Philadelphia RowHome Magazine Winter 2023

& ARTS

BLOCK

Davida Krupnick, MD Dermatology Partners - South Philly

42 REAL ESTATE

Powder Room Impressions Courtesy of Cindy Rosario-Fetterman Owner/Designer, FDG Interiors 74 BRIDES GUIDE

Courtney & Taylor Close Cescaphe Ballroom Cathedral Ceilings, Chandeliers & Dreams draped in pearls by Joe Volpe

80 MUSIC & ARTS

Bawdy, Bold Broads Jennifer Childs honors iconic women in comedy on the 1812 Productions stage by Marialena Rago 96 PRESSED

It’s Gravy, not Sauce! by Dorette Rota Jackson

Food. Family. Traditions.

nick·name

|ˈnikˌnām | noun a familiar or humorous name given to a person or thing instead of or as well as the real name

When Albert “Sugar Bear” Barbieri started jotting down all the nicknames he remembered from his old neighborhood, he couldn’t stop. He rattled off a list of them on social media and before long, the calls, texts and posts opened the floodgates to the past. More than 20,000 views in one night. Enough names to cover the backs of t-shirts – Volumes 1, 2 & 3 – and they’re still coming! We all grew up hearing them.

Nicknames passed down from one generation to the next. It doesn’t even matter if you knew the people. You knew the nicknames.

They are the ties that bind. Memories that define us.

As a tribute to this age-old tradition, RowHome takes a walk down Memory Lane with Sugar Bear and a few of the names we will never forget. Read all about it on page 22.

River to River. One Neighborhood.

(Back Row, l to r) Michael “Shooter” Natale, Frankie “Bugs” Fioravanti, Johnny Cocco, William “Yamo” Fornaretti, Richie “Mushrooms” Mastero, Billy “Bones” DePena, Petey “Brooms” Bronca, Johnny “Flea” Fioravanti, “Buffy” Lombertino

Nicknames

photo by ANDREW ANDREOZZI photography

(Front Row, l to r) Lou “Tags” Cerino, Nicky Darlin’ Cirillo, Frankie Sangiuliano (co-owner, Pastificio), Anthony “Meatball” Messina (co-owner, Pastificio), (Seated) Albert “Sugar Bear” Barbieri

Philly

THEMAILBOX

JAN | FEB | MAR 2023

EMAIL YOUR LETTERS TO: INFO@GOHOMEPHILLY.COM

DEAR PRH

Please convey my personal thanks to everyone at the magazine for giving me the honor of receiving the beautiful Blue Sapphire Award. I will treasure it always. The venue was beautiful and the food was great!

Sincerely, Charlie Ingui

DEAR DORETTE & DAWN

I love reading this magazine. I remember the day when Mom and I talked about it on the 11th street bus. Two beautiful sisters that started a fantastic tribute to South Philadelphia. Love you ladies. Can’t wait to read Dorette Rota Jackson’s column on Christmas. I know I’ll be cracking up. Thank you!

Karen Antonelli

DORETTE & DAWN

Thank you for your unconditional love and support. Blessed to be from the best community there is.

Joan Roman

DEAR PRH

Thank you Philadelphia RowHome Magazine for your continuous support of the local music scene. Ya’ll are awesome!

Van Halen Nation

DAWN & DORETTE

Thanks for your neverending support!

Joan R Scafide

Circa 1964. Barbara Brody (Goldberg) & Cindy Surden (Klayman) in Mt. Airy going to Miss Sharon’s dance recitals.

Circa 1948. John & Catherine Siciliano with daughter Mary on her wedding day. 1926. Marie LiVecchi.

October 16, 1954. Nancy & Pete Santini.

1953. Edie Pepe in her Atlantic City t-shirt with her father Joe Pepe.

Circa 1961. Barb Brody (Goldberg) on the left with friend Sherry Parker. 8600 block of Gilbert Street, Mt. Airy.

1942. Sabina & Frank Palazzo’s Wedding Day.

Esther Leonetti (Leonetti Funeral Home).

1945. Wedding Day for John & Norma Zavasky. Albert Frio (Frio Meats).

December 1959. South Philly cousins (l to r) Jeanne Chiaradio, 3; Rita Riccelli-Santiago, 7; Joseph Venuti, 7; JoAnn DiBiancaMenta, 2, who is admiring their teeth!

1930s. Godparents Caroline & Antho- ny Angerome with baby Rita.

Lou Pinto Sr. & Helen Pinto. 1943. Marie & Danny Rocco, Angie & Frank Pagano, at Pagano’s.

1963. Christmas Eve. Midge, Lynn, Valerie Ciafre, Joey, Danielle & MarieElena Rocco.

June 4, 1949. Jennie & Lenny Luchetti on their wedding day.

1962. 6-month-old Denise Brocco Vanore on Santa’s lap.

1949. Chuck & Dolly Abbruzzi.

1954. Angela Scarpato Halton. 1958. Albert LiVecchi.

Anna (Leonetti) Giovanetti (Leonetti Funeral Home).

HANGIN

OUT

1. Lisa Davis, Celia Cinquino, Maureen Murphy & Joanne Fiore are hangin’ out at Kitchen Consigliere.

2. Brett Jackson is hangin’ out with Uncle Danny Vanore of The Business at RowHome’s Blue Sapphire night at Vie.

3. Kenny, Alexis & Joseph Bonavitacola are hangin’ out with mom Cass on her 90th birthday.

4. Rowan, Elle, Erin, LaToi, Melanie & Brenda are hangin’ out at Flight on Ice - six locations open through February 26th.

5. Elaine Bruno, Loretta Gillen, Kathleen Dintino, Patty Mastroddi, Ginger, & Rosemarie Mesi are hangin’ out.

6. Philip Frascarelli is hangin’ out at the Phillies Game.

7. The Wednesday Night Dinner Club celebrated Christmas at Caffe Ida - George Martorano, Carmen Nasuti, Joe Sweeney, Frank Daniel, Ken Adams, Joe Moderski, Joe Canuso, Dr. Bob Desipio and Vito Canuso.

8. Carmen LaRosa, Sly Stallone & Lil C LaRosa are hangin’ out in Philly.

9. Bob Jackson is hangin’ out with Deana Martin - Dean Martin’s daughter - who was Grand Marshall at the Italian American Heritage Parade.

10. On The Corner Mark attended the VIP Reception with headlining superstar Deana Martin at Resorts Casino Hotel in Atlantic City benefiting the Save Lucy Committee in advance of the historical landmark’s late December unveiling.

11. Tony Santini & Frank Anastasi are hangin’ out at Citizens Bank Park, Game 5, of the 2022 NLDS, Phillies vs. Braves.

12. Michael, Carla & Michael Joseph Toppi are hangin’ out at the Phillies Game.

13. GiaCapri, Elle & Santino are hangin’ out with Mommy (Aunt) Jade, MomMom Dawn & GiGi Dorette.

14. Janet Cedrone Alvarez (Cedrone’s Flowers) is hangin’ out with GiaCapri & Elle at the Yo’ South Philly Phest.

15. Flyers legend Bernie Parent is hangin’ out with Joe Messina, the NG Millay Club’s Person of the Year. Joe got to update his 1973 pic with Parent at the celebration.

16. Michael Impagliazzo, Jr. is hangin’ out with Santa Claus.

17. Brenda & Jane are hangin’ out at Tony-winning play Take Me Out on Broadway. Cast member Jesse Williams is a former Philadelphia public school teacher who graduated from Temple University.

18. Anna Brennan is hangin’ out with Mom & Dad – Carmella & Joe – and sister Shea before PPACS 8th grade Turkey Trot.

19. Brett Jackson, Alexa Zepp & Socks are hangin’ out with Santa.

20. On The Corner Mark and the Executive Protection team from Imperial Events Security Services are hangin’ out with the guys from Barstool Sport’s Spittin’ Chiclets Podcast after a recent and successful local appearance.

21`. Hangin’ out at PPACS Pep Rally with Bob Kelly.

MEMORIES ARE MADE of this

This past December, I had the pleasure to reconnect with Deana Martin, with whom, for more than a few years now, I’m honored to call a friend. Having missed the opportunity to say hello when she served as the Grand Marshal of Philadelphia’s Italian-American Heritage Parade in October, I did what any good “pallie” would do. I cleared my schedule to make sure I was available the next time Deana was in town.

Sitting down to talk with Deana Martin is as heartwarming as walking into a loving cousin’s home. There’s a genuine ease to conversations that transport you back to a time when life was carefree and easier. When friends were loyal and families were wrapped in love. True Love

ON THE CORNER with MARK CASASANTO

International superstar aside, there’s absolutely nothing pretentious about Deana and her loving, supportive husband, or as she says, “my handsome husband John.” Frankly, there aren’t many people that come to mind that embody all that this issue of RowHome represents: Food, Family and Traditions.

Her widely popular Friday Facebook Live concert series – started days after the world went dark during the Covid pandemic – is quickly approaching its 150th show and has even topped Pollstar’s list for online concerts with more than 50,000 viewers. “It’s been unbelievable, just so great to bring a little joy and laughter every Friday to people all over the world, some, who for a long time couldn’t even get out of their homes.”

In returning to Atlantic City for the first time in seven years, she arrives as the caretaker of her father’s musical legacy and in more ways than not, the standards of the American songbook. She encompasses the talent, charm, and glamour of all those who frequented her living room as a child and possesses the sense of humor and quick wit of The Rat Pack. Hers is a broad reach. Evident by the powerful and notables mixed and mingled with faithful fans and tucked into every corner of the legendary showroom. “I have a lot of pallies from Philadelphia and this area,” she mused.

The night itself held significance at every turn. The stage of the Superstar Theater at Resorts Casino Hotel was the same spot where her father last performed in the resort town (with Frank Sinatra). In fact, “Uncle Frank’s” stage stool was sitting there, stage right, next to Sinatra’s piano of choice, a Bosendorfer baby grand.

Yet, as we talked before her appearance in support of the Save Lucy Committee’s restoration project of the iconic landmark, Lucy the Elephant, our conversation veered somewhat off course and turned to family and food. A nod, as she said laughing, “to our heritage”.

“My grandmother is smiling down on us right now,” she said adoringly when I asked her for permission to publish her Grandma Angela’s Pasta Fagioli recipe, a Sunday staple for the Martin Family. After honing her skills with her nonna at the age of nine, and with the promise of not sharing the recipe with anyone, Deana held the recipe close to the vest, from memory only, for many years. And just as her Grandma envisioned long ago, the recipe became the intimate connection between her, her dad and of course, Grandma Angela.

Recalling a Christmas past, when struggling to come up with something unique to gift her

dad, she got the idea to make his mom’s Pasta Fagioli. She set out to the market to obtain the needed ingredients, then got down to business in the kitchen. Happy with the result, she proudly jarred the finished product in a mason jar, adorned it with a red ribbon, and off she went for a Christmas visit with her father, Dean Martin. “When I handed it to him… he had this look in his eyes and said, ‘Is that what I think it is?’ She paused. The vivid recollection effectuated both chills and goosebumps simultaneously for both her and me.

The following week, she received a call. ‘Deana, this is your dad’ Amused, she said, “I know your voice, dad…” He had but one request for his daughter. ‘Do you think you can make that pasta fagioli again?’

She would then make her dad his favorite homemade dish for the rest of his life. “It was so remarkable for me, from the many times standing next to my grandmother, pouring the olive oil in and stirring and stirring while learning the recipe, then seeing the joy on my father’s face…” She continued to reminisce, “I miss those big Sunday night family dinners, seven kids, mom, dad, grandparents, all of it.”

Indeed, sweet memories are made of this. PRH

FOOD. FAMILY. TRADITIONS.

Philadelphia

The fanciest Place to Spend New Year’s Day

Fancy

photos by MIKE JACOBS AND SEAN SULLIVAN

THE PHILADELPHIA FANCY BRIGADE ASSOCIATION thanks its many sponsors for making the 2023 Mummers Fest & Fancy Brigade Finale a tradition worth keeping!

This year, the FBA partnered with 6abc and JM Best entertainment, which streamed the show to a grateful audience and shined a light on Philadelphia’s favorite New Year tradition. Members of the Fancy Brigades represent 11 clubs they call “family.”

Organizers of the FBA call this year’s partnership a steppingstone that brought this popular performance, held at the Philadelphia Convention Center, to the next level.

The South Philly Vikings took the top spot for 2023 with its Journey to the Hidden Village, led by winning captain Louis Castelli.

Visit fancybrigadeassociation.com for more information and to watch the 2023 Fancy Brigade Finale.

Brigades shine a light on Philly’s favorite tradition

TANKIE’S ANGELS IN THE OUTFIELD

New Brigade joins the Mummers lineup in memory of Salvatore “Tankie”

DiNubile

by Anthony Panvini

The Mummers Parade is one of the oldest traditions in Philadelphia. Dating back to 1901, the Mummers Parade consists of thousands of people marching down Broad Street in sequined costumes. In 2023, the parade welcomed a new Brigade to the lineup – Tankie’s Angels NYB. Created in memory of Salvatore “Tankie” DiNubile, the Brigade aims to

remember and honor Tankie on his favorite day of the year and serve as a community and family in his memory.

“My Grandpop always wanted to do [a brigade] since my brother passed away,” says Ciarra Bianculli, Sal’s sister. “At first, we were very hesitant because we knew that it would be a lot of work and grief is very prominent. But we realized there wasn’t really one club where my brother’s age group or my younger brother’s age group really stand out.”

Bianculli also cited the ability of being able to give back to the community and inspire younger generations as another driving force behind the decision to create the club. “Growing up, we always loved the family aspect of being part of a New Year’s brigade. We wanted to give back to the younger generations and grow something that they could possibly run

themselves in the future.”

Although Bianculli’s family has always been around New Years Brigades and involved in New Years’s Day, she pointed out some challenges the club members and staff faced throughout the course of the year that they weren’t originally anticipating. Her family has always been part of the brigades, but they still learned something new every single day while forming Tankie’s Angels.

“Whether it’s who creates the costumes, a specific person for badges, a specific person for umbrellas…those very tiny details of how everything comes together for New Year’s Day is a lot of work,” Bianculli says. “It was hard for us. We started in January of last year, but it was just a theory and people kept saying ‘wait until September hits.’ But it sneaks up on you and we realized how much we had to do. You don’t just go out there and put on a skit, it’s months of preparations

and ideas. We’ve been talking about our theme probably since February of last year so it’s interesting to see it evolve.”

The theme - Tankie’s Angels in the Outfield - is a baseballinspired theme which partly plays off the Philadelphia Phillies’ recent World Series run. Aside from all the planning, theme ideas, crafting, and parties, Bianculli said her favorite thing and what she is most appreciative of about the club is the ‘family feeling’ that is present throughout the whole year because of the Brigade.

“We get to reflect on memories, and we get to go through things together and make decisions together. Seeing everybody come out to the meetings every week and parties outside with 150-200 people - seeing that constant influx of people, I think that’s what keeps all of us going,” she says.

“Seeing my younger brother and all his friends involved in it and Tankie’s friends involved in it – this is 25 young men going into a dance studio once a week to do a dance routine and they love it! I think that’s the best part. It’s not just us who are bringing out and memorializing my brother’s favorite day, but it’s them who are constantly remembering him, too.” PRH

The Board Members for Tankie’s Angels NYB are as follows:

Sal DiNubile - President Samantha DiNubile - Co-president Michael Renzulli - Captain Sonny Viola - Co-captain Sonny DiNubile - Co-captain Ciarra Bianculli - Vice President

Jimmy Waters - Treasurer

Board Members - Bobby Delisi, Peter Delisi, Joseph Messina, John Stabeno

Theme Committee - Jamie Renzulli, Marisa Messina, Dior Guaglione, Jen Delisi, Mia Messina

“I think [my brother] would have been a leader of a brigade himself someday so I think he would be really excited to see how all of his family and friends have come together in his absence to do something that he loved the most,” Bianculli says. “I imagine he’d have some FOMO [Fear of Missing Out) up in Heaven!”

All in all, Bianculli explains that one of the main goals of the new Brigade is to simply make everyone feel welcomed. Whether it’s New Year’s Day, a planning meeting, a party at Tankie’s Tavern - Tankie’s Angels wants people to know they are part of the family.

“We are really focusing on the whole family aspect. We really want everyone to feel comfortable and welcome when they are with us… we just want to be open and want everyone involved,” she says. “We want to show everybody what we’ve put on and we just want to have as many people as possible rally around us.”

by Pat Ciarrocchi

hen Tamara Kapkanova welcomed her sister, her cousin, and their daughters, including five-year-old twin girls, to her Northeast Philadelphia home on May 19, 2022, she could take a deep breath of relief. They were safe. Tamara’s family arrived in Philadelphia as refugees from the Ukrainian cities of Kyiv and

Odessa. It was February 24th, when their cities were targeted for attack by Russian President Vladimir Putin in what we’ve seen as an unprovoked war of aggression that wages on.

As air-raid sirens wailed, Tamara’s cousin Olena and her married 20-year-old daughter Yana raced to a bomb shelter in their apartment building in the capital city of Kyiv. At

the same time, Tamara’s sister Anna and her little girls, Anastasia and Polina, packed some essentials and fled inland – away from their home city of Odessa, a strategic port on Ukraine’s southern border, which was under military threat. Bombs and missiles indiscriminately rained on Ukraine. Tamara knew that bomb shelters weren’t nearly enough. Her fam-

ily needed the shelter of her arms in her American home – a townhouse in Northeast Philadelphia, rising on a corner lot, behind a blue and gold yard sign that reads, “We Stand with Ukraine.”

“All I cared about was that they were safe,” Tamara explains as she introduced her loved ones to me on a Saturday last December. She invited us to sit at her exquisitely set table, filled with the delicacies of their country.

Blintzes – a flour crepe-like pancake – were offered with three different fillings, a briny salmon and cucumber combination, a savory mushroom, and a sweet creamy cheese. Tamara describes the dishes as her family’s specialties for celebrations. As the women shared

PRH Arts

the stories of their odyssey to get to this table, the celebration couldn’t be sweeter – especially against the playful squeals of little girls dancing and twirling across the floor.

As Tamara coached me on the preferred garnishes to top each blintz, I marveled at the gift of a new life she’s offered her dearest family. As her friend, I had watched her determination quietly take flight. She developed a plan. Even with English as her second language, Tamara studied and made herself well understood, to every agency – federal and local –that offered help. Standing in my kitchen one day, Tamara told me that she was going to find a way to bring them safely and legally here, even though at times it felt like “going into space would be easier.”

On her cell phone and computer nearly around the clock, Tamara was assembling reams of documents authorizing their travel by air. Tamara’s family of women went north to Sofia, Bulgaria. From there, they flew to Germany. And with Tamara’s promise and more documents proving her financial sponsorship and a place for them to live, the quintet was cleared to fly to Mexico where Tamara and her husband Mykola met them and escorted them to Philadelphia.

Tamara could easily be called “the heroine” of this story. Yet in her humility, she calls herself a strong Ukrainian woman, who was singleminded as a sister, an aunt and a cousin. Looking at the shining, hopeful faces of the twins, Anastasia and Polina, tears welled up in my

Stretching over nearly three months, with their Ukrainian passports in hand, Ganna, Anastasia, Polina, Olena and Yana, all traveled together by car and buses to a far corner of Ukraine. With the help of a travel agency that usually books family vacations, they joined others fleeing the military conflict and crossed into a neighboring Bulgarian shore town. Humanitarian agencies were waiting to help. Comfortable hotel rooms equipped for families, with meals included, were secured. It was no vacation, as evidenced by transportation provided to government offices to help with immigration documentation.

“Did you feel courageous?” I ask. “No,” was the collective answer. “We felt determined.”

eyes. The strength of Ukrainian women clearly begins breaking through the soil of their homeland at a very young age, I thought.

With ponytails and glitter on their faces, the little girls shared the wonder of a new beginning. Polina told me the first English word she learned was, “Hi!” Anastasia’s favorite new words are “ice cream.” KleinLife/JCC in the Northeast has a generous program, helping the girls and other immigrant children like them from around the world, socialize and adjust to living in a new country.

The girls have two dreams that are the same – to see their father again. He stayed behind in Ukraine, where he works and waits for his daily video calls with Ganna

I asked them, “Where is your heart?” The answer is that “our hearts are divided with those we love here...and with those we love at home in Ukraine.”

and the girls. The pain of separation is obvious on Ganna’s face – especially in her answer to my question, “Where is your heart?”

In Ukrainian that Tamara translated, “My heart is here,” she says, as she looks at her two girls. “And my heart is there,” meaning Ukraine, with her husband. In a near whisper, but no less profound, Ganna told me, “My heart is divided.”

Other family members – including her and Tamara’s elderly mother – are still in their small towns in central Ukraine, surviving in the midst of conflict, in an increasingly cold winter without reliable electricity. Their mother had chosen not to travel because she feared becoming sick and slowing them down. It’s a mother’s sacrifice she does not regret, she tells Tamara. They speak daily.

Yana, newly married, feels the same divided heart. Her husband Andrew is living near Odessa. Yana is using her time here to finish her college degree, remotely. Her

mother Olena, who is divorced, tells me, “I’m looking for a new life, here in the United States. I’m open to a new adventure.”

As with most families – in celebration of challenges faced and survived and renewing loving ties that bind – the food of festivities calls you to the table. Olena was the top chef this time. Each bite of a blintz was more delectable than the next. I suggested starting a catering business of Ukrainian delicacies. They laughed at my enthusiasm. Philadelphia has the largest Ukrainian immigrant community in Pennsylvania. They didn’t think there would be a market because, “We all cook like this.”

After a simple prayer of thanksgiving, savoring the family delicacies in safety, after a monthslong journey that side-stepped the ravages of war, this moment feels more like the miracle that it is. Now, come to the Ukrainian table, and raise a glass. “Slava Ukrayini!” Glory to Ukraine! And glory to sisterly love. PRH

Twins Paulina & Anastasia

PHILADELPHIA ZOO Brings Wildlife to Airport

Philadelphia Zoo’s education team and animal ambassadors are connecting travelers to species from around the globe at PHL International Airport to greet travelers as they wait for their flights.

“The airport events are a reflection of the city and by having Philadelphia Zoo, one of the city’s greatest attractions, bring in live animals is an amazing and memorable experience for our passengers,” said Philadelphia International Airport Director of Guest Experience Leah Douglas. “It’s always fun seeing people’s expressions because it’s so unexpected and delightful.”

“The biggest takeaway from this experience is that animals are a universal good,” said Philadelphia Zoo Director of Mission Integration Dani Hogan. “It doesn’t matter where you’re from or what you do, seeing a live animal just enjoying themselves in a surprising way is such a genuinely good thing for people to experience.”

Look for these exotic animals at PHL on the dates listed below. Appearances will take place on the stage across from the food court between terminals B and C.

Camilla / three-banded armadillo

When burrowing, these armadillos can stop breathing for six minutes by storing air in the trachea and wide bronchus.

Rhonda / radiated tortoise

The carapace of this endangered species is brilliantly marked with yellow lines radiating from the center of each scute, giving it its name.

Bili / prehensile-tailed skink

This is the only known species of skink with a prehensile, or grasping, tail. Their long claws have razor sharp hooks, enabling them to cling to the trees. Philadelphia Zoo was one of the first zoos in North America to successfully breed these animals in the 1980s.

Animals will be at the airport on the following dates

Thursday, February 16, 1-3 pm

Thursday, March 16, 1-3 pm Thursday, April 6, 1-3 pm Thursday, May 11, 1-3 pm

Check out @philadelphiazoo and @phl_airport for photos & info.

photos courtesy of PHL International Airport

Row Home Remembers

PRH Life

Chew Your Tough Biscuits

while you still have Teeth

byTony Santini

While on vacation this summer in Wildwood Crest, we did the usual shore things with the family but this time, it just seemed more expensive. The bike rentals were $15 an hour; miniature golf was $8 per person; and an ice cream treat after the golfing was $5! I found myself saying to those in earshot, ‘When I was a kid, my cousins and I would leave the house with five bucks, rent a

bike for an hour; play a round of miniature golf; and still had money left to get a Fudgesicle on the way home!’ As soon as I said it, I knew I sounded like my parents.

Did your parents, grandparents or other relatives have one of those favorite sayings they used to express extreme hardship when they were growing up? Did they manage to work them into every conversation to either make a point or teach you a lesson? Growing up in their era was hard and money was not always plentiful. I get that, but “C’mon, Man!” Were all these stories true?

I had an uncle who liked to use the old Rodney Dangerfield quip. He’d say, ‘When I was a kid, I had

to walk to school three miles every day and four miles to come home, and it was uphill both ways.’ Huh?

My mother had her favorites. ‘You can’t have your cake and eat it too!’ Well, why not, Mom? What else am I going to do with it? She also liked, ‘Don’t put off until tomorrow what you can do today.’ I think this one was her way of telling me she wanted something done right then and there. Then there was the most guilt-packed one of all. Whenever we were having fun, she would say, ‘You laugh today, you cry tomorrow.’ Thanks, Mom. Why did you have to be such a Debbie Downer?

According to my father’s stories, he had a rough childhood. One

morning, I asked him to put a couple of pieces of bread in the toaster for me. He said, ‘Toaster? TOASTER? You know, when we were kids, we didn’t have no fancy four-slice toasters like you. My brother and I had to put the bread on a piece of wood and then put that wood into the furnace to make toast. One time, a flaming piece of bread fell onto my brother’s arm and his shirt caught fire. I had to stop, drop, and roll him to put the fire out.’ Ouch! I’ll just have cereal, Dad. Thanks.

My father-in-law always had one or two of these stories up his sleeve and would pull them out as the situation dictated. When he heard us talking about how much a new pair of Michael Jordan sneakers cost, he said, ‘We didn’t have a hundred dollars to buy sneakers when we were kids! We had no-name brand sneakers and wore them until there were holes in the soles. We then put cardboard inside the sneakers and kept wearing them.’ I’m not quite sure if that practice made him jump

higher or run faster and I know for sure that was never in the P.F. Flyers commercials of my youth.

If he ever heard someone complaining when, by all appearances, they seemed to be doing well, he would say, ‘Look at him. He’s crying with a loaf of bread under each arm!’ If any of us held back on buying something for his grandkids, he would say, ‘What are you saving your money for? I never saw an armored truck at a funeral.’ If we were ever trying to persuade people to do something for us, he would say, ‘You know, you can catch more bees with honey.’ Loaves of bread, armored trucks, bees and honey. Nothing was out of the realm of possibilities to make his point.

So, I now find myself sharing these same words of wisdom with my children and I don’t regret it for a minute. Sometimes, they just need to be reminded that nothing was just handed to us as kids and a good, old-fashioned, thought-provoking, lesson-teaching, guilt-inducing saying just seems appropriate. PRH

HEY, WHAT DID YOU call me?

Sugar Bear Reunites with the Nicknames of his Past

by Larry Gallone photos by Andrew Andreozzi

You hear them every day. Around the neighborhood. In school. In your home. In your family. Nicknames.

They are as essential to Rowhome life as baccala on Christmas Eve. Which, come to think of it, is a pretty good nickname but I think it’s taken. Nicknames provide the identity, the lifeblood, to our Rowhome family.

They can derive from a shortened first name: Mike, Mickey from Michael. Or a physical feature: Frank “Ol Blue Eyes” Sinatra. A place where they live: Jimmy Moyamensing. Sports stardom: Lionel “L-Train” Simmons. Or almost anything else that makes that person special. Or for no reason at all: Casanova Brown.

Everyone in the neighborhood had a nickname – didn’t matter if you knew the people – you knew the nicknames. You probably didn’t even know their actual name!

Hey Champ, think of your family, friends, neighbors. Which nicknames come to mind? Go ahead, hon. We’ll give you a minute… See that, Cuz – how quickly you think of them.

But nicknames don’t just exist in a vacuum. They must be real. They have a real life behind them. They have a story.

Enter Albert “Sugar Bear” Barbieri. Sugar Bear, who grew up at Rosewood and Wolf Streets, has captured the essence of the Rowhome nick-

names. Gathering several hundred names, he put them on t-shirts (currently volumes 1, 2 & 3) celebrating the art of the nickname. How did the idea come about?

“It was 2017 and I was living in Vegas,” he remembers. “I’m watching Johnny Carson (the old reruns). Who’s on? David Brenner, a Philly comedic legend. He’s always mentioning his hometown and neighborhood – and he mentions some of the guys in the neighborhood and their nicknames.

“It got me thinking. I wonder how many nicknames I can remember.

I start to jot them down. By

names. Sugar Bear found a connection that hit at the heart.

“I said, I’m going to do another video.” He relied on a few of his South Philly friends to act as a sounding board to confirm the nicknames before he used them.

Petey Brooms. Frankie Cheesesteak. Deuce.

His first video posted in December 2017 with 230+ names and quickly followed up a few days later with another 200+ names.

“South Philly is in an uproar,” he laughs. “People are asking each other if they are in video 1 or video 2.”

The video views are skyrocket-

time, he gave in. Before going forward, Sugar Bear contacted his long-time friend Billy Rizzo, who he refers to as his sporting goods business consigliere – he owned Sports Unlimited on Passsyunk Avenue and had a place in Southwest Philly – Southwest Sporting Goods. “Billy knew the quality and best brands for the t-shirts.”

Combining Sugar Bear’s design, overall concept and vison with Billy’s knowledge and Frankie’s artwork and printing, South Philly Nicknames Volume 1 was born.

Cat Eyes. Kitten Eyes. Richie Speedometer.

“I did the t-shirt for fun. I

of the guys passed away. I got to meet the sons and daughters of these nicknames. It was very nice to meet them and share a story about their father, brother, uncle.”

Volume 2 and Volume 3 are now available.

Rip Off Ray. Jimmy Peppernose. Reds.

And what about his nickname – Sugar Bear?

“I played at Guerin Rec Center at 16th and Wolf. It was the summer of 1968, and I would go to the playground. Frankie Romeo, who was a few years older, saw me. I was stocky, had the crew cut and he said I reminded him of the Sugar

midnight, I’m at 150 names.

I can’t fall asleep. My mind’s racing – playing ball, the schoolyard. Before you know it, it’s 5:30 in the morning – I got 236 nicknames.”

He posted a Facebook video of him reading off the names.

Jimmy Tomatoes. Louie Gums. Billy Bones.

“I turn on my phone. Before you know it – got 20,000 views of me rattling off these nicknames. My inbox is flooded.”

‘You forgot this one.’

‘What about this one?’

There was passion from those who responded about the nick-

ing, and he is gathering another couple hundred names.

Louie Cool. Anthony Bagels. Pickles

“I’m a nostalgia guy,” Sugar Bear says. I always want to keep the memories going. It keeps you connected.”

Sugar Bear was approached to put the names on a t-shirt. At first, he didn’t want to do it. He said he wasn’t a “t-shirt guy.” But he enjoyed the connection that the nicknames brought to everyone.

Then in 2022, he again was approached by Frank DiNicola (from Frankie’s Tshirts in Blackwood, NJ) to do the shirts. This

didn’t want to go down that route of shipping and ordering. I said, let’s do it the old-fashioned way. I wanted to meet people when they came to get the t-shirts.”

In June 2022, he set up in the parking lot outside of Pastificio in Packer Park.

“It was a reunion. People in my life from high school, who I played ball with – it was like a “This is your life” from the neighborhood. I had been away from South Philly for a few years, and it was nice to reunite with a lot of people from my past.”

“Volume 1 was emotional. Some

Bear – (the Sugar Crisp mascot) from the cereal box. The name stuck and history was made.”

Sugar Bear sees the nicknames as part of the continuing history of South Philly – a critical piece of history that has connected people from around the neighborhood.

“Cherish your past. Talk about the people you grew up with. You are a product of your environment. These are fond memories,” he said.

“Our past is beautiful.”

Anthony Pork Chop. Anthony Lamb Chop. Sugar Bear. PRH

River to River. One Neighborhood.

PRH Arts

Mark KacHhi

The Kachhi Law Firm Solo in South Philly

by Geno Thackara photo by Francesca Michetti MK@TheMarkKachhiLawFirm.com

Whatever you may think about the legal profession, Mark Kachhi is happy to tell you it’s not all full of ivory-tower academics or big money-chasers. He’ll put in a good hard day on the job and then head down Passyunk Avenue to unwind at McCusker’s Tavern afterwards. The Kachhi Law Firm is the kind that represents individuals rather than big outfits, and life in his neighborhood never lets him lose sight of the personal.

As he puts it, “I’m really here to help you solve your problems. Financial problems, troubles with the law or maybe family troubles - we all have problems and sometimes they can fall into one of these areas, and if so, I can be that guy that helps you navigate through these issues.”

He had a long journey across the country before landing in Philadelphia, but just from his tone of voice, it’s clear that he loves his East Coast home. “I’m originally from the San Francisco area. I went to Western Michigan University and graduated law school there. Then I met my wife, who was born and raised here – as South Philly as they come. She’s got a twin sister here and a closely-knit Italian family, so there was never really a debate,” he laughs. “If I wanted to continue the relationship, I had to come to Philly.”

Nobody needed to twist his arm to help him make that decision, though. Once Kachhi landed in the neighborhood, he discovered a one-ofa-kind community that’s kept him happy and thriving for a dozen years and counting.

“One thing I love about South Philly is that it hasn’t succumbed to all the chains and major corporations,” he says. “I like how everyone has a guy. Small businesses are protected. All the merchants I go to are family owned. I could go on for days about all the vendors and businesses I frequent.

“The biggest waste of money was to deliver a phone book in South Philly. No one ever uses it! If I need a photographer, I either have a guy or I know someone who can tell me where to go. It’s the same thing if I need an exterminator, a physical trainer, you name it. I don’t think there was any deliberation when my wife and I got married. It was simple - this guy’s good for this, that lady is good for that.”

The road through law school included working under public defenders and mortgage companies alike. After coming east and passing the bar in 2011, he put in another decade of legal work before finally hanging his own shingle in the summer of 2022. Kachhi draws on all those different parts of his background to provide services in bankruptcy, family law and criminal defense. If that sounds like a wide range for a one-man outfit, that’s just how he likes it.

“I always had this dream of going out on my own,” he says. “I turn 40 [in 2023], and one of my goals was to start my own firm by the age of 40, so I decided to practice in areas I had some experience with. Everyone goes to law school with a different idea of what it means to be a lawyer. That could mean working in a high-rise on Wall Street or maybe in SVU, whatever it might be.

“For me, it was that I liked the idea of having my own shop - taking the cases I wanted to, learning what I wanted to learn and helping the people I wanted to help. It was never the glitz and the glamor. It was about having the autonomy to learn and advocate for what I want.”

Kachhi explains that what he offers is one big service rather than three narrow ones. “These could look like different areas, but there are often people that need help with all three. Divorces often result in bankruptcies. People involved in criminal matters might need to file bankruptcy. They all kind of intertwine. A lot of attorneys will draw a line and say, ‘This is where my representation ends.’ I have a background and a desire to help others in all these areas.”

He doesn’t rule out working with partners down the line, but for now, the lone-wolf life suits him just fine. He even began dabbling in the world of podcasts during the Covid-19 shutdowns of 2020, and what did he choose for a title? Solo in South Philly.

He recalls, “I thought that having a podcast has to be the coolest job around. I love having good con-

versations with people, talking to people who know more than me or know about things that I don’t. So, I thought, I’d love to have a podcast, but what am I an expert in?”

Obviously, the answer is law, but Kachhi decided to make it a podcast open to anyone with or without that background. Each episode includes a personal chat with a friend or colleague in the legal world. He offers, “I would say it’s for everybody. I’m talking more about people’s journeys. What was their life like? Why did they go to law school? What is their advice to everybody? I have a section called ‘Explain it to me like I’m a four-year-old,’ which is a Denzel Washington reference. I ask them to teach the audience some concepts or dispel some myths.

“My vision for the next season is to talk to local attorneys. I’ll call that my legal Rolodex. I’ll bring in people from different areas that I don’t practice in, but people I lean on for advice or would refer a client to. It would give them an opportunity to talk about their area of the law or promote their business.”

Even when talking shop, it always comes back to the community. For Kachhi, it’s those connections that always make this city special. McCusker’s is his hangout because “it’s just one of those places where you can walk in by yourself, and you’ll know people and you can talk sports or music or anything.” Aroma on Third has become a favorite restaurant for special occasions due to Chef Tony’s personal service. When it’s time for a little exercise, he mentions, “I think Franklin Field at the University of Pennsylvania is just one of the coolest places I’ve ever seen…it feels like I’m going back in time into some movie about the 1920 Olympics.”

He sums up, “People always ask me, if I’m from California, why am I here? It’s because I absolutely love Philadelphia. In terms of the sense of community, the food and beer and passion for sports, the history, the architecture, I think this is probably the most underrated city in America.” PRH

2020 BLUE SAPPHIRE AWARD WINNERS

CHARLIE INGUI

Founding Member, The Soul Survivors

Lifetime Music Achievement Award

“If you want a career in music, make sure you’re passionate about it.”

KENNY JEREMIAH

Founding Member, The Soul Survivors

Lifetime Music Achievement Award

“Give thanks to God for every day of life. Each day lived is truly a special gift.”

JOHN & JOANN VACCA

The Petal Pusher Florist & Decorators

Local Business Success Story Award

“Do not be envious of anyone. Treat everyone with respect.”

BOB PANTANO

Host, Saturday Night Dance Party, 98.1 WOGL Entertainment Award

“Go for your dreams and do it on your own.”

JOHN NASH

Former GM / Philadelphia 76ers

Harry Kalas Memorial Sports Award

“The most fantastic thing was to be able to work with my friends – Jimmy Lynam, Matt Goukas, Billy Cunningham & so many others in the Philly basketball family.”

SONNY HILL

Founder of the Sonny Hill Community Involvement Basketball League / Philadelphia Sports Hall of Fame member Edward J. McBride Service to Community Award

“Remember where you came from and reach back to help others who are coming through.”

2020 WISHROCK AWARD WINNERS BRIANNA MAZZOLA

Sponsored by

Anthony Messina & Frank Sanguiliano / Pastificio Homemade Pasta Co. “No one will ever truly understand your vision for your future better than you.”

MICHAEL RAYMOND JR.

Sponsored by Lou Pinto

South Philly Born & Raised

“Never give up, even when the odds are stacked against you.”

A special Thank You to KEN ADAMS, DUGGAN’S PUB, PHL

INTERNATIONAL AIRPORT

For his ongoing support of our WishRock Awards Program

“All great accomplishments begin with a dream.”

Philly Philly

we love Lucy

by Mark Cassasanto

AFTER 18 MONTHS OF HIBERNATION behind planks and scaffolding, and $2.4 million later, Lucy the Elephant re-emerged as only a National Historical icon can, with her own song and a light show to highlight the grand reveal. Hundreds of fans and residents braved the late December cold in Margate, NJ, to welcome the landmark back into prominence. Pictured with Lucy is Rich Helfant, Executive Director / CEO of Lucy the Elephant, preparing to give a congratulatory champagne toast at the VIP Reception held at Ventura’s Greenhouse Restaurant. Welcome back Lucy!

McColgan

by Mark Casasanto

Long before Joe McColgan arrived as the President of Saints Neumann-Goretti High School in 2017, the affable businessman already had established himself amongst the Delaware Valley’s long list of trusted and proven power brokers. With a passion for people and a proficiency for connecting loose and even odd ends, McColgan arrived in South Philadelphia a little more than five years ago. The mission was simple. The

neighborhood’s only Catholic high school was dangerously close to sinking. The ship needed righting and McColgan had the right stuff.

After spending years in high-end financial development and investments, the Northeast Philadelphia native knew what it took to move out of the red and into the black, and against all odds. He felt the need to bring that business acumen to the city’s private education sector. Many of those schools, like Neumann-Goretti, were struggling to stay afloat in a suddenly abundant charter school city.

“Having run for congress twice and city council once, the keystones of those campaigns were education,” he reflects. “You can’t solve the problems in Philadelphia until you solve the problem of education in Philadelphia.”

With that fuel for his fire, acting upon a phone call from a friend, McColgan threw his name into the mix of candidates being considered for the vacant St. Hubert’s President position. After the school went in another direction, McColgan tried again at Nazareth Academy. Laughing, he says, “I think the nuns up there already had their choice picked out by the time I interviewed.”

Undeterred by further rejection,

he pressed on, and in relatively short order, Neumann-Goretti opened up. The former Archbishop Ryan student had found his home in the heart of South Philly.

With handshakes and hard work, the new president surrounded himself with difference makers. Family in tow, he rolled up his shirt sleeves and got down to business. McColgan and his team reached out to the community, business leaders and even some of the alumni class leaders of the former “Neumann” graduates – many of whom felt disenfranchised after the merger of the two schools.

“It was really remarkable,” he says of the total buy-in. “But I want to make it clear, I had a phenomenal team with me, without whom, the forward progress doesn’t happen.”

And numbers don’t lie.

- Enrollment climbed from 423 in 2017 to 586 in September of 2022.

- More than a $1 million budget deficit upon arrival yielded to a 2022 third-quarter surplus of $9,783.

- With all due credit to the principal and the academic team, overall academic outcomes are far better five years later.

Still, for all the hard work, passion and dedication invested, the winds of change began to blow this past September and

McColgan set a course for a new and important adventure.

A military man at heart, McColgan parlayed his ROTC scholarship to Villanova University where he earned both his bachelor’s and master’s Degrees in Political Science and Business Administration respectively, into a naval career. His intentions were to become a naval aviator. But the unforeseen grounded his ambitions.

After completing his onboarding testing at the former Willow Grove Naval Air Base, his bloodwork was flagged for sickle cell anemia. Follow-up testing revealed that his maternal grandmother, who hailed from Sicily, carried the sickle cell gene. Ironically, he points out, his grandmother lived directly across the street from St. Maria Goretti High School. In fact, her name is engraved at the base of the statue along with other donors who enabled its installation outside the school back in the 1960s.

Instead of landing small planes on big boats, McColgan made his way to Coronado, California, where he joined the staff of a prominent three-star admiral. In addition, he furthered his education in International Relations until receiving his honorable discharge five years later.

Last summer, during a long family drive to Tennessee, McColgan started mulling over an opportunity laid at his feet by an old friend. Following a simple “howyadoin” type phone call, he agreed to join the Board of Directors for Homecoming 250 Within two weeks of signing on, McColgan also was signing a contract to become the President and CEO of the Organization.

Homecoming 250 is a charitable organization created to help honor the 250th anniversaries of both the US Navy and Marine Corps, both founded in Philadelphia. The city will play host to events along the Delaware River as well as other historical landmarks to commemorate the birthdays of both military services. Although it is not definite at this time, McColgan is in discussions with the Army and feels strongly about their anticipated participation.

Leading up to the fall of 2025 celebration of events – and as part of the ongoing events of the Semiquincentennial - the 250th birthday of the United States - the Navy has committed to displaying ships from every major war along the Delaware in October of 2025. The Marine Corps will do the same in November of that year. Additionally, the Marine Corps Ball will be held once again in Philadelphia. Most notable of all, perhaps, the Tun Tavern, credited as the birthplace of the Marines and long ago destroyed by a fire, will be re-built and recreated as close to its original location (now Interstate 95) and building specifications as possible.

As you might imagine, McColgan is busy day and night doing what he does best – connecting the dots and crossing the Ts. “Time goes so fast,” he says. “There’s a lot to do and the clock’s ticking, you know.” Still, as he’s proven time and again, under great leaders, great teams are formed. With McColgan at the helm, expect nothing but smooth sailing.

For volunteer opportunities, charitable or other information, visit www.homecoming250.org

Letters from our Veterans Remember Pearl Harbor

by Robert Kewley United States Army

IDecember 7, 2022. Eighty-One years ago this morning, my dad and I were trimming twigs in the basement of our home in Prospect Park, Pennsylvania. Mostly he, but to some degree, we, and we were making them ready to become a rail fence that would edge the train platform and the handmade corrugated cardboard village that would miraculously appear beneath a splendid Christmas Tree eighteen days later. Peaceful enough, but then there was the news — the Japanese had attacked Pearl Harbor.

I was just a youngster. Five days earlier, we had celebrated my third birthday, and being so young, I did not fully comprehend the meaning of the news. But listening intently to the radio broadcast and hearing the shouting between my parents, who were initially in different parts of the house, and seeing/feeling their emotions spill into the moment …. I probably came to understand that the United States of America was going to respond. My mother’s oldest sister and her husband were stationed at Hickham Army Airfield in Hawaii, and they were under attack. Shockingly, War had come to our family and our nation, and

I would always “Remember Pearl Harbor.”

So that’s the origin of “my story” and the family involvement that ultimately put me into uniform.

……

We’d only been married a few months when I was sent to Korea in a peace-keeping mission. Lonie went home that time, and I was given duty as a battery XO, then as a Battery Commander, with concurrent duty on the Division Artillery and Division baseball teams. My college experience as pitcher at West Point preceded me to my initial assignment and I was “asked/required” to play baseball against fellow soldiers and Korean teams.

Four years later, I headed to Vietnam. We had two very young sons when I departed, and a few days after I was gone, Lonie discovered she was pregnant with our third kid. Our daughter was born while I was away. — Fast forward 54 years and we find that we’ve had two sons and two grandsons follow my path to army service via West Point. That same door is open a crack, as a third grandson is currently on a similar path and actively seeking an appointment..

Keeping the TRADITION GOING!

Mark and Gina Rago and family, Monti-Rago Funeral Home, enjoyed another successful year collecting Toys for Tots thanks to family, friends and local businesses who make it an annual tradition to support this important fundraiser in our community.

CARDIOLOGY CONSULTANTS OF PHILADELPHIA

Cardiology

Consultants of Philadelphia offers state of the art healthcare to our patients. Our boardcertified physicians treat the full spectrum of cardiovascular conditions

� Complete Cardiology evaluations-same day appointments available � Echocardiograms

� Stress Testing including a brand-new state of the art PET nuclear camera for more precise diagnosis � Cardiac Catheterizations and interventions � Electrophysiology � Vein Ablations � Peripheral Interventions

We have 3 convenient South Philadelphia locations:

1703 S Broad St. 3rd Floor Philadelphia, Pa 19148 215-463-5333

1809 S Oregon Ave. 1st Floor Philadelphia, Pa 19145 215-389-3890

1809 S Oregon Ave. 2nd Floor Philadelphia, Pa 19145 215-465-3435

Dr Barry Bravette, M.D.

Dr Veronica Covalesky, M.D.

Dr Brett Victor, M.D. Dr Suman Jaswal, M.D.

Dr Dean Karalis, M.D. Dr Daniel McCormick, M.D.

Dr Pasquale Nestico, M.D. Dr Concetta Milano, M.D.

Dr Howard Rosner, M.D. Dr Paul Varano, M.D.

LIFE

photos by Andrew Andreozzi

New Year New You

Customize

your skin care

by Dr. Davida Krupnick, MD Dermatology Partners - South Philly

The beginning of the new year is time for a fresh start, the beginning of a new chapter. Most of us start setting goals that we would like to achieve or continue to improve on.

Are your new year’s skin care resolutions going to help you have better skin this year?

Proper skin care is a goal for many. Skin care not only helps the look of your skin, but it also improves your selfesteem, your overall confidence level and sets you up for healthy skin and a healthy skin care routine for years to come.

Tips & Tricks from Dr. Davida Krupnick

Wear Sunscreen daily. Choose a sunscreen that is broad-spectrum, water resistant and SPF 30 or higher.

Simplify your skin care routine. Focus on the basics. Use a gentle cleanser, sunscreen and moisturizer.

Choose skin care products formulated for your skin type. Know your skin type.

Sensitive (may sting or burn after product use), Normal (clear and not sensitive), Dry (flaky, itchy or rough), Combination (dry in some areas and oily in others), Oily (shiny and greasy).

Give your lips attention too. Use lip balm or lipstick with an SPF of 30 or higher.

Keep your hands off your face. Avoid popping, picking or squeezing any pimples.

Check your skin regularly for skin cancer. Look for spots that are new,

differ from others, itch or bleed, or change in size, shade or color.

Treatments for your healthier skin care routine

Cleanser. Important for removing dirt and grime from your skin and leaving a clean surface.

Serum. Implies that it has antioxidants and other skin nutrients, which help repair skin damage and protect the skin.

Eye cream. To help brighten the undereye area.

Prescribed facial medications. Use if advised by your doctor, perhaps for acne. This also includes face masks.

Moisturizer. Helps create a nice, healthy skin barrier so it’s not too sensitive to the environment improves dry skin that shows accelerated signs of aging.

Sunscreen. Protects us from skin cancer and advanced photoaging.

Schedule an Exam

Come in for an annual exam even if you think you check yourself regularly. Yearly visits to the dermatologist can be crucial to protecting your skin. Our dermatologist can address any conditions or questions you may have and even recommend products based on your needs and wants.

Davida Krupnick, MD, specializes in the detection and treatment of skin cancers and treats a full spectrum of diseases of the skin, hair, and nails. She is accepting new patients, insurance is accepted, and immediate appointments are available. To schedule an appointment with Dr. Davida Krupnick at our Dermatology Partners - South Philly office, please call (215) 463-3939 or visit www. dermpartners.com to schedule online.

Dermatology Partners is a physicianled dermatology group with 28 offices in locations throughout Pennsylvania and Delaware. Since 2012, its providers treat a full spectrum of diseases of the skin, hair, and nails and specialize in the detection and treatment of skin cancers, including Mohs surgery. The organization prides itself on its ability to offer patients immediate appointments so there is no need to wait weeks or months to receive care. PRH

Dermatology Partners is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

An Unending Conversation with

hope

by Dorthi DiGilio

Ifelt the inspiration for my first column while watching a Diane Sawyer interview with Matthew Perry a few months ago. Who doesn’t love Friends? It is one of my absolute favorites. TBS plays it all day. When I am home, I always have it on while doing a billion things. It makes me smile and just feel good. Over the years,

we felt as though they were our friends. We knew them and we loved them. It was easy. It was good. Well, this interview was harsh reality. It was not easy. Conversations about addiction and mental health are difficult. They are also crucial in the world we live in. People are eager to talk about their physical health, including all the gory details. They have no hesitation asking doctors for the help that is needed. Mental health, on the other hand, is treated with secrecy. Especially addiction. The reality is that secrets kill people. Conversation is what is needed. I truly hope this column will be the start of a conversation. An unending conversation.

My oldest son Dean was a million amazing things. When you were with Dean, you were laughing. He was strong, protective, and always the first to help. If you would have told me 20 or so years ago when I

was coaching my boys on the soccer field that my Dean would die by suicide in 2013 at the age of 22 after a four-year battle with addiction, I would have told you that you undeniably had the wrong mom.

Matthew Perry talked about addiction and how it could enter any home, “Even one with golden parents.” I felt that. Make no mistake, there are no perfect parents and I do not claim to even be close. I did try my best every day to love my boys unconditionally and always put them first. I never imagined I would need to become educated in addiction, mental health, co-occurring disorders, and life changing grief until the unimaginable happened to me.

The loss of a child is unlike any other loss. I was gutted, devastated, shattered, and broken. In the beginning, all I could do was survive hour to hour. It took time, the grace of God, and the love of my family to put me on a journey towards healing and hope.

While I was watching the interview, I heard Jennifer Aniston say, “We were not equipped to deal with this.” At that point, I wondered if there were others at home watching who could relate to this concept yet had no one to talk to about it. When people do not have an outlet for something that makes them feel like they’re being swallowed by quicksand, the secrecy and shame of it allows an unhealthy, vicious cycle to continue.

Mental illnesses are so different from physical issues because we are fighting something unseen with a baffling force working against us. The helplessness that comes with watching your loved one self-destruct and being unable to intercede feels like that dream where you are trying to scream, yet nothing comes out. Unfortunately, you cannot wake up. This feeling is present all day long. There are so many debatable issues like disease vs. choice and tough love vs. enabling, which make secrecy more attractive, so as not to be judged.

Today, I am right here offering hope. I no longer say, “Everything happens for a reason.” There will

never be a reason to justify losing Dean. I am, however, grateful for the way I can move forward and try to help others who find themselves on any part of this long, hard path.

I like to believe I am guided by Dean’s spirit. He and I are together in this. This is how I am able to survive. I am a Certified Family Recovery Specialist and a Certified Grief Educator. I am creating my Peer Practice, ‘deansmom.’ I have been involved with the grief group, For Jonathan’s Sake, for the past six years. I am currently Co-Facilitator of the group, which meets in Phoenixville, PA. It was created by the Steps4hope Foundation by Pam Moules in memory of her son, Jonathan.

I have learned that by sharing your story, not only can it become someone else’s survival guide, it also helps ease the weight of carrying it. Please reach out with your thoughts or anything I may be able to help you with. I may not have all the answers. I will surely help you find them. Think of me as your new friend. I’ll be there for you! I can be reached at dotsie2721@comcast.net, and on Facebook @deansmom. PRH

With the start of the new year and the mood set for reflection and new goals, everyone is full of new ideas and positive attitudes. Looking at long term goals for those who struggle with mental health and substance use disorder can be overwhelming and daunting. A new year is a good time to look at both short-term goals and long-term goals for different areas of life. It is also a good time to focus on smaller and easily attainable goals which help to work toward a larger goal. If you are looking for concrete areas to focus on this year, this guide can help with specific areas of focus as well as some small goals to help reach larger ones.

HEALTH AND WELLNESS

Everyone wants to get healthier when there is a new year. Sometimes, that looks different for those struggling with substance use disorder and mental health disorders. When was the last time you saw a psychiatrist or primary care physician for a physical? It is a good time to think about adding a healthy habit into a daily routine. Focusing more on healthier habits and making a call to a doctor can jump-start your health and wellness, this year.

RELATIONSHIPS

Relationships and support are a cornerstone for anyone struggling with substance use disorder or mental health disorders. Reach out to a positive support system and re-incorporate them into your life.

Evaluate intimate relationships and ensure that you are feeling whole before jumping into an intimate relationship. It is also the year to learn that saying no to negative relationships is okay.

CAREER AND FINANCIAL

Career and finances are a scary subject for those early in recovery. Before we can think about this, what are some smaller attainable goals? Do you have a resume? Have you been thinking about going to college? Maybe this is a time to sign up for one class. Are you terrified that you screwed up your credit score? Focus on immediate needs and bills and know that if you are doing the right thing, this will fall into place.

SPIRITUALITY

When was the last time you prayed or felt a spiritual connection? Focusing on your spirit can help with all other areas of your life. Maybe this is the year to try something new. You could attend that Buddhist meeting you have been looking into. Maybe attend a church service you have never tried before. Whatever way you feel pulled toward, now is the time to try one new thing.

Recovery can be hard but having clear and simple goals that push you toward a larger one is the best way to handle a new year and reset. By focusing on breaking different areas of life down, the overwhelming process of change can be simplified and attainable.

Two heads are better than one

by Chef Mitzi Jackson-Robinson @mj_thechef

Welcome to Chef MJ’s Corner, where we feature stories about food, nutrition, health, the latest trends and hotspots, and, last but not least, stories that inspire each reader. You know my motto… Food is a segue into intimate conversation. So, take a load off and let’s get intimate.

The post-pandemic world is one where some people are still nervous to come outside. There are reports of increased violence, increasing debt, and rising food costs. This all makes it impossible for some to go back to “normal living.” Yet still, some of us are afraid to ask for help. In my work with young women

battling depression, one of the things that I’ve noticed is that talking about our issues isn’t cool anymore. Admitting you have debt, not cool either. Especially when social media is plagued with images of perfect people, blinging jewelry, fancy cars and living an elaborate lifestyle. Have you ever seen any images on social media of people admitting their day-to-day struggles or saying, “Man, I’m broke today!” What is baffling is that even in

a recent poll that I conducted with married couples, two out of three of them said they had a major secret or debt they have not shared with their spouse. Everyone handles their relationships differently. Some choose to fight for each other. Some choose to flee, only to find that they have the same issues in the next relationship. If we all chose to love ourselves, first, then we would be able to see people for their potential and not what we want them to be at that moment.

We love ourselves first, so we know how to love others.

Don’t be afraid to talk about your struggles. Some of us are so busy taking care of other people, we forget to take care of ourselves. Which leads to depression. Some people have so much pain behind their smiles, we have no clue until it’s too late. In fact, many experts say that discussing your issues can be a major stress reliever. It may even get you the resolution you didn’t know was possible. Imagine how many lives would be saved if people just talked about the problems that seemed overwhelming before deciding that suicide was a better option. It’s time for us to start being kind before it’s too late. Not just scrolling through

social media to check on our friends but giving them a call.

If you are dealing with anything that you feel is just too much to bear, seek help. Look to a mentor or someone in a position to give you some sound advice. In a world that is reported to be full of hate, I am happy to say there are people filled with love. People who are there for you. I am one of those people.

At the start of 2023, let’s do several things.

Lead with love. Accept people for their potential. See past their looks, their career, their lifestyle. Lastly, remember, that two heads are better than one.

Chef Mitzi Jackson-Robinson www.chefmitzijackson.me Instagram : mj_thechef PRH

Chef Mitzi Jackson-Robinson is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

It’s that time of the year when the days are shorter, the view is darker, and the temperatures are colder. Many people experience the “winter blues,” feeling sadder or stressed from the holidays and winter season. This can be a common experience but for some, the experience may feel more intense. Referred to as Seasonal Affective Disorder (SAD), the condition is a clinical mental health concern.

Symptoms of Seasonal Affective Disorder include tiredness, depression, hopelessness, irritability, and social withdrawal. These symptoms often interfere with day-to-day functioning, relationships, and overall wellbeing. The onset of SAD is related to the change in seasons and sunlight. Specifically, the reduction in hours of daylight during the winter can disrupt someone’s natural rhythm or “internal clock.” Those with SAD usually find that symptoms occur around the same time each year – late fall or early winter – and gradually resolve as daylight hours increase.

According to researchers, there are several ways to

cope with seasonal change.

One of these is cognitive behavioral therapy. In this type of therapy, the aim is to examine one’s thought processes and how they may be impacting mood. Looking at the helpfulness and accuracy of our thoughts is often the first step in reframing them to a more balanced viewpoint Adjusting behaviors is also a component of this therapy.

For many, daily tasks they once enjoyed are difficult when feeling reduced energy and motivation. One strategy, called behavioral activation, encourages individuals to engage in these activities rather than avoid them, to boost mood.

Activities can be as simple as spending time outside. Engaging in gentle movement or exercise has many physical and mental health benefits. Light therapy has also been used as a treatment option. In this, individuals use an artificial light source each day to mimic sunlight exposure.

As always, it is important to speak with your provider about your specific experience. Support and resources are available. Or visit www. livebettertherapysolutions.com

by Brenda Hillegas

Cold or rainy weather is no excuse to skip your steps for the day! Here are some ways to hit 10k while having fun, too.

Browse the Parkway Central Library

Wander the aisles and pick up a few books to take home. Reward your step goal by kicking up your feet and diving into a few chapters. Any library will do, but the Parkway Central location is the largest in Philadelphia’s Free Library system with four floors of collections to explore.

A Museum!

There are way too many to name in Philadelphia, so pick one you haven’t been to before and explore it all. Many are free or offer free/paywhat-you-wish days, too. You could spend hours at the Barnes Foundation or the Philadelphia Museum of Art. Gather some friends and organize a small group tour with the museum.

Pennsylvania Convention Center

With so many upcoming events, you’ll have no problem finding something that interests you. Visit www.paconvention.com. Highlights include Philadelphia International Auto Show (Jan. 28th to Feb. 5th), The African American Children’s Book Fair (Feb. 11th & 12th), The Pennsylvania Horticultural Society Flower Show (March 4th to 12th), and National Jazz Festival (April 22nd).

Philadelphia International Airport

Whether you have a major layover or just like to get to the airport early, walking the terminals is a great way to get some exercise before taking your cramped seat on the airplane. Check out www.phl.org/at-phl/art-exhibitions for current art exhibits to find at the airport, too. Opening soon in terminal F - Roam Fitness The new airport gym and shower facility is a flat $25 fee. Baggage storage and workout clothing rentals are included in the cost.

Fairmount Park Horticulture Center’s Greenhouse

The grounds and 31,000-square-foot greenhouse of the Horticultural Center are open daily. Walk inside to view collections of tropical and succulent plants.

The Wells Fargo Center

Were Flyers or 76ers tickets in your stocking this year? A concert? You’ll probably get there early anyway, but instead of tailgating, head inside to walk a few laps. And a bonus - you’ll become an expert on bathroom locations and the shortest food or drink lines.

Cherry Street Pier

It can get chilly, but at least it’s covered. Peek into artist studios, view the exhibitions on display throughout the building, and check out upcoming events.

The powder room is one area of your home that guests will most likely see when visiting. Chances are slim that they’ll ever walk through your bedroom but living spaces and half-baths – you can count on it. Updating this frequently used space in your home should be high on your to-do list when it comes to adding flair and functionality. When it comes to decorating the powder room, get creative. But be practical. Since the average powder room is small and narrow, a little innovation goes a long way. Think vertically when it comes to creating extra storage space for necessities like tissue paper and hand towels. Determined to add some detail? Think millwork, wallpaper, and the perfect palate of paint and accessories to accent your space. Looking to introduce that much desired texture? Opt for wallpaper.

WALLPAPER comes in an array of colors, patterns, and textures to suit any taste. This wall-covering option adds some benefits, as well. It lasts longer than paint and is easy to clean. If you choose a wallpaper with a vinyl-backing, it is extremely durable and maintenance free.

MILLWORK is another design option that adds dimension and interest. Wainscoting, crown molding, board and batten are just a few details that are affordable and when properly selected, can add balance and symmetry to a small space. Make a narrow room appear wider or correct any proportional issues with the right textures, shapes, and patterns. The powder room is the perfect room of the house where you can afford to take some creative risks. So have some fun and enjoy the process!

Cindy Rosario Fetterman, FDG Interiors, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

Later in this issue of RowHome, you’ll read an interview with Charles G. Douglas about the book he recently wrote in collaboration with Victor L. Baldi, III, and Douglas Baldi Swift. Philadelphia’s King of Little Italy: C.C.A. Baldi & His Brothers highlights the immigrant success story of C.C.A. Baldi and his siblings.

In 2017, the home of Charles C.A. Baldi, constructed in 1891 in Manayunk/Roxborough, was added to the Philadelphia Register of Historic Places. Baldi, a prominent businessman, banker, and member of the Board of Education, was noted as “one of Philadelphia’s most influential citizens of Italian birth” in a 1930 newspaper announcing his death. He and his wife Louisa lived there with their two sons more than 100 years ago.

The home, built around 1891,

is three-stories and stands out against its surrounding gray stone neighbors with its dark red brick construction. While many houses in the area are in row home format, the Baldi home rests amid plenty of green space. Sturdy stone walls surround the property, situated on a downward slope toward the Schuylkill River. The entryway portal, damaged by a bomb in 1923, was repaired immediately afterward to eliminate any signs of the incident.

Wooden doric columns, an architectural element from ancient Greece (and later Rome), were visible in Baldi family photos from the 1900s. However, those have been replaced with black wrought iron. The lintels (beams) above the door are significant for the rounded crown of a keystone and voussoirs (stones) on either side in alternating colors.

Another fun fact – C.C.A Baldi happens to be the greatgreat-grandfather of Taylor Swift. Yes, that Taylor Swift.

by Brenda Hillegas

319 Green Lane {Roxborough}

So, you’ve decided to sell your home but you’re not sure where to begin? To get the best possible price for your home, start by making sure it looks its best. Showcase your home in the most attractive way possible for potential buyers. Of course, this process can be very overwhelming and confusing. I find that clients who have lived in their homes for a long time are especially intimidated and ask questions like, “Where do I begin? Do I have to get rid of all my stuff? Do I have to paint? Renovate my kitchen?”

There is a lot to consider, however, it’s always best to start with the basics. I like to refer to them as the “4Ds.” Declutter. Destylize. Depersonalize. Deep clean.

DECLUTTER. Box up any items you haven’t used in a while or that you don’t need for the next few months. Clutter collects without you even realizing, but the buyer will notice and is negatively affected by it. Better yet, get rid of stuff once and for all. Clearing off items from kitchen counters, tables and nightstands will make the space feel much bigger.

DESTYLIZE. A buyer wants to be able to visualize themselves and their furniture in a space, so creating a neutral canvas is the ideal scenario. Sometimes that means painting over bright color walls with light neutral grays or beiges, getting rid of clunky furniture pieces, or removing curtains, boxing up knickknacks or small wall art. The goal is to keep your home

from being too “style specific.” Not everyone loves a country vibe or traditional style decor. Elements that strongly suggest any one specific style should be neutralized. During my free staging consultation, I walk through each room with my clients and make recommendations to help achieve the perfect “neutral canvas” so buyers can easily imagine themselves living in your home.

DEPERSONALIZE. Although you want your home to feel welcoming, personal photos and treasures will also distract from the actual space that buyers are looking to purchase. My rule of thumb regarding personal photos hanging on walls: If there is a well-placed gallery wall that’s artfully arranged with simple frames, it might be okay. The goal of depersonalizing is making the actual home the center of the buyer’s attention, not your belongings.

And last but not least, DEEP CLEAN! CLEAN! CLEAN! CLEAN!

I have many more tips for getting your home ready to sell and maximize your profits. Stay tuned and follow me on Instagram at @ jeannepolizzi. Or better yet, give me a call and I’ll stop by! If you are considering buying or selling a home, contact Jeanne Polizzi from Coldwell Banker Realty @ 215-767-7814.

Jeanne Polizzi, Coldwell Banker Realty, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

TIPS from the PROS

PRHTIPS FROM THE

SHIVERING?

YOUR BODY IS LOSING HEAT

PROS

When extreme cold arrives, there are many challenges to staying safe. It is important to take extreme cold seriously and minimize your risk of exposure.

PREVENTIVE ACTION IS YOUR BEST DEFENSE

Prepare your home and car in advance for cold-weather emergencies. Winterize your home by using insulation, weather stripping and caulking, and installing storm windows. Create a home emergency kit that has enough supplies for three to seven days. Keep antifreeze and windshield washer fluids at proper levels in your car and have a full tank of gas. Carry a vehicle emergency kit that includes warm clothing, a blanket, a scraper, a shovel, a flashlight with extra batteries and jumper cables. If you must go outside, make it brief and avoid physical exertion. Cold weather puts extra strain on the heart. Wear several layers of loosefitting clothing.

Outer layer. Wear a coat made from a tightly woven fabric that is wind- and water-resistant. Inner layer. Fabrics like wool, silk, or polypropylene hold more body heat than cotton. Wear a hat, a scarf to cover your face and mouth, mittens, and water-resistant boots. Remove extra layers of clothing if you feel too warm. Excess perspiration can increase heat loss. Avoid wet clothing, which loses 90 percent of its insulating value. Shivering should not be ignored. It means your body is losing heat. Do not drink alcoholic or caffeinated beverages, which cause your body to lose heat more rapidly.

Don’t forget to bring your pets indoors!

FROSTBITE

Frostbite is the most common injury resulting from exposure to severe cold. It causes a loss of feeling and color in affected areas, usually the fingers, toes, ears, nose, cheeks or chin. Any of the following signs may indicate frostbite.

�� White or grayish-yellow skin area �� Skin that feels unusually firm or waxy �� Numbness

At the first sign of redness or pain on your skin, return indoors. It may be the start of frostbite.

HYPOTHERMIA

When exposed to cold temperatures, your body begins to lose heat faster than it can be produced. The result is hypothermia, or abnormally low body temperature. It may make you unable to think clearly or move well, so it is particularly dangerous because you may not even know you have it. Hypothermia can also occur at cool temperatures if a person becomes chilled from rain, sweat or submersion in cold water. Any of the following signs may indicate hypothermia.

�� Shivering �� Exhaustion �� Confusion �� Fumbling hands

�� Memory loss �� Slurred speech �� Drowsiness

You should seek emergency medical treatment immediately if you think you may have hypothermia or frostbite.

courtesy of RON RABENA Chief Client Officer, Allied Universal

Tips that won’t leave you out in the cold this winter

LAWORDER & Why here?

by FRANK C. DEPASQUALE JR , ESQUIRE

Q: Why here?

A: I have been asked so many times why I chose to open my practice in the heart of South Philadelphia. Except for a brief stint in the General Trials Unit of the Philadelphia City Solicitor’s Office, I was a trial attorney for the Center City law firm of Raynes & Lawn, which specialized in highprofile complex matters involving catastrophically injured clients. In 2005, I decided to open my own practice. Here.

My decision was an easy one. I live here. It’s where I and my wife Lisa, who passed away after a long, hard-fought battle with pancreatic cancer, raised our three sons –Frank III, Michael and Anthony – in the Girard Estate section of our neighborhood. My wife and I wanted our three sons to grow up the same way we did – with family and friends close by.

South Philly has its problems, as does every other neighborhood. But I wouldn’t trade it for the world. When I started in the mail room at age 17, Arthur Raynes, founder of the Raynes firm and one of the country’s top trial attorneys, told me that I “was a diamond in the rough.” And that my “street smarts” were going to be an asset for me. I never forgot that. I wanted my sons to have that same asset that can’t be taught or learned in any school.

Growing up in South Philadelphia, we learn how to build neighborhood friendships and relationships. It is what my practice is built upon. My ongoing relationship and alliance with the Raynes firm also have continued to this day and enable me to represent catastrophically injured victims in matters involving medical malpractice, unsafe products and construction accidents.

Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2022. He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at frank@depasquale-law.com or visit www.depasquale-law.com

PRHTIPS FROM THE PROS

CHILDREN

S

If you’re a parent, your dependent children can be a source of tax savings. There are the wellknown provisions in the tax code such as the Dependent Child Care Credit and the Child Tax Credit, but there’s also an opportunity to shift some taxable income to your children. Shifting income to your children works because the tax rate increases as your income rises. This provides an incentive to shift income to your lower-earning dependent children. Here’s how to make it work.

Shifting income rules

In 2022, the first $1,150 of unearned income for each child is not taxed and the next $1,150 in unearned income is taxed at the lowest rate of 10 percent. Typical unearned income includes interest, dividends, royalties and investment gains.

TIP: Transfer enough income-producing assets to each child to approach the annual unearned income limits as closely as possible. Depending on your marginal tax rate, you could be saving as much as 37 percent in federal income tax on the transferred amounts.

TIP: In addition to the unearned income, consider purchasing investments that will have long-term capital gain appreciation. This may help manage the timing and rate of capital gains tax when the investment is later sold.

TIP: Remember excess investment income could be subject to the additional 3.8% Medicare Surtax. Any investment income that can be shifted to your children could also save you this additional tax bite as well.

The CPA Firm of David M. Spitzberg is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

Leverage your children’s earned income

Income your children make from wages is considered earned income. If you own a small business, finding ways to employ your children can be a way to shift income from your higher tax rate to their lower rate. Care must be taken to be able to defend the work being done by your child and the amount they receive for their work. Some ideas include:

� Use your child in an advertisement for your business.

� Have your child clean your office a few times per week.

� Put your child in charge of making local business deliveries.

� Have your child help assemble items or help with mailings.

TIP: If you are a sole proprietor, you may hire your dependent children under age 18 and won’t be required to pay Social Security and Medicare taxes.

CAUTION: Moving assets from you to your children could affect their ability to receive financial aid for college. Make sure to consider how your tax strategy affects college financing.

There are many opportunities to leverage the tax advantages of having children. Reach out if you would like help creating a plan for your family.

courtesy of the CPA Firm of David M. Spitzberg cpaforbusiness com

Dependent children can be a source of tax savings

’

LOWER TAX RATE

Ways to leverage your

Mario Tropea Jr. & the Dream Team

PRHTHE MENU

welcomes MARTORANO’S PRIME

cover photo by Paperboy Media Group renderings courtesy of DMAC Architecture + Interior food photos courtesy of Rivers Casino Philadelphia & Paperboy Media Group

Steve Martorano, “the most famous cook that nobody knows,” is coming home to Philadelphia with the opening of Martorano’s Prime, an Italian American steakhouse, at Rivers Casino Philadelphia in early 2023. Born and raised in South Philly, Martorano has gone from selling sandwiches from his mom’s basement to boasting a growing portfolio of restaurants.

Martorano takes pride in providing a restaurant experience that hits all the senses: the smell and taste of authentic Italian American cooking fills the air, old-school movies play on screens throughout the restaurant (The Godfather Part II is Steve’s personal favorite), and hip music fills the air. It’s a vibe you won’t find anywhere else.

Martorano’s Prime fuses the celebrity chef’s renowned Italian American menu with high-end steakhouse staples, elevated in Martorano’s signature style. He’s big on flavor and personality and is known for greeting

people with his signature, “Yo, Cuz!” Gourmet magazine famously called Steve Martorano’s meatballs “the best meatballs in the world.” His reputation has earned him recurring appearances on Jimmy Kimmel Live! and he’s served celebrities like Jamie Foxx, Shaquille O’Neal, and Philly’s own Kevin Hart.

In addition to his 30-year-plus flagship location in Fort Lauderdale, Florida, Martorano and his wife, Marsha Daley-Martorano, own restaurants in Atlantic City, New Jersey, and in Pennsylvania with the recent successful launch of Martorano’s Prime in Rivers Casino Pittsburgh. Their next venture is at Rivers Casino in Fishtown, along the banks of the Delaware River, with amazing views of the Ben Franklin Bridge.

We talked with Steve and Marsha about the restaurant’s opening, Steve’s heritage, Marsha’s Lilly Cakes, a premium line of “all-American desserts for all occasions,” and what you’ll experience when you dine at Martorano’s Prime

I’m bringing the gravy, that Sunday feeling, that family time when people got together and went over to their grandmother’s house.

I’m bringing this feeling and my heritage back to Philly.

Q&A

Q: Steve, what does it mean for you to come home to Philadelphia?

Steve: I’m a Philly guy and glad to be coming home—it’s a big deal for me. I’m a self-taught South Philly neighborhood cook. I started cooking from my basement, using my grandmother’s and mother’s style, and I would sell sandwiches on the street. Thirty-one years later, I’m opening a restaurant at Rivers Casino. That tells you how great this country is. This is an opportunity for a guy that came from nothing, and it’s been a long time coming. I can’t wait.

Q: What can guests expect when they come to Martorano’s Prime at Rivers Casino Philadelphia?

Steve: From the second you walk in the door, you’ll know you’re getting old-school Italian cooking. It’ll be an experience you won’t forget, from beginning to end. It starts with a drink at the bar and ends with an espresso and dessert. Everything has to be great, and it will be.

like Once Upon a Time in America and The Godfather II, playing on the TVs, old-school music from the ’90s will be playing—my whole personality is on display.

I’m bringing quality to Rivers Casino. Quality prime steaks, quality macaroni—not pasta, it’s macaroni—and of course I’m bringing back the Sunday gravy. What is Sunday gravy? People want to fight me over this. Other places call it sauce. Not with me, not in South Philly. It’s gravy, which has meat in it, which sauce doesn’t.

I’m bringing the gravy, that Sunday feeling, that family time when people got together and went over to their grandmother’s house. I’m bringing this feeling and my heritage back to Philly.

Q: Martorano’s Prime in Pittsburgh was recently named Best New Restaurant of 2022 by Casino Player magazine. Why does the steakhouse-and-pasta concept work so well?

Steve: I’m a macaroni guy, and that just means any type of pasta—rigatoni, bucatini, penne—

seafood, so when we’d go to a steakhouse, I wasn’t too excited.

I said, “Marsha, how about if we open up a place where I can get a dish of macaroni or I can get a meatball, and you can get a New York strip?” Are you kidding me?

It’s a great idea, and now we’re not arguing over where to go to dinner—let’s go to Martorano’s Prime, and we’re both happy.

Marsha: I’m really a simple person, and I like steak. So, for me, New York strip with the hot and sweet peppers by far is my favorite. And I love that Steve and I both have options at one restaurant. For pasta, again, I’m simple. Give me rigatoni with Sunday gravy and I’m happy. So, to have the combination of both in one place is amazing.

Q: The two of you have always rolled up your sleeves and are involved in the day-to-day operation of your Florida restaurant, and you expect the same high-quality standards in Philly. How will the team be managed here, and what does it take to work for Martorano’s Prime?

The two most important things to work at Martorano’s Prime is, one, do we get along? The whole team has to be a family to make sure we deliver a great experience. And number two, do you respect the food?

We’re hiring young people that want to learn the Italian American style of cooking. The cooks are learning old-school techniques, using quality ingredients, and working in a high-end kitchen.

Marsha: Yes, we’re a family. I see the team as our kids, and we want them all to be successful. We’re always looking for the top talent in Philadelphia. Whether it’s the host and bartender when you first walk into Martorano’s Prime, or Steve’s team of cooks, everyone in the kitchen, we make it a place where people want to come to work and do their best every night.

Q: Steve, you said the experience has to be amazing from start to finish. Why is the dessert, and Marsha’s Lilly Cakes, an important part of the meal?

The look of the restaurant is old-school, and the feel will be everything I like. Old movies,

and I can eat it seven days a week. My linguini and clams are the best. Marsha, she likes steaks and

Steve: Marsha and I will pop into Philly throughout the year, and we’re hiring and training hardworking managers, cooks, and servers to make sure you’ll enjoy the Martorano’s experience that we expect every day.

Steve: When you go out to eat, the dessert is the last thing you remember, so it has to be great.

Lilly Cakes are a big part of the meal, and they go beyond your traditional Italian desserts. They’re all-American classics, old-school cakes, like red velvet.

Marsha: Lilly Cakes was born out of a labor of love. It started as a hobby, and now she’s my baby. We take something as simple as a vanilla cake, but with awesome, quality ingredients, which turns it into a bigger deal. It’s red velvet, it’s brown-butter Heath Bar cake and banana cream pie—classic desserts.

Steve: Yo, Cuz. We do tiramisu and cannolis, but it’s Mar’s all-American classics that really make the difference.

Q: “Yo, Cuz!”—how did that start, and why is it a big part of the Martorano’s brand?

Steve: I’ve said it all my life; it’s a term of endearment, respect, honor. Where I grew up in South Philly, you would never say, “Hello, Mike; hello, Marie.” People would come to the house, family or not, and you’d say, “Yo, Cuz, come here.” Now in public, if I don’t remember your name, I say, “Yo, Cuz, how you doin’?” Nobody’s embarrassed or offended. We have a good conversation; we’re all good.

Q: What are your final thoughts as you launch Martorano’s Prime at Rivers Casino Philadelphia?

Steve: A couple of other cool things we’ll have in the restaurant is a chef’s table, a private dining room, and a DJ booth. The chef’s table will be like none other. It’s a section in the kitchen where customers will appreciate the chaos that goes into making an amazing meal. You’ll see the flames on the stove, taste food right out of the pan, and say, “Wow, look at how hard these guys work.”

The DJ booth will come alive on weekends, and when I’m there, you’ll see me spinning tunes. It’s all part of the experience. You’re going to eat, you’re going to watch a movie, you’re going to hear great music. Then you’re going to get up and dance, and before you know it, I’m hitting all the senses before you leave Martorano’s Prime and get back on the gaming floor.

You’ll say, “Wow, what a memorable experience. I can’t wait to go back again.”

For more information about Martorano’s Prime at Rivers Casino Philadelphia, please visit https://www.riverscasino.com/philadelphia/dining/martoranos-prime.

Martorano’s Prime at Rivers Casino Philadelphia is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

COURTESY OF DEBBIE RUSSINO

If you’d like to try chicken salad with a little flair, this is the recipe for you! I don’t like my food super hot, but I do like to spice it up every now and then. By changing one small ingredient, you can create a whole new recipe. I had my biggest critics over (my family) for lunch last week, so I knew I would get the honest truth. It was a hit.

❍

(or any sauce of your choice)

Onion Powder

COURTESY

❍

❍

❍

@ carloscatering

❍

❍

❍

❍

❍

❍

Extra virgin olive oil

Mayonnaise

Red onion

Green onion

Spicy mustard

Buffalo hot sauce

Sliced black olives

Paprika

Salt and pepper *All ingredients other than chicken are “to taste.” Add the amount that works for you.

HOW TO PREPARE AND COOK

DIRECTIONS

MENU

Coat chicken breasts generously with paprika, salt, black pepper, garlic and onion powder on both sides. Put them in parchment paper. Add olive oil and sauce. I prefer mine mild, so I don’t use much. I preheat my air fryer to 390 degrees and cook for about ten minutes. You could also preheat your oven and set the temperature to 350 degrees, cook about 20 minutes. Dice the chicken and onions into small pieces. In a bowl, add the chicken, mayonnaise and mustard. Then, black olives, red and green onion, seasonings, and more sauce as desired. Refrigerate for about 30 minutes and serve on bread - my personal preference is Pepperidge Farm Swirl, but to each their own. Enjoy!

Small dice the onions, caramelize in pan with a little extra virgin olive oil, salt and pepper. Remove and set aside in a bowl when finished. In the same pan, add the steak meat. Season with salt, pepper and garlic powder. Let cook for about 10-12 minutes, continuously breaking up the meat so it is chopped. When finished, add the caramelized onions, and mix. Add a lot of cheese (as much as you want) - you can never go wrong with too much cheese! Let cool. Place wonton wrapper on cutting board or countertop in a diamond shape. Add a generous teaspoon of cheesesteak filling to the middle. Brush all edges with your scrambled egg wash. Fold over first with a tight tuck then fold in the two sides and complete the roll. Set aside and repeat until finished with the filling. Heat up canola oil or vegetable oil in a pan about an inch to an inch-anda-half full. Once hot, place the egg rolls in the pan. Cook until golden brown and then flip and repeat the process. When finished place on a cooling set with a sheet pan under it or use a paper towel to damp off oil after removing them from pan. Let sit for a few minutes and enjoy.

CARLO’S CATERING IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

RECIPE COURTESY OF GINA RUCCI

CLASSIC

Linguine

WITH CLAMS & WHITE SAUCE

by JOHN NACCHIO popisrestaurant . com

Philly

Gina Rucci is familiar with authentic family recipes. They are the same ones that her father first served when he opened the doors to Popi’s Italian Restaurant 30 years ago. “It is a joy to serve quality foods and traditional recipes to our new customers experiencing it for the first time and a pleasure to continue serving our many loyal repeat customers,” Gina says. “My father is looking down from Heaven and smiling with satisfaction in what we have accomplished.”

The Rucci family’s classic linguine and clams recipe has been passed down through the years. It was traditionally served in many Italian American family homes as a weekend treat – the perfect seafood selection for a Friday night. Now, this dish is a sumptuous sensation you can enjoy any day of the week.

❍ 1 lb dry linguine pasta (100% Durum Semolina) ❍ 1/4 cup extra virgin olive oil ❍ 2 large garlic cloves sliced thin ❍ Pinch red pepper flakes ❍ 4 anchovy filets

INGREDIENTS

❍ 1 tsp dry oregano ❍ 3 lbs cleaned, shell-on littleneck clams (about 2 ½ dozen) Alternatives to fresh - use frozen clams that equal approximately 2 cups or canned baby or chopped clams - add a

DIRECTIONS

bottle of clam juice. ❍ 3/4 cup white wine (chardonnay suggested) ❍ 3 tbsp fresh Italian flat leaf parsley, chopped fine ❍ 4 tbsp freshly grated Pecorino Romano (or Parmesan cheese)

Place a large pot of water on stove to boil. Once boiling, lightly salt with sea salt. Add dry pasta. While linguine is cooking, heat 1/4 cup of olive oil in a 12-14-inch skillet over medium heat. Once hot, add the garlic and pepper flakes. Cook for 1-2 minutes or just before the garlic starts to brown. Add the anchovies and cook for one minute. The anchovies will disintegrate into the oil. Add the oregano and the shell-on little neck clams along with the white wine. (If using precooked clams, just simmer sauce until pasta is ready). Once pasta has reached a point where it is almost done but still a little chewy, using tongs, remove pasta from water and place in the pan that you cooked the clams in. Add chopped parsley and half the cheese. Cook for a few minutes until the pasta is tender and has absorbed a little of the liquid. If you need a little more liquid, add a small amount of pasta water. Drizzle some olive oil over the top and sprinkle with the remaining parsley and cheese.

POPI’S ITALIAN RESTAURANT IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

MY MOM’ S FAMOUS HOLIDAY SOUP

by THERESA MORABITO

INGREDIENTS

❍ 1 medium sized bunch of cleaned & cut into bitesized pieces ❍ 1/2 lb ground meat (mix of beef, pork or veal) ❍ 1 large clove of garlic, chopped ❍ 1/4 tsp salt ❍ Additional salt to boil in water ❍ 1/4 tsp pepper

❍ 1 and 1/2 tbsp Pecorino Romano cheese ❍ 1/3 cup Pecorino Romano cheese ❍ 1 tbsp fresh, flat-leafed parsley, chopped ❍ 1 egg ❍ 3 eggs, beaten ❍ 1/2 cup breadcrumbs, slightly mixed with wa-

DIRECTIONS

ter to give “wet sand” texture ❍ Olive oil, enough to coat two pans ❍ 1/3 cup flour ❍ 2 stalks celery, from white to leaves, chopped into small pieces ❍ 24 oz chicken broth (homemade or canned)

Boil escarole in salt and water until tender. Drain thoroughly and set aside. When cooled, if needed, cut into even smaller pieces. Mix meat, garlic, 1/4 tsp salt, pepper, 1 and 1/2 tbsp Pecorino Romano cheese, one egg, parsley and breadcrumbs. When mixed thoroughly, form into tiny dime-sized balls. Fry in oil until cooked. Set aside. Mix flour, 1/3 cup cheese, three eggs, celery. Place a ladle-sized spoonful of mixture onto a heated, oiled pan and fry until golden brown on each side. Repeat the process until batter is finished. Each should look like a small pancake. Drain on paper towels. When cooled, cut into crouton-sized pieces. Heat the chicken broth and add escarole, meatballs and croutons. Make sure everything is heated through before serving. Top with grated cheese if desired.

ENHANCE YOUR PALETTE

A toast to the past with a taste of the future. PEZONE CELLO is a traditional Italian liqueur with a modern row home grown flair.

For purchases visit us at PEZONECELLO.COM or call us at (267) 374-7590

BIG NICK’S DELI IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

COURTESY OF NICK MAIALE, BIG NICK’S DELI

AT RIVERS CASINO PHILADELPHIA

❍

3

COURTESY OF JOSEPHINE B. PASQUARELLO

When I was a kid, still living at home, I remember the most pleasant aroma there is on this God given earth! Every Sunday morning, I would wake up to the smell of meatballs frying in the cast iron pan. My mother would have the pot of gravy on. You could smell the fatback frying with the meatballs and Italian sausage,

lb Italian hot sausage - remove from casing

cup extra virgin olive oil and fatback in a frying pan to

2 cans of tomato puree

olive oil, onion, basil, parsley, breadcrumbs and my all-time favorite, Locatelli Pecorino cheese. Along with garlic and olive oil. The entire house smelled like this every Sunday. But when my dad was alive, we had macaroni every Tuesday, Thursday and Sunday. What sweet memories of my childhood because I had a loving and caring mother who just happened to know how to cook.

brown the meat

3 eggs (1 egg per lb of meat)

1/4 cup milk

8 large garlic cloves (minced)

1 cup seasoned breadcrumbs

fresh parsley

fresh basil

2.

3.

4.

5.

7.

11.

www . josephinebpasquarello . org MENU

DIRECTIONS

If using the oven method, pre-heat to 350 degrees. Pat dry roast with paper towels. Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over, fat side up, and cover with the remaining spices. Layer the onions in the bottom of a large crock-pot or Dutch oven. Place roast on top of onions, fat side up. Pour the water and the wine into the pot and cover. If using a crock pot, cook on low for 9-10 hours or on high for 6-7 hours, until the meat is falling apart. When the meat is done cooking, shred gently, and then toss in the juices to keep it moist until ready to serve. If using the oven, cover the roast and bake for 3-4 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then leave the meat in the juices to keep it moist until ready to serve.

Fërgesë is a traditional Albanian one-pan meal which is made with four main ingredients: green peppers, ripe tomatoes, eggs and feta cheese.

❍ 4 green peppers, diced ❍ 5 large ripe tomatoes diced, or 1 cup tomato sauce ❍ 4 garlic cloves, minced

INGREDIENTS

❍ 4 eggs ❍ 1/4 cup parsley, finely chopped ❍ 2 tbsp olive oil ❍ 1 tbsp butter ❍ 1/2 cup feta cheese or

ricotta cheese ❍ 1/2 tsp salt ❍ 1/2 tsp black pepper ❍ Parsley for garnish

DIRECTIONS

Over medium heat, melt olive oil and butter in a heavy bottom 10-inch skillet Add green peppers and sauté for 5 minutes or until softened. Pour in the tomatoes with the juices into the pan and add the garlic, salt and pepper and bring it to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes. Crack the eggs directly onto the tomato sauce and let them cook for about a minute or so. Then use a spoon to break up the yolks and briefly stir the eggs into the tomato mixture. Add the feta cheese on top. Continue cooking until the eggs reach your desired level of cooking – about 2-3 minutes. Serve with your desired garnishes, along with crusted bread to scoop up the fërgesë. Serves 6

CAFFE IDA, 1732 W PASSYUNK AVENUE, IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

LOMBARDI’S PRIME MEATS IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

Philly

Cheesecake

Every year, I make different kinds of cheesecakes. To be very honest, I was always intimidated by making a homemade cheesecake. Turns out, it is soooo much easier than pie! You can customize this simple recipe with everything from salted caramel drizzle to a chocolate crust with peanut butter infused cake. The possibilities are endless (and delicious!) You’ll need a springform pan to make this decadent dessert.

INGREDIENTS

Crust

❍ 1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

Filling ❍ 4 eight oz packages (32 ounces) cream cheese, softened

3 tbsp sugar

Pinch of salt

1 cup sugar

1 tsp vanilla

4 eggs

DIRECTIONS

Preheat the oven to 325 degrees. Wrap the bottom and sides of the pan with aluminum foil. Mix crumbs, butter, and 3 tablespoons sugar and salt until combined; press firmly onto the bottom of a 9-inch springform pan. Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over the crust. Place on middle rack of oven. (Optional insurance: place a 9x13 pan on the lower rack of the oven, fill halfway with boiling water.) Bake until center is almost set, about 55-75 minutes. Cake will be a bit jiggly in the center but not liquidy. Let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover. Chill at least 4 hours to overnight before serving. Add toppings of choice.

COURTESY

GRANDMOM’S MACARONI

I’m Italian and grew up in South Philadelphia (9th & Snyder), so friends were always surprised when I told them that I never had lasagna at a holiday dinner! Our holiday pasta was a creation of my paternal grandmother. We called it “Grandmom’s macaroni with little meatballs.” I remember the wonderful aroma when the dish came out of the oven! We’ve reached the third generation making the dish, but it still brings me back to my grandmother’s kitchen as a child whenever we sit at the table together and enjoy “Grandmom’s macaroni with little meatballs!”

INGREDIENTS

❍ 1 box of mostaccioli rigati

❍ 1 ball (16 oz) whole milk mozzarella cheese (cut into

pieces, not grated)

❍ 1 lb meatball mixture, formed into nickel sized balls & fully cooked

❍ Gravy of choice

❍ Cheese (grated parmesan, locatelli, your choice)

GERMAN STYLE PANCAKES RICOTTA

FILLED

My son explored how to cook during the pandemic, adding that Dad (me) had a special diet restriction on baked goods - like regular pancakes. What evolved was this fabulous and amazing breakfast treat. A confluence of German bakery delight and Italian legacy! German pancakes use a lot more eggs and do not use any kind of leavening agent like baking powder or baking soda, to puff up the pancake. Regular pancakes have a thick batter that’s fluffier when done cooking. This recipe is quick and easy - done in minutes!

INGREDIENTS

❍ 2/3 cup all-purpose flour

❍ 2 tbsp sugar

❍ 4 large eggs

❍ 1 cup 2% low-fat milk or regular

❍ 1/4 tsp vanilla extract

❍ 8 oz container of Ricotta cheese

❍ 1/2 cup chocolate chips (dark or milk)

DIRECTIONS

In a medium bowl, combine the flour and sugar. Add the eggs and blend well with a whisk. Add the milk and vanilla extract. Beat until smooth. Pour 3 tablespoons of the batter into a heated 8” or 10” nonstick skillet, sprayed with nonstick cooking spray. Tilt the pan quickly to spread the batter. Cook until the pancake is brown on underside (about 45 seconds; edges will begin to dry). Flip the pancake and brown the other side. Continue until all the batter is used. Fold or roll thin pancakes, after filling it with 1 to 2 tablespoons of ricotta and a teaspoon of chocolate chips. Serve with cut fresh fruit, fruit spread, jam or maple syrup. If desired, add whipped cream topping with a drizzle of syrup for a special presentation!

DIRECTIONS

Preheat oven to 350 degrees. Cook mostaccioli about halfway through (should be firm to the touch). Heat sauce until chill is gone. Spray a deep roasting pan with non-stick spray. Thinly coat the bottom of the pan with gravy. Layer mostaccioli, meatballs and cheese. Cover with gravy and sprinkle with more cheese. Repeat until you reach the top of the pan. Put pan on cookie sheet and do not cover. Bake until bubbling.

COURTESY OF JOHN NACCHIO & SON JOSEPH

COURTESY OF CHRIS COCOZZA

Philly Philly

COURTESY OF ON THE CORNER MARK CASASANTO

SAUSAGE & PEPPERS SKILLET Pizza

INGREDIENTS

❍

1 lb pizza dough

❍ Italian sausage (3 or 4 average sized links)

❍ 1 red bell pepper

❍ 1 green bell pepper

❍ 1 lb shreddable mozzarella (firm, not soft). Shred only half of the cheese. Retain the other half to rip.

❍ 1 tsp minced garlic

❍ Dry oregano, to taste

❍ Dry basil, to taste

❍ Onion powder, to taste

❍ Salt, to taste

❍ Cracked black pepper, to taste

❍ Olive oil

DIRECTIONS

Early in the day, coat the bottom of a serving bowl with olive oil. Place dough to rise or defrost (if using frozen dough). I prefer to let mine sit in a closed oven with no heat. You may also do the counter or stove top covered with a damp kitchen towel. When ready for preparation, remove the bowl with dough and place on the countertop. Heat oven to 450 degrees.

In a 12” cast iron skillet, coat the bottom with olive oil and pre-heat on the stove top to medium before adding sausage. While sausage is browning, wash, de-vein and slice peppers to thin / medium slices, then cut in half. Set aside. When sausage is browned on all sides, remove to a side dish. Immediately add peppers, and minced garlic. Season peppers with salt and cracked black pepper. As they sauté, slice the sausage (may still be hot) into thin diagonal cuts. When all sliced, add to peppers.

When the peppers are pliable but still retain some firmness, close heat, and remove sausage and peppers from the skillet with a slotted spoon to a separate bowl. Very carefully, as the skillet will be extremely hot, take a paper towel and wipe any hard residue and excess liquid from the skillet but leave a glaze of oil coating the skillet.

Remove dough and flip it once in the oil of its

rise bowl, do not pat dry. Then work it enough to stretch and cover the skillet bottom and at least a half-inch lip up the skillet sides to form a crust.

Sprinkle the shredded cheese to cover the dough and sprinkle some up around the crust edge. Distribute the sausage and peppers on top. Rip chunks of the remaining mozzarella and place in bare spots of the toppings. Drizzle top lightly with olive oil, then season with onion powder, oregano, and basil.

Place on top rack in a hot oven for 17-21 minutes. Do not open the oven earlier than the 17-minute mark for best results. Remove carefully when desired doneness is achieved. Cool at least 10 minutes in skillet before using pizza cutter and spatula to cut into slices (in skillet). Try different variations, using the same general method. Shown here also, Crimini Mushroom and Shallots with prepared pizza sauce (use only Crimini Mushrooms as they absorb the flavors of the olive oil and spices beautifully). This particular pizza was done in a smaller 9” skillet to make more of a thicker, deep-dish style. Enjoy with a nice Pinot Grigio if you so desire but most importantly, enjoy a family night in or with friends, then… Mangia Bene!

COURTESY

OF DEANA MARTIN GRANDMA ANGELA’S PASTA FAGIOLI

INGREDIENTS

2 tbsp extra virgin olive oil

1 onion, finely chopped

2 (15-ounce) cans cannellini beans

6 cups of water

Salt & pepper to taste

❍ 1/4 tsp ground cinnamon (her secret ingredient) ❍ 8 ounces tubetti pasta ❍ 1/4 cup grated Parmesan or Romano cheese

DIRECTIONS

Heat the oil in a large pan and sauté the onion for a minute. Add the two cans of beans with the six cups of water. Season with salt and pepper to taste. Add the cinnamon, cover, and bring to a boil. Boil for 15 minutes then reduce heat and simmer for one-and-a-half hours. Simmer very slowly. Check occasionally and add boiling water as necessary. Add the pasta and continue simmering until the pasta is al dente. Remove from heat and serve with grated cheese sprinkled on top.

Philly Philly

THE FABULOUS FOUR FLAVORS

Blends that take the guesswork out of cooking SEAFOOD BANG BANG STUFFED SALMON

Spice

Spice Blends

I created these gourmet seasonings during the wake of the pandemic. So many people were cooking at home because they could not go out, so I designed a product line that took the guesswork out of seasoning your food. Herbs like oregano and basil, garlic, onion, and even coffee grinds in the most popular “Sex on the Beef” will awaken your meals.

Veggielicious. This seasoning is made for my vegans and vegetarians. It’s an all-purpose seasoning that is perfect for all your vegetables. Use it on mushrooms with caramelized onions for an amazing flavor. I love to incorporate goat cheese and stuff them. Sex on the Beef. Our most popular flavor! I infused coffee grinds with pepper, salt, garlic and other seasonings to take your beef, pork, and lamb to new heights. Kickin’ Chicken. Not too spicy, but just right. Cajun spices blended with garlic, onions, peppers, and other herbs give your chicken dishes extra flavor. Seafood Bang Bang. Creole spices combined with garlic, oregano, and a host of other flavors are perfect for your salmon, mussels, shrimp and any other seafood you have in mind. My favorite is Seafood Bang Bang salmon with a drizzle of honey.

SEAFOOD BANG BANG STUFFED SALMON INGREDIENTS

1 lb salmon, cut into 4 filets. I like to use Sockeye, but it’s your preference

1 tbsp lemon juice, freshly squeezed

2 tbsp olive oil

Seafood Bang Bang

seasoning to taste

For the Filling

2 oz cream cheese, at room temperature

2 oz frozen spinach, or cooked fresh spinach

DIRECTIONS

2 tbsp grated Parmesan cheese

1/2 tsp minced garlic

Add Veggielicious seasoning to the mixture, to taste

Freshly ground black pepper, to taste

Pat your salmon filets dry and cut a slit or pocket in the thicker part of the salmon. Season with Seafood Bang Bang and pepper. Squeeze a little fresh lemon juice over your salmon. Take a small bowl and combine all the ingredients for the filling. Spoon 1-2 tablespoons of filling into the pocket of the salmon. In a large skillet, add the olive oil and cook your salmon for about 4 minutes on each side until it reaches an internal temp of 145. Remove from the pan and drizzle with a little honey while still hot. Enjoy! The spicy and sweet flavor is delicious.

CHEF MITZI JACKSON-ROBINSON IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

created by Chef Mitzi Jackson-Robinson

COURTESY OF JOHN NACCHIO

HOMEMADE BAGELS

Mambo Italiano!

In the early morning, I shouted downstairs, “Hey Ma, what’s that great smell? What are you cooking now?” She was not a master of the kitchen but often liked to challenge various recipes. Mom’s style for lunch and dinner was an amazing mix of foods that she just kind of whipped up - judging a little of this, some of that. And magic always happened. You couldn’t find a better cook anywhere. We were so lucky for Mom’s genius chef-like talents. She always made more than we needed. “Are we expecting company?” Nope. It was to share with family and friends. I often heard the beep of a car horn out front. My aunt was picking up something in a covered bag. This time, it was bagels. The almost hypnotic aroma of them baking in the oven filled the house with bread-scented delight.

INGREDIENTS Bagels

❍ 1 1/4 cups water ❍ 4 1/2 cups bread flour ❍ 3 tbsp white sugar ❍ 1 tsp salt

2 tbsp vegetable oil

1 tbsp instant yeast

4 qts water

1 cup honey (optional)

Toppings

❍ 2 tbs each poppy seeds, sesame seeds, dried onions (optional) ❍ 1 tbsp coarse salt (Optional) or

❍ 2 tbsp dried Oregano & Parmesan Cheese (Mambo Italiano style)

DIRECTIONS

Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes (or knead by hand), then stretch the dough. If it tears immediately, the dough needs more kneading. Transfer to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel. Let rise for 2 hours. Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough. Let the bagels rest for 15 minutes. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper. (Optional toppings) Arrange small plates with poppy seeds, sesame seeds, and onion flakes or Mambo blend next to the baking sheet. Bring 4 quarts of water to a boil in a large pot. Add honey - resulting in a pleasing chewy texture - if desired. Boil three bagels at a time until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet. Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

UKRAINE

UKRAINE

a Northeast Philadelphia feast served with love!

by Pat Ciarrocchi

THE BASIC CREPE

INGREDIENTS

❍ 1 1/2 cups milk ❍ 2/3 cups flour, sifted

FOR MAKING 10 CREPES

❍ 2 eggs ❍ 1 tsp granulated sugar

❍ 1/4 tsp salt ❍ 2 tbsp vegetable oil

Whisk eggs with salt, sugar until it dissolves. Combine 3/4 cup of milk to the egg mixture. Gradually add the sifted flour, alternating with 3/4 cup of milk, mixing the batter until the lumps disappear. Add 1 tablespoon of vegetable oil. Let the batter rest for 15 minutes at room temperature. With a small to medium skillet or crepe pan, brush with dabs of the second tablespoon of oil over medium heat. Pour a small ladle of batter into the pan, swirling it around to make a thin pancake. Cook until lightly golden on top, then flip to the other side. Remove to a dish while repeating with the remaining batter.

CHICKEN AND MUSHROOM “PURSES” INGREDIENTS

❍ 3 boneless chicken breasts - about 2/3 lb total weight ❍ 1 lb white button or cremini

mushrooms ❍ 1/4 cup diced onions ❍ 1/2 cup grated mozzarella

PREPARE THE FILLING

❍ 1/4 cup mayonnaise ❍ Salt and pepper, to taste ❍ Crepes

Wash and trim stems from mushrooms and chop into small cubes. Poach the chicken breast in salted water, until cooked through, about 30 minutes. Once cooled, cut into small pieces. Put the chicken to the side, while prepping the mushrooms. Sauté the mushrooms on medium heat with a little vegetable oil. When the liquid from the mushrooms has nearly evaporated, add the chopped onion and cook until the onion is soft. Combine the mushroom and onion mixture with the cooked chicken, mayonnaise, salt and pepper.

MAKING THE “CREPE BAGS”

Preheat oven to 375 degrees. Place a tablespoon of filling in the center of each crepe and sprinkle grated mozzarella on top. Pull the edges of the crepe to the center and secure it with toothpicks. Before serving, warm up the “chicken and mushroom purses” for 10 to 15 minutes.

Blintzes are a Ukrainian specialty. From Tamara Kapkanova’s kitchen, the blintzes are a familiar feast served up with love from her homeland. The recipes begin with a basic flour crepe, cooked in a small skillet. Then, choose from three fillings – covering tastes including savory mushroom, briny smoked salmon, and sweet cream cheese. My advice is to make all three and delight in the delicacy and artistry of a Ukrainian blintz.

SWEET CHEESE BLINTZES

Start with the Basic Crepe recipe. CHEESE FILLING INGREDIENTS ❍ 8 oz Farmer Cheese ❍ 1 egg ❍ 3 1/2 tbsp butter, melted ❍ 2 tbsp granulated sugar

Preheat oven to 375 degrees. Mix it together to a creamy consistency and drop a tablespoon of mixture into the center of the crepe, then fold it over, like wrapping a gift. Warm the filled blintzes for 10 to 15 minutes. Serve immediately with sour cream, honey, or fresh berries as garnish.

3 4

SPINACH CREPES WITH SALMON/ CUCUMBER FILLING INGREDIENTS

Add below to ingredients from Basic Crepe Recipe ❍ 1 package frozen spinach, defrosted ❍ 1/2 lb nova salmon, cut into strips

❍ 1/2 lb cream cheese ❍ 1 English cucumber or two smaller cucumbers,

cut lengthwise into strips

Prepare basic crepe recipe. Once spinach is defrosted, use a blender or food processor to make it a creamy consistency, then mix it into the crepe batter. Let the batter rest for 15 to 20 minutes. Proceed to cook the spinach crepes in a heated pan, greased with vegetable oil. This filling with salmon and cream cheese makes for a great appetizer. On each crepe, thinly spread cream cheese evenly. Lay salmon strips on top of crepe with cream cheese and add thin slices of cucumber on top of that. Roll the crepe and cut into smaller portions for serving. A toothpick will help keep it together and make for an easy “pick up.”

I am not a fan of sequels or remakes. When it comes to songs and movies, I always prefer the original. A few years ago, I wrote a story titled, “Meatball Madness.” In this case, I think my updated version is much better. As we are all aware, no one will ever make the same meatball or pot of gravy. You could follow a recipe to the letter and it will always taste different. I believe the reason is simple. It’s not about measuring, it’s personal preference. A handful and a pinch, lie in the eye of the beholder. My recipe will provide the ingredients, but the rest is up to you!

For as long as I could remember, this meal has brought our family together, especially on Sundays. My father would either close his store or finish early and relatives would come over for macaroni, meatballs and so much more! My house was always filled with family. There was never a dull moment. It was the best of times and I miss them.

I believe many problems in the world today could be settled around a table, sharing a good meal. Delicious food has always been the universal language we could all agree on.

INGREDIENTS

This is all you will need.

MEATBALL

MADNESS PART II

2 lbs ground beef/ veal/pork

Grated Pecorino Romano cheese

Sliced bread

Breadcrumbs

3 eggs

Light cream

Fresh parsley

DIRECTIONS

Put the beef/veal and pork in a bowl. Add all ingredients into a blender. I use three slices of bread, a heavy handful of breadcrumbs and grated cheese, a splash or two of light cream, eggs, parsley, basil

Fresh basil

Fresh garlic

Salt, black pepper, garlic & onion powder to taste

and seasonings. Mix in with the meat, roll into balls and fry. I pour some of the oil and all the fresh and dry seasoning and lots of grated cheese into the pot of gravy. I simmer for three hours on a low heat.

COURTESY OF DEBBIE RUSSINO

COURTESY OF ASHLEIGH LEE CREAM CHEESE

COOKIES

Philly

COURTESY OF DANIELLE MCCOY

MINT CHOCOLATE BROWNIES

INGREDIENTS

❍ 1/2 cup (1 stick) salted butter, softened

❍ 4 oz. cream cheese, room temperature (must be room temp)

❍ 1 cup granulated white sugar

❍ 1 egg (room temp)

❍ 1 tsp vanilla extract (or any other extract)

❍ 1/2 teaspoon bak-

ing powder

❍ 1 and 3/4 cups cake flour

❍ Cake flour is what makes the cookies so soft and fluffy. Cake flour substi tute can be made if cake flour is unavailable.

❍ *Optional: Add 1 tsp of almond extract or any other extract to add additional flavor

DIRECTIONS

Cream together butter and cream cheese. Add sugar, beat for 1 minute. Add egg. Beat to combine. Add extracts. Beat until combined. Add in baking powder and cake flour gradually until combined. Refrigerate dough for at least an hour (can stay in fridge overnight if needed). Preheat oven to 375°F. Form dough into 1-2-inch balls. Use a flat-bottomed glass or your palm to flatten cookies slightly (not too much or they won’t rise properly). Bake 8-13 minutes. Remove from the oven as the edges just start to brown. Top with powdered sugar or cinnamon if desired.

❍ 1 box brownie mix

❍ 1 cup Andes chocolate mints, chopped For the mint layer 1/2 cup unsalted butter at room temp

INGREDIENTS

❍ 2 cups of confectioners’ sugar ❍ 2 tbsp milk ❍ 1 and 1/4 tsp peppermint extract ❍ Green food coloring, optional

❍ For the chocolate layer ❍ 1/2 cup unsalted butter at room temp ❍ 1 generous cup of semi-sweet chocolate chips

DIRECTIONS

Follow instructions on the brownies box and fold the Andes mints into the batter prior to baking. Freeze overnight. For the mint layer, beat butter with a mixer for about two minutes. Add the sugar and milk, beat until smooth and creamy. Add the peppermint extract (start with a drop or two, add more if desired) and food coloring if you are using it. Beat for about 1-2 minutes. Take brownies out of the freezer and frost with the mint topping. Move to fridge and allow to set for at least an hour. Make the chocolate layer just before adding to the brownies. In a microwave safe bowl, heat the butter and chocolate chips. Microwave in 20 second increments, stirring after each time. Once smooth, pour over the mint layer and spread over the brownies. Place brownies back in the fridge to chill for another hour or until ready to serve.

COURTESY OF MARY PINTO

stuffing the Italian way}

INGREDIENTS

lbs Italian Sausage Roll (this is loose Italian sausage not in casing)

Thyme, 2 dashes

Parsley, 2 dashes

1 cup hot water

2 packs of bread stuffing, not cubes (Pepperidge Farms)

DIRECTIONS

Sauté Italian Sausage, onions, thyme, and parsley in a large saucepan with olive oil. Keep the heat on low to medium, don’t brown it. When done, make it cool down a bit, leaving the oil in it. Put everything in a large bowl and add the bread stuffing, eggs, and hot water. Mix everything well, then stuff the turkey. If there is any leftover “filling,” place it in a pan to bake when your turkey is almost done.

oven to 400°F. Place the block of feta in the center of the baking dish and add the tomatoes around the feta cheese. Add olive oil, minced garlic, red pepper flakes, salt and pepper (I used an 11”x 8” dish). Bake for 25 minutes. While it is cooking, make the pasta. You can use rigatoni, rotini, penne - any pasta will work. After 25 minutes, turn the broiler on high and broil for 5 minutes until the cheese starts to turn golden brown and the tomatoes char slightly. With a fork, mash the feta and tomatoes until it forms a sauce, I like to keep it a little on the chunkier side, but you can mash it as much as you like. Add the chopped fresh basil and mix it in with your sauce. Next, add your cooked pasta. Toss it in the sauce so that the sauce coats your pasta and serve. I like it just like this but if you want to add protein, grilled chicken works perfectly.

One 6 oz Snapper

8 pieces of cooked artichokes (quartered)

8 pieces Yukon Gold potatoes, cooked, peeled & diced

2 stalks fennel, diced

1/2 Spanish onion, diced

4 cloves garlic

INGREDIENTS

1/2 cup fennel & onion sofrito (see below)

Salt, to taste

2 lemon slices

2 basil leaves

FENNEL & ONION SOFRITO

1 pinch chili flakes

1 tsp fennel pollen

1 pinch red pepper flakes

30 ml white wine

20 ml olive oil

10 ml lemon juice

40 ml white wine

100 ml olive oil

10 grams salt Blend ingredients together in food processor.

DIRECTIONS

Preheat oven to 450. Season fish with salt, pepper and fennel pollen. Place in the center of the paper. Add fennel and onion sofrito, quartered artichoke

and potato. Place basil and lemon slices around the fish. Pour wine and olive oil onto fish. Seal up in paper and bake for 8 minutes.

Serves one. Chef Jeff and his wife Claudia are also founders of La Via Gaia, a travel agency that specializes in exclusive, small-group Italy food and wine tours. The one-of-a-kind itineraries will uncover a world of authentic, mouthwatering foods and wines, led by Chef Jeff or other top chefs. From June 4th to 10th, 2023, you can join Chef Tony Mantuano on a journey through Friuli & Slovenia. For more info or to book an upcoming trip, visit www.laviagaia.com.

Courtney & Taylor Close Cescaphe Ballroom

Cathedral Ceilings, Chandeliers & Dreams draped in pearls

Hello Brides Guide readers. We have the pleasure to introduce you to one of our stunning Cescaphe couples, Courtney and Taylor Close. Courtney and Taylor hosted their special day at the Cescaphe Ballroom, where every detail matched their passion and enthusiasm. Their time, patience, and personalities can be seen in every detail from the very beginning to the very end.

PRH Brides Guide

PRH Brides Guide

by Joe Volpe

How did you meet?

Taylor and I met during Penn State Homecoming Week, Fall 2012, in the basement of his fraternity. Shortly after meeting, Taylor heard from a mutual friend of ours that he was enrolled in a class with me for the following semester. Unbeknownst to me, Taylor switched his class to join mine. We began building a friendship and stayed in touch throughout the summer. Fast forward to October 2, 2013, Taylor asked me to go to The Tavern in downtown State College for dinner. Following dinner, we returned to the place we first met, where he had some wine glasses and candles set up to ask me to become his girlfriend. We remained together from that day forward.

Florist: Beautiful Blooms

Band/DJ: The FM Band

Invitations & Stationery: Zola

Photographer: Kate McCarthy Photography

Ceremony: St. Peter the Apostle Roman Catholic Church

Hair: Prostyled.bride Stephanie Pontes

Makeup: @lipstikjunki Noel Pirolli

Videographer: Bridge + Pine Cinematography

Transportation: Cescaphe Trolley

Dress Designer/Dress Shop: Jude Jowilson/ The Wedding Factor

Menswear Designer/Shop: Danny’s Shop and SuitShop

Violinist: @thatviolingalcal Callie Pirog

Live Painter: Adelle Marcero

After Party Venue: Room 112 Philly

After Party Food: SQ Philip’s Steaks

How did the proposal happen?

On October 23, 2020, after misleading me with some false plans, Taylor got down on one knee on our favorite beach, North Wildwood, and asked me to marry him! After, he had our families waiting at the Inlet Bar to surprise me to celebrate all night. The second celebration came the next day when all our friends were gathered on the beach to surprise me, again, right where the proposal took place. It was the absolute best weekend and one we will never forget.

Why did you choose a Cescaphe wedding?

After attending Cescaphe weddings at the Downtown Club, the Water Works and Vie, we knew we loved the experiences we had (especially the food) but wanted to explore venues that we hadn’t been to before. This led us to set up a venue tour at the Cescaphe Ballroom. It was the first venue we toured and would be the only. We fell in love with the character of it once being an ornate theater, the Cathedral ceilings, chandeliers draped in pearls and the gorgeous floor-to-ceiling bar. In addition, the all-inclusive pricing structure that Cescaphe offers made our decision an easy one.

Venue: Cescaphe Ballroom

What was your favorite part about wedding planning?

Our favorite part about wedding planning was attending the Cescaphe University events and making tasks we had to complete into fun experiences. The Cescaphe University events felt like a date night with great food, drinks and entertainment while being very useful for wedding planning at the same time. We found our florist and transportation through the Cescaphe University events and learned invitation etiquette and other great tips through the vendors and guest speakers. Some other tasks we made into fun experiences included turning our wedding band shopping day into a full day of sightseeing in NYC and following our band, the FM Band, wherever they were playing to enjoy a night out while getting together our “must play” list.

What was your favorite part of your wedding?

Our favorite part of our wedding was when our maître d pulled us up into the dessert area when it was empty and sat us at a table at the window balcony overlooking our ballroom filled with our loved ones – most on the dance floor – some enjoying desserts at their tables. We were able to truly take it all in by ourselves while enjoying espresso martinis and an array of desserts.

cescaphe.com or call 215.238.5750.

What

did you do to make your wedding day extra special?

We wrote letters to each other and our parents to read on the morning of our wedding. We had a violinist in our inside area cocktail space and a guitarist in our outside area cocktail space playing our favorite songs. We added a white vinyl monogrammed dance floor that had our C I T logo that we used from our save the dates throughout the whole process and our wedding date. We had a live painter who captured our first dance exquisitely. We will cherish the painting forever. In lieu of favors, we donated to the Penn State Dance Marathon, THON. We had a private after party at a nearby venue with a DJ and Phil’s Steaks cheesesteaks and panzerottis to keep the party going.

What advice would you give to future brides and grooms?

Enjoy the planning process; turn every task into something fun. When the day comes, timelines may go askew. Let it go. It will all work out! Everyone will tell you how fast it goes. Don’t let it. Prioritize what is important to you and be conscious that you are doing it together. If it is important for you to go around and say hi to everyone, do it together. Don’t split up. If it’s not, then don’t. If you love to be on the dance floor, don’t leave it. Plan a moment alone with your partner to take it all in because you have all your favorite people in one room celebrating your love and that is so special

Ever keeping his eyes focused on the latest wedding trends, Cescaphe CEO/Chef Joseph Volpe is recognized as the area’s leading authority on ballroom bliss. Creating Once-in-a-Lifetime, Distinctive Events with Genuine Care and Passion, Treating Our Guests Like Family as We Exceed Their Expectations. Visit

by JOSEPH VOLPE, Cescaphe.com

Cescaphe is a member of the PRH Business Network.

CESCAPHE Credits

Client Development Associate: Lisa Lucke

Event Coordinator: Katie Wiswall Event Manager: Maia Ben Shoshan Maitre D / Head Server: Carlene Acello

BEATY

Don’t skimp on skin care

Amp up your hydration during winter months

Courtesy of Nicole Massimiani blusheventartistry.com

Proper skincare is the most essential part of any makeup application or spray tan service. We all have seasonal skin fluctuations, so you’re not alone. In the cold winter months, we tend to crank up the heat, take hotter showers. Our skin takes a beating between the cold air outside and the dry heat inside. It’s important to amp up hydration to combat dry, itchy skin. I’d recommend consulting with your dermatologist to find what will work best for your particular skin type, but here are some winter beauty “rules of thumb” that can be a general guide.

�� Don’t toss all your products and start over; you likely only need to make a few tweaks.

�� Use a gentle cleanser. I switch to a cream cleanser in the winter because they tend to be milder and hydrate my skin without stripping it of my natural oils.

�� Incorporate a hydrating serum and use a thicker moisturizer overnight.

��

Exfoliate! Purge your skin of dead cells once or twice a week.

Combined with hydrating body moisturizers, your skin will remain bright, supple, and smooth during the winter.

�� Swap one of your cups of coffee for some green tea. It is full of antioxidants! Find foods and

drinks with ingredients that will nourish you from the inside out.

�� Frequently wash your masks and scarves. With dry, irritated skin being more prone to acne, you want to make sure that the coverings you’re using to keep your face warm are clean and not harboring bacteria.

�� Do NOT skip the sunscreen. UVA rays still exist in the winter, and you need to remain protected.

Remaining diligent in your selfcare, even when you just want to curl up with a blanket, will make a world of difference when you want makeup or tanning for the holidays and events. You’ll also be really glad you did it when the warmer months return, and your skin is glowing! PRH

Blush Event Artistry is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

NO NEED TO FRET

As a budding storyteller, Matt Gorman can appreciate the irony involved in his music career - in that to rise to the top, he has had to go to the bottom, geographically speaking. Seeking distinction as a country performer, the South Philly musician has been honing his craft in Nashville, penning tunes that reflect gratitude for his upbringing and that display keen appreciation for being a student of the world.

“I love piecing ideas together as songs,” the 24-yearold says. “The process never grows old, and it always teaches me something about not only this genre, but also my possible place in it as I gain more experience.”

The Music City had been blending two passions for Gorman, with time as a pitcher at Lipscomb University enhancing a love for baseball that he nurtured at William Penn Charter School, where he also discovered his writing ability. With the diamond behind him, he has come to focus on music as his sole gem, and the inroads that he is making are proving testaments to believing in one’s talent.

“I’m far from being a master, but writing, playing, and making a name for yourself are always a grind, and I know all about persevering, especially thanks to my family,” Gorman says. “I feel my content has a possibility to resonate on a large scale.”

by Joseph Myers

MUSIC

Stating that he enjoys engaging in “the pursuit of songs that make people react in various ways,” Gorman has given eardrums and hearts many treats recently, with the last three years being particularly prolific. Happy to pounce on any chance to combine his dexterity and narrative skills, he logged many miles last summer to play gigs that made evident his increasing commitment to becoming better and incorporating vital themes into his material. Through songs such as “Grow Up Like You,” “Little Things,” “Time on You,” “Back to You,” and “Big City, Small Town,” which deals with coming of age on Third and Ritner Streets, he has gladly taken on the role of astute observer of the connections that people forge by being open to whatever life throws at them, no matter how uplifting or humbling their experiences are.

He gained a great sense of what the spotlight could bring him on the recent season of American Idol as he and girlfriend Kaylin Roberson performed “Fast Forever” for judges Luke Bryan, Katy Perry, and Lionel Ritchie. Despite not moving on beyond the audition phase while his partner did, Gorman has no trace of regret stemming from the appearance and values having had the opportunity to accept advice from those with whom he can definitely see himself rubbing elbows in the near future.

“There were some great takeaways from it,” he says of a standout moment from 2022. “I have to work on becoming better as an artist no matter what fortune or setback comes my way. For me, growth is the biggest goal.”

As for 2023, Gorman intends to keep coupling his guitar and his gusto to strike chords with listeners and contemporaries. Regarding the latter, he can see this year including some projects and collaborations and certainly would not mind having other artists calling on him for original songs. With respect to the former, he plans to continue to manifest his dreams of playing in a sold-out arena, and given his roots, he would love for Philadelphia to be able to show him such love.

“I try to come back every three or four months,” Gorman says of staying connected to his birth city. “It’s been a huge part of who I am, and I don’t see that changing.” PRH

South Philly native Matt Gorman is enlisting his guitar & gusto to achieve success as a country music artist

Keeping the Beat with EARL YOUNG

by Matt Kelchner

At the age of 82, I am still trying to climb mountains in my music career,” drummer Earl Young adds while sharing his goals for the new year. What he leaves out is that he’s already scaled some of the tall ones out there.

Throughout the 1960s and 1970s, Young made a name for himself through the relentless musical work ethic he put in while the legendary Philadelphia Sound was riding high over the airwaves. His ability to keep a beat in perfect time, no matter the type or style of song, was second to none. “We didn’t use a drum machine or a click track in your ear to help keep time,” Young proudly details. “I was the drum machine.”

Some of Young’s favorite personal peaks that he’s climbed include winning three Grammy Awards, being inducted into the Musicians Hall of Fame and having five Walk of Fame Stars along Broad Street. While many would consider accomplishing one of these a life well lived, Young continues to steadily ascend with a handful of new projects in the works.

“Disco Inferno” by The Trammps is a track that needs no introduction, but it’s one of the most recognizable songs that Young has played on. It also happens to be the reason behind his first Grammy. Within these tunes, Young developed unique drumming patterns that quickly became synonymous with disco and pop music. Things like repeatedly incorporating the hi-hat cymbals became his trademarks, but it was the “four on the floor” beat that was his crowning achievement. These not only reigned supreme in disco’s shining hour but remained staples in many different genres of music even to this day.

Fast forward to today and Young is hard at work with a new single, “Because of New” with The Trammps. Recording at long-running local studio Milkboy, Young says the song will be reminiscent of tunes

he played on decades ago. “It will be something like The Trammps’ first recording in 1972, ‘Zing Went the Strings of my Heart.’”

In addition to his new album, Young also is lending a helping hand with The Sound of Philadelphia, a documentary detailing the history behind the rise of Philly Soul in the 1970s. “The Sound of Philadelphia documentary will be great,” Young says, without giving too much away. “It tells the story of all the musicians, singers, and writers involved in helping the sound of Philadelphia come together.”

As we head into 2023 with all that is on Young’s plate, he keeps his goals short and sweet. “Playing my drums and singing with my group The Trammps feat. Earl Young, having fun doing as many shows as I can do.”

Keep an eye out for the new single, “Because of New,” along with new concert dates, in the new year! PRH

Young is a recipient of Philadelphia RowHome Magazine’s Blue Sapphire Award (2013) for Lifetime Music Achievement

Earl

“We didn’t use a drum machine or a click track in your ear to help keep time,” Young proudly details. “I was the drum machine.”

Philly Philly

BAWDY BOLD BROADS

Jennifer Childs honors iconic women in comedy on the 1812 Productions stage January 26 to February 26th

Productions, Philadelphia’s all comedy theater company, is bringing back its hit cabaret show, BROADS, which celebrates women throughout comedy history. With both classic and original material presented in song and sketch forms, the show highlights fearless comedians who risked their careers and reputations to make the comedy they wanted to make. 1812 Productions’ Artistic Director and curator of BROADS, Jennifer Childs, talked with RowHome about the bold women of the 1920s through the 1960s featured in this show.

Q: In your own words, what is a “broad”?

a: To me, a “broad” is someone who is unapologetically herself. Someone unafraid to be heard and take up space.

Q: How did the original concept of BROADS come about? Why was it important to revisit the show for this season?

a: I’ve always been a comedy history nerd and have long been fascinated by these comediennes who challenged gender norms and talked about things in their acts that were considered “unladylike.” They were women who broke the mold in vaudeville and nightclubs in the same way that Lucille Ball did on television and Phyllis Diller did in stand up. We did the show

for a brief run in 2018 and I’ve been wanting to bring it back. With all the recent challenges to women’s rights, it felt like a time to celebrate some loud, unapologetic women.

Q: What goes into curating a show like this? How do you pick the featured materials?

a: Lots and lots of research! Reading books, watching old videos, and as many of these women are relatively unknown, I’ve been listening to their material on vinyl which I collect at used record stores. The material I pick is often simply what I find the funniest, but I also have to think about what vintage material is going to resonate with a modern sensibility and not feel too dated.

Q: Why do you think these women are considered “naughty?” Why was it important for

them to play by their own rules?

a: These women were not just considered naughty but often immoral – many of them getting censored and arrested long before Lenny Bruce became the poster child for free speech. I think it’s because they spoke openly and honestly about sex, something that was fine for men but unacceptable for women at the time. Often, they played by their own rules because they had to. Many of them didn’t fit into a tidy category for female performers at the time – they were too big or too old or too ethnic – so they had to carve their own path.

Q: Who are some of the comedians you’ll be highlighting in the 2023 season version?

a: We are highlighting some wellknown comics like Mae West, Sophie Tucker and Moms Mabley and then some lesser-known ladies like Belle Barth, Pearl Williams, Rusty Warren and Anna Russell.

Q: Your artistic core is made up of women. Can you speak about what it means to you to have a space for women to create new comedic work?

a: Comedy has long been a boys’ club and for many years, we fought the notion that “women aren’t funny.” Having a space where women don’t have to fight to be heard, and where their individual voices can be nurtured and celebrated, has led to the creation of some really funny, moving and unique work.

Q: Who are your favorite broads?

a: My mom – she seems like a sweet little lady from Ohio, but she’s a secret broad.

Q: What can the audience learn from these women?

a: It’s my hope that audiences learn a little something about artists they didn’t know, take a little inspiration to embrace their unique selves and laugh really, really hard.

1812 Productions is the only professional theater company in the country dedicated to comedy. The cast of BROADS includes Mary Elizabeth “MB” Scallen of the original run along with Rebecca Robbins (Broadway’s The Phantom of the Opera, A Tale of Two Cities) and Barrymore Award Winner Melanye Finister. For tickets and info visit www.1812productions.org. PRH

by Marialena Rago

The Theater Geek

The cast of BROADSMary Elizabeth “MB” Scallen, Melanye Finister, Rebecca Robbins. By Mark Garvin

by Brenda Hillegasb

Philadelphia-born actor Vincent Young is an old film buff. He grew up with the classics starring some of the silver screen’s most influential actors like James Dean, Marlon Brando, Montgomery Clift, and Spencer Tracy. “I always keep them with me,” Young says. “They inspire me.”

Just like those greats, Young isn’t afraid to go where he needs to go for a role and immediately begins to embody the person described in his next script. Recent characters he has brought to life include blue collar worker Andrew Blosser in 2018’s psychological indie film What Death Leaves Behind, Icelandic hacker Count Zero in the action thriller Escape Plan 2 that same year, and the tough Finn Donovan in crime drama The 5th Borough. Young’s ability to transform into a multitude of personalities since his career began in the mid 1990s makes him an actor that’s always exciting to watch. You never know what emotions he’s going to evoke, next.

With the new year comes the anticipated release of his new character challenge. The recently wrapped film, 3 Days Rising, directed by Craig Cukrowski and written by Derek Cukrowski, reimagines Edgar Allan Poe’s “The Fall of the House of Usher” and is set to be released this year. The cast also includes Mickey Rourke, Peter Greene, IceT, Kelly Dowdle and Frank Whaley. Young, who plays Rick Usher, couldn’t wait to get on set. He calls 3 Days Rising a dark, complex ride.

“If you like character-based thinker films, this one’s for you,” he says. “It’s well written and the Director of Photography, Valentina Caniglia, does beautiful work on it.”

Before most of these films were developed, Young was featured in a 2006 episode of NCIS as Mikel Mawher, the ex-boyfriend and stalker of main character Abby Sciuto. The unhinged character was unlike anything he had done before and thanks to on demand streaming platforms, many fans revisit this episode and still bring up his role today.

“NCIS was a good turning point for me,” he says. “That character led me to where I want to be in my career.” When 3 Days Rising came around, Young knew it had to be his next move. It gave him the opportunity to again play with the transformation into a more complex, and sometimes crazy, personality.

Rick Usher is a role that Young took very seriously. Satisfying droves of horror and Poe fans is no easy feat and reaching the target audience really matters when he is working on a character. Finding a way to perfectly translate the vision a director and writer have of a character onto the screen “always takes some time to prep and research,” he says. “Every role is different, but my process is the same.” Though he jokes that he’ll never give away his secrets, Young firmly believes that if a role doesn’t stay with you long after a production wraps, you aren’t doing it right.

“It’s been an interesting past four years,” Young says, citing his non-stop workload. From Sundance for What Death Leaves Behind and working on Escape Plan 2 with Sylvester Stallone and Dave Bautista, giving a role 100 percent is always at the front of his mind.

“You want to give your best work. The audience will know. The moment you go into a scene or onto a set, you need to put everything into it. But it’s also so important to be true to yourself and your audience. Focus on creating something wonderful and powerful, and trust yourself,” he says.

Young is always living and performing in the moment, showing gratitude for past experiences but ultimately looking at what comes next. He currently has a few projects in development, including working with director Santiago Manes Moreno.

“What’s around the corner is even greater,” he says. “What lies ahead is the excitement. That’s how the amazing stuff happens.”

The most up-to-date information on 3 Days Rising can be found on www.imdb.com

THE ON-SCREEN EVOLUTION OF

VINCENT YOUNG

a Preview of His Artistic Plans for 2023

MUSIC

photo by Phil Kramer

NG vs Southern TURKEY BOWL dates back to 1934

by Maria Merlino

Started in 1934, the oldest Public vs. Catholic Turkey Day rivalry in the city was held at the Supersite at 10th and Bigler Streets. This year’s NG-Southern game had a twist. Football players of past years were honored at half-time.

Neumann-Goretti interim president Rory Sweeney and Director of Institutional Advancement Duke Doblick

South Philadelphia High School Athletic Hall of Famer, Ken Adams,’62, meets up with another Athletic Hall of Famer, Paul DellaVecchia, ’61, who is co-chair of the Athletic Hall of Fame.

Neumann graduate Russell Shoemaker greets Southern grad Liz Juliano-Olivieri, ’75, who was selling Rams alumni merchandise. https://www. sphsalumni.com

photos by ANDREW ANDREOZZI

Remark Glass Sustainability at Heart

by GENO THACKARA

It’s really been a learning curve,” Danielle Ruttenberg laughs. “I’m still learning a lot about how our infrastructure works in recycling. I can’t claim to be an expert.” It’s a humble way to sum up a couple decades of experience (and she certainly sounds as knowledgeable as any other expert once she gets going), but she explains that her chosen path in the realm of glassworks really has been an ongoing discovery. Since 2016, it’s been centered around Remark Glass (pronounced RE-mark), which is sort of an organically grown cross between recycling center and craft business. Ruttenberg recalls that she and her co-founders simply started with a common interest and things grew from there. “I went to college with Mark Ellis. He and his wife, Rebecca Davies, and

I were positioned next to each other with independent art studios in 2015 or so. That was where we started talking about the potential of using bottle glass for making new products.”

Post-consumer glass is the kind that’s easy to overlook - already used, often broken, and maybe mixed with other substances like paint by the time it gets re-processed. Remark’s remit is based around saving glass from the landfill and making it useful again when it isn’t quite pure enough for use in factories.

“There are some studios in the world that work with post-consumer glass,” she says, “but it’s not as common and not as friendly of a material for the glass-makers. There are art studios and independent studios that use it, not necessarily manufacturers. There are not many people

using post-consumer bottle glass, because physically, it’s very different to work with. The working time when you have it hot is shorter, so it’s more challenging.”

Then again, one industry’s challenge is one small business’s special niche. If it’s not the right stuff for mass production, Remark’s silver lining is to work with this unused scrap by hand, turning it into hand-crafted kitchenware and a colorful variety of decorations. They take donations from all around Philadelphia (hoping to branch out more into the surrounding counties to handle the gathering and save more material from landfills.

While it’s easy to toss your spare bottles in a bin every week and simply assume it’s all being taken care of, it seems the truth isn’t always so clear. “I was familiar with the amount of waste

photo by Amber Ruttenberg

photo by Chris Kendig

photo by Matt Conlin Ripe Creation

and energy in the industry, which inspired me to think differently about how we could use these materials,” Ruttenberg explains. “Since 2020, there’s been more light shed on the existing recycling and waste systems that we are deal-

ing to bring grocery bags or adjust their habits a little, but once you get past that hurdle, you remember. You make a change, and then eventually you might have thousands, if not millions of people making that same change.”

Ruttenberg muses, “I know there’s been some discussion about zero-waste goals for the city over the next 10-30 years. I hope that we can be ahead of the curve thinking about glass, because we’re already on the ground here doing it. We just need more infrastructure

ing with in this city, and the lack of transparency on how much is actually being recycled and making it back into manufacturing.

“I think that with the general assumption that glass is being recycled, it’s already been a challenge for us to shed light on ways we could treat this material better,” she says. “A lot of the glass that’s going through recycling systems in Philadelphia is actually ending up as landfill cover, so we’re trying to replace that and find alternate solutions. We know that when glass is part of the waste stream, that’s a problem for all the other materials. Keeping it separate keeps the glass higher quality, and it’s easier to recycle or reuse. That allows us to really enhance the value of the material.”

“Asking people to make a change to their own system can be a challenge at first,” Ruttenberg says, “but I think that with some repetition, it becomes second nature. We’ve seen a lot of success with the recent plastic-bag ban in New Jersey. People might gripe a little about hav-

and support to make this a scalable model.

“There’s been an increase in the refill model recently,’ she continues. “Things like low-waste stores and bulk options are coming to light, which means using less single-use plastic and just using less material overall. That’s both an economically sound decision and much more environmentally-friendly.”

Remark is only set to keep building and growing. Ruttenberg sums up that their journey and that of the wider Philly population are really the same: “I would say a message for our community is to think critically about their purchases. Not only where everything we buy is coming from, but also what happens in the life cycle afterwards - in essence, supporting local businesses that have sustainability at heart. When we are more decisive about those purchases and supporting the local economy, then it just creates a more sustainable model for everyone.”

To find out more or to shop Remark’s line of homeware, visit www.remarkglass.com PRH

photo by Wanderlust Production

photo by Zara Neifeld

Love and Loyalty

Chapter 11

Wednesday, September 13th, 1899

The following is the first of a 3-part series from the author’s book, Love and Loyalty, that chronicles the arrival of the writer’s family from Italy to Philadelphia in 1899.

by Josephine B. Pasquarello

Pulling into Philadelphia from Ateleta, Italia, I hear the steel wheels moving against the steel tracks. We are slowly moving into the train station at Broad and Market Streets. I see the conductor walking down the aisle here in the coach compartment. He is asking to see everyone’s ticket before leaving the train, trying his best to be heard over the squeaking wheels. Luckily, the conductor speaks Italian. He tells us to gather our belongings and make sure to take everything with us.

When I show him my ticket, he smiles at me and nods. “I hope America is all that you hoped it would be! – Spero che L’America sia tutto quell oche speravi chef asse!”

I turn to look at Sofia and see she has her hands over her face. I nudge her elbow and ask, “What is wrong?”

She looks at me with tears streaming down her face, trying to catch her breath. Voice cracking, Sofia takes my hands in hers and tells me she does not want to leave me.

“I will be lost without you, Carmela. We have been together for two weeks, constantly by each other’s side. I am scared to meet Matteo and whatever awaits me here.”

I say to her, “Sofia, we have to get off this train soon. Until we walk outside to our

future husbands, I will be with you. Please, be calm and breathe deeply. This is the time we have left with each other.”

After some time, Sofia tells me she is ready.

“I want to be the first to step down off the train, but you must be behind me, Carmela.”

As the train comes to a stop, I follow Sofia down the hallway, hoping to catch a glimpse of Raffaele through the windows. I feel myself starting to panic. I don’t even know what he looks like! Trying to calm my anxious stomach, I take slow, deep breaths.

The conductor standing at the door takes Sofia’s hand to help her step down onto the platform, then mine.

“Benvenuto in America,” he whispers to us. I turn to the large crowd of people standing in front of us, waiting. An older gentleman and an extremely handsome young man are walking

towards me. They both are dressed in suits, pressed white shirts, and silken black hats.

I find myself frozen in fear, unable to move. Could this be the man I have traveled so many miles for? The older man asks, “Would you be Geltrude Di Lullo?”

I muster up the courage to smile and tell him, “Yes, I am she.”

He extends his hand to mine and introduces himself as Michele Pasquariello and the younger man as Raffaele. Raffaele smiles at me and takes my suitcase; his hand pressing into mine for a moment. His soulpenetrating eyes have me blushing from embarrassment. The two of us stand there for a moment just looking at each other.

Raffaele has dark olive skin, smooth and unblemished. Thick dark curls adorn his head. He is beautiful, this man I am to marry. I hope he thinks the same of me. We Italians do not believe in divorce so I will be his wife forever. I hope the happiness I see in his eyes will be present in our future together. PRH

Josephine B. Pasquarello

www.josephinebpasquarello.org josephinebpasquarello@gmail.com

by Jim Glidea

My phone and computer seem to have minds and wills of their own, independent of – and often contrary to — my requests. It’s never a surprise that when I ask for apples, I am served oranges, often pureed. At the same time, some of these gaffes occasionally do turn out to be serendipitous, allowing this old dog to unearth some cyberspace bone. While composing an essay for RowHome, I headed to Google to check if I accurately recalled what the term kairotic moment meant. Then somehow, I managed to fill the screen with unsolicited text, headed by an unfamiliar term: rhetorical velocity Rhetorical velocity?! Might Sheldon’s bazinga serve as a working example? Was I to discover something about John Moschitta, Jr., allegedly the world’s fastest-talking man? Have the nerds and geeks of the world concocted their own Olympic event? I reminded myself that I was still connected to Google, where one never has to guess. Therefore, I read on.

Rhetorical velocity dictates that those involved in any form of communication need to be concerned with not only what they say or write but also how their message will be received – and further disseminated. It encourages speakers and writers to foster a close

relationship with their audience, for part of one’s focus must be the redistribution of such information, along with all the possible ways it will be interpreted and redirected.

Rhetorical velocity transcends McLuhan’s medium-is-the-message mantra, instead placing the onus not so much on the modes and style of delivery, but upon its reception and understanding, as well as any further reconfiguring in news reports, blogs and analysis.

Might rhetorical velocity serve us as an ideal, as well as a caveat, in a world where speed and expediency for just about everything seem to be the end, rather than its means? Today, anyone who sits in front of a computer’s keyboard needs to remember that they are engaged in communication, no different from the domain and craft of actors, teachers, and journalists, as they indelibly etch – and forward — their thoughts for Facebook, Twitter, and any random texting.

Bangambiki Habyarimana cautions us that “words create. Know what you want to create before you speak.” Germany Kent pulls no punches by squarely pointing a finger. “If you do not have control over your mouth, you will not have control over your future.”

Finally, Natalie Lloyd’s opportune advice should serve us all well whenever we might be face to face with our computer’s monitor. “Your words matter, more than you know.” PRH

Copyrighting a Memory

by Charlie Sacchetti

As I was going through some old papers a while ago, I found a document that immediately took me back to a very special time in my life. It was a certificate of copyright registration that I obtained in 1981. At the time, I never anticipated becoming an author and certainly had no idea that something called the internet would emerge,

allowing me to regularly post my essays. I was just a young dad who wanted to write a piece that my firstborn child, our little girl, would someday read with fondness and still feel the love. I thought it would be neat to get it copyrighted, so I did.

Looking back, over 40 years later, I still remember much of what it feels like when two young people are expecting the arrival of their firstborn. In my case, I’d describe it as “controlled terror.” The thought of another mouth to

feed, along with the responsibilities of protecting and providing, seemed quite intimidating for someone like me, who chooses to approach life in a lighthearted manner. I was thrilled to have the baby on the way, but every now and then, the enormity of the arrival would make me come back to earth.

Back in 1979, I carried a beeper for my job. As there were no cell phones in those days, and I was on 24-hour call, I took the pager home with me each evening. It only beeped; there was no voice capability. Whenever it beeped, I found a phone and called a prede-

termined number at my office. I then received my message. I had the bright idea of giving my wife LuAnn this special way of contacting me in case she needed me. I gave her a spare beeper and we agreed that she was only to page me if she was ready to deliver. If I heard it, the game plan was that I would drop everything and race home to take her to the hospital. The baby was due around June 19th. I used to play a lot of tennis in those days and it was on Memorial Day, May 30th, when I was about to hit a backhand, and I heard it: beep, beep, beep! I had to assume the baby was about to join us.

As I drove like a maniac to get home to Drexel Hill, Pennsylvania, about eight miles away, I came to West Chester Pike and drove directly into a parade, nearly mowing down a frightened tuba player.

Leaping from the car, I screamed to a cop that my wife was having a baby and I had to get home. He stopped the whole parade, allowing me to cross the highway, and wished me good luck as I thanked him between hyperventilations. When I rushed into the house, I saw my lovely, very pregnant wife calmly running the vacuum cleaner at the top of the stairs. When she asked me why I was home so early, I realized that I was the victim of a malfunctioning beeper. We both laughed.

Happily, LuAnn presented me with our daughter, Rosanne, on June 26th. She arrived about a week late, but it was a very special day for another reason. It happened to be my 32nd birthday. She is, by far, the best birthday present I have ever received. By the way, her delivery occurred

with no help from the infamous beeper; we were home together when the contractions reached the critical stage. It’s funny how you remember events that only took a second or two to occur. For me, I’ll never forget the look on baby Rosie’s face when she tasted spaghetti and her mother’s gravy for the first time. She was just five months old, and her eyes widened and lit up as if to ask, “Where’re the meatballs?” I suppose being born on your dad’s birthday somehow makes you destined to be at least a little like your father. That’s certainly the case here, since Rosie and I share a penchant for good times, good friends, good Italian food, and, of course, the Phillies - who can be good or bad!

So, after I saw that copyright document, I decided to take another look at the poem I wrote back in 1981, just before Rosie’s second birthday. I’d had it written out by a calligrapher and professionally framed for posterity. It had been quite a while, years even, since I had read the poem. I wondered if doing so would still stir up those wonderful feelings as it always had done in the past. It did. PRH

FOR ROSANNE

The beauty of her being is there for us to hold. Her smile as she awakens, both innocent and bold. She’ll steal your heart but give you hers in such a special way. And she knows we love her more with every passing day.

Her mother’s hair, her father’s eyes, His special recipe. The look upon her frowning face when tears replace the glee. A giggle here, a giggle there, then on your lap she’ll lay. And she knows we love her more with every passing day.

Oh, when she’s grown and has her own, she’ll come to realize That she feels then, as we do now, there are the binding ties. Then one night, with hand held tight, she’ll smile, and then she’ll say, “Child of mine, I love you more with every passing day.”

Daddy 6-21-81

Charlie Sacchetti is the author of three books: It’s All Good: Times and Events I’d Never Want to Change; Knowing He’s There: True Stories of God’s Subtle Yet Unmistakable Touch; and his newest, Savoring the Moments: True Stories of Happiness, Sadness and Everything in Between. Contact him at worthwhilewords21@gmail.com.

Interview with author

Charles G. Douglas III

Q: What is the real-life story told in this book?

a: In 1876, a 14-year-old boy from the Southern Italian town of Castelnuovo Cilento arrived in Philadelphia with 40 cents to his name. By the time of his passing, C.C.A. Baldi had become one of the most well-known and successful Italian Americans in Philadelphia history. He started by selling lemons off a pushcart and, along with his brothers, eventually established a business empire that included a coal yard, a funeral home, a community bank, and the largest Italian-language newspaper in America. Baldi was twice decorated a knight and a commander by the king of Italy and was the target of a political bombing assassination attempt. It is a rags-to-riches story supported by real facts, documents, newspaper articles and a family photo collection in collaboration with Victor L. Baldi, III, and Douglas Baldi Swift.

Q: What motivated you to write it?

a: Having been born 80 years to the day after CCA was born, I was always fascinated by that coincidence and all the stories I heard about him from his daughter, my grandmother Louise Baldi Douglas.

by John Nacchio

After a Baldi Family Reunion in Philadelphia, I committed to writing the story.

Q: How long did it take you to compile, write and then publish the book?

a: Once COVID hit in 2020, I had several weeks out of my law office when I could write uninterrupted. It took about six months.

Q: What was your research process? How did you gather the historical ancestry information? How can other families do the same?

a: My cousin, Douglas Baldi Swift, lives in Texas, but had researched the Baldi stories in newspapers from 1880 to 1930, yielding hundreds of pages of press coverage. My cousin, Victor Baldi III of South Philadelphia, had a great collection of photographs. Between the photos and books on the Italian immigrant experience that cited Baldis, I had ample resources to pull it together and produce a book of 190 pages. Our family had extensive family trees while others may have to use websites to fill in ancestors.

Q: If your book was made

into a movie, which actors would play CCA Baldi or other real-life characters?

a: Robert De Niro or Al Pacino seem to be the best fits.

Q: What nugget of wisdom or thoughts would you like to share with our readers?

a: Reach out to 2nd, 3rd and 4th cousins! You will be amazed what photos, news articles, etc. they may have to help tell a story of your ancestors who struggled to make their way in a new world.

Charles G. Douglas III was born in Abington, Pennsylvania, and graduated from Penn Charter School in 1960. He moved to New Hampshire, graduated from the University of New Hampshire, and received his law degree from Boston University in 1968. He served as legal counsel to the governor from 1973 to 1974, when he became a judge on the Superior Court. In 1977, he became a justice on the New Hampshire Supreme Court, serving until 1985. Douglas is now a trial attorney in New Hampshire where he resides with his wife Debra. They serve as publisher and editors of The Bow Times, the local newspaper with a circulation of 4,100.

by Lou Pinto

Unfortunately, and fortunately, things change. Some for the better, some just different. Life goes on and we become who we become. I am, and always will be, so very thankful for my beautiful family and my friends who I consider family. Here are the traditions I grew up with, which, in part, made me the person I am today.

Thanksgiving, the start of the “Holidays.”

Growing up in South Philly and coming from a large Italian family, Thanksgiving Day meant the start of “The Holidays,” as we called them. It was a time for getting together with a lot of family and friends (friends I had always called Aunt, Uncle, and cousin, though we were not blood related).

Back then, preparing for Thanksgiving started a week early. Everyone would get into the “getting ready for the holidays” mode, as my Mom and Dad called it. This meant deciding what we were having for our dinner and who was making what.

We would get up early and get ready to go to Philadelphia’s Thanksgiving Day Parade (run by Gimbels at the time). Mom would make a huge breakfast before we left. One year, I got to ride on a float with a local kids’ show celebrity, Gene London. We would stay till the end and wait and watch as Santa climbed the ladder to the top of Gimbels Department Store on 8th and Market.

Later during my High School years, I attended the Southern-Neumann Rivalry Football Game. Although I attended Southern, I knew people from Neumann, too, so it was a friendly rivalry.

Every Thanksgiving, we went to my Grandmom’s and Grandpop’s house, where the WHOLE, and I mean WHOLE family (including friends that were family, too) would gather for our Thanksgiving celebration. My grandparents lived on the “edge of South Philly,” which my Dad called Grays Ferry. It was located on 52nd and Woodland in a huge old house. When

I say the WHOLE family, I remember counting (as a kid, I liked to count and “see how many”) 63 people for a holiday dinner at one time. Here’s our dinner menu to the best of my recollection. To start, we’d have Escarole Soup, which we called “Scudole and meatballs.”

Next, pasta, which we called “homemades.” We usually had about four different kinds and all in homemade “gravy.” I remember the only thing that my Grandpop ate was pasta. Grandmom would make it every day.

Ravioli, Gnocchi, Cavatelli, Spaghetti, Baked Ziti, Lasagna. You know, it’s funny. I didn’t know until I became an adult (about two years ago) that “Macaroni” wasn’t part of a traditional Thanksgiving Dinner!

Of course, we had meatballs, sausage, bracciole, and a whole onion that my Grandmom would put in the gravy just for me.

We had the traditional Thanksgiving Day turkey and stuffing, or filling. We called it both. The stuffing was made Italian style with sweet Italian sausage (check out the recipe in this issue) in it. So good! Sometimes, we also had a ham or a roast, too. Remember, I’m not saying instead, I’m saying in addition to. We also had all the traditional sides like cranberry sauce, string bean casserole, corn, and mashed potatoes.

And being an Italian family, we finished with salad (we always ate salad at the end of the meal).

Now we come to dessert. We had all the traditional ones like pie among an assortment of other pies. Then we would have ricotta cheesecake with and without pineapple, ambrosia, ice cream for the pies, and cookies galore…all homemade.

After dinner, we would pick our family Pollyanna for Christmas and play charades and talk about how lucky we were to be part of our Family (this was some of the best times I remember). Back then, and even now, I don’t need the third Thursday in November to tell me that, on this day, you have to reflect on being thankful. PRH

My First Friend

My father, Mr. James Woodard Sr. and my mother, Mrs. Gloria Lee Woodard, had 10 children. He would constantly take pictures of all of us. I was their second child. My older brother, James Woodard Jr., was 10 years older than me.

As a little boy, I was not allowed to leave the 900 block of South 19th Street, which is where I grew up. I could go only to the corner of 19th and Montrose Streets and to the other corner of 19th and Carpenter Streets. However, I was allowed to go around the corner to the 1800 block of Montrose Street, but only with an adult.

My mother was my best friend. We were so close that we communicated without speech. All she had to do was look into my eyes and I could see what she was thinking. I can recall her one day taking my hand and escorting me to the other side of South 19th Street to the post office. I can remember seeing a little boy riding his tricycle to the corner and then riding it back to the middle of the 1800 block of Montrose Street. His name

by Robert L. Woodard The Wynnefield Barber

was John Frank Robbins. Frankie, as everyone in the neighborhood called him, became my first friend and buddy and later, a lifelong friend.

My parents owned a Cleaners at 912 South 19th Street. One day, Mrs. Jenny Robbins brought her little boy, Frankie, with her to have their clothes cleaned. I can remember showing Frankie that I also had a tricycle. As I grew older, my mother would let me go into the 1800 block of Montrose Street to visit Frankie, where we would ride our bikes on his block until she returned.

Frankie and I were two fat young boys who loved our mothers’ good cooking. Food, family and tradition played a very big role in our growing up process. Now, as an adult, I truly realize that we children growing up in the hood were truly blessed. Our parents would never allow us to miss a meal.

Frankie passed away in the month of November 2022. Now, I am left without my first friend and buddy, Mr. John Frank Robbins. He will surely be missed as my first lifelong friend. Take the “RACE Test” today for a better way at www.BarbershopTalkHFD.org. PRH

PRH WRITERS BLOCK

by

New Year Resolution

My sister texted me a picture of a man with a sign that read, “There is a version of yourself you haven’t met yet. Keep showing up until you’re introduced.” The truth is that I’ve met several versions of myself that I’m thankful not to see anymore - especially the one sporting a mullet and wearing Z Cavaricci parachute pants. But if the goal is to improve on a certain aspect of your life, then there is no better time to start than at the beginning of a brand-new year.

I have a friend who believes motivation is like caffeine from a cup of coffee. It gives a jolt of energy to push you forward but doesn’t last very long. On the other hand, inspiration is a lasting, deeply-felt internal purpose throughout a journey forward. No time better than the present to sweep away the sugarplums, drag the tree to the curb, and get to work on being the best we can be in 2023. I’m certain that this will be the year! But before we get started, maybe we get comfortable, kick up our feet and pour one last glass of eggnog. Why do today what you can put off until tomorrow?

Procrastination is my personal favorite. I’m one of those people who used to believe I work better under pressure. Heck, this story was due three days ago and I’m only on the third paragraph. When a task or a goal is so overwhelming that the stress from said task causes us to avoid it all together, it’s time to pivot and focus our efforts on smaller easy-to-handle chunks of the larger goal. Look, paragraph three complete. Time to celebrate.

No, I haven’t taken a job as a life coach. Nor have I won a marathon. I am in no position to dispense the secret sauce for achieving greatness. Nobody knows that secret better than you. You just need to jump in and get started. Who among us hasn’t made a new year resolution in January only to have it fizzle out by Valentine’s Day? Want to break that vicious cycle and use today’s jolt of motivation to ride out what inspires you all the way through till the end? Me, too. Because I have failed a lot, gotten mad, reevaluated my situation, set a new goal and then tried again. What I found helpful is that I happen to enjoy competition. So, I approach most things like a game and celebrate the tiny victories. Nothing worth the effort is easy, but to the victor goes the spoils. And I really enjoy celebrating those small victories.

So, as you begin this new year with eyes wide and bright, ask yourself, what is it that inspires you? Seek the things that will motivate you when you need a jolt to push forward. Try not to procrastinate. And while you are on this journey, if you encounter someone who looks like you and sounds like you but is constantly complaining along the way, do me a favor. Ditch them at the next rest stop. Those versions of yourself will only slow you down.

Is your glass half empty or half full? It’ll always be full if you find a smaller glass to pour the contents into. Happy New Year. Don’t forget to celebrate the small victories. PRH

No time like the present to sweep away the sugarplums

DAVID W. CAVA

BUSINESS NETWORK DIRECTORY

Shop Local | Support Local

Automotive Services

� Twins Auto Body & Detail Centers

2525 S. 72nd St. Philadelphia, PA 19142 215.365.8212 7931 Oxford Ave. Philadelphia, PA 19111 215.745.8428 www.twinsautobodyinc.com

Construction

� P. Agnes Construction managers and builders since 1918 2101 Penrose Avenue Philadelphia, PA 215.755.6900 contact@pagnes.com | www.pagnes.com

Fashion

� Goldstein’s Clothing Men’s and boys’ clothing 114 years (1902-2016) 2537 South Broad Street Philadelphia, PA 19148 215.468.0564 Goldsteinsclothing.com

Financial Services

� United Savings Bank 1510 Packer Ave. Philadelphia, PA 19145 215.467.4300 www.unitedsavingsbank.com

Florists & Decorators

� The Petal Pusher 2515 S. Broad St. Philadelphia, PA 19148 215.463.5485 Specializing in weddings, funerals & corporate events www.petalpusherflowers.net

Gym/Fitness

� PHL Athletics 2017 S. Juniper St. Philadelphia, PA 19148 215.778.3259 | phlathletics.com

� SPST - South Philly Sports Training

Here for your baseball, softball, golf simulator (NEW) and fitness training & development needs! 2514 Morris Street Philadelphia, PA 19145 215.767.8103 www.southphillysportstraining.com

Home Improvement

� Novello Contracting 267.688.4879

� Ritner Hardware

1641 Ritner St. Philadelphia, PA 19145 215.334.4927

� Posh Painting by Rita LLC

Rita Coccia Trombetta 856.986.0252 infinity4376@yahoo.com Specializing in interior and exterior painting

Home Services

� FBI Pest Control

We rid your pests so you can rest info@fbipestcontrol.com Frank Fioravanti, route supervisor 2509 S. Broad St. Suite 202 Philadelphia, PA 19148 215.768.1804 www.termitecontrolphiladelphia.com

Insurance Services

� Troast-Singley Insurance Agency, LLC

Kim Troast-Singley 2700 S. 18th St. Philadelphia, PA 19145 215.339.0333

� Lou Tumolo Medicare Coach & Consulting Helping you to navigate your Medicare options. Loutumoloconsulting@gmail.com Mobile: 609.923.2359

Jewelers

� Olivieri Jewelers

2523 S. Broad St. Philadelphia, PA 19148 215.336.1130 www.dolivierijewelers.com

Legal Services

� Perry deMarco, Jr. Esq.

1500 Market St. Suite 4100 Philadelphia, PA 19102 215.563.6100 PerrydeMarcoJr@gmail.com

Medical

� Williamsburg Dental

Dentistry is our passion. Service is our obsession.

Robert J. Spennato, DMD Daniel P Tibbetts, DMD Jarred E Gettes, DMD Alexa N Spennato, DMD 601 Williamsburg Dr. Broomall, PA 19008 610.353.2700 / 610.353.5530 (fax) www.williamsburg-dental.com

� Dr. Denise D’Adamo DC Chiropractor 2432 S. Broad St. Philadelphia, PA 19145 215.468.2999 www.Drdenisetdadamo.com

� Pennsport Physical Therapy

3310 S. 20th St. Philadelphia, PA 19145 215.467.4431 pennsportpt@gmail.com www.pennsportpt.com

Professional Organizations

� South Philadelphia Business Assn. Oldest Business Association in South Philadelphia | Join today!

Russell Shoemaker Director of New Membership 267.597.7154 spba1897@gmail.com www.southphiladelphiaba.org

Real Estate

� Fetterman Design Group, LLC.

211 East Palmer Ave Collingswood, NJ 08108 856.264.6816 www.fettermandesigngroup.com

Restaurants

� Anthony’s Italian Coffee House

903 & 905 S. 9th St. Phila., PA 19147 215.627.2586 anthony@italiancoffeehouse.com www.anthonysonline.com

� Osteria 640 N. Broad St. Philadelphia, PA 19130 Street parking available 215.763.0920 www.osteriaphilly.com

Security Services

� Allied Universal Security Services

Ron Rabena 161 Washington Street:, Suite 600 Conshohocken, Pa 19428 1.866.825.5433 ron.rabena@aus.com www.allieduniversal.com

� SPI Security Services Inc. 2440 Federal St. Philadelphia, PA 19146 215.338.0800 www.spissecurityservices.com

Spa Services

� Bella Angel 158 N. 3rd St. Philadelphia, PA 19106 856.227.7774 www.bella-angel.com

� Hot Hands Studio & Spa 2545 S. Broad St. Philadelphia, PA 19148 215.467.9666 www.hothandsphilly.com

Specialty Foods & Catering

� Center City Pretzel Co. 816 Washington Ave. Philadelphia, PA 19147 215.463.5664 A Philly legacy 41 years in the making! One family, one location, one damn good pretzel!

� Cannuli’s Sausage 1640 Ritner St. Philadelphia, PA 19145 215.468.7997

� Giovanni’s Italian Catering Located in the heart of South Philadelphia 267.439.0779 giovanniitaliancatering@gmail.com www.giovannisitaliancatering.com

� Swan Caterers

Now serving at 2 locations 2015 S. Water St. Philadelphia, PA 19148 215.389.8888 1500-02-04 Shunk St. Philadelphia, PA 19145 215.389.2045 www.swanwaterfallcaterers.com

Travel Services

� At Escapes

Your boutique travel company Gina Casella/Founder & President | 917.514.5566 info@atescapes.com www.atescapes.com facebook.com/AdrianaTrigianiTours

� Travel with Pam Draper Full Service Agent 856.956.3532 TravelWithPamDraper@gmail.com

By Dorette Rota Jackson

by

DORETTE ROTA JACKSON

We first met Steve Martorano in the parking lot outside Pastificio’s in Packer Park.

It was April 2013 and Steve just published a new cookbook Yo Cuz! My Life. My Food. My Way and we wanted to tell our RowHome readers all about it.

My mother couldn’t wait to meet him. She loved bragging about people from the neighborhood who hustled. People like Steve who loved cooking so much, he moved to Florida, opened a successful restaurant, and wrote a cookbook to share the recipes he learned while watching his mom and grandmom in the kitchen.

‘I can’t wait to make the crabs and macaroni,’ my mother says on our drive there. ‘And the linguini and clams. He’s right, you know. It’s gravy. Not sauce. Because we start it with a piece of beef or pork. Then add meatballs. Sauce is marinara. Ma...rinaaaa… raaaa,’ my mother emphasizes from her back seat in my car.

Dawn shifts around in the front passenger seat. She’s trying to hook the seatbelt so the annoying beeping stops. She’s not one for patience and our mother is going on and on about the gravy. ‘Mom. Please! Try not to bend his ear when we get there,’ she says. ‘We all know it’s gravy. Dorette wrote about it 30 years ago. It ain’t sauce. Real South Philadelphians call it gravy. Steve has a copy of that story in his Florida restaurant.’

‘He’s a good kid,’ my mom says proudly. “Do you know him?” I ask. ‘Not really,’ she answers. ‘But I remember him.’

Dawn comes to life listening to my mom.

‘We ordered his sandwiches when we worked at the switchboard,’ she flashes back to the 1980s. ‘Remember the chicken cutlet sandwiches! The best I ever ate. Long hots. Broccoli rabe. We couldn’t wait to order! Nothing better than seeing a young man from the neighborhood go from delivering sandwiches to opening his own restaurant!’ My mother keeps going. ‘God bless him! I wish him a million more!’

The word switchboard got me thinking as I minded my business behind the steering wheel. No

wonder they’re both on the phone day and night! They can’t help themselves! They are professional talkers! They answered hundreds of calls apiece back in the day when they worked together for Rose Salvatore Answering Service. Dawn always says she learned from the best when she took that part-time job in high school. I wish I was a fly on that wall watching the two of them poke holes in the board as the calls lit up in rapid succession. They answered for more than 500 clients across the city – including doctors, lawyers, funeral parlors, and most of the businesses in South Philly and beyond. They knew everyone and everyone knew Carol.

My mom got her start at Bell Telephone when she was 16. Then she spread her savvy switchboard skills around to other places like Pennsylvania Hospital, Kansas Beef Industries. Rose Salvatore. She finally hung up her receiver after 20 years with renowned attorney Chuck Peruto Sr. & Associates in 2008, the year we snatched her up for RowHome

“Tell the truth, mom. Working with your daughters is the best job you ever had,” I laugh.

I look in my rearview just in time to catch her rolling her eyes to the back of her head.

‘Yeah! Come to work with us, they said! We’ll have so much fun!’ my mom mumbles loud enough to be heard.

Dawn snorts while she mentally prepares her comeback.

My mother keeps at it. ‘Every day I ask myself, when is the fun going to start?’ She acts as if we’re not in the same car with her.

As we pull into the parking lot, we see Steve Martorano and now wife Marsha chatting with Pastificio owners Anthony Messina and Frank Sanguiliano.

My mother sees him, too. She can’t wait to meet him.

‘Make sure you take a picture of me with him,’ she reminds us. ‘I am so proud of him.’

We are all proud of you, Steve Martorano. Thank you for keeping the taste of authentic family recipes around for generations to come. In the words of our mom Carol, ‘God bless.’ We wish you ‘a million more.’

One last thing. Before he left that day, we asked Steven “Marvelous” Martorano to autograph our copy of his book. PRH

To Dorette & Dawn Yo Cuz. Never give up