Exeter, beginning May 6 and through Oct. 28. Visit seacoastgrowers.org.

• Francestown Community Market is Fridays, from 4 to 7 p.m., at the horse sheds near the Francestown Police Station (15 New Boston Road). Find them on Facebook @francestowncommunitymarket.

• Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm Street in Milford (across the street from the New Hampshire Antique Co-op), beginning May 8 and through Oct. 9. Visit milfordnhfarmersmarket.com.

• Peterborough Farmers Market is Wednesdays, from 3 to 6 p.m., on the lawn of the Peterborough Community Center (25 Elm St.), now through October. Find them on Facebook @peterboroughnhfarmersmarket.

• Portsmouth Farmers Market is Saturdays, from 8 a.m. to noon, at Little Harbour Elementary School (50 Clough Drive, Portsmouth), now through Nov. 6. Visit seacoastgrowers.org.

• Salem Farmers Market is Sundays, from 10 a.m. to noon, inside the former Rockler Woodworking building (369 S. Broadway, Salem). Visit salemnhfarmersmarket.org.

• Wolfeboro Area Farmers Market is Thursdays, from 12:30 to 4:30 p.m., at Clark Park (233 S. Main St., Wolfeboro), beginning May 6 and through Oct. 28. Visit wolfeborofarmersmarket.com.

Featured photo: Steve Zyck

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