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Today’s Women & the Food Business

Inside: Preventing Running Injuries pg. 12 NH WOMEN MAGAZINE 1

From the Publisher

Cheers to You! Welcome to New Hampshire Women Magazine’s Food & Spirits issue. What an incredible experience this issue has been for me and my team. There is so much that goes into the restaurant and beverage industries and so many local inspiring women making it all happen.

PUBLISHER Sullivan Grueter Communications, LLC PUBLISHER Jill Sullivan Grueter BUSINESS DEV. EXECUTIVE Melissa Diorio: melissa@nhwomenmagazine.com CONTRIBUTORS Crystal Ward Kent, Freelance Writer Dartmouth-Hitchcock Portsmouth Regional Hospital Wentworth-Douglass Hospital Elizabeth S. Soukup, M.D., M.M.Sc., Elliot Health System

The best part of running New Hampshire Women Magazine is bringing the powerful stories of women doing extraordinary things to you every single month. And, it couldn’t be done without the support of the organizations you see listed below. We know you’ll enjoy reading out feature and spotlight stories about this industry, as well as the important health and wellness articles we continue to bring month after month. Next month, we will explore women in the real estate industry. It’s an issue you surely don’t want to miss.

Samantha Wingate, World Academy CIRCULATION & SUBSCRIPTION QOL Distribution 1 NEW HAMPSHIRE AVE

Enjoy this issue!



Jill Sullivan Grueter

Thank You for Supporting the Inspiring Women of New Hampshire!

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Business Development Executive HAMPSHIRE 603.591.4952 Melissa @nhwomenmagazine. com

New Hampshire Women Magazine is a monthly publication distributed to hotspots around New Hampshire. We feature inspiring local women making a difference, health and wellness information by local experts, and selfimprovement concepts to help us take better care of ourselves.


April/May 2019 Volume 02, No. 4

What’s in the Issue

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B l ue Moo n Evol u ti on

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COOKING UP CHANGE 4 Today’s Women & the Food Business: For many years the male-dominated food and beverage industry was not always kind to women, who sometimes found it hard to rise through the ranks.




TODAY’S WOMEN & THE FOOD BUSINESS For many years the male-dominated food and beverage industry was not always kind to women, who sometimes found it hard to rise through the ranks. Written by Crystal Ward Kent & Photography by Jill Sullivan Grueter For many years the maledominated food and beverage industry was not always kind to women, who sometimes found it hard to rise through the ranks. Early pioneers like Julia Child and Mary Ann Esposito showed that women were very capable chefs, but it wasn’t until the Food Network exploded in popularity that women began to take the industry by storm. Suddenly, being a chef or restaurant owner was a very viable career option. Today, many women are helming restaurants, creating cuisine, running wineries and starting breweries. After centuries of laboring in the kitchen, women today are not only running the kitchen, but often the entire business.


New Hampshire Women talks to two women who have achieved success in the restaurant and beverage field.

The Chef Seventeen years ago Julie Cutting was trying to convince herself that a career in business was a good idea. She knew the pay would be good and the work reliable, but it was boring—and lonely. She often worked long 4 | NHWOMENMAGAZINE.COM

hours shut in a cubicle with little personal interaction. Having already tried several other jobs, she asked herself what made her happy? She realized that cooking always made her smile, but could it be a career? Cutting took a chance and enrolled at Le Cordon Bleu in Dover, New Hampshire. She relished her classes and after graduation, was hired to work with well-known chef and Portland, Maine restaurant owner Harding Lee Smith at The Front Room, one of his three restaurants. It was long hours, hard work, and crazy busy—but she loved it. “Harding was an incredible mentor— supportive and a great teacher,” she says. “I had to pull my weight and prove myself, especially to the other guys in the kitchen, but I buckled down, did that and it paid

off. I learned so much!” Cutting says she never experienced any real discrimination from male personnel, but feels that was partly because she made sure she presented a confident front and took bold steps to excel. “I grew up playing with the seven boys that lived next door,” she smiles. “I was a tomboy for sure! I think that childhood gave me confidence because even in play I had to prove that I could run as fast or be as good as the boys. In the kitchen, if you’re good, it really doesn’t matter what your gender is. I made sure that I worked faster, harder and more thoroughly than anyone else. That earned me respect. People knew that I was capable and respected me for my passion and my commitment to getting better. Only one time was I ever hassled

and felt that it was because I was female, and therefore low on the totem pole. In that case, I privately and respectfully—but firmly— confronted the person and told them that I was not at fault, and that I did not want to be dressed down like that again. I think my assertiveness took him by surprise; in any case, he apologized and I never had another issue. For the most part, I’ve been surrounded by a great team.” Cutting went on to work as the line cook at The Shipyard Brew Pub in Eliot, Maine. There, she met her husband, who was the chef. “He actually used to rag on me to work faster, but I gave it right back to him, and we formed a good rapport,” she recalls. “My husband was the one who opened my eyes when it came to cooking and my abilities. He helped me see the

big picture. He got me watching cooking shows and reading books about cuisine. He believed that I could be more than a cook, that I could be a chef and create my own dishes.” Cutting began exploring her own creativity in the kitchen, and the efforts got her noticed. She signed on to work at Brazo, a highly rated restaurant, in Portsmouth, New Hampshire, first as assistant chef, then as executive chef. “Being the executive chef is a huge step,” she says. “You are responsible not just for the menus and the food, but for the ordering, for managing staff, for keeping equipment working, for handling any crisis that comes up, whether it’s someone calling in sick or a food item that doesn’t arrive. You have to be cool and composed and handle things on the fly. It’s challenging and exhilarating.” Cutting had dreamed of having her own place, and finally made the leap after spending five years at Brazo. Given the abundance of restaurants in Portsmouth,

starts early and ends late. You are involved in every detail. But, at the end of the day, as my head hits the pillow, I feel great satisfaction. I have used every once of my creativity and every muscle in my body and it feels good.” Cutting knows that there are other young women out there dreaming of creating cuisine and opening a restaurant, and she offers this advice: “Believe in yourself. If you have that confidence, doors tend to open. You’ll have to work really hard, but if you love what you do, it won’t feel like work, it will feel like achievement. It’s also important to surround yourself with good people who will lift you up, rather than bring you down. Don’t be afraid to ask for advice—there is no shame in not knowing something. At the same time, remember to be humble—confidence is one thing but never think you know it all. We can all still learn, and that’s part of the adventure.”

of our own products. The restaurant came about because we thought wouldn’t it be nice to offer snacks with the tastings? Our chef is so amazing that people couldn’t get enough of her food, so we expanded into having a gastropub. Everything else—the yoga, book club, game nights and special events—has just come about naturally. It’s all been about creating this community around our beer, and it’s worked out well.” Throwback Brewery was and still is the first 100 percent female-owned brewery in New Hampshire, and is among the first handful in the nation. While Lee and Carrier are proud of breaking new ground, they don’t want their role in the beer industry to be defined by their being female. They are more proud of their achievements. “We really never experienced any discrimination from local brewers,” says Carrier. “We are fortunate that there is a lot of camaraderie in our industry, and people are very supportive. If we have an equipment problem or need hops we

“You need a lot of passion because it is a lot of work. standing out can be difficult, but Cure has established a loyal following, both for its innovative cuisine and welcoming feel. Cutting herself has received numerous accolades, but is most proud of the ambiance and diner experience that she has created at Cure. “We are a family here,” she says. “I’m very protective of the team dynamic that we have—it’s that important. We all work hard and see each other through the ups and downs. Our patrons feel the special bond that we have, and that sense of family flows through to them. If you come here, we get to know you; we remember you; you become part of the clan!” That sense of connection extends to the farmers and vendors whose products help make Cure’s food special. “We know the people who provide our meats, our vegetables, our cheese,” she says. “That personal relationship flows through our providers, our food preparation and the whole dining experience. It’s what makes us unique.” Cutting admits that being a chef and restaurant owner is often challenging. “It’s a physically and mentally demanding job. You are on your feet a lot; the day

The Brewer Nicole Carrier knew that she loved a good meal out with a nice beverage, but that was the extent of her experience in the food and beverage industry prior to starting Throwback Brewery in North Hampton, New Hampshire. She and her friend, Annette Lee, an engineer, had been doing some home brewing for fun, and in 2011, the two decided to take a chance and see if anyone would buy their beer. They rented warehouse space in North Hampton, and Throwback Brewery was launched. Flash forward to today, and the brewery now makes its home at the 12acre Hobbs Farm, where much of the food for their popular on-site restaurant, as well as some brewery ingredients, are homegrown. Multiple beers carry the Throwback label and the two women are well-respected in the local brewing industry.

reach out to each other. We brainstorm and troubleshoot, and enjoy each other’s products and facilities. I’m actually president of the New Hampshire Brewers’ Association, so I think I have the respect of my peers, and that feels great. “I think what makes Throwback unique is our approach, our products, and our philosophy,” she continues. Cont. page 8

“We had very small expectations starting out,” says Carrier. “We were surprised that things took off as they did. The business really just evolved as we added things that we enjoyed. We were the first nano brewery to offer tastings; when those proved successful, we looked for a place where we could have them regularly. When we found the farm, we knew that completely fit our mission of wanting to source ingredients from within 200 miles for our beer. With the land, we could grow more NH WOMEN MAGAZINE 5


Elliot Hospital: Ask the Pediatric Surgeon


Dear Dr. Soukup, My 15 year old son wakes up every morning with nausea, and eating food causes pain under the middle of his ribcage. We have been to urgent care many times, but they always say his gallbladder looks okay. What else could this be? - Patty S.

Dear Patty,

I see kids with chronic abdominal pain more and more frequently these days. It is particularly frustrating for kids and families because tests are often normal and these symptoms interfere with school attendance, activities, and overall quality of life. Several months ago, I wrote on this topic focusing on unusual symptoms related to the appendix. I similarly see many kids of all ages who have developed symptoms related to their gallbladder, even when test results are normal. Of course, part of the evaluation of a child with abdominal pain is to discuss dietary sensitivities, constipation, and stomach problems such as gastritis. Input from your pediatrician or a pediatric gastroenterologist can be very helpful. But, I never completely rule out the gallbladder when the “story fits.” Classic symptoms related to the gallbladder are nausea, vomiting and upper abdominal pain. Although the gallbladder lives under the right side of your ribcage, symptoms can often be located in the middle of the upper abdomen, or wrap around to the back and shoulder. Many times this pain is made worse right after eating, particularly fatty foods. An ultrasound is the best initial test for the gallbladder and is very good at looking for gallstones. If gallstones are seen, along with the symptoms you mentioned, it is very appropriate to discuss removal of the gallbladder (called “cholecystectomy”), so that more serious problems are avoided.

Bile is made in the liver and is stored in the gallbladder, so digestion can still happen normally after the gallbladder is removed. There are situations, however, where the gallbladder can cause symptoms in the absence of gallstones. For reasons that we don’t fully understand, the gallbladder may not squeeze or empty normally (called “biliary dyskinesia”). This can cause significant pain and nausea, particularly in response to eating fatty foods. Some tests can help us look at the “function” of a gallbladder (called a HIDA test), but removal of the child’s gallbladder may be necessary as a last resort, to see if symptoms resolve. This procedure is done laparoscopically and kids are able to go home the same day! Although it is one of the most common general surgical procedures done in this country, I never take it lightly. It is important to walk through these difficult decisions with families, so they can make the best choice for their child. Some children feel better after the gallbladder has been removed, even when their workup was normal. Allowing kids to get back to their normal life and activities is always our goal. Thanks for your question! Dr. Soukup #askthepediatricsurgeon askthepediatricsurgeon@elliot-hs.org

Elizabeth S. Soukup, M.D., M.M.Sc. Pediatric Surgeon

Dr. Soukup is a Pediatric Surgeon at the Elliot Hospital and has an interest in educating families about pediatric health and wellness. Her mission is to provide expert specialty care for children of all ages in New Hampshire – newborns through teenagers – striving to keep them close to their families and communities. If you would like more information, call 603-663-8393 for an appointment, or visit our website at http://elliothospital.org/website/pediatric-surgery.php. Check out her previous articles at #askthepediatricsurgeon. Dr. Soukup earned her Bachelor of Science from the Massachusetts Institute of Technology and her Doctor of Medicine from the University of Chicago Pritzker School of Medicine, where she received the Outstanding Achievement Award in Medicine, graduating first in her class. She completed her General Surgery training at the Massachusetts General Hospital and her fellowship in Pediatric Surgery at Children’s Hospital Boston. During her time in Boston, she also completed a Masters of Medical Sciences degree in clinical investigation

from Harvard Medical School. She was awarded Elliot Hospital’s “Physician of the year” for 2018. She is board-certified in both Pediatric Surgery and General Surgery. She has specialized training and experience in minimally invasive surgical treatment for babies, children and teenagers. Her practice includes all areas of general pediatric surgery, including common pediatric surgical problems as well as neonatal surgery, congenital anomalies, minimally invasive surgery, and complex thoracic surgical problems.

Please send your questions to: askthepediatricsurgeon@elliot-hs.org


For the love of


“Our name, Throwback, is a nod to our mission to be a throwback to the past in terms of how we do things. We want to source 100 percent of our ingredients for our beers from within 200 miles—that means the spices, hops, grains and fruits. We are 70 to 90 percent there, depending on the beer. Our goal is always to make small batches of high-quality, artisanal beer from fresh local ingredients that people from the surrounding towns can enjoy—this is what brewers did before Prohibition. That said, we have been pleased to note that about 50 percent of our market is women. It’s always nice to have women supporting women.” According to the Brewers Association, women are flocking to the beer industry, with 29 percent of brewery workers now being women. Only 4 percent of head brewers are female, but that number is expected to go up. Women are also enjoying beer more with 32 percent of craft beer now consumed by females. “It’s an exciting time to be in the beer industry,” says Carrier. “I think you are going to see more and more women choose this career path.” Throwback’s mission, to source locally, extends to their restaurant, which sees 50 percent of its food come from their farm. Guests enjoying a meal in the 1860s barn can watch pigs and goats frolic in the yard, or see the fields of hops. Anything not grown or raised at the farm comes from other local farms. “It’s all about creating a full circle of sustenance,” says Carrier. “We’re trying to go back to basics and do things like they used to be done. You grew your own food, crafted your own beer, and then spent time with friends enjoying the fruits of your labors.” Carrier believes that other young women can have rewarding careers in the beverage industry if they have the drive. It takes a ton of energy to work the long hours that are required, especially in the beginning. You need that fire to keep it going. You also need to recognize what you don’t know. We got a grant that enabled us to get a consultant and learn what was required to run the restaurant. It’s also important to find mentors—folks who will let you shadow them and give you good advice. If you do those things, you can succeed and the results are very rewarding.” *








The Benefits of Having a Doula Nora Fortin, RN, Director of Seacoast Family Care Services at Portsmouth Regional Hospital, shares why she believes in the benefits of using a birth doula.

A certified birth doula is a trained professional who provides physical, emotional, and informational support to a woman before, during, and immediately after childbirth. Doulas also offer helpful guidance to the woman’s birth partner and other family members during these times. In fact, the word doula originated in Greece and means “a woman who serves.” Recent studies show that the benefits of a doula attending a birth may include: •

Shorter labor times

Fewer complications and unplanned C-sections

Healthier newborns

Easier breastfeeding

Nora Fortin, RN, Director of Seacoast Family Care Services at Portsmouth Regional Hospital, shares why she believes in the benefits of using a birth doula. “Having a baby is not just a medical event. A birth doula is a vital member of the caregiver team and an integral part of providing a holistic birth experience. I like to think of the mother in the center, surrounded by her physician, nurses, and birth doula. The doula, in particular, works collaboratively with the rest of the care team to help ensure that a patient has continuous support and feels empowered to ask for what she needs in order to have a smooth delivery. After all, a woman will remember her birth experience for the rest of her life.” What exactly does a birth doula do throughout the childbirth process? From their first meeting, a doula helps coach expectant parents so that they know what to anticipate during labor and delivery. She is there to support them and to help them create and carry out their birth plan. The doula’s goal is to achieve the healthiest outcome for the mother and her baby, and to make the transition to parenthood


as fulfilling as possible. During labor, many experienced doulas use non-medical, natural techniques to provide emotional support and physical comfort. Typical examples include: •


Mindful breathing




Positioning the mother to ease her discomfort

In general, the doula attends to the mother with the sole purpose of caring for her well-being and keeping her calm and focused throughout childbirth. While physicians and nurses may need to attend to several patients at a time, the birth doula remains at the bedside of the mother throughout her labor, delivery, and recovery. Many women may not realize that their doula stays with them

during any type of birth, including a C-section. As part of the caregiver team, a birth doula collaborates with the medical staff, the patient, and her family to ensure that the needs of the mother are being met. Prenatal, labor, and postpartum doula support is a vital part of helping women and couples navigate the birth experience. For hospitals that employ their own certified birth doulas, there is a doula on call 24 hours a day, 7 days a week. They are one arm of an integrative therapy that strives for high quality, high touch care for all expectant women. As Fortin says, “We believe that the birth doula provides an added layer of care, and that the outcomes are generally better because of it. We wanted the doulas to be a part of our medical team to help streamline the process. We know them, and they are used to working as part of the team. At the same time, they are there to advocate for the mothers and the type of birth that they want. All of the roles are integrated for the benefit of the patient.” To find out a doula program near you, visit DONA® International. To learn more about doula care at Portsmouth Regional Hospital, expectant mothers and their partners can register for monthly doula teas that provide an opportunity to meet the birth doula team. Call 603-559-4172 to learn more.


why does my morning sickness last all day?


YOUR HEALTH Protecting Yourself from Running Injuries With running comes many benefits: it improves your overall health, boosts your confidence, may help you lose weight, relieves stress, can help you combat disease and depression, and studies show it can increase your life expectancy.

Greg Hagley, PT, DPT

have a heel strike, mid-foot strike, or a forefoot strike; what is most important is if your foot is landing gently beneath your body. It is the foundation for good running posture. If you have issues, it usually helps to have your gait looked at by a physical therapist or certified running coach. Strength training is another way to avoid injury. It not only helps running performance, but can also help with running-related injuries, such as overuse injuries and strains. With any type of exercise, it is important to know how to protect yourself from injury. Dartmouth-Hitchcock Physical Therapists Jason Godsell, PT, DPT, and Greg Hagley, PT, DPT, discuss how runners can enjoy the benefits of running while protecting themselves from injury. Hagley: You can group avoiding running injuries in three ways: having a running progression/training plan, working on your running form, and adding strength and flexibility training. With a training plan, it is important to run often—aim for a minimum of four days a week—and slowly progress distance or time running. If you’re new to running, don’t lace up your new running shoes and run five miles. It is often a good idea to start with a walk/run. Godsell: One suggestion is using the 10 percent rule. This


means that you should not increase your mileage more than 10 percent of the week before. This is just a guideline, but a good way to avoid pushing yourself too hard and getting a running injury. Good running form can be very complex, so it’s better to think of a couple simple things you can do. To reduce a lot of joint impact, cadence (steps per minute) is key. One hundred seventy steps-perminute is a good first step for recreational runners, but 180 steps-per-minute is an ideal cadence for most people. To keep track, there are watches and cadence apps for your smart phone, so you can keep a pace that is appropriate for you. And, there is always the old-fashioned method of counting how many steps you take in a minute. Hagley: One way to simplify your running form is to focus on landing lightly on your feet. It’s not so much about if you

Hagley: Strength training can also help with running posture. When you get tired, there are several typical patterns where your running form can cause problems. You may over-rotate by swinging your arms across your body. Second, your shoulders may hunch forward while your hips move backward into a flexed position. Last, your knees often become less stable with fatigue. Targeted strengthening and stability exercises can help control these forces. Godsell: When it comes to pain and running, there are times when you need to stop. If you’re experiencing sharp pain, or if the pain gets worse as you run, these are good reasons to stop and take a break. Also, if the pain crosses over into normal, daily life such as climbing stairs, it’s time to take a break from running. Running pain should not stop you from doing things in

Jason Godsell, PT, DPT

your normal life. Interpreting aches and pains can be tricky and may require a visit to a physical therapist. Hagley: If you would like to self-treat a temporary pain, icing sore areas for 10 to 20 minutes after a run is often a good idea. Fatigued muscles and tendons can become sore and tight. Proper stretching and recovery can help you prepare to get out on the road again soon. There are many recovery tools such as foam rollers, compression socks, roll-recovery, etc. While there may not be great scientific evidence for the use of any one of these tools, many longtime runners depend on their post-run recovery tool to help them loosen their muscles and prepare for the next run. Godsell: It’s all about preparing yourself more adequately for running and doing it in a gradual, systemic fashion. If you take it slow and take care of your body, it becomes more about preventing injuries than having to recover from them. Staying injury-free requires good habits—good running hygiene. Regular running and mindfulness of your body’s response will maximize the joy and other health benefits from exercise. For more health and wellness tips from DartmouthHitchcock, please visit https://www.dartmouthhitchcock.org/stories.html.


ALONG Alliyah S. Manchester, NH





Born with sickle cell disease, Alliyah has relied on the Children’s Hospital at Dartmouth-Hitchcock (CHaD) her entire life. As the only children’s hospital in New Hampshire that offers advanced pediatric services, CHaD is dedicated to providing every child with outstanding and compassionate primary and specialty care. With a focus on innovative research and education, Dartmouth-Hitchcock is there for Alliyah and her family every step of the way.



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What It Takes Written by Crystal Ward Kent

There is no ordinary

day for Lauren Gugliuzza, general manager of The Library Restaurant in Portsmouth, New Hampshire. On any given day, she may be handling office work, planning events, greeting guests, dealing with vendors, or seeing to the repairs that are frequently required when dealing with an historic building. And she loves every minute of it. “It’s funny, I started out getting a degree in business, then switched to psychology, wound up teaching and have now come full circle back to running a business!” she says. “I think that was my destiny all along but I didn’t realize it in those early days.” Gugliuzza started working in restaurants as a bar tender, which expanded to managing the bar. She clearly had a knack for the level of organization and multitasking that the job required, because while still in her twenties, that role expanded to managing restaurants. She has managed five different restaurants over the course of her career, which now spans two decades. Taking on the management of The Library, however, has been a different ballgame. “The Library is a highend, premier steakhouse which does more than $2.5 million dollars in business every year, and our business has expanded every year,” she explains. “We do all kinds of events, from corporate to private parties, wedding receptions—every kind of celebration you can think of.

We have many loyal regulars and also attract new guests every year. On top of that, while the restaurant opened in 1975, as one of Portsmouth’s first signature restaurants, the building is very old and has a storied past. The main dining room, which is known for its beautiful mahogany, pressed linen ceiling and mirrors, is 100 percent original and dates from 1785. We treasure this building and have to give it good care.” Gugliuzza notes that generations have come to the restaurant to be married or relive past celebrations. “We had a group of women come look up the book that they signed when here 25 years ago for a bachelorette party! It’s very common for young people to want to get engaged here or married here because their parents did. It’s a special place. Keeping it running requires that Gugliuzza handle all the advertising, marketing, ordering, menu costing, purchasing, and much more. “We do staff training where we teach staff not only how to correctly open a bottle of wine but how to speak knowledgeably about it. We have 150 bottles of wine; more than 100 vodkas and 80 bourbons and they need to be educated about all of them. It’s all about the details, from properly crumbing a table to folding a napkin. I also jump in and assist wherever needed, whether that’s lugging a keg downstairs or cleaning the bathroom floor. There’s no job that I won’t do to make sure everything is running


Spotlight: Lauren Gugliuzza, General Manager at The Library Restaurant in Portsmouth


Steaks & Chops a la carte


Steak Au Poivre - cracked peppercorn

Grilled Salmon

with a cognac peppercorn sauce...

Steak Oscar - jumbo lump crab meat, asparagus and hollandaise sauce...

Gentleman’s Cut *Prime Sirloin 16 oz Club Cut *Prime Sirloin 10 oz

Baked Stuffed Haddock with Lobster Grilled Swordfish Lobster Pie Herb Roasted Chicken Vegetarian Pasta

Filet Mignon 8 oz or 12 oz

Land and Sea

Bone-in Ribeye (Cowboy Cut) 24 oz Bone-in Pork Chop 12 oz

with rosemary port glacee

Planning a party or catering a special event? Our facilities serve 15 to 150 people

* Only 1% to 2% of the beef produced each year qualifies as USDA Prime. The USDA’s standards are high and so are ours! All prime sirloin strips are aged for a minimum of 4-5 weeks. Menu items are subject to change.

Diners’ Choice

The Library Restaurant a steak house est. 1975 Casual, Affordable Elegance Enjoy fine dining surrounded by the elegance of an era gone by.

Voted One of 50 Best Bars in America by Esquire Magazine, 2007 & 2011 Voted Best Steakhouse & Top 30 Restaurant Nine Years Running, Best Business Lunch 2012, 2013, 2015 & 2016, Best Fine Dining 2013, 2015 & 2016 by readers of TASTE.

401 State Street

Portsmouth, NH

smoothly and our guests get the experience they’ve come to expect.” Gugliuzza credits The Library’s owner, Bruce Belanger, with greatly expanding her business knowledge. “He taught me a lot about better business practices, from learning QuickBooks to how to get bids, and check invoices, and his passion for this restaurant is contagious.” Although Gugliuzza admits that with a job like hers it can be hard to get vacation time, she enjoys what she does. “I could never sit behind a desk all day—that’s not me. This job can be stressful, things come at you out of the blue all the time, but every day is different and I love seeing people enjoy our restaurant and make memories here. As a mom, I still struggle to find balance sometimes, but I’m getting better at it.”



Gugliuzza encourages any woman considering entering the restaurant field to learn the business inside and out. “Knowledge is power. Learn how the restaurant functions— each one has its own way of doing things. Understand all the jobs and what it takes to run the business—it’s much more than just the culinary part. You also need to know that the restaurant business is nonstop—expect to work late, to work holidays. You should also be prepared to advocate for yourself so that you do get the time and help that you need.” With all its challenges, Gugliuzza would not change her career. “I am fulfilled; I feel empowered by what I do. I know I’m good at it, and there’s great satisfaction in having achieved this position and level of experience. I’m where I’m supposed to be.” NH WOMEN MAGAZINE 15



THE EDGE LINEAR ACCELERATOR The Wentworth-Douglass Hospital Seacoast Cancer Center utilizes New England’s first Edge Linear Accelerator to provide the most comprehensive and precise radiation treatment in the region. Learn more at: wdhospital.org/cancer


he Varian Edge Linear Accelerator is found at some of the top cancer treatment centers across the country, and now it’s right here on the Seacoast. WentworthDouglass Hospital’s Seacoast Cancer Center recently invested in this state-of-the-art technology to offer patients with cancer the most comprehensive and most precise radiation treatments in the region.

“This is the first Edge

in New England, and it is configured to treat every cancer and every patient whose care plan includes radiation therapy – from the most common cancers to the most advanced treatments. We are offering world class cancer treatments closer to home for Seacoast residents,” says Arul Mahadevan, MD, FRCS, Medical Director of Radiation Oncology at the Seacoast Cancer Center.

Radiation therapy is one of the most common cancer treatment options. It uses high-energy particles or


The Varain Edge Linear Accelerator at Wentworth-Douglass Hospital

waves, such as X-rays, gamma rays, electron beams, or protons, to destroy or damage cancer cells. Depending on a patient’s treatment plan, radiation treatments can be just a few days, or for some cancers, daily treatments over a span of several weeks. Stereotactic radiosurgery, which The Edge provides, enhances the radiation therapy options and makes them available to more patients. It delivers accurate and aggressive cancer treatments to tumors of the lung, brain, spine, and other areas of the body – pinpointing tumors with the highest dose rate available for faster treatment times.

“This is a win for patients who need daily treatments for weeks at a time. They’ll notice much shorter treatment times, and in some cases, we can cut the total treatment time in half,” says Dr. Mahadevan. The high doses are possible because the Edge is coupled with realtime, high-quality imaging to target the tumor location and protect the surrounding healthy tissues. And during treatment, advanced cameras monitor thousands of points on the skin to track a patient’s natural movements, like breathing. If the patient’s treatment area moves outside an acceptable tolerance, by even a millimeter, the radiation dosage

is paused until the patient is back in an optimal position. “This motion monitoring is particularly beneficial for left breast cancer treatment. Because the beam stops with motion outside tolerance, it protects against radiation exposure to the nearby heart,” says Dong Meng, M.S. DABR (T, D), Chief of Physics and Dosimetry at the Seacoast Cancer Center. Radiation therapy is used alone or in combination with other therapies, such as chemotherapy, biological therapy or surgery. The Seacoast Cancer Center offers these comprehensive cancer treatments and services, along with a full complement of support and wellness programs, from acupuncture and social workers to financial counselors. For more information about cancer care at the Wentworth-Douglass Hospital Seacoast Cancer Center, call (603) 742-8787 or visit wdhospital.org/ cancer.

* Special Section: Content provided by Wentworth-Douglass Hospital



C-A-M-P: Keeping Students Active And Avoiding “Summer Slide”

As the winter thaws and the warm weather begins to reappear, memories of past summers invoke anticipation for what’s to come, from eating popsicles with friends and running barefoot through the grass to lighting sparklers on the Fourth of July. Unfortunately, in addition to the joys summer brings, research confirms that the freedom of the season also invites a concerning “summer slide” or a decline in the retention of important academic skills, when students are not consistently engaged in reading, mathematics, and critical thinking experiences. How do parents allow their

child the well-deserved academic break he or she needs, while still exercising their child’s mind? Finding A Healthy Balance Embracing both the adventurous and memorable aspects of a summer alongside opportunities to learn and grow, a robust summer schedule can guide children toward the perfect balance of fun and progress - a balance we like to call C-A-M-P. By offering students opportunities to embrace Creativity, Adventure, Multicultural experiences, and Problem Solving all summer

Let Their Imaginations Soar This Summer! SummerQuest Day Camp offers convenient, oneweek sessions that are jam-packed with fun, adventure, new friendships and unique experiences. Camps available for students entering K-Grade 5 Academic Enrichment Programs for students entering Grades 4-8

603.888.1982 WorldAcademyNH.com/SummerCamp 138 Spit Brook Road, Nashua, NH 03062



long, camp programs can serve to keep young minds engaged and active, while bridging the gap from the end of one school year to the start of the next. C is for Creative Thinking Keeping young minds active doesn’t have to be boring. By using memorable activities that stimulate campers to think outside of the box, campers can be challenged to think creatively as individuals, and as a part of a team. Skill building through the arts, cooking, and handson STEAM experiments







allows campers to have a blast and not feel the pressure of structured learning when school is not in session. A is for Adventure When a camp uses themedweeks and curated activities to inspire campers to explore to the limits of their imaginations, it taps into children’s innate desire to discover and question, encouraging curiosity and the crucial instinct to play – at every age! The adventurous spirit of a great camp and the invaluable memories made during the time spent there can shape a child for a lifetime. (Cont. next page)


Enrichment Programs

M is for Multicultural Experiences Camp offers a unique opportunity to mix, mingle and make new friends, often helping campers break free from their “bubbles” and challenging them to build skills around communication, collaboration, and critical thinking. Campers learn to appreciate differences while engaging with campers of various ethnic, socioeconomic, and cultural backgrounds - all the while building a stronger community that can last the test of time. P is for Problem Solving More often than not, play and problem solving go hand-in-hand. That’s why many summer camps feature exciting, team-oriented games and activities that challenge children to playfully learn, discover new skills, and work out solutions alongside fellow campers to keep minds sharp, without missing a moment of pure, childlike fun. With the right combination of engaging activities and learning opportunities, parents can keep their children enjoying the summer AND 100% prepared for the new school year. Bring on C-A-M-P!



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Call for an appointment today:


Elliot at River’s Edge, 185 Queen City Avenue, Manchester, NH 03101 603-314-6450 | elliothospital.org

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New Hampshire Women Magazine - Food and Spirits Issue April 2019  

New Hampshire Women Magazine is a monthly publication dedicated to sharing the inspiring stories of women in the state. This month, our focu...

New Hampshire Women Magazine - Food and Spirits Issue April 2019  

New Hampshire Women Magazine is a monthly publication dedicated to sharing the inspiring stories of women in the state. This month, our focu...

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