July 2012 PrimeTime

primetime free

rhode island

welcome to

Summer Dining

• The Grill Debate

• Perfect Places to Picnic • Meals with a view

J u ly 2 0 1 2

ATRIA HARBORHILL EAST GREENWICH

401.884.2704

www.atriaharborhill.com

ATRIA LINCOLN PLACE LINCOLN

401.334.1686

| PrimeTime 2

www.atrialincolnplace.com

July 2012

Food for thought.

Food for the soul.

The quickest way to a man’s heart is through his stomach.

You are what you eat.

There is a reason there are so many expressions having to do with food. It’s the same reason there are so many cooking shows, food-based magazines and more than 500,000 restaurants in the United States. And that reason is that food is important. Sure, it gives us the energy to get through the day, but it’s also a means for socialization, relaxation and pure pleasure. We build our days in large part around food, and food becomes a crucial element of planning holidays and celebratory functions. Even when we mourn, food becomes part of the process. Neighbors bring over ziti and casseroles as a sign of condolences, and families often remember loved ones lost by keeping their recipes alive on special occasions.

Flavor, aroma, color and presentation all contribute to how we perceive a given meal, but part of the reason we love food is that it is part of an overall experience. In the summer, we think of hot dogs, watermelon and seafood. What we are really thinking about, though, are cookouts, fireworks and waterfront dining, all of which make summer fun. Summer is about kicking back and enjoying the people you love, putting what’s important ahead of work, school, etc.

As you make time for your loved ones this summer, let us help you find the food experiences that will make that time even more worthwhile.

For starters, turn off the television and get out of the house. Oh, and leave the cell phones at home – texting while bonding is strictly forbidden. The best way to enjoy friends and families is without outside distractions, so a picnic is the perfect setting to get back to basics.

Your meal-in-a-basket doesn’t have to be so basic. In this issue of PrimeTime, we highlight some of the best picnic spots in the state, and point you in the direction of nearby sandwich shops that will hook you up with everything you need to keep July 2012 1944 Warwick Ave. the caravan full and happy.

Warwick, RI 02889 If sitting on the ground isn’t your 401-732-3100 FAX 401-732-3110 style, opt instead for dining al fresco. Historian and blogger Jan Whitaker filled us Distribution Special Delivery in on the history of al fresco dining. You might be surprised to learn the precursors to today’s sidewalk cafes.

PUBLISHERS Barry W. Fain, Richard G. Fleischer, For a more intimate experience, and John Howell one that saves you some money, keep the car in park and turn your backyard, balEDITOR cony or front driveway into an outdoor Meg Fraser paradise. We’re sure you have a little Bobmegf@rhodybeat.com

by Flay in you, so tell the guests to step back and let the grill-master go to work.

MARKETING DIRECTOR If you haven’t settled the age-old debate Donna Zarrella of gas versus charcoal grills, our interview donnaz@rhodybeat.com with Benny’s spokesman Albert BromCreative Director berg might sway your opinion.

Linda Nadeau This issue of PrimeTime also marks lindan@rhodybeat.com the end of a legacy. As we were going to press, longtime columnist and Rhode WRITERS Island historian Don D’Amato passed Jessica Botelho, Don Fowler, Don D’Amato, away. He wrote one final “Glimpse of Elaine M. Decker, John Howell, Joan Retsinas, Rhode Island’s past” before his death, and Kim Kalunian, Mike Fink, we’re honored to share it with you this Meg Chevalier, Cynthia Glinick, month. Don was the history teacher evJoe Kernan, Kerry Park eryone wanted, and on behalf of everyone ADVERTISING at PrimeTime, I’m so grateful he chose REPRESENTATIVES us as a platform for his work. He will be Donna Zarrella – donnaz@rhodybeat.com sorely missed.

Pr i m e Ti m e

Carolann Soder, Lisa Mardenli, Janice Torilli, Suzanne Wendoloski, Gina Fugere

Classified ADVERTISING REPRESENTATIVES Sue Howarth – sueh@rhodybeat.com Brittany Wardell – brittanyw@rhodybeat.com

Meg Fraser editor

PRODUCTION STAFF Matt Bower, 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.

July 2012

inthisissue FOOD, GLORIOUS FOOD

4 Al Fresco dining Jan Whitaker shares the history of eating outdoors

10 Outdoor

entertaining Snacks on a stick and other easy options

12 Life’s a Picnic

Best spots to lay down your blanket and call upon a hero – the sandwich, that is

14 FArming

blooms in rI

Farmer’s Markets thrive in the Ocean State

16 LEt me see your grill

The ultimate battle: gas versus charcoal

24 Allergic by association Living gluten free isn’t so bad after all

SENIOR ISSUES Retirement Sparks.......................................................................... 6 Director’s column........................................................................ 22 Seniors bloom at Atria.............................................................. 23 Hidden dining treasures.......................................................... 28

PEOPLE & PLACES Lessons from Don.......................................................................... 8 A Worthy Cause............................................................................ 11 Doer’s profile.................................................................................. 20 Glimpse of RI’s Past..................................................................... 29

nextmonth

Summer winds down before it even got started (or at least it feels that way). Before we let it go and embrace the foliage, we’ll reflect on all things classic – classic cars, food, style and the people who keep them going.

LIFESTYLES That’s Entertainment................................................................. 19 What do you Fink?...................................................................... 27 PrimeTime |

b y Meg Fraser

a bite of

fresh air

With a name like “the Ocean State,” it comes as no surprise that Rhode Island is overflowing with waterfront and outdoor dining opportunities. What is surprising, however, is that the concept of al fresco dining is a relatively new trend for Americans.

Dirt roads discouraged the concept, as did the advent of air-conditioning after World War II. Now, as restaurateurs look to offer a total dining experience, it seems that nearly every restaurant is building a deck or adding tables to their storefront sidewalk.

“Today there are many opportunities to eat outdoors, but for much of our history, it was fairly uncommon,” explains Jan Whitaker, a writer and historian whose interest in restaurants goes much deeper than the menu.

Whitaker has a fascination with the history of consumers, here and abroad, and is the author of books on the history of department stores and tea rooms. Her fascination with commerce extends to the dining experience as well, and the western Massachusetts resident pens a popular blog, Restaurant-ing Through History.

“It’s fascinating for me; I love doing it,” she said. “I’m just interested in all these things that come together – leisure, food, entertainment – the history of restaurants crystallizes a lot of my interests.”

Whitaker’s interest is from a historic point of view, not a personal one. She has never worked in a restaurant, but became very interested in the role of women in the food industry. The research material was thin, however, and Whitaker was surprised to find that there are very few books written on restaurant history. The trail led her to pursue a book on tea rooms, which serves as a foundation for her findings on al fresco dining.

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food

In the 18th century, American cities hosted “pleasure gardens,” or tea gardens, fashioned after European businesses and often “run by English tavern-keepers or French confectioners,” according to Whitaker. The precursor to German beer gardens, tea gardens invited patrons to pay a small fee in order to enter a park and dine there.

“It seems like such a tame amusement now,” Whitaker said.

Tea gardens stuck around for quite some time, hitting their heyday for women in the 1920s. Still, tea as a custom and as a drink, tea has never been as popular in America as in Europe. Whitaker writes that artistic “bohemians” sought out the pastime, but Prohibition and the growth of suburbs threatened their existence.

“In truth, dining outdoors was enjoyed by Americans mostly when they were in tourist mode, at the seashore or in Europe,” Whitaker wrote.

Today, she says consumers need more of an incentive when selecting an al fresco dining destination. In the 20th century, rooftop restaurants began showing up on top of hotels, particularly in New York. That fad continues, and it is a combination of scenic views and people-watching opportunities that bring diners outdoors.

“Usually there is something that you wouldn’t see outdoors,” Whitaker said.

How al fresco dining will grow, or evolve, she said, is anyone’s guess. In Rhode Island, it appears the custom is here to stay. In every city or town, at any time of day, if you’re looking to work on your tan while grabbing a bite to eat, you won’t have to look too far.

July 2012

food

Host an Easy and Elegant Backyard Soirée Warmer months provide the perfect opportunity to entertain your nearest and dearest outside, whether it’s a casual backyard cookout or an elegant dinner on the patio. When preparing for a gathering, think about the overall flavors of your meal and look for recipes that incorporate similar ingredients.

If you’re going for a Southwestern theme, look for dishes that call for fresh tomatoes, onions and cilantro. For a Mediterranean or Italian meal, try recipes with onions, garlic and parsley. No matter the occasion, opt for simple, flavorful and quality ingredients to add some extra panache to your favorite dishes.

When entertaining, remember that while your focus should be on the main dish, providing appetizers that complement the meal can keep guests happy while you finish cooking. And when deciding what to serve, remember that easy crowd favorites are often best.

For example, you can serve a colorful display of sliced celery, carrots, bell peppers and fresh bread with a gourmet cheese spread like Boursin Garlic & Herb Gourmet Spreadable. The rich flavor and light, spreadable texture will pair nicely with crisp seasonal vegetables for an appetizer that will impress your guests and leave you with plenty of time to focus on the main course.

On warm afternoons and evenings, serving an array of refreshing beverages like cucumber, lemon or strawberry-flavored water is sure to be a hit. If you want to add a sophisticated touch, offer your guests sparkling mineral water in addition to still water. And no matter what beverages you serve, make sure the ice bucket is always full.

For an elegant yet casual dinner party, try these flavorful Stuffed Mushrooms paired with seasonal Grilled Salmon and Cucumber Radish Relish.

Grilled Salmon and Cucumber Radish Relish Makes: 4 servings Prep Time: 10 minutes Cooking Time: 10 minutes

Relish:

1/2 cup diced cucumber 1/4 cup julienne radish 2 tablespoons each lemon juice

chopped scallion to taste

chopped dill or parsley to taste

Salt and pepper to taste In medium bowl, combine cucumber, radish, lemon juice, scallion and dill. Season with salt and pepper.

Salmon: 4 2

1

8-ounce salmon fillets tablespoons lemon juice Salt and pepper package (5.2 ounces) Boursin Shallot & Chive

Preheat grill or broiler on high. Sprinkle salmon fillets with lemon juice, salt and pepper.

Grill or broil about 8 minutes. Spoon about 3 tablespoons Boursin on top of each fillet; continue cooking for another 2 minutes, until salmon is cooked through and Boursin has softened.

Serve with Cucumber Radish relish.

Stuffed Mushrooms Makes: About 16 mushrooms Prep Time: 10 minutes Cooking Time: 25 minutes

1 2 1/4 1/4 1 1 1/4 1/8 2

package (10 ounces) white mushrooms tablespoons unsalted butter cup finely chopped onion cup unseasoned dry breadcrumbs package (5.2 ounces) Boursin Garlic & Fine Herbs tablespoon chopped fresh parsley teaspoon salt teaspoon ground black pepper tablespoons grated Parmesan cheese (optional)

Preheat oven to 400°F. Remove and chop mushroom stems. In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onions, stirring occasionally, 5 minutes or until tender.

In medium bowl, pour mushroom mixture over breadcrumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet.

Bake 20 minutes, or until mushrooms are tender and golden.

Sprinkle with cheese.

July 2012

PrimeTime |

retirement sparks

senior

issues

b y elaine m . decker

Dessert for Dinner July is National Ice Cream Month, so designated by President Ronald Reagan in 1984. Last year, the talk show The View featured what can only be described as a sampling orgy of exotic flavors from ice cream purveyors around the country. The flavors included such unusual ingredients as bacon, jalapeno and alcoholic spirits like whiskey and vodka.

Not to be outdone, I’ve scoured the countryside to find ice cream flavors developed specifically to appeal to the senior palate (and digestive system). You won’t find these on The View’s website. In fact, you won’t find them anywhere except in Retirement Sparks. In celebration of National Ice Cream Day, which is the third Sunday of July, here are the top 10 flavors for the over-50 crowd.

1. Apple Sauce A perennial favorite, this is made with a vanilla base and has swirls of Granny Smith applesauce with just a hint of cinnamon. This flavor is rumored to be the source of the expression “How do you like them apples?” but we wouldn’t bank on it.

2. Oatmeal Delight Another popular flavor, Oatmeal Delight, has a low-fat vanilla base, with clumps of oatmeal, whole raisins and a soupçon of nutmeg blended into the perfect texture. Enjoy it morning, noon or night. Guilt free.

Find the

ANT

4. Liver Spots This is another vanilla-based treat, this time with carob chips throughout. It was originally served at Patricia Murphy’s in New York City and was named for how it looks, not how it tastes. It’s still available in selected restaurants, but only until 5 p.m.

5. Maalox Immediately recognizable by its bubble gum pink color, this is a combination of strawberry and peppermint. You’ll love the soothing way it coats your tummy.

It’s best eaten slowly and in small spoons full.

for a chance to win...

A Pair of

Block Island Ferry Tickets mail entries to:

3. Prune Whip This over-50 choice has a butter cream base with pureed prunes swirled throughout. It’s double churned for extra air, extra lightness, extra...never mind.

actual size

Beacon Communications 1944 Warwick Ave., Warwick, RI 02889 attn: I Found It! or send an e-mail to: megf@rhodybeat.com

Entry Deadline: July 31, 2012.

Name___________________________________________________________________________ Address_ _______________________________________________________________________

6. Fiberberry A conglomeration of the more popular berries, this flavor has a peach base and a generous amount of blueberries, blackberries and strawberries mixed throughout. Be sure to have toothpicks and floss at the ready, so you can pick out all those little seeds that will be left in your teeth. Oh, and did we mention you’ll be getting your daily requirement of fiber in one generous serving?

7. Blazing Curry Made with ghee (India’s clarified butter), this curry ice cream was created especially for arthritis sufferers. It’s loaded with turmeric and has a serious amount of cayenne, both agents known to relieve pain. As an added benefit, pour it into a Zip Loc bag and place it directly on your knees for instant relief.

8. Sorbet Surprise For those who are lactose intolerant, this tangy sorbet made especially for those over fifty is a special treat. It’s non-dairy and has a surprise in the middle of each scoop. We’d tell you what that is, but then it wouldn’t be a surprise, would it.

9. Bananayama One of the most mellifluously named flavors for seniors, this banana-based treat has honey-laced yams mashed throughout. High in potassium and anti-oxidants, richly colored, Bananayama is simply the bees’ knees.

10. Decaf Espresso This flavor has all the intensity of espresso, but with the caffeine removed. You can eat an entire quart after dinner and still fall asleep by 9 p.m., in case that’s important to you.

That rounds out our list of 10 ice cream flavors especially for seniors. Be sure to have a big scoop of something rich and creamy and icy cold on National Ice Cream Day. Do it for the Gipper.

Elaine M. Decker’s book, Retirement Sparks, is available at Books on the Square, the Brown University bookstore, and Spectrum-India, all on the East Side of Providence, on Amazon.com and in a Kindle version. Contact her at emdecker@ ix.netcom.com.

Phone#_________________________________________________________________________ e-mail___________________________________________________________________________

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July 2012

dining

al fresco

The Venda Experience Why Venda? An authentic Italian caffe, indoors and out on the flower-filled plaza. Dine on our famous pasta every day of the week. Gelato and espresso. You’ll really think you’re in Italy.

De Pasquale Plaza 275 Atwells Ave. Federal Hill, Providence 401-421-9105 www.vendaravioli.com

Al Fresco Dining at

“Most Creative 2012” – Federal Hill Stroll

Open for Lunch Tuesday - Friday

CAV

Lunch & Dinner Daily • Saturday & Sunday Brunch

145 Spruce Street, Providence, RI 401-273-7070 dvineonthehill.com

14 Imperial Place, Providence

401-751-9164

w w w. c a v r e s t a u r a n t . c o m

• 60 Person Private Function Room • Contemporary Cuisine • Catering

www.lattituderi.com July 2012

2190 Broad Street in Cranston • Tel. 780-8700 • Fax 780-9595 PrimeTime |

b y Meg Fraser

people & places

Lessons from Don

I never had the privilege of sitting in Don D’Amato’s classroom, but that doesn’t mean he wasn’t my teacher.

If you are a regular reader of PrimeTime, Don was your teacher, too. He was all of our teachers. It’s what he loved to do, and it’s what he did best.

Don D’Amato passed away on Friday, June 15, and Rhode Island lost one of its best teachers. But not before he wrote one last Glimpse of Rhode Island’s Past, a legacy that his family says will live on.

“Of course, he had lots of friends and people respected him as a teacher and as a historian,” said Don’s daughter, Terry Spencer. “He taught at Warwick Vets for 30 years, and then at CCRI and Johnson & Wales. He got his master’s at URI and everyone respected his newspaper work.”

A consummate educator, Don had a way of sneaking history into everyday conversations. He made mundane textbook information interesting, adding the colorful details that weren’t necessarily crucial to the timeline of history, but made the story stick. He taught me that Rocky Point wasn’t just an amusement park. He taught me how rich Newport socialites shaped the Rhode Island economy. He taught me that pirates and wrongful accusations aren’t only the stuff of movies.

Best of all, Don never stopped learning.

That is something we could all stand to learn. For Don, it was about sharing his passion. That’s why he wrote books, and columns and academic articles. It wasn’t about getting his name out there - it was about getting

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history out there, and sparking that interest in others. It comes as no surprise then that he was named the City of Warwick’s official historian in 1985.

“He has been the official historian for the city since Flaherty was mayor,” said current Warwick Mayor Scott Avedisian. “He remained so through Charlie Donovan, Lincoln Chafee and me. That’s about 25 years of service to our city. He told us where we had been, what we had been doing and where we were going.”

It was a career Don never imagined for himself. Reading through notes for his own biography, Don recalled growing up in the Jamaica Plain section of Boston during the Great Depression. Hard times hit his family, and they had to move in with relatives.

As a child, he couldn’t have been happier with the arrangement.

“My aunt Evelyn, seven years older than I, used to rush home from school to play with me. And my Uncle Fiore, nine years older, was idol of my life and my hero,” Don wrote. “As the oldest grandson and the only infant in the family at the time, I was lavished with attention and felt safe and cherished.”

Don’s memories of his father as a babysitter hint at why he wanted to be a writer.

“Once he quieted me down he would tell me these magnificent stories,” Don recalled. “Some from ‘Arabian Nights,’ others from Italian folklore and many...he made up. He was a great storyteller, and soon I looked forward LESSONS – 30

July 2012

July 2012

PrimeTime |

Make Outdoor Entertaining Fun!

P

eople have long had a fascination with all things served on a stick.

From kabobs to corn dogs, a readymade handle can make eating on-the-go that much easier. With a little ingenuity, it’s possible to serve cake on a stick as well, opening up a variety of unique possibilities for entertaining.

Stick foods are often staples of carnivals and fairs. They can also be the goto solutions for backyard barbecues or picnics. Applying the same concept of portability to desserts helps move stick foods beyond ice pops and candied apples.

10 | PrimeTime

Birthday parties and other special events are made even better with the grand finale ... a delicious occasion cake. However, slicing and serving cake to a large group is often cumbersome.

Being able to serve cake on a stick can add whimsy and convenience to the occasion. If you think it isn’t possible, reconsider. There are ways to ensure cake can stay safe and sound at the end of a stick.

The key is in making a sticky material that can adhere to a standard lollipop stick. Using the desired “cake” material and mixing it with a product that will add texture and hold to the cake enables creative bakers to mold balls, figures and other designs out of seemingly unmanageable cake. Here’s how . . .

• Using your favorite brand of pre-

purchased, homemade or cake box cake, crumble the cooled cake into a bowl. Add a package of cream cheese, Neufchatel cheese or a container of ready-made frosting to bind the cake together.

• Scoop some of the “batter” and roll it into a desired shape. Set on a pan covered in waxed paper and allow to chill in the refrigerator for about an hour, until set up.

• In the meantime, select the method of decorating the cake ball. Candy melts or melting chocolates are some of the easiest methods of decorating because they will firm and create a protective shell around the dessert. Royal icing may be a topping of choice because it also hardens over time. Avid cake designers also may want to experiment with fondant,

sugarpaste or modeling chocolate.

• When the balls or shapes of firmedup cake are ready, take a lollipop stick and dip it into the topping that will be coating the balls. Push the stick halfway into the cake. Dip the cake on the stick into the coating.

• Decorate further with sprinkles, small candies, food coloring based markers, and any other ideas. Stick into a block of styrofoam until the pops dry and harden.

• Easily serve to guests at your next function or package and give away as party favors.

For strictly adult events, think about adding a dash of rum or liqueur to the cake batter for an added pop!

July 2012

a worthy cause

PEOPLE AND PLACES

b y M ichael j . cerio

Feeding active minds and bodies W

hen the Boys & Girls Clubs of Providence first opened their doors in 1868, there were only 37 states. Thomas Edison had just patented his first invention and the Jesse James Gang was still robbing banks.

Much has changed in the 144 years since, but the dedication of the Boys & Girls Clubs to help young people reach their full potential in life, has remained constant.

The Boys & Girls Clubs of Providence serve more than 7,000 youth each year, many from economically disadvantaged households. Their mission is to provide a safe, positive environment for children to develop the skills and self-esteem needed to succeed in life.

“Historically, when people think of the Boys & Girls Clubs, they picture a place where children play and swim, and use the gym,” said Nicole Dufresne, executive director of the Boys & Girls Clubs of Providence. “While that’s still a big part of what we do, the Clubs have really evolved into high-yield learning environments where everything we do ties back to what is happening in school.”

The Boys & Girls Clubs of Providence operates seven Clubhouses in the state’s capital. The Clubs are open afternoons, evenings, weekends and during the critical times when school is not in session.

Over the past decade, there has been a shift toward understanding the roles that after-school and summer programs play in not only keeping young people out of trouble, but also in improving academic performance. Studies, such as those conducted by the Afterschool Alliance, confirm that students who spend their after-school time in an educational environment are less likely to get in trouble and experiment with drugs and alcohol.

“As families and our environment change, so do the needs of our members,” said Dufresne. “There is an increasing number of single-parent households, and families where both parents work in order to make ends meet. Because of this, it’s vital for there to be a place for kids to go where they’ll be safe and get the support they need.”

Children benefit from programs that provide homework help and tutoring, computer instruction, literacy encouragement and physical activities. The Clubs focus on five key areas: character and leadership development, education and career development, health and life skills, the arts, and sports and fitness.

“It’s a place where children get to experience things that may be difficult for families to afford, like dance classes, theater, art programs and even yoga,” Dufresne said.

One of the many things that the Boys & Girls Clubs of Providence prides itself on is its accessibility. As a non-profit organization, the Clubs ensure affordability for all members. Annual dues are set at $18 per child with the remaining costs subsidized by generous donors.

“In the neighborhoods where we have Clubhouses, there are very few activities for kids that are affordable and safe,” said Dufresne. “We don’t want to lose kids to the street and to making bad decisions.”

As part of their commitment to Providence’s youth, the Boys & Girls Clubs provide nutritious meals to their members through Kids Cafe. Kids Cafe is a national program of Feeding America, the Nation’s Food Bank Network, and coordinated locally by the Rhode Island Community Food Bank in partnership with Boys & Girls Clubs. Each day, hundreds of meals are prepared at the Food Bank by students of the organization’s Community Kitchen job-training program. The July 2012

During the summer, the Boys & Girls Clubs of Providence serve more than 1,200 meals to children each day. (Photo courtesy of the Rhode Island Community Food Bank)

meals are then delivered to partnering Boys & Girls Clubs, including seven sites in Providence.

During the school year, 400 children receive meals at Providence Clubhouses each day. In the summer, the number of meals increases to 1,200: 300 for breakfast, 400 for lunch and 500 for dinner. To meet this increased need, the Clubs provide summer breakfast and lunch through the Federal Summer Feeding Program.

“We became involved because our staff was recognizing that more and more kids were coming to the Club hungry and many were hearing that some children didn’t have food at home,” said Dufresne.

All of the meals served by the Boys & Girls Clubs of Providence are open to everyone and offered in a family-style atmosphere, so no child feels embarrassed or singled-out for being hungry. The Clubs’ summer feeding program runs from the first week of July through the last week of August.

“It can be hard to put a face to hunger, so we make it a point to feed everyone,” said Dufresne.

As a result of the meals they receive, Dufresne sees a noticeable difference in children’s behavior, energy and attitude - particularly during the summer months.

“I think that children are less worried after eating. For a child who may not always know where their next meal will come from, that can add a lot of worry, a lot of stress,” she said.

Dufresne points out that many parents are “relieved” to know that their children are fed a nutritious meal at the Club.

During her career with the Boys & Girls Clubs, which spans more than 20 years, Dufresne has seen first-hand the benefits that children receive from the organization. Motivated by the opportunity to provide every child with the chance for a positive life, it’s important for her to advocate for families and children in the community.

“You never know what one of our members can accomplish in life, so we want to give them all the support we can to help them achieve their goals,” said Dufresne.

“All of our kids have the potential to be great leaders in the community.”

To accomplish its work, the Boys & Girls Clubs rely on the generosity of donors and volunteers. Get involved today by visiting www.bgcprov.org or by calling 444-0750.

PrimeTime | 11

b y Meg Fraser

Life’s a

Picnic Nearly half of the nation’s potatoes were grown in Idaho or Washington. The majority of American lettuce comes from California. And Florida leads the nation in watermelon production.

Rhode Island might not be the epicenter for agriculture when it comes to quintessential picnic ingredients, but we can set up an outdoor dining event like no one else. And, frankly, we love to eat. Add in a killer view and some Del’s and we’re as happy as a clam, or a quahog, if that’s what you’d prefer.

From Woonsocket down to Westerly, Rhode Island has seemingly endless options of forest, coastline and open space that make for the perfect picnic destination. You can pull double duty with lunch on the beach, or get back to nature with a day in the park. Here are some of our favorite picnic spots, and the grub you need to enjoy them.

Narragansett

The Picnic Basket 20 Kingstown Road • Phone: 782-2284

In a story about picnicking, we would be remiss if we did not include the Narragansett sandwich mecca, The Picnic Basket. As the name implies, they have all the fixings you’ll need to fill your basket. However, like most hidden gems in Rhode Island, The Picnic Basket is not so hidden any longer. It’s a popular destination for locals and beachgoers alike, so call ahead if you’re in a hurry. The good news is that they are open from 9 a.m. to 5 p.m. on weekends, so if you’re getting an early start, you don’t have to leave your outdoor destination and double back for your ham and cheese.

Suggested picnic loot: Don’t be intimidated by the name. The cajun cowabunga packs a punch, but the good kind. Dig in to roast beef on a baguette with lettuce, tomato and spicy mustard, or request it on a slice of basil focaccia. If they happen to have it when you stop in, pick up a slice of The Picnic Basket’s pizza while you’re at it.

Suggested picnic destination: Narragansett Town Beach. Either spread out a blanket and enjoy your lunch with a view, or, if you don’t want the added sand to your sandwich, the North and South Pavilions have areas to picnic.

Westerly

10 Sandwiches 7 Commerce Street • Phone: 315-2620

If your picnic crew is particularly picky, then 10 Sandwiches might not be for you, but if you’re looking for something new and exciting to put on that red-checked tablecloth, 10 Sandwiches delivers. If you’re a novice detective, you may have guessed what the gimmick here is. The spring menu of 10 Sandwiches includes…10 sandwiches. Soups and salads are made fresh daily to go with your order, and you can add a side of cole slaw, potato salad or pasta salad for just 50 cents. It doesn’t get more picnic-y than that.

Suggested picnic loot: For a fresh summer sandwich, perfect for any vegetarians out there, try the #8: house-made hummus, cucumber, avocado, tomato and sprouts on sliced honey wheat. If you’re up for an adventure, ignore the menu altogether and surprise yourself by just picking a number at random.

Suggested picnic destination: Wilcox Park at 44 Broad Street in Westerly. This 15-acre pond is a great spot to take a walk around, check out the monuments and gardens. Set up your blanket near the fountain, and when you’re done, you can check out the nearby Westerly Library.

12 | PrimeTime

Providence Murphy’s Deli & Bar 100 Fountain Street • Phone: 621-8467

OK, so you might not consider the capital city the best display of nature in the Ocean State, but if you need access to a quick getaway from Mother Earth, Providence could be the urban picnic spot for you. And if you’re hungry and in Providence, anyone will tell you that Murphy’s is a must. Sandwiches are stuffed with more than a pound of deli meat. The catch is that most of their sandwiches are best hot, so grab ‘em and get to where you’re going.

Suggested picnic loot: The Irish pound, which is not for the feint of heart. Served on Jewish Rye, it’s filled with corned beef, Danish swish cheese, sauerkraut and Russian dressing.

Suggested picnic destination: Providence is a city, and like most cities, there are definite drawbacks, including crowds, traffic and noise. Set up shop in Prospect Park on College Hill, though, and those noises will fade away and all that remains is a panoramic view of the city. Give it a try - you might find a newfound appreciation for our capital.

Bristol

Cabral’s Gourmet Chicken 585 Metacom Avenue • Phone: 253-3913 Cabral’s menu boasts hot entrees and barbeque, and their wings are renowned in the area, but if you’re taking your loot to go, they have plenty of picnic-worthy choices, too. Pick up a traditional grinder for everyone in the group, and then stuff a couple of pints of their homemade salads into the cooler. Finger roll sandwiches with seafood, chicken or tuna salad are available by the dozen as well. If you’ve got a big group to feed, order a cold cut tray in advance, or see if your wicker basket can hold an antipasto plate.

Suggested picnic loot: The classic Italian can’t be beat, especially if there’s an order of Cabral’s potato salad on the side.

Suggested picnic destination: Where else, but Colt State Park? It has everything you need for a beautiful day outside: waterfront views, woodland trails, picnic tables, benches and manicured lawns covered hundreds of acres. Located on Route 114 in Bristol, it’s the crème de la crème of picnic spots in Rhode Island.

July 2012

food

East Greenwich Greenwich Bay Gourmet 537 Main Street • Phone: 541-9190

Coming down Main Street and then Post Road into East Greenwich, there is no shortage of options when it comes to eating out. There are restaurants, sandwich shops and coffee houses on nearly every corner, so if your family can’t settle on one dining destination, you can make a few stops without much added trouble. As you wade through the choices, though, Greenwich Bay Gourmet should definitely make the list. Inside the same space as Tio Mateo’s (though Mexican cuisine doesn’t scream “picnic”), Greenwich Bay Gourmet is known for their wrap sandwiches, but don’t overlook their salads if you’re not above eating with a fork at your picnic.

Suggested picnic loot: Try the Tuscan sandwich, with provolone cheese, roasted red peppers, grilled chicken and a pesto spread served on focaccia bread.

Suggested picnic destination: Goddard State Park’s address is 1095 Ives Road in Warwick, but you have to drive past Warwick and then through East Greenwich to get there (don’t ask us, we don’t get it, either). There are nearly 400 picnic tables spread out over this expansive state park. You get the full back to nature experience, but can be back to civilization within minutes.

July 2012

Newport Peaceable Market 520 Thames Street • Phone: 846-0036

The center of tourism in Rhode Island, Newport has some of the most beautiful scenery in the state, not to mention some of the best food. Narrowing down where to eat, or where to picnic, is no easy feat, but many families looking for a laid back day away from the rabid crowds grab a quick sandwich at Peaceable Market and head for greener pastures – literally.

You’ll have a delicious sandwich, but it’s the views from the Sachuest Point National Wildlife Refuge that will take your breath away.

Suggested picnic loot: Why limit yourself to a menu? Peaceable lets you create your own sandwich, using nine kinds of meat, five cheeses and lots of condiments, vegetables and dressings, not to mention 10 different bread options!

Suggested picnic destination: Popular among bird watchers, the Sachuest Point National Wildlife Refuge has miles of walking trails, rocky shorelines (be careful where you set that blanket!) and a Visitor Center that provides information on all of the state refuges. Make a summer experience of it and check them all out, from Ninigret to Block Island.

Lincoln J’s Deli 285 George Washington Highway, Smithfield (on the Lincoln line) • Phone: 231-0823 July is a great time to head south and enjoy the cool coastal air, but northern Rhode Island has some of the best, most scenic picnic spots in the state. If you’re near Smithfield, Cumberland, Woonsocket or Attleboro, then J’s has you covered, since there are locations in each of those towns. J’s claims to have the best sandwiches in Rhode Island, and they live up to their motto, “it’s not just a sandwich, it’s a meal.” Their menu is diverse, and traditional sandwiches are joined by panninis, wraps, calzones, soups and salads.

Suggested picnic loot: In the spirit of the Fourth of July, pick up The Patriot: fresh sliced honey turkey breast with sharp American cheese, lettuce, bacon and dijon honey mustard on a torpedo roll. And why stop there? Go nuts and get an order of the cheese-filled tortellini salad for your crew to share.

Suggested picnic destination: Lincoln Woods, located at 2 Manchester Print Works Road, where you might as well make a day of it, because they didn’t put out a few picnic tables and call it quits. You can swim at the fresh water beach, fish, hike, horseback ride or take a lesson at the Eastern Mountain Sports kayak school. Not bad for a day at the park.

PrimeTime | 13

food

b y Meg Fraser

Farming grows healthy culture, economy Rhode Island’s economy has been making headlines for all the wrong reasons, and the state has been consistently ranked as one of the worst places to do business.

But for farmers, there is hope. The Ocean State is at the top of a list for once, and that list is a ranking of direct marketing sales on a per farm basis. Rhode Island ranks third in the nation, in fact, and each of those small, often familyowned farms, band together to represent millions of dollars worth of sales, making agriculture a vital component of the state’s economy. Those farms are reaching out to customers, and now conduct more than 50 farmers’ markets across the state, including a recent surge in indoor, wintertime markets.

“I would say 10 years ago we had maybe about seven or eight farmers markets, so it really grew over the past 10 years. People want to buy local,” said Peter Susi, deputy chief of the DEM’s Division of Agriculture.

He attributes some of that growth to an increased awareness among consumers. In the wake of major outbreaks of food borne illness, Americans, and Rhode Islanders in particular, began paying closer attention to where their food was coming from.

“I think the people want to actually see who’s growing what they’re eating and they want to talk to the farmers who are growing the food. They’re becoming much more aware of what they eat,” Susi said.

Back in 2009, when the “buy local” trend was picking up speed, Time Magazine did a story on how buying local boosts the economy. They cited a study done

by The New Economics Foundation that showed that when purchases are made at community-based businesses, rather than chains or big box stores, twice as much money stays in that community. Unlike produce in a supermarket, where 18 cents of every dollar makes it back to the farmer, purchases at local farmers markets putt money directly into the hands of your neighbors who work in agriculture. For a state that could use every penny, the fact that buy local is sticking around is good news.

Then there’s the added benefit of knowing what you’re buying. If you walk into a small business, you’re often speaking directly to the owner, and they can tell you exactly where their products are coming from. At Rhode Island farmers’ markets, farmers tell you when and where your produce was picked.

The Rhode Island Division of Agriculture and Farm Fresh Rhode Island are promoting farmers markets this summer and year-round, recognizing the economic and health benefits for Rhode Islanders. Through Sept. 27, the Healthy Servings for Seniors program provides nutrition education classes for low-income seniors and offers opportunities and incentives to buy fresh, locally-grown food.

Seniors who attend three classes receive $15 in “Bonus Bucks” that can be used to purchase fresh fruits and vegetables at farmers markets. The state’s Senior Farmers’ Market program likewise provides coupons seniors can use to purchase produce at farmers’ markets. Funded by the USDA, the program infuses $280,000 each year into the state, benefiting local farmers.

“It allows these seniors to have access to fresh fruits and vegetables which may be out of their budget, otherwise,” Susi said. “It’s a great program. There’s a lot of educational stuff going on and it’s been really helping the seniors out. I’ve seen a lot of seniors out at the farmers’ markets.”

These programs are promoted at senior centers with the help of the Department of Elderly Affairs. The collaboration of state agencies with farmers has created a boom in the farming business, and Susi doesn’t see it slowing down.

“Every summer we add at least two or three more markets,” he said. “The growth is tremendous.”

14 | PrimeTime

BARRINGTON Barrington Farmers’ Market 461 County Road Saturday, June-October *Accepts EBT and credit/debit cards

JOHNSTON Johnston Farmers’ Market Memorial Park on Hartford Avenue Monday, July-October

BLOCK ISLAND Block Island Farmers’ Market Manisses Corner Wednesday, June-September

MIDDLETOWN Aquidneck Growers’ Market 909 East Main Road Saturday, June-October *Accepts EBT and credit/debit cards

Block Island Farmers’ Market Negus Park Saturday, June-October BRISTOL Bristol Farmers’ Market 461 County Road Saturday, June-October Colt Park Farmers’ Market Colt State Park Friday, May-October *Accepts EBT and credit/debit cards Mount Hope Winter Farmers’ Market 250 Metacom Avenue Saturday, November-May BURRILLVILLE Burrillville Farmers’ Market 135 Harrisville Main Street Saturday, June-October CHARLESTOWN Charlestown Farmers’ Market 4417 Old Post Road Friday, June-September Cross Mills Farmers’ Market 4219 Old Post Road Friday/Saturday, May-October CRANSTON Pastore Complex Farmers’ Market Pastore Complex, Department of Labor and Training Friday, July-October Pawtuxet Village Farmers’ Market 1 Rhodes Place Saturday, May-November

Aquidneck Growers’ Market II Memorial Boulevard Wednesday, June-October *Accepts EBT and credit/debit cards Island Market 499 East Main Road Thursday, June-October NARRAGANSETT Fishermen’s Memorial Park Farmers’ Market Fishermen’s Memorial State Park Sunday, May-October NEWPORT Aquidneck Growers and Artisan Market 141 Pelham Street Tuesday, June-September Pier 9 Farmers’ Market Long Wharf at Washington Street Friday, July-October NORTH KINGSTOWN Wintertime Coastal Growers Market 640 Ten Rod Road Saturday, November-May NORTH PROVIDENCE Governor Notte Park Farmers’ Market Governor Notte Park Friday, June-October NORTH SCITUATE North Scituate Farmers’ Market Route 116, Village Green Saturday, May-September

Whole Foods Farmers’ Market 151 Sockanosset Cross Road Tuesday, June-October

PAWTUCKET Pawtucket Farmers’ Market Slater Park Sunday, June-October *Accepts EBT and credit/debit cards

EAST GREENWICH East Greenwich Farmers’ Market Rector Street Monday, September-October

St. Germain Manor 475 Mineral Springs Avenue * Healthy Servings for Seniors participant

EAST PROVIDENCE Haines’ Park Farmers’ Market Metropolitan Park Drive Wednesday, May-October *Accepts EBT and credit/debit cards

Wintertime Farmers’ Market 1005 Main Street Saturday, November-May *Accepts EBT and credit/debit cards

EXETER Exeter Farmers’ Market 773 Ten Rod Road Wednesday, July-October

PROVIDENCE Broad Street Farmers’ Market 807 Broad Street Saturday, July-October *Accepts EBT and credit/debit cards

GLOCESTER Northwest Farmers’ Market Petersen Farm 451 Putnam Pike Sunday, May-October

Brown University George and Thayer Streets Mondays, September-November *Accepts EBT and credit/debit cards

July 2012

PROVIDENCE Capitol Hill Farmers’ Market 1 Capitol Hill Thursday, July-October

Parade Street Farmers’ Market Next to Cranston Street Armony Thursday, June-October *Accepts EBT and credit/debit cards

Cathedral Square 4 Cathedral Square

Ship Street Farmers’ Market Corner of Ship & Richmond Streets Tuesday, April-October *Accepts EBT and credit/debit cards

* Healthy Servings for Seniors participant

Fox Point Senior Center 90 Ives Street

* Healthy Servings for Seniors participant

Fruit Hill Farmers’ Market 600 Mount Pleasant Ave Thursday, August-October *Accepts EBT and credit/debit cards Hope Street Farmers’ Market Lippitt Park Saturday, June-October Kennedy Plaza Washington Street Friday, June-October *Accepts EBT and credit/debit cards Neutaconkanut Park Farmers’ Market Plainfield Street Monday, July-October *Accepts EBT and credit/debit cards

July 2012

Whole Foods Farmers’ Market 601 North Main Street Monday, May-October Wickenden Street Farmers’ Market 65 Brook Street Tuesdday, June-October RICHMOND Richmond Farmers’ Market 5 Richmond Townhouse Road Saturday, May-October RUMFORD Rumford Farmers’ Market 20 Newman Avenue Tuesday, May-October SAUNDERSTOWN Coastal Growers Farmers’ Market 2325 Boston Neck Road Saturday, May-October

SOUTH KINGSTOWN South Kingstown Indoor Wintertime Market 1425 Kingstown Road Saturday, November-May University of R.I. East Farm Saturday, May-October TIVERTON Sakonnet Growers Market Pardon Gray Preserve on Main Rd Saturday, July-September WAKEFIELD South Kingstown Farmers’ Market Marina Park Tuesday, May-October WARWICK Goddard Park Farmers’ Market Goddard State Park Friday, May-October

*Accepts EBT and credit/debit cards

WEST WARWICK Thundermist Winter Indoor Market 186 Providence Street Saturday, November-April *Accepts EBT and credit/debit cards

West Warwick Senior Center 145 Washington Street * Healthy Servings for Seniors participant WESTERLY Avondale Farmers’ Market 93 Watch Hill Road Friday, June-September Pawcatuck Farmers’ Market 85 Main Street Thursday, June-October Weekapaug Farmers’ Market 4 Wawaloam Avenue Friday, June-August WOONSOCKET Kennedy Manor 547 Clinton Street

* Healthy Servings for Seniors participant

Thundermist Health Center 450 Clinton Street Tuesday, July-October

*Accepts EBT and credit/debit cards

West Warwick Farmers’ Market 289 Cowesett Avenue Saturday, July-October PrimeTime | 15

Let me see your grill You walk into the hardware store and immediately spot a nice, red charcoal grill. It’s small, but it’ll suit your needs, and it’s inexpensive - just what you were looking for.

Until a grill the next aisle over catches your eye, that is. It’s a gas grill and has two burners, plus multiple shelves to keep burgers warm for the whole family.

Or what about the deluxe gas grill that is double the size and has a burner on the side where you can boil water for corn on the cob?

Suddenly, you’ve talked yourself into an outdoor kitchen capable of catering a backyard wedding.

Before you get overwhelmed, Arnold Bromberg has some advice. Take a deep breath, and ask yourself one question: what are you using the grill for?

If the answer is the occasional cookout for your family of five, then you probably don’t need the massive CharBroil number. If you plan on cooking year-round, flipping steaks with mittens on, then the fold-out charcoal model isn’t quite right.

“You buy a grill based on how you plan to use it,� said Bromberg, the spokesman for Benny’s stores, which have been serving Rhode Island for 88 years.

The amount of time you want to invest in cooking is a major factor when buying a grill, but so is flavor, which has brought about the ultimate battle of backyard chefs everywhere.

Battle royale: Gas versus charcoal All in all, Benny’s sells far more gas grills than charcoal. Personally, Bromberg uses a Weber Q series with cast iron grates. The grates heat up even quicker than the average grill, meaning faster cooking times. You pay for the difference, as the model is $349.99, as opposed to the same size traditional gas grill that retails for just $169.99. Even a basic gas grill will get you to dinnertime faster than its charcoal counterpart, though, and multiple burners mean you can cook different elements of your meal at different temperatures.

Bromberg says that gas grills are

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16 | PrimeTime

July 2012

more convenient, as they light quickly and easily, and once the grill is up and running, it’s pretty much ready for cooking. They’re also more versatile, he argued, especially as more and more models are including side burners for items not being cooked directly on the grill top.

“A gas grill can basically be a whole kitchen outside,” he said.

But charcoal is the original. It’s the classic car of outdoor cooking, and many purists prefer the smoked flavor that comes from the flames.

“Part of the beauty of smoking is the flavor, but it takes a longer cooking time. People will argue it tastes better,” Bromberg said.

On the “pro” side, charcoal grills are usually less expensive, and result in a smokey flavor that you can control based on what type of charcoal you use. There are hardwood and hickory wood coals, for example, that flavor your meat and vegetables as they cook. Bromberg points out that smoker boxes fill that same function if placed on a gas grill, which probably explains why they sold out of the boxes this Father’s Day. The flavor won’t be as strong, however, and charcoal grills also result in flavor-filled meats because it takes longer to cook.

“The gas grills are still more popular, but in the past few years, we’re seeing more models of charcoal grills and products to use along with it,” Bromberg said.

On the “con” side, charcoal grills take a while to heat up, and will also

take longer to cook your food. Add in the hassle of needing charcoal on hand, dealing with lighter fluid, and not having control over the temperature, and it’s clear to see why it’s not for everybody.

If you’re really into grilling, don’t count out some of the new styles of grills, either. Infrared, for example, is even hotter than traditional gas, and it cooks your food faster. The only infrared model at Benny’s will cost you $279.99. There are also hybrid grills that have both gas and charcoal capabilities, but Bromberg said this approach is “pretty new,” even for seasoned chefs.

There are also smokers, where the ideal cooking temperature is low at just 220 degrees or so. A smoker at Benny’s is $169.99, which is a bargain, as long as you’re willing to wait four hours for your pork to be done.

“That’s a pretty specialized area of people who are looking for a smoker,” Bromberg said. “It’s a hobby.”

Weigh the pros and cons and figure out what the resident chef and your resident diners are looking for when it comes to summertime cuisine. Or, for the real aficionado, summertime flavors in year-round cuisine. Rhode Islanders love their grills, after all, which is exactly why Benny’s has them available them 12 months a year.

“The business definitely tails off during the winter, but there are people who grill year-round,” Bromberg said.

“It takes a foot of snow on top of the grill to stop them from using it.”

Grilled Vegetable Napoleons Substitute or add other vegetables as you wish.

1/2 cup olive oil 1 large eggplant, cut in 12 slices (1/3-inch thick) 3 medium zucchinis, cut in 24 slices (1/4-inch thick) 3 large tomatoes, cut in 6 slices (1/3-inch thick) 3 medium red onions, cut in 12 slices (1/3-inch thick) 3/4 cup ricotta cheese

Salt and pepper to taste 2 teaspoons fresh thyme, chopped 1/2 lb. mozzarella cheese, sliced 1/4-inch thick 6 sprigs fresh rosemary

Enhance your outdoor leisure time with a visit to a local farmer’s stand or market to choose fresh vegetables for this colorful recipe.

Preheat barbecue and set on low. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap.

The vegetables may be grilled a day in advance, and refrigerated after cooling. Bring the vegetables back to room temperature before proceeding.

Stir together the ricotta, thyme, salt, and pepper in a small bowl.

Place one slice of eggplant on a lightly oiled grill sheet or foil pan.

Spread 1 tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, and 2 slices of zucchini.

Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.

Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each napoleon, and return to the barbecue.

Heat for about 10 minutes on low, or until mozzarella is melted and vegetables are warmed.

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July 2012

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PrimeTime | 17

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To advertise in the PrimeTime Golf Directory contact Brittany Wardell 401-732-3100 brittanyw@rhodybeat.com

18 | PrimeTime

Tips for newcomers to the game of golf Few hobbies can be as enjoyable one moment and as frustrating the next as golf.

Golfers know a great putt can be quickly followed by a bad tee shot, and maintaining their composure through the highs and lows of the game is a key to success on the links.

Maintaining that composure isn’t always easy, even for the professionals. It’s even more difficult for beginners, who quickly learn the game of golf involves more than just spending sunny weekend afternoons on pristine golf courses. In fact, golf can be quite demanding, and beginners would be wise to heed a few tips before hitting the course.

• Don’t commit to an expensive set of clubs right off the bat. Golf clubs can be very expensive, so beginners should buy an affordable secondhand set of clubs so they can get the hang of what they like before spending a lot of money. Visit a pro shop and explain that you are just a beginner. The shop will likely make some valuable suggestions and might even let you try out a pair of clubs. In addition, many driving ranges allow customers to rent clubs, and this can be a great and inexpensive way to find the right clubs for you.

• Take lessons. Even the very best at self-teaching might find it extremely difficult to become a self-taught golfer. When first trying your hand at golf, take some lessons and don’t expect to be playing 18 holes any time soon. Before hitting the course, where you might be discouraged and you might frustrate those golfing behind you, learn the fundamentals by taking a few lessons at the driving range. Learn from a professional, who won’t offer you any hidden secrets to golfing glory (there aren’t any) but will offer sound advice on the game’s fundamentals.

• Take the game home with you. Beginners can even take advantage of golf ’s vast popularity by taking the game home with them. This doesn’t mean building a putting green in your backyard. Rather, purchase some instructional DVDs to learn the game during your down time throughout the week. Many golfers don’t have time to hit the links during the week, but they do have time to watch some DVDs when they get home from work. Such instructional DVDs can help you master your grip and stance, which you can then take with you to the course over the weekend.

• Have fun. Golf is a fun game; it just takes time to hone your skills. But even if you aren’t ready for the professional tour after your first few rounds, you can still have fun. Don’t let some beginner’s frustration, which every golfer experiences, ruin the fun of the game. Take note of your surroundings when you hit the links, and appreciate the time you’re spending with your group. If the game becomes more a source of frustration than fun, then take a break and put in some more work away from the course, be it at the driving range or studying at home.

July 2012

THAT’S ENTERTAINMENT

lifestyles

by DON FOWLER

Twenty-five years of quality service at Hong Kong Buffet And you thought they only had Italian restaurants in Knightsville.

Hong Kong Buffet, at 1776 Cranston Street in Cranston, is celebrating 25 of bringing quality Chinese cuisine to its loyal customers at what owner Wai Chan calls “Your Neighborhood Buffet Restaurant.”

Chan’s parents opened Hong Kong Buffet in a smaller space across from the YMCA, moving to the larger, 210-seat restaurant in 1996.

Chan learned the business as a young man, watching his mother cook in the large, spotless kitchen. His parents are now retired and he runs the 7-days-a-week restaurant with his wife and sister.

We have seen many Chinese buffets open and close over the years in Rhode Island, but Hong Kong, which probably holds the record for the longest continuous operation, continues to fill the two large rooms every day of the week. When you enter the space, you will see plaques on the wall from a Chinese restaurant magazine citing Hong Kong Buffet as the top buffet restaurant three years in a row.

The chef has been there for 20 years, and many of the staff members (15 just in the kitchen) have been there for years.

While they have an extensive menu, Chan says that 90 percent of the customers choose the buffet. I know that we do, and always rave at the quality of the food, which is hot and plentiful.

We begin with the sushi bar, where the sushi chef serves up a variety of raw and cooked rolls, ranging from eel to shrimp to veggies. Then it is on to the appetizer bar for cold mussels, nim chow, spare ribs, dumplings, peel your own shrimp and a fresh Chinese cabbage salad that is 10 times better than cole slaw, followed by a bowl of hot and sour soup.

Save room for the delicious foods on the two large buffet counters.

There are the usual offerings, such as sweet and sour, lo mein, Moo Shu chicken, roast pork, plus shrimp and chicken in many a variety of styles. My favorite is the General Tso’s chicken and shrimp, cooked in a sauce that is sweeter than any I’ve had elsewhere. I could make a meal out of them.

That is, until I found Chan’s specialty: salmon in a teriyaki sauce.

Joyce likes the Chinese veggies with her meat, chicken and seafood, while I prefer string beans, if they are cooked right. The chef at Hong Kong Buffet knows how to cook them nice and crispy, with a little garlic to spice them up.

Take a deep breath and head for the dessert table, where the usual puddings, fruit and soft ice cream make a fine finish to the meal. And don’t miss the trays of baked desserts that are kept warm and fresh.

We have experienced many Chinese buffets, both in Rhode Island and in China, including a couple of chains that settle more for volume than for quality.

The only problem you will have at Hong Kong Buffet is deciding what to zero in on. My advice is to take small samples and then return for your favorites. There are so many items that a normal eater (whatever that is) can’t include them all in one sitting.

There’s a simple solution: Return for more visits, as many of Chan’s customers do. We noticed him “working the room,” greeting old friends and new guests. While he runs a true Neighborhood Buffet, word of mouth brings in food lovers from all over the state and nearby Massachusetts.

Hong Kong buffet is child-friendly, offering a selection of American food, such as chicken nuggets and fingers, French fries, doughboys and, of course, ice cream.

Kids eat for 70 cents for each year of age at lunch, and $1 per year for dinner, up to age 10. Children under 2 eat free.

It is great to have honest customers. To make sure, Chan has a gentle reminder on his menu that states that wasted and unfinished food may result in an added fee, and no buffet food may be removed from the site. He says that many customers come in, grab a takeout box, and make up their carry out meals. Lunch is $3.99 per pound and dinner is $4.99 per pound. Catering is also available, and Chan has all of the needed utensils and equipment. There is also a private party room available.

The lunch buffet, which is served six days a week from 11:30 a.m. to 3 p.m. and noon to 3 p.m. on Sundays, is $8.45. Dinner buffets (3 to 9 p.m.

Monday through Thursday, and 3 to 10 p.m. Friday and Saturday) are $12.50 and $13.50, respectively.

The Sunday and holiday buffets (3 to 9 p.m.) are also $13.50, and like Friday and Saturday include filet mignon and other special treats.

Call them for carry out at 9428888 or 942-1022. Check them out online at www.hongkongbuffetri.com.

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July 2012

PrimeTime | 19

DOER’S PROFILE

by JOAN RE TSINAS

Fish out of Water Pastime to Policy Forget the romantic loner of Hemingway’s “Old Man and the Sea,” sitting for hours on a tiny boat in a blustery gale, waiting. The commercial fisherman lives in a complex network of fellow fishermen, scientists, bureaucrats and customers. Westerly resident Dick Allen has long belonged to that world.

He can’t help but laugh as he recalls his introduction to commercial fishing. After graduating from East Providence High School, he entered the University of Rhode Island, focusing the first year on engineering, the second on English. One summer, he got a job cleaning oil burners; the next, he dug quahogs at the suggestion of his brother-in-law, a commercial fisherman in Westport, Mass.

“It was better than cleaning oil burners - more freedom, more money,” he said.

After two years at URI, Dick dropped out to work as a crewman on the first lobster boat to set lobster traps on the outer reaches of the Continental Shelf.

The Vietnam War ended Dick’s fishing career, temporarily. Drafted into the Army, he ended up as a boatswain on a boat that delivered troops and supplies along the coast - a vantage to study the Vietnamese fishing industry. He submitted an article on the topic to National Fisherman Magazine, and was published for the first time. Through the years, more publications and more policy positions followed. He has written for Commercial Fisheries News and National Fisherman. He edited the 1983 Atlantic Fisherman’s Handbook. He wrote a booklet, “Understanding the Collapse of the Area 2 Lobster Fishery and Doing Something About It,” and chaired the U.S. Department of Commerce Sea Grant Review Panel. He was a Pew Fellow in Marine Conservation.

Back at URI, he got an Associate’s in Science Degree in the new Fisheries and Marine Technologies program, then a BS degree in Natural Resource Development and a Master of Marine Affairs degree.

Degrees in hand, he returned to the water.

Squid, menhaden, herring, clams, lobsters - he caught them all. In 2005,

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The court does not license or certify any lawyer as an expert or specialist in any field of practice.

20 | PrimeTime

after the Rhode Island lobster fishery collapsed, he sold his lobster boat and entered a PhD program in Environmental Management at URI. In 2008, he returned to fisheries consulting. He has advised on topics that range from oil drilling (“you have to have controls; you don’t want to create additional costs for the fishing industry”) to the sustainability certification of fisheries to newer ways to conserve the fish-stock. His website on Fishery Conservation, www.lobsterconservation.com, serves as an industry resource.

For Dick, a summer job clamming led to a career as a commercial fisherman, a “fishery journalist,” and a policy-maker, combined.

Plumbing the Briny Depths Lobster is expensive; cod, cheap.

Swordfish is not always in the supermarket. Why? Dick Allen provides a primer to the economics of fishing in America.

Forget about the lone fisherman braving the waves to bring in a catch. Com-

mercial fishing is a business, but unlike other businesses.

First, nobody owns the fish in the ocean. Nobody truly owns the oceans either, but in 1976 most countries adopted a 200-mile fishing limit: foreign-owned fishing vessels cannot fish within 200 miles of the United States coastline. Before 1976, the limit was 12 miles.

Rhode Island has fishery management jurisdiction within a three-mile limit: only commercial boats licensed

by Rhode Island, though not necessarily based in this state, can fish within that three-mile limit. So there are restrictions on who can fish where.

Second, fish will die out if fishermen catch too many. This holds for all species, including shellfish. The stock will replenish, but only if fishermen leave enough fish to grow and reproduce, replacing what the fishermen take. When fisheries were unregulated, any one fishing enterprise could catch as much as it wanted, reaping a bonanza in the short term. But in the not-solong run, everybody loses with an unregulated fishery, as the stock shrinks.

Furthermore, if fishermen flood the market with a species, the market

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A summer job submerges Dick Allen into the fishing industry price will plummet. The Economics 101 rule of supply and demand kicks in: an oversupply of cod, for instance, will cause the price to plummet. The result is that fishing for cod won’t pay.

This leads to Dick’s third rule: The cost of fishing for a species must be less than the revenue to be made.

Once the revenue dips lower than the cost, fishermen will go to another species, which is a rational choice. Overfishing occurs when a fishery remains profitable even as the stock shrinks.

So most commercial fishermen have accepted the need for regulation.

Today, there are three key regulatory bodies: the New England Fishery Management Council, the Mid-Atlantic Fishery Management Council and the Atlantic States Marine Fisheries Commission, covering 17 states from Maine to Florida. Rhode Island belongs to the Atlantic States and the New England bodies. Dick has served on both.

The key regulatory control, required by federal law, is quotas. Since May 2010, the New England Council has adopted a species-specific “total allowable catch,” which is divided

among the commercial fishermen.

Each is allotted a “catch quota,” based on his preceding decade’s catch. Commercial fishermen must report their catch and sell to a registered federal dealer. Regulations vary by species and change in response to periodic scientific assessments of the abundance of each fish stock.

These regulations let Rhode Islanders buy fresh, locally caught fish, in restaurants and supermarkets, while giving commercial fishermen the fish they need to keep fishing, which is good for the economy, good for fishermen and certainly good for the Ocean State’s signature seafood.

For Dick, a summer job clamming led to a career as a commercial fisherman, a “fishery journalist,” and a policy-maker, combined.

July 2012

PrimeTime | 21

b y catherine T erry taylor d i re c to r , r i d e p a r t m e n t o f e l d e r l y a f f a i r s

senior

issues

In thanksgiving for three lives well lived Naomi Craig The field of aging in Rhode Island recently lost three of its towering greats: Reverend E. Naomi Craig, Director Anna Tucker and Senator June Gibbs. This month, I want to pay tribute to these extraordinary women and exceptional leaders on elderly issues, who lived to be 94, 92 and 89, respectively. Their well-lived lives inspire me daily in my work and in my vision of what growing old should be.

The Rev. E. Naomi Craig, of Providence, had many interesting chapters in her career. She worked at the state tax division and was also a social services counselor. During the 1960s, she was a calm, clear voice for human equality and took part in the 1963 March on Washington for Jobs and Freedom. She was a witness to the “I Have a Dream” speech made by Martin Luther King, Jr. However, I draw particular inspiration from what Rev. Craig did when she reached what the rest of us call “retirement age.” First, she decided to go to college and earned degrees with honors from Roger Williams College and Rhode Island College. Then, at the age of 78, Rev. Craig was ordained as a Baptist minister. During her ministry, she became the pastor of the Sheldon Street Church in the Fox Point neighborhood of Providence and breathed new life into the congregation.

Rev. Craig was a special friend to the Rhode Island Department of Elderly Affairs (now the Division of Elderly Affairs). She was a long-serving member

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of the Rhode Island Governor’s Advisory Commission on Aging, eventually becoming its chairperson.

Rev. Craig was also one of the first chairpersons for “Senior Journal,” a public access cable television program sponsored by DEA, in cooperation with Cox Communications. “Senior Journal” is dedicated to exploring the issues of growing older through the personal perspectives of senior volunteers. Under Rev. Craig’s guidance, “Senior Journal” received several awards from Cox Communications for excellence in public access broadcasting. The program is now in its 23rd year of broadcasting over the statewide interconnect system and just produced its 600th show.

Throughout her life, Rev. Craig continued to find new avenues - the pulpit and the television airwaves - to communicate her message of hope and human dignity to people who needed to hear it.

Anna Tucker The elegant Mrs. Tucker, of Narragansett, began it all. She was appointed the first director of the R.I. Department of Elderly Affairs (DEA) when it was established in 1977, capping a 34-year career at the state’s Department of Labor.

As director, Mrs. Tucker was a pioneer in developing community supports to help seniors, families and caregivers maintain their dignity and independence. The establishment of senior centers, the beginnings of adult day service programs, information and referral, and in-home care all took place under her leadership. The aging network owes her a debt of gratitude.

Mrs. Tucker had a great sense of occasion and community as well, and initiated celebrations that have become beloved traditions during the annual observance of May as Older Americans Month. Chief among these is the annual Rhode Island Governor’s Centenarians Brunch, which marked its 35th year on May 10, with more than 70 Rhode Islanders age 100 or older in attendance - a record!

Anna Tucker mentored and inspired a generation of professionals in the aging field. Her personal warmth and altruism - whether she was teaching her staff to paint Ukrainian Easter eggs or buying a coat for a needy elder with her own money - set a tone among the staff at DEA of teamwork and devoted service to others, which exists to this day.

June Gibbs June, as we all called her, served her hometown of Middletown, Little Compton and parts of Portsmouth, Newport and Tiverton as their State Senator from 1984 until 2008 and was Deputy Minority Leader for nearly her entire Senate career. She didn’t retire in 2008 - she lost her election, at the age of 84. Prior to her Senate service, June blazed the trail for women in Middletown as the first woman elected to the Town Council and the first woman to serve as council president.

As a member of the Senate Health, Education and Welfare Committee and the Senate Finance Committee, as well as the Long Term Care Coordinating Council, June had a rare platform to advance the cause of home and community care for the aging. When she left the Senate, June continued her advocacy for women, children and the elderly through service on the board of Rhode Island Kids Count and the Newport Hospital Ethics Committee.

June was always encouraging, always gracious and made the hardest of work seem like fun. She made so many of her fellow Rhode Islanders - women and men alike - see the possibilities in public service and elected office. Those she couldn’t coax into government work, she taught to windsurf at Third Beach.

The beautiful natural surroundings of Middletown were so much a part of who June was. She was deeply proud to have played a part in the creation of the Sachuest Point National Wildlife Refuge for all of us to enjoy. June reveled in her nickname, the Mayor of Second Beach. As we celebrated Older Americans Month this year with the theme “Never Too Old to Play,” I frequently thought of the video footage I’d seen of June boogie boarding in the frothy surf kicked up by Tropical Storm Irene just last fall, at the age of 88.

I will always remember Naomi Craig, Anna Tucker and June Gibbs with thanks. I reflect with awe upon how much they contributed to the well being of their fellow Rhode Islanders, all the while nurturing long and satisfying marriages and raising wonderful children. They seemed to have enough love for everybody.

Their deep dedication to DEA’s mission of preserving the independence and dignity of Rhode Island’s elders and adults with disabilities, their spirit of kindness and adventure, and their personal support and friendship to those of us who continue this work, are a legacy that endures.

July 2012

senior

b y don fowler

issues

Seniors bloom at Atria’s Spring Village “A person with dementia can continue to live an engaging, meaningful and joyful life,” said Todd Smith, executive director of Atria Bay Spring Village.

Smith and other dignitaries cut the ribbon at the grand opening of the community’s new Life Guidance Memory Care Neighborhood at Atria Bay Spring Village, the assisted living facility in Barrington. The staff at Atria takes a “best friends” approach toward their residents, using terms like community and neighborhood.

“Our goal is to learn 100 things about our residents,” said Smith. “We become the person’s memory, and help them develop their life story.”

The senior living facility is guided in their approach by a concept outlined in a book by Virginia Bell, M.S.W. and David Troxel, M.P.H., titled “A Dignified Life: The Best Friends Approach to Alzheimer’s Care,” which serves as a guide for family caregivers. Troxel spoke at the ribbon cutting, explaining the effective personal approach to memory care.

July 2012

That model, he said, “Focuses on each person’s strengths, celebrates their successes, and finds ways for them to continue to feel like themselves.”

“To put it simply,” Troxel quipped, “We believe in hugs, not drugs.”

“A Dignified Life” is a must-read book for not only caregivers, but for those who see oncoming symptoms of dementia. The authors urge everyone to write their life story, giving simple outlines on how to do it. The life story may be developed for those already dealing with dementia through help from spouses, relatives, friends and professionals.

The book gives many examples of how to use the life story in helping to communicate. The real-life examples given are both uplifting and reassuring for the caregiver.

For those caregivers who are reluctant to move a family member with dementia from their home, it is well worth a visit to Atria’s Life Guidance Memory Care Center to see how the residents benefit from professional care and in-

Atria Bay Spring Village celebrated with a ribbon cutting at the grand opening event for the community’s new Life Guidance® Memory Care neighborhood. From left to right, Todd Smith, Executive Director of Atria Bay Spring Village; David Troxel, Alzheimer’s expert; Peter A. DeAngelis Jr., Barrington Town Manager; and Mark Taylor, Regional Vice President of Connecticut and Rhode Island at Atria Senior Living.

teraction with others. The Barrington facility is bright and cheerful, encouraging families to bring items from home that will be of comfort to their loved ones. The new “neighborhood” has 25 apartments with spacious living rooms and dining rooms, a library and outdoor courtyard.

For more information, call 2462500, or check them out online at www. atriabayspringvillage.com. Their address is 147 Bay Spring Avenue in Barrington.

For more information on how to order “A Dignified Life,” go to www.hcibooks. com.

PrimeTime | 23

food

b y Meg Fraser

Allergic by association Food allergies are a treatable condition. You don’t see people walking to raise money for people with lactose intolerance, and tales of peanut allergy sufferers are not grabbing viewers’ heartstrings on the 6 o’clock news.

Still, food allergies are a life sentence; a lifetime of going without. And for the millions of Americans who have food allergies, they know how challenging eating at a restaurant can be or explaining to your pushy next door neighbor that you really aren’t being rude by not eating her wheat-infested cookies. I, thankfully, do not have a food allergy. I do, however, live with someone with an allergy, and it has given me some perspective of how hard going without can be. I sympathize, but I have some good news for celiac sufferers, in particular.

My name is Meg Fraser, and I love gluten free food.

Celiac disease is one of the most common chronic health disorders in western countries, and is also one of the most under-diagnosed. Often times, people are not finding out that they suffer from celiac until very late in life. They’ve always struggled with stomach aches, fatigue, or other relatively mild symptoms, not knowing that they were making things worse with every sandwich they ate. According to Celiac.com, up until 10 years ago, medical schools taught that celiac disease was a rare condition occurring only in about one in every 2,500 people. Today, we know that there are at least three million people in this country with celiac disease.

With improved diagnoses has come increased awareness.

Doctors can now identify the symptoms of celiac, and thanks to an added boost from some gluten-free celebrities like Ellen DeGeneres (whose diet choice is voluntary), more and more food producers and restaurants alike are creating celiac-friendly products. It was a rocky road at the beginning, but as popularity of the diet and awareness of the disease increases, there aren’t just more products – there are better products.

If you have been dealt the celiac diagnosis, or even if you voluntarily opt for a gluten-free diet, don’t fret: you’ll get some time off that life sentence for good eats.

Meg-tested products: • Udi’s bread: Even when I’m eating alone, and I’m binging on a gluten-filled plate of pasta, I choose to make garlic bread using gluten free Udi’s. The white bread toasts very well, and makes a mean grilled cheese. Udi’s pre-made pizza crusts are also very good. If you’re looking for a company that has mastered the art of gluten free food, Udi’s is it.

• Betty Crocker: That’s right, folks, the quintessential baking queen has added gluten free desserts to her resume. The mixes are as easy to make as their mainstream counterparts, and unlike many GF products, aren’t outrageously priced.

• Bisquick pancakes: You won’t be able to tell the difference between Bisquick’s gluten-free and their traditional pancakes. The breakfast favorite is still light and fluffy.

• Tinkyada Brown Rice Pasta: There are a lot of gluten free pastas on the market, but nobody has impressed me more than Tinkyada. I once made a gluten free baked ziti for a party, and didn’t tell anyone that the pasta was made with brown rice. Everyone raved about it, and after I revealed my secret ingredient, no one could believe it. I will warn you, though, that for some reason, none of the GF pasta producers have mastered spaghetti. Opt for rotini or ziti instead.

Insider tip: When the pasta is cooked, run it under hot water. For some reason, it creates a kind of film on the pasta, but give it a once under the faucet and you’re good to go.

• Gorilla Munch cereal: The packaging will confirm that this is marketed for kids, but if you like Kix, you’ll like Gorilla Munch.

It is uber crunchy, but not too sugary, and it’s pretty good dry for a snack.

Meg-recommended restaurants: • Pizzeria Uno: Believe it or not, this chain takes celiac disease seriously, and they have a menu to prove it. They make their gluten free pizzas in a separate part of the kitchen to avoid cross contamination, and for anyone who has been going without gluten for a while, they’ll tell you that the idea of pizza and a beer (Budweiser’s Redbridge) is too enticing to pass up.

• Joe’s American Grill: Located inside Providence Place Mall, I was very impressed by the staff at Joe’s and their 24 | PrimeTime

concern for celiac customers. On my first visit, the manager came over to ensure our party that the food would be prepared separately. They have gluten free rolls, too, and when you spend most of your time at restaurants avoiding sandwiches, that’s a big-ticket item.

• Grille on Main: In fact, all of the Marra Restaurants have gluten free menus.

Grille on Main has quite a variety, with sandwiches, entrees and even GF calamari, but if you’re in the mood for a more upscale experience, Waterplace is

great and offers gluten free pasta – a rarity in the celiac dining experience.

• Crazy Burger: Narragansett’s famous dive diner, Crazy Burger accommodates GF customers, vegetarians and vegans with their diverse menu. Breakfast includes gluten free toast, which isn’t easy to come by.

quality of the food. The brownies are my personal favorite, but they’re constantly branching out and trying new things. As for other places to pick up a gluten-free treat, Jitter’s Café in North Kingstown and Little Falls in Cranston occasionally offer GF muffins, cookies, etc., but it’s hit or miss.

• A&J Bakery: The motherland for gluten-free, peanut-free shoppers, A&J has every baked good, bread and dessert you can imagine, and you’ll be amazed at the

July 2012

spotlight business on

Celebrating the opening of its new STAR treatment program By definition, a “star� is a brilliant orb of light that radiates in the night sky. A star is a beacon on hope and direction in the darkness. It is fitting then that the newly opened and highly anticipated rehabilitation center at the South County Nursing and Rehab Center should be named the “STAR� program. The “STAR� program, which stands for “Specialized Therapy and Rehab�, is just this ~ a beacon of hope and a source of light to all those seeking to recover following a debilitating event. The “STAR� program embodies everything that a place of healing needs – a skilled and compassionate team of professionals; customized and deluxe living quarters; and mostly, state-of-the-art therapy rooms and specialized therapeutic equipment. It is an intense, highly personalized rehabilitation program whose goal is to raise a patient’s mobility and lifestyle capabilities to an optimal level so that that patient can resume a life of independence and comfort. This is the perfect place for individuals who have suffered an incapacitating injury, a cardiovascular event or stroke, a joint replacement, or any surgery that requires a period of sustained recovery. It is a beacon of hope and healing.

After an intensive year-long renovation, the “STAR� facility here at South County Nursing and Rehab Center is Meet Reggie Wilcox, Direcfinally open and treating patients. The credo of the “STAR� tor of Admissions at South program is to uphold the dignity and privacy of its patients, County Nursing and Rehab and to work in close union with the team of allied profes- Center, who proudly welcomes you to tour their new “STAR� sionals in order to achieve that patient’s full recovery. This program. team consists of trained physical, occupational therapists and speech pathologists, as well as nurses, clinicians, social workers and even two full-time concierges. The “STAR� program is on the forefront of today’s thinking about rehabilitation, combining advanced therapies in a comfortable, welcoming and non-hospital-like setting.

If you or a loved one is in need of a period of rehabilitation, come meet Reggie Wilcox, the program’s Director of Admissions, who will give you a personal guided tour of the facility. The tour begins in the inviting “Closing Room� where the patient’s individual rehab plan is discussed, with the ultimate goal of an eventual discharge date in mind. Reggie will then take you through the sunlit, busy physical therapy rooms, and on to the STAR Dining Hall where you will have your own seat and made-to-order meal plan. You won’t want to miss one of the 32 semi-private rooms which, along with three private rooms, have flat-screen TVs, custom-built furniture and internet access. There are two “spa� rooms, one with a jacuzzi tub, but both designed to approximate a home bathroom where a patient can practice the basic functions of returning to independence.

The cyber cafĂŠ is a comfortable place to visit with family or enjoy one of “STARâ€? program’s movie nights. Every amenity, every detail, is selected with the patients utmost comfort in mind as they regain their physical strength on their pathway home.

To learn more about the exceptional “STAR� program, visit South County Nursing and Rehabilitation Center at 740 Oak Hill Road in North Kingston. Ask for Reggie Wilcox, Director of Admissions at 401-294-4545 ext. 4102, or visit their website at www.reverasouthcounty.com. South County Nursing Center is a member of Revera Health Systems.

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26 | PrimeTime

July 2012

wHAT DO YOU FINK?

LIFESTYLES

by MIKE FINK

God save the Queen I saw her on the palace balcony.

No, not this June, but 60 years ago.

I was in London, taking a brief break from my life as a student in Paris, on a weekend jaunt. In those days so long ago, youngsters, of course, didn’t have cell phones or even access to any other telecommunication, and mostly we hitched rides to get from place to place, passports jammed into back pocket to get beyond the border patrols. Airports? Never. All Europe was a bargain for a Yankee with dollar bills. I had made my way to Paris via Le Havre seaport, and to London by thumb, by metro, by train and by boat.

French magazines enjoyed the year of the coronation. They featured solemn, stern portraits of the young queen and upon the inner pages of Elle, the editors showed how she might use the skills perfected in the cosmetic salons and haute couture inner chambers to improve her looks to achieve glamour instead of gloom.

A better coiffure, more deco jewelry, a

touch of make-up and voila: she could be a real beauty!

My grandfather had once lived in London, and my father was born in Whitechapel. Nowadays, I could claim dual citizenship. While I visited Westminster in 1953, I sought out the streets I had heard of from my family back here, near our own Westminster Street.

But mostly, I was making a pilgrimage to see the new young princess-queen in her full regalia, greeting the welcoming crowds at the very start of a post-war era.

There weren’t all that many American students roaming around the roads of Europe. Most of the English-speaking visitors in the youth hostels were Australian, or hailed from New Zealand. Anyway, I usually tried to avoid my compatriots, in order to steep myself in the French language and get the rhythm and pronunciation just right, to mimic a native speaker and not sound like a perhaps unwelcome guest, the Yankee-go-homes.

But to see a royal, not on the pages

of a children’s book, not in Life magazine, not in a framed photograph on the wall, but in person! That was well worth the time-out from my usual haunts - that school-year, the cafes of a chilly Left Bank where I learned the pleasures of cognac and Dubonnet, among the inexpensive red and white wines, mostly from the Loire Valley, that kept me warm, cozy and always just a bit dizzy. It was hard, at the end of my sojourn and odysseys, to get home and resume all the American ways, customs and cuisine.

But back to Elizabeth II, she seemed tiny, seen from the proper distance, but quite regal. Not glittery and jittery like her sister Princess Margaret, and, of course, already married and established with her son, the potential heir to her throne in the far-off future. It was a historic moment in a quite different Britain, still emerging from the aftermath of the war. On the screen, even before the launching of the 1960’s, the comedies were melancholy and philosophical, and the realm of the new monarch was a diminished thing. A queen, but

not an empress. A charming icon, but not a moral or political force to contend with, with rationing and restraint instead of glory. That made her image all the more appealing, endearing and hopeful, touched with a certain sadness, despite the official half-smile.

We collect the cups and saucers that were the ceremonial souvenirs of that year, the antique and recent ones both before and since, the images of weddings as well as coronations, not without a little irony and American sarcasm. I’m not all that pro-English, nor am I any kind of sentimental monarchist. But I do join the world just the same in wishing Her Majesty as happy a birthday and anniversary as most of her subjects - as a symbol of continuity.

Wherever and whenever you have traveled, the culture you glimpse rubs off a bit upon your soul.

I drink Prince of Wales tea, steeped in a porcelain pot and covered with a cozy, as a toast to her reign.

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PrimeTime | 27

b y kerry park

senior issues

Hidden dining treasures When you think of culinary delights, nursing home meals probably don’t come immediately to mind. But there’s a group of Ocean State epicureans looking to change that.

The Rhode Island Health Care Association’s (RIHCA) Dietary Satellite Group has started the “Dietary Connections Campaign,” a series of six open house exchanges in RIHCA nursing homes around the state intended to showcase dietary innovations in the long-term care setting. The Dietary Connections Campaign was developed to enhance outreach to food service directors in nursing homes and to encourage them to exchange ideas with other centers.

Having nutritional and physical limits doesn’t mean mealtime has to be bland or boring, according to Lisa Ferreira, RIHCA dietary board member.

“Because of high regulations and compliance requirements, we need to be cautious. Safety comes first. But, there are a lot of things that can be done to create great dining experiences. We often team up with activities staff to come up with parties, picnics and carnivals,” she said. “One facility I know of has its own restaurant and caters its own events for up to 300 people. We have annual treks to some of Rhode Island’s landmark restaurants that nearly all the nursing centers in the state take part in. And, of course, with summer approaching in Rhode Island, barbecues and clambakes are par for the course.

Residents love them. They bring back great memories and provide a fun time for their families as well.”

It is a somewhat hidden secret that many outstanding chefs are employed in long-term care, but the culture change movement in nursing homes that focuses on residents’ individual preferences has ushered in the need for topnotch culinary expertise. The aging of the baby boomers, a generation known to go after what they want, has created a demand for nursing services provided in a comfortable environment in which delicious meals and an abundance of food choices are commonplace.

Fortunately, innovation is not in short supply when it comes to enhancing the dining experience in nursing homes.

The Dietary Connections Campaign focuses on best practices. The campaign includes ideas for special events and feature programs, “Cooking with the Chef ” as an activity, teambuilding exercises, equipment innovations, themed menus, farm to table produce programs with home-grown vegetables and fruits, as well as renovations and enhancements to dining areas.

The aim of the campaign is to enable food service directors to easily share their ideas with others.

With older adults, small touches can make a big difference. At Riverview Healthcare Community, for example, at least once a week the chef makes breakfast to order, even if he has to run to the store to get what’s required for just one person.

“It’s no small feat since we have almost 200 residents but it’s important to the residents, so it’s important to us,” said Elizabeth Sarro, administrator of Riverview Healthcare Community.

Sarro, a certified dietitian, presents seminars on the importance of the dining experience to those living in nursing homes. Considering the fact that we eat more than 1,000 meals each year, it’s easy to understand why varying dining routines and food choices is important.

“Enhancing the dining experience is no less important as we age; in fact, it can be more so. A lot of privileges are limited or taken away for older adults, like driving or handling money. Food is the last area in their lives where they feel they have choice and some control,” Sarro said. “Great pleasure is derived from food so it’s important that dietary workers in nursing homes recognize that. We’re now seeing some wonderful programs in nursing homes that celebrate culinary innovations.”

So the next time you’re contemplating where to go for a nice dinner out, join a loved one for dinner at their local nursing home or attend their summer barbecue. You may be pleasantly surprised at what you find.

calendar of events Books on the Beach The Rhode Island Chapter of Hadassah will celebrate Hadassah’s 100th birthday on Tuesday, Aug. 14, with a “Books on the Beach” fundraiser luncheon at the Atlantic Beach Club, located at 55 Purgatory Road in Newport, from 11:30 a.m. to 2:30 p.m. Guest authors are Harvard University faculty members Professor Dr. Jerome Groopman and his wife Dr. Pamela Hartzband, co-authors of “Your Medical Mind: How to Decide What is Right for You.” The goal of the book is to empower patients to become active participants in their health care decisions. Paid reservations for this luncheon are $50 per guest, and proceeds will benefit the work of Hadassah. Mail your check by July 27, made out to RI Hadassah, with lunch preference (salmon or vegetable lasagna) to RI Hadassah Author Luncheon, 131 Westwind Road, Wakefield, RI 02879. For more information, visit www.hadassah. org/rhodeisland, call 463-3636 or e-mail rhodeislandchapter@hadassah.org.

28 | PrimeTime

July 2012

A GLIMPSE OF RI’S PAST

PEOPLE AND PLACES

h i s t o r y w i t h d o n d ’a m at o

When Mrs. Astor called the tune During the Gilded Age, Newport Society was ruled by two ruthless and determined women: Mrs. Caroline Astor and Mrs. Alva Vanderbilt. The two held sway in the manner of queens and created the ostentatious mansions that Henry James referred to as “white elephants.” The two were great rivals and, because of the millions they controlled and spent, affected the lives of many people in the United States.

When Mrs. Caroline Astor decided to make Newport her summer abode, she greatly altered the course of that city. She was the wife of one of the wealthiest men in America, William Backhouse Astor, Jr., and was the undisputed pacesetter in New York society.

When her close associate, Ward McAllister, persuaded her to buy and restore Beechwood, an 1852 home on Bellevue Avenue, Newport became the center of an aristocratic culture almost unbelievable in democratic America.

No one during the late 19th century disputed Caroline Astor’s claim to the position of “Queen” of American Society. Her biographers indicate that she was not a very handsome woman; she was short, had a “dumpy” figure, and a large nose and jaw. One of her most attractive features was her jet-black hair.

Despite her physical shortcomings, she bore herself with the carriage of a queen, and acted the part, even to the point of wearing a diamond tiara. For many years, she set the standards of acceptability in high society and excluded those who did not meet her requirements. For the most part, Jews, Irish and most Catholics were automatically excluded, but so too were those whose wealth was less than $5 million or had been acquired recently.

She is reported to have said that

it took three generations of wealth untainted by work “in trade” to qualify for social acceptability. The money, she said, had to cool off before its owners were fit for the highest echelon of society.

Because the Vanderbilts still worked in railroading, she felt that they were not social equals and successfully snubbed Alva Vanderbilt for a number of years.

The Astor wealth came from the exploits of John Jacob Astor, who came to America from Germany in 1784.

He had only $25 in his pocket at the time, but soon began to make a great deal of money in the fur trade. In time, he secured a monopoly of the fur trade and invested wisely in real estate. At one time he was reported to be the richest man in the world. When he died, he left his only son, William Backhouse Astor, $40 million. William doubled his wealth during his lifetime and left an enormous fortune to his two sons, John Jacob Astor II and William Backhouse Astor, Jr. The Astors owned so much real estate they were known as the “landlords of New York.”

In 1853, Caroline Schermerhorn, of old Dutch ancestry, married William Backhouse Astor, Jr. Her husband provided her with a magnificent New York mansion at 350 5th Avenue, which contained a large ballroom, capable of holding 400 guests. From the beginning of her marriage, Caroline worked to become the queen of society. Ward McAllister, known in time as “Mr. Make-a-lister,” joined her in setting the standards and made lists of those people who would be fortunate enough to be invited to her “New York Ball,” the highlight of the social season. With McAllister’s help, a list of 213 families and individuals whose lineage could be traced back at least three generations made up the fabulous 400.

Ironically, neither John Jacob Astor, who made the fortune, nor William Backhouse Astor, who doubled it, would be eligible. A large portrait of John Jacob Astor dominates the dining room, but Mrs. Astor would not have tolerated the crude fur trapper at her table. It is reported that he ate peas and

ice cream with his knife and once wiped his fingers on a lady’s dress.

Once Mrs. Astor transformed Beechwood into a magnificent “summer cottage,” the mad whirl of ostentatious living began. Mrs. Astor, who wanted to be known as “The Mrs. Astor,” began a cult of conspicuous spending and living. In addition to her diamond tiara, she wore a diamond necklace set with 204 stones and her gowns were often so stiff with embroidered pearls, silver and diamonds that she had to sit upright.

Beechwood, in 1890, contained the largest ballroom in Newport. The ocean can be seen through wave-like windows, and the huge ballroom appears even larger as it is reflected in many mirrors.

Mrs. Astor is reported to have had more than 300 windows in her cottage and often took 3,400 gowns for her sevenweek stay in Newport. The first elevator to be installed in a private home was at Beechwood, which made it easy for goods to be transported to the second floor.

One of the most interesting rooms in the house is the “music room” where the musicians playing for her guests would remain, hidden from view. When not in use, Mrs. Astor and her select group of friends would sit in this room and exchange gossip. The ceiling was imported from France and contained a sculpture of roses, much like those over a confessional; thus, the ladies could tell the most terrible tales “sub rosa” where, theoretically, they would never be divulged.

calendar of events Yoga days at Blithewold On Tuesday and Thursday mornings, from 11 a.m. to 12 p.m., through September, drop in for yoga at the Blithewold Mansion’s Nut Grove overlooking the Great Lawn and Narragansett Bay. All skill levels are welcome for these classes, run by the Bristol Yoga Studio. Bring a picnic lunch and then take a refreshing walk through the grounds after class as a guest of the mansion. The cost is $10 for members and $15 for non-members. For more information, call 253-2707.

July 2012

The hills are alive Through July 14, Theatre by the Sea will present Rodgers and Hammerstein’s classic “The Sound of Music.” Tickets range in price, from $39 to $54, and show times vary. Theatre by the Sea is located at 364 Cards Pond Road in Matunuck. For more information, or to purchase tickets, visit www.theatrebythesea.com or call 782TKTS.

PrimeTime | 29

LESSONS –

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to the stories and even eager to see my mother leave for the movies.”

As he got older, Don became a selfproclaimed hoodlum with a penchant for boxing and swearing. The phase didn’t last too long, though, and a teacher by the name of Mr. Hughes encouraged him to pursue his education.

He went on to Northeastern University, where he found a love that would last a lifetime - a love he has generously shared with us.

“I was on my way to being a historian,” he wrote of his college days.

“Wow.” While it was his knowledge of history that brought Don to PrimeTime, many more people knew him as a supportive and reliable source of strength.

“He was a generous friend and a great father,” said Spencer. “There will be so many, many people who will miss him.”

The staff here at PrimeTime is certainly on that list.

When I heard the news of Don’s passing, I tried to remember the first time I met him. I knew the name before we met, as my family had long subscribed to the Warwick Beacon newspaper. Not being much of a history buff, I have to admit, I was slightly intimidated by that name. I was just coming in as the editor of PrimeTime, and I felt sure that a longtime contributor like Don would laugh right in my face.

PRIMETIME 4 Lines / $12

00

He didn’t, and I came to very much look forward to hearing his voice over my shoulder. On Thursdays or Fridays, he would come walking by, dropping off his columns and photos, and sharing a preview of what was to come for that month’s installment in PrimeTime.

In the past year or so, Don’s health started to decline, and his vision gave him problems. He needed his daughter to type up his columns, and he leaned on her for support. But like Don, Terry always has a smile on her face. Those weekly visits were made doubly pleasant by her presence, and as they made the rounds through the office, even a new kid like me could see how fondly the staff felt about the family. They are a part of our family, and I’m grateful that PrimeTime gave me the chance to know them.

I learned a lot from Don’s columns, but what I’ll take away most from him is his spirit. Even on a bad day, Don never complained. If you asked how he was feeling, he’d just smile and say he was getting by. He always looked on the bright side.

In his absence, I suppose that’s a lesson all of us can take to heart. One more homework assignment from Mr. D’Amato.

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July 2012

calendar of events A show of ‘Titanic’ proportions The Courthouse Center for the Arts presents “Titanic: The Musical” through July 15. Shows are Thursday through Saturday at 8 p.m., and matinees are Thursday and Sunday at 2 p.m. Admission is $15 or $25. For tickets, contact the Box Office at 782-1018 ext. 3, or visit www.courthousearts.org. The Center is located at 3481 Kingstown Road in West Kingston.

Music at the mansions Blithewold Mansion will be host to a sunset summer concert series. Bring a blanket and unpack your picnic and a glass of wine and enjoy the sunset over Narragansett Bay. July performances, 6 to 8 p.m., include The Honky Tonk Knights on July 11 and the Superchief Trio on July 25. August shows include Barbara Slater & Friends on Aug. 8 and Jason Roseman on Aug. 22. $10 for members or $15 for non-members.

Scenes with Feeling The Providence Art Club will display the work of glass artist Alice Benvie and painter Peter Aldrich in their Maxwell Mays Gallery from July 1 to 20. The gallery is open from Monday to Friday from 12 to 3 p.m., and Saturday and Sunday from 2 to 4 p.m. Admission is free. The Providence Art Club is located at 11 Thomas Street in Providence. Call 331-1114 or visit providenceartclub. org for details.

Friday night concerts Enjoy a concert in the park throughout July and August. Waterplace Park will host a series of local talent at various times through the summer.

Admission is free. For a complete schedule, call 421-7740 or go to www.providenceri.com/artculturetourism.

Tall Ships Newport is a host port for the Tall Ships Festival on the Atlantic Coast. The Ocean State Tall Ships Festival from July 6 to 9 will include a Parade of Sail through Newport Harbor, exhibits, food, music and family entertainment. Visitors will have the opportunity to board vessels and meet international crew members. Times vary.

Visit oceanstatetallships.com or call 847-6787 for more information.

Fifty years of art The Wickford Art Festival celebrates its 50th anniversary on July 7 and 8, in downtown historic Wickford. More than 225 artists will have their work on display and available for purchase at this longstanding festival. Vendors will set up on Main and Brown Streets, from 10 a.m. to 6 p.m., Saturday and Sunday. Admission is free.

Visit wickfordart.org or call 294-6840 for more information.

Serve’s up The Campbell’s Hall of Fame Tennis Championships will take place at the International Tennis Hall of Fame in Newport from July 9 to 15. Gates open at 10 a.m., and admission ranges from $20 to $60.

Tennis clinics will be available for all ages on July 9 and 10. For match times and event details, call 8496053 or visit tennisfame.com.

A rose by any other name The Shakespeare Festival will take over Westerly’s Wilcox Park from July 11 to 29. This event draws nearly 20,000 audience members each year. Wilcox Park is located at 44 Broad Street in Westerly and admission is free. Shows are at 8 p.m., Tuesday through Sunday.

Music, music & more music From July 13 though July 29, listen to some of the premier music acts in America during the annual Newport Music Festival. Admission varies, depending on the shows. For a schedule or tickets, visit newportmusic.org or call 846-1133. From July 18 to 29, there is also the 23rd anniversary of the Kingston Chamber Music Festival, held at URI’s Fine Arts Center at 105 Upper College Road. For ticket details, call 789-0655 or visit kingstonchambermusic.org.

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July 2012