September 2014
the south coast
Vol. 18 / No. 9
coastalmags.com
SAMPLING THE
SEASON
Local crops flourish Take in a show Explore the ocean Save the environment
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Mixing business with pleasure The tale of a dog Linda Morad, senior business development specialist, called on a customer recently and came home with a dog! It might have been fate that brought her and her new canine friend Heidi together that day. And maybe it was that same fate that brought St. Anne’s Credit Union to mind when the Forever Paws Animal Shelter in Fall River started thinking about financing. It all started out simply enough. A New Bedford animal control officer knew Linda, knew about St. Anne’s Credit Union, and was very familiar with Forever Paws, a shelter that protects and cares for stray, abused and abandoned animals from throughout the area. A referral from that animal control officer brought all three — actually, ultimately four — together. Forever Paws contacted Linda to inquire about a business line of credit. She headed to Fall River to drop off a loan application. That’s when a Shelter hound named Heidi jumped into her lap and then wouldn’t leave her side during the entire visit.
Linda, Heidi, and Erin at the Forever Paws Animal Shelter in Fall River.
Bottom line? Linda and Shelter manager Erin Pacheco ultimately swapped applications. One was for a line of credit; the other for a pet adoption! Both applications were approved. Heidi is now an official member of the Morad family. Forever Paws is a happy member of the St. Anne’s Credit Union family. “I was proud to be able to meet the banking needs of Forever Paws,” says Linda. “It’s a wonderful organization that, like St. Anne’s Credit Union, is making a difference in our community.”
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COVER STORY
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Great options for lovers of the arts By Sean McCarthy
When art and science converge By Joyce Rowley
28 UMD an environmental steward By Joyce Rowley
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September 2014 / The South Coast Insider
THINGS TO Do
12 Clinging to summer
By Michael J. Vieira
20 Become a mentor By Jay Pateakos
BUSINESS BUZZ
18 User-friendly communities
By Katie Goodrum
30 Support local farmers By Brian J. Lowney
ON THE COVER As the harvest season draws near, it’s time to take a look at what’s being done to make our food delicious, healthy, and sustainable. Photo: Kherri-Lynn Rego tends to the produce at Orr’s Farm in Westport.
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FROM THE PUBLISHER September 2014 / Vol. 18 / No. 9 Published by
Coastal Communications Corp.
Publisher and Editor-in-Chief
Now that we have closed the book on summer 2014, it’s time to look ahead to autumn. Sorry kids, that does mean going back to school.
Ljiljana Vasiljevic
Editor
Derek Vital
Online Editor Paul Letendre
Contributors
Katie Goodrum, Paul E. Kandarian, Tom Lopes, Brian J. Lowney, Sean McCarthy, Elizabeth Morse Read, Jay Pateakos, Joyce Rowley, Michael J. Vieira
The South Coast Insider is published monthly for visitors and residents of the South Coast area. The Insider is distributed free of charge from Mount Hope Bay to Buzzards Bay. All contents copyright ©2014 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.
Deadline
20 days prior to publication.
Circulation
As you pack away your bathing suits and beach chairs until next summer, take a look on the bright side. There are still a number of fairs and festivals in the region that take place this month. Dartmouth’s 350th birthday parade, Acushnet’s Apple Peach Festival and the Newport International Boat Show are among the highlights. Enjoy the outdoors while you can! There is also a thriving arts scene on the South Coast. Sean McCarthy introduces you to a pair of must-see performances in his article on page 6. It is truly unique when the art and science communities can collaborate on a project. Joyce Rowley dives in to this ocean tale on page 8. We all need to do our part to help protect the environment. After all, it’s the only world we’ve got! The University of Massachusetts Dartmouth has become a leader in the sustainability movement. Learn more about their efforts in Joyce Rowley’s article on page 28. We thank our sponsors who make it possible for providing you with the information included on our pages.
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September 2014 / The South Coast Insider
Ljiljana Vasiljevic Publisher and Editor-in-Chief
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cover story
Amy Gingras (Cosette) and Peter-Henry DaSilva (Marius) rehearse their lines in preparation for the Little Theatre of Fall River’s performance of “Les Miserables” in October.
Embrace the
arts By Sean McCarthy
As the curtains open for area performers this fall, audiences can immerse themselves in a pair of works that may be familiar, yet distinct.
W
hen the Little Theatre of Fall River puts on “Les Miserables,” theatre goers can take in a well-known piece of drama that Director Roberto S. C. Soares describes as “heart wrenching.” And when the New Bedford Symphony Orchestra starts its season with the theme “Spellbound,” Director David MacKenzie applies the word “magical”—a night that will include selections that have been used in American popular culture for decades. But the themes aren’t the only difference in the productions. Their approaches to preparation are significantly different. While “Les Miserables” will require more than two months of rehearsals, the symphony will not begin preparing together until three days before the show.
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September 2014 / The South Coast Insider
Yet what they have in common is a history of quality performances. The Symphony is in its 99th season while Little Theatre has been around for 80 years. The NBSO opens its season on Saturday, Sept. 20 at the Zeiterion Theatre. The evening includes a guest performance from world-renown pianist Roberto Plano, a performer McKenzie describes as “the Pavarotti of the piano.” The show begins at 7:30 p.m. and tickets are $60, $50, $40, $25. They can be bought by calling (508) 994-2900.
Beautiful music
Mackenzie encourages those who have never been to an NBSO performance to give this one a shot. “A lot of music we play that night will be quite
familiar to the audience,” MacKenzie says. “’The Sorcerer’s Apprentice’ will be immediately recognizable to people who’ve seen the Disney film, ‘Fantasia.’ They may appreciate it more when they hear it without any visuals accompanying it. It’s been woven into popular culture in commercials and television shows. It will sound familiar.” Another story will be told in the third and concluding piece, Nikolai Rimsky Korsakov’s most popular work, “Scheherazade,” based on the stories from “One Thousand and One Nights,” also known as “The Arabian Nights.” MacKenzie refers to the piece as “captivating, something you can easily lose yourself in. “It’s ephemeral, delicate and magical, it paints a musical story. Like the first piece, it’s a work of brilliant orchestral color—two brilliant stories told
through music.” The middle piece will be Schumann’s romantic “Piano Concerto in A Minor.” The performance will feature the talents of Plano. “Roberto is flawless,” MacKenzie says. “He’s an extremely sensitive musician with magnificent technique. This is a very powerful concerto and he’s the perfect person for it.” MacKenzie says that this evening may be good for people who don’t often listen to classical music. “This would be a good time to give classical music a try,” he says. “People may have been hearing much of this music all their lives and not known it.”
Major production
And people have been turning out for “Les Miserables” for years. “This is probably the most difficult production I’ve ever done,” says Soares, who began directing more than 30 years ago. “There’s so much going on all the time, you have to choreograph it very carefully. It’s a big production with a lot of people maneuvering on stage.” Soares compares the suffering that takes place in “Les Miserables” to opera. “There aren’t that many happy operas, still New Bedford Symphony Orchestra Director David MacKenzie leads musicians through a rehearsal earlier this year.
people go flocking to see them. They enjoy the way the story’s told and the pageantry of it. It’s a very emotional story and people get engulfed in it. The music is very grand, it’s become a pop culture classic that people watch over and over again.” Forty eight actors were chosen for the production out of 148 auditions. Soares says that they were looking for “strong voices.” Little Theatre puts on seven productions a year—four musicals and three dramas. Three are held at BCC and four are held at the Fire Barn at 340 Prospect St. in Fall River. The group rehearses three times a week for two hours a night. The decision as to what productions are going to be put on at BCC are chosen by Little Theatre’s membership—a group of 180 people who vote on suggested works every February. The membership is comprised of actors and assistants, past actors and assistants, and people from the community who wish to contribute to the company. The Little Theatre’s Board of Directors chooses what shows will be put on at the Fire Barn. Little Theatre will perform “Les Miserables” at Bristol Community College in Fall River from Thursday Oct. 16 through Saturday Oct. 18 at 7:30 p.m. and Sunday Oct. 19 at 2 p.m. Tickets are $25 and can be bought by calling (508)-675-1852. The New Bedford Symphony may start selecting themes and pieces as long as a year-and-a-half ahead of time. The sheet music is given to the musicians a month before each production. As they prepare for their Saturday night performance, the symphony will have a rehearsal for strings on Wednesday, a full-orchestra rehearsal on Thursday, a rehearsal with Plano on Friday and a full rehearsal Saturday at 3 p.m. The symphony’s following concert will be “Entrancing Showpieces,” Sunday, Oct. 19 at St. Julie Billiart Church in Dartmouth at 4 p.m. The NBSO can be contacted at (508) 999-6276. Their website is nbsymphony.org Little Theatre’s BCC’s performances will include two more shows—“The Musical Comedy Murders of 1940” in mid-March and “Legally Blonde” in mid-May. Tickets for all three shows can be bought in a package for $45. Seniors and students can get the package for $35. Tickets can be bought online at tickets@littletheatre.net. Tickets for the company’s four Fire Barn shows can also be bought in two, three or four-show packages. Call for details. The South Coast Insider / September 2014
7
cover story
Explore the ocean By Joyce Rowley
Fishing has been the stuff of art in New Bedford for hundreds of years. Embattled harpoonists on whaleboats slaughtering and occasionally being killed by whales, ships in full sail at sea and portraits of docks brimming with barrels of fish, fishmongers, and sailors in from a long haul.
S
o although the pairing of marine scientists and artists at the New Bedford Art Museum/ArtWorks! may seem an odd match, art has a long history of recording the stories of the sea. Now the ocean’s stories include orbs that explore the seafloor and photograph sea creatures in water thousands of feet deep, and researchers who study water dynamics that spin the infinitesimally small phytoplankton through the ocean to feed the largest sea creatures that were almost fished to extinction. This month NBAM/ArtWorks! completes the Synergy: Ocean Stories exhibit with a prelude to the Working Waterfront Festival by hosting a panel discussion on how marine scientists and the fishing industry collaborate to determine why
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September 2014 / The South Coast Insider
a species that seems dwindling to regulators is so abundant in fishermen’s nets.
Exhibit runs through mid-September
In this unique exhibit and lecture series, scientists from Woods Hole Oceanographic Institute paired up with renowned South Coast artists to explore shared territory: documenting the blue world. “That’s why we included the scientists’ notebooks in the exhibit,” said Lindsay Mis, exhibitions and events coordinator. “Those first notes are a vision, too. There’s overlap between when an artist first conceives an idea for their work and when the scientist arrives at that aha! moment.” UMass Dartmouth College of Visual and Performing Arts (CVPA) professor Bryan McFarlane
agrees. “Especially when they are performing research, scientists have to use their imagination just as artists do.” McFarlane used research by Jill McDermott, pursuing her doctorate at Wood’s Hole Oceanographic Institute by studying deep sea hydrothermal vents on the ocean floor in the Alvin, the only manned research submarine in the U.S. At six feet across, the three-person submersible took McDermott down a mile-and-a-half to study underwater volcanoes in the Mid-Cayman Rise. As she looked out the portal over the shimmering water and heat, full of colors, McDermott said she thought “This would be a great place to do art!” McFarlane said that his work was a reaction, both emotional and intuitive, to McDermott’s
SMAST
What people don’t realize is that fishermen have a generational knowledge and a real concern about sustaining the resource. awe: brilliant colors contrasting with the darkness of the deep, the shimmering effects, and even the intense pressure of being a mile down pulses in his oil painting “It was a great collaboration,” said Laurie Kaplowitz, a former visual arts faculty member at CVPA. Her research partner, Ellie Bors was performing DNA studies on deep sea creatures at McDermott’s hydrothermal vents. “I took the research and gave it a visual component. I created a V-shaped panel representing the vent made from key words from her research notes so it would appear flume-y and smoky,” Kaplowitz said. “Since there is no light down there, I kept it completely devoid of color.” Larry Pratt, physical oceanographer at Woods Hole Oceanographic Institute and a photographer, documents and describes the ocean’s currents with mathematical formulas as esoteric as chaos theory. His work on the multiple designs of swirling Gulf Stream rings, eddies that can be 100 kilometers across and 1000 meters deep, inspired multi-media artist Anastasia Azure’s colorful bas relief weaving “Within, the ways of the water. ” “The circulation follows particular surfaces that she tried to construct,” said Pratt. The two-dimensional slice of the eddy spiraling heat, populations of organisms, and oxygen through a myriad of patterns created the theme for the Synergy exhibit. Originally curated by Dr. Whitney Bernstein and Lizzie Lipke, the Synergy: Ocean Stories exhibit featured MIT and Woods Hole Oceanographic Institute researchers with artists to make this translation from the imagination of researchers to the imaginations of artists. Mis said that NBAM/ArtWorks! curators Bill Elliot and Kim Barry worked for a year to secure the exhibit here, where so much of New Bedford’s history and future is tied to its working waterfront.
Continued on NEXT PAGE
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Shawn Machie (F/V Apollo), and Derek Eilertsen (F/V Freedom) compete in the scallop shucking contest at the 2013 Working Waterfront Festival.
Working Waterfront Festival September 27–28 Fisherman’s Wharf/Pier 3 Free Admission Come down to the New Bedford waterfront for a free, family friendly celebration of commercial fishing culture. Listen and watch, but also taste, touch, and converse. There is so much to do that it takes two days to see it all. For a full, fun-packed schedule, visit www.workingwaterfrontfestival. org/schedule
A few Festival favorites:
Contests at Steamship Pier — All day, both days. Watch net mending, wire splicing, link squeezing, and scallop shucking contests.
Blessing of the Fleet — Sun. ,1 p.m. at State Pier
A Festival Sampler – featuring Bridget Fitzgerald, Bob Quinn, Dano Quinn, Dave Densmore, Jon Campbell, Matthew Byrne, Rob Seitz and The Beans. Friday, September 26th 7:30 pm, Seamen’s Bethel, $10/tickets available at the door
Whaleboat races — 8 a.m. until noon on Saturday, Steamship Pier
Man overboard demo at Coast Guard Park — very exciting crew rescues when every minute counts. Tour a fishing boat on Pier 3 — stop by the fishing boats for a tour on deck.
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September 2014 / The South Coast Insider
Family stories sung & spoken — 3 p.m., Saturday at Fishermen’s Wharf
Whaleboat rides at Coast Guard Park — 2 to 5 p.m. on Saturday and noon until 5 p.m. Sunday (but expect to pull your own weight!) Cooking demonstrations — both days all day. Watch specialty Azorean seafood dishes be prepared, expert fish filleting by the experts, and a Seafood Throwdown.
ROBERT HUGHES
Yellowtail flounder information revealed
“There was a lack of understanding about the fishing industry and there wasn’t a venue for them to tell their story,” says folklorist and Working Waterfront Festival creator and director Laura Orleans. “One aspect of the story is the cooperative research by scientists and the fishing industry.” “What people don’t realize is that fishermen have a generational knowledge and a real concern about sustaining the resource,” Orleans said. Orleans and NBAM/ArtWorks! director Noelle Frye collaborated to bring a piece of that story to the museum. “It’s a great opportunity for the community to learn about the science that SMAST is doing right here,” Orleans said. Greg DeCelles, marine scientist at the School of Marine Sciences & Technology (SMAST) at UMass Dartmouth and Tor Bendiksen, net designer at Reidar’s Manufacturing, Inc., in Fairhaven, will present their collaboration on their yellowtail flounder surveys for use in fishing industry stock assessments. Yellowtail flounder is a “choke” species; fishermen are limited in how much they may catch each season. Catch too many, and they must purchase more allotment from another fisherman or shut down fishing entirely for the season—even for other fish. The National Marine Fisheries Service (NMFS) that regulates commercial fishing, performs stock assessments or counts of species of fish to determine how many can be caught without overfishing. Recent stock assessments have indicated that the George’s Bank yellowtail flounder resources are in poor condition. As a result, catch limits are set at very low limits that can be restrictive in both the groundfish and scallop commercial fisheries. Years ago, collaborative research between
Rhode Island fishermen and University of Rhode Island researchers created a net that allows species of flounder to escape because they swim downward and other fish, such as haddock, to stay in the net because they rise to escape the net. But despite conservation engineering built into their nets, fishermen are still bringing up yellowtail flounder in good numbers. So SMAST and Bendiksen paired up to design a net that would herd the yellowtail flounder into a net and count them as they swim by on an underwater video camera built into the net. For Bendiksen, it was a peculiar task. He has spent years designing and building nets to exclude yellowtail flounder. Part of his task was researching past designs from a time when fishermen were allowed to target yellowtail. “The net was designed to focus on catching yellowtail. The sweep (the metal bar that travels the seafloor pushing the flounder off the bottom) and the shape of the trawl net were changed to avoid the mud cloud as much as possible to keep the camera lens clear,” said Bendiksen. The other major difference in this trawl net was leaving the codend—the back of the net where the fish can’t escape—open. This allows the yellowtail to pass through unharmed after they’re counted. “Towing with the codend open accomplishes two things,” said DeCelles. “First, we’re not killing the fish as happens in most surveys. And second, we can leave the net in the water longer to greatly increase the amount of area and fish that we sample on each survey.” “This traditional survey process limits the number of samples that can be observed in a day, which is problematic because vessel time is expensive.” DeCelles said that typically it takes an hour or more to haul a net in, sort, count and sample fish, and send the net back out again. “Periodically we close the net to sample and ground truth the video samples that we are acquiring. What is needed is more basic data on where the fish are and how many there are—distribution and abundance.” SMAST has completed three surveys so far: in the spring and fall of 2013 and again this past spring, with one more planned in October, says DeCelles. New Bedford Art Museum and ArtWorks! recently merged and are found at 608 Pleasant Street, New Bedford. For information on the museums hours of operation, programs, exhibits and much, much more, visit www. newbedfordartmuseum.org.
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THINGS TO DO
The Block Island Ferry sends passengers to and from the picturesque Rhode Island vacation hot spot.
Hang on to By Michael J. Vieira
Ignore the back-to-school ads and the shortening days. Fall doesn’t start until September 22, so don’t rush it. Make the most of what’s left of summer in the South Coast.
summer Lifeguards—and parking fees—pretty much disappear after Labor Day, but that doesn’t mean that the beaches are closed. In fact, it’s a good time to hit the sand on a sunny day and take a walk along the water or stroll through a state park. Overshadowed by many other local attractions, included the famous stone in Plymouth, is Dighton Rock. Nobody really knows who made the carvings in the 40-ton boulder which sat in the Taunton River until it was raised in 1963. Some credit the Vikings or maybe the Chinese;
Chow down at Chowder Festival The Ninth Annual New Bedford Seaport Chowder Festival will be held on Sunday October 5th, from noon to 5 p.m, at Pier 3 on the New Bedford waterfront. The event is sponsored by Downtown Inc. Your ticket allows you to sample chowders, soups, and stuffies from over 25 area restaurants and caterers. Outside the main tent will be smaller tents set up for food and drink, including local beers and wines, soft drinks, and mixed drinks, homemade ice cream and other desserts. Tastings will take place until 3 p.m. Besides the food, there are also the annual YMCA Lobster
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September 2014 / The South Coast Insider
others say it was the work of the Wampanoags (including George Washington who, as a surveyor, saw similar carvings made by native people out west). Most in the area agree with Edmund B. Delabarre and Dr. Manuel Luciano da Silva who suggest the marks are the work of “Portuguese Pilgrims.” Delabarre proposed that the carvings included the Coat of Arms of Portugal, the name Miguel Corte-Real, and the date 1511. Whoever did the work, the six-sided sandstone boulder now sits in a museum just off Route 24,
Races, antique fire truck rides, and craft activities organized by volunteers from the New Bedford Ocean Explorium, Buttonwood Park Zoo and Global Charter School. Attendees will be entertained by the musical stylings of the MRL Trio. They will be performing a selection of pop, rock, and Americana hits that will make you want to get up off your feet and dance! Tickets are $15 in advance, $18 day of the event, Admission is $5 for children ages 6 to 12 and no cost for 5 and younger. They are available online at www.downtownnb.org. Call 508990-2777 for more information.
Exit 10—which is also not far from Profile Rock. For a rocking day, combine the two and enjoy the state parks in which they are located. The South Coast is blessed with beautiful water views—made much better with the opening of the Cove Restaurant where the old Regatta was. It’s worth checking out the transformation of the space, but also a great place to have a beverage outside or grab lunch or dinner. Continuing down the Taunton River, you can sit outside at Red Cedar, Jerry Remy’s or the Tipsy Seagull. Don’t be afraid of the construction. There’s still access. Not long ago, Route 18 in New Bedford was a similar obstacle course of orange cones, but now, it’s a beautiful boulevard. Waterfront Grille and the Black Whale will put you right on the piers, but not far away, there are other great spots like No Problemo and Rose Alley Pub or Crush Fine Wine Boutique to learn about and purchase great wines. In between, stroll Horseneck Beach or head to the Bayside Restaurant, Partners Village, Black Bass or one of the other culinary delights in the Westport/Dartmouth area. Don’t miss Westport Town Farm on Drift Road which was once the town poor farm, but now is a great open space run by the Trustees of the Reservation.
UPCOMING EVENTS — Made possible by the Fall River Cultural Council —
September 18
What is Meteorology? with a guest Meteorologist
October 18
Dive Day at the Marine Museum with Bob Cembrola
Continued on NEXT PAGE
Halloween events
Dig deep and find a costume that reflects the Marine Museum’s collections and/ or history! Captains… stewards…passengers… crew! Promises to be a fall bash, family and friends invited. For schedule check website or call.
Looking for a special place for that special day? Our beautiful Victorian Gardens provide the perfect setting for your wedding day needs. Call for rates and reservations
HOURS: Wednesday through Saturday 10am to 3pm
451 Rock Street • Fall River, MA
70 Water Street • Fall River, MA 508-674-3533
(508) 679 -1071
www.marinemuseumfr.org
Fall River Historical Society
Rock the Block
If you hurry, you can still catch the Block Island ferry from Fall River. But even if you miss the local connection, you can get to Point Judith in about an hour and make it to the island in a half-hour on the high speed ferry. You can bring a car on the traditional ferry, but no matter how you get there, you can rent a bike or moped or make your way on foot to a number of shops and restaurants not far from the boat. Ballard’s has been redone after Hurricane Sandy and features music every day through Labor Day and on weekends into September. John Brazile is on the stage each night and Fridays and Saturdays through the end of September. Shawn David Allen plays from 2 to 7 p.m. on Friday, Saturday and Sunday at least until September 18. There’s a great outdoor bar and dining area, but you can also get to the beach behind the restaurant. Considering the music, food and drinks, Ballard’s provides a resort-style experience. The National Hotel dominates the main strip and is a good place to get a drink or a late night meal. It’s considered by many to also be the town’s top spot to stay. For something less expensive, try the New Shoreham House. It’s a bargain during the
End of October
Roberta Fiola Justice of the Peace Notary Public
774-319-3625
www.justicefiola.weebly.com justicefiola@live.com Member Mass Justice of Peace Assoc.
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Continued FROM PREVIOUS PAGE
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Voted South Coast Best Fried Clams — Cape Cod Life —
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MARKET • CAFE • KITCHEN • CATERING Join us for our Harvest Dinner Series An à la carte dinner Sept. 4 & 18 • 6:00-9:00 PM For reservations call 508.758.1341
— walk-ins welcome — Open Mon.-Sat. 9-6 • Lunch 11-3 62 Marion Rd. Mattapoisett, MA 508.758.1341
www.howonearth.net 14
September 2014 / The South Coast Insider
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summer, but even more so after Labor Day. Like many of the hotels on the island, expect to share a bathroom, but you do that home now, right? The Surf Hotel is located right on the beach and provides a Victorian setting for a family getaway by the sea. There are also rooms for rent and a spacious veranda for breakfast, lunch or dinner as well as indoor seating that will transport you to another era. Whether you stay or just come for a day to play, don’t miss Crescent Beach. The two and one half mile stretch of beautiful, sandy paradise rolls from Old Harbor, where the ferry arrives, to Clay Head. It’s not only amazing, it’s also free—as are all of the 17 miles of beaches on the island. The easiest way onto the island is from the Block Island Ferry. Although you can still climb aboard from Point Judith or Newport, Rhode Island, you can now save yourself a drive and hit the waters from Fall River. From whichever port you choose, The Block remains one of the premier destination in New England. September is also a great time to visit the coastal towns of Warren, Bristol and Newport— places that often are crowded in the heat of summer, still are beautiful, welcoming places as the seasons change. While you can, enjoy Quito’s seafood on Thames Street in Bristol and take a ride through Colt State Park.
Escape to the Cape
Many South Coast residents just won’t cross the bridges to Cape Cod during the summer. And why should they? There’s plenty of sun and fun right down the road and around the corner. But once the tourists start heading home, it’s a great time to visit the shops and restaurants that line relaxing Route 6A or are easy to access off the Mid-Cape Highway. Nobody shuts the water off, so the beaches are still inviting places. After the summer season ends, Route 6 opens up, so it’s easy to get from here to there, but it’s also a great time to follow Route 28 as it winds through Wareham toward Falmouth, passes through Hyannis and into Chatham before meeting routes 6 and 6A at the Orleans/Eastham town line. There are so many places to visit, to eat, or just to explore. Lindsey’s Family Restaurant on Cranberry Highway in Wareham has been feeding folks for 60 years and it’s still well-known for its seafood. And you can always spend a few nights at the Inn on Onset Bay and wake up to a water view and a day of summertime activities like Continued on PAGE 17
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CELEBRATING 10 YEARS STRONG
Join any YMCA Southcoast branch for only $10*
BIF_SouthCoast_PrimeTimes _2014_REV.indd 1
4/11/14 4:01:07 PM
Happy 10th Birthday Gleason Family YMCA
The Y Has So Many Reasons to Celebrate Benefits of a Y Membership include...
• Swimming, yoga, pilates, zumba, aerobics, squash & racquetball, volleyball, basketball, treadmills, cycling, free weights and much more. • Convenient locations with access to all five Southcoast branches along with access to Ys across New England. • New Healthy Living Center - The Dartmouth YMCA is now a full service branch with state of the art cardio and fitness equipment.
JOIN IN ON THE CELEBRATION
In celebration of the 10th Anniversary of the Gleason Family YMCA in Wareham, YMCA SOUTHCOAST is offering a $10 joiner fee* to all new members who join any YMCA SOUTHCOAST branch between August 23rd and September 15, 2014. Regular membership rates apply. Not valid on financial assistance memberships. Contact the Y for details.
Dartmouth YMCA
Fall River YMCA
Gleason Family YMCA
508.993.3361
508.675.7841
508.295.9622
Mattapoisett YMCA New Bedford YMCA
508.758.4203
ymcasouthcoast.org
508.997.0734
The South Coast Insider / September 2014
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We b cOstU uy Jewel mE ry Ian Silvia Hand Blown Art Glass “Jockeying - American Eagle” Photographer - Paul Murray
“Colors All Around”
Open Reception: Saturday, September 13, 2014, 6-9 PM — Featuring artists — Mike Bryce (oil artist) • Ian Silvia (hand blown art glass) Guest Artists: Paul Murray (photography), Hilal G. Minda (porcelain), along with 24 Hope Gallery artists
Live Music • Light Refreshments — Exhibiting until Friday, October 3, 2014 —
435 Hope Street Bristol, RI (401)396-9117 www.hopegalleryfineartfinecraft.com
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September 2014 / The South Coast Insider
IT BEGINS WITH A TICKET...
www.zeiterion.org 508-994-2900
Zeiterion Performing Arts Center Downtown NEW BEDFORD!
Continued FROM PAGE 14
kayaking, biking, or sunbathing at the beach. Tucked among the quaint shops in Falmouth is Liam MaGuire’s Irish Pub and Restaurant—a great spot for a pint and a bite to eat, as well as a leisurely evening of music. While there, you can check into The Palmer House Inn, a charming, romantic bed and breakfast located in the historic district. While in you’re in the green isle mood, for an amazing Irish breakfast, try the Keltic Kitchen in Yarmouth, just past Hyannis. You can get bangers, rashers and blood pudding with your eggs plus many more selections. Not far up the road in West Dennis is O’Shea’s Olde Inne. They offer food and music every night year-round. Dennis Port is a quiet spot most times of the year, with great beaches and restaurants like the quaint Red Cottage in the town’s historic district. Try their caramelized onion and apple-smoked sausage omelet. Watch the sunset from the deck at the Lighthouse Inn for a special treat. Whether you just want to savor a scoop or two— or go for the hot fudge sundae with real whipped cream or fresh fruit topping—it’s worth going to the Sundae School not far from Route 28 in Dennis Port. They don’t stay open year-round, so be sure to check their hours. While in Dennis Port, be sure to visit the Dog House on Lower County Road. The little building looks like it escaped from Story Land and the “dining room” is made up of picnic tables in the parking lot. But the fries, onion rings, hot dogs and other goodies are amazing. Get there soon, though, after Labor Day, they’re only open on Friday through Sunday until Columbus Day.
No place like home
It may be fun to check out lesser-known attractions in the region, but in the end, Dorothy was probably right, “There’s no place like home.” Despite its economic challenges and political battles, the last blast of summer is a good time to take a walk in the woods, to stroll along the water, or to explore the culinary delights of our home towns. Where else can you go from the ocean to a bustling downtown, from granite mills to white mansions, and from an industrial park to a tranquil wooded path within hours? And where else can you get a Hartley’s pork pie, a chow mein sandwich, a Sam’s meat pie, an all-meat Italian grinder, fried seafood, and a chourico roll all in the same day? I’d venture to say nowhere. Enjoy the South Coast.
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www.thewaxpots.com The South Coast Insider / September 2014
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BUSINESS BUZZ
Classic curb appeal
by Katie Goodrum
What is it about a classic New England village center or Main Street that we find so charming? What makes us want to get out and stroll, peruse shop windows, people-watch, explore?
The streets and buildings we identify with the most here in New England tend to have certain physical characteristics that distinguish them. The size and shape of buildings, the way they are placed on a site, architecture, vegetation, and other factors create much of the “look and feel” of a place. SRPEDD recently did some research on traditional New England design to assist with one town’s village center zoning project. We measured and observed existing places to identify key elements that gave them their character.
Residential appeal
Let’s take a look at one block of the classic residential Main Street in Marion. Traditional architecture, pitched roofs, and natural materials like wood and stone prevail. The houses are close to the street. The entire block contains at least fifteen houses on a little more than three acres.
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The street itself is narrow, and on-street parking on one side effectively shrinks it further. The houses and fences near the sidewalk visually narrow the space. This produces a traffic calming effect; low car speeds contribute to a welcoming space for walking human beings. We can often describe a comfortable street in terms of a well proportioned “outdoor room” with a consistent “street wall” of façades about the same distance from the street and not too far apart. In this Main Street, the building heights measure perhaps half to two thirds of the distance across the street, a ratio which feels pleasant to most people. A “ceiling” of mature shade trees adds beauty and comfort to the streetscape (not to mention a bounty of other benefits including cleaner air, lower energy bills, and less rainwater runoff).
September 2014 / The South Coast Insider
A memorable town center
In Falmouth, Main Street is a commercial space, a gathering place, the civic heart of the town. Since each shopfront is close to the next, there is a constant variety of visual interest and activity at the eye level of a strolling person – you walk a few steps and see something new. On-street parking buffers people on the sidewalk from passing cars and also calms traffic, making it easier to cross the street. Importantly, on most blocks there is no parking in front of buildings other than in the street. Either the storefronts come right up to the sidewalks, or there is an inviting landscaped space.
Common traits
It happens that our more treasured “typical” New England places were built at least 80 years ago. Why is that? Certainly nostalgia and familiarity play a role —sometimes it can take us a while to get used to a
new building in the landscape— but there’s something else. One big factor: older places tend to be designed with an orientation towards humans, not cars. When driving was less ubiquitous (and vehicles moved more slowly, and development policies were less restrictive), shop owners would construct their buildings literally a few steps from the next. They might live upstairs or just a short walk away. Likewise most residential locations were sensibly within walking, or perhaps streetcar distance of daily destinations. (Full time farmers naturally spread out farther.) As it turns out, people still love to spend time in places where they can stroll comfortably among many appealing destinations in close proximity: places designed to a human scale.
What can we do?
How can we use this understanding
Freeman Borden
Transitional Care Unit at Adams House
(left) Shoppers can easily walk from store to store along Main Street in Falmouth. (right) Houses and fences near the sidewalk like these in Marion produce a traffic calming effect making it more welcoming for pedestrians.
1168 Highland Ave. Fall River, MA 02720
Medicare Certified Short-Term Rehab Therapy Private & Semi Private Rooms Flat Screen TV/Cable/WiFi/Phone Newly Renovated ~ Concierge Services
as the South Coast continues to grow and change? Towns and cities have policies that shape the physical form of their community: zoning bylaws, subdivision regulations, design guidelines, road standards, and more. However, most of these were not in place when the region’s most memorable buildings were developed. Many current policies dictate development that is completely
Citizens do have influence, for example when we vote on zoning bylaws at town meeting. But there is almost never a visual presentation of what is being voted on. How many people can read the numbers in a typical zoning bylaw—density ratios, minimum building setbacks, and so on—and envision the look and feel it will confer on a real place? SRPEDD and many other professionals and advocates are working
By delving into the specifics of what makes a human-friendly place, we can help strengthen and preserve the places we love, identify missing pieces, and improve quality of life on the South Coast. counter to the features of our best-loved places. Widely separated buildings and oceans of off-street parking are typical requirements. Over the years, they have also compromised the vitality of town and city centers in countless ways: redesigning roads for faster car speeds, removing the housing component that once supported small local businesses, making suburban investment easier.
on understanding and communicating the ingredients of vibrant, successful local places. By delving into the specifics of what makes a human-friendly place, we can help strengthen and preserve the places we love, identify missing pieces, and improve quality of life on the South Coast. Katie Goodrum is a Senior Comprehensive Planner at SRPEDD
For more information, please contact: Jill Garvey ~Director of Admissions 508-679-0144 or jgarvey@thehomelcc.org www.TheHomeLCC.org
Caring for a mentally or physically disabled family member can be an emotional or financial concern. If your loved one is currently on MassHealth Standard or Commonhealth insurance, you may qualify for financial assistance from Beacon Adult Foster Care. As a caregiver you are eligible for a monthly, tax-free payment while you provide the care your loved one needs in the comfort of your own home.
For more information call 774-202-1837 or visit our website www.beaconafc.com The South Coast Insider / September 2014
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THINGS TO DO
Whether its playing a game or helping with homework, SMILES mentors like Janice have a profound impact on the children they work with.
Something to SMILE about
F
ormed in 2003 to counter the area’s chronically high dropout rate, the South Coast Mentoring Initiative for Learning, Education and Services (SMILES) continues to grow. The program’s goal is to have an impact on all high-risk students in the region’s school systems. SMILES continues to have a strong base in its original New Bedford and Fall River School systems, as well as schools programs in Westport. In 2010, People, Incorporated took over the small, grass-roots non-profit, helping to make it a more sustainable program with a continued focus on supporting children and families within the South Coast community. Traditional SMILES mentoring
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BY Jay Pateakos
takes place at the junior high and high school level. Mentors are paired up one-on-one with mentees and they participate in activities designed to be fun and engaging for both parties. Literary-based mentoring, for grades 1-5, allows mentors to help a student work on their individual needs whether it is reading, math or any other subject they struggle with.
More help needed
Pam O’Neill, People Inc.’s Vice President of Communications and Administration, said efforts are currently underway to increase the number of mentors they have, thus creating opportunities for more children to benefit from a mentor/ mentee relationship. At the end of
September 2014 / The South Coast Insider
the 2013-14 school year, there were 173 mentors at 21 schools in New Bedford, Fall River and Westport. But with thousands of at-risk school children in the South Coast, so many more mentors are needed, and now. “We are looking to get the word out to local employers about the benefits of mentoring for children in our local communities. Our hope is to have employers embrace the mission of SMILES, which is to help at-risk youth realize their personal and educational potential through a large scale one-to-one mentoring program, whereby allowing their employees to take one hour a week out of their schedule to mentor a deserving child,” said O’Neill. A number of companies in the South Coast already take part in
SMILES, including BayCoast Bank, which has more than 25 employees mentoring every week. “We would like to see each of our programs reach full capacity which would be upwards of 300 matches in the three communities we serve,” said O’Neill. “We are looking to have 45 new mentors by the start of school and a total of 130 by the end of the school year.” O’Neill said SMILES is important for both mentors and mentees for various reasons depending on each perspective. For mentees, SMILES provides two different mentoring program models each delivering vital benefits depending on the student’s age. At the elementary school level, O’Neill said the literacy-based model
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Grandparents Day
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is designed to help students become independent learners with strategies for discovering solutions on their own. Mentors are encouraged to support their mentee in discovering solutions, solving problems, and finding meaning in their daily literacy work rather than directly giving the solution. “By providing children with techniques and strategies instead of direction solutions, we are giving them paths of action so that giving up is not an option,” she said. “These techniques and strategies are the first steps in building resiliency not only in the academic setting, but in their day to day lives.” In the middle schools, the SMILES’ traditional program model takes on a bit of a different approach. O’Neill said they take what the students have learned in the literacy programs to the next level. “Mentees have begun to learn and develop the skills and qualities necessary to gain individual resiliency. The traditional program model is aligned with the 40 Developmental Assets for adolescents,” said O’Neill, noting that the 40 Developmental Assets are a series of qualities that help influence choices young people make and help them become caring, responsible, successful adults. “We want students to leave our program ready and able to tap into their strengths, cope and recover from adversity and be prepared for future challenges,” said O’Neill.
Proven track record
Outside of these program models, O’Neill said their statistics show that mentoring in general has been shown to have positive effects in other aspects of at-risk youth’s lives. According to a public/ private ventures study conducted on behalf of the Big Brothers/Big Sisters program, students who meet regularly with their mentors are 52 percent less likely than their peers to skip a day of school and 37 percent less likely to skip a class. Youth who meet regularly with their mentors are
46 percent less likely than their peers to start using illegal drugs and 27 percent less likely to start drinking. Mentors help young people set career goals and start taking steps to realize them. Other benefits of mentoring include: feeling great knowing that you are helping a young person to grow in a positive direction and getting the opportunity to meet other volunteers who share your desire to create positive change in our community. But in the end, statistics aside for the moment, what do the students really get out of this one-on-one mentoring? “Our program models are designed to equip at-risk youth with tools that they need to succeed in life. Whether they are enhancing their literacy skills or participating in activities that will better prepare them for adulthood, all of our mentees share the same need to have a positive adult mentor in their lives,” said O’Neill. “By providing mentees with mentors, they are receiving the biggest benefit that SMILES has to offer: a role-model. That is the common thread in both the literacy-based and traditional mentoring program models. It is of paramount importance that a positive, trusting, long-term relationship is established between a mentor and mentee. Without it, the curricula that have been developed for our programs would not be as effective in delivering positive results to mentees.” Want to hear a few success stories? O’Neill said they have seen many improvements in the day-to-day lives of the mentees they serve. Mentors work to change the scope of their mentees’ lives in many ways, including adding an heir of positivity and happiness that can only be described on an individual level. “It is of paramount importance that SMILES recruits mentors who can build successful relationships with at-risk youth and who understand the importance of mentoring,” said O’Neill.
Continued on next page
Hawthorn Medical Pediatrics Hawthorn Medical of Pediatrics The Newest Members Our Team The Newest Members of Our Team
Paula Freedman, MD Medical School: State University Paula Freedman, MD of New York-Downstate Medical MedicalCollege School: of State University Center Medicine of New York-Downstate Medical Residency: Hasbro Children’s Center College ofUniversity Medicine Hospital/Brown Residency: Hasbro Children’s Hospital/Brown University
Lauren Hale, MD Medical School: PennMD State Lauren Hale, College of Medicine Medical School: Penn State Residency: Hasbro Children’s College of Medicine Hospital/Brown University Residency: Hasbro Children’s Hospital/Brown University
Dr. Freedman and Dr. Hale join John Bender, MD Dr. Freedman and Dr. Hale join Charles Gormley II, MD John Bender, MD Gilliam Simmons, MD Charles Gormley II, MD Gilliam Simmons, MD Call 508-991-2255 to make an appointment. Call 508-991-2255 All physicians are welcoming to make an appointment. new pediatric patients. All physicians are welcoming new pediatric patients.
49 State Road | Dartmouth, MA www.hawthornpediatrics.com 49 State Road | Dartmouth, MA www.hawthornpediatrics.com The South Coast Insider / September 2014
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Continued from previous page “Lee Snitzer, one of our Fall River mentors, has been a mentor with SMILES for over five years and is someone who truly exemplifies an investment in the value of mentoring,” said O’Neill. Snitzer is currently paired with a 9th and 10th grader at Durfee High School, a 6th grader at Kuss Middle School and a 5th grader at Greene Elementary School. A father himself, Snitzer knows the importance of a positive adult role model in a child’s life and strives to be that person during every one of his mentoring sessions with his four mentees. Snitzer’s newest mentee, Michael, a 9th grader at Durfee High School, was a particular challenge for previous mentors, said O’Neill. Michael
transition into adulthood successfully,” O’Neill noted. Snitzer, 48, told the South Coast Insider that once his own children grew up and went to college, he needed to fill a huge void in his life, a void that he soon filled with SMILES. “I used to be so involved in my own kids’ lives that I needed to do something,” said Snitzer. “I loved kids so this program was perfect for me.” But one mentee wasn’t enough. Snitzer now has four mentees ranging in ages from 9 to 15. He participates in both the the literacy and traditional mentoring programs. “High school is the toughest to find things to do to hold their interest but we find a way,” said Snitzer, a father of three. “People need to remember that a SMILES mentor is not a teacher or a parent. They are a friend. Unless it’s
School in Fall River and have been matched with their mentors Tom and Suzette for seven and five years respectively,” said O’Neill. “Both Tom and Suzette have greatly impacted Freddy and Deysi’s lives and have truly exemplified an investment in the value of mentoring over the last half-decade.” Upon the conclusion of each matches’ formal, school-based tenure, O’Neill said SMILES staff had the opportunity to meet with Freddy, Deysi, Tom and Suzette to discuss the effects of their mentoring relationships and the graduates’ plans for the future. Both Freddy and Deysi hold part-time jobs and are planning to attend Bristol Community College in September. Freddy put the value of his mentoring relationship with
Tom into perspective by saying, “I would not be where I am today without Tom. He has helped me so much over the years.” He went on to say how he would also like to be a positive role-model for a child as Tom was to him. “As soon as I figure out my school schedule I would like to mentor a kid because I know how great it makes you feel.” A classic case of paying it forward and I’m sure there are many, many more like it. But more mentors are needed. If you have an hour each week to spend changing the lives of a South Coast student (only September to June), it’s time to make your mark. Don’t wait to be asked. These kids can’t wait! Contact SMILES Program Director Aaron Hubley at ahubley@ peopleinc-fr.org or 508-679-5233.
“These kids have a lot to say; they just don’t know who to say it to. It takes a while for them to open up, but once they do, it’s amazing.” was very shy and reserved and would not even speak to some of his previous mentors. “Knowing the importance of having a positive role model, Lee asked if he could mentor Michael. His experience proved effective as Michael began opening up,” said O’Neill. “Over the last few months Michael’s attitude has changed dramatically. Lee reported that ‘When Michael started opening up I knew he trusted me. He will talk to me about anything. He is open and we have a good relationship’.” Now when they meet, O’Neill said Michael and Lee like to discuss possible higher education and career options. “Having mentors like Lee who truly believe and invest in mentoring are what make it possible for SMILES to continue to help at-risk youth emotionally and academically and
22
something that can hurt themselves or someone else, I want to talk about everything with them. And over the years, I’ve heard just about anything.” Ironically, Snitzer said he can get his SMILES mentees to open up and talk to him far more than he can his own kids. “These kids have a lot to say; they just don’t know who to say it to. It takes a while for them to open up, but once they do, it’s amazing,” said Snitzer. “They need an adult to talk to and many of them don’t have that. I enjoy it immensely.”
Mentees becoming mentors
O’Neill noted that for the 20132014 school year, 100 percent of SMILES high school seniors graduated. Among them were brother and sister Freddy and Deysi. “Freddy and Deysi graduated this past June from B.M.C. Durfee High
September 2014 / The South Coast Insider
Lee was one of 173 SMILES mentors for the 2013-14 school year, but more help is needed.
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23
FOOD NOTES
Squash, anyone? By Elizabeth Morse Read
We may all curse the inconstant weather here on the South Coast, but we need to celebrate the bounty of fresh local produce that our intense growing season provides. Now’s the time to enjoy the squashes, the cabbages, the apples and pears, the beans and the root veggies that the September harvest brings. September is a month of transition from summer to fall, from beach bonfires to tailgate parties, from barbecues to pickling. The kids are back in school, football’s on the schedule—and the fantastic harvest of the South Coast’s late-season fruits and vegetables should be on the menu.
All (vegetable) politics is local
Some people mistakenly believe that the nutritious local fruits and veggies are only available in spring and summer, when they’re lush and plentiful. Asparagus, blueberries, early greens— the indigenous plant foods that thrive in the Northeast. But the growing season in southern New England extends far past the summer months—and September’s harvest is just as dazzling and nutritious as any July off-the-truck produce. Einstein once quipped that God does not play dice with the universe. I take that to mean that Mother Earth will provide for you nutritionally whether you live in Brockton or Botswana or Beijing—eat the local foods. If you don’t eat a lot of processed, imported or restaurant foods, you’ll be healthier for the effort. Eat More Squash. Except for cold-weather diehards like kale, not much is going on in a South Coast vegetable garden in winter. So September begins the time for pickling and canning and storing up our unique fall harvest for the long winter ahead. Hard squashes, cranberries, beans, apples, cabbages, maple syrup, grapes, root vegetables. And you don’t have to invest in Mason jars or
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September 2014 / The South Coast Insider
build a lot of shelves downstairs to preserve the South Coast’s harvest. Buy a small energy-efficient freezer and “put up” some of September’s produce. Pack portions of green beans, applesauce, blanched kale, cubed or pureed squash, whole cranberries—and freeze the bags flat on a cookie sheet in your kitchen freezer first, so that you can then line them up like books. Create your own frozen food aisle.
The lowly winter squash
Winter squashes, which are prolific producers in the fall, have inedible outer skins, unlike yellow summer squash and zucchini. But while those outer rinds may make them a bit harder to prepare, they make them perfect for storing in a root cellar for up to six months. When you live in a temperate agricultural zone like southern New England, Mother Nature makes sure you’ve got the nutritional equivalent of Florida oranges growing nearby. So, what do you eat to stay healthy over the winter months? The solution is to buy local produce year-‘round and adjust your menus accordingly. The hard part is getting over
Continued on page 26
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Continued from page 24
Cashing in on September’s harvest
E
njoy the natural bounty of the South Coast—to find fresh local foods near you, visit www.semaponline.org, www. pickyourown.org, www.farmfresh.org or www.localharvest.org. If you want to educate yourself and learn more about when and which South Coast fruits and vegetables are at their peak, check out the harvest calendars at www.farmfresh.org.
You can always visit your town’s farmers market to buy the freshest produce, or you can subscribe to your local CSA (Community Supported Agriculture), where you buy directly from participating farms and pick up your share of weekly produce at pre-designated locations. Learn more about local CSAs at www.localharvest.org.
And you can get to know the people who grow the food by visiting the farms themselves! Try Frerichs Farm in Warren (www.frerichsfarm. com or call 401-245-8245), Simcock Farm in Swansea (www.simcockfarm.com or call 508-673-5721), Dartmouth Orchard (call 508-992-9337) or Four Town Farm in Seekonk (www.4townfarm.com or call 508-336-5587). Even more exciting is discovering South Coast businesses and restaurants specializing in fresh local organic farm products—check out How On Earth in Mattapoisett, which offers a grocery section, restaurant, catering and community kitchen. Learn more at www. howonearth.net or call 508-758-1341.
Happy squashing! Don’t miss this year’s Harvest Moon on September 8 and 9. And for sure don’t miss Acushnet’s Apple/Peach Festival September 6–7! Go to www.acushnetma.com.
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September 2014 / The South Coast Insider
your childhood prejudices against fall produce—a butternut squash looks pretty boring next to a bouquet of rainbow summer chard. Only old ladies eat parsnips. Cranberries are only for Thanksgiving. Succotash and coleslaw—are you serious? There are a gazillion recipes out there for winter squashes, but the bottom line is this: they’re best cooked by either steaming or baking (never boiled). Recipes are not interchangeable—you can’t cook an acorn squash the exact same way you would a butternut or spaghetti squash. Those weird shapes and splashy colors on the September produce aisles are pretty startling for a newbie. But winter squashes are the new superfood (think kale)—and they’re the stars of a September harvest around here. While the outer rind may require some work, the orange-yellow flesh inside a winter squash has a surprisingly sweet/nutty flavor and is highly nutritious. Winter squash is low-calorie and high in fiber and Vitamins A, C and B complex. Its cooked texture ranges from creamy to chewy—and it’s pretty easy to cook. And not only is eating it good for your overall health, but winter squash is a must-eat if you’re watching your winter weight. Even those goopy seeds you scoop out of the squash can be turned into healthy snacks. Clean them in a sieve under running water, then let
them dry. Toss them with a little oil and salt/ seasoning, and bake them in a low oven at 170 degrees for 20 minutes. They can be stored up to six months. Add them to salads, bread mixes, cereals or homemade snack packs. Squash seeds are calorie-dense and high in fiber, calcium, zinc and heart-healthy fats—great for athletes.
Acorn squash
Okay, okay—so I’m waxing lyrical about squashes…but trust me when I say that you haven’t lived if you’ve never eaten baked acorn squash. There are many other methods and recipes to enjoy the rich, creamy flavor of an acorn squash, but the following is my all-time favorite. These dark-green finial-shaped squashes are fabulous when baked, whether flavored as-is or used as a receptacle for stuffings. Trim off the stem top, then split them in half and remove the seeds. Cut a shallow slice from the underside so that they’ll balance upright on a cookie sheet. To serve filled, brush the cut side with oil and fill with your pre-made stuffing. To serve as-is, drizzle the cut-side with maple syrup and put a dollop of butter in the hollow. Bake either in a preheated hot oven (475 degrees) for at least 45 minutes, until a fork pierces the squash flesh easily. They look quite dramatic on a platter.
Spaghetti squash
Spaghetti squash alone is definitely not a main
Squash diplomacy
I once hosted an older Japanese couple during a beautiful late September—they’d hosted me at their home in Japan several years before. But this was going to be their very first trip to “America”—and here they were coming to (drumroll…) Fairhaven, Massachusetts, for a week… Um, what to do? Fortunately, they weren’t the day-trip-to-Boston touristy types—they wanted to do exciting things like visit Fort Phoenix, eat scallops and kuranburi (cranberries), feed horse chestnuts to my backyard squirrels, and visit a “real American supermarket.” Well, when we got to the winter squash section at my local Stop & Shop, you’d think they’d died and gone to vegetable heaven. “Kore-wa nan desu ka??” (What is this??) Now, I had seen for myself that small pumpkins and zucchini are sold in Japanese supermarkets -- but just imagine confronting mounds of acorn, butternut and turban squash and gourds for the first time ever. They wanted to stop at every nursery, orchard, farmers’ market and road-side stand of pumpkins, apples, Indian corn, pickles and chrysanthemums. What we take for granted here and don’t even notice—the South Coast’s September harvest—my Japanese friends found utterly fascinating. It was a fun week.
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event, but it’s one of those veggies you need to incorporate into your fall menus. Kids like its blandness, it gets you healthy for the winter months, and it can help keep your weight and blood sugars down. What more could you ask? Spaghetti squash is one of those odd local vegetables (like fiddleheads) that you wouldn’t dare serve your in-laws on Thanksgiving. But it’s a real treat—fun-to-eat, nutritious, has a very mild cantaloupe-y taste—and if you prepare it correctly, it’s an amazing substitute for noodles or iceberg lettuce. As with all squash, you want to buy one that feels heavy for its size and has no bruises or blemishes on the outside (especially if you’ll be storing them). Trim off both ends, then split the squash lengthwise and remove all the seeds. Bake or steam the halves according to your recipe. Let them drain and cool in a large colander until they’re easy to handle. Using a fork, carefully tease the squash flesh lengthwise from the rind—it will look like strands of orange pasta. (Do not scoop or spoon it out in the same way you would other cooked squashes.) Drain and toss it gently in the colander to dissipate the hot moisture and to separate the strands. Serve it just as you would regular spaghetti, as a mild-flavored nest for the main event. Top the cooked spaghetti squash with stir-fried veggies like mushrooms, scallions, peppers —or as a bed for cold fall veggies like shredded carrots, julienned kale and late tomatoes. Or you could serve it chilled and top it with fall fruits, seeds and a drizzle of maple syrup. Think of spaghetti squash as a base for a salad or side dish. A portion of cooked spaghetti squash is like a blank canvas. It complements a meal with its unusual texture and heartiness, if not flavor (think glass noodles or tofu). Since it has virtually no distinct flavor of its own, spaghetti squash absorbs other flavors—so don’t go dousing it with tamari or cinnamon or sesame oil or sriracha sauce. So use condiments and flavorings sparingly—let it just interplay with the more subtle flavors and textures of the other ingredients. It’s best appreciated when served with prepared vegetables or fruits, whether cold or cooked. It is not a vegetable to mix with protein foods like meat or cheese— their flavors and textures are too overwhelming. And, while cooked spaghetti squash may look like real pasta, it’s pretty fragile—don’t over-toss it or throw it into a crockpot or clam boil. But, like all squashes, cooked spaghetti squash is very filling— which can help you eat more sensible portions and fewer Twinkies.
27
COVER STORY
sense of the phrase. Going green, in every
Sustainability key at UMD M By Joyce Rowley
g as food There was no such thin ing up. waste when I was grow on our If we didn’t eat what was ed with plate, we were threaten So if the getting it for breakfast. ld on green(ish) peas going co ive at my plate were unattract ine how dinnertime, I could imag orning. ugly they’d be in the m
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September 2014 / The South Coast Insider
y parents were raised during the Great Depression. It was simply unheard of to throw away good food. But times change, and now Americans toss away enough food every year to feed a small country. To counter that, Massachusetts banned organic waste from high-volume generators that throw out more than 2,000 pounds of food waste per week. Under the new law that took effect in July, an estimated 450,000 tons of food waste that has been going into landfills and incinerators will be diverted from the waste stream to either composting, reuse by farmers, or into anaerobic digester bio-facilities springing up around the state. Here on the South Coast, UMass Dartmouth is way ahead of the game. This fall starts the third year of the UMD Dining Services’ sustainable food program, including Project Clean Plate. They don’t threaten students with cold leftovers the next morning, though.
The program works so well because it is the students who requested it, according to Ed Gilmore of Chartwells, the food services consultant to UMD’s Dining Services. In fact, he says it was their idea.
Sustainability, sustainability, sustainability
Gilmore said that he went to the students before starting the program in 2011. UMD students wanted more than just recycling, although they do that, too. Gilmore said the students wanted all facets of dining services to be sustainable. “Fortunately, sustainability is a large part of our business,” Gilmore said. The overarching goal of the program is to view every aspect of food service as an opportunity to use sustainable alternatives. Like having a flavored water tap fountain to avoid individual plastic bottles at The Marketplace Dining Hall, the campus’ main dining area. Or putting most dining room lighting on motion detectors to save electricity. And, here’s a novel
concept- they turn off the lights in the dining room and use natural light on sunny days! As simple as that, the campus saves money, reduces electricity consumption, and reduces greenhouse gases. Maximum sustainability also means UMD Dining Services uses milk and yogurt without rBGH growth hormones, Fair Trade certified coffee and eggs laid by cage-free hens. They also offer soy milk to cut back on cow’s milk. What’s wrong with cow’s milk? Nothing, but cows are a major producer of methane, a greenhouse gas. In a “farm to fork” program, UMD partnered with Southeastern Massachusetts Agricultural Program (SEMAP). They now buy fruits and veggies directly from South Coast farmers and seafood from New Bedford fishermen. For example, UMD Dining Services buys over 40,700 pounds of locally-grown potatoes each year. Buying locally-sourced fruit and veggies means students get fresher produce, travel and fuel time for food production is reduced, and the practice supports the local farming community. All of which adds up to sustainability.
Gilmore said. And as a positive feedback, the difference in poundage between the regular waste weight and the Project Clean Plate weight is donated to charitable organizations, such as Rosie’s Kitchen in Boston. What’s left is about 6,000 pounds of organic waste per week. Unfortunately, it can’t become feed for farm animals unless it’s cooked to 160 degrees, Gilmore said. Instead, an on-site food pulper that UMD has been operating for almost four years extracts out liquids and compacts the rest to about 1,700 pounds. So far, the remaining waste has been used as compost. With the new law, the campus waste disposal company may choose to bring some or all of the 6,000 pounds to the new anaerobic digester at Crapo Hill bio-energy facility run by the Greater New Bedford Refuse Management District. There it would be fed to the bacteria in the digester, resulting in methane gas production which is burned to generate electricity.
vegetables h es fr es rv se th u o tm UMass Dar ast farmers o C th u So m o fr ed as and fruits purch itiative. of its “Farm to Fork” in
Waste reduction at every step
UMD Dining Services tackles food waste from the beginning to the end of the food service system. During food preparation, fruit and vegetable trimmings are kept and packaged for local farmers. Trimmings include the outer leaves of greens, vegetable skins, and unusable parts of cut fruit such as seeds or skins. An estimated 21,000 pounds of fruit and vegetable trimmings go to the Stonybrook Farm chickens annually rather than rot in a landfill. The next step reduces the end waste product— the food left on students’ plates. “Project Clean Plate” visually and factually helps students control what gets tossed, according to Gilmore. Plate waste is measured in front of students instead of back in the kitchen. The poundage is posted weekly, and as students catch on, that number begins to drop, said Gilmore. On average, the Marketplace Dining Hall produces about 800 pounds of waste daily. At food stations, there are “small plate” reminders to students to take a sample of food instead of filling their plate with something they may not like. Students are asked to try it, and if they like it then come back and take a larger portion. Smaller portion size means healthier students, too,
Recycling and then some
Of course, the sustainability program does a good bit of recycling, too. Five thousand gallons of used frying oil is sold to Cape Cod Biofuel annually. There it is refined and turned into biofuel for delivery trucks, preventing waste and reducing greenhouse gases. And the campus recycles 105,300 pounds of cardboard food boxes annually; saving resources as the cardboard is transformed into paper, tissues and building materials at an offsite pulp mill. Plates, utensils and glasses are real, not disposable, so plastic trash is reduced. The napkins are “green” meaning that they are compostable and can go in with the food waste to the pulper. The dining hall also has recyclable bottles and cans and biodegradable woven fiber “clamshells” for take-out food. While all of this may sound like just another fad, UMD sees it as part of their overall educational program: teaching a new generation how to recycle, reuse and reduce waste, while understanding the connection students’ food choices have on the larger community and the natural environment. UMass Dining is committed to addressing many of the global issues surrounding our food supply. Please check their website at www.umassdining. com/sustainability The South Coast Insider / September 2014
29
Food NOTES
From farm to table
O
By Brian J. Lowney
he says. “There are many exciting ways that ur South Coast is people can cook vegetables.” blessed with an abunSarah da Luz, a chef in the café at dance of family farms Partners Village Store in Westport, where that produce some of the cookbook is sold, says that she’ll review most delicious fruits the recipes and perhaps might introduce and vegetables found a new menu item adapted from the farm anywhere in the United States. cookbook. Beginning with bright green asparagus “We like to support local cookbooks,” in early spring right through the end of da Luz emphasizes, adding that the café fall when butternut squash and sweet menu is always expanding. Macomber turnips are harvested, hardA new offering that is destined to win working farmers keep the region’s growing rave reviews is a delicious sandwich made number of farmer’s markets and roadside with native tomatoes, fresh mozzarella stands well supplied with delicious and cheese and basil. The chef adds that the nutritious fresh produce that can be used in café is known for its soups, many of which new and exciting recipes. are made with farm fresh local vegetables. Thanks to Megan Berthiaume, the Popular selections include gazpacho, carrot AmeriCorps VISTA health and wellness dill, tomato bisque, Portuguese kale and specialist at the YMCA Southcoast in creamy zucchini. Dartmouth, local cooks have a treasury of healthy recipes and new ways to cook the bounty of the earth. Berthiaume, a graduate of the University Nancy Crosby, store owner, emphasizes of Maine at Orono, where she earned a that Partners is a strong supporter of local degree in nutrition, has compiled a new 80agriculture. page volume entitled “Sharing the Health “We try to buy as much from local farmThe cafe at Partners Village Store boasts a cozy atmosphere and lots of Community Cookbook”, which should beers as we can,” she shares, adding that all healthy, all-natural menu selections. come a culinary bible in every local kitchen. scraps from the busy restaurant are given to of Southeastern Massachusetts, a United Way “The first crop of the year we have is asan area farmer to feed his swine. agency. The program helps feed low-income resparagus,” the nutritionist begins, adding that a Crosby notes that the café has recently added idents living primarily in Fall River, New Bedford dedicated corps of volunteers grows more than breakfast sandwiches, some of which feature farm and Wareham. All of the produce harvested on the 30 different kinds of vegetables on the large fresh vegetables. She adds that at lunchtime, many Dartmouth farm, including cucumbers, kale, toma- farm is distributed by the Hunger Commission. guests order healthy fresh salads, which can also toes, eggplant and several varieties of squash. served as wraps. Sharing the Health Community Cookbook According to Dan King, farm manager, the cookretails for $10 and is also available at the YMCA book will also help food recipients discover new Southcoast in Dartmouth, Partners Village Store Proceeds from the sale of the book, which took ways to cook and serve fresh produce. in Westport and at Lees Market in Westport. For about a year to compile, will benefit hunger relief “We are trying to get them to use it more wisely,” more information, call (508) 993-3361. programs conducted by the Hunger Commission
Local support
A good cause
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September 2014 / The South Coast Insider
Discover fresh produce
Partners 1979 - 2014
recipes from
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VILLAGE STORE AND KITCHEN
Celebrating
Years
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Partners Village Store and Kitchen
Ingredients: n 3 cups tomato sauce n 1 medium eggplant n ¾ cup skim mozzarella cheese, shredded n 2 tablespoons parmesan cheese n Whole wheat pasta, for serving Directions: Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Pour ½ a cup of tomato sauce into the baking dish. Peel eggplant and slice into ½-inch thick slices. Place half of the eggplant slices in the baking dish and top with 1 cup of sauce. Sprinkle half of the mozzarella cheese on top, followed by the rest of the eggplant. Cover with the remaining sauce and top with the parmesan cheese. Cover the dish with foil and bake for 45 minutes. Remove from the oven and top with the rest of the mozzarella cheese. Return the dish to the oven, uncovered, until the cheese is melted. Serve over whole wheat pasta. Makes 6 servings.
Summer Squash Casserole (Anne Morse)
Ingredients: n 4 yellow squash, sliced n 2 medium onions, chopped n 2 medium carrots, peeled and sliced n ½ pint light sour cream n 1 can cream of mushroom soup n ½ stick butter or margarine n 1 package Good Seasons® dry Italian dressing n ½ cup bread crumbs Directions: Preheat oven to 350°F. Bring a pot of water to a boil—add the squash, onions and carrots and boil until squash is tender. Drain and set aside. Melt the butter before adding the Italian dressing, and set aside. Combine the soup and sour cream and mix in with the vegetables. Blend well. In a 3 quart casserole dish pour in ¹/³ of the butter mixture. Top with ½ veggie mixture. Cover with ¹/³ of butter. Add the remaining vegetables, and top with the remaining butter. Sprinkle the bread crumbs over the casserole. Bake uncovered at 350°F for 30-40 minutes.
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DATELINE: SOUTH COAST
News, views and trends... from Mount Hope Bay to Buzzards Bay
by Elizabeth Morse Read
September is a month of transition—from summer to fall, from beach parties to tailgate parties. The blazing sunshine gives way to the Harvest Moon (September 8-9) and the temperature starts to drop. Be on the lookout for Oktoberfests this month, too!
Across the region The Rev. Edgar Moreira Da Cunha, the auxiliary bishop of the Archdiocese of Newark, New Jersey, and a native of Brazil, has been chosen to succeed Bishop George Coleman as head of the Diocese of Fall River. The never-ending repairs on the New BedfordFairhaven Bridge are supposed to be completed soon… Award-winning film director Woody Allen spent his summer vacation in Rhode Island filming scenes for an upcoming movie—specifically in Providence, Newport and Portsmouth. The film will star Joaquin Phoenix and Emma Stone. New Media Investment Group, which owns the New Bedford Standard-Times, the Taunton Gazette and the Fall River Herald News, has recently purchased the Providence Journal. The organizers of the Whaling City Festival, which was cancelled this summer, are planning to move to Fall River to create the new Spindle City Festival next year. Effective January 1, 2015, the minimum wage in Rhode Island will rise to $9.00 per hour. Celebrate an authentic Oktoberfest in Marion on September 13 at the VFW Hall! For tickets and info, go to www.oktoberfestmarion.com.
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September 2014 / The South Coast Insider
UMass Dartmouth’s School for Marine Science and Technology (SMAST) has received a $4,4 million federal research grant through NOAA. For the third straight year, Bristol Community College has frozen its tuition and fees. Head for the Newport Yachting Center for the Newport International Boat Show September 11! For complete details, go to www.newportwaterfrontevents.com or call 401-846-1600. Calling all cyclists! Gear up for the 8th Annual Buzzards Bay Watershed Ride from Horseneck Beach in Westport to Woods Hole on October 5. To register, visit www.savebuzzardsbay.org. Don’t miss the free 2014 Narrows Festival of the Arts in Fall River on September 7. For a complete schedule, visit www.narrowscenter.com or call 508-324-1926.
Plan ahead for the multi-day Adirondack Balloon Festival at Lake George, NY September 19 through 21. Call 508-991-6171. Contact the Fairhaven Senior Center about the Niagara Falls & Toronto trip September 15 through 19. Call 508-979-4029.
Acushnet Don’t miss the Acushnet Apple/Peach Festival on September 6-7! For more info, go to www.acushnetma.com.
Bristol
The 9th Annual Slocum Challenge Regatta on September 27 will be organized by the Lloyd Center for the Environment in Dartmouth. To register, go to www.lloydcenter.org. Enjoy the bounty of South Coast farms, farmers markets and roadside stands—to find fresh local foods near you, visit www.semaponline.org, www. pickyourown.org , www.farmfresh.org or www. localharvest.org. If you’re 50 or older, check out the day trips sponsored by the New Bedford Senior Travel Program—there’s Yakov Smirnoff at Foxwoods September 17, the Springfield Fair September 24.
Check out “Raptor Weekend” September 6 and 7 at the Audubon Environmental Education Center in Bristol. For more info, call 401-949-5454 or go to www.asri.org.
Experience pre-Industrial Age life at the Coggeshall Farm Museum, rated the “Best Living-History” farm in Rhode Island by “Yankee Magazine”. To learn more, visit www.coggeshallfarm.org or call 401-253-9062. If you’re a boat-lover, don’t miss the Herreshoff Marine Museum, home to the America’s Cup Hall of Fame. Learn more at www.herreshoff.org.
Carver
Please don’t feed the dinosaurs! Take the kids to Dinoland, the 20-acre animatronic dinosaur exhibit at Edaville Railroad on the weekends. “Thomas Land” at Edaville Railroad is scheduled to open in summer 2015. Thomas the Tank Engine theme parks exist in the United Kingdom and Japan, but the 11-acre amusement park in Carver will be larger and will be the only official “Thomas Land” in the USA. For more info, go to www.edaville.com or call 508-866-8190.
Dartmouth
Dartmouth is celebrating its 350th birthday, and there’s a full schedule of activities and events this month. The Dartmouth Grange will hold a free Community Fair at Patrons Hall on September 5. Dartmouth’s 350th Birthday Parade starts at the Middle School on September 7. To learn more, go to www.dartmouth350.org, 350@town.dartmouth.ma.us, or call 508-984-1359. UMass Dartmouth’s 9th Annual Freedom Festival, originally scheduled for July 2, was cancelled due to Hurricane Arthur, but will be rescheduled for some time this month. For more info, visit www.umassd.edu. The Dartmouth Police Department will continue to work out of temporary trailers until December while they replace the plumbing in the station building. The state’s Cultural Council has awarded $30,000 to the Lloyd Center for the Environment. Visit www.lloydcenter.org or call 508-990-0505.
Fairhaven
Don’t miss the Feast of Our Lady of Angels in north Fairhaven August 30 through September 1. Call 508-990-0502 for details.
Meet your friends on Saturday mornings at the Oxford Book Haven and Café at the Church of the Good Shepherd in north Fairhaven. Fresh soups and desserts, used books on sale, board games. To learn more, visit www.goodshepherdfairhaven. com or call 508-992-2281. Check out the new EJ’s New York Deli & Butcher Shop, Restaurant and Bar on Rt. 6, across from CVS Plaza! Call 508-996-3500 or visit www.ejsrestaurantanddeli.com. Take the family to Fairhaven’s Harvest Fun Day and Scarecrow Contest on October 11. For details, go to www.fairhaventours@aol.com or call 508-979-4085.
Fall River
Step into the colonial past on Sundays at the Lafayette-Durfee House in Fall River. Go to www. lafayettedurfeehouse.org or call 508-813-8230. The Narrows Center for the Arts has a great lineup. In addition to the Narrows Festival of the Arts on September 7, they have Tom Rush September 13, John Mayall September 20—and more! For a complete schedule, visit www.narrowscenter.com or call 508-324-1926. All hands on deck for Family Nautical Night September 6 at Battleship Cove! Learn more at www.battleshipcove.org or call 508-678-1100. Fall River’s Little Theatre will present “Les Miserables” October 16 through 18. For details, visit www.littletheatre.net or call 508-675-1852.
Mattapoisett
The Mattapoisett Chowder House has closed its doors for good.
Marion
Celebrate an authentic Oktoberfest on September 13 at the Marion VFW Hall! For tickets and info, go to www.oktoberfestmarion.com.
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Middleboro
Shiloh Marchand, 15, took first place in barrel racing at the New York State High School Rodeo Association’s Double M Rodeo. Continued on next page
The South Coast Insider / September 2014
33
Continued from previous page
New Bedford Mark your calendar for the FREE Working Waterfront Festival on Fisherman’s Wharf on September 27 and 28. For more info, call 508-9938894 or visit www.workingwaterfrontfestival.org.
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Chow down at the New Bedford Seaport Chowder Fest October 5 on Pier 3, with live music and children’s activities. Call 508-990-2777 or visit www. downtownnb.org. The popular Lebanese Kitchen restaurant in New Bedford was destroyed in a July fire—the owners hope to rebuild and reopen.
Step back into the whaling-era at the RotchJones-Duff House and Garden Museum in New Bedford. Call 508-997-1401 or go to www.rjdmuseum.org. Spend some time exploring the unique New Bedford Museum of Glass. Visit www.nbmog. org or call 508-984-1666. Check out the Fort TaberFort Rodman Military Museum on the waterfront. Free, open daily. www.forttaber.org. Enjoy Neil Simon’s “Broadway Bound” at Your Theatre September 11-14 and 18-21. For more info, go to www.yourtheatre.org or call 508-993-0772.
Newport
New Bedford High School senior Patricia Dias won the Congressional Science, Technology, Engineering and Math Competition for the 9th District for developing an app that tracks inventory. She hopes to attend Worcester Polytechnic Institute this fall. There’s always something going on at the Buttonwood Park Zoo! For complete info, call 508991-4566/6178 or visit www.bpzoo.org. Enjoy FREE family fun and entertainment at AHA! Night. The September 11 theme will be “Festa, Fiesta, Fete: Celebrate New Bedford Cultures.” The October 9 theme is “Reap What You Sow.” Go to www.ahanewbedford.org or call 508-996-8253. If you’re a fan of Americana and roots music, check out the monthly Salon Concerts at the Wamsutta Club. There’s the Hot Tamale Jazz Band September 6. For details, go to www.wamsuttaconcerts.com.
If you’re a boater, don’t miss the Newport International Boat Show at the Newport Yachting Center on September 11. Visit www.newportwaterfrontevents.com or call 401-846-1600. While you’re there, plan on visiting the Museum of Yachting at Fort Adams State Park. Go to www. moy.org. Board the SSV Oliver Hazard Perry, Rhode Island’s official “Tall Ship,” too. Visit www. ohpri.org. Enjoy FREE “Sunset Thursday Concerts” at Fort Adams through September 4. Learn more at www.fortadams.org.
It’s all happenin’ at the Z! There’s the Chris Isaak Tour September 14, “Jekyll & Hyde” October 9, Jake Shimabukuro October 16. Call 508-994-2900 or visit www.zeiterion.org.
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September 2014 / The South Coast Insider
Head for the Newport Yachting Center for the International Oktoberfest! On October 11. For complete details, go to www.newportwaterfrontevents.com or call 401-846-1600.
Check out the East Coast’s premiere Wine and Food Festival at the Newport Mansions on September 19 through 21. For more info, visit www.newportmansionswineandfood.org. “Murder at the Howard Johnson’s” is playing at the Newport Playhouse through September 14. “Harris Cashes Out” will play September 18 through October 26. Go to www.newportplayhouse.com or call 401-848-7529.
Plymouth Plan a day-trip to Plymouth! (It’s not just for Thanksgiving anymore…) Experience the Pilgrim past at Plimouth Plantation (www.plimouth.org or call 508-746-1622); visit Pilgrim Hall Museum (www.pilgrimhall.org or 508-746-1620), Plymouth Rock and the Mayflower II while you’re there, too!
Swansea “Nana’s Naughty Knickers” will be performed by Footlights Repertory of Swansea in October. For details, go to www.footlightsrep.net or call 508-674-9354.
Tiverton The Tiverton Four Corners Arts Center offers many free and fascinating events at the Meeting House. Classical guitarist Hiroya Tsukamoto will perform October 17. For details, go to www. fourcornersarts.org or call 401-624-2600.
Providence Be amazed by “WaterFire” in downtown Providence on September 4, 19, 27 and October 11. For info, visit www.waterfire.org. Chow down at the Rhode Island Seafood Festival on September 6 and 7 at India Point Park in Providence. For details, visit www.riseafoodfest. com. Save the date for something special at the Providence Performing Arts Center! There’s Steely Dan September 7. Call 401-421-2787 or go to www.ppacri.org.
Seekonk Hillary Clinton visited the Sam’s Club in Seekonk in late July on her book tour promoting her new memoir “Hard Choices.”
B
ased upon the increase in life expectancy, the need to plan for long term care expenses is very real. Some are reluctant to purchase long term care because they believe: • it is too expensive
Portsmouth Greenvale Vineyards presents its 15th Annual “Saturday Jazz Series” in the testing room. For a complete schedule, visit www.greenvale.com or call 401-847-3777.
Are you worried about long term care for you or your parents?
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The Sandywoods Center for the Arts present the Magnolia Cajun Band on September 6—and more! Go to www.sandywoodsmusic.com or call 401-241-7349.
Wareham
Hines Field in Onset will offer free public parking on most weekends, as well as free shuttle service to the beaches. Check out what’s onstage at Buzzards Play Productions in East Wareham. Call 508-591-3065 or visit www.buzzardsplayproductions.com.
Warren
Head for 2nd Story Theatre in Warren! “Sylvia” returns September 4-14. For details, call 401-2474200 or go to www.2ndstorytheatre.com.
This created the need for a new form of Long-Term Care coverage, a hybrid program called Asset Based Long Term Care. This planning strategy became available after Congress passed the Pension Protection Act of 2006. This unique retirement plan provides a program to pay for long term costs, tax free and the funds held in the contract are passed on to the heirs and never lost upon death. Call Steve at 401-247-9882 for a personal review to see if this unique planning program is right for you and your family. Worry no more…
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Westport
Pack a picnic and head for the Sunset Music Concert Series at the Westport Rivers Vineyard & Winery through September 13. For complete information, go to www.westportrivers.com or call 508-636-3423.
10 Child Street • Warren, RI The South Coast Insider / September 2014
35
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September 2014 / The South Coast Insider
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The South Coast Insider / September 2014
37
ON MY MIND
SeducED BY Siri By Paul E. Kandarian
I have a very special lady in my life. She means the world to me.
Though we’ve never met, we talk several times a day, and I love the sound of her somewhat robotic voice. In some of my most trying times, she, being a typical woman, is sometimes there for me, sometimes not. The little devil, playing hard to get, luring me in and then keeping me away! How I love the thrill of the chase, the sound of her siren’s song! But she plays me like a fiddle, while playing a pretty broad field. I am not the only man in her life. There are others. Many others. Millions of others. But that’s the woman I love. That is my Siri, the voice of my iPhone. I don’t mean to sound possessive, she’s not my Siri. She’s everyone’s Siri. Everyone in the Apple family anyway. She is our voice, our rock, our beacon guiding us through the dark of confusing street signs, where to find gas on cold, lonely nights, who played shortstop for the ’57 Yankees, and other vital information. Oh, but she is a fickle lass. Some days, when I ask, “Siri, please get me directions to…,” there is silence, deafening and prolonged, a little circle on my screen spinning madly, a sure sign of her aloofness. But she apologizes. “I’m sorry, Paul,” she’ll say in that monotone drone that drives me wild, “I can’t help you right
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September 2014 / The South Coast Insider
now. Please try in a little while.” When she cannot help, my jealous mind races, consumed by the thought that she is two-timing me. Well, millions-timing me, with so many other men. And women. And children. Such wanton ways should drive me from her and toward someone more willing to commit to one soul at a time. At those times, my exasperation gets to me. I ask for directions to Fort Revere in Hull, and she repeatedly returns “Four Ri Veer in Howell” until I scream “Siri, what the ^%$# is wrong with you.” “There’s no need for profanity, Paul,” she says in stern maternal voice. I apologize. She is quick to forgive. “It’s OK,” she says in calming maternal voice. She can be chilling. If I scream “I hate your guts, Siri, I hate you so much!!” she says with icy voice, “I’ll remember that.” The moral: Do not make Siri mad. Perhaps it’s her boundless intelligence that keeps me coming back. I ask, “Siri, what planes are above me right now?” and she says enthusiastically, “Alright, here’s what I got!”
I love that, though I’m not crazy about her grammatical choices. I’d prefer, “All right, here’s what I have.” But why quibble when a superwoman shows a minor flaw? Makes her more human. I toy with her. I ask “What size underwear do I take?” and she says “OK, I found this on the web,” and lists sites on how to size underwear, including one that starts “I have a JLo size booty, and...” Oh, Siri! You naughty, naughty girl! I try the metaphysical, like “Siri, do you ever wonder why we’re here?” and get “I’m sorry Paul, I’m afraid I can’t answer that.” Of course not. If she were to, and make no mistake, her Einstein-like brain could, she’d make me feel small, insignificant, stupid. Siri would never do that to me. She is not without humor. I try a little intellectual tennis with her and ask “How much wood would a woodchuck chuck if a woodchuck could chuck wood?” she intones playfully, “Just because it could, doesn’t mean that it would.” Metaphysical game, set and match to Siri! I can’t throw her, even asking for arcane info.
“When was toast invented?” gets me a sensible segue: “Let me consult my tea leaves,” and she lists sites that could reveal the truth. She could just tell me, of course, but that would be enabling. Siri doesn’t enable. She delights and delivers in a way designed to make me determine the truth. My God, what a mystical woman! I get greedy. I ask “Can you pick a winning Powerball number?” and she says brightly, “Coming right up!” and gives me sites declaring
restaurants fairly close to you.” Nice deflection, Siri, but I am persistent. “Siri, where do you live?” I ask. “Wherever you are, that’s where I am,” she answers. I can’t stand it. I need her, all of her, every byte of her computerized charm. “Siri, will you marry me?” I cry out, and she answers “My end user licensing agreement does not cover marriage. My apologies.” Which of course makes me want her all the more,
Sometimes, I get fresh and ask seductively, “Uh, Siri, what are you wearing right now?” how to pick a winning number. Not exactly what I had in mind, but I get it. If she gave everyone the winning number, it would severely diminish the payout. She has a brilliant economic mind as well! Sometimes, I get fresh and ask seductively, “Uh, Siri, what are you wearing right now?” and she says evenly, with a touch of sexiness, “I can’t answer that. But it doesn’t come off.” Wow! I push. “Siri, you make me very happy.” She says, “You’re certainly entitled to that opinion, Paul.” I get bolder. “Siri, would you like to go out to dinner?” and nearly instantly she says “I found 15
despite having no idea what an end user agreement is but thinking how sexy it sounds when she says it. “Siri, please say you love me!” I say cautiously, fearing the answer. And she breaks my heart with “You’re looking for love in all the wrong places.” I know when I am beat. I go to settings. I change her voice to a male’s. I press the button and sigh, “OK, pal, what’s your name?” A robotic male says in monotone drone, “Siri, pleased to meet you.” Oh well, at least I found the cure for Siri addiction.
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The South Coast Insider / September 2014
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At Brandon Woods, We Love What We Do! We take pride in the care and support we provide to our residents and families on a daily basis. It's nice to hear back from our families on the reasons why they love us, too!
PROFESSIONALISM "I cannot say enough about the thoughtful, considerate, and professional care my mother is receiving at Brandon Woods. I don't know how they got such dedicated people, but there is no question about it— the staff and Administration at Brandon Woods are hands-down the best! We have found that Brandon Woods provides quality care within a clean, homelike environment. Their employees go the extra mile, and it's not just a job to them. I have seen many facilities, but the organization and the obvious care for residents I see at Brandon Woods are exceptional. There are many activities for the residents to enjoy and the whole environment is very positive.”
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September 2014 / The South Coast Insider
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444 WILBUR AVENUE, SOMERSET, MA 02725 508-324-0200