10th
S eptember /O ctober 2014 · Volume 10 · Number 5
Savoring summer Farm
fresh
Cranberry country
Altruistic endeavors
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sep/oct 2014
contents 26 6
20 10
18 F e atures
Prime se ason
4
6
From the Publisher
34 Extra! Extra!
Local news and views by Elizabeth Morse Read
Hiking trails by Sean McCarthy
18 Giving back
by Michael J. Vieira
26
G ood times
14 Experience Reiki
10 The beauty of bed
by Marilyn Gaedtke
20 A musician’s
best friend by Sean McCarthy
Wild about cranberries by Derek Vital
24 Stay charged
32 Farm fresh products
30 Juicing tips
by Brian J. Lowney
O n the cover The harvesting of crops, including South Coast staple cranberries, is one of the signs that fall is upon us.
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P rime living
S ou th C oast P r ime T imes
î Ž
S ep tember / O c tober 2014
by Dan Logan
by Elizabeth Morse Read
and breakfasts by Jay Pateakos
39 Staying Connected
by Jill H. Garvey
40 Hard to stop
social media by Paul E. Kandarian
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3
From The Publisher September/October 2014 n Vol. 10 n No. 5 Published by
Coastal Communications Corp. Publisher and Editor-in-Chief
Ljiljana Vasiljevic
You carefully cultivated the crops in your backyard garden throughout the spring and
Editor
summer. Now its time to enjoy the fruits of your
Derek Vital
labor!
Online editor
Paul Letendre
The harvest season is fast approaching, and for
Contributors
those of us who weren’t blessed with a green
Marilyn Gaedtke, Jill H. Garvey, Paul E. Kandarian, Dan Logan, Brian J. Lowney, Sean McCarthy, Elizabeth Morse Read, Jay Pateakos, Michael J. Vieira, Derek Vital
thumb there is nothing quite like picking up some produce from the local farm stand. By frequenting these stands, you are not only treating yourself to the freshest vegetables you can find, you’re also helping the local economy. Brian J. Lowney
South Coast Prime Times is published bi-monthly. Copyright ©2014 Coastal Communications Corp.
introduces you to some of the region’s prominent farmers on page 32. As you know, the South Coasts’ staple crop is the cranberry. Our region is one of the nation’s top producers of the fruit. Learn about the
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.
current status of the cranberry industry and also pick up some new recipes in Derek Vital’s article on page 26. Seeking to harvest some good will? Michael J. Vieira shares a number of unique ways to make a difference in your community on page 18. Sean McCarthy introduces you to Ron Poitras, a talented musician
Next issue
and producer who works with local talent in his home-based studio.
October 15, 2014
Learn more about the impact Poitras has had on aspiring musicians
Circulation
on page 20.
25,000
Enjoy the end of the season. We’ll see you next issue!
Subscriptions $14.95 per year
As always, we thank our sponsors for allowing us to put together this
M ailing address
magazine.
South Coast Prime Times P.O. Box 3493 Fall River, MA 02722
Phone (508) 677-3000
Ljiljana Vasiljevic Publisher and Editor-in-Chief
Website www.coastalmags.com
E-mail editor@coastalmags.com
Our advertisers make this publication possible —please support them 4
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prime season
Photo by Paul Merrill-Days
Take a hike A hike in the White Mountains is no walk in the park. But likely more scenic. With 48 peaks of 4,000 feet or more, a group of people from the South Coast area wants to climb them all. Sean McC arthy
There are challenges and potential dangers on any of the hikes. It isn’t an endeavor for someone who’s not physically fit, without a knowledgeable guide, or someone unprepared for problems along the trail. But when you see the view at the top it’s all worth it. The South Coast group is part of the FourThousand Foot Climbers, an organization affiliated with the Appalachian Mountain Club. The local group is led by Paul MerrillDays, Manager and Owner of Days Health & Sports in Fairhaven. The 60-year old Merrill-Days has been hiking since he was 16 years old growing up in coastal Maine, just north of Portland. He has had experi-
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ence as a trail guide since his high school years. The local group benefits from his experience. The South Coast group is ordinarily five or six people, but sometimes gets as large as 10. They have the goal of hiking each of the peaks in the White Mountains, located almost exclusively in New Hampshire. This season the South Coast group will go on six hiking excursions. “I’ve talked to people who’ve hiked in Colorado and Europe and they say that the White Mountains are more difficult,” says 62-year old Jackie Duval of Fairhaven. She has been part of the local Four-Thousand Footers since 2011, but began hiking in 2002. “The White Mountains can get rocky and
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steep,” she says. “You get a great workout, but it can take a lot out of you. Hiking up a mountain can be like going up a constant set of stairs.” Merrill-Days has hiked more than a hundred mountains in his time, including Long’s Peak. The highest peak in the White Mountains is Mt. Washington, which is 6,288 feet. “Going up and down the mountain can be tough,” Merrill-Days says. “Some of the climbs can be really steep and pounding on the body. And if you’re not with someone who’s familiar with the trails there’s the chance of getting lost.” Merrill-Days claims that the variety of trails in the White Mountains keep it interesting for him. “Every trail is a different experience,” he says. “The views and scenery are different and you occasionally see some wildlife. You might see nice waterfalls.” Each hiking voyage is approximately eight hours from beginning to end. They drive to
O
Continued on next page l-r Jackie Duval, Carol-A nn Merrill-Days and Steven Merrill-Days along one of the picturesque trails in the White Mountains of New H ampshire. Photo by Paul Merrill-Days
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can accomplish these things,” says Duval who has 22 mountains on her resume. “When you’re hiking it’s very peaceful and not very crowded. It’s rewarding when you get to the top and see the beautiful views, but when we get back to the bottom I like to have a nice, cold beer and put my Survival guide feet in the river. It feels great.” Most hikers bring trail mix with them for Merrill-Days claims that the views from occasional snacks, including nuts, dried some of the White Mountains will allow fruit and some form of chocolate. Lunch is you to see New York, Canada, and the usually a ham or turkey Atlantic Ocean. He even sandwich with cheese the views from says that the cloud paton whole wheat bread, terns can be an amazing with some chips for salt. sight. some of the hite The hikers usually Merrill-Days puts dress in polyester — a lot of emphasis on ountains will something that won’t preparation. His rule is irritate their skin as allow you to to “bring more than you they move. They often think you need.” wear something that see ew ork “You bring four has pockets, such as a 16-ounce bottles of wawindbreaker, and they anada and the ter to stay hydrated,” he bring additional layers tlantic cean says. “I also carry a pack in case the climate gets with safety stuff such as cold. an emergency blanket, “I enjoy the fact that I
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a hotel in New Hampshire the day before which enables them to begin at approximately 7:30 a.m. the next day and hike for four hours, eat their lunch, take time to enjoy the view and eventually make their way down the mountain.
7
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a tent in case of bad weather, flashlights, a First Aid kit, and back-up supplies in case anybody gets hurt. If someone injures an ankle I would be able to be with them allnight without getting hypothermia.” “It’s comforting to have Paul there,” Duval says. “He’s very knowledgeable about being in the woods and provides a sense of safety.”
Breathtaking views But despite all the precautions, the natural beauty is a constant companion for the hikers — the wind, the rustling of the trees, the rush and babble of the streams and rivers. And of course the view from the top. “We have a lot of conversation amongst ourselves during the hike, but we also get to make new friends along the way,” says Duval. “We’ll often talk with people we meet on the trail.” “I want to make sure I’m in contact with everyone in our group,” Merrill-Days says. “We’ll talk about what’s going on in our lives. We do a lot of talking amongst ourselves.” And while many of the local hikers are in their 50’s and 60’s, there is often one young person in the group — Merrill-Days’ 14year old son Steven. “I usually let him lead the group while I stay at the back to make sure we don’t lose anyone,” Merrill-Days says. “We do checkpoints along the way to make sure everyone’s okay.” And everyone is always okay. MerrillDays has never had any significant injuries or problems during the hikes. “We’ve never had problems, but we’re prepared in case we do,” he says. If you’re interested in hiking, MerrillDays recommends you prepare by brisk walking, particularly uphill while wearing a backpack to get comfortable with the experience. If you’re in the gym you can train your legs with leg presses and squats. Make an effort to enhance your cardio-vascular element. Those interested in getting out on the trails with someone experienced can be introduced to the activity by contacting the Southeastern Massachusetts chapter of the Appalachian Mountain Club at chair@ amcsem.org. Sean McCarthy has been a freelance journalist for 25 years.
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prime season
B&B: a true New England experience
The scenic view of Westport Point from the Paquachuck Inn
Jay Pateakos
New England, and the South Coast area specifically, is blessed with dozens of wonderfully quaint inns and bed and breakfasts that help to bring out the best of our region and the history behind it. Where a number of people may be drawn to the better marketed hotel chains with the easy-to-navigate websites or 800-reservation lines, many could say they are the equivalent of having a meal at a fast food joint.
Sure, it satisfied the basic need but you’re still hungry. It’s the same when you vacation. For those of us who have spent some time at inns or bed and breakfasts know there’s really no comparisons to a hotel. Granted, each serves their purpose, but the charm and beauty of this area can only be fully enjoyed if you take the time to pay attention to it, and that’s where inns and bed and breakfasts come in. In my opinion, I think many of us need to focus on running less and slowing down more to enjoy all that’s around us. You just never know when it could all be gone. Let’s get to know a few places that can help with that. ‘Home away from home’ Kathleen Seguin opened Bristol House Bed & Breakfast at 14 Aaron Avenue in
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Bristol, Rhode Island in May 2011. (www. bristolhousebnb.com) Seguin works hard to offer her guests a comfortable and relaxing New England-style getaway with each of her three guest rooms decorated and furnished to reflect a traditional, coastal New England home. She said her guests call her place their “home away from home”. “Our guests tell us that our B&B is cozy, comfortable and the perfect place to kick back and relax like you were at home - just without all the work,” said Seguin. “We are located in a quiet neighborhood with a beautiful backyard garden where our guests can “get away” from the noise and hectic lifestyle of everyday life.” Bristol House serves a gourmet, hot breakfast each morning using local, seasonal ingredients from their garden and local farmers as much as possible, Seguin noted.
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They make their own homemade bread, granola, jams, cookies and other items from scratch with little to no preservatives. Bristol House works with guests dietary restrictions to ensure that all its guests have an enjoyable breakfast experience either in the dining room or outside on the backyard patio. “Our mission is to exceed your expectations. We strive to provide excellent service to all of our guests. We have a strong repeat guest percentage and we have little surprises for our repeat guests to reward them for their loyalty,” said Seguin. Seguin said her hope for the future is to expand into an additional property so that we may continue to grow its B&B line of business as well as launch new business lines that will carry the Bristol House brand. But will there always be a need for
beds and breakfasts? “People like to know that there are clean and comfortable accommodations that provide great food, local history/conversation and excellent service from onsite management,” Seguin said. “The B&B traveler is very unique and as long as this traveler continues to demand the B&B experience...we will continue to provide it.” Beachfront beauty Cheryl Bagangan, managing partner of the Inn on Onset Bay since 2009 with her husband Abe, knows a thing or two about keeping guests happy and helping to immerse them in the history and culture of her area while staying unique in its own right. With 24 diverse guest rooms, which Bagangan said are all as “unique as the shells on the beach”, the Inn on Onset Bay at 181 Onset Ave, Onset, (www.innononsetbay.net) provides you with a breathtaking waterfront views and a quiet life that most of us crave and can never find.
lengthy conversation about their needs as many of our rooms have a different feel and we do our best to choose a room that best suits their individual tastes so when they do finally arrive they already feel like friends,” said Cheryl, whose inn also offers complimentary early check in and checkout, luggage and bike storage and some pet friendly options. Like many inns and bed and breakfasts, Cheryl said the biggest struggle is always balancing the cost of running the business with the actual rate that guests are willing to pay. Cheryl noted that there is still a big niche for places like inns but that they are not for the guest who is just looking for a place to sleep. Also with so many on-line tools and resources, she said many guests are rate shopping and the lowest rate wins, with people not seeing the value, not wanting the experience, just needing a place to stay. “Also, we are not a chain so our resources in both time and money for marketing are limited. Finding new and creative ways to get guests to choose Onset is a real chal-
‘there will always be a need for a B&B — People enjoy the personal touches that we offer’ “Our guests love the laid back atmosphere we have created. One can choose not to drive their entire stay as Onset is a pedestrian friendly village with the beach right across the street and restaurants and shops within walking distance,” said Cheryl. “Our guests also love our courtyard where they can barbecue, gather and really visit, no extra charge. As it says on our “meet the innkeepers” page we strive to create an atmosphere where our guests will put their toes in the sand, breath the lovely sea air, enjoy the quaint village sights and leave the inn feeling relaxed, serene and rejuvenated.” Located inside an older Victorian building, Inn on Onset Bay guests can also find the modern amenities that are important from private baths in all rooms, many newly renovated to include Wi-Fi, flat screen TV’s, air conditioning and free onsite parking. “What is also unique is that when we reserve a room it is sometimes after a
lenge,” said Cheryl, who recently opened a yoga studio in Onset. “There is a quieter, peaceful restorative atmosphere here in the winter/spring and I would love to see more people take advantage of Onset during this time.” As for the future, Cheryl said she hopes that Onset will continue to grow as a destination and that more and more municipal decisions that are made will keep the needs and wants of the tourists in mind. “There will always be guests who prefer a one of a kind place to stay and are cognizant that they are supporting a small local business when they choose an inn or a B&B,” said Cheryl.
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Westport destination Brenda Figuerido has been the owner of the Paquachuck Inn at 2056 Main Road, Westport Point (www.paquachuck.com) for three decades, incorporating in 1998. She has seen her share of good times and bad in the bed and breakfast world.
Continued on next page S ou th C oast P r ime T imes
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Continued from previous page
The Bristol House Bed and Breakfast boasts rooms that are decorated and furnished to reflect a traditional coastal New England home
The Paquachuck Inn includes a historic designation
‘It is very demanding to run a B&B — It needs a number of licenses, many types of inspections, constant maintenance…’ Staying ahead of the financial curve can be tough on many businesses like these. Figuerido noted that one thing that helps is that her business is also her home. “It is very demanding to run a With spectacular waterfront views, the Inn at B&B. The rule of thumb is that Onset Bay is a popular summer destination a B&B needs nine rooms to see any profit. It needs a number of “The Paquachuck is an iconic structure by licenses, many types of inspecits very nature. Three stories high, classical tions, landscaping services, constant maincolumns (it was a customs building and tenance, trash removal, laundry services, post office amongst other things.) Huge safety equipment, housekeeping, accounthand hewn beams, pegged, exposed, a ing, IT, reservation systems and a constant stone ender set on a commercial waterfront presence. It is exhausting,” said Figuerido. location with historic designation,” said “And yet the feeling one wishes to give Figuerido. one’s guests is that they are just that—a “It offers proximity to Horseneck beach, guest in your home.” Tripp’s full service marina, waterfront As for the future, Figuerido said she’d like dining at the nearby Back Eddy Restaurant to see the Paquachuck stay a viable part of and best of all; it’s this side of the Bourne the local community, but struggles to see Bridge.”
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that reality without some further revenue source like a limited licensing for food and drink. “Yes, there will always be a need for a B&B. People enjoy the personal touches that a B&B offer. I am a worldwide traveler. My opinion is to have a local who can give you shelter as well as a bit of insight into the area where one has ‘landed’ is immeasurable, especially now when personal contact has been displaced by electronic means,” said Figuerido. She added that Wi-Fi is an option at Paquachuck, if you, in fact, want it. “It is rejuvenating to unplug, even for a few minutes.” Jay Pateakos has been a freelance writer for more than 10 years including daily and weekly newspapers and monthly magazines. A native of New Bedford, he currently lives in Marion and has three children.
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13
prime living
Healing hands-on
By Marilyn G aedtke
I
’m off to my first Reiki session at Awake Newport, located about a mile from downtown, and I’m a skeptic. I’ve done my homework. I understand the history behind Reiki, but come on. Healing hands? I’m relying on my neighbor’s glowing reviews and insistence that Jill Carty is the best person to see. There are no false pretenses with Jill. She’s a loving soul, full of laughs and smiles. After I get myself all comfy in one of her cushioned chairs, we chat like old friends, even though we have never met one another before today. Jill says that It’s important for me to know that she is different from most Reiki masters because she is a Peruvian shaman and able to communicate with the spirits. She apologizes upfront if she appears to get distracted and explains how the spirits come and go and interrupt her train of thought. And, they have already arrived with messages they want her to convey to me. Oh, come on. While Jill is concentrating on the “spirits,” I take a few minutes to look around
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her sitting room and I’m intrigued by my surroundings. You won’t find any Crate and Barrel catalogs on the coffee table. The dimly lit room is only sparsely furnished, and everything there is basically secondhand. There is a bookcase that resembles an altar. Jill has placed all her spiritual possessions on it to serve as a visual reminder that she should never forget that God has put her in this room to help others who have come her way. Even skeptics. As she leads me into an adjoining room to start our Reiki session, she turns and says to me, in a casual, matter-of-fact tone, “Did you know that you’re also a healer and that for some reason, all the healers have been finding their way to my front door?”
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No, I didn’t know that. I’ve always considered myself to be an intuitive person, but I admit that I was totally surprised when Jill brought this up in our conversation. She explained how everyone has spiritual powers, but they rarely develop them. She informed me that I was extremely close to crossing over into this realm. To show the distance, she moved her thumb and index finger to a position where they almost touched each other. I was close! She asked, “Do you meditate?” and I replied, “No, but I have always wanted to give it a try.” She then proceeded to give me some inside tips on how to get started and said, “Every day look for the light.” Then in the next breath, she proceeds to tell me her interpretation of heaven and hell. Jill doesn’t believe in hell. Jill only sees one space and it has higher and lower areas. If your soul is in the higher area, you can drop down to see someone in the lower section, but the lower section can’t come up to the higher one. She said that there is even a spot designated in this open space that is
used to mend old souls and get them ready for another life’s journey. Laughingly she says, “Almost like the way we would go to a hospital today to fix something in our body that’s not working right.” Also, it was important to know that there are thousands and thousands of planets out in the universe and our souls will live many lives on them. According to Jill, planet Earth is the dark planet, the realm where you learn the most, and that this will be my last time on Earth. In my next life, I will be going to a different planet. A better place. Sounds like a good deal to me.
How it works The Reiki session now begins. Jill has me lie down on a chiropractic table, fully clothed, and she explains how she practices Western Reiki and how this version of Reiki focuses on the seven major chakras (energy fields) within a person’s body. Channels connect the chakras and that some of the channels are open and some are closed. She is going to open the closed channels and improve my life’s energy but first Jill has to find the closed channels
Jill’s a fast talker and I have to listen carefully because her mind spans centuries and her words are chilling and to do that, she depends on the tools of her trade: a hawk’s feather, a quartz crystal healing stone, a bottle of aura spray, a gold chain pendulum, and her healing hands. Focusing her thoughts in a different direction now, she begins to wave the hawk’s feather over my aura, but it doesn’t look like a singular bird’s feather that you might find on the forest floor. It looks more like a clipped hawk’s wing and she wears it like a feathered glove. After completing her first walk around my body, she takes out her perfumed-sized bottle of aura spray and mists the area around my heart. Using her hawk’s feather, she then fans the spray and the moisture begins to evaporate over my body.
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rid of them and open them up for me. At some point she uses the healing stone, There were also some good lives that I had but it happens quickly, and I think Jill only lived. touches the outside rim of my body with In one life, I lived a long, happy life as it. She begins to explain why she’s placing a Native American Indian. In another, I her healing hands from the crown of my was a high priest that once lived in the lost head to my feet. This wasn’t a silent mental city of Atlantis. In Atlantis, I was greatly exercise she performed. respected by all, because of my uncanny There were reasons for the closed chanclairvoyant abilities. If I weren’t retired, I’d nels and she began to tell me the story of put it on my résumé. my soul. Jill’s a fast talker and I have to listen careReconnecting with loved ones fully because her mind spans centuries and After addressing my past lives, Jill starts her words are chilling. Topics don’t mesh to ask me if I recognize the names of some together smoothly and it’s like she’s laid spirits who are in the room, but nothing out all the pieces of a puzzle and doesn’t clicked at first. Then, she said my brother have a clue on how to start putting it was there, holding my hand, and he together. wanted to thank me for being by his side at She says, “Birds are with you. Crows, the time of his death. Huh? No one knew hawks, all kinds of birds.” Her questions that I was the last person at my brother’s run one on top side. I never told of another. She anyone about it. talks about my She asks, “Is your About Reiki: handsome, brother a jokester?” young grandson Reiki was developed in 1922 by I reply, “Yes.” She and asks, “Does Japanese Buddhist Maikao Usui laughs. She says he have trouble and has since been adapted by that he was handing sleeping? Do various teachers who have diverse me over a bouquet you know that backgrounds. The person performing of flowers, but he is psychic as a Reiki session believes that they have winked at her, and well?” No, I nevdiscovered tools for reawakening told her to keep one er heard of any higher levels of consciousness, and of the flowers for sleep problems they are able to help people find a herself. Well, that and I wasn’t state of equilibrium balance by rei sure sounds like my aware he was (spirit/soul) and ki (vital force). brother. He asked a psychic. Maybe few times how our I’ll get him a mother was doing hawk’s feather and he wanted for Christmas. everyone in the family to know that he was She continues on with, did I have a large happy and healthy. dog that passed over? Was there someone Jill says that he has been trying to give us in my life that died in the military? Yes, I signs, but no one has picked up on them. did have a large dog and I was romantically She suggests that we look for signs in bees. involved with a Navy guy, who died about Yes, bees. She explains that when she sees ten years ago. my brother, bees surround him and that is I feel bombarded with questions, but then how he will most likely make his presence Jill starts to settle down. I guess the pieces known. of the puzzle are coming together and now When it’s time for me to go to what Jill she’s focusing only on my old souls. calls the “other-side,” my brother says for Jill tells me in calm voice that I had some me to not be afraid. He will be the first horrific deaths in my past lives. In one life, person I see, after going through the white I drowned and it was a slow drowning. light. But I knew this, even before Jill told I struggled for many hours above water, me. Don’t ask me how, but my brother had before going under. Next, I committed already told me this. I think he did it in one suicide. In another, I was buried alive, in of my dreams. a box, under the ground. She gives me a Jill is also a holistic healer and so, before concerned look and asks, “Are you clausour session ends, I asked her if she could trophobic?” “Yes,” I reply. exert some positive energy into my bad These were the bad auras that were blockknee. “No problem,” she replies. “I’ll be ing my channels and she was going to get glad to do that for you.” Then, for a good
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ten minutes, the Reiki energy flows out of conclusion that our brother was busy with her hands and into the cells of my imbalme and our father was busy with her. My anced knee. She told me she could hear a other sister was pleasant enough to nod, popping noise coming from the knee and but she doesn’t believe a single word. that it would feel so much better after this. Twenty minutes after our conversation I hope she’s right. the phone rings and it’s my doubting sister After working on my knee, Jill has one calling back. She sounds out of breath and more thing to do before bringing our says to me, “You’re not going to believe session to an end. She does a final walk this. I just went into my downstairs bathroom and there was a bee, making a lot of around my body, and dangles her gold noise, buzzing around the outside of my chain pendulum over the chakras to see screened window. I’ve never had a bee land if the closed channels were opened. They on that screen before.” were. Phew. A few nights ago, this same doubting When she gets to the middle of my foresister is dining outdoors with her fiancé head, the third-eye chakra, she commented and from her cell phone, sends over an Inson how wildly the pendulum was moving and said, “That’s a sign of your psychic tagram. It was picture of a bumblebee abilities and you have a lot going on that had landed on a flowerpot right beside her chair. She says in the there.” I took a peek and saw it for mytext, “Guess who’s joining me for self. The chain was swirling around dinner?” in fast circles and it didn’t stop moving until she tucked it away It’s been a few weeks since inside her pocket. my first visit with Jill and As we say our goodbyes, I I’m thinking of going back tell Jill that I hope I see her for two reasons. For one again. She mentions that thing, my bad knee has maybe I wanted to drop improved. Not totally, in on a Saturday meditabut significantly. tion class. Maybe. She Don’t laugh. touches my shoulder, Secondly, I’ve wishes me well, really opened and says, “Follow up mentally. your heart.” I’m writing That did it for stories me. I tell now. It’s Jill, “I have something heard I have those always words the 7 major chakras, or energy fields used in reiki wanted before, just to do, but recently, from my head a new, spiritual was never clear enough for me to folfriend who has come into my life.” low through. I feel compelled to write. For some reason, all my friends lately When I put words on paper, I can feel are spiritual and I don’t know why. Jill my energy flow more freely. I get lost says she’s not surprised. It’s because I have in my words and I can feel my heart reached the place in my life where I’m supposed to be. Funny how that happens. open up. I’m no longer the skeptic I was Strangely enough, my sister who lives in before I walked into Jill’s home. I’ve a different state had a Reiki appointment found my balance in life. Reiki is for real! scheduled on the same day. Really. Reiki M arilyn G aedtke, recently retired, has was never something that came up in any moved with her husband to Tiverton and is of our conversations and my sister is the freelance writing for the South Coast area. last person I could ever imagine that would want to go to a Reiki session. My two sisters and I talked immediately after our sessions and the one from out-ofstate says her visit was all about our father’s spirit and not our brother’s. We come to the
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prime season
Sharron F urtado (right), President of the Firefighters Wives A ssociation, accepts another clothing donation from A nnie Prescott
Random acts of kindness Michael J. Vieira
Sometimes you never know what will spark a great idea. For Frank Prescott at Annie’s Unique Boutique it was the Insider media kit which listed the October theme as “Time to Give.”
“We were trying to come up with an idea for a fundraiser,” he said, and they wanted it to benefit the Firefighters Wives Association (FFWA). Considering that the second week of October is also Fire Prevention Week, it seemed like a great time. For about a year, Annie’s has donated clothes that, after the 60 day consignment period, the owners didn’t want back. During that time, about 100 bags of women’s clothing, Frank estimates, have been given to the Firefighters Wives Association. The Association is a 501c3 organization based in Fall River and dedicated to provid-
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ing assistance to the community after the Red Cross services have finished. “Our main purpose is to aid victims whose homes, personal property, and life essentials, such as food and clothing, have been destroyed or extensively damaged,” their Facebook page states. Although Annie’s donations have helped the women who are displaced, it didn’t address the rest of the families. On October 4, from 10 a.m. to 5 p.m., Annie’s will accept men’s and kid’s clothing on behalf of the FFWA. The Firefighters Wives will also be on hand at Annie’s location on County Street in Somerset to accept cash donations and
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provide information about the organization. Annie’s Unique Boutique will also donate 10 percent of all sales that day to FFWA — and anyone who donates will get $5 in “Anniebucks,” which can be spent at the store.
A pint for a pint Don’t have clothes or cash to give? (I don’t believe you.) Then give blood. As part of the same event, the Red Cross Bloodmobile will be on hand to collect that precious resource from donors. And if you need an excuse to give a pint, this is a day you can also get a pint. No, the Red Cross is not seeking vampires, but thanks to Battleship Brewhouse in Fall River, if you donate blood you’ll get a free pint of beer the next time you visit their President Avenue location. Battleship Brewhouse is a local gem that is somewhat hidden behind Almac’s Diner
at the bottom of President Avenue in Fall River. It has an ever-changing selection of draft beers, lots of bottled beers, and a good selection of food and munchies. Frank credited owners Jamie and Darlene Medeiros for helping with the “Give a pint, get a pint” promotion.
Shop local, get local
“soup kitchens” or “food pantries”, you can find them — and you can help them. Bristol Community College hosts the Boston Food Bank each month. You can help pass out the bounty of fresh foods provided to the community. To help, contact the BCC Civic Engagement office.
Pay it forward The Red Cross Bloodmobile will be loIf you don’t have things to share, you can cated near Annie’s Somerset location from still help. Give of yourself. 10 a.m. to 3 p.m. but the Bloodmobile will Frank has run three marathons for the actually be parked in the plaza adjacent to Heart Association and four for the Dana the shop. Farber Cancer Institute. He’s biked for the The owner of the plaza, along “Katie Ride for Life” organ donor with the individual shop awareness program. owners and US Post OfAnd he’s not alone. The save the date fice managers, agreed South Coast is full October 4 to provide the space. of folks who push Frank wasn’t surthemselves to run, 10 a.m. to 5 p.m. prised. walk, and bike Drop off men’s and kids’ “It’s the local for great causes. clothing or cash donations businesses that Thanks to them, for the FFWA tend to donate others get help. 10 a.m. to 3 p.m. more willingly,” In the South Donate blood at the he said. Coast, Horizons Red Cross Bloodmobile Frank tells the for Homeless tale of how, when Children is a Annie’s Unique Boutique they started the nonprofit organi1049 County Street zation dedicated to shop, he went up and Somerset, MA improving the lives of down the street asking young homeless children in if he could post “Grand Massachusetts by ensuring that Opening” posters. Most of the they are prepared for school success. local businesses did, but some of the Volunteers are needed to play with homelarger stores said, “no, it’s against company less children in one of more than 150 policy.” family shelters statewide, including sites in That hasn’t changed. It’s still the local Brockton, Stoughton, Kingston, Marshowners who help the most. He points to field, Middleboro, Attleboro, Taunton, Ma Raffa’s as one of the local restaurants New Bedford and Fall River. who frequently donate gift certificates and The commitment is just two hours a to Wave One, a computer company who week. To apply or find out more, call 508 helps the community. 510-3250 or visit www.horizonschildren. Share the bounty org/playspaces. There are many other ways to help our Only have an hour a week? You can community. Some as easy as moving your mentor a young person, help with a Boy can. Scout Troop, Cub Scout Pack, or Girl Scout Just about every school has canned good group. collections and food drives. Local churches Not sure what to do? SouthCoast Serves have food pantries, many of which are run is a collaborative facilitated by the Leduc by St. Vincent de Paul Society members. Center for Civic Engagement that fosters That group also has stores in Fall River and service and volunteerism. For more inforelsewhere where donations of furniture mation about many opportunities in the can be made and purchased by those in region, go to www.south-coast-serves.org. need. The Salvation Army is legendary in their MICHAEL VIEIRA, Ph.D. has written for willingness to help. It’s almost holiday several newspapers and magazines including season, find a red kettle and drop in some The South Coast Insider and South Coast cash…or better yet, a check. Prime Times. Just about every day in the South Coast, there’s a soup kitchen. There are also a number of food pantries. If you Google
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prime living
A musician’s best friend At the age of 56, Ron Poitras is surrounded by music. After more than two decades of graveyard shift clock punching, Poitras signed his retirement papers at the first opportunity. That very day he was able to immerse himself in his next full-time job — his in-home recording studio.
A
nd thanks to modern technology, the equipment that Ron Poitras has been able to acquire over the years since he began the Freetown studio has resulted in a top-notch recording experience for the local musicians who choose to work with him. Sean But there are other elements of the music McC arthy industry that Ron Poitras has also delved into. He has launched a record label with his son, Andrew, and he has also returned to writing music and performing publicly for the first time in many years. “The studio environment fascinates me,” Ron Poitras says. “I knew that someday when I stopped playing music live the next step would be to open a studio.” Time would be gracious to Ron Poitras’ interests. Today he spends a great deal of his energies in his sonic wonderland - the realm of knobs and cables, speakers and microphones - all monitored and manipulated on computer screens which provide endless opportunities to create and shape music. Half of the money he makes goes into his pocket. The other half goes back into the studio with the purpose of keeping his equipment and technology modern. The facility goes by the name Feedback Studio and is located above his spacious garage. Half of the room is a soundproofed
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Ron Poitras working in his in-home recording studio
recording space and the other half is the control room. The studio boasts its own drum kit. “I got my start doing mobile recordings,” Ron Poitras recalls. “At the time I was living in an apartment with no space for a studio, so I would load the equipment into my car and drive to band’s rehearsal spaces and record them there.” Ron Poitras started Feedback Studio 18 years ago after he moved into his suburban home. He has worked with an array of genres from folk to punk, pop to heavy metal. Ron Poitras says that working with musicians can be a unique experience. “It’s a good vibe working with so many talented and creative people,” he says. “But they can be a little odd, they’re not businessmen. Their minds work differently than most people.” Ron Poitras understands musicians in part because he is one himself. His introduction to the original rock music world began at the age of 23 with a band called the Gluons, which had him on guitar with his brother Tom on bass. The band existed from 1980 to 1984 but the Poitras brothers continued their music making with singer Mike Means as the band morphed into Blue Hollow from 1985 to 1987. Both bands played within a 100-mile radius of South Coast and were received warmly by college radio and in regional cities. The brothers would creatively collaborate to produce a deep catalog of songs. “Ron is wonderfully creative, and is always getting influences
from listening to new music,” Tom Poitras says. “He’s always seeking new sounds. He would experiment with different guitar tunings and one day, by chance, a guitar fell down a flight of stairs. When Ron picked it up he liked the way it sounded and ended up writing a bunch of songs based on this odd unintentional tuning.” The experiences that significantly increased Ron Poitras’ interest in the technical side of music came when the Gluons recorded their four-song album in 1983 with Poitras co-producing. But that interest grew notably when famous British producer John Brand flew to the South Coast to produce Blue Hollow’s eight-song record in 1986.
To be a good producer is to be a true listener At the time Brand was one of the most sought-after producers in England, having worked with The Waterboys, The Cult and Aztec Camera, putting numerous songs on the British Top 40. The band was introduced to Brand through a connection at MCA Records. “He reworked our songs,” Ron Poitras recalls. “We let him manipulate our arrangements any way he wished. He worked on the drum parts for four days. Every cymbal hit was important to him, every strum of a guitar and every note of a solo. He also changed the tempos of some of the songs. “That experience made me totally aware of how an individual’s part may have to be sacrificed for the good of the song. To be a good producer is to be a true listener.”
A lot to offer Consequently, Ron Poitras’ production and songwriting experience can provide benefits to the bands that record with him - if they choose to. Musicians don’t just gain from his ability to craft a high-quality recording, they also have the potential of tapping into more than three decades of experience. If the musicians wish to work with him he can help them to sculpt their songs in a way that may be catchier or more widely appealing. However, many bands choose to go about the recording experience entirely on their own. “As a producer I’m approaching it from the listener’s standpoint,” Ron Poitras says. “I look at the total song, not just individual parts. I might sacrifice an individual part for the betterment of the song and the writer doesn’t always see it that way. They’ve been playing it one way for a while and it may be hard for them to remove themselves from the total song. “A live version of a song is often different from when someone hears it at home or in their car,” said Ron Poitras. “When you write a song that’s your baby, and if I suggest changing it they may be taken aback by it. But some producers can turn a good song into a great song.” Ian Motha is the singer/guitarist for the Dartmouth-based band,
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Continued from previous page The Anchors. Ron Poitras is producing their six-song album. “I feel like Ron cares about our music,” Motha says. “He’s fully engaged and attentive to what’s going on, he’s part of the creative process. He fully listens to our ideas before making any of his own suggestions.” Michael Montagano recorded two albums at Ron Poitras’ facility as singer and lyricist for the band Mike Mountain. Montagano sees Poitras as a very rare commodity. “Ron didn’t just approach the recording sessions as an engineer, he made suggestions to us in a very selfless way. He was concerned about our music, and he provided ideas from a musician’s perspective without bringing any ego into it.” But what startled Montagano was what took place when the band wasn’t in the studio. “When he had free time he would go into the studio and work on the sound of our songs. We were paying him a very economical rate for the project and he went even further, working on it when we weren’t even there.” Tom Poitras says that his brother’s demeanor is ideal for a recording studio. “He loves the studio and working with people,” he says. “He’s very patient and easy going. His personality works well with people.”
tras says. “We’re doing more on the promotion side — we’re only going to promote in areas where the artist is performing, because most of the CD sales take place at shows. We’re going to focus on digital sales through our website and we’re not going to be doing any exclusive deals with artists.” Flatbubba Records is also looking into the arena of music publishing. “Publishing is another potential revenue stream, something a lot of artists never consider,” Ron Poitras says. “This is something we think we can do with local artists. There’s more than one avenue to make revenues from a song. Each time a song gets played on the radio you get royalties, when it’s streamed on the Internet you get money. There’s a good amount of money by having a snippet of a song played in a movie and appearing on a soundtrack. You could also get your song played on a commercial, or used as a ringtone for someone’s phone. You can also sell songbooks with the sheet music from your songs.” Ron Poitras says that his label is primarily interested in bands or artists that are willing to hit the road. “Touring is the only real way to properly support a CD,” Ron Poitras says. And as he reemerges into the world of creating music, Ron Poitras is taking a typically unorthodox approach. While he’s a talented acoustic guitarist, he’s currently playing a bass ukulele, a threestring strum stick, and a four-string cigar box guitar. “It’s a lot of fun to make music using new instruments later in life,” he admits. “It’s neat to create music with odd instruments.” On occasion he performs with brother Tom’s band, The Toe Jam Puppet Band, a group that entertains children throughout the area. From the years of 1997 to 2011, Ron Poitras helped create a reputation for his sound skills as the soundman at the New Wave Café in New Bedford. Area bands would often return from tours claiming to have missed the quality of sound they would get at the New Wave. “Ron built a solid reputation for himself at the New Wave,” says longtime local musician Tom Allen, of New Bedford. “He was able to work with any styles of music whether it was metal or folk, and he did them well.” And while Ron Poitras is satisfied with his present situation, he is inspired by the future. An expansion of the label would be nice,” he says. “I always knew that the studio would take me into retirement. It’s something I’ll never retire from. I’m happy with staying local and providing for the local musicians. I’m in a nice, comfortable place.” You may contact Ron Poitras at flatbubba@gmail.com
A lot of people dream about working with their sons or daughters, whether it’s a record company or a furniture store
Family affair And one of the people he’s working with now is his son Andrew, 27. Three years ago the two combined interests to form Flatbubba Records. The team is an ideal situation - the father has the requisite musical knowledge with a studio to record his artists and the son has a degree in Finance and Marketing with a minor in Law from Bryant University in Rhode Island to handle the business side of the label. “It’s very cool working with my son,” Ron Poitras says. “A lot of people dream about working with their sons or daughters, whether it’s a record company or a furniture store.” But the label has learned some lessons about the music industry. With their debut release of Corey Amaral’s “Go,” the label took on the roles of recording, manufacturing the CD’s, distribution, and promotion. But they eventually discovered that the music industry has undergone some changes - changes that they’ve had to evolve with. “The Internet has made it so convenient to get access to music,” Ron Poitras says. “There’s a generation of kids under 30 who haven’t even touched a CD, never mind purchased one. So it’s not as easy as it used to be to sell records. Record labels don’t invest the same revenue to manufacture and sell CD’s, so many of them are taking the ‘360’ approach, where they get a piece of record sales, ticket sales, merchandise, and publishing. “We’re readjusting the label to fit us better financially,” Ron Poi-
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Sean McCarthy has been a freelance journalist for 25 years.
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prime living
Music players and tablets and especially cell phones exploded into popularity so quickly that it seemed for a long time there were no alternatives to commandeering the nearest electrical outlet and defending it till your device was amply charged. Dan L ogan
If you regularly use a cell phone, tablet, GPS, music player or other such device you’ve sweated running out of battery power at exactly the wrong time-which is, of course, anytime you’re low on juice. Just as bad, you’re never near an electrical outlet where you can recharge it, never mind that it will take a couple of hours to fully charge even if you were. So why don’t they (someone? anyone?) do something about it? Unfortunately, major advances in battery technology turn out to be much more difficult to come by than improvements in computer processor technology. “Potentials in a battery are dictated by the relevant chemical reactions, thus limiting eventual battery performance. Significant improvement in battery capacity can only be made by changing to a different chemistry,” wrote physicist Fred Schlachter in the Proceedings of the National Academy of Sciences of the United States of America in 2013. Meaning that for the time being, if you
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want a longer-lasting battery, it’s going to be bigger and heavier. Which doesn’t fit well with our expectations for smaller, lighter and more convenient devices.
Weighing your options At least, while we’re waiting for the Next Big Thing in battery technology, the technology guys are coming up with more alternatives for recharging your favorite electronic devices. Prices are dropping, too. You can refuel from small backup batteries, USB connections to your other devices, solar-powered chargers, hydrogen reactor gizmos, and inverters that plug into your car’s cigarette lighter. Choosing your backup charger is pretty much as personal as choosing the devices you connect to it. Do you want a unit that’s as small and lightweight as possible that will simply give you more phone time? Or do you want something with lots of storage capacity, say for charging your iPad on a multi-day hike? Quick power transfer (relatively speaking) is important; units that can transfer power more rapidly will cost quite a bit more. You may want greater flexibility, a charger
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with several types of connectors can charge different devices simultaneously, but it will also add to the cost. It also helps if the charging device holds a charge for a long time, rather than dissipating your backup juice from the moment you unplug it. Charging a cell phone is one of the easier tasks for these spare batteries because most phones require one amp of current, and the batteries are designed to deliver that. Socalled lipstick tube batteries are popular for cell phone users because they’re compact, inexpensive and generally provide at least one full recharge.
For example, the Goal Zero Switch 8 Portable Recharger ($40) is five inches long and weighs a little more than three
ounces. The Switch 8 takes about four hours to charge via its USB connector, or four hours when connected to a Nomad 7 solar panel ($80) in full sun. It outputs one amp of juice via USB; Goal Zero claims it will hold a charge for six months and recharge a smartphone in a hour. It can give a 25 percent boost to a tablet. Goal Zero’s web site is www.goalzero. com. The company has a range of interconnecting power packs and solar kits that enable you to tailor your needs to your mobile power capability.
2000 sports a USB port and a Micro USB port.
Plan ahead
In a similar vein, the nPower PEG Personal Energy Generator ($200) can be charged via its USB port, or charged by movement such as by walking, biking, running or simply shaking it for several minutes. The PEG weighs 14 ounces, is pricey and not overly powerful, but you can recharge it even if you’re way out in the woods on a rainy day. Another well-reviewed lipstick style model is the Sendy Power 2600mAh Portable Backup Battery Charger Power Bank. At $15 the Sendy 2600 is inexpensive enough to have several of them around to keep in different places (and they’re available in different colors). The one-amp unit comes with a 27 inch cable with a Micro USB port and an Apple Lightning port. I personally don’t see any conflict between wanting to get away from it all and wanting a full complement of mobile gear with me. If you like places where there are no electrical outlets for miles, you can still stay juiced up.
The Eton Boost Turbine 2000 ($70) recharges via USB, but it also features a hand crank for last-resort recharging; four minutes of cranking will give you enough charge for a brief phone call. The 2000mAh unit has enough power to fully charge most cell phones and weighs seven ounces. There’s an indicator for how much charge remains. According to reviews, you’ll get a serious workout from cranking; on the other hand, you won’t run out of power till you can crank another turn. The Boost Turbine
device such as an iPad in fewer hours than a one amp charger will (with a one-amp charger you will probably have to shut off the iPad’s screen for it to charge). The Brunton has one USB port. It’s safe for air travel, but read the details first. If you find yourself putting the Brunton to a lot of use you can buy a $250 hydrolyser for refilling spent cores. To help you eliminate recharge anxiety you have to develop a charging strategy that will keep your devices from going belly up just when you need them. Establish a recharge routine. Charge your most important devices first, then be sure to charge the backups. If you’re running around in your car frequently and giving a good workout to your phone, tablet and laptop, you might want to get a car power inverter to help keep everything charged. Inverters are great on trips. These small inverters plug into the cigarette lighter (most cars support 150-200 watts on the cigarette lighter) and typically feature a standard 3-prong AC outlet (so you can plug in the power brick for your phone, tablet, laptop or even a TV) and a USB port.
Portable solar panels are a good choice if they can be exposed to the sun for long periods. The foot long InstaPark Mercury 4S Ultra-slim Portable Solar USB Cell Phone Charger ($33) folds to the size of a large paperback. It weighs eight ounces, has one USB port and is appropriate for recharging a cell phone.
Nearer the bleeding edge of these backup battery devices stands the Brunton Hydrogen Reactor Charger. This is an upscale approach to recharging; the unit costs $150 with two hydrogen fuel cores. Additional cores are $15 each, $50 for a four-pack, but one core reportedly can charge an iPhone six times. With two amps of output, the Brunton will charge a bigger
I have a Black & Decker 100-watt inverter ($33) that meets my needs, but the Whistler Pro-200W blows it out of the water on specs and would be my choice if I were buying one now. You don’t have to live in a state of permanent fear that you’ll run out of power while you’re on the move. While longlasting mobile devices are still beyond the horizon, you now have plenty of options for recharging your device under most circumstances. You can stay connected full time.
Dan Logan is a freelance writer and photographer from Fairhaven, MA. He also teaches classes about Nikon cameras and software at the Learning Connection in Providence. E-mail him at dlogan@thegrid.net.
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Cranberry harvest in Buzzards Bay. Photo: Creative commons
Wild about cranberries Cranberries are to Massachusetts what corn is to Iowa. The popular fruit, which is used in various juices, jellies, breads and desserts, is the number one agricultural commodity crop in the Commonwealth. Approximately 14,000 acres of working cranberry bogs can be found along the South Coast and Cape Cod. Derek Vital
According to Brian Wick, executive director of the Cape Cod Cranberry Growers’ Association, this year’s crop, which will be harvested in late September or early October, appears to be strong. Official projections by the United States Department of Agriculture are not released until mid-August, but Wick expects it to be a fairly robust season. In a typical year, between 1.7 and 2 million barrels of cranberries are harvested. “The growers I’ve talked to expect it to be a decent year,” said Wick. “I haven’t heard any official numbers yet.” Wick said weather plays a major role in whether or not to expect a bumper cranberry crop. “If there’s not enough rain, the berries won’t grow and the fruit will rot,” said
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Wick. “If there’s too much rain you have issues with fruit quality.” According to the Cranberry Growers’ Association website, the fruit thrives in this region because of the acidic nature of the soil, an abundant fresh water supply and a growing season which runs from April to November. The dormant winter season allows for an extended chilling period, necessary to mature fruiting buds. Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds layered with sand, peat, gravel and clay. These beds, commonly known as “bogs,” were originally made by glacial deposits. The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are commercially grown. Cranberries were first used by
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Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent. The name “cranberry” derives from the Pilgrim name for the fruit, “craneberry”, so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. It’s appropriate that the Pilgrims played a role in naming the fruit because of its prominence in our region. Massachusetts produces 30 percent of the cranberries grown in the U.S., second only to Wisconsin which produces twice that amount. New Jersey, Oregon and Washington are also prominent cranberry growing states. The cranberry is the official state fruit of Massachusetts. The industry has been dealt a blow in recent years due to the influx of cranberry
11th Annual
Candied Cranberries
Cranberry Harvest Celebration
These “Snowed-on” looking cranberries make for a great presentation in a clear crystal dish or tall martini glass - Marion Santos, Wareham Ingredients: 2 egg whites at room temperature
Saturday & Sunday, October 11 & 12
1/2 lb. red cranberries 1 cup granulated white sugar Instructions:
in Tihonet Village, Wareham
Line cookie sheet with aluminum foil
•
Whisk egg whites in a bowl
First Annual
Dip cranberries in the egg whites
Redbrook HarvestFest
Place them in a strainer; then shake sugar over them Place sugar-coated cranberries on prepared cookie sheet to dry Allow to dry for 3 to 4 hours
Saturday, September 13 at Redbrook in South Plymouth •
Makes enough to fill two candy dishes
A ll recipes and photos from the ‘M ake It Better With Cranberries Cookbook 2014’, edited by Yolanda Lodi. see pages 28-29 for more.
growers in Canada. Costs are significantly cheaper north of the border, resulting in more competition for the industry. Wick said the supply currently exceeds the demand for cranberries, making it difficult for growers to realize a profit. “Prices have plummeted below the cost of production,” said Wick. “Many of the growers are in dire straits. They are starting to hit rock bottom.” Wick said the regulatory issues have hit the independent growers particularly hard, while members of the Ocean Spray Growers have been able to keep their prices at a level which allows them to stay afloat. Wick said he is confident that the powers-that-be can work out an agreement which allows all cranberry growers
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to thrive. “The group needs to get together and work on getting the demand back in line with the supply,” said Wick. “It may take a few years to do that.” Those of us who love a fresh piece of warm cranberry bread or scoop a generous helping of cranberry sauce onto their plate at Thanksgiving are hopeful a resolution can be reached so we can continue to gobble up our favorite cranberry-related products, most of which were grown nearby. Derek Vital has been a writer and editor for various publications over the last 15 years. A lifelong resident of the South Coast, he lives in Dartmouth and has one son. more recipes on next page S ou th C oast P r ime T imes
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Continued from previous page
Cranberry Sour Cream Coffee Cake Laura B. Congdon, Lakeville Ingredients: 1 stick butter 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 cup sour cream 1 tsp. almond extract 1 can (14 ounces) whole cranberry sauce ½ cup chopped walnuts Topping ¾ cup confectioners’ sugar 2 Tbsp. warm water ½ tsp. almond extract Instructions: In a large bowl, cream butter; gradually add sugar. Add unbeaten eggs, one at a time. In a separate bowl, combine dry
‘My family prefers to enjoy this coffee cake for breakfast, with a steaming mug of coffee or hot chocolate.’
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ingredients: flour, baking powder, baking soda, and salt. Add dry ingredients to batter in large bowl, alternately with sour cream, blending after each addition. Add almond extract. Pour one-half of the batter into the bottom of the prepared pan. Spread one-half of the cranberry sauce evenly on top of the batter. Add the remaining batter; then spread the rest of the cranberry sauce on top. Sprinkle with chopped walnuts. Bake at 350 degrees for 55 minutes. Cool for I 0 minutes before removing from pan to a serving plate. Topping: Mix well all topping ingredients. Drizzle over top of cooled cake, allowing topping to run over the sides of the cake onto the serving plate. Makes one cake.
Cranberry Walnut Muffins Dari DeWalt, Ayer Ingredients: 1 cup all-purpose flour 1 cup whole-wheat flour 1 cup granulated sugar 1 Tbsp. baking powder ½ tsp. nutmeg ¼ tsp. salt 1 cup milk ¼ cup butter, melted 2 eggs 1 cup cranberries 1 cup walnuts Medium sugar for topping (optional)
ingredients to the sides of the bowl. Pour the wet mixture into the center of the bowl containing the dry ingredients. Mix well. Fold in cranberries and walnuts. Pour batter into greased muffin cups. Top with medium sugar, if desired. Bake for 28 to 30 minutes or until lightly browned. Makes 12 muffins.
Paphiopedilum Special Select hybrid ladyslippers in bud $9.41 each
Instructions: Preheat oven to 375 degrees. Grease a standard size muffin pan. In a bowl, mix dry ingredients together: flours, sugar, baking powder, nutmeg, and salt. In a separate bowl, mix wet ingredients together: milk, melted butter, and eggs. Using a spoon, push some of the dry
110 Peters Road Swansea, MA 508-675-1717
www.aandporchids.com
Cranberry Ginger Chutney
Lighthouse Promotions
Meg Steinberg, Marion Ingredients: 1 cup raisins 1½ cups boiling water 2 cups sugar 3 Tbsp. white wine vinegar 2 Tbsp. ginger, peeled and julienned 2 Tbsp. orange peel, cut into juliennesize strips 1 cup orange juice 1 tsp. cinnamon ½ tsp. allspice ½ tsp. nutmeg ¼ tsp. cloves 5 cups fresh cranberries, washed and picked 1 cup chopped walnuts (optional) Instructions: Heat raisins in boiling water for 15 minutes. Drain. Set aside. In a medium-sized saucepan, combine all other ingredients except cranberries and walnuts. Bring to a boil; reduce heat and sim-
mer for 10 minutes. Add cranberries; simmer for an additional 10 minutes, stirring frequently. Cranberries will pop. Add raisins and chopped walnuts. Let cool. Keep refrigerated or freeze for future use. Makes 10 to 12 servings.
Columbus Day
Antiques
Show & Sale Monday, October 13, 2014 11 a.m. - 4 p.m. Venus de Milo Restaurant Route 6 - Swansea, Mass. — Upcoming Shows —
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Early buyer’s preview – 10 A.M. $10.00 each Admission $6.00 each With this ad, admit 2 at $5.00 each
S ou th C oast P r ime T imes
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prime living
Drink your veggies: juicing 101
Eliz abeth Morse Read
Fad diets come and fad diets go. In the endless quest for eternal youth, glowing health and skinny waistlines, Americans have latched onto some pretty extreme dietary regimens over the years — macrobiotics, grapefruit detoxes, blood/nutritional typing, the Paleo diet — that have yet to be proven effective (or safe) by the scientific community.
Many of these tabloid fads have captured the attention of Hollywood types, who swear by their best-selling guru’s teachings, and who go on talk shows promoting specialty food products and expensive kitchen equipment. As a result, many people are leery of jumping onto the juicing wagon. Is it just another goofy-Gwyneth lifestyle fad -- or might juicing have actual health benefits? Read on and you be the judge.
Mother knew best In simple terms, juicing is the process of extracting the nutrient-rich liquid from fresh produce, primarily vegetables, leaving behind all fibrous pulp, skin and seeds. Juicing is intended to be a supplement to — not a substitute for — a balanced diet, and it’s a great way to help meet your daily goal of consuming six-eight servings of vegetables every day. Cooked vegetables lose much of their nutritional value — juiced vegetables, being raw, do not. If you’re not a big fan of salads
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or carrot sticks or trying new veggies, juicing can be a painless and surprisingly tasty way to “finish up all those vegetables.”
Before you start juicing Juicing isn’t a whimsical hobby — if you are seriously interested in juicing for health or weight maintenance, know beforehand that it’s an investment in time and money. The biggest complaint about juicing is the cost. You can’t use your every-day blender to juice vegetables. Blenders and food processors just mush everything together at high (heat) speed into a pulpy glop, and then you have to strain or press everything. You need to invest in a real “juicing” machine, which can come with a very hefty price-tag. Centrifugal juicers are the most affordable, but they do generate heat, which damages the nutritional value of the juice. Masticating juicers cost more but produce more juice than centrifugal juicers, and the most expensive triturating juicers produce the most nutrient-rich juices. (You can find used ones on Craigslist or eBay.)
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Not only are they expensive, but juicing machines are extremely noisy and they require a serious time commitment to clean them every time you make juice. A juicing machine must be cleaned thoroughly after each use to prevent clogging and mold growth — an old toothbrush can get into hard-to-reach spots. As most people tend to “juice” at breakfast time, the decibel level and clean-up time can pose a problem. To get the maximum nutritional benefits of juicing, you need to use right-off-thetruck untrimmed organic vegetables, which will probably cost you more and require more frequent trips to farmers markets. You can’t just grab whatever’s on sale in the produce section and pop it all into a Cuisinart. Fresh veggie juice must be consumed immediately — the enzymes, micronutrients and vitamins in fresh produce die quickly when exposed to heat or air, and letting it sit for a few hours can invite nasty bacteria to set up shop. In other words, you can’t make a big batch of juice to keep in the ‘fridge for the week. Likewise, you don’t want to buy bottled
Juicing and your weight
Juices vs. Smoothies A true juice is a mixture of whole organic vegetables (skin and all) with maybe a little fruit thrown in for flavor balance. High-water content vegetables (e.g., celery, fennel, English cucumbers, bok choy whites) provide the liquid base for a true juice, which minimizes using high-sugar vegetables like beets, corn or carrots. In contrast, a smoothie is a fruit blend with a little vegetable matter added in for color. Then, it’s all whipped up in a base of yogurt, milk, almond milk, or coconut water and some chipped ice. As true “juicers” avoid fruit sugars and proteins (as well as fiber), a smoothie is more of a dessert-type beverage than a health-club type “juice.” In general, a smoothie is thicker, sweeter and more filling than a true juice — and also more fattening. True juices are lean, mean and green; smoothies come in creamy pastels.
“freshly-juiced” products at 7-11 or the grocery store. Even if it says “pasteurized”, commercially packaged veggie juice is expensively useless. Any kind of heat (cooking) kills all the good stuff and you really can’t trust that it was made just an a hour ago in a scrupulously clean juicing machine by someone who just washed their hands. If you can’t watch your juice being made, don’t drink it.
Careful dietary choices Juicing strips out and discards all the fiber from the vegetables, which most doctors and nutritionists consider essential to overall health and longevity. There’s little scientific evidence to support “juicetarian” counterclaims that this lack-of-fiber gives your gastrointestinal system a necessary rest, and thereby lets your body absorb the nutrients faster. Juicing actually does “pre-digest” vegetables — but this may or may not be a good thing, depending upon your individual health profile. What’s good juicing for you may not be good nutritionally for someone else in your family. As with any dietary change or supplementation, you need to discuss your juicing plans with your doctor. Certain fruits and veggies can interact in a bad way with certain prescription drugs. For example, dark leafy greens high in Vitamin K are not a good choice if you’re taking blood-thinners. Binge-juicing diets supply no fiber, very little protein or fats, so it’s never a complete meal, unless you’re on a special fasting or detoxification diet ordered by a real doctor or nutritionist. The good news is that, while there’s little scientific evidence out there that recommends juicing, there’s also absolutely no scientific evidence that says it’s bad for you. Choosing to juice as part of your daily diet
will do you no harm — as long as you do your homework first.
Building your juice If you decide to try juicing, proceed with caution until you know how your gastrointestinal system reacts to each ingredient. For example, some people are violently allergic to certain fruits and vegetables (e.g. strawberries); some people get Montezuma’s Revenge if they consume too many dark leafy greens. The juice that’s both nutritionally and intestinally best for you takes time to design. Start your juice with a base of easy-to-digest watery veggies like celery and English cucumbers. Gradually add tender spring greens (i.e. lettuce, endive, chard, escarole, spinach), but watch out for bowel changes. Start adding some dark leafy greens (i.e. kale, collards, dandelion greens), using the small, tender leaves first. Adding too much cabbage or broccoli suddenly can cause uncomfortable cramping, gas and bloating. And don’t use those pre-washed “bagged” greens in your juice — buy a full, fresh head still attached to the stem, and wash it yourself when you bring it home. The most commonly-used fruits used in a true vegetable juice are lemons, limes and cranberries, because their acidity balances out the bitter taste of dark green leafy vegetables. (A dash of ground nutmeg or ginger can also neutralize bitterness.) But those dark green vegetables provide the nutritional power punch of a true juice — and this is why juicing is such a great way to introduce new veggies and flavors into your diet. Mustard greens are bitter; bok choy greens are mild; escarole is tangy. A few leaves of cilantro kicks everything up a notch. Juicing is a very interesting way to experiment with flavor sensations and recipes.
Juicing as a weight-loss strategy can really backfire if you don’t choose your ingredients wisely. If you add too many high fruit-sugar ingredients, you’re adding hidden calories, which defeats the whole purpose of that expensive machine you just bought. In addition, a true green juice contains very little protein, fats or fiber. But fiber, fats and protein is what makes your tummy feel full. If a green juice breakfast leaves you still feeling hungry, you might be tempted to cheat later in the morning. But if you’re not so worried about consuming too much fruit-sugar, you can flavor your green juice with small bits of kiwi fruit, apple, berries or melon. If the juice is too watery for your taste, you can add a non-dairy creaminess by including some banana or avocado. If you want your morning green shake to include some protein, you can add small amounts of Greek yogurt, peanut butter, flax seed or almond milk. You can concoct whatever personalized “juice” tonic you want. It’s all about a “balanced diet.”
A sensible recipe for health According to an article published by the Mayo Clinic, there’s been no scientific evidence proving that drinking extracted vegetable juice is any healthier for you than eating the same vegetables raw. However, if you don’t like eating fruits and vegetables, juicing is a good alternative strategy for nutrition’s sake. (It’s the 21st century version of hiding the peas in the tuna casserole.) Likewise, there’s been little research done to support “juicetarian” claims that juicing detoxifies the body or helps prevent cancer and cardiovascular disease. But it would seem to be common sense that green juicing could be good for you -- if you’re informed and interested. The bottom line is that good daily nutrition--a balanced diet--is what keeps you healthy, whether the vegetables and fruits are raw, juiced, pickled or cooked. The paramount factor is the quality of the produce you buy and eat. If you wouldn’t put rusty lettuce or imported tomatoes in your dinner salad, you wouldn’t want them in your morning green juice, either. Elizabeth Morse Read is an award-winning 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.
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NOTHING BEATS
One of the greatest joys of living on the South Coast is shopping at local farm stands and farmers markets, many of which stay open until late fall offering fresh vegetables, crisp cider, apples, and tart crimson cranberries — the versatile fruit that helped put the region on the nation’s culinary map. Brian J. Lowney
Farmers report that crops such as carrots, potatoes, onions, kale, collard greens and squash will be available until October or longer, just when the bogs start brimming with cranberries and the fields with such seasonable favorites as the sweet Macomber turnip that’s a staple of many bountiful Thanksgiving feasts served throughout the region. As the leaves turn bright colors and the days become cooler, local fields will also offer winter squash, pumpkins, sweet potatoes, cauliflower and Brussels sprouts. Some farmers are also selling farm-raised meat and poultry to customers willing to pay a little extra for quality and freshness.
The healthy choice In addition to helping the local economy, daily servings of fresh vegetables will keep you in tip-top shape. “Vegetables are such an important part of a healthy diet and we need to reach at least five servings of vegetables and fruits a day,” says Dr. Michael Rocha, a cardiologist at Hawthorn Medical Associates in
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Dartmouth. “Our diet with appropriate exercise is incredibly important for achieving a healthy body and to recover from illness,” he continues, encouraging shoppers to support local growers. “There is nothing like vegetables in season whether summer or fall and please go out and support our local farmers who are doing a tremendous job,” Rocha adds. Scott Harding, who with his wife Joanne, co-owns, Stone Bridge Farm in Acushnet and has harvested cranberries for decades. “Where would the South Coast be without cranberries?” he asks, noting that the versatile fruit is a good source of Vitamin C and fiber. “Cranberries are America’s native fruit,” the popular grower adds. Harding and his wife Joanne coordinate the Acushnet Farmers Market at their farm, located at 186 Leonard St., Acushnet, on Saturday mornings from 9 a.m. to 1 p.m., and will have fresh cranberries for sale beginning in late September. According to Cecilia Ramos, owner of Winterbottom Farms in Mattapoisett,
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native pumpkins are very popular once autumn leaves start to fall. “People love to decorate,” she tells, adding that pumpkin can also be roasted, pureed A sweet treat offered by Joanne Harding of Stone Bridge Farms in Acushnet:
Chocolate Chip, Cranberry and Walnut Squares
Ingredients: 2 eggs (beaten) ½ cup butter (softened) 1 ½ cups sugar 1 teaspoon vanilla extract 1 ½ cups flour 1 teaspoon baking powder ½ cup chopped walnuts 2 cups cranberries (fresh, or frozen-but do not thaw the cranberries) chop in half ¾ cup special dark chocolate chips Directions: Beat together eggs, butter, sugar and vanilla. Add flour and baking powder and mix well. Fold in nuts, cranberries and chocolate chips. Pour into greased 9X12 pan. Bake at 350° degrees for 45 minutes.
John L arsen prepares Zucchini in yogurt dressing at Acushnet Farmer’s M arket
for pies and quick breads, and be used to add flavor to soups, stews and rice dishes. Ramos, a graduate of Bristol Community College’s Culinary Arts Program, also notes the versatility of native-grown butternut squash. She adds layers of sliced butternut to lasagna for additional nutrition and to enhance the taste of this popular dish. Ramos emphasizes that with proper care, folks can enjoy farm-fresh vegetables for several months beyond the growing season. “The vegetables are still hardy in the fall,” she says. “They will last for months. Store them in a cool, dry place and they will last through the winter.” Ramos cites a renaissance in home canning, and says that many cooks preserve onions, beets and peppers, and make cucumber and zucchini pickles and relish. At Almeida’s Vegetable Patch in Swansea, owner Irene Almeida Mello reports that the farm stand will be buzzing until the end of October, offering Halloween decorations, pumpkins, several varieties of winter squash, apples, sweet cider and much more. “We go right until Halloween,” says Mello, adding that the popular stand sells farm-picked tomatoes and sweet corn well into October. Almeida’s Vegetable patch reopens for
Zucchini in Yogurt Dressing (Recipe adapted from Madhur Jaffrey’s Spice Kitchen: Fifty recipes introducing Indian spices and aromatic seeds) This dish may be served cold, warm or at room temperature. Ingredients: 1 pound of zucchini (2 medium), cut into a half-inch dice ¾ cup plain yogurt ¼ teaspoon cayenne pepper, or to taste ¾ teaspoon ground roasted cumin seeds ½ teaspoon brown or granulated sugar 1 tablespoon vegetable oil (may substitute mustard or extra-virgin olive oil) ½ teaspoon brown mustard seeds Directions: Bring 2 ½ quarts of water to a rolling boil. Add 1 tablespoon of salt, stir, and add the zucchini. Boil rapidly for three to four minutes, or until the zucchini are slightly cooked. Drain and leave to cool. Place the yogurt in a bowl and beat lightly with a fork until smooth. Add ¼ teaspoon salt, the cayenne, roasted cumin seeds and sugar. Stir to mix. Heat the oil in a small skillet over fairly high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop — this takes just a few seconds — remove from heat and pour the oil and seeds over the yogurt. Stir to mix. Gently fold the zucchini into the yogurt. Serve warm or cold.
Christmas, selling fresh cut trees, decorative wreaths and holiday décor. For more information, visit the farm stand at 110 Grand Army Highway, diagonally across from the Venus de Milo, or call (508) 6766333. At Wicked Good Soups in Wareham, owners Donna and John Verrier incorporate the bounty of local farms into delicious soups that the former restaurant owners sell at farmers markets and by delivery to several lower South Coast communities. Offerings include kale, tomato basil, sweet potato, butternut, and potato-leek soups. “Most people love soup,” says John Verrier. “Soup soothes the soul.” Donna began the culinary venture several years ago when she made nutritious soups for friends undergoing cancer treatment. That compassionate mission sparked an interest in soup making and led to the creation of the successful enterprise. She prepares the soups in a certified, commercial kitchen. For more information about Wicked Local Soups, visit the web site: www.wickedlocalsoups.com; or call (508) 333-6827.
Innovative idea Entrepreneurs Michael and Elizabeth King, owner of Wyandotte Farm in Matta-
poisett, are taking farming to new heights by offering a Community Supported Agriculture (CSA) format. The program allows local residents to become shareholders or subscribers in the farm in exchange for a whole chicken available weekly for several months a year, depending on the plan chosen by the shopper. The couple will also offer duck, quail and rabbit. The farm, which operates under regulations prescribed by the Massachusetts Department of Public Health, plans to offer the meat throughout the fall. For more information, call the farm at (508) 758-8230. Acushnet resident John Larsen, who frequently offers cooking demonstrations at the Acushnet Farmers Market, admits that he’s a “huge fan” of Indian cooking and cuisine. Although never professionally trained, Larsen has been cooking for more than 40 years and shares that butternut and acorn squashes, as well as pumpkin, “adapt well” to Indian cooking, to a variety of international cuisines, and to vegetarian cooking. BRIAN LOWNEY is a freelance writer based in Swansea. He is the author of the new book “Unconditional Love: Pet Tales to Warm the Heart”, which is available in local bookstores.
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E xtra! E xtra!
In brief… Eliz abeth Morse Read
If you are bored, you obviously didn’t read the last issue of Prime Times. But here’s your chance to enjoy the rest (and the best) of a South Coast summer. Head for the farmers markets, the free outdoor events, the endless festivals and musicmusic-music everywhere! Get out there and show your support for all the South Coast artisans, farmers, musicians, volunteers and actors who make this such a special place to live. You’ll be glad you did!
Regional highlights
Yeehaa! Finally, the South Coast Rail project has moved from the never-ending planning stage to the “design-and-build” stage. The Massachusetts Department of Transportation will be awarding $210 million in construction contracts. Stayed tuned… Effective January 1, 2015, the minimum
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wage in Rhode Island will rise to $9/hour. The minimum wage in Massachusetts is slated to rise to $9/hour in 2015, $10/hour in 2016 and $11/hour in 2017. 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.
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Pending final approval, Massachusetts residents will enjoy a summer sales tax holiday August 16 and 17. Here we go again… the Massachusetts Gaming Commission has extended the deadline for applications for a commercial gaming license in the South Coast until December 1. The anticipated medical mari-
juana dispensary in Fairhaven, provisionally licensed to Compassionate Care, will not happen, due to recent rulings by the state’s Department of Public Health. The licensing application process has been reopened for Bristol County. 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. Several beluga whales have been wandering Narragansett Bay and the Taunton River recently. Normally, beluga whales travel in groups of 10 or more in the arctic regions. 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 Take advantage of the daily NB Line Shuttle around New Bedford through August 31. Adult day passes $1; children free. For route info, go to www.nps.gov/nebe/ planyourvisit.html. Don’t miss the South Coast Artists 11th Annual Open Studio Tour August 16-17 highlighting Little Compton, Tiverton, Westport and Dartmouth artists. Learn more at www.southcoastartists.org. 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 or call 508-990-0505. UMass Dartmouth’s College of Nursing received a $1.25 million gift from National Public Health Service Rear Admiral Julia Plotnick, a native of Fall River. Enjoy the bounty of South Coast farms, farmers markets and roadside stands — to find fresh local foods near you, visit www. semaponline.org or www.localharvest.org. It’s Portuguese feast time on the South Coast!! Get ready for the Great Feast of the Holy Ghost in Fall River on August 21-25! For details, visit www.grandesfestas.org or call 508-675-1368. There’ll be a “Summerfest” at New Bedford’s Madeira Field on August 23, sponsored by the Prince Henry Society. For info, go to www.princehenrysociety.org. Head for the Feast of Our Lady of Angels in north Fairhaven August
30-September 1. Call 508-990-0502 for details. All aboard!!! The South Coast will soon have its own distinctive theme park — “Thomas Land” at Edaville USA Railroad in Carver, 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, do to www.edaville.com or call 508-866-8190. 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! Groovy! Relax at the weekly “Summer of Love” Concerts at the Bandshell in Onset Village in Wareham through the end of August. Free!! Don’t miss the Street Painting Festival and the Illumination and Lantern Tour, both on August 16. For complete details, visit www.onsetbay.org or call 508-295-7072. Experience pre-Industrial Age life at the Coggeshall Farm Museum in Bristol, rated the “Best Living-History” farm in Rhode Island by Yankee Magazine. To learn more, visit www.coggeshallfarm.org or call 401253-9062. If you’re 50 or older, check out the day trips sponsored by the New Bedford Senior Travel Program — there’s the Shoji Tabuchi Show at Mohegan Sun on August 20, Carnival Time in Provincetown August 21, Essex River Cruise in Rockport on August 27, Yakov Smirnoff at Foxwoods September 17, the Springfield Fair September 24, George’s of Galilee and Mohegan Sun October 8. Plan ahead for the 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 15-19. Call 508-979-4029. Don’t miss the Acushnet Apple/Peach Festival on September 6 and 7! For more info, go to www.acushnetma.com. Celebrate an authentic Oktoberfest in Marion on September 13 at the VFW Hall! For tickets and info, go to www.oktober-
festmarion.com. Dartmouth will celebrate its 350th birthday in 2014, and there’s a full schedule of activities and events. The Dartmouth Grange will hold a free Community Fair at Patrons Hall on September 5. The 350th Birthday Parade starts at the Middle School on September 7. To learn more, go to www.dartmouth350.org, email 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 in September. For more info, visit www.umassd.edu. Chow down at the Rhode Island Seafood Festival September 6-7 at India Point Park in Providence. For details, visit www.riseafoodfest.com. Mark your calendar for the free Working Waterfront Festival on Fisherman’s Wharf in New Bedford on September 27 & 28. For more info, call 508-993-8894 or visit www.workingwaterfrontfestival.org. Save the date for the New Bedford Seaport Chowder Festival on Pier 3 on October 5, with live music and children’s activities. For more info, go to www.downtownnb.org or call 508-990-2777. For the first time in almost 50 years, New Bedford’s Whaling City Festival at Buttonwood Park was cancelled, due to lack of vendors and corporate sponsors. The organizers of the Whaling City Festival are planning to move to Fall River to create the new Spindle City Festival next year. Plan ahead for the East Coast’s premiere Wine and Food Festival at the Newport Mansions on September 19-21. For more info, visit www.newportmansionswineandfood.org. Take the family to Fairhaven’s Harvest Fun Day and Scarecrow Contest on October 11 at the Academy Building. For details, go to www.fairhaventours@aol.com or call 508-979-4085.
Bizz buzz
Blount Clam Shack & Soup Store in Fall River was recently highlighted in Yankee Magazine as having the “best soups.” Learn more at www.blountretail.com. Wareham voters rejected a $4.5 million
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Around New Bedford… Working Waterfront Festival on Fisherman’s Wharf in New Bedford on September 27 & 28
Around Fall River…
Ø Free 2014 Narrows Festival of the Arts in Fall River on September 7
Ø
Ù
Free “Thursday Evenings in the Park Concerts” at the Whaling National Historical Park Garden in New Bedford through August 28
Ù Ø Proposition 2 ½ override, and extensive cuts to town services and personnel are effective immediately. The Council on Aging has been largely defunded, the Onset library has been shut down and the main library will be open only three days a week, and the town’s police department, school department and municipal maintenance department are facing serious cutbacks. Somerset selectmen have hired a law firm to investigate the possibility of bringing a resort casino to town. Check out the new EJ’s New York Deli & Butcher Shop, Restaurant and Bar on Rt. 6 in Fairhaven! Call 508-996-3500 or visit www.ejsrestaurantanddeli.com. St. Anne’s Hospital in Fall River has entered into an agreement with Hasbro
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Jake Shimabukuro at the Zeiterion September 16
New Bedford Seaport Chowder Festival on Pier 3 on October 5, with live music and children’s activities.
Children’s Hospital in Providence to provide specialty pediatric services. The former Stonebridge Restaurant in Tiverton will reopen in September as The Red Dory. Ka-ching!! Foxwoods Casino has shifted its sights from Fall River to the Whaling City Golf Course in New Bedford. KG Urban Enterprises, which has long wanted to open a casino on New Bedford’s waterfront, has said it would be a willing party with Foxwoods. Stay tuned… 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.
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UMass Dartmouth’s Accelerator for Biomanufacturing facility in Fall River will now be jointly-overseen by the UMass Medical School in Worcester. The medical school already works jointly with similar initiatives at UMass Lowell. “My Brother’s Keeper” of Easton and Dartmouth now services the Fall River area, and is looking for volunteers and gently-used residential furniture for families in need. Free pick-up. Call 774-305-4577 or visit www.MyBrothersKeeper.org.
Yacht-a, yacht-a, yacht-a
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 in Newport. Go to www.moy.org., or visit the SSV Oliver Hazard Perry, Rhode Island’s official “Tall Ship.” Go to www. ohpri.org or call 401-841-0080. If you’re a boat-lover, check out the Herreshoff Marine Museum in Bristol, home
Zoological Society and the downtown Ocean Explorium. Stay tuned…
Around Newport…
Ø
Ø
Free “Sunset Thursday Concerts” at Fort Adams in Newport, now through September 4 Newport International Boat Show at the Newport Yachting Center on September 11.
Yet another development -- the South Coast Chamber Music Society has merged with the New Bedford Symphony Orchestra. For details, go to www.nbsymphony. org. New Bedford’s pioneering Gallery X is celebrating its 25th birthday! Check out the annual “Public Hanging” open exhibit through August 31. For details, visit www. galleryx.org or call 508-992-2575.
When the kiddies come to visit
Check out Zoo Night at New Bedford’s Buttonwood Park Zoo on August 22. Call 508-991-4566/6178 or visit www.bpzoo. org. New Bedford’s Ocean Explorium is a great school vacation destination, with Saturday afternoon programs in Spanish and Portuguese. To learn more, call 508-9945400 or go to www.oceanexplorium.org.
Ø to the America’s Cup Hall of Fame. Learn more at www.herreshoff.org. The 9th Annual Slocum Challenge Regatta will be organized by the Lloyd Center for the Environment in Dartmouth on September 27. To register, go to www. lloydcenter.org.
South Coast stars
Middleboro’s Shiloh Marchand, 15, took first place in barrel racing at the New York State High School Rodeo Association’s Double M Rodeo. Marion’s Mike Wyman, a recent grad of Old Rochester Regional High school, finished the mile at 4:08:7 and placed fourth at the 2014 New Balance Outdoor Nationals, becoming ORR’s first-ever male All-American athlete. New Bedford High School’s robotics team placed second at the national competition in Mississippi. The Lady Bears softball team at Greater
Wine and Food Festival at the Newport Mansions on September 19-21
New Bedford Regional Vocational Technical High School won their first Division 3 state championship!
Cultural developments
The Massachusetts Cultural Council has awarded $1 million in grants to New Bedford-area organizations: $500,000 to the Whaling Museum, $30,000 to the Rotch-Jones-Duff House and Garden Museum, $20,000 to Your Theatre, and $30,000 to the Lloyd Center for the Environment in Dartmouth. New Bedford’s highly successful AHA! (Arts History Architecture) events will soon see an offshoot program in Fall River, starting seasonally. Stay tuned! The historic First Baptist Church in New Bedford has partnered with Your Theatre, bringing the theatre troupe downtown and making possible the restoration and preservation of a city landmark. Another significant merger is in the works — New Bedford’s Buttonwood Park
There’s always something to see and do at the Lloyd Center for the Environment in Dartmouth! Visit www.lloydcenter.org or call 508-990-0505.
On a rainy day
The Beer Can Museum in Taunton and the Thermometer Museum in Onset may have closed their doors, but there are still a lot of interesting places on the South Coast you can check out at your leisure... 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. Meet your friends on Saturdays 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. Spend some time exploring the New Bedford Museum of Glass. Visit www.nbmog. org or call 508-984-1666. Stroll through the whaling-era past at the Rotch-Jones Duff House and Garden Museum in New Bedford. Visit www.rjdmuseum.org or call 508-997-1401.
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Fun for the whole family
Wheeee! Yankee Magazine recently rated Water Wizz of Cape Cod in Wareham as the best family water park around. Go to www.waterwizz.com or call 508-295-3255. Take the family to “Dinner and Movie at the Zoo” on August 20 at Attleboro’s Capron Park Zoo! To learn more, visit www. capronparkzoo.com or call 508-222-3047. Enjoy a free movie August 22 and a free concert on August 24 at Pierce Beach in Somerset — learn more at www.somersetrecreation.com. Visit the Rochester Country Fair August 14 through 17. For complete schedule, visit www.rochesterma.com. Enjoy free family fun and entertainment at AHA! Night in downtown New Bedford. The August 14 theme is “A Midsummer’s Night Eve.” The September 11 theme is “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. Don’t miss the special summer events at the Whaling Museum, the waterfront and around the historic/national park district in New Bedford! Enjoy free crafts and activities for children through August 21 at the Whaling Museum. For info, go to www. whalingmuseum.org or call 508-997-0046. Check out “Raptor Weekend” at the Audubon Environmental Education Center in Bristol on September 6-7. For info, call 401-949-5454 or go to www.asri.org.
Listen to the music
Greenvale Vineyards in Portsmouth presents its 15th Annual “Saturday Jazz Series” in the testing room. For a complete schedule, visit www.greenvale.com or call 401-847-3777. The Narrows Center for the Arts in Fall River has a great line-up — there’s the FREE 2014 Narrows Festival of the Arts on September 7, Tom Rush September 13, John Mayall September 20 — and more! For a complete schedule, visit www.narrowscenter.com or call 508-324-1926. Don’t miss the FREE “Sunset Thursday Concerts” at Fort Adams in Newport, now through September 4. Learn more at www. fortadams.org. Enjoy free “Thursday Evenings in the Park Concerts” at the Whaling National Histori-
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cal Park Garden in New Bedford through August 28. Call 508-996-4095 x 6105 or got to www.nps.gov/nebe.
UMass Dartmouth has moved its international students’ program to the Cherry & Webb building in downtown Fall River.
Don’t miss the Cranberry Coast Concerts in Wareham. There will be the musical “Always Remember” on August 29. For more information, visit www.cranberrycoastconcerts.com or call 508-491-8888.
There’ll be a ribbon-cutting opening of the new Somerset-Berkley High School on August 25.
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. If you’re a fan of Americana and roots music, check out the monthly Salon Concerts at the Wamsutta Club in New Bedford, sponsored by Wepecket Island Records. There’s the Hot Tamale Jazz Band September 6. For details, go to www.wamsuttaconcerts.com. Check out the Newport Yachting Center for the Waterfront Concert Series! There’s The Beach Boys August 16, Bill Cosby August 17, and the Newport Celtic Rock Festival August 23! For complete details, call 401-846-1600 or go to www. newportwaterfrontevents.com. The Providence Performing Arts Center presents Jackson Browne August 20, Sarah Brightman August 22, Steely Dan September 7. Call 401-421-2787 or go to www.ppacri.org. The Sandywoods Center for the Arts in Tiverton will present Jen Chapin August 22, Magnolia Cajun Band September 6, South County Rounders September 12 — and a lot more! Go www.sandywoodsmusic.com or call 401-241-7349.
School daze
Happy 50th Birthday UMass Dartmouth!! The UMass Board of Trustees has granted a freeze on tuition and fees for the second consecutive year. UMass Dartmouth’s School for Marine Science and Technology (SMAST) has received a $4.4 million federal research grant through NOAA. Fall River’s public schools may soon offer free lunches to all public school students, just as New Bedford has planned, thanks to federal funding. For the third straight year, Bristol Community College has frozen its tuition and fees.
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Tiverton school officials are seriously considering abolishing February school vacations starting in 2016.
All the world’s a stage
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. Be amazed by Waterfire in downtown Providence on August 23. Go to www. waterfire.org. Enjoy Neil Simon’s “Broadway Bound” at New Bedford’s Your Theatre September 11-14 and 18-21. For more info, go to www. yourtheatre.org or call 508-993-0772. It’s all happenin’ at the Zeiterion in New Bedford! There’s Night Ranger August 20, Doo Wop 10 Summer Spectacular August 23, Jake Shimabukuro September 16 — and more! Call 508-994-2900 or visit www.zeiterion.org. “Murder at the Howard Johnson’s” is playing at the Newport Playhouse through September 14. “Harris Cashes Out” will play September 18- October 26. Go to www.newportplayhouse.com or call 401848-7529. Fall River’s Little Theatre will present “Les Miserables” October 16-18. For details, visit www.littletheatre.net or call 508-675-1852. Head for 2nd Story Theatre in Warren! “And Then There Were None” runs to August 29, and “Hay Fever” runs through August 31. “Sylvia” returns September 4-14. For details, call 401-2474200 or go to www.2ndstorytheatre.com. For details, call 401-247-4200 or go to www.2ndstorytheatre.com. The Tiverton Four Corners Arts Center offers free Wednesday films at the Meeting House. For details, go to www.fourcornersarts.org or call 401-624-2600.
good times
A Noun, A Verb and an Adjective By Jill H. G arvey
“We are happy when we have family, we are happy when we have friends and almost all the other things we think make us happy are actually just ways of getting more family and friends.” -Daniel Gilbert, Happiness Expert/Harvard University So, one of my brilliant, beautiful nieces recently graduated from high school. She had a very rocky introduction to this word. She spent her first weeks in the Neonatal Intensive Care Unit because she occasionally forgot to breathe—which is very big doings when you’re that young and that tiny. Then, in the blink of an eye, there she was, bedecked in her white cap and gown— spectacular beyond words, diploma in hand. Breathing perfectly. Her mom and dad commemorated this grand achievement with a delightful poolside celebration. While going over the invitation list with my sister, I was reminded, once again, how very small our extended family is now and how very little time we spend together. Brief periods at weddings, funerals and the occasional ‘big event’… that’s about it. Unfortunately, it’s become the same with my circle of friends. For the most part, we text, follow each other on Facebook and trade emails, but we rarely make time for the face-to-face-a nice lunch, a cathartic retail therapy session, a much needed hug.
Nothing beats face to face The monumental innovations in technology have certainly transformed and enriched the communication landscape for the good, in so many tangible ways. But, I fear that interacting with people mostly in
this ‘hands-off’ manner can actually bring about misunderstanding and loneliness. For all the countless, powerful positives, it’s my opinion that social media is an incredibly imperfect form of human contact. A considerable amount of vital, telling information is lost in translation! Voice inflection, the look in someone’s eyes, smiles, tears. I’m realizing that it’s becoming ever more important for me to breathe the same air as my friends more often. I yearn to share a cannoli with a cousin. I’m finding it essential that I hold a pal’s hand in my hand, not just in my heart. While navigating through the hectic, busy-ness of life, this almost feels like a luxury. I’m not attempting to preach—I’m absolutely not qualified. I recognize, of course, that these are my wishes. Many feel differently. There are those who find comfort in, or just plain prefer, techno-relationships for many reasons. So be it! Whatever works for you—as long as it’s healthy and makes you happy. “There are few better antidotes to unhappiness than close friendships with people who care about you,” says David G. Myers, author of The Pursuit of Happiness. One Australian study found that people over 70 who had the strongest network of friends lived much longer. “Sadly, our increasingly individualistic
society suffers from impoverished social connections, which some psychologists believe is a cause of today’s epidemic levels of depression,” Myers writes. “The social ties that bind also provide support in difficult times.” Let’s banish isolation! Let’s seek out our besties for a chat! Let’s pop in on a neighbor with cookies! As clarified by The Merriam Webster Dictionary, it really is all about a noun, a verb and an adjective… per·son noun \’pər-sən\: a human being. con·nect verb \kə-ˈnekt\: to think of (something or someone) as being related to or involved with another person, thing, event, or idea. so·cial adjective \ˈsō-shəl\: relating to or involving activities in which people spend time talking to each other or doing enjoyable things with each other: of or relating to people or society in general. Those dictionary people are so smart! Jill H. G arvey is the Director of Admissions and Marketing for The Home for Aged People in Fall River, a nonprofit organization which operates Adams House, the Freeman Borden Transitional Care Unit and Bay View. She can be contacted at 508.679.0144 or jgarvey@thehomelcc.org
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good times
Addicted to Facebook Facebook is one of the biggest time sucks on the face of the planet. You know this, if you use Facebook. You get on, fully intending to only Paul post a photo of the toast K andarian you just made or maybe friend some people you haven’t heard from in years and wouldn’t say hello to if you saw them crossing the street but feel safe doing so in the isolated atmosphere of social media, and the next thing you know, it’s a week from yesterday. Or you run across the “What Kind of (fill in the blank) Are You? “ tests. And you take them and find out your aura is gold, your old-person name is Murray, which George Strait song you are, which once-upon-atime character you need to be, and what your perfect job is. And so forth. And so on. One test begets another and suddenly instead of having paid the mortgage or filed a story on time or opined about the liberal scourge or right-wing lunacy that will plunge this country into ruination, you’ve fallen victim to one of Facebook’s biggest time sucks. The test. I do all the time. I confess it freely. And regret it immediately after, having wasted all that time finding out the iconic anime heroine I am is Usagi Tsukino of Sailor Moon. Mind you, I have no idea who Usagi Tsukino of Sailor Moon is and I’m not exactly sure what “anime” means, but I am she. Or he. Or it. And I have invested several minutes of my life finding something out that doesn’t enhance it in the least. We are all in search of ways to better ourselves. The self-test time-sucks on Facebook aren’t one of them. But we take them because, well, we’re curious, we want to validate our existence, or embellish its reality by lying on the test, and what better way to do that than on Facebook, where billions
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of people have made Mark Zuckerberg one of the most annoying rich young men in the world by lowering ourselves to levels we probably wouldn’t in real life. And after we take the test, Facebook exhorts us to share our results on Facebook, so all our friends, some of whom we may actually know, can see how wonderful, pathetic, energetic, lazy, handsome, ugly, etc., we really are because a test told us so.
Facebook tests are the cocaine of social media But I can’t stop taking them. Part of it is the competitive urge in me. I see a “friend” who scored “Stormy with Strong Winds” on the “What Weather Best Describes Your Relationship,” and I want to go for “Warm and Sunny!” Someone gets “The Bug” like the Arachnids in “Starship Troopers” on the “What Kind of Alien are You?” and I’m striving for “The Buddy” like in “E.T.” You get “Adorable” on the “Which Dictionary Definition Sums You Up Perfectly?” you can bet I’ll top your sorry cute ass with “Wonderful.”
Tough to stop It’s addictive. Facebook tests are the cocaine of social media. You think just one more, maybe two, that’s it, I’ll put it away, never go back, never. I can stop anytime I want. Then you see someone sharing test results that makes them “Too Cocky” on the “How Much of A Gentleman Are You?” test and you dig right into your soul to prove yourself “A True Gentleman.” There are sites devoted to tests. One had so many I couldn’t scroll through them all. They raise questions no human being
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should ever raise, like “Which Celebrity Should be Stalking YOU?” and “What Kind of Mermaid Are You?” and “How Powerful is YOUR Love Potion?” If social media had a social conscience (it does not), there would be a test to find out if you’re taking too many tests. It would ask “How much time do you spend taking tests?” with answers like “Not nearly enough!” and “Just the right amount” and “100 percent of my day” and “I’m a pathetic useless piece of human garbage with nothing at all resembling a real-life life, I mean I’m here, aren’t I?”
Road to recovery And son of a gun, I found one. Honestly. It’s the “Are You a Social Media Junkie?” For real. It says “Test your social media health! Is social media useful tool or an unhealthy obsession?” So I took it. And scored as a “social media junkie.” It says us junkies “exhibit both stalker and celebrity wannabe tendencies. You have forgotten how to communicate face to face.” It offers advice like “Go outside” and “Actually speak to someone.” My God. They’re so right. It’s time to act. It’s time to turn off social media notifications on my iPhone, iPad and computer. It’s time to reconnect with my fellow human beings in a meaningful, personal way. I’m going to go outside, take a walk, talk to strangers and replenish the soul long since lost inside a computer screen and hear sounds of humanity, not the inhuman, addictive click of a mouse. Well, as soon as I find out which Beyonce song describes the woman I am. Be right back. Paul Kandarian is a lifelong area resident and has been a professional writer since 1982, as columnist, contributor in national magazines, websites and other publications.
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Hours: Sunday Noon-5PM, Mon - Sat 10AM-5PM
1049 County St. • Somerset, MA
508-243-5428 • AnniesUniqueBoutique.com PROMO CODE: CCC
Retired dancing queen seeks passionate helper for tasks around the house.
Offer Not Valid for Polar Express™ & Saturdays in December
EXCLUSIVE ONLINE ONLY OFFER
Open Through The Fall!
Edaville.com
DANGER! THE DINOSAURS GOT LOOSE AT EDAVILLE!!!
It takes a special person to become a Home Instead CAREGiver SM.Your passion and dedication to work with seniors can be challenging but, at the same time, tremendously rewarding. Enjoy training, support, flexible shifts that fit your life and a job that nurtures your soul. • No medical degree necessary • Training and support provided • Flexible shifts
HomeInstead.com/673/becomeacaregiver EDAVILLE USA
AUGUST
JUNE 14,30 15,&2031 - 23
EDAVILLE USA
Find out more at 508.984.7908
SEPTEMBER EDAVILLE USA 1, 6, 7 Carver, MA
Each Home Instead Senior Care® office is independently owned and operated. © 2014 Home Instead, Inc.
T O A DV E R T I SE I N S OU T H C OA S T PR I M E T I M E S C A L L 50 8 - 677-30 0 0
Clifton
ASSISTED LIVING COMMUNITY 444 Wilbur Ave, Somerset, MA 02725 02725
Because you deserve it!
Our porch is so inviting a pleasant place to stay We visit there with friends on a warm sunny day
At times we all debate which views are the best The boats on the water some sailing, some at rest
But my favorite includes the flowers with countless colors to see It’s so relaxing in my rocker with a cool glass of iced tea
I’m convinced ours is “The Best Porch” absolutely perfect for your health It’s at the “Inn” at Clifton please come see for yourself ~COG
Assisted Living Accommodations start at only $2850 per month.......
Imagine, living in a beautiful New England country inn that overlooks scenic Mount Hope Bay. Discover a carefree senior lifestyle that provides a wonderful new feeling of comfort and security. Contrary to living alone in a large oversized house, especially when assistance is needed, the “Inn” at Clifton can be significantly less worrisome and less expensive. At the “Inn” we have no typical apartments—each one is different and prices do vary according to apartment size, location and specific features.
The Clifton Difference.......
When compared to other assisted living communities, the “Inn” offers so much more. Clifton’s almost all-inclusive rates consist of amenities that many other facilities charge extra for, including....... Three delicious meals daily Personal Care Services Registered Nurses to monitor
your health and well-being Medication Management 24-Hour CNA Staffing Daily Activities
Emergency Monitoring
Systems Garden & Water Views Step-in Showers Green House Housekeeping & Laundry Services
Non-Denominational Chapel Fitness Area Library with Fireplace Whirl Pool Spa Scheduled Transportation Walk-In Closets And Much, Much More…
We encourage you to call Diane, make an appointment and learn more about the advantages of our unique Clifton Healthcare Campus.......and compare. 508-324-0200