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population has ballooned from the original 20 to over 3000. While her husband has kept his IT job, Ester has been able to commit herself to the farm full-time. She prides herself on providing her animals with joyful, stressfree lives. “People should know where their food comes from – you can really taste the difference,” said Bishop.
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Bishop’s commitment to “beyond organic” farming extends beyond cuddles and words of affirmation to her livestock. She ensures all the animals are provided with healthy, organic meals, and that their waste is repurposed as manure. “You can see how green the grass is where the turkeys have been,” Bishop says. “That’s because they fertilize the soil with their manure. Manure is the basis of organic fertilizers. There are no chemicals added, or needed, when the animals do their job.” Speaking of animals doing their jobs, Bishop has conscripted her goats and pigs into clearing away swaths of underbrush on the – the 12-5, “gnarly Tue 10-3, Wedproperty 12-8, Thur-Fri Satvines” 10-5 that give the farm its name. Gnarly Vines coordinates with neighboring farms to provide its customers with a variety of sustainable and organic products. Angus beef, for instance, will sell out almost as soon as it comes into stock. But the farm is not bound by terrestrial limitations: the Bishops have partnered with Captain’s Finest and Sakonnet FAMILY OWNED AND OPERATED Lobster to bring fresh seafood to market. Bishop is particularly proud of a new initiative at the farm: food security community supported agriculture (CSA) plans. CSAs, popular among farms nationwide, allow customers to pre-purchase “shares” of the farm’s produce, which are
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Stafford MARCH/APRIL 2021 & Company Insurance
1000 North Main St. Consulting and Referrals to help you Fall River, MA 02720 in every issue navigate the maze of settling an estate. 508-673-5893 Property Valuations Actual coverage is subject to the language of the policy as issued. AARP membership is required for Program eligibility. Applicants are individually and some may not qualify From theunderwritten publisher for auto insurance from Plymouth Rock based on driving history or other factors. Premiums will be based on verified information and the coverage choices and policy options that you select. Probate, Wills Plymouth Rock pays royalty fees to AARPTrust, for the use of its intellectual property. These fees are used for the general purposes of AARP. AARP does not employ or endorse agents, producers or brokers. AARP and its affiliates are not insurers. Packing, Clean-outs Prime living Cleaning & Maintenance Moving Spring into action Notifications By Carissa Wills-DeMello Estate Tax Returns Quality Resale for the License to Whole Sell Family Recipes of hope and
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When asked her favorite part of the Book Fair, Baker-Smith replies, “The fifteen minutes the children get to pick out books before the opening March/April 2021 n Vol. 17 n No. 2 whistle.” (The official start of the Book Fair begins at 11 a.m. but children are allowed Published by into the book tent at 10:45 for exclusive browsing Coastal Communications time.) Corp. “it’s wonderful to watch children being fascinated Publisher Editor-in -Chief by books,” continuesand Baker-Smith, “going down the rabbit hole ofLjiljana a story,Vasiljevic and sitting down on the grass to read in an age where everyone is looking Editor at screens.” Sebastian Clarkin After so many decades, it is understandable that many stories O surround the Westport Friends nline editor Book Fair. it is rumored in the early years, one Paul that, Letendre book-browser discovered a first edition of Moby Sales M anager Dick which he bought for fifty-cents. The next year Mari Burns (508) he sheepishly returned to make916-0374 a donation to the Westport Friends telling them he sold the book for “a lot of money.” Contributors Deborah Allard Dion, Ron Fortier, The Book Fair is also full of traditions, including Steven Froias, Paul Kandarian, the honorary “Blowing of the Whistle” to signal the Elizabeth Morse Read, Kennedy Ryan, official opening of the book sale. Carissa Wills-DeMello “it is a great honor to be chosen,” says Greg Marsello, citing this as his&favorite L ayout Designpart of the Fair. For Gretchen Baker-Smith, the annual night-beJess Andree fore-book-sale “Chopping of the Tabbouleh” is one South Coast Prime Times is published bi-monthly. of her fondest traditions. The tabbouleh, a type of Copyright ©2021 Lebanese salad, is sold to the public in a flatbread Coastal Communications Corp. wrap every year on opening day (along with other All rights reserved. No part of this publication may be light luncheon items, beverages snacks). reproduced, by any means, withoutand written permission “it takes a small army of people to chop theherein saladis from the Publisher. All information contained every year,” Baker-Smith. “But people haveCorp. believed to besays reliable. Coastal Communications does not assumeit.” anyover financial responsibility for typocome to expect the years, many customers graphical errors in advertisements, but will reprint have expressed their relief to Baker-Smith, sayingthat portion an advertisement in which the typographical was soofafraid [the tabbouleh] wouldn’t be here.” “i error occurs. my favorite part of the Annual Book “Probably Fair,” says Deanna Chase, “is Saturday evening after ext issue arrive about 7 a.m. the huge, long day”N(volunteers April 14, 2021 to help set up) “when we finally have time to just Circulation sit under the tent and reflect back on the day, relax15,000 ing with friends.” The Fifty-Fourth Westport Friends’ Book Fair offiSubscriptions cially opens at 11 a.m. onper Julyyear 11, rain or shine. The $19.95 sale will continueMthrough Sunday, July 19 and will ailing address be open fromSouth “dawnCoast to dusk.” Prime Times The six-for-a-dollarP.O. paperback Box 3493books may be purchased starting Fall at 10River, a.m.MA on the opening day and 02722 the children’s book section opens exclusively for Phone kids at 10:45 a.m. Book prices range from one dol(508) 677-3000 lar to five dollars a book, with the average cost beWebsite ing $1.50. Light lunch, snacks, and beverages will coastalmags.com be sold on the opening day of the sale. E-mail this celebration if you haven’t yet experienced editor@coastalmags.com of books and community, you need to. Bring yourOur family to the Westport Book Fair and advertisers makeFriends this publication start your own summer tradition. you them won’t be possible —please support disappointed.
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It can be hard to remember here, in the final, coldest months of winter, that our darkest days are behind us. This has, of course, been a winter unlike any other – one in which we have somehow managed to spend even more time cooped up inside than usual. But there is cause to look forward with hope and optimism. Because the reality is that we are naturally inclined to wish for brighter futures, and to make changes today that will result in improvements further down the line. When “normalcy” returns, how many of us have already resolved to spend more time with friends and family? Or to become more involved in our community? How many of us have thought of new ways to appreciate the world, or even just our small little corners of it? Cognizantly or not, all of us, in one way or another, have started to prepare ourselves for a better tomorrow. In a time where division may seem widespread, it can help to remember what we have in common. For instance, each of us, somewhere in our family tree, has ancestors who celebrated the winter solstice. To them, the shortest day of the year was a cause for joy, since it meant that the coming days would only be getting brighter. It’s worth being mindful of that. And maybe that alone is worth celebrating. Stay safe, and keep looking forward to tomorrow.
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5
PRIME SEASON
Maintaining winter
wellness
You’ve run out of batteries to replace and hinges to oil. Your online exercise class is getting boring and your waistline has not shrunk. And you know it will be months before life Eliz abeth returns to any semblance of “normal.” How Morse Read will you get through these cold, dark weeks of winter without losing your sanity and breaking all those New Year’s resolutions? Try focusing on the surprisingly simple steps that can make you healthier, calmer, and more energized.
Boost your immunity It’s incredibly important that you eat a nutritious diet that promotes gut (digestive) health and helps you fight off infections and inflammation – foods high in Vitamins B1, K, D, C, zinc, probiotics, and beta-glucans. While you may need to take supplements during the winter, it’s much better to get your daily dose of vitamins and minerals by choosing your foods more mindfully, especially as we try to avoid contracting respiratory illnesses like COVID-19. [see sidebar] Vitamin B1 (thiamine) improves immune function, reduces inflammation and the risk of type-2 diabetes, and helps maintain healthy blood oxygen levels. Foods high in B1 include whole grains,
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beans and legumes, red meats, fish (especially salmon), nuts, oranges, kale, asparagus, and eggs. Vitamin K helps your body maintain healthy blood vessels and activates enzymes that protect lung tissue – two
major organs seriously affected by respiratory viruses. It’s better to eat fresh foods rich in Vitamin K than to take supplements – choose leafy green vegetables like lettuce, kale, chard, and spinach, as well as vegetable oils. Vitamin C boosts the immune system and, as a powerful antioxidant, slows down the effects of aging. It also speeds up healing and protects bones and teeth. Get your Vitamin C every day by eating red grapes, tropical fruits, citrus fruits, bell peppers, strawberries, tomatoes, potatoes, melons, cabbage, and broccoli. If you don’t have enough Vitamin D in your body, you’re much more likely to develop respiratory infections. During the winter months, when getting actual
Stay Hydrated You hear all the time that you need to drink lots of fluids to keep your body in sync. But you need to zero in on the hydrating details beyond guzzling water throughout the day. For instance, low humidity inside your house dries out your nasal passages, making it harder to trap and destroy bacteria and viruses that end up in your sinuses. A humidifier can help keep your mucous membranes moist. Likewise, you can use sinus-rinse products like Flonase or NeilMed to flush out irritants and germs. These days, our hands are raw from using alcohol-based hand sanitizers – but chapped hands can result in tiny cracks that allow infection, so make sure to use all-natural moisturizers, shampoos and body washes like Eucerin, Cetaphil or Gold Bond. Use beeswax-based lip balms – not Vaseline-based, which is a byproduct of petroleum!
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sunshine on your skin can be hard, eating foods high in Vitamin D can help – eggs, seafood, fortified milk, beef, orange juice, mushrooms, and cheese. In addition to providing low-fat protein, fish and shellfish contain the elusive Vitamin D, as well as powerful omega-3 fatty acids, which help prevent inflammatory diseases like coronary heart disease. [see sidebar] Zinc bolsters the immune system and may have an anti-inflammatory effect. Studies show that zinc actually decreases the growth of viruses and reduces the length and severity of respiratory symptoms when taken at the onset. If you can’t ingest enough zinc in your daily diet – meat, tofu, oysters, lentils – you can try supplementing your diet with zinc lozenges or nasal sprays. Probiotics, which boost your immune system, contain good gut bacteria and come from fermented foods like miso paste, yoghurt, kefir, sauerkraut, pickles, kimchi, apple cider vinegar, kombucha, tempeh, buttermilk, and certain aged cheeses. Beta-glucans are micronutrients found in oats, barley, yeast, and mushrooms (especially shiitake) that reduce cholesterol and help maintain a healthy gut microbiome. They reduce the risk of cardiovascular disease and inflammatory lung damage caused by pneumonia and severe cases of COVID-19.
Improve your mood with food The best way to feel well is to eat well – and the easiest way to do that is to understand the “Mediterranean” diet. Daily meals are filled with fresh seafood, vegetables, beans, whole grains, olive oil, nuts, fruit, artisan cheeses, and locally-produced wines. Unlike the typical American diet, meats are not eaten every day. Fish and plant-based proteins like beans and legumes dominate over meat and poultry in the Mediterranean diet, and it should in your daily meals, too. Although we live in one of the richest fishing regions in the country, many people don’t like to handle or cook raw fish – so go for frozen, canned, or pouched seafood rich in omega-3 fatty acids – salmon, sardines, albacore tuna, mackerel, cod, haddock, herring, and trout. Plant-based Mediterranean meals include vegetable and bean soups (minestrone, kale soup, pasta e fagioli) as well as casseroles, pasta dishes and
dips (like hummus) made with cannellini, chickpeas, fava, lentils, or black beans. Beans, soy, and lentils are packed with antioxidants, protein, Vitamin C, calcium, and zinc. Side dishes (including salads) are focused on vegetables and grains. Dark green vegetables like broccoli, kale, spinach, escarole, chard, cabbage, and leeks are high in antioxidants, fiber, phytochemicals and nutrients like Vitamins A, C, E, calcium, potassium, and magnesium. Orange veggies like sweet potatoes, carrots, butternut, and acorn squashes are high in fiber and Vitamins A and C. People who eat at least one serving of whole grains each day have a lower risk of heart attacks or strokes. By leaving on the protective outer bran, unprocessed whole grains are packed with fiber, zinc, and nutrients that are lost in processing – so choose corn tortillas, whole wheat breads, brown or wild rice, barley, oatmeal or whole-grain pastas. Olive oil is a heart-healthy fat that helps you absorb the fat-soluble vitamins (A, D, E, K) in your foods. It also reduces the glycemic response to a meal, preventing your blood sugar from spiking, and makes you feel full so that you don’t overeat. After the main dishes, Mediterraneanstyle meals consist of an assortment of dairy products, fruits, and nuts. Fermented dairy products like yogurt and artisan cheeses help maintain a healthy gut microbiome. Plain Greek yogurt can be blended with fresh fruit for a sweet snack or with herbs and veggies for a savory one like tzatziki. Artisan cheeses include Parmigiano-Reggiano, kefir, feta, and labneh. Whether they’re blueberries, raspberries, or strawberries, berries are packed with phytochemicals that reduce inflammation and protect your immune system. The most balanced food on Earth, nuts contain healthy omega-3 fats, protein, and carbohydrates. Like berries, they’re very easy to nibble on (unsalted!) and can be added to cereals, salads, homemade desserts, or as a topping on vegetables.
Elizabeth Morse Read is an awardwinning writer, editor and artist who grew up on the South Coast. After 20 years of working in New York City and traveling the world, she came back home with her children and lives in Fairhaven.
Simple Ways to De-Stress and Heal Being stuck indoors for weeks on end is enough to drive anyone a little crazy. Vacations to sunny climates are out, so it’s time for a little imagination. Surround your living space with houseplants to increase the oxygen level inside your home. Practice shinrin-yoku – “forest bathing” – by spending silent, mindful time in natural settings like walking along the beach, through a park, or even just staring out a sunny window at your bird feeders. Stress causes the body to produce a hormone called cortisol, which weakens your immune system’s ability to fight infections. But connecting with nature in small ways reduces the cortisol and lowers your blood pressure. The simple act of refilling those bird feeders and taking in a breath of fresh air releases endorphins, the “happy hormones,” into your bloodstream. It’s hard to “catch some rays” on cold winter days, but you need to do whatever you can to have sunlight touch your face every day, even if it’s just by sitting next to that sunny window or by using a light therapy lamp. Seasonal Affective Disorder (SAD) is a very real kind of winter depression triggered by lack of exposure to sunlight and Vitamin D. Think of simple ways to ensure you’re getting some sunshine – bundle up and sit on your porch or patio for fifteen minutes. And even though you may be bored to tears during the day, make sure you get a good night’s sleep – sleep time is when your body repairs and heals itself. Turn off the electronics an hour before bedtime and don’t bring them into the bedroom. Consider taking melatonin – a powerful antioxidant hormone that regulates sleep and promotes lung health – before bedtime. People who sleep less than seven hours are three times more likely to develop respiratory infections than people who get at least eight hours of sleep every night.
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7
GOOD TIMES
Cut out
Portugalia has a variety of portuguese cheeses and wines as well as premade charcuterie boards
for
charcuterie There’s nothing better than a cheese plate. Commonly known as a charcuterie board, these plates are usually crafted with cheese, meats, speciality crackers, and an assortment of other snack items. These culinary Kennedy creations are not only delicious, but also beautifully Ryan plated. Examples could include a row of perfectly placed cheese slices, a variety of salty meats, fruit carefully cut into crafty shapes, fancy bowls of dipping jams, and other snack pieces. The options for sweet and salty plates are endless and the arrangements are the perfect centerpiece for a dinner table. Charcuterie boards have been around since the 15th century, but have recently seen a spike in popularity. People are creating these boards as a fun activity to stay busy during their stay at home. Charcuterie boards have also risen in popularity on social media. Millions of users are searching for these creations, with several accounts being completely dedicated to sharing charcuterie content with their audiences. While
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influencers have found fame through their beautiful creations, it is possible to craft your own delectable board at home.
Local flavors The South Coast is home to many premium food stores. One example, Portugalia, located at 489 Bedford Street in Fall River, takes pride in its imported cheeses, Portuguese wine, Portuguese meats, unique snacking products,
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and more. The owner, Michael Benevides, was thrilled to share his ideas for an at-home charcuterie board creation. He recommended pairing an aged Sao Jorge cheese with an imported Luis Pheo Touriga Nacional – Baga wine for a delectable duo. He also suggested visitors browse the large assortment of olives, almonds, caramelized pecans, and more. If you’re not ready to craft your own complex creation, Benevides
also suggests browsing their selection of already-made charcuterie boards. The store is open 8 a.m. to 6 p.m. Monday through Saturday, and 9 a.m. to 2 p.m. on Sundays. Follow them on Facebook for more information. It’s worth remembering that your board can also include healthy snacks. You could add a variety of fruits and vegetables to your board, arranging them in a colorful display. This is a great way to add volume and color to your design. Many people also cut their produce into fun shapes that give their charcuterie board an artistic look. The best way to get fresh produce is through local farmer’s markets. The New Bedford Farmers Market is being held on Saturdays throughout the winter, from 10 a.m. to 2 p.m. at the New Bedford Buttonwood Warming House. Stop by to pick up local produce,
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Dr. Chad Beattie honey, eggs, and more. Check out their Facebook for more information. Sauces and dips also make a great pairing for cheeses and crackers. Ripe from the Vine, located at 119 Wareham Road in Marion, is a new olive oil and vinegar store in the community. Selling over 75 varieties of imported oils and vinegars, they are sure to have the perfect flavor pairings for any items. Kelly Zucco, the owner of the store, recommended several tasty combinations. “Salt, fat, and acid light up our taste buds,” she said. Kelly mentioned the importance of balancing contrasting flavors in your charcuterie arrangement. Her favorite pairing at the moment is baked brie with either a Fig Dark Balsamic or one of the Wozz Kitchen Creation spreads available in
store. All of her products are free of artificial flavoring and sweeteners. Visitors can visit the store for a tasting before deciding on their perfect combination. They are open 11 a.m. to 5 p.m. Tuesday through Saturday. Be sure to check out their Facebook Page, Ripe from the Vine, for additional information. While it can be a fun activity to beautifully craft these boards, your creation does not need to be perfect! At the end of the day, you will have a delicious plate of local cuisine that is sure to delight any audience.
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Salt, fat, and acid
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K ennedy R yan is a Massachusetts resident and lifelong storyteller, contributing to local universities, small businesses, and online publications.
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9
PRIME LIVING
Spring into action: herbs for energy & vitality
C arissa W ills D e M ello
Spring: the time when everything is green and growing. You too may soon feel your “sap rising!” When the temperatures start to lift and the days begin to lengthen, so too does our desire to move, create, grow, and play.
Herbs are well-suited to support your transition into the season of rebirth. Humans have long leaned on our plant neighbors to help our bodies and minds adjust from winter stagnation to spring movement. And of course, the energy to engage with an awakening world is on all of our minds! There are a plethora of stimulating herbs that we can turn to in such times. Herbs generally work to increase our energy by activating the inner vitality of our body, through nourishment, warmth, and circulation. This is quite unlike the common cultural concept of “stimulation,” the forcing of energy expenditure that we may not have to begin with! This type of stimulation (read: coffee) can actually quickly deplete, exhaust, and even extinguish our inner vitality. We’ve all been there!
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But have no fear: there are many gently energizing herbs that do in fact cultivate vitality naturally, restoring our energy reserves and cultivating resilience over time! So which herbs can we turn to, to energize our bodies and boost our minds? Here are a few easy to access favorites:
Nettles (Urtica dioica) Most of us know nettles by their itchy sting. This native weed grows wild along old fields, paths, and abandoned farms, which means that it is abundant here
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in New England, and quite easy to get your hands on! Nettles are a nutrient powerhouse, containing vitamins (A, B, C, K), minerals (iron, calcium, silicon, potassium), flavanoids, and even proteins! Tradition and science alike point to nettles for their value in relieving musculoskeletal inflammation and providing valuable nutrition as a wild food. By deeply nourishing our bodies (everything from our bones to our livers), nettles over time can play an important role in building our overall energy levels. A nourished body is an energized body! Enjoy nettles daily as a rich tea – steep 4 tbsp (dried or fresh) in a quart of hot water and let it steep overnight. Just make sure to wear gloves while harvesting nettles – that is unless you want to give “urtification” a shot. It’s an old practice of relying on the Nettles sting itself to stimulate blood flow and clear congestion. Don’t knock it ‘til you try it!
Sassafras This iconic mittenleaved tree has long been utilized as a “spring tonic” for
“blood purifying.” In fact, it was so wellloved that early colonial settlers exported sassafras en masse to the Old World, and incorporated its wood into ship construction for protection against evil spirits and wrecks. Not the superstitious type? You’d still benefit from sassafras tea for its healthy stimulation of blood flow and peripheral circulation. Our blood carries vital oxygen into our body, and toxic waste out, so especially in early spring, it’s important that our circulation is supported. Despite controversy over the high content of safrole in the root bark (banned by the FDA), there’s no strong evidence that the enjoyment of sassafras tea in normal amounts is dangerous (safrole is also found in black pepper, nutmeg, and basil). The best way to enjoy sassafras tea for a spring energy boost is as a short-term daily tonic. Mix one quart of sassafras tea with three tablespoons of honey and three tablespoons of apple cider vinegar. Sip that daily for up to a month, and enjoy a gentle spring awakening!
Cayenne (Capsicum frutescens/ annuum) Cayenne has been described by famous medical herbalist David Hoffman as “a most useful systemic stimulant.” It does so by regulating healthy blood flow, strengthening the heart, arteries, capillaries, and nerves. When insufficient circulation (think cold hands, stagnant energy) is an issue, cayenne is a friend indeed! This potent pepper awakens the extremities and enlivens overall energy, acting quickly and systemically. Give it a shot by sprinkling a pinch into hot water with a squeeze of fresh lemon and a spoonful of honey. Try it daily as a morning tonic, before you reach for that pot o’ joe.
Rosemary (Rosmarinus officinalis)
(such as rosmarinic acid) in Rosemary are anti-inflammatory, antioxidant, pain-relieving, and stimulating. Lower inflammation, reduced pain, and gentle stimulation sounds like a recipe for the bright-eyed and bushy-tailed! By relaxing the smooth muscles of capillaries and articles, rosemary is known to enhance healthy blood flow. This increased circulation can improve mental clarity, memory, and even vision. Benefit from rosemary by adding it to your cooking, or by lightly steeping it as a tea with honey and ginger!
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Ginkgo (Ginkgo biloba) A towering tree with distinctive leaves, Ginkgo’s claim to fame is as a “living fossil” – it’s the only living species of its family left, having been around for over 350 million years. That resilience and strength can be thought of as Ginkgo’s signature, its endowment to us not-so-long-lived humans. The leaves of Ginkgo, which are harvested when they turn bright yellow each autumn, are traditionally enjoyed as a tea (or these days, a tincture or supplement). Ginkgo’s compounds have been shown to improve the brain’s metabolism of glucose and oxygen. This enhancement of brain function translates to potentially improved concentration, cognition, and what we’re aiming for: energy!
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*Statements in this article are for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Consult your physician before beginning any herbal supplements.
OPEN FOR TAKEOUT
This common kitchen herb happens to be a powerful ally for energy. Compounds
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PRIME LIVING
Recipes of hope and health Deborah A llard Dion
I’m just going to say it: I love collecting and preparing new recipes.
I love the way recipes are broken down into carefully organized steps and ingredients so I can concoct the entire dish in my mind before I ever assemble the ingredients on my countertop. I love that making a new recipe is a creative escape that soothes the soul by keeping the hands busy while the mind is free to wander. As the scent of spice hangs in the air and my hand stirs, it becomes a practice in meditation. There is also hope – that when I lift the lid or pull open the oven door, my dish will be beautiful and taste even better. Like a good family saga told to us by Grandma, a recipe passed down to the next generation is a way to connect
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the past and present, and eventually the future. Then there are those truly bittersweet dishes we remember that are lost and lamented forever like unasked questions and forgotten stories. The ones never acquired linger unfulfilled on our taste buds throughout our lives. My poor husband can still taste his own grandmother’s custard. He talks about its sweetness and velvet consistency as it poured from its bowl, but the recipe
Like a good family saga told to us by Grandma, a recipe passed down to the next generation is a way to connect the past and present, and eventually the future.
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itself went with the dear lady when she departed. Learning to make pierogies with my mom a couple of years before she passed away was a blessing. It took us hours of cutting, stuffing, and boiling. But, in the end we’d made nearly 100 pierogies – no small feat if you’re at all familiar with the process. I have the dented metal pierogi cutter she used, passed down from her mother, to slice the dough into perfect rounds. Mom’s rolling pin stayed with me, too, and I can still picture her standing at our worn laminate kitchen counter, sleeves rolled up, using her weight and small hands to flatten the dough that would be cut and filled with a hearty mixture of mashed potatoes and cheese. When I was a kid, I loved it when there was leftover dough to squish between my fingers and to help her make a few flapjacks which we’d fry in butter and dust with sugar. I have more recipes saved in paper folders, online pins, and small tin containers
Pierrette’s healthy bran muffins 1-1/4 cups all-purpose flour 1/3 cup sugar 1 Tbs. baking powder ¼ tsp. salt 2 cups Kellogg’s All-Bran original cereal 1-1/4 cups fat-free milk 1 egg ¼ cup vegetable oil 1 ripe banana, mashed 1 apple, chopped 1 cup raisins 1 cup walnuts, chopped Stir together flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk. Let stand for 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, raisins, walnuts, apple and banana, stirring only until combined. Portion into 12 to 14 muffin pan cups, coated with cooking spray. Bake at 400 degrees for about 20 minutes or until golden brown. Cool 10 minutes. Serve warm. Can be frozen for later.
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than I’ll ever cook up in my lifetime. And, yet I continue to curate this collection of family, hope and meditation.
Reach out and feed somebody My recipes come from magazines, websites, and friends. There are recipes from my mom and my husband’s mom too – the most special ones written in their own hand. Some of the recipes in their collections are from their own friends that I do not know, like Agnes’ rice pudding and Nancy’s green rice. Perhaps one day I’ll make my mom’s creamy pudding pie or my husbands’ mom’s pineapple cake. For now, I’ve set my culinary attention on a bran muffin recipe that recently came into my collection. The recipe came from Pierrette Sullivan of Somerset, a woman I don’t know well but had bumped into here and there over the years. We ran into one another recently at New Boston Bakery in Fall River. On this perfect diversion between house showings, I nibbled on a blueberry muffin topped with a thick layer of lemon frosting, and we chatted (from afar) about life and of course, food. She told me about a healthy bran muffin recipe that she’d been making for years. It really piqued my interest because
bran muffins seem to have fallen out of fashion even though they are delicious, in my opinion, and contain healthy ingredients known to lower cholesterol. She said it was a basic bran muffin recipe that she reworked herself to make even healthier. She’d added ripe bananas, an apple, nuts, and raisins. “I’m going to make them tomorrow,” she said. “I like to freeze them.” A few days later, I received the recipe in the mail with a very sweet note. It remains on my kitchen counter waiting for inspiration and a little time. Her kindness got me thinking about recipes and how we all long for better times to share family meals and conversation. Food brings us together, even during a pandemic when we can’t share tea and muffins at the same table. But, a newly gifted recipe, or one carefully removed from an old tin container, can give us hope and keep us company if only for a little while.
D ebor ah A ll ard D ion is a native of Fall River and a graduate of B.M.C. Durfee High School, Bristol Community College, and Bryant University. She is a Realtor at Keller Williams South Watuppa, a writer, and an animal lover. Connect at DDion@KW.com or on social media.
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GOOD TIMES
Creating a bold 2021 Steven Froias
The New Bedford arts community and creative businesses have big plans to put some sizzle into your winter and some engaging culture into your entire year as it plans for both a pandemic, and post-pandemic, 2021. First up is
#NBfestive Winter Places. This pop-up series will take place at various hot spots throughout downtown New Bedford – places where residents and visitors can “warm up, chill out, shop small, and eat local,” beginning on the weekend of Thursday, February 11 through February 14 and continuing every weekend thereafter until spring. On those weekends, artists, performers, and downtown businesses will offer a variety of special events and programming in the city that are safe and fun for all ages. Preservation Planner Anne Louro explains, “The City of New Bedford received a Winter Placemaking grant through Bench Consulting’s ‘Winter Places’ program, with funding support from the Barr Foundation, to implement programming and placemaking within the downtown’s public spaces.” Highlights of the series include the following: The CVPA Star Series will run through May 2021 at the corner of
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Purchase and Union Streets from 6 to 8 pm. It will feature performers, artists, video, and more inside its street-level display windows while patrons watch from outside or on a live stream. Wings Court, entered into via Purchase or Union Streets, will host fire pits and curling games on Fridays and Saturdays from 4 to 8 p.m. all winter long. Between activities, you can enjoy the plethora of small businesses and eateries which circle Wings Court and radiate out for blocks around. Also on Fridays from 4 to 8 p.m. over in Custom House Square Park, a snow-making machine will lend a hand to Mother Nature so that you can take advantage of some sledding on the rolling landscape. At all times throughout the winter months of #NBfestive Winter Places, patrons can enjoy special lights installed in Wings Court and Custom House Square and public art displays – including a large five-foot snowflake by city artist Jessica Bregoli, a six-foot lantern by Tim
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Catz, and an 18-foot selfie-ready scallop boat made by carpenters of the city Public Works Department and painted by Mandy Fraser. To add to the #NBfestive atmosphere, downtown’s many storefronts will be beautifully decorated and specially lit, and colorful banners will be flying above the streets. #NBfestive Winter Places partners the City of New Bedford with Destination New Bedford, New Bedford Creative, UMass Dartmouth CVPA, and the New Bedford Whaling National Historical Park along with its hip destination small businesses and creative residents. Jennifer Smith, Superintendent of the New Bedford Whaling National Historical Park, emphasizes that the event is part of a year-round effort to engage the community. “The winter placemaking activities planned are in support of the National Park Service’s efforts to provide safe and engaging outdoor recreational opportunities for our visitors.”
Chill out Meanwhile, this year’s Wicked Cool Places arts and culture grants have been selected for projects that will stretch across all of 2021, and hopefully embrace a post-pandemic future. Wicked Cool Places is the City of New Bedford’s grant program for creative
placemaking, funded by the city of New Bedford’s Arts, Culture + Tourism Fund, with additional funding by Bristol County Savings Bank. New Bedford’s Creative Strategist, Margo Saulnier explains, “Wicked Cool Places seeks to unite both property and business owners with artistic and cultural groups and design and preservation specialists with business and development experts to help transform New Bedford’s overlooked or undervalued places.”
2021 Grants 3rd E yE Unlimited, a youth empowerment group, is putting on (Y)Our New Bedford: The Secret City Revealed, which will consist of four interlocking complementary components, drawing upon the creativity and energy of multiple members of the 3rd EyE team. “Secret City” is the idea that New Bedford contains hidden cultural treasures. In an effort to continue supporting Black-owned businesses, the organization BuyBlackNB will host an outdoor market in Custom House Square Park, downtown New Bedford, where all people are invited to come purchase goods and services from BIPOC- (Black, Indigenous, People of Color) Owned Businesses in a safe and inclusive place. Another project seeks to revitalize the park space at the corner of Phillips Avenue and Acushnet Avenue – the Phillips Ave Pocket Park. Currently, the park lacks adequate shade or shelter structures, lighting, interactive elements, and recycling and trash receptacles. It’s continuation of design proposals developed by University of Massachusetts Dartmouth Interior Architecture + Design (IAD) students in Fall 2020. Downtown New Bedford, Inc. (dNB) will coordinate a series of seasonal placemaking events in partnership with downtown businesses, shops, restaurants, museums, nonprofits, and other establishments to draw residents and visitors to the city. Artists, musicians, and performers will be hired for each event, and each will celebrate New Bedford’s unique culture and sense of place. “New Deadford,” by artist Fitzcarmel LaMarre, is a multifaceted, community-inclusive project based on a graphic novel telling the rich history of New Bedford through the lens of a zombie apocalypse. Part of the project entails robust community outreach, working
with underserved youth at creative arts workshops, in collaboration with 3rd EyE Unlimited, Our Sisters School, and the New Bedford Housing Authority. A teen Yoga Project entitled teensX yoga intends to inspire the last stage of the Creative Courts project at Clasky Commons Park – completing the mural on the walls surrounding the court. The Creative Courts project is based on dialogue between locals and the artist, Marie Molteni, and teensXyoga plans to ignite conversation in the space while practicing yoga, meditation, journalling, and communication. The New Bedford A rt Museum’s artMOBILE will continue to be a travelling creative placemaking locale in 2021, where youth will engage in artistic and inventive instruction with quality art supplies. This year, it will be incorporating mediums and materials that highlight the Museum’s tour-de-force summer exhibit featuring Ruth E. Carter, Academy Award-winning costume designer of Black Panther, Malcolm X, Amistad, Do the Right Thing, and other outstanding motion pictures. The New Bedford Festival Theatre’s Summer Academy will offer a third year of performance opportunities for teen artists – with a helping of social justice theatre. The focus for the Summer Academy 2020 production will be a piece of theatre that allows for diverse casting which is representative of the New Bedford community. And finally, New Bedford S ymphony Orchestra’s Music in the Streets programs will enable the orchestra to collaborate with a number of organizations, bringing music to streets and outdoor locales across the city. These areas may include parks, mural sites, housing authorities, and parts of towns that are home to diverse ethnic groups. So, rest assured that between #NBfestive Winter Places and Wicked Cool Places, New Bedford will have plenty to offer residents and visitors alike during the year. And don’t we all just need it by now? Keep updated on all that’s happening at NewBedfordCreative.org.
S teven F roias is a freelance writer based in New Bedford and is a regular -contributor for The South Coast Insider and South Coast Prime Times. He can be reached at NewBedfordNow@gmail.com.
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PRIME SEASON
Women artrepreneurs
“Making art, helping others to make art, and reaching another person’s intuitive nature is the reward” Catherine Carter
Ron Fortier
In 2017, New Bedford was awarded the Commonwealth Award for being a place “where art and culture are presented, and where artists live and work, providing a model for cities everywhere.”
The award recognized an entire community for working together, but the true driving force behind it was a collection of women pushing the city forward. This artistic community has grown exponentially in the last several years. And, while there has always been a creative community within the city, this latest edition is by far the most vibrant. Women generally and traditionally have more responsibilities and titles than men. The women featured in this article include mothers, caretakers, partners, and business owners.
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“Being a part of the lively South Coast art community is the breath of life for my creative soul.” Jill Law
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There are also other women in the arts. Those who head-up cultural organizations, museums, art associations, and much more deserve the recognition as well. The women featured here continue to persevere, thrive and are visibly successful as artists, art teachers, entrepreneurs – or artrepreneurs, if you will. Catherine Carter, for example, who owns her own art school, the Catherine Carter Art Studio, and sells her art through her other business, Catherine Carter Fine Art, says, “I am not a mother, and I have the greatest admiration for women who
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“As an artist and owner of an art gallery I am so happy to be so rounded by creativity” Judith Klein are both artists and mothers. Mothers are ultimately the most generous and giving people on the planet, and to be an artist, you must be protective of your time and your personal life to accomplish anything.” I asked Jill Law, an interior designer, artist, art education facilitator, and painter, what it means to be an artist, specifically in this creative community. She said that “Being a part of the lively South Coast art community is the breath of life for my creative soul. I feed upon the energy this vibrant community produces. Anything I can do to facilitate the freedom of expression among artists brings me joy, keeps me active, and moves me forward.” But why do they work so hard at it? Judith Klein, the gallerist, art instructor, and owner of the Judith Klein Art Gallery & Studio in the Kilburn Mill in New Bedford’s South End, relates that “My art
had been such a big part of my life, I am lucky that my work is my passion.” Carter, on the other hand, doesn’t consider creating art to be work and she hastens to add, “I don’t think it’s ‘play’ either. What I mean is, it doesn’t feel like an effort; it is an activity that is pure joy and bliss.” Okay, so they are driven by their passion, but how long will they continue pursuing it? Carter says, “As long as I can lift a brush! There is nothing that I would rather do.” Klein feels that, “As long as physically and mentally I can pursue my passion for art I will.” And Law is in concert with them; she is totally committed and, “As long as I find the creative energy and continued inspiration of others, I will create.” But there is obviously more! It seems that commitment is central to their drive, their success, and their art. “Being an artist is a privilege. I am thankful to have been born with a natural facility for drawing and painting, and to have the resources to work in my studio whenever I like.” says Carter. “Making art, helping others to make art, and reaching another person’s intuitive nature is the reward,” Jill says. “I do not know what I would do if I could not create and help others to do the same for themselves.” She supports her statement with a quote from Martin Luther King, “If I cannot do great things, I can do small things in a great way.” Klein taught Fine Art in the Israeli public school system, continued her art education in Milan, Italy, and later emigrated to the United States with her husband Andre. “I am always inspired to be living in such a wonderful artist community. As an artist and owner of an art gallery I am so happy to be so rounded by creativity.” she says. These artists were invited to participate in this article because they are considered some of the hardest working artists in the creative communities of the South Coast. And there are many, many more! Kahlil Gibran, the Lebanese poet wrote, “And what is it to work with love? It is to weave the cloth with threads drawn from your heart, even as if your beloved were to wear that cloth… Work is love made visible.”
Ron Fortier is an international artist who emigrated to the Silver Coast of mainland Portugal where he lived, painted, and exhibited.
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GOOD TIMES
In corpore insano Paul K andarian
Had a discussion with my body the other day. It went like this: Me: Hey, I need to have a word with you about how we’ve been feeling lately. Body: What? Me (rolling eyes): I said I need to have a word
with you about… Body: Speak up, I can’t hear you. Me: (louder) I said I need… oh, I see what you did there. Yeah. Funny. Body: Well, we haven’t got a lot to laugh about these days, do we? We’re gonna be 68 this fall, things are hurting we’ve never had hurt before, and frankly you’re being a baby about it. Me: What? A baby? I’ve never been a baby, whaddya talking about? Body: Oh really? That time when you were a kid, you flipped your bike over racing around the barn and landed on your head, and you went screaming and crying home to your mommy… Me: Our mommy, idiot. Body: Whatever, you went whining to her, “My head hurts, Mommy, wah-wahwah-wah…” Me: (Deadpan stare) I was seven years old. Body: You coulda manned up. Me: With what? I wasn’t even close to hitting puberty yet. Body: So what do you want? Me: I’m trying to figure out what the hell’s going on! My left shoulder’s killing me, my right knee’s throbbing like a steamy novel, my back is making me walk funny, and… Body: Hey, old man. Me: What? Body: No, I mean hey, you’re an old man. That was like my answer. Me: 67 isn’t old. Body: In body years, it’s old. A man’s life expectancy is about 76 years. Know what it was 200 years ago? 41. Know what it was in prehistoric times? 25. Me: What’s your point? Body: My point is we’re outliving
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ourselves. This body you call home, and which you didn’t take very good care of for a long time, by the way, but this body – me – wasn’t designed to live this long. Back in the day when I’d last maybe 25 years, all I had to do was be born and make babies and then die. Me: Damn, that’s a boring existence. Body: Yeah, well, except for the making babies part. But we spent the rest of the time just trying to survive. And living in caves, avoiding being eaten by saber-tooth tigers, and fighting to the death with other clans trying to steal our early Uggs, you know, them animal-fur boots, wasn’t exactly a good formula for a long life. Me: So what’re you saying?
I mean it could be worse, I could be running away from saber-tooth tigers at my age Body: I’m saying, duh, we’ve outlived ourselves, are you not listening? This body, this vessel, I’m not supposed to last this long. Evolution hasn’t caught up to the medical and societal advances, if you want to call them that, that have resulted in longer lives. After we do the baby thing, our bodies think it’s time to say buh-bye. But now we’re living 20, 40, 60 years longer. Me: But… but I feel younger, ya know? I do things, I move around, I work out, have fun. I think like a young man, dammit, doesn’t that count for something, that young frame of mind? Body: So according to that philosophy, if you buy a gallon of milk with an expiration date of two weeks from now and hang onto it for a year, and think it’ll be good, it’ll be good? Would you take a slug outta that bottle? Me: Well, no, of course not. But… Body: But nothing. It’s simple science. Things don’t last forever. You know how you love going to the beach, and not for
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nothin’, but tanning like you do ain’t good for ya, but the sand you dig your tootsies into? That’s nothing but tiny little rocks that used to be part of much bigger rocks. Dude, this rock cycle has shaped the Earth for like four and a half billion years. Big rocks don’t last forever. And you, my friend, you ain’t the big rock you used to be. Or, frankly, think you used to be. Me: Okay, but that’s not really making me feel any better. Body: It’s not my job to make you feel better. That’s up to the heart, soul, mind, all that crapola I honestly know nothin’ about. Take that stuff up with our brain. Me (sadly): I’m so bummed right now. Body: Hey, look, we ain’t no kid anymore but we’re doing ok, ya know? We still move around, we travel, we play hockey, we hike, we do acting. Dude, we’re doing what we love, and that’s about all we can do, right? I mean, you’re not just gonna lay down and die because you hit a certain age. No, you just adapt, adjust, assimilate, you work with what you have and make the best of what you can make the best of. Worry about nothin’ – until you got something to worry about. Me: Wow, you’re sounding a lot like a brain there, body. Body: Ah, shaddup, you tell our brain that. Well, you think you hurt now! Me: Yeah, okay, we’re not doing so bad. I mean it could be worse, I could be running away from saber-tooth tigers at my age. Body: I’ve seen you run. That’s a race you wouldn’t have won 50 years ago, never mind now. But look at it this way: if we were a caveman at our age, we’d get a spot in the cave closer to whatever they used for the bathroom. Me: Thanks. Body: Don’t mention it. Hey, how’s your other knee feel lately? Me: Good. Wait, why? Body: Ah, don’t worry about nothin’ – until you got somethin’ to worry about.
Paul K andarian is a lifelong area resident and, since 1982, has been a profession writer, columnist, and contributor in national magazines, websites, and other publications.
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Accommodations start start at at only only $3,150 $3,025per permonth....... month....... Assisted Living Accommodations beautiful New New England England country country inn inn that that overlooks overlooksscenic scenicMount MountHope HopeBay. Bay.Discover Discoveraa Imagine, living in a beautiful lifestyle that that provides provides aa wonderful wonderful new new feeling feeling of of comfort comfortand andsecurity. security. Contrary Contrarytotoliving living carefree senior lifestyle oversized house, house, especially especially when when assistance assistance isis needed, needed, the the “Inn” “Inn” atat Clifton Clifton can can be be alone in a large oversized worrisome and and less less expensive. expensive. At At the the “Inn” “Inn” we we have have no no typical typicalapartments—each apartments—eachone one significantly less worrisome do vary vary according according to to apartment apartmentsize, size,location locationand andspecific specificfeatures. features. is different and prices do other assisted assisted living living communities, communities, the the “Inn” “Inn” offers offers so so much much more. more. Clifton’s Clifton’s almost almost When compared to other consist of of amenities amenities that that many many other otherfacilities facilitiescharge chargeextra extrafor, for,including....... including....... all-inclusive rates consist Three delicious delicious Meals Meals Daily Daily Personal Personal Care Care Services Services Green Green House House Medication Medication Management Management Scheduled Scheduled Transportation Transportation Walking Walking Paths Paths Step-In Step-In Showers Showers 24-hour CNA 24-hour CNA Staffing Staffing Emergency Monitoring Monitoring Systems Systems Library with Fireplace Library with Fireplace
Daily DailyActivities Activities Registered RegisteredNurses Nursestotomonitor monitor your yourhealth healthand andwell-being well-being Garden Garden&&Water WaterViews Views Walk-In Walk-InClosets Closets Housekeeping Housekeepingand andLaundry LaundryServices Services Fitness FitnessArea Area Non-Denominational Non-DenominationalChapel Chapel Whirl WhirlPool PoolSpa Spa And AndMuch, Much,Much MuchMore… More…
You have choices in retirement, retirement, make make the the “Inn” “Inn” at at Clifton Clifton one one of of them. them.We Weencourage encourageyou youtotocall callDiane, Diane, make an appointment appointment and and learn learn more more about about the the advantages advantages of of our our unique unique Clifton Clifton Healthcare Healthcare Campus.......and compare. compare.
444 WILBUR ILBUR A AVENUE VENUE,, S SOMERSET OMERSET,, MA MA02725 02725 508-324-0200 508-324-0200
