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editor/publisher cedar poirier email@example.com
designer/layout dan hwang • thinkhwang, llc firstname.lastname@example.org
photography matt cohen • dan hwang peter mellekas • cedar poirier philip j rondina II • george sullivan
contributors kristen coates • susan comeau heidi jones • melissa kirdzik christopher plamondon cedar poirier • robert poirier nicolas williams
ad representative dan hwang • harmony oschefski cedar poirier
ON THE COVER: photo: peter mellekas model: harmony oschesfski location: castle hill lighthouse
naked 470 thames st. apt. 2 newport, ri 02840
401.559.8008 newport naked is published by thinkhwang, llc. Distribution throughout Newport and neighboring towns. Published 3 times annually, June, Sept and Dec. To inquire about advertising rates or to submit story ideas, email email@example.com or call 401.559.8008. © 2012 All Rights Reserved.
Disclaimer *Newport Naked does not support every opinion given by our different contributors... this is about giving many views, so if you have issue with something covered within, we’ll be happy to listen and pass it along.* Stay sunny and medicate with laughter.
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8 12 21 29 36 46 56 60 67 74 photo: Matthew Cohen Photography
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chim chim cheroo! a happy hearth and home
salvation cafe the rebirth of a local staple
winter recipes local chefs heat up your kitchen
castle hill lighthouse a brief history on newport’s beacon
fitness heidi helps you beat the bulge
local color peter mellekas shoots a party
happy holly days a green thumb’s guide to holly
arts & entertainment up close and personal
gift guide local gifts for the holidays
off rhodin’ the icy expedition to vermont
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from the editor
After last winter’s dose of unsettled weather, I’m personally hoping that we get some snow that sticks this year; enough for some sledding, skiing, skating and boarding…or at least enough to let us stay fireside, reading and sipping hot toddies without that gnawing feeling of guilt. If you’re lucky enough to have a fireplace, or are looking to install or renovate one, you’ll find some important tips in R.D Poirier’s illustrative Chim Chim Cheroo. I’ve already started stocking my cupboards with ingredients for my favorite soups and curries; there are some great winter recipes in this edition from a cohort of our fine local chefs. Don’t worry about the winter weight, Heidi has a great workout for you that will only take a half hour, and if you’re feeling really ambitious, you can join her for a “fit camp”. We’ve made holiday shopping a breeze in this edition by presenting a sampling of the finest things Newport shops have to offer. Bundle up for a stroll along Bellevue Ave to marvel at the festive light displays adorned with boughs of pine, holly, and evergreens. And if you’re looking to create your own display of holly, check out Susan Comeau’s Holly Days article. Wintertime is when our town returns to it’s native cast of characters. Let’s make the best of it by supporting each other, smiling, lending a shovel, shopping, eating, drinking, and being merry in our own private harbor of refuge. Happy New Year! Sincere thanks and warm wishes to all our readers, contributors, and advertisers. – Cedar Poirier
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nyone who’s ever sat around a campfire knows the feeling – the mesmerizing allure of the dancing flames, the warmth on your cheeks, a deep meditative state of our most primal mind. Archaeological evidence points to the likelihood that humans began using fire at least one hundred and fifty thousand years ago. Some believe the cooking of our food made available the extra calories our brains needed for the explosion of human intelligence. It’s no wonder that given this ancient relationship, we seem to want to carry the fire with us into our homes where we indulge ourselves in candle light, sit in front of the fireplace or (especially here in the north), we gather around the woodstove. Wood heat has always been a risky proposition, but over the past forty to fifty years, the advances in technology allowing us to safely burn wood in our homes has grown by leaps and bounds.
Any wood-heating appliance needs a good solid chimney to vent into. Older chimneys used to be built with just bricks and a lime mortar. Unfortunately, the acids present in wood smoke (especially damp wood) reacted with the lime between the bricks. Over time, cracks and holes would appear, and the flames would find their way out with devastating consequences. We now use double wall systems with the traditional brick, stone, or concrete block exterior layer. This surrounds a secondary internal “smokestack” called a ceramic or clay flue liner. These liners are smooth, reducing the amount of soot from adhering, and making them easier to clean. If you have an existing chimney in an older home, check to see if your chimney is lined before installing any wood burning appliance. While it is possible (and preferable in my opinion) to “retro-
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by Robert Poirier A teacher, and a Jack of many trades
fit” an older chimney with clay flue liners, it is not always practical. Many contractors will install a flexible stainless steel chimney liner as a quicker and less expensive option. While this allows for irregular shaped chimneys, the stainless steel does have a lifespan and getting a cleaning brush down them can be problematic. Talk to a few masons and ask a lot of questions. Many renovators and most new homebuilders will have to face the question of where to place the chimney, and there are some very important reasons to take this decision seriously. Even the most modest chimney will have a mass of four to five tons, and when a fire has been burning for several consecutive days, that mass has the capacity to radiate its accumulated heat back into the house. Running your chimney through or near an upstairs bathroom could not only make it much more comfortable on bitter cold winter mornings, but will also help protect the plumbing from freezing. Having your chimney go through a bedroom could be a good option for an elderly person who craves a little extra warmth. Otherwise, a good rule of thumb is to centralize the location for a more or less even distribution of heat throughout the home. In either case, for safety, thermal efficiency and aesthetics, I always urge homeowners to leave as much of the chimney exposed to the living area as possible. Sometimes it’s unavoidable, but for many reasons, probably the
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worst mistake a homeowner could make is to put the chimney on an outside wall (exterior to the living space).
freezes (at night) and expands, cracks will inevitably form, weakening the bond with the brick.
First of all, the 8-10 thousand pounds of mass mentioned above will now radiate all of its wonderful (and expensive) heat into the atmosphere instead of into our homes.
Lastly, the simple daily fluctuations of temperature experienced outside are much more pronounced than inside, so a chimney situated inside won’t expand and contract anywhere near as severely as one built outside.
Secondly, because the brick and mortar are so cold, the gas vapors and smoke don’t make it all the way to the top of the chimney before they condense and turn into a liquid called creosote which oozes its way back down the chimney. It can sometimes find its way into the home or even give off an offensive smell. In the most serious cases, it can ignite and cause a “chimney fire” which can often destroy the chimney; if not set the house on fire. Yet another reason has to do with “weathering”- the exposure of the bricks and mortar to the elements. As mentioned earlier, acid in wood smoke can react with mortar and while not as pronounced, the effect of acid rain over time is identical. Beyond the acid rain effect, mortar is porous and can absorb moisture. As that moisture then
Applying several coats of a “masonry sealer” every few years can help lessen the impact of some of the problems outlined above, but the best solution is proper placement.
Philip J Rondina II
A final consideration would be what to do about a chimney that is defective, un-used, or no longer needed. Many older homes often had multiple chimneys in different areas, to service a kitchen wood stove or furnace in one end of the house, and a fireplace in the other. The un-used chimney is a definite liability when it comes to the heating efficiency of a structure. Typically they serve as a “pipeline” funneling heat from the living space directly into the attic and outdoors. This often results in an ice buildup on the
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roof eaves, not to mention a loss of precious heat. My Mom used to save time and energy by sticking a large nail into the center of potatoes she was baking. The metal would conduct the heat directly to the heart of the spud and the lesson wasn’t lost on me. When I see un-used chimneys sticking out of the roofs of buildings, I apply the same logic, but in reverse. Bitterly cold air is allowed to rush down the flue in such situations, directly into the living space below – kind of like a missing finger on a glove. While I rarely recommend that chimneys be torn down (you never know if somewhere down the road you may wish you still had the option use it), something obviously needs to be done to remedy this problem. The easiest and cheapest solution is to simply “cap” the un-used chimney (any number of materials will do here) sealing off the cold air flow. Another option is to take down just the top section as far as the attic space. This leaves the majority of the chimney intact for possible use in the future, and seals off the roof eliminating the heat loss through the flue. Today some homebuilders and contractors forgo brick or stone for an easier, quicker and somewhat less expensive metal (stainless steel) chimney. While these units have the distinct advantages listed above, they can’t compete with traditional brick and mortar in several important ways:
They have a limited warranty and lifespan, so be prepared to replace them. A well built and maintained brick chimney by comparison, should be around for centuries. They have comparatively very little “thermal mass”. When the fire goes out, they (and your home) will get cold more quickly. They don’t have the aesthetic appeal of brick or stone chimneys, so many people hide them behind a wall further decreasing their thermal efficiency. Philip J Rondina II
Using the intelligence that fire may well have afforded the human race, it is possible today to maximize not only the enjoyment we get from our ancient “friend”, but also the peace of mind that we are doing so safely and efficiently. How we design, build and where we locate our chimneys is a major factor in achieving that goal. Philip J Rondina II, owner of A Colonial Chimney Sweep, recommends that homeowners get their fireplace and chimney inspected yearly. This is a good guideline to follow to make sure their fireplace is in good working order, and to determine if cleaning or repairs are necessary. Make sure to use a Chimney Sweep that is certified, licensed, and insured, as this is your best assurance that you are hiring a competent sweep. And don’t be afraid to ask for references, or check credentials. www.acolonialchimneysweep.com
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THE REBIRTH OF
SALVATION CAFE It’s a barn.....
by Christopher Plamondon • Photos courtesy of George Sullivan
When I first came to Newport in the early nineties, Broadway was not a neighborhood many people visited. The area was a bit depressed. There were few quality restaurants, and not many reputable bars. The place had no cache, even had a reputation for being a little dangerous. My friends and I avoided the scene for all those reasons, and that’s a strong statement considering we were in our early twenties, did not have particularly high standards, and spent most of our nights in one bar or another. But that was the perspective of a young man who grew up in a bucolic suburb, then spent five years in and around the laid back campus at URI. Sue Lamond, a Newport Native, saw something different on Broadway. She had lived for a time in Bedford Stuyvesant, a culturally diverse and energetic neighborhood located in the heart of Brooklyn. To her, Broadway had a vibe like her old stomping ground, an exciting, nothing to lose feel, a lively, everything to offer neighborhood where you could exist for weeks without ever using a car. She must have also saw potential, because that was where she decided to open her restaurant.
Salvation Café had a humble beginning. It was tiny, occupying only half of the street frontage on the property. Patrons had to travel through the kitchen to utilize the facilities. There was no liquor license. And the old-timers up and down the street did not exactly approve. ‘Crazy’ was a word they often used to describe her, her unique new establishment, and the young and hip crowd that began to make Salvation a second home. No doubt those oldtimers did not think Salvation would last, but twenty years later it is still there, and it has aged beautifully. This maturation was slow but steady. It seemed every two years Sue was able to add another improvement to the cafe. She acquired the adjacent storefront and expanded horizontally, allowing direct access to the powder rooms. She obtained a precious and hard to find liquor license, and the Sangria started to flow. Depth was added with seating in the back room, and eventually a backyard tiki bar was erected, a secluded outdoor oasis in the center of town. A unique menu evolved, featuring healthy and simple choices that are often described as Asian Fusion. You could go to Salvation and order things you would not find anywhere else, which was refreshing in a town
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where copycatting sometimes gets a little out of hand. While the cafe underwent this steady makeover, the Broadway neighborhood followed suit. Tucker’s opened its doors to upscale dining just down the block. A Greek diner named Star Lunch became Norey’s, a fashionable yet laidback restaurant with a focus on seafood, and Pour Judgment became a popular bar and grill a little further down the line toward Washington Square. Slowly but surely, it seemed Lower Broadway was no longer a place to avoid, but a place to be seen, and Salvation was at the center of the revival. Yet it was not all smooth sailing. It never is in the notoriously tough restaurant business. Though Sue owned the property by about 2005, there was still work to be done, challenges to be faced. The back room was basically nothing, a run-down pavilion that had become a haven for smokers banished to the great outdoors by the strict new tobacco rules. A massive, lengthy, and expensive refurbishment seemed inevitable. Also, in the aftermath of The Station Nightclub tragedy, new, strict regulations were being introduced, guidelines that would tax the resources of all restaurant owners. The global financial crisis and the ensuing recession only made matters that much worse. It seemed that Sue was at a bit of a crossroads. There were moments of doubt, a sense that she either had to go for it or get out. She broached the subject with a friend who was also an operative in the Newport restaurant establishment, and his response was enlightening. He basically said that it would be a shame to see her go after coming so far, that an authentic part of Newport would be coming to an end. An authentic part of Newport, quite a complement for a local business owner, especially in a town with as much history and tradition as ours. She decided to go for it. What followed was a thorough, lengthy, and at times harrowing renovation that saw Salvation close its doors for months on end. But now it is finally complete. Once again the oil is hot, the beer is cold, and the music is bumping. The result of all the hard work is impressive. The back area has been completely overhauled, the second floor offering an inviting timbered open space with ample room for a large number of diners. When it’s not being used for private parties and functions, her dedicated clientele is pushing the direction of the scene, co-opting the space and making it their own, using it as a quiet, intimate alternative to the hustle and bustle at street-level. Speaking of the street, her signature front dining room
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and bar area is now much more comfortable and functional, and it is bursting with the eclectic manifestation of Sue’s personal style, which some might call wacky, and she herself describes as borderline tacky. The color palette features bright reds, sanded greens, vibrant yellows, and muted browns that hint at Latin American influences. The fixtures and surfaces offer a dizzying array of both texture and form. The decorations are as distinctive and whimsical as ever, from the robust, abstract forms in the paintings of local artist Sue McNally, to the comical, classic old album covers that hang in the hallway, (and here the word classic is used in the broadest possible sense) items she acquired on the cheap at various flea markets. Outside, in the backyard, the tiki bar is still there, though the structure is larger, the space has been rearranged in order to maintain its former capacity. The real star of the renovation is a post and beam structure inspired by similar buildings like the store out at Sweet Berry Farm, erected by local artisans from South County Post & Beam. The result is a warm, cozy, and romantic setting, like one might find in an old lodge in the Adirondacks or the Canadian Rockies. All these separate but interconnected spaces give Salvation Café the ability to provide multiple experiences to patrons. At any moment you might get the sensation of being in a hip Manhattan eatery, a romantic mountain retreat, a casual backyard barbecue, or a rum-soaked bar just yards away from warm Caribbean waters. It is a comfortable, honest place that lacks pretension, a nice alternative to the old money décor, the blue-blood sensibility that is a natural feature of many Newport destinations. So as it stands today, Salvation is a unique combination of all the places and cultures referred to above. It is a restaurant where the heart of Brooklyn meets Asian Fusion, where the notion of warm Caribbean beaches mingles with the feel of Adirondack Inns, where Latin influences mesh with Manhattan chic. It is one of the vital organs in the lower Broadway renaissance. And perhaps - as even some of those pessimistic oldtimers might now admit - it has slowly but surely become an authentic Newport institution.
Salvation is open seven nights a week for dinner and now featuring Sunday brunch from 10:30 to 3:00. Function inquiries can be directed to salvationcafe.com
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200 BROADWAY • NEWPORT, RI 02840 • 401.848.9081 www.thecafe200broadway.com newportnaked.com • winter 2012 / 2013 17
5:00 PM - 12:00 AM
WINTER RESTAURANT GUIDE Rhino Bar Eclectic mix of dishes. 337 Thames St., Newport, RI 401.846.0707 therhinobar.com Rhumbline American Bistro. 62 Bridge St., Newport, RI 401.849.3999 Speakeasy Bar & Grill Fine Food, Casual. 250 Thames St., Newport, RI 401.847.3650 speakeasybarand grill.com Tallulah on Thames Modern, Fresh, Local. 464 Thames St., Newport, RI 401.849.2433 tallulahonthames.com
American Atlantic Grille Breakfast, Lunch & Dinner 91 Aquidneck Ave., Middletown, RI 401.849.4440 atlanticgrille.com Benjamin’s Breakfast, Lunch & Dinner, Raw Bar, Seafood, Sandwiches to Steaks. 254 Thames St., Newport, RI 401.846.8757 benjaminsnewport.com Ben’s Chilli Dogs “World Famous Homemade Recipes!” 158 Broadway, Newport, RI 401.846.8206 Becky’s Real BBQ Barbeque Style Plates 82 East Main Rd., Middletown, RI 401.841.9909 beckysbbq.info Brick Alley Pub & Restaurant Pub style comfort food. 140 Thames St., Newport, RI 401.849.6334 brickalley.com The Black Pearl (Tavern Side) Lunch & Dinner served in a casual atmosphere Eggs til, 2:30pm, Sandwiches, Seafood and Steaks. Bannister’s Wharf, Newport, RI 401.846.5264 blackpearlnewport.com Clarke Cooke House Fresh seafood & steaks. Award winning wine list over 400 selections. Bannister’s Wharf, Newport, RI 401.849.2900 clarkecooke.com
Fifth Element From hand-crafted fresh pizzas to inventive appetizers and entrées. 111 Broadway, Newport, RI 401.619.2552 thefifthri.com Gas Lamp Grille Seafood, sandwiches to steaks. 206 Thames St., Newport, RI 401.845.9300 gaslampgrille.com The Grill at 41 North Fresh, upscale dining. Grilled meats, seafood, and raw bar, as well as organic and locally sourced selections. 351 Thames St., Newport, RI 401.846.8018 41north.com Griswold’s Tavern Pub style comfort food. 103 Bellevue Ave., Newport, RI 401.846.4660
Wharf Pub & Restaurant 37 Bowen’s Wharf, Newport, RI 401.846.9233 thewharfpub.com Yesterday’s & The Place Pub style comfort food. 28Washington Sq., Newport, RI 401.847.0116 yesterdaysandtheplace.com
Asian Bangkok City Thai Cuisine. 21A Valley Rd., Middletown, RI 401.848.2250 bangkokcity.us China Star lII Chinese Cuisine. 110 William St., Newport, RI 401.841.5556 chinastariii.com
Malt 150 Broadway, Newport, RI 401.619.1667
Newport Tokyo House Japanese Cuisine. 6 Equality Park, Newport, RI 401.847.8888 newporttokyohouse.com
Mudville Pub Pub style comfort food. 8 West Marlborough St., Newport, RI 401.619.1100 mudvillepub.com
Sea Shai Japanese Cuisine. 747 Aquidneck Ave., Middletown, RI 401.619.0968 seashai.com
Newport Blues Café Pub menu. 286 Thames st., Newport, RI 401.841.5510 newportblues.com
Sumo Sushi Japanese Cuisine. Thames St., Newport, RI 401.848.2307 sumosushinewport.com
Pour Judgement American Bistro, Pub. 32 Broadway, Newport, RI 401.619.2115 pourjudgement.com
Sushi-Go! 215 Goddard Row, Newport, RI 401.849.5155 sushi-go.com
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Thai Cuisine 517 Thames St., Newport, RI 401.841.8822 thaicuisinemenu.com
French h Asterisk Restaurant & Bar 599 Thames St., Newport, RI 401.841.8833 asterisknewport.com Bouchard Restaurant & Inn 505 Thames St., Newport, RI 401.846.0123 restaurantbouchard.com The White Horse Tavern 26 Marlborough St., Newport, RI 401.849.7317 whitehorsetavern.com
Irish Buskers Irish Pub & Restaurant 178 Thames St., Newport, RI 401.846.5856 www.buskerspub.com
Mamma Luisa Restaurant 673 Thames St., Newport, RI 401.848.5257 mammaluisa.com
Fastnet 1 Broadway, Newport, RI 401.845.9311 thefastnetpub.com
Nikolas Pizza 38 Memorial Blvd, Newport, RI 401.849.6611 nikolaspizzanewport.com
O’Brien’s Pub 501 Thames St., Newport, RI 401-849-6623 theobrienspub.com
Pasta Beach 7 Memorial Blvd, Newport, RI 401.847.2222
le Eas tern
Middle Eastern Genie’s Hookah Lounge 94 William St., Newport, RI 401.619.3770
Italian Lucia Italian Restaurant 186B Thames St., Newport, RI 401.846.4477 luciarestaurant.com Mama Leone’s Restaurante-Pizzeria 150 J.T. Connell Hwy., Newport, RI 401.847.7272 mamaleones.net
Puerini’s Restaurant 24 Memorial Blvd., Newport, RI 401.847.5506 puerinisrestaurant.com Sardella’s 30 Memorial Blvd West, Newport, RI 401.849.6312 sardellas.com
Mexican Diego’s 11 Bowens Wharf, Newport, RI 401.619.2640 diegosnewport.com El Perrito Taqueria 190 Thames St., Newport, RI 401.619.5502 elperritonewport.com
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Perro Salado 19 Charles St., Newport, RI 401.619.4777 perrosalado.com
Pubs & Taverns Billy Goode’s 29 Marlborough St., Newport, RI 401.848.5013
Mooring Seafood Kitchen & Bar 1 Sayor’s Wharf, Newport, RI 401.846.2260 mooringrestaurant.com Pier 49 Seafood and Spirits Harborside Restaurant 49 Americas Cup Ave., Newport, RI thenewport-hotel.com
The Cafe 200 Broadway, Newport, RI 401.848.9081
Scales & Shells 527 Thames St., Newport, RI 401.846.3474 scalesandshells.com
Celtica 95 Long Wharf, Newport, RI 401.847.4770 celticanewport.com
The Red Parrot 348 Thames St., Newport, RI 401.847.3800 redparrotrestaurant.com
Coddington Brewery Co. 210 Coddington Hwy., Newport, RI 401.847.6690 coddbrew.com
22 Bowen’s Wine Bar & Grille 22 Bowen’s Wharf, Newport, RI 401.841.8884 22bowens.com
Jimmy’s Saloon 37 Memorial Blvd., Newport, RI 401.846.5121
Patrick’s Pub 5 Memorial Blvd.,Newport, RI 401.847.0416 canfieldhousenewport.com
Café Zelda 528 Thames St., Newport, RI 401.849.4002 cafezelda.com
Seafood & Steak
Canfield House 5 Memorial Blvd., Newport, RI 401.847.0416 canfieldhousenewport.com
The Barking Crab Traditional N.E. Seafood. Brick Marketplace II 151 Swinburne Row, Newport, RI 401.846-CRAB barkingcrab.com
Castle Hill Inn & Resort 590 Ocean Ave., Newport, RI 401-849-3800 888-466-1355 castlehillinn.com
Fathoms at the Newport Marriott 25 America’s Cup Ave., Newport, RI 401.849.1000/888.634.4498 newportmarriott.com
Norey’s Wine Bar & Grille 156 Broadway, Newport, RI 401.847.4971
Fish 14 Narragansett Ave., Jamestown, RI 401.423.(FISH)3474 jamestownfishri.com
Salvation Café 140 Broadway, Newport, RI 401.847.2620 salvationcafe.com
Fluke Wine Bar & Kitchen 41 Bowen’s Wharf, Newport, RI 401.849.7778 flukewinebar.com
The Spiced Pear 117 Memorial Blvd, Newport, RI 401.847.2244 spicedpear.com
SURF AND TURF
IN THE HEART OF NEWPORT
BREAKFAST, LUNCH & DINNER SERVING DINNER TIL MIDNIGHT
401-846-8768 WWW.BENJAMINSRAWBAR.COM 20 winter 2012 / 2013 • newportnaked.com
winter recipes Get PUMP(kin)ED! Pumpkin, interchangeable with butternut squash and sweet potato in these recipes, is a great source of nutrients like vitamin A, betacarotene, vitamin C, potassium, and zinc. What a delicious way to ward off colds (and battle hangovers) during this crazy holiday season.
bring to a light boil. Continue to boil lightly until you can pierce the pumpkin with a fork. Add greens, which will wilt immediately, and cannellini beans. Season with salt & pepper to taste, and garnish with a little grated Parmesan or Romano if you so desire. YUM!
Healthy Pumpkin Spice Bread Based on Nicole Poirier’s famous muffin recipe, this recipe changes the shape of the healthy, low-sugar and high-fiber treat while keeping it amazealicious!
Super Pumpkin Soup This SHOULD serve 6, but it’s so tasty, you may just want to eat the whole pot yourself. 1 lb. Italian-style sausage (hot, sweet, pork OR turkey! I like mine SPICY!), bought bulk-style or with skin removed 2 teaspoons olive oil, divided 2 cloves garlic, minced 1 large sweet onion, diced small 2 stalks celery, chopped ¼ teaspoon cayenne pepper (optional) 6 cups chicken or vegetable broth 2 cups pumpkin, similar winter squash (butternut, kabocha, acorn), or even sweet potato, cut into ½” dice – like actual dice 1 bunch leafy greens – I used Swiss chard, but you can substitute spinach, kale, collards, or mustard greens, chopped 1 can cannellini beans, drained and rinsed In a large pot, heat 1 teaspoon of olive oil over medium high heat just to lubricate the bottom. Cook loose sausage until no pink remains and it is relatively crumbly. You will probably have to taste it to make sure it’s delicious, and once it’s cooked, strain it into a colander to remove the excess fat. Set aside, and do not wash pan. Return pan to medium high heat and add second teaspoon of oil, garlic, onion, and celery. Sauté until it begins to soften (about 5 minutes) and return sausage to pan. Add cayenne pepper, and cook for an additional 2 minutes. Add broth, preferably warmed if you want to eat this soup as soon as possible, and pumpkin. Increase heat to medium-high to high again, and
2 cups flour (I substitute Bob’s Red Mill Gluten Free All-Purpose Flour, but regular flour, whole wheat, and spelt will work) 1-teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sugar ½ cup vegetable cooking oil – olive, canola, grapeseed, coconut, corn – whatever’s available 2 eggs 1 ½ cup mashed pumpkin - like you would find in a can to make pumpkin pie, or mashed by hand (again, feel free to substitute other squashes if you start with the actual vegetable!) 1 heaping teaspoon pumpkin-pie spice – which is really just a blend of cinnamon, clove, nutmeg, allspice, and ginger if you have those available instead ¾ cup nonfat Greek yogurt 1 tablespoon granulated sugar Preheat oven to 400 degrees. In a bowl, mix the first four (dry) ingredients. Set aside. In a second bowl, beat the eggs, sugar, and oil until pale and frothy. Then mix in the dry ingredients. This batter should be pretty thick. Using your already used dry-ingredients bowl, combine pumpkin, spice blend, and yogurt until evenly colored. Add this to your thick batter and mix well until smooth. Grease – or simply coat with cooking spray – a loaf pan. Pour in batter and tap the pan gently on the counter or table to release any air bubbles. Sprinkle a final tablespoon of sugar across top for a lovely, crunchy, sweet crust. Bake at 400 for 20 minutes before turning oven down to 375 and baking for another 20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before trying to slice it, if you want NICE slices. Eat immediately if necessary. – Chef Nicole Poirier If you would like to find or request more recipes please visit my website at www.nicolepoirier.com You can also follow me on Twitter, NicolePoirierSF
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Nori Wrapped Beef Ingredients: 1 quality NY strip steak Nori wraps Marinade: Soya Sauce Miso Garlic Ginger Salt and Pepper Potato pancakes: 4 Yukon gold potatoes Salt and pepper Scallions 1 egg beaten Sea Salt For the finish: 1 quail egg Toasted sesame seeds Black Garlic (fermented garlic) Sesame oil Preparation: Preheat your oven to 400 degrees. Marinate the NY strip in soya sauce, miso, ginger,
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Chef Steve Lucier
garlic, salt and pepper. Pan sere the steak to rare and set aside. Rehydrate a nori wrap (more if needed) and completely cover the steak. Place the steak in a 400-degree oven for about 6 minutes, bringing the steak to medium rare, and crisping the nori. Shred yukon gold potatoes and mix with salt and pepper, scallion, and a beaten egg. Form cakes and panfry in duck fat till golden brown. Finish with sea salt. Poach the quail egg very briefly until just set. Place the cut steak on top of the potato pancake. Place the quail egg top of the steak with toasted sesame seeds, black garlic, and a drizzle of sesame oil. Serve.
winter recipes Legs & Eggs – Todd Coonan Executive Chef, Salvation Café
Pomegranate Vin 8 oz. Pomegranate Juice reduced to 2 oz. 2 oz. Champagne Vinegar 1 oz. Honey 8 oz. Vegetable Oil Salt and Pepper To Taste
1 qt. Melted Duck fat 2 Shallots 1 clove Garlic 1 Sprig Thyme 1 Sprig Rosemary 1 t whole black peppercorns
After reducing the pomegranate juice, combine the first 3 ingredients in a blender and slowly add the oil until emulsified, season with salt and pepper to taste. Set aside for salad.
Set your oven to 300 degrees Fahrenheit, place the duck legs, skin up with all other ingredients in a small roasting pan and pour the duck fat over the top so that the legs are submerged. Place a small sheet of parchment paper on top of the fat, then cover the pan with both plastic wrap and aluminum foil, and place in the oven for 6-8 hours or until the meat falls of the bone.
Salad 1 hd Radicchio 1 hd frisee Flat leaf parsley Chives Tarragon Mint 1 hd Mache Chiffonade (cut into fine, thin strips) the radicchio and frisee, pick the other herbs whole, toss together, and reserve until ready to eat. When ready, toss with pomegranate vinaigrette and place next to egg. Slow Poached Egg Using a candy thermometer bring a large pot of water to 145 degrees Fahrenheit and cook the egg in its shell for 45 minutes. Duck Confit Hash 6 Duck Legs
Duck fat roasted Brussel Sprouts Quarter brussel sprouts and toss with melted duck fat, salt and pepper, and roast at 450 degrees until golden brown. Assembling your dish To assemble the dish, sear one slice of brioche and place on plate. Reheat brussel sprouts and duck confit and place in line next to toast, carefully crack egg onto cutting board and place in center of toast, garnish with salad and enjoy!
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Flash by Nicolas Williams
If you talk to a grizzled, old sailor about seafaring for long enough, you’ll probably hear about one of the most mysterious and mystical phenomena of oceanic travel the Green Flash. The Green Flash is no comic book character; it’s a startling explosion of green light from the last rays of the sun, as it dips below the horizon. Notoriously elusive, the Green Flash can only be seen when atmospheric conditions are just right. Novelist Jules Verne, may have created much of the mystique around the phenomenon, when he remarked of its color, “if there is a green in Paradise, it cannot but be of this shade.” Its color and rarity make the Green Flash one of the most precious gifts a sailor might receive in exchange for spending years of life at sea, far away from the pleasures of land. I’ve personally spent about three years of my life on the ocean, and although I actively look for it day after day, I’ve only seen a truly brilliant green flash a handful of times. A well-defined, distant horizon is one of the requirements for viewing a Green Flash. The ocean is an ideal stage, but it’s also possible to see it against a mountain or a cloud. If you visit the warm beaches of Hawaii late in the afternoon, you will see the western shores lined with sun worshippers, patiently waiting for the sun to slip beneath the horizon. Often, sunset can result in an argument and suggestions of a ‘greenish tinge.’ However, after witnessing a Green Flash, there is no mistaking its brilliance, which can be likened to having a green spotlight
trained directly on your eyes. How is it possible for the sun’s light to become completely green? The Earth’s atmosphere acts like a prism (think Pink Floyd - Dark Side of the Moon), separating white sunlight into different bands of colored light. This effect is greatest when the sun is near the horizon, and its light has to pass through the denser part of the atmosphere. Shorter wavelengths of light (blues and greens) are bent, or refracted more than longer wavelengths of light; leaving a green sun slightly above the horizon once all the other colors have set. The second requirement for viewing the Green Flash is an extremely clear sky, free of moisture or other atmospheric particles, which can scatter the green light as it travels between the Sun and the observer. Once, while sailing on Mexico’s Sea of Cortez, I was fortunate enough to see three flashes in one night. The air that day was so clear that a mountain range 130 nautical miles away looked like a small island only a few miles off. How is it possible to see three in one night? I caught the flash at sunset, sunrise, and to my amazement, again as the moon rose! So if you’d like to see the ‘green of Paradise’, on a very, very clear evening, find a place where you can look West. Warning: Don’t stare at the sun until it’s very low on the horizon, or you could damage your eyes! Feel free to worship this ball of fire that made life on earth possible. And then, as the last sliver of the sun is about to disappear, don’t blink! If you’re lucky, you’ll be treated to one of nature’s rarest surprises - a truly brilliant flash of green. And if you don’t see a single ray of green, well, there are worse things you could be doing!
Nicolas Williams is a sailor, merchant mariner, and former deckhand from Newport’s 12-meter fleet.
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Do Clouds Move? – Written by Rowlf Whittmann Four unsuspecting people, not knowing what they’d get, Looked up Adventure Sailing, on the Internet. What a great idea they cried! (Although the information lied). Let’s pack our bags and go to sea, This brochure looks good to me. They found themselves in Newport, on board The fair “Swanmare”. They hoped that they’d be leaving soon Cause fall was in the air. When they finally left, They snagged a trawl, Followed by an engine stall. The Genoa got snarled up tight, Before they reefed her down that Night. They learned about the winches, they Learned about the ropes, They learned to crawl and drive that Boat with wishes, prayers and hopes. They made it to Bermuda’s shore, All bumped n’ bruised, complaints galore. Being dockside eased the pain, Though pestered by a hurricane. Don’t get too comfy, too relaxed, Forget not what you’ve learned, We leave tomorrow in the morn, The waves will have returned. So off they set, just like before, It’ seemed they’d been too long ashore. They lost their sea legs, memory weak, Forgot all lessons…things looked bleak. It blew northeast for days on end, The guests were turning green, Most of them remained below… The worst they’d ever seen. They found their island safe n’ sound, Almost ran their boat aground. Was time to lay their bodies down, They left that cruise in Spanish Town. They’re not real sailors, true at heart, You see; they liked the motoring part.
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CASTLE HILL LIGHTHOUSE story by Christopher Plamondon • photos by daniel hwang
In antiquity, civilizations built simple fires to warn mariners of possible dangers, and steer them home safely. Eventually, when it became apparent that height was critical to making these signals more effective, raised platforms were built to push them skyward. These daises later served as the inspiration for the first traditional lighthouses. Today it is known that many of these structures were built around the Mediterranean in the Hellenistic period, including the Great Lighthouse at Alexandria, Egypt. This monstrosity stood approximately 400 feet high, making it the tallest man-made structure on Earth for centuries, and it ranks as one of the original Seven Wonders of the Ancient World. Unfortunately, a series of earthquakes destroyed the magnificent edifice, and by 1480 the Sultan of Egypt had built a medieval fort on the spot, utilizing stones from the old relic. Most of its Hellenistic counterparts suffered similar fates, and it is later Roman creations that have stood the test of time. The most notable of these is the Tower Of Hercules, in A Coruna, Spain. This 1900 year-old specimen is 180 feet tall and still in use today. In the Americas, there is evidence of ancient Mayan lighthouses in modern day Mexico, structures that date back to the 13th century. As for what is now the United States, the first building of this type was constructed on Little Brewster Island in Boston Harbor in 1716. This spot is also noted for being the location of the first fog signal, although back then it was nothing like the horns utilized today. In fact, it was just a friggin’ cannon they blasted off whenever circumstances demanded it. That cannon, one of the greatest symbols of eighteenth century warfare, would be a harbinger of things to come. During the Revolution, the British took control of the Island, burned the wooden portion on the structure, then set charges and blasted what was left before the rebels could take control, thus making navigation more difficult for our troops. Over the ensuing centuries, lighthouses were erected all over the Atlantic seaboard, especially in New England, where rocky shores make navigation in weather a treacherous undertaking. Today they also dot the Pacific coast and the Great Lakes region. As for Newport, the push for one of these coastal gems did not get serious until the late 1800’s. It was determined that the most promising spot
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was at Castle Hill, the westernmost tip of Aquidneck Island; a perfect location to help assist mariners heading into the harbor or up the East Passage toward Providence. But the process was not simple. After convincing Congress to allocate a ten thousand dollar grant, the landowner had to agree to play ball. This man was Alexander Agassiz, a Harvard educated scientist and engineer. Agassiz had acquired the property after making his fortune off a copper mine in the Lake Superior region of Michigan, and subsequently built a magnificent summer home. When the Congressional funds were made available, he balked at handing over a portion of his land to the government. Soon the money reverted back to the treasury, and it was only after the process was completed a second time that Agassiz consented to sell some acreage for the princely sum of one dollar. This was not the end of the difficulties. Back then Castle Hill was more of an island, and there was a bridge owned by Agassiz that enabled easy access. He was understandably reluctant to allow contractors to use his bridge and do God knows what to his property. Initially, workers were forced to chisel steps out of the stones leading from the water to the site, and to bring in supplies on barges and haul them ashore (these steps still exist as one of the more charming features of the site). Eventually the dispute was settled and the
lighthouse, after reaching a final height of only 34 feet, was opened for operation in May of 1890. It is said that the diminutive size of the structure was the result of another dispute with the landâ&#x20AC;&#x2122;s distinguished former owner. Agassiz was an oceanographer who is noted for, among other things, inspecting the Great Barrier Reef and publishing a paper on the subject. He did a great deal of research at his Newport home, and worried that light from a taller structure would disrupt his intellectual pursuits, which apparently took place in a study located in the cupola. The result of the issue was a relatively small lighthouse, and one can only imagine what it would look like if placed next to that ancient monstrosity at Alexandria. Other issues arose between the lighthouse operators and their famous neighbor. When a fog bell was first put to use, Agassiz complained of the horrible noise and the device was removed. Five years later a larger bell was installed, and once again Agassiz had a legitimate beef. The dispute was eventually resolved by the installation of a screen to help deflect the sound. The drama surrounding the house was not limited to location, light, and sound. Soon after it went into operation, word spread that the place was haunted. The nearby waters are great for fishing. Stripped bass, scup, and blackfish abound, and to this day fishermen take advantage of calm nighttime waters to ply their
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trade. For a while, back around the turn of the century, the setting was anything but serene. A strange apparition was often seen on the rocks near the lighthouse. Word spread that a specter was roaming the grounds. This was the Age of Spiritualism in America, when it was common for folks to believe that it was possible to commune with the dead. The séance, hypnotic trances, faith healing, and clairvoyance were all the rage. Therefore, once claims of ghost sightings began, they quickly gained traction, and the lighthouse was commonly held to be haunted. But in the end, like with modern assertions of UFO sightings, there proved to be a rather simple explanation. The light-keeper’s house was located only hundreds of yards away, at Castle Hill Cove. His wife suffered from chronic insomnia, and made a habit of walking the grounds in her nightgown, creating a spooky visage when the conditions were right and imaginations were running wild. Decades later, the weather made news at the Lighthouse. When the Hurricane of 38’ barreled over Newport, the damage was immense. At Castle Hill, the storm surge was so intense that water overran the nearby beach until it poured into the cove, turning the property into an island. Agassiz himself had passed away in 1910, but his daughter–in-law was at the house, and was so traumatized by the storm that, as soon as possible, she fled, vowing never to return. Years later the land was bought for a song by famed local J.T. O’Connell. It was O’Connell that turned the place into an inn, and though he passed away in the seventies, it is still in operation as one of Newport’s most popular and exclusive destinations. Today, after a recent renovation, the 122 year-old lighthouse is in as good a shape as ever. The structure is what it always was, a granite monument dedicated more to function than form. A look inside reveals this simplicity. The space is spare and cold, and only a few electrical boxes betray the fact that you are indeed in the modern era. Fifteen steps on a spiral metal staircase bring you to a cramped landing, where you access a ladder offering a sixteen rung climb to the lantern room. Here again the world of technology reveals itself in the automated optic light encased in red plastic, a far cry from the conflagrations on raised platforms that helped Peloponnesian mariners navi-
gate the Ionian, Aegean, and Mediterranean seas. A look out the windows reveals a breathtaking view, a panorama that includes the Newport Bridge far to the right, and moves left in a beautiful panorama to Fort Wetherill State Park, Mackerel Cove, the opposing lighthouse at Beavertail, Point Judith, and finally way out to the faint silhouette of Block Island, twelve miles in the distance. That twelve miles represents the luminous range of the light itself, which is programmed to flash every six seconds throughout the night. And if you lean forward and look far to the right, you can see the old summer home of Mister Agassiz, and imagine the studious old man having his concentration broken every now and then by the flashing of a light, and the baleful sound of a fog horn. I can only assume that is no longer a problem, either for those who operate the inn or, more importantly, for their guests.
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Bowling Old Mountain Lanes 25 minutes from downtown Newport. 756 Kingstown Rd., Wakefield, RI 02879 401.783.5511 www.oldmountainlanesri.com
508.730.1230 www.lazergate.com Self Defense Newport Martial Arts Teens & Adults, karate-kung fu, tai chi, brazilian jui jitsu, american open sword. 800 Aquidneck Ave., Middletown, RI 02842 401.849.3900 www.newportmartialarts.com Villari’s Martial Arts Center
Indoor Karting F1 Boston F1 Boston offers the ultimate indoor kart racing experience, from Arrive & Drive open racing sessions and private events to competitive leagues and endurance races that push you to perform your best. 290 Wood Rd., Braintree, MA 02184 781-848-2300 www.f1boston.com
Mind, Body, Spirit, Self-Defense and fitness for men, women and children. 823 West Main Rd., Middletown, RI 02842 401.847.0184 www.villarisri.com
Ski area during winter & a water park in the summer. Skiing, Snowboard park and snow tubing. 160 Yagoo Valley Rd., Exeter, RI 02822 401.294.3802 www.yawgoo.com CONNECTICUT 23 trails covering 107 skiable acres. 14 Lighted Trails, Largest night skiing area in CT. 46 West Cornwall, CT., 06796 860.672.6100 www.mohawkmtn.com
Skate Greenside Skate Park
Providence Indoor Paintball Play weeknights or weekends in the safety and comfort of the indoors. Outdoor fields also. 199 Thurston St., Providence, RI 02907 508.730.1230 www.providencepaintball.com
Indoor adventure through space & time 35 minutes from downtown Newport. 288 Plymouth Ave., Fall River, MA 02721
Yawgoo Valley Ski Area
35 minutes from downtown Newport. 288 Plymouth Ave., Fall River, MA 02721 508.730.1230 www.lazergate.com
Gate Golf - Backlight Course
Skiing & Snowboarding Resorts RHODE ISLAND
Laser Tag & Paint Ball Lazer Gate
Toddlers (Under 3) Free with Adult Adult Season Pass $100.00 Child Season Pass $80.00 Newport Yachting Center America’s Cup Ave., Newport, 401.846.3018 www.skatenewport.com
Only indoor Skate Park in the state of Rhode Island. 825 W. Main Rd., Middletown, RI 02842 401.843.8878 www.greensideskatepark.com Skate Newport Surround yourself with the colonial charm and ocean view from the outdoor waterfront rink. Free parking, on-site concessions, regular admission discounts, professional instructors, and skating by the sea. Adults $7.00 Senior Citizens (55+) $5.00 Children (3-11) $5.00
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15 trails & terrain, ski shop, lounge 126 Ratlum Rd., New Hartford, CT 06057 860.379.7669 www.skisundown.com MAINE Sugarloaf USA Maine’s biggest ski mountain. 133 trails. One-mountain continuous vertical drop of 2,820 ft., the longest in the East. 5092 Sugarloaf Access Rd.,Carrabassett Valley, Maine 04947 www.sugarloaf.com Sunday River Ski Resort 4 Season Resort. 8 interconnected mountain peaks with 133 trails and 743 acres, plus over a 1,000 acres filled with secret stashes.
One of the oldest continuous running ski ares in the US. 43 trails woven through 163 acres of state and national forest. 10 lifts. 3984 Vermount Rte., 11, Peru, VT 05152 802.824.5522 www.bromley.com
15 South Ridge Rd., Newry, Maine 04261 207.824.3000 www.sundayriver.com MASSACHUSETTS Jiminy Peak Resort 45 trails covering 170 skiable acres, 1,150 vertical drop, 9 lifts, 21 lighted trails. 37 Corey Rd., MA 01237 413.738.5500 www.jiminipeak.com
Jay Peak 2,153 vertical feet of skiing, 77 trails, famous for receiving the most natural snowfall of any eastern ski resort. 1144 Access Rd., Jay, VT., 05859 802.988.2611 www.jaypeakresort.com
Wachusett Mountain 1,000 ft., vertical drop, 22 trails, 8 lifts, minutes away from Boston, RI & Ct. Great for weekend/day ski trips. 499 Mountain Rd., Princeton, MA 01541 978.464.5101 www.wachusett.com
Killington Resort Largest ski & snowboard area in the east. 6 interconnected mountains, 140 trails, 87 miles of trails, 22 lifts. 4763 Killington Rd., Killington, VT., 05751 www.killington.com
NEW HAMPSHIRE Attitash Resort Ranked in the East’s top ten ski resorts for snow quality & grooming. Two peaks, Attitash & Bear Park. 77 Trails. U.S. 302, Bartlett, NH 03812 603.374.2600 www.attitash.com Loon 60 trails, 7 terrain parks, superpipe & tubing, Nordic Skiing/Snowshoeing Two-hours from Boston, right off I93. 60 Loon Mountain Rd., Lincoln, NH 03251 800.229.5666 www.loonmtn.com
Mad River Glen Famous for expert terrain and beautiful varied beginner and intermediate trails. Nation’s last surviving single chairlift. 57 Schuss Pass, Fayston, VT 05673 802.496.3551 www.madriverglen.com Mount Snow A resort which is dedicated to being different. 20 lifts, 2.5 hrs. from Boston, 3 hrs. from Providence. 39 Mount Snow Rd., West Dover, VT 05356 802.464.8501 www.mountsnow.com
Mt. Sunapee Resort Ranked best snow surfaces in the East for 5 years in a row in the 2010 SKI Magazine Reader Survey. 90 Minutes from Boston. 1398 Rte. 103, Newbury, NH 03255 603.763.3500 www.mountsunapee.com
Okemo Mountain Resort Terrain parks, 2,200 ft. highest vertical, 5 mountain areas, Okemo’s Parks & Pipes
VERMONT Bromley Mountain
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are ranked “Top 10 Overall Resorts” by Transworld Snowboarding. 77 Okemo Ridge Rd., Ludlow, VT 05149 802.228.4041 www.okemo.com Pico More than 17 miles of ski trails across 4 of Vermont’s most scenic peaks and 52 trails. 4763 Killington Rd., Killington, VT 05751 866.667.PICO www.picomountain.com Stowe Mountain Resort Vermont’s highest peak at 4,395 ft. above sea level. 118 trails, each trail average nearly a mile in length. 5781 Mountain Rd., Stowe, VT 05672 800.253.4754 www.stowe.com Stratton Mountain Resort 94 trails, 2,003 ft. vertical drop. 11 lifts, 5 terrain parks. World famous half-pipe which hosts the annual U.S. Open Snowboard Championships. From Boston, take rte. 2 West to I91 Go North to exit 2, follow signs to rte. 30 north to Bondville, VT. Stratton Mt. Access Rd. is the next street south of the local 7Eleven. 800.787.2886 www.stratton.com Sugarbush Resort Over 4,000 acres of terrain across 6 peaks and 2 mountain areas. 11 pristine wooded ski areas covering 40 acres, great for backcountry skiing. 111 trails, 16 lifts. 1840 Sugarbush Access Rd., Warren, VT 05674 802.583.6100 www.sugarbush.com
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in & out fitness
Whole Body Work Out
by Heidi Jones
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Always start with a 5 min warm-up on the machine of your choice, then hit the weights to build lean, fat burning muscles. Ladies, weight training will NOT bulk you up, that comes from eating too much of the wrong foods. 1lb of muscle is less than ½ the size of a pound of fat. While a pound of muscle burns 35 to 50 calories, a pound of fat will burn 2 calories. Muscle will wrap around your skeleton, supporting you, keeping you strong, and in alignment. It also raises your metabolism. During this 1/2hr routine remember to do 3 sets of 8-12 reps for each exercise and use a challenging weight or resistance to help build that fat burning muscle.
I will begin with leg exercises, like a leg press or squat because legs take more energy to work. The Newport Athletic Club has the perfect squat machine that’s safe for all ages.
Step-Ups Monster Walks
Follow up legs with walking lunges (monster walks)
and step-ups. For a substitution you can try stationary squats, sitting in the heels.
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in & out fitness
Cable Chest Press
Move into upper body using the chest press with cables or free weights. Follow it with tricep pull downs.
Lateral Pull Down Machine
After hitting the chest muscles, you can move on to your back and biceps. For the back, use a wide lateral pull down machine. For biceps, use free weights for bicep curls.
Tricep Pull Downs
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Now we’re left with our shoulders and abs. Begin with an overhead shoulder press. In my fit camps we hit the abs from all directions, crunches, bicycles, roll-ups, and planks. I will work the abs in rotation, and do 3 sets of each for maximum results.
Overhead Shoulder Press
My fit camps are for everyone, people of all ages, fitness levels, body types - and I can work around any injury! In my fit camps, campers have the option to email me their daily diet so I can send them back my notes to help them achieve their goal. I call my diet the “No Guilt Diet”. You should have fun, but should learn to be in control of your food, instead of having the food control you. Fit camps have an optional weekly diet, weekly homework, and abs every Saturday with me.
*Note- the Newport Athletic Club is a great place to train, they have lots of equipment, classes, and fit-camps available. Their facilities offer all the extras!
Heidi is a certified personal trainer and has been involved with fitness for 30 years. She was named best trainer 3 years in a row from 2010, 2011, to 2012 by the Mercury Love Awards. She competes in figure and sport model competitions, has won many trophies and titles, and is well respected in her field. She also takes the time to train and teach other girls how to compete.
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Overhead Shoulder Press
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The “Un-Medicine” Medicine By Melissa Kirdzik, MS, RD, LDN
Instead of running to the medicine aisle at the first sniffle, familiarize yourself with alternative remedies and preventatives. There are many plants, herbs, and supplements that will kick your immune system into high gear, without the unnecessary side effects of typical over the counter meds. Have you ever read the side effects on Tylenol, Dimetapp, or Nyquil? You may be surprised to see: diarrhea, nausea, anxiety, hallucinations, mood changes, seizure, blurred vision, insomnia, difficulty breathing, liver damage (especially with alcohol), and dangerously high blood pressure. Think they happen often? You betcha. Most of these natural immune boosters can be found in your local health food store, but interestingly enough, there are many growing all over Newport. We may live in a processed, convenience based society, but “everyone else is doing it”, doesn’t fly with me. Be experimental, and try to skip the cough meds next time you’re coming down with a cold. Of course, growing up with an herbalist & wild weed foraging mother has made me a firm believer in nature. I’ve seen these remedies work time and time again, which is why I’ve made educating others into a profession. So you’re throat feels a little scratchy. Nose starts running. Sneezes start. What do you do? Well hopefully this won’t happen if you’ve been eating well, getting lots of sleep, fluid, and omega-3’s. But here’s a backup plan just incase.
Newport dweller. Ever notice the rose bushes all along the Cliff walk? The rose hip is the seedpod that’s left after the petals drop off. These “rose hips” are full of vitamin C and can be dried out, crushed, and made into a tea. The supplement version is available, but most of the vitamin C is destroyed in processing, and companies fortify with synthetic vitamin C. Garlic – A well-known immune booster that puts up a powerful fight against colds & flus. If you can’t stand the smell and don’t want to eat a few cloves each day, you’ve lucked out…garlic supplements are available and come in odorless capsules. As a supplement, garlic can be taken in doses of 1,000-3,000mg daily. Fresh garlic can be chopped up to activate the natural allicin, or you can boil water and steep the garlic for a few minutes. Elderberry – A very potent immune booster and antioxidant. Used to fight off bacterial and viral infections, colds, coughs, flus, you name it. Elderberry is commonly used in tincture or capsule form. Oregon Grape – Another key player for the immune system. It’s comparable to goldenseal, but safer. These berberine-containing plants are used to prevent cold symptoms and fight fever. Some say it’s comparable, and even more powerful than antibiotics in some situations, fighting both bacterial and viral attacks. Barberry - also contains berberine. Like Oregon
Echinacea - Typically used as a tea or tincture. It not only increases the number of immune system cells, but makes them more effective; like He-man white blood cells. As a preventative, you can take a few drops of tincture daily, or drink a tea. If you’re already sick, take half your weight in drops every 2 hours. A 100lb woman would take 50 drops every 2 hours (thank you Lynn Murdock for the awesome equation). Put the drops in a small amount of water and drink it down. Wild rose hips – Yep, you guessed it, it’s a popular
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grape, it is used in place of goldenseal. Ester C – A buffered form of vitamin c that’s easier on the stomach, absorbed faster and more efficiently. Ester C liquid and tablets can be found at just about any local health food store. Colloidal Silver - Sore throat remedy. Spray into your throat, or take drops internally. I prefer the spray; it feels just like a mist of cool water. Probiotics - Replenishing the good bacteria will keep your system in full force. Here are some tips on picking out a probiotic supplement: -Find one that contains at least 1 billion organisms. -Look for a product that displays potency at time of expiration, rather than at time of manufacturing. -Buy a product that says, “un-centrifuged”. Centrifuging is a process that damages the bacteria, and is not ideal. -Look for powdered or encapsulated, rather than liquid. Keep refrigerated Lynn Murdock (aka my mom) grows and makes her
own organic herbal tinctures on her Connecticut based farm. Earth, Wind & Fire Farm LLC products are in stock now at my office. Stop by to stock up on tinctures, or for more information. We offer customized nutrition appointments and can customize an immune supported program just for you. As always, we accept most major health insurance, and would love to help you stay healthy this winter. Please take caution if pregnant, breastfeeding, or taking medications. Consult a physician or healthcare provider prior to starting anything new.
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Jeovanna, Jesse, Logan & Doug Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe 46 winter 2012 / 2013 â&#x20AC;˘ newportnaked.com
IMC Dancers Shane, Devon & Carol Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe newportnaked.com â&#x20AC;˘ winter 2012 / 2013 47
Liz, Tim, Adrienne, Doug & Elin Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe 48 winter 2012 / 2013 â&#x20AC;˘ newportnaked.com
Alix, Elin, Andy, Tim & Fleur Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe newportnaked.com â&#x20AC;˘ winter 2012 / 2013 49
Fleur, Macey, Skye, Adrienne, Allen & Dino Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe 50 winter 2012 / 2013 â&#x20AC;˘ newportnaked.com
Pilar, Skye & Cedar Clothes Closet Revival Dresses Designed By Graehme Field Location Salvation Cafe
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How to Exercise Your Dog in Winter by BESS VANRENEN
My chow chow, Nani, is covered in long, orange fur. I’m not. Children often stop Nani and me on the street to remark on how fluffy she is. No one has ever commented on my fur. Now, abundant body hair on a human is normally a bad thing, but on below-zero days, I find myself staring enviously at Nani. A quick glance at her thick coat is also a reminder that my canine companion is ready and willing to brave the elements, even if I’m not. So, on cold winter days, how do I give Nani the exercise she needs without making myself miserable? The first step is knowing how much exercise your dog requires. Veterinarians agree that every dog has unique needs, but a general rule of thumb is two or three play sessions a day, totaling at least 30 minutes. Some dogs will require more, and some dogs might need less. Veterinary behaviorist Gary M. Landsberg, DVM, DACVB, dip ECVBM-CA, says, “You have to know your dog—both the individual dog and the breed. Is it a herding dog, or a retriever? Speak to your veterinarian if you don’t know what exercise requirements your dog might have.” A dog’s age will also play a role in how much physical activity it requires. Knowing the breed can do more than tell you how much exercise to give a dog. It can also tell you what kind. If you have a retriever, your pup will likely enjoy a game of fetch. If you have a sled-dog breed, you will want to exercise the muscles used for this activity. And if you have a herding breed, your pet will need to run and chase. Dogs should also have a chance to play with humans and other dogs, along with opportunities for enrichment and mental stimulation. At one point in time, all dogs had to scavenge or hunt for their food, so toys and games that encourage dogs to work for their food can be both mentally and physically satisfying. Some of these games include using food toys to deliver meals or treats, or having your dog search for food and treats around the house at your command. Here, again, you can look to your pup’s breed—and personal preferences—for clues to favorite activities. Setting up an exercise and enrichment schedule for your pet can seem complicated, but just remember to include enough exercise, social time and opportunities to go to the bathroom. Once you understand your dog, create a loose schedule to meet those requirements. Pets thrive on consistency and predictability, according to Landsberg, so try and maintain a daily routine that meets both the needs of you and your dog. When it comes to winter exercise, first figure out what conditions your dog can tolerate (see sidebar). Now you’re ready to figure out a winter-exercise routine for your
dog. If you’ve determined that you have a low-energy dog, then your schedule probably doesn’t require any big adjustments. But for a highenergy dog that isn’t cold-tolerant, or if you’re not, you’ll want to make some changes. You can spend more time indoors by playing games with your dog and providing more opportunities for brain boosting, again looking to your dog’s breed. For example, veterinary behaviorist Lisa Radosta, DVM, DACVB, suggests, “You can set up low-cost carpet runners and throw a ball up and down the hallway. The runners will reduce slips. You can also set up an agility course in your garage or basement.” Inexpensive runners can be found at any home goods store, like Target, Sears or Walmart. Additionally, most pet stores have basic agility kits, which you can take down and store when not in use. If you provide more brain-stimulating activities, you may be able to get away with less physical exercise. Doggie day care centers or dog walkers are other options. But if it is you who wants to stay indoors and not your dog, you might want to wage a war against the voice in your head that tells you to stick with the familiar. Then, follow the old guidelines about starting a new habit: Post your resolution somewhere you can see it, do it every day, tell people you’re doing it and think about joining a group to stay motivated. You and your dog might end up with a new favorite hobby. If you and your dog are both hardy and have lots of energy, then there are a ton of fun things you can do outside to meet the dog’s needs. Most dogs love winter hikes, and letting your well-trained dog off leash as you cross-country ski can be a blast. Work with a reputable trainer to determine if your dog will come on command. Sled-pulling is another great option in the winter if you have a sled dog or a stocky dog. You can search on the term “weight pulling” and the name of your city or state in a search engine to find clubs in your area that offer this activity. Giving your dog the right amount of exercise in the winter is really not that different than in the warmer months. You will have to make some adjustments, but if you do it right, you and your canine friend will end up loving your new routine.
How Cold Is Too Cold? How do you know if it’s safe to take your dog out in winter weather conditions? Radosta says this: “The first thing I would say is your dog has a fur coat on. Most dogs want to go out there. So unless you’re caught in a blizzard, you need to get out there.” Landsberg agrees. Breeds with thick coats and long hair can generally tolerate cooler temperatures better than short-haired ones. If the conditions are extreme, there are things you can do to make sure your dog is safe and comfortable. For example, on very icy days, boots can help. Radosta also says, “Sometimes dogs will get ice balls on their feet, so bring a plastic spoon to scoop out the ice balls. Protect the ears and toes for dogs that aren’t as furry, or if you’ll be out for a very long time. When you go inside, wipe your dog’s feet off and make sure there’s no cracking in the pads.” But whenever dogs are shivering or lifting their paws, then it’s time to go inside.
- Courtesy of The Humane Society of the United States
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Holiday Gifts Pet
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4. 1. Barn Coats by Canine Design - Wag Nation 2. Nautical Dog Leashes - Uniquely designed leashes with a nautical flair. Hand crafted in Rhode Island and makes a perfect gift for your best friend. thefairlead.com 3. Jax & Bones Eco Friendly Dog Beds - Wag Nation 4. Grillie - It doesn’t matter if you’re a cat person or a dog person, there’s a Grillie for you! A fun way to show your pride in your pet, our ornaments are on the road with you, even when your furry companion can’t be! Grillie.com
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Happy Holly Days By Susan Comeau Landscape architect and owner of Allways Gardening, Allwaysgardening.com If you have any questions please contact me through newport naked’s email at firstname.lastname@example.org
he name “holly” comes from the Anglo-Saxon word holegn. It was traditionally used late in December for the Roman festival of Saturnalia. There is a lot of folklore surrounding this plant, but it’s mostly associated with Christmas, and decorating during the holiday season. Holly, or Ilex aquifoliaceae, is almost always unisexual. To obtain fruits (red berries) on a female plant, a male plant also needs to be present. One male plant is sufficient for 10 female plants. The flowers are small, white, and not very noticeable. The small spherical berries are produced in autumn, their colors ranging from red through yellow, to black. Holly can grow in sun or shade, and is sturdy enough to handle life by the ocean. There are over 400 species of the aquifoliaceae family, from dwarf, low growing varieties, to species 40 feet tall; and from variegated, to the solid dark green, glossy leaved. They are all slow growing. In some species the seeds are viable, but it takes two years for a seed to sprout unless you stratify it. Sometimes you can find little sprouting plants under well-established hollies. The common variety should be planted in a rich soil that drains well. Other varieties need different soil conditions; some hollies prefer a boggy soil.
The holly that is native to our area is the Ilex opaca. You can find this species from Massachusetts, to Florida, and Texas. Since this
plant has been so extensively used for Christmas greens, it has almost become extinct in many regions. This particular holly is now protected by law in several states. Planting Hollies You can purchase your own holly bushes at most local nurseries. Make sure you purchase a male and female. They make great hedges, backgrounds, or formal shrubs. They also provide a great shelter for birds and other wildlife. Hollies do not like to be dug up and transplanted, so if you planted one in the wrong spot, move it in the spring or early fall. -To move an existing holly, use steps 1-12 -To plant a holly from the nursery, use steps 1-12, but omit step #6 and #11. 1. Pick up a bag of soil amendments, like composted sheep manure or compost, and mix it with your native soil. 2. Transplant or plant your holly on a cloudy day. 3. Dig a hole twice as big as the root-ball of the holly to be planted. 4. Place some gravel for drainage in the bottom of the hole. 5. Fill the hole to the top with water, or at least half way 6. Dig up your holly. Use your shovel the whole way around the shrub, working your way under the holly. Try to keep a nice root-ball attached to your shrub. 7. Make sure the holly will sit at the same soil depth
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Susan with her grandson, Henry.
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gardening it was at when you dug it up, or took it out of the plastic pot. 8. Mix your soil amendments with your local soil. After the water has seeped into the ground, place some of the soil mix in the bottom of the hole over the gravel. Place your holly on top. Add the remaining soil around the root ball, firming in the soil with your foot as you add. 9. Water the holly thoroughly after planting. 10. Mulch the ground around the shrub as far out as the branches spread. They love rotted leaf mold, but if you can’t get it, bark mulch will do. 11. Trim the holly back severely. 12. Spray with water daily for two weeks after planting. Holly is extremely resistant to diseases and pests, but leaf miners can be an issue. The larva can mine little tunnels in the leaves, or form leaf spots. The easiest way to control the problem is to simply remove the infected leaves. If there is a major infestation pick up a spray that targets these insects and attaches to your garden hose. Pruning To keep your holly healthy, prune it freely to maintain a dense, bushy growth. This means you can prune the berries and branches for Christmas decorating! Wear gloves, as the leaves are prickly and use pruning shears for easier and healthier cutting. Shape your holly in the spring if you’d like to keep a more formal shape. Decorating During the holidays, place holly sprigs throughout your home to bring in a feeling of Christmas. Arrange the holly in vases and add cranberries in the bottom of the glass to add extra red color. Cranberries will keep for a long time. To decorate your mantle or kitchen shelves with holly sprigs, put the cut end of the stems into florist flower pics to keep them hydrated. See: Newport Naked winter issue 2011 page 60 for more information on using florist pics, Christmas wreaths and more. Find it online at newportnaked.com For a cost effective, yet stunning centerpiece, start by placing a piece of florist foam on a plate or platter. Cut it to a suitable size. This foam cuts easily with a knife. Run water over your foam piece, it will soak up and hold the water. I like to adorn my centerpiece with a candle. If you decide to use one, put a small metal plate under the candle to prevent the flame from burning
the foam or sprigs. Insert the holly pieces until they cover the foam. In this table arrangement, I also added a bit of cedar for a little contrast (plus it has a wonderful scent). The creative possibilities are endless! Medicinal Values The variety Aquifoliaceae verticillata has the common name of “black alder”. This name is due to the darkening leaves in the fall, and the blackish stems. The black alder species has been used more than others medicinally, and there is still a small commercial demand for the dried bark. The berries are emetic, and the bark is an astringent. However, take caution with the black alder, the berries are poisonous if too many are eaten. Do not ingest any without the advice of an herbalist or holistic doctor. Folklore and Tidbits Holly is widely believed to repel evil. The plant was thought to have sprung up from under the footsteps of Christ and is symbolic of his sufferings. The berries were said to have appeared after a nativity lamb was caught in a holly bush. The “Holy” tree’s prickly leaves represent the crown of thorns that Jesus wore, and the berries symbolize his blood. The legend says that the robin obtained his red chest after eating berries from this crown of thorns. In pagan ritual, holly symbolized the male god carrying life through winter in its evergreen leaves. The Holly King is the king of short daylight hours, and rules from mid summer to mid winter. He is then replaced by the Oak King, the god of long daylight hours, until the next mid summer. In Scandinavian countries the holly is associated with Thor, the
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Greek god of thunder. When planted close to the home, it’s said to be a protector from being struck by lightening. Druids decorated their abodes with boughs of evergreens to encourage “woodland spirits” to remain close throughout the winter. In England they plant it close to the house to keep witches away, and in Ireland they plant it away from the house to avoid disturbing the fairies. Japanese culture uses holly leaves to make lucky charms. It’s thought that you can foresee the future in dreams by placing the female leaves of holly under your pillow. Lastly, it’s believed that if you have a heavy crop of berries it will be a hard winter, and this year the hollies are loaded!
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184 Admiral Kalbfus Road • Newport, RI 02840 • (401)619-0776 • www.GrowRI.com newportnaked.com • winter 2012 / 2013 59
Maybe one of the most charming storefronts on Thames Street, arguably in all of Newport, is The John Stevens Shop. Oxfordshire born mason, John Stevens, founded it in 1705. Six generations of his family owned and ran the business until 1927 when Nick Benson’s grandfather, John Howard Benson, bought it. Nick is now the third generation of Bensons to run the business, having begun an apprentice with his father John Everett Benson in 1979 at the age of 15. More than 30 years later, after attending the State University of New York at Purchase, and studying in Basel, Switzerland at the Kunstageweberschule, Nick operates his family’s Newport business as the owner and creative director. Nick spends his time at the shop designing and executing one of a kind inscription in stone. The John Stevens Shop, known for its classical approach to carving lettering in stone, offers memorial headstones, dedicatory tablets, and architectural inscriptions that can be seen across America; at the John F. Kennedy Memorial in Arlington National Cemetery, the Boston Public Library, the Armand Hammer Museum of Art in Los Angeles, and the World War II Memorial in Washington, D.C. to name a few. Nick is currently working in Newport on The Meeting Room installation for Queen Anne Square, designed by architect Maya Lin, and very recently finished inscribing the Four Freedoms Park on Roosevelt Island in New York City with colleague Paul Russo. In
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arts & entertainment
Nick Benson, The John Stevens Shop Written by Kristen Coates • Coates Wyllie Gallery
12 West 29th Street • New York, New York 10001 • 917 740 7725 CoatesWyllie.com
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2010, Nick’s uncompromising craftsmanship earned him the MacArthur Fellowship, something he considers to be more than an honor. Working by hand takes years to learn and a lifetime to perfect, and the painstaking time it takes for each project is not for everyone. When asked how technology has affected his trade, Nick said, “The computer is a double edged sword”. On one hand they help tremendously with large architectural jobs in which computers are used to design site-specific typefaces, which can then be revised in the digital format. On the other hand, many people buy computers without truly studying letterform design and produce mediocre lettering. Further, Nick says the computer can never produce what the hand can. “It lacks the humanity I find so beautiful in the great historic inscriptions”.
the sterile products of digital design. I think that people understand the value of hand made objects. It has kept our shop going strong for decades, thankfully,” Nick adds. Not only is The John Stevens Shop still going, but with countless accolades and fellowships; including the RISCA Folk Arts Fellowship, and the Yale University Gallery Artist-in-Residence Fellowship this year, we look forward to generations of more stunning hand carved lettering from Nick and The John Stevens Shop. Visit Nick at the picturesque shop at 29 Thames Street, and be sure to see more photos at JohnStevensShop.com.
“Interestingly, there has been a backlash against
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arts & entertainment
Cody Harple, The Ding Shack Written by Kristen Coates • Coates Wyllie Gallery CoatesWyllie.com
As the season comes to a close for most Rhode Island surfers, it lends the perfect time to get those surfboard dings and breaks repaired for the next swell. Newport’s best-kept board repair secret is Cody Harple’s Ding Shack. With a tagline like “no ding too small, no break too big”, and a client list to back it up, it’s no wonder long time surfers near and far subscribe to Cody’s talents. The Ding Shack repairs boards for Newport’s Water Bros, and Hooley Boardroom surf shops, but Cody doesn’t mind visitors stopping by, broken board in hand, to his studio at 7 Merton Road.
boards that have been run over by cars or smashed from blowing off the roof rack onto the highway, he finds time to revert back to his woodworking skills, crafting furniture pieces from found materials. Over the summer of 2012, Ding Shack was asked to build custom stairways for the America’s Cup Series event village at Fort Adams. On his website, DingShack.com, you can see more custom projects; before and after pictures of an old tool shed converted to the ultimate surfboard shack, a beautiful white oak table made from reclaimed wood found at the shipyard, and an old camper being renovated.
With a knack for woodworking, and a vested interest in repairing surfboards - having been a surfer all over New England - Cody’s transition from sail maker and sailboat rigger came naturally. In 2010, a friend gave some great advice and suggested Cody open a surf repair shop. He soon started by grinding surfboards in the old shack beside his home in Middletown. As word spread, Cody was able to expand his Ding Shack to include a woodworking shop in the Quantum Sails building in January of 2011.
Most recently, Cody has started making Ding Shack Pallet Bins, which are up-cycled storage bins. Great for recycling or laundry, made from 100% reclaimed shipping pallets. The pallets are put together by hand, oiled at Cody’s shop, and come with 2 recycled canvas bags to be used as liners.
When Cody is not working on boards, banged up from the surf or the occasional (okay plenty of)
For all your board repair needs, custom furniture inquiries, or to pick up an up-cycled Pallet Bin, stop in the Ding Shack at 7 Merton Road or check out DingShack.com. Most days Cody can be found working in his shop, when he’s not catching a wave or spending time at the beach with his wife Allyson, and children Willa and Huxley.
Cody Harple Ding Shack, LLC 7 Merton Rd. Newport, RI 02840 (401) 608-2449 (shop) (508) 667-2776 (mobile) email@example.com
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The Ubiquitones L-R Steve Burke, Robert Holmes, Mike Warner, Dean Cassell.
With a father and brother who are both accomplished jazz drummers, Mike Warner has literally spent his entire life in music. This is clearly illustrated by the fact that he performed in his first professional gig at the tender age of nine. It was a Saturday night dance at the old YMCA on Mary Street, where the luxury hotel Vanderbilt Grace now resides. His band-mates that evening were Navy guys in their late teens and early twenties, the kind of situation Mike would become familiar with in the ensuing years. It seemed he was always playing with musicians who were much older, a great way to learn the craft. When he got older himself, he found two more instructors that helped him on his way. These were legendary percussionists Alan Dawson and Keith Copeland. Dawson had played for about seven years in The Dave Brubeck Quartet, and also had stints with notables like Sonny Rollins and Quincy Jones. But he is perhaps best known as an influential teacher, first at the prestigious Berklee College of Music, and later - after suffering a ruptured disc – teaching from his home in Lexington, MA. Returning to his roots allowed Mike to perfect his craft. Later, after moving to New York, he came under the tutelage of Keith Copeland, another gifted instructor with a long list of impressive professional credits, including playing with giants like Stan Getz and Stevie Wonder. When his formal education was finished, Mike embarked on a successful and eclectic career, and amassed his own list of remarkable credits. These include sessions, tours, and recordings with luminaries such as Tom Russell, Roomful of Blues, Barry Cowsill, The Del Fuegos, Young Neal And The Vipers, ‘til Tuesday guitarist Robert Holmes, piano legend Gene Taylor, country blues guitar legend Paul Geremia, and vocalist Toni Lynn Washington. Of course the list goes on and on, but here I can only name a few. Naturally, this work has enabled him to tour extensively, sending him all over the United States, Canada, and Europe. His international festival and concert appearances took him from Edmonton to Calgary, from Sophia, Bulgaria to Barvaux, Belgium, and from Anchorage to Tampa Bay. He has done work for the movie, television, and radio industries. There were projects for Cinemax and the soundtrack for a controversial Dutch satirical film. There have been live concert performances broadcast on Swiss, German, Norwegian, Bulgarian, and Yugoslavian television. He has been heard on WFUV and WXRK in New York, and on KRO radio network in The Netherlands.
M i k e W a r n e r
Going through Mr. Warner’s career and following the web of interconnected names is like playing “six degrees of Kevin Bacon”. This parlor game is based on the concept of “six degrees of separation”, in which it is posited that any two individuals on earth are on average only about six acquaintances apart. With Bacon you can basically get to anyone who has ever been an actor. With Mike Warner it seems you can get to anyone who has ever been a musician. In just one step you discover names like the aforementioned Brubeck, Getz, Jones, and Wonder. You also find such notables as Muddy Waters, Santana, Count Bassie, and Aimee Mann. Once again I am only naming a few for obvious reasons, but from that limited list you can see how you could eventually connect to anyone. I even spent a few minutes trying to link Mozart, just for kicks, but got distracted after reaching Elvis. Luckily for local jazz aficionados, having two young children has dictated that Mike take a long sabbatical from touring. As a result, you can hear him all over town on a regular basis. He performs at the Fastnet Pub every Monday and The Café 200 every Tuesday with his band the Ubiquitones. He also bangs the drums about once a month at places like The Fifth Element and The Gas Lamp Grille. And if you are in the mood for a short drive, you can head over to Matunuck on Saturday afternoons and catch him at The Ocean Mist. The place made it through the hurricane with just a few nick and cuts, and is back in full operation.
by Chris Plamondon
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arts & entertainment by Chris Plamondon Ska, punk, reggae, hip hop, surf rock, psychedelic rock, acoustic rock, and dancehall; Bob Marley, NWA, The Beastie Boys, The Ghetto Boys, The Grateful Dead, The Doors, ABBA, and the Red Hot Chili Peppers - these are some of the many styles and influences that came together in the formation of Sublime, one of the most unique bands of the 1990’s. Their signature albums 40 oz. to Freedom and Sublime featured hits such as What I got, Santeria, Doin’ Time, and Wrong Way, and hidden gems like Jailhouse, Caress Me Down, D.J.s, and Right Back. Sublime earned countless fans and sold over 17 million albums. With their bass-driven melodies, alternating paces and styles, and lyrics that are sometimes disturbing, often humorous, and always compelling, it seemed that Sublime would spend a very long time entrenched in the upper echelons of the musical firmament. But that was until lead singer and guitarist Bradley Nowell died of a heroine overdose in a San Francisco motel in 1996. Nowell was such a creative force, such
an integral part of their image, that his death had the same effect on the band as Kurt Cobain’s did on Nirvana. The outfit broke apart and the music stopped until 2001, when a group of students at URI got together and started covering the iconic bands entire catalogue. Before long it was clear that Badfish had a knack for mimicking Sublime’s sound, capturing their essence, and putting it all together in fun and energetic shows to which fans became addicted. Soon they were playing gigs all around the area, and today they have grown into one of the biggest club acts throughout the Northeast and Midwest, routinely selling out venues like the Opera House in Toronto, Lupo’s in Providence, and the Houses Of Blues in Atlantic City, Chicago, and Las Vegas. They even played right in downtown Newport last summer, headlining at the Sunset Music Series. With members Joel Hanks (bass), Scott Begin (drums), Pat Downes (vocals and guitar), and Dorian Duffy (keys, guitar, samples), Badfish has been pleasing crowds for over a decade. This longevity has certainly not diluted their potency, as music lovers still flock to see and hear their performances. And this migration will again land in Newport this winter season, with Badfish slated to play at The Blues Café on Friday, December 7th, a night that will certainly not live in infamy. The event basically serves as The Blues Café’s annual Christmas party, a thank you to its fans during the Holidays. Having hosted Badfish in the past, Manager Jimmy Quinn expects a sellout crowd consisting mostly of fans in their twenties and early thirties, a wall to wall throng in a venue that has a capacity of about 350. So get your tickets soon, either by visiting newportblues.com or going straight to the establishment. Buying early will ensure you are not burned by a sellout, and will also be cheaper, as tickets are discounted until the actual day of the event. If you are reading this after the show-date, or cannot attend on that particular evening, there are still plenty of opportunities to see this hard-working group. Badfish usually appears at the Blues Café at least once a year. Also, if you are in the mood for a road trip or live out of town, you will have a few opportunities around Christmastime. Badfish is playing at The Electric Factory in Philadelphia on the 21st, The Best Buy Theater in New York on the 22nd, The Paradise Rock Club in Boston on the 23rd, and The State Theater in Portland, Maine, on the 28th. But do try and see the local show. It will be a fun night, and a chance for you to ring in the holidays the same traditional way your grandparents did, with an evening of some sick ska-punk!
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DIRECTORY ie wer
Bre & wineries
& Cabaret Newport Playhouse wport, RI 02840 Ne y., Hw ell nn Co 2 10 29 .75 48 401.8 .com newportplayhouse
CAFES Annie’s 176 Bellevue Ave. Newport, RI 02840 401.849.6731
Firehouse Theater Newport, RI 02840 4 Equality Park Place, 401.849.3473 ed Reservations Suggest BYOB g firehousetheater.or
Atlantic Grille 91 Aquidneck Ave. 2 Middletown, RI 0284 401.849.4440 Corner Cafe 110 Broadway Newport, RI 02840 401.846.0606 e Custom House Coffe 796 Aquidneck Ave. 2 Middletown, RI 0284 401.842.0008
ewing Co. Coastal Extreme Br wport, RI 02840 Ne ., Rd ell 293 JT Conn 401.849.5232 newportstorm.com
Empire Tea 22 Broadway Newport, RI 02840 401.619.1388 FREE WIRELESS m newportbubbletea.co
Co. Coddington Brewing 842 y., Middletown, RI 02 Hw ton ing dd Co 0 21 401.847.6690 coddbrew.com
Franklin Spa 229 Spring St. Newport, RI 02840 401.847.3540
Newport Vineyards 2 Middletown, RI 0284 909 East Main Rd., 401.848.5161 om newportvineyards.c
Handy Lunch 462 Thames St. Newport, RI 02840 401.847.9480
s Greenvale Vineyard rtsmouth, RI 02871 Po ., Rd ing pp Wa 2 58 77 .37 401.847 greenvale.com
ters Ocean Coffee Roas 22 Washington Sq. Newport, RI 02840 401.846.6060
s Sakonnet Vineyard 837 Little Compton, RI 02 162 West Main Rd., 86 401.635.84 sakonnetwine.com
People’s Cafe 482 Thames St. Newport, RI 02840 401.619.1022
Cozy Cab Airport Shuttle wport, RI 02840 129 Connell Hwy., Ne 401.846.2500 cozytrans.com Orange Cab wport, RI 02840 312 Connell Hwy., Ne 401.841.0030 moriartystaxi.com Rainbow Cab 0 y., Newport, RI 0284 326 Coddington Hw 401.849.1333 moriartystaxi.com
tre Jane Pickens Thea , RI 02840 ort wp Ne , St. ro 49 Tou 52 401.846.52 janepickens.com Island Cinemas 10 2 Middletown, RI 0284 866 West Main Rd., 401.847.3456
TF. Green Airport ck, RI 02886 2000 Post Rd., Warwi 00 .20 91 1.6 40 Airport info: (888)268.7222 pvdairport.com
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Peaceable Market 520 Thames St. Newport, RI 02840 401.846.0036 om peaceablemarket.c
police - info:40011.847.1212 emergency:4
FIRE - info:401.846.2213 emergency:401.846.2211 CITY HALL - 401.846.9600 RECREATION - 401.845.58
late night eats PIZZA A-1 (Open til 12am, Mon- Thurs, Sun.) (Open til 2am Fri), (til 3am Sat.) 7 days a week 306 Broadway, Newport, RI 02840 401.849.2213 A1pizzanewport.com Crazy Dough’s Pizza 446 Thames St., Newport, RI 02840 401.619.3343 crazydoughs.com Domino’s 19 W. Main Rd., Middletown, RI 02842 401.849.6940 Nikolas Pizza Open til 2am, Tues. - Sun. 38 Memorial Blvd., Newport, RI 02840 401.849.6611 allmenus.com
Pizza Hollywood Open til 2am, 7 days a week during summer 397 Thames St., Newport, RI 02840 401.849.2727 Via Via Open til 2am, 7 days a week 327 Thames St., Newport, RI 02840 401.846.4074
CHINESE China Star III 110 William St., Newport, RI 02840 401.841.5556 • 401.841.5557 chinastariii.com Ching Tao 268 W. Main Rd., Middletown, RI 02842 401.849.2112 • chingtao.com
Bellevue Wine & Spirits 181 Bellevue Ave. Newport, RI 02840 401.846.7993
Fifth Ward Liquor 659 Thames St. Newport, RI 02840 401.847.4545
Bridge Liquors 23 Connell Hwy. Newport, RI 02840 401.848.9200
Island Wine & Spirits 289 Broadway Newport, RI 02840 401.847.2641
Bucci’s Package Store 3 Thames St. Newport, RI 02840 401.847.0035
Newport Wine Cellar 24 Bellevue Ave. Newport, RI 02840 401.619.3966
free wi Empire Tea 22 Broadway Newport, RI 02840 401.619.1388 Newport Library 300 Spring St. Newport, RI 02840 401.847.8720
Gateway Visitors Center 23 America’s Cup Ave. Newport, RI 02840 (800)326.6030 gonewport.com Starbucks 212 Thames St. Newport, RI 02840 401.841.5899
Spring Street Spirits Ltd. 137 Spring St. Newport, RI 02840 401.846.0959 Vickers’ Liquors 274 Bellevue Ave. Newport, RI 02840 401.847.0123 Wellington Square Liquors 580 Thames St. Newport, RI 02840 401.846.9463
fi Panera Bread 49 Long Wharf Mall Newport, RI 02840 401.324.6800 Sushi-Go! 215 Goddard Row Brick Market Place Newport, RI 02840 401.849.5155
grocery stores Stop & Shop 250 Bellevue Ave. Newport, RI 02840 401.848.7200
A Market Super Stop & Shop 181 Bellevue Ave. 199 Connell Hwy. Newport, RI 02840 Newport, RI 02840 401.846.8137 401.845.2220 The Green Grocer 934 E. Main Rd., Portsmouth, RI 02871 • 401.683.0007 • thegreengrocer.com
area farms Sweet Berry Farm 915 Mitchell’s Lane Middletown, RI 02842 401.847.3912
Simmon’s Farm 1942 West Main Rd., Middletown, RI 02842 401.848.9910
Aquidneck Farm 333 Wapping Rd., Portsmouth, RI 02871 401.849.0337
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Off Rhodin’ Vermont by Cedar Poirier Taking our trip to Vermont was a last ditch effort to try and get some skiing in after a long winter of rain. It was March of 2012, and lift tickets were heavily discounted. Dan had a few days off, and my Aunt Barbara happened to be heading to her family’s beautiful vacation home overlooking Bear Mountain in Killington. We rallied one more friend (Tamar) to join us, and quickly packed up the Land Rover for our winter expedition. Normally I have a shovel, kitty litter, and rope in my 91 Volvo’s trunk, but since it was a last minute trip, we unfortunately spaced on my winter must haves; which would have come in handy further down the icy road. Our first big stop was at the Long Trail Brewery. It was toasty warm inside and filled with locals perched atop the barstools. It was decorated with many worldly beer
cans including a select few from the Newport America’s Cup. We ordered up a sampling of brew and hot burgers, which didn’t disappoint. Behind our table was a stairway to the coveted view of the inner workings of the brewery. We walked the plank over top the large machines working away at a dizzying pace; filling, capping, and boxing the fine nectar that smelled heavily of yeast and barley. As the both the sun and temperature went down, the weather started to change for the worse, and the falling rain instantly turned to ice. I grabbed a few cases of beer to help weigh the Rover down for extra traction, and we were back on the road. It was slow going, but we eventually progressed to the
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final climb to our destination. Aunt Barbara’s road was full of winding switchbacks that were little help with the steep ascent to the top of the mountain. The sanding truck had gone by only part of the way, but as we continued up, there was only tire and ice. Half way up a severe hill, both our luck and momentum had run out. We were partially stuck in a snow bank, which kept us from sliding back down the icy grade. This is when I started longing for my stash of kitty litter (excellent for traction and cheaper than sand). Dan and I exited the car and started looking for anything that might help. In snow up to my waist, I started gathering twigs and branches from trees. It was a cold and useless task since the branches themselves were covered in ice. The suggestion for Dan to pee on the tires wasn’t convincing, but did give us plenty to laugh about. We couldn’t stay there all night, and on the verge of abandoning our efforts, the sound of salvation rang through-the sanding truck returned! The truck driver skillfully doused the icy road with sand as near to us as possible. Sliding slightly backwards, and to the side we hit “pay dirt” - traction! Cheers and sighs of relief filled the Rover and the rest of our climb went off without a hitch. What a beautiful place to be; atop the mountain, overlooking a patchwork of ski trails, and quiet snow covered summits. We had heat, cards, food, beer, and even a sauna; we indulged in all of these creature comforts and more. The next day was sunny, and although it was still icy, we made our way back to the base of the mountain for
our much - anticipated day of skiing. Unfortunately, my neck had gone out the day before, and I would be confined to the cozy atmosphere of the chalet. The parking lot was surprisingly busy, and it turned out our trip coincided with the Dew Tour, a winter ski/boarding event sponsored by Mountain Dew. On our way to check out the competition, we ran into pro snowboarder Chas Gouldmond. We got to chatting and found out he has Newport roots of his own. His grandparents lived in Newport, where his father was born and raised. One of Chas’s favorite memories was of staying here in the very same room his dad grew up in. His mother is the author of Salt of the Sea, a book about Point Judith fishermen, and tales of their trade before technology forever changed the industry. Chas is on the US Snowboarding Team and he is currently training for the Olympics. He’ll be making appearances at the X-Games and competitions around the world so keep and eye out and be sure to cheer him on! He was nice enough to take some pictures with us, and only slightly made fun of my unicorn hat. Follow Chas and his travels at Facebook/chasguldemond and @chasguldemond for twitter and instagram. We couldn’t believe our good fortune! We stood just below the half pipe; pro boarders taking to the sky, landing huge tricks, and spraying us with their wake of powder. On the other side of us, skiers flew off their final jump, and on several occasions, wiped out in a blur of gear and snow. When the competition finished, Tamar, Aunt Barbara and Dan were inspired to take to the slopes. I found a nice warm chair near the bar, and sipped a hot toddy capped with whipped cream. Once the sun page 79
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2012 - 2013 calendar of events
Dec . • Jan. • Feb. • Mar. • Apr. • May December 1
December 1 - 31
December 1 - 31
To Arrive Where We Started
Christmas at the Newport Mansions
Christmas in Newport
"To Arrive Where We Started" is a new conceptual art installation at the Redwood Library and Athenaeum, the country's oldest lending library. All are welcome to come view this dramatic exhibit. Explore the themes of travel, exploration, access and thresholds in this series of installations, which use the Library's historic architecture, artifacts and books to create a dialogue between the past and the present. December 1, 2012 - June 30, 2013
The glitter of gold and the sparkle of silver will dazzle you as you tour three magnificent mansions decked out in Yuletide finery. Music, tours, and spectacular decorations highlight the celebration of Christmas at the Newport Mansions. December 1, 2012 to January 1, 2013
Redwood Library and Athenaeum
The Breakers, The Elms & Marble House
50 Bellevue Avenue, Newport, RI 02840 401-847-0292 www.redwoodlibrary.org
December 6 - 29
Bellevue Avenue, Newport, RI 02840 401-847-1000 www.newportmansions.org
The Polar Express™
Learn the history of 18th century winter holiday traditions on a lantern-lit stroll through Newport’s streets. Hear how people did or didn’t celebrate the holidays. $12 per person, $10 Newport Historical Society members; reservations strongly encouraged as this tour sells out. Offered at 4:30pm on Thursdays, Fridays & Saturdays December 6-December 29.
The Polar Express™ comes to life aboard the Newport Dinner Train, inspired by the award winning classic by Chris Van Allsburg. Share the magic as the Conductor reads the tale of a young boy's unforgettable journey to the North Pole. Meet Santa and Mrs. Claus. Enjoy caroling, hot chocolate and cookies baked by our elves. And, Santa has a special gift for every child who truly believes. Departs Friday, Saturday, Sunday 4pm and 6:30pm. $32.95 Adult and $24.95. Children. Always a sellout. Please reserve early!
127 Thames St, Newport, RI 02840 401-841-8770 newporthistory.org
December 7 - 29
Firehouse Theater 4 Equality Park Place, Newport, RI 02840 401-849-3473 www.bitplayers.net
The Newport Dinner Train 19 America's Cup Avenue, Newport, RI 02840 401-841-8700 • 800-398-7427 www.newportdinnertrain.com
December 13 Newport Gallery Night
Live Improv Comedy with The Bit Players Every Friday & Saturday night Rhode Island's s most award winning comedy troupe hits the stage with fast paced, high energy improvisation. The shows are a lot like "Whose Line is it Anyway" with hilarious scenes, hysterical musical numbers & larger than life characters all inspired by audience suggestions. Every show is BYOB! Call ahead to reserve your seats, shows sell out. December 7, 2012 - December 29, 2012
Citywide, Newport, RI 401-849-6454
December 7 - 9 • December 14 - 16
Holiday Lantern Tour
Museum & Shop at Brick Market
A month long celebration of the Holiday Season throughout Newport. Enjoy a series of concerts, tree lighting, craft fairs, candlelight house tours and much more.
Tour de Fromage An “Around the World” Cheese & Wine Tasting Inspired by Marjorie Van Wickle’s debutante trip around the world, Blithewold is hosting a special holiday Tour de Fromage, an around-the-world “tour of cheeses,” along with wines from France, Spain, and Italy that pair perfectly with each selection. Blithewold Mansion, Gardens & Arboretum 101 Ferry Rd., Bristol, RI 02809 • 401-253-2707 www.blithewold.org/event/show/497
Newport Gallery Night is held the second Thursday of every month from 5 until 8 in the evening at the galleries. The map and brochure, created by members of the Organization, can be used during the evening gallery stroll and during a daytime art walk through working studios and traditional gallery-style art venues. The brochure features a map and descriptions of each gallery and is readily available at each participating gallery, in hotels, bed and breakfast inns, and many other local venues.
Newport Gallery Organization Downtown, Newport, RI 02840 401-848-0550 www.newportgalleries.org
Christmas in the Barnyard (A special holiday edition of Breakfast in the Barnyard) Rise and Shine with the Fowl and Swine! Spend the morning getting upclose and personal with Coggeshall Farm Museum's heritage livestock. Participants will join one of the museum's costumed interpreters to help with the morning chores while learning about farm animals in 18th century Rhode Island. Feed the swine, brush the cows, and turn out the chickens while finding out what makes Coggeshall Farm's animals so special. After the chores help cook Jonnycakes on the hearth of the 1790s tenant farmhouse. Participants are encouraged to dress appropriately for a morning in the barnyard. This program begins promptly at 9:00am, please arrive at least five minutes early. 9:00am-10:30am. $8.00 for Adults; $5.00 for Seniors and Children (6-12); Children under 5 Free. Museum Members-$5.00 for Adults; $3.00 for Seniors and Children (6-12); Children 5 and under Free.
Coggeshall Farm Museum Coggeshall Farm Road, Bristol, RI 02809 • 401-253-9062 www.coggeshallfarm.org
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January December 25 16 HAPPY MARTIN LUTHER KING, JR. DAY
Murder at the Museum
Jamestown Penguin Plunge
Murder Mystery: Sink or Swim When: 5:30 PM - 7:00 PM Details: It's 1912, and you are invited to a tribute exhibition and "auction" to benefit the Titanic Survivors' Committee and the Art Association of Newport. Gertrude Vanderbilt Whitney, Howard Gardiner Cushing, the "unsinkable Molly Brown", Vincent Astor and newly-widowed Madeleine Force Astor will all be in attendance. Unfinished business, unspoken agendas and unclaimed inheritances are just the tip of the iceberg in this 90minute family-friendly murder mystery. Search the galleries for clues, interrogate suspects and solve the crime.
12-Noon. Come watch swimmers as they take the frozen plunge into the water to raise money for charity.
Mackerel Cove Jamestown, RI 02835 401-823-7411
Newport Art Museum Bellevue Ave., Newport, RI • 401-848-8200 www.newportartmuseum.org
Seal Watch Tours
New Year's Day Polar Bear Plunge
From January through March each year, the seals winter over in the relatively mild waters of Newport Harbor and Narragansett Bay. Tours leave from downtown Newport at low tide when the seals are out on the rocks surrounding Rose Island Lighthouse in Newport Harbor. When: Weekends and school vacations. Where: NEW DOCK!!!! Boat departs 142 Long Wharf Dock, Newport at the intersection of Long Wharf and Washington Streets. For tour reservations and gift certificates, call at 401-203-SEAL (401-203-7325) or email firstname.lastname@example.org
12-Noon. Every New Year's Day for charity the Newport Polar Bears invite anyone crazy enough to join them for a swim in the Frosty North Atlantic Ocean. The charity this year is as last year, A Wish Come True. All proceeds from the swim and at the after swim party at the Atlantic Beach Club at the east end of Easton's Beach. Come join us at noon and help us raise money for a great charity.
Easton's Beach Memorial Boulevard, Newport, RI 02840 401-846-0028
February 15-24 24th Annual Newport Winter Festival New England’s Winter Extravaganza with more than 160 events combining food, music and entertainment for all ages.
Check page 78 for featured events schedule! Marketing & Events
January 21 February 17
Ground Hog Day!
28 Pelham Street, Newport, RI 02840 401-847-7666 www.NewportWinterFestival.com
March 16 Saint Patrick’s Day Parade
11am. Find your best green attire, keep your eyes open for leprechauns, and join in the revelry to celebrate St. Patrick’s Day in Newport! The parade begins at 11 a.m. at City Hall, runs through Washington Square, down Thames Street, and ends at St. Augustine’s Church. DOWNTOWN, Newport, RI 401-845-9123 • 800-976-5122 www.newportirish.com
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naked 2012 - 2013 calendar of events
Dec . • Jan. • Feb. • Mar. • Apr. • May
2012 - 2013 calendar of events
Dec . • Jan. • Feb. • Mar. • Apr. • May April 22
25th NEWPORT WINTER FESTIVAL 2013 February 15th - 24th • Featured Events schedule
Join our “Silver Celebration!” as the Newport Winter Festival commemorates it’s 25th Anniversary! Touted as “New England’s Largest Winter Extravaganza,” the annual Winter Festival will take place February 15th-24th, 2013 throughout Newport and Newport County. Featuring over 150 events, the Festival offers a unique winter experience combining food, festivities, music, and fun for all ages. Melt away your winter blues with all the Newport Winter Festival Saturday, February 16 ❅ 11am-2:30pm: Ice Sculpting Demonstration presented by Bailey T’s 12 Long Wharf Mall. Ice sculptors wield their chisels, chain saws, blow dryers and power sanders as they create masterpieces. Don’t miss these spectacular works of ice! To participate or for more information call the festival office at 401.847.76669. FREE ❅ 11am-3:30pm: 18th Annual Samuel Adams Chili Cook-Off Newport Harbor Hotel, 49 America’s Cup Avenue. Winter heats up as area restaurants and caterers compete to see who has the best chili in town! Bring your appetite, sharpen your taste buds, and join in the fun as you choose your favorite chili! Prizes will be provided by Samuel Adams Brewery. Don’t miss the chance to taste them all and vote for your favorite! Call 847-7666 for more information. Adults $8/$6 w/button, Children (6-12) $3/$2 w/button. Children under 5 Free! Tickets will be available for purchase at the door- advance tickets are not required.
Saturday, February 16 9pm: Draw The Line (The Endorsed Aerosmith Tribute Show), Hyatt Regency Newport This organic show has been cultivated from the very roots that inspire & drive Aerosmith to this day. A powerful transformation of character far beyond just a tribute group, this remarkable show will give you goose bumps with the memories of the 70′s bringing you the feel of the 80′s and all the excitement of the 90′s. Adding in its great audience interaction, it is a definitive crowd pleaser for all age groups. As stated by Steven Tyler, “They ARE the best!”. $15/Advance w/button, $20/At the door (based on availability). VIP Seating Available: $40/$35 w/button (includes 1
has to offer. Highlighted events include the Children’s Fair, Chili Cook-Off, Chicken Wing Cook-off and the renowned concert by The Cast of BeatleMania. A portion of the proceeds from our featured events benefit several charities and nonprofit organizations including the Leukemia Society of America, Literacy Volunteers of America, the Top Shelf Foundation and other local charities.
drink ticket & up front seating). Purchase tickets after Nov. 1st. For info/tickets call 401.847.7666.
Sunday & Monday, February 17 & 18 ❅ 11:30am-4pm: Children’s Fair with Radio Disney, Newport Marriott 25 America’s Cup Avenue. Bring your kids for this fun filled, 2-day fair with music, face painting, balloon creations, arts & crafts, reptiles and much more! Don’t miss the great music and continuous live entertainment. Refreshments available. Call 847-7666 for information. Adults & Children $7/$4 w/button. Purchase your tickets at the door! Advance Tickets are not required.
Saturday, February 23rd ❅ 12pm-3:30pm: 3rd Annual Chicken Wing Cook-Off, Hyatt Hotel Hyatt Regency Newport. Area restaurants compete to see who makes the best chicken wings. No matter how you like your wings these restaurants will be serving them up from Spicy to Sweet! Sample and vote for your favorite. The competition is sure to get sticky with amazing restaurants. Bring the kids! Admission $10/$8 w/button, Children (5-10) $5/$3 w/button, Children under 5 are Free! To enter your restaurants wings call 401.847.7666.
Saturday, February 23rd 9pm: Beatlemania, Hyatt Regency Newport Goat Island. Relive the Revolution with members from “The Cast of Beatlemania”. Key up the memories, drive the images and trigger the events of the Beatles Era in a live concert. These four seasoned musicians capture the spirit, look and sound of the Beatles in 29 renditions that take us back to “Yesterday” and “Lucy in the Sky With Diamonds” to “Here Comes the Sun” and “Hey Jude”. A smash on Broadway and thrilling
sell out audiences from Los Angeles to Boston, these performers bring the best-loved popular music of all time to Newport. Bring your dancing shoes! Call 847-7666 for more information. $25/$20 w/button. VIP Tickets Available: (includes 1 drink ticket and up front seating) $45/$40 w/button.
Buttons May be Purchased At: AAA Southern N.E. 99 East Main Rd., Middletown Bailey T’s 3 Long Wharf Mall, Newport Clements’ Marketplace East Main Rd., Portsmouth Cookie Jar Bowen’s Wharf, Newport Hampton Inn & Suites 317 West Main Rd., Middletown Hotel Viking One Bellevue Avenue, Newport Hyatt Regency Goat Island, Newport Marriott Residence Inn 325 West Main Rd., Middletown Mole Hole of Newport 21A Long Wharf, Newport MWR ITT Newport Navy Base Newport Gateway Center 23 America’s Cup Avenue Newport Marriott (gift shop) 25 America’s Cup Avenue People’s Credit Union All Braches Shaw’s Supermarket East Main Rd., Middletown Walgreens East Main Rd., Middletown Please check website for additional events.
* Please check websites or call for calendar date & times before attending events, NewportNaked is not held responsible for any incorrect information.
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Off Rhodin’ Vermont continued...
started setting I began to worry, but soon received a call from the girls. Their final run had diverted them to a completely different area of the mountain. By the time I got there, Dan had joined them. He had been led down a black diamond trail by his friend Alex, and struggled the entire way since he hadn’t realized the bindings on his snowboard had been set improperly. We stopped to visit Aunt Barbara’s nephew Camden, who was working at a local restaurant offering specialty drinks, and ambrosial appetizers. A few martinis later, exhaustion set in, so we retreated back to the homestead, and into the embrace of the soothing sauna. We spent our last evening playing cards, antiques road show, and Jenga while enjoying frosty Long Trails. Our main stop on our trek back to Newport was at the Cabot emporium, where an abundance of cheese samplings make it nearly impossible to leave without a few blocks. A variety of Vermont’s fine maple syrups are offered, and the basement is a winding maze of antiques featuring an intricate model railroad. I’m hoping to find my way back this winter, and if my neck allows it I’ll be skiing myself. If not, it’s still worth the stunning view, and comfort of being surrounded by dear friends and vistas of snow blanketed trees. If you make your way to the slopes this winter be sure to pick a Long Trail and stop to smell the cheese!
newportnaked.com • winter 2012 / 2013 79
the naked truth..... Q -We heard you had some health issues this fall. What happened? And how have you recovered? A – I had my thyroid removed. I feel much better and I lost weight. I was at Women’s and Infants Hospital, and Newport Hospital. They were very professional. Q – Salty or Sweet? A – Sweet, salty gives you high blood pressure. Q – If you were elected president, what’s the first thing you’d do? A – I’d stop paying taxes. Q – What will you ask for this Christmas? A – For everything to go well by the grace of God, and for a new wardrobe. Q – Where do you do your Christmas Shopping? A – Old Navy and Dress Barn Q – If you could go anywhere in the world for a vacation, where would you go? A – Home to Philly, the city of brotherly love! Q – What do you do if your baby won’t stop crying? A – Give them comfort and love. Keep everything clean, and put kind words in their mind. Q - Is it okay for a guy to be friends with an ex? A – No! It’s asking for trouble and a big fight. Q – If a girl is on birth control, does it make her seem promiscuous? A – NO Q – What do you think about legalizing prostitution? A – No, it’s against the law. Q – Which is a better place to meet respectable girls, below 180, or in the Boom Boom Room? A – 180, they’re more respectable. Q – What if you were taking your Mom? A – 180, educational people and teachers go there…I like to go shake it up a bit. Q – How do you impress a girl if you don’t have money?
A – Act like you got some sense. Q – Can you date someone you work with? A – Just ask her. Q – What if she says no? A – Leave her alone. Q – My friend wants to know if he should marry a Russian woman? A – NO. Q – What about a Rhode Island woman? A ‐ YES. Q – What’s a good way for someone to propose? A – Get on one knee. Q – Are you a fan of the new renovations at Salvation Café? A – Yes, beautiful, Sue owns this place! Q –Do you like Sean’s new beard? A – It looks nice, I like it. Q – Are you excited for all of the holiday parties coming up? A – I’m ready!
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Certain important steps need to be taken before you put your house on the market.These simple steps will better prepare you to sell your home and make the task easier. Home Loan Approval for your next Home It is never a good idea to sign a contract to sell your home before you are fully sure of your ability to buy a new home. Circumstances may have changed since your last purchase not allowing you to qualify for your desired loan amount. To get a good idea of what you can afford you will need pre - approval before selling the house. Having gained this information, you can make a more reasonable decision on whether or not to sell your home at the time. Determine Fair Market Value of your House The ideal situation for any seller is to get the best price for the property in the shortest time period possible. However, over - pricing may cause you to lose on potential buyers and under pricing the lot may land you a raw deal. An agent or an appraisal service can guide you in determining the fair market value of your home. Another way of judging the appropriate price is by determining the value of the other houses in the vicinity. Irrespective of which method you use, make sure it's the right price and is sold in good time. Estimate Cost of Selling Even when selling your home you will have certain expenses and it is very important that you know this to be able to keep a check on it. The first and most obvious cost is that of an agent and the real estate agency. But if you do choose to sell the house on your own then advertising will be a major expense. Professional fees of the attorney, closing agent etc will have to be taken into account. Other expenses will include various taxes, home owner association fees etc. Make Necessary Repairs This is probably the best time to make all the necessary repairs and amends to your home. A visible repair that is unattended to may turn a potential buyer away. A well tended to house makes for a better sale. Get the House Ready to Show Apart from making repairs, it is very essential that your house is sparkling clean, organized and attractive. It should be able to give the buyer a sense of well - being and good health. This will add more value to the property. These are some of the necessary steps to be taken to make the selling process easier and more effective. This will ensure a good and quick sale.
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