Newport Naked Summer 2022

newportnaked.com • summer 2022 3

editor

christopher plamondon chris@newportnaked.com

assistant editor/publisher cedar song hwang

designer/layout

daniel hwang • thinkhwang dan@newportnaked.com

photography gayle a. corrigan • kim fuller daniel hwang • peter mellekas • kelsey miller

contributors kathryn boland • susan comeau • gayle corrigan melissa kirdzik • christopher plamondon nicole poirier • olivia taylor

ad representative daniel hwang

on the cover

401.559.8008

newport naked is published by thinkhwang, llc. Distribution throughout Newport and neighboring towns. Published 2 times annually, July and December To inquire about advertising rates or to submit story ideas, email dan@newportnaked.com or call 401.559.8008. ©2022- 2023 All Rights Reserved.

Disclaimer *Newport Naked does not support every opinion given by our different contributors... this is about giving many views, so if you have issue with something covered within, we’ll be happy to listen and pass it along.* Stay sunny and medicate with laughter.

4 summer 2022 • newportnaked.com

vol. 12 • summer 2022

181 wolcott avenue middletown, ri 02842

in sid e

newport

naked

hank whitin • acrylic on canvas • sesame seed bunz

photo: peter mellekas location: king park, newport, ri model is wearing a team one sail cloth tote & xtratuf ankle deck boots

inside vol. 11 • winter 2021 - 2022

6 11 19 24

Ukrainian wine

a courageous endeavor

herbalicious finding harmony in herbs

newport sailing museum an immersive yachting journey

sail newport mastering the maritime experience

30 34 38 47

edible gardening there’s more than one way to skin a grape

imc summer season

a festival that will keep you on your toes

artist corner kelsey miller arctic chill

upcoming events a time to live, a time to laugh, a time to love

newportnaked.com • summer 2022 5

I

t’s March 16, 2022, and I am finally in the interest of notables like Total Wine & More, telephone contact with Artwinery’s exCarnival Cruise Lines, and MJ – the Michael Jackport manager, Nathalie Lysenko. Nathalie son musical. is standing in the bathtub in her apartMy co-founder Linda and I take a brief respite to ment in Kyiv. walk around the massive exposition. Down one of “It is the safest place,” she tells me. I hear air raid the aisles Linda pauses, looks to her right, and says, sirens wailing in the background.

“That woman over there is calling to us in Russian.”

“They are sounding all the time now,” she tells me. With a Russian/political science degree and seven I hear an explosion in the distance. years of experience living and working in Russia, I “The bastards are bombing ten kilomeagree. And so we meet export manager ters away,” she tells me, and continues, Nathalie Lysenko, general manager Igor “so what are we going to do about your Tolkachov, and other members of the next wine order?”

Artwinery team.

What she doesn’t tell me is that she is They are from Bakhmut, Ukraine, and 9 months pregnant. are representing the world’s deepest Much later I found out she gave birth sparkling winery (236 feet underground), to a beautiful baby boy, Nazar, on April which was the pride of the former Soviet 5th. By then, over 7 million Ukrainians sparkling wine industry. Their wines are Nathalie Lysenko had fled to neighboring countries, but made using an intricate process called Nathalie and her family were not Méthode Traditionnelle - the same among the refugees. They chose - along expensive, time-consuming, and timewith many other Artwinery employees, honored approach that produces the both at the head office in Kyiv and the finest French Champagnes. winery in Bakhmut, which is precariousThey are not having much success at ly close to the Donbas region – to stay.

VinExpo, mainly because most attendThey chose to stay and fight for their ees don’t know about Ukraine and its personal and economic survival.

2,500-year-old winemaking tradition. But They need our support. their glittering sparkling wines sing for Igor Tolkachov They deserve our support. themselves. We are hooked. We make plans to get samples and import Ukrainian wine Artwine in Ukraine. Artwine in Rhode Island. to Rhode Island. We warmly toast the destiny that It’s March 4, 2020, and our Pawtucket, Rhode brought us together and our future friendship and Island wine import and distribution company, business partnership.

Saperavi USA, is making its debut at VinExpo New Little do we know, as we make those confident, York, America’s largest wine tradeshow. We are cheerful toasts, that within 10 days the world will hearing about this strange virus called “COVID-19” change for everyone, that we will all bow to “COthat is coming from China, but it all seems very far VID-19.” away. Besides, the tradeshow is exhilarating, and Our friendship and business partnership solidifies our booth, sometimes 5 people thick, has caught while we work through COVID adversities, and we continued

6 summer 2022 • newportnaked.com

Support the Heroes of the Ukrainian Wine Industry in Their Fight for Survival

by Gayle A. Corrigan

newportnaked.com • summer 2022 7

Artwinery circa 1954 - Attention to quality 236-ft underground.

learn more about Artwinery’s fascinating history and winemaking process.

In 1880, engineer Edmund Farke signed a contract with the government of Bakhmut in Eastern Ukraine to construct alabaster factories. The extraction of gypsum for the thriving factories created a deep, 60-acre cave system with a perfect microclimate for producing sparkling wines.

On his birthday in 1950, Soviet dictator Joseph Stalin commanded the establishment of Artwinery to create Soviet sparkling wines that would compete with the French standard.

The result was delicate and superb, and quickly became the hardest-to-find sparkling wine in the Soviet Union. Reserved for high-level party workers and foreign dignitaries, it was off-limits and unavailable to ordinary citizens.

With independence from the Soviet Union in 1991, the winery was free to create sparkling wines under its own brand – Artemivske. Named after Artemis, the Greek goddess of nature and fertility, Artemivske quickly became one of the most beloved Ukrainian brands. Increased demand at home and in Eastern Europe saw the creation of the premium brand, Artwine, and the ultra-premium brand, Soloking.

Using DHL and Zoom, we sample more of Artwinery’s selections, and choose seven wines for import. In late February 2021, we toast the successful arrival of a container of Ukraine’s best sparkling wines, Artwine and Soloking, at our Pawtucket warehouse – the first ever shipment to America.

Little do we know, as we make those confident, cheerful toasts through Zoom, that within a year Nathalie will be sheltering overnight in an underground parking lot while Igor is fighting with the Ukrainian territorial defense forces.

Wine Against War Our lives change forever on February 24, 2022.

The first three weeks we are in a state of shock and disbelief, communicating, when possible, through WhatsApp and Telegram. Then, finally, I have that telephone conversation with Nathalie as she stands in her tub. She speaks confidently and calmly despite the thunderous clamor of war surrounding her.

I tell her not to worry about the next wine shipment, to focus on keeping herself and her family safe, maybe even come to Rhode Island?

She adopts her defiant President’s “I need ammunition, not a ride” stance.

“We must keep working. We will win this war, and what will there be for us if we do not keep making wine and sending it to you?” she chides me. In 2021, Nathalie had managed the export of nearly a million bottles of wine, primarily to Germany and Israel, but she is proud of the contract with Saperavi USA and the opportunity for Americans to taste Artwine.

They keep working.

Artwinery employs about 1,000 people, the majority women.

At the start of the war, many of the men, like Igor, joined the defense forces. While Kyiv was under attack, the winery worked to fulfill orders from Germany that were in the pipeline before February. And by April, three trucks safely made the trip from Bakhmut through Poland to Germany, creating a new supply line that will eventually lead to Pawtucket via Boston.

On May 17th, Russian forces struck a building in Bakhmut, killing one person and injuring a child. Artwinery suspended operations and workers sought shelter underground. But they and the winery are safe, for now, and the Ukrainian Army and territorial defense forces have dug in for a long fight.

Here in Pawtucket and in Kyiv, everyone keeps working.

We design and order new back labels for future orders and discuss a nation-wide advertising campaign while imagining the day we can once again make confident and cheerful toasts, this time to victory: “Slava Ukraini” - “Glory to Ukraine” - we will shout.

Please support Artwinery and the heroes of the Ukrainian wine industry. Ask for Georgian and Ukrainian wine at your local retailer and restaurant, or donate through Venmo @ saperavi or by contacting info@saperavi.com. Proceeds are sent directly to Ukraine to support Artwinery, its workers, and Ukrainian wine-industry vendors.

Master riddler, Alexandra, prepares Artwine for its trip to RI in late 2020.

8 summer 2022 • newportnaked.com

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10 summer 2022 • newportnaked.com

Summer is BACK! That means garden-fresh veggies, berries, and herbs are here, too. And you just KNOW life is about to taste that much better. Especially when you make it herbalicious!

Did you know that fresh herbs count as leafy greens, too? Literally one of nature’s superfoods, herbs don’t only offer fresh flavor in a flash, they also contain high concentrations of

antioxidants, vitamins, and minerals. Parsley and cilantro are known as great detoxifiers. Basil is jam-packed with Vitamin C. Oregano and thyme have antifungal, antiviral, and antibiotic properties. Mint soothes a sore tummy. And all are surprising sources of potassium and helpful in providing the electrolytes that keep our brains firing on all cylinders. Really, what’s not to love?

newportnaked.com • summer 2022 11

Below are six of my favorite, ultra-delicious, summery ways to make use of your herb garden that you might not have tried just yet. They also happen to be low-carb and gluten-free - which means you would probably be safe sharing them with ANYONE. Note:

You may notice that garlic is “optional” in most of these recipes. As a special diet chef, I work with several clients - and have friends and family members - whose stomachs do not tolerate garlic or onions very well. For this reason, I write most of my recipes to be “garlic optional”. Garlic will certainly add another level of flavor, but I prefer the scintillating company of the people I care about to a marginally enhanced dish!

Other ways to add garlic flavor for those who can’t tolerate the stinking rose itself? Use garlic-infused olive oil or liquid asafoetida drops.

In the event green onions are not a viable option, you CAN use 2 - 3 tablespoons of another one of my favorite fresh herbs, chives!

Creamy Basil Scrambled Eggs Makes 1 serving

I don’t know anyone who is too shy to match fresh basil with tomatoes, or maybe puree it into a pesto.

While those are certainly tasty options, one of my favorite ways to use basil is to stir it through creamy scrambled eggs for a quick yet elegant breakfast or brunch dish.

Ingredients: 2 - 3 eggs 1 Tablespoon cream cheese* 1 Tablespoon chopped or torn basil 1 teaspoon unsalted butter Pinch sea salt or Himalayan salt Dash garlic powder (optional) *You can use Neufchatel cheese if you’d like a little lower fat or calorie, mascarpone to elevate the elegance even more, or a vegan alternative to keep it dairy-free. I have tried each of these options and they all come out GREAT! Instructions: Warm a shallow frying pan over medium-high heat. Once a drop of water flicked into the pan sizzles, lower the heat to medium and add the teaspoon of butter.

While the butter melts, crack two or three eggs into a small bowl and whisk with your pinch of salt and garlic powder. Crumble the tablespoon of cheese into the egg mixture so there are several pea-sized pieces floating in the eggs.

Pour the egg and cream cheese mixture into the pan with the melted butter and stir frequently with a silicone spatula or wooden spoon to scramble. With the heat lowered to medium, the eggs should continue looking moist even as they firm up. When there is no more actual egg liquid in the pan, remove from the heat and stir the fresh basil through.

Transfer to a serving plate and enjoy immediately! If you have a crowd to cook for, simply multiply the recipe. For every two eggs, use one tablespoon each of cream cheese and basil.

Nutrition per 3-egg serving using Neufchatel: 279 calories - 19g protein - 1g carbs - 22g fat Sweet Basil & Arugula Dressing Makes 1 cup (16 1-Tablespoon servings)

This amazing blender dressing is a riff on a recipe I was generously gifted by a chef in Omaha, Nebraska. His salad was SO DELICIOUS my friend and I ordered a second one after we finished 12 summer 2022 • newportnaked.com

the first - not a typical experience in his Midwestern gastropub!

The best part is how easy and customizable it is to make. Here I’ve scaled down his restaurant-sized batch to make a slightly punchier, 1-cup amount that I guarantee you will be making again and again.

Ingredients: 2 cups packed baby arugula leaves 1/4 c packed basil leaves 1/2 c no-sugar mayonnaise (Best Foods or Hellman’s is my go-to, Light Hellman’s works fine) 2 Tbsp fresh-squeezed lemon juice 2 Tbsp water 1 Tbsp white wine vinegar 1 chopped green onion 1 clove garlic (optional) 1 teaspoon honey, agave nectar, or low/no-sugar substitute (I use keto honey myself) 1/8 teaspoon salt Instructions: Throw everything in a blender or food processor and blend until smooth. You will need to scrape down the sides and push down the ingredients repeatedly, so make sure you do it safely with the blades not moving or with a specially designed tool for whichever appliance you are using.

Transfer to a small-lidded jar or bottle and enjoy as a salad dressing, dip, or even a spread for your sandwiches. My friends, family, and clients all LOVE this!

I personally like to use it on my “Garden Party” salads - which is really just code for whatever I can get my hot little hands on from the garden. This time around I used red leaf lettuce, shredded purple cabbage, purple kale, spiralized candy-stripe beets, julienned carrots, and calendula flower petals. It’s a great way to enjoy your veggies with MORE veggies!

Keeps for up to a week in the fridge - if it lasts that long!

Nutrition per tablespoon: 48 calories - 0.1g protein - 0.6g carbs - 5g fat Charming Lemony Charmoula Makes about 1½ cups Charmoula, also spelled chermoula, is a traditional Moroccan green sauce that is a lot like chimichurri! The difference between the two is primarily in the dried spices, and it’s a really fun, unexpected twist on the “usual”. Plus, it makes as good a marinade before cooking as it does a dressing/drizzle afterwards. Try marinating and grilling par-boiled chicken with it, tossing carrots in it and roasting, or using it as a sauce for perfectly cooked steak, lamb, or seafood. The world is no longer your oyster - it’s your charmoula! (Which, P.S., would go really well with barbecued oysters, just sayin’...)

Ingredients: 1 cup packed parsley leaves & stems 1 cup packed cilantro leaves & stems 2 green onions, chopped 1 clove or 1 teaspoon chopped garlic (optional) 2 Tablespoons fresh squeezed lemon juice 1 Tablespoon red wine vinegar 1/2 teaspoon sea salt or Himalayan salt newportnaked.com • summer 2022 13

1/4 teaspoon ground cumin 1/8 teaspoon crushed red pepper, Aleppo if possible 1/8 teaspoon ground cinnamon 3/4 c extra virgin olive or avocado oil (I like avocado oil, myself!)

Instructions: Again, this is a super easy blender sauce! Throw everything in a blender or food processor and blend until smooth. You will need to scrape down the sides and push down the ingredients repeatedly, so make sure you do it safely with the blades not moving or with a specially designed tool for whichever appliance you are using.

Keeps for 2 weeks in the fridge.

Nutrition: 130 calories - 0.2g protein - 1.5g carbs - 14g fat Strawberry-Jalapeno Salsa Makes 2 cups (8 servings)

If you’ve had mango salsa before, you’ll understand why strawberry salsa makes sense. This is a sweetsavory batch of deliciousness that loves being scooped up by tortilla chips or getting served over chicken breast or firm-fleshed white fish. I daresay it would make a fine addition to a battered and fried fish taco, too!

Pro-tip - the flavors mature the longer it sits, but it’s so yummy it won’t be sitting long!

Ingredients: 2 cups (1 pint) fresh strawberries, hulled and chopped 1/2 cup chopped fresh cilantro 2 Tablespoons finely chopped jalapeno 2 Tablespoons finely chopped green onions (or chives) Zest of 1 lime 2 Tablespoons of fresh squeezed lime juice (zest before juicing!)

1 teaspoon honey, agave, or no-sugar substitute 1/8 tsp sea or Himalayan salt Instructions: Combine all ingredients in a non-reactive bowl (stainless steel, glass, ceramic). Allow to sit for 15 minutes before digging in!

Keeps for 4 days in the fridge.

Nutrition: 16 calories - 0.3g protein - 3.2g net carbs - 0.2g fat Mediterranean Chicken Meatballs + Greek Yogurt Tzatziki Makes 4 servings

This combination is a protein powerhouse that tastes a little different with every bite! You’ll use the same herb combination for both, so you might as well chop all of them together and just put aside ¼ of the pile for the tzatziki while you put the lion’s share directly into your bowl of ground chicken.

Because I follow a low-carb and gluten-free lifestyle, I use a brand of white bread called Carb0naut for when I make this for myself (which is approximately every week!), but you can use any kind of white bread you have laying around, gluten-free or not. I’d bet my bottom dollar that torn up day-old Italian bread would be fantastic!

Finally, these would be great served over a spinach salad, as pictured, but also with a side of rice, quinoa tabbouleh, a crunchy cabbage salad, grilled veggies, or warmed pita. There are so many yummy options depending on how hungry you are!

14 summer 2022 • newportnaked.com

Mediterranean Chicken Meatballs Makes ~ 20 meatballs (4 servings)

Ingredients: 1 lb. ground chicken 2 green onions, chopped (or 2 Tablespoons chopped chives) 2 Tablespoons fresh parsley, chopped 2 Tablespoons fresh mint, chopped 2 Tablespoons fresh dill, chopped 1 Tablespoon fresh oregano, chopped Zest of 1 lemon 2 slices slightly stale or lightly toasted bread, torn into small pieces 1/4 tsp garlic powder (optional) 1/4 teaspoon salt 1/8 tsp freshly ground cracked black pepper Instructions: If using a regular oven, preheat to 400°F. If using an air fryer, no preheating is necessary.

Combine all ingredients in a bowl and mix well. Using a 2-Tablespoon portion scoop or just a large spoon, make 19 - 20 meatballs.

For regular oven: Line a baking tray with parchment paper or aluminum foil for easy clean-up. Mist lightly with olive oil. Place meatballs on the tray, evenly spaced, and bake for 20 minutes, turning at 10 minutes.

Cool and enjoy it with tzatziki.

For air fryer: Line the air fryer with aluminum foil and mist with olive oil. Place meatballs in the fryer basket. Air fry at 390° for 11 minutes. Cool and enjoy it with tzatziki.

Keeps for 4 days in the fridge.

Nutrition: 157 calories - 24g protein - 1g net carb - 4g fat

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Greek Yogurt Tzatziki Makes 1 cup

I usually use fat free Greek yogurt, but every kind is delish and adds more protein. If you wanted to make it EXTRA luscious, you could even use labneh or creme fraiche, but that would drastically increase the fat content. For non-dairy folks, most plain, unsweetened, plant-based yogurts work. My order of taste preference is coconut, almond Greek style, and then oat Greek style.

Ingredients: 1/2 c fat free Greek yogurt 1/2 c finely chopped cucumber, deseeded Juice of 1/2 lemon 1/2 Tablespoon fresh parsley, chopped 1/2 Tablespoon fresh chives, chopped 1/2 Tablespoon fresh mint, chopped 1/2 Tablespoon fresh dill, chopped 1/2 teaspoon fresh oregano, chopped Pinch salt & pepper Instructions: Combine all ingredients in a small bowl. Cover and store in the refrigerator until ready to eat!

Keeps for 1 week in the fridge.

Nutrition per ¼ c serving: 20 calories - 3.1g protein - 1.5g net carbs - 0g fat BIO: Chef Nicole Poirier is a special diets guru, nutrition consultant, and private chef on both coasts, as well as the author of Intermittent Fasting Cookbook. You can find more from her on her website www.mindbodyketo.com as well as at @mind_body_keto on Instagram. She is working on her next book, which will be full of more plant-forward, low-carb, high-nutrition recipes like these!

newportnaked.com • summer 2022 15

“Given the chronic toxins we are exposed to every day, I recommend regular detoxing for everyone. By decreasing toxic load, it is easier for our bodies to stay in balance.

My team of registered dietitians and I customize detox programs, and we are currently accepting new clients interested in learning more about proper methodology.

Depending on lifestyle, symptoms, goals, and health status, we can recommend which supplements are appropriate, how to combine them, and how long a particular cleanse should last. We’ve seen promising results with clients that have come to us with headaches, weight-loss issues, brain fog, abdominal distention, excessive gas, joint pain, Hashimoto’s, low energy, insomnia, depression, anxiety, and irritability.

The maladies are many and the treatments are diverse, so everyone should consult a healthcare professional before beginning any sort of cleanse.

• Approximately one-third of people in the United States will have a parasite at some point in their life.

• Exposure to glyphosate - a carcinogenic herbicide found in Roundup weed killer - is unavoidable, even with an organic diet, due to contamination of groundwater. It has been associated with non-Hodgkin’s lymphoma and human placental cell damage.

• Detoxing is recommended several times a year, especially for those who have pets, eat a lot of fish, have nonorganic diets, or travel internationally.

Live well.

Common Symptoms

Melissa Kirdzik

Why Detox?

• We all have some level of pesticides, heavy metals, and toxins in our body.

• These contaminants enter our bodies through inhalation, skin exposure, and the ingestion of solid food, liquids, and supplements.

“Fragrance” A blanket term for over 3,000 toxic ingredients including neurotoxins, phthalates, carcinogens, reproductive toxins, and skin allergens

Heavy metal toxicity: brain fog, fatigue, depression, GI issues, mood changes, memory loss, anemia, skin irritations, numb or tingling extremities, horizontal lines on fingernails.

Parasites: Indigestion, bloating, abdominal cramping, eczema + skin rashes, Hashimoto’s, recurring yeast infections, teeth-grinding at night, constant hunger, swollen lymph nodes, insomnia.

Heavy Metals Pesticides Parasites Glyphosate

By Melissa Kirdzik MS, RD, LDN, CSSD

16 summer 2022 • newportnaked.com

Toxins + pesticides: depressed immune function, fatigue, puffy eyes, sluggish elimination.

Charcoal: Chelation therapy for heavy metal accumulation. Can relieve gas, bloating, and indigestion.

Other helpful therapies:

Kelp: Alginates and compounds that bind heavy metals, pesticides, radioactive ions, and pollutants. The iodine content inhibits toxins from being stored in the thyroid.

Dry brushing, infrared sauna, massage, organic based diet, proper hydration.

Supplements Detox products on this page are available at Eat to Live.

Global Healing’s Heavy Metal & Chemical Cleanse: A blend of 9 organic, detoxifying ingredients that also help increase energy and mental clarity. Also contains trace minerals.

Dr. Christopher’s Quick Colon: Large intestine and colon health is important for nutrient absorption and moving waste out in a timely manner. This herbal cleanse helps clear out toxins and accumulated matter.

Earth Wind Fire Farm’s Custom Kidney Cleanse: A 5-blend herbal formula to support kidney function and ensure proper toxic elimination during detox.

Universal Binder + Full Spectrum: Contains fulvic and humic acid, specific for detoxing from glyphosate.

Paratrex: Harmful organism cleanse formula. A plant-based kidney and urinary tract blend that promotes system cleansing and removal of parasites and harmful organisms. newportnaked.com • summer 2022 17

18 summer 2022 • newportnaked.com

“You get out there and you’re as good as the next guy who might be a Vanderbilt. You get out there and all you’ve got is a common element – the wind and the sea – and everybody’s equal.”

- Alan Bond

written by:

Christopher Plamondon photos by:

Daniel Hwang

I

t would have to be done the hard way.

The New York Yacht Club had held the America’s Cup for 132 years. They had defended it two dozen times. And most of those victories had been shutouts, with the challenger never taking a single race in the series.

Pure dominance.

The Americans had captured the Cup in a race around the Isle of Wight and defended it in the wa-

ters off New York and the waves around Newport. They had beaten Canadian, British, and Australian contenders. They had triumphed in fleet and match races, in schooners and sloops, and in J-class and 12-metre boats. And they had won under an assortment of owners while battling all kinds of physical, psychological, technical, and financial winds.

But 1983 had a different feel.

The Cup was a major topic in the continued

newportnaked.com • summer 2022 19

sporting media that year, a rare occurrence for a sailing event, and journalists and enthusiasts alike were scrambling to book flights and rooms so they could be a part of the action. From Manhattan to Perth, the eyes of salty dogs and landlubbers alike were all drawn to Newport. There was a sense that something momentous might happen, that one of humanities greatest endeavors was about to produce a classic duel.

That year Australia II, owned by Alan Bond and skippered by John Bertrand, won the right to challenge by dominating the other contenders. The confident Aussies then stormed into the finals with their mascot, a boxing kangaroo, flying high on a flag, and a mysterious, controversial keel lurking beneath the waves.

The revolutionary design of this keel was a closely held secret and the subject of much debate. No one outside the Aussie team knew exactly how it was constructed, but all agreed it made the challenger faster than its American rival under almost all conditions.

Australia II’s opponent, Liberty, was skippered by Dennis Connor, an Olympic medalist who had won the previous Cup, had twice been honored as U.S. Yachtsman of the Year, and would eventually become known as “Mr. America’s Cup.” Conner and his crew had the experience, the home water, and the acute psychological edge that only a century of dominance can create.

So yes, it would have to be done the hard way.

Australia II immediately dropped the first two races, and any hope created by a victory in the 3rd was quickly dashed by another loss. Just like that, the vaunted challengers, despite all the hype and all the speed and all the intrigue around their breakthrough design, found themselves down 3-1 and in danger of being swept into the dustbin of racing history, of becoming yet another challenger who never really challenged the indomitable Americans.

At that point many assumed that the Cup (symbolically still bolted down at the New York Yacht Club in Manhattan) would remain an American possession. But the Aussies took race 5 by almost two minutes and followed with an even more dominating win in the 6th. Amazingly, for the first time in history, the series was going to a seventh and decisive race.

Like the series itself, that finally battle, which Connor dubbed the “race of the century,” did not disappoint. After falling behind at the start of the first leg, Liberty took the lead and reached the mark with a 29 second lead. The Americans maintained that lead, and even extend it, throughout the first four legs, and when the fifth began they had carved out a daunting 57 second advantage. Again, as when they were down 3-1, it appeared the intrepid challengers would dissipate like morning fog over Narragansett Bay. But on that 5th leg Australia II caught a favorable wind and did what she did best, gaining an incredible 1:18 and starting the last leg with a 21 second lead.

With the weight of generations on his shoulders, Connor did everything he could over the desperate last miles, engaging the Aussies in a relentless tacking duel to break their cover, but the men from down under held on and became the first challengers to win the Cup since Melville published Moby Dick.

It was the end of an era. It was the end of the longest streak in modern sport. And it was one of the proudest moments in the history of the Australian nation.

Like all high-level sailing competitions, it was an event dominated by marvelous feats of engineering, masterful seamanship, peak physical prowess, flawless teamwork, and indomitable personalities.

Several of those personalities would eventually find homes in 20 summer 2022 • newportnaked.com

newportnaked.com • summer 2022 21

the America’s Cup and National Sailing halls of fame. And this year, these two halls have found a home at the old armory building in downtown Newport.

It is hard to think of a better city to house this landmark.

Founded just a generation after the Pilgrims landed in Plymouth and a whopping 137 years before the Declaration of Independence, Newport has always been at the heart of the colonial and national experience, and sailing has always been at the heart of Newport. Its first-class harbor and proximity to the trade routes made it an early player on the international scene.

Pirates stumped along its docks and drank in its saloons. The Navy established an enduring presence, and the world’s wealthiest families built “summer cottages” with docks for their boats.

And, perhaps most notably, Newport became a mecca for sport sailing and the long-time host of the legendary America’s Cup. Because of this history it is only fitting that the Newport Sailing Museum, located alongside the harbor at 365 Thames Street, recently opened its doors to the public. Inside, visitors are treated not only to a celebration of a sport and a pantheon for its stars, but also to a unique and interactive educational experience.

The Museum’s main exhibit hall is divided into six themed areas: • Wind & Water • The Making of a Sailor: Mental • The Making of a Sailor: Physical • Teamwork • Competition • Legends of Sailing: National Sailing Hall of Fame & America’s Cup Hall of Fame At Wind and Water, guests begin by choosing an avatar the type of boat they will use while navigating the interactive exhibits. There are seven different choices that cater to all personality types, like the leisurely Peterson 44, a performance cruiser that responds well in all winds, the RS:X, a space-age windsurfer featured in the Olympics, and the Volvo Open 70, an extreme, around the world racer capable of traveling an incredible 500 miles a day.

With their avatar selected, visitors then learn about the anatomy of boats and the physics of sailing, and discover how art, craftsmanship, science, and design coalesce to create marvelous vessels. They also learn some of the history of design, like how square sails limited by the direction of the breeze became triangles that could control a boat’s course no matter which way the wind blew.

The Making of a Sailor: Mental is a diagnostic descent into the intellectual and psychological disciplines necessary to master navigation, tactics, leadership, and decision-making. On the water, agile thinking and foresight can be the difference between winning and losing or life and death. Good leaders prepare not only for the knowns but also the unknowns, and the ability to adapt and recalculate are invaluable. The best sailors are prophets who can read the water like tea leaves to spot clues like “cat’s paws” - puffs on the water that reveal impending shifts in the wind.

The Making of a Sailor: Physical exhibit is a grueling journey into the speed, agility, strength, and endurance it takes to com22 summer 2022 • newportnaked.com

pete at the highest level of the sport. Standing and moving on a boat that is blasting through the waves at fluctuating angels amid shifting winds requires superb core strength and dexterity, and fixing things on the fly can demand both the power of a weightlifter and the grace of a dancer.

Because modern sport sailors cannot survive on hard tack and rum like the pirates of old, guests will learn how to keep energized and hydrated while competing with the best. They will also discover that the proper clothing makes the difference in extreme conditions, and see how sailing gear evolved from the tarred canvas trousers of the British Navy to the Sperry Topsiders and polarized sunglasses of today.

In Competition, visitors dive into life at the most competitive edge of the sport, delve into the greatest regattas in the world, and perhaps even plunge headlong into their own sailing journeys. Guests can admire the hull designs of every Cup champion, learn about sailing in the modern Olympics, marvel at the extremes of the Vendee Globe - a solo, non-stop race around the planet - and discover the resources available to help get themselves out on the water.

In Teamwork, you can learn about how groups of individuals with varied skill sets come together to form cohesive units and pursue common goals. The uncertainties of life at sea require crewmembers to understand multiple concepts and master various disciplines in case they are called upon in a pinch. From navigating to cooking, everyone must do their part.

The Legends of Sailing exhibit celebrates the many inductees into the National Sailing and America’s Cup Halls of Fame, from Harold Stirling Vanderbilt to Timothea “Timmy” Larr. The honorees are a diverse group of Olympians, designers, coaches, photographers, explorers, sailmakers, historians, and more.

Visitors are introduced to the most accomplished personalities in one of humanity’s most exciting endeavors while browsing through displays of their awards and memorabilia. Tools from the Gougeon Brothers, trophies from Ted Turner, Gilbert Gray’s award from the 1932 Olympic Games, Rear Admiral Stephen B. Luce’s Bicorn Hat, and Bus Mosbacher’s TIME Magazine cover are just a few of the items to admire.

Sprinkled throughout all these exhibits are engrossing interactive games for visitors of all ages. Guests can take the tiller and guide a boat, make the key decisions to win a race, or have a hand in designing their own vessel; they can grind the winch to raise the mainsail, practice safely docking their craft, or join a crew of fellow visitors and experience the satisfaction of team accomplishment. The results of all these activities will be stored in a personalized digital locker. At the end of their tour through the exhibit hall, guests will be treated to a video that summarizes their efforts, and access to their experiences will be available online long after their visit.

The museum will likely make the biggest impression on children. Here, supple young minds will imagine the crack of the starter’s pistol and the feel of saltwater spraying in the wind.

Here, they will be introduced to exotic terms like “foiling moth” and “hiking out”, learn new skills like tying a bowline or securing a cleat hitch, and indulge their artistic side by creating their own Burgee flag.

They will also learn how to make sailing a part of their future - how to replace some of that screen time on the couch with majestic natural vistas and a priceless feeling of physical and mental achievement. You never know where one visit to a museum can take a child, how one experience can inspire them to trade in square sails for triangles and set their own course - no matter which way the wind blows. newportnaked.com • summer 2022 23

Christopher Plamondon

photo by daniel hwang

by

24 summer 2022 • newportnaked.com

“Twenty years from now, you will be more disappointed by the things you didn’t do than those you did. So throw off the bowlines. Sail away from safe harbor. Catch the wind in your sails. Explore. Dream. Discover.”

- Mark Twain

Mastering the art of sailing is quite an achievement, and mastery is not earned in lecture halls or libraries. No, acquiring that kind of skill is ultimately a hands-on process that transpires in the elements - in the wind and on the water.

For as long as 8,000 years, this priceless knowledge has passed from generation to generation. It has been handed down by sailors to their children, taught by fisherman to hungry villagers, and drilled into the heads of the countless young men who were pressed into the world’s navies.

But not everyone has the family connections or the opportunity for on-the-job training. That is why an institution like Sail Newport is such a priceless part of our community.

The year Newport finally lost the America’s Cup, it gained Sail Newport. Since 1983, this organization has been dedicated to sharing the knowledge of the sea with locals and tourists alike, from retirees looking to cross another achievement off long lists, to children starting lists of their own.

Rhode Island’s best and New England’s largest public sailing site, Sail Newport is located out at Fort Adams alongside Brenton Cove and across from the New York Yacht Club.

It is one of the most picturesque spots in the state, and aspiring sailors are treated to majestic views as their boats emerge from the cove with the harbor to starboard, Jamestown to port, and the knowledge of millennia within their grasp.

With a fleet of rental boats, a one-design sailing facility continued

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Aerial view of Sail Newport and Brenton cove.

photo by daniel hwang

with hoists, ramp launching, dinghy docks, storage, on-shore facilities, and free parking, Sail Newport provides easy and affordable access to the sea for anyone. Each summer, hundreds of children and adolescents go through demanding and rewarding programs under the tutelage of professional teachers and experienced volunteers. And every season, local and visiting adults seize the opportunity get a closer look at the water than the one from the bridges and the wharves and the beaches - seize the opportunity to become an active element in our priceless seascape. _____________________________ Sailboat Rentals J/22 and Rhodes 19 boat rentals are open to anyone who can pass a brief, on-the-water

checkout to ensure they have the requisite skills, and one-hour refresher courses are available for those who have gotten rusty. Rates are in the $100-300 range depending on the boat, the day of the week, and a 3 or 6-hour duration. That’s all it takes. Just check the weather, reserve in advance, and in no time you’ll be sailing like a boss.

Those with no experience can still get out on the water - with an instructor. Groups of up to 4 adults or 2 adults and 3 children can reserve a time, splash on some sunscreen, and share a memorable experience at sea.

Adult Instruction and Racing For those who are interested in learning, adult group instruction is available using their fleet of J/22s. The scheduling is reasonably flexible, continued

26 summer 2022 • newportnaked.com

newportnaked.com • summer 2022 27

with week and weekend options until mid-August. After that, weekends are available until early October. Group rates range between $180 and $230, and private, 1on1 instruction can be reserved with more flexible scheduling but at different duration and pricing.

J-22 weeknight racing is also available for adults who want to compete without the expense and responsibility of owning their own boats. The first series of races, with both spinnaker and non-spinnaker categories, are already underway, but the second set of series will not start until mid-July.

If you cannot get involved this season, start thinking about next summer so you can race your way between Rose and Goat Islands before grabbing a beer in town.

Youth Programs: Recreational and Competitive Summer recreational programs are available to children ages 5 to 17 and are taught using Sail Newport’s fleet of dinghies and keelboats. Courses vary in duration and skill level and cater to all aptitudes. With the “Little Guppies,” classes are geared toward having fun and getting comfortable on the water, while the older kids are offered courses in four skill categories from beginner to advanced.

For the most ambitious youngsters, youth racing programs get them into the competitive side of the craft. There are introductory classes available for neophytes and more intense options for experienced participants.

The Brooke Emmens Gonzalez Advanced Racing Clinic is a 3-day, immersive experience led by expert collegiate and professional sailors. Adolescents between the ages of 14 and 18 get to participate in a series of lectures and handson training drills with an emphasis on boat handling, boat speed, and overall strategy. The highlight of this program is the Saturday night guest speaker. Former presenters have included Hall of Famers, Olympians, and America’s Cup/ Volvo Ocean Race competitors.

The Brenton Cove Racing Program is a two-month endeavor for kids looking to race Optimists, Lasers, and C420’s. In addition to the practices and scrimmages, there are plenty of regattas to enter in venues all around the 28 summer 2022 • newportnaked.com

Northeast. Team members will not only hone and broaden their skill sets, but also learn how to plan and execute an extended racing campaign.

Volunteer sailing assistant program Every summer kids between the ages of 13-18 volunteer to help the instructors in the youth programs. Some solid sailing skills are a must, but no teaching or work history is necessary. All that these experienced youth sailors need is a willingness to be part of a team and have some fun while sharing their knowledge. It is a great way to learn more while enriching the community, not to mention a nice resume builder.

Community outreach Sail Newport also offers outreach programs that give the organization a broader influence on the community. Sailing is a great confidence builder that enhances teamwork and communication skills, and kids of all ages can benefit from a stronger connection to the beauty of nature that surrounds us. This outreach has touched organizations all over the state, from Rogers High School to the Smithfield Police Department, Pell Elementary School to the Lincoln YMCA, and Fab Newport to the East Bay Met School.

Miscellaneous For those who want a more enduring connection to the organization, individual, family, senior, and business memberships are available. Team building jaunts are also a great choice for certain corporations and small businesses. Information about programs, rentals, classes, racing schedules, applications, and much more are available on the website, and you can contact the dock office from May to November at (401) 849-8385.

There is still time this summer to enjoy some of the opportunities Sail Newport offers. But for those looking to get involved in the season long clinics and programs it is probably too late – which means it is not too early to contact Sail Newport and learn how to lock in a spot for you or your children next season. newportnaked.com • summer 2022 29

I

n large arbors, on small towers, or simply left sprawling over rock walls, grape vines are incredibly productive and can bear fruit for 50 years. The flowers are insignificant, but the purple, white, or green fruit are beautiful and tasty!

The most important American species is the Fox Grape (Viytis labrusca). It is native from Massachusetts through the Allegheny Mountains and southward to Georgia, and its first main cultivars, Catawba and Concord, were spread widely in 1823. Since then, more than a thousand varieties have been introduced.

The vines can be trained on just about anything, and if you select varieties that ripen successionally, the fruiting season can last a full two months. After planting they can be left to grow wild but will bear more grapes if properly pruned.

SOIL AND PLANTING Planting is best in the spring and autumn, from March through May or late October to early November. Sandy or gravelly loams are preferred for commercial growing, but any deep, well-drained, moderately fertile soil will produce abundant crops. Proper distances between the vines varies from 6-20 feet depending on the variety, so be informed and plan accordingly.

Dig a decent-sized hole and fill it with water. When the water has seeped into the soil, plant your grape. Loosen the roots a bit after you remove the plastic pot and add some compost for a boost. The soil should be slightly acidic, so don’t overdo the compost. Soils too rich in nitrogen are undesirable because they provide lots of growth but produce little fruit.

Firm the dirt around the root ball with your feet and add some fresh soil to make it level with the surrounding ground, keeping the top couple inches loose for better water absorption. Grape roots grow deeply into the soil, so they can find water even in dry weather, and compost, mulches, and rock phosphate will aid development by retaining even more moisture. Waste hay, straw, and wood chips can be applied on top every other year.

The perfect spot to plant is in full sun on a gentle slope – which will provide good air circulation - but these beauties grow almost anywhere. Just be sure to avoid low frosty pockets due to standing water that can freeze in the spring.

Ripening can be hastened by planting on the south side of a building and training the vine against it. The heat radiation from reflected sunlight makes the fruit ripen a week earlier than those placed in the open.

I planted Vitis Canadice, an extremely yummy grape grown for fresh eating. I placed this variety under a small, 6-foot tower that gives me enough table grapes for my family and neighbors. This small tower also enables me to prune without a ladder. Keep the immediate ground around your grapevine free of sod, and add four inches of bark mulch to keep the grass and weeds at bay. Apply the mulch after a good rain or soak the ground with a hose.

PRUNING After planting, remove any puny shoots. The top should be

cut back to a single cane, and this cut back so that two buds remain. Delay pruning your new plant until late spring. Grapes develop on the growth of the current year, so the buds left on the vine at pruning time will produce fruit in summer. Yearold wood (growth) is the best yielder of fruit. If you keep these ideas in mind, pruning will be simple.

Each fall, cut out the branch that produced fruit last year, leaving a new year-old arm near the main trunk. This cane will provide the fruit for the following year. If you want to “build the trunk” like the vineyards, reduce the strongest shoot to only two or three joints, each carrying a plump bud. In vineyard practice, all three buds are allowed to develop shoots, but two of these are cut off before the following spring. Then the strongest is cut back to two or three buds and the process is repeated. The idea for the vineyard is to get a strong trunk or main stem to start the third spring. The main shoot should be supported by a pole so it doesn’t break off.

Each year the vine develops from buds formed the previous year. Long green shoots will bear leaves and tendrils. A tendril occurs opposite a leaf at nearly every node (joint) and the tendrils show many variations, including single and branched strands. Some bear a few grapes, while others have lost the tendril habit and become clusters of fruit. When pruning the new shoots, leave up to six nodes and prune the shoot close to the sixth node. When these long shoots are reduced, the energy goes into the making of the grapes. The vines may also be kept within desired boundaries and trained in any desired direction. They say prune in winter when the vines are dormant, but I also prune all summer when long shoots appear that are out of bounds of my desired trellis.

Basic rules for pruning in winter 1. Cut off all puny shoots. They bear no fruit.

2. Remove “Bull” canes. These are over-grown, burly, very long canes that are usually sterile. Cut them at their starting point.

3. Reduce - in number and length - the canes that are about the thickness of a pencil. They will produce fruit the following summer.

4. Vines grown against walls are usually pruned on the rodand-spur system. Commercial growers limit the number of canes to two, four, or six, and train them horizontally at right angles to the main trunk.

5. You can prune the grapes to create your desired appearance. Once you see where the fruit sprouts you will understand how to best prune for both abundance of fruit and effect. Keep good air flow through your grapes when they get too thick.

HARVESTING AND HOME STORAGE Harvest the grapes only when ripe, which is when the stem of the bunch starts to brown. No need to rush. They will keep well on the vine if not picked immediately.

For better storage, gather the fruit on cool, dry days or during the coolest part of the day. When storing grapes, they must be fully ripe and free from rot, mildew, cracks, or broken berries. Spread the berries on paper-covered trays in a cool,

30 summer 2022 • newportnaked.com

dry, airy room until the exterior moisture has evaporated and the stems have just begun to shrivel. Then, place them in 4-inch-deep layers over wooden trays with ventilation slats, and leave them in a well-chilled storage area with good air circulation. Some varieties can keep for several months, with firm-berried grapes keeping the longest.

DISEASES AND PESTS Black rot is the worst. It attacks both the berries and the leaves and can reduce a bunch of grapes to a cluster of shrunken dried fruit. This fungus survives the winter in shriveled, mummied, rotted fruit before putting out spores in the spring. The best control is removing infected grapes and leaves as they appear. Rake up all leaves and debris in the fall and remove them from your property.

Do not compost. In the spring, rake again and spray four or five times with Bordeaux mixture. The first application should be when the new growth is about 1/2 inch long. Spray again when the growth is 8 to 12 inches, after the blossoms fall, ten days later, and then after another two weeks. Healthy grapes with lots of air flow rarely get black rot.

Downy mildew is another problem for grapes. It first shows as pale-yellow spots on the upper surface of the leaves with downy white tufts beneath. Spraying for black rot will control it. Powdery mildew may appear in late summer as a fine white coating on the upper sides of the leaves but won’t do serious damage.

Phylloxera is an aphid insect pest. It causes many small galls on the foliage and can also form on the roots. European varieties are seriously affected, but not native wild grapes. European varieties grafted onto American stocks are also rarely impacted.

The grape berry moth advances through the cluster by eating the inside of one berry before moving on to the next. A dusting of rotenone provides effective control.

Other nuisances like the flea beetle, rose chafer, Japanese beetle, and grape-vine beetle can be controlled with sprays designed for such pests, and you can pick them up at your local hardware or gardening store. These products are invisible and non-poisonous, and must be reapplied weekly while the bugs are out. SAFER brand insect soap will control leafhoppers and aphids. Birds can be deterred by netting.

USES AND BENEFITS One cup of grapes contains 110 calories, 25 grams of sugar, continued

EDIBLE LANDSCAPING

GRAPES Susan Comeau • Landscape Architect • Allways Gardening newportnaked.com • summer 2022 31

vitamin C and carotenes, plus small amounts of vitamin A, potassium, iron, copper, manganese, calcium, and fiber.

They also contain antioxidant pigments. Regular consumption of grapes has been associated with health benefits, including reduced risk of heart disease, stroke, and colon and prostate cancers. Grape seeds contain anthocyanins, tannins, polyphenols, and polyunsaturated fatty acids.

The vines, leaves and fruit are all usable items. The vines make lovely wreaths and other craft items, and the leaves and grapes are used in cooking. Below I have added recipes for stuffed grape leaves and grape juice. Everyone is familiar with jellies and jams.

And then, of course, there is the making of wine.

filling on the center of the leaf. Turn up the stem end of the leaf, covering the filling, then fold over each end to enclose the filling. Beginning again at the stem end, roll the grape leaf gently but firmly into a compact cylinder. The surfaces of the leaf will cling together to maintain your product’s shape.

Place the stuffed grape leaf in the prepared pot seam side down. Continue with the stuffing process until all the leaves are filled. Keep the stuffed grape leaves snug side-by-side but not squeezed tight, adding another layer if needed.

Drizzle the remaining olive oil over the leaves and squeeze in the juice from the lemon. Pour in the broth or water, adding more if necessary. Place an inverted dinner plate over the stuffed grape leaves, set the pot over high heat, and bring to a boil. Immediately cover the pot, drop the heat to low, and simmer for 40-45 minutes.

Remove the pot from the heat and crack the lid slightly. Allow it to cool to room temperature, then drain any remaining liquid.

Transfer the stuffed leaves to a plate, cover them with saran wrap, and refrigerate overnight.

Serve with lemon wedges and yogurt sauce.

Stuffed Grape Leaves These grape leaves will keep for up to a week in the fridge, so you can make them several days in advance. Serve cold or at room temperature with lemon wedges and a tangy yogurt dip.

This recipe makes 60.

• 60 grape leaves • 1/2 cup olive oil • 1 cup white rice • 1 tsp sea salt • 1/2 cup chopped fresh dill • 1/2 cup toasted and chopped pine nuts

• 1/4 cup dried currants or raisins • 3 cups chopped onions • 3/4 cup lemon juice • 1/4 tsp black pepper • 1 cup chopped mint • 2 cups chicken broth or water • 1/2 fresh lemon

Fill a large pot with water and bring to a boil over high heat.

Drop the grape leaves in and simmer for 10-15 minutes until tender. Drain the leaves in a colander, place them on paper towels, and remove any stems.

Cover the bottom of a Dutch oven or heavy-bottomed pan with extra pieces of leaves. This will keep the stuffed leaves from burning during the cook. Set the pot aside while making the stuffing…

In a large skillet heat ¼ cup of the olive oil over medium heat.

Add the onions and stir frequently until they are soft, about 4-5 minutes. Add the rice and stir to coat it with the oil. Add the lemon juice, salt, and pepper. Bring this to an easy boil, reduce the heat to low, and simmer for about 8-10 minutes or until all the liquid is absorbed. Don’t worry that the rice is still firm. It will finish cooking later. Allow everything to cool, then add the dill, mint, pine nuts and currants.

Spread the grape leaf flat, dull side up, and place a portion of the

Grape Juice Use 1 quart canning jars with lids and make sure they are clean.

Rinse off the grapes and remove the stems and any bruised fruit.

Place 1 cup of sugar in the bottom of the jars and add 2 cups of grapes. Add boiling water, filling to the top, and place the lids on right away. As the liquid cools the tops of the jars will seal.

Wait for a month and enjoy.

After you drink the juice, you get to eat the grapes!

MYTHOLOGY AND HISTORY Grapes symbolize abundance and fertility and are used in many rituals to this very day. It was said that anyone who had a healthy grape harvest was sure to be prosperous.

Dionysus is the god of the grape-harvest, wine, fertility, festivity, ritual madness, and religious ecstasy. He is the son of Zeus and Persephone. Those who partake in his wine are believed to become possessed and empowered by the god himself. Wine was a religious focus in the cult of Dionysus and was his earthly incarnation. It could ease suffering, bring joy, and inspire divine

The Rod-and-Spur System

In late autumn or early winter cut back two-thirds of the previous summer’s growth. Cut back laterals to one bud.

In the first summer allow the main stem to grow unchecked, tying it and laterals to the wires. Cut the laterals back at 5 or 6 leaves and pinch out sublaterals at one leaf.

In late autumn or early winter cut back the main stem by twothirds. Prune laterals to one good bud.

32 summer 2022 • newportnaked.com

In the second growing season train the new extension leader and laterals as in the previous year.

If allowing 2 laterals to fruit, pinch these back to 2 leaves beyond the flower clusters. Cut back other laterals to 5 leaves. In early winter shorten the leader by half and cut back laterals to spurs with 2 buds.

madness. Dionysus fell in love with Ampelos and pursued him. One day Ampelos tried to ride a wild bull, but it threw him off and gored him to death. The grieving Dionysus transformed his lover into the first grapevine.

The Aztecs honored Tezcatzontecati as a god of pulque and drunkenness. Pulque is a Mexican drink fermented from the maguey plant, a relative of tequila’s blue agave. It has been produced for centuries, and in Mexico you can still buy what is considered a sacred drink.

In Jewish mysticism there are references to grapes in the Torah.

Some even believe it was a grape, not an apple, that Eve ate in the Garden of Eden.

It is believed that grapes originated around Mesopotamia and were cultivated for 6,000 years before the Romans introduced them to the British Isles.

Vineyards during the Middle Ages were commonly found on noble estates and in monasteries. In medieval Europe, many communities thrived because of their winemaking skills.

A medieval Arab handbook on wellness - the Tacuinum Sanitatis in Latin translation - recommends grapes for their nutritional value and states that wine is a good remedy for just about anything.

“Vinland” may be a product of Norse mythology, but trips by the Vikings did happen all along the coast of North America. These tales describe Newfoundland, Nova Scotia, and the Gulf of Saint Lawrence.

Paint grapes on the wall of your kitchen and you will have a bountiful harvest. For a talisman, fold a grape leaf around a silver coin and tie with a green string. Carrying this in your pocket will bring you prosperity.

newportnaked.com • summer 2022 33

P

icture this: The sun is setting on a gorgeous summer day, ushering in a comfortably temperate night. Lights come up on an outdoor stage, unforgettable live art commences, and people from all walks of life are together, in spontaneous community, to enjoy it all. It feels like a summer music festival, but it is just another remarkable evening in Island Moving Company’s 2022 repertoire.

This year, the company will hold the Newport Dance Festival (NDF) from July 19th through the 24th. The event will include community dance classes and nightly live performances - from the company, a visiting resident company, and guest companies on the lawn at the Great Friends Meeting House.

For artists from all the companies involved, the festival will offer game-changing opportunities: for dancers to create and present choreographic work, for pre-professional students to meet and collaborate with top-notch choreographers from around the country (and world), and for choreographers and performers to become immersed in creative exchange. The same spirit of collaboration and artistic immersion will also guide the company’s ARTSCAPES - a Garden Soiree of Art, Cuisine & Dance, later in the summer.

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Island Moving Company’s Summer 2022 Season

The Energy of Creative Exchange

written by Kathryn Boland

Creative exchange According to Artistic Director Miki Ohlsen, creative exchange has always been a key focus, if not the key focus, of the organization. She spoke about the challenges a company the size of IMC has in trying to tour and gain more visibility, and how a grant from the Rhode Island Foundation helped overcome those challenges.

One result of that grant is the festival, which has played a pivotal role in the company becoming both nationally and internationally known. In fact, Miki sees the festival as a “hallmark” of the organization and “indicative of who we are at IMC.” A notable part of that creative exchange is the festival’s resident company structure. Each year, IMC hosts a company for two weeks leading up to the event. A choreographer from the resident company sets a work on dancers from both companies, and sometimes an IMC choreographer creates a work of their own. The result of these collaborations, along with other works from both companies, are then presented at the Newport Dance Festival.

The following spring, the resident company hosts IMC. Malashock Dance, out of San Diego, was the 2021 Resident Company, and the following May, Ohlsen and six company danc-

ers toured to San Diego. Seattle-based Khambatta Dance, which was a visiting company last year, will be the 2022 resident, and IMC will join the company in Seattle next spring.

“Khambatta has highly skilled artists, both technically and in their artistry. They were here last year, but it was brief, so it’ll be great to have more time with them,” noted Danielle Genest, IMC Associate Artistic Director.

Guest companies will also present work at this summer’s festival, including East Coast Contemporary Ballet (Fairfield, CT), Boston Dance Theater (Boston, MA), Janusphere Dance (Baltimore, MD), Breathing Art Company (Bari, Italy), and Tristian Griffin Dance (Kansas City, MO).

Genest explained how, in curating this group of companies each year, there is a balance between maintaining existing relationships and cultivating new ones. “It’s important to nurture and deepen existing relationships with past companies while bringing in new ones – which impacts the future direction of the company.”

Artists from any of these companies, whether performers or choreographers, can sign up to choreograph an “etude” – a short “study” of a work that’s created in two hours in the morning and continued

newportnaked.com • summer 2022 35

photo by kim fuller

IMC on festival stage at the Great Friends Meeting House.

then presented at the festival that night - on any dancers who sign up that day. “It’s quick and intense, but not agonizing,” said Genest, who went on to describe the thrilling immediacy of pulling artists together, of “seeing what comes out of it and putting it up there.” The fruits of these etudes sometimes grow into something more significant. For example, choreographer Tristian Griffin’s etude in the 2021 festival was the creative seed of The Missing Piece, which IMC performed in a recent program called Resonant Visions.

Participating artists also create work on students attending IMC’s Summer Dance Intensive – giving those young dancers the opportunity to make valuable connections and be a part of exciting work at a formative time in their artistic lives. Genest explained that this, “creates pathways for the attending dancers and the company dancers who choreograph on them.”

And Ohlsen added that it is, “a real exchange of art, thought, and artistry.”

Opening access to dance in Newport The festival is meaningful for our community, giving locals access to the work of companies they otherwise might never see. Also, the informal outdoor atmosphere is more accessible to a broader audience base, to individuals for whom a traditional proscenium setting can feel a little intimidating. “There’s really something for everyone … bring a picnic!” suggested Ohlsen.

The festival stage on the Great Friends Meeting House lawn also creates the kind of exposure that can attract local community members. Passers-by have randomly stumbled upon previous performances, watched from the street, and then bought tickets for the following nights.

On the weekend of the festival, dance and movement classes will be open to members of the public, and these lessons will take place right up on the stage. Artists involved with the festival, as well as other local dance/movement instructors, will be teaching these classes, which offer locals a more experiential and visceral interaction with the festival – offers them the opportunity not only watch dance, but to try it out on their own bodies.

To Genest and Ohlsen all of this – creative exchange, making connections and having experiences, broadening access to dance for the local community – is really something special.

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“Every year, the artistic energy inside the studios and out in the streets, all of the opportunities for creativity and connection – it’s just a really joyful atmosphere,” said Ohlsen. In full agreement, Genest added that, “It’s just sort of magical when artists come together. No matter who they are or where they come from, a lot of growth happens in a short period of time.”

Honoring while pushing forward It is also notable that this will be Ohlsen’s last festival, and last program, as IMC’s Artistic Director. Genest will be stepping into her shoes on September 1st. “We’ll be doing a lot of her work [in the festival] and honoring her. I want it to be focused on Miki and to do the pieces she wants to do,” Genest said.

She, along with Ohlsen and the wider IMC executive team, have also been reflective and thoughtful about the change in leadership, asking questions like how did we get to this point, what do we truly value, and what’s most important?

“Miki and I have worked on every aspect of what’s happening, and I’ve been watching and learning. Now it’s time for me not only to decide how I want to honor what’s been created and built, but also to ask how I want to carry it forward and what I want to do,” Genest shared. Whatever that might be, she mentioned the importance of executing a seamless transition while maintaining and nurturing a stable, healthy organization.

She’s taking a long-term view, focusing on ensuring the vitality and growth of IMC well into the future.

Multifaceted garden art: IMC’s Summer Soiree The ARTSCAPES Gala, on Friday, July 29th at Bellevue House, will round out the summer season. With interactive, collaborative, and multidisciplinary art in a casual outdoor setting, it reflects the summer festival’s values - values that are the fabric of IMC’s purpose. After not holding a gala in 2020, the company attempted an outdoor event last year, but Mother Nature had other plans. As a result, this year’s gala will be the first at the site since 2019.

IMC Executive Director Peter Bramante explained that, since this is the company’s 40th anniversary, its history will be a focus of the evening. Four photographers who have collaborated with IMC over the years will create works on the company, and these will be hanging as installation pieces in the gardens.

“That was where the idea started,” Bramante said, “with the installation pieces. And it all goes back to where it all started with IMC - with collaborative, outdoor, and interdisciplinary work.”

In the week leading up to the gala, the company will also create site-specific pieces for the garden that will be danced with the installation pieces, and music from local musicians will round out the live art experience. “How lucky we are to have all of these artists in this community!” Bramante said, “We want to show pride for that.” He also believes that there is a hunger out there for creative, experiential, and immersive experiences, and a craving “to be connected to community.”

In addition to experiencing the live art at the gala, guests can also mingle, sample food and drink, and appreciate the simple pleasure of being outdoors on a beautiful night. With live art on summer evenings, created and shared with a spirit of collaboration and relationship-building, IMC’s 2022 summer season will offer some truly captivating, memorable experiences. Will you be a part of them? newportnaked.com • summer 2022 37

Ebb & Flow: Multidisciplinary Artist

Kelsey Miller

Embraces Presence and Reciprocity While Exploring written by olivia taylor the

Arctic Circle

I

n the fall of 2019, local artist Kelsey Miller was accepted to participate in The Arctic Circle residency program, a three week expedition to explore the high-Arctic Svalbard Archipelago and Arctic Ocean while living and making work aboard an Arctic-class Barquentine Schooner. Originally scheduled to take place in December of 2020, the residency was postponed several times due to COVID-19. It finally took place this April.

Even with nearly three years to plan, Miller only prepared the physical supplies she was going to bring, trusting that the environment, once she arrived, would inspire the content of her work. Going into a once-in-a-lifetime experience without a rigid plan speaks to her artistic process. She often allows her observations to come naturally while generating an archive from her current environment, and then, when she identifies patterns in her records, she makes work in response to those observations. This method allows her to be acutely aware of the experiences she is having while she is having them.

This sense of presence manifests in how she puts together her archive. She is constantly collecting words, images, and ideas in real time. To bring back as much of the Arctic as she could, she created over 70 cyanotypes, filled four rolls of 35mm film, and made graphite powder rubbings, daily sketchbook drawings, and hand-written notes. These pieces were originally approached as responsive studies to her immediate environment: a cyanotype of rope on the ship, photographs of where the sea’s horizon and the mountains meet, and drawings done with icicles to create linework in a new way. Once Miller was able to sit with these pieces and reflect, she discovered that many were already resolved and needed no further development. In fact, some of them were

on view this June at The Kings Lens Gallery in Newport.

The importance she places on presence also comes through in other rituals, like cold water swimming, that she practices in Rhode Island (and now the Arctic). When asked how and why she swims in the cold she said, “It’s deep breaths and sitting past the moment of panic and waiting.

Our immediate reaction when we get into something uncomfortable such as ice water is to get out of it, but if you stay even three seconds longer you realize it’s not as bad as you thought. I think you can apply that to a lot of situations.”

Reciprocity is another key value in Miller’s practice, with cycles being a common theme throughout her work. She knew that once she arrived in the Arctic, the landscape and experience would reciprocate and provide her with ample inspiration.

Kelsey also teaches at Wellesley College, and stated that, “Teaching is as important to my practice as the making is. Both really feed and inspire the other.” Within three weeks of returning to the US, she had already shared her experience with her students, held a virtual artist talk for colleagues, friends, and family, and spoken with me for this interview. This enthusiasm speaks to her belief in mutual support and translates directly to her work, which accentuates the emotional essence of her surroundings and offers viewers an opportunity to think. “More than anything I hope my work gives people a moment of reflection,” she said.

“Whether that moment is simply the enjoyment of looking at an image that is visually engaging, or if it inspires a deeper kind of reflection, I feel I have succeeded.”

The following is an interview with Kelsey where she tells us about her practice, what she discovered in the Arctic, and how she got there in the first place.

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Can you let us know who you are and the type of art you make?

I’m an artist living in Portsmouth, Rhode Island. My background is primarily in printmaking, but I have expanded my practice to installation work, drawings, and rubbings. I think of printmaking as my visual language since some of its inherent qualities are repetition, layering, and accumulation. I will often use the accumulation of many parts to create something larger. That’s what my practice is about. In terms of the content, I think of it broadly as a reflection of my current environment. It’s a processing of my everyday experiences and how I distill information.

Why printmaking?

It can be a technical process, but there are also many opportunities for chance things to happen, and I’ve always loved that balance between precision and chance, between what you can control and what you are unsure of until the moment it comes out of the press. The opportunity to build layered imagery gives you a moment to respond and decide on the next move, and you can revisit places and make changes to them and reprint them again. I like that evolving process.

Would you say environment is your main source of inspiration?

I use “environment” broadly, so for me “environment” is

whatever content is around me. It could be the landscape, the news that I’m reading, or conversations I’m having with people.

It’s all part of it.

A lot of your work also seems to pull from the scientific meaning of environment. Can you discuss how your work touches upon environmental issues, and would you consider those works political?

The overtly political tone of my work has softened in recent years, but I think that is me trying to discover how to communicate difficult issues, or the things I believe in, and have conversations with people where it doesn’t feel like one side is shutting the other down. So even if it’s scientific or factual for me, I try to process it into a more emotional imagery or find a more humanistic connection in there. I hope it’s imagery that people are initially drawn to on an emotional level; then I hope the content or message slowly emerges for them to interpret.

I’d rather it invoke thought than have it say, “This is how you have to think about this topic.” Sometimes I feel like the politics of things are a distraction, and if people could think about things on a more human level a lot of us would find more connection.

Can you tell us how you found your residency in the Arctic Circle?

I met somebody at a holiday party who was a prior participant, and we got to talking about it. I researched it, applied for it, and continued

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found out that I was accepted.

How did you plan for this trip after it was postponed so many times?

I definitely did not plan the whole time, and actually put it out of my mind for a bit. I was thinking it would probably happen someday but had no concept of when, so I didn’t want to plan too much too early on.

I think that’s the nature of having a creative practice; it changes and evolves.

Are you still working on these pieces?

I have a body of work from the trip that is completed, but I think everything I collected will be feeding my practice for a while and that there will be some larger scale projects coming out of it that I haven’t figured out yet.

Given the extreme climate, how did you pack for this trip?

We had an extensive packing list for the cold winter climate. The boat we were on was warm and comfortable, but when we went ashore to work on our projects we’d be there for two to four hours, so that’s what we had to be geared up for. On average the temperature was in the teens. It wasn’t unbearable, and we always had a warm place to come back to, so the preparation wasn’t too much, but you did have to be savvy about packing what art supplies you wanted and trying to fit everything—clothing and gear— into one 50-pound bag.

What was it like traveling within the Arctic Circle?

We met the boat in northern Norway and sailed around in the Norwegian fjords for a few days while waiting for a weather window to cross the Barents Sea. Once we got to Svalbard, we cruised around from bay to bay. Some days we’d sail all night to arrive somewhere by morning. Other days we’d only move for a couple of hours. We were somewhere different every day, sometimes even traveling to multiple locations.

Who were the other participants?

There were 27 participants from all over the world. Most were artists and a couple were doing scientific research. Many were photo and video artists. There was a performance artist, a sound recording artist, and a few other visual artists like painters. There were also a couple of theater artists who were doing a lot of writing while they were there.

What has life been like after your experience?

It’s been an interesting experience to come back from and process.

It felt like another world—a place of such vastness. The colors I saw for three weeks were white, gray, brown, blue, and a really light blue. Because it was 24 hours of daylight, we didn’t see sunset colors either, so getting back to New England in early spring where everything was such a vibrant green was pretty wild, visually speaking.

I also got COVID right when I got back, so I had to stay home for a week. I kind of appreciated that buffer time to transition back to normal life. I teach Drawing at Wellesley College and had to do so remotely for a week, then it was finals. It was a big transition - from a lot of time to focus on my work and myself to returning to a much more rapid pace of things. I’m still trying to figure out how to communicate the experience.

Where can we see more of your work?

You can find me on my website www.kelseynmiller.com and my Instagram @kelseyvbmiller. I will have work in the RISD Summer Program Faculty show in August. I show pretty frequently in the New England area, so you can stay up to date on that via social media.

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Local Style Peter Mellekas Hair & Makeup: Candace LaRose / BON BON, Newport

SHINO, JCmodels, CT / Bohemian Bias, 154 Mill St. Dress- Saint Helena / Earrings- Larissa Loden / Necklace- Heron and Lamb

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TESS, Maggie Inc, Boston CLUB CALAIS 198 Bellevue Ave. Suit- L’Agence Jewelry- Chan Lu Shoes- Castaner

Makeup: Jessica D’Amore Team Artists, Boston

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Junior, Maggie Inc, Boston / ROYAL MALE, 104 Spring St. Tuxedo- Royal Male

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TESS, Maggie Inc, Boston / HENRY, NEMG, NH / CLOSET REVIVAL, 30 Broadway Vintage dress, shoes and jewelry / Vintage blazer, shirt and pants Hair: Candace LaRose / BON BON, Newport • Makeup: Jessica D’Amore / Team Artists, Boston 44 summer 2022 • newportnaked.com

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newport

naked CALENDAR

SPOTLIGHT ON UPCOMING EVENTS • SUMMER 2022 Newport Classical Music Festival July 1 - July 17, 2022 Price: Free - $250 Recurring daily

Around Newport, RI 02840 (401) 849-0070 newportclassical.org

july 1 - july 17

july 1 - sept 24

Newport International Polo Series

July 1 - September 24, 2022 Price: Pavilion Tables: $30/seat; Lawn Admission: $20/adult, kids free, age 15 and under Matches start @5:00 PM June-Aug. 4:00 PM in September Recurring weekly on Saturday

july 1 - july 29 Newport Gulls Home Game at Cardines Field Monday, Wednesday, and Friday beginning at 6:35 P.M Price: $5 for Adults/$2 for Children ages 13-18, Military ID, Senior Citizens; $1 Children 12 and Under

Come on down to the historic Cardines Field for a Newport Gulls home game, voted Newport’s best family entertainment!

Cardines Field 20 America’s Cup Avenue, Newport, RI 02840 (401) 845-6832 • newportgulls.com

Newport Foodies Stroll July 1 - October 29, 2022 Time: 11:30 AM, 12:00 PM Recurring weekly on Wednesday, Friday, Saturday

Newport Foodies Stroll offers a 1.75 miles walking food tour through Lower Thames Street.

You will learn about the “City by the Sea”, as well as try the cuisine from five of the best locally owned restaurants. The best time to schedule your tour is at the beginning of your visit to Newport. The tour runs rain or shine. Tours begin at 11:30am and noon and last 2.5-3 hours.

july 1 - oct 29

newportfoodiesstroll.com

Watch the home team, USA/Newport, take on challengers from around the world and major U.S. cities. Matches are held every Saturday, June – Sept., at Newport Polo, home of America’s First Polo Club. Festivities include Opening and Closing ceremonies, half-time Divot Stomp, Player’s Salute, Trophy Presentation, Après Polo Lounge, fan prizes, and other special weekly features fieldside.

Newport International Polo Series 250 Linden Ln., Portsmouth, RI 02871 (401) 846-0200 • nptpolo.com

The Bit Players Improv Comedy July 1 - Dec. 31, 2022

Price: $18 • Time: Check Website for Show Times Recurring weekly on Friday, Saturday

july 1 - dec. 31

The Bit Players are a fast paced and energized group of improvisation master-minds. Their high energy LIVE shows are modeled after the hit TV show “Whose Line is it Anyway?”. Full of hysterical characters, hilarious games, and side-splitting musical numbers these shows will leave you wanting more every time. No two shows are ever the same. Everything is truly made up on the spot from YOUR suggestions so don’t miss a single laugh!

Firehouse Theater 4 Equality Park Place Newport, RI 02840 (401) 849-3473 • bitplayers.net

* Please check websites or call for calendar date & times before attending events - all dates and information are subject to change due to COVID-19 restrictions.

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july 10 - july 17

july 22-July 24

Tennis Hall of Fame Open July 10 - July 17, 2022 Recurring daily

Our longstanding tradition of welcoming the top ATP Tour pros to Newport to compete in the Hall of Fame Open, the first stop of the summer swing for pro tennis in the United States, resumes this summer. Contested on the historic grass tennis courts of the International Tennis Hall of Fame, which have hosted all the legends of the sport since 1880.

The International Tennis Hall of Fame 194 Bellevue Avenue, Newport, RI 02840 tennisfame.com

july 16

Newport Folk Festival July 22 - July 24, 2022 Recurring daily

The Newport Folk Festival, founded by George Wein in 1959, takes place on the grounds at Fort Adams State Park and features four stages of world class musicians, food, vendors and a number of exhibits.

Fort Adams State Park 90 Fort Adams Drive Newport, RI 02840 (401) 848-5055 • newportfolk.org

july 29-July 31

Craft Brew Races Newport

July 16, 2022 Time:12:00 PM to 03:30 PM • $15 - $55 Join us in July for this fun walk/run 5k in Newport followed by an all-samples-included craft beer festival. Ticket includes samples from more than 40 local craft breweries, featuring R I’s best, plus food vendors, live music, and more, all INSIDE historic Fort Adams.

90 Fort Adams Drive Newport, RI 02840 (617) 697-5100

Newport Jazz Festival July 29 - July 31, 2022 Recurring daily

The festival features three full days of jazz on four unique stages on the grounds at Fort Adams State Park situated at the mouth of Newport Harbor with panoramic views of the Newport Bridge and the East Passage The festival features four stages of world class musicians, food, and crafts and a number of exhibits.

90 Fort Adams Drive Newport, RI 02840 (401) 848-5055 • newportjazz.org

* Please check websites or call for calendar date & times before attending events - all dates and information are subject to change due to COVID-19 restrictions.

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august

Newport Car Museum Hoods Up Weekend

Aug. 13 - Dec. 10, 2022 Price: $18 adults, $15 military/students Time: 10:00 AM to 5:00 PM Recurring monthly on the 2nd Saturday

aug 3, 17, 31 / sept 14, 28 Lobster Boil & Sunset Sail

August 3, 17, 31 / September 14, 28 Price: $75 for adults | $35 for children under 12 Time: Sail: 5:00-6:30pm | Dinner: 6:30-8:00pm **Dinner & sail times switch in September

The BEST way to see the City by the Sea this summer & fall.

Select Wednesday evenings through September.

Dinner includes 1 1/4 lb lobster, mussels, corn on the cob, potatoes, or your choice of BBQ chicken.

A vegetarian option is also available.

Cash bar during dinner | BYOB on sail Reservations are required and space is limited.

True beauty comes from within; check out the engines on more than 85 magnificent cars in the Museum’s six galleries and Pop-Up Porsche Exhibit.

Tickets online or at the door,

aug 13 - sept 10

Newport Car Museum 1947 West Main Road Portsmouth, RI 02871 (401) 848-2277 newportcarmuseum.org

Schooner Aurora 5 Marina Plaza Newport, RI 02840 (401) 619-7963 • www.newportexperience.com

aug 19 - aug 21 A Weekend of Coaching August 19 - August 21, 2022 Recurring daily

A Weekend of Coaching returns to Newport in August.

There will be coaching drives each day, an exhibition on the grounds at The Elms scheduled for Saturday, August 20, 2022, and a dinner dance in honor of the Whips at The Breakers on August 20, 2022. Please direct questions to events@NewportMansions.org.

Authentic 19th-century coaches drawn by matched and highly-trained teams of horses visit Newport every three years for a Weekend of Coaching, hosted by The Preservation Society of Newport County.

(401) 847-1000 newportmansions.org/events/a-weekend-of-coaching

aug 27, sept 24, oct 29 Roam Around Rough Point

August 27, Sept. 24, Oct. 29, 2022 Price: $20 • Time: 5:00 PM to 7:00 PM Roam around the house and grounds of Rough Point Museum during this special after-hours event! On the last Saturday of every month, explore the house of an unconventional heiress, then stroll the gardens and take in the seascape outside. Complete a different family-friendly craft or activity each month—this May, press flowers from the Rough Point Gardens to take home as a keepsake!

Tickets are free for Newport County residents.

Rough Point 416 Thames Street Newport, RI 02840 (401) 847-8344 newportrestoration.org/event/roam-around-rough-point/all

* Please check websites or call for calendar date & times before attending events - all dates and information are subject to change due to COVID-19 restrictions.

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september sept 16 - sept 18

sept 15 - sept 18

Newport International Boat Show September 15 - September 18, 2022 Time: 10:00 AM to 6:00 PM • Recurring daily

The Newport International Boat Show is currently scheduled for September 15th - 18th, 2022 pending state and local health guidelines.

The show encompasses 13 acres of historic Newport Harbor allowing you to enjoy everything the City-by-the-Sea has to offer while experiencing a full range of powerboats and sailboats from both domestic and international companies - many making their official debut in Newport! Visitors will also find an extensive array of marine equipment, services and accessories to round out the boat show experience.

The Bohlin at Newport Yachting Center PO Box 550, 4 Commercial Wharf Newport, RI 02840 newportboatshow.com

Newport Mansions Wine & Food Festival

September 16 - September 18, 2022 Recurring daily The Annual Newport Mansions Wine and Food Festival will look a little bit different this year with a focus on more intimate, educational tasting experiences. The weekend schedule of events includes the Rosecliff Seminar Series, offering a variety of 50-person wine and spirits seminars, a Saturday night Vintner Dinner, and an elegant Sunday Brunch at Rosecliff.

Rosecliff 548 Bellevue Ave Newport, RI 02840 (401) 847-1000 • newportmansions.org

* Please check websites or call for calendar date & times before attending events - all dates and information are subject to change due to COVID-19 restrictions.

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