On The Job – Tom Betteridge

Tom Betteridge

Mechanical engineer

Tom Betteridge is vice president of mechanical engineering at Turner Building Science and Design, a Concord-based team of engineers specializing in creating safe, comfortable and energy-efficient indoor environments.

Explain your job and what it entails.

I work with clients to solve their building issues having to do with heating and cooling, indoor air quality and ventilation. … I work primarily at the desk, designing mechanical systems and generating drawings and blueprints and specifications for the construction [workers]. … Then I’ll go to the construction site to verify that the construction was done properly.

How long have you had this job?

A little over two and a half years.

What led you to this career field?

I was really good at math and science in high school, and I enjoyed understanding physics and how things are put together. That drove me to go to engineering school. There, I really enjoyed thermodynamics as a course curriculum. After [school], I had an opportunity to join an engineering consulting firm. … I used to work for a national firm and traveled all over the country, and I realized I wanted to spend more time at home with my family and have a bigger impact locally. Turner gives me the ability to do that, so I [took a job there].

What kind of education or training did you need?

You need a bachelor’s degree in mechanical engineering, and you need to sit for two eight-hour exams: a fundamentals of engineering exam, which you typically take around graduation from college, and then, after a four-year internship, a professional engineering exam. If you pass those exams, you become a licensed professional engineer, and you become legally liable for the designs you produce.

What is your typical at-work uniform or attire?

Business casual.

How has your job changed over the last year?

A lot of our [work] lately has been dealing with Covid-related building issues, [designing systems for] clients wanting to make sure their buildings are safe for their staff.

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

It doesn’t get easier. Even when you learn how to do the tasks better and more efficiently, that gets boring, so you strive for the next challenge, and the challenges keep growing. But embrace those challenges, because when you look back, you realize you’ve accomplished more than you ever thought you would.

What do you wish other people knew about your job?

Because I work so much on the technical side of things, it’s hard to put things into layman’s terms for people, but if someone is willing to have a conversation and ask additional questions to gain clarity, they end up learning something, and I end up learning how to see things from a different perspective.

What was the first job you ever had?

I worked as an electrical contractor for a small electrician firm. I did that from when I was 15 years old through college.

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

Get to know your boss’s boss. It’s not about trying to step over your boss; it’s about getting a bigger perspective and being able to look past what your supervisor needs from you to see what their boss requires of them.

Five favorites
Favorite book:
Leaders Eat Last by Simon Sinek
Favorite movie: Top Gun
Favorite music: Mostly rock and alternative
Favorite food: Mexican
Favorite thing about NH: The outdoors

Featured photo: Tom Betteridge

Standout citizen

Health director commended for pandemic leadership

Manchester Public Health Director Anna Thomas is the recipient of the Greater Manchester Chamber’s Citizen of the Year award, which recognizes individuals who have demonstrated leadership, vision and civic pride while making significant contributions toward the betterment of the Manchester community.

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

I’m honored and humbled, but there are so many people in the community who should be recognized for their contributions; [the recognition] really can’t go to just one person. I see it as more of a ‘citizenry of the year’ than a ‘citizen of the year’ award, because everyone has sacrificed and done their part to be part of the solution during this pandemic.

What did you find to be the most successful or effective part of your approach to the pandemic?

Throughout Covid, our decision-making has been very data-driven and evidence-based. We monitor the data on a daily basis and use science and the best research we have available to be very strategic about what we do. … Another [successful approach] has been pooling resources and collaborating to solve community issues. Our individual programs are excellent, but we know we can make a bigger impact by leveraging the strength of multiple programs working together.

Is there anything that you learned or that surprised you about public health over the last year?

I’ve learned how much politics can enter the world of public health. When you’re making decisions dealing with [protecting] human life, sometimes you’re stepping on people’s individual choice or civil liberty. A lot of people don’t want to be told what to do by the government; they want to be informed and then left to make their own decisions. I respect everyone’s individual choice, but unfortunately, during a pandemic or any kind of public health emergency where one person’s choice can impact the health and well-being of others, executive orders have to be made. … It’s certainly not the first time I’ve seen how public health issues can tug on people’s ideologies and philosophies, but in this pandemic, I’ve seen it played out much more significantly.

How would you describe your leadership style?

It’s very team-based. I don’t believe in being the dictator at the top saying, ‘This is the way it’s going to be.’ No one is an expert on everything; everyone has different skill sets. Innovation and creativity comes from having multiple perspectives. … Working on a large population level, we have to have perspectives from all sides to give us a bigger picture for how to inform our process and make the most well-rounded decisions that we can so we can serve the entire community.

What is the biggest challenge you face in your position?

One of the challenges is the sheer magnitude of people we’re trying to reach. … Manchester is the largest city north of Boston; it’s an urban center, and the work we do really falls under the umbrella of urban health, which comes with an entirely different level of priorities … than the suburban and rural communities that [make up] the majority of New Hampshire. … That’s why we have a division focused on family and neighborhood health. Different neighborhoods have different needs and different strengths, so just like the state [narrows down] public health to a community level, we as a city look at how we can tailor our services to meet the needs in specific neighborhoods.

What is your focus right now for Manchester’s public health?

It changes day to day, sometimes even minute to minute. It’s still all about Covid, for the most part. … We’ve moved away from the community-based testing that we’ve been doing throughout the pandemic, and now we’re heavily focused on getting people vaccinated and back on their feet. … We’re also trying to get back to [addressing] more of the basic public health [issues] that we did prior to the pandemic … [such as] school health; … refugee health; … infectious diseases other than Covid, like HIV, STDs and TB; … environmental health, [like] testing mosquitoes for Triple E and West Nile virus; water sampling; … septic inspections; … assessments of [buildings with] lead, mold or bed bugs; … community dental care; …home visits with expectant mothers; [and] opioids and addiction. … We’re also doing a lot of work in the arena of mental and behavioral health, and we actually have a behavioral health specialist on staff now.

What should people know about the current public health situation?

They can be optimistic and hopeful about the future. We’re at a better place now. Things are definitely taking a turn for the better, and there’s a lot to look forward to.

Featured photo: Anna Thomas

Marie Sacco

Marie Sacco of Salem is the owner of The Sandwich Monstahh ([email protected], and on Facebook and Instagram), a food trailer she launched in April that specializes in homemade gourmet sandwiches, soups, sides, appetizers and desserts incorporating a variety of Italian and New England-themed flavors. Sacco, who grew up in Swampscott, Mass., just outside of Boston, said much of The Sandwich Monstahh’s menu is inspired by what she grew up eating and what her mother and grandmother would often cook. Popular items include eggplant or meatball Parmesan subs, as well as steak bombs, chicken cutlets, homemade egg rolls and more. The trailer is bright green, in tribute to the Green Monster at Boston’s Fenway Park. You can find The Sandwich Monstahh at the Derry-Salem Elks Lodge (39 Shadow Lake Road, Salem) on Thursdays from 5 to 8 p.m., as well as occasionally at a few local breweries, including Rockingham Brewing Co. and From the Barrel Brewing Co., both of 1 Corporate Park Drive in Derry.

What is your must-have kitchen item?

It sounds crazy, but if I don’t have a pair of tongs I’m lost.

What would you have for your last meal?

For me, I would say a really good New York strip steak, with a baked potato and Brussels sprouts, and also a red wine.

What is your favorite local restaurant?

Trattoria Amalfi, which is a little restaurant right here in Salem. They are amazing. We’re there once a month at least.

What celebrity would you like to see ordering from your menu?

Gordon Ramsay, a hundred percent. His food is unbelievable, and all of his ideas about food are straight on. I actually try to model a lot of what I do around his cooking techniques and ideas.

What is your favorite thing on your menu?

The eggplant Parm sandwich, because it’s such a part of my childhood.

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

I feel like egg rolls are really popular right now. You can throw literally anything into an egg roll as long as you serve it with a good sauce accompaniment that makes sense.

What is your favorite thing to cook at home?

Breakfast is so fun to cook. I like to do eggs and some sort of protein, either bacon and sausage … and then some cut-up fruit or maybe homemade muffins.

Homemade cannoli dip
From the kitchen of Marie Sacco of The Sandwich Monstahh food trailer

16 ounces dessert ricotta
4 ounces cream cheese
½ cup sugar
1 squeeze fresh lemon juice
1 squeeze fresh orange juice
1 teaspoon anise extract
1 teaspoon lemon zest
1 teaspoon orange zest

In a mixer, blend cream cheese at room temperature with juices, anise extract, zests and sugar. Mix on high speed until smooth. Add ricotta and mix until combined. Refrigerate for one hour. Sprinkle chopped pistachios, shaved chocolate or mini chocolate chips on top. Serve with pizzelles dusted with powdered sugar, cannoli chips or crushed up cannoli shells.

Featured photo: Marie Sacco

On The Job – Missy Gaffney

Missy Gaffney

Esthetician and business owner

Missy Gaffney is an esthetician and owner of three health and beauty businesses — The Skin & Body Spa, The Hair Company and The Medical Skin Clinic — all located in Nashua.

Explain your job.

It’s different every day. I could be interviewing [potential employees], proofing or brainstorming marketing plans, ordering [products] or meeting with the managers and delegating [tasks]. … I constantly have my face around at all the different businesses, interacting with all of our employees and making sure everything is perfect for the clients.

How long have you had this job?

We’ve had The Skin & Body Spa for almost 14 years, The Hair Company for almost six years, and The Medical Skin Clinic for almost two years.

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

I struggled with acne myself as a kid, so my mom would bring me to get facials and get good skin care products to help my skin, and I really noticed such a huge difference. I always had the dream of one day being an esthetician and helping people like myself [improve] their skin and boost their confidence. I worked as an esthetician for other [businesses] for years, but I always had a vision of opening my own, and that I could [run] it really well.

What kind of education or training did you need?

I have a bachelor of science degree, and then I went to esthetics school for 450 hours. … I was constantly going to continuing education classes after that, and still go to a lot of conferences on spa management and business management.

What is your typical at-work uniform or attire?

Business-casual.

How has your job changed over the last year?

We’ve had to really home in on what we need to do to create a safe and comfortable environment for our clients as well as our team members, without getting too overwhelmed. It has taken a lot of patience and research and being proactive to make sure that we always have all the right policies and the proper PPE.

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

To not get worked up over every little thing that goes wrong. There are always going to be problems, and there are always going to be solutions. Think, ‘How am I going to solve this?’ instead of stressing out about it.

What do you wish other people knew about your job?

Some people are scared [to go to a spa] because they think it’s going to be a snobby environment, but I would want them to know that they never have to worry; we’re very non-judgmental, and very good at putting people at ease and making them feel very welcome.

What was the first job you ever had?

Working in a clothing store, folding clothes.

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

When you’re stressing about something, ask yourself, ‘Is this really going to matter in five years?’ If it’s not, it’s easier to let it go.

Five favorites
Favorite book:
Tuesdays with Morrie
Favorite movie: The Sound of Music
Favorite music: Folk
Favorite food: Japanese
Favorite thing about NH: All the options; I can get to a little historic town, skiing [destination], Boston or the beach without a lot of [travel] time.

Featured photo: Missy Gaffney

Native roots

Educational project recognizes NH’s Abenaki heritage

The Abenaki Trails Project, launched last August, is highlighting New Hampshire’s Abenaki history and present-day Abenaki communities. It’s a partnership between the Nulhegan Band of the Coosuk Abenaki — a Native American tribe based in Vermont — and New Hampshire towns and organizations. Nulhegan Abenaki citizen and Hopkinton resident Darryl Peasley, who co-founded the project, talked about what it has accomplished since its launch in August 2020 and the initiatives it has planned for the future. For more, see abenakitribe.org.

What started the Abenaki Trails Project?

Back in 2010, when we were trying to get the law passed to create the Commission on Native American Affairs, I listened to some legislators say that there was no need to acknowledge the Abenaki [history] in New Hampshire because New Hampshire was just a pass-through state and no Indians actually lived here. That kind of got my blood boiling, because there were Indians who lived here, and they were Abenaki. … I thought, wouldn’t it be nice if we had a project that would educate the public about the Abenaki and let people know that the Abenaki did live here, and that some of us still live here. … Hopkinton is where I’ve lived all my life, and it had actually changed Columbus Day to Indigenous People’s Day on its town calendar … so we started there.

So, is there an actual trail?

When we say Abenaki Trail Project, it’s not like a trail that you would walk; we don’t want to pinpoint any specific spot. It’s more of a trail from town to town to show people where the Abenaki lived and where we live now. … We have almost conclusively found [the locations of] four different Abenaki settlements, which, today, are within the town boundaries of Henniker, Warner, Hopkinton and Bradford. … We’re hoping to make a map or brochure so that you could spend a day or two traveling from one town to the next and being in the general area.

How big is the Abenaki population in New Hampshire?

There are hundreds in New Hampshire … living among you as factory workers, laborers, computer technicians, social workers, lawyers, doctors — everyday people. … Indians in this area [don’t look like] your stereotypical western Indian … so unless someone comes out and introduces themselves as an Abenaki person, chances are you would never know.

What partnerships and initiatives has the project established so far?

We’ve partnered with the Hopkinton, Henniker, Warner and Bradford historical societies. There are a couple of archaeologists with the Hopkinton Historical Society who we’re working with. … We’ve partnered with the New Hampshire Historical Society so that, if they come up with something [about Abenaki history], they’ll ask us about it, and we can tell them if there’s truth to it or not. … We [recently had an] art show … at Two Villages Art Society in Hopkinton with around 20 to 25 artists — some are Abenaki artists and some are our community partners — who do different things like fiber art, leather art, basketmaking and pottery.

What do you have planned for the future?

If you look at the calendar of what our team is planning for the summer, just about every weekend is booked up with one thing or another. … We’re going to be participating in the Living History event in Hillsborough this summer. … We’re putting together an Abenaki regalia display for the Kearsarge Indian Museum, and members have been constructing leggings, coats, shirts and moccasins for that. … Hopkinton has asked us to involve school kids in the project, so we have a couple of teachers on our team who have started putting together a curriculum that teaches kids what actually happened [in Abenaki history].

Are there any misconceptions about the Abenaki in New Hampshire that you hope to address?

You always read in the history books that the Indians killed all these people. You just hear the bad things. Some of it is true, and some of it isn’t true. We weren’t just murderers and marauders; we helped a lot, too. … We want to make sure people hear the other side of the story.

Featured photo: Darryl Peasley. Courtesy photo.

Becky Costello

Becky Costello of Londonderry is the owner of Owl Hill Preserves ([email protected], and on Facebook and Instagram @owlhillpreserves), a business she started in her home kitchen specializing in small-batch jams and jellies in a variety of unique flavor combinations. In addition to seedless raspberry jam and blueberry blackberry vanilla jam, some of her other offerings include maple peach whiskey jam, blueberry lavender jam, mint mojito jelly, apple pie jam and amber marmalade. You can contact her to place orders, or find her jams and jellies at Handmade In… (Pheasant Lane Mall, 310 Daniel Webster Hwy., Nashua); Recycled Creations Artisans Boutique (25 Main St., Wilton); the Manchester Craft Market (Mall of New Hampshire, 1500 S. Willow St., Manchester); Little Red Hen Farm & Homestead (85 Norris Road, Pittsfield); and Linda’s Less Traveled Treasures and Country Store (49 E. Broadway, Derry). Costello will also appear at the Brimfield Antique Show & Flea Market at the Deerfield Fairgrounds on May 29 and May 30.

What is your must-have kitchen item?
A wooden spoon, because you have to constantly stir.

What would you have for your last meal?
Pad Thai noodles.

What is your favorite local restaurant?
Pickity Place in Mason. I always like to go there with friends.

What celebrity would you like to see trying one of your jams or jellies?
Tom Hiddleston.

What is your favorite jam or jelly that you make?
My personal favorite is the blueberry lavender jam, because I just love the combination of flavors. I usually like it on an English muffin.

What is the biggest food trend in New Hampshire right now?
I would probably say food trucks. I’ve just noticed that they seem more prevalent now than they ever have been.

What is your favorite thing to cook at home?
Pizza. My husband is actually in the process of building us an outdoor wood-burning pizza oven.

Pineapple sage chicken
Courtesy of Becky Costello of Owl Hill Preserves (using her own pineapple sage jelly)
Using a whole three-pound chicken, put fresh sage leaves under the skin. Rub the outside with melted butter, olive oil, dried sage, thyme and rosemary. Cook for 45 minutes. Melt pineapple sage jelly in the microwave for about 30 minutes, then pour onto chicken and cook until brown and crispy.

Featured photo: Becky Costello

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