July 2013 PrimeTime

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W

hen it comes to writing stories, I don’t think there is anything easier to write about than food. I love food. Who doesn’t? That’s one of the reasons we include a food issue every year. Like our pet issue, it is a theme that has universal appeal.

We’ve all got to eat, so it might as well be something delicious.

Over the years, we’ve talked about buying local, farm-fresh foods, dining al fresco and family-style options. This month, we bring you the newest trend in eating out: food trucks.

Curbside seems an unlikely destination for fine cuisine, but believe it or not, classically trained chefs and successful small business owners are seeing the value in mobile kitchens. I was lucky enough to catch up with some of those culinary experts this month, and maybe sample a menu item or two.

Mijo’s Tacos uses a comfortable, familiar food to deliver sometimes-unusual ingredients.

Hewtin’s Dogs isn’t a steam-and-serve setup, but specializes in handmade hot dogs and sausages, not to mention their own relishes and mustard. Rocket Fine Street Food takes hamburgers to a new level, but don’t expect a greasy mess. Instead, you have options like Gruyere cheese and jalapeno relish and savory caramelized onions.

And once you’ve had your fill, wash everything down with a freshly brewed coffee and a baked good from Presto Strange O coffee truck.

As the guys from Roaming Hunger, a food truck locator, explained it, food trucks allow people to have a dining out experience on the go, and without busting their wallets. Stop by Kennedy Plaza for lunch some day, and you’ll get the added benefit of purchasing a little morsel from a variety of trucks. No matter what type of ethnic food you’re looking for, or if it’s grilled cheese or hot dogs that strike your fancy, or even if it’s something more obscure like Korean barbeque, there’s a food truck for that.

Kathy Tirrell tried out some July 2013 great hidden gems in Rhode Island’s 1944 Warwick Ave. Warwick, RI 02889 culinary scene, too. Don’t miss the 401-732-3100 FAX 401-732-3110 Portuguese fish chowder from Fresh Food Central or the clam cakes from Distribution Special Delivery the Blount Clam Shack. Trust me, and trust her on that one.

PUBLISHERS Summer is a time for relaxing and Barry W. Fain, Richard G. Fleischer, John Howell indulging in the things you love. Isn’t that what vacation is all about? And EDITOR there’s no better way, I think, than Meg Fraser megf@rhodybeat.com filling a picnic basket and hitting the road.

MARKETING DIRECTOR Bon appetit!

Donna Zarrella

PR I M E TI M E

donnaz@rhodybeat.com CREATIVE DIRECTOR Linda Nadeau lindan@rhodybeat.com

Meg Fraser EDITOR

WRITERS Jessica Botelho, Michael J. Cerio, Don Fowler, Terry D’Amato Spencer, Elaine M. Decker, John Howell, Joan Retsinas, Mike Fink, Meg Chevalier, Joe Kernan, Kerry Park, Kathy Tirrell

PRODUCTION STAFF Matt Bower, Brian Geary, Lisa Yuettner A Joint Publication of East Side Monthly and Beacon Communications.

PrimeTime Magazine is published monthly and is available at over 400 locations throughout Rhode Island. Letters to the editor are welcome. We will not print unsigned letters unless exceptional circumstances can be shown.

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FOOD! 4 5 6 7 8 9

Taco Time

On the road with Peter Gobin, owner of Mijos Tacos

Follow that Truck!

A guide to food trucks

Cooking with John

A few of Executive Chef John Hendrickson’s favorite recipes

Rocket to Go

On the road with Rocket Fine Street Food

We all scream for Ice Cream

Three Sisters scoops out delightful flavors

Hot Dog Heaven

On the road with Matthew and Kristen Gennuso of Hewtin’s Hot Dogs

10 Clamoring for Clam Cakes 11 Special Occasions 12 Cup of Joe 19 Fresh Food Central A summertime favorite in Riverside

Special occasions call for special menus

On the road with Presto Strange O

Living up to it’s name

PEOPLE & PLACES A Worthy Cause ......................................................................16 Glimpse of RI’s past ...............................................................22

ADVERTISING REPRESENTATIVES Donna Zarrella – donnaz@rhodybeat.com Carolann Soder, Lisa Mardenli, Janice Torilli, Suzanne Wendoloski, Gina Fugere CLASSIFIED ADVERTISING REPRESENTATIVES Sue Howarth – sueh@rhodybeat.com

INTHISISSUE

LIFESTYLES What do you Fink? ................................................................18 That’s Entertainment ...........................................................24

NEXTMONTH

Summer isn’t over yet! Find things to do with your favorite youngsters with our grandparents issue this August.

SENIOR ISSUES Alzheimer’s Association .....................................................18 Director’s column ..................................................................21 Retirement Sparks .................................................................23 PROFESSIONAL’S PERSPECTIVE Your Taxes ...................................................................................19

O N T H E C OVE R : Jay and Jessica Case, owners of Presto Strange O. (photo by Meg Fraser)

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FOOD

by MEG FRASER

Taco Time

Peter Gobin is a classically trained French chef.

With few options in his native Rhode Island, he decided to move to California to pursue his dream. Gobin lived in the kitchen, working long hours for his customers, but when he was done for the night, he had seen his fill of fine French food.

Instead, Gobin would stop by the taco trucks in Los Angeles for a fast but satisfying meal.

Gobin came full-circle, and when he returned to the Ocean State, it wasn’t French food on his mind.

“You don’t sit down to coq au vin after work. My friends were coming over here all the time for tacos,” he says, “finally, they said, you’ve got to do this.”

That was nearly two years ago, and with his friends and family coming on as investors, Gobin opened Mijos Tacos, a mobile kitchen serving Mexican street food.

Mijos’ menu includes tostadas, burritos and quesadillas, and, of course, tacos.

“We don’t serve American tacos. We serve traditional Mexican, Los-Angeles-style tacos,” he said.

“They’re soft corn tortillas, not flour, with onion, cilantro, salsa and then you get lime and radish on the side.”

Salsas range in spiciness, including “Sid’s wicked hot sauce,” which is

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made with habaneros and Asian pears. Fillings include chicken, shredded pork, vegetables, carne asada and chorizo. And, as unusual as it might sound, over easy eggs are a featured filling as well.

“I don’t know where I would be in this world without eggs,” Gobin says, smiling.

Personally, his go-to order is the pork belly special with, what else, but eggs.

“I don’t consider food requests as unusual,” he said.

Mijos Tacos rotates through a variety of specials, and Gobin doesn’t shy away from trying new things, like tongue, liver, brisket or pork belly. He loves to use local fish, too, during the season.

“What we hoped would happen in the beginning, and what has happened, is that tacos are a really accessible vehicle to get people to try food they wouldn’t normally eat,” he said. “We’re trying to make people eat better across the board. People trusted us pretty quickly.”

Mijos Tacos visits farmers markets, Kennedy Plaza on Thursdays, Brown University regularly

and spends late nights behind the Dorrance in Providence. They do private events and weddings, and have traveled as far as southern New Hampshire and Cape Cod to bring Mexican food to the masses. Twitter has proven a useful tool to let customers and would-be customers know where the truck is on any given day.

“It’s like getting a 140-character newspaper,” he said of the social media.

The hours are no less demanding with a food truck. Gobin works as many as 80 to 100 hours in a week, but he enjoys being hands-on. He’s the business owner, chef and waiter for his customers. Having been on both sides of the restaurant business, he is having a great time with his kitchen on wheels.

“This is 10 times more fun,” he said. “Being at the window, I can make the order right the first time, every time. I get to see everybody I’m dealing with.”

For more information on Mijos Tacos, go to www.mijostacos.com, call 752-9942 or follow them on Twitter @mijostacos.

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by MEG FRASER

FOOD

Follow That

TRUCK! Around 2009, food trucks began popping up all over the west coast. At the forefront of the trend, California became home to mobile kitchens that specialized in every type of food imaginable. Those kitchens on wheels have since burned rubber and set up shop on street corners nationwide.

And wherever they go, Roaming Hunger finds them.

Roaming Hunger is a website and social media tool that helps diners find food trucks based on location or food type. What started as a directory became a fluid program that can map out trucks on any given day. The company is based out of California, but they work with trucks in all 50 states.

“The economy tanked back in ‘08 and ‘09, and Americans really love dining out. People didn’t want to have to sacrifice their food,” explained Greg Gless from the company.

Enter food trucks.

“It became a hit; people loved the concept of having a mobile kitchen coming and cooking fresh food for you,” Gless says.

Gless and one of his Roaming Hunger partners, Ryan Carlin, love the concept, too. They can tick off examples of their favorite spots, like the Wicked Kitchen in Los Angeles that offers a menu with global cuisine from Thai to Cajun. They have seen every type of menu and some truly unusual options,

including the fried chicken and mac and cheese in a waffle from Slap Yo Mama, which is then deep-fried and doused in powdered sugar and syrup.

“It really shows how far street food can really go. Any cuisine you can think of, food trucks can now provide,” Carlin said.

Roaming Hunger aggregates the options, but they also work directly with the food trucks. They have resources to help build food trucks, do marketing takeovers and offer a booking system.

Gless continues to be impressed by food trucks, which he says can only help the industry overall.

“It’s a really good bridge because the startup costs of a food truck is substantially lower than the startup cost of a standing restaurant,” he said. “What we’ve seen more of is trucks whose concept actually leads to a brick and mortar.

It’s a two-way street.”

And regardless of where you live, he is confident that a food truck is close by, or will soon be on its way.

“It’s definitely more popular in metropolitan areas,” he says, “but there really is not any market that doesn’t have some trucks around.”

Find Roaming Hunger at RoamingHunger.com or follow them on Twitter @RoamingHunger.

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FOOD

b y K E R R Y PA R K

Cooking with John Everybody loves to gather in the kitchen, and the residents of Scallop Shell Nursing and Rehabilitation Center are no exception. Executive Chef John Hendrickson seized the opportunity to parlay the residents’ love of cooking and socializing into “Cooking with John,” a Scallop Shell activity that gets everyone in on the act.

Visit Tuesdays at 2 p.m. and you may find Chef John whipping up goodies in the kitchen with the help of a dozen or more of his closest friends. It’s hard to tell what the best part is - creating the masterpieces or eating them afterwards.

Here are a couple of Scallop Shell’s favorite recipes:

FRESH FRUIT TART  Great for a Picnic!

Crust 3/4 cup pecans, finely chopped (or toasted walnuts) 11/2 cups flour 1/4 cup sugar 1 stick of softened butter 1. Blend together with pastry cutter or fingers, crust should hold together when pinched 2. Pat firmly into sides and bottom of a nine-inch tart pan (can also use pie plate or quiche pan) 3. Bake at 325 degrees 12 to 15 minutes until lightly browned, cool completely Filling 1 package of instant vanilla pudding mix (4 serving size) 3/4 cup whole milk 1/2 cup sour cream 1 cup heavy cream whipped, but do not add sugar or vanilla 1. Mix dry pudding with milk and sour cream, it will be a little on the thick side 2. Fold in whipped cream gently 3. Spread mixture into the tart crust and chill while preparing the fruit 4. Garnish the top of the tart with fresh fruits of your choice and what’s in season: strawberries, raspberries, mango, kiwi, grapes, blueberries and/or mandarin oranges 5. Wash and cut all the fruit that is going to be used, take out chilled pie and decorate 6. Keep refrigerated until served and ENJOY!

John Hendrickson with Scallop Shell resident Ann Knudsen.

MUFFY’S HERMITS – A Real Comfort Food!

1 cup softened butter 21/2 cups dark brown sugar 3 extra-large eggs 1/4 cup molasses 43/4 cups flour 11/2 teaspoons baking soda 11/2 teaspoons cinnamon 11/2 teaspoons nutmeg 1 teaspoon cloves 1/4 teaspoon salt 2 cups raisins 1. Cream butter and sugar and add eggs one at a time, then molasses 2. Mix together all dry ingredients, spoon into batter slowly, add raisins after batter is mixed 3. Form batter into four balls on a lightly floured surface, place two balls on a lightly greased cookie sheet, lightly press into a long rectangle about three inches wide, two will fit on one pan 4. Dust off extra flour and bake at 350° about 17 to 20 minutes Tip - Do not overcook, center will be moist but not uncooked, if you overcook they will become dry.

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by MEG FRASER

FOOD

Rocket To Go When Joe and Patricia Meneguzzo started talking about opening a food truck, they set a few ground rules. They wanted only the best ingredients, fresh foods without hormones or pesticides. And, as often as possible, they wanted to buy from local farmers.

“I think what was important to us was that we were offering really good, quality ingredients and we were serving what we called honest food that we cooked from scratch,” Patricia said.

From there, the menu could go anywhere.

Where it went first, was hamburgers.

“In a food truck environment, you can’t be all over the place; you do have to specialize somewhat,” Patricia said. “We wanted to have a base of burgers.”

Rocket Fine Street Food does specialize in burgers, a food that Joe calls “a nice entry level dish,” but that foundation has since opened the doors for plenty of new options. The Meneguzzos like to have fun with their sides, from the kale salad with peanut dressing and the mini baked potato to the mac and cheese, a favorite among regulars. Hamburgers paved the way for hot dogs, and now the occasional entrée option as well.

Even the extras have unique spins, like their homemade relishes.

And as for their staple, the burgers have a personality of their own, too. Patricia

loves the Parisian, topped with Gruyere cheese, roasted garlic aioli and caramelized onions. Joe is partial to the Space Cowboy, covered in homemade barbeque sauce.

“We have fun with them,” Patricia said of the menu items.

Rocket Fine Street Food became a reality nearly three years ago in Connecticut, but moved to Providence’s market, where diners were curious and open to trying something new, even if it came from a kitchen on wheels.

At the same time customers are building a taste for food trucks, the Meneguzzos are learning to perfect their approach.

“You learn through trial and error how to work in a cramped space under difficult conditions,” Joe said, noting that in the summer, the truck can easily heat up above 100 degrees. “You try to tailor the menu to the expected mob scene.”

The work isn’t easy, but the customers are eager - and hungry.

“The people that come to food trucks are unique in that they’re seeking us out and they’re looking to have that experience with the people cooking their food,” Joe said. “It’s interesting, the social dynamic that happens in front of the food truck. It’s all just great.”

For more information on Rocket Fine Street Food, visit rocketstreetfood.wordpress.com or follow them on Twitter @RocketTruck.

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DOER’S PROFILE

FOOD

by JOAN RE TSINAS

We all scream for ice cream Chocolate ice cream: “It must be what God eats when he is tired.”

So says a character in Sarah Ruehl’s hilarious play, “The Clean House.” Maybe chocolate would be the Divine choice; but if God tasted dirty garden mint, from Three Sisters, He might switch flavors.

As for me, I prefer mud pie, with coffee heath bar crunch a close second.

I think of Three Sisters as heavenly - a small café on Hope Street crammed inside and out with tables; a place that invites passersby to sit and chat, while eating sandwiches, muffins, coffee and, of course, ice cream.

The walls are lined with the work of local artists; each month, Jocelyn Dube, a part owner, chooses what to display.

Jess Tracey, an artist-friend, painted the menu boards, the front signs and the mural on the side of the building.

On hot summer afternoons, Jocelyn stands behind the counter. With co-worker Shannon Marks, Jocelyn makes the 20-plus flavors - a varying menu - listed on the board. When the store is busy, as it is most hot summer days when joggers who have run up and down Blackstone Boulevard jog into Three Sisters, Jocelyn is scooping out dishes of ice cream. In lulls, she bakes. Some of the cookies, brownies and carrot cake are sold as desserts; some are incorporated into ice creams.

And in other lulls, she morphs into ice-cream creator, concocting flavors with a medley of ingredients.

“I enjoy experimenting with different ingredients,” she said.

Four years ago, when a friend offered up a basket-full of mint from her garden, Three Sisters launched “garden mint” ice cream. Later, when Jocelyn opted to add ground chocolate, the new flavor, now a favorite, was born: dirty garden mint.

Jocelyn, who grew up in Foster and graduated from Foster-Glocester Regional High School, didn’t set out to make ice cream professionally. At Rhode Island College, she majored in anthropology. But soon after Three Sisters took over Maxamillion’s, the ice cream store on Hope Street, Jocelyn got a part-time job there. That part-time job eventually led to a full-time one, and, with it, the responsibility for making ice cream.

When the owners of Three Sisters bought Maxamillion’s, they bought all the ice cream equipment, as well as all the recipes. Jocelyn plunged into this trade, with no formal training. Nine years later, Jocelyn is part owner.

Customers look forward to a changing menu of flavors, especially ones that sound intriguing, and the board displays those intriguing-sounding concoctions, along with the standbys. Last year, Kulti, an almond-based ice cream with cardamon and pistachios, won the people’s choice award and second place in the RI Food Fights Ice Cream Throw Down. Kulti is a regular now.

This year, Three Sisters launched a mixture of lemon grass, coconut milk and peanuts; they have retired the flavor, but may try again with a stronger infusion of lemongrass. Jocelyn acknowledges that the zeal to create new flavors can lead to genuine duds. They tried beer-based ice creams (Newport Storm blueberry), but in general, since alcohol doesn’t freeze, those alcohol-based ice creams do not succeed. A customer suggested bacon-flavored ice cream. Three Sisters came up with one, but dropped it. Jocelyn noted that to maintain ice cream acceptable to vegetarians, they needed separate utensils and pans for the bacon-based flavor.

This year they bought a large quantity of custard-based cream, and have launched ACTUAL Moulin Rouge - custard with raspberry truffles mixed in. They offer a few frozen SIZE yogurts. And they are working on a non-dairy vegan ice cream.

So, on these hot summer days, indulge. Buy an ice cream cone. Share a triplescoop sundae with a friend.

Try a new flavor - or mix two flavors.

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by MEG FRASER

FOOD

Hot Dog Heaven When you hear the name “Chez Pascal,” it doesn’t exactly sound like a place you stop by after the beach in your worn-out jeans and flip-flops. After meeting owners Matthew and Kristin Gennuso, though, you might think again.

While the menu is French-inspired, the atmosphere is friendly and comfortable, and the Gennusos have taken to the street to let would-be customers know that.

Literally, they’ve taken to the street. Ten years ago, Kristin and Matt started a hot dog cart. Situated on Hope Street in Providence’s east side, they’re right across the street from a park and thought a hot dog cart would be a good way to break any preconceived notions about the type of food Chez Pascal serves. The hot dogs served as a casual introduction to a couple that has a passion for food, especially when it’s put together with local ingredients.

“The hot dog cart was to get people to say, maybe it’s not that bad if they’re serving hot dogs. Everybody loves hot dogs, and this gets people reacquainted with the restaurant,” Matt said.

Five years later, before food trucks exploded in Rhode Island, the hot dog cart gave way to Hewtin’s

Dogs, a mobile food truck that not only serves the Gennusos’ beloved hot dogs, but also handmade sausages and cured meats – a hobby for Matt, as if the long hours running a restaurant weren’t enough.

“We had been making a lot of sausages at the restaurant and we wanted a way to sell them other than the menu here,” Matt explained.

Matt makes all of his own sausages, pastrami, and a host of condiments, including their house mustard. He believes that hands-on, handcrafted approach is what sets Hewtin’s apart.

“Plus, we love to do it,” Kristin adds.

Before long, Providence residents and Chez Pascal customers from around the state were specifically coming to the east side for lunch. The menu depends heavily on what is in season, and the Gennusos and their staff have fun with the revolving specials. Back in the restaurant, sausages are taking center stage, too, with the opening of the Wurst Kitchen in 2012. Customers can now walk up to the order window or come inside and sit at the bar for sausage with smoked chili, sauerkraut, homemade relishes – any combination of toppings – stuffed into a fresh bun from Calise & Sons

Bakery. Kristin is a big fan of the relishes, while Matt usually keeps the toppings light with a little chili, sweet pepper relish and some house mustard. If it’s on the menu that day, they both recommend the hot link BLT, which comes with a spicy hot link sausage, tomato, bacon, arugula and a delicious aioli.

Regardless of your order, Kristin hopes newcomers will look past the French name and give Chez Pascal, Hewtin’s Dogs and the Wurst Kitchen a try.

“It’s a fun atmosphere,” Kristin said. “It’s a completely different style of eating. People might think [Chez Pascal] is pretentious, but it’s not. It’s comfortable; it’s relaxed.”

Hewtin’s Dogs is on Grant’s Block in downtown Providence on Tuesdays for lunch and at North Main and Smith Streets on Fridays. The Wurst Kitchen is open Tuesday through Saturday from 11:30 a.m. to 2:30 p.m., Tuesday through Thursday from 5:30 to 9:30 p.m. and Friday and Saturday from 5:30 to 10 p.m.

For more information on Chez Pascal and their food truck, visit chez-pascal.com, call 421-4422 or follow them on Twitter @ChezPascal.

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FOOD

by K AT H Y T I R R E L L

Clamoring for clam cakes It’s summertime. Just the word, “summer,” sounds soothing when you say it out loud. It’s a time of year people equate with relaxation, taking it slow, going on vacation, taking a break from studying, and, of course, food, particularly when cooked on a grill or stuffed into a picnic basket.

And for some, summer would not be complete without those crunchy, tasty little morsels known as clam cakes.

For those who live in the vicinity of the Crescent Park Carousel in Riverside, as soon as summer rolls around, their mouths start watering for some delicious chowder and clam cakes served up at the Blount Clam Shack.

The Blount family has been in the shellfish business since the 1880s, starting with packing oysters. In 1943, Nelson Blount bought the 101-year-old Narragansett Oyster Company waterfront property in Warren, shifting from oysters to clams. Today, there are several facilities that make up the Blount Seafood Corporation, including a Clam Shack and Blount Market in Warren, a Clam Shack & Soup Bar in Providence, a Clam Shack & Soup Store in Fall River and the aforementioned Clam Shack

at the Crescent Park Carousel.

According to Rachael Blount Girard, director of marketing and a great-granddaughter of Nelson Blount, the Riverside Clam Shack is in its seventh summer at this location. The business site is rented out to them by the city of East Providence each summer season.

Saturdays and Sundays are the busiest days, since that’s when the Looff Carousel is in operation, from noon until 8 p.m. In July and August, the days expand to include Wednesday, Thursday and Friday, with Thursday being “Kiddie Day” when rides are 75 cents all day.

Every Saturday night is Classic Car “Cruise Night” from 5 to 8 p.m., weather permitting.

The Clam Shack re-opened in May this year and is currently serving food from Wednesday through Sunday from 11 a.m. until 8 p.m.

“We’re trying to go to Tuesday through Sunday in July and August,” said Girard.

And diners those days will find a menu that isn’t limited to clam cakes, though it’s what the shack is known for.

Customer favorites include the three

clam cakes with chowder meal and the giant lobster roll, which is half a pound of lobster chunks lightly tossed in their house-made dill sauce served on an extra-long grilled roll.

“This year we have the quarterpound lobster roll added to the menu,” said Girard. “It’s very popular. People really like it.”

Girard says the haddock BLT and fish reuben are considered their signature items. The menu also features a whole belly clam roll, hamburger, footlong hot dog and some children’s favorites, such as chicken fingers, French fries and mac and cheese.

Wednesday is senior day when there is a 10 percent discount available for seniors. Thursday’s special is a fish dinner

for two – chowder for two, a half-dozen clam cakes and two fish and chips for $25.95. Friday is the day for a seafood trio – fried haddock, shrimp and clam strips with French fries and cole slaw for $15.95. And every day there’s the Shore Dinner Hall Special – a quart of chowder and one dozen clam cakes for $14.99.

You can get your food to go or stay and sit outside at one of the dozen or so picnic tables, some nestled underneath a tent to shade you from the sun.

The Blount Clam Shack is located at 684 Bullocks Point Avenue in Riverside, across the street from the scenic Rose Larisa Park, where you can watch the boats on the water, take a stroll through the park or just relax on a bench.

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FOOD

by DON FOWLER

Special occasions call for special menus I received a call from a reader looking for “something different” for a spouse’s 70th birthday party, which would include a dozen or so friends and relatives. They were tired of the dinner parties and were looking for something that would include food and entertainment.

After searching the web, talking with friends and checking entertainment listings, I could only come up with a few suggestions, all of which included food.

Somehow, food, family, friends and fun all seem to go together.

The first thing to do is find out what the honored guest likes to do.

That’s easy when planning a kid’s party: Hire a pony, rent a bowling alley, bring in a clown - the options are limitless.

For an adult, the options are more varied.

We have enjoyed sitting around a

Hibachi grill with friends at Japanese restaurants in North Providence (Oki) and Warwick (Mizu), while the chef puts on a show preparing our meals.

Sharp knives are used for precision, as shrimp flies through the air, landing in someone’s shirt pocket as a volcano is built in the middle of the grill.

There’s a great Brazilian restaurant in Providence (Rodizio), where waiters appear at your table with a variety of meats on spits, carving your desired portion as you eat more than you should.

While we are not big fans of Murder Mystery dinner theaters, many people enjoy dining while actors mingle with the crowd and engage them in solving a murder between courses. You will have to check these out online or in entertainment newspapers, as they are sporadic. Newport Playhouse and Dinner Theatre is a popular spot for party groups. You get a huge buffet, light the-

ater and a cabaret, all for about $50.

Like the outdoors? Plan a birthday picnic at Wright’s Farm, Lincoln Woods, Goddard Park or one of many outdoor parks and restaurants around the state. Just make sure there are alternative facilities under cover in case of inclement weather.

One of our favorite spots is Francis Farms in Rehoboth, Mass., where you can enjoy a lobster bake or clam boil for a reasonable price. There are a number of pavilions to get away from the rain and the sun, plus sports equipment and facilities to keep the young folks busy while the older folks play horseshoes or just enjoy a bit of nature.

Have some other ideas? Let us know.

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FOOD

by MEG FRASER

Cup of Joe Jay and Jessica Case love coffee. They really love it.

They love the smell and the taste, and the craftsmanship behind a really good cup.

They love it so much that they decided to make it their livelihood.

After working together on film and television sets, the couple was looking for a new work partnership, and their shared passion for java offered a unique opportunity to join what was becoming a nationwide trend toward food trucks. In the summer of 2010, they bought a truck of their own, and by December of that year, Presto Strange O was on the road.

“We both love coffee and we always wanted to open a café. This was the best way to do that,” Jess says.

Presto Strange O is on wheels, but regulars always know where to find it. The caffeine machine is at the Pawtuxet Village Farmer’s Market on Saturdays from 9 a.m. to 12 p.m., and the RIC Farmer’s Market on Thursdays from 5 to 7:30 p.m. At the Pastore Farmer’s Market, you can find Presto Strange O on Fridays from 11 a.m. to 2 p.m. During the week, they’ll spend several mornings at the Lafayette Mills in North Kingstown.

The response has been overwhelmingly positive, and Jay believes that is in large part because a cup of Presto Strange O coffee speaks for itself.

“I think because it’s a truck, people are surprised at anything they get,” he said. “Pretty much people are just amazed at the options.”

Those options are carefully deliberated by the Cases.

They like to try new things, but keep old standards, too.

Jay likes the Vietnamese iced coffee, a specialty made with coffee from Vietnam, made as espresso and poured over sweet, condensed milk. Jess enjoys the Americano.

“Not everyone knows what goes in to making a good coffee,” Jess said. “I think what surprises me is how much we’ve become a part of people’s day. We’ve actually become something that people look forward to.”

Presto Strange O gravitates towards organic, fair trade products, especially from small local brewers like Coastal Roasters in Tiverton. The milk comes from Rhody Fresh, and during the warmer months, smoothies are made using local fruits as well, including blueberries from Warwick’s Rocky Point farm.

That commitment to buying local has been especially well received by customers.

“They’re very appreciative of anything you have that’s local,” Jay said.

More and more, special requests are coming in, too, for weddings and private parties.

“We’re the after-dinner treat for everybody,” Jess said.

The days can be long at times, just as any small business owner will tell you, but Jay admits that it doesn’t feel like work. They enjoy what they’re doing, and what they’re drinking.

“You get back what you put in,” he said. “It’s never like work; it’s more like fun.”

As for the name, they don’t really have an explanation for that.

“I don’t know,” Jess said, laughing. “It’s just something that came out of my brain and it stuck.”

For more information, visit www.prestostrangeo. com, e-mail jayandjesscase@gmail.com or follow them on Twitter @PrestoStrangeO.

  MEG FRASER

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It is a startling and, in many cases, an avoidable reality that medication errors and falls are the two predominant reasons that a patient who has been recently discharged from a care facility will be re-hospitalized. These problems, which are seen far too often amongst seniors, often occur within days of release and are especially troublesome when seniors live alone. The confusion and disorientation that often ensue after a prolonged recuperation can be particularly worrisome when medication regiments have been disrupted, and serious consequences – not the least of which would require a re-hospitalization, can result.

In 2011, a unified community coalition was created to address the growing concerns over the difficult and problem-ridden transitions from rehabilitation/hospitalization stays back into the community. These concerns revolved specifically around the safe management and reconciliation of medications. The Washington County Community Coalition explores collaborative opportunities which will improve these transitions and fulfill the important goal of giving patients the very best chance of success and independence in their own homes as possible.

South County Nursing and Rehabilitation Center, located off of Route 4 in North Kingstown, is an award-winning facility that is proud to be an active and full participant in this coalition. Jennifer Fairbank, RN, BSN, an Executive Director at South County Nursing Center, spearheads the efforts here and works closely with representatives from many other equally committed organizations, including South County Hospital, several other nursing rehabilitation facilities, homecare and hospice agencies such as the VNS, medical home care managers, community physician practices, senior living facilities and Rhode Island’s Quality Improvement Organization. Fairbank explains: “This is a true collaborative effort that has required an amazing amount of work and effort on everyone’s parts.”

The ongoing commitment of the Washington County Community Coalition is to find sustainable, longlasting solutions to the problems surrounding the transition of a patient from a hospital or rehabilitation center to home. The underlying philosophy of this group of care providers is that the patient’s health and safety supersede every other concern, and that when all of these organizations and agencies work together, those primary rights are respected and upheld.

When a patient is discharged from a hospital or nursing center, their primary focus should be on getting better, not on worrying about whether their primary physician knows and agrees with what a specialist at a hospital prescribed. There are also great risks to mismanaging medications and deciphering complicated instructions when patients leave the supervision of their prospective caregivers. Possible drug interactions and dangerous side effects can often have devastating consequences. With the coordinated and comprehensive efforts of all the involved parties, these problems – and many others that occur during these vulnerable days – can be avoided.

If you would like to know more about the Washington County Community Coalition or the South County Nursing and Rehabilitation Center, you can contact Jennifer Fairbank or Reggie Wilcox, the program’s Director of Admissions, who will be happy to help you. South County Nursing and Rehabilitation Center is located at 740 Oak Hill Road in North Kingstown. They can be reached at 401-294-4545 or you can visit their website at www.reverasouthcounty.com.

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PEOPLE AND PLACES

I

t’s a question, perhaps even a riddle: If you love what you do for a living, is it really considered work? Jim and Lynn Williams, owners of Seven Stars Bakery, lean toward no. They feel blessed to not only do what they love, but also that the work allows them to give back to the community that has helped them become a success.

Chances are, sometime over the past 12-plus years, you or someone you know has raved about the artisan breads, baked goods and sandwiches handmade daily at Seven Stars. In a world full of big box stores and national chains, the local touch is a refreshing change for many.

Jim and Lynn opened the first Seven Stars Bakery location on Hope Street in Providence in January 2001 shortly after relocating to Rhode Island. Their idea was a simple one: to create a place they would want to go to for exceptional baked goods.

“We spent our 20s baking for others; always doing something with food – it’s our passion and what we love,” Lynn said. “For me, I always thought owning our own business was going to happen.”

In its early days, the Hope Street location offered limited seating. It didn’t take long, though, for firsttime customers to become dedicated regulars. They wanted more space to sit and enjoy coffee or something sweet with friends and family.

“It’s interesting in hindsight; we only decided to offer coffee as a way for people to make coming to us part of their daily routine – it wasn’t part of our original plan, but now coffee is a big part of what we’re all about,” Lynn said. “We love the fact that we’ve created a place where people want to hang out; where they’re comfortable.”

Customer demand paced the growth of the retail business, which had begun selling product to restaurants and grocery stores. As a result, Seven Stars quickly outgrew the baking capacity of Hope Street and moved production to a facility in Pawtucket’s Hope Artiste Village. Not long after, Jim and Lynn opened two new locations: 342 Broadway in Providence and Rumford Center in East Providence at 20 Newman Avenue.

What was once a modest, tiny staff suddenly grew to more than 60 employees. With the business growing, the Williams decided it was time to give back to the community that was supporting that growth.

“Jim and I come from very generous families who taught us both at a young age the importance of helping others. Giving back comes naturally; why wouldn’t you want to get involved with the community – it’s what we do,” Lynn said.

Seven Stars began giving back by donating leftover product to homeless shelters and food pantries, including the Salvation Army Rehab Center, Amos House and We Share Hope.

“We don’t save anything for the next day, so we’re gram are Groundwork Providence, Girls on the Run, able to donate bread, baked goods, sandwiches; any- Providence Children’s Film Festival, and Farm Fresh thing we have leftover – it was a no-brainer,” says RI. Those interested in applying to be a beneficiary Lynn. may do so by visiting www.SevenStarsBakery.com and Towards the end of 2005, as Seven Stars was ap- clicking on the “Community Giving” link. proaching its fifth anniversary, Jim and Lynn decided Seven Stars is also proud to partner with the Rhode they wanted to celebrate the bakery’s anniversary with Island Blood Center, hosting two blood drives at each an event that would help the community. They took a location every year (donors receive a free iced coffee), tour of the Rhode Island Community Food Bank and and for their role in the annual “Coats for Coffee” drive came away so in partnership with the impressed; a Boys & Girls Clubs of p a r t n e r s h i p Jim and Lynn Williams, owners of Providence and Courwas born. tesy Cleaners. For each Beginning Seven Stars Bakery, pride themselves of the past five years, on Jan. 2, Seven Stars locations 2006, and ev- on being able to give back to have served as drop-off ery year since sites for donated winter on the same the community. coats that are distributed day, representto local children in need ing the date through the Clubs. EvHope Street opened; all three locations donate 100 ery donor who gives a coat receives a free coffee. percent of the day’s sales to the Food Bank.

“Jim and I are big believers in what goes around, Taking it a step further, the staff at each site donates comes around – if you can help, you should help – it’s their tips. Over the past eight years, the program has extremely rewarding,” says Lynn. “We want people to raised more than $70,000 to help alleviate hunger. leave our bakeries happy and feeling good about sup“We’ve even had customers share touching stories porting us as a local business that cares deeply about with us – some who needed the Food Bank during a the community.” difficult time and are now in a position to give back – it’s amazing how things can come full circle when you help others,” Lynn said.

In the fall of 2012, Lynn and Jim introduced a new program called Community Giving Days.

On the first Tuesday of each month, Seven Stars donates a portion of the day’s sales from their three locations to the charity they’ve chosen for the month.

Charities are chosen from those who apply to be beneficiaries through the bakery’s website.

“This new program came about because we’re often asked to sponsor events and fundraisers and wanted to better organize our charitable efforts to help more people,” explains Lynn. “I’d say we give out around $5,000 in gift cards each year, but this takes it to another level and allows us to really highlight an organization through promoting the day on social media and giving them space to leave brochures about their work for our customers.”

Some of the organizations that have benefited from this new pro-

A freshly baked rack of durum rounds cool at Seven Stars’ production facility in Pawtucket. (Photo courtesy Seven Stars Bakery) J 

PT | 

LIFESTYLES

SENIOR

WHAT DO YOU FINK?

ISSUES

by C A M I L L A FA R R E L L DE VELOPMENT DIREC TOR AL ZHEIM ER ’S ASSOCIATION R HODE ISLAND CHAPTER

by MIKE FINK

Spot of tea Blues on the Beach I wish I’d been there the day the el- right up my alley! And she narrated the ephant lady from Roger Williams Park history of the decor.

“The owners just came up with the Zoo was having her tea. You see, the name, and the visual logo, of the nic- name ... for no apparent reason,” she est, newest tearoom in town is ... the el- said.

That’s the way elephants came into ephant!

A large silvery picture of a troop of el- my life. The circus grazed its elephants in ephants looks down from the central wall. the field behind my boyhood home, and The pachyderm expert, I was informed, so, they likewise came, capriciously, even identified the herd as Asian or Indian or absurdly, just appearing in my backyard one fine day, and then again, a year later, African. What a and for decades treat for me that to follow, like a would have been, migration. to join other afi“Never encionados of the joyed a cuppa gentle (usually in me life,” and hopefully) I said, quite sincerely more I said, quite singiants. But I was there just as an explorer hunting places cerely, to the pleasant young woman who for a proper pot of good British-empire added that, if you like, you can try the tea, China or India, or anyplace where crepes that also may accompany your afthe leaves are appreciated and brewed ternoon tea, or your breakfast or dinner.

“And you can bring your own wine,” and genuinely enjoyed! she added.

The Elephant Room on Broad Street A little seasonal bouquet keeps you in Pawtuxet Village is more than a simple rectangular chamber. It has many nooks company at your window seat, and, in and crannies. The ceilings are painted the custom of Pawtuxet Village, a shelf of ebony black, and you can follow the local newspapers and magazines can share courteous corridor to a counter or a salon your solitude. Now, our American Revoretreat with loveseats and low tables. Or lution against tea took place pretty close you can choose little cozy arrangements to this spot, the Gaspee point, so perhaps at the front windows that overlook a this is something of a Tory gesture, this Elephant Room (just kidding). It IS true, brick sidewalk corner.

The way they set up and serve the though, that the Brits have punished us blessed brew is quite unique. They bring for rejecting their king by sending us, you a clear glass pot with a lid, along with generally, inferior teas, in wretched bags a complicated little row of hourglasses of and without the flair with which it is prevariegated sands of colors. They tell you sented on the Other Side of the Pond. how long the loose leaves are steeping. We usually are satisfied with a meaningYou drink your tea in an immaculate, less selection of envelopes and a cup, paper or ceramic, of tepid water. Not so in shining, Russian-style glass.

I asked my waitress, a smiling, ef- this glorious Elephant Room. Here, all is ficient and amiable young person, “Can mood and cheer and solace. Get through I have a very simple wafer, or vanilla the rest of the winter or the often-disapcookie, to dip into my English breakfast pointing early springtime with its fogs and damp and cloudy skies with a visit choice?”

She did precisely that, fetching and to this enchanted realm where tea is tea, delivering a tiny square crystal dish with crystal clear and delightful down to the a couple of just-right circular cookies - daintiest details!

“

“Kick up your heels at this fun summer event and help your loved ones with Alzheimer’s disease at the same time,” says Alzheimer’s Association Executive Director Donna McGowan.

The Alzheimer’s Association Rhode Island Chapter invites you to join us for an evening of Blues On The Beach to benefit the fight against Alzheimer’s disease.

Blues On The Beach features the Roomful of Blues band, and also includes a sunset cookout and cash bar that will take place at the Atlantic Beach Club in Middletown, from 6 to 10 p.m. on Aug. 8. The ticket cost per person is $40 when purchased in advance, and $45 when purchased at the door. If interested, contact Bella Garcia at 1-800-272-3900 or Agarcia@alz.org by Aug. 1.

All proceeds from the concert will benefit Alzheimer’s Association Walk to End Alzheimer’s. The Walk is the major fundraiser of the year and supports programs and services the Rhode Island Chapter provides free of charge to families in Rhode Island. The Chapter also offers education and training for health care professionals, an annual Caregiver’s Conference that took place on June 25 at the Crowne Plaza, a research lecture, advocacy issues and funding for research through the national office.

At the Blues On The Beach concert, the melodious and lively Roomful of Blues band will be entertaining the audience with a selection of their renowned jump, swing, blues, R&B and soul ensembles. So bring along your dancing shoes!

Guitarist Chris Vachon currently leads this eight-member band. Other members include singer Phil Pemberton, bassist John Turner, keyboardist Travis Colby, drummer Ephraim Lowell, tenor and alto saxophonist Rich Lataille, baritone and tenor saxophonist Mark Earley and trumpeter Doug Woolverton.

We extend a sincere thank you to our concert sponsor, Health Concepts, Ltd. All proceeds from the Blues On The Beach event will benefit Alzheimer’s Association Walk to End Alzheimer’s TM take place at Slater Park in Pawtucket on Sept. 29, and Salve Regina University in Newport on Sept. 22. Registration for the Pawtucket walk starts at Daggett Farm at 8 a.m., with the walk starting at 9 a.m. Register for the Newport event at the O’Hare Academic Center at 12 p.m., with a 1 p.m. start time for the walk.

More than 2,000 Rhode Islanders will participate in the walk, and will not only learn about Alzheimer’s disease, but also help raise critically needed funds for Alzheimer’s care, support, research and advocacy. Each walker will also join in a solemn ceremony to honor those affected by Alzheimer’s disease.

Alzheimer’s disease is a growing epidemic and is now the nation’s sixth-leading cause of death. As baby boomers age, the numbers of individuals with Alzheimer’s disease will rapidly escalate, increasing well beyond today’s estimated 5.4 million Americans living with the disease. In Rhode Island alone, there are 25,000 individuals with Alzheimer’s disease, and as many as 100,000 caregivers.

Come enjoy some Blues On The Beach from 6 to 10 p.m. on Aug. 8, knowing that by doing so you will be aiding in a very important cause. So mark your calendars! For tickets, call our Chapter office, 1-800-272-3900 or visit www.alz. org/ri.

Never enjoyed a cuppa more in me life

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FOOD

by K AT H Y T I R R E L L

Fresh Food Central lives up to its name Six years ago, Chef Scott Cowell and his wife, Elaine Wilson, opened up the Melville Grille in Portsmouth. It is the second restaurant Cowell has owned; the first was on Thames Street in Newport.

The couple has lived in Pawtucket for the past 11 years and is known for their award-winning Portuguese fish chowder that took second place in 2011 at Newport’s Great Chowder Cook-off for Best Seafood Chowder, first place at last year’s competition and first place once again this year at the 32nd annual Newport event held on Saturday, June 1.

In April of 2013, Cowell and Wilson added a new endeavor to their résumé.

They opened up a new restaurant in Pawtucket called Fresh Food Central. Cowell and Wilson see themselves as “equal partners with different responsibilities,” according to Wilson.

“I’m the general manager and he’s the CEO,” she said.

Wilson says everything on the menu, with the exception of some of the salad dressings, is made from scratch. The soups are made fresh daily.

“A lot of people have food allergies or need foods that are gluten free,” said Wilson.

That’s no problem. Wilson said the restaurant is able to eliminate certain ingredients to accommodate customers’ special diets.

Chef Cowell recently appeared on The Rhode Show to talk about his chowder entry at the Newport competition this year. He said the soup is a mixture of shrimp, scallops and codfish, topped with Portuguese sausage. Obviously, the judges at this year’s competition were impressed.

“Winning for the second time was awesome for the second straight year,” he said.

“We have a fantastic crew that really made it possible.”

Cowell’s path to the kitchen was not necessarily traditional.

“I went to the school of hard knocks,” he jokes.

Cowell joined the Marines after high school and then lived in Newport, where

YOUR TAXES

PROFESSIONAL PERSPECTIVE

by M E G C H E VA L I E R

Prepare for natural disasters With the start of this year’s hurricane season, the Internal Revenue Service encourages individuals and businesses to safeguard themselves against natural disasters by taking a few simple steps.

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friend or family member who lives outside the area.

• Update emergency plans: Emergency plans should be reviewed annually. Personal and business situations change over time, as do preparedness needs. When employers hire new employees or when a company or organization changes functions, plans should be updated accordingly and employees should be informed of the changes.

• Check on fiduciary bonds: Employers who use payroll service providers should ask the provider if it has a fiduciary bond in place. The bond could protect the employer in the event of default by the payroll service provider.

• IRS is ready to help: If disaster strikes, an affected taxpayer can call 1-866562-5227 to speak with an IRS specialist trained to handle disaster-related issues.

Back copies of previously filed tax returns and all attachments, including Forms W-2, can be requested by filing Form 4506, Request for Copy of Tax Return. Alternatively, transcripts showing most line items on these returns can be ordered online, by calling 1-800-9089946 or by using Form 4506T-EZ, Short Form Request for Individual Tax Return Transcript or Form 4506-T, Request for Transcript of Tax Return.

he worked in various restaurants, the foundation for his love of cooking.

“I had the great fortune to work for and with inspiring chefs,” he said. “Cooking always interested me. I developed a passion for it.”

That passion fuels this new project. When you enter the cozy Pawtucket restaurant, you’re instructed to order your food upstairs either for take out or dine in. There is a nice little dining room downstairs where you can enjoy your meal, or some tables outside where you can dine, weather permitting.

If you’re hungry for soup, menu choices include the Portuguese fish chowder, Rocky Point red clam chowder, chicken orzo soup and Portuguese kale soup.

If sandwiches are what you’re craving, you can choose between their FFC reuben, pulled pork sandwich, Sicilian grinder, tuna melt, Darlington club, meatball grinder and several others.

And if you want a little of both, the menu offers combo deals such as soup and half sandwich or soup and house or Caesar salad.

You can also “build your own sandwich” for $6.99, selecting your meat, cheese, bread and toppings.

If you’ve got a sweet tooth, you’ll be happy to know they have freshly made cookies, bars and desserts.

Arthur and Claire Vadnais of Pawtucket, who live nearby, are frequent customers at the new restaurant.

“We’ve stopped in sometimes for lunch,” Arthur said. “They have very good products, very good service ... a nice assortment of soups and sandwiches. It’s very good and very reasonable.”

Fresh Food Central is open Monday through Friday from 10:30 a.m. to 4 p.m. and Saturdays from 10:30 a.m. to 3 p.m. The restaurant is located at 877 Central Avenue in Pawtucket and the phone number is 723-SOUP. “We make it fresh,” Wilson said. “And who doesn’t like fresh food?”

Funeral Directors URQUHART-MURPHY

Edward L. Murphy - Director 800 Greenwich Ave. Warwick 737-3510

BARRETT & COTTER FUNERAL HOME

Peter Barrett Cotter - Director 1328 Warwick Avenue Warwick 463-9000

CARPENTER-JENKS FUNERAL HOME & CREMATORY

Stephen E. Carpenter - Director 659 East Greenwich Ave. West Warwick 826-1600

THOMAS & WALTER QUINN FUNERAL HOME Michael, Patrick, Jerome Quinn Directors 2435 Warwick Ave. Warwick 738-1977

We’re looking for new members . . .

KOREAN WAR VETERANS KOREAN SERVICE VETERANS MEETINGS HELD 2ND WEDNESDAY OF EVERY MONTH Chepachet Senior Center, Rte. 44

1210 Putnam Pike, Chepachet Appears in Tuesday Warwick Beacon, Thursday Cranston Herald and PrimeTime Magazine

Please contact your sales representative for advertising information

Tel. 732-3100

Call Frank 231-3736 or Gil 831-3301 For More Information KWVA — Chapter 3

Fax 732-3110 PT | 

South County volunteer opportunities Southern Rhode Island Volunteers places volunteers with more than 100 non-profit community partners. If you are looking for volunteer opportunities, call 789-2362 or e-mail dtanner@southernrivol.org.

• FROSTY DREW NATURE CENTER is seeking someone to work with staff to ensure that educational programs run smoothly, assist with fundraising events and serve as liaison to the board of directors.

• MEALS ON WHEELS drivers are needed for routes in Richmond. Openings for the first Tuesday and the second Monday and Thursday of the month.

• THE WICKFORD ART ASSOCIATION is looking for volunteers to help with art shows Tuesdays through Fridays. It has several other volunteer opportunities, including gardening, help with setting up receptions and bulk mailing.

• THE GILBERT STUART MUSEUM in Saunderstown is looking for greeters to greet visitors and handle admissions, and serve as cashiers in the gift shop.

• THE MUSEUM OF PRIMITIVE ART is seeking volunteers to lead groups on walking tours of Peacedale about four times a year. Training will be provided.

• JUMP START at URI is looking for sewing groups to turn old shirts into pillows.

• RISE, Rhode Islanders Sponsoring Education, is seeking mentors.

GREAT FOOD! GREAT PRICES! GREAT VIEW!

SEAFOOD • CHICKEN • STEAK • PASTA

FISH & CHIPS!

Chowder & Clam Cakes Every Day!

TAKE OUT ORDERS WELCOME • SMALLER PORTIONS AVAILABLE

DAILY SPECIALS Open 7 days a week 11:30 a.m. - 10:30 p.m.

288 Arnolds Neck Dr., Warwick, RI • 732-6575 LOCATED 1/4 MILE SOUTH OF APPONAUG 4 CORNERS

DINING AT ITS BEST!

Enjoy a Harbor View Every Day or Night!

Psychological benefits of giving Charities often benefit significantly from the generosity of donors and volunteers. But the person providing the philanthropy also takes away something from the experience, and there actually may be measurable emotional advantages to being charitable.

Helping others not only makes a person feel good, but it may also increase physical and emotional well-being. Several studies have indicated that being generous has profound effects on how a person thinks and feels. One such study from researchers at Cornell University uncovered that volunteering increases one’s energy, sense of mastery over life and self-esteem. It also promotes feelings of positivity, which may strengthen and enhance the immune system.

Dr. Ellen Langer, a professor of psychology at Harvard University, advocated for giving gifts and being generous -- even in tough financial times.

“When you give a gift it makes you feel generous, it makes you feel in control, it’s good for your self-esteem, and it’s good for the relationship,” says Langer.

According to psychologist Robert Ornstein and physician David Sobel, authors of “Healthy Pleasures,” they talk about a “helper’s high.” This is a sense of euphoria that volunteers experience when helping others. It can be described as a sense of vitality and a warm glow. It has been compared to a runner’s high and may be attributed to a release of endorphins.

Various studies have found that donors and volunteers gain the most from a charitable encounter.

Here are a few more health benefits that may result from being altruistic: • an activation of emotions that are key to good health • lower stress levels • longer periods of calm after the generous act • improved mood, and a potentially longer life span.

There are many ways to give back, including: • sharing experiences at a school • volunteering at a hospital • volunteering at a national or local park, • donating unused items, like clothes or cars • reading to children at a library • helping to care for animals at shelters, • volunteering at a hospice • donating supplies to a new teacher • becoming a companion to a senior citizen

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b y C A T H E R I N E T E R R Y T A Y L O R D I RE C TO R , R I D E P A R T M E N T O F E L D E R L Y A F F A I R S

SENIOR

ISSUES

Sequestration affects RI seniors We’ve gotten the news that the Air Show at Quonset is cancelled this summer. Naval employees on Aquidneck Island are receiving furlough notices.

What is going on?

Will programs for seniors be affected?

A bitterly divided Congress enacted the Budget Control Act of 2011 in an effort to force itself to come to agreement on federal spending cuts by a deadline. The law provided that failure to meet this deadline would push the country over a so-called “fiscal cliff” of automatic, across-the-board spending cuts. The idea was that the threatened cuts were so unpalatable to both parties that Congress would certainly reach a budget deal to avoid them. However, no deal was reached and no final spending legislation was drafted or approved, so we plunged off the “fiscal cliff.” More than $1 trillion was automatically se-

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questered on Jan. 1, with the cuts equally divided between defense and domestic spending programs.

These numbers are not abstract models; they have real implications for Rhode Islanders and could ultimately reduce services to seniors, adults with disabilities and their caregivers. Older Americans Act funds are on the chopping block.

In Rhode Island, we use Older Americans Act funds to support senior centers; legal services for the elderly; case management; home-delivered meals and senior meal sites; health promotion activities, such as falls prevention and medication management education; caregiver and respite services; investigations of elder abuse, neglect and exploitation; and information, referral and long-term care options counseling.

These programs and services are largely accomplished through grants

to community agencies such as United Way/211 and Meals on Wheels, who are partners with the R.I. Division of Elderly Affairs in accomplishing our mission of preserving the dignity and independence of Rhode Island’s elders and adults with disabilities.

This is uncharted territory for federal agencies as well as for Rhode Island, so it has taken some months for the federal Office of Management and Budget (OMB) and the U.S. Administration on Community Living (ACL), which disburses Older Americans Act funds to the states under a formula, to determine the exact amount of the spending cuts and how they will be applied. ACL gave the states a “heads up” in March but did not finalize the reductions to the states until May 31.

We face the same puzzle at the state level as we work to understand and use any flexibility we have in easing the im-

pact of these reductions. In the face of this uncertainty, DEA asked our grant partners to prepare for reductions in their federal grants in the range of 5 to 7.5 percent. At the time of this writing, however, we had not yet determined the exact amounts or timing of these reductions. It is unfortunate to ask these agencies, which already do so much with so little, to tighten their belts even further, or even contemplate service reductions.

Older Americans Act funds support elders in staying healthy, independent, and in the community - and OUT of expensive medical and institutional settings, whenever possible and appropriate. DEA will continue to work closely with the federal ACL, the R.I. Office of Management and Budget, and our excellent community partners to manage these difficult circumstances and preserve essential services to our state’s elders.

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A GLIMPSE OF RI’S PAST

PEOPLE AND PLACES

h i s t o r y w i t h T E R R Y D ’A M ATO S P E N C E R

The coming of the airplane Amazing Jack Mcgee Jack McGee, whose brief career as a pilot spanned the years 1912 to 1918, became the perfect example of the daredevil who flew “those flimsy machines of wire and fabric.” He amazed his contemporaries with prodigious feats of skill and courage. John Haley tells us that McGee became a legend in Rhode Island, thanks in part to a series of articles

by Frank Hultgren, a feature writer for the Pawtucket Times. Beverly Johnson and James Wheaton of the Pawtucket Historical Society, in their excellent “Our Times and Before” articles in the Times, have kindled new interest in the daring young man and his flying machines.

These authors place John (Jack) Francis McGee’s birth date on June 18, 1885 in Central Falls. His parents, Robert and Catherine “Katie” Gibbons McGee,

moved the family to Maine in 1889. In 1900, when Jack was 15, the family returned to Rhode Island and settled at 107 Gooding Street in Pawtucket.

From chauffeur to pilot Jack, with little formal education but with a natural skill and interest in machinery, found employment in a machine shop at a young age. While airplanes were an infant industry, the automobile was in its toddling stage and those who learned to drive, like McGee, were often able to find employment as chauffeurs to wealthy individuals.

In time, McGee’s driving ability and his skill as an auto mechanic brought him into the employment of J.C. McCoy, an early promoter of flying in Rhode Island who was vice president of the Aero Club of America.

Johnson and Wheaton, in their Times articles, give McCoy a great deal of credit for encouraging McGee and say that McCoy was responsible for getting his employee to Squantum, Mass., in 1911 where they saw some expert flying stunts by daredevil pilots such as Graham White. As these pioneer flyers performed their thrilling and even death-defying stunts, McGee made up his mind to learn how to fly, and shortly after enrolled in the Atwood Aviation School at Cliftondale, Mass.

McGee’s first solo flight John Haley, in his account of McGee’s life, places the young pilot on his first solo flight in August 1912, on a rainy day in Saugus, Mass. “He soared aloft in a Burgess-Wright biplane to an altitude of 1,000 feet, and after battling a driving rain, succeeded in making a fine landing,” Haley writes. “From then on until his last flight, rare was the day when Jack McGee was not at the controls of some type of flying machine, somewhere in America.”

According to the Times articles, McGee purchased a Burgess-Wright biplane for $3,050, a large sum for the pre-World War I era in Rhode Island, and hoped to pay the large loan back by stunt flying. During that first year, however, McGee found he was not making the kind of money necessary to pay off the debts he incurred for flying lessons and to purchase the plane. Johnson and Wheaton quote McGee as saying to his

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JACK MCGEE – March 10, 1913

cousin and best friend, Joseph E. Boyle, “Everybody thinks I’m a fool. Will you get me a job flying exhibitions?’’

“The seat of his pants” When flying on his own from Saugus to Newport, McGee suffered a series of mishaps. Shortly after takeoff, he was blown out to sea across Boston Harbor. After some difficulty, he managed to fly over Dorchester Bay and land at the Readville Race Track. Finally, after repairs by his mechanic, H. Roy Waite, McGee was airborne at 5:50 the following morning. By the time he reached the Darlington section of Pawtucket, however, he again ran into difficulty.

This time the culprit was dense fog. Lost and confused for a while, as there were no flying devices to aid him, McGee was fortunately able to make out the outline of the tall chimney at the Old Hand Brewery on Mendon Avenue. Being familiar with the territory, he knew that he was over flat ground and made a successful landing on the “Plains” off Newport Avenue.

Success follows crash After this harrowing experience in the fog, McGee was exhausted and decided to go home to Gooding Street for a night’s rest and try again the following morning. On Aug. 27, the daredevil pilot attempted to continue his journey to Newport. Once again, fate interced-

ed. This time it was because one of the spectators in the large crowd that gathered to see McGee take off left a baby carriage in the path. To avoid it, McGee veered off to the right and struck a tree. Fortunately, he was not injured, and after making repairs to the plane, was able to arrive at Newport late in the day. Despite the darkness, a large crowd of well-wishers and admirers, which included the mayor of that city, gathered to meet the pilot.

The Newport exhibition was a great success. McGee dropped flour bombs on Fort Adams to show how airplanes could be effective weapons of war and so impressed onlookers that later in the year, the Greek Consul at Boston tried to persuade McGee to join the Greek Aerial Fleet. McGee declined and continued to thrill Rhode Islanders with his daring feats in the air.

During the next few years, until his death in 1918, McGee thrilled spectators with his flying stunts. In addition, McGee introduced many passengers to their first flight and did a great service in the testing of various aircraft.

The story of McGee and other early daredevil pilots, as well as the establishment of the State Airport, will be continued.

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RETIREMENT SPARKS

SENIOR

ISSUES

by ELAINE M. DECKER

Chants for retirees Numerous studies have demonstrated that meditation and chanting improve one’s health. Sounds - especially repetitive ones - can reduce your blood pressure, control your heart rate and help you tolerate pain. The power of mantras is in mind over matter. Chanting has been used to treat everything from trauma to insomnia.

It can also help you find inner wisdom.

Proper chanting requires that you breathe deeply to help get rid of the emotional toxins inside you. You also need to choose a powerful mantra (a word or short phrase) that is appropriate to the cause at hand. The most effective chants employ long vowel sounds. Finally, you need to repeat that mantra over and over, perhaps as many as 50 times. The goal is to set up a profound vibration in your energy core.

Gregorian Chants and the Hindu om are the most common examples of ritualistic chanting. Today, you will learn a series of chants created especially for retirees.

They address a range of issues that should be familiar to you. Be sure to use the right mantra for your specific goal, whether it’s purging a toxin from your emotional psyche or finding the path to retirement enlightenment.

For worries about Social Security payments being reduced: Place yourself in a comfortable position, hands folded across your chest. Inhale deeply. Begin chanting: “Lock Box. Lock Box.” Be sure to draw out the “o” sounds.

Visualize the lock box. Mentally check the latch to make sure it is locked. Continue chanting until your pulse slows to a relaxed rate.

For chronic feelings of anxiety: Take whatever position you want to; you’re going to be uncomfortable in it regardless. Close your eyes tightly. Picture something specific that makes you feel anxious. Inhale deeply. Exhale slowly. Repeat this breathing pattern. Each time that you exhale, chant your anxiety mantra. For Jewish readers, your mantra is: “Oy Vey.” For Catholic readers, your mantra is “Mama Mia.” For all other readers, your mantra is: “As If.” If your chanting isn’t relieving your anxiety, try one of the mantras for another faith. You do not need to convert to do this.

As we become aware of additional mantras that are especially appropriate for retirees, we’ll pass them along. In the meantime, we hope you’ll make meditative chanting part of your daily retirement routine. Along with a nice glass of wine, of course.

Copyright 2012 Business Theatre Unlimited. Elaine M. Decker’s latest book, “Retirement Sparks Again,” follows her first two books, “Retirement Sparks” and “CANCER: A Coping Guide.”

All are available at Books on the Square, the Brown University bookstore and Spectrum-India, on the East Side of Providence, and on Amazon.com, including Kindle editions. Contact her at emdecker@ix.netcom.com to arrange a meet-and-greet with your organization.

For concerns about Medicare prescription drug costs: Place yourself in a seated position, arms above your head, with palms touching.

Inhale deeply. Begin chanting: “Donut Hole. Donut Hole.” Once again, be sure to draw out the “o” sounds. Visualize an enormous donut; focus on the hole. Now fill it with an equally enormous Munchkin. Continue chanting until the Munchkin has totally plugged the hole in the center of the donut.

For severe joint pain, especially due to arthritis: Lie flat on your back, arms at your side. Inhale deeply. Begin chanting: “Gluco-sa-mine. Glu-co-sa-mine.” Pronounce each syllable as though it is a separate word. Visualize a cold compress being applied to the primary site of your pain.

Continue this mantra for 25 repetitions. Then switch to the mantra “Cap-sa-icin. Cap-sa-i-cin” for 25 repetitions. Visualize a hot compress being applied to the primary site of your pain. Alternate these two mantras until both compresses reach room temperature.

For problems with your digestive system: Place yourself in a seated position, hands in your lap. Inhale deeply. Begin chanting: “Fiber. Fiber. Whole Grain Fiber.” Repeat this rhythmic mantra 50 times.

It should set up a sympathetic rhythm in your digestive tract that will clear up your problems. Repeat as necessary.

For help finding your true passion in retirement.

Stand with your back flat against the wall, arms at your side. Slowly slide your arms up to shoulder level, keeping them against the wall. Then slowly bring them across your body as if in a gentle embrace. Repeat this sequence as you chant: “Focus. Focus.” Systematically review every happy event in your life, beginning as early as you can remember. Those that seem most in focus will provide clues to your passion. If nothing comes into focus, you may want to have your eyes checked.

For insomnia at night, leading to the need to nap during the day: Lie on your back in bed at night and elevate your head with a fluffy pillow. The success of this chant lies in the tension between the mantra itself and the imagery used. Visualize a large cup of coffee - big enough to keep you awake through a fourhour drive. The coffee is extremely hot and you are drinking it slowly. Begin chanting “Decaf. Decaf.” Continue for 50 repetitions or until you fall asleep, whichever comes first. Important: be sure to go to the bathroom before you get into bed.

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LIFESTYLES

RISD graduates pay tribute to East Side seniors

THAT’S ENTERTAINMENT

by DON FOWLER

Busy, bold, bright summer theater If you’d rather stay close to home this summer than spend your savings on an international getaway, there is a busy, bold, and bright summer theater season waiting for you right here in Rhode Island.

THEATRE BY THE SEA Bill Hanney’s Theatre-by-the-Sea features four oldies but goodies.

The summer musicals began with “Nunsense,” and “CATS” is still running into July. Andrew Llyod Weber’s musical based on T.S. Eliot’s “old Possum’s Book of Practical Cats,” Broadway’s longest running musical, makes another trip to Rhode Island through July 13. One of the best songs ever to come out of a musical is “Memory,” which still gives me goose bumps.

“Annie,” another musical that has made its appearance in Rhode Island at least a dozen times, returns this season. Chances are you will start humming “Tomorrow” when you read this. “Annie” is in Matunuck July 17 to Aug. 10.

“La Cage Aux Follies” closes out the nostalgia season at Theatre-by-the-Sea from Aug. 14 to Sept. 1.

Reserve your tickets by calling 782-8587, or online at theatrebythesea.com.

NEWPORT PLAYHOUSE The Newport Playhouse and Cabaret Restaurant opens its 30th summer season on May 31 with James Sherman’s “Beau Jest,” a light comedy about Sarah, a Jewish girl whose parents want her to marry “a nice Jewish boy.” Her boyfriend, however, is a WASP executive. Sarah hires a man from an escort service to present to her family when they come to dinner. The comedy plays through July 7.

Jesse Jones’ “The Hallelujah Girls” will be at Newport July 11 to Aug. 18.

This Southern comedy takes place in an abandoned church turned into a day spa, where the girlfriends meet every Friday afternoon. When they lose a dear friend, they decide to change their lives and achieve their dreams ... with hilarious results.

Norm Foster’s “The Love List” plays Aug. 22 to Sept. 29. This is one of those “be careful what you wish for” comedies where two friends create a list of the Top 10 qualities in the ideal woman, find her and learn the list could use a few revisions.

For reservations to evening call 848-7529.

2ND STORY THEATRE Ed Shea’s 2nd Story Theatre has a killer summer treat, offering Agatha Christie’s classic “The Mousetrap” in repertory with Jack Sharkey’s parody of whodunits, “The Murder Room.”

The two plays will run from July 5 through Sept. 1 at their Market Street theater in Warren.

“The Mousetrap” is “the longest running play in the world,” and although I’ve seen it more than once, I can’t for the life of me remember who did it. Following that up with a hilarious spoof should make it a pleasure to drive to Warren this summer.

Individual tickets are $25, or you can see both plays for $40. Call 247-4200 for reservations, or go online at 2ndstorytheatre.com.

OCEAN STATE THEATRE COMPANY After a successful opening season, Warwick’s Ocean State Theatre Company is planning one musical for this summer, the 2001 Broadway hit musical, “Legally Blonde,” scheduled to run from July 10 to 28 at their new theater at 1245 Jefferson Boulevard.

We saw the show recently at PPAC and enjoyed the music, dancing and lighthearted comedy. You can purchase tickets online, at the box office or by calling 921-6800. Tickets range from $39 to $49.

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Graduating students from the Rhode Island School of Design gathered around their professor, Michael Fink, and Heather Thompkins, resident activities director of The Highlands on the East Side, during the May 30 installation of their class project to honor residents of the Assisted Living & Memory Care community. Fashioned from materials salvaged during the community’s recent renovation, the students created ceramic birdbaths, a bird feeder and a contemplative bench, crafted from a fallen oak.

To mark the dedication, they released a flock of homing pigeons and doves as a sign of peace and affection for the community and its residents who they’ve come to respect and admire. Fink is also a contributor to PrimeTime Magazine. (Submitted photo)

Deborah Grover joins EPOCH Deborah Grover has joined the team at EPOCH Senior Living on Blackstone Boulevard as the new executive director. Grover will be responsible for overseeing both the assisted living community and skilled nursing facility.

With more than 15 years experience in management, as well as sales and marketing for senior living communities and additional experience in physical therapy and rehabilitation, Grover brings a wealth of knowledge and experience in senior living to her new role. EPOCH is located at 353 Blackstone Boulevard in Providence.

80-Year-Old Pemberton named Salute to Senior Service winner An 80-year-old Rumford man has been honored as the Rhode Island winner of the Home Instead Senior Care network’s Salute to Senior Service award.

Gil Pemberton is being recognized for his dedicated community service, including his work at Rhode Island Society for the Prevention of Cruelty to Animals. There, Pemberton assists the staff with the care of the animals and a wide variety of other tasks, such as cleaning pet enclosures, organizing supplies and working with potential adopters. He also volunteers at his church and assists with the local food pantry.

As one of 50 state winners, Pemberton earned $500 for his charity of choice - donated by Home Instead, Inc., the contest sponsor. Pemberton also will have a spot on the Salute to Senior Service Wall of Fame on SalutetoSeniorService.com where his nomination story has been posted. As a state winner, Pemberton now will be considered for the national Salute to Senior Service award.

“Gil represents so well the dedication and commitment that make senior volunteers such a value to their communities,” said Jeff Huber, president of Home Instead, Inc. “He has proven once again that age is meaningless when it comes to making a difference.”

For more information about the Home Instead Senior Care network’s Salute to Senior Service program, visit SalutetoSeniorService.com.

St. Clare Home’s Daigneault honored The American College of Health Care Administrators (ACHCA) honored Mary Beth Daigneault, administrator of St. Clare Home in Newport, with the 2013 ACHCA Facility Leadership Award.

Daigneault was one of 205 recipients who received the Facility Leadership Award with virtual recognition. The prestigious Facility Leadership Award is made possible with the support of eHealth Data Solutions. The areas of excellence the facility exhibits includes three years of performance on the Health Survey, Fire (Life Safety) Survey, Complaint Surveys and improvement in the last two quarters of the reported Quality Measures. The same administrator must have filled the role the entire award year. For more information about ACHCA, contact the national office at (202) 536-5120 or visit www.achca.org.

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CLUES ACROSS 1. Applies paint lightly 5. House mice genus 8. Bible’s Chronicles (abbr.)

11. Old World buffalo 12. Expression of contempt 13. Levi jeans competitor 15. A small-wooded hollow 16. Donkeys 18. River in Florence 19. L. Rukeyser’s TV show 22. The abominable snowman 23. Deerfield, IL, Trojans school 24. Be obliged to repay 25. Woman (French) 28. Delaware 29. Fools around (Br. slang) 31. Affirmative (slang) 32. With three uneven sides 36. Tel __, Israel city 38. “As American as apple __” 39. Aba ____ Honeymoon 43. Fictive 47. Press against lightly 48. Eiderdown filled 50. In the year of Our Lord 52. Obstruct or block 53. A companion animal 54. Political action committee 56. Big man on campus 58. “Frankly my dear, ___” 63. American Indian group 64. Lots of 65. Life stories 67. Sour taste 68. The Phantom’s first name 69. Leading European space Co. 70. Native of Thailand 71. Drive into hard 72. NY state flower

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CLUES DOWN 1. Male parent 2. Afresh 3. South American weapon 4. Set out 5. Volcano aka Wawa Putina 6. Soviet Union 7. A single piece of paper 8. A bird’s foot 9. Of this 10. Restores 12. Paper adhesives 14. Lordship’s jurisdiction 17. River in Paris 20. Headed up 21. Sir in Malay 25. Soft-shell clam genus 26. Mega-electron volt 27. Indicates near 30. The central bank of the US 33. Central processing unit 34. Direct toward a target 35. Side sheltered from the wind 37. 6th letter of Hebrew alphabet 40. Form a sum 41. The cry made by sheep 42. Defensive nuclear weapon 44. Clan division 45. Adult male deer 46. Patterned table linen fabric 48. Subtract 49. An imaginary ideal place 51. Chuck Hagel is the new head 53. Round flat Middle Eastern bread 55. Chickpea plant 56. Make obscure 57. Pole (Scottish) 59. Cavities where spores develop 60. Vintage Auto Racing Assoc.

61. Hmong language __: Yao 62. Small head gestures 66. Point midway between S and SE J 

CALENDAR OF EVENTS Music at Sunset-Rick Costa Blithewold Mansion July 10, 2013, 6 p.m. - 8 p.m.

Admission: Members $7, Non-members $10. Spread out a blanket, unpack the picnic basket, and feel the warmth of the summer sun setting over Narragansett Bay, all while soaking up a kaleidoscope of musical performances. The musical line-up this year includes jazz, swing, boogie-woogie & blues, folk and Cajun.

Philharmonic Summer Pops Concert Narragansett Town Beach July 12, 2013, 8 p.m.

The Rhode Island Philharmonic Pops will perform a FREE concert at the Narragansett Town Beach. The rain date is Saturday, July 13th. Resident Conductor FRANCISCO NOYA will conduct the concert. Visit: http://goo.gl/4eMRL Wickford Art Festival Wickford Village July 13, 2013 - July 14, 2013 Sat. 10 pm - 6 pm, Sun. 10 pm - 5 pm Free. Quaint historic village full of over 200 fine artists exhibiting their paintings, draw-

ings, sculptures, photography, etchings, and more. Great food too! Celebrating our 51st Festival! http://wickfordart.org South County Hot Air Balloon Festival University of Rhode Island July 19, 2013 - July 21, 2013 Fri. 4:30 p.m., Sat. and Sun. dawn to 10 p.m.

Admission: $10 adults, $5 children under 14.

Approximately 10 balloonists will show off their balloons dusk and dawn.

Friday and Saturday night will feature Balloon Glows. Friday concert by Roomful of Blues. Fireworks Saturday night, and Kansas City Barbeque Competition on Sunday. Visit www.southcountyballoonfest.com Historic South Ferry Walking Tour Coastal Institute Visitors Center July 24, 2013, 10:30 a.m.

Free. Historic South Ferry Walking Tour is a 90-minute presentation of historical facts of the WWI bunkers, URI Bay Campus, and the old ferry landing. The tour will begin at 10:30 am at the Coastal Institute Visitors Center, URI Narragansett Bay Campus, 218 South Ferry Rd, Narragansett, RI. Call the URI Office of Marine Programs, 401-8746211. http://omp.gso.uri.edu

Legally Blonde the Musical Ocean State Theatre July 10, 2013 - July 28, 2013 Based on the novel by Amanda Brown and

the 2001 hit film of the same name. Winner of seven major awards including the coveted Best Musical 2011 Olivier Award, Legally Blonde The Musical is so much fun it shouldnâ&#x20AC;&#x2122;t be legal!

1245 Jefferson Blvd, Warwick, RI 401-921-6800 OceanStateTheatre.org Cultural Survival Bazaar Space Tiverton July 27- July 28, 2013, 10 a.m. - 5 p.m.

Free Admission. A Festival of Arts & Cultures from Around the World featuring guest artisans, handmade products benefiting the livelihoods of artisans, projects in their communities, and fair trade. Shop unique art, jewelry, clothing, crafts, decor, tribal rugs, & much more.

3852 Main Road Tiverton, RI. http://bazaar.cs.org The General Stanton Inn Fleamarket April 28, 2013 - October 14, 2013 Saturdays, Sundays & holiday Mondays, 8 a.m.-3 p.m. One of the largest and oldest in the state, featuring antiques, collectibles, art, crafts, tools, new merchandise, and new this year, an indoor boutique.

General Stanton Inn, 4115 Old Post Road Charlestown, R.I., RI 401-364-8888 http://www.generalstantoninn.com SUMMER CONCERT SERIES Crossâ&#x20AC;&#x2122; Mills Public Library, 4417 Old Post Road, Charlestown, RI - Fridays at 7:00 pm July 5: Sandol Astrausky, Rory MacLeod and Friends (Americana music) July 12: Baker Brothers Trio (Tribute to Wes Montgomery) July 26: Dennis Costa (Classical guitar) Sponsored by The Washington Trust Company.

Come and Play: Games of Old Smith-Appleby House Museum July 27, 1:00 pm - 4:00 pm Young and old alike can participate in Colonial style field games â&#x20AC;&#x201C; tug-o-war, sack race, hoops or nine-pin bowling. Show your gracefulness with a game of graces, or concentrate with Nine Man Morris. Free 220 Stillwater Rd., Smithfield, RI

Learn how to borrow eBooks from the library with your eReader or Tablet!

Crossâ&#x20AC;&#x2122; Mills Public Library Wednesdays from 10:30 to 11:30 am Learn how to make the most of the libraryâ&#x20AC;&#x2122;s digital contents. Bring your devices and cords, library card, Apple, Barnes & Noble, Adobe and Amazon account password. For more information contact Nancy@crossmills.org or call 401-364-6211. Free.

Crossâ&#x20AC;&#x2122; Mills Public Library, 4417 Old Post Road, Charlestown, RI

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He needs my help, but what should I do?

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