The South Coast Insider - August 2020

AUGUST 2020

Vol. 24 / No. 8

coastalmags.com

Concerted efforts

Making changes

Get grilling Public art

Ready. Willing. Able.

Trust us with your healthcare.

After the COVID-19 limitations of these past few months, Prima CARE is ready to address your healthcare in person, online, or by phone. Whether it’s back in our offices or remotely by “telemedicine,” there’s no need to put off your concerns any longer. It’s time to act.

Contact us on our Healow portal or call your provider’s office so they can determine which type of visit will give you the best care with the least risk to you or anyone you may encounter. You may not even need to leave home!

If an office visit is the best choice, we’re willing to go the extra mile to keep everyone safe. You’ll be screened by the office staff before your visit and again at the door that day. You’ll immediately notice our “social distancing,” masks, hand cleansing and special attention we give to sanitizing our elevators and offices. Our highest priority is your safety.

We are able to provide our usual array of testing, including radiology, laboratory (now requiring an appointment), cardiac testing and GI endoscopy procedures.

If your provider believes that coronavirus testing should be ordered, we offer a “drive-through” testing facility on our main Fall River campus for your safety and convenience.

Our more than 160 Prima CARE professionals are ready, willing and able to make sure your health comes first. We’re here when you need us the most. By your side… more than ever.

Take a look at our re-designed website.

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CONTENTS COVER STORY

8

New Bedford’s new normal

11

Adept adaptations

THINGS TO DO

6

16

14

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August 2020 | The South Coast Insider

Anything but normal

by Paul Kandarian

Charcoal grilling perfection!

by Elizabeth Morse Read

BUSINESS BUZZ

DON’T MISS OUT!

By Michael J. DeCicco

AUGUST 2020

CLOTHING • JE W ELRY • ACCESSORIES • GIF TS

Postcards to New Bedford

by Steven Froias

20 Re-finding home

By Deborah Allard Dion

ON MY MIND

22

Bard none

by Paul Kandarian

ON THE COVER Summer is still going strong, even if it looks different. Roll down your windows and listen for live music and keep an eye out for new ways to enjoy your favorite activities. Learn more about how New Bedford has adapted on page 8, and see what local business are doing on page 11. Photo by Drew Pion.

Take a Step Forward and Leave Your Joint Pain Behind Join us for a virtual seminar Visit southcoast.org/ortho-talk or call 508-973-1559 for more information.

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We feel your pain. That’s why we’ve made it easier than ever to receive the treatment you need to get back to doing the things that you love.

Southcoast Health’s free online Orthopedic Seminars are a great opportunity to learn about surgical and non-surgical options to treat your joint pain and speak with a Southcoast Health Orthopedic surgeon — right from the comfort of your own home!

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The South Coast Insider | August 2020

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The Wharf’s Newest Addition…Rooftop Bar August 2020 | Vol. 24 | No. 8 Published by Coastal Communications Corp.

Publisher and Editor-in-Chief Ljiljana Vasiljevic Editor Sebastian Clarkin Online Editor Paul Letendre Contributors Michael J. DeCicco, Deborah Allard Dion, Steven Froias, Paul Kandarian, Tom Lopes, Elizabeth Morse Read

The South Coast Insider is published monthly for visitors and residents of the South Coast area and is distributed free of charge from Mount Hope Bay to Buzzards Bay. All contents copyright ©2020 Coastal Communications Corp.

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August 2020 | The South Coast Insider

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thebaysiderestaurant.com The South Coast Insider | August 2020

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Edging toward anything but normal

By Paul Kandarian

When the pandemic first hit, and panic over the uncertainty of just how COVID-19 was spread was rampant (was it up in the air or down on the floor or everywhere in between?) people were pretty tight with regulations.

A

nywhere you went, if you had anywhere to go that was open and accessible, people walked around with masks of all variety clinging to their noses and mouths like roving posses of wannabe bank robbers wearing whatever face wear they could fashion, fashionable or not.

Back then, with people dropping like flies, obeying the health edicts laid down by actual health professionals, and not a tyrannical politician who proclaimed himself “a stable genius,” made sense.

People wanted to obey the rules because people didn’t want to die.

But people did and people are, especially in those states which for some inexplicable reason believe in the Tooth Fairy, the Easter Bunny, and the Stable Genius.

Here, however, in good old New England, deaths thankfully are way, way down, as are reported cases of COVID-19. Call it Yankee common sense or whatever you will. But it worked.

And slowly – very, very slowly – people around here are coming out of their quarantine funks and social isolation and making their way back toward something we all pray will be normal, albeit a normal drastically different from anything we’ve ever known.

August 2020 | The South Coast Insider

You can see it, this lessening of fear while still respecting the power of the unknown. Stores now (and perhaps forever) have decals on the floors, a judicious six feet apart, a magical number really since no one really knows how effective that is, but people once rigorous in maintaining that distance now seem to be slacking off a bit. Six feet is kinda six feet as people in line linger in the space between a little more casually than before, albeit at least still masked.

The new normal is still pretty jarring and, in a classic First World sense of entitlement, sometimes annoying. Our gym reopened, a Planet Fitness in Wareham, but many machines were blocked off to maintain social distancing and for a fleeting moment, this bugged me. Luckily, the stupid part of my brain shut up and I remembered that people are still dying from this, and heroic health care workers are literally putting their lives on the line because it’s their job. And mine is to shut the hell up and make do and wait for someone to finish using a machine and not whine about it.

As of this writing, I’m reading that casinos are slowly reopening, making us perhaps wonder just what businesses are considered “essential,” a label that allowed many business to stay open early

in the pandemic. As I recall, gun shops were allowed to reopen fairly soon in the shutdown. Essential business? You be the judge – I’ll just stand by shaking my head at that one.

Restaurants are opening their doors inside and out, at this writing, with spacing of tables and mask requirement until seated, all measures designed to keep COVID at bay as best we can. It is such a joy to see that – to see people together, dining, sharing experiences even farther apart than we’re used to.

Museums are reopening as well, and that’s a blessing; the arts in all forms is an essential part of not only everyday living, but everyday healing. Granted, the admissions process is different. Some places take temperatures of patrons entering, and nowhere is allowing the numbers of people in as they used to, at least not now.

But they’re open, the art, the painting, the sculptures, the sheer beauty of creativity on display on the South Coast and in Rhode Island and everywhere is back to remind us of the power of the human spirit. Those places, and theaters when they reopen, indeed even sporting events, all of this will slowly happen, doors will slowly reopen and with precautions in place we as humans will do what is essential for humanity: we will gather, congregate, communicate, enjoy each other’s company.

And by far, the easiest and best way to mitigate this madness as long as it continues: get out into the fresh air and enjoy nature. In a somewhat comforting way, it’s good that the slow reopening, the slow approach to a new normal, happened symbolically in late spring, early summer – a time of rebirth and reawakening. It’s the perfect time to get out on hiking trails or tracks or anywhere you can put foot to earth, get some exercise, breathe, and just… be as normal as you can be.

We will get through this. We will find a way, a vaccine, perhaps a cure. This time will be a time in history when we, as a race, did the right thing and persevered.

Because we slowed down, out of necessity and survival.

Welcome to the new normal that has evolved out of and into what it had to be.

We’ll get used to it. What choice do we have?

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The South Coast Insider | August 2020

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COVER STORY

The Zeiterion Theatre has brought the entertainment outside with drive-in performances.

Photo credit: Drew Pion

New Bedford’s new normal

by Michael J. DeCicco

In a normal summer, New Bedford’s restaurants and other attractions would be bustling with business activity.

But in an abnormal year of state-mandated restrictions sparked by the coronavirus pandemic, how are they doing? What are they doing differently?

Across the city this summer, restaurants are opening up their patios, installing tents in their parking lots, or setting tables on their sidewalks for outdoor dining as well as finally being able to allow diners inside their establishments.

The Zeiterion Theatre

The Zeiterion Theatre, normally the theatrical center of the city, has succeeded at fashioning its own outdoor space for its patrons, in the form of live music and movies at the Zeiterion Drive-In, hosted at the Seastreak Ferry Whales Tooth Parking lot on Acushnet Avenue.

“Since performances were paused

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inside the theater,” Zeiterion Communications Manager Maria Poulos said, “we worked with Mayor Mitchell along with the City of New Bedford, Seastreak, and the New Bedford Port Authority to offer the Zeiterion Drive-In at the Seastreak Whale’s Tooth lot.”

The late June series has exceeded expectations. “We have now presented seven events at the Drive-In, three movies, and four concerts.” Poulos said. “In total, we sold tickets for 529 cars.”

She elaborated that the Zeiterion worked with the City of New Bedford to set up a stage for performers at the back end of the Seastreak parking lot, and the

August 2020 | The South Coast Insider

City provided restrooms as well. For the movies, The Z rented an inflatable screen and an FM transmitter.

“We had full access to the back end of the lot, and cars were parked in every other space so patrons could enjoy the drivein from inside their car or in the empty space to the left of their vehicle with a face covering. The Zeiterion Drive-In required all staff, from promotions to crew, to wear face coverings as well.”

As for the remainder of the summer season, four performances which were originally scheduled for March have been rescheduled for inside the theater in late August, she said. But that’s only if COVID

pandemic conditions allow.

“We are following the recommended guidelines and the show will go on inside the theater when we feel it is safe to gather there again,” Poulos said.

Meanwhile, the drive-in productions may or may not continue. “The Seastreak parking lot is unavailable after July 1,” she said, “so we hope to find a new location to continue the series.”

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The Black Whale

But The Black Whale, at Pier 3, 106 MacArthur Drive, is one Whaling City restaurant that has stayed ahead of the game. After closing at the time of Governor Charlie Baker’s March 23 shutdown order, it opened for take-out only on May 1, for patio-only dining on June 1 and, finally, inside dining on June 21.

“We’ve been very busy ever since,” Manager Jamie Strobino said, “and very happy to be back in business in this climate.”

They’re back to full staff, 20 employees per day. At the peak of lunch hour all of the sparsely-spaced tables are usually full, Strobino said.

The Black Whale is still offering all the dishes on its regular menu. The only thing cut has been seating, which has been cut in half so that its public capacity matches current state COVID-related limits.

The other current differences include that the restaurant is now reservations-only, call-ahead seating only, to make sure it is never overcrowded.

Also, as mandated by the state, all guests must wear face masks. Staff have their temperatures taken and answer a series of health-related questions at the start of each shift. There’s hand sanitizer on every table, and the restaurant is following an entirely new sanitizing protocol, thoroughly disinfecting each table after every use. Staff hand out disposable paper menus and even single-use check presenters.

The guests themselves are saying great things about being able to come back, Strobino said. “We are thrilled by how our guests are able to come back, and they are so happy to be able to be out again,” he said. “One guest booked once, then booked three more times.

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KoolKone.com The South Coast Insider | August 2020

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And we are thrilled to be able to take care of our guests again.”

The Whaling Museum

After being closed since mid-March, downtown’s other grandest institution, the New Bedford Whaling Museum, reopened its doors to visitors on July 9, though the first two weeks have been reserved for members only. The Museum opens up to the entire public on July 23 with the hours of operation will of 10 a.m. to 4 p.m., Thursday through Sunday only.

Museum organizers said the team has been preparing its campus for a re-imagined museum experience. A newly designed path through the Museum has been designed to allow the most space possible for visitors to social distance throughout their visit. There are structural changes to the Museum’s entrance, and protective Plexiglas shields have been installed at key locations. Hand sanitizer stations are located throughout the Museum, and masks are mandatory for admittance. In addition to around-theclock cleaning and disinfecting routines, the Museum has installed UV air purification systems throughout the building, which reduce the spread of viruses and bacteria in the air and on surfaces.

The Museum has also instituted a timed, online reservation system to reduce the traffic flow and time spent in line, and the maximum capacity is set at 125 people (25 percent of its total capacity).

“Because of the significant financial impact that COVID has had on our community, during our re-opening phase we have decided to offer admission to the Museum on a pay-what-you-can model,” said president and CEO Amanda D. McMullen.

Meanwhile, though the campus has been closed to the public, the staff has been busy creating digital activities and hosting virtual programs that will continue into the foreseeable future. The facility is monitoring the public health data available, as well as following the guidance set forth by state and local leaders, and it will open its doors only when it is both safe and recommended to do so. Therefore, reopening dates may shift dependent on the information made available.

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The Drawing Room Elsewhere around downtown New Bedford, gift shops like The Drawing Room at 36 North Water Street have chosen the online sales option. “With quarantine shutting down most of downtown New Bedford, we used this time to build out our online shop, anthif.com/shop,” said owner Anthi Frangiadis. “With no foot traffic, online sales were important, and previously only a fraction of our collections were online.

We realized early on that we needed to adapt and change how we do business in order to stay open.

We’ll have everything online by the fall.

Local wine, beer, chocolate, and a number of new art collections are now online, with more to come.”

Frangiadis said she started online customer outreach three years ago. But she has seen over a 100 percent increase in online sales since the pandemic shutdown mandate in March.

Also since March she’s been emphasizing her Virtual Events, monthly tours of

August 2020 | The South Coast Insider

the artist studios whose work she sells.

She even hosts virtual wine and beer tastings. Patrons who buy a bundle of the brand being sampled can then order more of their favorite item for curbside pickup. She said she does three of these events per month.

“It’s been our goal to bring something beautiful into people’s lives at a trying and stressful time,” she said. “We held virtual wine tastings instead of in-store events and streamed art demonstrations with many of The Drawing Room’s artists. As the area began to reopen, we launched monthly fresh flower pop-ups and private shopping appointments, in addition to regular shop hours.”

Tia Maria’s

The pandemic shutdown sparked The Drawing Room’s next door neighbor, Tia Maria’s European Cafe, at 42 North Water Street, to add services it never offered before, to great success combined with the attraction of the cafe’s outdoor tables on both sides of the street.

“We realized early on that we needed to adapt and change how we do business in order to stay open,” owner Jessica Coelho said. “We immediately added online ordering and this gave our customers an opportunity to view our menu, pay, and have a contactless pickup. In addition to online ordering, we began to offer curbside pickup.”

Then Cohelo was approached by Coastal Foodshed to collaborate with downtown New Bedford’s Destination Soups, the Immigrants’ Assistance Center, Inc., and Yes! We Van to deliver meals to home-bound and socially isolated seniors.

The Immigrants’ Assistance Center made the wellness calls to identify those in need and Yes! We Van has committed to delivering meals daily,” she said.

“Through these efforts, we were able to navigate through an unprecedented time.

Typically our busy summer months start in May through the end of September.

This year we had a late start but have turned to take out and added outdoor dining to makeup for lost business. In recent weeks, it’s been busy and we have been able to bring back most of our employees who we laid off in March.”

Adept adaptations To call COVID-19 a “disruption” would be the understatement of the century – local businesses of every kind have had to get creative and find brand-new ways to keep offering their services to a sociallydistanced community. He’s what some of them had to say about how they’ve been able to adapt.

COVID-19 has brought sewing back to households across America! Due to face coverings and masks being our current “normal”, many people have either come back to sewing or have picked it up for the first time. Fabric Treasures welcomes and applauds all of you! We are here to help maken projects fun, unique, and more affordable.

Amy Nadeau

Fabric Treasures amysfabrictreasures.com

I think the biggest challenge is being able to staff people to work. Obviously, the restaurant is not nearly as busy as before the shutdown – we just don’t know what to expect. Like most restaurants, we are all trying to adapt and learn as we go along, and continue to open until there is a vaccine, however long that may take.

Interstate Navigation has been proactive in preventing the spread of COVID-19. Working with the CDC, RI Department of Health, and the Town of New Shoreham, we have implemented several new measures, including limiting ferry capacity to 50%, closing concession stands, and pushing ticket sales online. Our focus has been on education and cooperation. Passengers are required to wear a mask while purchasing their tickets and in order to board. Mask compliance is greater in the cabin area than on the open air decks. Compliance while boarding and disembarking has been strong. We will continue to do our part to keep our crew and passengers safe and appeal to our passengers to be socially responsible.”

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Victor DaSilva

Sagres Restaurant sagresrestaurant.com

We hope everyone has remained well during this world health crisis. Many people have been forced to take time off from work during the pandemic. Some folks took the opportunity to do some home projects including rearranging and redecorating their space. Since our return we have taken in some great furniture and decor.

We hope to meet many new people as the economy is carefully reopening. We ask everyone to wear a mask to help prevent the spread of COVID-19. Folks can feel safe keeping social distance in our huge showroom.

Linda Johannessen

What A Find! Consignment whatafindfairhaven.com

At the Blount Clam Shack & Market we are allowing four customers in at time to shop inside; the seafood market and our year-round shack is for strictly takeout only! The Blount Clam Shack on the Waterfront is all outdoor dining with tables being properly cleaned after each use and all tables are six feet apart (no reservations required). Blount also has a factory store in the Fall River Industrial Park, the Blount Company Soup Store, which serves great products at a great cost all year-long. Remember that under our masks, we are all smiling at you and thanking you for your amazing support!

Patrick Gaudreau

Blount Clam Shacks & Markets blountretail.com

— HOURS — Mon. & Tue. 8:30-4:30pm Wed. & Sat. 8:30-12 Noon Thu. 8:30-5pm • Fri 8:30-6pm

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The South Coast Insider | August 2020

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We quickly modified the way we conduct our business during COVID19.

We take the responsibility of protecting our team members, clients, and realtor referral partners seriously. We routinely conduct Zoom meetings with our loan originating team. During the pandemic we are having our clients sign on their laptops or phones. Our closings are being held in a sanitized safe environment while practicing social distancing.

Donna Winn

Norcom Mortgage fallriver.norcommortgage.com

The mission of Denis Closet is to provide employment to women in the community while being a resource for quality clothing, beautiful jewelry, and accessories in a fun fashion shop housed in a historical building that was restored to house the boutique.

We are following the Massachusetts guidelines as we move through various phases. We provide sanitizer and require facial masks. Cleaning has always been a priority and sanitizing is crucial. We have separate dressing rooms and clothing that is tried on is removed from inventory for three days.

Denise Squillante

When quarantine came in March, nonessential businesses were forced to close, social distancing was being strictly enforced, and all gatherings with more than 25 people were to be cancelled. For the floral industry, this meant all our big events such as weddings, funerals, craft shows, and any other networking events/ workshops would no longer be the same.

To stay safe and still stay afloat as a new business, have been offering contactless deliveries, enforcing the use of masks, and sanitizing everything repeatedly.

Since everyone is spending a lot more time on the internet, we are rebuilding our website, working on our social media accounts, and creating as much content as possible in attempts to attract more online customers and spread the word about our business. We will also be implementing some more online opportunities such as online plant sales and even a couple giveaways in hopes to build our online network!

Deni’s Closet deniscloset.com

Fallon Gonsalves

Even though the State mandates regarding COVID19 have limited the ways in which we all interact, we here at Dartmoor Gifts are thrilled to now be open. Our loyal as well as new customers have been eager to finally venture out to socialize and purchase items for their homes and gardens, or to just reward themselves with a gift after a few months of captivity. To date, it has been a busy season with customers following protocols in wearing a mask upon entering and keeping six feet apart from others as designated by the markings on the floor. To help keep our customers healthy and safe, signs have been posted intermittently around the shop to remind everyone of the social distancing regulations. We also regularly disinfect frequently used surfaces, pens, doorknobs etc.

Lea McBratney

Dartmoor Gifts 201 Horseneck Rd., Westport, MA

We have been very encouraged by the ever-increasing business activity in the past few weeks. We are confident that people will continue to shop in a safe and considerate manner.

Denis Tetrault

Patenaude Jewelers patenaudejewelers.com

Fallons Floral Design @FallonsFloralDesign

We had to adjust like everyone else and work harder. We are blessed to be a local family-owned business with great staff and customers who we consider family. We are working through this together while providing safe and quality dining through curbside takeout, outside firepit dining, and inside dining with three spacious rooms.

We have been very busy with more people than ever staying home this year.

Adirondack chairs have been particularly popular because it seems like a lot of people are putting fire pits in. Dining sets have been popular too. It looks like people are really sprucing up their houses instead of spending money on vacations, and we’re happy to provide them with the high-quality, locally produced products they’re looking for.

Mark Stone

Pam McCaffrey

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August 2020 | The South Coast Insider

Bristol Patio bristolpatio.com

We are now open, but we were never completely closed even when the door was locked. Customers ordered online and we delivered to their home or car.

Now, we can see that there is always a need for a beautiful gift to mark a relationship, an anniversary, or a personal occasion.

Couples who have had to postpone their wedding celebrations are going ahead and getting married on their original wedding date, with just a few people in attendance. The parties will come later!

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The South Coast Insider | August 2020

13

BUSINESS BUZZ

Rendering of ‘‘Postcards to New Bedford” compiled by Greg Pennisten

POSTCARDS TO NEW BEDFORD

By Steven Froias

IF YOU’RE A GROUP THAT LITERALLY LEAPS TALL BUILDINGS IN A SINGLE BOUND (WITH THE HELP OF A LIFT) A PANDEMIC ISN’T GOING TO KEEP YOU DOWN. That’s why even during the age of COVID-19, SUPERFLAT NB, the public art mural group, is hitting the streets with a new project appropriately titled Postcards to New Bedford.

“The artists were selected a while ago and they will be working from a design by the artist Greg Pennisten,” one of the group’s founders, Dena Haden, says. Fortunately for the public art group, their intense effort to grow over the course of the past year has left them with a solid foundation to build upon.

All the planning, meetings, and fundraising is now being mobilized when it is needed most; supplies can be purchased and artists can be paid due to the hard work accomplished in 2019.

Pennisten was the muralist for the Tall Ship mural executed last summer overlooking Custom House Square Park. He and artists Alex Jardin, Eden Soares, Lena McCarthy, and Kailey Barrows will each contribute separate panels to the new mural, to be located at 672 Pleasant Street overlooking Purchase Street.

Of course, the work will be executed in accordance with proper social distancing guidelines – one of the many adjustments city

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August 2020 | The South Coast Insider

artists are making in recognition of the reality that is the coronavirus in the year 2020.

“I thought, why not allow artists to create multiple cards giving each artist an individual voice or ‘postcard’ to represent their relationship to the city,” Pennisten said. “Postcards are of course, fundamentally, snapshots. Often of a place in time or an object of significance in a particular place, they can also be imaginative, artistic, and less literal. They often serve to preserve memories or celebrate moments, a quick note attached to an image of where one was and when.

“Each of the artists chosen for this project exemplifies the ability to create such a vignette in their own unique and creative language; relating a memory or thought of New Bedford that is in some way important to them.”

In addition to overseeing and creatively leading the project, Pennisten’s contribution to the mural will commemorate a former West End mural that honored Cape Verdean teenager Lester Lima whose life was tragically cut short in July of 1970.

He wishes to honor not only one of the pioneers of New Bedford street art but also Lester Lima himself.

INSPIRED ART

The other artists have their own muses. Kailey Barrows’ ‘postcard’ will use a menagerie of creatures that are associated with the area to represent the diverse New Bedford community. Alex Jardin’s will reveal his perspective of life in New Bedford through a surreal, nautical narrative of commercial and leisure vessels

alongside the iconic Butler Flats Lighthouse.

Meanwhile, Lena McCarthy is honoring a resident of New Bedford and the first in her family to receive a graduate degree, her great-grandmother, also named Lena. Eden Soares’ version will leverage the retro lettering style of tourist memorabilia as well as landmarks and icons that reflect the rich history of the city.

Pennisten is taking each approach and fitting them together as if the postcards had been thrown up in the air and landed haphazardly on the wall.

He says, “Oftentimes we look back at old postcards and realize not much has changed, structures still remain the same, people congregate in the same area and the notes written on the backs speak of similar moments in human lives across time. Postcards can also be used as tools of social archeology and should be viewed through the same lens as any other artifact.

“Hopefully, in the future, younger generations will be able to look at these postcards we are sending through time and see things have changed. Be it a changing landscape, style of dress, or social construct, we are attempting to record snapshots of what was and is in an effort to memorialize it for a vastly unknown future.”

This newest project joins approximately ten other murals that Superflat NB has either brought directly to the city or in partnership with other local organizations, the group states.

Co-founder Jeremiah Hernandez says, “Now more than ever, we need to find ways to connect with one another even though we can’t necessarily be shoulder to shoulder. Placing art in neighborhoods and throughout the city makes that possible.

What Greg and the team have put together is both visually stimulating and thought-provoking. We are excited to see this project come to life, and for all of you to enjoy it.”

MAKING A MOVEMENT

Superflat NB is a creative placemaking, mural art organization dedicated to beautifying New Bedford while flattening barriers to the arts. It aims to foster pride and ownership of shared spaces through public art by giving local, national, and international artists a role in revitalizing the city of New Bedford while creating inclusive environments where anybody can experience great art.

Serving young people is central to its efforts, and they work with youth whenever possible. The organization wants to inspire them and be inspired by them, creating new explorations of culture, expanding social networks, and making connections to resources and opportunities.

In addition to their own fundraising, the mural is also made possible by Wicked Cool Places. That’s the City of New Bedford’s grant program for creative placemaking, uniting willing property/ business owners, artistic/cultural groups, design/preservation specialists, and business/development experts to help transform New Bedford’s overlooked or undervalued places. It’s funded by the city of New Bedford’s Arts, Culture + Tourism Fund, with additional funding by Bristol County Savings Bank, Mass Cultural Council, and MassDevelopment. You can find out more about it at NewBedfordCreative.org.

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The South Coast Insider | August 2020

15

THINGS TO DO

CHARCOAL GRILLING

By Elizabeth Morse Read

Tired of the old burger and hotdog BBQ menu? Why not host global-flavor cookouts with marinated meats, seafood, and veggies paired with made-ahead sides? The secret to perfectly grilled meats and seafood is all in how long you marinate them, how you prepare your grill, and how long you cook your food on the grill.

MARINATING MAGIC The magic of marinating is that you can use a tougher, less-expensive cut of meat and still create a mouth-watering dish, whether bone-in or on skewers (kebabs) – likewise with fish, whether whole, fillets, or steaks. Most marinades are made of an acidic base, oil, and herbs/ spices. The acid (like vinegar, wine, citrus juices, or fermented dairy products) tenderizes the meat by breaking down the

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fibers, allowing the seasonings and oil to keep the meat moist and flavorful. An acidic marinade also kills bacteria on the surface of the meat or fish. Surprisingly, the slight acidity of sour cream helps to tenderize meat, especially chicken and fish. Pineapple creates a fruity marinade which, when combined with cider vinegar, can turn any cut of chicken or pork into a masterpiece.

The length of time you keep meat or

August 2020 | The South Coast Insider

seafood in a marinade will determine whether you end up with an appetizing dish, a tough texture (if not marinated long enough) or a mushy texture (if marinated for too long). Marinate your food in an airtight container or Ziploc bag and keep it in the refrigerator. Never marinate in aluminum foil, pottery, or metal containers, as the acid in the marinade may react with the materials and give an unhealthy off-taste to the food. And do not

cross-contaminate your dinner by using the marinade that touched raw food as a basting sauce at the grill – make a double batch of the marinade at the start and use half of it as the basting sauce, but discard the marinade you used on the raw ingredients.

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CHARCOAL GRILL SECRETS If you don’t have much experience with charcoal grilling, it may seem like a deceptively simple proposition – squirt some lighter fluid over charcoal briquettes, throw in a match, then put all your food on the top grill until everything’s cooked, right? Wrong!

Your charcoal grill needs to be properly prepped before you even think of putting food on the grill. Use all-natural lump charcoal set alight in a charcoal chimney, with the vents in the bottom and lid of your grill fully open – fire needs proper ventilation. Preheat your grilling grate by putting the lid on for 15-20 minutes once the charcoals are red-hot and ashy – this will sear your food more effectively and prevent it from sticking. Once the grate is hot, brush it down to remove any burnedon bits, then carefully wipe it with a highheat oil like olive, grapeseed or peanut oil.

Now you’re ready to grill!

Unless you have a grilling grate the size of a pool table, you’ll have to cook your foods in shifts, making it hard to get everything on the table at the same time.

So maybe you need to plan a different schedule for grilling those shrimp kabobs than you will for the chicken legs or T-bone steaks.

The secret is perfect grilling is knowing the difference between cooking over direct heat versus cooking over indirect heat. Direct heat is when you spread the red-hot charcoals evenly along the bottom of your grill – this is best for small, tender foods that will take less than 20 minutes to cook: burgers, fish steaks and fillets, boneless chicken, chops, kabobs, thin strips of meat, shellfish, and veggies.

Direct heat is also best if you want to sear the outside of thick steaks or bonein meats that will then be cooked more slowly over indirect heat.

Grilling with indirect heat is when the blazing coals are pushed to the sides of the grill – you can put an aluminum drip pan between them to catch the drippings CONTINUED ON NEXT PAGE

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The South Coast Insider | August 2020

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CONTINUED FROM PREVIOUS PAGE

(and avoid a flare-up!). This indirect heat method is best for foods that will take more than 20 minutes to cook thoroughly: bone-in chicken, thick steaks, roasts, ribs, and whole fish.

Once you’ve calculated the total cooking time for each food based on its cut, thickness, and weight, turn it only once halfway through – this will ensure even cooking.

And keep the lid on! Don’t interfere with the perfect cooking time by constantly taking off the lid off the grill to check the foods for “doneness.” Consult your recipe, cookbook or an online grilling guide for cooking time.

GRILL SEAFOOD! Don’t be afraid to try grilling fish or other seafood – you’ll be amazed at how delicious they can be hot off the grill! But they’re more delicate than meat and can dry out or turn mushy very easily if grilled for too long or fall apart if mishandled on the grill.

Rinse all fish and shellfish in cold water and pat dry with a paper towel before marinating (or when grilling without a marinade). Deep-sea fish like salmon, halibut, tuna, or swordfish cut into fillets or steaks are the best for grilling. Grill fillets skin-side down to protect the flesh and to create a crispy crust, and use a wide, thin metal spatula for flipping (use that for flipping veggies, too). Fish steaks with a bone in the middle are more stable than fillets, but be careful of bones when you

plate them. Stick to simple butter, lemon, and herb basting sauces for fish – if you use a sugary marinade, it will create a bitter taste when the fish is grilled.

Use a high-temperature oil, like olive, grapeseed, or peanut oil to prep your grill grates before grilling the fish and don’t flip the fish more than once.

Fish is fully cooked when the flesh flakes and is opaque in the center, although some fish (like tuna steaks) are served rare in the middle, just seared on the outside. Shrimp and scallops should be grilled no more than two minutes each side – longer than that and they’ll be tough. (Tip: use two parallel wooden skewers to thread shrimp and scallops – it makes it easier to turn.)

COOK-OUT SHORTCUTS You only have two hands, so you can’t be flipping six different items at different cooking time intervals without burning something – especially yourself.

You can “cheat” by preparing some of your cook-out foods the day before in your oven.

For instance, want to serve crispy steak fries to go with those steaks? Peel and rinse russet potatoes, then boil them for five minutes – drain and rinse. When they’re cool enough to handle, cut them in to ¾-inch rounds, then cut each of those in half. Line a cookie sheet with parchment paper and preheat the oven to 425º.

Brush both sides of the cut fries with oil

and sprinkle with salt and pepper. Bake for 20-25 minutes, turning them twice, until crispy and brown on the edges. You can reheat them on parchment paper in a 250º oven for about 15 minutes while your steaks are done and “resting” for 1015 minutes to keep the juices in.

Or how about those veggie kabobs on skewers that always seem to get mushy or fall through the grill grate when you forget to turn them in time? Cut up your mushrooms, cherry tomatoes, zucchini, peppers and onions in kabob-sized pieces, toss them in your chosen marinade or olive oil with some herbs, then roast them on parchment paper at 425º for 1520 minutes, turning once, until the edges turn brown. You can reheat them in the oven along with those steak fries.

And what about those beautifully charred pieces of corn on the cob?

Who has enough space on their grill?

Microwave an unshucked ear of corn on high for four minutes. When it’s cool enough to handle, cut off the ends, remove the husk and silk, then cut in half. You can oil/butter them and put them on the grill for 10-15 minutes while the meat is “resting,” turning often until evenly browned.

Want to garnish your steaks with a heap of sliced mushrooms, peppers, and onions? Forget about stir-frying them on the grill. Instead, sauté them in oil, garlic, and herbs on your stove the day before and reheat them in the microwave while the steaks are resting!

Happy grilling!

BBQ SAFETY TIPS! n Unless you want your wooden skewers to catch fire on the grill (or leave nasty splinters in your food!), make sure to soak them in water for 30 minutes before you thread your kabobs. n Wash your hands thoroughly before and after handling raw meat or fish. n Always marinate your meats and seafood in the refrigerator for the recommended length of time – never leave it on the countertop to marinate at room temperature. n Wear safety gloves when grilling, especially when touching the grill lid handles.

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August 2020 | The South Coast Insider

n Never use the marinade that touched raw meat or fish to baste the food once it’s on the grill. If you want to baste your meat or fish while it’s cooking, make a double batch of the marinade and boil half of it down on the stove over medium-low heat to thicken it. Discard the marinade that touched raw meat or fish immediately. n Never place cooked food on the same platter or serving dish that held raw food – the same goes for cutlery and serving utensils you used on the raw foods.

MIGHTY MARINADES Mexican Marinade Mix all of the ingredients and store it in a plastic or glass container with a lid for up to five days. Marinate beef, lamb, and pork for six hours; poultry for four hours; fish for 30 minutes; shrimp for 15 minutes. ⅓ cup white vinegar ⅓ cup fresh chopped cilantro n ¼ cup water n Juice of 1 lime n 1 Tbsp. cumin n 1 Tbsp. dried Mexican oregano n 1 Tbsp. sea salt n 2 tsps. mild chili powder n 2 tsps. black powder n 1 tsp. ancho chili powder n n

Korean Beef Marinade Use half of this as a quick marinade for thin slices of beef, then thread the beef onto skewers. Use the other half as a basting sauce.

2 Tbsps. sesame oil 8 cloves garlic, minced n ½ cup soy sauce n ⅓ cup sugar n 3 Tbsps. rice wine or sherry n ½ tsp. black pepper n 4 minced scallions n n

Heat oil in small saucepan; add garlic and cook for a minute. Add all other ingredients, except for scallions, and let cook for 3-4 minutes over medium heat until sugar is completely dissolved. Add scallions, remove from heat, and let cool.

Pineapple Marinade A tangy/fruity marinade for chicken, pork or seafood! Marinate pork for 3 hours; chicken for two hours; seafood for 30 minutes. Grill immediately.

1 cup crushed pineapple ⅓ cup soy sauce n ⅓ cup honey n ¼ cup cider vinegar n 2 minced garlic cloves n 1 tsp. ginger powder n ½ tsp. ground cloves n n

Teriyaki Marinade 1 cup soy sauce or tamari ½ cup water n ¾ cup packed brown sugar n 1 Tbsp. white vinegar or rice vinegar n 1 Tbsp. vegetable oil n 3 scallions, finely sliced (both white and green parts) n 4 minced cloves garlic n n

Combine all ingredients in a bowl and stir until sugar has dissolved. Marinate beef, pork and lamb for at least four hours; chicken for at least two hours; fish and vegetables for one hour.

Sour Cream Marinade A tasty marinade for chicken or fish!

Place food in a Ziploc bag, pour in marinade and put it in the refrigerator.

Marinate chicken for 3-4 hours, fish for 30 minutes. Grill immediately.

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½ cup sour cream ¼ cup white wine vinegar n 2 finely chopped scallions n 2 tsps. mustard powder n 2 tsps. lemon juice n 1 tsp. celery salt n 1 tsp. salt n ½ tsp. white pepper n n

Greek Marinade You can use this to marinate any meat, but it’s particularly good on lamb.

Marinate for 2-3 hours. Double or even triple the recipe for large quantities of meat or a whole leg of lamb.

Juice of 2 lemons ¼ cup olive oil n 2-3 garlic cloves, minced n 2 Tbsp. chopped oregano leaves n 1 tsp. chopped thyme n 1 bay leaf n 1 tsp. salt n ¼ tsp. coarsely ground black pepper n n

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Slowly drizzle and whisk oil into the lemon juice, then add all other ingredients and stir. Let sit at room temperature for 15 minutes before adding meat.

The South Coast Insider | August 2020

19

BUSINESS BUZZ

Re-finding home

By Deborah Allard Dion

I

Every Realtor knows that kitchens sell houses, but since COVID-19 burst upon the scene, homebuyers are favoring outdoor spaces like yards, patios, and decks even more than granite countertops and luxury appliances.

n April, Realtor.com – a consumer web site of the National Association of Realtors – asked a sample of 1,300 house hunters how sheltering in place had changed their preferences in what they wanted in their next home.

At the top of consumers’ pandemic wishlist was a peaceful neighborhood, attractive outdoor space, and proximity to grocery stores and shopping.

Even those who are not ready to purchase a new home are living differently in their spaces and moving things outdoors.

Homeowners this summer have given their backyards, decks, and gardens an update so they have a comfortable space to soak up the sun – and more importantly these days, space to just breathe freely.

Devin Frizado of Fall River savors her morning coffee on her wraparound porch where she can watch the neighborhood goings-on and marvel at her own handiwork in transforming the space into a colorful – and useful – retreat.

She said sprucing up her porch was her “favorite” project during two months of making improvements inside her circa-1925 home.

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August 2020 | The South Coast Insider

“I refreshed the space and now I am there throughout the day,” Frizado said.

A dark brown bench with a floral pattern was painted teal and the green and beige rattan chairs were given a coat of crisp white. She added a couple of vibrant throw pillows in red and navy, and a wooden block that reads “sun seeker” to finish her space.

Now, it’s a spot to read and relax alone or grill with the family.

She also admitted to the joys of watching a good rainstorm from her new perch.

“During the pandemic, it’s like we lost a sense of control in our own lives,” Frizado said. “Being able to redo this space and have that control brings a little normal back into our lives. My kids and husband enjoy sitting out there too; it’s nice having us all out here together.”

While some like to garden and dine outdoors, Patti Linhares of Fall River enjoys open-air crafting in her new hideaway on the back deck.

She wanted to be able to sit outside and work on her projects, but the area was exposed to nearby neighbors. It was time for a

“honey-do” project for her husband Ron. Fencing, lattice, a covered swing, and an umbrella gave her a new private retreat that lets her focus on her crafts.

“It’s quiet and it gives me that feeling of my own little escape space,” Linhares said. “Everyone should have a sanctuary of some kind.”

Elsewhere in the city, Karen Galib, owner of KG Krafts, needed a spot to unwind after switching her usual crafting and retail duties to sewing up hundreds of face masks for healthcare workers and the public when the pandemic hit.

Galib turned to her garden and found solace in the seeds and soil just outside her door.

Galib built raised beds in her backyard and filled them with flowers, vegetables, herbs, and greenery. She added some decorations, solar lights, and a birdbath.

“What I love most about it is watching the birds soar, the flowers and veggies grow, and the squirrels play during the pandemic,” Galib said.

While digging holes, she said it was a way to “de-stress” from the day and she enjoyed watching her garden “come together.”

There are fruits of her labor, as well. Her most recent harvest: parsley, lettuce, mint, scallions, and chives.

Growth prospect Gardening as a pastime can mean even more during the new pandemic normal. So, why not give the garden a bit of elegance?

Anne Bernier of Fall River used vintage finds for a fancy makeover.

She repurposed an antique wrought iron chandelier and gold lights laying around from the 1980s. A little black spray paint and her at-home finds were hung from the trees in her backyard and enhanced with modern solar lights.

“I especially love how my yard looks at dusk,” Bernier said.

Plants were added to the garden and a birdbath was placed beneath the chandelier.

“It’s comforting to be able to work in my garden and not let the worries of COVID-19 be constantly on my mind,” Bernier said.

It’s no wonder that people are finding solace in their refurbished fresh-air spaces.

The same survey on Realtor.com found that the number-one difficulty encountered by consumers was “feeling trapped and unable to leave” their home. Other challenges included being separated from family and friends, finding it difficult to relax and de-stress, plus facing a lack of fresh air, being out of work, and the constant reminder of existing home-improvement projects.

Nancy Thomas of Swansea, owner of Fluid Professional Bartending, was anxious to get outdoors, so she created a space to relax and also to honor her dad.

“He loved his garden and it was neglected after we lost him two years ago,” Thomas said. “Now, we hope he’s looking down and smiling every day seeing that we have found a little sanctuary in his beloved backyard to get us through these tough times.”

Nestled by the river, Thomas’ sanctuary involved some construction including a new patio floor plus outdoor furniture for dining and relaxing. Now, the seaside spot is a welcome place to plan for a brighter future while remembering her dad and days gone by.

“We know he’d love it,” Thomas said.

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21

ON MY MIND

Bard none

By Paul Kandarian

Now is the summer of our discontent, made inglorious summer by the bastard COVID, and all the germs that lowered upon our homes, in the deep bosom of the pandemic buried…

I KNOW ZIPPO ABOUT SHAKESPEARE, but feel quite comfortable in copping his opening of Richard III, which I just now looked up. Good stuff that Bard fellow churned out, eh? I’m one of those actors who has not yet tackled Shakespeare because of the density (mine, not his), though the language is fairly thick and hard to understand unless you really, really listen.

I have seen a few Shakespeare plays and in all honesty, I just couldn’t keep up. The language is singularly gorgeous but also complex, just beautiful when you can read it, slowly, dissecting and absorbing every well-intended delicious word and phrase.

But done properly on stage, it is a dance, speedy and fluid, of precise, descriptive language that boggles the minds of the listeners. If they can keep up to it. Which, frankly, I cannot.

So I just paraphrase and parody, in this case, to remark on what a remarkable summer this has been. Remarkable in ways good and bad – good around here, bad in other areas of the country that just can’t seem to do the right thing.

As of this writing, mid-July, things are looking up in Massachusetts and New England, indeed the greater Northeast.

Here, we paid attention, led by a governor that in a perfect world, would be president and our governor at the same time. I wish Charlie Baker would run – he’d be a great president, though in all honesty, a small wet mound of beetle dung would make a better commander in chief than the one we have now.

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But Charlie won’t run because he knows he’s needed here. Plus, selfishly, we don’t want to lose the guy and get some idiot governor like they have in southern and western states who whistle Dixie and look the other way as COVID makes an unimpeded return trip to their fevered population who are angry because they have to wear a tiny thin slip of fabric over their stupid mouths and noses.

August 2020 | The South Coast Insider

I love memes, those wonderful cartoonish photos with funny sayings on them. Sadly, it’s how a lot of people get their news, even though it’s not news – it’s satire. Then again, some people read completely ridiculous stories online that can be nothing else but satire and take it as gospel.

If I may digress: we are a country of morons, it truly seems sometimes, and not

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just our so-called leaders. But truly stupid people, or TSPs, seem to be everywhere, given permission to express their truly stupid ways – such as believing satirical stories are real and reposting them as such – by a TSP-packed administration.

Anyway, I saw this great meme directed at people who claim being forced to wear a mask is infringing on their rights: it had a hunter wrapped in camouflage gear, literally to toe, face encased in cloth with eye and nose holes only, with words like “So you can sit in the woods all day like this, but you can’t go 10 minutes into a store in a paper mask?”

The point is, we are all in this together, even TSPs, and masks help, as does handwashing and other preventive measures, along with believing scientists like Dr. Fauci, another guy I wish was president, when they keep saying this stuff is real, it’s not going away any time soon, so hunker down, folks, and just do the right thing.

I hate wearing the mask, to be honest.

It’s a pain in the face, makes it hard to breathe, I keep tearing the elastic and then have to get another one. But then I look at the millions of people who’ve gotten the disease, the hundreds of thousands around the world who have died from the disease, the untold numbers of family members and friends who haven’t gotten it but are dramatically impacted by those who have… and I tell myself to shut the hell up, put on the mask, keep my complaints to myself, and stay healthy.

It has been a really tough summer, again not so much around here where the disease seems to be under control (“seems to be” a very loose term), but everywhere else. And it’s frustrating, because we can’t control it with any degree of certainty the way we can with other maladies, treatments like insulin for diabetes, vaccines for other viruses, and the like, the common denominator to all of that being scientists (like Fab Fauci for President, Charlie B. as his VP, I’m just putting that out there) who know what the hell they are doing and dabble in facts not politics.

Or as Billy the Bard wrote: “We do not learn for want of time, the sciences that should become our country.”

Then again Albert Einstein truly nailed it with this: “Only two things are truly infinite, the universe and human stupidity.

And I’m not sure about the former.”

Now that I understand.

23

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