The South Coast Insider - November 2020

NOVEMBER 2020

Vol. 24 / No. 11

coastalmags.com

TURKEY TIME HOLIDAYS AT HOME WIND POWER THANKSGIVING RECIPES

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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November 2020 | Vol. 24 | No. 11 Published by Coastal Communications Corp.

Publisher and Editor-in-Chief Ljiljana Vasiljevic Editor Sebastian Clarkin

— Holiday Hours — Thur., Dec. 24, close at noon Fri., Dec. 25, closed Thur., Dec. 31, close at noon Fri., Jan. 1, closed

Online Editor Paul Letendre Contributors Sebastian Clarkin, Deborah Allard Dion, Steven Froias, Paul Kandarian, Brian J. Lowney, 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.

All rights reserved. No part of this publication may be reproduced, by any means, without written permission from the Publisher. All information contained herein is believed to be reliable. Coastal Communications Corp. does not assume any financial responsibility for typographical errors in advertisements, but will reprint that portion of an advertisement in which the typographical error occurs.

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November 2020 | The South Coast Insider

Subscriptions $39 per year Mailing Address Coastal Communications Corp.

P.O. Box 3493 Fall River, MA 02722 Phone (508) 677-3000 Website coastalmags.com E-mail editor@coastalmags.com Our advertisers make this publication possible— please support them.

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The South Coast Insider | November 2020

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CONTENTS NOVEMBER

2020

COVER STORY

12

Planting roots

By Sebastian Clarkin

18

Thanksgiving to-go

By Deborah Allard Dion

THINGS TO DO

6

20

Close to home for the holidays

by Elizabeth Morse Read

Stuffed on stuffing

By Deborah Allard Dion

BUSINESS BUZZ

10

16

Locally roasted coffee, gourmet crepes made to order, baked goods & much more.

Making waves

by Steven Froias

The squeeze on squash

by Brian J. Lowney

ON MY MIND

22

Fall drops

by Paul Kandarian

ON THE COVER

4

Everything ready for takeout.

Lots of outside seating!

Handcrafted Jewelry

by Emily Hirsch & Artisan Gallery

279 Water Street, Warren, RI 401.245.7071

401-619-5639 • EmilyHirsch@hotmail.com facebook.com/athaliaofnewport

26 Franklin Street, Newport

November 2020 | The South Coast Insider

Thanksgiving is the quintessential New England tradition, and is an opportunity to recognize the important role farms and farmers play in our community. Learn how Gnarly Vines Farm (gnarlyvinesfarm.com) has found its place in the South Coast on page 12. Photo by Meredith Brower.

A New Home Addition for the Holidays

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The South Coast Insider | November 2020

5

THINGS TO DO

Staying close to home

for the holidays

By Elizabeth Morse Read

“I’ll Be Home for Christmas”

Last glimmer of Halloween

Bing Crosby’s wartime holiday hit has new meaning in a time of social distancing and stay-at-home safety measures.

Many family traditions and large get-togethers just won’t be possible this year, but we can still make the holiday season memorable and meaningful by adapting to and taking advantage of the necessary changes in our daily lives.

But there will still be wonderful holiday activities and places to see this month – both new and old – especially on Small Business Saturday, November 28. Meanwhile, don’t forget to turn your clocks back on November 1, to vote on November 3, and to honor our veterans on November 11!

You get one more chance to reserve your drive-by slot to see the Jack-OLantern Spectacular at the Rogers Williams Park Zoo in Providence (rwpzoo.com), then take the kids to Phantoms and Fire at Coggeshall Farm Museum in Bristol on November 1 (coggeshallfarm.org).

You’ll be able to wander through the 8-acre corn maze at Escobar Farm in Portsmouth through November 8 (escobarfarm.com) – you can also cut down your own Christmas tree there, too. Or go on lantern-led haunted history tours of Newport on Saturdays with “Ghosts of Newport” (ghostsofnewport. com) or on selected evenings in Plymouth

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November 2020 | The South Coast Insider

with “Plymouth Ghost Tours” (plymouthghosttours.com), all this month.

Celebrate the bounty What better way to create your Thanksgiving dinner than to buy fresh local produce, pies, wines, cranberry relish, and turkeys at your nearest farm, vineyard, or indoor winter markets (semaponline.org, localharvest.org).

Check out the year-round farmers market at Stony Creek Farm in Swansea, the new Farm Fresh RI Winter Market in Providence (farmfreshri.org), or the New Bedford Indoor Farmers Market at the First Unitarian Church (coastalfoodshed. org).

And check out your local vineyards for

your holiday libations! Newport Vineyards in Middletown offers curbside pickup or free home delivery on cases of wines (newportvineyards.com), as well as fine dining and gift cards.

And if you don’t want to do your own cooking, why not head over to Plimoth Plantation in Plymouth this month, where Thanksgiving began! Make a reservation to enjoy a “New England Harvest Feast” or a “Thanksgiving Homestyle Dinner” on selected dates (plimoth.org).

Support local restaurants!

Restaurants large and small throughout the South Coast have struggled to stay afloat this year, so show your support by ordering take-out, delivery, or enjoying indoor or outdoor dining! And if you can’t get the family together for a big Thanksgiving dinner, think about ordering a soup-to-nuts dinner from your favorite restaurant, either for you to pick up or for delivery to others.

Outdoor dining will still be available in many locations, thanks to state grants allowing many restaurants to purchase outdoor patio heaters, a staple of European sidewalk cafes. Check out the restaurants along Atwells Avenue in Providence’s Federal Hill neighborhood, and the “dining parklets” along New Bedford’s Acushnet Avenue in the north end, Purchase Street downtown, and others in the historic/seaport district.

You can also savor the flavors of restaurants in Newport and Bristol Counties during Newport Restaurant Week November 6-15 (discovernewport.org/ newport-restaurant-week)!

SHORT-TERM REHAB • HOSPICE • PALLIATIVE • RESPITE AND LONG-TERM CARE

Wishing our community family a happy fall.

Get out of the house The weather may be getting colder, but that’s no excuse for sitting in the house! Get outside and enjoy the incredibly beautiful parks, beaches, natural reserves, and bird sanctuaries scattered throughout the South Coast. Southcoast Health and the Buzzards Bay Coalition created “Discover Buzzards Bay,” an online portal with information about more than 100 public places to walk, birdwatch, kayak/canoe, fish, snowshoe or cross-country ski (savebuzzardsbay. org/discover) – and visit thetrustees.org, CONTINUED ON NEXT PAGE

We are working diligently to keep our residents safe through these difficult times and are accepting admissions.

Please contact our Admissions team at 508-991-8600 ext. 133 to learn more.

389 Alden Road ❖ Fairhaven, MA ❖ aldencourtnursing.com SHORT-TERM REHAB • HOSPICE • PALLIATIVE • RESPITE AND LONG-TERM CARE

The South Coast Insider | November 2020

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massaudubon.org, asri.org, riparks.com, or stateparks.com/rhode_island.

Take a scenic drive along the South Coast’s Farm Coast (facebook. com/farmcoast-new-england) or along the region’s Coastal Wine Trail (coastalwinetrail.com). Go on a guided Seal Watch boat tour or a Seal Watch/ Rose Island tour with Save the Bay, departing from Bowen’s Ferry Landing in Newport (savebay.org/seals).

Bundle up and brave the outdoors ice skating (and bumper cars!) at The Providence Rink at the Bank Newport City Center – twice the size of the Rockefeller Center rink in New York (theprovidencerink.com). Or check out the schedule for indoor skating at Fall River’s Driscoll Arena, New Bedford’s Hetland Arena, Taunton’s Aleixo Arena or Plymouth’s Armstrong Arena (fmcicesports.com).

How about running in a virtual race?

Register for the three Virtual Trail Races sponsored by the Dartmouth Natural Resources Trust November 1-30, or for the Post-Thanksgiving Walk November 29 (dnrt.org). And if you’re in the Wareham area, you can stay fit with Yoga with Laura at Shell Point Beach in Onset (onsetbay.org) or play some mini-golf at Kool Kone (koolkone.com).

Listen to live and virtual concerts WITH THIS COUPON — OFFER EXPIRES: 11/30/20

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Most theatres, clubs, and concert halls are either closed temporarily or allowing only limited seating, but the shows still go on! Find out who’s on the virtual or in-person stages at the Spire Center for the Performing Arts of Greater Plymouth (spirecenter.org), Common Fence Music in Warren (commonfencemusic.com), the Zeiterion in New Bedford (zeiterion. org), The Narrows Center for the Arts in Fall River (narrowscenter.com), or the District Center for the Arts in Taunton (thedistrictcenterforarts.com). You can also livestream the concerts, classes, and special events sponsored by First-Works in Providence (first-works.org).

For classical music lovers, go to StreamRIPhil.org for livestreamed

November 2020 | The South Coast Insider

performances of the Rhode Island Philharmonic Orchestra (riphil.org) – limited indoor seating is available. The New Bedford Symphony Orchestra and Chamber will also be presenting virtual performances (nbsymphony.org).

Virtual and IRL (in real life) experiences Enjoy a live virtual lecture with awardwinning photographer Peter Pereira “New Bedford through Photojournalism” on November 12 at the Rotch-JonesDuff House in New Bedford (rjdmuseum. org). The Whaling Museum, also in New Bedford, will sponsor Virtual NB Science Café Lectures, which were previously hosted at the Greasy Luck Brew Pub, as well as in-person or “Museum from Home” tours (whalingmuseum.org).

And if you really want to get everyone out of the house, purchase your tickets online to visit the Buttonwood Park Zoo in New Bedford (bpzoo.org) or the Roger Williams Park Zoo in Providence (rwpzoo. org). Or bundle up and enjoy free family fun and entertainment on November 12 on AHA! Night in downtown New Bedford, or else connect from your couch with virtual VAHA! (ahanewbedford.org).

It’s beginning to look a bit like Christmas Some of the traditional Christmas extravaganzas are on hold this year, but you can still take the kids on heated train rides through Edaville Railroad in Carver for the annual Festival of Lights November 13 through January 1 (edaville.com).

Make your reservation and head for Bristol to see the holiday “Sparkle” decorations starting this month at Blithewold Mansion and Gardens (blithewold.org), or join in the annual Bristol Christmas Festival, starting November 20 with the Christmas Snow Ball (christmasbristolri.com, facebook.com/ bristolchristmasfestival).

And for the most splendiferous of holiday exhibits, don’t miss a chance to stroll through the holiday “Christmas at the Newport Mansions” from November 21 to January 3 (newportmansions.org).

Shop small, shop local!

Why risk your health (and sanity) at crowded malls on Black Friday? Take advantage of incredible offerings in your own neighborhood on Small Business Saturday, November 28, throughout the South Coast. Check out sbsshopri. com for shop-and-stroll events in Rhode Island. For that special gift, support local craftsmen and artists by heading over to the Waterfire Arts Center in Providence to visit the safe outdoor pop-up markets (waterfire.org/art-mart). And on First Thursdays (November 5) you can “shop and dine local” in Barrington, Bristol, and Warren (discovernewport.org).

Kick-off the holiday season at Frerichs Farm in Warren with “Girls Night Out” on November 6, 7 and 8 – buy your holiday trees, greenery, and gifts there, too (frerichsfarm.com). Then mark your calendar for the Newport Block Party & Holiday Stroll at Bowen’s Wharf on November 27 – you can watch the Illuminated Boat Parade while you shop and enjoy Caribbean music (bowenswharf.com).

It’s the thoughtful gifts that count And if you can’t find gifts for all the special people in your life, consider buying gift cards to restaurants, shops, vineyards, special event venues, local farms, e-commerce websites, or grocery stores.

Use mail-order services to deliver flowers, sweets, and specialty foods yearround to someone you want to thank or to express your appreciation.

For those who are always hard to buy a gift for, consider signing them up for an annual subscription to a streaming service, app, podcast, premier sports/ movies/cultural channel, magazine, or newspaper. Or make a donation in their name to their favorite charity, educational institution, or cultural organization.

Consider how much it would be appreciated if you upgraded an older relative’s digital capabilities with an easy-to-use smartphone, tablet, or notebook – and then helped to set up Zoom or Skype.

You can keep the holiday spirit alive this year, even though you may not all be together to celebrate Thanksgiving. It just takes some imagination and good cheer!

Saturday, November 28, 2020 This Small Business Saturday, Shop Local and Support your community.

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The South Coast Insider | November 2020

9

BUSINESS BUZZ

The New Bedford Marine Commerce Terminal is the nation’s only purpose-built facility for offshore wind energy staging.

Making Waves

By Steven Froias

N

othing characterizes New Bedford more than its working waterfront. It is still home to the nation’s number one fishing port by value, and of course, has a legendary relationship with the ocean. This history was immortalized in literature in none other than the great American novel, Moby-Dick by Herman Melville.

In the book (and in actual life during the 1850s, New Bedford was the worldwide center of whaling, from which the nascent industrial revolution drew its energy. It is said of the city that it literally spread light around the globe, as whale oil was the preferred fuel to illuminate the night.

Today, New Bedford stands on the precipice of a new age in energy production – one far more enlightened and less savage than the brutal whaling industry which first brought it fame and fortune. This future will be defined by offshore wind, a sustainable resource that is poised to characterize the 21st century in ways unforeseen right now.

With centuries of maritime history, it’s not news that today New Bedford is one of the most important commercial ports on the East Coast of the United States. An initiative launched by the Port of New Bedford seeks to capitalize on that strength and ensure that the port is ready for the century ahead.

In Moby-Dick, Melville wrote, “It is not down on any map; true places never are.”

That is where the New Bedford Ocean Cluster exists.

Full sails

The New Bedford Ocean Cluster is best understood as the place where the essential infrastructure necessary to build both a sustainable and renewable marine economy will be brought together. Just as sail-makers and coopers, whalemen and deckhands, inventors and visionaries joined to enable New Bedford to fulfill its destiny as the Whaling City, the New Bedford Ocean Cluster is the partnership which will guide the city into a second century of oceanport prominence.

When the Port of New Bedford initiated the New Bedford Ocean Cluster, it was with one primary idea in mind: that the incredible assets of the region’s maritime economy come into alignment in order to achieve the critical mass necessary to compete globally as an oceanport.

The New Bedford Ocean Cluster will then seek out all marine-based assets in the area – from shipyards to welders to electricians to IoT technicians – and forge them into a collective of skills and infrastructure that will be prepared for all manner of ocean-based commercial enterprises.

The Port of New Bedford has created the New Bedford Ocean Cluster with the following mission statement in mind: The New Bedford Ocean Cluster will work collaboratively with a range of private sector, public sector, and academic partners to establish New Bedford as the leading ocean economy on the East Coast of the United States. The NBOC will:

The New Bedford Ocean Cluster is best understood as the place where the essential infrastructure necessary to build both a sustainable and renewable marine economy will be brought together.

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November 2020 | The South Coast Insider

Create a New Bedford maritime business network by serving both as a clearinghouse for business-to-business interaction and the leading convener of maritime businesses, while leveraging the networks, the port’s unique infrastructure, and maritime know-how to attract investment and support the formation and growth of ocean economy businesses. n

Make the port of New Bedford the first port of call of the offshore wind industry in the United States n

Become the model for other ports to facilitate commercial collaboration between port industries and companies n

Develop strategies to create more value for our community from our natural ocean resources including fish, wind, and aquaculture n

Port of New Bedford Director Edward Anthes-Washburn says the addition of offshore wind is a natural fit for the port, as commercial fishing and wind energy share a similar objective: “to go and harvest natural resources – in this case a renewable natural resource.”

The New Bedford Ocean Cluster will focus on the area’s legacy strengths in the Commercial Fishing industry and add to it the nascent Offshore Renewable Energy industry, Aquaculture, and BlueTech / the Internet of Things (IoT). It is designed to embrace and enable the entire scope of the region’s maritime economy and help all of it flourish and grow together.

As City of New Bedford Mayor Jon A. Mitchell has said, “The port is the primary economic driver of the region because it offers competitive advantages to the various industries that call it home, including commercial fishing, recreational boating, ferry service, certain lines of international cargo, and soon, offshore wind.”

Indeed, in the last five years, the port has seen a considerable influx of commercial fishing vessels from out-of-state ports, as well as the arrival or expansion of several major seafood processors. Meanwhile, the University of Massachusetts has completed a $55 million expansion of its School for Marine Science and Technology in the city, and the port’s recreational marinas have filled up.

Also, the New Bedford Marine Commerce Terminal – critical infrastructure for the future – has been purpose-built to support the construction, assembly and deployment of offshore wind turbines. Already, Vineyard Wind and Mayflower Wind have signed leases worth over $30 million to utilize the New Bedford Marine Commerce Terminal as a staging area for North America’s first commercial-scale offshore wind farm.

In short, the Port of New Bedford with the New Bedford Ocean Cluster is charting a new course into the history books. It will make for a fascinating tale (with or without the appearance of a white whale).

Marine-based businesses, services, or organizations can inquire about joining the cluster at NewBedfordOceanCluster.org.

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For the best care, choose a doctor who is sensitive to your unique needs.

Dr. Annalise Boisvert is a board certified OB/GYN who provides gynecologic care for all ages and prenatal care for moms to be. She has had additional training at Drexel University, Philadelphia in LGBTQ health and also offers trans-sensitive care for health screenings, STD testing, fertility support, hormone management and gender affirming surgeries.

Dr. Boisvert is welcoming new obstetrical and gynecology patients of all ages. In addition to training in the unique medical needs of LGBTQ persons, she has earned Pediatric and Adolescent Gynecology Focused Practice designation from the American Board of Obstetrics & Gynecology.

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The South Coast Insider | November 2020

11

COVER STORY

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The “accidental farmers” Ester and Joel Bishop with children Gabi and Zach.

Planting roots

CUSTOM SHEDS PROPANE AVAILABLE 1058 STATE RD., RTE. 6 WESTPORT, MA 401-253-4040 BRIS TOL PATIO.COM 12

A

By Sebastian Clarkin

s tourists and locals alike marvel at fall foliage, the gazes at Gnarly Vines Farm on 241 Cornell Road in Tiverton remain fixed on the ground. There, the “accidental farmers” Ester and Joel Bishop (and their children, Gabi and Zach) tend to a collection of turkeys, chickens, goats, rabbits, pigs, and more.

November 2020 | The South Coast Insider

Together, the Bishops have found astonishing success by raising their animals in an ethical and sustainable manner.

They began their journey four years ago.

Today, they supply “beyond organic” meats to restaurants across the South Coast.

Originally from São Paulo, Brazil, Ester moved with her husband from Boston to the South Coast after falling in love with

the region’s coastal charms. Their new property was a former tomato farm, perfect for supporting the couple’s new hobby: raising chickens.

Fortunately for them, they had a knack for it. Before too long, the Bishops had more eggs than they knew what to do with. They began selling the surplus, and learning about how to expand the farm in a healthy and sustainable way.

To give a sense of how successful this expansion has been, the farm’s chicken population has ballooned from the original 20 to over 3000.

While her husband has kept his IT job, Ester has been able to commit herself to the farm full-time. She prides herself on providing her animals with joyful, stressfree lives. “People should know where their food comes from – you can really taste the difference,” said Bishop.

Green acres

Bishop’s commitment to “beyond organic” farming extends beyond cuddles and words of affirmation to her livestock.

She ensures all the animals are provided with healthy, organic meals, and that their waste is repurposed as manure.

“You can see how green the grass is where the turkeys have been,” Bishop says. “That’s because they fertilize the soil with their manure. Manure is the basis of organic fertilizers. There are no chemicals added, or needed, when the animals do their job.”

Speaking of animals doing their jobs, Bishop has conscripted her goats and pigs into clearing away swaths of underbrush on the property – the “gnarly vines” that give the farm its name.

Gnarly Vines coordinates with neighboring farms to provide its customers with a variety of sustainable and organic products. Angus beef, for instance, will sell out almost as soon as it comes into stock.

But the farm is not bound by terrestrial limitations: the Bishops have partnered with Captain’s Finest and Sakonnet Lobster to bring fresh seafood to market.

Bishop is particularly proud of a new initiative at the farm: food security community supported agriculture (CSA) plans.

CSAs, popular among farms nationwide, allow customers to pre-purchase “shares” of the farm’s produce, which are CONTINUED ON NEXT PAGE

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The South Coast Insider | November 2020

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guaranteed and made regularly available week after week.

The plan is a win-win for farmers and consumers. Consumers are assured to receive fresh produce, while the farmers can rely on a stream of income to continue to grow and cultivate their operations.

“No shortages here if we plan ahead!” says Bishop.

All products can be ordered online directly from the farm’s website, gnarlyvinesfarm.com.

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November 2020 | The South Coast Insider

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The Bishops’ rapid assimilation into the South Coast is best shown through their recent project with the Coggeshall Farm Museum in Bristol. When the farm learned of the Bishops’ efforts in sustainable agriculture, they invited them to their grounds at Colt State Park, where a new barn is being constructed.

Due to the construction, Coggeshall Farm’s 48 acres we lain fallow. They offered the land to the Bishops.

Now, Bishop splits her time between the Tiverton farm and the Bristol location, where she is using pigs to reclaim overgrown land and birds to rejuvenate the pastures. Back at home, she is focusing on raising turkeys in time for Thanksgiving. The fowl thoroughly enjoy living in pasture and freely gambol under the open sky (except for when Bishop is shielding them from predatory birds).

As much as the Bishops pride themselves on farming naturally, there are harsh realities that come with shirking modern shortcuts.

For one thing, Bishop has largely managed the labor-intensive operation of Gnarly Vines by herself, and is always looking for ways to increase her efficiency.

But even old-fashioned sensibilities can leave open space for forward thinking.

The farm is collaborating with robotics students at Johnson & Wales University in order to develop automated solutions to help small farms.

“It can’t totally be the old way,” Bishop says. “It has to be different. We must use technology, but we cannot sacrifice quality!”

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BUSINESS BUZZ

The squeeze on squash

By Brian J. Lowney

Visitors to Diamond Acre Farms at 274 Horseneck Road in Westport will certainly agree that they can’t leave the pristine property without purchasing a squash or two to create a hearty fall soup, Butternut squash risotto, or other delicious autumn treats.

PAUL MANCHESTER, owner of the popular farm, and his mother, Marion Manchester, continue to grow a variety of colorful peppers, eggplant, beans, and squash of many types, including butternut squash, which is often found on Thanksgiving holiday tables.

“We work with many other farmers throughout the area,” Manchester shares, adding that the deer continue to wreak havoc throughout the South Coast as they destroy crops.

“In addition to growing butternut squash, we also grow acorn, buttercup, and other varieties,” he continues.

Manchester adds that his family enjoys their butternut squash mashed with some butter and a little brown sugar.

“I also grow several varieties of herbs in the spring, such as basil, rosemary, thyme, sage, chives, and about 20 kinds of mint,” he says. “Mint grows abundantly. Most types of mint are hardy.”

In addition to growing squash, Manchester grows many kinds of tomatoes, including cherry and grape tomatoes.

“I have about 20 acres here at the farm and I also rent space on other farms,”

16

he shares. “We close for the season on Thanksgiving Eve and reopen around May 1. It all depends on the weather. We start with vegetable plants and herbs.”

Sweet tooth

At Noquochoke Orchards at 594 Drift Road in Westport, family farmer Weston Thurston reports that “butternut squash is one of those signature signs that fall has arrived.

“It can be made in many different ways but for as long as I can remember, my mom and grandmother have made it the same way. Mash the squash up like potatoes but add in a little maple syrup and some brown sugar.,” he tells. “That’s the way I remember eating them as a child, and still till this day do for my kids.

“Butternut is also great when paired with Macomber turnip and carrot and some fresh apple cider,” Thurston adds.

Chef Gloria Cabral, director of the Culinary Program and professor of Baking and Pastry Arts at Bristol Community College, lauds the benefits of this delicious edible.

“Butternut squash is a delicious

November 2020 | The South Coast Insider

orange-fleshed fall/winter squash, loaded with many health benefits,” she says. “It is high in fiber, vitamins, and other nutrients, and low on the glycemic index, even though it is considered a high-carbohydrate food. It is high in antioxidants and may decrease health issues with a good diet.”

Chef Cabral says that the squash should be peeled, seeded, and cut into small chunks.

“Butternut squash can be used as a sweet or savory food,” she says. “It can be used in purees in soups and breads, or sautéed and roasted as a side dish as a vegetable using simple spices or sugar for a sweeter accompaniment.

“Butternut squash is mostly used in the fall and wintertime,” the chef continues.

“Butternut squash holds well in cool pantries or refrigerated.

“I use leftover squash to add to a sweettype bread, soup, or even to make dog treats,” says Cabral. “Try butternut squash as a new addition to your menu, then venture out to Hubbard or acorn squash.

Replace pumpkin in your recipes with squash for a different profile. The results will be delicious.”

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2 teaspoons pumpkin pie spice or cinnamon or spices of your choice

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2 teaspoons baking soda

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1 teaspoon baking powder

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1½ teaspoons salt

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2 cups sugar

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⅔ cup oil

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4 each eggs

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2 cups *squash – pureed (can change to pumpkin or banana) n

⅔ cup water

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⅔ cup nuts, raisins, or dates – chopped (optional) n

Directions

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Sift dry ingredients together; set aside. n

Beat sugar and oil in a bowl until light and fluffy on high speed.

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Add eggs, one at a time, beating well, after each addition. n

Beat in squash.*

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Add dry ingredients alternately with water in sugar mixture at low speed. n

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The South Coast Insider | November 2020

17

COVER STORY

Thanksgiving to-go

By Deborah Allard Dion

Thousands of local diners slide on their stretchy-waist pants and make a reservation, rather than a grocery list, for Thanksgiving dinner each year.

This Turkey Day? Maybe not so much.

But, that doesn’t mean the pandemic should squash your plans of filling up on turkey and fixin’s prepared in someone else’s kitchen. So don’t yank the dusty roasting pan out from the bottom cabinet just yet.

In fact, ordering takeout turkey from local restaurants (or dining-in if it’s allowed and meets your comfort level) is a great way to support their efforts and bottom line, and make sure they’re still around in 2021.

It also helps you enjoy Thanksgiving with minimal fuss and mess. For those who want to roast their own turkey or ham, consider restaurant-made stuffing and sides to take the tired out of your turkey day.

Keep your eyes peeled to social media for upcoming Thanksgiving menus, or call your favorite restaurant and ask about their plans. Here are some favorite South Coast spots that know their way around their giblets.

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Bittersweet Farm

438 Main Road, Westport 508-636-0085 bittersweetfarmwestport.com Known for its rustic charm and cozy tavern atmosphere, Bittersweet opened up outdoor dining and entertainment over the summer, showing its ability to think outside the box – and front door.

Bittersweet is known for its yummy meals, including its Thanksgiving dinner.

On the menu last year was turkey and prime rib, sides, desserts, and even its own house-smoked salmon.

LeBaron Hills Country Club

183 Rhode Island Avenue, Lakeville 508-923-5700 lebaronhills.com A beautiful private club with public dining at Lilly’s on the Green, LeBaron’s offered complete turkey meals to-go last year that served up a whole family.

November 2020 | The South Coast Insider

The meal included an entire cooked turkey with gravy plus sausage, apple and cranberry stuffing, and all the sides, all ready to be picked up on Thanksgiving Day, either hot or with heat-and-serve instructions.

Magoni’s Ferry Landing Italian Restaurant

681 Riverside Avenue, Somerset 508-674-4335 magonisrestaurant.com What’s turkey dinner without a little lasagna? Luckily you won’t have to find out when ordering from Magoni’s. The restaurant is known for its classic cuisine, like meatloaf with gravy, open-faced hot turkey sandwich, and spaghetti and meatballs – and of course, its cinnamon sticks. Magoni’s is sure to be ready this Thanksgiving holiday with its traditional roast turkey dinner. A side of lasagna anyone?

McGovern’s Family Restaurant 310 Shove Street, Fall River 508-679-5010 mcgovernsonthewater.com

This well-known restaurant and banquet facility overlooking Laurel Lake usually packs them in for a large buffet on Thanksgiving Day. The menu typically includes traditional turkey dinner with Paul’s stuffing, butternut squash, prime rib, ham, and much more. The restaurant has been offering dine-in and takeout, including its locally famous corned beef and cabbage, for 50 years. Here’s a protip: if you can’t wait until Thanksgiving for a roast turkey dinner, you don’t have to – it’s on the regular menu.

Merrills on the Waterfront

36 Homers Wharf, New Bedford 508-997-7010 merrillswaterfront.com This favorite restaurant and function facility sits on the waterfront overlooking the busy fishing port. But if fish isn’t your thing on traditional turkey day, be sure to keep watch for their holiday offerings.

Last year, Merrill’s served up turkey and prime rib, all the sides like apple sage stuffing, and sweet corn and polenta ravioli, plus pies galore.

The Pasta House

100 Alden Road, Fairhaven 508-993-9913 thepastahouse.net If their Pumpkin Patch Old-Fashioned (now on the bar menu) doesn’t get you inside, nothing will. Luckily, you can find a recipe in the sidebar for this drink and serve it with your Thanksgiving dinner takeout The Pasta House served up a spread last year that included turkey dinner, ham dinner, fillet mignon, braised short rib, and more. Currently, pickup and delivery is available from the regular menu, including their apple cider sangria to go. We’ll just have to wait and see what they dream up for Thanksgiving.

The Wharf Tavern

215 Water Street, Warren 401-289-2524 thewharftavernri.com While stuffed quahogs nibbled by the water may not be a Thanksgiving tradition, the Wharf Tavern, established in

1955 on the historic wharf that dates to the 1700s, isn’t all about summer.

Last year they served up a feast of turkey, roast prime rib, sausage stuffing, and more. The restaurant currently offers dine-in and takeout, including some oven-ready dishes like seafood casserole and stuffed lobster.

White’s of Westport

66 State Road, Westport 508-675-7185 shop.lafrancehospitality.com White’s has been offering family-style takeout and curbside meals pickup for months, so when Turkey Day comes around, it’s a good bet they’ll have a handle (or rather a drumstick) on that too.

Currently, the restaurant is offering meal packages and platters like its “Taste of New England” that comes with chowder, quahogs and clam cakes or its Italian package of salad, lasagna, meatballs and breadsticks. Both meals serve six. Also available are dinner-for-two meal packs like fish and chips, lobster rolls, bourbon beef tips, and even kid-sized pasta and meatballs for two. With more than 60 years in the hospitality industry, White’s is accustomed to cooking for a crowd.

Pumpkin Old-Fashioned First you’ll need to concoct cinnamon syrup. Mix ½ cup sugar, ½ cup water, and a three-inch cinnamon stick in a small pan. Bring it just to a boil, turn off the heat and let it cool. Remove the cinnamon stick and discard or use it to garnish the cocktail if you like. The syrup will last for three weeks in the fridge.

To make the cocktail, fill a shaker halfway with ice. Combine ¼ cup pumpkin puree with three ounces bourbon, two ounces maple syrup, ¼ ounce cinnamon syrup, one ounce orange liqueur, and two dashes orange bitters. Shake well.

Fill two old fashioned glasses with ice, pour in the strained cocktail and garnish with a twist of orange peel and a cherry.

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The South Coast Insider | November 2020

19

THINGS TO DO

By Deborah Allard Dion

Stuffing might just be the stuff that elevates Thanksgiving dinner to holiday status.

W

ithout stuffing, all we’ve really got is turkey and mashed potatoes with a few sad peas or green beans – a meal hardly worth celebrating.

It’s the dressing on the plate that’s more than merely a “fixin’” and certainly the glue (though hopefully not gluey; we’ll leave you to tackle that title when you make your gravy) that binds the meal into a feast.

Be it a stuffing passed down through the generations or taken from the pages of a glossy magazine, it’s a side dish to be savored and shared.

A few friends, through the beauty of social media, were inclined to give up their stuffing recipes in plenty of time for you

20

to let them shine on your own holiday table.

Mary Delaney Murphy shared her grandmother’s Irish stuffing, which she described as “very simple and tasty.” Based on mashed potatoes, with flavorings, onions, and celery, it is baked inside the turkey where it can pick up the juices. It was served up with lots of her “Grammy’s gravy,” too, made with “giblets from inside the turkey.”

Louise Menard shared her grandmother’s recipe for French stuffing.

She happily got her hands on it from her cousin, who collected family recipes into a booklet and gifted them to relatives for the next generation of cooks.

“The book has recipes from both sides of my cousin’s family,” Menard said.

November 2020 | The South Coast Insider

“This is a special recipe from my grandmother straight from Canada.”

Her mémère Diana Bouchard brought her recipes with her from French Canada and luckily shared them with her family before she passed away in 2003.

“She lived until the ripe old age of 95,” Menard said.

And, it wouldn’t the South Coast without a couple of recipes for Portuguese stuffing.

Patti Linhares shared her mom’s recipe for Portuguese stuffing, one of the many dishes Linhares remembers her late mom Mary Correira preparing in the family kitchen. Correira lived to be 92 years old and worked as a bookkeeper until not long before her passing in 2018.

Terry Galib submitted her recipe for Portuguese stuffing, which is surely a meat lovers’ crowd-pleaser as it incorporates both chouriço and sausage.

“It is my own,” Galib said. “I have been making this for a few years.”

French stuffing

Submitted by Louise Menard from her mémère Diana Bouchard

2 pounds ground pork 1 onion, chopped n 2 cups water n 1 tsp. Bell’s seasoning n ½ cup bread crumbs n 2 chicken bouillon cubes n n

Salt and pepper, to taste

n

Preheat oven to 350°F degrees. In a saucepan, place the water, pork, onion, and salt and pepper. Break up the pork and brown. Turn down heat and simmer for an hour, stirring occasionally. Add the two bouillon cubes and stir until dissolved.

You may add more water if needed. Add the Bell’s seasoning and bread crumbs.

You may need to add additional bread crumbs depending on how much liquid is left. Place stuffing in a baking pan and bake for a half-hour or until the top is browned. If cooking a chicken or turkey, put a little of the drippings onto the stuffing for flavor.

Portuguese stuffing Submitted by Terry Galib

4 loaves stuffing bread (available around the holidays) n 2 pounds chouriço n 1 pound breakfast sausage n 1 large can chicken broth (or enough to soak bread) n 1 large onion, chopped n Several stalks of celery (as much as you like) chopped n

Bell’s Seasoning, to taste

n

Sauté onion and celery and set aside.

Brown chouriço and sausage and set aside. Cut bread into small pieces and soak in chicken broth. Squeeze the bread so it’s not too wet, just moist. Add the cooked sausage and chouriço, onion and celery, and mix. Add the Bell’s Seasoning.

Place mixture, roughly 1½ to 2 inches high, in a 10x12 baking pan. (There may be more stuffing than can fit in one pan. It can be frozen for another day if desired.)

Put some pats of butter on top. Bake at 350°F degrees until browned.

Irish stuffing

Submitted by Mary Delaney Murphy from her late grandmother Mary (Sheehan Delaney

Potatoes (decide on the amount based on the number of people and size of turkey) n Butter n Cream or milk n Onion, chopped n Celery, chopped n Poultry seasoning, to taste n

Salt and pepper to taste

n

Boil and mash potatoes with butter, milk or cream. Add celery, onion, salt, pepper and poultry seasoning to taste. Mix all and place in turkey. As the turkey bakes, the dressing will pick-up the baking and juices of the turkey.

Portuguese stuffing Submitted by Patti Linhares from her late mother Mary S. Correira

12 torpedo rolls n 1½ to 2 pounds ground chouriço n 2 Tbs. crushed red wet pepper n 2 Tbs. minced garlic n 2 Tbs. olive oil n 2 Tbs. marinade (Michael’s Portuguese chouriço marinade) n 2 packs of Sazon seasoning n 1 egg, beaten well n 1 32-ounce container chicken broth n 1 large chicken bouillon n 1 onion, chopped n 1 cup bread crumbs (if needed) n 3 Tbs. parsley flakes n

Black pepper, to taste

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Sauté chouriço, pepper sauce, garlic, onion, marinade, sazon, black pepper, and oil until cooked well. A day before making dressing, chop rolls into small pieces.

Place bread back into its bag and cut holes in bag to let air in and dry bread. In a large saucepan heat broth (not too hot).

Add bouillon and let dissolve completely. Add bread and mix well. Add beaten egg, mix well. Add chouriço mixture, and mix well. Pour into 9x12 pan and bake at 350°F degrees for 30 minutes until the top is crusty. (Tastes best when made the day before it is to be eaten). This recipe can also be used to make stuffed quahogs.

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IT IS NOVEMBER, and many have waxed poetic about this month in particular, and autumn in general.

Sarah Addison Allen takes the culinary approach about November with “It looked like the world was covered in a cobbler crust of brown sugar and cinnamon,” while Albert Camus, no stranger to deep thoughts, once said “Autumn is a second spring when every leaf is a flower.”

Lauren DeStefano sees the leaf pile as half full with her quote: “Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale,” as does Jim Bishop with “Autumn carries more gold in its pocket than all the other seasons.”

From his room with a view perhaps is where author E.M. Forster observed “The house was very quiet, and the fog – we are in November now – pressed against the windows like an excluded ghost,” while the musically optimistic Chad Sugg says “Love the trees until their leaves fall off, then encourage them to try again next year.”

And Anne Bosworth Greene, the late great nature writer, hit the natural nail on the head describing November as having “a sort of delightful menace in the air.”

And of course, the ever-popular

November 2020 | The South Coast Insider

“November is dark, dreary, wet, and miserable, it can’t make up its freaking mind to rain or snow so it does both at once, usually during the morning or night commute from the traffic hell hole that is wherever you’re trying to get to or leave from, it gets dark wicked early, everyone has seasonal affective disorder and it’s only the first damn month in what feels like eight long damn months of damn winter,” a quote attributable to every New Englander who has ever lived.

But November, like all months, is packed with days of observance – those times set aside to honor a cause, a disease, a product, a place or to just be completely silly. Did you know the first Friday of November is “Love Your Lawyer Day?” Stop laughing, it’s a thing, created by a Florida lawyer and marketer, Nader Anise, who is also the founder of the American Lawyers Public Image Association, which face it, is the most impossible job in the world.

Got something to say? We’re all ears on November 23, aka National Listening Day, when Americans are encouraged to set aside time to record the stories of families and friends, proposed as an alternative to Black Friday.

Speaking of which, if you’d prefer to march ‘til you drop rather than shop, check out “Buy Nothing Day” the day after Thanksgiving, held in protest against

Did you know the first Friday of November is “Love Your Lawyer Day?”

consumerism that involves demonstrations, sit-ins and, I kid you not because I’m afraid of them, a “Zombie Walk,” where volunteer zombies wander malls with blank stares and explain “Buy Nothing Day” to befuddled shoppers before, I assume, eating their flesh.

How are ya, what’s new, how’s it going? Say that and more on November 21, “National Hello Day,” created in the hopes that conflicts can be resolved through communication rather than the use of force, a lofty goal that, given there really has never been a time when there’s not war raging somewhere around the globe.

World Philosophy Day is an international day proclaimed by UNESCO comes into being every third Thursday of November.

Or does it? Hmmm?

Silly as World Toilet Day on November 19 sounds, it is an actual United Nations observance day to tackle the global

sanitation crisis because worldwide, 4.2 billion of us live without safe sanitation options. Think of that the next time you’re lucky enough to be relaxing with a magazine in a comfy loo.

Hungry? November is your month, with tasty days sprinkled throughout, odes to everything from banana pudding to vinegar and everything in between, including hot sauce, nachos, pickles, espresso, deviled eggs, French toast and more.

Honoring all that grub makes perfect sense that November 15 is National Clean Out Your Refrigerator Day. In closing, and in observance of November being an election month, I’d like to add it is now National Impotency Month, which has nothing to do with the Republicans in Congress, much as it sounds like it should.

Happy winter, people! All eight damn months of it.

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