INK MAGAZINE - SEPTEMBER 2020

Vol 15 Issue 175

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September 2020 Vol. 15 Issue 175

Feature Stories

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Departments

Saltwater Farm Vineyard

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Risks, Determination & A Little Bit of Crazy

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Joe McCarthy

Holding down the beat

Block Island

in the Off-Season

Mystic Oyster Co.

Mollusk Masters Of Mystic: Part Two

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Ask Ashley - Take Life Less Seriously

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Hopping Around CT - Fox Farm Brewery

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Music Mirth and Mojo - Dirt Floor Studio

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Crusty Old Diver - 100 miles off-shore

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The Cheesemonger - Beemster Revisited

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Life on Sugar - How do you like them apples

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Welcome to our end of the summer edition of INK! It’s a little hard to believe but we have already turned our sights on the holidays. We hope that this upcoming season everyone gets out and shops for their gifts locally and supports our local shop keepers and entrepreneurs. Our local communities need us all now more than ever. Shop local! A world where everything just shows up on your doorstep is convenient, but it is also a little colorless. As you are looking through this issue I would invite you to take a good look at all of the awesome people who advertise with us in this publication. They keep this magazine free. These are people that are counting on your patronage and each of them has something to offer that makes their business unique.

I would also like to take a moment to offer a sincere and heartfelt thank you to all of our advertising partners. At this time, sticking with us is just the biggest gift and we appreciate each and every one of you.

Jeffery Lilly founder / publisher

Contributors The Preserve

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Where the Wild West Meets the East

Ashley Alt - ask ashley Susan Cornell - editorial/photography Caryn B. Davis - editorial/photography Alison Kaufman - music mirth & mojo Heather Kelly - life on sugar Jim Lalumiere - hopping around ct Mark Seth Lender - cardinal points Art LiPuma - on the vine

Rona Mann - editorial Carolina Marquez-Sterling - design Melissa Nardiello - design Paul Partica - the cheesemonger Vincent Scarano - photography John Tolmie - crusty old diver Kate Tolmie - photography Joe Urso - design

Advertising

Contact us to receive our media kit with detailed advertising information.

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Hope House’s

Residents Remain Strong

Jeffery Lilly - Publisher 860.581.0026 Bob Houde - Advertising Director bob@inkct.com 860.303.6690

Rona Mann - Greater Connecticut six07co@att.net - 401-539-7762

Cheryl Powell - Greater Connecticut cheryl@ink-pub.com - 860.608.5749

Richard Malinsky - Shoreline richard@inkct.com - 215.704.9273

John Tolmie - Eastern Connecticut john@inkct - 860.460.0005

On the Cover: Saltwater Farm Vineyard, photo by Scott Francis

visit inkct.com

All content of INK Publications including but not limited to text, photos, graphics and layout are copyrighted by Inkct LLC. Reproductions without the permission of the publisher are prohibited. Inkct LLC is not responsible for images or graphics submitted for editorial or by advertisers which are not copyrighted or released for use in this publication.

Inkct LLC - 71 Maple Avenue, Old Saybrook, CT 06475 - email: submissions@ink-pub.com - visit www.inkct.com

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They Did It All Wrong, and It’s So Right!

Risks, Determination & A Little Bit of Crazy Made Saltwater Farm Vineyard a Huge Hit

(and the wine’s damn good too!) by Rona Mann

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hances are, neither one of them ever listened to their parents when they were little.

And they don’t listen to friends, forecasters, nor the media now either.

They had everything going against them...and yet the unlikely and completely uninformed and inexperienced viniculturists, Michael and Merrily Connery of Saltwater Farm Vineyard, became a HUGE success!

To begin with, they didn’t live in the sleepy, bucolic town of Stonington, Connecticut, so they didn’t know much about the area. They lived a cultural world away, smack in the middle of bustling Manhattan. The property that caught their eyes was advertised in both the New York Times and the Wall Street Journal, a former

108-acre farm bordered by coastal marshes right on the edge of the Stonington Village.

Within the property itself stood a World War II-era airplane hangar dating back to 1937 when this had served as an active community airport. But now it was just vacant, overgrown land, yet in their minds-eye Michael and Merrily saw grapevines and sunrises and happy people lifting glasses in joyous celebration.

Experience? Nah, none of that either. Well, to be fair, he had legal experience and plenty of it, having just retired from a Manhattan law firm. She was still working in Manhattan as a highly successful real estate broker, but neither of them knew the first thing about growing grapes nor

making wine. Their experience in this arena lay strictly in what filled their glasses. So of course, knowing absolutely nothing, they bought it...and a week later, 9-11 happened, and the country was numbed senseless, coming to a halt.

They played with ideas of what to do with the land for more than a year, then decided to have the soil tested to see if maybe they really could

Above and facing page photos: Scott Francis Center page: wedding photo Maggie Conley Photography

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photo by: Scott Francis

grow grapes. Happily, they found it more than favorable for growing certain varieties of grapes.

Now they had to learn about viniculture, so they steeped themselves in education about both growing grapes and producing wine. They

visited nearby Long Island with its North Fork, famous for a myriad of successful wineries. The Connerys were fortunate in that everywhere they asked for help, they got it willingly. Their commitment now firmly sealed, Michael and Merrily had their first vines planted in 2003, but growing grapes takes time, so it was not until three years later in 2006 that Saltwater Farm Vineyard opened its tasting room to the public.

Although they were advised not to name their vineyard “Saltwater Farm,” they once again turned against the tide since the simple farm that dated back to 1653 had flourished by saltwater marshes and somehow, it just fit.

photos by: KrushGraphic

With a brilliant architect and a creative contractor on board, they started deconstructing floor to ceiling in 2006 and took their time. It had to be “just right.” There was never any question that they would keep the shell of the hangar intact as it is so very unique and the first thing any visitor or guest notices when they drive onto the property. They added a vaulted ceiling, massive picture windows looking out on the vineyard, and produced varietals which were immediately embraced by their guests.

A few years after Saltwater Farm Vineyard opened and became an instant hit, some friends of the Connerys asked if they could get married on the property because it was such a

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unique spot. Michael and Merrily of course agreed, never realizing that word-of-mouth would spread so quickly about this magnificent place with ceremonies held outdoors in the middle of the vineyard itself and receptions inside an airplane hangar! Soon they were getting a barrage of calls with people booking weddings, parties, and corporate events nearly year ‘round! The hangar opens out onto terraces with seating for more than 200 guests, and the couple has put together a coterie of bands, orchestras, DJs, florists, caterers, photographers, and videographers, all of whom are familiar with working at Saltwater Farm and therefore deliver only the highest quality service, befitting the ambiance of the venue. photo by: Scott Francis

Weddings and parties are now booked more than a year or two in advance and have become the biggest part of the vineyard’s business. Several years ago Merrily and Michael added entertainment on the weekends, generally acoustic guitar and soft vocals, which is a perfect complement to the setting, the wine, and the wind blowing gently through the vines.

It is perfect relaxation and precisely what people are looking for right now.

The pandemic struck and struck hard, leaving our country and most of the world in fear and confusion. With so little still known and people hungry for entertainment or some safe diversion, Saltwater Farm Vineyard offers an ideal escape for a few hours. With all that expansive acreage available, social distancing is absolutely no problem whatsoever. The hangar is fully disinfected daily, and all employees are masked. While tastings have been suspended for the time, there is nothing to stop you from ordering a glass from their current selection of whites and reds, or perhaps a bottle. Cheese and snacks are always available, but Merrily also encourages people to bring their own food and picnic outside on the terrace or take a walk through the vines. Food trucks are now on property on weekends, and still there is wonderful musical entertainment on Thursdays, Saturdays, and Sundays, all at no charge, other than the price of your wine. Bring chairs, beach blankets, coolers, and masks... you’ll find this to be the most fun and relaxing experience you’ve had in a long time. The Vineyard is open six days a week (closed Tuesdays), but make sure you visit their website for specific hours as this can change when a wedding’s about to happen!

Speaking of weddings...since Saltwater Farm was getting booked upwards of two years in advance, and brides and grooms were clamoring

for dates no longer on the books, Michael and Merrily took yet another leap. Some months back they bought an additional 65 acres of land in North Stonington, just off the highway. Then they planted five acres of vines and will harvest it in three years. But in the meantime, there will be yet another space for area weddings, parties, and corporate events. It’s a bit too early to give you the name (they’re not admitting to having one yet!), but they’ll be taking bookings well in advance of the three years it takes to produce wine, so stay tuned. And keep watching their website, visiting often, and introducing others to this magnificent way to decompress, relax, and enjoy after all we’ve been through in 2020.

In the 1500s Martin Luther said, “Beer is made by man, wine by God.” While members of the clergy, no doubt, might find that a bit blasphemous, the Connerys’ guests do not, for when you’re at Saltwater Farm whether for just a glass of delicious wine outside, listening to music and watching the egrets circle overhead, or attending an event, you will soon know this is indeed God’s country, and you’re

privileged to share it. You might even raise a glass or two with Michael or Merrily, but watch out! These folks are just a little bit delightfully crazy.

Saltwater Farm Vineyard is located at 349 Elm Street, Stonington www.SaltwaterFarmVineyard.com Weddings and bookings: (860) 818-7258

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Ask Ashley Alt

Take Life Less Seriously, But Take Yourself Very Seriously...

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all is a season all about fresh starts and new beginnings.

It’s cozy and safe. Feelings we haven’t exactly had a chance to embrace for the better part of 2020.

So, if you’re a sucker for new beginnings and goal-setting, you know playing and non-productivity are just as important as earning a well-deserved paycheck.

While it might (obviously) look di erent this year as we go apple picking in face masks and watch our favorite sports teams on TV instead of at the stadium, the feel-good feelings of autumn (hoodies and jeans season, soup over the backyard fire season) are still very much alive and thriving.

Which poses the question…

The obsession with fall fashion, new school supplies, and shiny planners is warranted given the “New Years” vibe of goal-setting, recharging, and overall starting anew. Whether it’s finally investing in your startup idea, redecorating your home from the inside out, or giving yourself a long-overdue makeover, there’s no better time than now to start whatever it is that you’ve been putting o .

Quarantine or no quarantine.

I believe small, daily reminders to be wildly e ective in altering our state of mind. Self-mantras, for example, like, I give myself permission to live how I want, I deserve happiness, and I am a successful artist, are powerful sayings you can get into the habit of telling yourself every single morning.

And in order for us to look good, feel great, and do better in the world, we need to check in with the Big Thing that keeps our energy up and our anxiety low -- our mental health.

Just in case you need a reminder, and for the people reading this without their glasses on, mental health encompasses our EMOTIONAL, PSYCHOLOGICAL, PHYSICAL, AND SOCIAL wellbeing. It a ects how we think, feel and act, every minute of every day. Because being in good mental shape allows us to live our best lives as our best selves, we can’t brush it off like it’s nothing. Because it’s everything.

How can we better ourselves, with the mindset that life is, after all, fleeting?

Investing in yourself -- through exercise, healthy eating, and mindful media consumption -- sets you up for success. It sets you up personally for success because it betters your mind and body. It sets your career up for success because other people start recognizing your light. It sets your relationships up for success because you get into the habit of utilizing your most powerful weapon -- your authenticity.

Taking yourself seriously means allowing yourself to have a dream, and then taking steps necessary to making that dream a reality. Taking yourself seriously means putting in the work, day by day, to become the truest, most beautiful version of yourself that you are over the moon proud of.

Photo by Omar Lopez

photo by Aina Vine

photo by Cyrus Crossen

Maybe that looks like writing up your “ideal day in the life” and reading it every night before bed. Maybe it means going after something other people told you was too big or too selfish to pursue.

The point is to figure out what sets your heart on fire. And once you have that figured out, actually do something about it.

Live mindfully Life is complicated, sad, and tragic. It is also magical, awe-inspiring and thrilling. It’s our job to recognize that good always comes with bad, that goodbyes are inevitable, and that hard truths must be accepted. If we would work with life instead of against it, I think we would all feel a lot better. And I think we would definitely have more fun.

This is what I mean by taking life less seriously, but taking yourself very seriously. Living in the moment may be easier said than done, but that is why it is a practice. Not selling yourself short and stopping self-limiting beliefs from entering your brain are practices. That doesn’t mean what you are setting out to achieve isn’t achievable. It means we are all on the same journey of figuring work/play balance out. And it looks di erent for everybody.

The most important thing, in the realm of taking yourself very seriously and life less seriously, all comes down to believing in yourself. Which in turn allows you to live the life of your dreams, no one else’s.

photo by Logan Weaver

Because if you don’t take yourself seriously, who will?

Living carefree, but mindfully, will serve you well in all aspects of life. Especially when we’re living in uncertain and unpredictable times (hello), but also when life is going splendidly. Just as we have to be consistent with healthy lifestyle habits of eating right, moving our bodies and getting enough sleep, the same goes for exercising (and therefore, expanding) our minds.

Being consistent with your efforts will always pay off, no matter what area of your life needs sprucing up.

Ask Ashley reminders:

Lead a life that is both purposeful and exciting.

Go about your days with optimism instead of pessimism. And ask yourself how you can feel proud of the person you are, every day, so you can show up for other people.

Own your you-ness.

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Joe McCarthy

Holding Down the Beat to the Rhythm of Life

by Rona Mann / photos courtesy Joe McCarthy

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I

t’s a funny thing about mothers. It seems they really do know best, even though we rarely agree with their advice when we’re young. But what they see that others don’t see, what they feel, what they innately know, cannot be denied.

Meet Joe McCarthy (“I can’t believe my father and mother hung that name on me”), laughs the man who has heard plenty of crass comments in his time, alluding to that terrible time in American history when Senator Joseph McCarthy made false allegations of communism and Nazism, ruining the lives of many famous people.

But this Joe McCarthy has nothing to do with politics nor allegations. He is instead all about rhythm, the beats, and a unique sound. This Joe McCarthy grew up in Meriden, and when the middle school he attended at the time asked students, as they were wont to do in those years, what instrument they might like to learn to play, his mother signed him up for drums. Young McCarthy was given a snare drum, some rudimentary lessons, and a fire was lit in his youthful soul.

McCarthy went on to Maloney High School where he continued to play drums under the tutelage of band director, Karl Kumme, “a wonderful old school director,” and an old jazz drummer, Art Perretta. It wasn’t long before Perretta, who was well-known in the area for teaching at Charlie Donnelly’s Drum Centre, took Joe aside and told him, “You need to go to music school.”

Perretta’s best friend was Alexander Lepak, Director of Percussion Studies and the jazz band at the famed Hartt School of Music in Hartford, a world-famous performing arts conservatory that prepares its carefully chosen students for a career in music. “I was terrified at the prospect,” McCarthy remembers, “I knew I wasn’t ready for that.”

But Perretta, who had worked with the likes of Rosemary Clooney, Barbra Streisand, and the Tony Pastor Big Band thought differently and pushed the young man straight toward Hartford and into Hartt. But first, he had to get by his parents.

“My family was always involved in boats,” McCarthy relates, “and navigation skills came easily to me, so my father figured I’d follow in their footsteps and perhaps enter the Coast Guard Academy.

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But Joe’s mother seemed to instinctively know music would be his path. “I never thought she would do it, but when I was in high school and wanted to take lessons from Art Perretta, she drove me all the way from Meriden to Newington.”

passion was primarily the drum set, he was immersed in an all-inclusive program of solo, chamber, and orchestral repertoire in which he had to master every percussion instrument.

When attending Hartt became a serious consideration despite the teenager’s protestations that his parents would never approve, Perretta wrote a long letter to McCarthy’s mother.“To this day I don’t know what he said in that letter, but it swayed her, and I soon found myself on my way to Hartt, even though I felt I was in over my head.”

Once there, McCarthy soaked up everything he could. “I got awful grades in music history and required courses because I never went to class. I was constantly in the practice room and never left it. Alexander Lepak, the director of Percussion Studies, required his students to be able to do everything, not just the one thing they loved; so while Joe’s

worldwide for an outstanding music program and the first school to develop a jazz studies program. Jazz was McCarthy’s true love.

“Not only did I receive a fantastic education there,” McCarthy remembers, “but I also got a teaching fellowship, so it cost me nothing.”

Joe stayed in the Dallas area for a few years, teaching in Fort Worth and playing with both the Dallas Symphony and Dallas Opera Company until one day a fellow alum from Hartt called and informed him there was an opening for a percussionist in the Naval Academy Band. McCarthy had to audition for this prestigious 168 year- old band known as “the Navy’s Oldest and Finest,” but he was accepted, received his appointment, and went on to play for more than 20 years with this group of professional musicians.

Following graduation, he was persuaded to continue and earn his Master’s degree at the famed University of North Texas, known

While still at the Academy, McCarthy started his own band, the Afro Bop Alliance, an AfroCuban Band ensemble, the music of which is a mix of Latin melded with jazz, toasted with a dollop of be-bop, and often complemented

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by a good deal of improvisation.

Only because the musicians McCarthy has carefully chosen are all professionals who have performed with the biggest names in the business, does the unique sound they produce work so very well. It is mesmerizing. It is seductive. It makes you yearn for more long after a piece has ended. It is an exquisite blending of talent, heat, and a love of producing these distinctive beats. In 2008, the band was awarded a Latin Grammy Award for Latin Jazz Album of the Year, followed by further kudos and appearances at jazz festivals, universities, The Kennedy Center, and darn near everywhere great jazz is appreciated.

While in the Washington, D.C. area Joe spent time teaching at Georgetown, George Mason University, and Washington College. Following his decades in the Navy band, he went on the road for nearly a year touring with Deborah Cox in “The Bodyguard,” made famous by the Whitney Houston movie. He then returned to New York when he was hired for the premier of Tina Fey’s Broadway musical, “Mean Girls.”

Now back in the City, he again established his band, this time as Joe McCarthy’s New York Afro Bop Alliance Big Band – a mouthful for sure, but one audiences never forget once they hear that unique sound, unlike anything else on the market today. “It’s a jazz band influenced by rhythms from around the world,” McCarthy says. “It’s melodic and harmonic content combined with rhythms that are worldwide in origin. If you have to put us under an umbrella, we fall under “Latin Jazz,” the rhythms are distinctly Latin.”

It appears Joe McCarthy has come full circle and is therefore always interested in finding and developing new talent as Kumme, Perretta, and Lepak found him so many

ages, from beginners to professionals...a system Joe finds very exciting. All classes are given at McCarthy’s studio in Madison, “boot camp for serious drummers.”

There is a definite excitement when you speak with McCarthy that is real, palatable, and speaks of his ongoing love for what he does. He cannot ever imagine being complacent about the beats he hears in his head that then translate to his hands, feet, and entire body. He is always thinking, recreating, re-imagining his art. years ago. In addition to working on new compositions, performing with the New York Afro Bop Alliance Big Band, and always following the beats in his head, he enjoys educating new students, stirring in them the fire and passion that others ignited in him. He has created a Boot Camp for his students, a new system he launched for drummers of all

And to think it all began with a middle school instrument choice made by a mother who somehow knew she was pushing her son toward a lifetime of success and joy.

Further information on the man, the band, and private lessons may be found on McCarthy’s website: www.joemccarthymusic.com

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opping Hopping Around CT.

From the soils Come the spoils Fox Farm Brewery

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hen Zack Adams started homebrewing he had no idea where the hobby would take him. He DEFINITELY didn’t think it would see him winning the Sam Adams Long Shot Home-brewing competition in 2012 and placing in the final

Photos and profile by Jim Lalumiere

nine in 2014. Those home-brewing accolades sparked his interest in creating a brewery though, and in 2015 he started laying the groundwork in Salem, CT in a dairy barn that had been vacant for 30 years. The barn had great bones and a good structure but was set up for dairy farming with 7-foot ceilings.

Working with a Boston design firm who was familiar with breweries, the barn was transformed into Fox Farm Brewery with beautiful high vaulted ceilings and a second level with a sitting area and coolship, but kept the structural integrity of the barn intact.

Salem tends to be on the conservative side and Zack had to convince the locals that a new brewery in their town would not end up being a de facto water cooler. His vision was of a brewery that supports and adds to the rural heritage of Salem, without being flashy or changing the local vibe. In doing so, it was decided there would be no live entertainment and no food trucks, and on-site beer

consumption is limited to 2-pints or 4-half pints per person. Zack has been blown away by the support he has gotten and feels that the“ohm-vibe”of Fox Farm compliments the local aura.

Zack is inspired by German beer culture and breweries that have been in existence for 500 years. His goal is to have created a brewery that will stand the tests of time and be here for a long time, not just ten or twenty years.

The 3-person team (including himself) that runs the brewery are very compatible and have creative influence on each other. Their passion and energy are the force behind the brewery. At any given time, each brewer can be found on the brew-deck, packaging, transferring, or scrubbing floors.

Fox Farm’s beers tend to be soft and drinkable with a subtle respect for tradition. The cans they are packaged in reflects that tradition as well, with simple, classic lines, reminiscent of old-school Americana. The focus of Fox Farm has been and will always be the liquid inside of the cans. The hop-forward side of Fox Farm focuses on IPAs and Pale Ales such as Burst and Roam. Burst IPA is on the hazy side,

but not a juice-bomb like many New England IPAs of today. Roam is a solid Pale Ale and is the base beer for many single and double hop variants. This allows Fox Farm to showcase the changes a particular hop can make in a beer. There are many of hop breeders and growers coming up with exciting hop varieties, and Zack doesn’t want to get stuck in a box, using the same strains all the time.

There is a genuine intrigue to explore new varieties and that’s what makes it exciting to brew and come up with new recipes. The lager-side of Fox Farm focuses on Zack’s love of traditional German beers.

Gather is an unfiltered pilsner and is one of the most brewed of Fox Farm’s beers. It is a great post-work sipper when you want to indulge in a few beers, and happens to be one of Zack’s go-to beers.

The newest addition to Fox Farm is the adjacent building which is home to countless wooden barrels of varying sizes. The contents of these barrels range from barrel aged stouts and porters, farmhouse ales, and spontaneously fermented beers.

One of the more prevalent beers in Fox Farm’s expanding “peripheral category”is Avalonia, which is a Wild Ale that showcases in-season fruits such as apricots, cherries and blackberries. They have also teamed up with local coffee roaster Ashlawn Coffee to create an intense coffee stout simply known as Ashlawn.

The beers that stray away from Fox Farm’s hop-forward and lager categories make up a small percentage of their beers, but

they exemplify what a brewery can do with creativity and passion.

Supporting “local” is what most small breweries embrace, especially locally grown hops and produce. Available in the tasting room is cheese from local cheesemaker Cato Corner. Outside of the brewery, Fox Farm can be found on draft in only about twelve accounts including D&G Pizza & Pub in Canterbury and Armsby Abby in Worcester.

They chose to limit their distribution so as not to overextend themselves and stay true to their business model and company focus.

From the soils, come the spoils. That is Fox Farm’s mantra. Quiet and unassuming, but brimming with traditional quality. It’s not flashy, but it’s not supposed to be. It’s the quintessence of rural Connecticut.

Fox Farm Brewery 62 Music Vale Rd. Salem, CT Hours: Thursday & Friday – Noon – 7:00 pm Saturday & Sunday –

11 am – 5 pm

Jim Lalumiere, lover of all that is hoppy, malty and sour.

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Dirt Floor Recording & Production Catching up with Eric Lichter

By Ali Kaufman / Photos by Denis Semenyaka

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ric Lichter is creative energy personified, you can’t help but feel the vibration he puts out as he shares what keeps his passions stoked and his spirit fortified. We sat down to speak in the place he calls his musical home since moving from Chester in 2015.

Dirt Floor Recording Studio is found in Haddam, down a twisty, forest-lined driveway that allows you to leave the main road far behind and literally transport yourself to this idyllic and acoustically excellent, cabin woods. the in Perched above the banks of the Connecticut River, the view is as vast as the skill set that Lichter brings to each project and the foliage as varied as the artists that choose to seek out this diamond in the rough.

This was one of my first visits to anyone since the pandemic changed life for all of us, and I

asked about its effects on Eric’s life. Since musicians and record makers were, arguably, not deemed essential workers by the state, things came to a halt, and Lichter took time through April to pause, refocus, and work on his own musicianship.

“Our well goes deeper,” he mused about his craft.“I also got around to finishing up writing for an album I started years ago!”Referring to music in general during this oddest of times, Lichter says, “People are connecting with music in a way they haven’t in a long while. It’s like comfort food. They are hungry for the arts.”

Moving forward, the magic of technology allowed for remote connecting, keeping Eric busy mixing and mastering as the careful progression to safely returning to the

studio with live musicians became once again a possibility.

While Dirt Floor Studio is clearly a business, Eric draws a distinction between what he offers and the many other options artists have for getting their work pressed. It’s a delicate dance that happens, “but the record is ultimately about the artist, not me,” Eric expressed. The already animated Lichter becomes even more so when bringing up Kerry Powers and the two albums they have made together. He describes her as someone who “gets it,” she is not afraid to, as he likes to say, “trust the pilot” and see where it goes.

Not an easy thing when you are bringing in your songs, literally pieces of yourself, to get

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ripped down, so together they can be built back even better. That is what Eric delivers, a full creative experience with the knowledge, equipment, and space to make something magical happen together. He wears his musician hats just as well as his producer one and has played on several of the albums that have come out of Dirt Floor.

Eric is often identified with folk, rock, and his studio is getting a reputation of being the closest thing to the Laurel Canyon sound on the East Coast, yet that does not stop him from stretching himself. His hunger to learn and try new things prompted him to work with the metal band, Curse The Son, on their latest album just out in June on the Ripple Music label, “Excruciation.”

This project is a perfect example of how Eric chooses to put a foot out on the stepping stones that have appeared to help him along his trajectory.

“Attitude has helped me persevere,” Eric quipped.

I would add his determination to make the best albums possible with the artists he takes on has also served him well, and word continues to spread.

Website and Facebook presence can be found by going to dirtfloorrecordingstudio.com and Dirt Floor Recording & Production respectively. I suggest you also check out his Instagram game which is incredibly impressive! Especially his clips of songs done in pieces and put together like a moving puzzle, ascetically engaging and beautifully executed. @Dirt_floor_record_production or @eric_m_lichter_artist_producer

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Block Is B sland in n the Off-Sea O ason and The New west ((Y Yet Old d) BI B Hotel l Prrofile by Susan Cornell / Phootos by Bob Cornell

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ew Shoreham, aka Block Islland, may have the disstinction of being the smallest town in the smalleest state, but it’s a hug ge delight for a hikerr, bicyclerr, boaterr,, shopperr,, foo verr, particularly in the odie, and/or nature lov offseason. The municipality of o New Shoreham coverrs the geographic area ghly nine miles southweest of Point Judith and of Block Island, which is located roug he place as across Block Island Sound. The Narraagansett Indians knew th Manisses, meaning “Island of the Litttle God”.

Block Island maintains two harbors, th he Old Harbor and the New N Harbor. It seems illogical g that the Old Harborr, exposed p d to Long Island Sound, is older than the New to find out, the Harborr, found in the protected and d deep Great Salt Pond. Come C to deepen and 18th-century settlers grasped this con a nundrum, too, and did attempt widen the inlet, only to discover the eenormity of the project.

32 The grand yet charming Victorian structures of the Old Harbor have not only survived but are also a large part of what one envisions when he or she hears the words “Block Island.”

Part of the appeal – or my obsession with Block Island (or BI as it is known) – is that this is not only an island but that it also is one that looks like a land from far, far away. By going to an island, you separate physically and mentally from everyday life. And, since BI looks different from what islanders call “America,” it’s a quick and easy way to detach, escape, clear the mind and, just as important, benefit from outdoor fun.

In fact, according to an advertisement I came upon in the small but so cool Block Island Historical Society, C.H. Hadley, M.D., who built the Hygeia House hotel in the 1880s, used to prescribe Block Island (and his hotel) “as a resort for invalids.”

The doc wrote, “Believing there is a place off our coast within easy access that is ‘par excellence’ a natural sanitarium especially for nervous invalids and those recovering from exhausting diseases, and feeling that the rare advantages that Block Island affords are even yet but imperfectly understood by physicians.”

The other part of the allure is that Block Island is old school. You won’t find fast-food chains, stoplights, highways, or casinos. You will find unique shops, eateries, and inns, and, while prices are higher than wherever home is, Block Island is generally less expensive than Martha’s Vineyard and Nantucket, and considerably less than hopping the pond to another country for a vacation, whenever that may be.

The boutique hotel company Lark Hotels opened the newest resort, Block Island Beach House (BIBH), just over a year ago. Inspired by its predecessor, the iconic Surf Hotel, BIBH puts a super new hip and chic twist on one of the island’s most recognizable landmarks.

Originally built in 1873 as a cottage for the island’s doctor, the hotel’s wood-shingled Victorian building is a cornerstone of the small town. After an extreme makeover, BIBH pays tribute The Surf’s history and the essence of BI using antique items from beach cottages mixed with trendy, modern accents.

The Surf Hotel’s iconic sign remains on Dodge Street-facing façade of the building.

Incidentally, if The Surf rings a bell, you may have heard it mentioned as one of Rhode Island’s most haunted hotels, or in an old “Ghost Hunters” episode.

During my couple of nights at BIBH, there were no “unregistered guests.”

Thirty-one guest rooms feature vintage rugs over the original naturally finished hardwood floors, and hand-turned wood poster beds. White Gypsum plaster walls are paired with shiplap accents textiles for “surf shack charm with a modern edge.” You’ll find nostalgic summer images, from landscapes of Block Island’s bluffs to surfboards scattered along the sand to breaking waves and native flowers, alongside vintage surfboards from the 60s and 70s.

33 Rooms range from small beachfront crash pads to the King Suite, to a pet-friendly suite. There are ADA accessible suites. Open seasonally, rates range from $200s-$600s for double occupancy depending on room type and time of stay.

Block Island Beach House also offers different gathering spaces. There’s The Surf, an oceanfront summer kitchen and bar under the resort’s covered porch, which serves beach barbecue and fresh fish, with fabulous romantic sunset views, and the Beach Bar, a laid-back spot to enjoy a post-beach cocktail and Sunday clam bakes. Just inside the front door, Coffee & Cocktails serves locally roasted coffee, craft beer, wine, cocktails, and a full menu from breakfast through dinner.

While we typically think of Block Island as a summer vacation destination, both spring and fall are heavenly -- quiet, peaceful, and offer plenty to do for those who enjoy nature, alfresco activities, and a simpler getaway.

Even “Block Friday” and between Thanksgiving and Christmas, you’ll find low-key holiday shopping, a Lobster Pot Christmas Tree in the Old Harbor, beautiful hikes on the Greenway Trails, and perhaps seals on the rocks. That physician way back in the 1800s had the right prescription, particularly for these crazy times when we really could use a recharge, reboot, refresh, and renew.

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Some Must-Visit Locations For The Naturally Curious Abrams Animal Farm: Accessible from Spring Street, near the Hotel Manisses. A very short walk from town, this menagerie of domestic and exotic animals includes camels, llamas, black geese, sheep, lemurs, fainting goats, emus, a zebu, and Scottish Highland Steer. It’s free and definitely not just for kids.

Beaches: Of the 17 miles of coastal beaches, two public beaches have “amenities” including lifeguards, rentals, food, and bathrooms: Ballard’s Beach and Fred Benson Town Beach. Many others are beautiful, primitive, but also basic.

Hiking: While you may not see another hiker on the trail, hiking may just be the most popular activity on BI. That’s because there are approximately 30 miles of “Greenway Trails” open to the public and free of charge – not bad for an island of just under 10 square miles. Conservation is huge. In fact, The Nature Conservancy named Block Island one of the original “Last Great Places” in the Western Hemisphere.

Mohegan Bluffs: Along the Mohegan Trail. These clay cliffs of about 150 feet in height are named for the battle of the Mohegan and the Niantic over the supremacy of the island. Spoiler Alert: The Mohegans were forced over the cliffs. At Payne Overlook, 150-plus stairs descend to the beach. The view to Montauk from the top of the bluffs is breathtaking as is the climb back up the steps.

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Glass Float Project: For the ninth year, hundreds of glass orbs have been hidden on the beaches and nature trails. All are dated, numbered, and stamped with a Block Island stamp. Artist Eben Horton of Eben Horton Glass in Wakefield, RI spends his winter in the studio creating glass balls, similar to the glass net floats used by Japanese fishermen.

The Glass Float Project was created to promote the beauty of Block Island and to give visitors a healthy activity in which to participate. The rules are simple: Finders, keepers. If you find another, please leave it so someone else can find it. And, if you find one, the Block Island Tourism Council asks that you register it on their website, www.blockislandinfo.com. The Rhode Island State Council on the Arts (RISCA) and donations make funding this project possible.

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Mollusk Masters Of Mystic Part Two

By John Tolmie / Photos by Kate Tolmie

Bright blue midday skies painted with lazy clouds welcome us as we follow Jim Marco, in his wake, toward his beloved oyster grounds which lie at the mouth of the Mystic River. We follow behind in a hefty steel scow piloted by Jim’s second in command, Marc Harrell. A clinic on oyster bed maintenance was about to begin and my wife Kate and I have been invited to witness this old-time New England ritual first hand. Orange flags flap in the gentle breeze, forming a rough boundary of water just forward of the bow. “These flags mark our oyster grounds.” Yells Marc over the motor’s hum, “These are old traditional oyster grounds that had been farmed by the Malloy Family for many, many years. Jim was able to purchase the grounds and now we own them. It’s where every Mystic River Oyster comes from.” Marc backs off on the engine and the workboat slows to a crawl.

Off the bow, Mystic Oysters flagship, the Margaret

M, cuts to port and slows as her reverse gear is lightly throttled. Over the rumble of engines and clanging steel, Jim Marco’s graveled voice can be heard barking jovial orders from the helm. An oysterman on the Margaret M’s deck, donned in bright orange slickers, nods and simultaneously lowers a large steel claw over the side and splashes down as it has done thousands of times before. The contraption acts as a combination rake and scoop, which will bring a hearty sampling of oysters, growing on the tidal and nutrient-rich bottom, topside for inspection.

“That’s a traditional oyster dredge and its design has been unchanged for over a century,” Marc explains as hundreds of fresh oysters rise from the silt-laden depths. “It’s basically a steel basket with small teeth welded across its mouth.

It barely cuts into the seafloor and scoops up the oysters which fall into a mesh bag and are brought to the surface. Once the dredge is full we bring it over the side, open the door on the bag and dump the oysters out. We usually unload them on the deck or onto the boats table. It’s a pretty smooth operation.”As if on command the oyster dredge is dragged over the side as salty water and river mud pour from the sides of the bag. The deckhand unlatches the door and hundreds of fresh oysters tumble forth onto a massive stainless steel table at the center of the Margret M’s deck. The whine of machinery hisses as a steady plume of river water gushes from a forward-mounted hose. The deckhand grasps the hose and moves the spout back and forth, rinsing the recently dredged oysters clean.

“Each oyster is touched, by hand or by dredge, at least fifty times before arriving at the table. Each and every oyster is inspected so that we can proudly deliver the very best product.” After sorting the oysters, the deckhand then uses the powerful hose to wash a good portion of the oysters back into the water. I ask Marc why those particular oysters are being washed overboard.

“Good question” Marc says, “We are good. We’ve harvested enough for today, enough to make our orders anyway. We harvest and ship daily, and we only harvest the best of the best for the market.

Providing the public with the freshest oysters, from sea to table, is our ultimate goal.”

With the Margaret M’s belly chock full of the

stony mollusks, Captain Jim waves his tanned weathered arm, beckoning us to follow him back to the dock. Marc turns the wheel on the scow and once again slips into the mother ship’s wake. In true Marc Harrell fashion, he uses the opportunity to offer up a valiant vision for the future of the oyster industry. “When it comes to this type of work, this hard manual labor, we really have to see more kids on the water.” He says this with conviction and concern, “We need to get our local youth involved in aquaculture, and specifically with oyster farming. A lot of kids aren’t taught

40 what a good work ethic is these days. We are a good proving ground here to help kids appreciate what a fun and hard day’s work is. Here, they can witness how food is really grown. It’s a shame that kids grow up not knowing where most of their food comes from.” Marc’s belief that working on the water is a special sort of vocation. It drives the desire to discover the ocean and thereby igniting the aspiration to choose an aquatically driven career.

“The water is really the magic ingredient that draws people out. I just hope we can get more of our children involved. It’s really an amazing and exceptional life to be able to work out here.” Thoughts of video games and YouTube flood my mind as Marc’s words find purchase. The magic of the sea and all that can be discovered under its waves is vast and endless; a perfect replacement for the electronic leash that has engrossed many of our youth today. “It’s a mystery every day out here on the water. Every time I’m out here, I learn something new. I’ll never truly figure it all out!” Marc laughs, “I want my son to know the beauty of Mother Ocean as well as Poseidon’s Glory! If he doesn’t want to be an oyster farmer, I’m completely okay with that. But at least he’ll know what it’s all about and go forward into the world with a solid work ethic.”

The Margaret M and our scow glide in unison into their respective dockside berths as lines are tossed and secured to ancient rusty cleats. Jim Marco, the man behind the operation hops gingerly from the Margret M onto the wooden pier below and saunters toward us as he smiles through his neatly trimmed white mustache. Jim, tall and lean, looks to be in his mid-sixties but struts forth with a youthful purpose. He extends a leathery hand and makes proper introductions. “Thanks for coming out and seeing what we do here. Come on. Let’s get out of the sun and have a chat.” Jim leads us into the shade and invites us to sit at a wooden picnic table. Jim is all about business and swiftly leads us into the history of Mystic Oysters. Pointing out to the river he says, “These oyster grounds have been continually farmed

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â&#x20AC;&#x153;Each oyster is touched, by hand or by dredge, at least fifty times before arriving at the table.

Each and every oyster is inspected so that we can proudly deliver the very best product.â&#x20AC;?

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“Oysters don’t have eyes or feet, they’re basically plants!”

“Down the hatch boys!” since the early seventeen hundreds. There is a long track record of success here and it’s a rich part of Connecticut history with the sea.” Jim removes his sunglasses revealing kind and smiling eyes that exude patience and wisdom. “I always like to say to people that oysters are one of America’s first foods. This is a food that grows naturally; they’re good for you and they clean up the environment.

Oysters sure have a lot of plusses.” Jim Pauses and his smile widens, “They also give us a living!”

Jim explains how the defunct farm drifted into obscurity during the mid-twentieth century. The previous owners had long ago dissipated and the grounds lay unattended for a few decades. “On a wing and a prayer, I purchased this operation. I didn’t know how it would go, but I dove in headlong and the business seemed to turn around little by little over the years.” Purchasing the business was a big gamble and he knew that only hard work and ingenuity would salvage the once proud and profitable co-op. Jim chuffs a hardy laugh.“ I had a good amount of experience working with clams and oysters, but I never had to run the business end of things. I can tell you that I’ve learned more than I care to tell over the years. But here we are! It’s a day by day game of survival, but we seem to keep squeaking by. It’s people like this that really keep us going.” Jim says this as he thumbs

toward his loyal protégé Marc. The expression on Marc’s face exudes a humble and grateful countenance at this compliment from his mentor’s sincere accolade. Master and student meet eyes and nod in appreciation.

The reflective mood is abruptly broken as Jim’s hands come down to slap his knees, “Well, let’s have a few. Marc, go grab us some shucking knives and let’s give our guests a treat.” Marc grins in delight and hurries off. He quickly returns with two blunt wood-handled knives, a big platter, and a dozen select oysters. Jim and Marc then begin splitting the oysters open with blinding efficiency and suddenly raw Mystic River Oysters are offered. Without hesitation, my mouth slurps the salty, tangy meat and slides down. The fresh oyster is delicious. Kate waves her hand in reluctant refusal and lets the fellows in on her vegan lifestyle. Jim laughs and says, “Oysters don’t have eyes or feet, they’re basically plants!”

A chuckle erupts from the four of us and the boys toast with a raw oyster in each hand. “Down the hatch boys!” Jim says as we indulge the finest Oysters eastern Connecticut has to offer.

For the freshest native Oysters Connecticut has to offer, visit Jim and Marc at 100 Main St. Noank, CT

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How to properly shuck an Oyster Every oyster has a hinge right in the back of the shell. Take a shucking knife and insert it in hinge while applying a little pressure. Once the knife enters, you will feel a little pop you know that you are into the oyster. The shell of an oyster has a rounded cup side and a flat side. Slide the knife forward along the inner portion of the flat side. This action cuts the muscle that attaches the oyster to the upper shell. Now that the oyster is halfway free, pull the flat shell away and toss it aside. While holding the cup

side in one hand, take the knife at a slight angle and cut underneath the oyster in a round sweeping motion. This action releases the muscles in the cup while detaching the oyster. Careful not to spill the watery brine inside the shell as this adds to the unique flavor signature of the oyster. Using the knife, flip the oyster over to ensure it is in fact free from its shell. Lastly inspect for any shards the may have broken from the shell and flick them away with the knife. Typical New England dressing can be a combination of lemon, cocktail sauce or hot sauce; however, a condiment free oyster is delicious in its natural state. Enjoy!

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The Preserve Where the Wild West Meets the East Profile and Photos Caryn B. Davis and Courtesy of the Preserve

i

don’t know why I am being such a sissy when it comes to zip lining. I mean I have parachuted out of an airplane before, and I reckon it can’t be as scary as that. I am actually afraid of heights, but I really want to try this. So with some tips and gentle coaxing from my instructor, I jump off the 45-foot tower and find myself delightfully flying through the trees! By the time I reach the end, I am wishing it had been longer.

I am hooked. But there are too many other activities at this four-season adventure resort to try, so I choose not to repeat my performance. Instead, I opt for a round of clay shooting and then target shooting at the longest, underground, automated range in America. I have no idea what I am doing, but with help from experts, I catch on quick and even manage to score a few bullseyes.

I am at The Preserve Sporting Club & Residences at Boulder Hills in Richmond, Rhode Island. It’s a 3500-acre preserve specifically designed for outdoor enthusiasts. It was established in 2013 when Rhode Island native and developer, Paul Mihailides, acquired one thousand acres along with a defunct golf course.

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His dream was to create a quiet sportsmen’s club for a community of like-minded individuals who had a penchant for adventure and a reverence for nature.

fishing, hunting, paddleball, snowmobiling, rock climbing, tennis, pickleball, and a variety of shooting sports, there was no singular facility with it all...until now.

“I wanted to create a legacy, a place families could return to for generations,” said Mihailides, The Preserve’s Chairman.

“There are many places that enjoy proximity, but they have shooting down the road or equestrian up the street or biking a few miles away. I put everything under one roof so you never have to leave the compound,” said Mihailides.

Having visited nearly every specialty sports club worldwide, Mihailides knew what worked well and what didn’t. While many clubs have similar activities such as biking, hiking, canoeing, horseback riding,

As interest and membership grew, Mihailides purchased more land and has recently partnered with Ocean House

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“I wanted to create a legacy, a place families could return to for generations,”

Management (OHM), New England’s leading luxury hospitality company, located in the nearby seaside village of Watch Hill. They have since added luxury condominiums, townhomes, cozy cabins that are reminiscent of tiny houses, and single-family residences, available for purchase or for overnight or short-term stays.

“One of the things I wanted to help with my legacy was to have a connection to the land and the sea, and the Ocean House has the finest beach in Rhode Island.

They had a need to give their guests a broader experience, and we had a need to give our guests the beach,” explained Mihailides.

The impetus for this venture started with the development of a nine-treatment room spa, modeled after the Forbes Five-Star Spa at the Ocean House. But as discussions ensued, both parties realized they each had something beneficial to offer the other. The rustic Preserve needed a bit of first-class luxury and service for which the Ocean House is so well known; while the Ocean House wanted to provide their guests with a wider range of activities that could also be enjoyed year-round, long after summer fades to winter.

“They are the best hotel in the region, and we have the nicest sporting club in America. It’s the joining of the titans,” Mihailides said.

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“I believe every hour you spend out in the field you should spend two hours trying to conserve nature for our children, our grandchildren and humanity. Here, we are ecological, responsible, and give back.”

“This collaboration affords our hotel guests the opportunity to experience a variety of world-class activities, while we deliver OHM’s elevated level of personalized service to The Preserve guests and members, set against a stunning natural backdrop,” added Daniel A. Hostettler, President and Group Managing Director of Ocean House Management.

Additionally, anyone staying at The Preserve, the Ocean House, or the Weekapaug Inn, (another OHM property), can use the facilities at all three locations which are in an easy driving distance to one another. This also includes the onsite restaurants, swimming pools and spas, and special events such as the cooking classes, wine tastings, clambakes, and more.

As a builder for over 40 years and a conservationist, Mihailides has taken great care to ensure that the design of the property and dwellings pay homage to the surrounding landscape. Utilizing natural materials and working with local tradesmen, much of what has been cultivated from the land has been put back in. Blasted rock has been repurposed into waterfalls, stonewalls, fireplaces, and decorative elements inside some of the homes. Stacks of wood used to block biodegradable clay traps will become firewood once seasoned. Working in conjunction with the National Forest Foundation and the National Tree Service, ponds were created and lined with white sand to reflect the sky above, and trees have been replanted where they were once cut to make room for the 18-hole, par 3 golf course. Bird, insect, and animal habitats have been re-established and with that, bears, bobcat, rabbits, raccoons, foxes, fisher cats, and reptiles have returned.

There has even been a luna moth sighting! Fields are laden with beans and corn. Bees thrive in hives to produce sweet honey. Maple syrup is harvested from the trees. Eggs from the resident flocks of quail, pheasant and ducks are pickled and sold in jars, along with the rest, at the onsite Sporting Shoppe which also sells hunting and fishing gear and garments, camping equipment, boating accessories, high powered optics and a selection of exquisite, handcrafted rifles.

“I have always been an avid outdoor enthusiast and a hunter and fisher. But I believe every hour you spend out in the field you should spend two hours trying to conserve nature for our children, our grandchildren and humanity,” Mihailides said. “Here, we are ecological, responsible, and give back.”

Mihailides has also planted literally 100,000 flowers so every two weeks something new is in bloom, and there is color and greenery year round, even in the dead of winter.

“We have 3500 acres but our carbon footprint is small.

Everything is in clusters on 20 acres, and most of our land is in conservation,” said Mihailides. “It’s all about the outdoors and how it ties together. It’s all intertwined.”

In addition to cornering the market on unsurpassed luxury and service, the Ocean House excels at creating one-of-a-kind experiences for their guests. For example, Mihailides built a hobbit house into a small hillside.

This unique space has been re-imagined by Hostettler and turned into a culinary experience. Partnering with a bourbon company, dinner is served on a bourbon barrel table from a bespoke menu that may feature steak or salmon in a bourbon barbeque glaze, for example.

“Each course is paired with bourbons you can taste. But if you prefer wine you can still have the bourbon experience in the food. It’s a fun group activity,” said Hostettler.

After dinner, S’mores can be enjoyed outside by the fire pit with blankets for extra warmth. Another decadent culinary event that is apropos to the environment is eating dinner inside a glamping tent while enjoying cocktails in

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another. The tents are set up on a wooden platform in a secluded area of The Preserve, with a treehouse on an adjoining upper deck suitable for overnight stays.

“It’s all about the outdoors and how it ties together.

It’s all intertwined.”

The Preserve is conveniently located between Boston and New York and in proximity to several small and international airports, but it also has a helipad for those with their own wheels.

For more information, log onto www.preservesportingclub.com

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Ready dyy when you are.

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At The Saybrook at Haddam, Connecticut’s premier senior living community, our residents:

will never be alone. will enjoy three meals each a hd da ay. y. will receive their medicatio ca onsss.. will still be able to exe ercise ea an and nd get outside.

Please call for more information or to schedule a video tour.

We’re ready when you a are! are!

Accepting new residents!

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Hope House’s Current and Former Residents Remain Strong during Pandemic with “Family,” Support pp and Faith Story and Photos by JJaan T Toormay ay

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he Covid-19 Pandemic has been stressful on everyone. Howeverr, it is at least twice as traumatic for people recovering from alcohol and drug addiction, said Faith Claspell, director of Hope House, a recovery home for women in Groton, Connecticut.

“It requires twice as much diligence to stay sober through something like this.”

She said the last recovering addict to join Hope House at the end of July “relapsed because of Covid. She hadn’t lived with us before. Her family had to change living arrangements for the family member she was caring forr, which left her homeless.”

Claspell, a recovering addict for 17 years, said she is thankful that none of their other current or forrmer female residents relapsed since the beginning of the pandemic. She attributes their success to their faith-based support with bible study and 12Step Programs - Alcoholics Anonymous (AA) and Narcotics Anonymous (NA) - as well as therapy sessions, which all switched to Zoom online and just changed back to in-person meetings.

She said she has received a surge of telephone calls from recovering f i addicts ddi t reporting ti partners’ t ’ verbal b l mistreatment, as well as financial abuse (withholding money for food or spending money in a joint account, so they cannot make a timely car payment for example).

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“It requires twice as much diligence to stay sober through something like this.”

Upper left Photo: Faith Claspell is program director of Hope House.

Upper Right Standing from left: Consultant Kate Careb of Careb Advancement, Grant Writing Consultant Kathy Greene.

Sitting from left, are Community of Hope Executive Director Annette Eldridge and Hope House Program Director Faith Claspell.

The group meets regularly with the entire Community of Hope Board of Directors to plan upcoming fundraising events. Their goal is to raise between $700,000 and $1 Million.

Melisa, 49, a recovering addict who lives at Hope House, said she was very stressed about “working face to face with the public” without much protection at a gas station. She recently resigned from that job, but still works 40 hours weekly for an insurance company.

When she is stressed, Melisa said she prays and watches television. “Whatever life gives me, I learn to live with it.”

Reflecting on her life, the former Connecticut Girl Scout Service Unit Leader said she was planning on running for a seat on the board of education.

“I had cars and a house in Lebanon,” Melisa matter-of-factly said.

Then her husband, Bob of 13 years, died in 2009 of a heart attack two days after having knee surgery and she relapsed when she was 40.

After being arrested four times for driving under the influence, she was sentenced to 14 months at York Correctional Institution in Niantic.

Melisa credits Bob for “basically picking” her up off the street when she was 24. Her downward spiral began when she was left unsupervised at 10 years old. While her mother worked as a bartender, she began drinking at home, which eventually led to getting into fights, smoking crack cocaine with friends at 15, “running the roads,” being pulled out unconscious from under a car at 20, and going to jail.

“I was sober for 13 years. Bob helped me get my first two daughters back from previous relationships.”

After marrying, they had two more daughters.

“Many people think that an addict is someone on the side of the street with a needle sticking out of their arm, that they don’t work, so they’re worthless and not worth helping,” said Annette Eldridge, executive director of Community of Hope, which operates Hope House.

She believes the reason Hope House has a very good success rate is because recovering addicts develop a relationship with God and gain a support system, as well as a family forever – which all helps them “recover for good.”

Eldridge pointed out that we’re all surrounded by people who have struggled with addiction or mental health issues. “However, you don’t know who they are, because they have gotten their life together and they don’t share that information with everyone around them.”

Upon her release five years ago, Melisa was placed at Hope House, where she stayed for two years.

With her life back on track, Melisa met and married her second husband, Alfred, who died one year later of cancer in 2017. Soon afterwards, she went off her bipolar medication and started drinking weekly. In November 2018, she came back to Hope House as a resident. ”They saved my life by giving me a safe place to live. They gave me my dignity back, my self-respect, my faith in God, and I learned to love myself. I don’t know where I would be without this place…The women I serve here give me purpose.”

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“probably wouldn’t be here…I prayed a lot, meditated a lot, and learned that self-care is a major part of recovery and I wasn’t doing it. ”

Upper left: Rachael, 49, while living at Hope House in November 2019. The recovering addict and Hope House graduate is now operating a sober, 9-bedroom home in Groton with a business partner. She has also become a certified recovery coach.

Center: Melisa continues to thrive at Hope House, while also working two jobs and 50 hours weekly.

Left: Michelle shared her story at the Gingerbread Tea fundraising event. The Hope House graduate has been sober for almost two years. Currently, Michelle has a career in early childhood education. Her “dream” is to go back to school to attain a psychology degree with a focus on substance abuse, “a field in desperate need of people who can relate to their clients and have a heart and compassion for it,” she said.

Former resident Rachael, 49, said when the pandemic first struck, she “felt very helpless,” because all the in-person AA and NA support meetings had stopped and she and others were scrambling to find meetings and figure out Zoom. Still, she was wise enough to know that relapsing with drugs and alcohol would only compound her problems.

“I have lost friends (who died of accidental Fentanyl overdoses). People have died after receiving the stimulus (checks)…I had to live one day at a time. It was scary.”

At a certain point, Rachael said she felt like she was going to have a breakdown and she knew that if she wasn’t already in recovery, she “probably wouldn’t be here…I prayed a lot, meditated a lot, and learned that self-care is a major part of recovery and I wasn’t doing it.”’

The New London County native has been in many recovery programs beginning at 15. “It didn’t work, because I still didn’t understand what the disease and addiction was about. I was young, so it was still exciting. I hadn’t had enough damage done yet to want to stop…It (drugs) was hiding the pain.”

Rachael has also spent time in prison and mental hospitals. She began using codeine-cough syrup

at 7 years old after witnessing “horrific” domestic violence. Eventually, she was diagnosed with Post-Traumatic Stress Disorder. Once she began using opiates, crack cocaine and heroin at 14, she left home, dropped out of school and started dating older men.

Rachael said she felt like she “turned a corner” for the first time in her life while living at Hope House, because the staff cares “about the person, not just the paycheck …They answer to a higher authority and pray on things. And then we have so many people who pray over this property. Prayer is the biggest defense that we have…I see it all the time.”

Rachael left the sober house in November 2019 to start her new life.

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‘They answer to a higher authority and pray on things.

And then we have so many people who pray over this property.

Prayer is the biggest defense that we have…

I see it all the time.”

Upper left Seated in the foreground, from left to right: Lori Dyer, JoJo Raindel, Trish Watson, Beth Blake photo: Ladies enjoy decorating their gingerbread cookies.

From from left to right, are Lori Dyer, JoJo Raindel, Trish Watson, and Beth Blake. The cookies were made by Hope House residents and baked at RD86 Space in New London.

Bottom Right: This gingerbread house was built by Annette Eldridge, executive director of Community of Hope in Groton.

Robert Ramsey of RD86 Space of New London helped design and bake it. It was auctioned off for $600 at the Gingerbread Tea held at Breakwater at Stonington Harbor in December 2019.

After Community of Hope received its nonprofit status in 2006, the hands-on, volunteer board of directors started its fundraising campaign. By March 2011, the non-denominational, faith-based organization raised enough money to purchase a house and huge barn with two mortgages.

In November of that same year, the first women moved in.

“The women do pay rent or seek funding that assists in the payment of their rent that goes toward the expenses of the house. It’s not a handout,” Eldridge said. “The women are required to get jobs by the end of the first month and to enter counseling outside of Hope House.”

As of now, there is one remaining mortgage and many necessary repairs, expansions and updates that need to be made to the driveway, barn and house. The barn, which Eldridge describes as “a gift from God” is a key component to recovery addicts at Hope House and in the community. When residents are ready to go out on their own, they can go to the barn and take whatever they need – everything from dishes to furniture. The problem is the barn’s roof is leaking and some items, including furniture, are getting moldy.

To bring its fundraising campaign to the next level and raise $700,000 to $1 Million, Community of Hope has hired two professionals to apply for local, state and national grants and work on individual/ event funding. Grant Writer Kathy Greene has over 30 years’ experience in the nonprofit world and founded The Light House Voc-Ed Center in 1992.

Greene is working closely with Consultant Kate Careb of Careb Advancement to help the nonprofit group’s overall mission-based development.

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Upper Left: -Melissa, Michelle, Faith Claspell. Everyone enjoys decorating gingerbread men, including from left, Hope House Graduates Melissa and Michelle, Hope House Program Director Faith Claspell.

Center Left: Bible Study at Hope House Bottom Left: Rachael at the Serenity Ball.

Top Right: Annette Eldridge and Scot Haney WFSB Personality and Meteorologist who emceed at the Mystic Marriott Hotel & Spa earlier this year.

Hope House received a $300,000 grant on July 31 from the Connecticut Housing Finance Authority to make improvements to the property. Additionally, $14,000 was raised with matching donations at the Gingerbread Tea Party held at Breakwater Stonington Harbor Restaurant, which also sponsored the December 2019 event. Also, the Serenity Ball emceed by WFSB Personality and Meteorologist Scot Haney at the Mystic Marriott Hotel & Spa earlier this year raised $24,000 and benefitted Community of Hope and Community Speaks Out (another nonprofit organization).

In addition to paying off their current $135,000 mortgage and making improvements, Eldridge said Community of Hope’s other goals include having Hope House being completely run in the future by women who came through the recovery program and to acquire a second house or apartment building to offer affordable housing for more recovering addicts.

For more information about Community of Hope and Hope House in Groton, go online to www.4coh.com, or call 860912-8983. To donate to its fundraising campaign, checks can be made payable to “Community of Hope” and mailed to 1649 Route 12, Suite 2, Gales Ferry, CT 06335. Cash, Visa and MasterCard are also accepted.

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A Hundred Miles from Shore

By John Tolmie

T

he sea was calm as we motored south towards the Canyon. For years, the wonderment of what lay far off the coast of Connecticut had been calling me with increasing fervor. Weather, finances, and timing had, to this point, been a collective of hindrances that prevented me from experiencing the lore of true offshore fishing. However, the time had finally arrived and soon our trio would drop lines into the cobalt blue water of the Gulf Stream that hugged the most outer reaches of New England’s unpredictable seas. Two seasoned fishermen would be my guide. Ryan and John would test my resilience, patience, and fortitude on a two-day trip where we would hunt the creatures that dwelled deep below. Tuna, swordfish, marlin, wahoo, and other pelagic species were waiting for us.

Finding them would be a challenge. To draw them close would take every trick in the angler’s bible. Yet, to have them bite and spool our reels would be a fulfilling task that we determined to make happen. A sleek thirty-one-foot Contender would be our chariot and two men, twenty years my junior, would be my mentors. Humble, eager, and willing to learn a new way of fishing fueled my mind as I braced for an epic journey that would not soon be forgotten. The offshore cult was a

small and exclusive club that was entered by invitation only. I would briefly become a part of this pinnacle of sport fishing.

The ride out took three hours, which seemed to pass in mere moments as the excitement culminated. A hundred miles from nowhere, we slid into a cacophony of boats that crossed one another in search of prey. The scene likened to a watery city where an organized pandemonium of boats danced around one another. Finback whales breached and snorted plumes of saltwater from their spouts all the while ignoring the frenzy of watercraft above. The mission was simple as whales and men alike gathered here to catch fish. However, my seasoned guides quickly tired of the boat traffic. A new course was laid and we headed further south. We arrived at an orange high-flyer which marked deep water lobster pots. I donned a thin wetsuit and long fins and splashed overboard.

Agoraphobia tried to take hold but I talked myself down and did breathing exercises to slow my heart rate. I swam to the structure teaming with life. Spearing three triggerfish and one mahi-mahi in rapid succession, I swam back to the boat and we were off to another secret spot.

We began to troll with a myriad of lines stretching aft. Long-bar spreaders, deepwater ballyhoos, and short-bar surface lures followed obediently behind. The boat slowly trolled along for hours with the lures producing no bite. Lines were reeled in and another course was set to an area where tilefish congregated. Chunks of squid were hooked and dropped down to five hundred feet. Hours went by and still no bite as the sun began to kiss the horizon. However, an excitement exuded from Ryan and John.

Apparently fishing at dusk was optimal. John and Ryan were a proficient team as lures for

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trolling emerged once again and the ballet of rigging lines ensued.

With the lines spread, the boat trolled at a lazy four knots. Suddenly, the buzz of the paying line caused our heads swivel. My hands were wrapped around the rod as Ryan barked orders to keep the line tight.

Whatever was on the hook was incredibly powerful. I stepped into a harness as John slid it around my waist and slid the rod onto its recess. The reel continued to scream as I leaned back and did my best to follow orders.

The fish relented and I reeled in with all my might, but the beast still had plenty more to offer as the spool whined again. Back and forth we went until the line went slack again. I continued to reel as John encouraged me to keep the line tight.

Suddenly the reel spun again and the fish made a final attempt. A translucent glow appeared on the starboard side. It was a white marlin, a big one. Glove on hand, John grabs its pointed bill, I grasp the tail and wrestle it to the deck. Ryan is yelling something to me but I cannot hear what he’s saying. My eyes are seeing something incredible and beautiful for the very first time. He laughs as he witnesses my temporary coma.

Finally, my senses return and I’m encouraged to hold my first offshore catch. The powerful fish flaps in protest against my chest. A quick photo is taken and we release the marlin back into the blue. Heart still pounding, I hug my teammates for helping me check off another goal on the bucket list.

With the web of monofilament back in place, we continue our quest. Reels burst with anger again and again as

we take turns pulling various species of tuna into the boat. Skipjack, long-finned albacore and yellowfin tuna fill the coolers as the dark envelopes us. The bite had ceased and the time came to set up a “drift and chunk”. With the motors off, the sea takes us in its lazy current. Lines are dropped over the side as we drift. My job was to toss chunks of butterfish, creating a chum line. The night wore on and

nothing seemed interested in efforts. The three of us yawned with exhaustion and found ourselves sinking into giant bean-bags.

The sky was clear and the Milky Way galaxy loomed overhead in all its glory. It was utterly amazing. Our eyes soon closed while we drifted along as the ocean gently rocked us to sleep. Tomorrow we would wake on the cobalt sea and do it all again.

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The

Cheesemonger Paul Partica, The Cheese Shop, Centerbrook CT

A Revisit to Hollandâ&#x20AC;&#x2122;s Beemster Cheeses I n September of 2017, I wrote a column on Beemster cheeses. Since that time, approximately 1,000 wheels later, Beemster cheeses have soared in popularity in our shop.

For those of you who do not know Beemster goudas, it may be time to get acquainted with this wonderful set of Dutch cheeses.

The story of how Beemster cheeses are made is fascinating.

The Beemster company manufactures its cheeses in polders located within Holland. Polders are parcels of low-lying

land reclaimed from a body of water (such as a lake, a marsh or even the sea) that are also surrounded by dikes, to keep water out. Approximately 3,000 of them exist in the Netherlands alone.

For over a hundred years the farmers of a co-op in the Netherlands have been making exceptional cheese in polders. The history of these polders dates back to the early 1600s, when certain bodies of water were first emptied. With its completion in 1612, the now dry, useable land was divided

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among its investors and the co-op began to grow. The land p ro v e d b e n e f i c i a l f o r f a r m i n g a n d t h e a re a b e g a n t o p ro s p e r. I n 1 9 0 1 , a c o - o p w a s f o r m e d b y C O N O Kaasmakers, the makers of Beemster cheeses. The pastures within this land are pesticide-free and contain special minerals that offer a sweeter and softer milk fat. These smooth, creamy qualities are evident in the cheeses that Beemster produces.

All Beemster goudas are made in the Dutch conventional, n a t u r a l method. Rennet is added to fresh milk, and the resulting coagulation forms curds. The curds are then cut and pressed into shape. Once formed, they are given a brine bath and the aging process begins. Every wheel is hand-turned and polished each day to ensure perfection.

Beemster wheels will vary in age from a few months to 26 months.

Although we do not carry the entire Beemster line of cheeses, the following choices have worked well for us:

This 26-month-old cheese is sharp, with butterscotch, whisky and pecan undertones. It has a creamy finish and pairs well with Vintage Port, Cabernet Sauvignon and Zinfandel. Many of our customers refer to it as â&#x20AC;&#x153;adult candy.â&#x20AC;? I like it with single malt scotches and bourbons. People are especially fond of the subtle crystalline texture (formed by salt and calcium deposits) found in the cheese.

Beemster Classic An 18-month-old cheese with a sweet and creamy texture, Classic teams well with Roquefort and Munster and is often enjoyed with Vi n t a g e P o r t , B o r deaux and Cabernet Sauvignon. Classic is similar to XO but has less crystal formation.

Vlaskaas is a Gold Medal winner three times over and one o f m y p e r s o n a l f a vorites.

This sweet and creamy varietal is excellent for cooking because it melts

Beemster Goat Smooth, clean taste and deep, complex flavor are the defining attributes of Beemster Goat. This cheese pairs well with red grapes, cashew nuts and honey. Savor it with P i n o t G r i g i o , C l a re t a n d S a n c e r re . B e e m s t e r G o a t bears similarity to Midnight Moon, which is another store favorite.

General Notes About Care

Beemster XO

Beemster Vlaskaas

so nicely. Pair it with red grapes and walnuts. Vlaskaas holds distinction in ranking as one the top two cheeses sold in our shop.

As with all cheese, special care should be taken to maintain freshness. Cheese wedges should be tightly wrapped in fresh plastic film wrap (Saran, for example) each time they are opened. If you re-wrap with old plastic film wrap, you will reintroduce any beginning molds back to the cheese surface; plastic film wrap only seals well the first time it is used. If these steps are not taken, your cheese will dry out more quickly and lose flavor. Protect your treasures.

When purchasing cheese, try to buy fresh-cut pieces from whole wheels at time of sale. It is always best to taste a fresh sample of your choice directly from the wheel, and not from a sample that has been cut into cubes hours prior.

Only in this manner can one be certain the cheese is at its peak condition. Avoid pre-cut, Cry-o-Vac packaged cheeses. They might have started as the same great cheese but will unfortunately now include a subtle plastic taste, hence ruining what might have been a great cheese.

When serving cheese, it is best to allow wedges to rest at room temperature, remaining wrapped, for an hour or two before serving. Only then should you unwrap and serve.

Refer to the above-mentioned suggestions for pairing with the cheese(s) you have selected. This will enhance the experience for you and your guests.

Look for the Beemster family of cheeses when you shop.

You will be happy you did.

Paul Partica, The Cheese Shop www.cheeseshopcenterbrook.com

ofCenterbrook

LLC

Specialty Foods & Espresso Bar

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BOURBON APPLE CRUMBLE

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LIFE ON SUGAR

By Heather Kelly, Director of Operations, NoRA Cupcake Company Photos - NoRa Cupcake Company

How do you like them apples?

It may not feel like it yet... but soon enough New Englanders will be descending upon their favorite orchards to kick off their fall festivities with APPLE PICKING. Has there ever been a time where you didn’t end up with a surplus of apples after your pick? I’m sure not.... with so many varieties to choose from and the ease of filling up the basket most of us end up with more fruit than we know what to do with. So once you’ve made enough apple pies and crisps to get you thru the upcoming months, we have a few ideas with how you can put those extras into some CAKE. It wouldn’t be a NoRA Cupcake Company creation without some sort of spiked ingredients, so let’s start out with one of our all time best sellers and fall favorite - BOURBON APPLE CRUMBLE. We fill our vanilla butterscotch chip cupcakes with a heavenly bourbon spiked apple pie filling that tastes just like fall itself. You start with your base apple pie filling (every true New Englander has their own version - so do yours to taste to your liking). As your filling is simmering and thickening in your saucepan - splash in some of that bourbon. Don’t be afraid to be a little heavy handed - the longer you cook it the more the alcohol will “cook out”. The stronger you want - the less time you leave on the heat.

We finish our Bourbon Apple Crumble cupcakes by filling the cake with the bourbon apple filling, frosting with vanilla buttercream, and topping with housemade crumble. If you’re looking for a taste test before you try your own - we’ll have these boozy cakes in store all month as part of our Monthly Headliners Menu in September.

Looking for a more family friendly option ? You many want to try our spin on the carnival classic CARAMEL APPLE. The creaminess of the caramel combined with the crisp juiciness of the apple pie filling makes for a mouthwatering treat. We start with a caramel cake, fill it with some classic apple pie filling, frost it with a caramel buttercream, and top it with some chopped peanuts for that added salty CRUNCH and drizzle it with some more caramel. Use your creative freedom on this one. Looking to unload even more extra apples? Bake some into the cake. Not a fan of peanuts?

Skip ‘em. Don’t want to bake at all ? Just come see us - we’ll have this flavor and more to satisfy your fall cravings.

If you’re looking to make a day trip out of your apple picking excursion this year - Lyman Orchards in Middlefield, CT is THE go to for fall fun. Their picturesque orchards feel endless, the Apple Barrel store has great seasonal food options, and there are plenty of kid friendly activities on the weekends along with a beautiful backdrop for you to take some family pictures. Once you’ve worked up your appetite - you can come and see us right down the street in Middletown CT for your sugar fix and a selection of our rotating cupcake flavors. See you then!

NoRa Cupcake Company (860) 788-3150 700 Main St, Middletown, CT 06457 noracupcake.com

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