Positive change

Plymouth State student recognized for civic service

Alyssa Griffin of Londonderry is a second-year student at Plymouth State University, where she’s studying meteorology. She was recently honored with Campus Compact for New Hampshire’s Presidents’ Leadership Award and a spot in the Newman Civic Fellowship for her service work on campus and in the community.

What is the Student Support Foundation, and what has your involvement been?

The Student Support Foundation … awards emergency financial grants to students in need, and we manage an on-campus food pantry, as well as some other satellite miniature pantries across campus. In the fall semester I was elected food pantry manager. … I noticed that the food pantry didn’t really have any type of inventory system or donation system … so I created an inventory tracking system on Google Sheets … which was highly successful. We continued that system this semester, and I’m hoping we can continue it going forward. … This semester, our previous president didn’t return, and in our first meeting I was elected SSF president. I was kind of sad in a way because I loved my food pantry manager position, but I was also happy for all these new opportunities and connections that I can make as president.

How does the pantry inventory system work, and why was it needed?

We didn’t really know what was moving in and out of the pantry or what the items that students really needed were. If people reached out to us about organizing a food drive and asked us, ‘What do you guys need?’ we would have to physically go into the space and look and figure that out. … [With the new system] we do inventory once a month, and every time we get donations, we log those, so we’re very easily able to [assess the need] every month. … For example, if we were getting a lot of donations of chicken noodle soup and the inventory of chicken noodle soup was continuously going down, [that indicated that] chicken noodle soup was a hot, popular item, so we’d ask for donations of chicken noodle soup. Similarly, on the opposite side, if we were getting a lot of donations of toothbrushes and the toothbrush inventory kept going up, we [knew we] didn’t have to ask for toothbrushes for our next drive.

What have you and SSF accomplished during your time as SSF president?

[We accomplished] opening a couple of those satellite miniature pantries across campus, as well as organizing a partnership with Hannaford in Plymouth, New Hampshire. [Hannaford] donated over 100 boxes of pasta, bags of rice and canned products to us, and they featured us as their charity for a couple months.

What does the Newman Civic Fellowship entail?

The purpose is to connect me with other students and like-minded individuals across the nation — I think there are over 200 other colleges and universities [involved with the program] — who are doing amazing things on their campuses, to kind of inspire us and give us a support system and network to continue our work. There are going to be workshops on leadership and entrepreneurship, connecting us with professionals in different disciplines who are working with social justice issues, environmental issues, food insecurity, all of that stuff. They hold a big conference for all of us in the spring in Boston … where we’ll get to meet all these people and do some workshops and just get inspired by other people’s energies and aspirations.

What about the fellowship are you looking forward to most?

I’m definitely very excited to branch out. Being a STEM major, I haven’t had the opportunity yet to take a lot of classes in the social sciences, so [with the fellowship] I’ll be able to get involved in that way and also meet students who are a little more knowledgeable about some of the social injustices and things that are happening in the world. I have a feeling it’s really going to open my eyes to the struggles that other students are facing across the campus and the unique ways that [my] peers are tackling these issues.

How would you like to continue serving the campus over the next two years?

We want to make sure that we’re reaching the students who need our help … [with] whatever issue they’re facing right now, whether it’s a financial hardship or not being able to have a meal for the evening, so my goal is to make sure that our services are widespread and very easily accessible. … [Plymouth State] serves a lot of first-generation college students and low-income students and minorities in that aspect, so I’d love to talk to students who are comfortable talking about those challenges to see what else SSF can do to better support them.

How would you like to serve the wider community after you graduate?

In whatever line of work I end up in, whether it’s research or being a forecaster or a consultant or something completely different, I hope that I can find ways to continue to connect with the public. … I am extremely interested in educating the public on climate change and the science [behind it] and … making sure people have the tools and the knowledge at their disposal … to understand and prepare for it.

Featured photo: Alyssa Griffin

Jamie Mandra

Jamie Mandra and her husband Randy are the owners of JRM Catering (509-9080, jrmcateringllc.com, and on Facebook @jrmcateringllc), also known as The Traveling Foodie, a mobile food cart based in Nashua. Their menu changes all the time but will often include comfort or Southern-inspired options — the Love in a Cup, for instance, is a layered barbecue meal featuring pulled pork, macaroni and cheese, baked beans, collard greens and cornbread all in one cup. Other featured items have been gourmet hot dogs and burgers, pulled pork sliders, macaroni and cheese and miniature doughnuts. The Traveling Foodie has several local public events booked for the month of May, including at the Hampstead Eats food truck festival on Saturday, May 1, from noon to 5 p.m., as well as Springlook Farm (112 Island Pond Road, Derry) on Saturday, May 15, from 10 a.m. to 3 p.m. The cart is also available to hire for private functions.

What is your must-have kitchen item?

A really good quality chef’s knife. I could go without a lot of other things, but I have to have a good chef’s knife.

What would you have for your last meal?

A spicy tuna roll from Fuji Asian Bistro in Naples, Florida. We used to live down there. The sushi is so fresh and authentic. It’s out of this world!

What is your favorite local restaurant?

Bistro 603 [in Nashua]. The duck hash Benny with truffle fries is the way to go.

What celebrity would you like to see ordering something that you’ve made?

Julia Child. She is by far my biggest influence in the kitchen. I remember sitting in front of the TV as a child and it was like she was talking to me.

What is your favorite thing on your menu?

The Love in a Cup. It’s by far the most popular … [and] it’s definitely a topic of conversation with people.

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

It’s hard with Covid, but I think people are looking for fun, over-the-top, picture-worthy food. People look for that experience of being wowed when they’re going out.

What is your favorite thing to cook at home?

Any type of soup. I love creating new flavors [and] using fresh local ingredients.

Tomato bisque with cheese tortellini
From the kitchen of Jamie Mandra

1 tablespoon olive oil
1 cup diced onions
Pinch of salt
3 cloves garlic, chopped
1 32-ounce container chicken broth
1 28-ounce can crushed San Marzano tomatoes
½ teaspoon paprika
Pinch of freshly ground black pepper to taste
Parmesan cheese to taste|
Pinch of cayenne pepper to taste
Cheese tortellini
½ cup heavy whipping cream
2 Tablespoons thinly sliced fresh basil leaves, divided
2 Tablespoons heavy whipping cream, divided

Heat olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt until translucent (about 5 to 8 minutes). Stir in garlic and cook until fragrant (about 1 minute). Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper and cayenne pepper. Blend soup with an immersion blender in the pot until smooth. Whisk ½ cup of cream into soup and adjust levels of salt, cayenne pepper, black pepper and sugar. If the soup is too thick, add more broth; if it’s too thin, cook, stirring often, until reduced and slightly thickened (about 10 minutes). Add pre-cooked cheese tortellini. Ladle into warmed bowls, garnishing each bowl with a drizzle of cream and topping with about 1 teaspoon of chopped basil.

Featured photo: Jamie Mandra

On The Job – Felix Alvarado, Jr.

Felix Alvarado, Jr.

Founder/director, Straight “A” Academy

Felix Alvarado Jr., better known on the job as Mr. “A,” is a professional educator and director of Straight “A” Academy, a college preparation education service in southern New Hampshire.

Explain your job and what it entails.

January through April, my job is all about working directly with students, helping them improve their SAT and ACT prep scores. … Then there’s a period of time where I’m able to focus more on business and professional development, staying on top of the latest trends and what’s new with the testing and college admissions process. … Late summer through October is another big testing season, so I’m back to primarily working with students.

How long have you had this job?

I’ve been a professional educator for 35 years, but I started focusing on test prep and college admissions and launched Straight “A” Academy in 2008.

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

I started out in pre-med. … After a couple of years at [college], I was doing a lot of soul-searching, and I took one of those skills tests, and it told me, ‘teacher.’ I looked at it and said, ‘That resonates. … That’s what I’ve known all along.’ … I transitioned out of pre-med into education. … I had been a classroom teacher for 20-some years when I decided to launch a tutoring center in Bedford. I … started specializing in SAT and ACT test preparation, because there was a strong demand. … I ended up getting enough business after that first year that I had to leave the classroom.

What kind of training did you need?

In terms of being a test prep or college admissions coach, there’s not a specific certification out there. The training that I found was most important to me as a test prep coach was … my professional training in education in college, but beyond that, just experience [teaching] … and learning how to … read my students to find the best way to help them understand.

What is your typical at-work attire?

Business-casual to casual. I try not to be too formal with my students because one of my objectives is to make them feel comfortable.

How has your job changed over the last year?

Believe it or not, all the Covid [changes] have been seamless for me. I’ve been using platforms like Zoom to work with students around the world … for many years. The biggest change for me is that I had to totally close down my physical office in Merrimack last year, and now all my work is done in cyberspace. … I’m waiting to find the right time and place to reopen a physical office, but honestly, I don’t know that I really need to, because … I’m as effective in my Zoom room as I am in my office.

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

I wish I had known about all of the opportunities in education other than just [being a] classroom teacher. … I would have specialized [in college prep coaching] sooner.

What do you wish other people knew about your job?

I think some people have this feeling that tutors are [educators who] weren’t good enough to be a classroom teacher, and that’s obviously not fair or true. I wish people knew that tutoring is, in many ways, much more challenging. You have to be very skilled to do it well … and you feel more pressure to help your student succeed when it’s just you [one-on-one with] your student.

What was the first job you ever had?

The summer after seventh grade, I worked in a restaurant, busing tables, cleaning bathrooms and sometimes helping in the kitchen.

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

Specialize in one thing, and be the best you can be at that one thing

Five favorites
Favorite book: The Bible and A Tale of Two Cities.
Favorite movie: The Man Who Knew Too Little.
Favorite music: Handel’s Water Music and, being Latino, I have to give a nod to salsa, merengue and bachata.
Favorite food: Mexican food.
Favorite thing about NH: The proximity to a wide array of activities.

Featured photo: Felix Alvarado, Jr.

Breaking ground

NH cemetery introduces a new kind of burial

Mel Bennett is the creator of Life Forest, a recently opened conservation cemetery in Hillsborough that provides burial plots for cremated remains, marked by memorial trees planted and maintained by staff tree experts.

What led you to create Life Forest?

My mom died [after] a long illness … and I had her cremains in my cabinet, like many people do. … I started reading about these burial pods where you could put cremains in a biodegradable container and plant a tree. … I loved the idea, but when I started doing more research I couldn’t find any cemeteries or places that would protect this tree. I felt like the responsibility of taking care of this tree was epic. What if I go on vacation? I’m going to have to hire someone to water my mom’s tree. What do I do if I want to move? … That’s when I started thinking, ‘I think people would want something like this.’

Is this a new idea?

We’re the first ones to do this anywhere. We’re the only legal cemetery that plants a tree above the cremains and legally protects both the tree and the legacy of the person. … This is a big shift in the death care industry. There’s always been this divide between traditional burial and green burial, but there are wonderful aspects of both, and we want to try to bridge that gap. We want to maintain the legal protection of legacy and ancestry and cemetery [land] that’s [associated with] traditional burial and incorporate the idea of environmental protection that’s [associated with] green burial.

How are the plots protected?

Headstones are protected under cemetery law. As we worked with our legal team, we realized that if we use a tree as a headstone, it’s a respected entity. It’s legally protected, meaning that nobody can ever cut it down or cut the branches, as long as it’s in a legal cemetery. … We also want to protect the legacy of the people who are buried there, so we record their vital statistics — full name, birth date and death date and latitude-longitude location of where they’re buried on the property — in the deed of the land. That’s really important, because that ensures that people will know where their loved ones are in future generations.

What’s the science behind this?

There’s a misconception being sold out there that cremains actually help plants grow, and that’s not true. … We’ve worked with quite a few environmental scientists to make sure that we’re doing this correctly … and in a way that’s not going to be detrimental to the tree. … You have to make sure there’s a buffer of at least 18 inches between the root ball of the tree and the cremains, and that you use a rich compost. After three years, the salty nature of the cremains will dissipate.

How are the plots marked?

We have a QR code placed at the base of the tree … and we help families create [virtual] memorial pages … with memories, pictures and video clips of their loved one. Then, you can scan that QR code, and it’ll bring up [the memorial page]. This gives people the opportunity to share an immense amount of personal things, ideas and representations of their loved one in the way that they would want to be remembered, without taking up a ton of space.

What kind of comfort does a memorial tree give people who have lost a loved one?

Instead of having a commemorative piece of granite that never changes, you have this tree that grows and changes and takes different forms every season. You can see its leaves and its flowers, and it’s a way of connecting with your loved one through a different type of life.

What’s the environmental benefit?

Instead of having these huge concrete vaults that are really not great for the environment, you’re planting a tree that is going to grow and give off quality air, and you’re creating a space with a more vivid [landscape].

What are your future plans for Life Forest?

We’re going to be working toward [forming] collaborations with conservation entities in order to expand our locations and availability to be accessible to more people, and so that people don’t have to travel too far to visit their loved ones.

Featured photo: Mel Bennett. Photo by Millyard Studios.

Regina Davison

Regina Davison and her husband, Jeremy, own R & J Texas-style BBQ On Wheels (183 Elm St., Unit 3, Milford, 518-0186, rjtexasbbqonwheels.com), which opened a brick-and-mortar space in late December following the success of the couple’s food truck last summer. The eatery features everything from combo plates of brisket or pulled pork with scratch-made sides like collard greens, cornbread and baked beans to harder-to-find items like crawfish and fried okra. A wide variety of Southern-inspired desserts includes pecan pie, banana pudding cake, and peach cobbler with a scoop of ice cream. A native of Dallas, Regina Davison came to New Hampshire about eight years ago, where she met her husband.

What is your must-have kitchen item?

[A] tasting spoon, and a long-handled stirring spoon.

What would you have for your last meal?

I have so many allergies, so I would like everything that I’ve been unable to have. Fried oysters, honey-glazed salmon with a watermelon salad, and then crab legs, shrimp and a large bowl of every fruit known to man.

What is your favorite local restaurant?

Greenleaf [in Milford], because the owners are very nice and the drinks are amazing.

What celebrity would you like to see eating in your restaurant?

[Actress] Taraji P. Henson, because she motivates me to keep pushing and reaching for my goals and dreams.

What is your favorite thing on your menu?

The brisket mac and cheese. I eat it almost every day.

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

Pizza and barbecue.

What is your favorite thing to cook at home?

My family and I love hot pot [cooking]. We can eat it every day. We always buy a ton of thinly sliced rib-eye, Angus beef, chicken, sausage, watercress, spinach, bok choy, rice noodles and at least three pots of jasmine rice.

Homemade baked beans
From the kitchen of Regina Davison of R & J Texas-style BBQ On Wheels in Milford

2 pounds pinto beans
1 cup brown sugar
¾ cup molasses
½ cup chili powder

Combine all dry ingredients into a slow cooker and cook overnight on low. In the morning, stir and add at least two cups of water. Add molasses and continue cooking for two hours in the oven. Serve hot with cornbread.

Featured photo: Regina Davison

On The Job – Amanda Cee

Amanda Cee

Founder/owner, Eye Candy Balloons

Amanda Cee is a certified balloon artist and the founder, owner and lead designer of Eye Candy Balloons, a professional balloon décor company based in Goffstown.

Explain your job and what it entails.

I make balloon art for celebrations, to make the big moments in people’s lives more memorable. … These are not your average balloons. There’s so much that goes into it. … I have to think a lot about the space, the layout, the proportions, the scale; it’s a lot of measuring and math. … I have a shop full of professional machines and inflators and tools, where I physically create the balloons … [and] I design the framing as well.

How long have you had this job?

I started my business in 2016.

What led you to this career field?

In 2012, I started working part time for [a balloon art business], doing business management-type things. At that time, the only [kind of balloon] I knew was a balloon on a string that you get when you’re a kid. … When I saw all these really cool things [the balloon artist] created, it opened my eyes to this world I never knew existed — the world of balloon art. … I was hooked. I knew this was what I wanted to do next.

What kind of education or training did you need?

There were a few years at that job when I was getting what I would now call ‘on-the-job training,’ working under an industry professional … and when I wanted to get started [with a balloon art business] on my own, she took me under her wing. … I go to conferences regularly. [The industry] is evolving, and there are new techniques that come out, so there’s no end to the learning.

What is your typical at-work uniform or attire?

On site, I usually wear all black because I don’t want to be seen; I want the balloons to get all the attention.

How has your job changed over the last year?

The corporate galas, the 5Ks, the grand openings, the school events — those weren’t happening anymore, so I needed to pivot my focus to the new kinds of events that were happening. … Drive-thru baby showers, drive-thru graduations — people found ways to celebrate. … We don’t work with as many businesses now; we’re mostly going to people’s homes, doing their small backyard celebrations. … Yard art is also kind of a new industry category that has really taken off; people [want balloon art] for their porch or their deck or their mailbox or even their car.

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

It’s OK to be a student. … Feeling like you have to know everything and do everything correctly all of the time is debilitating, but if you have the mindset of a student who is open to learning and full of curiosity, it relieves so much pressure and makes everything more fun.

What do you wish other people knew about your job?

It’s about so much more than balloons. I view it as being able to create part of an experience. … The balloons, the lighting, the music — it all goes toward creating that moment that stays in our memory for a lifetime.

What was the first job you ever had?

I worked in a lawyer’s office for four years. I started there at age 15, filing and doing small tasks, and eventually was able to take on more responsibilities, like data entry and talking to clients.

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

Progress over perfection. … True perfection is unattainable, and with art, there’s no such thing as ‘perfect’ anyway, because it’s all so subjective and there’s no one ‘right’ way to do things.

Five favorites
Favorite book
: The Bridges of Madison County
Favorite movie: Gone with the Wind
Favorite music: Dave Matthews
Favorite food: Pizza
Favorite thing about NH: The versatility. You can change your scenery in just a few minutes.

Featured photo: Amanda Cee

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!