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CONTENTS

The Scoop 7 OUTDOORS: Exeter non-profit helps veterans bond in nature

10 RHODY PETS: Adoptable pets of the month 12 ARTS: New ballet recalls a family’s Holocaust history 16 OCEAN STATE MEDIA: A flying boat takes off from Quonset

18 COMMUNITY: A shared living model for adults with disabilities

20 RHODY GEM: Inside a rustic Charlestown building is a sparkling gift store

22 CALENDAR: This month’s must-do’s

Home & Style 41 HOME: A house in East Greenwich designed to complement the surrounding woods

Photo by Moon House Visuals, courtesy of Fig & Fromage

One Night Only: The experiential dining trend examined.

46 SHOP: Entertaining in the new collecting

48 WORKSHOP: Wax poetic in this jewelry-making class 50 MAKER: An artist locks in fleeting blooms with block prints

Feature 55 Resale Reimagined: Area shops are transforming secondhand shopping from niche pursuit to sustainable habit

Food & Drink

Photo courtesy of The Nest

62 IN THE KITCHEN: The sweet rewards of oyster farming 64 ROUND-UP: A foodie’s guide to November noshing

68 COOKBOOK: Jamestown’s chef’s latest book offers wisdom for post-kitchen life

70 RECIPE: An apple dessert sure to be the star of the table

72 SOUTH COUNTY SCENES

Photo by Elyse Major

Photos by Andy Moran Photography, courtesy of RI Seafood

ON THE COVER: The Lavender Table event, Photo by Moon House Visuals, courtesy of Fig & Fromage NOVEMBER 2026 | HeyRhody.com

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CONTRIBUTORS THOM CAHIR

Aurora Balerdi, MD William Tyler Smith, MD

Thom Cahir is a veteran of the local media scene, bringing a wealth of experience from his time as a staffer at the Providence Journal. He now contributes his writing talents to several Rhode Island-based media organizations, including So Rhode Island. In this issue, Cahir writes about a non-profit in Exeter that helps veterans bond over shared experiences in nature (page 8).

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EMILY HOMONOFF This month, Emily Homonoff tackles two very different subjects: examining the growth of second-hand shopping around the state in the feature story “Resale Reimagined” (page 55), and sharing about a special evening of meaningful dance with Ballet RI at The United in “Movement and Memory,” on page 12. Homonoff is the co-founder and cohost of The Cardigan Connection author series.

PATTY JEFFREY If you’re on Instagram, you are likely familiar with Patty Jeffrey, the content creator known simply as Patty J. Born and raised in Providence and now making her home in Cranston, she focuses on finding and sharing about places large and small across Rhode Island. Each month in “Savoring Rhody”, she assembles a top eight of current favorites. Find what she’s raving about right now on page 64.

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ANN MARTINI Ann Martini has been on the dining beat for most of her writing career, so who better to dig into this month’s cover story on the momentum of the collaborative dinner scene? In “One Night Only” she talks with the visionaries assembling these atmospheric experiences. Martini juggles her time as a communication instructor at CCRI and URI.

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Ken Lopardo Photography Kayley McCabe Moon House Visuals Andy Moran Photography Donna Normand Sarah Vincent Rhonda Woloohojian

CONTRIBUTING WRITERS Emma Bartlett Thom Cahir Emily Homonoff Patty Jeffrey Karen Kalunian

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Interested in writing? Email Editorial@HeyRhody.com INTERNS Tamar Roderick Interested in an internship? Email Elyse@HeyRhody.com Distribution Services Special Delivery

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A New Mission for Veterans Photo courtesy of Beyond the Battle

Non-profit fosters building community rooted in nature

By Thom Cahir

or some, the outdoors is a place for recreation. For Jeremy and Jess Edwards at Beyond the Battle in Exeter, it’s also a place for healing. The two share a passion for helping others, and what began as a vision to make a difference for a friend’s sick child has grown into a project that helps veterans overcome challenges by rediscovering their streng th and love for the outdoors. The non-profit offers outdoor experiences including hunting , fishing , camping , and canoeing excursions and has ser ved participants nationwide, promoting the idea that time spent in nature can be transformative. While participants’ challenges var y widely, the goal remains the same : to create moments of peace, connection, and renewal away from ever yday stress.

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The organization tries to match veterans by geography, time of ser vice, or militar y branch. Outdoor adventures ser ve as an introduction, but the real purpose is creating a “family of heroes.” Conversations between members around a campfire, while casting a line, or in small spaces are potentially restorative, giving participants space to breathe, reflect, and recharge in a non-traditional setting. Jess and Jeremy act as facilitators who plan excursions with reputable outdoor adventure vendors and join in to prepare meals at the camp. Whether it’s tagging bears in New Brunswick, duck hunting in New York or Florida, grouse-hunting in Maine, or chasing

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Outdoor adventures create “a family of heroes”

moose in Newfoundland, the volunteers from Beyond the Battle are there in the background. “ We don’t ask a lot about their experience,” explains Jeremy. Success is measured by how well the participants bond. Bonding is exactly what took place for retired Marine Corps Master Sergeant Greg Wenzel on his first excursion. Explaining that he missed the brotherhood the Marines are known for, he described how “phenomenal” Beyond the Battle was at making everyone feel welcome and how the experience resulted in “a great bunch of guys who are now connected for life.” Like many non-profits, the challenge is identif ying areas to expand, whether it’s outreach

to the target audience, enhancing programs, or increasing the donor base. Luckily, with their demographic, Beyond the Battle can multiply reach simply through word of mouth. Wenzel introduced his brother, Kyle Wenzel, also a retired Marine Corps master sergeant, to the group. Kyle echoes the sentiment about the organization instilling a sense of belonging by understanding and caring about veterans. He points out that the ongoing text thread he maintains with group contacts not only offers camaraderie but also helps bring in fellow service members. The annual Game Dinner held at the Portuguese American Club in Cranston, featuring bounty

NOVEMBER 2026 | HeyRhody.com

Photos courtesy of Beyond the Battle

Outings are held in various parts of the United States and Canada

figfromagecharcuterie.com photography: moon House Visuals

Moments of healing are a natural outcome of the organization’s work

from hunts throughout the year as fare, is another way to introduce new recruits. Keeping true to their roots, the signature fundraising event remains the annual Sweet Pea Classic Golf Tournament. Held in early fall, it funds their current mission, recognizes the challenges families face, and sets aside a portion of the proceeds to help ease financial burdens for a local family in need. Beyond the Battle offers a simple but powerful reminder in a world where personal battles often go unseen: sometimes the path to healing begins outdoors, surrounded by people who understand that no one should face their struggles alone. Learn more at BeyondTheBattle.org.

NOVEMBER 2026 | HeyRhody.com

C r e at i n g M e a n i n g f u l M o m e n t s C h a r c u t e r i e | C at e r i n g | E v e n t s | W e d d i n g s Hey Rhody MEDIA CO.

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Rhody Pets of the Month By Karen Kalunian

ooking to welcome a new furr y friend into your home ? Adopt, don’t shop! Shelters across the Ocean State have dogs and cats ready to find their forever homes. Here are some sweet faces ready to meet you, or reach out to local shelters to learn about even more adoptees. If you are considering adopting or know of an animal in need, please contact Karen Kalunian directly at animaltalk1920@gmail.com.

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Mayo wants to be your boy and spread his love all over your heart and home. When it comes to looks, he’s numero uno – with a snow-white coat and sparkling bright green eyes – what’s not to love! Mayo is a playful g uy once he’s comfortable, and he will surely keep you entertained. He is an FIV kitty, so please keep that in mind, but the folks at the RISPCA will share more about that when you call.

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Movement and Memory A fam i l y’ s Ho l o c a u st h i sto r y is retol d t hro ug h b a l l et

nka Nachtigal survived years in hiding in Kraków and the horrors of Auschwitz. More than 80 years later, her story is being told without a single spoken word. Nachtigal, a world premiere by Ballet RI Resident Choreographer Yury Yanowsky, draws on the life of Anka Nachtigal, mother of Rhode Island resident Lilliane Birch. Created in partnership with the Sandra Bornstein Holocaust Education Center, the work opened the company’s 49th season in Providence in October. The show arrives at Westerly’s United Theatre on Friday, November 6, as part of In Motion, a three-work program from Ballet RI. For much of the war, Nachtigal moved between

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hiding places in Kraków. She was eventually deported to Auschwitz, where Dr. Josef Mengele subjected her to his notorious experiments. The family’s history also involves Anka’s husband, John, whose path brought him from the Polish Army to Soviet capture, a Siberian labor camp, and a parachute jump back into occupied Poland. Birch wants audiences to know her mother as more than what she survived. “She was able to build a whole new life with my father in America after living in Poland, France, Canada, and the US, all in the space of six years,” says Birch. “She was a loving and giving mother to me and gave me the opportunity to spread my wings.” Ballet holds a special place for Birch, who fell in love with the art form when her parents

took her to see the Bolshoi Ballet as a child. “It is incredibly wonderful for me that what happened to them will be remembered through ballet,” Birch notes. “They were sad at the end of their lives to think that what happened to them would be forgotten in the future.” Birch later shared her family’s history directly with Yanowsky. “Yury was an attentive listener. He took it all in and afterward gave me a big hug.” For Yanowsky, honoring the family came first. “We are dealing with real people and real experiences, and I never wanted to use the horror of the Holocaust simply to create something dramatic,” reflects Yanowsky. “The challenge was to acknowledge the darkness without allowing it to become the only thing we see.”

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Photo by Ian Travis Barnard, courtesy of Ballet RI

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Lilliane Birch

The title carries a second meaning : Nachtigal is German for nightingale. “The nightingale is a small, almost fragile creature, but its song can be heard in the darkness,” Yanowsky shares. For him, the bird became a symbol of “beauty, hope and humanity continuing to exist even in circumstances designed to extinguish them.” Providence’s Holocaust Education Center kept that vision anchored in fact. “As artists, we can respond emotionally and

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Ballet RI Resident Choreographer Yury Yanowsky

Ballet RI Company dancer Tara McCally

imaginatively to a story, but when you are creating work connected to the Holocaust, imagination has to be grounded in history,” adds Yanowsky. “These are individual lives, families, choices, acts of cruelty, and acts of courage.” Nachtigal shares the stage with two very different works. Yanowsky’s Bathers draws on paintings at the Westerly Museum of American Impressionism, turning their light and passing moments into dance. The evening also features the company

premiere of City of Women by James Whiteside, a principal dancer with American Ballet Theatre and former Boston Ballet principal. Above all, Yanowsky hopes viewers leave thinking about the power of individual choices. “Sometimes an act that seems very small can have consequences we could never imagine. Memory is not passive. We remember these stories not simply to look backward, but because they ask something of us in the present: How do we treat one another? NOVEMBER 2026 | HeyRhody.com

Photo (bottom R) by Ian Travis Barnard, (all) courtesy of Ballet RI

Liliane Birch with her mother Anka Nachtigal

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A Flying Boat for the Electric Age Takes Off in Rhode Island Regent ’ s pro to typ e co m b i n e s Co l d Wa r a e rod y n a mic s with A mer ic a ’s Cu p hyd rofoils at a n ew No r t h K i n g stow n fa cto r y exp e cte d to c reate n ea r ly 4 0 0 n ew job s In Partnership with Ocean State Media • OceanStateMedia.org • By David Wright

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Today the International Maritime Organization classifies these ground effect vehicles as ships, not planes. Regent combined that Cold War concept with the latest hydrofoil technolog y pioneered by sailboats competing in the America’s Cup. Underwater fins beneath the fuselage and wing tips lift the entire vessel out of the water, which the company claims will make it fast and maneuverable even in rough seas. Sailing expertise is one reason the company chose Rhode Island for its headquarters. Regent CEO Thalheimer, a licensed aerobatic pilot, was also a competitive sailor during his college days, when he studied aerospace engineering at MIT. The sprawling new factory in Quonset is where workers will assemble the Viceroy and its remotely operated little brother, the Squire. “The vehicles we’re going to build here have already been sold; the customers are waiting for them,” said Duchesne. He said by the time they’re finished building the first 75 seagliders, they expect to have another three years of customers lined up behind that. The company plans to build another factory in Abu Dhabi to serve a growing international clientele, which includes ferry operators, transport companies, private individuals and the military. Even after the company delivers those first models, operators will still have to satisfy regulators. In the US, that means mainly the Coast Guard, not the FAA,

plus local authorities where the seagliders would take off and land. Many communities restrict seaplanes and helicopters because they’re too loud, but Regent hopes the Viceroy will be unobtrusive. The Viceroy is mainly being pitched for commercial use, but the military is interested too, because these craft can travel below radar and above sonar, making them harder to detect. The company says the electric motors also reduce the vehicle’s infrared heat signature. The US Marine Corps Warfighting Lab is among the company’s early investors and added another $5 million to its investment, according to Regent. The company says the Marine Corps has already tested the Squire drone in field exercises. The larger Viceroy is also of interest to the military, according to the company, as a means to move troops and equipment close to their military objectives. Foreign militaries are watching too. Among the guests at the test flight was an admiral for the Australian Navy who said the Aussies are not yet Regent customers, but he liked what he saw. It’s early days for this company. Narragansett to New York in an hour is still a sales pitch. But the job openings in Quonset are already posted. This article was originally posted on October 1, 2026. David Wright can be reached at dwright@oceanstatemedia.org.

Photo courtesy of David Wright/Ocean State Media

ut on Narragansett Bay, the Regent Viceroy was an unusual sight. Like a big bird of prey with its wings bent down at the elbows, it perched on the flat, calm water as boatloads of potential investors looked on. Part plane, part boat, the Viceroy was designed to disrupt short-haul air travel with a new way to commute. This seaglider prototype, powered by 12 ultra-quiet electric motors, can carry up to 12 passengers. No runway required. It takes off and lands directly from the water. And, according to the company, it can travel up to 180 mph on routes up to 180 miles. “That’s Narragansett to New York in about an hour,” boasted Regent CEO Billy Thalheimer, the emcee of the test flight held on October 1. The scene had the aura of Kitty Hawk about it, exciting and underwhelming at the same time. The glider quietly lifted off, soared briefly over the boats in the bay, and then gently splashed down. The whole thing was over in less than a minute. But it worked! The recent demonstration coincided with the opening of Regent’s new factory at Quonset Point. The company plans to build the seagliders there, hiring hundreds of new workers by the end of next year to get the job done. “Everything from highly skilled composite technicians to people who want to learn the trade,” said Mark Duchesne, vice president of manufacturing. “Quality control inspectors, engineers, pretty much we run the gamut.” Duchesne said there may be as many as 400 new jobs by the end of next year. The aircraft’s design mashes up Cold War aerodynamics with cutting-edge sailing. Regent borrowed some design features from Soviet-era “ekranoplans,” whose engines sat up front near the nose to blast air beneath the wings, taking advantage of an aerodynamic principle known as the ground effect. Like the Viceroy, these Soviet aircraft flew at high speed almost uncomfortably close to the water. The biggest version, nicknamed “the Caspian Sea Monster,” was longer than a 747. A later model was armed with anti-ship missiles.

The Viceroy, a prototype electric seaglider, can carry 12 passengers 180 miles at a speed of 180 mph, according to manufacturer Regent Craft in North Kingstown, Rhode Island

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Inside the shared living model providing people with disabilities choice, community, and independence By Emma B artlett

Home providers work with professional staff to provide real world opportunities for clients

or John DiCenzo, the ‘magic’ of shared living comes from watching two men with disabilities thrive in a home filled with choice and community. For nearly four years, the Cranston resident has opened his doors to Javier Lozada and John Avery through Living Innovations, a nonprofit organization that specializes in shared living arrangements and matches individuals with intellectual or developmental disabilities with caring home providers. “Every day I say, ‘I hope this program doesn’t end anytime soon,’” says DiCenzo, who has worked with and advocated for adults with special needs since 1990. Dedicated to supporting individuals with diverse needs, Living Innovations is a service of Mosaic, a Nebraska-based whole-person healthcare organization spanning 12 states. Their Rhode Island hub in Warwick includes a staff of 19 that supports more than 150 people living in homes throughout the state. “It’s a model that provides people with disabilities a great, safe, loving home to then live their best life,” says Rhode Island State Director Kim Einloth, adding that shared living is a highly personalized alternative to group or congregate living settings. Growing evidence suggests that shared living support improves overall health and quality of life for individuals with intellectual or developmental disabilities. While each person’s situation is unique, shared living can positively impact relationships with immediate family, increase opportunities – whether more activities or new experiences – and expand autonomy in decision-making. “I think that choices are very important. One of the things I like about these two gentlemen is they advocate for themselves constantly,” says DiCenzo, noting that the trio keeps busy – regularly visiting the YMCA, volunteering, going to a nearby mall, or heading to church on Sundays. In shared living, notes Einloth, individuals become active members of their households and communities. For home provider Robert Studley, this means balancing fun with responsibility. Studley started caring for his brother, Micah Sukenik, after their mother’s house caught fire and Sukenik was displaced. More recently, the duo welcomed John Vigue into their home. From activities like bowling and working out to holding at-home movie nights and playing with the dogs at home, everyone has their own cleaning tasks. To foster independence, Studley is also NOVEMBER 2026 | HeyRhody.com

Photos courtesy of Living Innovations

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teaching Sukenik and Vigue how to cook. “The way we’re teaching them is, whatever you want to eat, we’ll go get the ingredients to make that. I’ll help you, but that’s what you’re cooking,” Studley says. Home providers like DiCenzo and Studley are contractors and are paid daily stipends, which vary depending on a person’s need for support. Additionally, each program participant has a coordinator assigned to them who visits once a month to ensure everything is going well. Einloth, who joined the organization NOVEMBER 2026 | HeyRhody.com

nearly a year ago, notes that Living Innovations has a heavy concentration of home pro viders in the northern part of the state and hopes to develop more in the South County and East Bay areas. While she looks toward future growth, she’s finding fulfillment in the impact being made today. “The most rewarding part of this job is seeing people come into their own and living the life they choose and experiencing joy and the things that bring everyday satisfaction,” Einloth says. Learn more at LivingInnovations.com.

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Simple Pleasures Specialty gift and home decor shop What it is: An 8,000-square-foot store filled with beautiful displays of home accents, gifts, jewelr y, and apparel, including local goods and specialty brands.

W h e re to f i n d i t : Drive south along South County Trail RI 112 / Route 2 until you spot a posted sign to your left that reads: 5000, Simple Pleasures. Turn into the property, and Simple Pleasures is ahead to the right. As you ap proach the rustic storefront, the sign will confirm that you found it.

W h a t m a k e s i t a R h o d y G e m? Imagine HomeGoods, but instead of a big box store with fluorescent lights, you have the independently owned version with swoonable items housed in a charming building outfitted with rustic beams and warm lighting. That is the experience awaiting you at Simple Pleasures Charlestown, which shares no affiliation with Simple Pleasures Providence, though both shine as true Rhody Gems: magical small-business finds. Rick Lavoie is the store’s visual designer, and long time customers swoon over his assemblages of goods, often by color. Think green sea glass soap and lo tion holders, coastal-themed ser ving ware and dishtowels, and shore-inspired pillows and lampshades. Pops of red are sure to add cheer to multi-layered displays, ready to get shoppers into the holiday spirit early.

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THE SCOOP

The Must List 10 essential events this month

November 12: Much like the Scholastic Book Fair you loved as a kid, shop top sellers and more at the Grown-Up Book Fair hosted by Wakefield Books, plus grownup beverages from one of the region’s top breweries. South Kingstown, Whalers.com November 21: Celebrate homegrown coun-

November 27: Enjoy an Ice Cream Social with the Mystic Aquarium penguins, an interactive experience at Ocean House, while learning about the aquarium’s ongoing preser vation and conser vation efforts. Westerly, OceanHouseRI.com

tr y music at Swamp Yankee Fest, bringing two bands, Nick Bosse & The Northern Roots and Overser ved Again, together for a double bill of New England countr y. Westerly, UnitedTheatre.org

November 22: Flannel in the Forest is your chance to don your fave flannel shirt for a three-mile hike at the River wood Preser ve. The hike concludes with a complimentar y hot beverage and special snack. Westerly, WesterlyLandTrust.org

November 3: The University of Rhode Island

November 6-14: Zombies invade downtown

Rams tip off the 2026-27 men’s basketball season when they face the Holy Cross Crusaders at the Ryan Center, while the women’s team opens their home season against Emmanuel on November 17. Kingston, GoRhody.com

Wakefield in Night of the Living Dead Live, a comic stage tribute to the landmark 1968 horror film. Expect laughs, gore, and look for seats in the designated splatter zone. Wakefield, ContemporaryTheaterCompany.com

November 22: Explore the historic General Stanton Inn after dark with Haunted Rooms’ America’s Ghost Hunt & Overnight Experience, led by professional paranormal investigators. Overnight packages available. Charlestown, HauntedRooms.com

November 5: Bizen & Shigaraki: Unglazed Wonders and Climbing Kilns in Japan is an illustrated talk with ceramicist Nessa Richman sharing images and stories from her 2026 visit to Japan’s celebrated potter y centers. Kingston, SouthCountyArt.org

November 7: Narragansett Casino Night,

November 27- December 20: The Best Christ-

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a 1920s-themed casino night, returns to Kinney Bungalow at Sunset Farm with casino -style games, a cash bar, music, and mini bites. 1920s period costumes are encouraged. Narragansett, NarragansettRI.gov

mas Pageant Ever is a heartwarming comedy that tells the stor y of the Herdman kids – the most mischievous children in town – taking over the annual Christmas pageant. Westerly, GraniteTheatre.org NOVEMBER 2026 | HeyRhody.com

Photo courtesy of Ocean House

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One Night Only How creative collaborations, unexpected places, and multi-course menus built around seasonal ingredients, are redefining the dining experience in Rhode Island BY ANN MARTINI

Photo by Elyse Major

DINNER PARTY IN AN OUTDOOR PASSAGE, CURATED BY SLOW BLOOM CERAMICS

aybe, like so many things did, it started during COVID. Home alone or with our limited crew, we made soup and sourdough, and when we didn’t, we ordered takeout. But we missed restaurants. We missed connection. We missed celebration. We missed the sight of a chef walking through the dining room, waxing poetic about the evening’s offerings. The silver lining to all of that frustration might very well be what’s being called “experiential” or “immersive” dining. It’s happening from coast to coast – in Maine, Napa Valley, Texas, and here in Rhode Island. Think of it as the anti-food festival. Instead of 5,000 people packed into a tent, waiting in line for a Bobby Flay burger or a Guy Fieri autograph, we flock toward intimate, one-of-a-kind gatherings curated with detail and vision, from the flowers in front of you to the lighting , food, cocktails, and more. The emphasis is on building community – getting to know the hosts and the other guests in ways that aren’t easily facilitated in restaurants or at big public events.

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ARTFUL GRAZING BY FIG & FROMAGE

“I think there’s something really special about gathering around a table with both friends and strangers. We often have more in common with people than we realize, especially in Rhode Island!” says Emily McCoy, the owner of Fig & Fromage and creator of The Lavender Table, an atmospheric dining experience held mid-summer at Lavender Waves Farm in South Kingstown. It’s an evening for the senses: wine tastings curated by the Rhode Island Wine Experience (Wine X), lavender cocktails, abundant grazing boards from her charcuterie company, and a sunset sound bath, all set in a fragrant field among the blooms. Pull up a chair at one of the long, candlelit farm tables, and say hello to your neighbors. The key to curating these unique, intimate events lies in collaboration, where each detail is imagined by a different purveyor. “When creating this event, I think of who I want to collaborate with and why,” says McCoy. Rosanna Ortiz of Wine X is a perfect example – she adds her knowledge of wine to pair with the cheeses.” Other collaborators included Sippin Pretty, a Cranston-based mobile cocktail bar owned by Nichole Bonollo, and Quonnie Rocks Oysters out of Charlestown. “I wanted to bring people together in a setting that is different from your average restaurant,” McCoy says. The result was carefree and unfussy. “There’s something about sharing food that naturally brings people out of their comfort zones. It creates conversation, connection, and often leaves people feeling a little more inspired than when they arrived.”

“Sharing food… creates conversation, connection, and often leaves people feeling a little more inspired than when they arrived”

– EMILY MCCOY

Photos by Moon House Visuals, courtesy of The Lavender Table

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“We bounce ideas off each other and build on them together, from the food to the atmosphere to how the whole evening will feel for our guests”

– RACHEL LOPES ALMEIDA DUNN

TWO-TIME CHOPPED CHAMP CHEF ELI DUNN

A FOLKLORE PROVISIONS DINNER

Photos by Grace Kimmell Photography, courtesy of Folklore Provisions

According to a 2024 Associated Press study, the number of people eating alone has risen by 50 percent in the past decade. So while the long lines at food festivals might provide the excitement of a celebrity chef demo, at a long-table dinner, the farmer may be sitting nearby. The chef may explain why the tomatoes on the plate were picked that morning. A winemaker can talk about the vintage. Strangers have something immediate to talk about. The meal creates a shared vocabulary – and, for a few hours, a temporary community. McCoy witnesses this at her Lavender Table events, where attendees are so committed to the experience that they even dress the part – lots of flowy floral dresses (many lavender-colored) on women and preppy pants on men. “But my favorite part is hearing the laughter and conversation fill the space as the evening unfolds,” McCoy says. Long-time spa owner Alayne White collaborates with Chef Eli Dunn and his wife Rachel Lopes Almeida Dunn of Folklore Provisions in Bristol for events that celebrate, commemorate, fundraise, or all three. “Shaking up the typical way people eat and changing the paradigm to engage and enlighten” is what it’s all about, White says. Some events take place in her Bristol garden, or living room jam sessions featuring local musicians. The event planning is organic for the Dunns and White and whomever else is involved. “We bounce ideas off each other and build on them together, from the food to the atmosphere to how the whole evening will feel for our guests,” says Lopes Almeida Dunn. “Eli brings his creativity as a chef, too. It’s very collaborative, and I think we bring out the best in one another.” Recently, the goal was to raise money for Bristol PorchFest, a celebration of music played from the porches of private homes. “Then we thought about Dolly Parton’s passing, her music, food, and beauty influence, and it made sense to have a Dolly Parton-inspired event,” says White, which was held in September. “We wanted the warmth and fun of a gathering with friends – music, food, dancing and a little sparkle,” adds Lopes Almeida Dunn.

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The people and businesses that plan and participate in these events get as much from them as attendees. They aren’t caterers-for-hire fulfilling someone else’s vision. The events are an outlet for the vision and expression of their coordinators. “I went to every participant individually with the concept and gave them the space to interpret it through their own creative language,” says Michelle Peterson, owner of Slow Bloom Ceramics in Providence, who makes handmade contemporary dinnerware for local restaurants such as Frank and Laurie’s and Claudine. “Rather than prescribing what the collaboration should become, I wanted to create a framework loosely enough for everyone’s imagination to take over,” explains Peterson, who in September banded with a dozen creatives on an urban-landscape dinner in the alley below Small Things Studio on Agnes Street in Providence. The space was completely unexpected, and proof that with a little ingenuity, even the most banal location can become a destination. “These are magical third spaces, carefully curated worlds that exist for one night and disappear the next. There’s something beautiful about knowing it only exists for a few hours.” Artists made up the majority of the 50 attendees at Dinner in an Outdoor Passage, and they were treated to sculptural approaches to food design that highlighted the chefs themselves as artists. “Everything was local,” Peterson says. “The produce, flowers, menu design, talent, you name it. I made all of the ceramic vessels, as well as the ser ving platters that chefs plated their courses on.” Some attendees made their own dinnerware at a twoweek pottery wheel class in preparation for the event, taught by Peterson at Small Things Studio.

THE “PASSAGE” MENU INCLUDED ALL COLLABORATOR CREDITS

“These are magical third spaces, carefully curated worlds that exist for one night and disappear the next. There’s something beautiful about knowing it only exists for a few hours”

– MICHELLE PETERSON

Photos by Kara Elizabeth Creative, courtesy of Slow Bloom

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Chef-owner Stacy Deetz, of Hangr y Kitchen bistro in Pawtucket, handled the main courses. “I wanted to give people a completely immersive and creative experience, but a delicious and whimsical one, too,” she explains. “ The first course was plated (or planted) in wheat grass, like a garden. The g uests had to get in there like an Easter egg hunt,” Deetz says. “All the ingredients I used were sourced from the best local farmers and I wanted to showcase that.” Chef Paula Agganis from Providence’s Courtland Club complemented Deetz’s creativity dish for dish. “I wanted the dessert table to capture something that feels quintessentially both Greek and New England,” Agganis says. This included an installation over the table fashioned from concord grapes and figs draped over metal pipes. “These bespoke events with Michelle and her team allow me to step outside of that structure and fully execute a vision, knowing I have her creative support,” Agganis says.

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Photo (top) by Paul Bloomfield, courtesy of Westerly Land Truist, (bottom) by Abbie Knapton Photography, courtesy of Barrington Farm School

THE ANNUAL BARRINGTON FARM SCHOOL DINNER IS A FUNDRAISER TO SUPPORT LOCAL FARMERS, FOOD PANTRIES, AND PROGRAMMING

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For Emily Trodson of Riverside, the founder of Matchbook Supper Club, events can happen anywhere; it’s all about taking advantage of what the space offers, whether that’s her home or her parents’, a restaurant, or elsewhere. “Matchbook Supper Club has always been about creating an experience that feels like more than simply going out to eat.” Each month Trodson bases the dinner on a theme, and recently hosted a supper with Porto General Store in Warren. “It reminded me how exciting it can be to bring Matchbook into a space that already has its own distinct identity.” She kept things local by enlisting Sam Bowers and Sarah Augusto of The Lilac Thief to work on the tablescape. “ We talked through the colors, textures, and overall feeling of the evening , as well as the menu I was creating. That kind of exchange is what makes collaboration so exciting , one person’s creative choices inspire another’s, and the entire experience becomes more layered and cohesive.”

THE BARRINGTON FARM SCHOOL DINNER FEATURED A FIVE-COURSE MEAL FROM CHEF RIZ AHMED

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At many of these events, it’s not at all unusual for people to attend solo. “I’m always so proud of the women who come to a Matchbook supper alone. My goal is to create an environment where that initial ner vousness disappears quickly and conversation begins to happen naturally. Trodson’s background is in hospitality, and says Matchbook is her love letter to hosting. “ When you go to a restaurant, you’re stepping into an experience that already exists,” she says. With an immersive event, hosts get to create the entire gathering from the ground up for one particular evening. “I also love seeing how fully guests embrace each experience. They dress with the theme in mind, ask questions about the menu and the inspiration behind it, photograph the details, and genuinely engage with the women sitting around them. They aren’t just obser ving what we’ve created, they bring it to life through their conversations, energ y, and willingness to participate.” “I’ve been fortunate to attend all of the Matchbook Supper Club events,” says Sara Harrison of Bristol. “Last summer I decided to step out of my comfort zone and attend, and it was the start of one of the most beautiful years of my life. I feel so lucky to have found the club because it’s brought so much joy to my life,” she says. “I lost my husband to cancer two years ago, and I feel like I got my spark back thanks in part to Emily, Matchbook Supper Club, and the friendships made around the table.”

MATCHBOOK SUPPER CLUB AT PORTO GENERAL STORE

“When you go to a restaurant, you’re stepping into an experience that already exists. With an immersive event, hosts get to create the entire gathering from the ground up for one particular evening. [Guests] aren’t just observing what we’ve created, they bring it to life through their conversations, energy, and willingness to participate”

– EMILY TRODSON

Photos by Sarah Vincent, courtesy of Matchbook Supper Club

WARM CAMARADERIE IS A HIGHLIGHT OF MATCHBOOK SUPPER CLUB

-Boston Globe

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How to Host a Backyard Dinner Party

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KATIE’S ESSENTIALS:

Photo courtesy of Katie Blais

It is a familiar setup: multiple tables placed single file in a long, continuous line, covered with linens or rolledout paper to visually read as one. Vessels of blooms are spaced along the center, while simple lighting such as tea lights or strings of Edison bulbs are on standby to keep the festivities going after dark (which in November means around 4:30pm). Although dining al fresco is as old as time, hosting an elevated gathering outdoors is a growing trend, and one that you can try at home. “This year I think all in all we had about 70 people, kids included, and 33 lobsters ordered,” says Katie Blais, who recently hosted her second annual lobster party in her Portsmouth backyard. “Everyone pitches in, which is a huge help.” Guests are asked to bring a side dish or dessert to share and cover the cost of their own lobster, which Blais orders a month in advance from Andrade’s Catch in Bristol. The lobsters arrive pre-cooked, a shortcut that lets Blais focus on spending time with her guests. For drinks, her husband mixes up a fun cocktail, and the cooler is stocked with beer and soft drinks. Tapping into her organizational skills as the community programming and events manager at Mount Hope Farm in Bristol, Blais is accustomed to juggling many moving parts and plans the menu well in advance. She can also borrow tables from the farm, which she covers with lengths of moisture-resistant butcher paper. “Butcher paper is your best friend. It makes for an easy cleanup once you are done eating – just roll it up and throw it away,” she says. Throughout the year, Blais seeks and collects vintage lobster-themed servewear, and saves emptied olive oil tins to fill with flowers for centerpieces. For Blais, the best part of this tradition is seeing her guests enjoying themselves. “It makes me so happy! I love looking around watching everyone eat and laugh together – friends from college, old jobs, and current Rhode Island friends, and everyone’s kids running around – it is really special.” Smiling , she adds, “It’s not fancy, and it’s not overdone, and it allows everyone to relax and have fun. I try to schedule on a day when I know there are fireworks nearby, and we end the night down by the bay watching them. It’s a magical summer party!” –Elyse Major

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Into the Woods Photos by Ken Lopardo Photography, courtesy of RIKB

Tucked into 42 acres, this contemporary ranch offers the warmth of a home designed around family, nature, and everyday life By Ann Martini

rom the road, Lauren and Jim Hedde’s East Greenwich home reveals little of what lies beyond it: 42 acres of mature woods, quiet privacy, and the feeling of a country retreat, all within a few miles of Main Street. For the Heddes and their three children, it offered an unusually appealing balance – a private, pastoral setting paired with the convenience of schools, shops, and restaurants nearby. More than simply a house on a large property, it was an opportunity.

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Jim grew up on a hobby farm in Pennsylvania and had long imagined giving his own children an experience rooted in the land. For Lauren, the property’s natural beauty made that dream tangible, while the contemporary ranch itself presented an equally compelling possibility: a thoughtfully built home with the architectural bones of a modern retreat, but enough of a blank slate to be shaped around the family’s own aesthetic. The Heddes have lived here since 2019, raising their children alongside their dogs. The relationship between the house and its setting became an essential part of the design from the very beginning. Vaulted ceilings draw the eye upward, generous windows flood the interiors with natural light, and original hardwood floors provide a layer of warmth beneath the home’s more contemporary architecture. Rather than competing

with the woods outside, the interiors were conceived to complement them, bringing the same sense of warmth, natural texture, and understated beauty indoors. The heart of the transformation was the kitchen. The original layout presented a particular challenge. Doors from the kitchen led directly to the bathroom and laundry room. Rather than relocate the plumbing and appliances, the family worked with the Warwick design/ build firm RIKB Design Build to rethink the arrangement. A wall of cabinetry and a pocket door now create a single, streamlined entry to both spaces, concealing the less glamorous functions of the home while preserving their convenience. The renovation also opened sight lines among the kitchen, dining room, den, and living room, creating a stronger connection between the spaces without sacrificing their individual identities.

FLOW, FUNCTIONALITY, AND FLEXIBILITY abound in the redesigned floor plan

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Elsewhere, the Heddes were all about texture and detail. The den features additional molding , a floor-to-ceiling bookshelf and a dedicated firewood closet, bringing the tactile quality of wood into the room. The mudroom continues the theme with woodwork and a porcelain floor whose herringbone pattern disguises the inevitable dirt and stains brought in from muddy shoes and paws. The powder room offers a more playful departure. Inspired by one the couple had admired, it features sage-green cabinetry and striped wallpaper, a small but memorable burst of color visible through a peek-a-boo view from the kitchen. That element of surprise plays a role throughout the house. The Heddes deliberately avoid a look that feels overly coordinated or newly installed. Lauren’s advice for creating that feeling is simple: “Surround yourself with what you love – things that are warm and inviting, photos of favorite memories, and gifts and heirlooms from people who matter to you.”

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The family enjoys witnessing the seasons from the large windows

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White walls keep the focus on texture in the kitchen

Photos by Ken Lopardo Photography, courtesy of RIKB

Perhaps the home’s greatest luxury, however, is the view. There is a continuous visual thread through the main living spaces, allowing the family to experience the property’s changing moods throughout the day and across the seasons. The home’s most successful elements are not necessarily the newest or most striking , but the ones that carry meaning : a family heirloom, something discovered at a local antique shop, flowers from the garden, a well-loved object with a story behind it. Layered together, those details transform a beautifully built house into something far more personal – a place that reflects the people who live there and the landscape they have chosen to call home.

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S m a l l B u s i n e s s Eve r yd ay Lauren Hedde describes her home’s aesthetic as influenced by classic New England, Ralph Lauren, and the interior sets of filmmaker Nancy Meyers. Her decorating approach blends seasonal flowers, antique shop treasures, and cherished family heirlooms with “a few newer items that bring in a touch of elegance and sometimes a hint of farmhouse.” When sourcing pieces, her go-to businesses include Mike’s Estate Services in West Warwick, RE Antiques, and McKay’s Furniture, both in North Kingstown. For landscaping and plantings, the Heddes turn to East Greenwich–based The Gardeness, run by Natalie Dennen – who also co-owns Providence’s Bayberry Garden restaurant in the Innovation District alongside her husband, Tom.

3963 Old Post Road * Charlestown RI 02813 401.364.9222 www.thecoveri.com

E x p l o r e E a s t G re e nw i c h Looking for a fall day trip? Head to East Greenwich. Rhode Island’s 8th oldest town is cited as the birthplace of the US Navy, is filled with history, and offers inventive shopping and dining options. On November 28, don’t miss the Small Business Saturday edition of the monthly Main Street Stroll (12-4pm). Learn more at EastGreenwichChamber.com

D e s i g n Lo c a l Based in Warwick, this family-owned, full-service residential remodeler is renowned for their nationally award-winning work. Visit the RIKB 3,000-square-foot showroom for full-size displays of the latest trends in appliances, countertops, cabinetry hardware, tile, plumbing, lighting, and inspiration. Learn more at RIKB.com

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Show Off

H o sti ng i s t he new co l l e ct i n g By Britt Machado

here’s a lot of chatter these days about how once prized entertaining sets – think matching porcelain ware or silver that needs polishing – are heading for the donation bin. Instead, we’re in a moment where hosting is centered around creating moments of playful interaction, collaboration, and food offerings that invite casual noshing. In addition to a more relaxed vibe, this allows the host to actually enjoy the event. Just think – the next time you host, you’ll have something new to show off from your ever-evolving collection – including a piece of statement jewelry.

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Casting Call A small group learns how a wax model becomes a finished silver ring By Jenna Kaplan

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Julia Sullivan (standing), at a RA HA Jewelry workshop

Carving the design in wax

Student rings from a workshop held at Providence’s Handicraft Club

Pinterest screenshots on hand for reference. I flatten the top, adjust the band, and smooth the edges until it feels balanced. The wax is forgiving, leaving room for small experiments and easy adjustments. Across the table, each ring develops its own character. No two designs look alike, which is clearly the point. “There’s no pressure to get it ‘right.’ People are encouraged to slow down, work with mistakes, stay engaged with what they’re doing, and have fun,” Sullivan says. Gradually, the piece in my hands begins to change. It stops feeling like practice and starts to feel like something I might actually wear. “There’s always a moment partway through when the piece

stops reading as wax and begins to feel like a ring – when the form resolves and everything clicks into place,” she says. By the end of the session, six finished wax rings sit side by side, each reflecting its maker’s instincts. “What you carve is exactly what becomes the final ring,” Sullivan adds. After class, the next phase happens out of sight. Each model is cast into sterling silver, polished, and mailed back a few weeks later. When mine arrives, it carries its beginning with it, a reminder that even the simplest forms can become something worth keeping. Learn more at RaHaJewelry.com, or keep up with the studio on Instagram at @rahajewelry.co. 230 Oak Street, Providence NOVEMBER 2026 | HeyRhody.com

Photos courtesy of RA HA Jewelry

efore jewelry becomes something you wear, it begins somewhere far less expected. On a recent afternoon, that origin story took shape as a small cylinder of bright blue wax resting in my palm. Inside RA HA Jewelry on Providence’s West End, I joined a small group for Ring Car ving 101: Design & Create Your Own Silver Ring , a three-hour, hands-on introduction to the craft behind the sparkle. Housed in an old brick mill, the entrance to RA HA is located in the gated parking lot at the end of Oak Street, on the right across from the building with the sawtooth roof. See a grey door in the parking lot and it’s up a flight of stairs. Inside, the studio is cozy. Founder and designer Julia Sullivan greets us and leads the workshop, shifting seamlessly from maker to mentor as she guides participants through the same carving techniques she uses in her own sculptural work. Her pieces have become a quiet fixture in the local creative scene, but here, the focus turns to shaping something from scratch. Around a communal table, six of us settle in, tools neatly arranged within reach. The group includes beginners, one returning participant, and the rest of us simply curious to try something new. “ Wax car ving is at the core of how I design. It’s a process I love both doing and sharing ,” Sullivan says. “In workshops, people work alongside each other, encouraging one another and becoming genuinely invested in what’s taking shape around them.” She keeps the atmosphere relaxed and accessible. No prior experience is needed, and her guidance is clear without ever feeling overwhelming. “A lot of it is pacing ,” she explains. “ We work in a focused, one-step-at-a-time way, with a clear structure to follow.” With that in mind, we begin with the essentials: shaping for comfort, considering proportion, and refining as we go. From there, the creative direction opens up. For my piece, I come in with a plan. Taking Sullivan’s advice to decide ahead of time, I settle on a signet ring for my pinky, with a few

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Sarah Hess in her home studio

Natural Instincts An artist’s vibrant block prints are anything but garden variety By Emily Olson

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Photo by Allison Faunce of Faunce Photography, courtesy of Sarah Hess

arah Hess wouldn’t consider herself an expert gardener. But she is happiest in her yard, dirt under her nails. Even as a child, she was a collector of wildflowers as she trampled through the woods of rural Chepachet where she grew up. “I’m the type of person who needs to be around plants and living things and see the color green,” she says. “But in Rhode Island we don’t get to enjoy those things year-round.” To help her sur vive stick season ever y year, she turns to her other passion: art. Hess is a professional artist and educator – including being an adjunct faculty member at Rhode Island College – who studied and worked across many art forms, including ceramics and jewelr y-making , before landing on printmaking. “I wanted to focus on an art form that could be both a hobby and a business,” she says. “ The ease of being able to create multiple pieces from one print block made it quite doable. And the subject matter seems to really resonate with people.” Hess’ work is inspired by the precise renderings of vintage botanical illustrations, but she sprinkles in a dash of influence from the American Arts and Crafts movement that keeps her art from looking staid. “I like that you can see the artist’s hand in my work,” she says.

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Her process starts with obsession. “I’ll often be drawn to – almost obsessed with – a certain plant,” she says. Last year she was enamored with dahlias. “Months before I started making dahlia prints, I was going to the “u-pick” gardens at Four Town Farms in Seekonk, MA, taking pictures and picking the flowers so that when I eventually sat down to create the piece, I had visual references.” Next comes the sketching stage, where she arranges the flowers and buds in pencil before transferring the finished sketch to a rubber car ving block. “The car ving part reminds me of my work in clay,” she says. “It’s the tactile part of the process, and it’s

really satisf ying.” This is also where her hand appears alongside the plant. “I leave a lot of car ving lines that show the process,” she adds. “They echo the shape of the flowers and leaves and add movement to the piece.” She then inks the block and pulls the print. But why the fixation? “It’s a combination of things,” she says. “It’s really just my fascination with Mother Nature – the variety and forms and color.” And although she does print in black and white, her love of color is apparent in her work. “I look to nature for inspiration,” she says, “ but I mix paints in a way that exaggerates or intensifies the colors.”

Hess’ inspiration may be rooted in nature, but it takes shape in a different form of organic chaos: family life. “Our home has a formal living room that became my daughter’s playroom,” she says. “Now I’ve taken over half of it as a workspace.” And although her husband often encourages her to find a dedicated studio space, this setup in their house in Barring ton works for her. “I’m certainly more productive at home, but I also like the ability to tinker with a piece when inspiration strikes,” she says. “Having art be my full-time endeavor was what I always imagined for myself. I feel ver y fortunate.”

Photos by Allison Faunce of Faunce Photography, courtesy of Sarah Hess

Hess runs a test print in black and white

UP CO M I N G SH OWS & EV EN TS November 8: Temple Beth-El Holiday Artisan Market, Providence December 3, 6, 11, 13: Foundry Artists Holiday Show & Sale, Pawtucket Early 2027: Block Printing Workshops at Wickford Art Association Learn more at SarahAnneHess.com

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FEATURE The Nest

Resale Reimagined Rhode Island’s consignment and vintage shops are transforming secondhand shopping from niche pursuit to a sustainable habit

Photo courtesy of The Nest

By Emil y Homonoff

hode Island’s resale scene is having a moment, and it’s not just about scoring a designer bag for less. From a converted storefront in rural Chepachet to a Newport shop styled with 1970s panache, the state’s consignment and vintage stores are riding a wave of demand fueled by sustainability-minded shoppers, savvy bargain hunters, and a growing distaste of fast fashion. Behind the racks, though, each owner is fighting a version of the same battle : sourcing enough good inventor y, pricing it fairly, and turning one-of-a-kind pieces around fast enough to keep the shelves fresh. We talked to five of the state’s top shops about what’s driving the boom, and what nobody tells you about running a store where ever y single item is different.

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AGAIN & AGAIN CONSIGNMENT Sixteen years in, Again & Again has essentially perfected the balancing act between high and low. “ We aim to walk that fine line between a boutique and a thrift store. We have strict rules about incoming merchandise. We are obsessed with quality,” says owner Joanie Jones, who runs the Washing ton County shop with her son. With more than 650 active consignors, the vetting process is meticulous: items must arrive “freshly laundered, hung up on hangers, and properly labeled,” checked closely for “ brands and the fabric content of said pieces.” Jones sees inflation as an unlikely ally, “ We personally feel that the Big Box stores have dropped the ball on their customers’ needs. The quality of the clothing and home decor has gone down dramatically…. Also, it’s an arm and a leg for something you could get at our store for a fraction of the price!” And she’s blunt about why shop pers keep choosing brick-and-mortar over apps like Poshmark or Depop. “ We strive to master the brick-and-mortar experience. We want people to mingle and tr y on clothing. Don’t you hate when you order something online and it doesn’t look or fit you right ?” That loyalty runs both ways. The shop is known for creative promotions, like a recent weekend where hidden golf balls scattered around the store earned shoppers random discounts. It’s a lesson that’s clearly working : Again & Again is on track for its best sales year yet. 271 Post Road, Westerly

Featured handbags at Again & Again

Folk Vintage also has a rental division called RentroCloset

Services at The Nest include mending and slow fashion workshops

FOLK VINTAGE Walk into Folk Vintage and you’re not shopping so much as time-traveling : groovy wallpaper, wood paneling , and a couch inspired by That ‘70s Show. “The moment you walk in, you’re transported back in time... Hearing customers ‘ooh’ and ‘ahh’ when they enter is exactly what I dreamed of when I created the space,” says owner Sydney Gordon. Her sourcing goes well beyond the typical estate sale, “I work with people in Pakistan because large amounts of Western clothing are donated or exported to countries where many of the pieces may not suit local customs or demand. I’m able to essentially buy those pieces back and bring them into a market where they can be worn and appreciated, rather than allowing them to eventually end up in a landfill.” She’s candid

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about the tension inside the industry’s own growth, “More secondhand sellers mean more people are participating in sustainable fashion, which is positive. However, the industry has also become much more saturated. Quality vintage is harder to find, so sellers have to become more creative and resourceful about how they source inventory.” Her take on where

it’s all headed reads like a mission statement for the whole category : “Resale gives people access to better quality, luxury brands, unique designs, and pieces from different eras, often at more approachable prices. I don’t see that desire going away, especially as truly well-made vintage clothing becomes more difficult to find.” 446 Thames Street, Newport NOVEMBER 2026 | HeyRhody.com

An eclectic collection greets shoppers at Velvet Beret in East Greenwich

Luxe for Less There’s cleaning out your closet and dropping a bag off at your nearby secondhand store or donation bin, and then there’s luxury consignment. The MO at B2B Retail and Luxury Consignment Boutique is “We are the boutique where you have fabulous items that are too good to donate!” Luxury consignment items include authentic designer handbags, sunglasses, and jewelry. Additionally, the boutique sells brand-new women’s clothing, gifts, healing crystal stones, and accessories. Note that consignment sale arrangements are by appointment only. 690 Oaklawn Avenue, Cranston

A Folk Vintage Co. shopper reveals her haul

Photo (top L) courtesy of Again & Again Consignment, (top R) courtesy of Folk Vintage, (bottom) courtesy of The Nest Photo (L) courtesy of Folk Vintage, (R) courtesy of Velvet Beret

THE NEST The Nest doesn’t just call itself a resale shop. Co-founders Danielle Sturm and Charlotte von Meister see it very differently. “We think of ourselves not only as a resale business, but as a waste management company,” they explain. “We’ve spent the last five years developing a system specifically for our donations to ensure the clothing we receive isn’t just shipped overseas like what many big-box thrift stores are doing.” Their read on the industry’s growing pains is candid: “The surge in donations hasn’t come with a matching rise in quality... thrift chains and charities simply can’t move that much inventory locally, so they bale up the excess and export it, often to countries in the Global South (developing or emerging nations)... So even donations that feel like they’re being ‘reused’ often end up as landfill or waterway pollution a few steps removed from you, the donor.” Their answer is to keep as much of that cycle local as possible, aiming to ensure 90% of donated textiles stay in the community through resale, upcycling, and mending. And for The Nest, this isn’t a trend but a lifestyle shift: “According to the ThredUp 2026 Resale Report, the global secondhand market is expected to hit $393 billion by 2030, growing at twice the rate of overall apparel retail.” And in an industry moving faster than ever, they see nothing but room to grow: “In 2025, in the US, resale expanded nearly four times faster than the broader retail clothing market.” 272 Carpenter Street, Providence & 400 Thames Street, Newport NOVEMBER 2026 | HeyRhody.com

VELVET BERET Started by Michele Beamon and Janet Lancellotta, two friends who’d known each other since junior high, Velvet Beret has always been about more than transactions. “ We wanted to create a space with a highly curated selection of women’s resale clothing , shoes, handbags and accessories, but more than that, a place where women could come relax, shop, have conversations, and meet other interesting women,” Beamon says. Since opening in 2018, they’ve watched sustainability shift from a nice side benefit to a real draw, crediting a broader cultural shift. “Gen Z shoppers have now really embraced shopping resale and thrift, which has increased the overall market, which has in turn brought new shoppers of all ages to explore consignment shopping. Even mainstream

brands are adding pre-owned pieces to their inventor y.” But they admit the glamour of a curated sales floor hides unglamorous labor. “It all needs to go through the selection pro cess, then be inspected, then researched and priced, entered into the computer system, labeled and tagged, then hung out on the racks. As these are all individual pieces, it’s not like we can enter 50 or 100 of the same piece as a reg ular retail store might. It’s one by one.” It’s a lot of work for a single piece of clothing , but as Beamon puts it, that patience is exactly what’s fueling the shift: “It used to be a niche, but it has increasingly become a part of how many people want to shop now…There is a way to resell regardless of someone’s preferred way to shop.” 589 Main Street, East Greenwich Hey Rhody MEDIA CO.

FEATURE

GETTING STARTED A sampling of area businesses for your resale radar. If we missed your favorite, let us know at Marketing@HeyRhody.com

Charlestown: ReStore RI, 1555 Shannock Road

East Greenwich: The French Bulldog, 142 Duke Street Pretty Willow Thing, 3 Franklin Road ReJoyce Thrift Shop, 118 Division Street Velvet Beret Boutique Consignment, 589 Main Street

North Kingstown: Consignors Designer, 95 Frenchtown Road

Richmond: Jules Antiques & General Store, 320 Kingstown Road

South Kingstown: Jonnycake Center for Hope, 22 Kersey Road

Wakefield: One More Time, 406D Main Street Perennials Consignment, 92 Pershing Avenue 2nd Time Around Sports, 160 Old Tower Hill Road

Westerly: Bean’s Boutique, 11 Ledward Avenue Blue Mitten Thrift Shop, 135 Main Street Deja Vu Consignment Room, 116 Granite Street Jonnycake Center of Westerly, 23 Industrial Drive Practically Perfect Consignments, 271 Post Road Refindz, 3 East Avenue

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Western-influenced boots complete the package at Whiskey Pearl

WHISKY PEARL For Vian Musumeci, Whisky Pearl was never going to be just another consignment shop. “As I like to say, this is my last stop, so love and passion go into everything I do here,” she says of the business that she co-owns with her husband Ray. The store grew out of a lifelong passion for decorating and a desire to finally be her own boss. That philosophy extends to who she serves: “I have no ‘typical shopper.’ My store has something for the high school or college girl to an elderly person who wants something different. We carry sizes from 0 to 2X.” It also shapes how she runs the place day to day: “There is an immense amount of behind-the-scenes effort and detail that goes into running our store...

but greeting every customer who walks through our doors is my favorite part of the job. This is a labor of love, and we are so grateful to the community that supports us.” Four and a half years in, that care has paid off enough for her to expand into menswear with a new line, Black Label. Musumeci has also expanded well past clothing racks to include furniture and now, home accessories. “Love and passion go into every part of my store, and I look hard to find quality items,” she says. “I’ve been here for over four years and have become more particular in my selections. That said, it took a while to see what works and what doesn’t, and I think we hit it!” 1202 Putnam Pike, Chepachet

NOVEMBER 2026 | HeyRhody.com

Photo courtesy of Whisky Pearl

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The Sweet Life Photos by Andy Moran Photography, courtesy of RI Seafood

A Charlestown oyster farmer on the challenges and rewards of the work

By Meredith Langmuir and Jordyn Zacharias

icture a crisp fall morning as the sun starts to rise over Charlestown’s Ninigret Pond. The morning starts with a spectacular golden sunrise, glassy water, and herons flying low in search of breakfast. For Matt Behan, owner and operator of Behan Family Farms, this is the start of another workday on the water. He pulls on his fishing boots, grabs his energ y drink, and heads down the dock onto his barge. From there, he sets out to his 15-acre oyster farm, where he will spend the morning har vesting oysters.

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Ninigret Pond is the largest “salt pond” in southern Rhode Island

Matt Behan tending to his oyster farm

Born and raised in Ashaway, Behan grew up spending time on boats, fishing recreationally with his family, and as a teenager working for oyster farmer Jeff Gardner with his cousin and best friend. It was a natural progression for him to attend the University of Rhode Island, where he earned his degree in aquaculture, and it was there that a lecture on oyster farming confirmed his interest. In 2010, Behan Family Farms was founded, and their oysters have offered a salty taste of the Ocean State to palates near and

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far ever since. True to the company name, its founder shares his passion for aquaculture with his wife Katie, who operates Westerly-based Blue Rocks Catering and Events, and their two children, who join him on the water. The Behans grow two oyster varieties: their renowned Ninigret Nectars and Whiskey Scholls. It’s easy to hear the pride in Behan’s voice when he talks about the farm and his oysters. His dedication to the craft is evident in the care he puts into his work, and

the product he ser ves to his community. “My favorite part of my work is getting to spend my days surrounded by nature,” Behan says. “ While the long , challenging winters can be tough, they are still worth it for the chance to work outdoors.” When the RI Seafood team joined Behan for a day on the water, he graciously took a cold plunge; as he lifted the cages off the pond floor, crabs scurried away in search of shelter while birds waded into the water nearby. “Each

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HOW TO FIND LOCAL SEAFOOD If you are wondering where to find fresh, local seafood year-round, the RI Seafood Finder makes it easy. Search for more than 170 partner seafood markets, restaurants, and direct sellers across the Ocean State — and look for the RI Seafood logo wherever you shop or dine to ensure your seafood is truly local. Learn more at Seafood.RI.gov and follow on Facebook and Instagram at @RISeafood and @RI.Seafood.

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oyster has its own flavor profile influenced by the characteristics of the water they filter in Ninigret Pond,” he described. The complex flavors come from the pond’s influx of ocean saltwater from the breachway during the tide cycles, the minerals in the pond, and the freshwater input from the springs that feed into the salt ponds. “This water profile creates a smooth and buttery umami flavor in [my] oysters,” says Behan. “Fall plus oysters equals perfection,” says

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Behan. He explains that as winter approaches, oysters are hard at work storing up glycogen – their natural energ y reser ve – to sustain them for the cold months ahead, which he likens to their version of hibernation. “Glycogen equals sweetness. That’s why fall oysters are at their peak flavor – plump, briny, and naturally sweet, with a rich, clean finish that only this season can produce. Nature does the work; we just get to enjoy it.” Learn more at NinigretNectars.com

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Savoring Rhody A foo d ie ’ s g u id e to Novem b e r n o sh ing B y Patty J

rom buzzy latte breaks to cozy pizza nights and everything in between, I have your November food and restaurant itinerary all planned out. Whether you prefer savoring classic comfort food on a chilly afternoon, or following the route of viral treats locals line up for, these eight dining destinations are guaranteed to put a smile on your face and a pep in your step.

Bowie’s D o nuts Bowie’s are hands-down the yummiest gluten-free donuts I have ever eaten. Baker Tonya Curtis has created the ultimate high-protein flavorful treat using maple syrup instead of refined sugar and baking them in small batches. One bite and you’ll see why flavors like blueberry cinnamon sugar live up to the hype. Find Bowie’s at the Mount Hope Farm Farmers Market (November 7 and 21), and keep an eye out for a storefront announcement in the not-too-distant future. Tiverton

Patty J at Starry Night Cafe, Smithfield

Fair & Square

Campan e l l a ’ s

Photo (top L) courtesy of Patty J, (bottom L) courtesy of Fair & Square

Fans of Campanella’s cheered in September when original owner Richard Campanella reopened his namesake business. With support from his family, the popular Italian-American restaurant brings back customer favorites like the stuffed Greek pizza, pepperoni pies, mini pizzas, meatball subs, and garlic bread. Their extensive calzone menu also returns with choices of white, whole grain, or wheat dough. Call ahead for reservations at 401-943-3500. Cranston

Fair & S q ua re Pi z ze ri a Looking for sourdough Detroit-style pizza? Find it on Gooding Avenue, next door to Riccotti’s Sandwich Shop (both businesses are owned by Ben Howarth). Their incredibly delicious rectangular pies feature crispy cheese edges and an airy center. Regulars love “The Usual” with cup-and-curl pepperoni, basil, whipped ricotta, and hot honey, and “Oh, My Meatball” – a pie topped with spicy vodka sauce, brick cheese, handmade meatballs, green peppers, ricotta, parmigiano reggiano, and basil. Bristol

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Falafel D ave ’ s This Middle Eastern eatery on Main Street honors local restaurateur legend, the late Bahij Ibrahim “Falafel Dave” Boutros, founder of the Baja’s restaurant chain. Owned and operated by his family, the casual restaurant specializes in Lebanese street food with a focus on custom bowls and wraps. Sink your teeth into a tender pita stuffed with falafel, fresh herbs, and creamy tahini, order Dave’s Mezza Feast for the table, and save room for baklava. For picky eaters, there’s also fries! Wakefield

H oney ’ s C a fe Ready to tuck into a fab breakfast or brunch? Head to Willett Avenue for all kinds of seasonal

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menu drops. Specialty lattes include pumpkin cheesecake and Thanksgiving churro – a wonderful complement to mini pancakes with toppings. Enjoy bites like the Cuban Thanksgiving melt on sourdough bread with cranberry-mustard, and pear-and-pomegranate almond croissant toast. Did I mention croffles (flaky croissants pressed waffle-style) and ample parking? East Providence

il F ico Inspired by the open-air markets in Italy, Jenny and Gio Marzano opened il Fico on Atwood Avenue. All of the bread for their ginormous sandwiches and Roman-style pizzas is baked by Gio each day. Pop in for an espresso, a cold or hot

sandwich, house-made gelato, pastry like maritozzi (stuffed brioche), and imported treats. A dinner menu is available on Friday and Saturday evenings. It’s the closest way to feel like you’re in Italy without boarding a plane.

L a Fe Taq u er i a Jason Vargas and Melissa Sanchez Vargas, along with Thang Huynh of Lotus Pepper, opened La Fe Taqueria on Hope Street in September. Taking over the former Blue Cottage space, this colorful, retro-style taqueria serves warm quesadillas with carne asada and al pastor tacos on flour or gluten-free corn tortillas that sell out daily. Save room for fun desserts like elote drizzled with

NOVEMBER 2026 | HeyRhody.com

Photo (L) courtesy of La Fe Taqueria, (R) courtesy of Starry Night Cafe

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chocolate and crushed Oreos. Pro-tip: arrive early before items sell out. Providence

Starry Ni g ht C a fe Former Food Network competitor on Cupcake Wars and Cake Wars, Nancy Vendetti, teamed up with her daughter, Mia Sepe, to launch Starry Night Café. Inspired by Van Gogh’s famous painting , this welcoming spot sells an array of tasty fall dish additions. New highlights include a savory breakfast calzone on house-made brioche with pesto, a hearty mac n’ cheese galette topped with cinnamon apples, a breakfast flatbread pizza, and a spinach-artichoke veggie pocket. Smithfield

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Essential Skills

New book by a Jamestown chef shares how years of kitchen work can translate into post-restaurant careers By Andrea E. McHugh

Brian Halloran with Julia Child

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private chef on tony Bellevue Avenue. Halloran’s new self-published book, After the Last Service: What Cooks Carry Forward When the Line Is No Longer Home, tells more in-depth tales of how his journey led to career shifts and mentorship while addressing a challenge many chefs face : how to translate decades of kitchen experience into meaningful next chapters after active restaurant life. “It focuses on identif ying skill sets for the cook who’s worked in restaurants for the majority of his or her career, and how to apply those skill sets to other factors in the industr y,” Halloran says. Burnout, he notes, is both real and rampant in the industr y, as are late hours and achy muscles. “ They hit 45, 50 years old, they’re on the line cooking and sweating ,

the hours are terrible, and the whole scene in the restaurant industr y is geared toward younger people. It’s not an older person’s pro fession by any stretch.” Halloran knows much about how kitchen skills translate to hospitality careers and beyond. For more than a decade, he taught op erations classes at Cornell University’s School of Hotel Administration, and he’s ser ved as a research and development consultant for food manufacturers and hospitality organizations, has launched food products, and more. “ There’s all sorts of different hats to wear and ways to go about developing different career tracks, and it’s kind of cool to not get locked into one peg and be doing that for eternity on this little spin of the planet,” he explains.

Photos courtesy of Chef Brian Halloran

In a world where haute cuisine heavyweights seem plentiful, Chef Brian Halloran trained under one of the OGs: the late Roger Vergé, considered one of the greatest French chefs of the 20th century — with three Michelin stars to prove it. Halloran, a Jamestown resident, went on to enjoy a career cooking at well-known restaurants both near and far, including at Newport’s Clarke Cooke House alongside his longtime friend and current executive chef, Ted Gidley, at beloved Boston dining institution LockeOber (which originally opened in 1875 until it closed for good in 2012), and restaurants that took him from Nantucket to the South of France, Belize, China, Newfoundland, and even to his own backyard for a while, as a

Brian Halloran

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During one post-kitchen part of his career where was working with an international tourism bureau on food and beverage development, Halloran ended up launching a program that led to sustainable job creation. “I had been teaching down in Belize. We opened up a culinary school down there to teach young Mayan chefs about different techniques for using Indigenous ingredients for the tourism industry. It took off pretty cool — that’s just one of the little hats I’ve worn over the years. That’s why I encapsulated it all into one book, thinking that it would be a nice compendium for other young cooks who are looking to get into something other than line cooking.” This is Halloran’s second release. His first, Tales From the Flame, Fifty Years a Cook: Memoir & Recipes from Kitchens, Coasts, and Chaos, is described as “part memoir, part reflection, and part working cook’s notebook,” complete with “vivid kitchen stories and carefully earned recipes.” Follow along on Instagram at @chef_brianhalloran

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Cozy Crumble T h i s f ra g ra nt c rowd - p l e a s e r i s s u re to b e t h e st a r o f t h i s fa l l ’ s d e s s e r t t a b l e By Kayl ey McC a b e

his cinnamon caramel apple crumble is the perfect dessert for these shortening days and quickly dropping temperatures. Apples are coated in cinnamon – and cornstarch to keep the apple juices nice and thick – then drizzled with caramel sauce and topped with a butter y crumble. I prefer to use Granny Smith apples or Honeycrisp, as the tart f lesh pairs better with all of the added sweetness. Keeping the crumble covered for the f irst portion of cooking keeps it from burning while allowing the apples to cook f ully. Top with vanilla ice cream for the best version of this dessert.

How Do You Like Them Apples? Open year-round and held at 25 West Independence Way in Kingston on Saturdays from 8:30am-12:30pm, the South Kingstown Farmers Market is a go-to for shopping local and fresh. Barden Family Orchard is typically a vendor, toting their apple varieties, cider, and more from North Scituate. Fancy a field trip? Most years, they are open Thursday through Monday until the Wednesday before Thanksgiving. Learn more at BardenFamilyOrchard.com Photo by Kayley McCabe

I N GR E D I E N TS • 5 large Honeycrisp apples • 2 tablespoons cornstarch • 2 teaspoons cinnamon, divided • 1 cup caramel sauce (store-bought or homemade) • 1 cup all-purpose flour • ¾ cup brown sugar • 1 teaspoon baking powder • 8 tablespoons salted butter, melted • ⅓ cup rolled oats

STE P S 1. Preheat the oven to 350 degrees. Coat a deep 9” pie dish or other oven-proof vessel with butter. 2. Peel the apples, core, and cut into half slices. Place in a large mixing bowl and add the cornstarch and 1 teaspoon of the cinnamon. Toss to coat the apples evenly.

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3. Place the coated apple slices in the prepared pie dish, arranging to fit slices tightly. 4. Drizzle the caramel sauce evenly over the top of the apples. 5. In another mixing bowl, add the flour, brown sugar, oats, and the remaining 1 teaspoon of cinnamon. Stir until combined. 6. Pour the melted butter over the mixture and stir in with a fork until crumbly.

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7. Sprinkle the crumble mixture evenly over the apples. Cover the pie dish with tin foil and bake for 35 minutes. Remove the tin foil and bake for an additional 15 minutes. The crumble should be golden brown on top and the caramel sauce should be thick and bubbling. 8. Remove from the oven and let cool for 10 minutes. Serve warm with scoops of vanilla ice cream. For more recipes by Kayley McCabe, visit TheKitchenMcCabe.com

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Enjoying a scenic fall drive in Hope Valley

A mom living life forever passionate about noticing all the little things, from the trees dancing in a breeze and sounds of birds singing in the rain to the beautiful colors of a summer sky. It’s these moments that bring her a sense of gratitude, peace, and joy.

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