Primetime october 2014

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rhode island

O c to b e r 2 0 14

Food for Fall Amos House

changing lives with culinary education A Food Inspired Stroll through Garden City

VERDE VINEYARDS a hidden treasure

Pumpkins, Pizza & More!

Win a Gift Certificate Iron wor to ks Tavern!

| PrimeTime 2

October 2014

inthisissue

Pr i m e Ti m e

Celebrating Autumn

October 2014 1944 Warwick Ave. Warwick, RI 02889 401-732-3100 FAX 401-732-3110

foodandwine

Distribution Special Delivery PUBLISHERS Barry W. Fain, Richard G. Fleischer, John Howell MARKETING DIRECTOR Donna Zarrella donnaz@rhodybeat.com Editor/ Creative Director Linda Nadeau lindan@rhodybeat.com

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ADVERTISING REPRESENTATIVES Donna Zarrella – donnaz@rhodybeat.com Lisa Mardenli, Janice Torilli, Suzanne Wendoloski, Alex Viscusi Classified ADVERTISING REPRESENTATIVE Sue Howarth – sueh@rhodybeat.com 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.

Changing lives through food, education and friendship

7 Savory Garden City

A food-inspired stroll

10 DIY Pizza Party

WRITERS Michael J. Cerio, John Grow, Don Fowler, Daniel Kittredge, Elaine M. Decker, Joan Retsinas, Mike Fink, Meg Chevalier, Kerry Park, Kathy Tirrell,

Amos House

Unique pizza to make at home

11 Hope Street Pizza

Grab a slice with Lena & Saki Meltsakos

12 Verde Vineyards

A hidden treasure

13 Understanding Wine

Rules for food pairings

15 Fowler’s Food Tour

Don Fowler takes us on a food tour from Barrington to Edgewood

ng Expo i v i L r o i n e S October 8th Wednesday, ick Mall at the Warw

u We’ll See Yo

There!!

16 Calendar

Fall Food events around Rhode Island

17 An Apple A Day

Baked in so many ways

28 Pumpkins!

Key to cooking with pumpkins and other autumn recipes

LIFESTYLES

That’s Entertainment........................14 What Do You Fink...............................26 Retirement Sparks..............................30

People & Places

Glimpse of RI Past...............................24 Doer’s Profile – Caitlin Strong.... 27 Haunting in Cumberland..............31

Senior issues

Medicare Open Enrollment..........18 Naloxone - Saving Lives................. 20 NEW COLUMN Your Home.................21 Managing Chronic Disease..........23 Alzheimer’s Association..................25

professional prospective

Your Taxes................................................32

nextmonth

Get in the Spirit of the Season with Volunteering

Find the

wooden spoon

for a chance to win a

$25.00 Iron works Tavern Gift Certificate

mail entries to:

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

ACTUAL SIZE Entry Deadline: October 31, 2014

Name__________________________________________________________________________________ Address_ ______________________________________________________________________________ Phone#________________________________________________________________________________ e-mail__________________________________________________________________________________

see their ad on page 10 October 2014

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Amos House

Changing Lives through Culinary Education, Friendship Café Each Friday, students in the Amos Culinary Education program put their new skills to the test during a three course lunch at the Friendship Café (500 Broad Street, Providence) open to members of the community for just $9.

“Amos House showed me that anything is possible. It’s not the past that matters, it’s where you’re going in the future— they not only helped me change my life, they saved it.”

Robin Pinkerton had been unemployed for a few years, struggling to find a job with what she described as limited career skills when she enrolled in the Amos House Culinary Education program in August 2012. Previously feeling as though she had no direction in life, Robin embraced the life-changing, 16-week training program and never looked back.

After graduating in the spring of 2013, Amos House hired Robin to work in its Friendship Café as a prep cook and a trainer of new culinary students. As she gained both confidence and experience, Robin applied for a position at McCormick & Schmick’s in downtown Providence, setting goals for herself that a short time earlier seemed out of reach. Within two months—her new skills on full display—Robin was promoted to pastry chef, helping to put herself, and her family, in the stable situation she used to only dream about.

Best known as one of Rhode Island’s largest meal sites, Amos House has evolved greatly since opening its doors in 1976. Moving from a grassroots soup kitchen to a comprehensive social services agency that offers substance abuse recovery, supportive and transitional housing, literacy training, mother-child reunification and much more, the Amos Culinary Education (ACE) program serves as one of the organization’s cornerstones for changing lives.

Launched in 2002, the ACE program is led today by Michelle Pugh, who previously spent six years at Johnson and Wales University as a Chef Instructor in the school’s Community Service program.

“It’s great to be able to provide people with a hot meal, clothes and basic social services, but Amos House really wanted to address the root of the problems that our clients face—and that was often a lack of employment,” says Michelle. “From there, our training programs were born, and culinary education was a natural fit since food is at the center of our mission.”

The ACE program is a 16-week initiative that has graduated more than 600 students since the first class began some twelve years ago. While adults learn basic cooking techniques and knife skills, the program places a heavy emphasis on the life and soft skills— work readiness, time management, conflict resolution in the workplace and financial literacy—that help ensure graduates are able to maintain employment once they land a job. And, once students are far enough along in their training, Amos House turns to its network of restaurant partners to provide internships, including some of the state’s best known establishments like Basta, Mill’s Tavern, Red Stripe, and Julian’s.

The program also provides CPR and First Aid training, National ServSafe certifica | PrimeTime

One of many success stories among graduates of the Amos Culinary Education program, Robin Pinkerton, who had previously been unemployed, is now working as a pastry chef at McCormick & Schmick’s in downtown Providence. (Photos by Rupert Whitely)

October 2014

tion and Guest Service Gold training and certification through the American Hotel and Lodging Educational Institute. Over the last year, 83 percent of ACE students found employment upon graduation.

“We want everyone to get a job cooking at the end of the program, but if they decide it’s not the career for them, much of our training is applicable to other fields,” adds Michelle.

As students advance through the ACE program, it’s critical that they gain the hands-on experience that can only be found by working in a full-service kitchen.

That notion led Amos House down a unique path when the organization opened More Than A Meal Catering and its Friendship Café—two business ventures that generate revenue to directly support the nonprofit’s education programs while training and employing students.

Amos House’s first foray into the food business was More Than A Meal Catering, which began as a contracted, large-scale food production service. In recent years, More Than A Meal has moved to cater more weddings, parties and private functions, which Pugh says has helped to expand students’ learning opportunities.

“What’s beautiful about More Than A Meal’s evolution is that it now allows our students to create differently and be whatever the customers want them to be,” she explains. “They get to learn and experiment so much more because it really is a custom experience with each client.”

Despite the success of More Than A Meal, Amos House had its sights set on finding ways to grow its culinary education program even further. In 2010, they opened the Friendship Café at 500 Broad Street in Providence to allow for a much more holistic approach to training students in how a restaurant runs.

What began as a neighborhood eatery has morphed to become a full-time classroom for adults in the ACE program. The café is also available for private parties and catered meetings, all of which are supported by students.

“Just as we did with More Than A Meal, we wanted to look at how we could best train our students—the new model of the Friendship Café has been extremely well received,” says Michelle.

After four years, Amos House phased-out the full service café in favor of new training opportunities and ways to continue engaging the community.

Throughout the week, the café is used not only by More Than A Meal to prepare catering orders, but also for student front-of-house training and new recipe creation—both of which culminate each Friday during the new Friday Lunch Series.

Between 12:00 p.m. and 2:00 p.m. every Friday, members of the community

descend upon Friendship Café for a 3-course meal for just $9, allowing students an opportunity to show off what they’ve learned during the week while honing their presentation and service skills. Recent lunches have included a Taste of Rhode Island, Farmers Market Salad, Burgers, and Breakfast for Lunch. Walk-ins and reservations are both accepted.

“Our new Friday Lunch Series allows us to control the experience in a way that gives our students deeper learning—we’d love to expand this to additional days in the future,” says Michelle.

Friendship Café has also become the site for cooking classes and demonstrations that are open to the public. While providing students with a new level of training opportunities, community participants are able to expand their culinary knowledge, learn tricks of the trade and have fun with friends and family, all while supporting the work of Amos House.

Alternating between cooking classes for up to 8 participants and demonstrations with 30 slots available, Amos House hosts one event per month; typically in the evening from 5:30 p.m. to 8:30 p.m. September featured a Fall Harvest-themed demonstration, while October 23rd will bring a Wild Game Dinner cooking class highlighted with venison, ostrich, pheasant, and more. Priced at $75 per person, Michelle calls the experience a tremendous value; participants always leave with recipes to prepare at home, and, sometimes, leftovers.

“The prices of our demonstrations and classes vary, but with each one, we find that people really enjoy themselves and are always looking to come back for more—they’re very hands-on,” adds Michelle.

In the future, Michelle is hoping to expand the reach of demonstrations and classes to include more private functions—perhaps even in people’s homes—and for parties such as anniversaries, birthdays and bachelorette events.

Anyone interested in attending a cooking class or demonstration, as well as inquiring about private use of the Friendship Café, is encouraged to contact Sarah Maroney at (401) 272-0220 ext. 225 or SMaroney@amoshouse.com. Additionally, information on upcoming Friday Lunch Series, More Than A Meal catering menus, demonstrations and cooking classes can be found at www.FriendshipCafeRI.org.

“Support from the community is so critical to our work,” says Michelle. “When you use our catering company, come in for a Friday lunch, or enjoy yourself at a cooking class, you’re not just eating another meal; you’re helping to change someone’s life.”

Saint Elizabeth Home Just like family

n Long-term care n Short-term rehab n Specialized care for dementia n Hospice care

For more details, call Meghan Coffey, Admissions Coordinator at

401.471.6060 October 2014

Saint Elizabeth Home Member Saint Elizabeth Community

One Saint Elizabeth Way, East Greenwich, RI

www.facebook.com/SaintElizabethCommunity www.stelizabethcommunity.org

A CareLink Partner and non-profit, nonsectarian 501(c)(3) charitable organization.

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| PrimeTime

October 2014

b y linda nadeau

Savoring

garden City A Food-Inspired Stroll through Garden City Center in Cranston

Corner Bakery Cafe

food & wine Applebee’s – 943-4424 Bistro 22 – 383-6400 Boston Market – 946-2449 B Good – 270-6300 Café on Midway – 369-7722 Chipotle Mexican Grill – 275-0212 Corner Bakery Café – 464-4036 Dunkin Donuts – 946-4180 Edible Arrangements – 946-6111 Newport Creamery – 944-3397 Papa Razzi – 942-2900 Pinkberry – 383-7601 Starbucks Coffee – 464-8235 Sweenor’s Chocolates – 942-2720 Whole Foods Market – 942-7600

Photos by Linda Nadeau

The Corner Bakery Cafe opened in Garden City in 2013. It’s a fun, casual atmosphere. The walls are decorated with a collage of Cranston images. There is plenty of seating inside, and a pretty patio for outdoor dining. The hard part is deciding what to order. There extensive menu includes sandwiches and grilled paninis, soups, salads and pastas. Everything is fresh and made to order.

Ordering is done at the counter, and your meal is delivered to the table. We ordered a combo - Roast Beef & Goat Cheese signature sandwich, with the Bruschetta Tomato Salad, served with a pickle and bag of chips. $8.59

Sweenor’s Chocolates The second you walk into Sweenor’s, you are greeted by the irresitible scent of chocolate. For 59 years Sweenor’s Chocolates has been a family-run Rhode Island institution. They use only the finest ingredients in their candy-making – fresh cream, butter, honey and roasted nuts, a special blend of pure milk chocolate and dark chocolate, and no preservatives. Everything is made at their Wakefield location.

Check out Corner Bakery Cafe for breakfast, lunch or dinner. They have a cafe in Warwick and a third location opening soon in Middletown.

401-464-4036 cornerbakerycafe.com

What are their best selling items?

Butter Crunch and Pecan Pixies!

Cranston – 401-942-2720 Wakefield – 401-783-4433 sweenorschocolates.com

October 2014

PrimeTime |

Papa Razzi Trattoria and Bar

Whole Foods

Papa Razzi offers the best of Italian scratch cooking: simple recipes, fresh ingredients, and passionate chefs.

Looking for someplace different for a quick bite to eat?

Try Whole Foods. Browse the Breakfast Bar and enjoy a cup of coffee in the cafe area. Bring the family and check out the new Sandwich & Burrito Bar or grab a slice of seasonal pizza. Create your own sandwich, check out the selection in the Chef’s Case, or visit the Sushi Bar, all made fresh on-site. Healthy fast food!

Chef Kevin DiLibero, Director of Culinary Arts, creates menus that mix classic Mediterranean recipes with inspired touches. He prides himself on his dedication to local farmers, artisans, and purveyors.

Papa Razzi has daily seasonal specials that include locally sourced ingredients. Visit for Mangia Mondays – all entrees are $15.99. Add an appetizer, salad, antipasto or pizza for $7.99 or a glass of house wine for $5.99.

Stop in, do your grocery shopping and take home Pizza for dinner – 2 for $20 with one topping.

Whole Foods, founded in 1980, is committed to local vendors as well as their customers, offering across the board pricing.

401-942-7600 wholefoodsmarket.com

Looking for a weekend brunch with a twist? Try the Tuscan Eggs Benedict or Crepes rolled with fresh fruit & mascarpone, drizzled with honey maple syrup. All brunch items include a choice of a complimentary Bellini or a Mimosa Cocktail.

401-942-290 paparazzitrattoria.com

Proud Sponsor of the P r i m e T i m e

M a g a z i n e

g n i v i LE X P O

SENIOR

Blue Cross & Blue Shield of Rhode Island is an independent licensee of the Blue Cross and Blue Shield Association.

| PrimeTime

October 2014

Applebee’s

Savoring

garden City

Exciting changes are happening at Applebee’s in Garden City. They will be closing on October 5 and reopening a week later with a new look and classic hometown decor, an additional 50 seats and expanded waiting area. Applebee’s has been serving customers in Garden City for 25 years, making this New England’s oldest location. Two of its employees have been there since day one.

For lunch, we were served the Roma Pepper Steak. Chunky Roma pepper relish topped a 7 oz. sirloin served with red potatoes and a grilled Portobello mushroom cap stuffed with a white wine artichoke cheese spread. It is a Weight Watchers endorsed meal, and just 14 points. With a price of just $13.99, it is guilt free all around. The bartender made one of their signature drinks, the Perfect Margarita, which was served with a side shaker tin. She also served a generous pour of J. Lohr Cabernet. With a casual dining atmosphere and extensive menu, there is something for everyone, so check out Garden City Applebee’s new look. They have 6 locations throughout Rhode Island.

401-943-4424 applebees.com

Edible Arrangements Edible Arrangements ‘celebrates life’ with fruit! Have an arrangement created for a special occasion or pick up a box of chocolate dipped strawberries, apples, bananas and pineapple You can drop in and pick something up, or pre-order. You can also visit Edible Arrangements for a single piece of chocolate dipped fruit to satisfy a craving. Try a Fresh Fruit Smoothie.

I ordered the kale & pineapple with banana. It was delicious, refreshing and healthy.

Like them on Facebook, (store #1333) show them your mobile device and receive a free piece of chocolate dipped fruit!

Cranston – 401-946-611 Smithfield – 401-349-0611 ediblearrangements.com

October 2014

PrimeTime |

Janet’s Notebook

food

&

drink

b y janet tharpe

DIY Pizza Party I love hosting pizza nights. But, I don’t always call my favorite pizzeria. I love to whip up some great - and unusual - pies in my own kitchen.

Making homemade pizza does not need to be hard.

Some pizza stores will sell you their dough or, these days, you can pick up pre-made pizza pie crusts in your local grocery store. Making your pie is only limited to your creativity! Seafood, meat, cheese, veggies, BBQ, sauces ... it’s up to you. And, you do not need any special equipment other than your oven. Although a pizza stone and pizza peel are really nice tools and fun to use!

Here are a few recipes to spark your pizza night menu.

“Some really awesome recipes are total accidents like this one,” is how Janice Joy Miller describes coming up with her Spicy Spinach Pizza. I love a happy accidental recipe. The addition of Kasseri cheese was interesting and definitely not traditional. It added great flavor to this pie.

“My family is a traditional pizza kind of family, but one of my brothers mentioned trying this combination and I rose to the challenge,” says Brandi Kirkpatrick of her Chicken Alfredo Pizza. I love a good food challenge. The creaminess of an Alfredo recipe, combined

with the heartiness of the chicken is great. This recipe could be served as a dinner or cut into smaller pieces for a cocktail party app. So versatile - and filling!

Megan Conner’s Italian Stallion Pizza is one hefty, hearty pizza. “This is a different approach to the traditional pizza,” says Megan. Everyone loved this when I’ve made this - men, women and children alike.

I like to add a smidge more sauce and cheese than what the recipe says because I love cheese - and you can never have enough in my mind. “[This] is a variation of pizza, but no crust,” says Janna Hogan of her Meatza Pie recipe. No crust?

Hmmm. I was surprised at how much I liked this recipe. It’s SUCH an easy and tasty recipe. Janna’s recipe is a wonderful foundation. Add additional toppings appetizer for a small gathering,” says Christine. This dip is very easy to throw together. You can serve it that you enjoy!

Janell Smith’s Fruit Pizza is a fun dessert twist to with crackers ad Christine suggests, but I’d also try pizza. “[It’s] always a huge hit,” says Janell. This pizza breadsticks, rye crisps or even tortilla chips.

Making pizza is a great way to get family and friends is light and refreshing. Try adding a bit of lemon juice to the cream cheese mixture for an added punch of involved in making dinner. And use these recipes as a starting point. Create some pies using your favorite flavor.

Ok...I know Christine Reardon’s Fun Pizza Dip ingredients. The options are endless! isn’t actually a pizza, but it would be great to munch on while waiting on the pizzas! If the recipe has fun in © 2011 Just A Pinch Recipe Club. Used by Permission. Brought to you by Hometown Media the name, it has to be good ... IWT right? the perfect American .25“It pg isad_Primetime_Layout 1 8/28/14 11:41 AM Page 1

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October 2014

DOER’S PROFILE

by JOAN RE TSINAS

people

and

places

Grab a Slice with

Lena & Saki Meltsakos A day without pizza?: It doesn’t exist for the Meltsakos. Every day is time for pizza.

Meet Lena and Saki Meltsakos, the people behind the pizza at Hope Street Pizza.

Lena grew up in a family business. When she was 10 years old, her parents – first-generation Greek immigrants – moved from a large warm family enclave in Haverhill, Massachusetts, to Riverside, where they took over Town Pizza. For Lena, the pizzeria became a happy outpost, filled not just with her parents but with staff who became close friends. “When I left all my cousins in Haverhill, I was lonely,” admitted Lena. Town Pizza was a surrogate home. While at East Providence High School, Lena worked in the family business.

After high school, she earned a degree in psychology at the University of Rhode Island, then a master’s in social work at Rhode Island College. Today she sees clients at the Phoenix House.

But she never strayed far from the business.

On a vacation in Greece, she met Saki, the son of her mother’s friend. In the small village of Agios Kosmas, the two “knew of each other” before they met. Saki had graduated with a degree in business from college in Greece.

Romance, then marriage (a “big Greek wedding,” with 700 guests) in Greece followed. Nineteen years ago, the couple moved to Rhode Island.

Saki joined her family’s business, in Riverside. The two settled into an apartment on Blackstone Boulevard.

Four years later, one Sunday, with a toddler in tow, Saki suggested to a pregnant Lena: “Let’s go for a ride.” They spotted a vacant storefront on Hope Street, formerly the site of Small Change, a children’s consignment store. The spot had never been used for a restaurant; there was no equipment on-site; the couple had no enormous bank roll to draw on. The next morning, the couple called the landlord. When they signed the lease, Lena recalls: “I was so scared – I didn’t sleep for weeks.”

It took 6 months for Hope Street Pizza to open. Days, Saki worked to turn the vacant store into a restaurant. He knocked down a wall, installed counters, moved equipment into the space. Without heat, the temperature in the vacant space sank to freezing.

Nights, Saki worked at Town Pizza. Lena helped manage the business-side.

Once Hope Street Pizza opened, it morphed into a neighborhood institution.

It succeeded as a restaurant: residents discovered the wonderful pizza, made fresh with fresh ingredients. But it also succeeded as a community anchor. Patrons recognized the staff; indeed, many of today’s staff have worked at Hope Street

October 2014

Pizza for more than 5 years. In the bar-area, residents cheer on the Patriots or the Red Sox, depending on the season. Local youth teams celebrate a victory; families gather for children’s birthdays. (The restaurant supplies crayons to all children who sit down; if

the restaurant runs out of crayons, a staff person will rush out to buy more.)

Lena and Saki still eat pizza. “We love pizza,” Lena proclaims. Their favorite: pepperoni with mushrooms. And their three children love pizza too.

qu i z

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PrimeTime | 11

b y J essica selby

food & wine

Verde Vineyards a hidden treasure

You have likely seen pictures of sprawling vineyards in magazines, or heard about the picturesque landscapes from a travel agent friend. But it takes time and money to make the trip to Napa Valley or Italy and experience what these renowned destinations have to offer.

Thanks to a local hobbyist, however, the same scenes can be found much closer to home.

Tucked away in a residential neighborhood in Johnston, there is a hidden treasure known as Verde Vineyards. The journey starts on a long, dirt driveway set between house lots on Hopkins Avenue, marked with a wooden sign bearing the Verde name.

The driveway leads visitors to a tranquil oasis complete with several acres of lush vineyards, breathtaking views of Scituate’s Moswansicut Lake, free roaming chickens, roosters and guinea hens, as well as fruit and vegetable gardens galore.

The man behind what he calls his “private Tuscany” is owner and winemaking aficionado Giacomo “Jim” Verde.

The 76-year-old Italian planted the first seed for his vineyard 12 years ago when he retired as a biology teacher from the Community College of Rhode Island, where he worked for nearly 50 years.

Verde said the venture started as a simple hobby after he received a few cuttings from Sharp Hill in Connecticut during a visit to their vineyard. He said that after he returned home that day, he used those cuttings to get growing his very first year.

After two harvests used only for personal consumption, Verde said several of his friends who had fallen in love with his wine convinced him to “go commercial.”

In June 2002, he officially established Verde Vineyards, and the operation has since grown exponentially. Today, Verde has several acres of various grape vines growing on his vast property.

Using only environmentally sound methods and techniques for grape growing and winemaking, Verde grows both red and green grapes on his property, which he uses to make both red and white wines. He uses recycled restaurant oil to fuel his gardening equipment, incorporates solar panels and geothermal heating and cooling practices to operate what he calls his old-style vineyard, and is the primary hands-on gardener.

“As a boy I remember being in the garden with my grandmother, and I am very happy doing it now,” Verde said. “It is a lot of hard work. Grapes are not easy to grow – there is no beginning and no end, I am always worried about funguses and birds are my biggest enemy – but I love it and it comes very naturally to me.”

Although Verde does the majority of the day-to-day operations on his own, he said Dan Gringras and Rick Ruggiero assist him with many of the major tasks. He also said he has a regular crew of 65 people who come and handpick his grapes at harvest time and then help him to begin the winemaking process, which is all

12 | PrimeTime

done right at the vineyard in Johnston. Once the wine is processed and run through the individual processing tanks, it is stored in 55- to 59-gallon American oak barrels in a climate-controlled environment on the property for two years “so that the wine ages perfectly.”

Over the years, Verde has created an array of different wines, but currently he is offering several different kinds, including St. Croix, Cabernet Franc and Merlot.

Each of Verde’s wines can be sampled during a tour and tasting at the vineyard, which is offered privately and publicly Friday through Sunday from 11 a.m. to 5 p.m. or by appointment.

Verde said a friend built and then handcrafted the finish work in the tasting room, which is located at the back of the vineyard. Inside the tasting room there are many natural wood features, along with granite shelving and awards on display for the various competitions in which Verde has entered his wine.

Just recently, Verde entered his wine in the ninth annual Big E Northeast Gold Wine Competition, which showcased some of the best tasting wines of New England and New York. The 240 entries from 38 wineries were judged at the Eastern States Exposition on June 14 by a panel of wine aficionados from across the country.

According to information provided by the competition, judges evaluated the wines based on the 20-point University of California-Davis System, and the medals awarded were double gold, gold, silver and bronze.

There were also awards given for each state and for the best of each category.

Verde Vineyards received Best Rhode Island Wine and Best Grown in State for its St. Croix. That was just one of several awards that Verde has racked in for his various wines over the years.

Anyone interested in sampling the local wines can visit the vineyard during normal tours. Information about the vineyard can also be found online at www. verdevineyardsri.com or by calling 401-934-2317.

Verde Vineyards was recently honored with a pair of awards – including Best Rhode Island Win – at the ninth annual Big E Northeast Gold Wine Competition.

October 2014

food & wine

Simple Rules for Wine & Food Pairings

Understanding Wine

Wine is the perfect complement to any occasion, whether celebrating with friends or enjoying your favorite meal. With the holiday season approaching, now is the perfect time to learn more about wine.

Train your senses Wine tasting notes often include descriptions of aromas and flavors, including many fruits and baking spices. Train your nose and your palate by heading to the grocery store or farmers market. Pick up a variety of fruits, vegetables, herbs and spices, and then start sniffing and tasting. You’ll soon discover green apple and yellow apple have different scents and flavors, and you’ll start to recognize the distinctions between cinnamon and clove.

Then open a bottle of wine and see if you can pick out those sensory characteristics.

Explore new wines Gathering friends for an evening of wine tasting is a great way to discover new favorites.

Structure your party by asking each person to bring a bottle of the same varietal, like chardonnay or pinot noir, so you can taste the varied expressions of the same grape. Or, ask everyone to bring a different varietal so you can compare and contrast the wines.

R H O D E I S L A N D V I N E YA R D S Diamond Hill Vineyards, Cumberland

Walk into many wine and spirits stores, and you will likely encounter a dizzying array of selections. While wine selections at such stores were once limited to a few well-known brands, many niche and private wineries have begun to make their vintages available to a wider clientele, so now shoppers are treated to both familiar and less well-known options.

To novice dinner party hosts, the vast array of wines and flavors can make selecting a bottle or two to accompany a meal a bit more challenging. But one need not be a master sommelier to find the right pairing. The following tips can help anyone select wines to go with their menu or the type of occasion.

• Work from light to dark. Just as you begin a dinner service with some appetizers and salad before moving to heavier courses, the wine should follow suit. Select lighter wines to accompany the earlier course before opting for deeper, richer wines as the meal progresses.

• Consider champagne to accompany appetizers and opening courses.

Champagne works particularly well with salty foods, which is why it is often a good match for hors d’oeuvres. If your’s is a cocktail party only, you may want to exclusively serve champagne, which typically pairs well with passed finger foods and even bite-sized desserts.

• Opt for sauvignon blanc when you do not want the flavor of the wine to be overwhelmed by the food. Sauvignon blanc works with early courses that pack a flavorful punch. Sauvignon blanc can be grassy or tropical in flavoring, depending on the region in which the grapes were grown. It is commonly described as crisp and fresh in flavor and is often recommended with sushi.

• Match delicate seafood dishes with a light wine. Pinot grigio or chablis are delicately flavored and will pair well with seafood. Fish that is served in a rich sauce may be better matched with a heartier chardonnay.

• Make rose your go-to wine when serving cheese. Although some cheeses work great with white or red, rose is typically a safe bet when serving cheese because of its acidity and fruity character, offering the best of both worlds.

• Hearty meats, such as steaks and chops, pair well with rich reds. Cabernet sauvignon and bordeaux are great when paired with meat. Malbec and shiraz can hold their own if meats are spiced and extremely flavorful.

• Rustic wines will work best with rustic recipes. Try to find a wine from the same region from which the meal originated. Pinot noir is a light-bodied red wine that has full flavor and can work with many pasta dishes as well as earthy ingredients, such as mushrooms.

Though some people follow a strict personal code regarding wine pairings, your personal tastes should dictate what you ultimately serve. Experimentation can yield an unexpected flavor combination that complements the nuances of both the food and the wine.

diamondhillvineyards.com

Carolyn’s Sakonnet Vineyard, Little Compton sakonnetwine.com

Greenvale Vineyards, Portsmouth gr eenvale.com

Newport Vineyards & Winery, Middletown newportvineyards.com

Langworthy Farm Winery, Inc., Westerly langworthyfar m.com

ShelaLara Vineyards and Winery, Coventry shelalara.com

Nickle Creek Vineyard, Foster nicklecr eekvineyard.com October 2014

Pairing wine with food is not always so easy. When in doubt, ask an employee at the spirits store for a suggestion.

PrimeTime | 13

Senior Restaurant Program Expanding Meals on Wheels of Rhode Island announced today that the Senior Restaurant Program will be expanding into other areas of the State. While the program has historically been available at three locations in Providence, now Seniors will be able to visit restaurants in other cities throughout Rhode Island. “Seniors outside of Providence have told us they wanted options in their cities� said Pauline Asprinio, Nutrition Director. “I am so happy to be able to offer them their choice of great restaurants�.

Meals on Wheels of Rhode Island’s Restaurant Program is open to seniors, aged 60 and older, in the State of RI. The Congregate Nutrition Program began the initiative in 2007 and its popularity continues to grow with many seniors enjoying the delicious, quality restaurant meals while socializing with their friends and loved ones.

For a suggested donation of $5, the senior obtains a voucher to take to the participating restaurant of their choice.

The restaurant will offer a variety of meal options that meet healthy nutrition standards. The participating restaurants include Newport Creamery locations excluding Barrington, Middletown, and Newport; the IHOP Restaurants in both Warwick and Providence; and the Friendship CafĂŠ located at 500 Broad St. in Providence.

To learn more or to obtain a voucher, visit the Meals on Wheels of Rhode Island office located at 70 Bath Street, Providence or contact Pauline Asprinio at 401-3516700 or pasprinio@rimeals.org.

New Executive Chef at The Iron Works Tavern The Iron Works Tavern, located at 697 Jefferson Boulevard in Warwick is pleased to announce that Chef Brian Counihan has joined the team as Executive Chef.

Counihan, a Johnson & Wales graduate, will be adding menu items that celebrate fresh New England ingredients.

For more information, call 401-739-5111 or visit us at theironworkstavern.com.

Kingstown Free Public Library Become a Docent at Roger Williams Park Zoo – Wednesday, October 22, 6:30 pm. Docents are volunteer educators who teach Roger Williams Park Zoo guests about the animals and their conservations efforts. Representatives from RWPZ will provide information and answer questions on how you can be a Roger Williams Park Zoo Docent! Free.

Murder at Rocky Point – Saturday, October 25, 2:30 pm.

Lecture, discussion and book-signing with author Kelly Sullivan Pezza on her new book: Murder at Rocky Point Park: Tragedy in Rhode Island’s Summer Paradise. On a summer day in 1893 a murder occurred against the backdrop of laughter and music and Rocky Point Amusement Park; little Maggie Sheffield was murdered by her father. Kelly Sullivan Pezza uncovers the facts and oddities behind this grim crime. Free.

2605 Kingstown Road Kingston, RI www.skpl.org 401-783-8254

East Greenwich Senior Services Netherlands, Belgium & Paris Presentation - Please join us for a free special travel presentation on Thursday, October 2 from 10:30 - 11:30 a.m. Michael Ziegler from Collette Vacations will be at Swift to give an overview of a trip to the Netherlands, Belgium and Paris scheduled from April 27 - May 7, 2015. The tour will spend 3 nights in Amsterdam, 3 nights in Brussels and 3 nights in Paris. The trip includes airfare, hotels, transportation/tours and 13 meals. Pre-registration for the presentation is required; please call Erin at 886-8669, ext. 1.

Care that Makes Someone Feel RIte @ Home

“Sharing Lives, Fulfilling Dreams�

The RIte @ Home and Adult Day Health programs of Seven Hills Rhode Island offer caregiving options for adults with disabilities and seniors who need help with activities of daily living. For more information, call 401.309.4093 today!

by DON FOWLER

R I Philharmonic’s th 70 Season The Rhode Island Philharmonic is as old as many of us, and still going strong.

Our wonderful orchestra, under the direction of Larry Rachleff, began its 70th season on Saturday, September 20 at the Vets with Tchaikovsky’s Violin Concerto and Prokofiev’ Symphony No. 5. It doesn’t get any better than that.

The season continues on October 18 with Rimsky-Korsakov’s “Scheherazade�, Beethoven’s Piano Concerto No.2 (With guest pianist Jon Nakamatsu, and Shostakovich’s “Festive Overture�.

On November 15, we will be treated to Rossini’s “Semiramide: Overture�

Vivaldi’s “The Four Seasons�, and Beethoven’s Symphony No. 5. Guest artist is violinist Jennifer Koh. We enjoy staying after the concert, while many rush to “beat the crowd�, for a brief, up-close-and-personal visit with Larry and his guests. A free shuttle bus is there to take you to the State House free parking lot.

Rhode Island’s favorite holiday tradition, “Messiah!�, will be presented on December 20 at 7:00 p.m., with Christine Noel conducting, and featuring the Providence Singers.

The popular Rush Hour Series continue, with concerts on Fridays, October 17 and November 14 at 6:30 p.m. at the Vets.

The early evening concerts are perfect for seniors who prefer the earlier evening. They are relaxed, short, and informal, and feature selected works from the Saturday classical concerts, along with great conversation from our conductor and guests.

We find the patter to be most educational and often quite amusing, as Rachleff explains a bit about the music and the composer.

Tickets are available in a variety of price ranges, starting as low as $15, You’ll save if you subscribe to the entire series, which continues monthly through May 9, 2015.

Call the box office at 248-7000, or go on line at tickets.riphil.org.

Jennifer Koh

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October 2014

lifestyles

fowler’s Food Tour Edgewood – Broad street, cranston POCO LOCO The popular Mexican food truck opened their small restaurant at 2005 Broad St. a couple of years ago and has been our frequent source for inexpensive, authentic, tasty Mexican food. 461-2640.

EDGEWOOD CAFÉ Located at 1864 Broad Street. The intimate restaurant is described as “dining with a casual touch.” In the good weather, tables are available on the sidewalk. 383-5550.

CUPCAKERIE Muffins, cakes, teas and cupcakes are the specialties, all freshly baked on the premises. Cupcakerie is also a dog bakery, featuring Jack’s Snacks. 1860 Broad St. 461-2601.

WAI WAI HOUSE There are two tables in the tiny restaurant at 1850 Broad St., but most people do take-out. The Chinese menu offers large portions of Cantonese and Mandarin style at very reasonable prices. Call ahead at 9413360 for pick up or delivery.

CHA-BEI This charming little tea and noodle bar features a variety of teas from China, delicious tea smoothies and authentic Asian-style noodle dishes. Eat in (there are five tables and six counter seats) or take out. Open from 11 a.m. to 7:30 p.m.

261-0349. 1830 Broad St.

Estate planning Elder law Wills & Trusts Probate Guardianships Medicaid planning Special needs trusts Asset protection and tax planning Veteran’s benefits

VIVALDI’S PIZZA Located at 1826 Broad St., Vivaldi’s has a huge assortment of pizzas, calzones, stuffed breads, grinders, wraps, pasta dishes and the best fish and chips in the area, served every day. You can eat in, take-out or take advantage of their free delivery. Call ahead at 461-7495 or 461-7511.

J.P. SPOONEM’S Located at 1678 Broad St., Spoonem’s offers a wide variety of breakfast items. Omelets, French toast, waffles, pancakes…you name it, they’ve got it. Open for breakfast and lunch, with a Reuben to die for. 941-3550.

Brass Monkey Part of the original Howard Johnson’s floor tile remains at the newly renovated and re-imagined location of the Brass Monkey at the 800 Allens Ave. building in Providence. The menu is varied and prices are reasonable, with entrees running from $11 for Pasta Pomodora to $14 for Pan Seared Salmon or Beef Tenderloin Kabob. Open seven days a week, from 11:30 a.m. to 1 a.m., and until 2 a.m. Fridays and Saturdays.

Fellini Pizzeria Fellini’s open in Pawtuxet Village in August. They are famous for their specialty pizzas, which are cooked on a New York thin, whole wheat style crust with a special blend of cheeses. This is not your chain store pizza. They also offer a wide variety of signature sandwiches on either focaccia bread or Italian roll, plus appetizers and salads. Desserts include tiramisu and baklava. The bar selection is impressive, with a number of beers on tap. 2190 Broad St. in Pawtuxet Village. 467-5992.

Lillian Magee Lloyd Estate Planning Attorney Orson and Brusini’s Lillian Magee Lloyd has great experience guiding families through the process of estate and long term care planning. Whether you need to arrange for nursing home care, special needs planning or a basic estate plan, Lillian Magee Lloyd can help.

Call 401-223-2100 to schedule an appointment today.

144 Wayland Avenue, Providence, RI 02906 (401) 223-2100 - (401) 861-3103 fax

October 2014

Pizzico Ristorante Sister restaurant to Pizzico on Hope St. in Providence, the restaurant has been open for over a year.

Sporting a large bar area, homey dining room and function room, the building anchors an attractive strip mall at 308 County Road as you enter Barrington center. They offer a large menu, featuring Italian cuisine, with daily specials written on a large chalkboard. Like many fine local restaurants these days, they buy as much as they can from local farms and fishermen. 247-0303. They also have a full catering service.

OrsonandBrusini.com PrimeTime | 15

October Colonial Harvest Festival

Smith Castle, North Kingstown Saturday, October 4 • Noon-4:00 p.m.

Savor seasonal treats and experience 18th century life on an authentic South County plantation homestead. Fun, crafts, entertainment and food, including homemade apple crisp!

Admission is $6 for age 13+; $2 for children 6-12.

For more information, call 401-294-3521 or e-mail smithscastle@earthlink.net

Newport’s International Oktoberfest

Newport Yachting Center October 11-12 Sample Oktoberfest’s multitude of flavors along the Newport waterfront. Saturday $20. Sunday $17 newportwaterfrontevents.com

Beervana Fest 2014

Rhodes On The Pawtuxet, 60 Rhodes Pl., Cranston Friday, October 17 • 6:30 – 10 p.m.

Rhode Island’s ultimate craft beer fest. Ticket includes one tasting glass, 2 oz pours of some of the best beers in the world, educational seminars, fest guide and 1 bottle of water. 150+ World Class Beers. Educational seminars. $50 in advance. beervanafest.com

Food Events

Bowen’s Wharf Seafood Festival

Downtown Newport • October 18-19 Free Admission – Come down to Newport and enjoy local seafood restaurants celebrating the harvest of the sea. Named one of the “10 Fabulous Fall Festivals on the Coast,” by Coastal Living Magazine

Chefs Collaborative Rhode Island BBQ

Schartner Farms, 1 Arnold Pl., Exeter Sunday, October 19 • 4 – 7 p.m.

Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. Some of Rhode Island’s most talented chefs will showcase the bounty of the season, from the farms, fields, and coastal waters of Rhode Island. Beer, wine, and even some spirits are included in the ticket price Please bring any non-alcoholic beverages you would like. www.chefscollaborative.org

Columbus Weekend Festival

Atwell Ave., Providence Federal Hill Commerce Association October 11-13 Free Admission. This Italian festival attracts people from across southern New England for a great time enjoying wonderful food and entertainment.Atwells Avenue www.federalhillprov.com

UÊ *À Û ` }ÊiÝVi i ViÊ Ê iÊV>ÀiÊÜ Ì Ê «iÀà > âi`ÊÃiÀÛ Vi UÊ i « }Ê«i « iÊ ÛiÊÊ >ÌÊ iÊ `i«i `i Ì ÞÊ Ã ViÊ£ ÈÈÊ UÊ - ÝÊV Ûi i ÌÊ V>Ì ÃÊ Ì À Õ} ÕÌÊ, `iÊ Ã > `Ê Visit homefront.org or call 401. 383. 9696 to access an array of caregiver resources.

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Newport Food Truck Festivals of New England Newport Yachting Center, 4 Commercial Wharf Saturday, October 25 • 11 a.m. – 4 p.m.

Come enjoy 20+ food trucks while you take in the beautiful Rhode Island waterfront. Tickets will also be available at the gate for cash only. $5 per person.

Meals on wheels restaurant prograM Meals on Wheels has expanded its restaurant program from Providence into other areas of the state. Seniors age 60 and older are eligible, for suggested donation of $5, to obtain a voucher to participating restaurants where they get a meal. The restaurants offer a variety of meal options that meet nutrition standards. Participating restaurants are Newport Creamery locations, except for Barrington, Middletown, and Newport; IHOP restaurants in Warwick and Providence; and the Friendship Cafe at 500 Broad St., Providence.

to learn more or to obtain a voucher, visit Meals on wheels, 70 Bath st., providence or call pauline asprinio at 401-351-6700 Meals on Wheels of Rhode Island is a nonprofit organization funded in part by the Administration on Aging and state funds through the Rhode Island Division of Elderly Affairs.

October 2014

an apple a day

baked in so many ways

Crunchy Carmel Apple Pie

Ingredients for the Pie 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/8 tsp salt 6 cups thinly sliced peeled apples 1 recipe crumb topping (see below) 1/2 cup chopped pecans 1/4 cup caramel topping Ingredients for the Crumb Topping 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking rolled oats 1/2 cup butter

Directions for Crumb Topping: 1. Stir together brown sugar,flour, rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions for the Pie 1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell.

Sprinkle crumb topping over apple mixture.

5. Place pie on a cookie sheet so the drippings don’t drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375 oven for 25 minutes.

Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9. Cool on a wire rack and enjoy warm or at room temperature.

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001

Cider-Baked Chicken and Sausage The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door, place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.

Ingredients: 1 large onion, cut into eighths 1 large lemon, sliced into rounds 2 cups apple cider 1/4 cup olive oil 1/4 cup chopped fresh sage, plus more for garnish 2 Tbsp. apple cider vinegar 2 tsp. Dijon mustard 2 bay leaves 1/2 tsp. salt

1/2 tsp. freshly ground black pepper 4 chicken legs 4 chicken thighs 1 12-ounce package chicken-apple sausage 2 large apples, each sliced into eighths 1 lb. small, red skinned potatoes, halved 1 jalapeno pepper, stemmed, seeded, and finely chopped 2 tablespoons chopped fresh cilantro (optional) Directions: 1. Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

2. Preheat oven to 450 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the sausages, apples, and potatoes around the chicken. Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly. Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.

3. Prep Time: 15 Minutes (not including marinating) Servings: 7 Recipe courtesy of US Apple Association

October 2014

Caramelized Apple Pecan Coffee Cake Prep time: 40 minutes Cooking time: 1 hour 45 minutes Makes 12 servings 3/4 cup coarsely chopped pecans, divided Cinnamon Streusel Topping 1/4 cup packed light brown sugar

1 teaspoon ground cinnamon 1/2 tablespoon unsalted butter, melted Apple Filling and Topping 1/4 cup granulated sugar

1 large Granny Smith apple, peeled, cored and cut into 3/8-inch dice 1/2 vanilla bean, split lengthwise, seeds scraped out Coffee Cake Batter

1 cup all-purpose flour

1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/8 teaspoon salt Pinch ground ginger Pinch ground cloves 1/3 cup plain whole yogurt 1/4 cup unsweetened applesauce 1/3 cup packed light brown sugar 1/3 cup granulated sugar

1 large egg

3 tablespoons unsalted butter, melted and cooled Preheat the oven to 350°F. Grease 9 x 1 1/2-inch round baking pan and set aside.

Spread pecans on baking sheet or jelly-roll pan and toast in oven until lightly browned, about 10 to 15 min­ utes. Set aside to cool.

Streusel Topping: In medium bowl, combine light brown sugar and cinna­mon. Stir in butter until well combined and mix in half of pecans. Set aside.

Apple Filling and Topping: In small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stir­ring, shake pan to help sugar melt evenly, until melted and dark golden. Remove sauce­pan from heat and care­fully add apples and vanilla bean pod and seeds (mixture will vigorously steam and cara­mel will harden). Cook mixture over moderate heat, shaking pan and stirring occa­sion­ally, until caramel is dissolved, liquid has evapo­rated and apples are tender but still hold their shape, about 10 to15 min­utes. Discard vanilla bean pod. Spread apples on sheet pan to cool.

Coffee Cake Batter: In large bowl whisk together flour, baking powder, baking soda, cinna­mon, salt, ginger and cloves. In another medium bowl, whisk together yogurt, apple­sauce, brown sugar, granu­lated sugar, egg and butter until smooth. Pour wet ingredi­ents into dry mixture and mix until well com­bined with large spatula. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with half the streusel and top with remain­ ing apple filling. Sprinkle with remaining streusel and bake until tooth­pick inserted in center comes out clean, about 25 to 30 min­utes.

Let cool 20 minutes and cut into 8 wedges. Serve warm or at room temperature.

Poached Apples with Cranberry Sauce Ingredients: 1/3 cup canned or homemade whole cranberry sauce 1/4 teaspoon grated orange zest

1/8 teaspoon nutmeg 3/4 cup water 1/2 cup orange juice 1/3 cup sugar 2 Golden Delicious apples

Directions: 1. In small bowl, combine cranberry sauce, orange peel, and nutmeg; set aside. In medium saucepot, combine water, orange juice, and sugar; heat to simmer.

2. Peel apples and cut in half lengthwise; remove core and slightly hollow out middle of each half to make a small depression. Place apple halves in simmering water mixture, cover and cook until just tender-15 to 20 mins.

Drain & fill centers with reserved cranberry mixture.

PrimeTime | 17

senior issues

Tips for the 2015 Medicare Annual Enrollment Period If you’re 65 or older, you probably know that the Medicare Annual Enrollment Period runs October 15 through December 7. Generally, this is the only time you can make changes to your coverage.

According to Herb Fritch, president of Cigna-HealthSpring, a leading health service company and Medicare insurance provider, here are some things to consider: • Determine priorities. Make a list of priorities -- such as lowering out-of-pocket costs -- and use it to compare plans. • Understand the different parts.

Part A refers to hospital insurance. The amount of the deductible depends on the length of the hospital stay.

Part B refers to basic medical insurance for doctor visits and other health care services. Medicare pays 80 percent of approved charges while you pay 20 percent in addition to a monthly Part B premium and annual deductible which will vary based on your income. Supplemental plans like Medigap and Medicare Advantage can help cover the 20 percent gap and most offer extra benefits.

Part C refers to plans operated by private companies that combine Part A and B benefits. Most include Part D prescription drug coverage, offer no or low monthly premiums, and extras like vision, dental and gym membership benefits.

Part D refers to Prescription Drug Plans offering at least a standard level of coverage set by Medicare; some are available as stand-alone plans. • Do your research. Benefits differ from company-to-company and even state-tostate, so do your research. Look beyond premium cost to ensure there aren’t hidden copays or fees that will end up costing you more. Pay close attention to medication quantity limits and make sure your plan offers adequate drug coverage. • Pay your Medicare Part B premium. Even if you’re enrolled in a private Medicare plan, you must continue paying your Part B premium. If you’re having trouble, contact your local Medicaid office to see if you qualify for a Medicare Savings Program.

Fall in Love

with Worry-Free Living at

There’s so much to love at EPOCH of Providence! Schedule your visit today.

EPOCH residents enjoy a vibrant lifestyle full of fun days and warm friendships, free of household chores or maintenance. With another New England winter on the way, this fall is the perfect time to fall in love with the safe, worry-free life waiting for you at EPOCH. s %NGAGING 0ROGRAMMING s ,UXURY !MENITIES s #HEF 0REPARED -EALS s (OUSEKEEPING 3ERVICES s HOUR #ARE !SSISTANCE s 0EACE OF -IND

EPOCH Assisted Living on Blackstone Boulevard

EPOCH Assisted Living on the East Side

401-273-6565

401-275-0682

This open enrollment period, make sure your health plan works for you.

• Don’t settle. Priorities change, so the plan that worked when you were 65 may not be best when you’re 75. Plans also change year-to-year so review before renewing. • Know your network. Many plans offer choices with a network of doctors. If you visit a doctor out of network, you could be responsible for out-of-pocket costs.

However, networks offered by Medicare Advantage choices, such as Cigna-HealthSpring, can foster better coordination among doctors, leading to better care. Ask your doctors what plans they accept or check your network directory. • Don’t worry about the Exchanges. With a few exceptions, Medicare will be a better option than the Exchanges (also called “Marketplacesâ€?). In fact, it’s illegal for someone to sell you an Exchange plan if they know you have Medicare. • Use free resources. The Centers for Medicare & Medicaid Services’ Plan Finder helps you compare costs, covered medications and other items. Many insurance plans offer free seminars with no obligation to sign up. You can also check companies’ websites or call their Customer Service number for more information. Local agencies on aging can also be helpful. (StatePoint)

Staying or Selling ‌ Home Services made Simple

Are you trying to enjoy your golden years but home maintenance issues keep getting in the way? Call Senior Real Estate Solutions, your one-stop, free referral source for all your home maintenance and repair needs.

Carpentry • Plumbing • Electrical • Air Conditioning Gutter Cleaning • Painting • Landscaping & Yard Work Windows • Carpet Cleaning • And so much more!

Don’t miss our October Lunch and Learn: Preparing Your Home for Winter October 21st, 11:30 a.m. - 1:00 p.m.

Please call 401.228.7800 to register.

“We won’t refer anyone that we haven’t used ourselves with 100% satisfaction.� – Bruce Lane, President, Senior Real Estate Solutions

"LACKSTONE "LVD s 0ROVIDENCE 2) /NE "UTLER !VE s 0ROVIDENCE 2)

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Assisted Living . Memory Care . Respite . Fitness Center

18 | PrimeTime

Call us today and ask about our Good Deeds Program!

5 Exchange Street, Cranston, R.I. 401.228.7800

seniorrealestatesolutionsri.com

October 2014

spotlight business on

South County Nursing & Rehabilitation Center

“ReLaunching Party” October 29, 3–7pm In April 2012, South County Nursing & Rehabilitation rolled out the “red carpet” to inaugurate their progressive new rehabilitation wing, aptly titled “S.T.A.R.” (Specialized Therapy and Rehab). Showcasing their state-of-the-art therapy room, specially adapted living quarters and restaurant-style dining room, the S.T.A.R. program has a great deal to be proud of.

At the foundation of South County Nursing & Rehabilitation’s unique “S.T.A.R.” program is the guiding principle that a full recovery can only be achieved when the dignity and privacy of a patient is honored, and when a team of professionals works in close communication with the patient and his or her family. The tight-knit team here consists of highly trained physical, occupational therapists and speech pathologists, as well as nurses, social workers and even two full-time concierges.

The “S.T.A.R” program was then, and continues to be, on the forefront of today’s thinking about rehabilitation, combining advanced therapies in a comfortable, welcoming and non-hospital-like setting.

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, the “S.T.A.R.” program is an intense and highly personalized rehabilitation program. Its goal is to raise a patient’s mobility and lifestyle capabilities to an optimal level, thereby facilitating his or her return to a life of independence. There are a total of 57 semi-private and private rooms which have flatscreen TVs, custom-built furniture and internet access. There are two “spa” rooms where a patient can practice the basic functions of self-care. One can even enjoy the center’s “cyber café” where one can visit with family or enjoy one of “S.T.A.R.” program’s movie nights. Every amenity, every detail, was selected with the patient’s utmost comfort in mind as they set their sights on their pathway home.

On October 29th from 3:00pm until 7:00pm, South County Nursing & Rehab is hosting a special commemorative “Relaunching Celebration” to honor their S.T.A.R program. Come tour the center and enjoy an afternoon of refreshments and prizes. There will even be an esthetician there to give you a skin analysis, and massage therapists from Massage Envy to give chair massages to muscle-weary guests. If you or a loved one is anticipating a period of rehabilitation or are just curious about this great center, then don’t miss this special event.

South County is proud to congratulate and formally welcome Josh Savory to the administrative team here. Josh has recently been promoted from a caring concierge to the position of Admissions & Marketing Assistant, alongside longtime Director of Admissions, Reggie Wilcox. Josh’s warmth, dedication and commitment to the many programs here make him a welcome addition to the staff.

To learn more about the exceptional “S.T.A.R.” program, visit South County Nursing and Rehabilitation Center at 740 Oak Hill Road in North Kingston. Ask for Reggie or Josh 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.

Scandinavian Home, inc. skilled nursing & rehabilitation center 1811 Broad Street, Cranston, RI 02905

401-461-1433

assisted living community

50 Warwick Avenue, Cranston, RI 02905

401-461-1444

A Community Built with Care! www.ScandinavianHome.com

Non-Profit - Founded in 1930

Low Cost Burial Insurance No Medical Exam No One Declined Call for a FREE Quote!!

888-961-4904

5 Star Nursing and Rehabilitation Center in the Heart of Providence Our transitional care unit specializes in after-care for joint replacement surgery, healing fractures, cardiac episodes, COPD and more.

Please call 401-454-7970

for more information or to book your tour Meet Joshua Savory, the new Admissions and Marketing Assistant at South County Nursing & Rehab Center, as he visits one of the patients here in the “S.T.A.R.” wing.

October 2014

100 Borden St., Providence, RI 02903 www.steerehouse.org

PrimeTime | 19

b y J ohn grow

Naloxone Can Save a Life...Maybe Yours Ready for some startling information, and a wake up call for many: Drug overdose is now the leading cause of accidental death in Rhode Island.

As a category it’s on track to kill more people in this state than automobile accidents this year.

And people over the age of 50 are not immune. In fact they are perhaps among the most vulnerable.

Dr. Robin Montvilo, who teaches a psychology class on aging at Rhode Island college, and has herself published several papers on drugs and addictions, asked an expert on drug overdose prevention to present her students with new data on this deadly and growing problem.

Jared Moffat, of Prevent Overdose and Naloxone Intervention (PONI)

showed up loaded with information and a good deal more.

“This is important for everyone, because you can’t tell who might accidentally overdose.

We’re not just talking about people who take street drugs,” he told Montvilo’s class.

“It could be one of your friends. It could be someone in your family; a child or a parent or grandparent. We call them ‘accidental drug overdoses’ for a reason.

“Some people may overdose on purpose, that’s true. But most don’t consciously set out to take a fatal dose of drugs,” said Moffat.

Naloxone, sometimes called Narcan,

Available only from Walgreen’s so far, Naloxone comes in a kit with two complete administrations and instructions.

(Photos by John Grow)

is a drug that blocks the brain’s receptors to opioids; heroin, morphine, percocet, oxycontin, vicodin, and other similar, commonly prescribed pain medication.

It does nothing else, and has no effect on someone who hasn’t taken an opioid.

“People get a prescription for pain killers and what do they do? They put them in the medicine cabinet or a drawer somewhere where it’s not hard for someone else to get to them.

NALOXONE – PAGE 33

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www.BrightviewCommons.com 20 | PrimeTime

October 2014

your home

senior

issues

by BRUCE LANE president of senior real estate solutions

Prepare Your Home Now for Winter Spending a little time and money now helps save a lot of time, aggravation and money later.

With the days getting shorter and summer now a distant memory, it will soon be time to face the harsh winter cold. Inevitably in our house, October has become the month for arguments about whether or not it’s too early to turn up the thermostat. My wife lobbies for physical comfort, I lobby for financial comfort and hold off as long as possible. It’s also the time where I get our house ready for the deep freeze to come.

Some people aren’t as well prepared and fail to realize that spending a little time and money now, helps save a lot of time, aggravation and money later. Usually they learn that lesson the hard way.

Last winter I got a call from an elderly friend who looked outside to see their back yard flooding. They had not shut the outdoor water off causing the outdoor spigot to explode. That little mistake, which could have been avoided for free in as little as five minutes, ended up costing a few hundred dollars. On the upside, she did have a nice skating pond for a while which her grandchildren thoroughly enjoyed.

In my friend’s defense, she was newly widowed and had never been responsible for exterior home upkeep before. That was her husband’s domain so she didn’t even know what she didn’t know. So for all of you in her company, here’s a quick checklist of the things you should be doing now to prepare for winter.

Rule number one – disconnect your hoses and make sure your outdoor water is shut off! It should be accessible by a valve in your basement or perhaps under your sink. If you’re not sure, you may want to have a plumber do it this year and show you where it is for next year. You should always know where your main shutoff valves are in case of emergency leaks anyway.

If you have a sprinkler system, now is also the time to have that winterized. Leaving water in the lines could lead to burst pipes.

If you have a septic system, have it serviced in the fall. Messy winter weather makes it that much harder so it’s much easier to do now.

And finally, as far as outdoor chores, over hanging tree limbs could be the first to fall during an ice storm or heavy snow. If they’re over your roof or driveway, it’s probably a good idea to have them removed now.

Moving inside, oil-burning furnaces should be cleaned and serviced every year, gas furnaces burn cleaner so they can go a little longer but they can still get infiltrated by dust and debris. They should be ser-

October 2014

Bruce Lane is the President of Senior Real Estate Solutions, a non-profit referral service for seniors looking for reliable home repair & maintenance services.

If you have home maintenance questions, send them to Bruce@BruceLane.com or via the Senior Real Estate Solutions website at www.seniorrealestatesolutionsri.com

viced at least every few years. And don’t forget chimneys, whether used with a fireplace or not. If the heating system is vented through the chimney, it should be cleaned. Likewise, cleaning air ducts maximizes your heating (and cooling) systems’ efficiency.

Most people with older windows know how drafty they can get. Replacing the screens with storm windows and doors is your first defense of course, but also check that the weather stripping and seals are in good shape. And, don’t forget to lock the windows to seal them tight. Reducing airflow will help you keep your heating costs down and keep you warm and toasty. If your windows aren’t in good condition, replacing them with new energy efficient windows could be the smartest thing you could do.

And speaking of frigid air, it’s a good idea to make arrangements to have your air-conditioning units serviced and ducts cleaned now so they’re ready to go.

Holding off until the first heat wave will likely leave

you waiting behind a long list of other people also awaiting service.

One last fall chore is to follow the old rule of thumb of changing your smoke detector batteries when the clocks change. Daylight savings time ends on November 2nd this year so mark your calendars.

This list is by no means exhaustive but it will put you well on your way to being ready for another cold New England winter. My final suggestion? After you have it all done, book that plane ticket for Florida.

All the preparation in the world can’t help you survive the long winter months better than a little hot sunshine in February.

PrimeTime | 21

Rhode Island Nursing Homes Continue to Outperform the Nation Nursing home providers are increasingly recognizing that the people who call their facilities “home” should have the opportunity to provide feedback about their care and environment. Under the direction of the Rhode Island Department of Health, the state’s nursing homes field surveys to their residents and family members every year using products from My InnerView by National Research Corporation.

The satisfaction survey results from late 2013 show that: • More than nine out of every 10 nursing home residents and their family members would recommend their nursing home to others • 89 percent of residents say their quality of life and quality of care in Rhode Island are “excellent” or “good” • The questions that residents rank best relate to safety, cleanliness, care, and respectfulness of staff • Rhode Island nursing homes outperform the nation on satisfaction, quality of life, quality of care, and quality of service This is the eighth consecutive year that Rhode Island nursing homes have outperformed the nation. In addition, 14 nursing homes in the state earned the 20132014 Excellence in Action award from My InnerView—a national award program that recognizes skilled nursing homes and senior living communities that achieve outstanding resident and/or employee satisfaction. Learn more about the award.

“I’m pleased that residents and families continue to acknowledge the care and compassion of Rhode Island’s nursing homes,” said Director of the Rhode Island Department of Health, Michael Fine, M.D. “Most residents and families in Rhode Island are satisfied with their care, which speaks to the commitment of Rhode Island facilities to provide high quality of care while becoming more home-like and giving their residents choices.”

The satisfaction survey results provide actionable information. Nursing home

providers use this data to identify opportunities to improve the quality of care they provide to their residents. The Department of Health also publishes the results on its website, so that Rhode Islanders can access this information when choosing between nursing homes for themselves or a family member.

Quality of life and care for “If you don’t have experience with nursing homes, it can be hard to know how Rhode Island seniors and to choose one,” said Rosa Baier, MPH, their families reach above Senior Scientist at Healthcentric Advisors average marks, making and director of the Department of Health program that publishes these data. “Resithe state a more desirable dent and family satisfaction is one source place for elders of information that can help you make that choice.”

Nursing home satisfaction is published annually by the Department of Health’s Healthcare Quality Reporting Program, in collaboration with a multi-stakeholder group that includes the nursing home trade associations, LeadingAge Rhode Island, and the Rhode Island Health Care Association. The program releases information about healthcare quality and patient satisfaction to inform consumer decision-making and to encourage facilities to continually improve their performance. Learn more about the quality of care that nursing homes and other healthcare facilities provide by visiting www.health.ri.gov/programs/healthcarequalityreporting/.

Rhode Island Hospital Pulmonary Research Program Conducting a Clinical Trial of an Investigational Drug for

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22 | PrimeTime

October 2014

senior issues

b y L arry G rimaldi

c h i e f , p ro gr a m d e ve l o p m e n t

r i depar tment of human ser vices , division of elder ly affairs

Organizations Helping to Manage Chronic Disease Chronic diseases such as diabetes, heart problems, respiratory illness, arthritis, or long term emotional health issues have a negative impact on the quality of life for seniors and adults with disabilities. Often, they need information and support to manage their conditions and live a better life. These organizations offer that information and support.

The Chronic Disease Self-Management Program, Living Well Rhode Island teaches people how to manage their chronic disease conditions, and chronic pain, chronic pain self-management and to live a better life. Call the Department of Health Information Line at 222-5960, or go to health.ri.gov for more information.

The Alzheimer’s Association, Rhode Island Chapter, 245 Waterman Avenue, Providence, RI 02906, is a non-profit organization whose mission is to coordinate resources for caregivers, educate health professionals and the general public, and advocate for improved public policy.

More than 25,000 Rhode Islanders and their families battle this devastating disease every day. Call their 24/7 Helpline at 1-800-272-3900, or go to alz.org.

The American Cancer Society, Rhode Island Chapter, 931 Jefferson Blvd., Suite 3004, Warwick, RI 02886, is a nationwide, community-based voluntary health organization dedicated to eliminating cancer as a major health problem. For information, call 1-800227-2345, or log on to cancer.org.

The American Diabetes Association, Rhode Island Chapter, 146 Clifford Street, Providence, RI 02903, seeks to prevent and cure diabetes and to improve the lives of all people affected by diabetes. Call 351-0498 for information, or visit diabetes.org.

The American Heart Association, Rhode Island Chapter, One State Street, Suite 200, Providence, RI 02908, is a non-profit organization that concentrates its efforts on cardiac care to try to reduce disability and deaths caused by cardiovascular disease and stroke. For information, call 330-1700, or go to heart. org.

The American Parkinson’s Disease Association, Rhode Island Chapter, 455 Tollgate Road, Warwick, RI 02886, serves the patients and caregivers of Rhode Island and southeastern Massachusetts

through the information and referral center at Kent Hospital, and a number of support groups across the state. Call 736-1046, or log on to riapda.org.

The Arthritis Foundation of Rhode Island, 2348 Post Road, Suite 104, Warwick, RI 02886, seeks to improve the lives of 66 million Americans through prevention, treatment, control, and cure of arthritis and related diseases. Call 7393773, or visit arthritis.org.

The Mental Health Association of Rhode Island, 185 Dexter Street, Pawtucket, RI 02860, provides information and referral for mental health services and support groups. For information, call 726-2285, or log on to mhari.org. The Rhode Island Council of Community Mental Health Organizations, 40 Sharpe Drive, Suite 3, Cranston, RI 02920, represents community mental health sites that assist individuals seeking information and referral about treatment. Call 228-7990, or visit riccmho.org.

The Muscular Dystrophy Association, Rhode Island Chapter, 931 Jefferson Blvd., Suite 1005, Warwick, RI 02886, provides financial assistance for wheelchairs, leg braces, and communica-

tion devices. It also runs an equipment loan program and provides transportation to and from its clinic. For details, call 72-1910, or go to mda.org.

The Rhode Island Department of Behavioral Healthcare, Developmental Disabilities and Hospitals fights against the stigmatization of people with developmental disabilities, mental illness, substance use disorders, and addictions.

For information on developmental disabilities, call 462-3234. For information on mental health services, call 462-3291.

For information about substance abuse, call 462-4680. The number for the 24hour, confidential drug and alcohol abuse line is 1-866-252-3784. The agency’s web site is bhddh.ri.gov.

The Rhode Island Department of Human Services, Division of Elderly Affairs is responsible for the development and implementation of a comprehensive system of programs and services for Rhode Islanders ages 60 and older and for adults with disabilities. Questions can be mailed to: Larry Grimaldi, Rhode Island Department of Human Services, Division of Elderly Affairs, 74 West Road, Cranston, RI 02920, or by calling 401-462-0509.

Questions can also be faxed to 401-462-0503, or e-mailed to larry.grimaldi@dea.ri.gov.

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PrimeTime | 23

A GLIMPSE OF RI’S PAST

PEOPLE AND PLACES

h i s t o r y w i t h T e r r y d ’a m ato t u r n b u l l

Employing Rhode Island

The Mills of Apponaug The economic impact of the mills in Apponaug continued well into the 20th century. For nearly four decades, the Apponaug Company was Warwick’s largest employer and was instrumental in many of the changes that took place in Warwick. The influence of the mill extended well beyond the salaries paid to workers in the sprawling complex; for the prosperity of the mill meant prosperity for the village. Most businesses in Apponaug would not have survived had the mill closed its doors and the Apponaug Company exerted a subdued form of paternalism by sponsoring better municipal services and worthwhile projects.

In 1935 Alfred L. Lustig who was the president and general manager of the Apponaug Company died. The Lustig family continued to control the enterprise until 1944, when they sold to George V Mechan. After a few years of ownership, Mechan sold to the Aspinools Corporation of Connecticut. During the 1950s the principal owners of the company were the Lamport Co. of New York City, the Bancroft Company of Wilmington,

Del., and Frederick G. Brown, who was also president and spokesman for the Apponaug Company.

The Apponaug Company eventually became a victim of the decline in the textile industry that had started in the 1920s. In January 1958, Frederick G. Brown announced that the company would close its doors on March 15. By that time, only 300 of the 530 employees who usually staffed the plant were still employed. Both the State of Rhode Island and the City of Warwick expressed their concern over the plant’s closing and tried to find buyers for the sprawling complex. On March 17, 1958, as Brown had predicted, the Apponaug Company shipped its last orders and an era was over. Brown said, “The tragedy has happened.� All employees, with the exception of the packers and shippers who were moving out the final yardage of cloth, had been laid off for good.� One of the older employees, still stunned from the plant’s closing, is reported to have said, “It’s a sad thing. I worked there for many years and it’s going to be hard to

get used to the idea of not getting up in the morning to go to work.�

It was over two years before the vast complex, with its 10 buildings, water tower and power plants, was sold. In 1960 the Anchor Realty Co. purchased the property and soon began renting the space to diverse industries. Among the first to take advantage of the space available was the Thompson and Green Machinery Company and the GreenwoodSheet Metal Company.

Far from being obsolete, the Apponaug mills had demonstrated that there was a demand for the buildings despite the near death of the textile industry.

In mid February 1961, however, the first of three spectacular fires occurred and the remaining days of the complex were numbered. The first fire was discovered at approximately 10 p.m. by Deputy Chief Frank W White as he was making his regular nightly tour of the fire stations. The fire, which most likely started in the dye house, quickly destroyed one building and badly damaged two others.

Fire fighters feared that the spectacular

tongues of flame, which illuminated the night sky and could be seen two miles away, would consume the entire complex and part of the village of Apponaug as well. The efforts to put out the fire were hampered by the difficulty of access between buildings and by the piles of snow on the ground. As many spectators gathered to watch, the fire fighters were able to contain the blaze by creating several curtains of water. Fortunately they were able to pump the water from Bridge Brook, a mill trench in a dead end alley. A total of 15 Pieces of equipment from Warwick as well as apparatus from nearby towns were activated. Over 23,000 feet of 2 ½ inch hose was put into operation to control the blaze.

This 1961 fire was the worst in Warwick’s history to that time. It did its greatest damage to three buildings in the center of the mill complex. Most of tire seven other buildings escaped with minimal damage and the Anchor Realty Co. was able to resume its operations in a relatively short time.

The story of The Apponaug Mill will continue

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issues

de ve l o p m e n t d i re c to r , a l z h e i m er ’s association r hode island chapter

senior issues Rhode Island Senior Beat b y larry grimaldi

Legislation the Alzheimer’s Association Supports Federal Priorities for 2014 – Alzheimer’s disease is a growing crisis for our families and the economy.

The federal government must address the challenges the disease poses and take bold action to confront this epidemic now.

1. Increase the commitment to Alzheimer’s Research Alzheimer’s is the most expensive disease in America. Over the next 40 years, caring for people with Alzheimer’s will cost our country $20 trillion, with nearly 60 percent of that borne by Medicare. If we had a treatment that delayed the onset of Alzheimer’s by just five years, Medicare spending would be reduced on those with the disease by 45 percent in 2050. While Congress provided an additional $100 million for Alzheimer’s research in fiscal year 2014, the chronic underinvestment in Alzheimer’s research persists. For every $100 that the National Institutes of Health (NIH) spends on Alzheimer’s research, Medicare and Medicaid spend $26,500 caring for those with the disease.

Congress must continue its commitment to the fight against Alzheimer’s by increasing funding for Alzheimer’s research by $200 million in fiscal year 2015.

2. Ensure accountability in the National Alzheimer’s Plan In 2050, up to 16 million Americans will have Alzheimer’s disease, creating an enormous strain on the health care system, families, and the federal budget.

Recognizing this growing crisis, Congress unanimously passed and President Obama signed into law the National Alzheimer’s Project Act (NAPA), calling

for the creation of a National Alzheimer’s Plan (Public Law 111-375). In May 2012, the first-ever National Plan was released, with a goal of preventing and effectively treating Alzheimer’s disease by 2025. To reach that goal, the NIH has established research milestones and timelines. But what the NIH has not established is the level of funding necessary to reach them. T h e Alzheimer’s Accountability Act (S. 2192/H.R. 4351) would require the scientists at the NIH to submit an annual Alzheimer’s research budget proposal directly to Congress, specifying the resources needed. That way, Congress will know what the scientists need.

3.Improve access to diagnosis and care planning To ensure high quality medical care and better outcomes for individuals with Alzheimer’s, the disease must be diagnosed, care must be planned, and the diagnosis must be noted in the individuals’ medical record. Studies also suggest that an early diagnosis and care planning improve a caregiver’s long-term health. Yet about half of those with Alzheimer’s and other dementias have not been diagnosed. Consistent with the National Alzheimer’s Plan’s call for timely diagnosis and education for newly-diagnosed individuals, the Health Outcomes, Planning, and Education (HOPE) for Alzheimer’s Act would increase diagnosis of Alzheimer’s disease, provide information on medical and non-medical services for newly diagnosed patients and their families, and document the diagnosis in the patient’s medical record.

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If it’s fall, it must be time to talk about getting your annual flu shot. Flu season usually begins in October and can last well into May. As with any disease, the key is prevention; so plan on getting your flu shot. Persons enrolled in Medicare can get their flu shot without co-payments under their Part B preventive benefits package.

The impacts from the flu can range from mild to severe, including hospitalization of even death. The Rhode Island Department of Health notes that there were 620 flu-related hospitalizations and 26 flu-related deaths during the 2013-2014 flu season.

A yearly vaccination is recommended because there are different strains of the flu virus each year.

The flu virus spreads when someone who has the flu coughs or sneezes near another person, or someone touches a surface infected with the virus. The virus can survive on surfaces for up to two hours. Symptoms of the flu may include a fever, coughing, a sore throat, runny or stuffy nose, head and/or body aches, fatigue, chills, vomiting or diarrhea.

Many doctors and pharmacies will administer the flu shot. During October, HEALTH normally releases a list of public flu clinics. If you get the flu, call your doctor and get instructions on treatment. Seek immediate medical help if you have shortness of breath or breathing difficulties, dizziness, severe or persistent vomiting, pressure on your chest or abdomen, or if any of your flu symptoms worsen considerably.

For more information, call the Centers for Disease Control and Prevention at 1-800-232-4636, or go to cdc.gov/flu. You can also contact HEALTH at 401-2225960, or log on to health.ri.gov.

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wHAT DO YOU FINK?

LIFESTYLES

by MIKE FINK

Look!

On whatever screen you stare at, the first word spoken by the star speaker is “Look,” Have you noticed? I have. That explains my headline, to get and guarantee your attention.

We lost three celebrities so far. Robin Williams, who played a perfect Popeye!

Lauren Bacall, who played a perfect Doris Duke. Joan Rivers, who dared to insult the First Lady, and had the courage to defend the state of Israel and mock its enemies.

I met her once, in the bar of a hotel in Hartford, where she was performing, along with Dorothy Lamour!

(Did you see the superb documentary “Joan Rivers, a Piece of Work”? It looks behind the glamour at the spirit of survival.) I find that my taste in movies makes more foes than friends among the coffee houses I frequent.

So I go home and let Turner Classic Movies bring back the stars of yesteryear, and, even in that never-never-land, I pick my favorites...Robert Osborne scheduled a series of Alan Ladd flicks, and I like the ones that failed at the box office even better than his big hits. I was touched by The Big Land. Ladd, a little guy, without very much expression in his sculptured features, can project the perfect dilemma, the hidden doubt behind his mask of restraint. Marvelous!

There is another star I want to shout my own “Look!” about. My old friend Maxine. Maxine Howe, of Keyes House, Dolphin Square, London, U.K. She lived here in Providence, and used to come over to watch the Late Show with her late husband Steve. He was earning his Ph.D. in physics at Brown, and she worked to pay the rent on Pine Street at the Brown applied math department.

Maxine and I commuted to Boston where she studied the dramatic arts at B.U. The couple moved to England, where Maxine not only pursued her acting career on stage, but also at home. She opened the doors of her home for fifty years to the Hollywood movie performers in flight from scandal or suppression or tax evasion for refuge across the Atlantic. Yes, she entertained Betty Grable, and George Raft, and Ava Gardner, as well as Peter Ustinov, and urged me to fly over to join the merry crew. Her only child, Robin, grew up to be a famous designer for Jones of New York. But sadly, I lost my pal Maxine and list her among my personal perfect persons of the world of make-believe magic. Look, and wonder!

I lift my glass and clink it to the major and minor figures who grace our lives but leave a gap in our private and public lives when the curtain descends and everything ends, alas, too soon, too soon.

I met Dorothy Lamour nearly two decades ago. The year was 1995. I was the only guest at the special event, because there was a snowstorm and I was a free-lance journalist who had been invited but was the lucky adventurer, rewarded for my intrepid courage. There was a troupe of performers who sang and danced the songs of the era, and Dorothy described her career. The champagne flowed, and it was really my date with Dorothy!

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October 2014

DOER’S PROFILE

by JOAN RE TSINAS

Caitlin Strong Caitlin Strong is the ultimate Doer.

More like a whirligig. She shoots. She rescues. She shoots some more. She flits from coast to coast, country to country.

She hones in, radar-like, on evil plots, then convinces a few people to believe in those plots. And she gets them to trust her, as she vows to destroy – or waylay – evil. By the end of the day, she has done it all, literally saving the day, pulling Western civilization from the brink of destruction - while always saying “Yes, sir, and No, sir.”

Caitlin Strong is a Texas Ranger, sprung from the heady alchemy of Texas’s cowboy history, the omnipresence of genuine plots, both international and national – some garden variety, some grandiose – against the United States, and the fecund imagination of Providence writer Jon Land, author of 33 thrillers. Caitlin is Land’s newest heroine, who mixes Texas sharp-shootin’ skill with keen intelligence with maternal hormones.

October 2014

In “Strong Darkness,” Land’s latest (the sixth for Caitlin), Caitlin discovers evil in Providence, on Thayer Street. Caitlin’s lover, Cort Wesley, has two sons; Land told their back story in a previous thriller (their mother killed by drug lords). Dylan, the older son, has enrolled at Brown, where he plays football (under Coach Estes). At Spats, a beautiful Chinese girl lured him into a trap; assassins attacked; Dylan survived, ended up almost dead at Rhode Island Hospital; yet the Providence police refuse to investigate. Afterward a phony physician tried to kill him. The subsequent hail-fire of bullets evokes a Spielberg movie, but it works: Dylan escapes with his father. (Expect local color in this thriller). The evil plot ties in a Chinese pornographer-turned-computer mogul who seeks to kill most Americans through 5-G technology embedded in cell phones; the wireless technology is manufactured, with United States

government blessing, at a plant in Texas. (Most evil in Strong thrillers comes from the Lone Star state).

Caitlin’s tale is a hodgepodge.

Land throws in the historic accounts of Chinese women who immigrated to Texas in the 1880s with their husbands and fathers to work on the Southern Pacific Railroad; in the book as well as in history, the railroads verged on omnipotent in parts of this country. He throws in the natives’ virulent antipathy toward the immigrants – antipathy common to the 19th century and our own time.

Judge Roy Bean, a true figure, enters the picture, along with his Ranger ally William Ray Strong, Caitlin’s fictional

grandfather. The modern-day church that has inveighed against gay soldiers at American military funerals creeps into the plot. So do the secretive internecine battles within the United States intelligence agencies.

STRONG – Page 32

PrimeTime | 27

Caramel Apple Popcorn 6 3/4 1 1

Shredded Apple Pork

cups popped popcorn, buttered and salted cup roasted salted peanuts package (10 ounces) Caramel Apple Candy Melts candy bottle (2.5 ounces) Spider Mix Sprinkles

1 cup apple butter 1/4 cup apple cider vinegar 1/4 cup brown sugar 2 tablespoons minced garlic 2 tablespoons whole grain Dijon mustard 1 teaspoon salt 1 teaspoon pepper 2 medium apples, cored & chopped 1 medium onion, chopped 6 boneless pork chops

Spread popcorn and peanuts on parchment paper-lined cookie sheet.

In disposable decorating bag, melt candy in microwave at 50 percent power for 1 minute; remove bag and knead. Continue melting candy for 30-second intervals at 50 percent power until completely melted.

Snip off end of bag and drizzle melted candy over popcorn. Immediately top with sprinkles. Let stand until candy has hardened, about 20 minutes. Break into pieces to serve.

Pumpkin Pound Cake

In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.

3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) butter, softened 2 cups granulated sugar 4 eggs 1 teaspoon pure vanilla extract 1 1/4 cups canned 100 percent pumpkin (not pie filling)

Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.

Cook on low for five to six hours covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes uncovered.

Serve warm over rice or mashed potatoes.

Preheat oven to 325°F. Prepare bundt pan with vegetable pan spray and flour.

Place on baking sheet.

each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan.

The following recipe for “Ultimate Pumpkin Pie” from Ina Garten’s “Barefoot Contessa Foolproof ” (Clarkson Potter) is a spirit-infused take on the classic pumpkin pie recipe. The recipe can be prepared with fresh pumpkin puree or the canned variety found at stores.

In medium bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after

Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling rack. Cool completely before serving.

Ultimate Pumpkin Pie 1 unbaked pie crust Filling: 1 15-ounce can pumpkin puree (not pie filling) 1/2 cup light brown sugar, lightly packed 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 teaspoons grated orange zest 3 extra-large eggs, lightly beaten 1 cup heavy cream 1/2 cup whole milk 2 tablespoons dark rum, such as Mount Gay bake for another 5 minutes.

Preheat the oven to 425 F. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and

28 | PrimeTime

Reduce the oven temperature to 350 F. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with whipped cream.

October 2014

Roasted Pumpkin Soup olive oil 1/4 tsp curry powder 1 cup sour cream 1/2 stick unsalted butter 3 cup chopped sweet onions 5 cup roasted pumpkin, skin removed, chunked 8 cup good vegetable stock 1 tsp fresh thyme, finely minced 1/4 tsp fresh grated nutmeg 1 tbsp agave syrup 2 cup cream sea salt and pepper to taste 1 cup sour cream 1/4 tsp curry powder 1/2 c toasted pumpkin seeds 3 tbsp raw blue agave nectar 1 cup chopped cilantro, divided To prepare pumpkin, cut in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 degrees F for about an hour or until tender.

Whisk curry powder into sour cream and chill.

When pumpkin is fully cooked, in a large stockpan melt the butter and saute the onions until very soft.

Add roasted pumpkin and stock. Puree with stick blender (or in batches in a blender or processor).

Key to Cooking with Pumpkins Autumn is ripe with vibrant colors and scenery. One of the more vivid sights this time of year are the bright, orange pumpkins that adorn walkways and front porches of homes and businesses. Not only are pumpkins ideal for decorating, but they’re also great to eat.

Some people who plan to carve jack-o-lanterns mistakenly believe the same type of pumpkin can be used in their favorite recipes. But what carving pumpkins have in visual flair, they usually lack in flavor and substance. Instead, would-be pumpkin cookers should look to other varieties if they plan to serve pumpkin on the menu.

Pumpkins are available from September through December, but they peak in October. Many smaller pumpkins are better and sweeter for cooking. Mini pumpkins, sugar, cheese, and pie pumpkins are varieties commonly used in recipes. The big jack-o-lantern pumpkins have stringy, watery flesh and will provide little to no pulp for cooking.

Select a pumpkin as you would any other type of squash. Look for a firm pumpkin with no bruises or soft spots.

The pumpkin also should have a deep orange color. Store pumpkins in a cool, dark area until ready for use to prolong freshness. Wash the exterior of the pumpkin in cool water before cutting to remove any dirt and bacteria on the surface of the pumpkin so it won’t be transferred to the pulp of the pumpkin.

Slice the pumpkin in half and remove the seeds and any stringy material. Rinse and save the seeds for planting or roasting. Put the pumpkin pieces in the microwave to cook or you can steam or bake them until the pulp is soft and the pumpkin falls off of the skin. Cool the pumpkins, then puree the pulp until it’s smooth. You may want to strain the pureed pumpkin with a cheese cloth to remove any excess water before using in a pie recipe. Baked breads may benefit from the extra moisture.

Pumpkins are a great source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, manganese, vitamin E, thiamin, niacin, vitamin B6, folate, iron, calcium, magnesium, and phosphorus. They’re also low in fat and calories. Pumpkin puree can replace the oil in some baking recipes, much as you would use applesauce.

Butternut Squash Lasagna 1 lb. lasagna noodles (cooked) 10 oz pkg frozen butternut squash

(cooked with a few pats of butter) 1-1.5 lb. ground turkey

(season with onion powder and cook until brown) Dried cranberries 1 lb sliced gouda cheese Sage, Salt and Pepper – optional – to taste Layer all ingredients in a 13x9” pan, and top with only sliced gouda and dried cranberries.

Bake covered for 30-45 minutes at 350 degrees. Let sit covered for 15-20 minutes before slicing. Serves 8-10

Add thyme, nutmeg and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.

Serve warm in bowls, garnish with a dollop of the curry cream and sprinkle with pumpkin seeds.

October 2014

PrimeTime | 29

retirement sparks

senior

issues

b y elaine m . decker

Redefining GMOs When General Mills announced that it is changing the production of its original Cheerios to eliminate all Genetically Modified Organisms, it propelled GMO into the forefront of health controversies in the U.S. GMOs are biological entities that have been tinkered with scientifically to enhance growth, spur resistance to disease, or otherwise improve the viable yield of crops. DNA material that has been genetically altered is inserted into these organisms with the approval of the FDA. Newsflash! The GMOs that we really need are Geriatrically Modified Organisms—ones tweaked to maximize compatibility with the constitutions and

lifestyles of today’s seniors. Companies that hop on this will make a truckload of money. Here are some tips to help them get started.

The elderly are counseled to cut down on red meat and eat more fruits and vegetables. The first part of that prescription isn’t too difficult to follow. Older teeth have a harder time chewing the sinews of red meat anyway. Our challenge is eating more vegetables, especially the frequently touted nightshades.

Imagine if cauliflower and Brussels sprouts, broccoli and even mushrooms had their DNA reconfigured to reduce the gas buildup in our GI tracts! As long as they’re in the lab anyway, could scientists maybe give us some lettuce we

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can chew without having to cut it with a knife?

Geriatrics have a laundry list of beloved foods that could have their salt reduced. Top of my list would be the wonderful hard cheeses that I crave every afternoon. And most evenings. And occasionally late mornings. It would be a plus if the chemists could also reduce their fat level without compromising on flavor.

Here’s one that could present a challenge even to Nobel-prize-winning biologists. Get rid of the acid in tomatoes.

I’m half Italian, so I love my sauce. Or as my aunts used to call it: gravy. (My mother married a non-Italian, so in our household, gravy was brown. If it was red, it was sauce.) I’ll steam cauliflower and drown in it sauce-gravy as a healthy pasta substitute if I’m guaranteed a gas and reflux-free evening. Especially if I can top it with low-salt grated Parmesan.

Those of us with what I’ll lump into the category of “architectural enhancements” to our teeth have other issues.

My personal bugaboo is caps, but I’m sure that bridges and dentures behave the same, if not worse. All types of food get stuck in the crevices and under the edges. Sesame seeds aren’t the only culprits that lurk there.

Take nuts, for instance. I love nuts and they’re relatively healthy. But I’m picking and flossing the pieces for days after I eat them. Ditto for broiled chicken. Genetically modify to address this, and I will be putty in your non-latex gloved hands, Mr. Biochemist.

Every week I hear about some new health problem that’s linked to inflammation and the foods that cause it. It’s not just the joint pain that comes with arthritis, an almost-inevitable consequence of aging. Heart disease is now reputed to be aggravated by foods that cause inflammation. These are frequently the same ones that contribute to high blood pressure and high cholesterol. By GMOing the inflammation inducers, we can knock off multiple geriatric ail-

ments.

Since we can’t fix all of those at once, let researchers focus on this manageable list: sugar and refined carbs, egg yolks, bacon, shrimp, butter, and the most popular cheeses. For the record, I’ve never liked bacon and I rarely eat mac and cheese. But I know these are comfort foods for the rest of the world, and I’m nothing if not considerate of my fellow retirees.

Finally, no post that touches on things that pass my lips would be complete without addressing wine. From my vantage point, there are two ways that GMOs could improve my vino experience. The first would be to alter the DNA of the sulfites that are used as preservatives in less expensive wines. It’s not that I’m such a wine snob that I appreciate only the pricier vintages. OK. Maybe it is a little bit that. But it’s more that sulfites make me sneeze and give me headaches.

While scientists are massaging the grapes, I’d appreciate whatever they can do to address one other senior pitfall of imbibing. That is, the alcohol-induced snooze. I’m not asking for much—just two glasses without having my eyelids start to droop.

Those who are adamantly opposed to having Genetically Modified Organisms in our food supply are probably cringing right now. But we of a certain age believe that Geriatrically Modified Organisms should earn their developers a “Noble” Prize. I’ll drink to that.

Copyright 2014 Business Theatre Unlimited

Elaine M. Decker’s books—Retirement Sparks Again, Retirement Sparks and CANCER: A Coping Guide—are available at SPECTRUMINDIA, on the East Side of Providence, on Amazon.com, including Kindle editions, and by special order through your local bookstore. One of her essays appears in the recently published anthology: 70 Things To Do When You Turn 70. Contact her at: emdecker@ix.netcom.com.

October 2014

people & places

b y kathy tirrell

Haunting

at the

Cumberland Library

Photos by Benjamin Tirrell

October is usually considered an exciting month, a time when many people consider visiting spooky places or just reading up on places with spooky histories.

Rhode Island has a number of buildings and sites thought to be haunted.

One such place is the Cumberland Public Library, situated on the former site of the Monastery of Our Lady of the Valley, which was partly destroyed by fire in 1950. After the fire the Trappist monks relocated to a property in Spencer, Massachusetts. But in Cumberland, there is still a staircase leading up to what used to be the church.

“When I got hired here, a lot of people told me ‘You’ll have to tell me if anything strange happens’,” said Aaron Coutu, assistant director and technology coordinator. “It’s pretty much accepted that the grounds have been haunted for a long time—the monastery building and areas nearby.”

And even though strange things have occurred, including monk sightings, “if they’re here and they’re probably monks, they’re not dangerous people,” said Coutu.

This past February, The Atlantic Paranormal Society, otherwise known as TAPS, aired their investigation of the strange occurrences happening at the library and the surrounding grounds October 2014

on their TV show Ghost Hunters (Syfy not any specific conversation, just a few channel). One of the freakiest things people talking. I went around the corthey witnessed happened in an upstairs ner and no one was there. The doors public bathroom. While the two inves- were locked so there couldn’t have been tigators were standing in the otherwise anyone there.”

“Our facility manager has had empty room, all of a sudden all of the water faucets came on all by them- the most experiences,” said Coutu.

He explained that since she comes in selves.

“Now the night they (Ghost Hunt- very early in the morning she is sometimes alone in the ers) were here, building. “Even around 12:30 though the doors a.m., the library . . . she has heard someone are weighted director and I call her name out loud, down, she has were sitting on quite strange since heard doors closthe couch in ing,” he continthe staff lounge she was alone at the time. ued. Also, she has talking,” Coutu heard someone explained. He said the sink across the room from them call her name out loud, quite strange turned on all by itself and the two of since she was alone at the time.

Coutu also mentioned that some them looked at each other wondering patrons coming to the library on a Sun“did that really happen?” He said the sink couldn’t have been activated by day to deposit books in the book drop motion because they were sitting on the at the front entrance have reported seeing a woman in a large, historical-lookother side of the room.

“My main personal experience is ing skirt standing inside the building.

“But we’re not open on Sundays,” the one I talked about on the Ghost Hunters show,” said Coutu. “We’d had Coutu pointed out.

Hmm. Now that is something to a program, a Rocky Horror show after ponder. hours. In the few hours before closing Outside the library, towards the I do computer updates. We lock up the area as if we’re closed. I took the eleva- back of the building you’ll find a lovely tor up, when I got off it takes you to garden, the Ruth E. Carpenter Memothe main reference area. I heard voices, rial Garden adorned with a large wood-

en cross overlooking the benches, plants and flowers. This was the former site of a cemetery when the monks lived in the monastery; now it’s a nice peaceful place where a ghostly monk has sometimes been seen strolling about.

If you follow a short trail out in the neighboring woods about five minutes away, you’ll come upon a stone monument known as Nine Men’s Misery. It’s considered the first monument to veterans, commemorating Pierce’s Fight, a battle that took place on March 26, 1676. The story goes that nine colonial militiamen, led by Captain Michael Pierce, were slaughtered by Indians at this site. It is said the men were skinned alive, hung to slowly die, then beheaded with their heads placed on poles.

In 1928 the Rhode Island Historical Society added a plaque to the front of the monument. If you decide to wander out into the woods at night to visit this spot you just might hear what others have claimed to hear...the dead men’s cries and moans.

PrimeTime | 31

STRONG – from page 27

your taxes

Yet the core of Caitlin’s tale echoes the Biblical good versus evil battles. Caitlin wins not just because she is fast, smart, and brave – but because she is truly good.

She cares deeply about the people she is saving: Dylan, his father Cort Wesley, her Ranger boss (she continually takes his cigarettes away), the Chinese prostitute she wants to find to save (the one who lured Dylan into a trap). She tries to talk the Chinese Triad monster into seeing the source of his monstrous acts – and to reneg.

She has lured to her side an indestructible guerrilla-turned-philosopher, who spouts Kierkegaard even as he kills and kills in Caitlin’s cause. In an earlier thriller, she lured Cort Wesley Masters into her orbit: you can almost see Caitlin’s people repelling the forces of darkness as she draws them in. Even the final battle takes place in a Manichaen spot: a room full of animals and plants that are both lethal, and potentially life-saving, like African tree frogs, whose saliva, if absorbed through the skin, can be lethal to humans, yet also hold the promise of treating neurological diseases.

In all her thrillers, Caitlin is wounded, yet recovers. For her fans, that is good news.

b y meg chevalier

Excerpt from Strong Darkness: Caitlin has uncovered the massacre of five Chinese women, probably prostitutes – replicating a massacre from 1883. One woman was raped with a soldering iron.

“All five victims were Chinese,” Tepper [her Captain] told Caitlin….

“Just like William Ray Strong’s case in 1883….”

“Another reason why you’re the only one for the job, Ranger.”

“I assume you dusted the outlets nearest the bed for prints, Captain,” Caitlin said.

“We did and there weren’t any…..

But heat marks indicate the soldering iron was probably plugged in when it

was inserted into her. You can see why I was adamant about asking you to come home.”

“Because I know something about electric tools?”

Tepper’s expression crinkled in displeasure. “Because Austin figured we needed to put the right face on this.”

“Me?” “People of Texas are sure to feel safer knowing that you’re on the job.”

“The ones I haven’t shot anyway.”

“How many of those are left? Ten or twelve maybe?”

ImmedIate CrematIon ServICe

professional perspective

Ten Reasons Why You Should Become a Trained and Certified Tax Volunteer The Internal Revenue Service is seeking community volunteers to provide free tax help to qualified individuals during the tax filing season.

Managed by the IRS, the Volunteer Income Tax Assistance (VITA) and the Tax Counseling for the Elderly (TCE) programs are community based partnerships that provide free tax return preparation for low-to-moderate income taxpayers, seniors, people with disabilities and those with limited English skills. If you are looking for a way to help in your community, then consider becoming a tax volunteer. People helping people - it’s that simple.

Here are 10 things the IRS wants you to know about becoming a community volunteer for VITA or TCE. 1. No previous experience is required.

Volunteers receive specialized training and - if tax preparation is not preferable - have the option of serving in a variety of other roles.

2. If you are fluent in a language other than English, you can help those who do not speak English understand their tax return.

3. IRS provides free tax law training and materials needed to prepare basic individual income tax returns.

4. Volunteers become familiar with deductions, allowable expenses and credits that benefit eligible taxpayers, such as the Earned Income Tax Credit, the Child Tax Credit and the Credit for the Elderly.

5. The hours are flexible. Volunteers generally serve an average of three to four hours per week from mid-January through the tax filing deadline, which is April 15, 2015.

6. Volunteer sites are generally located at community and neighborhood centers, libraries, schools, shopping malls and other convenient locations.

7. Most VITA/TCE sites offer free electronic filing for both federal and state

tax returns.

8. As a tax volunteer, veterans (and non-veterans alike) may choose to help military personnel and their families.

9. Volunteers will become part of an established program that has helped community members file tax returns at no charge for more than four decades. You can make a difference as a tax volunteer!

10. Tax Professionals (Enrolled Agents and Other Tax Return Preparers) can earn Continuing Education Credits when volunteering as a VITA/TCE instructor, quality reviewer or tax return preparer.

Last year nearly 99,000 community volunteers answered the call and made a difference by preparing over 3.4 million tax returns for free at more than 12,300 locations nationwide. In Rhode Island 453 volunteers prepared 18,193 tax returns at 73 VITA/AARP sites this past filing season. Anyone can volunteer for this exciting, educational and enjoyable experience. Sign up to become a tax volunteer and see what a difference learning about taxes and helping others makes in your life.

To become a VITA/TCE volunteer please call or email Meg Chevalier at (401) 528-1856 or miguelina.y.chevalier@irs. gov.

$1,095.00 This service includes: Collation of information, one person transfer of remains to funeral home, use of facilities for mandatory waiting period, preparation of remains (not embalming), cremation container, transfer of remains to crematory, securing death certificate and filing of certificate with appropriate town or city, and crematory fee.

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32 | PrimeTime

Learn more about advance care planning at: http://www.healthcentricadvisors.org/myccv October 2014

NALOXONE – from Page 20 “If a child accidentally swallows even one oxycontin it can be fatal without medical attention,” he said.

“And if you have ever been on several prescriptions at the same time, how many of you have wondered out loud if you’ve taken a certain pill? It happens, even to those of us who aren’t elderly and who aren’t taking a bunch of prescriptions.”

An overdose is when a drug depresses brain activity until it shuts down. A person becomes drowsy, their speech becomes slurred, then they nod off. As they sleep their breathing gets more and more shallow. They become pale, with a bluish-gray discoloration around the lips and on their fingernails.

“That’s what a person going into overdose looks like. Finally, they stop breathing and die,” Moffat said.

“But a dose of Naloxone will block the brain from continuing to receive opioids almost immediately. The victim begins to breath again, wakes up, and is generally in a confused or maybe even an angry mood for a while.”

Using a CPR dummy, Moffat demonstrated how to save the life of an overdose victim. “If you notice their speech beginning to slur or they seem to be dozing off, try to get their attention and keep them awake.

“You can shake them, rub their face, or, if they don’t respond, press the knuckle of your thumb against their sternum,” he said.

“If that doesn’t wake them call 911 Emergency, give them a Narcan injection and start giving them mouth to mouth to keep oxygen flowing to their brain. They should come out of it.”

The Naloxone injection is given in muscle, not in a vein. Moffat said either the bicep or thigh muscle is easiest and best. And you can inject right through clothing.

Moffat said that if the victim has a large quantity of opioid in their system, after the Naloxone dose wears off they may go back into an overdose. “That’s why the kit has two doses. That should

be enough to keep them alive until the emergency personnel and police get there.”

In Rhode Island, Moffat said, the 911 Good Samaritan Law protects people who call for help during a drug overdose. The police respond to save a life, not to bust you for being high. But it won’t protect a person from arrest for other violations.

“There is a nasal form of Naloxone,” Moffat said. “But the problem is you may not get to the victim before their breathing becomes too shallow or stops altogether. Then how can they inhale the dose through their nose?

“But the Rhode Island State Police and EMTs are trained to use either one.

They’ve been carrying both types of with them since May of this year,” said Moffat.

In rather dramatic proof that the program works, a State Police officer was credited with saving a drug overdose victim’s life just days after the Naloxone program began.

Dr. Montvilo told her students that knowing about drug overdoses and Naloxone has become very important for anyone who works with older adults.

“When we get older the body doesn’t metabolize toxins - drugs - like it did when we were younger. An older person may have more than one pain prescription, and since we don’t process things like pain killers as well, they can stay in the body longer. When you take another dose, now you can accidentally overdose,” she said.

Naloxone is available only from Walgreen’s Pharmacy in Rhode Island so far, by special agreements with the R.I. Board of Pharmacy and some pioneer work done by doctors at Miriam Hospital. But other outlets may soon be available.

Naloxone has been controversial because it was seen by some to be a surrender in the “war on drugs.”

“But we’re not condoning drug use, but we would like to see Naloxone available in homes the same way you see fire extinguishers,” Moffat said.

“All we’re trying to do is save lives.”

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October 2014

PrimeTime | 33

THEME: SCARY MOVIES ACROSS DOWN 1. Sir Toby of “Twelfth Night” 1. In the ____, like a skinny-dipper 6. Mosquito enemy 2. *”What ____ Happened to Baby Jane?”

9. Wide river valley 3. Stringed instrument with pear-shaped body 13. Part of soft palate 4. Oafs 14. Grassland 5. Desperate or badly-off 15. Hamelin’s child abductor 6. Another name for an Oldsmobile 16. Awful smell 7. Nourished 17. Banned insecticide 8. String bean’s opposite 18. City in Belgium 9. IV+IV 19. *”One, two, ______’_ coming for you...”

10. Imitator 21. *”The People Under the ______,” 1991 11. 1983 ZZ Top hit 23. Seek damages 12. “... ___ he drove out of sight” 24. It’s more commonly called a pika 15. Mexican beaches 25. Onomatopoeia for collision 20. Brewer’s staple 28. Young salmon 22. Big bang maker 30. Maneuver for attaining particular goal 24. Lawn pastime 35. Show horse type 25. *Norman _____ 37. Fireplace smudge 26. Get off the chair 39. Famous march composer 27. Opposite of glossy 40. Yugoslavian leader during World War II 29. Place of origin 41. Chef’s headgear 31. Coconut fiber 43. It will 32. One who is tutored 44. To impede 33. Muhammad’s religion 46. Lowest brass 34. *”When a Stranger _____” 47. Not made up 36. Fans reactions 48. “___ ___ Margery Daw” 38. London subway 50. *Like a lot of horror movie scenes 42. *”Hellraiser III: Hell on _____” 52. First responders 45. *”Scary Movie 2” bird 53. Metal enemy 49. Writing under influence, in text 55. Face twitch, e.g.

51. Bears or cedes 57. *1976 prom night thriller 54. Dal _____, in music 60. *Movie about a cursed videotape 56. Angler’s basket 64. Antique shop item 57. *Rabid St. Bernard 65. Federal procurement org.

58. Aphrodite’s lover 67. Was dishonest with 59. “Lifestyles of the ____ and Famous” 68. DVD player button 60. Measuring roll 69. *Don’t take one if you star in a Krueger flick 61. Doing nothing 70. Fourth letter in Greek alphabet 62. Post-it ____ 71. Fancy-schmancy 63. Buzzing pest 72. Be in the red 64. Large edible mushroom 73. Winter driving hazard 66. *Movie with same name as certain tool

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October 2014

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October 2014