GOODSPEED The Tradewind Magazine | Issue 09 | August 2019

ISSUE 09 SUMMER 2019

GOOdspeed THE TRADEWIND MAGAZINE

INSIDE

TASTY SUGARFREE COCKTAILS INTRODUCING BE MIXED

FOR NANTUCKET EPICUREANS

CRU OYSTER BAR’S NEW COOKBOOK

COMMEMORATING D-DAY AND THE BERLIN AIRLIFT PLACID LASSIE’S ADVENTURE TO EUROPE

Exclusively affiliated with:

CALIBER RM 63-02 WORLD TIMER

RICHARD MILLE BOUTIQUES ASPEN BAL HARBOUR BEVERLY HILLS BOSTON BUENOS AIRES LAS VEGAS MIAMI NEW YORK ST. BARTH TORONTO VANCOUVER www.richardmille.com

LETTER FROM THE EDITOR

The Art of Living Well “PEOPLE WHO LOVE TO EAT ARE

So said Julia Child, and I dare say I wholeheartedly agree. When a person enjoys a meal, it shows in their demeanor, their conversation and their overall mood and, in turn, those in their presence can’t help but be uplifted. Think back to your fondest memories, and I’ll happily wager that many of them are over a table laden with good food. Of course, in today’s health-conscious world, we want to ensure good food means healthy food, not simply tasty food. And while Julia may have maintained that if you’ve run out of butter, simply add cream, today we concentrate on the origins of our food, from the soil to the process and ultimately how it makes us feel. So, if the quickest route to happiness is through the stomach, then I suggest you take the time to be conscious of what you put in there.

ALWAYS THE BEST PEOPLE.”

In each of our destinations, the art of eating well is taken to heart, with new restaurants and cafes opening every season. We are spoiled for choice in each spot, from the fine dining in St. Barths and Anguilla to the many local farm-to-fork (or glass, in the case of Bad Martha Brewery) options on Martha’s Vineyard. This issue calls out a few new providers of quality eats on Nantucket such as the mobile Nantucket Poke, whose food-truck setting brings fresh fish and ramen right to the beach, and Bar Yoshi, which brings its beloved sushi bar down to South Wharf. And we dive right into the book of the season, CRU Oyster Bar’s cookbook, whose recipes bring the cherished restaurant’s local comfort-style fare right to your home kitchen.

We also sit down with two experts who help others feel their best, not through food but through their specific passions and skill sets. In the case of reggae star Omari Banks, his inspirational music carries a message of optimism that is universally appreciated, while fitness entrepreneur Christina Schwefel brings her analytical eye to the barre fitness craze, creating an improved method that targets core muscles more efficiently.

Once again, we are spoiled with choices for ways to live well in our destinations. Cheers to exploring and enjoying it all!

MEG NOLAN | mnolan@flytradewind.com | @megnolanvr

LETTER FROM THE FOUNDERS

FLYING IN STYLE Welcome to summer! With our busy season in full swing, we are all reminded about the important things in life: family, friends and exciting places. Read on to learn about the places we’ve been and the places you can go. We just returned from a historic adventure with Placid Lassie in Europe (see page 36) and are ready to relax ourselves.

Fall is a great time to continue that exploration, and we hope that Tradewind will be a part of it. Reach out and explore some of the jewels of the Northeast, including Montauk, Block Island and Coastal Maine.

Count on Tradewind to get you there in style!

ERIC ZIPKIN | ezipkin@flytradewind.com DAVID ZIPKIN | dzipkin@flytradewind.com

FOLLOW US ON INSTAGRAM

@goodspeedmag and @flytradewind

Photo: Christian Oth

DESTINATION LEGEND:

ACK = NANTUCKET

ANU = ANTIGUA

MVL = STOWE, VT

MVY = MARTHA’S VINEYARD

PAGE 2 | GOODSPEED MAGAZINE

AXA = ANGUILLA SBH = ST. BARTHS

BOS = BOSTON

HPN = WESTCHESTER

SJU = SAN JUAN

TEB = TETERBORO

ISSUE 09 SUMMER 2019

GOOdspeed THE TRADEWIND MAGAZINE

Photo by Alexander Schwarz

TabLE of COntents Flight Plan

Control Tower

8 T H E L AT E S T A N D G R E AT E S T IN OUR EIGHT DISTINCT D E S T I N AT I O N S ......................... 8 New sugar-free cocktail and drink mixer, Be Mixed and Swoon; best beach games for young and old; Bad Martha Brewery and more.

The Hangar

20 T O P F O R M E .. ........................... 20 Forme founder Christina Schwefel

POWER OF POSITIVE S I N G I N G .................................. 24

34 CRU OYSTER BAR NANTUCKET COOKBOOK. . ...... 26 V I L L A N U R E Y E V ...................... 34

Anguillan cricketer and musician Omari Banks

P L A C I D L A S S I E .. ...................... 36

C H A R T E R A C O U R S E ................4

H I D D E N H AV E N S .................... 40

S U N D O W N E R S ........................ 44

Highlighting ideal charter destinations

Long Haul Bay | Nevis

Where to best toast the sunset

C A L E N D A R .............................. 18

V E C T O R ................................... 42

Not-to-miss events in our destinations

Tradewind’s routes and current happenings

She’s back from D-Day and a slew of European travels!

In Every Issue

Goodspeed magazine is published quarterly in partnership between Meg Nolan, Will Attend LLC and Tradewind Aviation. | EDITOR: Meg Nolan DESIGN: Ann Zipkin | ann-design | AD SALES: advertising@flytradewind.com SUMMER 2019 | PAGE 3

CHARTER a COURSE One of our most popular charter destinations is Montauk, at the very tip of Long Island, drawing visitors with its laidback, surfer-chic brand of Hamptonsstyle living. Rather than manicured hedgerows, the roads in “The End,” as Montauk is affectionately known, are adorned with waxed-up surfboards, casual deck-adorned eateries and marinas hosting local fishermen right alongside the summertime yachts. We caught up with Breakers and Navy Beach co-owner, Leyla Marchetto, to hear her tips on some of her beloved spots to hit out East.

C H E AT S H E E T: M O N TA U K

Right off Montauk Highway, Breakers is a freshly whitewashed retro-boutique motel ideal for a young, easygoing clientele drawn to the property’s smaller scale—just 25 rooms—all-day café, intimate backyard pool and beach access just across the street.

Invite friends and it’s like having your own beach house property, according to Leyla.

WHERE TO STAY:

BREAKERS MONTAUK:

Overlooking Lake Montauk and Montauk Harbor, this bohemian-infused boutique property of 14 rooms caters to a fashionable crowd that craves a bit more seclusion from the scene though it’s still just an easy five-minute bike ride into town. Owned

by Sean MacPherson of NYC’s Marlton fame, the inn has both rooms and cottages perfect for families on longer stays, as it comes with the all-too-necessary beach pass for your car.

CROW’S NEST INN:

PAGE 4 | GOODSPEED MAGAZINE

Formerly the Oceanside Hotel, Hero Beach debuted two summers ago with a bright new look set right along Umbrella Beach. Sophisticated beach-y furnishings from Bali characterize the rooms, plus beds from Tomorrow Sleep and colorful tiled showers. Some rooms feature balconies that open onto the sea while the pool and garden area beg for a private party.

HERO BEACH CLUB:

WHERE TO EAT & DRINK:

Opened by Leyla 10 years ago this year, the beloved picnic-tables-in-the-sand restaurant with its signature navy umbrellas is a favorite among families and visiting yachts alike. Set on its own private 200-yard beachfront location with epic sunset views, a sustainable seafood and local produce-heavy menu and space for the kids to run free leave nary a complaint in sight.

THE NAVY BEACH:

New this season from the folks at Naturally Good, the health food store that is slammed all year long, Naturally Good Sushi offers eat-in or takeout sushi right downtown.

NATURALLY GOOD SUSHI:

C H A R T E R A C O U R S E : M O N TA U K , N E W Y O R K

MONTAUK, NEW YORK

Owned by the team behind Montauk Beach House, these guys have the best cold brew, chai, matcha and turmeric lattes on the island.

LEFT HAND COFFEE:

CAN’T MISS:

It would be a shame not to visit this famous celebrity hangout at least once. Despite its enormous reputation and Page Six status, the lodge stays true to its core tenets as a laidback waterfront hotel and bar featuring live music acts and simple cocktails and seafood.

THE SURF LODGE:

New this season, the marina resort complex, complete with its own lighthouse, is a wonderland of yachts and the lifestyle that precludes them. With two restaurants and a marinafacing pool bar, there’s bound to be a fun see-and-be-seen scene.

And of course, if the scene grows weary, you can always hop the complimentary shuttle to their sister beachfront property, Gurney’s, and have a cocktail at Scarpetta.

GURNEY’S STAR ISLAND:

WHERE TO SHOP: LOST & FOUND BEACH SHACK AT SOLE EAST :

Launched in 2017, the laidback beach-inspired clothing line by J. Friedman is sourced in Bali and is meant to be comfortable yet highly wearable.

New last season, this stand offers the freshest and yummiest of local offerings.

BALSAM FARMS FARM STAND:

FARM RIO AT SURF LODGE :

When not spying who is sipping what in the corner, be sure to check out the new pop-up from the Brazilian lifestyle brand whose bright designs exude all things beach and summertime.

WHERE TO SURF AND SUP:

The surfers love Ditch Plains, while paddleboarders flock to Fort Pond Bay or Ocean Beach on a calm day.

SUMMER 2019 | PAGE 5

imagine a view to

call your own

Villa ROM, 7 bedroom, St. Barths â‚Ź 14,750,000

Discover more at wimco.com/sales, or visit our office across from the St. Barths airport. realestate@wimco.com US: +1 401 236 0190 St. Barths: 0590 51 07 51 Doug Foregger, Director, International Real Estate

Mix Masters Introducing sugar-free cocktail mixers, Be Mixed, and Swoon, a new liquid sweetener, created by women who refused to compromise.

PAGE 8 | GOODSPEED MAGAZINE

FLIGHT PLAN

TEB

AS A TYPE 1 DIABETIC, JEN ROSS, CO-FOUNDER OF BE MIXED ,

was forever hunting for a cocktail that was sugar-free and yet still tasty. After years of failing and ruefully sucking down vodka sodas alongside her co-founder Cristina Ros Blankfein, the two entrepreneurial smarty-pants (they met at Harvard Business School) set out to solve their own problem and develop a line of sugar-free, all-natural, zero-calorie cocktail mixers.

With the idea for Be Mixed steadily in hand, they quickly realized their quest for something better was shared by many others, and not only could they alleviate their own boredom, but also create an in-demand product and form a successful business simultaneously. When asked how they came up with their flavor profile, which consists of three core offerings— Cucumber Mint, Ginger Lime and Margarita—they noted that versatility and being well balanced were essential. “Each of our flavors can be paired with more than one type of alcohol, depending on what you’re in the mood for. Or, nothing at all! They’re smooth and light enough to drink over ice. If you pair Cucumber Mint with rum, you can make a delicious mojito. Or if you’re in the mood for a gimlet, Cucumber Mint and gin are the perfect pair to start with,” explains Cristina.

Moreover, Be Mixed appeals to everyone. According to Cristina, “it’s because socializing is part of all of our lives and people are increasingly mindful of what they put into their bodies. We have a really big keto following,

which wasn’t something that we expected when we first launched. That community has been very supportive. It makes sense as Jen has effectively been following a keto diet since she was diagnosed with diabetes. And although many of our customers are on different diet plans, we think the majority are those who are just looking to cut down on sugar in general.”

With sugar firmly eradicated in their cocktail mixers, the women looked to further their sugar-free revolution and have recently released Swoon, a natural sugar- and chemical-free liquid sweetener made from monk fruit.

“Our overarching goal has always been to take sugar down while keeping life sweet,” says Cristina. “After we found a way to do that with cocktails, we wanted to find a way to do it with coffee, teas, smoothies, lemonades and juices as well. Basically, all drinks morning, noon and night.” Once again, the versatility of the product is a critical element of its success.

Swoon can be easily applied to so many types of drinks, hot or cold, without changing the texture as granular sweeteners often can. Further, Swoon is not unnatural; it’s derived from fruit and thus is akin to a sweeter water flavor. With both products readily available on Amazon, business is booming and more customers can easily and quickly access the sugar-free cocktail and everyday beverage lifestyle. Now, isn’t that sweet!

LEARN MORE AT

www.be-mixed.com

SUMMER 2019 | PAGE 9

FLIGHT PLAN

GOO D SPEED ’ S L AT E S T

Beach Toy Picks Given that the majority of our destinations enjoy a beach-filled setting, we can’t help but become rather choosy about our beach gear. After a summer spent testing, here are our two top picks for favorite new beach toys to add to your bag, for young and old alike.

Catch and Release Beach Aquarium Kit

ShakaBall

Finally, a toy that won’t break, won’t spill and won’t ever bore your children at the beach. The biggest issue is sharing, though fortunately the Catch and Release Beach Aquarium by Dry Branch Sports Design also comes in a two-pack. The handy plastic bowl design with its removable perforated lid allows kids to submerge the bowl into the sea to collect water, as well as leave it on so it can be exposed to the air, depending on what treasure your child has chosen to house inside.

Invented by surfers who used ropes, towels and beach paddles to create distraction while waiting for the waves, ShakaBall is a perfect marriage between Kadima and Foursquare. The rules are wonderfully simple, the setup rather quick and the fun totally infectious, plus it comes with a handy backpack carrier, so there’s really no reason to leave it at home.

For those new to the term, the shaka is a hand gesture of greeting that also expresses friendship, gratitude and understanding, and that’s just the mission behind the game.

$12.99 | AMAZON.COM

$49 | SHAKABALL.COM

PAGE 10 | GOODSPEED MAGAZINE

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@livnantucket Each Office is Independently Owned and Operated. Equal Housing Opportunity.

FLIGHT PLAN

Who’s Bad?

MVY

Bad Martha has been steadily brewing beer on Martha’s Vineyard for the past five summers right on Upper Main Street in Edgartown.

A strictly seasonal operation, due to the fact that their brewery is housed in an uninsulated Amish-built barn, Bad Martha Farmer’s Brewery still skates a bit under the radar, or shall we say between the native grasses of Donaroma’s Nursery where its outdoor tasting room looks more like Napa than New England. However, that is all about to change with its soonto-open East Falmouth location, which will offer them more space and a year-round operation, and ultimately allow them to get more of their brews in more people’s hands.

The brewery has been in the capable hands of Brew Master Jacobi Reid for the past three years, who taps his marketing and cooking skills to affect the beer recipes and the sales side of the business. Brewing beer professionally for more than a decade, Reid is no stranger to challenge; however, he acknowledges that the brewery’s Shark Bite jalapeno lager is the hardest beer to brew. “It takes four weeks from brew day to when it goes on tap. It has about 20 pounds of cucumbers that we puree by hand and five pounds of jalapenos we roast at a local restaurant, slice and age the beer on. Every day we take a taste and decide if it needs more jalapenos or more cucumbers, based on how much heat the beer is picking up.” He’s also excited about their newest beer, Snake Charmer New England

IPA. As he describes, “It’s a hazy IPA with a lot of great citrus and tropical fruit flavors from the hops, but also still light enough to be drinkable on a hot summer day.”

The new space on the mainland will also allow them to get more creative with some new brews such as a doughnut and pastry beer using local baked products, as well as some kettle sour beers—a first for Bad Martha. They have also expanded their growing area by partnering with Farm Institute, so more hops will be grown on Martha’s Vineyard, which will ensure a local tie to their beers brewed in the new location. A visit to Bad Martha Farmer’s Brewery is a beer drinker’s summertime happy place, featuring free samples of what’s on tap, guaranteed fresh beer due to their seven-barrel brewing system, plus charcuterie and cheese boards, outdoor games and live music on the weekends. And the whole world has to answer right now: Who’s bad?

CHECK IT OUT

www.badmarthabeer.com

SUMMER 2019 | PAGE 13

FISHER’S SUMMER BUCKET LIST

• SWIM IN THE PHOSPHORESCENCE AT NIGHT

(STEPS BEACH & THE HARBOR ARE BEST)

• DRIVE TO GREAT

POINT LIGHTHOUSE

• JOIN THE ACK CLEAN TEAM FOR AN ISLAND CLEAN UP (EVERY SATURDAY @ 8AM)

• CLIMB TO THE TOP OF THE CONGREGATIONAL CHURCH STEEPLE

• DIG FOR CLAMS AT LOW TIDE • STROLL ALONG

THE BLUFF WALK

• CATCH A FISH

(WE’LL TELL YOU WHERE)

• TAKE THE

• BARBECUE AT 40TH POLE &

GHOST TOUR

CREATE A NEW S’MORES COMBO

• CATCH A WAVE AT CISCO BEACH

• RIDE YOUR BIKE TO ‘SCONSET VILLAGE

• WATCH A FULL MOON RISE FROM ALTAR ROCK

• CATCH FIREFLIES AT LILY POND

• DOWNLOAD OUR NANTUCKET GUIDE AT FISHERNANTUCKET.COM FOR MORE FUN IDEAS (508) 228–4407 21 Main Street, Nantucket, MA

FLIGHT PLAN

ACK

Hawaii on Nantucket I F Y O U ’ V E E V E R H A D A R E A L LY G O O D P O K E B O W L , T H E N Y O U K N O W Y O U ’ R E L I K E LY E A G E R T O H AV E A N O T H E R O N E .

Fortunately, as of this Daffodil Festival, summer resident Devon Wright and his business partner, Alla Rockwell, have answered that craving on Nantucket by creating Nantucket Poke. Housed in a retro-fashioned black and white food truck, Nantucket Poke offers daily fresh tuna, spicy salmon and lobster poke bowls as well as ramen for the hungry crowds lining up at Cisco Brewery or Nobadeer Beach, depending on where the truck is parked that day. We caught up with Devon over poke, of course, to ask him a few quick questions.

I’m a big fan first off, but actually I work as a producer (TV commercials mostly) in Los Angeles where I met my business partner, Alla, who owns a successful catering company there. She caters all my sets, and I would watch her feed hundreds of crew members delicious poke anywhere. Going back to Nantucket every summer, I saw no one was doing a menu focusing on poke, which is spreading like wildfire across America, and also doing it in a casual setting like a food truck/trailer. Light bulb went off and I talked her into teaming up with me as a seasonal business—and the rest is history.

WE HAVE TO ASK, WHY POKE?

HOW DO YOU GUYS DIFFERENTIATE YOURSELVES FROM THE OTHER TRUCKS OR LUNCH

We focus on seafood like many other restaurants, but our main focus is the traditional Hawaiian poke bowl and healthy food options that include the freshest ingredients that are found on-island. Also, we keep our prices very affordable even though a lot of our ingredients are not cheap since we pick only the finest cuts of tuna and salmon. It is part of our casual ambiance. With the trailer you’ll be able to find us at the brewery some days or come have lunch by the beach on others. You can also rent the trailer for private parties and events, and we can even customize the menu.

SPOTS ON-ISLAND?

Our Instagram is updated daily with our location and hours, and our website has a truck locator as well.

HOW DO WE LOCATE THE TRUCK?

FOR MORE INFORMATION

check out nantucketpoke.com and @nantucketpoke SUMMER 2019 | PAGE 15

FLIGHT PLAN

Sea View

HPN

Born in Sydney, Felicity Kostakis is a classically trained oil painter living, painting and teaching art in Old Greenwich, Connecticut.

As the daughter of an illustrator, art is in her genes. Heavily influenced by the sea, Felicity’s early inspiration came from Australia’s southeast coastline. While living abroad in Dublin, Felicity was drawn to painting the bays and peninsulas of the Emerald Isle just as the shoreline of Connecticut inspires her today.

Felicity’s artwork is rich with light, often depicting horizon lines with a moodiness that waffles between mysterious and tranquil. Felicity is an art instructor at Greenwich Academy and the current co-chair of the development committee for Greenwich’s Bruce Museum. Her work can be found online and in the local shop Housewarmings in Old Greenwich.

LEARN MORE AT

felicitykostakis.com

ACK

Wasabi

on the Wharf PAGE 16 | GOODSPEED MAGAZINE

One of our favorite things about Nantucket is the possibility for businesses and creatives to stretch, grow and ultimately reinvent themselves right on-island.

Such is the case with the new Bar Yoshi, housed in one of the wharf cottages on Old South Wharf. Having relocated from its former intown yellow-toned hamlet, Bar Yoshi feels like a complete departure in both style and offering, though fortunately Chef Terry and Yoshi remain steadfast and diligently involved. Perhaps the most dramatic change is that of the new look of Bar Yoshi, overseen by off-island design talent Christian P. Arkay-Leliever who was keen to impart “the richness, textures and craft of the cuisine and the area” into his design. From the elegance and warmth of the walnut plank floors to the splash of bling from the colorful tiled bar front, Bar Yoshi’s redesign is equal parts inviting and sleek. Specific elements like the oil painting of an octopus by Christian’s daughter, Bree, and the fish basket lighting set a true

sense of space, which, according to Christian, “enhances the ambiance of the space by making you feel as though you truly are a participant in the experience.” Another welcome addition is the outdoor tables, firmly nestled in the pebbled promenade on the wharf, offering both the neighbors and the hungry shoppers an ideal spot to stop, nosh on some delectable sushi and take in the too-oft-overlooked marina scene around them. When asked what words Christian feels best describe the new spot, he answered, “Fresh, clean, elegant, thoughtful, natural and fun.” We would also add “contemporary” as this space certainly speaks to the here and now on Nantucket.

LEARN MORE AT

bar-yoshi.com

Curious Neighbors TNP9

SEPTEMBER 19–22 NANTUCKET, MA

CALENDAR

AUGUST 7/25– 8/6 1–14

ANU

Antigua Carnival SBH

10–18

14

St. Barths Tennis Open

3–4

MVY

Martha’s Vineyard Book Festival

9–11 MVY Annual 12-Metre Regatta 10

ACK

Boston Pops Concert

MVY

Chilmark Road Race

MVY

Jazz on the Vineyard

16 18

ACK

Nantucket Race Week MVY Grand Illumination Night, Oak Bluffs (150th Anniversary) MVY Oak Bluffs Fireworks

ACK

Opera House Cup

MVY

Dave Mason Concert

23 MVY Livingston Taylor Concert 24

SBH

Festival of St. Barthelemy

PAGE 18 | GOODSPEED MAGAZINE

SEPTEMBER

OCTOBER

3–8

MVY Martha’s Vineyard International Film Festival

4–12

NEV Nevis Marathon & Running Festival

12

5–7

18–20

19–22

23–27

ACK

ACK

Cranberry Festival

15– MVY 10/19 Striped Bass and Bluefish Derby The Nantucket Project

ANU

ABCA Sports Tourism Tri 20 Cricket Tournament

ACK

Nantucket Grown Food Festival MVY

Martha’s Vineyard Food & Wine Festival

21 MVY Annual Martha’s Vineyard Craft Beer Festival

SUMMER 2019 | PAGE 19

Top Forme

Christina Schwefel, owner of barre fitness studio Forme (formerly Go Figure), which today has seven studios throughout Fairfield and Westchester counties as well as on Nantucket and most recently added two new ones in Boston, has successfully turned her passion into a thriving business showcasing her prowess at the helm via the company’s evident growth and recent innovation. What began as running a single licensed Go Figure studio on Nantucket in 2013 has ballooned into a full-blown business operation with Christina, a mom to four young children, no less, at the helm since 2016. We caught up with the dynamic leader, whose diligent and academic nature (did we mention she has a PhD in psychology, too?) has led the company to a total rebrand and reconceived method in 2018, and asked her everything from the nitty gritty to the obvious.

PAGE 20 | GOODSPEED MAGAZINE

CONTROL TOWER | CHRISTINA SCHWEFEL, FORME

Take us back to the beginning: How did you first get into the barre business?

Is the Forme Method for everyone? Are there some types— body or personality—that are better suited?

My journey in the fitness space started in 2004 while I was in graduate school. I have a longstanding interest in fitness methods that strengthen and lengthen the spine, improve posture, and tone and sculpt hard-to-change areas of the body. I am a Registered Yoga Teacher (RYT200) and trained in Mat Pilates, which I taught for many years in New York City in boutique studios and large health clubs. I was initially drawn to barre fitness classes because of their focus on technique and inclusion of isometrics and weight training. However, I struggled with the flat back/round back portion of abdominal work due to a history of scoliosis and a weak core. When I took my first class at Go Figure, I immediately noticed that the Figure Method was steeped in the tradition and influence of Lotte Berk but without a round back/flat back section. This was crucial in attracting me to the method. I was instantly inspired by the rigor and intensity of the method and amazed and motivated by the way it transformed clients’ bodies. I became an instructor in 2010.

Forme Method instructors are trained to teach mixed-level classes— our team can modify or advance virtually every exercise. The reality is that this method engages undertrained muscles so it will be intense and beneficial for everyone, regardless of ability. I always refer to this as a “lifespan” exercise because it is low impact and joint friendly—it is very common to see mothers and daughters taking class together, and we have even had three generations in the studio together.

You are credited with bringing Go Figure to Nantucket, correct?

Yes. I was spending summers on Nantucket and it seemed like such an ideal place to open a Go Figure. After one summer popping up in the barn at Bartlett Farm, I opened a studio in the summer of 2013 as a licensed Go Figure location. It became clear soon after opening and operating the Nantucket studio that I had a passion for the business and was interested in taking the company into the next phase of its identity.

Explain to us how it went from Go Figure to Forme, and what are some of the specific changes in the new method?

Being an academic who appreciates applied practices (I still conduct research and publish studies in my other life!), it was extremely important to me to take a closer look at the Figure Method and apply the perspective of experts in the fields of alignment and classical ballet technique. And from my own postpartum experience, I knew there were ways to improve aspects of the Figure Method, particularly the abdominal sequence. I reached out to a multitude of professionals in related fields who acted as consultants for the Figure Method—specifically physical therapists who work with dancers, biomechanics experts and classical ballet trainers. These consultations resulted in a revision of the major sections of the Figure Method, and thus the Forme Method was born. It became clear that our new focus was on postural alignment—finding new and innovative ways to help clients find their best form and to activate and engage undertrained muscle groups. What began as a seemingly simple process ended up evolving into the mission of the company: to bring an informed practice to our clients and to continue to apply related research and findings to both the method and props used.

Beach Barre is a huge hit on Nantucket—tell us how it and that hunk of beach-driving machinery came to be.

On Nantucket, we often joke around that the studio’s biggest competition is Mother Nature. On a beautiful day on Nantucket, most people want to be outside and not taking class indoors. It seemed like offering class outside (ideally on the beach) would be very welcomed. Yet there was no real way to provide a true Forme class outside without creating a format that eliminated the use of any ballet barres. Michelle Birmingham (one of the first employees I ever hired and my right hand in Nantucket!) and I even tested portable ballet barres on the beach, but they couldn’t withstand the elements.

We were determined to provide an authentic Forme Barre experience outdoors, but could not quite wrap our heads around how to do it. Then one day while beaching with my family at Great Point, we saw this incredibly cool vehicle go driving by with at least 10 people inside. My husband was immediately intrigued, and the journey to find a Pinzgauer began. My husband ended up buying a 1979 Pinzgauer later that fall, unbeknownst to me. He took me to dinner for our anniversary and surprised me with a picture of the recent purchase. Then he said to me, “You know how you’ve wanted to offer

SUMMER 2019 | PAGE 21

CLASS DESCRIPTION The Forme MethodÂŽ barre class combines elements of ballet, Pilates and strength training into a dynamic 60-minute format that will transform your body and mind. Our method is designed to activate muscles at their deepest level and to stay in a continuous fat-burning zone by targeting specific areas of the body with deliberately chosen exercises.

High repetitions with low weights and body weight followed by an extended isometric hold are the cornerstone of the Forme Method. Forme is dedicated not only to changing the aesthetic of clients’ bodies but also to improving posture and helping clients get closer to their mechanical ideals.

We have seen clients change their bodies not only in terms of definition and sculpting but also by alleviating back pain, knee issues, and neck and shoulder problems.

PAGE 22 | GOODSPEED MAGAZINE

CONTROL TOWER | CHRISTINA SCHWEFEL, FORME

class on the beach? I think this is the answer.” I immediately looked up the dimensions of the truck and realized he was on to something.

The next step was to go to the welder for brackets, grab some new ballet barres and then visit the mechanic who looked at me like I was wacky (I had drawn out the vision to the best of my ability). As we now know, it worked! We have a Barre Bus 2.0 planned for the future, as a class can be anywhere outdoors and does not need to be on a beach. We applied for and were granted a U.S. patent at the end of last summer.

I can’t think of anywhere more idyllic to exercise than the beaches of Nantucket. Every single time I take or teach this class, I feel so incredibly lucky to be experiencing my favorite workout in my happiest place.

You just opened your seventh studio in Boston, marking your first foray into a major metropolitan space. How do you see it differing from others, given its location?

Boston is our first major metropolitan area and has opened up an incredible talent pool of instructors. It has been a major advantage to access and engage the dance community in the city. To this end, Newbury Street will offer classes specifically for performing artists in the evenings come fall. We are also developing a ballet cardio class in this location.

How do you find your work with Forme Fitness draws upon your background as a psychologist, if at all?

My research training, which is my academic background as a psychologist, has really helped in bridging the gap between research and practice for our method. For example, there is a plethora of readings on how to access and strengthen the underutilized transverse abdominis. I have made it my mission to read books and articles and even speak to the source when possible. Without my psychology background, I would not be taking this step for our Barre Fitness program.

How often do you get to teach?

I teach one morning a week in our Greenwich studio and have been teaching one evening a week in Boston this spring. In the summers, I tend to teach two or three days a week in Nantucket.

LEARN MORE

www.formebarre.com

Gustavia, St. Barthélemy

The only place on St. Barths for rhum connoisseurs to try the Caribbean’s finest and rarest rhums.

WWW.RHUMROOM.COM SUMMER 2019 | PAGE 23

poWER OF

POSITIVE SINGING ANGUI LLAN SI NGE RSO NGW RI TE R-TE STCRI CKE T-CH AMP I O N O MARI BANKS KE E P S US SMI LI NG W I TH H I S I NSP I RATI O NAL ME SSAGE S.

PAGE 24 | GOODSPEED MAGAZINE

CONTROL TOWER | OMARI BANKS, MUSICIAN

As the son of local legendary musician and club owner of Anguilla’s beloved beachside Dune Preserve, Bankie Banx, Omari Banks is no stranger to performing music. He spent his youth training on the guitar, singing and songwriting under the guidance of his father and those who performed around him. His singular upbringing brought him to the international stage of Milan at a young age; however, the teenage years have a way of turning one’s head, and in Omari’s case, his head swiveled toward cricket—a fortuitous detour for the West Indian team. In 2003, Omari Banks became the first Anguillan to play test cricket for the West Indies.

He spent years as a professional athlete, traveling the world, but eventually the power of his musical genetic code kicked in and in 2010 he launched his debut album, Move On, which he recorded in Jamaica and Texas and which was a chart-topper worldwide.

Today he performs around the world, including a recent sellout European tour as well as South by Southwest. We caught up with the Anguillan music man, who some call a cross between Bob Marley and Bob Dylan, and asked him to tell us a bit about himself and how he does what he does so darn well. We also confess to listening to his newest single, just released this past May, “Half Full or Half Empty,” on repeat and enjoying not just the melody and reggae beat, but the optimistic message.

As a native, but also as someone who has traveled the world and lived abroad, what do you think distinguishes Anguilla from other islands in the Caribbean?

Do you find that where you reside features regularly into your songs? What about your own story? “No Point to Prove” appears to be autobiographical, correct?

For me it is the people of Anguilla. We have a really warm vibe and a receptive attitude toward everyone who visits our island. Plus, the beaches, the food and the relationships you make here will run deep and are responsible for making many a visitor a homeowner.

My songs are truly my life story and definitely where I reside plays a role in what backdrop is featured. “No Point to Prove” is my mantra: “Keep doing my thing, blessings will come in due time.”

What was the most advantageous thing growing up the son of Bankie Banx, a beloved club owner, music promoter and musician? What was the most challenging?

Being the son of Bankie Banx has its pros and cons, but it was always a pleasure, especially to have been exposed to so much music and amazing musicians from such a young age; that has definitely played a role in my development. The challenging side is balancing the fact that every time I turn up at the Dune, everyone expects me to play even if I just want to relax. Aw well, I guess that is not such a bad thing.

What first made you interested in cricket?

As a child growing up, I was always good at sports. So when cricket season came around and my friend invited me to go to cricket practice, which I had never played before I was 7, I said yes and went to try out for the team. The rest is history. My uncle Valentine Banks and coach Cardigan Connor were very instrumental in my development too.

Your newest single and its video carry a lovely message, not just for mental health but also about creating positive human interactions—what inspired it?

“Half Full or Half Empty” for me is about gratitude—gratitude in whatever space we find ourselves. I believe we should always push for better, always view things with the best possible result in mind and be optimistic about that perceived outcome. No matter what happens in the end, a half-full mindset will always serve us better in the long run.

Do you find that all your songs are filled with messages?

And if so, what are some of the core themes you tend to cover?

Definitely. My songs always carry a message. They are about love, respect and speaking my truth. Basically, they are an outlet of expression for me as a person. I believe wholeheartedly in what I say in my music. It is really who I am and what I believe.

What’s on tap for this fall and winter for Omari?

What is something that you brought over to your music career from your years as a professional athlete?

I brought over a professional attitude and special attention to detail.

So, whether it’s practicing my guitar or writing a song, I’m always looking for ways to improve and make it better.

What drew you to reggae initially?

For me, reggae music is still an organic music, and I think I am able to move people with my work—this is very important to me. With reggae, I am able to say something positive as well as satisfy my musical appetite.

I’ve got a few things coming, such as a new album that I am currently working on finishing in a few months, plus a couple of festivals throughout the region and a few dates on the East Coast to do in promotion of my new album. I’m really excited about my new album and the complete new body of work I’m about to release. I feel it will be my best work to date.

LEARN MORE

www.omaribanks.com

SUMMER 2019 | PAGE 25

PAGE 26 | GOODSPEED MAGAZINE

THE HANGAR | CRU OYSTER BAR NANTUCKET COOKBOOK

Something’s COOKING

CRU’S NEW COOKBOOK IS THIS SUMMER’S BEST SOUVENIR Few things delight more than a pleasant surprise, but what about a pleasant surprise on top of an expected joy? Feels like double dipping, right? Well, that’s just how it feels to pore over the new cookbook from the trio behind CRU Oyster Bar, whose colorful pages are filled with recipes of the dishes we’ve come to know and cherish (expected joy) alongside knowledgeable, curated vignettes featuring the many treasures of Nantucket (pleasant surprise).

One part guidebook (ode, really) to Nantucket through the seasons; the other part guidebook to recreating the best food and wine experiences from Nantucket in your own home or, in my case, compiling the list of dishes and cocktails I must try when next at CRU, their cookbook is a veritable treasure chest of good living. The bright images transport the reader to Nantucket, while the personal stories of the trio behind the successful restaurant and their tips on where and how to best enjoy their island give the book a context and sensorial nostalgia unlike others of its genre. For those familiar with the restaurant and its distinct, convivial lure, the book

is a totem to be savored when off-island and referenced when on. And for those new to CRU, the book serves as an ideal introduction to the restaurant’s signature welcoming atmosphere, where the smiles of both the clients and the staff are sincere simply because the service, the cuisine and the wine selections represent the very best efforts of those who provided them. As we all know, when you love what you do, it shows. And with the release of the CRU Oyster Bar Nantucket Cookbook, we lucky readers get to love what they do too and bring it home with us to enjoy all year long.

SUMMER 2019 | PAGE 27

THE HANGAR | CRU OYSTER BAR NANTUCKET COOKBOOK

GRILLED LOBSTER WITH HERB AND CORAL BUTTER Serves 4

This is such a quintessential Nantucket summertime dish, perfect for an alfresco dinner with family or friends. For the herb butter, feel free to substitute any fresh herbs. If you are lucky enough to get a female lobster with some “coral” or roe inside, it will make a beautiful and tasty addition to the butter.

FOR THE LOBSTERS 4 (1½-pound) live lobsters Kosher salt 2 lemons, cut in half

FOR THE COMPOUND BUTTER Lobster roe (optional) 1 cup (2 sticks) unsalted butter, softened 1 red Fresno chili, stemmed, seeded and minced 1 shallot, minced 1 garlic clove, minced 1 tablespoon fresh lemon thyme leaves 2 tablespoons finely chopped fresh chives 1 teaspoon kosher salt Cracked black pepper

TO PREPARE THE LOBSTERS: Carefully split the

TO MAKE THE COMPOUND BUTTER: Slightly mash

lobsters in half lengthwise with a chef’s knife, bringing the knife down completely through the head and then through the tail. Pull off the claws and legs from the lobsters and crack the claws slightly with the back of the knife. Rinse the body cavities under cool water. Remove any dark green roe (coral) and set aside in a small bowl.

Pat the lobsters dry and refrigerate until you are ready to grill.

the reserved roe (if using) with a fork. Bring 1 cup of water to a boil and pour over the lobster roe.

This will quickly cook the roe, turning it bright pink. Drain the roe in a fine mesh sieve and transfer to a medium bowl. Add the softened butter, chili, shallot, garlic, lemon thyme, chives and salt, and sprinkle with pepper. Stir to combine.

Preheat the grill to medium-high heat. Season the lobster tails with salt. Place the claws on the grill, cooking each side for about 8 minutes per side. Lay the tails flesh side down for 4 minutes.

Flip the tails. Put 1 tablespoon of the compound butter on each tail and cook for 6 more minutes or until the shells turn bright red and are charred in a few places.

Arrange the cooked lobster on a platter. Brush with the remaining butter and serve with the lemon halves.

PAGE 28 | GOODSPEED MAGAZINE

“ I was particularly drawn to organizing the book the way we live our lives here on Nantucket, starting with Daffodil Weekend and ending with a raucous Stroll brunch and quiet New Year’s Eve. The inspiration behind the food of CRU has always been a modern take on New England classics. I try to serve the types of dishes that I would want to eat if I were visiting Nantucket. Some of my very favorites are the roasted bluefish, stuffed clams and bay scallop pasta.”

— CHEF ERIN ZIRCHER

SUMMER 2019 | PAGE 29

“ CRU is special at so many different times of the day that I hope the book captures that story. The feel of a late lunch that lingers into early evening with a nice breeze off the water, looking over the harbor enjoying oysters from the local waters with a crisp glass of champagne.”

— JANE STODDARD, MANAGING PARTNER

“ I loved working with my partners to craft our love letter to the island, but I also wanted to be sure to highlight our favorite wine makers, who play a huge part in our lives in the off-season.

Not only are they producing beautiful wines, but it is their generosity and strong friendship that have propelled us further in the wine world.

Cocktails, another passion of mine, have excelled at CRU under the direction of Kat Dunn and Jess Goldfarb. We keep it playful and hope our guests will now bring our ideas home.”

— CARLOS HIDALGO, MANAGING PARTNER

PAGE 30 | GOODSPEED MAGAZINE

THE HANGAR | CRU OYSTER BAR NANTUCKET COOKBOOK

STRAWBERRY SHORTCAKES Serves 6

While strawberry season in Nantucket is brief, when it’s here, the berries are amazing—small, sweet and intensely flavored—so we put shortcake on the menu every night while we can get these beauties. It isn’t fancy, but I think this nostalgic dessert is still one that everyone loves. I like to be playful with the syrup that the strawberries are tossed in, which changes based on what the farms have—lavender, angelica and fresh chamomile are favorites.

FOR THE SHORTCAKES

FOR THE WHIPPED CRÈME FRAICHE

2 tablespoons turbinado sugar 2 cups all-purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup (1 stick) unsalted butter, cut into small cubes 1 cup buttermilk 2 tablespoons heavy cream

1 cup heavy cream ½ cup crème fraiche 2 tablespoons confectioner’s sugar

TO MAKE THE SHORTCAKES: Preheat oven to

TO MAKE THE CRÈME FRAICHE: Using a mixer with

425°F. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon of turbinado sugar.

the whisk attachment, whip the cream, crème fraiche and sugar until light and fluffy. Chill until ready to use.

Mix the flour, granulated sugar, baking powder and salt together in a large bowl. Add the butter and, with a pastry cutter or your hands, work the butter into the dry ingredients until it has the texture of coarse cornmeal with some pea-sized bits. Stir in the buttermilk. Once combined, place the dough on a floured surface; flatten it with floured hands to a 6-by-9-inch rectangle to a generous 1-inch thickness and, using a chef’s knife, cut into six 3-by-3-inch squares. Place the squares on the parchment-lined baking sheet.

Brush the tops of the biscuits with the heavy cream and sprinkle with the remaining raw sugar.

Bake for 10 to 15 minutes until the tops are just beginning to turn golden in spots. Transfer to a wire rack.

Pour the lavender syrup over the strawberries.

Let them sit for 10 minutes.

FOR THE STRAWBERRIES 1 cup lavender syrup 2 pints strawberries, hulled and sliced

Cut the shortcakes in half horizontally, layer them with the strawberries and syrup, and top with the whipped crème fraiche. Garnish with fresh lavender flowers if desired. Serve immediately.

SUMMER 2019 | PAGE 31

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PAGE 34 | GOODSPEED MAGAZINE

T H E H A N G A R | V I L L A N U R E Y E V, L E T O I N Y

INTRODUCING

Villa Nureyev Sleep on the Wild Side of St. Barths on St. Barths’ wild Grand Fond coastline has been restyled and rebranded as Villa Nureyev under an exclusive partnership with Hotel Le Toiny. The solitary four-bedroom teak-imbued villa dates back to the 1950s when it was the home of beloved ballet dancer Rudolf Nureyev, who constructed an expansive deck upon which to dance while overlooking the sea. Rumor has it he even built in bleacher seating so he could invite an audience of local children.

With en-suite bathrooms in each guest room, a heated pool, Jacuzzi and steam bath, plus a separate den, the villa is ideal for small groups or families with older children. A stay at the Maison offers the same benefits as those afforded to hotel guests plus a private concierge. Having spent a few nights on property during its former incarnation, we can assure you the constant sea breeze and sonorous soundtrack of waves crashing feel akin to sleeping on a ship, ensuring some of the best nights’ sleep of our lives.

DEBUTED THIS SPRING, THE HISTORIC MAISON NOUREEV

LEARN MORE

http://letoiny.com/rooms/nureyev

Photos by Yotam Sandak SUMMER 2019 | PAGE 35

PAGE 36 | GOODSPEED MAGAZINE

Photo by Alexander Schwarz

Placid Lassie over Germany, heading across the Alps to Venice.

She flew over the famous Neuschwanstein Castle on her way.

Photo by Rich Cooper

Placid Lassie over the Cliffs of Dover, flanked by U.S.-based That’s All Brother on her right and Swiss-based Rendezvous with Destiny on her left.

T H E H A N G A R | P L A C I D L A S S I E A N D T H E D - D AY S Q U A D R O N

A N D T H E D - D AY S Q U A D R O N This past May, Placid Lassie led a group of 15 World War II veteran C-47s across the Atlantic to help commemorate the 75th anniversary of D-Day and the 70th of the Berlin Airlift. All told, over 20 C-47s got together to celebrate the lives of those who made such a big difference to so many during and after WWII. The D-Day Squadron was the American contingent, joining aircraft from Denmark, France, Switzerland, Germany and England in Europe for a historically significant tour that began in Great Britain and toured France and Germany. After Berlin, Lassie went on to Italy and Switzerland before continuing home. Read on to follow her travels and hear a bit from Eric Zipkin, president of Tradewind Aviation and the leader of the Squadron.

Photo by Hannah Gaber | USA TODAY

WHAT HAPPENED JUNE 6 FOR THE OFFICIAL CEREMONY?

We flew a formation of 15 C-47 aircraft over the memorial service at the American Cemetery near Omaha Beach. Presidents Trump and Macron were present (image on next page). This event was the culmination of all our hard work and training. It is extremely rare for civilian aircraft to be allowed this honor, and it speaks to our professionalism.

WHAT IS THE MOST CHALLENGING PART OF FLYING THE C-47?

Staying clean! Old airplanes leak a lot of oil.

THE FORMATION FLIGHT OVER THE HUDSON AND BY THE CITY LOOKED SPECTACULAR—WHAT DID IT MEAN FOR YOU AS A PILOT, A NEW WHAT INSPIRED YOU TO FIRST CREATE THE D-DAY SQUADRON? WHAT IS YOUR CONNECTION TO THE C-47 AND WWII?

We went to Europe for the 70th and were surprised that only two planes came from the U.S. I vowed to go back to Europe with a full squadron of planes for the 75th. My personal connection to WWII is that my father was a veteran and I grew up with his experiences . . . I think that context is lost in today’s world, so I would like to keep the story going.

WHAT WAS THE MOST NERVE-WRACKING BIT ABOUT THE FLIGHT OVER IN A C-47, AND THEN WHAT WAS THE MOST REWARDING?

Weather is always the biggest challenge on this sort of trip. Landing in Prestwick and having the rest of the fleet join us was most rewarding.

YORKER AND AN AMERICAN?

It was extraordinary that we have the freedom to fly down the Hudson in this day and age . . . I am perpetually thankful for the freedoms we have in the U.S. WHAT WAS THE HIGHLIGHT OF THE TRIP FOR YOU AND THE CREW?

There were many once-in-a-lifetime experiences, but a stand out was the flight across the English Channel on June 5. We were part of a formation of nearly 30 planes, loaded with paratroopers—and the flight gave a small glimpse into what it must have been like in the early morning hours of June 6, 1944, when over 800 C-47s led the D-Day Invasion.

LEARN MORE

www.DDaySquadron.org SUMMER 2019 | PAGE 37

1

HIGHLIGHTS OF

PLACID LASSIE’S ROUTE TO EUROPE

C ON N E C TIC U T U .S.A .

2

GOOSE BAY LA BRA DOR

RE YKJAVIK IC E LA N D

PR ES T WI CK S CO T LAN D

CAEN FRA N C E

W IESBA DE N GERM A N Y

FA ßB UR G G ER MAN Y

6

DU XFORD EN GLA N D

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CONNECTICUT U.S.A.

3

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DUXFORD ENGLAND

4

CAEN FRANCE

5

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CAEN FRANCE VEN IC E ITA LY

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GERMANY GRE N C HE N SW ITZ ERLA N D

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4

TANNHEIM GERMANY

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OFFICIAL LAUNCH

Monday, May 20

R E Y K J AV I K S T O P O V E R Thanks to two 250-gallon ferry-tanks, Lassie was able to make it direct from Goose Bay to Reykjavik, Iceland. The remaining D-Day Squadron fleet got to visit Greenland.

PAGE 38 | GOODSPEED MAGAZINE

GOOSE BAY LABRADOR

GERM A N Y

FAß BURG GERMANY

8 C-47s launched from Oxford, CT, for Goose Bay, Labrador, with a whistle stop in Presque Isle, ME.

3

CONNECTICUT U.S.A. FAßBU RG

DUXFORD ENGLAND

10 C-47s and 8 T-6s flew in formation down the HudsonGRENCHEN River and around the VENICE ITALY Statue of Liberty.SWITZERLAND

2

PRESTWICK G R EN CH EN SCOTLAND S WI T ZER LAN D

PRESTWICK SCOTLAND

Saturday, May 18

BERLIN GERMANY

WIESBA DE N GE RM A N Y

ENGLANDTA N N HEIM BERLIN GERM A N Y GE RM A N Y

NYC SEND-OFF

Sunday, May 19

C A EN FRA N C E

REYKJAVIK

TA N N HE IM VEN IC E GERM A NICELAND Y ITA LY

REYKJAVIK ICELAND

DUXFORD ENGLAND

TANNHEIM GERMANY

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1 BERLIN GERMANY

PRESTWICK SCOTLAND

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REYKJAVIK ICELAND

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WIESBADEN GERMANY

GRENCHEN SWITZERLAND TANNHEIM GERMANY

Wednesday, May 22

LAUNCH FOR PRESTWICK, SCOTLAND

The Squadron was treated to a hero’s welcome by the Scottish International GRENCHEN Airshow.

SWITZERLAND

5

Monday, May 27

DUXFORD, ENGLAND Three days at the Imperial War Museum brought together 23 C-47s in total.

6

Wednesday, June 5

CROSS-CHANNEL JUMP TO NORMANDY A formation of 30 aircraft carried over 200 paratroopers for a commemorative parachute jump on the historic drop zones.

The D-Day Squadron participated in another dozen such parachute operations throughout Normandy in the coming days.

Photo credits: 1: Danny Knapp, Sikorsky | 2: John Lott | 3: Jon Helminiak | 4: Hugues Portier | 5: Rich Cooper | 6: Ann Zipkin

VENICE ITALY

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9

GRENCHEN SWITZERLAND GRE N C HE N SW ITZ ERLA N D

GR E N CHE N S W I T ZER L AND

G BE E R R L M IN A N Y

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P SC RE O ST TL W A IC N K D

T H E H A N G A R | P L A C I D L A S S I E A N D T H E D - D AY S Q U A D R O N

WHAT’S NEXT? SUPPORT THE D-DAY SQUADRON

10

Each of the D-Day Squadron aircraft is funded through the generosity of private individuals and foundations. Please help support Lassie’s travels for the 75th anniversary of D-Day and the 70th anniversary of the Berlin Airlift, and continue to honor the heroes of WWII through the D-Day Squadron’s educational outreach program. Please donate at www.ddaysquadron.org or contact Eric directly at ezipkin@flytradewind.com.

7

Thursday, June 6

A M E R I C A N C E M E T E R Y AT O M A H A B E A C H F LY O V E R The D-Day Squadron, led by Placid Lassie, was the only civilian group selected to participate in the official memorial service with a formation flight over Presidents Macron and Trump.

8

Monday, June 10

Sunday, June 16

B E R L I N F LY O V E R The D-Day Squadron flew around Berlin, honoring the post-war mission of relief that preserved the freedom of the German people.

Tuesday, June 18 TA N N H E I M , G E R M A N Y

11

Landing on a local grass strip owned by the family of a Red Bull champion, Lassie again participated in dropping paratroopers and skydivers.

11

CANDY BOMBERS! Lassie picked up 98-year-old Col. Gail Halvorsen, the Berlin Airlift “candy bomber,” for ceremonies in Wiesbaden, Germany. Lassie led a candy drop for local children over the U.S. Army base. More than 50,000 people turned out!

9

10

Friday, June 21 V E N I C E , I TA LY AIRSHOW

After a memorable flight through the Alps, Lassie and three other Squadron aircraft were welcomed at the historic Lido airfield within sight of the Grand Canal.

12

Monday, June 24 GRENCHEN, SWITZERLAND

12

Lassie at the Matterhorn! The start of the trip home . . .

7: CNN | 8: Jon Helminiak | 9: Franck Dumont | 10: Alexander Schwarz | 11: Jon Helminiak | 12: Ann Zipkin

SUMMER 2019 | PAGE 39

PAGE 40 | GOODSPEED MAGAZINE

HIDDEN HAVENS LONG HAUL BAY, NEVIS

Photographer Charli Moore of the popular Wanderlusters.com travel blog recently published a comprehensive Nevis guide. We asked her to share a photo and describe to us one of her favorite hidden havens on the island, Long Haul Bay. “Walk south from the Nisbet Plantation Beach Club and you’ll find a short stretch of sand fringed with windswept palm trees. Turn your gaze inland and you’ll see the impressive Nevis Peak dominating the skyline; then track down toward

the ocean and watch as local fishermen cast their nets into the waves from their perch on the rocky shoreline. Look out for the lone yellow beach chair that sits beneath the fronds of a palm tree; sit there a while and watch the waves lap onto the rocks. Take time to soak in the moment; you’ve found one of Nevis’ most secluded beaches, and it’s unlikely anyone else will disrupt your moment alone with Mother Nature.”

FOLLOW HER

on Instagram @wanderlustcharli

SUMMER 2019 | PAGE 41

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1.800.376.7922 | +1.203.267.3305 | charter@flytradewind.com | www.flytradewind.com PAGE 42 | GOODSPEED MAGAZINE

ARRIVE IN STYLE

Photo by Antonie Verglas SUMMER 2019 | PAGE 43

SuNdowners Sunset libation inspiration from our favorite local spots C R U , N A N T U C K E T — Walk to the very end of Straight Wharf

— 1 5 oz. red and green chili-infused Don Julio Blanco Tequila

on Nantucket and you’ll find yourself in the perfect spot for a crisp summertime cocktail—really any time of day, but especially at sunset.

For it’s around that hour that the breeze has usually filled in and the golden light cascades through CRU’s many windows, bouncing off the metallic bar tops and making the entire space brilliant. Of course, the view of boats coming in and out of the harbor and the action on the marina never disappoint either. With a cocktail menu that knows its discerning clientele, it’s tough to choose a favorite, but the Valentina’s ingredients expertly keep the balance between tartness and sweetness while the basil flavor profile in the cocktail gives an extra dimension of savory.

— 6 basil leaves

LEARN MORE

THE

VALENTINA INGRE DI E N T S

— 24 fresh Moors End Farm strawberries — 6 oz. fresh lime juice — 3 oz. agave

Muddle strawberries and basil leaves.

Add lime, agave and tequila. Shake vigorously and double strain into table side of ice shaker. Serve in a coupe glass with basil garnish.

Serves 8.

PAGE4444| |GOODSPEED GOODSPEEDMAGAZINE MAGAZINE PAGE

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