The Buzz Online

In the Spotlight: Bradley Labarre was named New Hampshire Food Bank’s new executive chef and program manager for the Recipe for Success – Culinary Job Training Program. Labarre brings more than 20 years of experience to the position, having graduated with honors from culinary school and earning his executive chef certification from the American Culinary Federation.

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The University of New Hampshire was chosen to lead a $6 million research project in biosensor design, biotechnology and engineering industries. UNH will receive $3.6 million of the total $6 million budget over four years as the lead institution. Auburn University, the University of New England, the University of Wyoming and the University of Maine are also partners.

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Bank of America made a $50,000 donation worth 100,000 meals to the NH Food Bank to address food insecurity in the state. As the pandemic continues, hunger relief organizations are facing ongoing challenges such as increased demand for their services and rising food prices.

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JSA Design in Portsmouth completed architecture and interior design for Coastal Surgical Center, a new physician-owned and operated outpatient ophthalmology surgical center in Newington. Sullivan Construction was contractor on the 6,500-plus square foot facility, which is affiliated with Eyesight OphthalmicServices.

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As finishing touches including window treatments, furnishings and décor are put in place, Peabody Place in Franklin prepares to open this spring and welcome individuals who are in need of assisted living. Construction on phase one of the $26 million residential senior living community is scheduled to be completed in early March.

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Baker Newman Noyes, accounting and advisory firm, made three new senior level promotions in its NH offices for Christopher Hussey, CPA, Matt Landon, CPA, MSAT, and Kimberly Pecora, CPA, MBA. Hussey was promoted to managing director in the tax department. Landon and Pecora were promoted to tax principal. All work out of the firm’s Manchester office.