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■ Food+Family=Meatballs ■ It’s Pumpkin Season!
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October 2016
Pr i m e Ti m e October 2016 1944 Warwick Ave. Warwick, RI 02889 401-732-3100 FAX 401-732-3110 Distribution Special Delivery PUBLISHERS Barry W. Fain, Richard G. Fleischer, John Howell MARKETING DIRECTOR Donna Zarrella donnaz@rhodybeat.com Editor/ Creative Director Linda Nadeau lindan@rhodybeat.com WRITERS Michael Cerio, Don Fowler, Elaine M. Decker, Jake Marrocco Larry Grimaldi, Mike Fink Danielle Zarrella ADVERTISING REPRESENTATIVES Donna Zarrella – donnaz@rhodybeat.com Jeff Smith, Lisa Mardenli, Janice Torilli, Suzanne Wendoloski, Classified ADVERTISING REPRESENTATIVE Sue Howarth – sueh@rhodybeat.com PRODUCTION STAFF Matt Bower, Brian Geary, Lisa Yuettner
inthisissue
foodfoodfood
4 5
Food & Family Dinner with Noni
Senior issues
EatDrink RI
Retirement Sparks..........................7 RIIHA....................................................13
Q & A with David Dadekian
10 Pumpkins!
LIFESTYLES
11 Cakes and more
Professional Perspective
Larry Grimaldi....................................8 What Do You Fink........................15
Toasting the seeds
Cooking with Pumpkins
12 Ode to the Meatball
Your Taxes.........................................13 Eye on Design................................16 Home Medical Equipment....16
17 Foods to Dream Of
Don Fowler is recuperating and dreaming of food
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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October 2016
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b y danielle zarrella
food!!
Food & Last month, I wrote about my mom’s parents. This month, with the theme of “food” I knew I had to write about my Dad’s mom, my Noni. She is loving, hilarious, and when it comes to food, she doesn’t play around. Noni doesn’t “serve” dinner, she meticulously curates the glorious feasts that are presented to us at each family dinner. She also doesn’t “offer” various “portions” of each dish to family members, she insists upon each plate a SLAB of lasagna, multiple heaping scoops of pasta with her amazing homemade marinara, and huge slices of eggplant parmesan, along
with all of the other dishes that accompany the prima ballerina of this production, NONI’S MEATBALLS. These beastly hunks of meat are the size of a grown man’s fist, but she loads them on your plate like she’s in a race to reach the bottom of the serving bowl. Now, I can’t forget to mention the opening act for these feasts. Multiple plates of Palmieri’s pizza strips dance around platters of calzones and dishes stacked high with spinach pies. There’s also always a random bowl of salt and vinegar chips or some other kind of snack like Chex Mix or pretzels on the living room table. If you thought that she was done once she got to the pasta and meatballs, you have clearly never been to an Italian American Sunday dinner. As we all sit around the dinner table holding our full bellies and hoping the buttons on our pants don’t pop off, Noni announces, “the roast is in the oven and there’s potatoes and carrots on the stove!” We all exchange looks of horror knowing that we won’t be able to escape the wrath of Noni’s serving spoon. Our plates will be filled with basically another entire meal and there’s nothing you can do, there’s nothing anyone can do. Now that we are all sufficiently disgusted with ourselves and how much food we’ve stuffed into our faces, it’s time for dessert! We all know there is another smaller stomach that is designed specifically for dessert, so nobody is ever too full to partake in the cakes, pastries, and pies that spread across the table in a blur of sugar and frosting. The best part about the dessert table is that the Palmieri’s pizza has returned for an encore performance! Yes, along with the sweet treats, the pizza strips have made their way back to the table to take a final bow in what has been a truly marvelous banquet! This woman, who gives of herself endlessly, has lost a husband and two sons (one of whom is my father) and she still manages to show up to every family get together with an enormous smile and enough love and laughter to light up the entire room. Noni is a woman who embodies family values and I will always admire her for her ability to see and bring light into any given situation (and to fill me with so much food that I require a good shove to be rolled down the front steps upon exit).
Family
October 2016
Q &A b y michael cerio
Food!!
with
David Dadekian of
EatDrink RI
RI’s Burgeoning Local Food Scene has Power to Move State Forward Like few other things in life, food touches nearly every aspect of our day-to-day, often in very obvious ways, but also in more subtle ways that sometimes requires peeling back the layers of the onion—pardon the pun—to expose more. Of course there is the necessity of food for our diets and ability to function, the pleasure of eating out and trying new things, and the lifelong memories built around the table with loved ones and friends during holidays and special occasions. But the power of food also goes far beyond these aspects, influencing, among other things, community health, the economy, employment, and the environment. We are fortunate to live in a state that has long enjoyed a strong reputation for its array of restaurants, from Federal Hill and downtown Providence, to Newport and everywhere in between. There’s no doubt we all have our favorite spot. But as Rhode Island continues to work its way out of the economic downturn and looks to hang its hat on an identity with the ability to move the state forward on a number of fronts, part of the answer may very well lay with the local food scene. With this month’s PrimeTime being all about food, we sat down with David Dadekian, the founder of EatDrink RI and considered one of Rhode Island’s leading food advocates and authorities, to get his thoughts on all things local and the potential at-hand. Dubbed one of the region’s top outlets for all things culinary, EatDrink RI covers local food events, chefs and restaurants, the beverage industry, and locally-produced artisanal products. EatDrink RI also produces and promotes several all-local culinary events, including an annual multi-day Festival in Providence that celebrates the best of Rhode Island’s culinary world. David is also a 2014 Rhode Island Foundation Innovation Fellow, currently working to create a central culinary market and food hub in Providence.
October 2016
PrimeTime: Let’s start with a little about you—how did PrimeTime: EatDrink RI has evolved quite a bit since its your passion for food begin and where did the idea for Eat- launch in 2010—what’s surprised you about its growth or Drink RI come from? Rhode Islanders’ interests in food? Dadekian: My passion for food is really self-driven. I grew up in Cranston surrounded by a lot of great Italian cooking. I used to watch my friend Dino’s mom cook while growing up; things like rabbit and squid and was always intrigued. And with my Armenian background, my grandmother would cook all sorts of Armenian food, so I’ve always been exposed to many different styles. But I really didn’t get heavily involved in cooking and food until I moved to New York and lived there for 13-years. In New York, you’re surrounded by anything and everything you can think of. When I came back to Rhode Island in 2003, I was doing photography and freelance writing and Gracie’s restaurant in Providence bought nine of my photos from a gallery and I went in there. I started talking with the chef about what I cook and he said, ‘You know a lot about food.’ He asked me if I ever did food photography, and I didn’t really know that was a thing at the time—this was 2005 or so; there wasn’t quite the big explosion around food that we have now. So I began doing food photography and food writing and then started the EatDrink RI website, and it all just kind of snowballed from there. ‘You want to do a festival?’ Sure, let’s do a festival. ‘You think you can open a market?’ Sure, let’s try to open a market. But honestly, the health aspect of food was a big driver for me, especially once I had children, but also for me and my wife. You read a lot more these days about buying local, healthy food. Not necessarily organic food, but locally-produced food that is healthier than what you find in some of the big model crops that are mixed with hormones and antibiotics. And as I started to get more involved with local businesses, restaurants, farms and chefs, I found it’s just really a great community of very talented people who are amazingly passionate about what they do.
Dadekian: The growth; that it has gotten to this level, has definitely been a surprise—a very nice surprise, obviously. It’s funny how the website sort of started as a way for me to expand what I was already doing with food writing and photography. One day, all of these friends were sending me events they were holding at their restaurants; Derek Wagner at Nick’s on Broadway would do a special chef ’s collaborative, and I’d put them on a website calendar to make it easy for people to find out what’s going on. That’s how the events page came together, and it’s become a really big focal point for people to visit the site. As long as someone sends us information, we’ll get it up. It was the same thing with the jobs board. I’d have friends tell me they’re looking for kitchen help and ask if I could post it on EatDrink. I don’t know how many people have used it at this point, but I run into people all the time who tell me they submitted a job posting and within days found the person they needed. It’s fantastic to see; it’s a more focused and refined way for people in the food and drink industry to find jobs. The feedback from the community has also been very encouraging. People in the industry come up to me and thank me for people who have come into their restaurant because they read about it on my site, or a couple was in from New York and went to New Rivers because they tweeted at me about where to eat while in town. That stuff is always nice to hear. Another great aspect of the food industry here, which I don’t think you find in other cities, is that our restaurants don’t see themselves in competition with each other. No one wants to always eat at the same restaurant; they want to try new things. The restaurant business here is doing phenomenally well; places are packed, and that again comes back to how those in the local food industry embrace each other and what everyone is trying to do. continue next page
PrimeTime |
b y michael cerieo
FOOD ! also goes back to our size and the way everyone kind of knows everyone. I think that friendly aspect makes it easier to buy local when you literally know the person making your food. Once people taste local foods, they say, ‘Why would I buy mozzarella from wherever when I can buy this.’ Knowing your neighbor and who makes your food is huge. PrimeTime: You’ve incorporated the “Food Will Help RI Grow” tagline into EatDrink RI—why should Rhode Islanders see our local food industry as an important economic driver?
PrimeTime: EatDrink RI organizes a number of events each year, including a big festival in Providence in the spring and the Rhode Island Round-Up Dinner in the fall, tell us about these… Dadekian: We produce a number of events throughout the year; some are for other clients, like the Oyster Farm Dinner Series, but others are ours. The festival is our big one; it’s been a 3 to 4 day affair each year and this year was our fifth one. The main centerpiece is the grand tasting, which we moved to the Convention Center this past April. We had 60 vendors, farmer and chef cooking demonstrations up on the stage—it’s a big party. We get a lot of positive feedback, but to me, the best feedback is when guests tell us it’s the type of tasting where you can stop and talk to the people making the products. Sean Larkin from Revival Brewing is there and you can talk to him about the beers they make, or talk to the guys from Rhode Island Mushroom Company about what they’re harvesting. It’s not an event where people just go and grab a bite and move on. We also do a plated charity dinner during each festival and a big food truck event at the Alex and Ani City Center that benefits the Rhode Island Community Food Bank. We raised about $130,000 for the Food Bank this past year; they’re our main charity and a perfect fit for what we’re trying to do. In the fall, we host the Rhode Island Round-Up Dinner, which is something fun that came about last year. We’ve done it twice now. Sonya Coté, who owns several restaurants in Austin, Texas, grew up in North Kingstown and comes back every summer to visit. Katie, who works for me, her brother Chris cooked for Sonya for years out in Austin and is now a chef at Statesman Tavern in Bristol. They wanted to do this fun event with Austin food, but using Rhode Island ingredients. They do brisket, but the brisket comes from New England. They do some variation on a
| PrimeTime
local lobster or shellfish dish, but using southwestern flavors. It’s an absolute blast, right down to the lights and cowboy boots and everything. PrimeTime: We hear a lot these days about sustainable foods, why is this something everyone should care about? Dadekian: At its simplest level, sustainability is being able to replace what we’re taking. The bigger picture is a little more difficult. We don’t have as much land here to grow what they do out west, so we’ll never be 100 percent sustainable; we’ll be fortunate if we can reach 50 percent, which is definitely a goal. We’re currently in the single digits, but that’s the nature of farming and production and then also people buying a bag of carrots from California as opposed to a bag of carrots grown here. There’s a big part of this that’s educating the public. Through my role on the state’s Food Policy Council, we’ve had some great discussions with the local hospitals and universities about local purchasing. At the same time, if Rhode Island Hospital said tomorrow they’re just going to buy local produce, they’d wipe out a significant portion of what’s available due to the amount of food they serve. PrimeTime: There seems to be a growing public interest in more sustainable and locally-grown foods, what do you feel has been the impetus behind this? Dadekian: Well, there’s definitely more people like me out there talking about this stuff. Food television has had a big impact. I loved Emeril and Alton Brown in the late 90s and early 2000s, and that’s only grown bigger in recent years. There’s also a lot more food writing and food books, so the message is getting out there even more about what this all means, not only for our personal health, but also for the long-term health of the environment. And here in Rhode Island, I think it
Dadekian: I think there are a lot of reasons. Buying local leaves a smaller carbon footprint; you use less fertilizer in many cases and also use less energy. There’s also the health aspect, which is not only your own personal health and the health of plants and animals, but the health of the healthcare system itself. So much money is spent on treating chronic conditions like diabetes and other obesityrelated diseases that we could reduce a lot of those costs if people ate better. But in terms of the overall economy, the impact is really far-reaching. Buying more local food feeds into the farms and food producers, which leads to more jobs to expand growth and meet that need. There’s also food’s role in pleasure and tourism, making money for food businesses and attracting people to our state. Local food crosses all of these areas and represents forms of growth—healthy economic growth; healthy environmental growth. Restaurants here are doing very well and growing in their own right; I think our next economic hurdle is to keep that growth going, but also to try and attract more food businesses, like Daniele and Yacht Club that are producing products. I remember sitting down with Governor Raimondo when she first came into office, and we were having a conversation about food and she began talking about manufacturing. I don’t disagree with the importance of manufacturing; I just think manufacturing in the traditional sense has gone away. I spoke about how these food jobs are a form of manufacturing; these are shelf-stable products that can be sent all over the country, all over the world. Daniele, for example, is sold in China. It was a great way to get food into the conversation about jobs and our state’s economy. PrimeTime: Sticking with food as an economic driver, you were the recipient of a 2014 Rhode Island Foundation Innovation Fellowship that’s providing funds over 3-years to pursue your idea of a Central Market that can help bolster the state’s economy—what’s your vision? Dadekian: My vision is to create a centralized culinary hub that would house a number of food- and drink-related businesses, including a public market, commercial production and processing facilities, and an educational component and serve as a destination for Rhode Islanders and visitors to the state. We’re currently
working with the state and Providence leadership on locating the facility on the former, and long vacant, Shooters nightclub parcel on India Street. It’s a highly visible piece of property with great highway accessibility and is adjacent to the I195 redevelopment area and ProvidenceNewport ferry. We had a great turnout in early August when we held a preview event there with more than two dozen local vendors. I think it has the potential to be a draw on a really big scale. It should definitely be a place that people want to go to on a Saturday, or business people fly in for a couple of nights during the week and hold their meetings or events there. But in general, and working with DEM, that waterfront area needs to be vitalized. There are great restaurants in the area and we need to be able to draw all of that together—build the pedestrian bridge and see more I-195 development. There are very successful markets in San Francisco, Seattle, Cleveland; Ann Arbor, Michigan has a great one, so we’re not trying to reinvent the wheel. We’re just trying to make something that will work really well for Rhode Island and Providence. PrimeTime: What are some ways Rhode Islanders can better support the local food industry? Dadekian: Well, buying local is the first step, and it’s actually getting easier and easier to do that; you don’t have to go to a farmer’s market or the Hope & Main market in Warren to buy local anymore. While I certainly encourage people to go to those places, you also have places like Dave’s Market, which is a good group and privately-owned business, and they carry a ton of local products. Whole Foods also carries a lot of local foods, as do other small grocery stores that are independently owned. You see local stuff popping up all over the place. I was at Barrington Books in Garden City the other day and they had a table full of local products that they were promoting. People are becoming more and more aware of what’s available locally. PrimeTime: If people could know just one thing about Rhode Island’s local food scene, what would you want it to be? Dadekian: Rhode Island is a unique spot; I don’t think I have to tell that to anyone who lives here. But that’s the thing—as a unique place, we need to take advantage of what we have to offer and now is a great time to try the abundance of foods coming from the state and see what’s out there. Like I said, it’s getting easier all the time to buy local and people need to enjoy that. We can all contribute to something that has the potential to really move our state forward.
To learn more about EatDrink RI and the great things happening across Rhode Island’s local food scene, visit www.eatdrinkri.com or email David at david@ eatdrinkri.com. October 2016
retirement sparks
senior
issues
b y elaine m . dec k er
Paths To the Cranky Side Three years ago I wrote a column for Prime Time on the “Chain of Consequences.” Walmart recently had a commercial for Star Wars swag that echoed this in describing a chain that led to “the dark side.” A grandfather, in his bathrobe, was sitting on the porch with his grandson, who was playing with Star Wars toys. Gramps explained that Jedi are old men who like to be comfortable, so they wear loose fitting robes. “Tight fitting clothing leads to chafing,” he continued. “Chafing leads to anger. And well… anger is the path to the dark side.” Brilliant copy writing, delivered impeccably, and an inspiration for me to do a Retirement Sparks on more paths to the dark side. Or, as I prefer to describe it: The Cranky Side. One thing I’ve learned as a recent retiree is that condo communities can get more bogged down in meetings than Park Avenue corporations do. Meetings with six or more women lead to stress. Stress leads to migraines, and migraines are a sure sign you’re headed to the Cranky Side. I now avoid meetings where I can’t count the attendees on one hand. My friends know that I’ve never claimed to be a happy homemaker. Cleaning house leads to lots of dust in the air. Dust leads to post nasal drip and post nasal drip leads to bronchitis. Bronchitis is usually a stop on the road to Cranky. So I clean house just twice a year, or whenever we have company, whichever comes first. I do not suffer fools gladly. The older I get, the less
October 2016
patience I have. Being retired enables me to be a lot pickier about those with whom I spend my time. Brainless comments by those around me lead to sarcasm on my part. Sarcasm leads to never being invited again. Never being invited leads to alienation and alienation can actually be a path away from Crankyville for me. Eating out with friends can involve going to restaurants that serve mostly fried food. For those of us who generally avoid fried food, eating it leads to heartburn. Heartburn leads to a sleepless night and sleep deprivation lands you at the front gate of the Cranky Side. Maybe that’s why my husband and I rarely go out with friends. Fashion magazines feature clothing I can’t afford on models with bodies I’ve never had, neither of which can I aspire to, especially in retirement. Flipping through those periodicals leads to envy. Envy is a direct route to Cranky. I wish my husband would stop getting those publications for inspiration for his store, Spectrum-India, in Providence. He’s so used to living with Ms. Crankypants that he doesn’t realize the magazines make my condition worse. Retirees are especially prone to trying the pricey food samples that markets give out on certain days of the week. Some of us shop on sampling days just to get the freebies. Others try to be disciplined about eating between meals, but we can’t avoid inhaling the aromas. Inhaling leads to sampling, and sampling leads to buy-
ing. Buying leads to feeling guilty about blowing the grocery budget. And guilt, well… guilt is the superhighway to the Cranky Side. Wearing magnifying glasses in front of the mirror highlights all the flaws on ones face. Seeing the flaws leads to plucking and tweezing. Plucking and tweezing leads to cuts and blotches that are visible even without magnification. And that leads to… you guessed it: Crankyville. Finally, there’s the warnings and contraindications that come with the growing list of medications that retirees are often on. “Severe pain, vomiting, low blood sugar.” And also “headaches, nausea, diarrhea, and vomiting,” (mentioned twice, in case you missed it the first time). Now we’re hearing that many of our regular meds can lead to kidney problems. Reading about them will put you on the express bus to the Cranky Side, but skipping the pills is not an option. It’s no wonder old men like to spend their days in bathrobes. And retired women spend their nights with a nice bottle of wine. Copyright 2016 Business Theatre Unlimited Elaine M. Decker’s books—Retirement Sparks Redux, Retirement Sparks Again, Retirement Sparks and CANCER: A Coping Guide—are available at SPECTRUM-INDIA, on the East Side of Providence and on Amazon.com, including Kindle editions. One of her essays appears in the anthology: 70 Things To Do When You Turn 70. Contact her at: emdecker@ix.netcom.com.
PrimeTime |
lifestyles
b y L arry G rimaldi
Eight Decades of Automobile Service Pass Into History One day in mid to late October, the lights will go out and the doors of the Sgambato Service Station in North Providence will be locked for the last time. The parking lot that served as an automotive triage where car problems were diagnosed before heading into the repair bays will be empty. Owners Billy Sgambato and his wife Sylvia are retiring and another valued neighborhood business will pass into history. Billy’s grandfather Giovanni started the business in the 1930’s with a small store, gas station, and car repair garage on the same Woonasquatucket Avenue location where the current shop still stands. In 1948, the business moved into a brand new building. At the time, Billy notes, it was the largest car repair shop in the state. In 1942, Sgambato Service became a Texaco franchise. They remained with the company for more than 40 years. Billy remembers the station handing out S & H green stamps with gas purchases. They got out of the gas business meeting new tank regulations became a financial drain on the business. In addition to pumping gas and repairing autos, Sgambato Service has been an official Rhode Island car inspection station, headquarters for a heavy truck towing business, classic car garage, and a snow removal contractor with more than 40 accounts. Billy laughs as recalls hating late Saturday night and early Sunday morning snow storms because the four nearby churches would all want their parking lots cleared in time for services. The Sgambato Service clan not only located its business on Woonasquatucket Avenue, but in a true reflection of the times, they lived in the neighborhood. Billy’s Uncle Pat lived in the house next door to the garage. Billy lived next door with his father Ralph, mother, Ada, brother, Jack, and sisters Ada and Joan. Billy’s uncle Frank lived across the street in a house on the same side of Woonasquatucket Avenue. Frank Sgambato served as a state senator for 32 years. He died at age 101 in 2011. Sgambato Service is woven into the fabric of Billy’s life. As a child he played in the open space behind the garage and did his homework at the shop. He recalls his mother taking the garage money to the bank every day in a paper bag. He remembers the gas lines of 1973 and being stuck in Vermont on a tow job during the Blizzard of 1978.
The 1973 gas shortage was a direct result of an oil embargo. Short supplies led to the legendary odd and even distribution system. Cars with even number plate numbers could buy gas on certain days. Cars carrying odd number plates could buy gas on other designated days. Stations flew red and green flags to signify whether or not they had gas to sell. Billy would stand at the end of the line in the street with a flag indicating that no more customers would be served that day. Sgambato Service established a tradition of reliability and automotive expertise that is still the hallmark of its business more than 80 years after the doors opened. They have a reputation for providing honest service at fair prices. Sgambato Service also practiced an old neighborhood business tradition of keeping an “account” for trusted customers if they cannot pay their bill all at once. People would pay $10, $20 a week, or whatever they could afford, until their tab was paid. No doubt, this helped many families pay their household bills, or buy food that week. Since announcing their retirement, many loyal customers have asked, “Where will I go now”? The business went up for sale. Billy and Sylvia would like new owners to keep it as a car repair shop. Time will tell. The decision to retire did not come easy to them. But years of bending, lifting, turning, twisting, pulling, pushing, and crawling under cars have taken a physical toll on Billy. He has had one knee replaced and the other is bothering him. The rapidly changing technology of the automobile business also factored into the decision. And besides, after about 55 years of fixing cars, “It’s just time,” he declared. They will miss the everyday contact with their customers. Billy notes that many children of parents whose cars he repaired years ago now use his shop. They are planning a two-week trip to Disney World in Orlando to visit with Billy’s son. They have never really taken any significant vacation in more than 30 years, except for a
four-day New Hampshire honeymoon. They will have more time to visit Billy’s three grandchildren and Sylvia’s two daughters and three grandchildren. So what does the future hold for Billy and Sylvia? Billy realizes that retirement will be a big adjustment for him. He’s going to take some time to relax and dercide what he wants to do next. Sylvia will continue to drive a school bus part-time and pursue her photography hobby. They will attend car shows and drive to cruise nights in one of their many classic autos, including a 1934 Ford Coupe, 1987 Chevrolet Monte Carlo, 1972 Chevy Chevelle, or 1979 Buick Riviera. They also collect Texaco, Coca Cola, and gas pump memorabilia. Sylvia collects Wizard of Oz memorabilia. Billy looks back on his career with a measure of pride and a little regret. “We may have missed some family events because running this business required 12 or 13 hour work days,” he observed. “But we worked hard, did well, and gave our customers honest service. It’s time to live life.” If Billy and Sylvia live life with the same energy with which they ran Sgambato Service Station, it will be a life well lived. Larry Grimaldi is a retired freelance writer living in North Providence. Comments can be e-mailed to lgrimaldi@cox.net.
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Toast those Pumpkin Seeds Not only are pumpkin seeds delicious, but they are an excellent source of fiber. So next time you are carving a goofy grin into a giant 20-pound pumpkin, put the seeds in a bowl off to the side and give this a try: Here are the basics when it comes to roasting seeds. First and foremost, DO NOT wash the seeds. Doing so washes away all of the natural flavor. Instead, get your hands dirty and dig out as many of the seeds from the pulp as you can. (You don’t need to get it all off.) Next spread an even layer of seeds across a baking sheet, sprinkle with salt to taste and place into a 250-degree oven. Bake until golden in color (about 20-30 minutes) and voila! Seeds are toasted. Now, for those of you with a more sophisticated palette, here’s a recipe from halloweenkitchen.com. Sweet Spicy Pumpkin Seeds: Mix 5 tablespoons sugar,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch of cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
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October 2016
Pumpkin Torte with Orange Cream Filling
Makes 12 servings 1 package (18.25 ounces) yellow cake mix 1 can (30 ounces) Pumpkin Pie Mix, divided 3 large eggs 1/4 cup vegetable oil 2/3 cup (5-fluid-ounce can) Evaporated Milk 2 tablespoons cornstarch 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided 1 1/2 cups frozen whipped topping, thawed Orange rind curls (optional) PREHEAT oven to 350°F. Grease two 8- or 9-inch-round cake pans. BEAT cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans. BAKE 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely. MEANWHILE, WHISK together evaporated milk and cornstarch in medium, heavyduty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature. SPRINKLE remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.
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Westbay Café…More than a Meal Making a luncheon reservation at our eight Westbay Cafes is as easy as 1, 2, 3!
Special
OCTOBER
Meals
Thursday, October 6 – Bring A Friend Escarole & Bean Soup, Roasted Chicken Leg Quarter, Rosemary Roasted Potatoes, Broccoli / Wheat Roll, Pound Cake w/Fruit Spa: Egg Salad on Wheat Monday, October 10 – CLOSED
Pumpkin Cheesecake Tarts Makes 12 tarts 2/3 cup (about 15) crushed gingersnap cookies 2 tablespoons butter, melted 1 package (8 ounces) cream cheese, softened 1 cup 100% Pure Pumpkin 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 2 large eggs 2 tablespoons sour cream (optional) 2 tablespoons Semi-Sweet Chocolate Morsels (optional)
PREHEAT oven to 325°F. Line 12-muffin pan with paper cups. COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes. BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full. BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
October 2016
Thursday, October 27 Halloween Party! Vegetable Soup, Beef Short Ribs Mashed Potato, Sliced Carrots / Roll Holiday Cup Cakes Pub: Tuna Salad on Wheat Our caterer provides the following three options (two each day) for your meal • Hearty Traditional Meal – Appetizer, Main Entrée with sides (potato, vegetables) • Pub Option – Delicious Sandwich • Spa Option – Lighter, healthy option for those on the go All luncheons include an appetizer, bread, dessert and coffee or tea
For more information, please call patty martucci, Assistant Director of Senior nutrition program
401-732-4666 ext. 142
Senior CenterS Charlestown 401-364-9955 East Greenwich 401-886-8638 Jamestown 401-423-2658 The Center–S. Kingstown 401-789-0268 West Warwick 401-822-4450 Westerly 401-596-2404 Senior ApArtmentS (you do not have to be a resident) Park View-Westerly 401-596-4918 Shalom Apartments 401-737-0180
We invite seniors age 60 and older and individuals with disabilities to join us at these Cafes for a nutritious lunch. The suggested donation is $3/person. Reservations are necessary and should be made by Thursday for the following week.
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Discover why Wingate Residences are Providence’s premier senior living communities. Call today to schedule a tour and find out why Wingate Residences are more than a place to live, they’re a place to love. Assisted Living | Memory Care | Short-Term Rehab | Skilled Nursing Blackstone Boulevard 401.273.6565 12 | PrimeTime
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food!!
Ode to the Meatball Whether it was coming home from a long day at school, or a work day that took an especial toll on me, the smell always hit me the same. I would open the front door, and the blend of spices, sauce and meat struck my nose instantly. Whatever had happened earlier in the day had vanished. I could have failed a test, been struck by a foul ball or had a run-in with a ferocious Bengal tiger, it didn’t matter. I was home, and there were meatballs in the pot for tonight and several nights after. I have always been a picky eater. Fewer foods enter my stomach than students get accepted to Harvard, so finding the way to my gut has always been more difficult than finding the route to my heart. I don’t like hamburgers. Fish gets my esophagus quivering. I scoff at the sight of hot dogs. I didn’t eat steak until I was 13. I had never found a taste for chicken until near the end of high school. And that’s just one section of the food pyramid. I could write a book about my selective taste, like how I routinely ask for one slice on my grilled cheese no matter the size, but just know this: Meatballs are the one food I remember enjoying at my earliest age. I will devour just about any meatball that comes across my plate, as long as it is draped with a fine coating of marinara sauce. My brother is the proprietor at Carrabba’s, and their meatballs are some of the best I have ever tasted. My grandmother’s were always a staple when I stayed over when my parents went away,
and still are on occasion when we go to visit. Still, though, no matter the restaurant that served them up, no meatballs have ever or could ever compare to the ones my mother makes. I could aspire to the ranks of sports writing legends, but I can never match my mom’s Italian cooking. You could lock me in a room for 72 hours straight with nothing but the ingredients, recipe and bottles of water to sustain me, and I wouldn’t crack the case. I love that mystery, though. Sure, I will eventually succumb to the standards I’ve set in place and try my hand at rolling the historic Marrocco meatball, but for now I will remain in childlike awe. I’ll never forget those nights of coming home as a kid, waiting to see if that delightful odor would strike me as I walked in the door. All of the worries that had plagued me throughout the day disappeared. If I had homework? I’ll do it later. Disappointing markup on a research paper? No worries. Weekend is upon me with four or five games to cover? Afterthought. I may not indulge in much Italian cuisine (I skip through about every other item on the menu at Italian restaurants), but nothing beats the combination of meatballs and marinara. Simple, but effective. The dish that makes me happy when skies are gray. This is my ode to the meatball, and a public service announcement to all chefs everywhere: Stop trying, because my mother has perfected it.
Artful Aging School One awarded competitive Seeding Artful Aging grant to catalyze the growing national Artful Aging movement
School One was selected as one of only 15 nonprofit organizations throughout the U.S. to receive a grant from Aroha Philanthropies through its new national initiative “Seeding Artful Aging.” Artful Aging programs inspire and enable older adults to learn, make and share the arts in ways that are novel, complex and socially engaging. Our work is driven by teaching artists whose creative process and understanding of older adults bring joy, connection, improved health and well-being, and a renewed sense of purpose to older adults in community and residential settings. School One is thrilled to join Aroha Philanthropies at the forefront of the emerging field of Artful Aging. Aroha Philanthropies’ generous grant will support Working Stories, an inter-generational arts project bringing together high school students and adults 55+ to creatively explore life and work experiences. A program that is unique to Rhode Island, and nationally, Working Stories incorporates high quality art instruction in a mixed age group setting. School One is delighted to partner in the Seeding Artful Aging initiative to not only support our community but contribute to a growing national movement to bring the many benefits of artful aging to communities far and wide. For more information visit www.school-one.org and arohaartfulaging.org. October 2016
R hode I sland H ealth C are A ssociation
senior issues
Nursing Center Caregivers Honored
Nearly 350 long term care employees, volunteers and advocates recently attended an awards luncheon at the Crowne Plaza in Warwick, to honor this year’s Rhode Island Health Care Association Award recipients. The winners are chosen by their peers, members of the Rhode Island Health Care Association (RIHCA,) a non-profit organization comprised of roughly three-quarters of Rhode Island’s residential skilled nursing and rehabilitation centers. The awards recognize the recipient’s dedication to the elderly and chronically ill served by Rhode Island’s residential nursing facilities. The Rhode Island Health Care Association is Rhode Island’s largest, non-profit professional organization of skilled nursing and rehabilitation centers. Its members are dedicated to providing high quality, accessible health care to citizens across the state.
Rhode Island Health Care Association 2016 Award Winners are left to right: Tammy Barone, Activities Professional of the Year, Morgan Health Center; Sheryll Dewey, Health Care Social Worker, Trinity Health & Rehabilitation Center; Janet Griffin, Nurse Manager, Village House Nursing & Rehab Center; Carol Williams, Certified Nursing Assistant, Village House Nursing & Rehab Center John Jeffreys Bandola, M.D., RIHCA Distinguished Service Award, Wakefield; Zoe Christy, Exceptional Service Award, Grand Islander Genesis Healthcare; Donna Meade, Long Term Care Nurse, South County Nursing and Rehab.; Monica Motta, RIHCA Chair’s Award, BlumShapiro; Jim Casavant, Volunteer of the Year, Riverview Healthcare Community; Leo Samuelian, Associate Member of the Year, Geriatric Medical & Surgical Supply, Woburn, MA; Ryan Whalen, Marc Ruggio Dietary Artisan Award, Pawtucket Skilled Nursing and Rehab., Pawtucket (Not in photo: Kayla Melo, TRM Spirit Award, Activities Assistant; Deborah Griffin, Administrator of the Year)
your taxes
New Caterer For Capital City Café Program Meals on Wheels of Rhode Island announced that the Capital City Café Program’s lunch and evening meals will be provided by Encore Catering. Encore Catering is a full-service catering company located in Warwick that has been in operation since 1978. “We are excited for this new direction” said Pauline Asprinio, Nutrition Director. “We are happy to provide quality fresh meals to all our diners.” The program provides hot, nutritious meals to seniors throughout Providence and Cranston. The program has 7 cafes in various locations throughout the city of Providence with one located in Cranston. Dining cafes are open Monday through Friday. All meals meet 1/3 of the dietary reference intake for seniors and are approved by a registered dietitian. To obtain a list of Senior Cafés near you and to reserve a meal, please contact Pauline Asprinio at 401-351-6700 or pasprinio@rimeals.org or visit Meals on Wheels of Rhode Island office located at 70 Bath Street, Providence. Since 1969, Meals on Wheels of Rhode Island has focused on the nutritional well-being, independence, dignity and safety of our seniors, the homebound and disabled. Meals on Wheels of Rhode Island is the only home-delivered meal program in the state. We also have seven Dining cafes (formerly known as Congregate Dining sites), a senior restaurant program, and a Pet Food Program.
professional perspective
b y meg che v alier
Maintain Eligibility for Advance Payments of the Premium Tax Credit The IRS is sending letters to taxpayers who received advance payments of the premium tax credit in 2015, but who have not yet filed their tax return. You must file a tax return to reconcile any advance credit payments you received in 2015 and to maintain your eligibility for future premium assistance. If you do not file, you will not be eligible for advance payments of the premium tax credit in 2017. If you receive Letter 5858 or 5862, you are being reminded to file your 2015 federal tax return along with Form 8962, Premium Tax Credit. The letter encourages you to file within 30 days of the date of the letter to substantially increase your chances of avoiding a gap in receiving assistance with paying Marketplace health insurance coverage in 2017. Here’s what you need to do if you received a 5858 * Read your letter carefully. * Review the situation to see if you agree with the information in the letter. * Use the Form 1095-A that you received from your Marketplace to complete your return. If you need a copy of your Form 1095-A, log in to your HealthCare.gov or state Marketplace account or call your Marketplace call center. * File your 2015 tax return with Form 8962 as soon as possible, even if you don’t normally have to file. * If you have already filed your 2015 tax return with Form 8962, you can disregard the letter. Here’s what you need to do if you received a 5862 letter: * Read your letter carefully. * Review the situation to see if you agree with the information in the letter. * Use the Form 1095-A that you received from your Marketplace to complete Form 8962. If you need a copy of your Form 1095-A, log in to your HealthCare.gov or state Marketplace account or call your Marketplace call center. * File your 2015 tax return with Form 8962 as soon as possible, even though you have an extension until October 17, 2016, to file.
October 2016
Laura M. Krohn EldEr law attornEy, Inc.
asset Protection • Powers of attorney Medicaid Planning Medicaid applications wills & trusts • Probate of Estates Family Mediation 25 South county commons way South Kingstown, rhode Island 401-398-8383 www.seniorguideri.com
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Call A Place for Mom. Our Advisors are trusted, local experts who can help you understand your options. Since 2000, we’ve helped over one million families find senior living solutions that meet their unique needs.
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14 | PrimeTime
October 2016
wHAT DO YOU FINK?
LIFESTYLES
by MIKE FINK
“Live Free or Die” proclaim the li-
cense plates up in New Hampshire. My daughter Lily hikes the trails and pathways and keeps track of the wildlife--the deer and the foxes--and lures us to take in the majesty of the foliage. On the way we stop by Derry to visit the farm where our renowned poet Robert Frost tilled the soil and tended the trees. I learned so much from his famous phrases! “Provide, Provide,” he warned. “Nothing gold can stay!” he declared. “Word must have gotten abroad, I had no one left but God!” and, finally, “The land was ours before we were the land’s.” Now, all these lines need their context, but my point is, they prefer irony and a touch of bitter dismay to smug satisfaction and easy sentiment. His homestead there in Derry had a chamberpot under the bed, a wringer washing “machine,” a wind-up partyline telephone, and a two-seat outhouse. From such meager spaces emerged the immortal rhyming sentences. My former student Gus Van Sant just released a movie titled “Sea of Trees” but it slipped into the Patriot East Providence without much fanfare. It was actually shot right here in New
October 2016
Provide, Provide England among the first colony wilderness places, but the signage was in Japanese, of all things. It told the tale of a “suicide” forest where East and West meet to face the ultimate questions of life and death, love and hate, destiny and free will. It didn’t do so well at the box office, but it totally suited my mood that lonely autumn evening and made me think of Robert Frost’s concerns. Our bard disliked travel but did accept an invitation to visit Israel, back in 1962. He altered the lines of a previous poem and said, of the new Jewish nation: “They were the land’s before the land was theirs.” He contrasted the American experience of buying property before understanding it as the “Indians” did, with the Hebrew love of their holy land before the 1948 war and partition. Back to my daughter Lily and her strolls, she shared with me a visit to the Hood Museum in Hanover, which houses two special collections. One is “Orozco, the epic of American civilization” an enormous mural depicting
the abuse of the landscape from the Spanish conquisadores to the greedy captains of industry---a long stretch of cruelties from which, perhaps, we may free ourselves, like the motto of the state of New Hampshire. Upstairs there’s a reading room dedicated to the whimsical career, both artistic and poetic, of “Dr. Seuss,” who had collaborated with Frank Capra during World War II on the Why We Fight series. Those documentary propaganda movies made in London explained to the troops what the American Dream of Freedom grew from and pointed us toward. Just filing this report for the month when the leaves of scarlet and gold litter the ground with a spectacular carpet
like the royal rug guiding the visitor into the inner sanctum of the year.. “Leaf subsides to leaf, so Eden sank to grief ” w r o t e Frost, who that same year that he went abroad also came to our own Newport, and paid a visit to the Touro Synagogue to toast what he stubbornly called “tolerance,” a less lofty recognition that we have to put up with things we may or may not love but learn to live with, in the tough yankee spirit and voice he picked up from listening in on that party line telephone in his Derry kitchen!
PrimeTime | 15
eye on design
professional perspective
b y michelle lee parentea u
-
They’ve Got The Look
michelle lee designs
➞
owner
➞
Diversi in Cranston is an Italian restaurant with an eclectic design. The walls have exposed brick with a bright orange color pallet. The tables themselves are a work of art. Photos from Italy were epoxied on the top of the tables making them works of art. The celing is high with bright metal beams and the floor is a beautiful polished conRoger’s Family Restaurant in Somerset, MA was a complete renovation – new lighting, wood plank tile flooring, and custom seating. The earth tone pallet works to creates a more upscale dining experience.
➞
Barrington’s Crepelicious was an empty space that was transformed into a Parisian cafe. To create the feel, a bright color palette was chosen for the wall along with crystal accent lighting, bistro tables, and a custom wall mural highlighting the Eiffel Tower.
Photos by Kimberli Photography
professional perspective
Home Medical Equipment & Supplies Many products are available to help people remain at home when dealing with physical challenges. Ideally these products can be funded with health insurance, rather than out of pocket funds. Health care reform has made it more and more difficult to access the equipment and supply benefit at a time when convalescing at home is the best way to conserve healthcare resources. Know your benefits Get to know your benefits before it is time to use them. Find out if you need to work with a network provider, or if you can access your benefit through any willing provider. Medicare has reduced its payments substantially, and only a few providers are now contracted for this benefit. Many commercial insurance plans such as Blue Cross and Neighborhood Health Plan have broader networks, providing more options to their members for choice of provider. Some insurance plans disallow claims for items that serve the same or similar purpose as an item already paid for. For example, if Medicare pays for a cane, the program will deny a claim for a walker for five years, even if your need has changed. It is now common for insurance plans to pay for equipment on a “capped rental” basis. If you rent an item (a wheelchair, for example) for a short term need, the equipment remains the property of the provider. If you have a long term need, the equipment rental “caps,” and the equipment ownership transfers to you. Understand that if you use most of your cap and return the item to the provider, it may be difficult to rent the same (or similar) item again under your benefit because a provider will not get paid for the months already used. A provider will likely be unwilling to place a piece of equipment if only a few remaining months of benefit will be paid. Let Independent HomeHealthWares help Health reform has caused a great deal of organizational change in the home medical equipment field. Products are not complicated, but preparing and submitting substantiated claims is complicated. Companies are specializing in product areas, geographic areas, and payor relationships. A company that will help you through the maze, even if it doesn’t provide the product, can be a valuable partner. Independence HomeHealthWares can be that valued partner. Give them a call to find out more, 401-273-8888.
16 | PrimeTime
October 2016
by DON FOWLER
FOOD !
Dining Pleasures I Dream About While Recuperating from Open Heart Surgery
primetime rhode island
As I lie in the hospital recuperating from quadruple open heart surgery, staring at tasteless globs of oatmeal and Jello, and listening to the dietician tell me about restrictions on salt, fried, and Chinese food, I dream, not of sugarplums dancing in my head, but of my favorite dining experiences. A dozen immediately come to mind…and I can’t wait to experience them once again.
1. Twin Oaks’ Baked Stuffed Shrimp, served with mashed potatoes in the middle and accompanied by a salad with Roquefort. 2. Governor Francis’ Meatloaf, mashed potatoes with lots of gravy, & their special carrots & turnips, preceded by a cup of seafood chowder. 3. Lasagna at Angelo’s. 4. Crispy Pork and Nim Chow at Lemongrass. 5. Tommy’s Trio: Lobster Roll, Clamcakes and Chowder-under an umbrella on Warwick Ave. 6. Breakfast at Spoonem’s, where I can never decide between their Best in R.I. corned beef hash, or their sliced-off-the-bone ham. 7. Meatballs from Mirabella’s. 8. Sticky Buns from Little Falls. 9. Fish and Chips from Vivaldi’s. 10. A huge sundae with doughboys from Iggy’s. 11. A combination gyro/falafel from East Side Pockets. 12. Fellini’s Pizza.
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Don’t disappoint trick-or-treaters by missing the door bell! Twin Rivers Hearing Health specializes Your best bet for hearing in all areas of hearing health, including healthcare in Lil’ Rhody tinnitus (ringing in your ears), so you can since 2001 reconnect to the people that matter most.
Opencare Patients’ Choice Award Winner
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Dr. Mary Kay Uchmanowicz
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Call us at 401-349-0456 to schedule your appointment! 151 Douglas Pike • Smithfield | www.twinrivershearing.com
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Meals on wheels restaurant prograM Serving Seniors Across the State Since 1969
Meals on Wheels has expanded its restaurant program throughout the state of RI. Seniors age 60 and older are eligible, for suggested donation of $5, to obtain a voucher to participating restaurants where they get a meal. The restaurants offer a variety of meal options that meet nutrition standards. Participating restaurants are: Newport Creamery locations, except for Barrington, Middletown, and Newport; IHOP restaurants in Warwick and Providence; Pizza J in Providence; Uncle Tony’s Pizza & Pasta in Cranston and Johnston
Senior Living
EXPO
To learn more or to obtain a voucher, visit Meals on Wheels, 70 Bath St., Providence or call Pauline Asprinio at 401-351-6700 Meals on Wheels of RI is a nonprofit organization funded in part by the Administration on Aging and state funds through the RI Division of Elderly Affairs.
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Enjoy a Harbor View Every Day or Night! SEAFOOD • CHICKEN • STEAK • PASTA
www.crowsnestri.com 18 | PrimeTime
October 2016
business professionals and
Service directory
pet grooming
Seniors Love their Pets!
laboratory services
dermatology
The Professional Directory for Professional Results! Call
401-732-3100 for details
Professional, courteous dermatological care in three convenient RI offices.
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real estate
medical professionals
Is the thought of selling your home overwhelming? Please allow me to assist
Mature Matters
senior real estate speCialists
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Call Donna DeLauro 401-486-6044 To Develop Your Personalized Plan
Each office is independently owned and operated.
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Products & Services Designed to Make Your Life Easier Call 401-732-3100 to learn more about advertising October 2016
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20 | PrimeTime
October 2016