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O C TO B E R 2 0 19

a

FALL

■ Leaf Peeping Make the most of the season ■ Apples & More Great farms to check out ■ Recipes - a taste of autumn ■ Healthy Candy Apples

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December October 2019 2018

PrimeTime

inthisissue

all about . . .Fall Fun!!

October 2019 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

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MARKETING DIRECTOR Donna Zarrella donnaz@rhodybeat.com EDITOR / CREATIVE Linda Nadeau lindan@rhodybeat.com WRITERS / CONTRIBUTORS Don Fowler, John Howell Elaine M. Decker, Meg Chevelier, Larry Grimaldi PRODUCTION Lisa Bourque Yuettner Brian Geary ADVERTISING REPRESENTATIVES Lisa Mardenli, Melissa Miller, Cheryl Petrarca, Janice Torilli, Suzanne Wendoloski Donna Zarrella–– CLASSIFIED ADVERTISING REPRESENTATIVE Sue Howarth – sueh@rhodybeat.com A Joint Publication of East Side Monthly and Beacon Communications.

make the most of the season

Candies Apples

Apples, Pumkins & Cider

Secrets to storing apples

Your Taxes............................................. 12

And rum whipped cream

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LEAF PEEPING Plan your fall foliage excursion Fall is the time of year to take in colorful foliage and landscapes. Autumn means different things to many people. Students may embrace the dawn of a new school year, while others might embrace the crisp weather after a season of heat. One of the more widely enjoyed aspects of autumn is the chance to take in the brilliant foliage.

New England is renowned for its bright, orange, red and yellow panoramas, dazzling displays of foliage. To make the most of fall foliage road trips, drivers can keep the following suggestions in mind. · Get off the highway. To see great fall vistas, take a detour from major thoroughfares and visit small towns and mountain passes. Invest in some maps, as cellular networks may be inaccessible in remote locales. · Avoid tourist-heavy areas. Drivers may prefer less crowded roadways to accompany the great scenery.

Such drivers should visit areas that are not tourist meccas. Any area that plays home to forests and sprawling landscapes will do.

· Go on foot. To get the best photos, head out at sunrise or sunset. Soft, golden light dappled by leaves will bring out the golden tones in photos. Going on foot will help you discover the nuances of the season and slow down for a change. · Don’t overlook overcast days. Traveling in the rain may not be fun, but overcast days might be ideal. On such days, the sun won’t be too warm and drown out the colors. · Bring along binoculars. Wildlife is often mobile and abundant in the fall, as animals scurry to feed and gather supplies before the winter. As a result, autumn is a great time to spot wildlife that’s normally hiding in thickets and woodland areas.

Trees begin shedding their leaves as early as the beginning of September in Canada and the northern United States. As the days press on, the fall finery will gradually shift southward. For those who can afford to take a weekday off, do so, as weekends might be overcome with fellow nature enthusiasts. FC17A356

In Rhode Island, fall colors are expected to peak around the week of Oct. 12––

· Plan for stops along the way. Don’t forget to bring some spending money in the form of cash so that you can enjoy the small farm stands and shops that often dot rural landscapes. Pick up farm-fresh produce or choose a plump pumpkin. Yard sales also are abundant this time of year. Small shops may not take credit cards, so if you plan to buy, cash is king.

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 4 | PrimeTime

AUTUMN ACORN SQUASH SOUP Servings: 6 Cooking Time: 10 minutes

1 small onion 1/4 cup chopped celery 2 tablespoons sweet cream butter 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon 1/2 teaspoon dill weed 1/4 teaspoon curry powder

Dash cayenne pepper 2 cups chicken bone stock 1 (14-ounce) can sweetened condensed milk 3 cups cooked acorn squash, mashed

Salt and pepper to taste 6 bacon strips, cooked and crumbled SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.

BOIL for 2 minutes. Add the squash, salt and pepper.

PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.

October 2019

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: Phantom Farms in Cumberland. The 63-yearold 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. They also offer strawberries, blueberries, tomatoes, squash, cucumbers, peppers and giant pumpkins. The stand offers a country café and bakery, garden center, and gift shop. 2920 Diamond Hill Road, Cumberland, RI. Appleland Orchard in Smithfield. Their produce includes apples and peaches, and fresh pies, and cider donuts daily. If you’ve got a craving for chocolate, try their Gourmet chocolate apples. 135 Smith Avenue in Smithfield.

Four Town Farm in Seekonk, MA The farm gets its name from its location—points where Seekonk, Swansea, Barrington and East Providence come together. “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. 90 George Street in Seekonk.

Visit Bella Farms in Coventry. Fresh veggies and Fall Mums and Pumpkins. They also have Potatoes, Onions and Radishes available. 1661 Flat River Road, Coventry.

Find apple cider at Pippin Orchard in Cranston. At this 20-acre farm, founded in 1964, you can find also find apples and pumpkins along with peaches, nectarines, and pears. Pick your own apples if you like. 751 Pippin Orchard Road in Cranston.

Take a fall drive to Clyde’s Cider Mill in Old Mystic, CT. 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. 129 North Stonington Road.

Dame Farm and Orchard is open for picking with a variety of trees including McIntosh, Cortland, Gala, Honeycrisp, Macoun, Jonagold, Braeburn, Ida Red and Red Delicious. 91B Brown Ave., Johnston.

Hill Orchards, located at 86 Winsor Ave. in Johnston, grows 11 types of apples and offers horsedrawn hayrides on select weekends.

Narrow Lane Orchard, 213 Narrow Ln., North Kingstown. Visit and stroll through ten acres and pick McIntosh, Gala, Honeycrisp, Empire and Cortland apples. Check out their honey too.

Sunset Orchard Farm has 25 different varieties of apples to choose from. Take home a homemade apple pie, fresh apple cider and candied apples too.

244 Gleaner Chapel Rd., North Scituate.

Harmony Farms, located at 359 Saw Mill Rd., in Harmony, is a great spot to pick apples and pick up some jams and jellies, Rhode Island maple syrup, fresh local honey and apple cider. And pumpkins and gourds are available too.

AUTUMN PIEROGIES & APPLES Prep: 10 minutes Cook: 15 minutes

Serves: 4

1 package (16-ounces) frozen Potato & Cheddar Pierogies 1 tablespoon vegetable oil 1 large sweet onion, halved and sliced 1 tablespoon butter 2 red apples, cored and cut into 1/4-inch-thick slices 1/2 teaspoon ground cinnamon, divided 1/2 cup sour cream Sauté pierogies as package directs.

Cook onion slices in 12-inch skillet over medium heat, in hot oil, until lightly browned and just tender, stirring occasionally.

Remove to bowl.

Melt butter in same skillet over medium heat. Add apple slices and teaspoon cinnamon; cook until lightly browned, stirring occasionally.

Combine sour cream with remaining teaspoon ground cinnamon in small bowl.

Combine pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.

October 2019

FALL

FUN

How to store fresh apples A few tricks of the trade can be employed to prevent apples from decaying.

Apples are a popular fruit that are grown in different places around the world. Come autumn, apples can be seen filling farm stands and supermarkets all over North America.

Apples are available year-round, but many apple lovers insist there’s nothing better than plucking an apple directly off the tree in the fall. Apple orchards and pick-your-own farms are visited each autumn by apple lovers anxious for apples’ tart and juicy taste. Many people pick more apples than they can eat in a few days, so it pays to learn how to store apples properly so none of them go to waste.

Start by picking a variety of apple that won’t go bad too quickly. Apple growers can make suggestions, but Jonathan, Rome, Fuji, and Granny Smith varieties tend to last longer than other varieties. Choose apples that are free of blemishes or soft spots. The adage that “one bad apple can spoil the whole bunch” bears some truth. Apples give off ethylene gas as they decay, and a rotting apple can quickly affect nearby apples.

A good place to store apples in the shortterm is in the refrigerator where it is cool. Put the apples in the crisper drawer. Do not store them with vegetables, as the apples may cause the veggies to ripen or rot prematurely. If you plan on long-term storage, a few extra steps are necessary. Apples need to be individually wrapped so they will not come in contact with other apples. Newsprint works great; just be sure to pick the pages that are done in black ink because colored ink may contain heavy metals.

Once wrapped, place each apple in a container padded with more newspaper. Store this container in a cool place, such as a garage, root cellar or screened-in porch. Apples can last a couple of months if stored in this manner. Keep apples away from potatoes, as potatoes can cause the fruit to prematurely decay.

Another way to store apples is to turn them into preserves or apple sauce. By boiling the apples and sealing them shut in canning jars, that fresh apple taste can be enjoyed long after the apples are picked. Consult with a canning expert about the right way to begin the process. Fruits are generally canned using a boiling-water canner. However, some fruits, like apples, can be canned with a pressure canner.

Because apples tend to discolor when the flesh meets the air, use a little lemon juice to prevent this while canning.

Turning apples into candied apples also can help them keep longer. Apples can be dipped into a sugary coating, caramel or toffee to be enjoyed later on. Of course, you always can bake apples into a pie as well, then freeze the pie for another day.

Autumn would be incomplete without apples. Get ready for apple season by developing a storage plan before you visit the orchard.

TF15A598

PrimeTime | 5

RETIREMENT SPARKS

SENIOR ISSUES

by ELAINE M. DECKER

Revisionist Obituaries Recently I came across the obituary of a former colleague. We’d worked together decades ago at a large corporation. Our respective positions occasionally found us traveling together to various U.S. locations. On more than one of these trips, the colleague, a married man, tried to hit on me. He was known to be a prolific skirt chaser, so I wasn’t surprised. What did surprise me, however, was what I read in his obituary. “He is survived by his wife of 53 years, Anna, who was the love of his life.”

“Really?” I thought. He was also described as a devoted father and grandfather. That didn’t exactly track with what I remembered him telling me over drinks at more than one hotel bar. He often mentioned that he was missing yet another birthday party. He joked that his travel schedule gave him an excuse to avoid attending his kids’ sports events. Talk about a revisionist obituary.

I’m sure his family wasn’t the first to sanitize the facts of their deceased loved one’s life. My own life could certainly use some editing, but I doubt that my relatives would do the same for me. It’s not that they don’t love me or that they wouldn’t want to put in the effort. It just would never occur to them that I might want a few of my questionable choices over the years to be revisioned. I’ve decided that the best way to handle this is to provide some choice paragraphs for them to keep on hand for my own obituary. So, here goes.

Throughout her life, even as she clawed her way up the corporate ladder in a male-dominated profession, Elaine remained easy-going and non-confrontational. She was known for her quick wit and sense of humor, which never sank into the gutter. Despite her lengthy work hours and long commute, she somehow managed to keep a tidy home.

Although it took decades for her to manage it, she eventually followed in her mother’s footsteps and became an outstanding baker. What can we say about her cooking? Well, she had a handful of go-to meals that were several notches above just being edible. At the time of her passing, well into her 100’s, she was working on a variation of her signature recipe for Italian meatballs.

Elaine had an on and off relationship with exercise, but was surprisingly trim and fit, given her build. She credited this to good genes, growing up with lots of outdoor activities, and a short but intense few years as a fencer during high school. Though she rarely shared this

factoid, she could still do a seven-minute mile when she was in her eighties. Ever considerate of her slower senior neighbors, however, she chose not to run when anyone was with her.

Her skill level in the distaff arts was unsurpassed. Sewing, knitting, crocheting. You name it, she did it well. She won first prize in Colgate Palmolive’s Holiday Doll Pageant thirteen years in a row for outfits she designed and made for dolls going to disadvantaged children. In her later years, she became an expert in the use of the glue gun to create unique crafts that she gifted to appreciative friends or donated to local charity bazaars.

Her community service was so impressive that she was named “Woman of the Year” a dozen times by various organizations throughout the Northeast. Unfortunately, any evidence and details of these awards did not survive her last few household moves. We assume that many involved animal rescue groups. A magnet in her kitchen read “Patron Saint of Senior Cats.”

Elaine had several long-term relationships in her life. In her later years, she learned that many men thought of her as the love of their life, even though she probably didn’t know it.

Women called her a true and faithful friend. All insisted they never exchanged a mean word or had a single heated argument in all the years they spent together.

Though she never had any children of her own, Elaine was beloved by her nieces and nephew and grandnieces and grandnephew. “Aunt E” could always be counted on to make everyone laugh. Their memories of good times with her, along with the hundreds of books and essays she published, will guarantee that she will not be forgotten any time soon.

Feel free to use my revisionist obituary as a template for your own. You’ll be gone when it gets distributed, so go for greatness. Lord knows, I just did.

Copyright 2019 Business Theatre Unlimited Elaine M. Decker’s books include Retirement Sparks, Retirement Sparks Again, Retirement Sparks Redux and CANCER: A Coping Guide.

Her essays appear in the anthologies: 80 Things To Do When You Turn 80 and 70 Things To Do When You Turn 70. All are available on Amazon.com. Contact her at: emdecker@ix.netcom.com.

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LIFESTYLES

by LARRY GRIMALDI

Impressions from a 12-Day Hospital Odyssey

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The confluence of two bacterial infections and dehydration recently earned me trip to the hospital emergency room. What I thought would be a quick test, diagnosis, and discharge home, armed with assorted medications, became a hospital admission.

Thus began a 12 day hospital odyssey, hooked into cocktails of IVs; subjected to a continuous parade of CAT scans, ultrasounds, X-rays; and swallowing a seemingly endless regimen of oral medications. When I was finally discharged, James Taylor’s “Isn’t it nice to be home again,” rang in my ears.

Observations, and the ability to translate those observations into a good yarn, are skills I have acquired after more than 40 years of professional and freelance writing. So it should come as no surprise to you that my hospital stay was the basis for this column.

First and foremost, the compassionate, attentive, and professional care given by nurses and Certified Nursing Assistants must be noted. These dedicated medical staffers were in the front lines of my care and treatment plan every day. They also set a positive tone for my treatment, recovery, and eventual discharge. Their contributions are immeasurable and deserve to be recognized.

Secondly, I believe that hospital beds are designed for people who stand at five feet nothing. The mattresses are narrow, feel like they are stuffed with pebbles, and the mattress covers appear to be made of slip and slide vinyl. No matter how many times you position yourself at the top of the bed, you inevitably creep downward and find your feet dangling over the edge. I have no idea how anybody over five feet would manage comfortably in the standard hospital bed. As you can imagine, sleeping while confined to one of these contraptions is exceedingly difficult. If the administration’s goal is to inspire rapid recovery and quick discharge, the hospital bed is a key to achieving these goals.

In addition to impaling different locations on my arms and hands for IV set-ups, I was visited several times each day by the descendents of Count Dracula. Who knew that I had so much blood of interest to so many people?

I will resist the temptation to lower the literary boom on hospital food. After all, I am used to meals featuring homemade gravy (pasta sauce to non-Italians), fresh vegetables, and other culinary delicacies. Considering that the kitchen staff prepares hundreds of meals each day, many with dietary restrictions, the food is generally palatable. The staff is pleasant and I cobbled together a menu of salads, fruit plates, and sandwiches from the daily offerings to keep me nutritionally afloat until my discharge.

(Besides, on one of my many walks around the hospital floor I discovered a cache of crackers, peanut butter, graham crackers, and mini-cookies to supplement my caloric intake).

Due my diagnoses, I was visited by a squadron of attending physicians, radiologists, infectious disease (sounds ominous doesn’t it?) specialists, and interns every day.

While I appreciated their attention and concern for my health, it was difficult to remember who was who and summarize the day’s physician visits for my wife. Each doctor was patient in addressing my questions, direct and clear in their assessment of my treatment plan, and they were very involved in planning follow-up visits to assure that my recovery was complete. The coordination between each specialized physician team was very reassuring.

My last observation concerns the hospital staff member that I had instant reservations about-the hospital discharge planner. This basic wariness can be attributed to several unpleasant experiences with hospital discharge planners in my 30-year career in elder services and also serving as a caregiver for an older cousin.

On Day Two of my hospital stay, a “case manager” visited me to discuss my discharge plan. I advised her that my discharge would depend on medical decisions made by my physician teams. Apparently, the message was received loud and clear and our next meeting took place the day before I left the hospital.

I await the inevitable survey soliciting my impressions and input on my 12 day hospital odyssey. It’s obvious that the hospital has invested considerable staff training time to assure that patients are treated with courtesy, respect, and dignity. The positive effects of this training are evident from the time I entered the emergency room, to the initial testing and diagnosis, admission, transport, and extending even to hospital maintenance personnel.

Putting aside kibitzing, I will praise the professionalism, concern, and compassion of the doctors, nurses, and CNAs. I note the courteous and accommodating service of the dining staff. However, you can be sure that I will offer several pointed remarks about the uncomfortable nature of those short, rocky, slippery hospital beds. Hopefully, my “suggestions” will be used to improve the equipment for future patients.

Larry Grimaldi is a retired freelance writer living in North Providence. Comments can be e-mailed to lvgrimald2149@gmail.com.

October 2019

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October 2019

FALL

FUN

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

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

Here for One Another Neighborhood Health Plan of Rhode Island is here for our community.

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1-800-459-6019

October 2019

www.nhpri.org

PrimeTime | 11

by JOHN HOWELL

SENIOR

ISSUES

Oak Street Health in Blue Cross partnership to deliver primary care to Medicare patients When Oak Street Health opened its first medical facility solely for Medicare patients in Chicago, they figured it would be an instant success.

After all, who wouldn’t want to have access to a 24-7 call center about their health, make an appointment to visit a primary care physician knowing it would be that day or the following day at latest, and, even better, get picked up for a ride to the center?

But people didn’t beat down the doors, Oak Street Health Divisional President Amyn Andharia told a gathering Monday at the first of three Oak Street Health centers planned for Rhode Island in partnership with Blue Cross & Blue Shield of Rhode Island.

The Warwick center – with 9,000 square feet of examination rooms, offices and a community meeting room that people are encouraged to visit for scheduled activities regardless of whether they are there for medical treatment – will employ upwards of 50 people when fully operational.

The center is located at 300 Quaker Lane – known locally as the Christmas Tree plaza – a couple of doors down from the Your Blue Store operated by BCBCRI. Andharia explained inertia and skepticism were the two major roadblocks to people flocking to the center. He said Oak Street found some people had basically given up on health care, figuring they couldn’t get a primary care physician and were overwhelmed by Medicare. Others doubted Oak Street could deliver what they claimed to be offering.

Oak Street initiated an outreach program and enrollment grew.

“We believe patients should not have to know how Medicare works,” Andharia said.

That was in 2012, and now the Oak Street Health network has served 65,000 patients and operates 45 centers in six states.

In a statement, Keck said: “Oak Street Health’s unique care delivery model – one

12 | PrimeTime

that extends beyond the doctor’s office to offer transportation to appointments, social activities and events, and an around-the-clock patient support line – reflects our vision of passionately leading a state of health and wellbeing across Rhode Island. Because of its focus on adults on Medicare, Oak Street Health is uniquely qualified to care for Rhode Island seniors, especially those with multiple chronic conditions, deploying complex care teams and providing home nursing visits as needed.”

“Once a patient selects Oak Street Health as their Primary Care Provider, we seek to build a long-term relationship with the patient,” Andharia said in an email. Elaborating, he added, “Lab work is onsite but imaging, such as X-rays, are referred to external partners. We honor patient preference so the patient can choose the specialist or hospital of their choice in their plan network. The additional services are available at no cost to the patient.”

In a follow-up to questions, BCBSRI corporate offices wrote in an email: “Based upon analysis of healthcare quality and patient experience survey data in recent years, BCBSRI identified gaps in our state’s healthcare delivery ecosystem, actively sought a partner to improve care for this vulnerable population, and found a solution through partnering with Oak Street.”

The partnership was termed “a logical extension of our substantial investment in primary care practices that put patients at the center of a coordinated ecosystem of care.”

Oak Street Health’s Warwick location is open from 8 a.m. to 5 p.m., Monday through Friday. Oak Street is planning two additional centers in Providence that are expected to open by the end of this year. To learn more about Oak Street Health, visit oakstreethealth. com.

PROFESSIONAL PERSPECTIVE

YOUR TAXES

by M E G C H E VA L I E R

Tax Withholding Estimator helps retirees The new Tax Withholding Estimator, launched last month on IRS.gov, includes user-friendly features designed to help retirees quickly and easily figure the right amount of tax to be taken out of their pension payments. The mobile-friendly estimator replaces the Withholding Calculator. The estimator has features specially tailored to the unique needs of retirees receiving pension payments and Social Security benefits.

The new tool offers retirees, as well as employees and selfemployed individuals, a more user-friendly way to check their withholding. Whether they receive wages or pension payments, it helps taxpayers estimate if the right amount is being withheld from their income to cover their tax liability. The estimator uses a simple, six-step question-and-answer format using information like marital or filing status, income, withholding, adjustments, deductions and credits.

Special help for retirees A retiree can use the estimator to enter any pension income or Social Security benefits they or their spouse receive. The tool then automatically calculates the taxable portion and incorporates it into an overall estimate of their projected tax liability and withholding for the year. If a withholding change is needed, the retiree can choose a tax due of close to zero or a refund amount. The estimator will then link to Form W-4P, Withholding Certificate for Pension or Annuity Payments, and give the retiree a specific withholding recommendation based on the option chosen. It also gives instructions on how to fill in each line of the form.

Enhancements for everyone The enhancements for retirees are just a few of the many new features offered by the Tax Withholding Estimator.

Others include: • Plain language to improve taxpayer understanding. • Mobilefriendly design. • A new progress tracker to help taxpayers know how much more information they need to enter. • The ability to go back and forth through the steps, correct previous entries and skip questions that don’t apply. • Tips and links to help users quickly determine if they qualify for various tax credits and deductions. • Automatic calculation of taxes on self-employment income.

The IRS urges both pension recipients and wage-earners to do a Paycheck Checkup now and review their withholding for 2019.

This is especially important for anyone who faced an unexpected tax bill or penalty when they filed earlier this year. It’s also a critical step for those who made withholding adjustments in 2018 or had a major life change, such as marriage, the birth of a child, adoption or buying a home. People most at risk of having too little tax withheld include those who itemized in the past, but now take the increased standard deduction. They also include households with two wage earners, employees with non-wage sources of income and those with complex tax situations.

October 2019

THAT’S ENTERTAINMENT

LIFESTYLES

by DON FOWLER

OCTOBER EVENTS

Autumn Tour Weekend & Clam Cakes/Chowder Event at Kenyon’s Grist Mill 21 Glen Rock Road West Kingston, South Kingstown October 19-20 10 a.m. - 5 p.m. Free admission. Free parking right at Kenyon’s Grist Mill. Enjoy free tours of the mill with Johnny Cake demonstrations. Sample free Johnny Cakes and local coffee. Larger orders of Johnny Cakes will be available for purchase. Visit the shop for a variety of Kenyon’s products and local items. Warm up to some Clam Cakes & Chowder. Kayak along the Queen’s River for only $15/ hour per person. All equipment is provided. Kayak rentals are first come; first serve. We will not be taking reservations. All rentals will be on the Queen’s River only.

Beervana Fest Saturday October 26. Rhodes on the Pawtuxet. 60 Rhodes Place Cranston. Join us for Rhode Island’s ultimate craft beer fest at the historic Rhodes on the Pawtuxet. Ticket includes 1 tasting glass, 2 oz pours of some of the best beers in the world, fest guide and 1 bottle of water.

Hop aboard for a wonderful train trip through the Blackstone Valley! Start 9 AM at the historic Blackstone Valley Train Depot in Woonsocket. 2 hour train ride through Worcester, MA on your way to Putnam, CT. . Plus, you’ll be there right at primetime for their popular annual Great Pumpkin.

Depart at 2:30 PM for arrival back in Woonsocket at 4:30.

Saturday, October 19, 9 AM – 4:30 Blackstone Valley Train Depot 1 Depot Sq., Woonsocket Holiday Craft Bazaar November 3. Join us for lots of crafts, vendors, food, raffles, a money tree, penny social, and so much more! West View Nursing & Rehabilitation Center, 239 Legris Ave., West Warwick.

10AM-3PM

October Entertainment Highlights The month of October is filled with entertainment opportunities. Check out the many theatre, dance, and music events of particular interest to PROVIDENCE PERFORMING ARTS CENTER Jimmy Buffet fans will enjoy the musical, “Escape to Margaritaville”, filled with Buffet’s lively music, as it winds up the launching of its National tour through October 5. Disney’s “Aladdin plays from October29 through November 10. It is the perfect musical to bring your grandchildren to. Call 421-ARTS for reservations.

RHODE ISLAND PHILHARMONIC ORCHESTRA0 Conductor Bramwell Tovey leads the orchestra in Holt’s “The Planets”, joined by violinist James Ehnes in Barber’s Violin Concerto. He will open with his own “Urban Runaway”. The Women of the Providence Singers, with Artistic Director Christine Noel will also perform. There will be a Rush Hour concert on Friday, October 18 at 6:30, perfect for seniors who prefer an early evening performance. The concert on Saturday, October 19 is at 8:00 p.m. Call 248-7000 for reservations.

GAMM THEATRE Following its hit “A Doll’s House Part 2,” Gamm follows up with Branden Jacobs Jenkins’ “An Octoroon”, winner of the Obie Award for best new American play.

The New York Times calls the play “A raucous, irreverent retelling of a hit 19th century melodrama, this decade’s most eloquent statement on race in America today.” Jacobs-Jenkins also wrote “Gloria”, one of my favorite Gamm productions.

For reservations, call723-4266. “An Octoroon” is at the Warwick theatre during the month of October.

ARCTIC PLAYHOUSE West Warwick’s Arctic Playhouse recently moved to larger quarters at 117 Washington St. in the heart of Arctic. The theatre has been doing impressive work and is affordable for most seniors ($13 in advance/$18 at the door).

They will present Jeff Baron’s “Visiting Mr. Green October 17-November 3. The play is about a man who must do community service by helping a crotchety senior citizen. Slowly, they both develop an understanding and learn from each other. A perfect play for the senior audience.

Call 573-3443 for reservations.

WILBURY THEATRE The acclaimed Olneyville Theatre will present Beckett’s “Waiting For Godot”, one of the most mystical plays ever written, causing long and deep discussions as to its meaning. Two of Rhode Island’s finest actors, Richard Donelly and Tom Gleadow, will play the men looking for answers in their lives. Fred Sullivan, Jr., one of Rhode Island’s leading actor/directors will direct the production. While I’ve seen the play many times, I can’t wait to see whay Wilbury will do with it. Wilbury is located at 40 Sonoma Court in Olneyville. Call 400-7100 for reservations.

TRINITY REP What more can be said about the World Premiere of George Brandt’s “The Prince Of Providence”, playing at Trinity’s downstairs theatre throughout the month of October, except that it has already been extended and tickets are going fast. The curiosity factor is through the roof as we wonder what Trinity will do with the story of the legendary Mayor of Providence.

If you would like more information about these theatres, or other theatres like Burbidge, Epic, Community Players and others, just type the theatre name and check out their web sites.

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