The South Coast Insider - September 2021

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SEPTEMBER 2021 Vol. 25 / No. 9

Fresh adventures

Going south Fresh foods Beach building

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September 2021 | Vol. 25 | No. 9 Published by Coastal Communications Corp.

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BUSINESS BUZZ

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Inside derr

SEPTEMBER 2021 Vol. 25 / No. 9

Fresh

adventures Eli Nascimento smiles as he waits to explore the Escobar Farm Going south Corn Maze at 255 Fresh foods Beach building Middle Road in Portsmouth. This year, he’ll be exploring all of New England!

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BUSINESS BUZZ

STAYCATION

destination

by Sean McCarthy

With a celebrational ribbon-cutting ceremony in June, the revitalization of the Swansea Town Beach took a significant first step. But the journey has only begun – further development for the scenic oceanside location is in the works, with the aim of designing and creating a revenue-enhancing destination for residents and out-of-towners alike.

Ten years after its formation, the Swansea Waterfront Revitalization Committee (WRC) realized the first major piece of its master plan for the resuscitation of its Town Beach: the construction of a Lifeguard’s Bathhouse with outdoor showers and a spacious deck, a new playground, 25,000 yards of new sand that was dredged from the Cole River Channel, and improvements to its parking lot.

Enhanced by a $1 million grant from the state’s Seaport Economic Council, the newly completed amenities are the first step in a plan that will require additional grants and town funding to continue work.

However, the town anticipates seeing returns on its investments.

“The town can take great pride in enriching this hidden jewel,” says Fairhaven-based architect Stephen

6

Kelleher, whose firm spearheaded the design of the new facilities. “It’s been a

"Whether you want to meet with a friend for coffee, or have a picnic with your family, it's a little gem" major accomplishment maintaining the natural beauty of a special place and transforming it into a new, vibrant beach and recreation area for the town.”

September 2021 | The South Coast Insider

The improvements include a new playground which was funded by the Munro family of Swansea.

“We’re very happy with the way the project came out – it was very needed,” says Colleen Brown, Swansea Conservation Agent and a member of the WRC. “It looks great, it’s a good fit for the site, and people really seem to be enjoying it.”

Brown says that the town has sold approximately 1,000 day passes since the opening of the new facilities.

Swiss army beach

According to Swansea Town Administrator Mallory Aronstein, the beach is now a location that can be utilized in an array of capacities.

“Whether you want to meet with a friend for coffee, or have a picnic with your family, it’s a little gem – a quiet

laid-back placewelfare that’s safe for kids.

You and emotional of children is at won’t to fight summertime traffic stake,have especially in children from high-risk trying getsocioeconomic to Newport or Cape homes.toThe divideCod. will There’s not a lot of communities that only become wider, and who is protecting can claim these benefits.” the kids who need it right now? I stress And the benefits are likely to continue. about how I will find a high school during The WRCfor intends to reform next spring to this time my daughter next year.

I can’t discuss forwho the site. imaginefurther being adevelopments mother of a child is being abused, starving, freezing… School is safety, shelter, and home for many kids.

It’s sad to think most will continue to be at home not getting the help they need.”

Did I hear any really reassuring advice?

Not really. The takeaway, then, is that navigating unchartered territory is all of these: unsettling, vacillating, unnerving, terrifying, hopeful, necessary, and inevitable. We are writing this story, together, as we go along. The best we can do then is to “We’re letting everything settle out right trust that others are arming themselves now,” Brown says. “We want to see what with as much information as possible and people like about what’s been done so will live in such a way as to do no intenfar, and what amenities they’re looking tional harm. for. We want to make sure we’re directing While Coronavirus has woken us up in our energies towards zsomething that terms of helping us appreciate our prior people want.” freedoms (to for travel, go toof school, to Discussions theto future the site mingle with friends, to attend concerts), include an open-air pavilion to attract that loss ofentertainment, innocence hasas hopefully music and well as helped us grow.

School districts, hosting events such as weddings.judgThere ing by of the amount of work thatshelter, goes into is talk food venues, a shade a reopening state guidelines, have half-mile ofunder boardwalks, and continued been working tirelessly create plan of upgrades of the parkingto lots.

The afuture action. Parents are proactive construction at the eight-acreand Mt.creative Hope in imagining routine.

Bay location aisnew expected to Through generatethe loss of hundreds of thousands lives positive income for the town. Inof addition around the globe, the bestand we Stephen can hope to the efforts of the WRC for is thatArchitects, we have gained insightbenefited about Kelleher the project our interdependency: arePlanning all truly in from the efforts of thewe Town this together.

Board, the Conservation Commission, Some ofand us, though, want to goThe back to and state federal agencies. that innocent when we could get WRC includedtime, Brown, Robert Medeiros, excited about backpacks and sneakers Kenneth Furtado, Carole Hyland, Fran and lacrosse games.and Maybe return to Kelley, Steve Purdy, Chrisnot Sampson.

The WRC was formed after town “normal” but get as close to itthe as possicondemned andofeventually demolished ble in the midst a pandemic as we can. the long-standing buildingfrom Kellie, a healthcareBluffs professional which was multi-functional facility Florida, hasadaily interaction with thefor meetings andand events pertinent to the Coronavirus she is hoping her kids town and its to citizenry well“This as being the can go back schoolas soon. virus site of an amusement center.

The WRC isn’t going away,” she says pragmatically. observed more thanback twoto dozen locations “We all need to get some sense in Southern New England to gather ideas of normalcy. Practicing safe reintegration for the project. is essential. We are all going to be okay. partnered with thetwo state I “We’ve know I’m biased because of to mine rebuild this beach,” Aronstein says. “It [tested positive] and were essentially fine. embodies whatpatients volunteerism a little I treat [COVID] every and day – and elbow grease can do.”

I’m fine.”

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September 2021Insider | The South Coast Insider The South Coast | September 2020

9 7

BUSINESS BUZZ

Rising

South End

by Steven Froias

Its precise boundaries are sometimes disputed. Many say it begins at Cove Road. Others bring it all the way up to Rivet Street.

Even its very name is in question. Some refer to it as the Peninsula. Some call it by the more colloquial “down the Fort” – referring to Fort Rodman… or even Fort Taber.

For most, however, simply the South End will do. As in the South End of New Bedford, home of the city’s municipal beaches overlooking New Bedford harbor to the east and Clarks Cove to the west.

Those beaches were once this neighborhood’s main claim to fame. But no more. In fact, the South End hit critical mass during the summer of 2021. So much so that you could say that the South End is rising to the top of the heap in New Bedford as a destination all on its own.

8

It’s a place where you can spend an entire day and linger into the evening, thanks to a unique combination of recreation and cultural offerings. It is home to the popular Reggae at West Beach music series, the Fort Taber Military Museum, and so much more.

Consider this partial list of attributes:

Recreation

You can swim in the South End of New Bedford off those beaches. You can take an urban hike on either the Harbor or Cove Walks atop the historic Hurricane Barrier.

You can cycle all around the South End along dedicated bike lanes. You can march

September 2021 | The South Coast Insider

through Fort Taber Park and pass by Fort Rodman.

This past summer, even more recreation joined the list.

The West Beach Boathouse had been out of use for several decades until the New Bedford’s Department of Facilities and Fleet Management undertook a rehab of the building and created space for recreational equipment rentals such as paddleboards and kayaks.

The Community Boating Center of New Bedford, having already operated sailing and education programs based for two decades at both City-owned Fort Taber and their Clarks Cove facility, was selected

to run the kayak and paddleboard rental program.

Blue Lane Rentals is the result. It is designed to ensure all residents have access to the new resource, with affordable rental rates, lessons, and an emphasis on safety. Equipment reservations can be made online at bluelanerentalsnb.com.

Food & drink

The South End is where the hottest new eating and drinking establishment in the city – make that the region – made its debut in July 2021. Cisco Brewers Kitchen + Bar opened at the former Davy’s Locker at 1482 East Rodney French Boulevard and

changed the dining paradigm in the city.

Cisco Brewers New Bedford is an offshoot of the famed Cisco Brewers Nantucket.

The New Bedford project is a collaboration between Cisco Brewers and local restaurateur Steve Silverstein.

The South End Cisco Brewers New Bedford is

It's a place where you can spend an entire day and linger into the evening, thanks to a unique combination of recreation and cultural offerings. best described as a 3.5-acre entertainment complex, complete with a stage for daily live music in the summer months, five outdoors bars and a restaurant, and Cisco Kitchen and Bar proper, which itself has two patios and a rooftop bar.

Meanwhile, Kilburn Mill is now home to one of the city’s most electrically delicious new cafes: DoCo at 127 W. Rodney French Boulevard. In the massive former mill where Madewell jeans were once made, scrumptious delights like Steak & Yuca Frites and Vegan Hash now await.

DoCo is but one element of the sprawling Kilburn complex, which also boasts a rooftop entertainment area in addition to its 20,000 square foot event space.

That hosts everything from weddings to the New Bedford Symphony Orchestra. Plus, there’s a plethora of creative small businesses which run the gamut from antiques

to art galleries to fitness and wellness training in the building.

Civic infrastructure

To cap off a season of remarkable transformation in the South End, on Thursday, August 5, the City of New Bedford officially unveiled its first new fire station built since 1956 and its first new police station built since 1965.

They’re both housed in the new South Public Safety Center. It is a modern, 25,000-square-foot facility, including a four-bay fire station and South End police substation, at the site of the former St. Anne’s Church in New Bedford, a late-1940s era building closed as a parish by the Diocese of Fall River in 2004.

Ground was broken in September 2019 for the new facility, located at the prominent intersection of Brock Avenue and Ruth Street which was occupied by the vacant church since 2004.

The operations of Emergency Management and Animal Control, located in the former Fire Station 3, and Fire Prevention services, located at 1204 Purchase Street, are also to be located in the new consolidated complex.

It may have been a happy coincidence that the South Public Safety Center opened after a surge of private investment in the South End at places like Cisco and Kilburn Mill. However, taken together, and including other existing amenities such as baseball fields, fishing piers and jetties, and those historic municipal beaches, the combination has resulted in a season of remarkable transformation in the South End of New Bedford.

Wherever you place it or whatever you call it.

FEELING BLUE?

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September 2021 | The South Coast Insider

9

THINGS TO DO

Great

pickings

Local farms are making September and the fall a lot more fun.

by Michael J. DeCicco Want to pick your own strawberries, raspberries, blueberries, blackberries, apples, and peaches? Sweet Berry Farm at 915 Mitchell's Lane in Middletown is offering its 100 acres for the public to do just that this time of year.

Of course, each “pick-your-own” offering has its own season, manager Jan Eckhart said. Visitors are issued a pulp basket or a bag and simply pay for what they fill their container with.

Peaches are available for picking until early October. Blackberries are in season from early August to September. Find fall Raspberries from late August to September. Apples, including Summer Golden (Pristine), Sansa, Zestar, Summer McIntosh, Gingergold, McIntosh, Gala, Golden Supreme, Honeycrisp, Macoun, Cortland, Jonagold, Empire, Golden Delicious, Fuji, and Mutsu (Crispin), are available from late August to early October.

Pumpkins are available from late September to October. After Thanksgiving, its acreage is devoted to a Christmas Tree farm. Choose your own tree, and the farm staff will cut, wrap, and tie it to

10

Sweet Berry Farm's pick-your-own days have attracted very good attendance. your car. Or you can choose one of its pre-cut trees.

The farm also offers a cafe with outdoor and indoor seating that serves sandwiches, pizza, specialty cakes and pies, sodas, ice cream, and cookies. Its Farm Market sells a variety of produce, dairy products, gourmet items, prepared foods and premium ice cream, many of which are sourced from local businesses. And there's even freshly-cut flowers for sale.

Eckhart said he sees locals as well as people from as far as New York. The farm's pick-your-own days are always well-attended by a mix of ages, from adults to little kids – so well attended it's hard for him to put an exact number of visitors each year.

For 40 years, he said, Sweet Berry

September 2021 | The South Coast Insider

Farm's pick-your-own days have attracted very good attendance from "people who like coming out in the fresh air." Learn more by visiting sweetberryfarmri.com.

Family outings It's also almost picking season at Dartmouth Orchard, found at 515 Old Westport Road in Dartmouth.

Owner Brian Mederios said his farm's pick-your-own-apple season starts the second week of September and lasts until mid-October. People who volunteer for the fun are asked to pay for a bag (or bags) in exchange for the experience to choose which of 40 varieties of the juicy orb they want to take home from his eight acres of trees.

"The apples are free," Mederios said.

"But the experience is invaluable."

Dartmouth Orchards has been a farm for 92 years – three generations. Its pick-your-own offerings started 10 years ago and have continued every year since because of their popularity, Mederios said.

CONTINUED ON PAGE 13

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11

COVER STORY

A quick trip around

New England

Business is going strong at Escobar Farm and Corn Maze at 255 Middle Road in Portsmouth.

The farm opened in 1937, and Louis Escobar, 82, the son of the original owner, is still running it with his wife, Jane. The farm is still selling hundreds of pumpkins from its pumpkin patch every fall, as well as all of the milk from the 100-200 cows the Escobar family and staff milks twice a day, every day. But the farm's main attraction, the eight-acre Corn Maze, will also be the major draw this season, said manager Stuart MacNaught, “and with all the rain we received this summer, the corn is taller than ever!”

The maze is opening for its 22nd year, he said. While every day that the maze is open is fun and exciting, the season will again be highlighted by Harry Potter Day on Saturday, September 18 and

12

the annual Halloween Party on Sunday, October 31. Wear a costume to either event and receive $1 off admission, which features entry to the maze and hay play area, plus you can buy tickets for the cow train and hay rides. Don't miss visiting the concession stand that sells popcorn, candy, soda, water, animal crackers, and special items like butterscotch-flavored lollipops in the shape of an ear of corn.

The maze, which was designed by Brett Herbst of The MAiZE organization, this year celebrates New England, MacNaught said. The maze has a map of the six New England states, which means you can travel around New England while you make your way through the maze.

The farm's traditional hayrides are

September 2021 | The South Coast Insider

planned for Saturday and Sunday afternoons this year, he added. The farm's cow train will be ready for young riders of all ages, he said, and the picnic table area is set to go.

The maze opens for the season on Friday, September 3, and will remain open until Sunday, November 7. The maze operates Fridays, Saturdays, and Sundays as well as both Monday holidays (Labor Day on September 6 and Columbus day on October 11). Times and admission prices are on the website, escobarfarm.com. Also visit the adjoining Lou's Pumpkin Patch, which opens at the end of September.

For up to date information, please visit escobarfarm.com

CONTINUED FROM PAGE 10

The way Mederios describes it, the labor market's loss is a gain for his customers.

"You can't get the labor to do the picking anymore," he said. "My father used to be able to have kids to do it. That doesn't work anymore."

But it's not like he's transferring a heavy burden to the general public. "People enjoy it," he said, "It's a family outing.

Families get to do something together. It's a family experience for them."

His one caution to his volunteer pickers is to please respect the property. It is a working farm, after all. "If you don't respect the property," he admitted, "you're disrespecting the farmer. We're still having fun here. But someday I could say 'no more'. We don't have any big attractions here. But if you want fun and the peace, quiet, and tranquility of nature, visit us."

His other current harvest season, he said, is for pumpkins. Their ciders will start being pressed during the third week of September and be sold right up until Christmas. In between, visitors will also find the farm stand store with fresh veggies and flowers (chrysanthemums and mums), jams, and jellies. Visit Dartmouthorchards.com to learn more.

"But if you want fun and the peace, quiet, and tranquility of nature, visit us."

Farm feedings

Atlantic Farms Market, at 2 Crandall Road in Tiverton, also kicks its services up a notch after Labor Day. That's when owners Paul and Colleen Hoey will offer a variety of prepared sandwiches and other meals to go – lunch plates that will take the form of pre-cooked foiled meal trays ready for the oven. That's in addition to a menu of food items to-go or to sit down to dine on at its outside tables.

Besides an eatery, Atlantic Farms is also a seafood market that offers fresh local

GARDEN SEASON IS HERE!

sales area in April along with some hardy herbs, and May first is when the first big push comes. Tender plants may wait another week or so. Gardeners come from far and wide to indulge in these quality plants.

Peckhams Greenhouse is open Tuesday through Sunday from 9 a.m. to 5 p.m. Learn more at peckhamsgreenhouse.com. produce and other staples, Paul Hoey Paradise Farm added.

"So someone can round out a meal At Paradise Farm, found at 103 Cadman in one Road stop,"inheWestport, said. "That means even Neck Shirley and Ted cheeses, butter, eggs, bacon."

Robbins grow fruits and vegetables but The market openedsold justretail a couple specialize in herbs, and wholemonths ago. Hoey said thegreenhouses. opening was sale by Shirley from their delayed when his wife Colleen's mother She stocks many varieties of the favored was diagnosed with breast cancer culinary herbs that often double asand decshe hadplants to takeintime out to care for her. orative the garden.

Imagine a Now, she's better able to focus on what greenhouse filled with lavender, roseAtlantic Farms Market always intended to mary, mint, sage, and lemon verbena. A specialize in. scented workplace!

She's a culinary school graduate, a Most of the herbs start from small certified cheese professional, and a plants that arrive each March on a tractor pastry chef by trade. That combination trailer that makes its way up the coast is the perfect expertise for not only the from Pennsylvania, stopping along the market’s to-go and dine-in foods but also way to deliver baby herbs to nurseries its "Boat, Beach & Boardroom Boxes", along the route. The babies are transwhich come with a sandwich, cookie, bag planted nurtured of chips, into and four-inch a drink forpots boatand goers and until they have become established.

As boardroom meeting goers alike. they grow, Shirley clips off small branchRight now, because the Jewish holidays es and starts new plantsto-go established. are imminent, the farm's trays It’s also an ongoing process will offer a variety ofthroughout Jewish foodthe summer months a big supply of delicacies for all ofwith September.

From seed-started basil added in as the weathOctober through November, Atlantic er warms up. will hold a "Coat and Farms Market Paradise Hill is open from 10 Boots Drive" toFarm support localdaily homeless a.m. to 5 p.m. Learn more at guide.farmveterans. fresh.org.

Starting in November and running through the holidays, the market will offer special event platters and offer Whatever level of interest and skill youa "Make Own Gingerbread House" have asYour a gardener, this is the time to get for the kids.

These will offer outdoors and out toplatters a local nursery.

Now choices ranging including shrimphas led you know how much preparation cocktail, crab claws, smokedor salmon, to the geranium or rosemary hanging cheeses, caviar.you take home. You basket ofand begonias As Hoey aptly "We are might even try summarized, something completely bringing lot toAsk thefor table for next fewlocal new thisayear. advice at your months."

Wet your appetite by visiting nursery where growers are on intimate atlanticfarmsmarket.com. terms with their plants.

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COVER STORY

The saying goes that there are no atheists in a foxhole.

If so, then after this year’s string of catastrophic natural disasters, there should no longer be any climate-change deniers.

CLIMATE CHANGE At the TIPPING point

by Elizabeth Morse Read

T

his summer seemed to be the tipping point for extreme effects of global warming – record-shattering rainfall, heatwaves, floods, droughts, and wildfires. Tropical heat in Finland, Siberian tundras ablaze, once-in-a-lifetime snow in Brazil, deadly mudslides in Japan, raging floods in Germany and China.

Climate scientists had projected that such extreme weather events were possible, but most of them are unnerved to see them all happening so soon – and simultaneously.

But are all of these recent extreme weather events around the globe just once-in-a-century or millennial events, or rather a sign of things to come? If the world’s nations are unwilling – or unable – to flatten the trajectory of global warming by 2030 and reach net-zero carbon

14

emissions by 2050, the effects to life on the planet will be catastrophic.

EXTREME HEAT IS THE NEW NORMAL

The Paris Agreement on Climate Change warns that we must keep global warming below 2 degrees Celsius (3.6 degrees Fahrenheit) by 2050 – but preferably no more than 1.5 degrees Celsius (2.7 degrees Fahrenheit). The global atmosphere is already 1.2 degrees Celsius warmer than the pre-Industrial Age temperature average. Yet with so much happening this year, it seems that climate modeling may have underestimated the possibility of a dramatic acceleration of almost simultaneous weather extremes.

In July, the record for the Earth’s hottest recorded temperature was shattered at

September 2021 | The South Coast Insider

128 degrees Fahrenheit (53.3 degrees Celsius) in Death Valley, California.

Turkey, Canada, Northern Ireland – even Antarctica – all recorded their hottestever temperatures in the past two years, and more such extreme weather events are coming in the next thirty years.

Forests parched by years of drought become tinder for lightning strikes, which ignite huge swathes of land. These wildfires are so intense that they can generate their own self-perpetuating weather systems, with twirling firetornadoes and soaring pyro-cumulus clouds, which create dry thunderstorms and lightning strikes, setting off more fires in an endless feedback loop. And intense heat waves can also trigger derecho events – an organized line of severe thunderstorms, tornadoes, and

hurricane-force winds across hundreds of miles.

THE X-FACTOR: SHIFTING JET STREAMS?

For decades, climate scientists believed that their projections took into account all possible variables, but this recent spate of extreme weather events seems to indicate that something significant wasn’t being captured in their modelling that could explain why so many rare and freakish weather events were pummeling the planet all at once.

One possibly underestimated variable might be the effect of increasing temperatures on the Earth’s jet streams – fast-flowing air currents that are fueled by temperature variations near the polar and tropical latitudes. Our overheated

How Do “Greenhouse” Gases Trigger Climate Change?

When the sun’s radiant heat hits Earth, much of it is bounced back into the atmosphere.

But when too much fossil-fuel carbon emissions (and other gases like ozone, methane, and nitrous oxide) are released into the atmosphere, they form an absorbent layer above the earth that traps the heat, preventing it from dissipating into the upper atmosphere. The result is just like what happens in a real greenhouse – the heat is reflected back to the earth’s surface.

Over time, this excess heat melts glaciers, polar ice, and snow cover that previously reflected the sunlight, dumping as much as 130 billion tons of water into the ocean each year – in the past thirty years, almost half of the Arctic sea ice has melted. The excess heat also warms up the earth’s air, water, and landmasses to increasingly unsustainable levels, causing droughts, wildfires, sinkholes, torrential rains, flash floods, and erratic changes to the jet stream and ocean currents.

atmosphere is altering the behavior of jet stream winds, causing storm systems to move more slowly, parking themselves over a location for longer periods of time instead of moving on out to sea.

For example, in August 2017, Category 4 Hurricane Harvey stalled over Houston, Texas for four days, dumping forty inches of rain. The following month, two backto-back Category 5 hurricanes, Irma and Maria, devastated Puerto Rico.

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Likewise, this jet stream slowdown can trap a brutal heatwave under a high pressure “dome” that stalls over a region, as happened in the Pacific Northwest (116 degrees Fahrenheit/ 46.6 degrees Celsius in Portland, Oregon) and Canada’s British Columbia (national record-breaking 49.4 Celsius/121 degrees Fahrenheit) back in July. Scientists suggest that the heat dome was spawned by changes in the jet stream in the Arctic, which is heating up faster than any other region on Earth.

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As the planet’s atmosphere heats up, it holds more moisture, creating monstrous, slow-moving rain storms. But this buildup of moisture in the lower atmosphere Federally NCUAthe globe. doesn’t fallinsured equallybyacross Relentless heatwaves around the globe are triggering more and more droughts and wildfires, destroying millions of acres in Siberia, Australia, southern Europe, as well as on the North American continent.

“Fire season” along the US West Coast is now 2.5 times longer than it was in the 1970s. Ninety-five percent of the American west is in drought, with 28% facing exceptional drought. And the drought has led to historic low levels in Utah’s Great Salt Lake, the largest

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13

Like the proverbial frog in slowly boiling water, fish and shellfish in the northern Atlantic have been gradually migrating north to more hospitable latitudes ever since Gulf Stream waters became too warm for them to survive. That’s why the lobster industry south of Cape Cod crashed. Between 1996 and 2014, Rhode Island’s lobster landings plummeted by more than 70% – while Maine’s landings surged by 219%.

But water increases in volume as it heats up, adding to the rise in sea-levels already created by melting glaciers, polar ice caps, and mountain snows. And rising seawater will always creep inland, submerging coastlines, swelling rivers, and tainting freshwater wells and septic systems with salt water.

If we do not reduce our greenhouse gas emissions soon, the globe’s average sea levels will rise by at least 5 feet (1.5 meters) by 2100, threatening the existence of many island nations in the Pacific, as well as major cities around the globe: New York, Miami, Boston, and New Orleans in the US; Guangzhou, Hong Kong, and Shanghai in China; Mumbai, India; Vancouver, Canada; and Osaka, Japan.

CLIMATE CHANGE: THE FIFTH HORSEMAN OF THE APOCALYPSE

In just a few generations, the world will be very different from the one we knew before 2021. Unless greenhouse gas emissions are permanently reduced, massive storms, floods, wildfires, hurricanes, droughts, and heatwaves will just get worse, more frequent, and for longer periods of time, until life on this planet is no longer sustainable. The long-predicted climate crisis is no longer a hypothetical event in the future – we are at the tipping point.

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THINGS TO DO

Cool Summer Salads

Take advantage of the bounty of fresh local vegetables at farmers markets and roadside farm stands. Make these salads a day ahead and keep them refrigerated, then fire up the grill for those steaks, burgers, chops, or kabobs!

by Elizabeth Morse Read

Pesto Pasta e Fagioli Salad

Greek Pasta Salad

½ box (6 oz.) bowtie (farfalle) pasta, cooked al dente 15 oz. can cannellini (white kidney beans), drained and rinsed 2 scallions, trimmed and thinly-sliced, including greens 1 sm. can sliced black olives, drained and rinsed (optional) 2 Tbsp. prepared pesto sauce ¼ tsp. garlic powder (not garlic salt) ¼ tsp. ground black pepper Olive oil Freshly grated parmesan or crumbled feta to garnish (optional) In a large bowl, mix all ingredients while drizzling with enough olive oil to blend everything thoroughly. Refrigerate until ready to serve.

This salad is a meal unto itself, but there are some protein options you can add.

Chicken: Poach a skinless, boneless chicken breast in 1 cup water, ½ cup lemon juice until no longer pink inside. Let cool completely, then shred.

Shrimp: Defrost a 1 lb. bag of large frozen shrimp; remove tails, cut in half, pat dry, then add to salad.

Ham: Trim and dice cooked/canned ham into 1+ cup of bite-sized pieces.

Salmon: Drain a can of salmon into a colander; carefully remove any bits of skin and small bones. Shred with a fork and add to salad.

Optional added meat/seafood 1 box orzo (ditalini, farfalle or penne rigate) cooked, rinsed and cooled 1 sm. can sliced black olives 2 sm. containers plain Greek yogurt

18

September 2021 | The South Coast Insider

1 Tbsp. chopped fresh dill weed ½ tsp. oregano ½ tsp. garlic powder (not garlic salt) ½ cup crumbled feta cheese ½-1 cup grape tomatoes, sliced lengthwise ½-1 cup peeled, chopped English cucumber 2 scallions, trimmed and thin-sliced, including greens A handful or two of baby spinach, rinsed and roughly chopped Prepare orzo (and optional meat/seafood) ahead of time – drizzle and stir cooked orzo with a little olive oil to prevent clumping. In a large mixing bowl, blend yogurt, herbs, olives, and scallions, then add in feta cheese (and prepared meat/seafood), then the cooked orzo. Cover and refrigerate overnight. Add spinach, tomatoes, and cucumber just before serving.

population has ballooned from the original 20 to over 3000.

While her husband has kept his IT job, Ester hasthe been able to commit on historic wharf thatherself dates to McGovern’s Family Salad Restaurant Summer Tips 1955 the farm full-time.

She prides herself on to the 1700s, isn’tsalad all about 310 Shove Fall River SkipStreet, the boring elbow macaroni when you make a pasta – try summer. using providing her animals with joyful, stressLast year they served up a feast of turkey, 508-679-5010 the small “soup” pastas like orzo or ditalini, or interestingly-shaped mediumfree lives. “People should know where roast prime rib, sausage stuffing, and mcgovernsonthewater.com size pastas like farfalle (bowties), penne rigate, or gemelli. Whichever pasta their food fromcurrently – you can really more.

The comes restaurant offers This you well-known andwater ban- according to directions choose, restaurant cook in salted until alsaid dente, then taste the difference,” Bishop. dine-in and takeout, including some ovquet facility overlooking Laureltoss Lake drain, rinse in cold water, with a bit of olive oil to prevent sticking, and let en-ready dishes like seafood casserole usuallycool packs them in for a large buffet completely before mixing with other ingredients.

Green acres and stuffed lobster. on Thanksgiving Day. The typical- by not Avoid the misery ofmenu food poisoning servingcommitment (or ordering into a “beyond orBishop’s ly includes traditional turkey dinner with restaurant or eating at a pot-luck picnic)ganic” summer foods extends that include farming beyond White’s of Westport raw cuddles Paul’s stuffing, butternut squash, prime eggs, mayonnaise, raw seafood or shellfish, uncooked processed meats (hot and words of affirmation to her livestock.

66 State Road, Westport rib, ham, and much more. The restaurant dogs, deli meats), undercooked grilled meats (especially poultry, pork, orprovided She ensures all the animals are 508-675-7185 has been offering dine-in and takeout, sausages), or unpasteurized dairy products. with healthy, organic meals, and that their shop.lafrancehospitality.com including its locally famous corned beef A light touch of an acid/vinegar-based dressing will not only add a tangywaste is repurposed as manure. and cabbage, for 50 years. Here’s a proWhite’s has been offering family-style ness to the salad mix, but the acidity will help kill stray bacteria and aid grass in “You can see how green the is tip: if you can’t wait until Thanksgiving for takeout and curbside meals pickup for your digestion. A bit of added oil, whether olivethe or sesame, will help lubricate where turkeys have been,” Bishop a roast turkey dinner, you don’t have to – months, so when Turkey Day comes making them easier to toss, give thembet thatthey umami says.and “That’s because fertilize it’s on the the ingredients, regular menu. around, it’s a good they’ll have athe hantaste-sensation of “I feel full.” soil with their manure.

Manure is the dle (or rather a drumstick) on that too.

You can add some extra crunch to yourCurrently, pastaof salads adding finely basis organic fertilizers. aremeal no theby restaurant isThere offering Merrills on the Waterfront chopped celery, cucumber, diced red onion or scallions, or or diced redits orwhen greenthe chemicals added, needed, packages and platters like “Taste of 36 Homers Wharf, New Bedford bell pepper. animals do their job.”

New England” that comes with chow508-997-7010 Speaking ofand animals der, quahogs clamdoing cakestheir or itsjobs, Italian merrillswaterfront.com Bishop has hermeatballs goats andand package of conscripted salad, lasagna, This favorite restaurant and function pigs into clearing swaths of underbreadsticks.

Bothaway meals serve six.

Also facility sits on the waterfront overlooking available are dinner-for-two meal packs brush on the property – the “gnarly vines” Line a colander with a clean dish towel.

Fiesta Salad the busy fishing port. But if fish isn’t your like fish and chips, lobster rolls, bourbon that give farm itsand name.

Grate thethe cucumber spread along 1 cup corn (canned, frozen or cooked thing on traditional turkey day, be sure beef tips,Vines and even kid-sized pasta and Gnarly coordinates neighthe towel; sprinkle with saltwith (to draw out cut fromfor cob), rinsed toand keep watch their holiday offerings. meatballs for two.

With more than 60 boring farms to provide its customers water) and let sit for 15-20 minutes. Fold 1 cup black, baby lima or small kidney Last year, Merrill’s served up turkey and years thegrated hospitality industry, White’s with variety of sustainable and organic towelain over cucumber, move it to beans, prime rib,rinsed all the sides like apple sage is accustomed tobeef, cooking for a crowd. products.

Angus for instance, will the cutting board, and pat firmly to soak ½ cup sliced cherry tomatoes (or diced stuffing, and sweet corn and polenta ravisell out almost as soon as it comes into up as much water as possible.

Shake out red bell pepper) oli, plus pies galore. stock. cucumber into a mixing bowl, add remain1 sm. zucchini, trimmed and diced But the farm isand not mix bound by terrestrial ing ingredients, thoroughly.

Cover ¼ red onion, finely diced The Pasta House limitations: the Bishops have partnered and refrigerate.

If any liquid rises to the ½ cup basil or cilantro leaves, thinly 100 Alden Road, Fairhaven with Captain’s and Sakonnet top, just pour itFinest off before serving. sliced 508-993-9913 Lobster to bring fresh seafood to market.

3 Tbsp. olive oil First you’ll need to concoct cinnamon thepastahouse.net Bishop is particularly proud of a new iniJuice of 2 limes syrup.

Mix ½ cup sugar, ½ cup tiative at the farm: food securitywater, commuIf their Pumpkin Patch Old-Fashioned Salt and black pepper to taste andsupported a three-inch cinnamon stickplans. in a nity agriculture (CSA) (now on the bar menu) doesn’t get you Whisk olive oil and lime juice in a small small pan.

Bring it just to a boil, turn CSAs, popular among farmsSalad nation- off inside, nothing will. Luckily, you can find Quick Potato bowl. Toss all other ingredients in a large the heat and let it cool.

Remove the a recipe in the sidebar for this drink and wide, allow customers to pre-purchase 1 lb. baby red ordiscard white potatoes bowl, pour on dressing, and continue cinnamon stick and or use it to serve it with your Thanksgiving dinner “shares” of the farm’s produce, which are 2 scallions, trimmed, finely tossing until everything is evenly coated. garnish the cocktail if you like.

The syrtakeout sliced, including greens Refrigerate ready to serve. up will last for three weeks in the fridge.

The Pasta until House served up a spread CONTINUED ON NEXT 2-3 Tbsp. finely chopped freshPAGE To make the cocktail, fill a shaklast year that included turkey dinner, ham green with herbice. (flatCombine parsley, ¼ dillcup “Cool as a Cucumber” Salad er halfway dinner, fillet mignon, braised short rib, weed, or basil) Tzatziki, the classic Greek cucumber pumpkin puree with three ounces and more. Currently, pickup and delivery ¾ cup balsamic salad, is great as the a dip, a sandwich bourbon, two ouncesvinaigrette maple syrup, ¼ is available from regular menu, includdressing ounce cinnamon syrup, one ounce orspread, as a cider topping on a salad. also ing theiror apple sangria to go. It’s We’ll potatoes until semi-soft, angeBoil liqueur, and two incredibly easy make! just have to waittoand see what they dream about 10 minutes; drain and let dashes orange bit1 cup fat-free plain Greek-style yogurt up for Thanksgiving. cool.

Cutwell. into halves or quarters ters.

Shake 6”-8” piece of unpeeled English make bite-sized pieces. Toss Fill to two old fash(burpless) cucumber The Wharf Tavern with scallions and herbs while ioned glasses with 1 scallion, trimmed and finely sliced, 215 Water Street, Warren with vinaigrette until ice,drizzling pour in the including greens 401-289-2524 fully coated.

Cover and refrigerstrained cocktail ¼ tsp. garlic powder (not garlic salt) thewharftavernri.com ate until ready and garnish with ato serve. ¼ tsp. freshly-ground black pepper While stuffed quahogs nibbled by the twist of orange peel 2 Tbsp. chopped dill weed (or flat water may not be a Thanksgiving tradiand a cherry. parsley) tion, the Wharf Tavern, established in

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19 19

fresh

BUSINESS BUZZ

A

CUT OF

CLOTH

It started as one of the city's premier fine cotton textile mills.

by Michael J. DeCicco Now "Kilburn Mill at Clarks Cove" features retail, professional, art, and entertainment space, and a rooftop deck with a panoramic view of New Bedford's Clarks Cove and Buzzards Bay. It has a goal of being a destination site for the city.

The 465,000-square-foot Kilburn Mills, at 127 West Rodney French Blvd., opened in 1905 as a cotton spinning mill. It changed owners in 1952 to become more of a retail manufacturer and eventually the "Furniture City" retail store.

Its new owners, which include both local and Boston-based partners, built the third-floor rooftop deck that now faces the hurricane

20

The fact remains that old and new will continue to co-exist at Kilburn Mills. dike and west beach, and they say it's just a part of big plans for the mill's future.

Property manager Peter Andrade, who's worked at the building for 33 years, said Mother Nature sparked the Kilburn Mills' current ownership's future goals.

In 1960, Hurricane Donna tore a 7,000-square-foot section off of the mill's wooden roof. After that, nothing much was done with the entire

September 2021 | The South Coast Insider

third floor of the building until the New Bedford Whaling Museum brought a grand whaling voyage panorama (painted images linked to create one long illustration of a whaling trip around the world) to the third floor in 2018.

Then the Schwartz Center Meeting School in New Bedford asked to host its annual fundraiser in the space the next year. "We didn't have a plan B for that space, until

being approached by Meeting Street," Andrade said. "That's when the light bulb went off as to how we could use this space in the future."

Since then, the third floor has been renovated into an Entertainment Center that now hosts regular "Night Stage" programs of music and comedy. A new roof and platform have been added to the section laid bare by hurricane Donna, turning it into an expansive rooftop deck that regularly hosts Sunday entertainment events (which can be moved to the indoor center in case of rain) as well as rental space for private events.

These renovations are just the beginning of the plans the

new ownership group has to “systematically rehabilitate” the building, Andrade said.

On the first and second floors, and even the basement, they've constructed spaces for retail entities and local artists' studios, leasing to a variety of over 100 tenants. There's "New Bedford Antiques at the Cove" on the basement floor, the "Do Co Cafe" on the first floor, and a gym, yoga studio, and artist studios elsewhere within the mill.

These renovations are just the beginning of the plans the new ownership group has

The plan, Andrade said, is to make Kilburn Mills a "destination place for all of New Bedford." Its owners have partnered with the likes of The New Bedford Whaling Museum, AHA, Spinner Magazine, and other art groups and artists for events the mill has hosted and hopes to host in the future.

"The goal is to take things in a systematic, cautious, but aggressive way, taking it one day to the next," he said, explaining the company immediately reinvests the money it takes in to renovate the mill space. "We're walking before we run. But so far, so good."

DEDICATED PACE The age of the building itself is a challenge, he admitted.

However, construction manager Jim Murray said his crew,

which includes all necessary disciplines – carpentry, plumbing, electrical – works hard to get the job done, including regularly reusing what's there.

They'll take a door or a wall and install it elsewhere. They reuse old plywood as trim.

They refurbish and reuse the original mill windows.

"We are preserving what we can preserve," Andrade said.

Andrade and Murray added there's a community approach to both the construction and leasing management. They know the tenants on a firstname basis and treat them almost like family. "We're like a city within a city," Andrade said.

That's part of the reason the construction is going slowly and methodically.

The building is around 40 percent renovated and 50 percent occupied. The goal, of course, is getting to 100 percent in both categories.

However, it's what he calls "a balancing act" because the construction work must still provide tenants access to their spaces. Even the first floor front lobby is still being worked on; but it must be done at a pace that doesn't inconvenience tenants or their customers.

The fact remains that old and new will continue to co-exist at Kilburn Mills. The mill's original freight elevator has been replaced by a modern one, but the original elevator is now on display on the first floor. One of the mill's original carpet weaving machines is on display on the third floor near the entrance of the fully renovated Entertainment Center hall.

Future plans include creating living/work spaces for tenants, Andrade said. "We have a lot of different possibilities and scenarios in mind," he said. "But we're proceeding slowly with our options."

To learn more about Kilburn Mill visit kilburnmill.com.

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THINGS TO DO

Before photo with dropped ceiling, vinyl floors, looking towards sink

History comes alive at the Berkley Historical Society Museum. Far from being a stuffy history museum filled with old paintings and precious artifacts which are out of reach behind glass, the Berkley Museum is a place to discover what it was like to live in Berkley in days gone by.

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A NEW HOME FOR

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Items exhibited are close-at-hand and tell the story of a quiet farming community, proud of its heritage.

The military uniforms, including Levi Crane’s complete civil war uniform and equipment, show the long history of service of Berkley residents.

Milk bottles from various Berkley dairies, farm implements, cooking and sewing tools, benches that were used over a hundred years ago as the residents of Berkley met to decide its future, are within reach. Most of the benches, which are nearly 200 years old, had to be restored.

The collection includes maps and photographs which draw many visitors.

The museum also houses a large display of local fire department items, an antique barber chair, locally produced silver and pewter, and so much more.

The museum began as a dream of a few women in the early 1970s. The society was formed to preserve the history, culture, and spirit of the town – to collect those artifacts that might otherwise be lost to time. They were able to utilize a

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basement space in an old brick school that was then being used as a town hall.

The space was a bit dark and damp, but the society had visiting hours and hosted meetings, historical talks, and other events in town. The collection grew along with the membership.

Tales of days gone by and simpler times, along with secrets of Berkley’s past, can be heard in this now cherished building, ever alive with a history to be shared and enjoyed by so many.

Eventually however, the building would fall into disrepair and in 2010 be condemned and eventually demolished in 2013 to make way for a town hall. Town hall employees worked at the 1849 Old

September 2021 | The South Coast Insider

Town Hall and an assortment of mobile trailers across the street on the Common for several years while the town worked to approve plans and financing for a new building. In 2015, the new town hall was opened in the spot where the 1920s brick schoolhouse had stood.

The collection was then stored in various buildings around town without a permanent home. The members, being tenacious Yankees, would never give up the dream of a permanent home for the collection and a place for Berkley residents and former residents to gather and talk about the past, present, and future of Berkley.

Then, at a meeting of the Society in a room at the Myricks Methodist Church, an idea sprung to life. Once the town offices were moved into the new Town Hall wouldn’t the 1849 Old Town Hall be the perfect location for the Berkley Historical Society Museum?

CONTINUED ON PAGE 24

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CONTINUED FROM PAGE 22

JEWELERS, INC., SINCE 1890

SAME FAMILY, SAME LOCATION

In 2017 the Berkley Historical Society officially opened its doors to the beautiful museum

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The Society could simultaneously continue its mission of preserving the history of Berkley and undertake

CELEBRATING 131 YEARS!

the renovation and restoration of this historic building. Initially the task seemed beyond the means and finances of the small group. But with the typical grit and determination of Berkley residents the plan began to take shape.

A forever home

After months of writing grant requests, sending letters to the town leaders, and research, grant money was received as well as approval from the town to move forward with plans to renovate and eventually move into the Old Town Hall, achieving the nearly 50-year-old dream of those Berkley residents determined to preserve its history. Thanks to the philanthropy, love of all things historical, and forethought of notable Berkley resident Ruby Zillah Winslow Linn, the Society was able to completely renovate the great hall. The ceiling was raised back up to its original height and amazing original wood floors were uncovered and refinished creating the perfect backdrop for the collection.

The electrical service was removed from the exterior of the building and was run underground, revealing the original appearance of the beautiful building. The Bristol County Sheriff’s Department also supplied vital volunteer labor and expertise. The Berkley Highway Department

2021 | Insider The South Coast Insider June24 2021 September | The South Coast 11

supported the work as well. Local businesses helped with other projects and the Berkley Cultural Council, Berkley Historical Commission, Massachusetts Cultural Council as well as Bay Coast Bank continue to support the society and its mission. It truly does take a village.

In 2017 the Berkley Historical Society officially opened the doors to the beautiful new museum. Since then, hundreds of visitors have marveled at the previously mostly unseen artifacts of Berkley’s history. And as word spread, longtime residents with deep roots in the town came forward to donate even more wonderful pieces which would now have a forever home to be shared with future generations. It is a museum of the people, by the people, and for the people.

Each week, visitors stop by to view the collection, ask questions, tell stories, or just enjoy the company of fellow history buffs. Tales of days gone by and simpler times, along with secrets of Berkley’s past, can be heard in this now cherished building, ever alive with a history to be shared and enjoyed by so many.

The museum is open on Tuesdays from 10 a.m. to 1 p.m., for special events, and by appointment. Visit the website or Facebook page for more information: berkleyhistorical.org.

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ON MY MIND

Mugwort, pictured here, bursts with medicinal goodness.

Mother Nature’s menu

by Paul Kandarian

C

hances are, you don’t walk through the produce section of your local supermarket, nibble on stuff that looks tasty, and toss the remains to the floor. And if you do, please stop. It’s gross and borderline illegal.

But that’s exactly what I do in my local supermarket, albeit not a brick-andmortar one, but the market of Mother Nature. Last year, I took up foraging for mushrooms and still do that, though it’s a harder task to find them, especially ones I can identify for certain as non-poisonous (one of many good things about actual supermarket: they don’t sell poisonous shrooms, just overly processed food).

But this year, I’ve taken to foraging for stuff we see on hikes all the time: green leafy things, flowers, roots, berries. I’m no expert, but I’d wager from what I’ve read so far that the vast majority of things you find growing in the wild are edible – and not just edible, but medicinal.

Still, don’t just pluck and eat willy-nilly.

You can always do what I did: buy books where experts lay out in detail exactly what you’ll find where you live and what’s good for you (most of it) and what’s bad (not a lot, but stay away from it).

My two new foraging bibles are: Northeast Foraging: 120 Wild and

26

Flavorful Edibles From Beach Plums to Wineberries, by Leda Meredith, and Northeast Medicinal Plants: Identify, Harvest and Use 111 Wild Herbs for Health and Wellness, by Liz Neves.

I have found some absolutely weird and delightful things on my walks – things I’ve seen for years but never paid much mind to. I walk a lot in coastal areas where, for example, I’ve now identified a remarkably

This stuff is all around us, free for the picking and pickling, the tasting and savoring. tasty marsh-grown treat called “glasswort,” also known as “sea bean” and “samphire.” If you’ve walked marshes, you’ve seen them: short, slender, spiky green plants that are as crunchy-saltyjuicy good as anything in a store and absolutely free for the picking.

I happened upon a ton of them on a hike in Mattapoisett and sat on a rock

September 2021 | The South Coast Insider

just munching away on these crunchy wild treats. They’re also good steamed, sauteed, stir-fried, or boiled. Fun fact about this gorgeous little succulent: the name stems from its use in 16th-century England, where the plant’s ashes were used for making soda-based glass.

Another odd-sounding plant but bursting with medicinal goodness is “mugwort,” and if you’ve walked virtually anywhere around here, you’ve seen them. They are tall and green and leafy, looking like ground-hugging parsley in spring and towering, thick-stemmed giants by fall.

They are prolific, growing between forest and field, and are in abundance by the sides of roads. Take note of the silvery white undersides and distinct smell when you crush the leaves – spicy, earthy, and slightly camphoraceous.

The medicinal uses are many and varied, Neves writes in her book, used for centuries as an aide for digestion, used in teas and baths, and burned in bundles to purify a space. It is also famous for causing wild, vivid dreams when consumed. I make tea out of mugwort I’ve dried out and find it tasty and fresh (as to dreams, I’ve always had crazy ones, so who knows if mugwort made them more so).

Another quite prolific plant is the

“Mullein,” with its soft, velvety-fuzzy leaves that grow huge, said to be a balm for respiratory ailments, a lymphatic fluid remover, an ear-ache soother, and anti-inflammatory reliever, Neves writes.

The entire plant is usable in some form, to put into teas and tinctures.

My personal favorite is the wildly prolific dandelion. I had an Italian aunt who would come to our house in Seekonk with a long-pronged tool and dig them up to eat and make wine with, and we kids would make fun of her. Now, I cannot get enough of dandelion greens, mostly in spring/ summer, wonderfully bitter and crunchy and good. I’ve even made fritters out of the flowers, where most of the medicinal impact lies, from what I’ve researched.

Meredith’s book in particular is a fabulous guide to finding northeast goodies by season. In fall, especially

abundant are amaranth hazelnuts, Shop small, shopseeds, local!

American sassafras bark Why riskpersimmon, your health (and sanity) at and roots, Jerusalem artichoke, cranberry, crowded malls on Black Friday? Take wild ginger,of juniper, northern bayberry (I advantage incredible offerings in your dry and use these like bay leaves – they’re own neighborhood on Small Business from the same family 28, andthroughout quite aromatic), Saturday, November and chickweed. the South Coast. Check out sbsshopri.

This stuff is all around us, free for the com for shop-and-stroll events in Rhode picking and pickling, the tasting and Island. For that special gift, support local savoring. The point is that we as humans craftsmen and artists by heading over to have long turned to the wild for our food the Waterfire Arts Center in Providence and medicine, and only in the very recent to visit the safe outdoor pop-up markets past have we ceded dietary control to (waterfire.org/art-mart). And on First big business, food and pharma, and have Thursdays (November 5) you can “shop suffered as a result, with shortening life and dine local” in Barrington, Bristol, and spans and obesity issues.

Warren But our(discovernewport.org). ancestors knew what was good Kick-off the holiday season atI’m Frerichs and healthy and necessary, and Farm in Warren with “Girls Night Out” thankful for books like this to show me the on November 6, 7 and 8 – buy your way in the wilds I love to hike, photograph, holiday and nowtrees, eat. greenery, and gifts there, too (frerichsfarm.com). Then mark your calendar for the Newport Block Party & Holiday Stroll at Bowen’s Wharf on November 27 – you can watch the Illuminated Boat Parade while you shop and enjoy Caribbean music (bowenswharf.com).

It’s the thoughtful gifts that count And if you can’t find gifts for all the special people in your life, consider buying gift cards to restaurants, shops, vineyards, special event venues, local farms, e-commerce websites, or grocery stores.

Use mail-order services to deliver flowers, sweets, and specialty foods yearround to someone you want to thank or to express your appreciation.

For those who are always hard to buy a gift for, consider signing them up for an annual subscription to a streaming service, app, podcast, premier sports/ movies/cultural channel, magazine, or newspaper. Or make a donation in their name to their favorite charity, educational institution, or cultural organization.

Consider how much it would be appreciated if you upgraded an older relative’s digital capabilities with an easy-to-use smartphone, tablet, or notebook – and then helped to set up Zoom or Skype.

You can keep the holiday spirit alive this year, even though you may not all be together to celebrate Thanksgiving. It just takes some imagination and good cheer!

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