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October 2015
Pr i m e Ti m e October 2015 1944 Warwick Ave. Warwick, RI 02889 401-732-3100 FAX 401-732-3110 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 WRITERS / Contributors Michael J. Cerio, Don Fowler, Elaine M. Decker, Mike Fink, Bruce Lane, Meg Chevalier, Kerry Park, Ronda Addy, Kathy Tirrell, Dan Kittredge, Camilla Farrell, Larry Grimaldi, Michelle Lee Parenteau 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.
inthisissue
food!
4
Fine Dining
A Visit to Laurelmead
5 Hope & Main
The business of food
6
Farm Fresh RI
8
9
The Local Food Movement
LIFESTYLES
That’s Entertainment........................................12 Retirement Sparks..............................................17 The Beatles anniversary..................................19 What Do You Fink...............................................20 Great American Roadtrip...............................22
professional prospective
Your Pets..................................................................26
Fall Favorites
Apples, Pumpkins & Cider!
Fall Senior primetime rhode island
Grilling Veggies Wolfgang Puck shares a recipe
10 Restaurants
Food & Drink
Recipes...........................................................14 & 16
From a designers perspective
11 Dining out Healthy 13 Nickle Creek
A visit to the vineyard
Dietary Changes as We Age
Living Expo
Everyone Loves the Expo!
27 Your Diet
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.
Senior issues
Alzheimer’s Association..................................20 Your Home..............................................................21
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mail entries to:
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food
by DON FOWLER
&
drink
Fine Dining at Laurelmead One of the joys of retirement is discovering new restaurants that offer fine dining. We recently discovered one of Rhode Island’s finest, where residents of Laurelmead Cooperative enjoy Executive Chef Jim Reynolds’ talents seven days a week, three meals a day. Laurelmead’s Executive Director, Craig Evans, speaks with pride when talking about Reynolds and Dining Services Director, Ron Bruno, both coming to Laurelmead with distinguished resumes. “Retirement community dining services are rarely compared to local fine dining restaurants,” Evans said. Some people seem to realize that maybe they should. I certainly agree.” Joyce and I were guests of old friends, Dr. and Mrs. Lewis Lipsitt. We were seated in one of the numerous dining rooms, elegantly set with fine china and linens. Drink orders were taken as fresh, home-made bread and rolls were brought to the table. Tables are set for two, four, and larger groups, with residents given the option to dine alone or with a larger group. The daily menu has a list of 18 options, from meatloaf (which I hear is very good) to steak. Three entrees change daily, similar to a
fine dining establishment’s “Chef ’s Specials”. We both chose the swordfish special, which was perfectly prepared, lightly seasoned, and accompanied by our choice of starch and fresh vegetables. Appetizers, salads, and desserts were varied, fresh, and delicious. Chef Reynolds, a 1972 graduate of the Culinary Institute in New Haven, has experience in some of the world’s finest restaurants, including Boston’s Ritz Carlton, The Breakers in Palm Beach, and is proud that he once had the opportunity to cook for President Bush. A senior citizen himself, he has been pleasing the Laurelmead residents for 18 years. “What a pleasure cooking for the many well-traveled residents here,” Reynolds said. “I love to make a difference in their loves. I know what they like to eat, and receive many compliments. Building and developing the menus gives me instant satisfaction, and I have fun pleasing them.” The menus are planned on a five week cycle, using 124 different entrees and 35 fresh vegetables. Reynolds supervises a staff of thirteen people. Dining services Director Ron Bruno received his training both from Johnson
and Wales and from working his way up from a pizza cook, a waiter at the old Oates Tavern, and one of the first employees at Camilles Roman Garden. “A friend of mine and I took off for Vegas back in 1978 and worked as bus boys at a restaurant featuring Elvis impersonators. I’ve also worked at The Palms in Los Angeles and helped open the Coast Guard House,” he said. “With all of my experience in the ‘front of the house’, I realized that I had much more to offer there than in the kitchen,” Bruno said.”Fourteen years ago I answered an ad for Laurelmead, and I’ve been here ever since. I love going to work every day.” The experienced senior citizen maitre de knows what seniors want and like. “Whenever I meet a new resident, I say to them ‘Welcome home. I discover their likes and dislikes, and just how to make their drink just the way they like it. I enjoy their feedback and love talking with them. You just don’t get that at a restaurant.” The East Side retirement community at 355 Blackstone Blvd. has many amenities beside their fine dining, including a swimming pool, movie theatre, café, exercise facilities, and planned trips and social activities. www.laurelmead.com
Executive Chef Jim Reynolds
Dining Services Director Ron Bruno
Cornerstone Adult Services, Inc. Just like family
Providing Support During the Day - Restorative Therapy - Nursing Care - Exceptional Programs Cornerstone has five adult day centers in RI 3270 Post Road, Warwick, RI 02886 60 Wood Street, Coventry, RI 02816 172 Franklin Street, Bristol, RI 02809 115 East Main Road, Little Compton, RI 02837
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| PrimeTime
October 2015
food
b y jessica selby
&
drink
Hope & Main
The Business of Food J
Joel Henry prepares his Twisted Piggie sauces in the Hope and Main kitchen. (photos by Jessica Selby)
Luca Carnevale, kitchen manager for Hope and Main, keeps the eveything running smoothly.
October 2015
oel Henry had the vision, he had the recipe and he had the culinary skill set to launch his own line of sauces, but what he was lacking was the commercial kitchen space to get Twisted Piggie up and running. “The equipment is so expensive, I just couldn’t afford to buy what I needed to get up and running,” Henry, a Providence based entrepreneur said. “Getting the licensing and the approval from the Department of Health is a whole other thing too.” Despite the positive feedback he received from friends, family and co-workers regarding his homemade sauces, Henry said roadblock after roadblock held him back from getting his line of Twisted Piggie sauces on the shelves in stores around the state. It wasn’t until last December that he was introduced to what he likes to call “a little piece of heaven,” better known as Hope and Main, that everything started to change. Hope and Main is Rhode Island’s first culinary business incubator. The non-profit’s mission, according to Betsy Santarlasci, the interim executive director, is to help local entrepreneurs jump-start early stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry specific technical resources. The facility, which opened its doors last October, is housed in a 100-year old school house in the heart of Warren center. The building, according to Henry, was completely gutted and then renovated to meet the needs of the culinary incubator model. Today the school house is designed with three separate full-scale and operational commercial kitchens on the second floor, a demo kitchen and classroom, office space and an event venue area on the main floor, as well as ample storage and packaging space on the lower level. Last December Henry took a tour of the facility, then one month later, signed on as a member. Within just a few short weeks, he said, the initial stages of Twisted Piggie sauces got underway. Today Henry is just one of the 50 various food type companies currently utilizing the facility and all that it has to offer, which, according to Henry, is more than just kitchen space. Santarlasci is available to members as a guide through the various licensing processes; whether it’s obtaining a catering commissary license, a food safety manager certificate, a food truck license or a retail sales permit. Henry said Santarlasci knows the process or is capable of learning it and willing to teach and guide members through. Hope and Main staff also help with operational plans for the business, all the sourcing and ingredients needed to create the product. They even provide mentor contacts for members, Santarlasci said. “Betsy [Santarlasci] has been a great resource, actually everyone here has been” Henry said. “The network of resources that they have created in a single year is amazing; something that just one person never would have been able to do. “They’ve opened the door where doors didn’t exist for many of us,” he said. “You have to figure we, as local vendors, could go store to store, and there are
tons of people every day trying to break out in the business that way, but no one would ever even listen to us. “Hope and Main puts a face and a name to the vendors,” Henry said. “The higher ups that make those decisions for local grocers know Hope and Main as a credible, licensed facility and whenever I say I am affiliated, they are like, ‘Oh OK, I know Hope and Main and what they are trying to do there; so I will see you or hear what you have to say.” And they do, apparently. As of today, Henry is successfully making and distributing his line of Twisted Piggie sauces out of the Hope and Main commercial kitchens, and is in the process, with the help of Hope and Main, of bringing it to a grocery store shelf near you. If anyone is interested in sampling the sauce Henry markets his product at the East Greenwich Farmer’s Market on Mondays from 2 to 6 through October. He also has three more recipes in the research and development phase which he said he would like to launch sometime in the next few weeks. If anyone is interested in learning more about Hope and Main, or signing on as a member, they can visit the website, makefoodyourbusiness.org, or drop by Hope and Main, which is located at 691 Main Street, Warren. Hope and Main also hosts a farmers market on Sundays from 11 to 3, where many of their members market their products. PrimeTime |
b y michael cerio
food
&
drink
The Local Food Movement It’s fall in New England, that wonderful time same—to grow a local food system that values the enof year when the days and nights are cooler and we’re vironment, health, and quality of life of farmers and blessed with some of the nicest foliage in the country. eaters—its work has evolved greatly as consumer valPersonally, nothing says fall quite like an afternoon ues have done the same. picking apples with the family. But, as I’ve learned in “More people are prioritizing locally sourced recent years, it’s a mistake to focus solely on apples as foods and, as a result, that’s creating change in our the only locally grown food readily available at this food supply chain,” adds Rye. time of year and the coming months. Rye gets excited when he talks about the inspiraThere are also leafy green, carrots, onions, garlic, tion Farm Fresh draws from Food Solution New Engroot vegetables, potatoes and cabbage, to name just a land’s bold 50 by 60 vision. A regional, collaborative few. network, Food Solutions New England is organized The Local Food Movement, as it’s called, has been around a single goal: to transform New England’s food gaining incredible momentum. In fact, according to system to be substantially self-reliant by producing as the USDA, Americans have tripled the amount of lo- much as 50 percent of the food we eat by 2060. cal foods consumed in their diets over the last 20 years. Right now, only 1 percent of the food Rhode This shift, in which people Islanders are demanding to know more consume about their food; who grew it, comes how was it grown, and how During the past 25 years, Rhode Island from local did it get to my table, is drivsources. is one of the top states to lose farmland ing change right here in the RegionOcean State. It’s a delicious to development. But, if Farm Fresh has ally, that proposition (pardon the pun!), number and one I think we can all em- anything to say about it, we’ll lose that stands brace. And helping to lead the around 10 dubious distinction in the future. effort is Farm Fresh RI. percent. “Rhode Islander farm“It’s ers are growing more food at exciting more times of the year,” says to think Jesse Rye, Executive Director of Food System Enter- about what Rhode Island’s food system would look prise at Farm Fresh RI. “As a result, winter farmers like if we sourced more of what we eat directly from markets have not only helped to provide retail income our own state and from our neighbors,” says Rye. “It for farms that allow them to invest in growing and would build long-term resiliency against the changes storage methods that extend their seasons, they’ve also we’re seeing in the global food system while directing expanded access to great foods for local consumers.” more of our food dollars back into local economies.” Farm Fresh RI established itself as a nonprofit in To work towards this goal, Farm Fresh now sees 2004, the result of a student initiative at Brown Uni- itself as part incubator and part activator to build the versity that set out to better connect farmers to eaters. capacity of producers, markets and eaters. Its efforts While an early goal was to help farmers sell more local work at the intersection of three main areas: aggreproduct, encouraging changes to Rhode Island’s food gation and distribution; culinary production, incubasystem quickly became a growing focus. tion and education; and farmers markets. They have The organization’s work began by creating an on- an impressive array of programs. line local food guide for Rhode Island and southeastDesigned from the ground up around the needs ern New England that gave consumers the informa- of farmers and buyers, the Market Mobile is a unique tion they needed to become shoppers of local foods. model for wholesale food distribution. Every week of At the same time, Farm Fresh opened farmers markets the year, 60 family farms and small food producers to help connect farmers with consumers and facilitate in Rhode Island and nearby Massachusetts list their the critical link between the urban and rural parts of in-season commodities online to customers in Proviour small state. dence, Newport, Westerly and the Boston area. Cus“We’ve worked diligently to preserve and cre- tomers order by farm, not by product, and have just ate a healthier, more flavorful and diverse agricultural one order form, delivery and invoice to deal with no landscape,” says Rye. “By preserving open space and matter how many farms they buy from. As a result, protecting family farms, I think we’re moving in the participating farmers can focus more on growing and right direction to rebuild Rhode Island’s food infra- harvesting thanks to a single drop-off of all customer structure.” orders at the Market Mobile warehouse. That was more than 10 years ago. “Market Mobile makes an unprecedented While the mission of Farm Fresh remains the amount of information accessible about local food
| PrimeTime
availability and pricing—these are farmers we know well and typically see two or three times a week,” says Rye. Over the last four years, Market Mobile farmers have sold nearly $9 million dollars of local food to 300 chefs, grocery stores, hospitals, schools and other customers. What does it all mean? It means that small family farms can grow their businesses and everyone can find delicious, fresh local foods in more and more places. Continuing with its commitment to improving access to local foods, Farm Fresh manages ten farmers markets, most of which are located in low-income neighborhoods of Providence, Pawtucket, West Warwick and Woonsocket. By bringing local foods directly to underserved communities, where many depend on neighborhood stores that often lack a selection of fresh produce, families have an opportunity to change the way they eat. SNAP benefits, formerly known as food stamps, are also accepted at all Farm Fresh markets. And, as an incentive for people to take advantage of farmers markets and increase the amount of fresh fruits and vegetables they eat (often some of the most expensive items at the market), Farm Fresh’s Bonus Bucks program supplements SNAP benefits by providing an extra $2 in produce for every $5 they spend. And, there’s the Farm Fresh Wintertime Farmers Market at Hope Artiste Village in Pawtucket—which runs each Saturday from 9:00 a.m. to 1:00 p.m. from November through May—which is the largest winter market in New England. In total, there are dozens of farmers markets, open various times of the year, and listed on the Farm Fresh website through a searchable map organized by zip code. It is one of the most used aspects of a website that’s chock-full of great information. Simply visit www.FarmFreshRI.org and click on the farmers markets links to the left to find what’s close to you. The breadth of programs that Farm Fresh offers is more than I could ever cover in this month’s feature. But a few others that help illustrate the organization’s reach include Veggie Box, which is a weekly or biweekly subscription of fresh fruits and vegetables from local farms that are delivered directly to worksites and community centers across the state. There’s also Harvest Kitchen, a culinary training and apprenticeship program for youth within the Division of Juvenile Corrections. These young people create, market, and sell jarred and dried foods using ingredients from local farmers, while Farm Fresh assists with training and future job placement. And, there’s a wide-range of nutrition education programs that include everything from farm to school workshops for students, cooking demonstrations through the bilingual 16-week Healthy Foods, Healthy Families program, and specialized workshops specifically for seniors.
October 2015
Summers aren’t the only time you can find great local produce at farmers markets. Farm Fresh’s Wintertime Farmers Market at Hope Artiste Village in Pawtucket—the largest winter market in New England—features carrots, leafy greens, root vegetables and more every Saturday from November through May.
From RI Farms to Your Table – even in the Fall and Winter “One of the things we realize is that people and families never have enough time, and that working with local food usually means more prep time since you often start with something that is freshly picked,” says Rye. “This is why a big part of our work centers on education—there’s been a great response to showing people how to make quick, easy meals with locally sourced foods at farmers markets.” In a state where the agricultural economy is one of small farms and family operations; most cultivating less than 100 acres, farmers face stiff pressure from land developers due to the state’s size and high value of land. During the past 25 years, Rhode Island is one of the top states to lose farmland to development. But, if Farm Fresh has anything to say about it, we’ll lose that dubious distinction in the future. “Rhode Island is a great place to live and we have a lot to be proud of as a state,” ends Rye. “My hope for the future of our food system is that we take advantage of our size and networks and use that to our advantage to build a system that respects and strengthens the environment and supports farmers who, in turn, are stewards of our soil and green space—all Rhode Islanders deserve access to fresh, delicious local foods.” October 2015
Over the last 20 years, Americans have tripled the amount of local foods consumed in their diets, which has had an impact on Rhode Island’s food system thanks to a growing network of farmers markets. (photos courtesy of Farm Fresh RI)
With the majority of Farm Fresh RI farmers markets located in underserved, low-income communities, the organization’s Bonus Bucks program provides an incentive for people to buy more local foods by supplementing SNAP benefits with an additional $2 for every $5 spent.
PrimeTime |
b y kathy tirrell
food
&
drink
Fall Favorites Apples, Pumpkins & Cider
Who doesn’t love October? Who doesn’t love food? If you love both, there are certain tasty foods in abundance when October rolls around. Apples! Who can resist a nice big shiny, juicy apple? Luckily, there are lots of local farms producing not only apples but other fruits and veggies as well. Here are just a few you might want to check out: If you make the trip to Phantom Farms in Cumberland you’ll find lots of tasty fruits. The 60-year-old Rhode Island farm grows more than 15 varieties of apples. Favorites are the Macoun and Honeycrisp, but you can also find Macs, Paula Red, Empire and Red Delicious, just to name a few. The farm expanded ten years ago and now they grow strawberries, blueberries, tomatoes, squash, cucumbers, peppers and giant pumpkins. The stand offers a country café and bakery, garden center, and gift shop. Open all year long, the hours are Monday through Friday from 6:30 a.m. to 6 p.m., Saturday and Sunday from 7 a.m. to 6 p.m. The location is 2920 Diamond Hill Road, Cumberland, RI. Another place to pick out apples is Appleland Orchard in Smithfield. Just 15 minutes from Providence, they are open for the season every day from 9 a.m. to 6 p.m. Their produce includes apples and peaches, plus many varieties of fresh pies, and cider donuts daily. What kind of apples can you choose from? How about Paula Red, Gravenstein, Ginger Gold, Gala, Macintosh, Cortland, Honeycrisp, Macoun, Empire, Golden Delicious, Red Delicious, Rome, and Baldwin. If you’ve got a craving for chocolate, try their Gourmet chocolate apples. Yum! The address is 135 Smith Avenue in Smithfield. If you’re really pumped up for pumpkins (as well as other farm goods,) check out 4 Town Farm in nearby Seekonk, Massachusetts. The farm gets its name from its location—points where Seekonk, Swansea, Barrington and East Providence come together. The 150acre vegetable farm is open Monday through Sunday. “Pick your own pumpkins” runs until the end of October. Their tractor takes you out to the field, drops you off at the start of a small corn maize and picks you up after you’ve selected your favorite pumpkin. In October you’ll also find beets, broccoli, corn, radishes and turnips. 4 Town Farm is located at 90 George Street in Seekonk. Another possibility for pumpkin purchasing is Bella Farms, a 15-acre farm in Johnston. With over 30 varieties of vegetables that are 100 % organic, no pesticides or chemicals are used in the growing process. They offer a large assortment of crops including sweet corn, carrots, greens, winter squash, tomatoes and of course PUMPKINS! The farm stand is open June through October from 8 a.m. until dark. If you check out their Facebook page you’ll see they’ve received a 5 star review. The address is 396 Greenville Avenue in Johnston. Apple cider is certainly a favorite drink when autumn leaves are swirling. It just feels right to sip a little cider. Pippin Orchard in Cranston, a 20-acre farm founded in 1964, is one place you can find some tasty apple cider. Of course you can also get some apples and pumpkins along with peaches, nectarines, and pears. Pick your own apples if you like. | PrimeTime
The farm is open Monday through Friday from 9 a.m. to 5 p.m. and you’ll find Pippin has received very favorable reviews on Facebook. The location is 751 Pippin Orchard Road in Cranston. If you don’t mind traveling a bit for your cider why not take a trip to Clyde’s Cider Mill in Old Mystic, Connecticut. Known as a National historic landmark and the only steam-powered cider mill in the United States, the winery produces hard ciders and apple wines. You’ll also find jams, jellies, local honey, maple syrup, and fudge. In the fall you can choose from apples, apple pies, pumpkin bread, gourds, Indian corn, candy apples, kettle corn, and apple cider donuts. Clyde’s is open 7 days a week from September until late December. The hours are 9 a.m. to 6 p.m, September through October and 9 a.m. to 5 p.m. November through December. Cider-making demonstrations are held on Saturdays and Sundays-- in October at 11 a.m., 1 p.m., and 3 p.m. And in November--11 a.m. and 1 p.m, weather permitting. The address is 129 North Stonington Road. If you prefer beer to wine, check out the Beervana Fest happening on October 16 this year at Rhodes on the Pawtuxet. Tickets purchased in advance are $50 and the price includes one tasting glass, 2-ounce pours of some of the best beers in the world, educational seminars, fest guide, and one bottle of water. There will be 200 + world class beers. Purchase tickets online at www.beervanafest. com. The event takes place at 60 Rhodes Place in Cranston from 6:30 to 10 p.m.
Good for You Candied Apples Homemade candied apples are a fixture come Halloween. Sweet, delectable and very easy to make, these apples are a staple at parties and may even be distributed to trick-or-treaters. As anyone who has bit into a sticky-sweet candied apple can attest, although delicious, these apples are not exactly a healthy snack. Yet, with a few, easy modifications, it’s possible to improve the nutritional value of candied apples. With ingredients like caramel, marshmallow, chocolate fudge, and sugar, itÕs easy to see how candied apples do not embody a healthy treat, despite an apple being underneath all those candy adornments. Try these ideas to increase the nutritional value of this beloved treat. • Make your own caramel using condensed milk, brown sugar and butter. By controlling the ingredients, you can avoid extra sugar and any additives in commercially sold caramel toppings. • Use honey for the outer coating of the apple. Then roll it in chopped almonds or granola. • Coat apples with dark chocolate, which contains less sugar than milk chocolate and is packed
with antioxidants. Sprinkle with dried cranberries and chopped walnuts. • Substitute actual cinnamon for melted cinnamon candies in recipes. Mix powdered cinnamon with a light corn syrup and then dip the apples to coat. • Swirl homemade raspberry jam with an all-natural peanut butter and spread it on the apples for a gourmet take on peanut butter and jelly. • Use your favorite chocolate hazelnut spread on the apples and sprinkle with granola for crunch. • Drizzle the apples with your sugary concoction rather than dipping them to cut down on the sugar. This still provides much flavor but does so without all of the sugar. • Dip apples in melted cheese, like brie or gouda. Sprinkle with bacon bits for a sweet and salty combination. Experiment with your own flavors. Making your own candied apples, rather than purchasing them from stores, enables you to control the ingredients and how much actual candy goes into the recipe. TF14A585 October 2015
b y wolfgang puck
food
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drink
Grilling Veggies
Wine of the Month Sponsored By ATWOOD
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Grill the corn for about 5 to 7 minutes, until it is slightly charred all over.
Enthusiastic outdoor cooks usually pay lots of attention to the main courses. In my experience, however, they give much less thought to the side dishes. But the very fact that you’ve fired up the grill means that you have an ideal opportunity to cook more interesting side dishes. I always love to grill vegetables, which take just a few minutes to prep and only a few minutes to cook. The very fact that vegetables cook so quickly on the grill also means that you can get even more creative with them. I’ve turned grilled vegetables into chopped salads, for example, tossing a mixture with a vinaigrette and then arranging it on a bed of lightly dressed salad greens. Other times, I might layer stacks of grilled vegetable slices with some creamy goat cheese and fresh basil leaves. Or I’ll transform the vegetables into a healthy, satisfying pilaf by tossing them with one of my favorite grains, quinoa, as I do in this recipe. The ancient Latin American grain called quinoa (pronounced keen-wah) has a nutty flavor and a light yet chewy texture that make it a very exciting base for a pilaf. In many well-stocked supermarkets, you can find it in a spectrum of colors ranging from black and purple to red and pink to deep orange to pale tan. I use the latter type, usually labeled “white” quinoa, in the recipe here; but you can feel free to substitute other colors of the grain, which can have even chewier textures and their own distinctive flavors. In a similar spirit, you can have fun varying the mixture of grilled vegetables you chop and toss with the quinoa. In the version of the recipe here, I use eggplant, zucchini, bell pepper, and sweet corn, but sweet onion, carrots, asparagus spears, and shiitake mushroom caps are also excellent candidates. And as those options may suggest, you don’t even need to limit yourself to outdoor grilling to make this dish. The recipe works just as well with an indoor grill or even your broiler. So you can go on enjoying it as a side dish throughout autumn and beyond. Tribune Content Agency
October 2015
QUINOA & GRILLED VEGETABLE PILAF
Serves 4 1 1/2 cups (375 mL) quinoa 3 cups (750 mL) organic chicken broth or vegetable broth 1 large slender Japanese eggplant, cut lengthwise into slices 1/3-inch (8 mm) thick 1 large zucchini, trimmed and cut lengthwise into slices 1/3-inch (8 mm) thick 1 large red bell pepper, quartered, stemmed, seeded and deveined 1 ear sweet corn, husks and silk removed 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 tablespoon chopped fresh Italian parsley leaves 1 tablespoon chopped fresh chervil leaves 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh mint leaves Preheat an outdoor grill, an indoor countertop grill or ridged grill pan, or a broiler. Put the quinoa in a fine-meshed strainer and rinse under cold running water. Transfer to a medium saucepan and add the broth. Bring to a boil over medium-high heat; then reduce the heat to low, cover the pan and cook until the quinoa is tender and all the liquid has been absorbed, about 15 minutes. Set aside and keep warm. Meanwhile, when the grill or broiler is hot, lightly brush the eggplant, zucchini, bell peppers and corn with oil and season lightly with salt and pepper. Place on the grill or under the broiler and cook until the eggplant, zucchini and pepper are nicely browned on both sides and tender, 3 to 5 minutes per side, and the corn is slightly charred all over, 5 to 7 minutes total. As the vegetables are done, transfer them to a clean cutting board. As soon as they are cool enough to handle, cut the eggplant, zucchini and peppers into 1/3-inch (8-mm) dice. Transfer them to a mixing bowl. Carefully steadying one end of the corn ear on the board and, carefully cutting downward with the knife parallel to the cob, cut the corn kernels from the cob. Add them to the bowl. Transfer the warm cooked quinoa to the bowl. Run the tines of a fork through it to separate the grains. Add all the herbs and stir the quinoa and herbs with the vegetables, tossing everything together thoroughly. Season to taste with salt and pepper. Serve immediately.
Our choice for October’s Wine of the Month is
Rodney Strong
Sonoma Cabernet 750ml
15.98
$
Winemaking Notes:
Alcohol: 13.5% Total Acidity: 0.57g/100mL Barrel Aging: Small French and American oak barrels Fermentation: 15 mo.
Tasting Notes:
A deep, saturated color leads to lifted aromas of blackberry, cocoa and herby black currant, which is followed by a rich, layered mouthfeel, loaded with juicy black cherry, cedar, and crème de cassis. This wine is also elegantly structured with fresh acidity and ripe, mature tannins. Enjoy this vibrant Cabernet now and over the next several years. To see more of our favorite wines please join us in store or online!
PrimeTime |
b y michelle lee parenteau owner
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food
&
drink
michelle lee designs
Make It Or Break It In The Restaurant Business…
From a Designer’s Perspective There are several factors to consider when opening a new restaurant or renovating an existing one. Your entrance is the first impression to a customer. This can help or hurt a place. The most important thing to consider is the flow of the space and table and chair placement. People do not want to bump elbows with the person behind them. So be sure there is enough space allotted per table. The feel or atmosphere of the restaurant is key. The right color pallets and lights can create a sit and stay feel; where as the wrong color or lack of color could create a cold and sterile environment. Creating texture on the walls, by adding metal accent panels or wood plank, can liven up a space and break up the color. Most restaurants are shying away from carpet, and installing vinyl plank tile, wood tile, or polished concrete for their flooring. Also are you creating an upscale restaurant, or more of a family friendly dining place? When designing these are very important things, because materials would be chosen that would be safer for children. The best way to create more seating capacity is with built-in banquettes. Booths that are shaped like half moons are not only great for larger families but they add texture and color as well. Many restaurants will stay in their existing space and renovate. What’s great about that is that you can repurpose your old tables, chairs and booths. When doing that you can save a lot of time and money. Taking a light wood chair and painting it black or even a
10 | PrimeTime
charcoal grey, or re-laminating old tables will give your restaurant a slight facelift. Next change your lights and wall color; and it’s entirely new space without breaking the bank! The biggest trend right now are high exposed ceilings they are less costly and give a more dramatic effect, but can create a very noisy atmosphere. So it’s important to use noise-taming materials that carefully blend in to keep sound levels at a comfortable 65 decibels. Placement is very important when installing a bar in your restaurant. Is it a sports bar where will you put your TVs? Are they the correct size for the designated space? Hottest trend right now for bar design is the horseshoe shape. This way people are forced to look across at the person at the other side of the bar, which is great for singles. Upcycling is the perfect trend right now for the restaurateur on a tight budget. You can create seating with wood pallets, make lights out of cheese graters, mason jars, and even vintage lamp shades found at a yard sale. Tables and counters can be made out of old doors, old wood frames painted up can be original artwork. The most important thing is to create a vibe so that people will return and tell their friends. Pictured right are just a few restaurant renovations by Michelle Lee Designs. Michelle Parenteau is the designer/owner of Michelle Lee Designs in Johnston. She can be reached at 401-954-2065 or info@michelleleedesigns.com
Delizoso in Cranston
Aruba Steves in Providence
Crepelicious in Barrington
October 2015
b y don fowler
food
&
drink
advertise to
Dining Out with Health In Mind
As a Senior Citizen with diabetes and heart problems, it is important that I eat as healthy as possible. One of my joys in life is dining out, whether it be a sandwich at the local deli or a gourmet dinner at one of Rhode Island’s many fine restaurants. Participating in the Cardiac Rehab program at Miriam Hospital’s Center for Cardiac Fitness made me aware of many challenges I face with restaurant dining. Large portions are the trademark of many restaurants, and the downfall of many patrons, but there are a number of ways to deal with the situation: • Most restaurants print their menus on line, so you can plan a healthy meal ahead of time. • Avoid dinners that are high in cholesterol, calories, sodium and fat. • Ask for a takeout container with your meal and put half of the dinner in it. It tastes even better the next day. • If you are eating at a buffet, check out the items ahead of time (the “good” stuff is usually at the end). • Include lots of veggies and food that is good for you, and only load the plate once. “All you can eat” should be “all you care to eat”. • Skip the bread and butter. Take the low-cal dressing on the side/ and hide the salt shaker. (We have been in high end restaurants where they never put salt on the table). • Avoid deep-fried appetizers. If you must have appetizers or desserts, share them. • Drink water with your meal. (It will save you money, too). • Dine with friends and engage in conversation. You will eat less. • Skip the French fries and choose a baked white or sweet potato. • Order your meat broiled, veggies steamed, and fish baked. • Don’t be afraid to ask for modifications. We dined at a restaurant and asked for a salad instead of french fries. The waiter sharply said no substitutions. We got up and left.
savvy seniors
Looking to promote your products or services to a growing group of Baby Boomers and senior citizens? Look no further than PrimeTime Magazine, where you can advertise alongside informative features on topics that range from finance to health to retirement communities and beyond.
primetime rhode island
To find out more about this valuable advertising opportunity,
Call 401-732-3100
DONNAZ@RHODYBEAT.COM
With so many excellent restaurants in Rhode Island, you should have no problem finding establishments that will cater to the needs of those who must watch their diets and avoid certain foods and ingredients. Whether it is lactose intolerance, allergies, diabetes, or heart issues, or simply preferences, good restaurants will accommodate their guests, and good waiters should be generously compensated for their understanding and service.
October 2015
PrimeTime | 11
THAT’S ENTERTAINMENT
lifestyles
by DON FOWLER
There’s Nothing Quite Like restaurant review
When we are looking for a good restaurant, we first decide what category we want, be it ethnic, fish or fowl. And then we discovered Clean Plate, an eclectic, senior- friendly Providence restaurant that is impossible to categorize, but easy to love. Partners Lauren and Susan ran delis and restaurants in Massachusetts and New York before moving to Rhode Island and opening Clean Plate last November. “We love the city,” Susan said. “It is a fun place. Our customers come from the universities and law firms in the area, plus all over the state.” Easy to find at 345 South Water Street (next to Mile and a Quarter House and overlooking the Providence River), the second level dining area is a quiet respite for dining and conversation. The lower level has a cozy bar and additional dining. We have reviewed dozens and doz-
ens of restaurants around the state, but none with as interesting a menu as Clean Plate. ‘We’ve experimented, added and changed our menu,” Lauren said,” with Susan always coming up with something new and different. You’ll never get bored eating here.” Starting with the appetizers, ranging from $7 stuffies and clam fritters to calamari ($11) Hummus and Kisir with grilled Lebanese bread ($8), the menu influences which the owners say “range from Eastern European to Brooklyn”. There are certain creations that we often use to judge a restaurant, and stuffies are one of them. The first rule is to find an actual clam in them. Clean Plate stuffies have clams. And linguica. And onions. And an herbal dressing that is more bread crumbs than a pasty bread mixture. In short, they are the most unusual and the best we have ever tasted. Salads are popular items, including a watermelon, feta, grilled peach and basil mixture ($8) and the most expensive
‘Clean Plate’
item on the menu, a Shrimp Panzanella with French bread, tomato, bacon, romaine, and frsh tomato vinaigrette. Choosing from their eclectic sandwich menu makes for the toughest decision of the day and encourages you to return to go through the menu. Sandwiches come with those tiny fries, slaw and a dill pickle. Joyce, of course, chose the most expensive, Spicy Shrimp, made with chipotle avo, mayo and lettuce on French bread. The shrimp were huge and perfectly cooked ($14). I was fascinated by the Benjamin, a combination of lightly fried pastrami and egg salad on rye. ($11). A touch of horseradish added to the terrific taste combination. We’ll be back for the Korean fried chicken thigh with sweet and spicy honey mustard on a roll ($9. and written in Korean on the menu) and the fried chicken and waffles with honey butter ($12). We couldn’t resist sharing the Turk-
ish Lamejun ($9). They make the pizza bread fresh every morning and add ground beef, tomatoes, cucumbers and spices. Delicious! Clean Plate has a full bar, but it was a hot day and we were tempted by the fresh lemonade ($4). Joyce chose the ginger lemonade, while I enjoyed the strawberry, both with the subtle taste of the additions that didn’t overwhelm the lemonade. You can call ahead for takeout or to have your lunch or dinner ready on arrival. (621-8888). Plenty of on-street parking. Check them out on line at cleanplateri.com.
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www.crowsnestri.com 12 | PrimeTime
October 2015
food
b y jessica selby
&
drink
Follow the winding road to
Nickle Creek Vineyards Sure you can go to the supermarket and quickly find the organic and locally grown section of fruits and vegetable, but can you do that in a liquor store? Typically, not so. There is, however, a local vineyard and wine maker right here in Rhode Island, who grows the grapes on site that he uses to process his own wines. If you follow Route 6 for a leisure ride through the town of Foster, you will happen upon a winding dirt road that leads to the local vineyard and winery called Nickle Creek. The lush property is home to 1,800 vines that consume two and a half acres of land on the Foster countryside. Steven and Sherri O’Connor, the owners, caretakers and winemakers of the vineyard, purchased the property and opened their business in the spring of 2008. They started with just a few short rows of grapes and a small wine making operation in the barn on their property, but have steadily increased operations as demands on their product have also increased. With a steady flow of new and repeat customers visiting the vineyard, Steven, who creates the recipes for the wine, said he is always trying to think of new varietals to keep things fresh. “Right now I make about 15 different varietals,” Steven O’Connor said. “A lot of them are seasonal so our menu does change, which is good, because people always ask about trying new wines.” Currently the vineyard offers 13 different varietals of wine, all of which are featured on the vineyards tasting menu. Everything from cabernets, to desert wines, to pinot grigio, you can find it on the menu. One a warm sunny afternoon this September, Massachusetts resident Sherri Duffy-Denaut visited Nickle Creek with her husband, Richard and their friends, Keith Margiano and Deb Matosian, both from Connecticut. Together the group sat comfortably under the pergola that is constructed on the property just beside the vineyard and tasted O’Connor’s current selections. Each visitor sipping a different wine chatted about the lovely views, impeccable service and ever changing selection of wines. “This is one of our favorite local vineyards,” Margiano said. “For a place that is not so big, they do have a very good selection of wines and they are always changing it too, which makes it nice for customers who come back.” October 2015
Duffy-Denaut said that she has been coming to the vineyard for about four years now and still has not picked a favorite wine. “The blueberry, the strawberry, the whites, I like them all,” she said. “It’s hard to pick just one because they are all so good.” Which wines O’Connor makes, he said, depends on the grapes he grows. Currently the vineyard is growing several types of grapes, most of which have just been harvested. According to Sherri O’Connor, who is the primary caretaker of the vineyard, it is a full-time operation, caring for the precious fruits. “I am out there every day in the vineyard because the vines grow faster than I can keep up with and Steven is working on the inventory all night sometimes,” she said. “It’s not as glamorous as it might seem.” The wine-making process itself is also extremely long, the O’Connor’s said. The green grapes that have just harvested this fall will be made into wine, but the wine, they said, will not be ready until the beginning of 2017. The red grapes that are use to make the red wines, she said, need even longer to process and will not be ready until the beginning of 2018. When initially opening the vineyard, the couple said that they had to work on this learning curve for planning purposes, but have steadily improved upon the process making closer and closer estimates regarding production quantities. “The first year we opened we completely sold out,” Sherri O’Connor said. “We had people waiting sometimes 40 minutes for a tasting, now we’ve got those numbers a little better managed with the new tasting room, but it is still time consuming and we have had to build on to the barn for storage of the wine cases.” Nickle Creek Vineyard remains open throughout the fall until Early December and then reopens again in May. They take reservations for private tasting by calling 369-3694, but are open to the public Friday, Saturday and Sunday. To learn more about the local operation and the products that they offer visit the company website www.NickleCreekVineyard.com.=
Sherri and Steven O’Connor, the owners, caretakers and winemakers of Nickle Creek Vineyard in Foster. (photo by Jessica Selby)
PrimeTime | 13
food
recipe submitted by Donna Zarrella
recipe submitted by Sue Howarth
INGREDIENTS 5 lbs. onions (sliced thin) Olive oil 4 tbsp. Butter Coat bottom of large skillet with olive oil. Heat to medium, add onions, mix to coat with oil. Add butter, cover & simmer on medium heat stirring every 15 minutes. Cook until onions turn brown.
Freeze in 1/2 cup batches.
Onion Soup
Sauté thawed caramelized onions in butter & flour and add beef broth. Cook low for 30 minutes or more. The longer, the richer the taste.
Add carmaelized onions to any gravy mix, top your meatloaf or add to onion dip package mix for a homemade flavor.
recipe submitted by Sue Howarth INGREDIENTS 6 oz. cream cheese, softened 5 tbsp. melted butter or margarine 2 c diced cooked chicken 1/4 c milk 1/2 tsp pepper 2 tbsp minced onions 1 c leftover cooked vegetables 2 cans 8 oz. crescent rolls
Preheat oven to 350. Mix cream cheese & 3 tbsp. melted butter, add chicken, vegetables, milk, pepper & onions; mix well. Separate each package of crescent rolls into four rectangles. Divide the chicken evenly and spoon into center of each rectangle. Fold over & pinch closed. Place on greased cookie sheet & bake for 12-15 minutes
Make-ahead appetizer Celebrity chef and Food Network star, Alex Guarnaschelli offers three make-ahead, delicious appetizers that will help make entertaining a breeze. By pairing seasonal produce and herbs with nuts like walnuts and pecans for rich flavor, these appetizers will be the highlight of your meal. Chef Alex Guarnaschelli prefers to use Fisher nuts, as it is the only national brand of recipe nuts entirely without preservatives.
14 | PrimeTime
drink
APPLE BROWNIES
Caramelized Onions
Chicken Puffs
&
APPLE PIE SANGRIA
INGREDIENTS ½ cup melted butter ¾ cup sugar 1 egg ½ cup walnuts or pecans (chopped) ½ tsp baking soda 3 med. or 2 lg. apples (sliced) 1 cup flour ½ tsp baking powder 1 tsp cinnamon Mix butter, sugar and eggs – beat well. Stir in apples. Add nuts. Blend dry ingredients with apple mixture. Bake in 9x9 pan at 350 degrees for 40-50 minutes. Double recipe for 13x9 pan but don’t double apples – (use 4 med or 3 lg. apples for double recipe)
recipe submitted by Donna Zarrella
1-2 Macoun Apples chopped Cover with water, cinnamon and sugar Soak in airtight container overnight 750ml White Wine (Moscato or Riesling works best) ½ Gallon Fresh Apple Cider 1 cup Smirnoff Vodka Kissed Caramel Vodka Mix all ingredients – Can be served hot or cold – Garnish with cinnamon sticks
Walnut stuffed cherry tomato halves “Who doesn’t love a stuffed cherry tomato?” Guarnaschelli says. “A mixture of cheese, peppery arugula and juicy tomatoes brings out the great richness of the nuts. Stuffed cherry tomatoes are satisfying without being filling, and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you’re ready to serve.” Yield: 12 servings Ingredients: 3/4 cup fresh arugula leaves, coarsely chopped 1/2 cup (2 ounces) coarsely chopped Fisher Walnut Halves and Pieces, toasted 1/2 cup finely grated Parmesan cheese 2 tablespoons extra-virgin olive oil 1 teaspoon balsamic vinegar 1 teaspoon grated lemon zest 1/8 teaspoon salt 36 cherry tomatoes
Toast the walnuts by placing them in a large non-stick skillet over medium heat. Stir frequently until the walnuts turn golden - about three to five minutes. Combine the arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside. Cut the tops off the tomatoes. Use a small spoon (such as an espresso spoon), the handle of a teaspoon or a melon baller to gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. “For a more Italian experience, use authentic Parmigiano Reggiano cheese in this recipe,” Guarnaschelli suggests. “It’s more expensive than domestic Parmesan, but it has a wonderfully rich and nutty flavor.”
October 2015
business Spotlight
South County Nursing & Rehabilitation Center
Recent recipient of a 5-Star rating from the CMS For those seeking either short term rehabilitation or long-term skilled care, the decision of where to recuperate or settle in permanently can be rife with questions, concerns and lots of unknowns. When contemplating such a decision, it is both helpful and comforting to know that a facility is recognized for it’s excellence by both service providers and other families. Third parties can look at a program objectively and critically, watching for those often hard-to-measure qualities such as how a resident is treated, spoken to, tended to and cared for ~ all the things that you would want to know about at a nursing and/or rehabilitative center before making the commitment to stay there . . . for any length of time. When South County Nursing & Rehabilitation Center in North Kingstown was recently given a 5-Star rating by the Centers for Medicare & Medicaid Services, it officially became one of those places recognized by professionals as one of those select, superior quality service providers. The CMS created the Five-Star Quality Rating System (which they are very protective of ) to help consumers, their families and caregivers compare and contrast nursing homes. They look at short-stay rehab centers, extended residential care, respite care and hospice care providers. When observing South County Nursing & Rehab Center, they gave them a 5 out of a possible 5 stars. This is something the nursing, therapy and CNA’s all take great pride in ~ and not just because they received the highest rating, but because they EARNED the highest rating. South County Nursing & Rehabilitation Center, by Revera, offers care to patients seeking short term and sub acute rehabilitation, as well as long term residential services, respite and hospice care. A whole wing of this center, known as the STAR (Specialized Therapy and Rehabilitation) program, is devoted entirely to those who need intensive rehabilitative intervention following a medical and/or neurological event such as an orthopedic surgery, a debilitating stroke or a fall that resulted in a fracture, among others. The team here at South County Nursing & Rehab, consisting of highly trained and skilled physical, occupational and speech/language therapists, is dedicated to helping their patients return to a life of independence, health and well-being as quickly and safely as possible. The premiere therapy services provided here are offered in a state-of-the-art therapy room that has cutting edge equipment, as well as fully-equipped mock-ups of a bathroom and kitchen where adaptive living skills are mastered before a patient is discharged. There is even a special “transition suite� that is specifically designed for patients who are taking those final steps before returning to post-rehab home life. South County Rehab Center also offers outpatient therapy services for their patients once they have returned home, adding an unprecedented level of continuity and personalization to their care. If you or a loved one is in need of extended skilled nursing care or a period of rehabilitation, call Reggie Wilcox, Director of Admissions at 294-4545, or visit their website at www.reverasouthcounty.com. The center is located at 740 Oak Hill Road in North Kingstown.
Highest Quality, Easiest Access .OW !CCEPTING "LUE #ROSS "LUE 3HIELD -%$)#!2% !$6!.4!'% "LUE#(I0
s #OMPLETE RANGE OF THE MOST ADVANCED LABORATORY TESTS s LOCATIONS n .O APPOINTMENT NECESSARY For information on our Patient Service Center Lab locations: Call 401-793-4242 or 1-800-980-4244 or visit www.Lifespanlabs.org *RIH Ventures d.b.a Lifespan Laboratories
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
Looking to promote your products or services to a growing group of Baby Boomers & seniors? Look no further...
business
Spotlight
Call Donna to find out more Come tour the rehabilitation wing of South County Nursing & Rehab and meet Ed Merchant, October 2015 a physical therapist, seen here helping a patient recover from a knee replacement.
401-732-3100
PrimeTime | 15
No-Bake Cheesecake recipe & photo submitted by Lisa Bourque-Yuettner INGREDIENTS 2 pkg. lady fingers 4 8 oz. pkgs. cream cheese 16 oz. heavy cream ¾ cup sugar 1 tsp. vanilla 1 can blueberry or cherry pie filling (or fresh seasonal fruit) Line sides and bottom of spring-form pan with lady fingers. Whip heavy cream and vanilla together until it forms stiff peaks. In a separate bowl mix cream cheese & sugar together. Fold cream cheese mixture into whipped cream and pour mixture in the lady finger lined spring-form pan. Pour can of pie filling over cream cheese mixture. Cover with plastic wrap and refrigerate for 4 hours.
Ultimate Pumpkin Pie with Rum Whipped Cream from Ina Garten’s cookbook: Barefoot Contessa Foolproof Serves 8 to 10 1 unbaked Perfect Pie Crust (recipe follows) Dried beans for blind baking
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 Rum Whipped Cream (recipe follows)] 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 threequarters 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 bake for another 5 minutes. 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 the rum whipped cream.
Rum Whipped Cream
(Serves 8 to 10) 1 cup cold heavy cream 3 tablespoons sugar 1 tablespoon mascarpone or creme fraiche 1 tablespoon good dark rum, such as Mount Gay 1 teaspoon pure vanilla extract
16 | PrimeTime
Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.
Perfect Pie Crust
12 tablespoons (11/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. DE138426 October 2015
lifestyles
retirement sparks b y elaine m . decker
BIRTHSTONE of the MONTH SPONSORED BY:
Spices of Retirement Occasionally I’ve read or heard an article on planning your meals so that they satisfy all five of your different taste buds. If you miss any of them, you’ll leave the table with cravings for the missing one. We’re talking about sweet, sour, salty, bitter and umami (savory). If this last one isn’t familiar to you, think cheese or ripe tomatoes, and read up on Monosodium Glutamate (MSG). It’s not unusual for me to walk away from meals craving more. I’m not convinced it has anything to do with the five basic tastes. The diet my sister talked me into has me keeping a food journal, so I know exactly what I’ve consumed and what buds have been palpitated. After more than a year of this, I think I know what drives me and many other seniors to forage in the pantry and the refrigerator late at night. And in the middle of the afternoon. And sometimes even mid-morning. When you reach retirement, “adding spice” can have quite a different meaning from what most culinary guides have in mind. Moreover, you have an entirely different set of tastes to be satisfied from your cupboard. It’s important to address them all, or you’ll spend your golden years feeling deprived, depressed, anxious and confused. You may spend those years that way anyway, but understanding the Spices of Retirement will make this less likely. As always, you can count on me to keep the needs of those of a certain age forefront in this column. To that end, I’ve collected some key spices of retirement especially for your gustatory enjoyment. Family Flavor. This is the most important spice in the retirement rack. It doesn’t matter if you come from a small family or a large one; or if any members live near you vs. all being far away. A meal that includes Family Flavor fills the need to feel part of a clan, to be connected to loved ones on your family tree. And even to those with whom you’ve had a long-standing feud. Once we reach retirement, savoring the feuds can be as fulfilling as feeling the love. Holiday Memories. Sprinkle this one on anything on your plate, and you’re instantly transported back to the most wonderful times from your youth. Holiday Memories have the flavor of every meal that was prepared with extra love. It’s rich in tradition. It’s also high in calories, but who cares? Pinch of Frugality. Even retirees on a fixed budget will splurge on a fabulous meal now and then. To help you forget about how much the meal costs, be sure to have a Pinch of Frugality on your October 2015
The Jewelry Center entree. As an added benefit, Frugality has a negative impact on calories. So, if your dessert is a calorific treat, a Pinch of Frugality on that will make it taste even sweeter. Binge Fusion. Yes, we’re older, and we’re told to watch what and how much we eat. Our GPs discourage us from binging. But that doesn’t mean we can’t have the gustatory equivalent of a binge realized via our meals or snacks. A handful of Binge Fusion will taste like any number of items that you can’t eat just one of. It comes in several varieties. Pick your guilty pleasure, or lard up the pantry with several different packets of this retirement spice. Alcohol Aspirations. Once we reach a certain age, we’re also told to cut back on alcohol. Don’t they realize that the older we are, the more a glass of fine wine transports us to places that can make us smile, lower our blood pressure and blot out the stressful world around us? No problem. A few drops of Alcohol Aspirations in your filtered water can give you the same result. It’s not as satisfying as an actual glass of wine (what is?), but it has its advantages. Just give me a few weeks to figure out what they are. Titch of Tranquility. No retiree’s meal is complete without a Titch of Tranquility. It helps us leave the table feeling peaceful, refreshed and ready for a good nap. A small dose of Tranquility will also lower your blood pressure almost as much as a spritz of Alcohol Aspirations. Chocolate. Period. Enough said. There you have it. The seven essential Spices of Retirement. A meal that includes all of them is guaranteed to be as satisfying as one that tickles the five traditional taste buds. When the media finally picks up on this, remember: you read it here first. Copyright 2015 Business Theatre Unlimited Elaine M. Decker’s books—Retirement Sparks Redux (published in December, 2014), Retirement Sparks Again, Retirement Sparks and CANCER: A Coping Guide—are available at SPECTRUM-INDIA, 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 anthology: 70 Things To Do When You Turn 70. Contact her at: emdecker@ix.netcom.com.
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PrimeTime | 17
Spa Week Pamper yourself with $50 Spa Treatments
The Stillwater Spa at the Hyatt Regency in Newport is the perfect place to sit back, relax and soak in the views. Maureen Gomes, right, is one of the many technitions who will be on hand during Spa Week to provide clients with pampering services. Their $50.00 Spa Week services include a 50 minute Vinotherapy Massage, Vinotherapy Facial or a Vinotherapy Pedicure with Hand Paraffin. Can’t decide? Try all three!
Rhode Island Spa Week Locations
Rejuvaderm Medispa
750 Reservoir Avenue, Cranston DOES NOT ACCEPT SPA & WELLNESS GIFT CARDS
Jennifer Wilkicki LMT & Esthetician
A pamering visit to a spa and a luxury treatment for $50? Sounds too good to be true, but thanks to Spa Week, feel free to induldge. Luxury treatments at affordable prices are on the menu during Spa Week’s Fall 2015 Event, from October 12-18. Many signature treatments will be offered at a special rate of $50/treatment (normally $100-$500 treatment) at participating spas. From the most modern massage and bodywork techniques, to cutting edge skincare procedures, to spa pedicures, there’s something for everyone on the Spa Week menu. According to The Mayo Clinic, “Relaxation techniques are an essential part of stress management. If you’re an overachiever, you may put relaxation low on your priority list. Don’t shortchange yourself. Everyone needs to relax and recharge. Relaxation is invaluable for maintaining your health and well-being, and repairing the toll that stress takes on your mind and body.” Choose from a set menu of services from participating spas during Spa Week. Select spas also accept Spa & Wellness Gift Cards that can be used any time of the year without expiration.
XT !! E N US R U ITH O Y W N A AY L P AW T GE
lifestyles
51 Sockanosset Crossroad, Cranston ACCEPTS SPA & WELLNESS GIFT CARDS
The Spa at The Providence Biltmore 11 Dorrance Street, Providence ACCEPTS SPA & WELLNESS GIFT CARDS
Viriditas Beautiful Skin Therapies 1 Richmond Square, Providence ACCEPTS SPA & WELLNESS GIFT CARDS
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PrimeTime Mag azine presents...
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Contact David at Donovan Travel 150 Midway Rd., Suite 168, Cranston, RI 02920 (401) 942-7700 dave@donovantravel.com
18 | PrimeTime
October 2015
b y tim gray
LIFESTYLES
The Beatles’ ‘Help!’ turns 50 and how they almost starred in ‘Lord of the Rings’ There was a lot of hoopla this year over “The Sound of Music,” but that isn’t the only musical celebrating its 50th anniversary. The Beatles’ “Help!” opened on Aug. 25, 1965, and the general consensus at the time was that it was the second-best Beatles movie ever made. When the quartet made their film debut in 1964 with “A Hard Day’s Night,” Beatlemania guaranteed box office, but artistic expectations were low. Whenever rock-pop acts had previously hit the big screen, they were often in quickie exploitation fare, such as “Don’t Knock the Rock” (featuring Bill Haley & the Comets and Little Richard) and “Twist Around the Clock” (Chubby Checker) or the dozen Elvis Presley movies (with Col. Tom Parker bragging that each film was completed in 15 days). So “Hard Day’s Night” took everyone by surprise, even earning two Oscar nominations. That set the bar awfully high for “Help!” Critics and audiences were upbeat but not rapturous; it was fun to see the Beatles in color, but reaction was mixed on the idea of the quartet playing themselves but this time with a plot. There was also a bit of backlash stemming from the Beatles receiving royal MBE honors (or honours), with some critics carping that they were too new to be rewarded for their contributions to the British empire. If there was a little disappointment at the time, affection for the film has grown in the past 50 years. Variety on Aug. 18, 1965 said the budget for “Help!” was roughly three times the $560,000 production budget of “Hard Day’s Night” because the Beatles’ salary had doubled, the film was in color (costlier than B-and-W) and, instead of filming solely in the U.K., it lensed in Austria and the Bahamas. And, significantly, their share of the profits was increased. “Help!” (at one point titled “Eight Arms to Hold You”) was a spy spoof scripted by Marc Behm and Charles Wood, about a cult pursuing Ringo’s ring. But, as in the first film, the quartet played themselves. Both Beatles films were fueled by Americans, producer Walter Shenson and director Richard Lester. Just before “Help!” opened in the U.S., Shenson told Variety that “the boys” want more plot and acting in their third venture. Their philosophy was “Whatever we do, let’s make each picture different.”
October 2015
That search for difference led them down some weird paths. At that point, the top candidate for their third film was “A Talent for Loving,” a comedy-western based on a novel by Richard Condon, who also wrote the novels “The Manchurian Candidate” and “Prizzi’s Honor.” Shenson admitted that the idea was “problematic,” but said the novel had the right anarchic spirit. Shenson later produced “Loving” in 1969 starring Richard Widmark and Topol, subbing for two of the Fab Four. That wasn’t the weirdest project. At one point, the Beatles asked Stanley Kubrick to direct them in “The Lord of the Rings.” John, Paul, George and Ringo would respectively play Gollum, Frodo, Galdalf and Sam. But J.R.R. Tolkien turned them down. It’s not clear whether Tolkien just realized how unsuited the four would be to a fantasy epic, or whether he had a more personal objection to their noisy practicing. In a letter, he wrote: “In a house three doors away dwells a member of a group of young men who are evidently aiming to turn themselves into a Beatle Group. On days when it falls to his turn to have a practice session the noise is indescribable.” In his 1965 review of “Help!” Variety’s Richard Gold said the four were engaging, but not yet actors. “They are moneyspinners, but how they develop as artists is a riddle.” Their three-film contract with United Artists was eventually filled by the 1970 documentary “Let It Be.” (The animated “Yellow Submarine” didn’t count.) Each of the four Beatles appeared separately in films, but acting always took a back seat to their music. But to the question how they would develop as artists, the answer is that they were in a class by themselves. Musically, each album became an event, including “Revolver,” “Sgt. Pepper’s Lonely Hearts Club Band,” “Magical Mystery Tour,” the White Album, “Abbey Road” and “Let It Be” (1970), their final album. They influenced fashion (from their mod mop-top look of the early days to the hippie style later) and introduced the world to meditation and drug experimentation. When they broke up, the four had only been performing together for eight years. Fans were despondent - but at least by that point, no one was questioning their royal honor or their contributions to the British Empire.
The legendary Beatles (from left) Paul McCartney, George Harrison, Ringo Starr (seated) and John Lennon in an undated file photo. (Tribune News Service)
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PrimeTime | 19
LIFESTYLES
wHAT DO YOU FINK? by MIKE FINK
Tiny Dwellings In so many ways, I have never grown up: I still believe in ghosts, spirits, and all sorts of magical creatures. I love wee, tiny, miniature spaces and things. The first house I bought charmed me because it was like a mirage. Just a cottage small (by a waterfall!) with a proud staircase leading to...a loft with a low ceiling. Oh, call it a cramped attic if you like. The banks were reluctant to give me a mortgage: it had no cellar, no shower, a pump in the sink and another in the yard for water, cold, and an alley that could serve as a driveway for a single coupe of a car. I went for it at once. Now, I have a wife and three children, four grandkids, plus a few friends, and they have grander residences than mine. I’m talking here about summer places, in the time-honored tradition of our colony, I mean our state. So, what, anyway, is the American Dream? Is it of ever more stately mansions? Or at least in Rhode Island is it merely to mimic the shore birds and the wildflowers and make do with whatever works for your kind, in the ocean state? I must admit, my wife, under the influence of the television show about hunting for houses all over the globe, has been roaming, with or without me for company, all over the east, west, north and south of Providence Plantations for fancier digs. At first, I felt threatened. How much can a teacher afford? True, we have time off in the summer months, but as I learned in Paris, “tout coute trop cher” which means, “everything costs TOO MUCH”. I have seen some splendid, and some simply alluring, seaside mansions, mini or maxi. A husband and wife do influence each other, in some regards, by a kind of osmosis. So, she has been admiring more modest spaces, enlarged through better lighting, white paint, neat gardens. She watched the shows on the movement, in this time of stock market uncertainty, toward “tiny” as a chic alternative. There is variety and diversity in Roger Williams’ realms, not only of soul but of dimensions. A twisted spiral staircase to a cupola. “Be sure to step with your right foot first and forward!” warns and directs the real estate agent. A private pathway deeded to make up a trail to the gorgeous ocean with its wide vista, good for the mind and mood and impressive to the kids and grand-daughters. That was another property we considered. Near the South Kingstown beach there is an elfin realm --on leased land--of trailers and minimal, minute bungalows. The sink is cute as a toy. The bunk beds actually fold out like Murphy beds. Neat as a pin, all these leprechaun-like lean-tos. The whole park has an illusory quality, like a 3D animation design. As I left my visit, my hostess invited me to take a pebble from a bowl at the entrance. She carefully paints wildflowers on each stone, as a souvenir and as proof or evidence of the actuality of this adventure. I believe in LITTLE. I know, no matter what we do, we damage the fabric of the ecology, we disrespect the universe no matter how we live. Or what we eat or where we sleep. That’s why I believe in modesty, humility, in thrift and wit, in the music of the waves and the low-key twittering of the birds and bugs, the silence of the inevitable coming snow, once these gorgeous leaves fall and turn brown. The quiet poetry of each month under its moon, in the merest shell on the sand.
senior
issues
b y C amilla F arrell de velopment dire c tor , alzheimer ’s association r hode island chapter
Caregiver Stress Alzheimer’s caregivers devote a significant amount of time and energy to the person with Alzheimer’s disease. Too often, caregivers do not recognize their own needs, fail to do anything about them or do not know where to turn for help. * More than 15 million Americans provide unpaid care for people with Alzheimer’s disease and other dementias, and most of these caregivers are immediate family members. * In 2014, these people provided nearly 18 billion hours of unpaid care, a contribution to the nation valued at over 217.7 billion dollars. * 85 percent of the care provided in the community for people with Alzheimer’s is provided by unpaid caregivers, and this care is provided for a longer time, on average, than care provided to older adults with other conditions. Dementia caregivers are more likely to experience high levels of emotional stress, depression, anxiety, impaired immune system response, health impairments, lost wages and depleted finances than non-caregivers. Warning signs of caregiver stress: * Denial about the disease and the effect on person who is diagnosed. * Anger about lack of treatment options for Alzheimer’s. * Anger toward the person with the disease. * Social withdrawal from friends or activities that once brought pleasure. * Anxiety, depression, exhaustion, sleeplessness, irritability & health problems. If a caregiver experiences several of these stress symptoms on a regular basis, a physician should be consulted. Tips that can help reduce caregiver stress: * Get a diagnosis of as early as possible. Take the person to a physician when Alzheimer’s warning signs are present. * Know what resources are available for you and for the person with dementia. * Educate yourself about caregiving techniques for different stages of the disease. * Get help. The support of friends, family and community resources is a “must.” * Take care of yourself nutritionally, physically, spiritually, socially, etc. * Manage your level of stress. Use relaxation techniques, note your symptoms and talk to the physician. * Accept changes as they occur. Be prepared for the inherent changes associated with Alzheimer’s and recognize your limitations. * Do legal and financial planning to help prepare for future needs. * Be realistic about your skills and all you have to offer, and accept your limitations. * Give yourself credit, not guilt. It is natural to occasionally lose your patience and make mistakes. The point to remember is that you are doing your best to provide the best care you can, and you can call on help when needed. You can call on others when you feel overwhelmed. Feel free to ask for support from friends and family, accept help when offered, and if you feel the need, call the Helpline at 1-800-272-3900. If you are interested in more information about our programs and services, visit our website alz.org/ri or call 1-800-272-3900.
BANKRUPTCY $
950
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Attorney David B. Hathaway Former Chapter 7 Bankruptcy Trustee
Senior Discounts 20 | PrimeTime
401-738-3030
ribankruptcy.net October 2015
your home
senior
issues
by BRUCE LANE president of senior real estate solutions
Don’t Fall Into Fall Mention ‘fall’ to most of us and we picture jeans and sweaters, colorful leaves and back-to-school. But the term conjures up different images for anyone who has taken a tumble and found themselves in the doctor’s office or hospital. According to statistics provided by the Center for Disease Control, one out of three adults 65 or older will fall this year resulting in medical costs totaling billions of dollars. With a silver tsunami of baby boomers now heading into their golden years comes a growing movement to adapt our homes to make it easier to remain at home longer. Home alterations run the gamut from simple things like changing a lightbulb to make sure walkways and steps are well lit to much more complex projects such as adding a first floor bedroom and bath to avoid stairs. When contemplating these modifications, it’s important to understand not only what can and should be done to suit your needs, but also how to do it properly. Another important consideration is understanding how a change will affect the value of your home should you need to sell in the future. When considering options for making your home work for you in your later years, it’s important to not only be aware of what your needs are now, but also what your needs may be a few years down the road. A physical and/or occupational therapist can help you plan ahead, particularly if you already have specific physical or health impairments. The AARP Caregiving checklist is also a great resource to help you decide what can and should be done. In some cases, Medicare, Medicaid and Veteran’s Affairs may help pay for your project but each program has their own requirements so check with them before you start. There are also a number of other financing options, such as reverse mortgages and non-profit grants. Once you’ve decided what you want to do and how you’re going to pay for it, hiring a contractor with experience with senior housing and home modifications is a must. They should be aware of code requirements and the guidelines of the Americans with Disabilities Act (ADA), all of which can be very specific. For example,
you and I may not know that handrails should be rounded, able to support 250 lbs, mounted 34 inches off the floor ,extend 12 inches beyond the top and bottom of the stairs, and be no more than 1 ½ inch in diameter, but a good contractor should. It’s not as easy as throwing something into place and calling it a day. The last thing you need is shoddy work that causes injuries rather than prevents them. The Rhode Island Builders Association website at www.ribuilders.org allows you to search for a contractor with the experience you’re looking for. Geriatric care managers are also a good source for referrals, as are online referral resources like www. seniorrealestatesolutionsri.com. Just because you can do a home modification doesn’t mean you should. Before you start any project, weigh both the emotional and financial costs of moving forward with a home adaptation versus finding another place better suited to your needs. The cost of many home modifications don’t end once the project is complete. Some adaptations – while useful to you – should be removed in order to help your home appeal to a broader spectrum of buyers should you need to sell. Grab bars, for example, may help you prevent a fall but aren’t really appealing to a 30something buyer. A Realtor will be able to help you understand what other home adaptations may hinder your home’s value in the event of a sale. Remaining independent as long as possible is more important now than ever before. Armed with a little knowledge and foresight, you can enjoy the ‘fall’ without the trauma. 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
classes free for
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w w w. a r t i s t s - e x ch a n g e . o r g October 2015
PrimeTime | 21
lifestyles
b y L arry G rimaldi
Our Great American Road Trip
Our 2015 Great America Road Trip began months before we packed the Subaru with supplies, maps, and downloaded travel apps and backed out of the driveway the morning of April 16. My wife Kathy had retired from Brown University in January of 2014 and I retired this January. Nearing retirement, we had decided that the cross-country journey would be the perfect way to kick off a new chapter in our lives. We had listed places we would like to visit and tossed them into a metal box (in no particular order). That random collection of destinations gradually evolved into a tentative itinerary stretching as far south as Tombstone, Arizona, as far west as Las Vegas, Nevada to visit our son, and to our northernmost point in West Yellowstone, Montana. California and the Pacific Northwest were not included in the trip because we had visited these locations previously. In between, thousands of miles of new life experiences awaited us.
It’s all relatives.
COMING TO RHODE ISLAND
FREE EVENT O T T P ! PEN
O
HE
UBLIC
LEARN MORE ABOUT YOUR PAST!
WHEN: Sunday, October 4th 2015 TIME: 9:00 A.M. - 6:00 P.M. (Lines form at 8:00 A.M.) WHERE: Providence Public Library 150 Empire Street Providence, RI 02903 We invite you to explore your own personal history with representatives from the following genealogical societies who will be onsite for the day: American-French Genealogical Society
Massachusetts Society of Genealogists
Alliance of Rhode Island Historical Associations
Federation of Genealogical Societies
Rhode Island Genealogical Society
Daughters of the American Revolution
International Association of Jewish Genealogical Societies
Roger Williams Family Association
Rhode Island Historical Society
Local genealogists are invited to participate. For more information, please contact us at information@genealogyroadshow.org
pbs.org/genealogyroadshow #genealogyPBS Ancestry is a proud sponsor of Genealogy Roadshow
22 | PrimeTime
Providence Public Library
For the record, the 2015 Great American Road Trip took 32 days. We travelled 8,766 miles and drove through 32 states and Washington, D.C. We bought 268 gallons of gas, ranging in price from $2.08 in Alabama to $3.16 in Las Vegas. The countless moments of wonder at the diversity of our national landscape or its people were priceless; our memories will last a lifetime. Our first brush with history was crossing the Edmund Pettis Bridge in Selma, Alabama. The drive over the bridge evoked ghostly images of Bloody Sunday on March 7, 1965. Civil rights activists, lead by Martin Luther King, Ralph Abernathy, and Georgia Congressman John Lewis, began a march from Selma to Montgomery, Alabama to focus on voting and other rights. They were stopped at the bridge and attacked by police. Bloody Sunday became the seminal moment in the civil rights movement in the tumultuous 1960s. New Orleans is dazzling festival of sights, sounds, and tastes. We had been to New Orleans before, but stops at Café Du Monde, Brennan’s, and Pat O’Brien’s, were on the culinary encore list. We also enjoyed an elegant dinner at Commanders Palace. We sampled the spicy delights of gumbo, shrimp, and jambalaya, but we passed on the gator-on-a-stick at the French Market Place. On Bourbon Street, you can take 10 steps in any direction and become enveloped by jazz, blues, or zydeco. While we were listening to music and sipping a hurricane, it was time to engage in our favorite New Orleans pastime-people watching. Few other famous addresses offer such an eclectic array of characters. New Mexico provided a few unexpected surprises. A visit to the UFO Museum in Roswell raised more questions than answers. Did aliens really crash in Roswell? Was there a government cover-up? Standing on the remnants of the old Santa Fe Trail, you could almost hear the rumble of covered wagons as they rolled over seemingly endless, foreboding hills and plains of the western frontier. On the two-lane road leading to the Four Corners Monument, we passed through a small town named Shiprock (a curious designation for a desert community). Just outside the town, mammoth rock towers sprung sharply from the canyon floor. The towers resembled massive stone cathedrals stretching hundreds of feet into the sky. In Tombstone, Arizona, the clatter of boots on the wooden walkways draws you back to 1881 when the Earps, Doc Holliday, and the Cowboy gang (perhaps the first organized crime group in America) sealed their place in legend and lore at the OK Corral. On a walking tour of the infamous Boot Hill Cemetery, we paused the graves of the outlaw Clanton and McLaury families. We chuckled at the gallows humor of one grave marker that proclaimed, “Here lies Lester Moore. Four slugs from a 44. No Les, no more.” At Zion National Park in Utah, a tram ushered us up, down, through, and around twisted roads carved into stunning skyscraping rock formations nestled into the prehistoric landscape. The muted reds, purples, browns and other colors painted natural portraits at every turn, each one unique in size, shape and shade. In Yellowstone National Park, we watched herds of bison and elk amble over grasslands or lounge by their favorite watering hole. The next stop at a collection of small, steamy geysers prepared us for the natural drama of an Old Faithful eruption. Standing on the hilltop at the Little Big Horn Battlefield National Memorial in South Dakota, echoes of charging Native Americans and the clatter of gun fire from the encircled U.S.7th cavalry seemed to float on the breeze. In Dyersville, Iowa, our highway detour led us to the Field of Dreams movie site where the corn fields, farm house, barn and the baseball diamond remain frozen in Hollywood time. In the afternoon, volunteers dressed in 1919 White Sox uniforms pitched to visitors who want to create their own baseball dream. Looking back on our 2015 Great American Road Trip, many vivid images are permanently imprinted in my memory. -Desert canyon floors hosting bursts of dusty red, yellow and purple flowers. -The whispers of history at sites such as the Alamo. -Tumble weeds flying across the plains fleeing from an oncoming thunderstorm. -Oil fields where working rigs mimicked toy plastic ducks dipping their beaks into water glasses. -The spectacular beauty of a rainbow arched over the snow-capped Grand Tetons. -The bohemian feel of Taos. Road Trip-page 3 -Mountains, caverns, and treacherous roads hewn into the landscape by time, erosion, and the cacophony of jackhammers. -The intimidating isolation you feel travelling roads framed by endless miles of flat prairies merging with distant horizons. -The juxtaposition of modern highways with nostalgic Route 66 in towns like Globe, Arizona. The Great American Road Trip should be at the top of any retirement “to do” list. You can clean the closets, paint the living room, or re-organize the garage some other time. America awaits.
October 2015
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October 2015
PrimeTime | 23
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October 2015
Westbay Café…More than a Meal Making a luncheon reservation at our eight Westbay Cafes is as easy as 1, 2, 3!
Special
OCTOBER
Meals
Thursday, October 8 – Bring A Friend Day – Tossed Salad Baked Ham w/ Raisin Sauce, Mashed Potatoes, Vegetable Medley, Dessert Spa Option: Chef Salad Thursday, October 29 Halloween Party! Butternut Squash Soup, Pot Roast w/ Mushroom Gravy, Roasted Potatoes, Vegetable Medley, Holiday Cupcake Pub Option: Turkey Sandwich Our caterer provides the following three options (two each day) for your meal • Hearty Traditional Meal – Appetizer, Main Entrée with sides (potato, vegetables) • Pub Option – Delicious Sandwich • Spa Option – Lighter, healthy option for those on the go All luncheons include an appetizer, bread, dessert and coffee or tea
For more information, please call patty martucci, Assistant Director of Senior nutrition program
401-732-4666 ext. 142
Senior CenterS Charlestown 401-364-9955 East Greenwich 401-886-8638 Jamestown 401-423-2658 The Center–S. Kingstown 401-789-0268 West Warwick 401-822-4450 Westerly 401-596-2404 Senior ApArtmentS (you do not have to be a resident) Park View-Westerly 401-596-4918 Shalom Apartments 401-737-0180
We invite seniors age 60 and older and individuals with disabilities to join us at these Cafes for a nutritious lunch. The suggested donation is $3/person. Reservations are necessary and should be made by Thursday for the following week.
elderly Housing
Must be 62 years of age or older. Rents are based on 30% of adjusted household income.
AdelAnte Apts. Providence, RI AllegriA Court Johnston, RI lACAsA Apts. S. Kingstown, RI
• ApArtments AvAilAble •
plAzA esperAnzA Apts. West Warwick, RI sAugAtuCket springs Hopkinton, RI
• ApArtments AvAilAble • FEATURES InclUdEd in your rent: Heat, Hot Water, Appliances, Elevators, Emergency Pull Cords, Laundry Facilities, Parking, Intercom, 24-Hour Emergency Maintenance Service, Cable Ready Apartments, Community Room equipped with Computer, Out Door Patio and Furniture, Flower Gardens, On-Site Management FEATURES NoT included in your rent: Electric Lights, Monthly Cable & Phone
October 2015
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HOUSING OPPORTUNITIES CORPORATION 861A Broad Street Providence, RI
401-941-2900 www.wdchoc.org PrimeTime | 25
Your Pet by shelby & smoke
professional perspective
Weight Management & Healthy Treats
Fall is here. Do you notice your cat or dog seem to gain a little extra weight over the cooler months? Shelby and Smoke try really hard not to over eat, but mostly with the help of their human companions. Determining if your pet is carrying a few extra pounds might be hard to assess from home, especially since it is hard to see subtle changes in a pet you see everyday. As a general rule you should be able to feel your pet’s ribs through a thin layer of fat with a taper at the waist. Since dogs and cats come in all shapes and sizes, a veterinarian can always help you assess their body condition if there is any question. If you‘re considering a weight management program for your pet, you can start by decreasing your pet’s food by 5-10 percent. Make sure this cut back is gradual, if your pet is like Smoke, he knows when his food has been reduced! Try to take out excessive treats. One medium size milk bone is
about 115 kilocalories per serving. That doesn’t seem too much but if your pet is a 10 pound dog, they can max out their total caloric intake after 3 treats! No worries Shelby and Smoke have some tips for treats. It is okay to use your pet’s food as treats. If your pet gets 1/2 cup of food total in a day, for example, take 1/8 of it out of the meal and use it for treats throughout the day. Other healthy treats available for pets who love people food are many fruits and vegetables such as carrots, green beans, air popped pop corn (with no salt or butter of course), bananas, apples and celery, just to name a few. Please avoid onions, garlic, grapes, raisins, pits from fruits, mangos, and chocolate. Always keeping your pet active helps with weigh management too. Indoor cats such as Smoke, keep active by chasing laser pointers, catnip toys and
keeping up with his fellow 4 legged friends. Shelby has his 4 legged friends and a pool! Swimming is a great form of exercise! If you have any additional questions or want info on weight management please contact your pet’s vet. Happy fit Fall! A brief paws ‘till next time
Shelby & Smoke Email your pet care questions to:
shelbyandsmoke@westpaws.com Dr. Danielle Paradise and Dr. Clarissa Williams are from West Paws Animal Hospital, (formerly West Bay Animal Hospital) and NorthPaws Veterinary Center, northpaws.com.
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26 | PrimeTime
October 2015
food
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Dietary Changes as We Age Did you know that every year over the age of 40, our metabolism slows? Though our nutritional requirements stay almost the same as younger adults, our energy needs decrease. To keep our bodies feeling good and functioning well, we need to be aware of how our diet needs are evolving as we age. Every stage of life brings changes to our bodies, and taking an active role in diet and nutrition can mean more energy and better disease prevention in the future. Metabolism & Digestion. As we age, our bodies process foods differently and more slowly. When we continue to eat the same amount and types of foods that we did as younger adults, we put ourselves at risk for weight gain and digestive upset. We can be more proactive by keeping a close eye on our calorie intake and making sure the foods we eat are high in nutritional value. Suggestions for success: A good habit to start today is meal planning. Small meals throughout the day give our bodies a chance to digest and use the fuel we are putting into our systems. Planning our grocery shopping around these small meals helps keep us on track. Add high-fiber foods into our meal plans. Higher fiber foods have been linked to disease prevention and improved digestion. Due to a slowing digestive system, we may generate less saliva and stomach acid, making it more difficult for our bodies to process vitamins and minerals, such as B12, B6, and folic acid, which help maintain alertness, a strong memory, and circulation. Drinking at least 1.5 liters of water can aid in digestion and speed up our metabolism. Sensory Changes. As we grow older, our senses for taste and smell diminish. Older adults tend to lose sensitivity to salty and bitter tastes first, so we may be inclined to salt food more heavily than before. Since older adults need less salt than younger adults, it’s important to find alternatives to sodium, which can contribute to high blood pressure and other diseases. On the other side, older adults retain the sweet-tasting senses the longest, and this can lead to a sweet tooth that overindulges in sugary snacks. Suggestions for success: • Try healthy oils, like olive oil, to season food instead of salt. • Low-sodium seasonings like lemon juice, dill, and curry offer new flavors and healthier options. • Experiment with new herbs and spices to fit your taste. • Instead of adding sugar, increase sweetness to meals with sweet foods such as fruits, peppers, or yams. • Try a variety of new foods and flavors available at your local grocery. Explore new recipes and ingredients. • Don’t overcook foods – let the fresh flavors and textures shine through. Medications & Illness. Unfortunately, many prescription medications and health problems can affect appetite and taste. This can, again, lead us to over-use salt or sugar to help increase the flavor of our meals. Suggestions for success: • In addition to seeking out new food and flavor options, ask your doctor about the side effects of medications or specific physical conditions and what can be done to prevent this dulling of the senses. • Avoid foods or supplements that could interfere with medication effectiveness. Consult with your doctor for any interactions that might arise. Staying aware of our physical changes is important at any age. As we grow older, our nutritional needs evolve, and making adjustments in our food intake can help us feel better and live healthier. Dietary changes are a natural part of aging, and we can make eating more enjoyable and more nutritional by taking these easy small steps toward meal planning and preparation. At Comfort Keepers®, we know that senior nutrition is essential for a high-quality life. We work with our clients each day to plan, shop, and prepare nourishing meals and snacks. If your loved one needs a helping hand for meal planning at home, contact our professional in-home caregivers who specialize in keeping seniors healthy and engaged with life.
Memorial Hospital of RI works to improve the quality of care of older adults and patients Mary Brown is a former World War II Army Corps nurse and public health official from upstate New York. With this background and at 104 years of age, Mary knows the importance of taking care of her health. Thanks to a program of Memorial Hospital’s Department of Family Medicine, a teaching affiliate of the Warren Alpert Medical School of Brown University, she is cared for and residents are learning about the specialized care of older adults. Mary, who lives at the Jeanne Jugan Residence in Pawtucket, is just one of the older adults Sarah Phillips, MD, has cared for in her three years of family medicine residency. Elder care is a major component of Dr. Phillips’ curriculum as she makes monthly house calls and
visits assisted living facilities and nursing homes. Dr. Phillips is just one of the residents participating in the Department of Family Medicine program. The curriculum in geriatrics includes clinical rotations in the acute care setting, assisted living, nursing and rehabilitation facilities as well as in the home setting. Family resident physicians conduct monthly home visits to older adults who have difficulty leaving their homes for primary medical care. Family medicine and internal medicine residents also take part in interprofessional clinical team seminars in geriatric assessment. For more information about the program or making an appointment, call 1-800-MHRI-DOC.
Pictured from left to right: Mary Brown, age 104-year-old; Sarah Phillips, MD, a third-year resident, Department of Family Medicine at Memorial Hospital; and Anna Testa, age 100. Both women are residents of Jeanne Jugan Residence in Pawtucket.
Diabetes Self- Management Visiting Nurse Services of Newport and Bristol Counties is holding a four week Diabetes Self- Management Education* series October 8, 15, 22 and 29. Visiting Nurse Services of Newport and Bristol has been recognized by the American Diabetes Association for Quality Self-Management Education. The classes are conducted by a nurse, dietitian and pharmacist. The cost is covered by most insurances especially Medicare. Please call 401 682 2100 ex 1642 to register or for more information.
References: “Aging and Life Course.” World Health Organization. Web. 2015. Anderson, J.E., and S. Prior. “Health and Nutrition.” Colorado State University Extension. Web. April 2007. Segal, Jeanne, Ph.D., and Gina Kemp. “Eating Well as You Age.” HelpGuide.org. Web. June 2015.
DID YOU KNOW
A person’s mind can play a large role in how quickly he or she is able to lose weight. Exercise and diet alone may not be enough, and positive thinking can provide the extra boost some people need. A Harvard study found that mind over matter may extend to weight loss as well. The study followed 84 cleaning women, half of whom were told that their physically demanding jobs met the requirements for exercise as set by the Surgeon General, while the other half weren’t given any information about their activity level and calorie burn. After a month’s time, researchers discovered that the group of women who were told that their work activity was good for them reduced their body fat, waist-to-hip ratio and body mass index. These participants had not changed anything else about their daily exercise and eating habits. The other group of women who were given no positive reinforcement did not lose any weight. October 2015
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Windwalker Humane Coalition for Professional Pet Therapy “A Unique, Energetic & Passionate Voice for People and Animals via the Profession of Pet Assisted Therapy� – p. salotto
Jo-Ann Sutcliffe, President-Windwalker joannsutcliffe@yahoo.com Pearl Salotto, Founder of the DJ Program for Pet Therapy – 401-734-1888
Serving Seniors Across the State Since 1969
Capitol City CafĂŠ Hosting Benefits
For more information, contact Pauline Asprinio
401.351.6700
70 Bath Street, Providence, RI 02908
• Recognition on monthly menu • Recognition on agency website and social media accounts • Flyers announcing hosts’s support • Regcognition placemat on hosted day • Opportunity to volunteer at cafe site • Opportunity to present to clients before and after meal Follow us on Facebook or visit rimeals.org
Neighborhood Health Plan of Rhode Island is proud to support the
Prime Time Senior Living Expo. nhpri.org
• 1-800-459-6019 (TTY 711)
Care that Makes Someone Feel RIte @ Home 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 401.229.9760 today!
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Laura M. Krohn ELDER LAW ATTORNEY 401-398-8383
www.seniorguideri.com October 2015
An EvEnt for oldEr Adults, CArEgivErs, And ProfEssionAls who ProvidE CArE to sEniors
Thursday, October 8, 2015
Warwick Mall, 10 a.m. to 3 p.m. 400 Bald Hill Road, Warwick, RI 02886
Free Entertainment
10:00 a.m. – 3:00 p.m. Remember When with DJ Joe Martini 11:00 a.m. – 12:00 p.m. The Swinging Ladies, St. Martin de Porres Senior Center Line Dancing Class 1:00 p.m. – 3:00 p.m. Music by The Baystompers
Free Information and Health Screenings Preventative Health Information Health Insurance Rehabilitation Nutrition
Fitness Travel Housing
Medication Information and Review – Brown Bag Clinic
Bring in your medication bottles or a complete list of prescription and nonprescription medications. A pharmacist will review them with you and answer any questions you may have.
Evaluación Gratuita de Medicamentos
Traiga sus medicamentos o una lista de ellos para que el farmacéutico licenciado evalúe y conteste cualquier pregunta que usted tenga sobre todos los medicamentos que usted toma, incluyendo los recetados, sin receta, las hierbas y los suplementos.
For More Information
Call American Health Resources, Inc. at 508-588-7700. Directions To Warwick Mall: Exit 12B off Route 95 South, 2nd Exit off Route 295 North, Route 2 South off Route 295 South.
Sponsored By: Produced by American Health Resources, Inc - 508.588.7700
October 2015
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Highest Quality, Easiest Access For a List of Patient Service Center Locations: 401-793-4242
800-980-4244
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October 2015