April 2010 PrimeTime

PrimeTMime e n i z a ag april 2010

rhode island

free

The Best Years of Your Life

Bon Appétit!

Changing Lives in the Kitchen

Eating Well on a Budget • Meet the TV Maitre D’ • The Taste of New England

If there’s ever been an issue of PrimeTime that every single reader can enjoy, it’s this one.

After all, who doesn’t like to eat?

This year, the restaurant industry will eat up $580 billion in sales in more than 945,000 businesses, according to the National Restaurant Association.

And despite tighter budgets in a downturn economy, the average American household is still spending $2,698 on food outside of their homes. Right here in Rhode Island, there are close to 3,000 places to enjoy food and drink, and about 52,000 people are employed in food service.

A lot of that stems from our upbringing in the Ocean State. Rhode Island has a rich culinary history, and probably has enough restaurants per capita to rival travel destinations like New York and California.

Personally, my favorites are L’Attitude in Warwick for the Cajun jambalaya pasta and the Grille on Main in East Greenwich for the salmon B.L.T. sandwich. If you head to E.G., though, don’t forget to cross the street and grab a caramel latte at Main Street Coffee.

What perhaps stands out the most about dining in this state is the impressive amount of businesses that have endured decades upon decades. They haven’t changed much over the years, but clearly they’ve already found a recipe for success. Linda and Steve Bauer agree, and they based their book, “Recipes from Historic New England” on some of those heavy hitters.

A famous face that has a lot of experience on that subject is Joe Zito, also known as the TV Maitre d’. Zito visits about 100 restaurants every year and brings his dining experience into the homes of countless Rhode Islanders so they can decide for themselves whether April 2010 to stay in or eat out. I got to sit down with 1944 Warwick Ave. the popular television host to pick his brain Warwick, RI 02889 on what makes a great restaurant.

401-732-3100 FAX 401-732-3110 Besides the social aspect that Rhode IsDistribution Special Delivery land restaurants provide, food can be a sentimental experience as well. Home Instead PUBLISHERS Senior Care did a research study that found Barry W. Fain, Richard G. Fleischer, that too many seniors are losing nutrition John Howell and skipping meals because they’re not engaged in the cooking process. Read about EDITOR Meg Fraser how to combat those empty plates in this ismegf@rhodybeat.com sue. This month’s PrimeTime has a lot more advice on how to stay healthy too, including MARKETING DIRECTOR managing dietary restrictions and eating on Donna Zarrella a budget. donnaz@rhodybeat.com In this installment of Feeling the Flavor, Creative Director Chef Matt Holmes discusses the challenges Linda Nadeau faced by the fishing industry in a state that lindan@rhodybeat.com was once an epicenter for fishermen. On another serious note, I caught up with the folks photo editor from the Rhode Island Community Food Darcie DiSaia Bank’s Community Kitchen program. Since darcied@rhodybeat.com 1996, they have been creating life-changing WRITERS opportunities and now, at a time when so Susan Contreras, Don Fowler, Don D’Amato, many Rhode Islanders need it, are putting Matt Holmes, Joan Retsinas, Kevin Worthley, residents back to work.

F. Steele Blackall III, Mike Fink, Meg Chevalier, Once you’ve had your fill of the delecHeather Fraser, Moira Richardson, Joe Kernan table delights this issue has to offer, read about how to burn some of those calories ADVERTISING REPRESENTATIVES with the Living Fit program. And don’t forDonna Zarrella – donnaz@rhodybeat.com get to catch up with regulars like Mike Fink and Don D’Amato while you’re at it.

Carolann Soder, Lisa Mardenli, Janice Torilli, No matter what your tastes are, PrimeSuzanne Wendoloski, Gina Fugere Time has a full plate ready for you this month. Bon appetit!

Classified ADVERTISING

PrimeTime agazine M

REPRESENTATIVES Nicole Egan – nicolee@rhodybeat.com Sue Howarth – sueh@rhodybeat.com PRODUCTION STAFF Matt Bower, Joseph Daniels, Brian Geary, Lisa Yuettner

A Joint Publication of East Side Monthly and Beacon Communications.

PrimeTime Magazine is published monthly and is available at over 400 locations throughout Rhode Island. Letters to the editor are welcome. We will not print unsigned letters unless exceptional circumstances can be shown.

Meg Fraser

f ood for

thought

IN THIS ISSUE Back in the kitchen................................................. 4 Community Kitchen program creates life-changing opportunities Cooking Under Pressure....................................... 6 Senior experts highlight importance of making meals memorable Living well while living without........................... 8 Dietary restrictions don’t have to hold you back Healthy choices to save money......................... 10 Keeping plates and wallets full Rhode Island’s recipe for success.................... 13 TV Maitre d’ shares his secrets after years of good eating Taste of New England.......................................... 14 Q&A with food writer Linda Bauer Starting over never tasted so sweet................ 27 Asprinio family makes candy their business Food, glorious food.............................................. 29 10 Rhode Island buffets to pig out at

PLUS PEOPLE AND PLACES Doer’s profile: A flavor all her own....................................................................11 Glimpse of RI’s past.....................................................................................................22 PROFESSIONAL?S PERSPECTIVE Healthy meals for happy minds..........................................................................12 Your Taxes.............................................................................................................................24 FOOD AND DRINK Feeling the Flavor...........................................................................................................16 LIFESTYLES Live fit. Be well..................................................................................................................19 What do you Fink?.........................................................................................................21 That’s Entertainment....................................................................................................23 SENIOR ISSUES Breaking down barriers.............................................................................................25

editor

ON THE COVER: Chef Ron Lewis from Community Kitchen. (Photo by Darcie DiSaia)

b y meg fraser

Back Kitchen

in the

4 | PrimeTime

April 2010

f

o

o

d

for thought

Past rows of canned goods and stacks of pasta, a set of steel double doors push open to a pristine kitchen in the Rhode Island Community Food Bank. And while volunteers in the warehouse package boxes of food to be distributed to needy residents around the state, the kitchen hosts another kind of service: the Community Kitchen program.

Started in 1998, Community Kitchen is a 14-week job training program that puts Rhode Islanders back to work.

“It’s a life changing program,” says Chef Ron Lewis, who is an instructor at Community Kitchen. “There’s a lot of personal commitment to it and it’s a tough industry, but it can be very rewarding.”

Lewis, who is known around the Food Bank only as “Chef Ron,” would know.

Although he has no formal culinary training, he has worked in restaurants most of his life. In the close to 30 years he spent at the Country Inn restaurant, he worked his way up through the ranks until he became the head chef.

After a brief stint at the West Valley Inn, he heard about an opening with the Food Bank; an opening for a position he had never heard of.

It didn’t take long for Chef Ron to realize he was becoming a part of something big.

“After being in the industry for more than 30 years, it was such a change for me. It’s almost like a ministry, in a way,” he said.

Chef Ron, who is now 60 years old, says that is especially true of late,

“

when spiking unemployment rates put many of the incoming students out of work.

That was true for 2009 graduate Libby Donaldson. A resident of Chepachet, Donaldson had tried her hand at several careers from sales to being a stay at home mom to her two children. When the furniture company she worked for went out of business, she realized that her love of cooking might be a viable alternative.

“I was out of work for just about one year when I went into the program,” Donaldson said. “I can’t say enough good things about the program.

It was an intense 14 weeks but it was worth it.”

She had never worked in the industry before, but at 51 years old, Donaldson is known for her culinary skills, and especially for her baking prowess. She has always loved baking, whether it be for weddings and special occasions or for no reason at all.

“I come from a huge family so I’ve been dong the majority of the birthday – chef ron lewis cakes for years. I have decorated cakes and done stuff like that probably all my life, as long as I can remember,” she said.

Her story is not uncommon. Many of the students have never cooked professionally before, and the program accepts students ages 18 and up, from all backgrounds and industries.

It’s a life changing program.

There’s a lot of personal commitment to it and it’s a tough industry, but it can be very rewarding.

”

KITCHEN – PAGE 33

Photos by Darcie DiSaia April 2010

PrimeTime | 5

b y meg fraser

Cooking Under Pressure In the United States, an estimated 83 percent of caregivers help to stock the cupboards of aging parents. Another 65 percent are charged with cooking meals.

And right here in Rhode Island, approximately 128,000 households are responsible for the care of a senior.

In other words, families are stressed.

Between work and other responsibilities, meeting the needs of multigenerational homes is not easy, but senior care experts say there’s a way to keep things cool in the kitchen.

Cooking Under Pressure is a campaign launched last year by Home Instead Senior Care, in partnership with the University of Maryland and Duke University Medical Center, which offers advice and resources for keeping seniors healthy. In addition to providing nutritious menu option, Cooking Under Pressure and its accompanying handbook explains the importance of keeping seniors engaged in mealtime.

“Cooking is a wonderful activity to unite a family or a group of people together,” said Chef Michael Comire, the food service director at Coventry’s Horizon Bay assisted living facility, a local program sponsor of the campaign. “For a lot of seniors, a big part of their day is planned around the menu and the meals.”

Comire is a Johnson & Wales educated chef who has worked around the country. He came to Horizon Bay in November and found that cooking for seniors goes beyond plating an attractive dish.

“It’s cooking with a purpose; it goes beyond pleasing palates,” he said. “Food service can really boost a person’s outlook.”

At his facility, Comire interacts with residents as often as possible so he can get a sense of what they like and what they don’t. He then takes that back to the kitchen, where he takes the special needs of seniors into consideration.

“In the typical resident food ser-

6 | PrimeTime

vice industry, you just use anything you want. I’m more conservative with the fats and sugars. It forces us to be more creative,” he said.

Portion sizes are also smaller, which says means he - or cooks at home - can focus on quality and using fresh ingredients.

“Keep it simple. Shop in the grocery store around the perimeter of the store,” he said.

Contrary to popular belief, he said that could still be the method to making the classics his residents want to enjoy.

“There’s a very strong connection between the food that people eat and bringing back memories. That’s what comfort food is; a lot of times it’s what they grew up with,” he said, recalling his own mother putting soup on the stove on a snowy day. “Anything that feels like home is good.”

That is especially important for dementia patients, according to Valerie Topp, the chief operating officer at Home Instead.

“It elicits feelings and for folks who are losing memories, what a great way to sink into a community.

It’s a great way to reconnect,” she said, using grilled cheese and tomato soup as an example that transcends generations.

And when a senior is feeling down, elder care experts say food should be a social experience both at home or in a care facility. That is especially true for women who may have grown up in an environment where food preparation was central to their daily routine.

“The age group we’re talking about, 80-plus, many of them were not working. Their world was creating a home, so to have them engaged in food preparation is critical,” Topp said.

Many health conditions that affect diet have a connection to getting older as well. Cooking Under Pressure found that 62 percent of adult children in America say their aging parent has nutritional risks, such as three or more prescribed drugs each day, an illness that forces a dietary change or having lost or gained 10 pounds or more in a six-month period.

“Food doesn’t entice them; it’s not the thrill it used to be,” Topp said.

That’s where the social experience, family participation and considering individual tastes and needs becomes so important.

“Family members get stuck sometimes on the rigidity of ‘this is what the doctor says’, but you have to weigh everything out,” Topp said.

“If we take everything away, what’s the joy in being 90?”

Instead, if everything is taken in moderation, the entire family can enjoy mealtime.

“If you can engage them in tasting it, it’s almost like jumpstarting the eating process,” Comire said. “When you’re cooking, you’re working on a project and you get the reward.”

For more information on Cooking Under Pressure or for access to nutrition resources, visit www.foodsforseniors.com.

April 2010

f

12 staples seniors shouldn’t live without They may seem like common staples for any healthy diet, but the following 12 foods hold special nutritional value for seniors. These items, from Home Instead Senior Care developed in cooperation with nutrition experts at the Duke University Medical Center and the University of Maryland, are also versatile enough to be used in a variety of recipes.

1. Oatmeal A great source of soluble fiber, oatmeal has been shown to help lower blood cholesterol and may reduce the risk of heart disease and stroke.

2. Eggs With only 75 calories per serving, eggs contain 13 essential vitamins and minerals, including vitamin D, important to absorbing calcium needed for bone strength. Lutein and zeaxanthin found in egg yolks may reduce the risk for cataracts and help prevent macular degeneration.

3. Yogurt Rich in calcium, yogurt can contribute to the calcium requirement needed to prevent osteoporosis. Good bacteria is added to some yogurt, which may help people with digestive problems that often accompany aging. Mixing yogurt with fortified cereal provides added vitamins, including vitamin B12, which many seniors have difficulty absorbing from foods that naturally contain that vitamin.

4. Blueberries These blue beauties are among the top fruits and vegetables for antioxidants. Research on aging and Alzheimer’s disease reveals that blueberries may also improve memory and coordination.

5. Apples The benefits of apples are too numerous to name. The pectin in apples supplies galacturonic acid to the body, which lowers the body’s need for insulin and may help in the management of diabetes.

6. Fish Bluefish, mackerel, salmon, sardines, trout and tuna (bluefin and albacore) are a low-fat, high-protein source of nutrients. The American Heart Association recommends fatty fish twice a week to improve heart health.

April 2010

o

o

d

for thought

7. Chicken Poultry is an excellent source of protein that contains less fat than most meats. Chicken, especially breast meat, contains half the fat of a steak. Chicken also has niacin and selenium, which possess cancer-fighting properties.

8. Broccoli A good source of multiple nutrients including vitamins K, C, E, B, and calcium and iron, broccoli has been found to protect against cancer, heart disease, stroke and macular degeneration.

9. Soy (Edamame) Nutritionists recommend consuming up to one serving a day of soy as a replacement for foods high in saturated fats. Some studies have shown that soy improves bone health. Be sure to consult your doctor before adding soy to a senior’s diet.

10. Sweet Potatoes and Squash Sweet potatoes provide beta carotene and vitamins C and E, all of which promote healthy skin, hair and eyesight. Squash is a good source of beta carotene and vitamin C. 11. Rice As a complex carbohydrate, rice digests slowly, allowing the body to utilize the energy released over a longer period, which is nutritionally efficient. Rice has low sodium content and contains useful quantities of potassium, the B vitamins, thiamin and niacin.

12. Dark Chocolate Consumed in moderation, this highcalorie, high-fat food has been found to boost HDL cholesterol (known as good cholesterol) and lower blood pressure. n

PrimeTime | 7

b y william ge o ghegan

Living Well While It was just a quiet sigh in the cereal aisle.

I had been diagnosed with Celiac Disease a few days before. Stay away from wheat, the doctor said. How far away? I asked. All the way, he said.

Before, the only frustration I had felt in the grocery store came from slow shopping cart drivers. But there I was, staring at a wall of wheat-filled cereals.

Frosted Mini Wheats? Forget it. Special K? No way. Surely Rice Krispies would work, right? Nope. Pesky malt flavoring; wheat-based.

You’d sigh too.

That was five years ago. I was 22, just out of college, the world opening up in front of me.

It’s just that the grocery store seemed to be closing in on me. I wasn’t happy.

I think I actually went through the stages of grief. There was certainly denial - I refused to believe it for a few days; I didn’t have the hallmark symptoms (I soon learned that symptoms vary). I was definitely angry. I bargained, telling myself that I would try not to eat wheat at home, but in restaurants, I couldn’t possibly be that strict. Then depression. The first time I tried gluten-free bread, I could barely muscle down a whole slice. Add in the fact that I was lactose intolerant, and my options looked slimmer and slimmer.

8 | PrimeTime

But acceptance came more quickly than I anticipated. I found some foods that I liked. I was living at home at the time, and my parents were willing to cook anything in an effort to expand my horizons.

Most of all, after I tried going without wheat for a while, I realized I felt better when I hadn’t even realized I was feeling badly. When I did some research and learned about long-term complications that could crop up if I continued eating wheat, I decided it wasn’t worth the risk. I didn’t want to be seriously ill in 20 years just because I liked sandwiches.

That’s the bottom line, and it applies to everybody, whether they’re dealing with an allergy, high cholesterol, diabetes or a personal choice to eat better, or go vegetarian or vegan. If it makes you healthier, it’s worth it.

It’s always tough at first, but it gets easier. If I find myself in a Subway or a D’Angelo, yes, the smell of fresh-baked bread still gets me. I desperately want a sub, but I know I can go home and make a pretty good sandwich myself.

For people who are staying away from sugar, you might really want to grab something from the dessert tray at a fancy restaurant. But when you head home, you can grab a low-sugar ice-cream sandwich instead and get your sweet fix that way.

April 2010

f

Living Without I find easier to go cold turkey. I haven’t knowingly eaten wheat in more than four years. It’s also helpful to change your mindset: don’t think in terms of what you can’t eat and try to find substitutes; think in terms of what you can eat and use that as a starting point.

We’re fortunate that we live in a society that’s becoming increasingly conscious of what it’s eating. That means you can make changes pretty painlessly. The mainstream grocery stores have ever-expanding organic aisles.

Places like Whole Foods and Trader Joe’s have huge selections. Here in Rhode Island, Back to Basics Natural Foods at 500 Main Street in East Greenwich has to have the best gluten-free selection around. You can get everything, and if they don’t have what you’re looking for, they’ll order it.

So the stage is set. If your doctor has told you to cut back on things and you’ve been holding out, give it a try. You might be surprised. And if you’ve made the changes and you feel the temptation to slide back, stick with it.

That’s what I’m doing, and it’s really not a big deal anymore. Going out to eat can present challenges, but apart from that, what I can’t eat doesn’t have a huge impact on my life. I feel good, and I’d like to keep it that way.

Oh, and I eventually found a cereal. It’s for kids - gorilla-themed - but hey, you make do, right? n

RECIPES Gluten-Free Pizza Margherita • Gillian’s Gluten-Free Pizza Dough (available at Back to Basics, Whole Foods and Shaw’s) • Extra-Virgin olive oil • Fresh basil • Gluten-Free all-purpose flour • 1 garlic clove • 5 plum tomatoes, thinly sliced • 1 cup shredded mozzarella cheese (to make this a dairy-free recipe, use Galaxy Nutrional Foods Rice Cheese) • 1 tsp balsamic vinegar • 1/8 tsp salt • 1/8 tsp black pepper 1. Preheat oven to 400 degrees. It helps a lot - particularly with gluten-free crust - to have a pizza stone. If you’re using one, put in the oven when you start preheating.

2. Put a small amount of GF flour on your hands to keep the dough from sticking. Knead the dough in your hands for a minute or two, keeping it in the circular shape. Unroll the dough on a non-stick cookie sheet. Brush with olive oil and bake for eight to 10 minutes, or until the bottom of the crust is slightly browned.

3. Remove from oven, and rub crust with cut sides of garlic.

Spread a small amount of cheese on the crust, and then arrange tomatoes on top. Add more cheese and bake for 10 to 15 minutes, until the cheese melts and the edges of the crust are golden.

4. Combine 1/2 tsp oil and vinegar. When pizza is out of the oven, sprinkle with salt and pepper and arrange thin strips of basil on top of the cheese. Drizzle the vinegar mixture evenly over the pizza.

o

o

d

for thought

Tips for Living Without 1. Don’t Be Afraid to Ask A restaurant menu can feel like a minefield for people with dietary restrictions. You find yourself mentally crossing off entire sections, and for the items you can eat, you wonder if they’re telling you about all the ingredients. The good news? Most restaurants are happy to work with you - you just have to ask. Tell your waiter or waitress that you have special dietary needs and that you’d like to speak to someone about your options. Often times, you’ll get the chef himself. Chefs aim to please, and they might make a special meal just for you.

2. Understand the Labels If you’re dealing with dietary restrictions, you’ve surely read your fair share of labels. But it’s important to do some research and know what you’re reading. For a gluten-free eater, the term “Natural Flavor” sometimes, but not always, means there’s wheat involved. Also look at the “Allergy Information” section that many labels now include. If the item has that section and your allergy isn’t listed, you’re home free.

3. Surf the Web I don’t know what people with dietary restrictions did before the Internet. You’ve got forums where people post reviews, debate recipes and rank popular items. You’ve got sites with huge listings of foods that are safe. Really, you’ve got anything you could ever want to find. A little Google searching can go a long way, but here’s a start: celiac.com and diabetesforums.com.

Low-Sugar Brownies • 1/2-cup sugar • 6 packets Sweet One (or Equal) • 1/3-cup flour • 1/3-cup Hershey’s unsweetened cocoa • 1/4 tsp salt • 1 tsp baking powder • 2 large eggs OR 1/2 c. Eggbeaters • 1/4-cup butter, melted • 1 tsp vanilla 1. Mix all ingredients in a bowl. Beat eggs in another bowl and add melted butter and vanilla. Add mixed dry ingredients to liquid ones.

2. Spray 8 x 8 inch non-stick pan with Pam. Add batter and bake at 350 degrees for approximately 25 minutes. Makes 16 small or 9 large brownies.

Dietary restrictions don’t have to hold you back April 2010

PrimeTime | 9

f

b y P atricia C o o k

Healthy Choices to $ave Money Most Americans spend a fair amount of their weekly budget on food, but their “daily bread” no longer consists of the simple pleasures of real food.

In Healthy Aging, Andrew Weil encourages eating unprocessed food for good health.

“In addition to creating an overabundance of food in modern society, we have also changed the nature of many foods, refining and processing them from their natural state into forms that interact with our systems in new ways.”

The recession has forced many Americans, including seniors, to stop and take a good look at their food budget, but saving doesn’t mean skimping on nutrition. The bright side of these sad times is the opportunity to reassess previous food choices and to embrace healthier foods while still being frugal.

First and foremost, sensibly downsizing one’s food budget means returning to cooking simple meals at home. Grandma and Mom’s cooking was probably what comes to mind,

10 | PrimeTime

the era of pre-TV dinners!

While Jean Esposito and Thelma McLoughlin were visiting the Jamestown Senior Center, they offered suggestions from their experiences growing up and raising their own families. These included fresh soups, especially lentil, potato, and pea soups. High on their recommendations were stews with lots of root vegetables and also, pasta meals. One dish meals and slow-cooker dinners are examples of economical eating, starting from scratch with all the nutrients in one pot. And leftovers will cut the actual cooking nights to half.

Be sure to encorporate fresh vegetables and fruits as well. Check the market’s weekly sales for fruits and vegetables. If need be, go to the frozen or canned food aisle for others.

(Note: The best method for cooking fresh vegetables is steaming; they retain most of their nutrients this way.)

Basic recommended staples, such as beans for protein, potatoes and cabbage, kale, broccoli - all cruciferous antioxidants - are superior

choices for one dish meals soups and stews. These foods are high in nutrients, low in calories, available year round, and always affordable.

Apples and bananas belong to this staples’ category. They are sweet beneficial foods, great for snacks or desserts.

Next, there’s not an article or book on nutrition that doesn’t stress the need for fiber through whole grains.

Whole grains are only pennies difference from white or more processed products and very often cheaper.

When you don’t feel like cooking, senior centers are a great source for nutritious meals at low cost. Besides the luxury of someone else cooking, there is the delight of sitting and talking with neighbors and friends and maybe even, an opportunity for a quick card game or an afternoon walk. Margaret Soukup, a Jamestown senior and faithful guest at her local center, willingly provided feedback on this topic from her traditional New England legacy of healthy and thrifty meals: tuna noodle casserole, salmon loaf and American chop suey.

o

o

d

for thought

At dinnertime, chicken and fish are always preferable to red meat. But “plant based” meals are the best way of portioning any protein, nutritionally and budget-wise. This doesn’t necessarily mean eating vegetarian.

Consider the meat, chicken or fish as the side dish. It’s a different way of looking at a dish, but for health and longevity, it’s very sensible advice.

Food choices are only half the endeavor of healthy, cheap eats.

You have to also consider the food source.

Supermarkets, especially one with store brand products, local produce and coupons are best. Also, co-ops are efficient places to shop; they don’t usually require membership and often have discounts. Shoppers will find a varied assortment of grains, beans and herbs available in small or large quantities and at acceptable prices. $AVE – PAGE 32

April 2010

P E O P L E A N D P L A C E S

DOER’S PROFILE

by J OAN R ETS I NAS

A Flavor All Her Own Drop by the winter Farmer’s Market at Hope Artiste Village in Pawtucket on a Saturday morning. You’ll find Margaret Lederer standing behind a table stocked with packaged pecans.

Margaret buys the oversized nuts from Georgia, but transforms them in a rented institutional kitchen on the East Side of Providence. She coats them in sugar, in butter, in cinnamon and in ginger - to please all kinds of palates.

“Georgia makes great pecans, but Providence makes them divine,” she says.

If you miss Margaret’s pecans - sold under her company name, Purple Pear of Providence - at the winter Farmer’s Market, you may find her at an outdoor summer farmer’s market, offering samples, explaining the flavors and answering questions. Or you can buy the pecans at many specialty food markets and grocery stores throughout Rhode Island and in the Boston area.

Margaret has created not just a delicious product, but also a business - a one-woman entrepreneurial venture that is two and a half years old.

At Carnegie Mellon University, she majored in history. At Rosary College’s graduate division in Florence she studied Renaissance architecture.

When newly married, she settled in Boston and ran the corporate membership program at the DeCordova Museum. Her job took her into corporate offices, where she arranged for art to be displayed. She was straddling the worlds of art and commerce.

Several years later, when she was living in Los Angeles, she crossed industries again and earned an MBA at the University of California at Los Angeles, majoring in marketing. At the same time, she volunteered at the Los Angeles County Museum.

When she moved to Providence, she worked for Hospital Trust, again in a marketing capacity.

When her son was born, she became a stay-athome mom for more than a decade, while occasionally volunteering at the Rhode Island School of Design Museum Two events then collided to steer her into the world of food.

Her father was ill in New Jersey and could eat only soft foods. One of his favorite dishes was lemon meringue pie. When Margaret would visit him, they would be his favorite. Soon it became an adventure finding the best recipe, tweaking it to make it better and tasting it. The pair joined in the culinary search for a perfect pie.

At the same time, her son was leaving home to go away to school. Margaret would have free time to embark upon a new career, but she wanted to keep summer and school vacation weeks free to spend with her son.

Her father asked her, “What do you love doing?” At that point, Margaret replied that she

April 2010

loved making the pies.

“I couldn’t think of an activity where I had as much fun as making pies,” she recalled.

It didn’t take long for Margaret to pursue her newfound passion. She enrolled in Johnson & Wales, where she earned an associate of applied science degree, summa cum laude, in 1998. She majored in baking and pastry arts.

“I got a good grounding in food science. It was truly a science-based curriculum,” she said.

After Johnson & Wales, Margaret worked full time in the Continuing Education Department of the Rhode Island School of Design. She coordinated RISD’s “Artful Living” courses for the community, including gift-wrapping, fashion, flower arranging and, of course, culinary arts. She was using her marketing expertise and she enjoyed the work.

But at age 60 she wanted the independence of running her own operation. So she took the next step. She had made the coated pecans, tweaking a friend’s recipe. She tested the product to determine a market and a pricing structure.

She created a business plan. She rented kitchen space. Leaning on her business background, she plunged in, arranging for licensing, determining the packaging and designing the Web page. She arranged for shipments of the giant pecans. She began to sell them first at farmers’ markets, $ 00 then at stores.

In a typical week, she transforms 60 to 120 pounds of pecans into “divine” tastes.

With The Purple Pear of Providence, Margaret has created a niche in Providence’s culinary world.

“I enjoy creating a business and mail entries to: having it grow,” she said, standing in a Beacon Communications chef’s jacket amidst 1944 Warwick Avenue, Warwick, RI 02889 huge trays of nuts, all attn: Restaurant Contest waiting to be coated.

“I am having fun door send an e-mail to: megf@rhodybeat.com ing this.”

Entry Deadline: April 30, 2010.

For more information visit www.

Name__________________________________________________________________________________ purplepearofproviAddress_ ______________________________________________________________________________ dence.com. n

Tells us about your favorite Rhode Island restaurant for a chance to win a

25 gift certificate to

Phone#________________________________________________________________________________ e-mail__________________________________________________________________________________

PrimeTime | 11

p

r

o

f

ess

i

o

nal

pe r spec t i v e

b y P aul d e angelis regional vp of food services for horizon bay senior communities

Planning healthy meals for happy minds As we age, our bodies and relationships with food change dramatically. When we were younger, we might have grabbed fast food on the run and not have thought twice about it. Yet, as we get older, eating well can be the key to staying mentally sharp, emotionally balanced and energetic, with a strong immune system and a positive outlook.

One of the main observations I’ve made over the years is that our metabolisms slow down immensely when we get older. As a result, we need to focus on eating more efficiently. This means choosing foods that maximize nutritional value, not calories. The number one priority for seniors to remain healthy and in shape is to adopt a nutritious diet. That starts with fresh, seasonal fruits and vegetables.

Wayne Cote, Food Service director and head chef at West Bay Manor in Warwick, says southeastern New England is fortunate to have excellent local produce venders.

“We always keep it fresh,” he said.

Other great foods to eat are proteins, such as eggs, dairy and fresh fish

12 | PrimeTime

rich in heart-healthy Omega 3 oils.

Healthy eating is also about moderation and portion control. For example, we may eat bacon one day for breakfast, but you definitely shouldn’t have it every day of the week.

To cope with weight gain and maintain optimum health, be sure to also incorporate whole grains, nuts, legumes, such as various types of beans, and dairy products that contain calcium into your diet.

While some seniors overeat, there are others that do not eat enough.

Emotional factors such as loneliness and depression can affect diets. Some seniors may isolate themselves due to the loss of a loved one or they may not know how to cook for themselves.

That’s why it’s very important to consider how we eat, as well as what we eat.

One of the benefits of living in a retirement community is socialization. The opportunity to dine and enjoy stimulating conversation with friends and peers is never more readily available than at mealtime.

Themed menus at home and in a

community can keep mealtime exciting. The anticipation and enjoyment of a great Hawaiian or Parisian or backyard barbecue dinner can easily become the best part of the day, especially in the company of good friends.

Comfort foods don’t have to be cut out entirely, as long as heart-healthy options are considered. For example, we might serve oven-roasted chicken, but we’ll remove the skin. It’s simple, but it’s so much healthier.

Cote said another way to get seniors active is exchanging family recipes.

“Most of our residents know their way around the kitchen. They enjoy the convenience of chef-prepared meals, but we find ways to keep them engaged so they don’t feel left out,” he said.

When cooking for yourself, keep medical issues in mind. When professionals in the eldercare field develop menus, we evaluate our residents’ diets and medical concerns, such as diabetes, low fat, low cholesterol and no salt added diets, and even food allergies. Cote said he bases what he cooks

on resident feedback.

“We hold food forums twice a month where residents can inform us of their food and menu preferences and update us on what their respective physicians may be recommending for them to eat to keep their immune systems high,” he explained.

Also, medication can often negatively influence appetite and sense of taste, so be careful not to overuse salt, which can lead to other problems.

Choose foods that will both excite your taste buds and help you achieve a well-balanced diet.

The vast majority of seniors do not move around the way they used to and, as a result, don’t burn as many calories as they did in their younger days. Seniors should get into the habit of exercising, in some form, every day as a complement to a good dietary habit.

Maintaining a healthy diet can yield numerous benefits, so do everything you can to maintain yours.

Good nutrition and healthy choices are the main ingredients to a healthy, happy senior lifestyle. n

April 2010

b y meg fraser

f

o

o

d

for thought

Rhode Island’s Recipe for Success

a s s g e

TV Maitre d’ brings good food to loyal viewers

e e . e e

t o y r t y y

n . s ,

Photo by Darcie DiSaia

April 2010

Walking into Main Street Coffee in his hometown of East Greenwich, Joe Zito waves to the gentleman behind the counter, calling him by name.

It’s a familiar routine for Zito, who over the past seven years has become a recognizable face for Rhode Islanders and restaurateurs as the TV Maitre d’.

“How many restaurants have you driven by 1,000 times and for some reason have no desire to sit inside? That’s the magic of TV Maitre d’; I put it in your living room,” Zito said.

In each episode, Zito profiles restaurants around the state, highlighting the dishes and dining rooms that have made them popular. Good food is important, but Zito says that’s not the only thing diners are looking for.

“You’ve got to have good food to very good food, but you’ve got to have great service and ambiance to make people feel comfortable,” he said.

One thing is for sure, though: Rhode Islanders know what they like.

“People in Rhode Island know good food - because we grew up with good food,” Zito said, praising the diversity of cultural cuisines and the expertise all residents seem to share when it comes to the Ocean State’s specialty.

“Rhode Islanders know seafood - you’re not going to tell them seafood,” he said.

He believes service and cleanliness are paramount to finding a recipe for success.

And Zito would know - he has been around the restaurant business for more than 40 years.

His father, who calls himself “the real Joe Zito,” spent decades running the desk at Twin Oaks in the family’s native Cranston. The passion for food that drives the TV Maitre d’ was born in that restaurant and in the Zito kitchen. From there, a young Zito worked in every capacity from busboy to waiter and, of course, maitre d’.

Combined with his love of writing and experience in the media, starting a television show seemed like a natural fit. He joined forces with friend and colleague Armand DeLuise to put together the half-hour show, which they write, film and edit.

“This is as hands-on as you get,” Zito said. “It’s really a dream job now.”

TV Maitre d’ airs on Fox Providence, Channel 12 and MYRITV, and Zito is a regular on The Rhode Show and for the Sunday news on Channel 12. Most recently, the show has generated “The TV Maitre d’ Cookbook,” which features recipes from Rhode Island restaurants that Zito has worked with.

TV Maitre d’ – PAGE 26

PrimeTime | 13

QUESTION&ANSWER

by M EG FRASE R

a taste of

New England

Linda and Steve Bauer are a match made in heaven - and in the kitchen.

For over 21 years, they have visited restaurants all over the country. They chronicle the history of these dining rooms, some of the nation’s oldest and most prominent, and give their readers a taste of the edible delights that have kept them alive, complete with do-it-yourself recipes off of five-star menus.

Their most recent book, “Recipes from Historic New England,” features some of the Ocean State’s oldest gems. And while the Bauers live miles away in Texas, Linda says their dining experiences on the East Coast were memorable enough to bring them back.

Q How did your food writing careers begin?

Q What did you think about Rhode Island?

“I was always interested in food and travel. When I married my husband, who’s an army colonel, we traveled all the time so I just started writing articles and it worked out. My first book was a bestseller and all the proceeds went to the American Red Cross so that launched my career. Since then I’ve done projects for World Vision, literacy and then the one coming out in September is for Homes for our Troops, which is a fabulous charity.

There’s a lot of fish obviously, but in terms of the food the variety was quite interesting. They have so many fresh ingredients. I love Rhode Island. Al Forno was my favorite. I got to meet George and Johanne (the owners), and I thought it was interesting how many couples cook together. I said, ‘do you get in arguments a lot?’ but they said not at all.

Q What are the key elements you look for when profiling a restaurant?

They have to be historic buildings. I think the New England book is one of the best because the history is spectacular. They have to have great history, but they also have to have fantastic food. They’re really the best of the best. I feel it’s a part of America that I want to keep alive, especially with the economy going down over the past couple of years.

Q What stood out in your visits to New England?

I think probably some of the best restaurants in the country are in New England. You have the great cities like Boston and so many good places to go, it’s a tough thing to choose.

I thought it was really fun to have several different states because so many people like to travel and it is a restaurant guide; they don’t necessarily use it as a cookbook as I do.

Q Do you and Steve ever disagree on your work?

Believe it or not, we’ve never had an argument about which restaurant went into the book. I love to do the research and do the testing and that stuff. He loves to drive and I hate to drive. It works out and we don’t really get in each other’s hair about it.

Q How do you choose what recipes will be featured?

I asked for three of their favorite recipes or if there was something we ate there that we thought was just fantastic, we’ll ask if they’d mind sharing that recipe. When I first started I thought this is going to be tough to get them to share, but it really wasn’t. Sometimes people will give me too many and I have to send some back.

Q What are your specialties in your own kitchen?

I cook an awful lot. There’s a lot of recipe testing and making sure it’s easy for the home cook because that’s what it’s focused on; that you can go home and make it on your own. Personally, I have a real affinity for soups, but I love all kinds of foods. I can’t say there’s much that I dislike.

Q What’s the best part of what you do?

It’s a thrill for me when a reader will write and say, ‘I went to the restaurant and had a great meal and I had no idea it was in my state.’ In terms of recipes, I don’t want to make it so it takes two days to make a cake. That’s not the audience we’re seeking. I like people to say, ‘wow, this took very little time and people were awed.’

Rhode Island Salmon

From the Renaissance Providence Hotel *This dish is very seasonal with the fresh chickpeas and the corn, but you can replace the chickpeas with any legume you choose and with corn that is available. This recipe serves three.

INGREDIENTS • 2 six-ounce salmon fillets • Salt and pepper to taste • 2 ounces apple-smoked bacon, diced • 1-cup fresh corn off the cob • 1-cup fresh R.I. chickpeas (shucked & blanched until tender in salted water)

14 | PrimeTime

• 1 tsp garlic, minced • 2 tsp shallot, diced • 1 tsp fresh thyme, picked • 1/2 cup chicken stock • 1/4 cup tomato, diced • 2 tbsp unsalted butter

1. Season salmon liberally with salt and black pepper.

2. Render bacon until just beginning to crisp. Add corn, chickpeas, garlic and shallot and sauté.

3. Add thyme and deglaze with chicken stock. Cook until reduced to almost dry. Add tomato and swirl in cold butter.

Season and hold warm.

4. Cook salmon to desired doneness on grill or in sauté pan.

5. Neatly form succotash on plate or in bowl and place salmon on top. Garnish with fresh thyme.

April 2010

f

o

o

d

for thought

Linguine with Clam Bolognese From Al Forno in Providence

This recipe serves eight as a first course or four to six as a main course.

INGREDIENTS • 1/4 cup extra virgin olive oil • 1/3 cup onions, finely chopped • 1/3 cup carrots, finely chopped • 1/3 cup celery, finely chopped • 2 tsp fresh garlic, finely minced • 1 tbsp flat-leaf parsley, finely chopped • 1/2 cup dry white wine • 1-cup clams with juice, finely minced

• 2/3 cups canned tomatoes, pureed • 1 hot pepper, chopped or 1/4 tsp cayenne • Freshly ground black pepper • 1 pound dried linguine • 4-6 tbsp unsalted butter at room temp • Homemade sautéed or toasted bread crumbs (optional)

1. Put the olive oil, onions, carrots, celery, garlic and parsley in a large straightsided sauté pan. Cook the vegetables over moderate heat until soft without browning, about 10 minutes.

2. Add the wine, raise the heat, and cook at a brisk boil until most of the wine has evaporated, about three minutes.

3. Add the clams, tomatoes, hot pepper and a generous grinding of black pepper. Bring to a boil, reduce the heat and simmer gently for 15 minutes.

4. Bring a large pot of water to a boil for the pasta. When the sauce is nearly finished, generously salt the pasta water and drop in the linguine. Cook at a rapid boil, stirring frequently, until al dente. Drain the pasta and add to the sauté pan. Toss with 4 tbsp of the butter, or more to taste. The sauce should be glossy and clinging to the strands of linguine. Serve right away with the breadcrumbs if you like.

New England-style Mac and Cheese From the Vanderbilt Hotel and Residence Club in Newport *This recipe serves two people.

INGREDIENTS • 1-ounce fresh parsley • 1-ounce fresh tarragon • 2 ounces breadcrumbs • Salt and pepper to taste • 4 ounces assorted fish (whatever you like) • Oil or butter for sautéing • 2 ounces onion, diced • 1/2 clove garlic, minced • 1-ounce of Pernod • 1-cup heavy cream • 5 ounces pasta, cooked • 3 ounces smoked Vermont cheddar • Pecorino cheese (optional)

April 2010

1. First, wash parsley and tarragon. In a food processor, grind parsley and tarragon while slowly adding breadcrumbs until the breadcrumbs are homogenous, not overly dry, and consistently green throughout. Season with salt and pepper to taste.

2. Next, you can use any type of fish. Generally trim from other recipes and cut into 1/2-inch cubes. If you prefer a rarer fish, cut into larger cuts. Season lightly and place into a hot pan with oil or butter and add your diced onions and garlic.

3. Sauté until a light sear appears on your fish and then deglaze with the Pernod. Add

cream and begin to reduce the liquid quickly. Add the pasta. When the sauce has reached the desired thickness, add your cheddar (you want the blocky texture of the cheese to stand out in your final dish presentation).

4. Season lightly and remove from heat. Place the mixture into a low bowl or plate and dust the top of the dish with the green breadcrumbs. Place in a broiler to brown the top. If you desire more cheese in this dish, grind chunks of pecorino cheese into the breadcrumbs.

Serve hot and bubbly.

PrimeTime | 15

feeling the flavor

f o o d

&

d r i n k

b y matt h o lmes

Local fishermen feel the crunch

We “locals” tend to be steadfast in our opinions on seafood and New England cuisine in general. Multiple cultures with fantastic culinary traditions combine in this area. There are too many active cultures here for me to list.

However, a common theme in all of these is being coastal in nature. Most of our descendants lived near the ocean. Seafood is a dominant piece of each cuisine and we currently have a very under-rated restaurant scene. With all of these positives, it would seem to present a great picture of prosperity for our fisherman.

Nothing could be further from the truth.

As a rule, I am neither an uncaring polluter nor terribly politically correct. More often I’d rather have a laugh and antagonize anyone too far to the “right” or “left.” Only recently did I learn of the plight of our fishermen.

This argument can be extremely divisive. On one hand, we have the issue of responsible sustainability of the world’s stock of fish. On the other, is just human prosperity and making a decent living with a hard day’s work.

The debate centers on the question of “How much fish can we take without damaging the future of species.” This debate was evident as early as the turn of the twentieth century. Factors such as advances in technology, boating and attempts at regulation combined to place us in our current situation. As years have passed, fishing methods and refrigeration have increased the sheer amount of fish able to be taken at a time.

At first, increasing the mesh size of the fishing nets regulated this problem.

The larger the size of the mesh, the more young fish pass through uncaught, not wasted and able to reproduce. I’m oversimplifying, but eventually with so much chance for profit, the waters were over-fished. In the late eighties and early nineties, many historic fish were on the brink of extinction, with cod and haddock being the major species.

New laws and regulations have taken hold, many of which are more wasteful and make little sense because they are knee-jerk reactions. Fisherman may

only fish for an absurdly small number of days each year, by some accounts as few as 28 days.

While weight catch limits make sense on the surface, look deeper. A captain can’t control how much fish he pulls up. All and any fish that do not meet requirements must be released. The result is a slow painful trip home leaving a trail of dead fish floating in the ocean on the way. Most of the fish can’t survive the dramatic catch and release. Local fishermen have petitioned to be able to give some of this “over the limit fish” to charities and food banks, but to no avail.

The scarcity of local fish in port is troublesome. As a restaurateur, my guests expect local fish. Sadly, most of the year it’s unavailable or forced to be priced so high that I can’t afford them. The rest of the world can supply us with equal quality and lower pricing all year round.

The local fisherman is becoming obsolete. Most young people will not enter the business because they see no future anymore; and can we blame them?

Sixth and seventh generation children of fisherman are being forced to other opportunities.

The fishing business carries some fault because of its over-zealousness in the past. But our region cannot afford to have the life choked out of one of our greatest historical industries. We must find more productive solutions.

How much of the fresh “fish and chips” we’ve eaten in the weeks leading up to Easter can be considered local? Tragically little. There is a lot of emphasis these days on supporting local farmers, local business, etc. I wonder if local fishermen are getting the short end of the stick.

Food is a major part of our lives, and so is loyalty to our friends and neighbors. Why must we eat foreign fish when we want local? Consider choosing local fish when it’s available and affordable. Eating well comes with a conscience I’ve discovered, but at the expense of something else.

Matt Holmes is the Executive Chef at the Barking Crab in Newport. For more on his cooking, visit www.feelingtheflavor.com or www.barkingcrab.com. n

We’re looking for new members . . .

Korean War Veterans Korean Service Veterans Meetings held 2nd Wednesday of every Month Chepachet Senior Center Rte. 44 1210 Putnam Pike, Chepachet Call Frank 231-3736 or Gil 831-3301 For More Information KWVA – Chapter 3 16 | PrimeTime

April 2010

g n i v i Le x po

senior Time Together

Planning Ahead

P r i m e T i m e Ma g a z i ne

Tuesday, April 27, 2010

Generations

10 a.m.-3 p.m.

Retirement

Health Issues

WARWICK MALL Showcase Your Business...

BE AN EXHIBITOR! Don’t miss this opportunity to market your product or service to thousands of seniors throughout Rhode Island!

There is minimal time and involvement to coordinate the event!

We take care of . . .

Hobbies

Staying Fit

PrimeTime agazine rhode island

The Best Years of Your Life

M

Rhode Island’s only State-Wide monthly devoted to living well during the Prime of Your Life.

Planning Promotion Follow-up Exhibitor space includes tables, chairs, pipe & drape, tablecloths & skirting & electricity.

$35000* Per Booth

*includes 1/8 Page Ad in PrimeTime Magazine For registration information call Lisa Bronstein

American Health Resources, Inc.

508-588-7700

or e-mail lisab@ahrevents.com

Sponsored By:

For advertising information, contact Donna Zarrella

732-3100 • donnaz@rhodybeat.com April 2010

PrimeTime | 17

We’ve moved!

The Golden Rose WiG Shoppe – is now located at –

663 oaklawn Avenue CRAnSTon

Beautiful selection of high-quality wigs and hairpieces all types of Headwear Private Fitting room

“We Cater to Women with Cancer” Call (401) 946-7673

18 | PrimeTime

Antonio’s

Family Restaurant portuguese & italian Food & Try the Best Sangria &

EvEryday SpEcialS Caçoila Gomes Bacalhau Sa Camarao Mozambique Chourico Pizza Portuguese Soup Apente Gana

Tuesdays

20% senior Citizens discount 435 Washington Street Coventry, RI 02816 (401) 615-7050

April 2010

p

b y meg fraser

r

i

m

e

t

i

m

e

l i f es t y les

Live Fit. Be Well.

Blue Cross program gives seniors an affordable way to stay healthy On any given Friday morning, visit the Healthtrax fitness center in Warwick and you’ll see 70-year-old Bill Carpenter socializing on the machines before joining in a Zoomba aerobics class. A half hour away, 77-year-old Lois Gravel is diving into the pool at Woonsocket Health and Racquet around the same time.

The two have never met, but they’ve got something in common; they’re both members of BlueCHiP for Medicare’s Living Fit program.

“It’s such an important part of my life,” Gravel said. “I’m 77, so I do have some problems, I do have arthritis, but if I wasn’t exercising I would feel terrible. I’d be stiff and I wouldn’t have the energy I have.”

First offered by Blue Cross and Blue Shield of Rhode Island in 2004, Living Fit is a wellness program that gives members access to nearly 50 state-of-the-art fitness facilities for $15 a month. There are over 2,000 Rhode Islanders utilizing the program, from age 26 all the way up to 96.

“

If i was a couch potato back when I had my first heart attack, I would have never made it. It was working out that helped me pull through it.

”

– Bill Carpenter

Photos by Darcie DiSaia

April 2010

Gravel is no stranger to the gym. She’s been working out faithfully for 29 years, but when Living Fit came around, she said it was tough not to get excited about exercising.

“With Blue Cross paying for a good part of it that’s a great incentive to keep doing it,” she said.

She is at the gym three days a week, doing some light work on the machines before putting on her swimsuit for water aerobics. When her arthritis started getting worse, and she had two knee replacements within seven months of each other, traditional aerobics was no longer an option.

“After a while it was getting hard on the joints,” she said.

“Having the pool is so much easier. We can do more exercises with less stress on our joints.”

What comes after the pool is just as important to Gravel as what happens in it.

“That’s my socializing period. After the class is over we just chit chat,” she said.

Building relationships is also an important part of being a gym member for Carpenter, though he jokes that it’s primarily the female members he’s interested in.

“I stand by the coffee and welcome all the women as they come in. They’re all a bunch of sweethearts,” he says with a smile.

It’s no wonder then that Carpenter has branched out of his routine of weight lifting and machine work and ventured into the alternative classes like Zoomba, which is a form of dance aerobics. When he first met a Zoomba instructor while living in Texas, she pointed out that he’d fit it nicely with the regulars.

FIT – PAGE 34

PrimeTime | 19

E

CAR Y A LT D AMS

UIR

INQ

UT

BO EA

ADUPROGR

1-888-423-4632

Mother’s Happiness is Number One... and she’s completely happy here.

Victoria Court offers the very best in assisted living, specializing in memory care — in a safe, comfortable and uplifting home-like environment, with expert assistance.

Come tour our newly-renovated community today…meet our experienced and caring staff…and see all that we have to offer at Victoria Court.

401-441-6280

www.PacificaVictoriaCourt.com t 55 Oaklawn Ave., Cranston, RI 02920 Lic #ALR01454

YMCA of Greater Providence along with other locations are excited to offer the SilverSneakers® Fitness program, the nation’s leading exercise program designed exclusively for older adults.

• Improve your flexibility • Increase your range of motion • Help control your weight • Enjoy social events Available to members of participating health plans at these locations: YMCA oF GrEAtEr ProvIdEnCE LoCAtIonS Bayside YMCA 70 West St., Barrington (401) 245-2444

Cranston Branch YMCA 1225 Park Ave., Cranston (401) 943-0444

Newman Branch YMCA 472 Taunton Ave., Seekonk (508) 336-7103

West Bay Family YMCA 7540 Post Rd., North Kingstown (401) 295-6501

South County YMCA 165 Broad Rock Rd., Peacedale (401) 783-3900

East Side-Mount Home YMCA 438 Hope St., Providence (401) 521-0155

Kent County YMCA 900 Centerville Rd., Warwick (401) 828-0130

And ALSo At tHESE LoCAtIonS

Next Level Fitness 12 Industrial Lane Johnston (401) 383-2300

Pawtucket Family Branch YMCA 20 Summer St., Pawtucket (401) 727-7900

Atlantic Health & Fitness 31 Shove St., Tiverton (401) 624-3440

Greater Woonsocket YMCA 18 Federal St., Woonsocket (401) 769-0791

Ocean Community YMCA — Westerly-Pawcatuck Branch 95 High St., Westerly (401) 596-2894

www.silversneakers.com 20 | PrimeTime

April 2010

what do you fink?

p

r

i

m

e

t

i

m

e

l i f es t y les

b y mike fink

Years of Yore

T

hey’re tough, those city maples. They have to put up with a lot of stress. I burn the branches that break off. While I stare into the flames on my blackened brick hearth, sipping from a glass of wine, I remember my days, decades ago at Brown Graduate School.

My brother and I used to offer cocktails on the front stoop, around the corner from the Miriam Hospital, to fellow graduate students, Pembroke undergrads and also professors from the English department and the physics and applied math laboratories. It was the science buildings that

had created a wine-tasting Friday afternoon routine in a fine, feudal parlor on East Manning Street, but it was my brother and I who received the artistic and academic community at the grove of trees, urban maples, upon and around the front stairs of brick and mortar in our own childhood homestead. My brother was just back from a journey among the new architecture of postwar Europe in a crimson MG coupe, funded by a scholarship; I returned from a year at the Sorbonne in Paris.

The image that has a hold on my imagination as I stare in my wingchair at the flames of a spring fire, is of a woman professor of Milton’s po-

Enjoy Family Traditions in Our Country Setting in the City.

• Affordable • Three Home-cooked Meals Daily • Housekeeping • Medication Management • Transportation • Activities • Utilities • Security & More

Visit us today at

www.wyndemerewoods.com 1044 Mendon Road Woonsocket, RI 02895

(401) 762-4226

Wyndemere Woods Independent/Assisted Living

April 2010

Our Family Caring for Your Family Since 1973

etry. She was a friendly soul who brought her husband to one of our afternoons at home.

My sibling served his 20th century specialty; very dry martinis that he stirred with a glass rod, a kind of magic wand, and poured into the proper glasses from a crystal pitcher, quite correct, modern or “deco” as we term it. As for me, I simply distributed a jumble of glasses and dumped red and white wines, ordinaires and de table, all from France, particularly the Loire Valley semi-sweet Vouvray vintages, generously all around.

Well, my lady instructor must have gone from one choice to another because, incredibly, she climbed up the front maple, branch after branch, like a ladder to heaven, followed by her hubby and two glasses of red. There they sat on a limb, not low, not high, and it made a memorable picture for me to keep and cherish.

That spiritual souvenir says something to me today. That despite the depressing aspects of graduate school - the uncertainty; the loss of the leisurely, almost aristocratic privileges of the undergraduate; the doubts about one’s future and even one’s past - still those years that follow can be redeemed, restored, reinterpreted.

Like a metaphor in a dream, or a cartoon by James Thurber, she, my seminar guide, has come to mean something merry and lighthearted.

Milton the mentor wanted to justify God’s ways to man and womankind, and we, two then-bachelors and travelers home from our odysseys, wanted to justify there among the cobbles in our driveway, the brick steps and the branches and roots of our maple grove, our return and our sojourn. What did I learn at Brown and take away with me? I had already read most of the literature and written down most of my judgments and assessments, from high school through my years at Yale and Harvard. At Brown, I learned to appreciate scholarly friendships, poetic endeavors, the intimacy of the campus and its surrounding neighborhood blocks, and the almost tucked away, half-hidden splendor of its architecture and sculp-

ture. Those streets since that era have been preserved, restored, improved and beautifully landscaped. Some of the neglected empty lots scattered here and there had served an ecological function.

They welcomed the more or less native flora and fauna and added a note of shabby chic, of benign neglect, of secrecy and charm. Even so, the Brown world shines and glows and I summon up this single icon of my years of yore just for the fun of it, and for the pleasure of sharing the visual joke of April Fool’s and the existential absurdity of graduate study. n

“

There’s a little French/Armenian/ Lebanese restaurant on Waterman Avenue in East Providence called La Camelia that serves excellent Middle Eastern salads. The pita bread is warm and the pistachio nuts are white, and the after-dinner demitasse coffee is hot and in pretty ceramic cups with saucers. These are the details along with old-time French ballads to create an atmosphere of elsewhere and another era.” - Mike Fink, writer

PrimeTime | 21

a glimpse of rhode island’s past h i s t o r y w i t h d o n d ’ amat o

P E O P L E A N D P L A C E S

Henry Bowen Anthony 1815-1884

Friend or Foe Henry B. Anthony could be a powerful friend or a devastating enemy. Two men who saw both sides of the senator were Charles Brayton and William Sprague.

Very few will deny that Anthony and the “Journal Ring,” as his colleagues were often called, controlled Rhode Island politics through patronage and propaganda. Senator Anthony’s position on the committee for Post Offices and Post Roads, and his influence in obtaining liberal pensions for Civil War veterans and their widows as president pro-tempore of the Senate in 1863, 1871 and 1884, provided a great deal of patronage for Rhode Island. His appointment of Charles R. Brayton of Warwick to

22 | PrimeTime

key positions in the post office and pension office in the state enabled Brayton to control the Republican Party in Rhode Island for Anthony.

The benefit to mill owners, who supported Brayton and Anthony, was great and helped to foster the growth of the textile industry during the period following the Civil War. On occasion, Anthony’s ponderous political power was challenged, but usually Anthony had the last word. One excellent example is that of William Sprague, the young millionaire who wanted to be governor in 1860. Anthony preferred Seth Padelford and kept the Republican nomination from Sprague. In defiance of the political machine, Sprague ran as a Democrat and, by

spending a considerable fortune, was successful.

With the outbreak of the Civil War, Sprague, as governor, supported Lincoln and the Republican Party, as did most New England politicians. In 1863, Sprague, with the help of Anthony, was elected U.S. Senator by the Rhode Island General Assembly. His popular appeal could not be denied, and for a while Anthony and Sprague were on friendly terms. When the Radical Republicans in Congress impeached Andrew Johnson, Senator Anthony, with some reluctance, was a supporter of those who wanted to see the Senate find Johnson guilty and remove him from office. The Chief Justice of the Supreme Court, Salmon Portland Chase, Sprague’s father-in-law, felt the proceedings against Johnson were disgraceful and convinced Sprague to vote against removing Johnson. Anthony, and other Republican leaders, by various political threats forced Sprague to change and break his promise to Chase. Fortunately, six Republicans defied the party and voted with the Democrats and Johnson remained in office.

Within a year, Sprague, perhaps disillusioned with politics and suffering from a guilty conscience, lashed out against Anthony and Rhode Island politicians and businessmen. He charged that Rhode Island was controlled by the Brown and Ives family and the Providence Journal, which he said was run “by my colleague.” Anthony denied the charges, and the Providence Journal portrayed Sprague as a madman and a drunkard.

Sprague’s political career came to an end in 1873, when he unsuccessfully attempted to borrow money on his considerable assets; Rhode Island banks refused him. Because of this, as well as serious blunders by Sprague, the great A & W Sprague textile empire collapsed. Anthony, using his well-entrenched political machine, had no difficulty in replacing Sprague with Ambrose Burnside in 1874.

Anthony remained in the U.S. Senate until his death in 1884. He had carefully trained and promoted Charles R. Brayton to control the political machine in Rhode Island and nurtured the career of Nelson W.

Henry B. Anthony’s protégé, Charles R. Brayton, known as the “Blind Boss” was an expert at rewarding friends and punishing enemies.

Aldrich, who succeeded him as the power in the Senate and in Rhode Island. Long after Anthony died, his political machine continued to support the textile manufacturers and the rural interests in Rhode Island at the expense of the immigrants and the urban areas.

To some, he was a “pillar of society,” while to others he was a knave and a rogue.

The careers of Brayton and Sprague, which were so heavily influenced by Anthony, will be the subject of future articles. n

“

I love the Shelter Harbor Inn in Westerly. It is like stepping back in time with a truly New England atmosphere and menu.”

- Linda Nadeau, creative director

April 2010

that’s entertainment!

p

b y d o n f o wler

Twin River’s “Wicked Good” is Wicked Great There’s a new restaurant at Twin River.

It’s called Wicked Good . . . and it is Wicked Great!

Filling the space “where Carmine’s used to be,” the informal bar and restaurant has a sports bar atmosphere but has been attracting more than just sports fans with its huge selection of local and foreign beers and a menu that has a number of winners.

The restaurant is divided into three areas, with a huge sports bar and a large dining area with a mural of Fenway Park on one side and the old Yankee Stadium on the other. During the games, fans choose their side.

We sat in the third area, which is a bit cozier and quieter. The individually controlled TVs at the booths are not all turned to the sports channels, either. A huge case against one wall houses all of the NFL team helmets...in the order of their finish. In the spring, Major League baseball caps replace them.

The moment we were seated, our friendly waitress, Kelly, brought a basket of freshly popped popcorn to the table.

There are 17 beers on tap, from a 10 oz. Coors for $1.95 to a 25 oz. Stella Artois for $7.25. Bottled beer begins with Miller for $3.25 to limited editions from all over the world at a premium price.

Food Service Director Jim Narcisi watches over the dining room with the eyes of a man who knows his business. The Rhode Islander has worked at Cranston’s Alpine Country Club and Warwick’s Rocky Point Paladium, and has been with Lincoln Park/Twin River for the past 17 years.

Chef Joe Cozza, a 1997 Johnson and Wales grad, made a smooth transition from Carmine’s and Fado to Wicked Good, keeping some of his signature items on the menu.

There were too many items on the Appetizer list that we wanted to taste, so we chose the Sampler. For $12.95 you receive three items, but they are not small samplers.

They are the actual items served on individual platters that are priced at $4.95 or more each.

We remembered Cozza’s tender, moist stuffies, which were a great start. We also ordered the corked bat zesty fries, smothered in bacon, spices, scallions, sour cream and cheese, which is a meal in itself. Our third choice was Johnny Mac ‘n Cheese, the best macaroni and cheese we have ever tasted. Whatever you order, include this terrific item, which includes generous bacon bits over elbow pasta smothered in cheddar cheese, and has a taste so good, you will want to take an order home with you.

By this time you may have had enough to eat, or wish to order one of the many burgers, salads, or chicken wings.

We suggest the Double Play; a wide choice of entrees from chicken to beef to fish that cost $24.95 for two, and includes a salad and two beers.

I ordered a full rack of St. Louis ribs, with sweet potato fries and cole slaw, and took home enough for lunch and dinner the next day. Joyce’s test of a chef comes from ordering her steak rare; Cozza passed the test with flying colors.

If you are real brave (we weren’t), you can order Wings of Fire, with a sauce so hot that Narcisi says, “You have to wear gloves and sign an affidavit before we’ll serve them to you.”

We carried our “Doggie Bag” (Do they call it that any more?) past diners feasting on fancy desserts, but we’ll save that treat until next time. We had to stop at the bar to see their Coors Lite Super Chiller, a special tap that runs the draft beer through at frigid temperatures, and is the hit of the bar crowd.

Wicked Good is a fun dining experience. While the restaurant and bar are packed on weekends, there is not usually a wait during the week. You won’t leave hungry, and you’ll have a little left over for the machines. n

April 2010

r

i

m

e

t

i

m

e

l i f es t y les

FAVORITE RESTAURANTS After reviewing restaurants for over 30 years, I could write a book about my favorite restaurants.

My last two reviews, Top of the Bay in Oakland Beach and this month’s check on Wicked Good in Twin River, were very favorable.

The big question is: Where do restaurant critics go to eat when their spouse says, “I don’t feel like cooking tonight?”

These are the places we visit the most:

• J.P. Spoonem’s at 1678 Broad St. in Edgewood for breakfast. They have the best homemade corned beef hash in the world and a Cheers-like neighborhood atmosphere.

• Twin Oaks on Sabra St. in Cranston. Best baked stuffed shrimp and greatest waiters.

• Angelo’s on Federal Hill has homemade, inexpensive, unpretentious Italian food.

• Lemongrass at 1158 Post Rd. in Warwick. Best Thai, Vietnamese-Cambodian-Chinese cuisine.

• Anthony’s Seafood at 963 Aquidneck Ave., in Middletown. Best seafood in the state at reasonable prices. Avoid pricey tourist traps and eat where the locals eat.

• Governor Francis Inn at 1251 Warwick Ave. in Warwick. It’s popular with seniors for its specialties like meatloaf, baked stuffed sole and turkey dinners just like mother made.

• Kabob and Curry at 261 Thayer St. in Providence, for authentic Indian food.

“

Initially I was going to say Cheesecake Factory, and my favorite dishes there are the Shrimp Scampi and the Spaghetti Carbonara. The fried Mac ‘n cheese appetizer is also excellent.

But I was going to also include the Red Stripe, a small restaurant in Providence. I like the tomato soup and grilled cheese, but the grilled cheese is unique because they add pear to it, which works well.” - Matt Bower, production staff PrimeTime | 23

your taxes

p

b y meg chevalier

pe r spec t i v e

r

o

f

ess

i

o

•

•

•

•

•

nal

Have you heard of capital gains and losses? If not, you may want to read up on them because they might have an impact on you tax return, which must be filed this month. The IRS wants you to know these 10 facts about gains and losses and how they could affect your tax situation.

Woodland Greens Golf Course Leagues Call Dave 294-2872

MeMberships

• fa m i ly • c o r p o r at e Unlimited Golf • All Welcome •

single

South County’s Premiere 9-Hole Golf Course

•

294-2872

655 Old Baptist Rd. North Kingstown Gift CertifiCates available

•

•

•

C A• L E• N D •A R • O F • E V •E N TS•

•

•

•

•

•

•

Here’s a Valuable Healthcare Secret for You and Your Family Hi, I’m Kym Douglas, TV and Radio Health Correspondent. I’m here to tell you a secret about healthcare. Did you know that for as little as $69.95 monthly you can protect your entire family’s health? I want you to know that HealthcareOne™ is your solution, today, right now.

Medical Discount Programs For Individuals and Families Entire Family Only

69.

$

95 per month

• Medical • Dental • Vision • Prescriptions

• Everyone is Accepted • Access to over 900,000 Provider Locations Nationwide

Call today for information

•

Stroll through Westerly The Artists’ Cooperative Gallery of Westerly will hold its grand opening event on April 7 from 5 to 8 p.m. on the Wednesday Stroll Night. The gallery is located at 7 Canal Street in Westerly, next to the United theater. The show, featuring Norman Smith and Betsy Fine, will run through April 24. The Artists’ Cooperative is open Tuesday-Saturday from 10 a.m. to 5 p.m. For information, call 596-2221 or go to www.westerlyarts.com.

For more information about reporting capital gains and losses, see the Schedule D instructions, Publication 550, Investment Income and Expenses or Publication 17 on Your Federal Income Tax.n

Discounted rates for greens fees on all nights

•

Celebrating the French On April 11, from 1 to 4 p.m., there will be a dinner dance in the spirit of the 18th century for the French people of Rhode Island. The event will take place at Le Foyer in Pawtucket. Le Regiment Bourbonnais, the 2nd Rhode Island Regiment, and the Pawtucket & Beacon-Pole-Hill Chapters of the Daughters of the American Revolution are joining with Le Foyer to commemorate the French presence in Rhode Island during the American Revolution. Le Foyer is located at 151 Fountain St. Pawtucket. It will consist of an authentic 18th century meal served buffet style, followed by an afternoon of English and French country dancing. All dances will be taught so there’s no need to know the steps or to bring a partner. Tickets are $15 and reservations can be made by contacting Denise LaPrade at 934-1387 or DCLDAR@ yahoo.com before April 1. Eighteenth-century clothing is encouraged but not required.

gains rate for most people is 15 percent. For lower-income individuals, the rate may be zero percent on some or all of the net capital gain. Special types of net capital gain can be taxed at 25 or 28 percent.

8. If your capital losses exceed your capital gains, the excess can be deducted on your tax return and used to reduce other income, such as wages, up to an annual limit of $3,000, or $1,500 if you are married and filing separately.

9. If your total net capital loss is more than the yearly limit on capital loss deductions, you can carry over the unused part to the next year and treat it as if you incurred it in that next year.

10.

Capital gains and losses are reported on Schedule D, Capital Gains and Losses, and then transferred to line 13 of Form 1040.

Openings nOw available fOr yOur league

•

Fresh from Community Players As part of their 89th season, the Community Players will stage the musical, “Thoroughly Modern Millie” from April 9 to 25 on Fridays and Saturdays at 8 p.m. and Sundays at 2 p.m. Reserve a ticket online at www.thecommunityplayers.org or call 726-6860. The show will take place at the Jenks Auditorium on Division Street in Pawtucket.

Ten facts you need to know about capital gains & losses 1. Almost everything you own and use for personal purposes, pleasure or investment is a capital asset.

2. When you sell a capital asset, the difference between the amount you sell it for and your basis, which is usually what you paid for it, is a capital gain or a capital loss.

3. You must report all capital gains.

4. You may deduct capital losses only on investment property, not on property held for personal use.

5. Capital gains and losses are classified as longterm or short-term, depending on how long you hold the property before you sell it. If you hold it more than one year, your capital gain or loss is long-term. If you hold it one year or less, your capital gain or loss is short-term.

6. If you have long-term gains in excess of your long-term losses, you have a net capital gain to the extent your net long-term capital gain is more than your net short-term capital loss, if any.

7. The tax rates that apply to net capital gain are generally lower than the tax rates that apply to other income. For 2009 the maximum capital

•

CALL NOW!

1-877-609-5793

ALSO INCLUDES:

• Doctor visits • Hospitalization • 24 hr. nurse hotline • Children’s braces • Chiropractic • Eyeglasses and more

FREE

HealthcareOneRx™ Discount Card when you join! +

Healthcare For The People

Country Club Greens at PubliC PriCes 24 | PrimeTime

April 2010

p

b y meg fraser

r

i

m

e

t

i

m

e

l i f es t y les

Breaking Down Barriers As a licensed audiologist, Dr. Jodi Glass works with seniors on a regular basis. She has worked with patients in hospitals, in assisted living facilities and in their homes.

But no matter where Glass meets them, patient comfort is her priority.

That, she said, is not always easy to find. Because for countless seniors who are gay, lesbian or transgender, getting older can be especially uncomfortable.

“The issues are the same issues that happen in everyday life, but as they get older, those issues become exacerbated,” Glass said.” When you’re in a vulnerable state to begin with, you’re not going to feel free to be yourself.”

The things that seem simple to others can be a challenge, such as choosing a doctor. Sexual preference might not come up often, but feeling awkward for talking about loved ones or spouses can be a serious impasse as patients develop closer relationships with their doctors and see them on a more regular basis.

It’s hard to describe but “there is a sense of fear and embarrassment. It’s being pushed back into a closet that hopefully one may have gotten out of 40 years ago, Glass said.

”

That applies to individuals in a relationship or who are single. In their research, the advocacy group Senior Advocacy for GLBT Elders (SAGE), found that two-thirds of the lesbian and gay seniors interviewed in New York City lived alone.

That’s a higher rate of isolation than the general elderly population.

The fear and embarrassment, Glass said, is worse in that population as well. At 57, she says people her age and younger have become accustomed to fighting for their rights. Older Rhode Islands might not have experienced the same level of acceptance.

“I think it’s much worse for seniors,” she said.

“I think in the older generations, they didn’t have that access to freedom.”

“The way a lot of people deal with it is silence,” Glass added; and that is true for many doctors and elder care professionals.

Sexual preference is deemed a taboo subject, but without an open dialogue, patients feel uneasy and doctors do not feel comfortable asking questions to get a better understanding of their client.

This is particularly troublesome when it comes to living situations.

Considering her own life, Glass uses her parents as an example. She and her partner have been together for 29 years, so if a time came when she had to move her mother or father into an assisted living or nursing home, would she have to hide her true identity?

“What would it be like for him to not own who I am? I want to own my life,” she said.

If she feels that way now, she can only imagine how she would feel if it were her time to move into a care facility.

“I don’t want to be in need and having to educate a staff,” she said.

A lot of times, seniors deny their sexuality or keep it a secret.

Denial leads to invisibility.

Jenny Fogel-Miller, MSW, who is the vice president of At Home in Rhode Island service provider and president of Senior Care Concepts Geriatric Care Management Company, has seen that in her work with senior clients as well.

“I think one of the big things is so many times the individuals don’t acknowledge themselves as gay,” she said.

Her solution is to treat each client individually.

“You are who you are and if you need help we’re going to help you,” she said.

She believes senior care agencies are getting better, but Glass says the key is education.

“You can have your attitudes and keep them at home. Once you come on the job you have to be somebody who knows, ‘I don’t know everything’,” she said.

Teaching that to business owners, doctors and elder care specialists, is something advocates like Glass are not going to stop doing. She has partnered with law enforcement agencies for 20 years in order to prevent prejudice with police officers, but there is a long way to go. People must take that role onto themselves as well, by raising children to understand different lifestyles and encouraging open conversations in their families, at the doctor’s office, and with their friends.

“People have to stop with this built up bias, this xenophobia; if it’s not like me it’s not to be done,” Glass said. “We need to ask questions. We cannot accept this any longer.” n

“ April 2010

TraThe Bocce Club in Woonsocket. d foo e ues tug Por d oke ditional home-co you ets gre ays alw par Gas Joe at its best! with a smile.”

- Konnie & Roland Laprade, PrimeTime readers

PrimeTime | 25

advertise to

savvy seniors Looking to promote your products or services to a growing group of Baby Boomers and senior citizens? Look no further than PrimeTime Magazine, where you can advertise alongside informative features on topics that range from finance to health to retirement communities and beyond.

PrimeTime agazine M

To find out more about this valuable advertising opportunity, Call Donna

401-732-3100

TV Maitre d’ – He is quick to point out that his job isn’t to review restaurants, but to profile them and allow his viewers to make up their own minds. Still, he sets his standards high.

“My reputation is very important to me, so I’m very careful about choosing restaurants. My word has become a matter of trust between me and my viewers,” he said.

Zito says diners give businesses one shot to impress them, which is why restaurant selection is important to him. One bad night could mean lost patronage forever - or, for him, a skeptical viewer.

“I truly believe that it’s a live show every day, and when you hire your staff, they need to remember that,” Zito said. “Rhode Islanders and people across the country have a lot of choices. Restaurants should feel privileged every time someone walks through the door.”

Zito says that’s how he feels about his viewers. He is thrilled the show has taken off and he is able to visit approximately 100 restaurants each year.

Many of the family-owned businesses, even the mom and pop pizza places, top Zito’s list of favorite haunts. He does not have a particularly discriminating palate, and appreciates everything from fine cui-

sine and sushi to comfort foods and a good steak.

His wife of 34 years, Nancy, still serves up a meal he can’t refuse. The couple enjoys cooking together and with their 22-year-old son Mark, and at the end of a long day, Zito’s got the appetite for it.

“You’d be amazed at how little I actually eat on a shoot,” he said, laughing.

With new restaurants popping up, and countless others not yet visited by TV Maitre d’, Zito is showing no signs of slowing down. While a regional or travel food show is a possibility he’s not ruling out down the line, for now, Rhode Island is exactly where Zito wants to be.

“There are thousands of restaurants in this state, so that means I’m hopefully going to be around for a long time,” he said. “Life is good for me.” n

“

Crazy Burger in Narragansett. It’s a great place to stop after a day at the beach. It’s a BYOB with great menu choices for people for are vegetarians, to people who like meat!”

- Darcie Di Saia, photo editor

When

I am home

ALONE

I feel safe.

I am protected.

I have Life Alert®.

One touch of a button sends help quickly in the event of a medical emergency, fall, home invasion, fire or carbon monoxide poisoning.

New!

Now we have two systems available:

• Life Alert Classic for seniors • Life Alert 50+ for people 50+

Your choice of help buttons

®

,¶YH IDOOHQ DQG , FDQ¶W JHW XS

For a FREE brochure call:

1-877-623-4028 26 | PrimeTime

April 2010

b y michael gagne

f

o

o

d

for thought

Starting Over Never Tasted So

Sweet

Rhode Islanders Lucia and Tom Asprinio have discovered that losing their jobs does not have to leave them with a bitter taste.

As a matter of fact, the effect may turn out to be the exact opposite.

Unemployment may just add a little sweetness into their lives.

It’s a risky undertaking, but the siblings have decided to embark in the candy industry, which they believe is still flourishing, despite troubled economic times.

The Asprinios have put all of their proverbial chips into one pot, a sweet treat they call “Rhode Island Rocks.”

These rocks are actually clumps of pretzels, peanuts and raisins covered in a healthy dose of milk chocolate.

The candy is actually tweaked up version of an old family recipe, the two say. Their mother, who’s now 84, used to make these sweet yet salty, crunchy and just a little bit chewy, treats for Tom, Lucia and their three siblings.

Their family candy was always a treat with friends who had long encouraged them to start a candy business. But the two had jobs and

there was never enough time to do a candy side business.

Spare time would soon become available, however.

Lucia, a single mother with two children, had worked for Jansson, a printing company in Milford, Mass., for 21 years. By the time she was let go in December last year she had worked her way up to product manager, producing custom invitations.

SWEET – Page 28

indemnicarxe Hospital indemnity

your total source for medical advice and hospital expense protection.

Everyone is accepted...CALL 877.308.0889 today to find out more about our low cost monthly plans for as little as $39.99 with the following options : 24 Hour Doctor On Call Discount Physician/Hospital Visits Hospital Indemnity Accidental Death and Dismemberment Discount Prescriptions Discount Dental/Vision/Hearing

April 2010

PrimeTime | 27

Seminar puts spotlight on the future On April 20 from 4 to 8 p.m., there will be a free seminar for adults and elders called “Focus on the Future,” which will deal with issues aging individuals are faced with. At this event, participants can learn about services available to them and how to access those resources, as well as possible employment opportunities in the future.

Speaking at the seminar will be Corinne Calise Russo, the director of the Rhode Island Department of Elderly Affairs. She will be joined by Kathleen Heren, the director of the Alliance for Better Long Term Care; Melissa Prevey, an administrator with a rehabilitation and nursing facility; Claudine Pande, an attorney of Power of Attorneys and Documentation; Patricia Vinci, the director of the Rhode Island Volunteer Guardianship Program; Valerie Pauley with Adult Guardianship Services, and probate judges from three different communities.

Among the topics to be addressed are power of attorney and living wills, senior advocates in the community, guardianship and the options available to Rhode Islanders as their lifestyle and abilities change. The speaking program will be followed by a question and answer session.

The public has an open invitation to this event. For more information, contact Bonnie Jean Hilton at 789-7123 or hiltonb@cox.net, or Laura Wilcox at 524-3030. n

14

$

FREE UNLIMITED Calls Around the World

.99 Per Month

SWEET – The day after Lucia lost her job, their mother had an accident in which she broke her neck. She needed home care, and Lucia was able to provide it.

That’s when Lucia, who is now 47 years old, began to give the chocolate business some serious thought.

She called the events a “blessing in disguise” and added, “I guess things happen for a reason.”

Tom, now 58, was unemployed as well. He had worked in the jewelry and mortgage industries. He left his job with Wells Fargo last year, frustrated by the dour business climate.

Tom recalls saying last year, “Let me make some samples to see if we’re out of our minds.”

So the duo went to the kitchen and made batches of the candy.

They demoed their product with local stores, came up with a name and logo, secured a production deal with a candy maker in North Attleboro, Mass., and by April they were shipping out boxes of Rhode Island Rocks to local retailers.

The candy comes in a clear fiveounce package, and retails for $4. It’s

currently available at local Whole Foods Market stores, Roch’s Produce, Walgreens and several other stores throughout the Ocean State, about 70 stores total.

Rhode Island Rocks has been showcased on The Rhode Show, and in other local print media, like Rhode Island Monthly, The Pendulum, Providence Business News and Wood River Press. The Web site, CNNMoney.com, also featured a video on the company.

The Asprinios are not content to rest on their laurels, and they’re eager to begin turning a profit. Lucia says they’re working on getting the candy in CVS stores, and has already been successful in getting shelf space in T.F. Green Airport.

The pair is also working on different flavors of rocks, including dark chocolate, and other fruitier varieties.

Tom says eating candy helps conjure blissful memories.

“Candy brings people back to a time in their life,” said Tom. “For four bucks you can put a smile on your face and a little roll on your stomach.” n

For the first 6 months, then only $25.99/mo with 1 year agreement. Plus taxes and fees.†

Call the U.S. and more than 60 countries* NOW FOR ONLY $14.99/mo for the first 6 months, then only $25.99/mo † WHEN YOU ADD IT ALL UP, NOTHING ELSE STACKS UP! • • • •

Unlimited local and long distance.

FREE calls to more than 60 countries.* Consistently clear call and sound quality.

Great features like readable voicemail and simulring.

EASY TO SWITCH, EASY TO SAvE

• Keep your existing phone number^.

• Vonage® works with your existing home phone and high-speed Internet connection.

• 25 Premium Features at no extra cost.

• FREE activation.

30 Day

Money-Back Guarantee< Call: 1.888.827.7321

† With one-year agreement. Limited time offer; new lines only. Rates exclude surcharges, fees and taxes. High-speed Internet required. *In-plan international calling may exclude certain call types such as calls to cell phones depending on the destination. Out of plan calls are charged at our low per minute rates. Offer valid in the US only. See Terms of Service for details. < For Guarantee details see Vonage.com. ^ Where available. The number transfer process may take up to 10 business days from the time you confirm your transfer request. Vonage 911 service operates differently than traditional 911. See www.vonage.com/911 for details. TTY, Alarms and other systems may not be compatible. ©2010 Vonage.

28 | PrimeTime

“

My new favorite is Iron Works Tavern in Warwick. I love their Tavern burger and clam chowder.”

- Patty Martucci, writer

“

My absolute favorite on a Friday night (the restaurant is closed on Saturdays) is Mike’s Kitchen at 170 Randall St. in Cranston. It shares space with a VFW hall.

My favorite dish is their fish stuffed with broccoli rabe.” - Joan Retsinas, writer

Top of his game Robert DiColo, senior vice president of investments at Daly DiColo Faulkner Wealth Management Group, has been named to Barron’s “Top 1,000” Financial Advisors list. DiColo was recognized for putting clients first among his peers in the industry, across the country. For more information, visit www. ubs.com/team/dalydicolofaulkner.

(Submitted photo) April 2010

Food, glorious food 10 Rhode Island buffets to pig out at According to the Food Timeline Web site, which chronicles the history of food, buffets have been around practically as long as people have. Ancient and medieval civilizations ate from buffets, and many cultures have traditions of serving large groups from one table.

As Food Timeline points out, in the Netherlands itâ&#x20AC;&#x2122;s called Rijstaffel, in Sweden itâ&#x20AC;&#x2122;s Smorgasbord, in Spain itâ&#x20AC;&#x2122;s Tapas, in Denmark itâ&#x20AC;&#x2122;s Smorrebrod and in France - thatâ&#x20AC;&#x2122;s where the term buffet comes from.

Here in Rhode Island, it translates to a great deal for a lot of food.

Old Country Buffet 37 Commerce Way in Seekonk

ght business spotlion Compassion.

Excellence.

Reliability.

Founded in 1975, Bayada Nurses provides nursing, rehabilitative, therapeutic, and personal home health care services to children, adults, and seniors in the comfort of their own homes. We have over 13,000 nurses, home health aides, and therapists working from more than 150 offices in 18 states and the UK.

Accredited by Community Health Accreditation Program, the leader in home care accreditation

Find out why Bayada Nurses is the home care employer of choice.

Visit www.bayada.com or call 401-273-1112.

Bayada Nurses; 5.25â&#x20AC;?x 2.75â&#x20AC;?; 09-44-1824_RIV_PrimeTime_ad

Hometown Buffet 1245 Bald Hill Road in Warwick

Rodizio

SPECIALIZING IN MEMORY CARE The most caring and dedicated staff...just ask our residents

1195 Douglas Avenue in North Providence

t /FXMZ SFOPWBUFE t "MM UIF DPNGPSUT PG IPNF t ɨSFF IPNF DPPLFE NFBMT EBJMZ t "EVMU EBZ DBSF QSPHSBN t 4FDVSF MJWJOH FOWJSPONFOU t .BOZ SFDSFBUJPOBM BDUJWJUJFT

Hong Kong Buffet 1776 Cranston Street in Cranston

Panda Buffet 1 Commerce Way in Johnston

Tin Tin Buffet

0BLMBXO "WF $SBOTUPO 3* t www.PacificaVictoriaCourt.com Lic #ALR01454

223 Newport Avenue in Pawtucket

China Buffet 1000 Division Street in East Greenwich

Nordic Lodge 178 E. Passquisett Trail in Charlestown

Come see what sets us apart! â&#x20AC;˘ Assisted Living since 1992 â&#x20AC;˘ Spacious one bedroom apartments â&#x20AC;˘ Priority admission to Scandinavian Home Skilled Nursing and Rehabilitation

India Restaurant

Scandinavian Assisted Living Retirement Center

1060 Hope Street in Providence for brunch buffet

Grand Buffet 1000 Bald Hill Road in West Warwick

Boston Super Buffet 401 Clinton Street in Woonsocket

â&#x20AC;&#x153;

Bassettâ&#x20AC;&#x2122;s Inn in Warwick. Itâ&#x20AC;&#x2122;s been a family favorite for over 40 years. No matter what youâ&#x20AC;&#x2122;re in the mood for you can always find something on the menu...seafood, steaks, pasta or just a sandwich.â&#x20AC;?

- Lisa Bourque-Yuettner, production staff I love to go anywhere they serve food so I donâ&#x20AC;&#x2122;t have to cook!â&#x20AC;?

- Lynn Taylor, office manager

â&#x20AC;&#x153;

April 2010

50 Warwick Avenue Cranston, RI 02905

Call for details or arrange for a tour

401-461-1444

Email: TSodipo@ScandinavianHome.com A non-profit organization A CareLink Member

Spotlight your business $150.00 a month*

Includes your Ad and 1 Story & Photograph! *5 month commitment

Call today to reserve your space

(401) 732-3100 PrimeTime | 29

Swim at Home

™

Invest in your health…Invest in yourself Since 1988 Endless Pools, Inc has sold thousands of swimming pools in over 70 countries.

Our Customers enjoy Endless Pools® for swimming, aquatic exercise, therapy, relaxation and family fun. Now discover our complete line of swimming pools for virtually all budgets or locations, indoors or out. All products feature the same quality workmanship and small footprint, meaning our pools use less energy and chlorine than traditional swimming pools.

As always our pools are easy to install, simple to maintain and economical to run year-round.

For a Free DVD & Brochure, call 877.302.3817

CLUES ACROSS 1. Dried corn kernels 6. Interprets writing 11. Boob tube 14. High energy physics (abbr.)

15. Baby beds 16. Feline mammal 18. 100 = 1 rupee 21. Actress Greta 23. Polio vaccine developer 25. Seldom 26. Kassite King Atanah28. Military gestures 29. Biu-Mandara 31. In bed 32. A male swan 35. Not small 36. Previously possessed 37. Restaurant 38. Show the way 40. 1/100 franc 42. 2nd Islamic month 46. Einstein 47. Traditional Hindu music 49. Earth color 50. Type of compass 52. Corn seed spike 53. Rounded 58. Lake in Oklahoma 59. Waterford glass 64. Summed 65. Of the cod genus CLUES DOWN 1. Reddish browns 2. Atomic number 13 3. Of I 4. Plastic pipe 5. Title of respect 6. Poke fun at April 2010

7. Greek goddess of the dawn 8. Article 9. Atomic #110 10. In a way, oozed 11. Green and darjeeling 12. Yes in Spanish 13. Held over 14. Horsepower 17. Playthings 19. Helps little firms 20. Direct a weapon 21. Australian cockatoo 22. Island off venezuela 24. Take into custody 25. Egyptian sun god 27. Dark brownish black 28. Adventure stories 30. Secure with rope 32. Capital of Australia 33. Frequently 34. Mozambique seaport 37. Gluten free disease 39. 1776 female descendants 40. Packaging container 41. Metric ton 43. A long way 44. Maturation in years 45. Placed on a stand or shelves 48. Quantitative fact 51. __ shucks 53. Consumed 54. Radioactivity unit 55. Centilitre 56. Incredibly edible 57. Arrived extinct 60. 36 inches 61. South Dakota 62. Bahrain dinar 63. Chinese distance measure PrimeTime | 31

Business Directory Auto Body

concrete

handyman

hardwood Floors

Ken Rocha

K.F.G. Concrete

Triangle Handyman Services

Frankyal Wood Flooring

Auto Collision

~ Decorative Stamp ~

Chimney Repairs

467-4800 Guaranteed Loaner Car

ALL MASONRY REPAIRS No Job Too Small

(401) 269-1163 Kevin F. Gonsalves, Jr.

Reg. #25248

painting JJJ Painting & Power Washing

plumbing

roofing

Call Us For Frozen Pipes!

Roofing Vinyl Siding

Insured

Licensed & Insured

Interior/Exterior Painting & Staining

Jason Cardilli 401-257-5801 RI Reg. #28233 • References

Ask about our quality guarantee

POWERWASHES start at $10000

Reg. #15593

30% OFF

All Types of Plumbing & Heating Steam & Radiant Heating Specialist New Construction • Remodeling • Service

Steven — 401-944-9210

401-837-6730

RI MP 1746 • RI MPI 6419 • RI FSC 0075 • MA 24402 • NEWWA 3388 • RIBC 9614

Reg. #25211

Water & Flood Damage Services

KAC Construction

gronskiplumbingandheating.com

Put your business card into PrimeTime

Magazine

Call Sue or Nicole

732-3100

Only $30/mo. (3 month commitment)

$AVE – Connie Michel, who attends the URI senior water aerobics class, recommends the Alternative Food Co-op in Wakefield. She now has the time and the incentive to experiment with lentils, providing lean and tasty protein to her meals.

Sheila Forman, another shopper and water aerobics devotee, recommends the use of tofu, especially with tomato sauce as a healthy budget conscious choice. For a few cents, the adventure of cooking is within any seniors grasp and the results can be tasty as well as nutritious.

Healthy food and good prices can also be obtained at farmers’ markets, which have made a resurgence in Rhode Island. Although items might be slightly more expensive, careful observation and talking to the seller may yield bargains and introductions to new and interesting whole foods.

Buying large family packages are another way to keep things affordable. A little extra time breaking down packages and freezing into smaller ones is an efficient way to handle such purchases. Or even cooking the large batch and then freezing will save some time to do other important things.

Being healthy is a major issue for seniors. Whether it’s a nagging fear or a part time concern - it’s real - so watch your waistlines and your wallets. n 32 | PrimeTime

206-7297 or 632-3969 50 Years Experience

No Job Too Small...We Do ‘Em All!!

Insured Free Estimates Lic#32146

Residential/ Commercial

Go Statewide

Free Estimates

www.KFGconcrete.com

R.I. Lic. #865

Home Improvements

Sanding starting @ $1.25 sq. ft.

Installation starting @ $1.75 sq. ft.

Installation • Sanding • Repairs • Staircases Refinish • Sales

Patios, Walkways, Stairs, Driveways, Floors

Serving You For Over 32 Years

Free Pick-Up & Delivery

Providence, RI (401) 785-2894 cell (401) 255-7541

•

•

•

•

•

•

•

•

•

•

•

•

•

C•A L E• N D•A R • O F • E V E• N TS•

Reading Across Rhode Island Living Literature has created A Brief Visit with The Guernsey Literary and Potato Peel Pie Society to celebrate Reading Across Rhode Island 2010. This program is made possible by a grant from the Rhode Island Council for the Humanities. Reading Across Rhode Island is a project of the RI Center for the Book at the Providence Public Library. Upcoming sessions include one at the Warwick Public Library at 7 p.m. on April 13, a Weaver Library meeting on April 19 at 7 p.m., a Barrington Public Library meeting on

•

•

•

•

•

•

April 24 at 2 p.m. and a Blanding Public Library meeting in Rehoboth on April 27 at 6:30 p.m. Call Barry Press at 437-2297 for more information.

Toe-tapping at the Towers Every Wednesday from 6 to 10 p.m., learn to ballroom, salsa, tango or dance in the Latin style at the Towers at Narragansett.

The cost is $12 for one class, $20 for two or more classes on the same evening.

For more information, call 782-2597.

April 2010

KITCHEN – “I was really surprised at the mix,” Donaldson said of the variety of students. “We had a great class and we really just supported each other.”

With Community Kitchen, Donaldson was able to go from novice to virtuoso over her 400 hours of training, which covers not just the cooking basics, but also knife usage, food safety and life and job skills such as stress management and resume help.

During their time in the program, students are expected to arrive at the Food Bank at 9 a.m. for pre-meal, which often features a guest lecture. By 10 a.m., they’re in the kitchen, ready for instruction, and by 2 p.m. they’ve prepared 500 meals for area children at risk of hunger.

“One of the things they really enjoy doing is knowing the meals are going out to children,” Chef Ron said of Kids Cafe, a Food Bank service that delivers freshly cooked, nutritious meals to children at Boys and Girls Club meal sites.

Students are able to visit a meal site during the program to see first hand the benefit of their hard work.

“I didn’t realize the magnitude of the meals we were creating for these kids. It was inspiring to see the kids and how much they dove into the food and without it, where would they be?” Donaldson said.

About half way through Community Kitchen, students are sent out for on the job training at restaurants and food service companies around the state. Like many students, Donaldson established positive relationships with her employer, Dave’s Marketplace.

By the time she graduated, Dave’s wasn’t ready to lose her.

“It’s great to have a full time job in these days but it’s also just great to be in the industry I love,” she said.

Now, she is a full time employee at the Smithfield Dave’s, behind the bakery counter. She gets to spend all day doing what she loves, which is exactly what she was hoping for. In the future, Donaldson might expand on the skills she’s been taught.

“Ultimately I would love to have an opportunity to decorate cakes as a business. For now, it’s great to have a job in this economy, and especially one that I enjoy doing,” she said.

Although she says the 14 weeks flew by, Chef Ron said it is enough time for the staff and students to develop strong bonds. Each day, after they’ve cleaned their workspace, they meet for a post-meal wrap-up to hash out any problems or congratulate one another on their successes.

“I’ve learned as much from them as they learn from me,” he said.

For him, for Donaldson, and for hundreds of other students, Community Kitchen has provided a new path in life.

And in 14 weeks, those who have fallen upon tough times find themselves with a new outlook - and hope for the future.

“It was a real start over,” Donaldson said. “Cooking is a lot of hard work, but it’s worth it. It is as much fun as it is work.”

For more information on the Community Kitchen program, call 942-6325 or visit www.rifoodbank.org. n

April 2010

•

•

•

•

•

•

•

•

•

•

•

•

•

C•A L•E N• D A• R • O F• E•V E•N TS•

• •

Dick Lupino & Friends Dick Lupino takes care of the bass and vocals every Wednesday, while inviting different jazz musicians to join him on stage at Sardella’s Restaurant from 7 to 9:30 p.m. Reservations to be seated in the music room are recommended. Sardella’s is located at 30 Memorial Boulevard in Newport, and can be reached at 849-6312 or sardellas. com. Then, on Fridays, Lupino and his fellow musicians perform fireside jazz at The Chanler at Cliff Walk from 6 to 9 p.m.

To find out more, go to thechanler.com or call 847-1300.

Star Gazing at Frosty Drew Observatory Every clear Friday night, see the stars, distant galaxies, shining nebulae, the planets and their moons, and maybe a passing comet, through a big telescope. The observatory, located in Ninigret Park in Charlestown, opens just after dusk. For further information, call 364-9508 or visit www.frostydrew. org.

“

Spain in Cranston. The food is always great and the atmosphere is fantastic. That’s where we go for special occasions.”

- Sue Howarth, sales

Reach your target audience every month with

PrimeTime Classified Advertising Call 732-3100 to place your ad.

PrimeTime | 33

FIT – “I told her I didn’t want to be the only guy in there with 30 women; she said, ‘it never stopped you before’,” Carpenter recalled, adding, “but a lot of the guys - they don’t last.”

Living Fit attracts a cross section of members, with an average age of 73, and a female to male ratio of 59 to 41 percent of users.

“Members who take advantage of this benefit have informed us that by having access to a gym they have made new friends, lost weight, have improved self esteem, and that exercising has helped them lead healthier lifestyles,” said Jacqueline DeCourcey Ibbitson of Blue Cross and Blue Shield.

Through Living Fit, Carpenter has learned more about proper nutrition as well as fitness. He’s at the gym three or four days a week, making his rounds for about two or three hours. As a diabetic, he says watching what he eats is a struggle at times, but trying to maintain a balance is what saved his life more than 10 years ago.

In 1999, Carpenter had a heart attack. Within 30 days, five more followed.

“If I was a couch potato back when I had my first heart attack, I would have never made it. It was working out that helped me pull through

34 | PrimeTime

it,” he said. “These people, because they had a heart problem, they walk around like they’re dead - not me.”

Carpenter’s dedication to staying fit likely comes from his background in the Marines. He enlisted before he was even 18 years old, and has been active his whole life.

“I’ll tell you what, when you land in Parris Island and those drill instructors start yelling at you, it’s a whole new world,” he said, explaining that working out wasn’t an option then.

Now, he can’t go without.

“Going to the gym and working out is like taking an extra shot of insulin,” he said recently, wearing one of Blue Cross’ signature ‘Live Fit. Be Well’ t-shirts. “I try to keep myself in some kind of shape. I have a lot of tension and stress; I come here and it helps that too.”

Gravel agreed, she said the benefits of staying active have gone beyond the physical weight loss and energy.

“That’s been wonderful mentally wise because mental health and physical health go hand in hand. It’s just such a wonderful outlet,” she said.

For more information on Living Fit, call the customer service line at 1-800-267-0439 or visit www.bcbsri. com. n

•

•

•

•

•

•

•

•

•

•

•

•

•

C A• L E• N D •A R • O F • E V •E N TS•

•

•

•

•

•

•

Walk for McAuley Registration is open for the sixth annual 5K Run/Walk hosted by South County Nursing & Rehabilitation Center. The event will take place on Saturday, June 5 at 10 a.m., and all proceeds will benefit McAuley House. The race begins at the Center, which is located at 740 Oak Hill Road in North Kingstown. There will be cash prizes to the top two finishers, as well as t-shirts, raffles and gourmet food at the race end. To register, visit www.strands.com or contact Lisa Galligan at 294-4545 ext. 4106.

Honoring women’s struggles Enjoy the cultural history of the labor movement and the struggles and achievements of women in the movement as captured in a variety of labor union posters from around the world. The Museum of Work & Culture Gallery will be exhibiting posters from the collection of Stephen Lewis, of the Service Employees International Union, LOCAL 509. This event is sponsored in part by the Lawrence, Massachusetts Cultural Council and will be on display until April 30. It is available for viewing on Tuesdays through Fridays from 9:30 a.m. to 4 p.m., Saturdays from 10 a.m. to 5 p.m., and Sundays from 1 to 4 p.m. The museum is located at 42 South Main Street in Woonsocket. For more information, call 769-9675 or visit www.rihs.org.

A peek at the herring From April 1 to 24, the grounds of the Gilbert Stuart Birthplace will be open for viewing of the Herring Run, Nature Trail and bird walks from 11 a.m. to 4 p.m. The museum buildings will remain closed. The museum is located at 815 Gilbert Stuart Road in Saunderstown. Call 294-3001 or visit www.gilbertstuartmuseum.org.

A high-energy family show The Courthouse Center for the Arts will host “13” from April 9 to 24 on Fridays and Saturdays at 8 p.m. and Sundays at 2 p.m. This musical is appropriate for all ages, and follows New Yorker Evan Goldman as the rug gets pulled out from under him and he is forced to move to Indiana after his parents divorce. The center is located at 3481 Kingstown Road in West Kingstown. For ticket details, call 782-1018 or visit www.courthousearts.org

“

I love the restaurant Ten. They have the best sushi I have ever had in my life.”

- Colby Cremins, writer

April 2010