Manasquan
+Brielle
GREGORY RICE GREGORY RICE PRESENTS PRESENTS
Dogs Make a House a H me!
Did You Know...
My wife, three kids, and I are a Foster Family for the non-profit/all volunteer group "Wag On Inn Rescue". Both our dogs (a Pit-mix named "Penny Lane" and a Huskymix named "Bowie") are rescues, and we have a passion for finding loving homes for dogs rescued as strays, or found abandoned, or surrendered by owners. We love bringing these dogs into our home where we get them acclimated, facilitate their shots and spaying/neutering, potty-training if necessary, and then work to find them a loving home through adoption. We decided that a home is just much more loving of a home with dogs, so we love being not only dog owners, but a Foster Family for others. Here are some photos of the 16 wonderful dogs we have fostered and successfully found homes for since starting in 2022! - Greg
Step behind the scenes with the man who helped bring the heartpounding thriller “Jaws” to life.
On Call and All Heart
In honor of National Nurses day, this month, we’re spotlighting four nurses from the Shore who work tirelessly to care for our community. 24 How to Save a Plant
Writer Clara Seigler didn’t set out to start a business, but her journey into entrepreneurship has taken root; and it just keeps growing.
Photograph by Amanda Maiorano.
aBIKE WEATHER ARRIVES
A FEW MONTHS AGO, my neighbor asked me if I wanted a bike. He had found an abandoned beach cruiser at his job site, and it was in pretty good shape; a bit of rust around the spokes but still way too nice for the trash. Since my garage is already on the crowded side, I declined. But my neighbor and I got to talking, and we came up with an idea.
It was actually a social experiment. We parked the bike on a sidewalk not far from our houses and left it unlocked. It was visible from our homes, but in a neutral position where you wouldn’t assume that it belonged to any house in particular. We were curious as to how long the bike would last before somebody took it. Now, if we had added a “FREE” sign,
it might be gone in a few hours, since there are usually plenty of kids around. But we didn’t. Anybody who wanted it would have to steal it or at the very least, be made to wonder if they were stealing it.
We came up with an over/under of two weeks. I gave our neighborhood the benefit of the doubt and took the over. (For frame of reference, my friend from Brooklyn once had a bike stolen in less than five minutes.)
Can you guess how long that stupid bike was there? Seven weeks went by. Every day for seven straight weeks, I’d wake up and look out the window, and my heart swelled with pride in my community. When the bike finally vanished, my neighbor and I thought we had our answer. We had deduced exactly how secure our block really is: You can leave a decent beach cruiser unattended for seven whole weeks without incident.
Then, we made a discovery. Our other neighbor had moved the bike to the side of his house. He said he’d gotten tired of seeing it on the sidewalk. We still don’t know exactly how long it might have taken for that bike to get stolen. But it was a wonderful reminder of our town’s fundamental decency. I usually lock my doors at night. But it’s nice knowing that I probably don’t have to.
Now, I should clarify that this experiment happened back in October and November. Here at the Jersey Shore, things are a little quieter in the off-season.
Between Memorial Day and Labor Day, a good bike is invaluable. There’s nothing like biking to the beach on a hot day, and cruising right by all the New York plates that are looking for parking. And if you’re coming to this year’s Manasquan Backyard Crawl, a bike is highly recommended. Now that bike weather is here, all bets are off.
Christopher Baldi Editor
Manasquan +Brielle MAGAZINE
Group Publisher
Jodi Bruker
Director of Business Development
Kathy Gordon
Editor
Christopher Baldi
Writers
Leigh Mallin
Molly Mechler
Darren Monroe
Meghan Schultzel
Clara Seigler
Photographer
Alana Mahon
Social Media Manager
Molly Mechler
WAINSCOT MEDIA
Chairman
Carroll V. Dowden
President and CEO
Mark Dowden
VP, Group Publisher, Regional
Thomas Flannery
VP, Content Strategy
Maria Regan
Creative Director
Kijoo Kim
Art Director
Rosemary O’Connell
Associate Editor
Sophia Carlisle
Advertising Services Director
Jacquelynn Fischer
Operations Director
Catherine Rosario
Production Designer
Chris Ferrante
Print Production Manager
Fern Meshulam
Advertising Production Associate
Griff Dowden
Manasquan + Brielle magazine is published by Wainscot Media. Serving residents of Manasquan and Brielle, the magazine is distributed monthly via U.S. mail. Articles and advertisements contained here in do not necessarily reflect the opinions of the publisher. Copyright 2025 by Wainscot Media LLC. No portion of this magazine may be reproduced in any form without written consent.
PHOTOGRAPH
BY ALANA MAHON
JOHN SOLIMAN, DMD, MD - ALAINA HARRINGTON, DMD, MD - DANIEL WINSTON, DDS - RADISLAV MEYLIKH, DDS
March capped not one but two incredible basketball seasons, as both the Boys and Girls Basketball teams of Manasquan High School pulled off dual state championships. One year after an official’s bad call cost them the infamous Camden game, the boys defeated Madison to bring home the NJSIAA Group 2 Championship. Meanwhile, the girls also defeated Madison for their second straight title. Special thanks to “Jersey Mike” Cassella for the amazing shots.
Congratulations to the cast and crew of The Algonquin Arts Theatre’s production of “Footloose: The Musical.” The latest installment in The Algonquin’s Broadway Series played to sold out crowds and had fans dancing in their seats. Special thanks to John Posada for the production photos. Next up: Take a trip back in time for the award-winning musical “1776,” coming to The Algonquin May 9 to 18! Get your tickets now!
Manasquan boutique Nocca recently hosted their Spring25 Fashion Show: The Ease of Italian Summer and unveiled some of the most exciting new looks of the season. For the very latest in effortless style, follow @shopnocca online.
March 8
THE MANASQUAN FISHING CLUB
The Manasquan Fishing Club held its annual Sinker and Reel Spooling party. Next up: On May 1, 8 and 15, the Manasquan Recreation Department presents an Introduction to Salt Water Fishing Course. The course will be taught by members of the Manasquan Fishing Club at Manasquan’s Community Center and will conclude with an “on the water” session at the Manasquan Inlet on May 31. The course fee is $40. For more details, visit Manasquan Community Pass online.
May 10
THE SEA LAVENDER GARDEN CLUB
From 8 a.m. to 2 p.m. at Curtis Park, the Sea Lavender Garden Club presents the Mother’s Day Plant and Bake Sale. Come taste an amazing variety of cakes, cookies and pies, and shop for patio planters, hanging baskets, herbs, produce and more! The perfect place to find unique gifts for Mother’s Day! Proceeds benefit college scholarships for local high school graduates.
May 19
48TH ANNUAL GOLF CLASSIC
Hit the greens and give back to the community, as The Springpoint Foundation hosts its 48th Annual Golf Classic at Brielle’s beautiful Manasquan River Golf Club. All proceeds benefit great local causes, including Springpoint’s food pantries and affordable housing programs. Rain date Monday, June 2.
May 30 to 31
THIRD ANNUAL WARRIOR FOR A DAY
Bring the family to Mallard Park as Manasquan Recreation presents a friendly competition of East Side residents versus West Side residents, at the Third Annual Warrior for a Day! Children’s events will take place on the evening of May 30; adult events will take place on Saturday. The West Side prevailed in 2023 and 2024, but let’s see if the East Siders can knock them off the throne in 2025! Find registration details online at Manasquan Community Pass.
May 17
THE MANASQUAN BACKYARD CRAWL
Get ready for the return of the Manasquan Backyard Crawl, sponsored by Collinson Homes. This year’s crawl encompasses four routes with five backyards per route. Each backyard features live music and an assortment of the best local foods from Jersey Shore restaurants and caterers. The Crawl originated in honor of Manasquan’s Aaron Van Trease and last year raised over $49,000 for his recovery. Proceeds also benefit the Rae of Light Foundation, in honor of Wall resident Jillian Ludwig. Tickets are limited to 1,080, so get yours now, if you’re not already part of this amazing local tradition! Pre-party at The Salty Whale on May 16; rain date May 18.
MANASQUAN BACKYARD CRAWL
2025 ROUTES:
ROUTE 1: WILD WILD WEST
Elizabeth Martin and Roger Estafanos, Morris Avenue
Michelle and Alfonso Perez, Curtis Avenue
Mike Conforti and Bernadette Viviano, Pearce Avenue
Jane and Terry Brady, Parker Avenue
Michelle and Lou Frattaroli, Allen Avenue
ROUTE 2: NOR’EASTERS
Ronnie and Michael Marone, Lake Avenue
Linda Wastack, Stockton Lake Boulevard
Tom Ganter and Kathy Cassidy, McLean Avenue
Eileen Korz and Vince DiFabritus, McLean Avenue
Matt and Shanna Quinn, Stockton Lake Boulevard
ROUTE 3: RAIL TO WHALE
Danny and Eileen Reilly, Morris Avenue
Lauren and Chris Whitmore and Judy and Al Rodriguez, East Main Street
Marion and James Ahern, Euclid Avenue
Debbie and Sean Gleason, Perrine Boulevard
Andy and Mike Parkhill, Perrine Boulevard
ROUTE 4: TIDE RIDERS
Joyce and Andy Manser, First Avenue
Jill and Glenn Guy, First Avenue
Lisa and Jeff Haas, First Avenue
Kerry Walsh, Brielle Road
Heather and John Kainer, Beachfront
Salt of the Shore
BY M+B STAFF
One local chef’s mission to cultivate connection on the Jersey Shore.
WITH THE ARRIVAL of warm weather comes all the cookouts, barbeques, farmer’s markets and outdoor dining that New Jersey has to offer. This month, in lieu of his usual recipe, we sat down with Local Tastes writer Darren Monroe to discuss food, community and the Jersey Shore. When the pandemic ended his last venture, Darren spent the intervening years exploring a greater culinary path. He now partners with local businesses to host farm-to-table dinners, cooking classes and more. In 2024, he launched a small-batch soup brand called Süp, which sells in select local groceries and farmer’s markets.
Tell us a little bit about your connection to the Jersey Shore.
I grew up down here. Seaside Park and Ortley were my beaches growing up. I have so many memories here, like the time I almost got sucked into the Casino Pier while foolishly attempting to surf on an angry ocean day.
I’ve always been fascinated by our region, the beautiful Atlantic coastline juxtaposed with the cultural quirkiness of the Jersey Shore. While I had plenty of fun in my twenties cutting up rugs at places like The Osprey, these days I feel more drawn to the company of actual ospreys and to natural spaces.
What first inspired you to start working with food?
Well, I definitely didn’t get here the traditional way. I wasn’t called to food at a young age like most chefs. My passion for food didn’t start in earnest until I was in my thirties. I started a food truck and cafe in 2015, and originally, it was born of a desire to be an entrepreneur more than a passion for food. But I had trouble finding the “perfect” chef for my business, and after hearing me complain about it for the umpteenth time, my employee Taylor asked me a simple question: “Why don’t you just make the food?” It felt like more of a challenge than a calling. Whatever
it was, I took it to heart and started making food that day. I’m self-taught and learned most of what I know through YouTube, cookbooks and just spending hours in the kitchen, cooking and often burning dishes! To this day, I have a hard time calling myself a chef.
Why do you think that’s hard for you?
To me, a chef is someone who has dedicated their life to food. They have a singular passion for cooking, which I think is necessary because it’s such hard work. I see food as more of a means to an end than an end itself. I pride myself on making great food, of course, but my cooking has always been driven by a larger mission like improving people’s health, building community and cultivating connection. Of course, there is nothing wrong with making good food for good food’s sake. I’ve just always been a mission-driven person, whether it’s serving in the military or hosting farmto-table dinners.
Darren and his food truck, Cafe Diem, circa 2014.
On that note, tell us more about your military service and how it’s informed your life.
Well, I did 20 years in the New Jersey Air National Guard in Aircraft Maintenance, and I retired as a Captain. The experience taught me a lot about discipline, integrity, sacrifice, leadership and camaraderie. These are values you can really take into any career path, but as a business owner and chef, I lean on them to keep me focused and purposedriven. In the military, I saw what could be accomplished when a team is dedicated to a common mission. As a civilian, I’m inspired to tap into this same energy to make a positive impact in my own way.
What do you enjoy most about cooking?
I love getting lost in the process. Cooking is therapeutic for me. When I
cook, I get into a flow state and all of my periphery concerns melt away. Looking back, accepting that challenge to make the food at my cafe was one of the best decisions I ever made. Learning to cook has made my life richer in so many ways. It’s such an empowering skill to develop for your health and general well-being. Knowing that I have the skills to put together a great meal with whatever I have in the kitchen is a superpower of sorts. I take pride in my cooking abilities and try to share this passion whenever I can.
How exactly do you share that passion?
I love to teach and share what I’ve learned about food, health and cooking. I think that because I learned to cook at a later age and am so grateful for the value it’s added to my life, I have a passion for sharing it with others. Cooking can be very intimidating if
you don’t know the fundamentals. Plus, we live such busy lives, and it’s all too easy these days to surrender to the temptation of getting takeout instead of cooking for yourself. But the truth is, it’s a skill that can be learned at any age. Learning to cook for yourself and your family has unlimited upsides to your health, your wallet and your happiness.
What advice would you give to someone who aspires to be a better cook?
Like anything, you learn by doing and challenging yourself. I remember learning an Indian curry dish early in my journey that was very eye opening. I didn’t even like curry, but the combination of coconut milk, ginger, spices and vegetables was so delicious, and it just kind of blew my mind to the possibilities. It can be as easy as learning a one pot dish that you really enjoy, like a pasta sauce, soup or curry.
Darren recently retired from the Air National Guard after 20 years of service.
One that you can prepare regularly and swap out different ingredients when you want to keep it interesting. It may take a few tries, but if you start with a good recipe and hone it in, you will have a tasty dish you can make anytime for the rest of your life!
Tell us about your new venture, Süp.
I really like making and eating soup, and I noticed there weren’t any good, new, high-quality packaged soups out there, so I created my own. It’s such a comforting food that lends itself to many creative possibilities, which I definitely explore with my Süp flavors. For example, my Jersey Shroom Corn Chowda is a unique take on New England clam chowder. Instead of clams, I use Black Pearl mushrooms from local, organic grower Two River Mushrooms, as well as Japanese sweet potatoes and a cauliflower-cashew
cream base instead of dairy cream. My goal is to pack as much nutrition and flavor into each recipe as possible. All of my soups are dairy free/vegan and I use Jersey fresh produce as much as possible.
It’s been a lot of fun launching Süp, and the reception from the community has been amazing. We’ve already developed a following of loyal customers who return again and again to see us at farmers markets. For the spring and summer, I’m going to rotate some new seasonal flavors. Let’s make every season soup season!
What other plans do you have for the summer?
I’ll be throwing farm-to-table dinners at Silverton Farms in Toms River and Mighty Dare Farm/Two River Mushrooms in Millstone. I’m hoping to organize some other events as
well that focus on connection and community.
I’m also looking forward to just getting outside as much as possible. I’m learning more about the wildlife and ecology of our area, which helps me feel rooted. The Jersey Shore has been a source of so much in my life: joy, love, income, even identity. The very least I can do is understand my home a little better and maybe do something to help protect it. I think we’d all benefit from getting to know our local ospreys and native plants at least as well as we know our favorite bartenders and restaurants. They may not help you get a table, but they’ll fill you with wonder!
For more about Chef Darren’s mission and happenings, follow him on social media at @darren.monroe and check out his website www.darrenmonroe.co.
Chef Darren farm-to-table events regularly sell out. Süp is a small-batch soup brand, available in select local groceries and farmer’s markets.
Denise Dreyer
Denise Dreyer
Denise Dreyer
Dreyer
Carl Gottlieb Getting Chummy With
Just when you thought it was safe, we sat down with the legendary screenwriter behind the original summer blockbuster.
BY CHRISTOPHER BALDI
TTHE SUMMER MARKS the 50th anniversary of “Jaws,” the classic blockbuster partly inspired by the infamous 1916 Jersey Shore shark attacks. In recognition of the milestone, we sat down with Carl Gottlieb, the screenwriter who steered the script through a famously troubled production and helped deliver one of the most celebrated and iconic movies of all time.
Let’s begin with how you first came onboard, so to speak. In 1974, you were working as a story editor on “The Odd Couple” sitcom, and the novel “Jaws” had just been released. Once Steven Spielberg signed on to direct the film, how did you get involved? Steven and I were friendly, and I had worked with him before, both as an actor and a writer. He sent me [an early draft of] the script and said, ‘Find a part in there for yourself.’ I looked it over, and I thought Meadows was a decent part. I think I took one meeting at Universal casting, and they said, “yeah, sure.” So I got the part first, but by the time we got to the location [Martha’s Vineyard] and started filming, I had also begun work on a new draft.
Were you tempted to tell Spielberg you wanted to play Brody? [Chuckles]. No, I knew my limitations. I never dreamt of asking for a bigger part.
When Spielberg first sent you the script, you told him that it was “almost there.” What exactly did you mean by that? There was a script there, but it wasn’t great yet. I said, if we do our jobs right, audiences will feel about going in the ocean the same way they felt about taking a shower after ‘Psycho.’ And that turned out to be true. Even today, if somebody finds out that I had anything to do with ‘Jaws,’ the first thing they say is, ‘When I saw that movie, I didn’t go in the water for months!’ And I have to pretend that I’ve never heard that before.
The film’s three stars (Roy Scheider, Robert Shaw and Richard Dreyfuss) weren’t cast until just a few weeks before production. You were the one who first approached Richard Dreyfuss, who originally hated the script. How did you convince an actor who hated the script to take a leading role in a production that
was only three weeks away?
I basically had to say, ‘trust me.’ Ricky had been dismissive of the script because he said, ‘This is a movie I’d rather see than be in.’
I tracked him down in New York and I said, ‘Just come up to Boston and meet Steven and give him a fair shot.’ Once Dreyfuss actually sat down with Steven, they had a chemistry.
And when he walked into that first meeting, he was wearing pretty much the same thing he wore in the movie. He had the scruffy beard and the watch cap and the rimless glasses. Steven took one look at him and said, ‘Don’t change a thing!’
In your book “The Jaws Log,” you describe having big dinners at the end of production days, during which the entire cast and crew would have creative discussions while you were taking notes on a steno pad. Those conversations must have been incredible. Do you still have any of the notes from those dinners? Yes. I anticipated that there would be an arbitration over the screen credit, so I saved my notes and every draft of the script. As it turned out, [producers]
Zanuck and Brown gave me the credit anyway, and I shared the screenplay credit with [the original novelist] Peter Benchley, who had written the first draft.
It’s been reported that Benchley didn’t have much faith in Spielberg, at least in the beginning.
He had been dismissive of Steven at first; Steven was only about 27 at the time. But when [Benchley] came to the Vineyard and realized how hard we were working, and how we were only trying to do justice to the story, he came around. He eventually took a small part in the movie as a way to give it his blessing.
Let’s talk about the actual production. Many fans know the backstory by now; the shark was a mechanical nightmare that began malfunctioning as soon as it was immersed in saltwater. How much of that pressure fell on you to write around those production problems?
Well, essentially that was what I had signed up for. That was my job, to make it work somehow. It became a real exercise in practical filmmaking. And
Opposite page: Carl Gottlieb in 2015. PHOTOGRAPH BY DANIELA WOOD.
Left: Roy Scheider, Murray Hamilton and Carl Gottlieb in the original “Jaws.” Gottlieb was originally hired as an actor to play the role of Meadows, but was simultaneously tasked with rewriting the script while the film was actively in production.
FILM STILL COURTESY OF UNIVERSAL PICTURES.
Spielberg had a preternatural ability to see things through a filmic eye, even back then. This was before ‘Close Encounters,’ before ‘Schindler’s List,’ long before the whole Spielberg oeuvre, but he already had that preternatural ability.
Can you recall the first time you heard the iconic John Williams score?
I heard it as it was being recorded and in post. I had been working closely with [editor] Verna Fields. She cut the movie in her garage and in her bedroom.
Can you describe the experience of seeing the film with an audience for the first time?
There was a paid preview, and Spielberg and the producers and I were kind of pacing and watching. And when the movie ended and the credits
started, there was a beat of silence, and we wondered if [the audience] was going to applaud. But then of course, the applause was deafening. And then there was a rush for the bathrooms, because everybody had been holding it in for the last hour.
“Jaws” hit theaters in June 1975 and quickly broke box office records. How did the movie change your life? Well, there’s a weird phenomenon in Hollywood. It’s almost like a superstition. Everybody connected with a hit acquires some of that patina of that movie’s success. And when you’re applying for a job on another show, whether you want to be a driver or a grip or a gaffer, and the production manager asks about your experience and you say ‘Well, I worked on Jaws,’ that production manager assumes that somehow
you know something about making a blockbuster that nobody else knows.
‘Jaws’ was in every way an oldfashioned studio picture, but when it started breaking records, all of a sudden, I was seen as a better writer.
I imagine that you got recognized a lot. You were not only the screenwriter, but the sixth-billed actor in the film. [Chuckles]. Not nearly as much as Roy Scheider.
Many people have called “Jaws” a perfect movie. But as you write in your book, “Once you know where the fluff is, it never fails to jump off the screen.”
Do you still see the fluff in “Jaws?”
Oh sure. Every time they cut to the close-up of Brody typing the report. It was the prop man who printed up the stationary for that scene. It’s supposed to say ‘coroner’s’ office, but it actually
Summer 1975: Jaws became the first film to ever make $100 million at the American box office.
Gottlieb’s book “The Jaws Log” has been lauded by fans and filmmakers alike. “Jaws” screenings are still a summer tradition across the Jersey Shore.
says ‘corner’s office,’ and it always jumps off the screen at me.
Also, Ricky Dreyfuss could never pronounce “Carcharodon Carcharias” correctly, so he had to be looped (re-recorded) separately saying those two words, and Verna had to drop it in to make it sound normal. If you’re studying the film frame by frame, you can see that he’s not truly in sync.
Do you have a favorite moment, or a scene that you’re most proud of?
I particularly like the moment when Mrs. Kintner slaps Brody. I think the actress really pulls it off.
“Jaws 2” also has a lot of fans and was one of the biggest hits of 1978. How was that experience?
[The studio] originally offered me ‘Jaws 2’ at scale, which I thought was a little insulting, since I had been partly responsible for their biggest hit of all time. My agent said, ‘They’ll be back, and it will cost them.’
Sure enough, they started ‘Jaws 2’ without me. But once the dailies came in, they ended up canning the director and his wife who had written the script, because it was obvious that they were in over their heads. And the studio said, ‘Gottlieb, can you come on in and fix this?’ And my agent’s original prediction turned out to be correct. It cost them.
“Jaws” has become an annual tradition at the Jersey Shore, with screenings on the beach every summer. When’s the last time you saw the movie with a crowd? Within the last year or so. I had a screening down in Jersey not long ago. At a lot of screenings, I tend to hang out in the lobby. But I usually sneak
in the back door and stick around until Ben Gardner’s head appears. It’s a great movie to watch with an audience because the audience gets so fully invested. There’s no boredom, no coughing, no candy wrappers.
For a lot of us, it’s a movie that you can’t turn off—even if you’ve seen it a hundred times—if you happen to catch it while flipping channels. Does it have the same effect on you?
Oh sure. It’s the same as ‘The Godfather.’ If I come across ‘The Godfather,’ any hour, day or night, I say to myself, ‘I’ll just watch until Sonny gets shot on the Causeway.’ And an hour later...end credits. ‘Jaws’ is the same way; I think it still works.
Carl Gottlieb’s book “The Jaws Log” is available from Dey Street Books. Catch “Jaws” on the beach this summer, and stay tuned to Manasquan + Brielle Magazine for updated screening details.
Christopher Baldi is the editor of Manasquan + Brielle Magazine.
On Call and All Heart
We’re honoring National Nurses Day with profiles of four dedicated local nurses.
BY MOLLY MECHLER
AACROSS HOSPITALS, clinics, schools and offices throughout the country, nurses play an essential part in our healthcare system. They’re often the first to comfort, care for and treat patients. Beyond their medical expertise, nurses also serve as advocates, educators and caregivers, going above and beyond their duties to ensure the well-being of their patients. In recognition of National Nurses Day (May 6), we’re showcasing four local nurses: Lexie Dettlinger, Ellie Schmieder and husband and wife Lindsey and Matt Wood. Their stories are unique, but their unwavering dedication is immeasurable.
LEXIE DETTLINGER: Caring for Mothers and their Newborns
Lexie Dettlinger, a Brielle native and 2019 graduate of Manasquan High School, has dedicated her nursing career to caring for new mothers and their babies. After earning her Bachelor of Science in Nursing from the University of Tampa in 2023, she became a registered nurse at Tampa General Hospital, specializing in highrisk maternal care.
Lexie’s enthusiasm for nursing was inspired by her grandmother, a devoted NICU nurse known for her kindness and dedication. Lexie has since embraced those same qualities
in her own nursing career, prioritizing communication, empathy and patience. “I spend as much time as I can with my patients,” says Lexie, “tending to their needs and ensuring they receive personalized care.”
Working in the postpartum unit, Lexie provides care for mothers and their newborns, assisting with pain management, breastfeeding support and administering health assessments. “First time mothers often feel nervous, overwhelmed and have many questions. I strive to provide the reassurance and guidance they need.”
Lexie prides herself on her strong communication and relationship-
OPPOSITE: Lexie Dettlinger has been the recipient of multiple Daisy awards. Lexie now works at Tampa General Hospital.
THIS PAGE CLOCKWISE FROM TOP RIGHT: Ellie and a co-worker. Ellie Schmieder graduated from Fairfield University in 2023. Ellie currently works in oncology at Jersey
building in her patient care. Her ability to connect with patients has earned her multiple Daisy Awards, an honor given to exceptional nurses nominated by their patients. She says she often hears patients tell her, “I wish I could bring you home with me.”
Lexie recently transitioned from night to day shifts due to an influx of daytime births, both scheduled C-sections and spontaneous labors. Despite the demanding 12-hour shifts, Lexie finds immense fulfillment in supporting new parents during such an important time in their lives.
But not every moment is filled with joy. Lexie vividly recalls a case involving a mother who hemorrhaged due to preeclampsia and required emergency surgery. “It was terrifying. But those experiences make you stronger and more committed to being present for your patients.”
Regarding the old wives’ tale regarding full moons and increased births, Lexie says she has witnessed it firsthand. “It’s one hundred percent true! The energy shifts, and things just go wrong. More babies are born, and patients tend to be more out of it.”
Though she loves her current role, Lexie is drawn to the excitement of the birthing process and envisions someday transitioning to labor and delivery. For now, she plans to stay in Tampa, but remains open to returning to New Jersey and possibly working at Jersey Shore University Medical Center. Regardless of where she lands, her patients will always be in good hands.
ELLIE SCHMIEDER:
Compassion for Patients With Cancer
Ellie Schmieder, Manasquan resident and 2019 graduate of Manasquan High School, is dedicating her nursing career to patients undergoing cancer treatment. She joined Jersey Shore Medical Center after earning her Bachelor of Science in Nursing from Fairfield University in 2023.
Although she was initially unsure about nursing, Ellie credits her mother, a local pediatrician, for planting the seed. “No desk job could give me the fulfillment nursing does,” says Ellie. The job has changed her perspective on life, making her more grateful for the little things. “I don’t sweat the small stuff anymore. Things could always be worse.”
Although Ellie hadn’t planned on oncology, a nurse she once shadowed and befriended became a floor manager and encouraged her to apply. Over time, she came to appreciate the challenges and rewards. Her patients often require blood transfusions, postop care or cancer screenings. She’s certified to administer chemotherapy, an essential skill in her field.
Many patients struggle with their diagnoses and can be uncooperative or erratic. In many cases, she’s witnessed grief and heartbreak up close
Nevertheless, Ellie approaches each day with patience and empathy. “You take every day as it comes.”
She’s also seen the impact of staffing shortages, as good nurses are more
in demand than ever. Through it all, she strives to give each patient care and attention. On any given shift, she manages five to six patients, though when administering chemotherapy, her patient load is reduced to four.
Already taking on leadership roles, Ellie has trained two new nurses and enjoys mentoring others. She finds teaching fulfilling, and remains open to pursuing a master’s degree in nursing education.
Like Lexie, Ellie also believes in the full moon phenomenon, but finds that her patients are more affected by sundown syndrome. “Sundowning especially affects those with dementia. They get confused and sometimes aggressive.”
Even in the face of these difficult cases, Ellie stays positive. “I love people. I talk to my patients all day long. I want to know as much as I can about them and advocate for them in every way. I’ll stay late to finish my
charting, so it doesn’t interfere with my time with my patients.” Long after her shift ends, Ellie often finds herself thinking about her patients.
LINDSEY AND MATT WOOD: A Husband and Wife Nursing Team
For Lindsey and Matt Wood, nursing is more than a job. It’s a calling, a shared passion and a way of life. Their paths to nursing were uniquely their own. But as a married couple now working in the same hospital, they navigate long shifts and emotional cases, all while balancing family life in Brielle.
Lindsey and Matt both explored other professional avenues and adventures before realizing their calling. Lindsey initially earned a communications degree from Monmouth University. A senior-year elective in traditional and alternative medicine piqued her interest in nursing—but at the time, it was too late
to change majors. Years later, feeling unhappy in her career, she made the decision to “go for it.”
Lindsey’s mother had also transitioned to nursing later in life. So, in 2013, after her sixth child had begun kindergarten, Lindsey enrolled in courses at Ocean County College. In 2016, she began working at Ocean University Medical Center. She currently works in the Stroke/ Telemetry Unit, caring for patients who require intermediate monitoring.
Matt’s journey was significantly different. After graduating from high school, he joined the Navy and later transitioned to the Army National Guard, where he attended flight school and flew Black Hawks. Nursing wasn’t on his radar until later in life, when he pursued an online nursing degree at Brookdale Community College. He started at Ocean Medical Center in 2012 at the age of 42 and has spent the
last 13 years working in the Cardiac Care Unit (CCU).
Although Lindsey and Matt both graduated from Manasquan High School, they didn’t properly cross paths until years later. Lindsey was attending nursing school and working as a bartender; Matt lived nearby and often stopped by her bar for something to eat. Lindsey would ask him questions about nursing. In 2017, one year after Lindsey began working at the hospital, Matt and Lindsey started dating. They married in 2021, becoming one of the few husband-and-wife nursing duos in the local field.
Despite working at the same hospital and often having similar schedules, they rarely drive to work together. “Matt likes to leave early, and I sleep until the last possible minute,” says Lindsey with a laugh.
They love their work, but both
acknowledge its difficulties, including staffing shortages, administrative tasks and insurance complications. Lindsey finds it frustrating that charting takes time from patient interaction, while Matt says, “nursing is both physically and mentally demanding.”
Working with stroke patients can be especially emotional for Lindsey. She sees many young individuals who suffer life-altering strokes, leaving them unable to walk, talk or eat. “The younger cases hit me the hardest. Sometimes all we can do is educate and try to prevent a second stroke.”
She is currently pursuing her master’s degree as a nurse practitioner, which will give her the ability to diagnose and prescribe medications to patients.
Matt is the only male nurse on his shift and sees a wide variety of patients, young and old, from those recovering from surgery to overdose victims. He’s witnessed many colleagues move on
to intensive care units or emergency departments, but he loves where he is and can’t imagine doing anything else.
“The patient-nurse relationship is the most rewarding part,” says Lindsey. Seeing a patient recover and receiving heartfelt thanks reminds her of why she chose this path. She was recently honored as “Preceptor of the Year,” recognized for training and mentoring new nurses.
Though they don’t work side by side at the hospital, their shared profession has strengthened their bond. Their mutual understanding of the profession’s challenges and rewards makes them a unique team, both in the field and at home. As Matt puts it, “I couldn’t imagine not being married to a nurse.”
Molly Mechler is a dedicated mother, seasoned educator, avid reader, recreational runner, thrifty shopper and local beach lover.
Lindsay and Matt Wood currently work together at Ocean University Medical Center Lindsay and Matt started dating in 2017. Lindsay and Matt were married in 2021.
How To Save A Plant
A business takes root.
BY CLARA SEIGLER
II’M THE TYPE of person who has always had trouble keeping plants alive. And that’s a big problem, because I’m also the type of person who likes to have a lot of plant life around my house. I’ve never been able to walk through a garden store without bringing home at least one new addition to my windowsill.
Unfortunately, I never inherited my mom’s green thumb. She has a sixth sense for knowing exactly what any plant needs, while I can somehow find a way to under-water a cactus.
So, a few years ago, I started looking for professional help, and it turned out there were some products on the market for horticulture-challenged people like me. I found moisture meters that could tell me exactly how dry the soil was. I found terracotta spikes that disperse water gradually; some people pair these spikes with an upturned wine bottle.
But around this point, I started imagining and hoping to find a very specific product: A beautiful glass globe (not cheap plastic) that would disperse water through a terracotta spike. If that glass globe happened to be colorful or iridescent, even better. And if possible, the globe should have an opening at the top for easy refill. Home gardening is a $22 billion industry in America, so this particular device must exist for sale somewhere, right?
Lo and behold, it didn’t exist—at least, not to my specifications. The options that I found were either ineffective, generic or unattractive. I got very frustrated, because all I wanted was to keep my plants alive. At that point, I realized that there was a hole in the market.
DESIGNING A DREAM
About three years ago, I began reaching out to local glassblowers to see if they were interested in designing the product that I had in mind.
As you can probably imagine, I learned that commissioning a small order of custom glass-blown devices based on my own whimsical preferences would have been crazy expensive.
But it was also an opportunity. I became convinced that other people would love the product that I was imagining. And the best way to bring that product to life was to design and manufacture it myself in bulk.
That’s how Sip Squad was born.
Two years ago, I began working with a glassblowing factory whose artists turn molten glass into unique and beautiful watering globes. Each glass globe is set
in a terracotta spike to create a device that systematically and efficiently waters the soil around a plant. The beauty of this design is that the porous terracotta releases only as much water as the soil needs; the globe disperses water based on exactly how thirsty the plant is. In the case of most plants, the roots even stretch out and intertwine around the spike over time. Nature and science: perfect together!
One of the biggest dilemmas was deciding what to name my product. I knew from the beginning that Sip Squad would be the name of my company. But many long nights were spent brainstorming with friends, as to what to name the product itself. Ultimately, we christened them “Sippers.” As in, each Sipper provides exactly as many sips as your little plant requires.
GROWING PAINS
Like any new business, there were challenges and setbacks I never could have anticipated until I dove in with both feet. I had to learn about manufacturing from the top down. I spent untold hours researching factories, shipping and packaging costs.
After many months of research, design and delays, the first shipment of Sippers arrived at my driveway. They were beautiful. They were handcrafted. And they didn’t even work.
You heard that right. To my indescribable horror, the first Sippers leaked as soon as they were filled. Even with a precisely designed seal between the globes and the spikes, which I had calculated down to the millimeter, they didn’t hold water. I had improved upon the upturned wine bottle system in terms of pure aesthetics. But I had
TOP LEFT: The first order arrives: 3000 units across six pallets. Right: A prototype arrives in bubble wrap. Sip Squad packaging now uses recycled paper and comes completely plastic free. Opposite: Sip Squad Sippers are now available at several local retailers, including Sanctum Handmade, Boho House and Grounds for Sculpture.
completely botched the airtight design. It took many more hours of painstaking work to correct this problem, but it also led to a new discovery. I realized that there were two ways to keep each Sipper watertight. Top-filled Sippers (which come with a glass stopper on top for easy refill) are now silicone-sealed at the base, while bottom-filled Sippers work more like the upturned wine bottle. And I’m proud to say that Sippers are now wonderfully effective, in addition to being as beautiful as I first imagined. My plants have never been happier.
BUSINESS IS BLOOMING
I never had any outside investors; all of the overhead goes onto my credit card. And it was definitely a little overwhelming and scary to stockpile thousands of units in my basement, with nobody to hustle them except myself. But I got them into the marketplace— both literally and online—after many more hours of building a website and taking product photos.
Sippers are now keeping plants happy across the country. There are
even a few on the other side of the world, in places like Australia and Europe. I feel gratified every time new units are purchased, and I get an extra special thrill when somebody as far away as France or Germany seeks out my site and buys a few Sippers. Somebody in New Hampshire recently purchased 20 in one order! After a few years of hard work, my initial hunch has finally come true: There really are plenty of other people who want the product I imagined.
So, what have I learned? Depends on what day of the week you ask me. When you’re running your own business, no matter how big or small, there are literally new challenges and new headaches to be solved every week. You just don’t know what you don’t know until it becomes a problem.
But one of the biggest takeaways is definitely the power of the digital age. The internet is an empowering tool for anybody who has something to share with the world. For those who don’t have the time or money to go to business school, YouTube is an incredible equalizer. I knew hiring
somebody to build my website could get costly, so I went down YouTube rabbit holes and learned a few basics about writing code.
Then there’s social media, i.e., Instagram and TikTok. Personally, I was never a big social media person before. But professionally, I have to be. And I have to admit, the glowing Etsy reviews from happy customers always power me through the next set of challenges.
If you happen to be one of those people who has already purchased a Sipper, I can’t thank you enough for believing in this quirky little endeavor and for supporting local business. I hope you’re happy with your product. And I’m pretty sure your plants are.
Looking for the perfect Mother’s Day gift? Visit sipsquad.co and shop locally, online! Manasquan + Brielle readers use the code LOCALLOVE to receive 20% off, all spring and summer!
Clare Seigler is a design and glassware specialist who used to enjoy living in New York City until she discovered the allure of the Jersey Shore.
Coldwell Banker Realty
Susan Bastardo
Realtor Associate, SRES C: 732.245.5848 | NJShoreEstates.com
susan.bastardo@cbmoves.com
Susan has a proven track record of success. Susan’s clients rely heavily on her knowledge, experience, and strong negotiation skills to reach their real estate goals. Families, investors, & builders place their trust in Susan. Her SRES designation, NJR Distinquished Sales Club Award, Five Star Award, & CB Sterling Award places Susan in the top 12% of CB’s agents worldwide. Susan believes in educating her clients so they can make the best decision possible. If you need a dedicated, full-time, realtor call Susan!
2024 Client Testimonial – ”Susan changed her whole schedule around to help us close on our dream home! She was with us every step of the way. Call Susan, you won’t be disappointed!”
Mothers: The Ultimate Superheroes
Wellness Watch with Meghan Schultzel.
MY HUSBAND CALLS it “The Triple Crown,” and tells me that my trio of birth stories could power a superhero saga. My oldest child (7 years old this month) arrived via an unplanned C-section after I’d dreamed of an unmedicated triumph. That curveball was my first parenting lesson: Control is a myth. My middle child burst into the scene with an unmedicated VBAC during Covid-19, water breaking like a movie scene.
Then, my third: An unplanned homebirth which I must have manifested while mainlining homebirth videos (sorry, hubs.) One hour after waking, I held my baby in a calm, joyful, pain-free bliss that felt like birth’s true magic, thanks to my husband’s unflappable support— kudos to the dads who hold it down!
Call him “Midwife Tom” if you see him. He hates it. But his steady
LOCAL RESOURCES
vibe made this epic what it was. If I had an official superhero name, I’d be Captain Mom: I’ve earned my stripes, and I want all you moms to know that you are Wonder Women regardless of your pregnancy or birth experience.
As a pregnancy and postpartum corrective exercise specialist, I’m here to empower your wellness, whatever shape it takes. Medicated hospital birth? C-section by design? Home waterbirth? Your dream is your success. Education and a killer support team are your superpowers. But let’s be honest: Motherhood isn’t always a victory lap. Some days, it’s a rogue villain—hormones wild, plans flipped. But even those difficult days don’t have to be a defeat. My C-section taught me that surrender can be strength, even when it’s not in the script you wrote.
Consider these local pregnancy and postpartum sidekicks. Because what’s a superhero without a sidekick?
Pelvic Floor Physical Therapy
• Carry to Crawl, Pt. Pleasant (also available for house calls)
• Pure Wellness Studio, Manasquan
• Pregnant and Pediatric Chiropractic
• Circle of Life, Pt. Pleasant and Avon
Acupuncture
• Jersey Shore Acupuncture, Wall
Postpartum Fitness (Mommy & Me)
• Whee Get Fit, Avon
Meghan and sons after the (surprise!) homebirth of her third child.
EXCEL WHILE YOU’RE EXPECTING
First order of business: Movement is your kryptonite-busting medicine. Forget the outdated “don’t lift more than 10 pounds” nonsense. You’re building a human. You need strength for pregnancy, delivery and eventually for wrangling a toddler who thinks “no” is a suggestion. Proper exercise and mobility (with a pro who knows pregnant bodies) keep you and baby safe while prepping you for the marathon ahead. Trust me, deadlifting now beats dead-on-your-feet later. Fueling up is next. Whether you’re battling cravings or nausea, the goal is real whole foods. Think high quality meats, organic fruits, veggies—and not just prenatal gummies. I swear by beef organ pills (don’t gag, they’re tasteless miracles) for that extra nutrient punch. Remember, you’re not just eating for two; you’re powering a superhero factory. Mental health? It’s your shield. Hormones tango, and control slips like a toddler with a juice box. Lean on movement, nutrition, sunshine and your village; studies say it steadies the chaos.
During my pregnancies, my local wellness crew was my lifeline. Jen from Carry to Crawl, a pelvic floor physical therapist and doula, prepped my body and soul for that dream birth. (House calls are clutch when you have two other kiddos.) Circle of Life Chiropractic kept me aligned with Webster-certified adjustments, coaxing baby into place. Postpartum, they’ve also helped with my infant’s funky head shape, and fixing my “nursing shoulders.” (IYKYK.) Through it all, Jersey Shore Acupuncture’s Dr. Caroline zenned me out, staving off preterm labor until we were ready and helping with hormone recovery postpartum.
Motherhood’s a raw, messy miracle. Not every page glows, and that’s okay. We’re not here to strike fear or fake perfection; we’re here to prop each other up.
You’re tougher than you know, and that tiny hero in your arms? They’re proof that you can roll with any punch. Capes up, mamas. You’re the ultimate superheroes, even when the plot twists.
WELLNESS WATCH UPCOMING EVENTS
When: Wednesdays, 6 a.m.
What: A Balanced Body Personal Training Where: Manasquan High School Field House Register: Manasquan Community Pass
When: Tuesdays, 7:30 a.m.
What: Yoga with Colleen McCrone Where: Manasquan Community Center Register: Manasquan Community Pass
When: May 11
What: Run the Hook5K/10K
Where: Sandy Hook Register: runthehooknj.com
When: May 23 and 24
What: Spring Lake 5 & Kids Race Where: Spring Lake Register: runsignup.com
Register NOW before these summer events sell out:
When: June 21
What: SGT Nutter 5K Where: Sea Girt Register: runsignup.com
When: August 30
What: Belmar 5 Mile Run
Where: Belmar Register: runsignup.com
When: September 6
What: Brielle Day Hill & Dale 10K
Challenge Where: Brielle Register: runsignup.com
Want to be featured in an upcoming Wellness Watch? Have a fitness or wellness event that you’d like featured? Reach out to Meghan.schultzel@gmail.com.
Crafting the Perfect Outdoor Kitchen
Pick your prep space, fire up the grill and get ready to have the best summer meals outdoors.
AN OUTDOOR KITCHEN
is more than a culinary extension—it’s a stage for gathering, flavor and flair. Thoughtfully chosen appliances that blend performance with style is the core of the outdoor kitchen. State-of-the-art grills, refrigerators and islands are your fundamental elements that transform open-air cooking into an elevated social experience.
FUNCTION AND STYLE:
Kitchen Islands
A well-designed kitchen island provides much needed prep space, storage and seating, making it a valuable asset in an outdoor setting. Urban Bonfire, XO and Fire Magic offer modular island solutions that accommodate dif ferent layouts and personal preferences. Integrated storage keeps grilling tools and accessories organized, while spacious countertops provide room for meal preparation and serving. Adding bar seating transforms the island into a gathering spot, allowing guests to socialize while meals are prepared.
THE HEART OF THE OUTDOOR KITCHEN:
Barbeque Grills
A high-quality barbeque grill is the centerpiece of any outdoor kitchen and ensures consistent performance with exceptional results. Brands like Weber, Coyote, Napoleon and Hestan offer a range of options, from gas and charcoal to liquid propane, electric and hybrid models that give flexibility.
Stainless steel construction ensures longevity, while temperature control features provide precision grilling. Infrared burners and rotisserie kits further expand possibilities, creating a versatile experience in your backyard.
EXPANDING THE MENU:
Outdoor Pizza Ovens and Smokers
Adding a pizza oven or smoker introduces new culinary possibilities. Pizza ovens by Thor Kitchen, XO and Fire Magic are available in gas and wood-fired options. Gas ovens offer ease of use and consistent heat, while wood-fired ovens deliver the traditional flavor and char that pizza lovers crave. Smokers, like those from Weber, bring
depth and richness to meats and vegetables through low-and-slow cooking. Whether preparing ribs, brisket and smoked vegetables or a traditional pizza with a crisp crust, these appliances upgrade to more diverse and flavorful outdoor cooking.
COOL AND FRESH:
Outdoor Refrigerators and Wine Coolers
Outdoor refrigerators are a necessity for keeping ingredients fresh and drinks chilled. True Residential and Summit offer refrigeration solutions designed to withstand outdoor conditions while maintaining efficiency. Adjustable shelving and spacious interiors accommodate everything from fresh produce to condiments, ensuring easy access while preparing meals. Wine coolers add another layer of convenience, keeping bottles at optimal serving temperatures and lighting conditions. Additionally, outdoor ice makers provide quick and efficient ice production, eliminating the need for frequent trips inside.
True Residential offers some durable, weather-resistant models that integrate smoothly into an outdoor kitchen layout. With a dedicated cooling space, you will be able to enhance your overall outdoor experience, whether it’s an elegant dinner or a casual backyard barbeque.
Town Appliance is a leading retailer of luxury and ordinary appliance brands. Visit Town Appliance at 10 S. Clifton Avenue in Lakewood or online at www.townappliance.com.
