SO Rhode Island June 2023

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Abbie Lahmers

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Providence Media took home 12 awards for writing, design, and photography at the Rhode Island Press Association Awards Banquet in April.

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In This Issue

So Rhode Island June 2023

FARM MARKETING

Local growers share what’s involved in running a profitable business these days

The Scoop

9 South Kingstown celebrates a milestone birthday with year-long events

10 A nationally touring South County comedian earns her spot in the hall of fame

14 RHODY GEM: A beachy boutique tucked

16 RHODY PETS: Three adoptable pets of the month

18 CALENDAR: This month’s must-do’s

21 FEATURE: LGBTQ+ advocacy groups gear up for Pride Month and beyond

Weddings

LIFE & STYLE

50 RECEPTIONS: Four seasons of weddings in Rhode Island

58 VENUES: Under-the-radar places to get married

64 FLOWERS: Let what’s blooming be your guide to selecting florals

68 DESSERTS: Creative confections sure to dazzle guests

72 GIFTS: Goods to add Ocean State allure to the big day

Food & Drink

76 RHODY EATS - RESTAURANT GUIDE

79 EXPERIENCE: Breakfast and lunch all day at a NK diner

82 FOOD NEWS: South County cookie biz, Little Compton farmstand returns & new bar in PVD

84 IN THE KITCHEN: The chef and baker behind Westerly’s go-to for sourdough pizza

South County Scenes

88 A stunning image from a local lens

into a stone building in Wakefield

Photo by Jesse Coker, courtesy of Shewatuck Farm

Photo courtesy of South County Pride

Photo by M Studios RI

The Scoop

300 YEARS OF HISTORY

South Kingstown celebrates centuries of stories with a parade and year-long programming

This year marks a milestone birthday for a South County town. The land now known as South Kingstown formed over 10,000 years ago when glaciers receded from the region, where indigenous communities dwelled for thousands of years among the salt ponds and flat coastal plains still present today. In 1658, Roger Williams and Narragansett sachems signed the Pettaquamscutt Purchase, and 300 years ago, in 1723, the township of Kingstown was divided into North and South.

“South Kingstown’s 300th Anniversary is similar to other milestone birthdays and anniversaries. It’s a time to pause and reflect on the past and highlight the beginnings, good times, and special occasions along the way,” says Joanne Esposito, chair of the SK 300th Anniversary Steering Committee. “We’ve done just that – we highlighted the town’s rich history and planned a year-long celebration with so many commemorative projects and festivities to bring the community together.”

For example, a year-long speaker series has featured topics ranging from cultural and archeological talks about Narragansett life to historic deep-dives into town buildings and monuments. This month brings the community together for the South Kingstown 300th Anniversary Parade, sponsored by University of Rhode Island. Marching bands, students and school communities, floats from businesses and organizations, fire and police personnel, and elected o cials will make up the procession. The public is invited to a post-parade picnic at Saugatucket Veterans Park with food trucks, beer and wine, and live entertainment.

In September, a 14-foot sculpture, by local artist Peter Diepenbrock, of a rabbit symbolizing rebirth and renewal will be placed on the Peace Dale village green, honoring South Kingstown’s history and those who were on the land long before it became a town. “When we look back on 2023,” says Esposito, “I hope we will all remember the people and places in South Kingstown that make our lives special.” The parade steps o at 10am on June 17 at South Kingstown High School and travels 1.3 miles to Town Hall. Visit SouthKingstownRI. com/1087/300th-Anniversary for more programming. | By

Abbie Lahmers

Photo courtesy of the South Kingstown 300th Anniversary Steering Committee

The Power of Puns

A URI-grad comedian’s storied career brings her back to the Ocean State

From international performances to television shows, acting gigs, writing shows, and more, comedian Poppy Champlin’s career has been a thrilling ride. Now settled back in Rhode Island – the state where her comedy dreams were born – Champlin was recently inducted into the RI Comedy Hall of Fame.

Before she was a comedian, Champlin was a theater major at the University of Rhode Island. “I was really into musical theater and musical comedy, and that was where I flourished,” she recalls. She once asked her director if she could do a monologue in a show, and after filling the speech with puns, it became a smash hit at her performances. “I felt that power, and that glee, and that unbelievable-ness you get from a whole room laughing,” she reflects. Knowing that stand-up comedy was burgeoning at the time, she decided to give it a try.

After graduating, Champlin embarked

on her first comedy tour in Canada before taking improv classes at Chicago’s Second City Training Center. While studying, she performed in Chicago and surrounding suburbs, and then began racking up the miles on road tours. Eventually, she landed in Los Angeles, where she dove into the competitive Hollywood scene and studied acting at Larry Moss Studios. While the challenges were plenty, Champlin says, “When you nail something, it’s so rewarding.”

With the help of friends, she landed a spot on a Showtime special and became a writer for Show Me the Funny on Fox. But her career-spanning achievements don’t end there. She’s opened for big names like Ray Romano, Bill Maher, and Rosie O’Donnell, and performed at an extensive list of premiere comedy clubs such as The Comedy Cellar in New York City and Laugh Factory in Los Angeles. Her television

Photos courtesy of Poppy Champlin

Poppy Champlin performing at Pump House Music Works

appearances include The Oprah Winfrey Show , Comics Unleashed with Byron Allen , LOGO , and The Joan Rivers Show , where she earned the title of America’s Funniest Real Woman by the comedian she considers a mentor. The designation landed her a feature on Entertainment Tonight . After coming out as a lesbian on stage in 2001, Champlin also created her own tour called The Queer Queens of Qomedy.

Since she’s been back in the Ocean State, Champlin has headlined a show at Theatre by the Sea and performed in Titanic the Musical at the Courthouse Center for the Arts. She continues to appear with The Queer Queens of Qomedy and perform at various spots, including Wakefield’s Pump House Music Works, where she also teaches eager students, putting aspiring talent on “the fast track” – and some of them are

already making money doing stand-up.

On May 20, Champlin was inducted into the RI Comedy Hall of Fame, an award created by comic Joe Hebert. “As soon as I left URI, the goal was to make a living doing stand-up comedy, and here I am, living in RI and making a living off of stand-up comedy,” Champlin reflects, adding, “Yeah, it really is a good feeling.” Find upcoming appearances at PoppyChamplin.com

Photo courtesy of Poppy Champlin

In May, Champlin was inducted into the RI Comedy Hall of Fame

Low Tide Jewelry Co. Boutique

We’re on the hunt for Rhody Gems! Every neighborhood has that secret, hidden, cool and unusual, or hole-in-the-wall spot that locals love. Email or tag us on social media using #RhodyGem to suggest yours, and we might just feature it!

What it is:

A jewelry shop and studio selling custom pieces made on site using shoreline finds like seaglass and shells.

Where to find it:

Housed in a historic stone building, where Kingstown Road meets Columbia Street, across from South Kingstown Public Library.

What makes it a Rhody Gem?

“Sun-drenched and salty days on the beach” is how owner/maker Paula Quigley describes the vibe of her shop. Inside, the decor is sure to transport patrons to childhood recollections of sunny days by the sea. Not only is beautiful jewelry for sale, but there is a wide variety of home decor and lifestyle goods all with the same laid-back authentic coastal style. “The items are very reasonably priced,” says Martha Coneybear, an admirer and nominator of the shop. Pick up a piece during the weekend, 10am to 3pm, or bring in your own beach treasure to have a custom piece made just for you.

Low Tide Jewelry Co.

1070 Kingstown Road, Wakefield

Facebook: Low Tide Jewelry Co. 212-0445

Photo courtesy of Low Tide Jewelry Co.

AWARD-WINNING LUXURY & COASTAL BUILDER

We know how important your home is to your well-being. As custom home builders for 40 years, we have crafted and restored coastal and luxury homes in Rhode Island and throughout New England. Our goal is to create spaces that allow you and your family to thrive.

Rhody Pets of the Month

Looking to welcome a new furry friend into your home? Adopt, don’t shop! Shelters around South County and across the state have dogs and cats ready to find their forever homes. Here are three pets ready to meet you, or reach out to the shelters to learn about even more adoptees.

If you have been thinking of adopting or if you know of an animal in need, please contact Karen directly at animaltalk1920@gmail.com.

SHYANN

This four-year-old gray domestic shorthair with stunning gold eyes is a sweetheart but a bit shy. Shyann likes to observe her surroundings from afar and may hide until she is comfortable with you, but with time, love, and a welcoming home, she’s sure to blossom. Call to make an appointment to meet her.

Animal Rescue Rhode Island

783-7606

AnimalRescueRI.org

HUMPTY DUMPTY

The cutest Hound mix puppy around, Humpty Dumpty’s fun-loving temperament is just the best. In addition to his looks, he’s smart, playful, cuddly, and smart. Humpty is looking for a family to join where he can become part of your pack, and may even get along with a canine companion if you’re already a parent to another playful dog.

Save One Soul Rescue Info@sosarl.org

SOSARL.org

Photos courtesy of respective shelters

Shyann

Photo courtesy of Animal Rescue Rhode Island

Photo courtesy of Save One Soul Rescue

Humpty Dumpty

ROXY

Meet Roxy, a one-year-old pup filled with energy and excitement, who’s always ready to play. She is an American Sta ordshire Terrier mix with a black-and-white coat accented by dark sparkling eyes. Her ideal home would be with a family with an active lifestyle – she would love going for long walks and frolicking in a fenced-in backyard. Her high energy might be too much for small children, but older teens should be fine.

Westerly Animal Shelter

584-7941

Photo courtesy of Westerly Animal Shelter

THE MUST LIST

10 essential events happening this month

For a statewide listing of events visit us online! HeyRhody.com

June 11:

The 14th Annual Cause for Paws Classic Car Show is a fun day filled with vintage cars and trucks, plus giveaways, raffles, live music, food trucks, and local vendors, all to benefit shelter animals. Warwick, FriendsRI.org

Through June 10:

The Girl on the Train , a mystery about a woman’s disappearance written by novelist Paula Hawkins that was a hit movie starring Emily Blout in 2016, is on stage at the Granite Theatre. Westerly, GraniteTheatre.org

June 7:

The youngest artist in history to write, produce, and perform a number one hit, Debbie Gibson has been at the forefront of pop music since the late 1980s. Hear all the hits when she stops at the Greenwich Odeum. East Greenwich, GreenwichOdeum.com

June 8:

Wickford Harbor Lights returns with floating fire pits lit beginning at dusk, recurring monthly this summer. Enjoy food trucks, live music, face painting, restaurant and store specials, and more at this family-friendly night out. Facebook: Wickford Harbor Lights

June 10:

The Gaspee Days Parade has been an annual commemoration of the state’s revolutionary history for over 50 years. Area marching bands, fife and drums corps, fire trucks, miniature cars, and more line the Narragansett Parkway. Warwick, Gaspee.com

June 10:

Tomaquag Museum celebrates Strawberry Thanksgiving, inviting the community to enjoy basketry demonstrations by indigenous artists, art and food vendors, and traditional drumming and dance at the URI Quadrangle. Kingston, TomaquagMuseum.org

June 11:

Find one-of-a-kind keepsakes including martini glasses, home decor, jewelry, and ocean-themed creations by local artisans at the Sea Glass Festival at the Windjammer Surf Bar, benefiting local charities. Westerly, Eventbrite: Sea Glass Festival

Opening June 14:

The summer tradition continues at Theatre by the Sea, with the award-winning musical BEAUTIFUL: The Carole King Musical, which shares the inspiring true story and music of the legendary songwriter. Wakefield, TheatreByTheSea.com

June 24:

Just in time for summer, the annual Strawberry Festival returns with bowls of strawberry shortcake, along with plant sales, kids’ activities – including a puppeteer, pony rides – and live entertainment. North Kingstown, SmithsCastle.org

June 24:

The Chorus of Westerly performs the 42nd Summer Pops Concert with exciting arrangements of classical masterworks and popular music for chorus and full orchestra in a free concert at Wilcox Park. ChorusOfWesterly.org

Please note that events may require proof of vaccination or a negative COVID-19 test and mask-wearing regardless of vaccination status. Be sure to check each venue for updates.

Photo courtesy of Friends of the Warwick Animal Shelter

Classic cars roll into Warwick for a good cause this month

Advocating for Pride All Year

Amidst censorship and anti-trans legislation, local libraries and orgs are ensuring space for LGBTQ+ youth

In the face of bill H6324 introduced in Rhode Island late April, local libraries –which have long harbored safe spaces for teens and young adults – are on the frontlines of a battle against censorship. If passed, H6324 would hold public and charter school librarians accountable for distributing materials to minors broadly deemed “indecent,” mirroring a national effort to keep books that explore gender and sexuality out of school libraries.

“We are hopeful that the current Judiciary Committee leadership will recognize this bill as censorship and not support it,” says Beatrice Pulliam, president of the Rhode Island Library Association. While local librarians work behind the scenes to combat H6324,

they’re also publicly supporting LGBTQ+ communities and addressing the particularly vital concerns of the trans folks they serve in light of state bills, including here in Rhode Island, attacking trans rights.

“We are educating sta and providing gender-neutral bathrooms, and many sta members opt to wear pronoun pins for the comfort of trans and non-binary visitors,” says Janet Fuentes, marketing manager at Community Libraries of Providence. Teen librarian Kelly Parlin recognizes the challenges young members of the LGBTQ+ community face. “A number of teens feel a lack of support at home or school,” she says. “We o er programs centered on joy and community where teens can fully be themselves.”

Rochambeau and Washington Park libraries o er a weekly program called Queer Umbrella where teens gather to make art, play games, and watch movies, while feeling safe to vent their frustrations. The program educates participants on queer history and activism and invites local speakers to discuss politics, health, and gender expression, all crucial topics for queer young people navigating identity and fitting in. The libraries also recently piloted Camp Kaleidoscope. “[Attendees] could learn, hang out, make friends and ultimately, celebrate who they are,” explains Parlin.

Youth Pride Inc. (YPI), which serves ages 5 to 23, offers much-needed affirmation and community to its young members, in

Photo by Justin Case Media, courtesy of Haus of Codec

Haus of Codec hosts summer LGBTQ+ art markets

the form of a drop-in space with video games, movies, books, and art supplies, along with more formal group meetings centered around a range of topics and gender exploration. As YPI works toward policy change to create homophobia- and transphobia-free environments, it encourages young people to self-advocate by joining rallies or testifying at the State House.

Being visible, particularly at the State House, is one of the most important things an advocacy organization can do, according to Julio Berroa, executive director of Haus of Codec,

whose mission is to combat youth homelessness by providing safe housing to people who have aged out of the foster care system. “Haus of Codec’s role is staying resilient and true to our community, and showing up in any way we can,” Berroa says. “We organize, sign letters, boost social media posts. We are here to be in support of other people.”

Their mission is sustained, in part, by their art markets. Berroa describes the art markets’ birth: “We held our first art market in June 2021 because after the pandemic lockdowns, there were no accessible spaces for

artists to sell their work. RI Pride was postponed. The Providence Flea was taking a hiatus. Everything was dormant. But vaccines were becoming available, so the timing was perfect to create an outdoor space for queer and BIPOC individuals to sell their crafts.”

Last year, Haus of Codec held 15 art markets, but this year, they’re dialing it back a bit to ensure they’re fulfilling their original mission. “Our housing capacity is increasing. We need to spend more time providing services to our youth,” Berroa explains. This year, a July market is planned for Fringe

South County Pride has grown from a car parade to a celebration taking over Wakefield

Photo courtesy of South County Pride

PRIDE PARADES AND FESTIVALS

JUNE 3: Love Wins Coastal presents Little Compton’s Third Annual Pride Celebration at the town common, with DJ music, crafts, food, face painting, and more. Facebook: Love Wins Coastal

JUNE 3: Towards an Antiracist NK hosts the first ever Pride Parade in North Kingstown, beginning 10am at Wickford Town Dock. @towardsanantiracistnk

JUNE 3: In collaboration with several community groups, Rebuild Woonsocket is hosting the third annual Woonsocket Pride taking place at 4pm at the World War II Veterans Memorial Park. Facebook: Rebuild Woonsocket

JUNE 16: Ayako Takase, Ancha Santana, and Michelle Veras created the Dyke and Trans People of Color March with an aim of dismantling capitalistic systems and white supremacy. Details for this year’s march, including location, are still in the works at press time. @dtpocpvd

JUNE 17: This year’s Rhode Island PrideFest features more than 250 nonprofit organizations, businesses, and food vendors at the Providence Innovation District Park. The Illuminated Night Parade starts at 8pm. PrideRI.org/pridefest/

JUNE 24: Newport Pride is a day-long festival with performers, vendors, and the Pride on Bikes parade in partnership with Bike Newport. Catch the festival from 11am-6pm at Great Friends Meeting House. NewportPrideRI.org

JUNE 29: South County Pride was started in 2020 by a high school student who wanted to celebrate Pride in a fun, socially distanced way with brightly decorated cars. Thanks to support from the community and sponsors, the event has only grown. This year’s car parade begins at 3pm on Main Street in Wakefield. Facebook: South County Pride

FUNDRAISING FOR LGBTQ+ YOUTH

You may know Stephanie and Lindsay Haigh as the cooking couple behind Village Hearth Bakery & Cafe in Jamestown. Along with bringing folks together with their delicious eats, the Haighs are working toward unifying the community through their new nonprofit VHBC Pride, Inc. Led by a diverse board of South County leaders, the organization aims to support and bring visibility to the LGBTQ+ community and its allies by boosting existing and building new youth programs.

“We aim to create a supportive environment where the LGBTQIA+ youth can grow up feeling connected, safe, supported, valued, and celebrated,” the Haighs share in a press release announcing the non-profit’s formation. “After speaking with several schools and community organizations, we realize that the LGBTQIA+ youth of Jamestown and southern Rhode Island greatly lack safe spaces where they can just be themselves.”

On June 26, golfers are invited to tee up at VHBC Pride’s Best Ball Golf Tournament at Jamestown Golf Course for $100 per golfer or $40 for those just partaking in the festivities that follow, featuring a ra e, silent auction, food, cash bar, and tournament awards. The inaugural event benefits youth programming and GSAs (Genders and Sexualities Alliances) and this year supports the launch of Newport Pride’s new Pride Center, which will allow them to expand their reach.

“While continuing these e orts with Newport Pride, we know that the LGBTQIA+ youth in our own backyard (Jamestown and southern Rhode Island) need programs such as these as well. We hope our future fundraising e orts will do just that,” says VHBC Pride president, Lindsay Haigh. Follow VHBC Pride on Facebook for future events, and sign up for the golf tournament on Eventbrite.

Fest, along with one at PVD Fest and an October market at Dexter Park. “Our art markets are free and uncensored. We give people an accessible opportunity to showcase their true selves. And I think it’s important that there’s a space for queer people to gather outside rather than at a bar.”

Daniel Cano, executive director of Newport Pride, agrees. “Our Newport community is growing, and a lot of people are suggesting we open a gay bar,” says Cano, whose organization opened a Pride Center this month. “But

our community can’t be only about entertainment and alcohol. We have to build it from its core and address key issues like housing, transportation, and safety.”

Newport Pride began as a one-day celebration five years ago, but Cano quickly realized it wasn’t enough. “Our community needs support year-round,” he says, describing the programs and services Newport Pride o ers.

In addition to hobby-focused programs that create community, like crafting and literature, the organization o ers in-depth educational

Photo courtesy of Newport Out

The Scoop | feature • By Emily Olson

Drag storytime at Newport Pride

workshops and Spanish-language programs, connects members with community resources, and engages in outreach. “Our allies play a key role in building community,” says Cano. “And it’s important that we educate people who want to learn because issues like the trans hatred our country is experiencing stem from a lack of understanding.”

Cano is understandably skeptical of companies that fly the rainbow flag only once a year. “I appreciate it when organizations express their support,” he says. “but I want

to see what they’re doing when June ends.” Berroa says he also keeps an eye on who shows up consistently. “We hold people accountable,” he says, emphasizing that his organization runs counter to more wellknown Pride organizations in prioritizing community over corporations.

In a reliably blue state, it’s easy to feel immune to discourse that seems intent on turning back the clock, but plenty of bills were introduced in the RI State House this year that mirror those introduced across the

country. Although they have little support, their mere existence succeeds in othering LGBTQ+ folks, revealing just how vital the tireless work of advocacy groups is in elevating marginalized community members.

Last June, Cano’s organization created Rhode Island’s first rainbow crosswalk in Newport with wide support from the city and community members. “It isn’t going to save lives,” Cano admits, “but people come to Newport and feel a sense of belonging. This work is inspiring.”

Newport Pride installed the state’s first rainbow crosswalk last year

Photo courtesy of Newport Out

PIER MARKETPLACE

19 Shops across from Narragansett TOWN Beach & Seawall

Our SEASIDE SHOPS offer a wide variety of Gi s, Souvenirs, Sweets, Dining & Services for locals and tourists, including:

Coastal Management Group Experience Luxury Homes

Graceke Design

VISIT US AT 2A–40A PIER MARKET PLACE

Bone Dry Dog Grooming

Vikani

Be Fit Nutrition

Nana’s Ice Cream

T-Shirt Hut

The Boutique Shop

Pier Picture

Shades & Pier Optical

The Hair Studio

Nauti Girl Boat Decor

Samudra Micro Spa

Nana’s Candy Bar

The Traveling Gypsy

Shell Boutique

Farmer's MARKET

For local growers, connecting to consumers in new ways is now part of the business plan

BY ANN MARTINI

Lauren Pasquale is living her dream. It’s early May and the vibe at her shop at Pasquale Farms Garden Center in Richmond is what you might expect on a mostly sunny, 76-degree Sunday: delightfully relaxed. Rough-hewn tables flank the gravel parking lot and are covered corner to corner with smiling pansies, pastel crocus, and velvety coleus. Hanging flower baskets for sale mark the door to the shop, where you’ll find clay pots in every imaginable size, hand-made cutting boards and pottery, garden gift sets, and local food products. “We’re trying to do it all,” she says, explaining the thinking behind the array of products that they sell (shrubbery, flowers, vegetables, pumpkins, local jars of jams and honey, cheeses, meats, Christmas trees and wreaths, and classes for adults and kids, to name a handful) and the customers they’re trying to reach. “But owning a family farm…” she says. “It’s the dream.”

We’re trying to do it all, But owning a family farm… it’s the dream

.

- Lauren Pasquale

Photos courtesy of Pasquale Farms

You might think that there’s no better time to run a farm in Rhode Island. Fueled by the farm-to-table restaurant movement, many consumers are now educated about the benefits of “buying local.” Farmers markets seem to be everyone’s favorite way of spending Saturday mornings, chefs cite local farms’ products on their menus, and regional markets boast about carrying Rhode Island-grown produce. Organizations such as Farm Fresh Rhode Island and the food incubator program at Hope & Main further elevate the value of sourcing local. Magazines, newspapers, local TV, and social media sites seemingly make accessing all of these options a snap.

All these things help farmers survive and thrive – the extent to which depends on which farmer you ask. But the gold standard for getting those juicy, sweet red strawberries into your bowl? It’s the Pasquale family model: farmers who love what they do forge authentic relationships with locals they can welcome onto their land. It’s the ultimate win-win. The farmer can tell you about their products and make a profit selling it to you without an overhead, while you brown-bag it home, delighted to whip up its contents for dinner while your brain creates a neural pathway that will have you returning to the farm again and again. Still, the routes to success can be a bit dizzying.

PASQUALE FARMS GARDEN CENTER IN RICHMOND

Photos courtesy of Pasquale Farms

The 300 acres of land at Casey Farm in Saunderstown have been farmed since the mid-1600s. Since 1955 it’s been run by the regional preservation organization Historic New England, which oversees its working barnyard, gardens, and fields. Over the past two decades, Casey has been reimagined as a destination, with a summer Saturday growers’ market, a pick-your-own-produce CSA (a subscription-based Community Supported Agriculture program that was the first of its kind in Rhode Island), and fields with roaming farm animals that kids can meet. There are hiking paths, farm tours, and organized bird walks. “We think it is all a great model for engaging people,” says site manager Jane Hennedy.

The farms that thrive in Rhode Island these days are the innovative ones like Casey and Pasquale. That doesn’t always mean they are using technologically advanced machinery or farming methods (though those can certainly help). Sometimes it’s about cultivating and maintaining a great product, and knowing your audience. It’s always, as Hennedy says, about engaging them.

CASEY FARM MARKET IS HELD SATURDAYS THROUGH OCTOBER 28 FROM 8:30AM TO 12:30PM

CASEY FARM

Photos courtesy of Historic New England

It's "fish and chips" Friday at Earth Care Farm in Charlestown, a prime example of a successful and sustainable farm practice. Soon, Jayne Merner Senecal will welcome a truck carrying fish scraps and wood chips from New Bedford. It’s one of dozens of deliveries equaling about 100 tons of material that Earth Care will take in this month alone, from food scraps and co ee grinds to garden waste, manure, and spent grains from local breweries. Senecal is a second-generation farmer’s daughter who understands that innovation is a game changer. In the late 1970s, her father Mike Merner stood on the farm and had an epiphany about, of all things, compost. “He knew that healthy, living soil would produce healthy plants,” she explains, resisting the urge to do a deep-dive into the process of photosynthesis. The resulting composted soil is turned into bags of potting soil and raised bed mix for weekend gardeners and sold to local farms and landscapers. “It’s just an amazing product,” she says, “and when people use it and see the great results, they keep coming back.”

Photos courtesy of Earth Care Farm

JAYNE MERNER SENECAL OF EARTH CARE FARM

Even generational farms sometimes need the trial-and-error process to figure out who their audience is. George and Martha Neale inherited Windmist Farm in Jamestown in 2002 from George’s father and began to experiment with the kinds of animals they needed to raise. Cows, goats, sheep, and pigs – some heritage breeds that haven’t been genetically altered – rotate through at given times. The Neales have found the direct-to-consumer approach to selling the most sustainable and profitable; farmers markets can be i y for all kinds of reasons, and selling to retail outlets can be expensive and daunting. “We want to sell more to local folks who like to cook at home,” Martha explains, and she hopes that when their daughter and soonto-be son-in-law take over the operation of the farm, they can unlock more potential.

Martha looks to Pat’s Pastured owner Patrick McNi as the ultimate example of a farmer who does it right. At their East Greenwich farm, the McNi s sell beef, poultry, pork, eggs, dairy, produce, and even dog food and treats. Like Casey Farm, Pat’s has a CSA, o ers delivery, and holds a farmers market. “He’s really perfected the model,” Martha says, but acknowledges the enormous amount of work necessary to get there. “I just wanted to be a farmer,” she says with a laugh, “not a salesperson or a marketing genius.”

I just wanted to be a farmer, not a salesperson or a marketing genius.

Photos courtesy of Windmist Farm

BUY GRASS-FED MEATS, FRESH EGGS, FLOWERS, HONEY AND MORE AT THE WINDMIST FARM STORE

Rick Pace and David DeFrancesco are two agriculture pros who came together in 2016 to o er some solutions to the myriad challenges that Rhode Island farmers face. They and four other founding partners began the Rhode Island Farm Incubator at Shewatuck Farm in North Kingstown with the goal of educating and aiding farmers and food entrepreneurs in developing their own for-profit businesses. This includes everything from providing space to plant and grow to helping with funding, farming techniques, and marketing. “The obstacles facing farmers can be daunting, right down to finding land to farm on,” DeFrancesco explains.

Photo (L) by Peter Gengler, courtesy of RI Farm Incubator, (R) by Sarra Sundstrom, courtesy of RI Farm Incubator

The 91-acre Shewatuck property was purchased from Schartner Farms with a loan from the US Department of Agriculture. There’s room and facilities for a half-dozen fellows to set up shop for a year, and after that they will be o ered help to transition to an independent business. Along the way, they’ll learn the ins and outs of what works and what doesn’t for farmers. For example, farmers markets aren’t always a good idea, they explain. They can be hard to get into and sometimes organizers take a hefty portion of the profits in the form of rent. And while it seems like it would be a farmer’s perfect-case scenario to provide local supermarkets with their products, that, too, can be problematic. Factors such as packaging, transportation, consistency of the product, and more often drive grocery stores into relationships with huge corporations. The idea of buying strawberries at Stop & Shop from the farm down the road can be romantic, but you won’t be happy if you go in February or September and they’re gone, they explain. Many local grocery stores such as Dave’s, Belmont, and Roch’s do proudly sell local produce, but they are always going to subsidize that with contracts from larger suppliers. “Otherwise, they’d put themselves out of business,” says Pace.

The obstacles facing farmers can be daunting, right down to finding land to farm on.

- David DeFrancesco

MUSTARD GREENS ARE AMONG THE CROPS AT SHEWATUCK FARM

Photo (top) by Peter Gengler, courtesy of RI Farm Incubator,

(bottom) by Sarra Sundstrom, courtesy of RI Farm Incubator

You’ll notice, too, that it’s the larger local farms that have created relationships with Rhode Island chefs. Twenty years ago, Brian Kingsford of Bacaro restaurant in Providence was one of the first to boast Confreda Farms’ corn and squash blossoms on his spring and summer menus, but the menu items were limited and only available for several weeks. Pat’s Pastured meats and poultry are often featured on local menus, but that’s because he has the capability to produce consistently. “It’s not always that easy for smaller producers,” DeFrancesco explains. “And there’s not always rhyme or reason to how these things get accomplished.”

Pace and DeFrancesco see education as the most important, sometimes missing, ingredient to the success of a farm, and that’s the role they see themselves in. “Making solid, informed choices for who you are and what you’re producing” is the key, according to DeFrancesco.

In the meantime, farmers will find some success engaging in what DeFrancesco calls “agro-tourism.” He explains he witnessed it at Schartner Farms in Exeter when he worked there as a student years ago. “They were one of the first to reach the pinnacle 30 years ago, when they figured out the perfect combination of farming and retail,” he explains. After a fire several years ago, the farm is undergoing a transformation, but many locals remember them for the charming year-round farm store, which always displayed freshly baked pies for sale, among other goodies.

Those traditions will continue at the hands of Pasquale, Casey, Earth Care, and other local farms that are cultivating an ethos that genuinely connects to customers and the local community in fun and tasty ways.

THE 1850S "SHARE BARN" WHERE CSA MEMBERS PICK UP THEIR PRODUCE AT CASEY FARM

Photos courtesy of Historic New England

CASEY FARM

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Weddings

Life & Style

Inspo | Venues | Flowers | Sweets | Gifts

Planning a wedding can be as simple or complex as you want it to be; there is no wrong answer. The most important underlying factor is that the day is personal to you and your intended. In this first-ever special Weddings section, find information and advice for planning the big day in the smallest state.

Photo by Move Mountains Co.

Spring nuptials at Shepard’s Run

Schmit

Wedding Season

Four local couples share how the time of year inspired their special day

One of the first decisions the newly engaged must make is when to tie the knot. Whether you pick the sun-soaked days of summer or snow-covered serenity of winter, chances are the time of year finds its way into every aspect of your plans. Meet four local couples who found ways to seamlessly incorporate the season into their colors, flowers, menus, and more – and the Rhode Island vendors who helped it all come together.

THE SPRING WEDDING

“We believe the season symbolizes beginnings and positive changes, with warmer weather, blooming flowers, birds chirping, and a palpable buzz for the year to come,” begins Brenda Maher of her and husband Dan’s late-April wedding. “We viewed it as a great time of the year to celebrate the beginning of our marriage with friends and family.”

Brenda and Dan both hail from Connecticut, spent summers in Rhode Island, and attended UConn – but their paths never crossed until one fateful January night at a bar in Hartford in 2016. As Brenda puts it, “we literally danced the night away and our lives were changed forever.” Four years later on a much-needed family getaway, Dan popped the question as the sun set over Narragansett Town Beach. “We ate, we laughed, we drank. It was a very special night.”

After soaking in their engagement, Brenda and Dan began to plan their springtime nuptials with the season in mind, inspired by beautiful blooms and a palette of peachy pastels that enhanced the historic beauty of their venue, Shepherd’s Run in South Kingstown.

The Colors

“We chose neutral, airy, light colors featuring peach, blush, and off-white tones,” Brenda explains. These choices appeared in the floral-embroidered table linens, invitation suite, and flowers.

The Venue

Brenda and Dan set their sights on the Ocean State, a place near and dear to both of them, and stumbled across Shepherd’s Run, a winery that was scheduled to open later that year. They were charmed by the sprawling field of grapevines,

gleaming stone mansion, and, of course, the delicious wines. But what made it extra special were the estate’s gardens, which would serve as the perfect, flower-filled ceremony space.

The Flowers

Late April o ered plenty of options, including ranunculus, parrot tulips, hydrangeas, roses, baby’s breath, and white O’Haras, which were carefully curated by Wakefield-based floral studio Flowerthyme.

The Dress

Even Brenda’s dress featured floral lace, a purposeful touch to complement the season.

RHODY RESOURCES

PHOTOGRAPHER & VIDEOGRAPHER:

MOVE MOUNTAINS CO. | Pawtucket

CATERER:

BLACKSTONE CATERERS | Middletown

FLORIST:

FLOWERTHYME | Wakefield

HAIR & MAKEUP:

JACLYNN KATE HAIR & MAKEUP

ARTISTRY SALON | Cranston

Photos by Move Mountains Co.

Meg Schmit

THE SUMMER WEDDING

The Ocean State holds a special place in the hearts of Nicole and Kristen, who are originally from New York and Massachusetts respectively. It’s where they first met their freshman year at college, and where their friendship flourished into something more. So, after the couple got engaged in 2019, it was a no-brainer to pick Rhode Island as the setting for their wedding.

“Kristen and I love the summer,” shares Nicole, reminiscing on warm-weather days and trips to the beach. They originally picked a date in June of 2021, but like so many couples, made the di cult decision to postpone it by a year due to pandemic and vaccine rollout concerns.

“Choose a season you love so the incorporation happens naturally,” says Nicole. “If you love summer, you can incorporate things you love about it into your wedding like fruity cocktails, ice cream, color choices, and decor.”

The Colors

“Our colors were dusty sage, dusty blue, and gold,” says Nicole, who drew inspiration from Blithewold’s natural beauty. “We chose a dusty palette so the vibe felt light, airy, and summery.”

The Venue

“Kristen and I knew we wanted a venue on the water,” Nicole explains, and they immediately fell for Blithewold’s harbor views. The beautiful mansion, manicured gardens, and outdoor tent sealed the deal, granting the couple’s wish for an outdoor ceremony and cocktail hour.

The Flowers

Designed by Cranston-based Golden Gate Studios, the centerpieces and bouquets starred blue and green hydrangeas punctuated by white roses. “What is more summer?” insists Nicole.

The Menu

From an abundance of seafood, to fruity signature cocktails, to a Ben & Jerry’s ice cream bar, Kristen and Nicole’s wedding didn’t just feel like summer – it tasted like it, too!

The Special Touches

Painted oyster shells with their guests’ names added a personalized seaside touch to the place settings (and was one of Nicole’s favorite details).

RHODY RESOURCES

PHOTOGRAPHER & VIDEOGRAPHER:

BRITTANY ADAMS PHOTOGRAPHY

Bristol

CATERER:

BLACKSTONE CATERERS | Middletown

FLORIST:

GOLDEN GATE STUDIOS | Cranston

MUSIC:

MUSIC MIXERS ENTERTAINMENT

Narragansett

TRANSPORTATION:

VIKING TOURS OF NEWPORT

Photos by Brittany Adams Photography

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THE FALL WEDDING

“Fall is by far my favorite season,” says Lisa MacGregor, who could never imagine getting married any other time of year. “To me, it is the season of romance.”

Lisa met her husband Billy on a blind date in 2016, and two years later, in the fall – of course – the couple got engaged. “It’s a pretty funny story,” Lisa shares of the proposal, which was carefully pulled o by Billy despite the fact Lisa woke up with a horrible cold that day. “I was so grumpy with him.” She now laughs about the ruse of being coerced to go to downtown Boston for a friend’s fake work presentation. But once Billy got down on one knee at the same spot they first kissed, it quickly turned into one of the happiest nights of her life.

When it came to planning their November wedding, Lisa let the time of year as well as the Gilded Age vibe of their venue lead the way. “Little touches and accents here and there are more than enough,” Lisa explains. “The season will also speak for itself.”

The Colors

Lisa and Billy’s color scheme featured burgundy and blush with lots of shimmering gold accents that Lisa felt meshed with the ornateness of their venue as well as the warmth of autumn. These appeared in the florals and decor elements, many of which Lisa savvily sourced from Facebook Marketplace and Etsy.

The Venue

After living in Rhode Island after college, Lisa fell in love with Providence and often grabbed dinner and drinks at The Dorrance. The “oldworld charm, ornate beauty of its marble floors, original stained-glass windows, and dramatic high ceilings” made it a rich, romantic venue for their big day.

The Flowers

The couple worked with New England-based Leslie Lee Floral Design to make Lisa’s Pinterest board come to life with a gorgeous selection of palette-pleasing blooms, particularly red roses.

The Dessert

Instead of cake, the couple took dessert in a new direction with the help of Providence’s popular French bakery, Ellie’s. “We did a macaron tower along with mini tiered cakes, including a carrot cake with salted caramel buttercream and apple cider tartlets.”

RHODY RESOURCES

PHOTOGRAPHER & VIDEOGRAPHER: WILLOW PHOTO CO.

BAKER:

ELLIE’S BAKERY | Providence

CEREMONY: THE PAVILION AT GRACE CHURCH

Providence

Photos by Willow Photo Co.

THE WINTER WEDDING

For Tara Vieira, it was never a question that she wanted to get married in winter. For starters, it’s when she and husband Kevin got engaged on Valentine’s Day of 2020. It’s also when she gave birth to their son a year later. With visions of a sparkling blue and silver wedding, they decided to hold their special day in February of 2022.

“I’ll admit, I was a little nervous having a winter wedding because you never know what you will get with the weather, especially here in New England,” Tara admits. But when the day came, it was a surprisingly balmy 60 degrees and what Tara describes as “a magical night.”

Guided by her pre-determined palette, Tara worked with Kirkbrae Country Club in Lincoln to create the winter wedding of her dreams.

The Colors

“I wanted our wedding in the winter specifically for this color scheme,” Tara explains of their navy blue, white, and silver theme. This winter-perfect palette was infused into every last detail, including the flowers, table linens, centerpieces, and even the cake.

The Venue

Tara shares that Kirkbrae Country Club was the only venue the couple visited, and it was perfect. With its recent renovations –including silvertone walls and a blue patterned carpet – it fit their theme to a tee.

The Cake

The couple’s cake was certainly a show-stopper, with four tiers of navy blue and white buttercream, accented by navy blue roses, shimmery silver sprinkles, and a matching silver topper with the newlyweds’ names. The custom creation was designed by the talented Silver Spoon Bakery in East Greenwich.

The Decor

Everything was satin, glass, or silver, so every surface shimmered. Tara describes their centerpieces as nothing short of magical: tall white floral arrangements with white branches and hanging gems that glittered when they caught the light.

The Special Touches

As Tara and Kevin embraced for their first dance, a rolling white mist at their feet gave the illusion that they were dancing on clouds.

RHODY RESOURCES

PHOTOGRAPHER & VIDEOGRAPHER: STACEY SMITH PHOTOGRAPHY

North Providence

SUITS:

SIMPLY DAINTY | Cranston

CEREMONY: HISTORIC SAINT JOSEPH’S CHURCH

Cumberland

Photos by Stacey Smith Photography

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Beyond Ballrooms

The owner of Rhode Tripper Photography shares her top picks for unexpected wedding venues brimming with atmosphere

For the couple that wants to exchange their vows in a less traditional setting that celebrates their shared interests or state love, Rhode Island has plenty of unexpected venues ready to host your special day in style. Here’s six of my favorite quirky, historic, and downright beautifully unique places to say “I do.”

Botanical Oasis

Plant parents – this one is for you! There’s a good chance you’ve visited the Botanical Center at Roger Williams Park but may not have realized you can get hitched among the lush flora. With four greenhouses, including the massive glass and steel conservatory, this venue delivers on botanical vibes year-round. There are options to host up to 170 guests in their indoor and outdoor spaces. The best part? You can totally go minimalist with your decor and

let the space speak for itself, or go big with the greenery theme incorporating floral and patterned linens, or even throw in some disco balls. Providence, RogerWilliamsParkEvents.com

Coastal Charm

Looking for coastal views with private-home feels? Dragonline Studios is a historic site on the coast of Jamestown – right next to Fort Wetherill State Park – that comes complete with panoramic ocean views and private beach access. With a recently refurbished artist’s studio building and about four acres of land for a larger tented reception, you can take in the view of Aquidneck Island across the bay soaking up the ocean breezes. This blank-slate property requires rentals for four nights, so you’ll have private access to create your dream wedding weekend for you and your guests. Jamestown, Rental.DuncanLaurie.com

Photos by M Studios RI

The Botanical Gardens at Roger Williams Park

Weddings |

Venue • By Meaghan D’Abrosca

Artsy Industrial

Inside the converted mill building housing Pawtucket’s popular Hope Artiste Village, the arts space doubles as the Hope Events on Main venue, with features both fanciful and fun. The ceremony occurs right in the halls of the artist studios, and then the reception unfolds in a spacious open room with red brick walls, tall ceilings, and tons of natural light. But the best part is cocktail hour, which you can host on the third floor in – drum roll, please – a restored 1920s duckpin bowling alley and bar! Talk about a fun and nontraditional way to entertain your guests. Pawtucket, HopeEventsOnMain.com

Rustic Farmland

This destination is for the couples who love the country vibe but are looking for something a little more elevated than the traditional barn venue. While Bristol’s Mount Hope Farm does have a beautiful barn – boasting a gray-shingled exterior and wooden interior – the di erence is in the region’s signature farmcoast features. Whether electing use of the Cove Cabin for more intimate weddings or a ceremony and tented reception (with the option of chandelier lighting in the evening) on the water, distinctly Rhode Island scenery will backdrop your vows in a stunning way. Bristol, MountHopeFarm.org/weddings

Mount Hope Farm

Hope Events on Main

Photo (top) by Rhode Tripper Photography, (bottom) by M Studios RI

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Bookish Appeal

Built at the turn of the century, the event space at the Providence Public Library comes with all the exquisite historic touches you could hope for: original marble and hardwood flooring, glass cabinetry with old books and artifacts, a huge open atrium with ornate detailed arches, and an enchanting staircase to make your grand entrance or have a first look with your betrothed. It’s perfect for book lovers, antiquarians, or even couples who want to express their home city love into their big day, right in the heart of downtown Providence. Morins.com/ Providence-Public-Library/

Pastoral Vineyard

A newcomer to the wedding scene in South County, Shepherd’s Run is the definition of bucolic elegance. This estate winery, inn, and wedding venue sits on a renovated historic manor in South Kingstown. With options for both indoor and outdoor ceremonies and receptions, you and your guests can sip wine and congregate in rooms that exude New England charm, on the terrace surrounded by manicured lawns, in a vast event hall with high vaulted wood ceilings, or under a sailcloth tent decorated to your heart’s desire. Think early 1900s luxury with understated modern touches and amenities. South Kingstown, Shepherds.run

Looking for advice on how to customize your special day or a photographer to capture it in creative or alternative ways? Make an appointment with Rhode Tripper Photography at RhodeTripperPhotography.com

Providence Public Library

Shepherd’s Run

Photo (top) by Katie Karlberg Photography, (bottom) by Molly Lo Photography

Farm to (Wedding) Table

Let local abundance be the guiding force behind the flowers for your celebration

The farm-to-table movement, in terms of food, has become widespread over the last two decades as more and more people discover the benefits of supporting local agricultural systems. The same awareness with local flowers has been a little slower to catch on, especially in the wedding industry, but fresh, chemical-free blooms grown in your community deserve a place at the table as well.

Field to Vase

The decision to feature local and seasonal materials at your event is a direct investment in the farms and farm workers in your community and a positive alternative to the environmental and health issues linked to imported flowers. In their short journey from field to vase, local flowers use less fuel for transportation, less energy for refrigeration, and less packaging than their imported relatives. If local flowers aren’t available at the time of your wedding, you can work with a florist to source certified US Grown or Fair Trade flowers (traceable farms that follow social and environmental growing standards).

In the Zone

When planning to create your own event flowers, begin by educating yourself on seasonal availability direct from farms. Options range from pre-order bulk buckets of mixed varieties, individual stems, single variety bunches, or first-come, first-served bouquets. Instagram is a great resource for weekly crop updates and you can scroll back through farm feeds to see offerings in the weeks before and after your scheduled event date. The selection at different farms will vary depending on the farmer’s personal taste, what grows best in their climate, and what sells well in their market.

Photos by Jill Rizzo

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If DIY is not your thing, choose to work with a florist who specializes in local blooms and regularly sources from a network of regional farms such as The Floral Reserve on Sims Avenue. Hot tip: Florists who are consistent supporters of farms and buy a variety of material all season long have the best access to local blooms! Inspirational wedding designs emerge from the mutually beneficial collaboration between florist and farmer as there are always unexpected surprises from Mother Nature. Trust in your chosen floral professional is required (if you need to see an exact sample, this is not for you), but the results of truly embracing local and seasonal flowers are breathtaking and will be completely unique to your wedding. Learn more at WildSeasonFlorals.com

Photos by Jill Rizzo

Weddings | Flowers • By Jill Rizzo

Think Outside the (Cake) Box 10 bakers and makers o ering creative confections for the centerpiece of your dessert table

There’s nothing like capping off a magical wedding celebration with some superb sweets. Many of these local bakers create traditional multi-tier cakes, but if you want to treat your guests to something a little different, here’s a few ways to put a delicious and delightful spin on the dessert course.

DESSERT BAR

Dessert buffets or bars are a popular twist on the old Italian tradition of having a cookie tray table at the reception. I’m a fan because it’s always nice having options, and the folks at A Piece Of Cake just get it: cake pops, cookies, cupcakes, and how does a mini cherry pie sound? It’s a wonderful way for guests to satisfy their sweet tooth. Warwick, APieceOfCakeRI.com

GOURMET APPLES

How do you like them apples? Very much, thank you – if they’re from Amy’s Apples & Devilish Delights. These are not the messy treats you remember from childhood. Amy’s gourmet caramel apples are covered in chocolate (white, milk, or dark) and decorated to dazzle. For the kids-at-heart couple, there’s also dipped rice krispies, pretzels, Oreos, and more. Smithfield, AmysApples.com

Photos courtesy of Green Line Apothecary

Clara’s Cart brings frozen treats to a summer wedding

CAKE POPS

Avoid the tradition of cake applied to face with dainty and scrumptious cake pops from Bake. Eat. Love. No fork or plate necessary! You, your significant other, and attendees can savor these bite-sized treats on sticks, crafted with love by JWU grad Crystal Sparkman, that taste as incredible as they look. Pawtucket, BakeEatLoveRI.com

FROZEN TREATS

You can now bring the vintage charm of soda fountains to your wedding thanks to Clara’s Cart by Green Line Apothecary. Named for Clara Barton, the nurse who founded the American Red Cross, this fountain on wheels is stocked with their scratch-made ice cream and soda popsicles, motored over in their classic 1949 Chevy delivery van. Wakefield & Providence, GreenLineApothecary.com

DONUT WALL

Though it started as a trend, it sure looks like the donut wall is here to stay. KNEAD Doughnuts and their crew are experts at bringing this eye-catching and delicious grab-and-go display to your big day. Schedule a tasting to create custom flavors – in full-sized, mini, or donut hole varieties – for your big day. Providence, East Greenwich & Westerly, KNEADDoughnuts.com

MACARON TOWER

Have your guests saying “ooh la la!” when they see a colorful (and delectable) macaron tower built by The Perfect Sweet Shoppe. Choose from four different sizes (including a three-tier version with a cake on top) and up to 12 different flavors, or let guests bring home a tasty souvenir of the night with petite macaron favors. Warren, ThePerfectSweet.com

ITALIAN COOKIES

Over 100 years in biz and counting, the iconic Scialo Bros Bakery in Federal Hill is your onestop shop for old-school Italian pastries and cookies. Enlist their expertise when planning your post-ceremony feast, and they’ll put together trays of rainbow, butter, sprinkle, and almond cookies and biscotti that would make anyone’s nonna proud. Providence, Facebook: Scialo Bros Bakery

Photos courtesy (left) KNEAD Doughnuts, (right) Silver Spoon Bakery

A donut wall by KNEAD Doughnuts

CUPCAKES

Incorporate the cupcakes you love from Silver Spoon Bakery – the charming cafe and cocktail bar – into your wedding day. Choose from a vast list of flavors, from crowd-pleasing Cookie Dough to celebratory White Champagne (with bubbly icing), or design a menu to complement a theme or color scheme. Gluten-free and vegan options are also available. East Greenwich, SilverSpoonBakery.com

ICE CREAM CAKE

Take your love of ice cream cake to the next level with a frozen confection from Udder Delights – a delicious chilly surprise especially for

a summer wedding. Their cookies and cream is a customer favorite, but far from the only option, with plenty of flavor combos and designs available, including heart shaped, beach themed, and beyond. Coventry & Cranston, UdderDelightsRI.com

COOKIE STACK

Pretty-in-pink Portuguese bakeshop Victoria’s Sweets & Bakery makes amazing custom wedding cakes, including a mouthwatering one featuring alternating layers of cookie and frosting. Their stacked cookie cake is sure to make all your wedding dessert dreams crumb true. West Warwick, Facebook: Victoria’s Sweets

Weddings | Shop • By Elyse Major

Coastal Accessories

Goods to add a nautical nod to your nuptials

Rhode Island is a state brimming with coastline and history, so why not represent a bit on the big day? Sparkle with pieces handmade locally in what was once the Jewelry Capital of the world, or carry a bouquet of blooms made from sea shells. Nestle rings in oysters or even procure a bit of sand from a beach with special meaning to be filled into rings. Whether gift-giving or seeking something new, this seaworthy assemblage is sure to delight.

CUSTOM FISH HOOK CUFFLINKS Darrien S. Segal, WildCraftedJewelry.com

WEDDING COUPLE GOLD OYSTER SHELL RING DISH BackyardBeachDecor.com

DE LA MER EARRINGS LorenHope.com.com

BEACH SAND ROUND STACKER RING BeachDashery.com

Bridal Shops

A to Y independent shops to find the dress of your dreams

ANA’S BRIDAL BOUTIQUE East Providence, AnasBridal.com

BRIDAL GARDEN

East Greenwich, BridalGardenRI.net

BRIDAL FINERY NANCY RODRIGUES East Greenwich, BridalFinery.com

BRIDAL SHOPPE & FLOWERS Warwick, TheBridalShoppeRI.com

INFUSION BRIDAL & PROM BOUTIQUE Warwick, WeddingPageantPromGowns.com

IVORY, A BRIDAL BOUTIQUE East Greenwich, IvoryBridalRI.com

LADY SYCAMORE BRIDAL Wickford, LadySycamoreBridal.com

LOVELY BRIDE Providence, LovelyBride.com

LUCIA AGUIAR BRIDE East Greenwich, LuciaAgwuiarBride.com

MELISSA ASHLEY BRIDES Westerly, MelissaAshleyBrides.com

SIMPLY DAINTY

Cranston, SimplyDainty.com

SPARK BRIDAL OUTLET Cranston, SparkBridal.com

STEFANIA’S BOUTIQUE

Cranston, StefaniasBoutique.com

SUENO Greenville, 401-949-0054

YRIS BRIDAL DESIGN West Warwick, YrisBridal.com

If we missed your favorite, please let us know. Elyse@ProvidenceOnline.com

Weddings | Shop • By Elyse Major

SEASHELL FLOWERS BOUQUET SeashellsInBloom.com

WEDDING VOWS BOOK RagandBoneBindery.com

Discover the flavors of Rhode Island! From fresh seafood shacks to farm-totable eateries, little Rhody o ers a diverse culinary landscape that caters to all tastes. Indulge in delicious seafood, global cuisines, and locally-inspired dishes, and experience the culinary richness of the Ocean State with a dining experience that will leave you craving for more.

All Favorites Cafe

1678 Broad St, Cranston | 401-941-3550 allfavoritescafe.com |

A Breakfast/Lunch restaurant serving a mash up of Southern and French inspired flavors. Everything from French Toast to Cubanos.

Chelo’s Hometown Bar & Grille

8 locations across RI! chelos.com |

A Rhode Island staple since 1955! Fresh, homemade deliciousness in every bite.

Mambo Sushi

380 Atwells Ave, Providence

401-642-8439 | mambosushiprovidence.com

Peruvian Flair to Asian Cuisine

BLU On The Water

20 Water St. East Greenwich | 401-885-3700 bluonthewater.com |

Fresh seafood daily and live outdoor entertainment make BLU RI’s premier waterfront destination.

Chelo’s Waterfront

1 Masthead Dr. Warwick | 401-884-3000 cheloswaterfrontri.com |

Fresh food, family friendly, and unparalleled views of Greenwich Bay.

Marcelino’s Boutique Bar

1 W Exchange St, Providence | 401-666-0088

marcelinosboutiquebar.com |

Craft cocktail bar serving Mid-Terranean Fusion Mezze and World-Class Craft Cocktails | #ItsMarcelinos

CAV Restaurant

14 Imperial Place, Providence | 401 751-9164 CavRestaurant.com |

Bistro style Brunch and Lunch. Fine Dining Dinner.

The Coast Guard House Restaurant

40 Ocean Rd, Narragansett | 401-789-0700

thecoastguardhouse.com |

Waterfront dining - local raw bar, lobster, pasta, steak & seafood. Award-winning wine list. Dining rooms, bars, patio & deck.

Slice of Heaven

32 Narragansett Ave. Jamestown 401-423-9866 | sliceofheavenri.com

| Serving breakfast, lunch and daily handcrafted pastries. Family and dog friendly with a great outdoor patio.

Stack House

99 Fortin Road, Unit 108, Kingston 401-854-7470 | Stackhouseus.com |

New England’s Premier Brunch, Fried Chicken and Southern Cuisine Restaurant with a menu boastings over 20 chicken flavors.

Food & Drink

experience | food news | in the kitchen

RISE AND SHINE

All-day breakfast favorites keep the good vibes flowing in North Kingstown

From early-morning eateries to cafes, Rhode Island has no shortage of brunch options. If it’s an OG breakfast-all-day diner you’re seeking, Jiggers in East Greenwich has been frying eggs and flipping pancakes since 1950. For a fresh take on brunch, a group of friends and I decided to motor over to Boston Neck Road to check out Jiggers South, an o shoot of the original owned by Karie Myers, in North Kingstown.

Upon arrival, we found ourselves taking in a bright, inviting space – the diner vibes of the original Jiggers traded for spaciousness and an open-air section beneath a covered patio perfect for summer days – with seating beneath umbrellas available, too. Inside is a grab-and-go counter with a selection of housemade baked goods and drinks. Enthusiastic service sta are happy to o er menu recommendations.

Photo by Stacey Place

I was immediately sold on Jiggers South upon learning you can order breakfast and lunch all day. If you feel like a hamburger at 10am, go for it. Housemade corned beef hash after noon? You can do that too. And you know the ingredients are high quality because Myers works hard to source much of it from small businesses and farms, from local produce to Sauce on the Side hot sauce, Yacht Club sodas, and spices from Ocean State Pepper Company. Myers’ philosophy is to “use fresh, local ingredients to create unique breakfast and lunch meals made from scratch and served in generous portions.” She has that covered in spades. My friends and I tried a little bit of everything – and each dish that arrived was a new favorite. We sampled three di erent Benedicts:

CUISINE: Farm-to-table comfort food

ATMOSPHERE: Bright, comfortable, and inviting

Photos by Stacey Place

Lobster Eggs Benedict

A French toast option from Jiggers South

Must-Try Items

Johnny Cake & Sausage Eggs Benedict ($14.99):

Two large johnny cakes topped with a sausage patty, poached egg, and Hollandaise sauce.

Apple Pie Stu ed

French Toast ($10.99):

Warm Fuji apples and cinnamon topped with sweet cream

New York Style

Weiner Platter ($11.99)

Three weiners served “all the way” with a basket of French Fries

Smoked Salmon with cream cheese, capers, and avocado; a savory lobster variety with fresh meat that pairs perfectly with the creamy hollandaise sauce; and a Johnny Cake bennie with sausage, which stole the show for me. I was surprised by how nicely the cornmeal cakes melded with the sausage patty, and the eggs were poached just right, smothered in rich hollandaise sauce. This dish won a prize on the television show The Talk, and I can see why.

On the sweet side, we tried two types of stuffed French toast, both heaping with delicious fruit. The Apple Pie version came filled with warm cinnamon apples and topped with a dash of powdered sugar and a dollop of whipped cream. The equally irresistible Lemon Ricotta Stuffed French Toast was complemented by a sweet blueberry compote.

With summertime approaching, Jiggers South has some new offerings in the works. They plan to expand their graband-go options, which are perfect for stocking up on for a beach trip. Watch for beer, wine, and cocktails arriving on the menu because IMO the only thing better than brunch with friends is brunch and drinks with friends!

Jiggers South

640 Boston Neck Road, North Kingstown 229-3950 • JiggersSouth.com

Monster

A new business in South County is taking a unique approach to baking cookies: deep dish. “The cookies themselves are five inches in diameter, about one inch thick, and weigh seven ounces each,” says Ti any Grace, owner of Coastal Cookies RI. “They come individually boxed and wrapped to make the perfect gift or you can purchase them in larger orders.” Grace, a veteran of the food service industry and a registered dietitian at South County Hospital, created the business with her 10-year-old daughter “who loves to cook and dreams of one day owning her own bakery.”

Coastal Cookies RI is currently an online business with local delivery or shipping throughout the US. Fans can also find Grace on Sundays this summer at the Fishermen’s Memorial Farmers Market in Narragansett and at Riverfire in Wakefield on Thursdays. “Our eventual goal is to open a storefront in South County where we can sell these delicious cookies… and co ee, of course,” says Grace. “It’s our dream to make brick and mortar a reality and bring smiles and happiness to our community one delicious deepdish cookie at a time.” CoastalCookiesRI.com

“It’s always fresh” at Walker’s Roadside stand in Little Compton, according to owner Ian Walker, who recently took over the popular farmstand from his father Coll. “When Coll decided it was time to call it quits, I figured I’d hang up my hoe as well. But after a summer of crappy corn and tasteless tomatoes, I knew what I had to do,” he explains.

Walker decided to reopen the stand after the business closed last summer, carrying on the 40-year family tradition of growing everything from corn to raspberries, with a selection of other high-quality, local food items at the stand, too. “The farm was like a ghost town, the plow was in the rain, and summer would never be the same without Walker’s,” says Walker. “So I ordered some seeds, saddled up my tractor, and here we are. We’ll continue to grow the same fruits, flowers, vegetables, herbs, and berries that Walker’s is famous for, while upholding the high standards set by my father and grandfather.” The farmstand is slated to return June 16. Little Compton, Facebook: Walkers Stand

Where the former XO Café once served fine dining dishes, soon the new XO Bar moves into North Main Street shaking up creative cocktails. Chef Ben Lloyd (of Salted Slate and Providence Wine Bar) and business partner Scott Champagne are opening the new spot on the first floor of the historic John Updike House. The plan for the new establishment is “relaxed vibes, a lounge feel, smooth lighting, stellar beats, and over-thetop hospitality… comfortable and classic, the way it should be,” says general manager Alesandra Paolino Ottone. “We’re not reinventing the bar experience, just stripping it down and bringing it back to its roots.”

Ottone promises a “rotating original cocktail menu, classics made the right way, as well as those with some fun twists. Plus, a beer for everyone’s palate, from Bud Light to local brews, and an extensive, indulgent wine selection.” Although there won’t be a kitchen, XO expects to o er snack boxes with homemade potato chips, cheese, and charcuterie prepared by The Salted Slate. Providence, TheXOBar.com

Popular farmstand to reopen in Little Compton

cookies in South Country

XO marks the spot on North Main

Photo courtesy of Coastal Cookies RI

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Sourdough Reins Supreme

Fresh dough is behind everything served at chef-run pizzeria and bakery in Westerly

No restaurant can fulfill every craving, but Nana’s Westerly comes pretty close. The all-day cafe serves breakfast, lunch, and dinner daily, with a menu that includes everything from artisan breads and baked goods to sourdough pizzas and housemade pastas, plus coffee or cocktails. The Westerly outpost of the Mystic, CT cafe has a larger menu, with more dinner options, like hanger steak and baked cod entrees.

Behind it all is a talented team of four owners, including head baker Dave Vacca and chef Corey Lein. They work closely with the other partners, executive chef James Wayman and manager Aaron Laipply, to keep things running smoothly seven days a week.

Vacca spends his days – and many early mornings – pulling pillowy loaves and other

baked goods out of the oven, while Lein focuses on whipping up dishes like salads and pastas. Despite their di ering expertises in the kitchen, they have many things in common, including a love of local ingredients and a similar experience entering the industry as teenagers – both learned on the job.

At 16, Vacca got a job bussing tables at a restaurant named Noah’s near his home in Stonington and quickly worked his way up.

“The chef there at the time asked if I wanted to start flipping pancakes on Sunday mornings instead of bussing tables, so I started making pancakes and then, you know, started cooking eggs and doing short-order stu .”

That’s also where he learned how to make bread. “That got my gears going in the baking direction, but the savory direction really

had me too,” he says, adding that he eventually started cooking lunch and dinner as well.

Lein also started cooking young, when he landed a role at a sandwich shop in Chester. “I actually started because my brother was working there, which is funny because he’s actually no longer in the industry, and I still am,” he says. He quickly became hooked and eventually moved on to roles at higher-end restaurants while cooking his way through college.

But even after he earned a college degree in criminology, he had no desire to leave the restaurant business. “There’s just something about cooking,” he says. “It’s like you’re learning every day. You could work forever in the restaurant industry and still not know everything.”

Lein’s and Vacca’s paths crossed when they both ended up cooking alongside each other

Head baker Dave Vacca

Photos by Josh Behan, courtesy of Nana’s Westerly

at Oyster Club in Mystic, along with Wayman. Vacca was chef de cuisine at the time and, out of necessity, started baking bread. “At first, I was a little bit nervous that making bread every day was going to get really monotonous after all those years of writing menus and playing with all sorts of di erent foods,” Vacca shares. “But it’s actually been really exciting. I love the feeling of when you pull something out of the oven and it’s like, wow, that came out better than I hoped.”

With a passion for bread-making, Vacca focuses heavily on sourdoughs for loaves as well as pizza dough and donut batter at Nana’s. In addition to being delicious, “sourdough is more easily digestible and more nutritious than a straight yeasted bread,” he says. He’s also a fan of flours that are locally

Dough rising at Nana’s Westerly

grown and milled, as well as heritage grains. For example, he points out that he’s proud of a Portuguese bolo mu n he developed using whole-grain spelt flour.

Vacca’s style melds well with Wayman and Lein’s approach to developing menus. Fermentation, including using products like Japanese miso and koji, is a throughline in many of Nana’s sweet and savory offerings.

Aside from a focus on fermentation, Lein says, “I actually don’t have a specific cooking style. I do like small plates in general, and things made with really fresh ingredients. I try to keep it simple and local as much as possible.” He shares he was heavily influenced by a trip to Spain. “They let the ingredients speak for themselves. And that’s kind of what I’m trying to do in Westerly.”

Jenna Pelletier

Chef Corey Lein A loaf of house-baked sourdough

Photos by Josh Behan, courtesy of Nana’s Westerly

Lein also draws inspiration from Italian cuisine and enjoys crafting handmade pastas, including cavatelli and tagliarini, for the restaurant’s regular Pasta Nights.

The job comes with challenges, including a busy schedule. But Lein explains that the camaraderie he has found with his fellow owners and their staff makes it worth it – not to mention he gets to work with his wife, front-of-house manager Haley. Says Lein, “When you’re with people you really like, it makes putting in those long hours a lot easier.”

South County Scenes

June is a beautiful month to visit Block Island!

ABOUT LINDA

@ lll_images

Based in Westerly, I was born and raised in Newport. Photography has been a favorite hobby of mine since high school. I love to be outdoors, and over the past few years, I have developed an interest in photographing the natural beauty of our area.

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