SO Rhode Island October 2022

FOR THE FIRST TIME IN A LONG TIME

we are in search of an Account Executive to join our team. We pride ourselves on the fact that positions in our sales team don’t come along very often; those who join our team tend to remain with us for the long haul. This is an exciting opportunity for a seasoned sales professional to enter into a well established territory with a ton of growth potential in Providence.

Rather than going through the traditional recruiting routes, we have decided to reach out directly to all of you. We would love to have a reader and fan of our products be the one to join our team. If you are an individual with experience in print and digital advertising sales who is looking to join an established and growing company, then please send an email to our General Manager Nicholas@providenceonline.com with a cover letter and resume. We will get back to all applicants as soon as we can.

In This

The Scoop

the

SHORELINE DESIGNS

Sandcastle sculptors come from near and far to compete in a uniquely coastal artform

Once upon a time, you day-tripped to the beach, built a sandcastle with a bucket and plastic shovel, admired it briefly, and watched it slowly fade away as the tide washed ashore. Sandcastle construction has come a long way, however, for the artists around the world designing elaborate – and more permanent – installations. Some of those creations are coming to Rhode Island this Columbus Day weekend (October 7-10), when Misquamicut Beach in Westerly hosts Atlantis Rising, the first annual International Sand Sculpture Competition. Ten sand sculptors from around the world compete for cash prizes and bragging rights in their field (or, rather, beach). The three-day event also features live music, vendors, food trucks and other family-friendly activities.

Photo courtesy of South County Tourism Council

Atlantis Rising sculpture from Hampton Beach Competition

South County Tourism Council president Louise Bishop is excited to see the event come to fruition. “We have been wanting to do this for at least five years now. Our focus has been on expanding our shoulder seasons (spring and autumn), so we’re looking at dif ferent types of attractions to bring to our qui et southern coast of beaches,” says Bishop.

The competition is an economic driver and visitors are expected to attend from around the region. “We have marketed this event all the way down to Philadelphia,” she notes. “Our drive market includes DC, Philly, New Jersey, New York, and Massachusetts, so it’s pretty far and wide; we’re marketing the way we would in the summer.”

Several “teaser” sculptures were commis

sioned this summer and have been installed around the area at locations including the Charlestown Chamber of Commerce and the Ocean Community Chamber in Westerly.

“It’s a big endeavor to pull all this togeth er,” says Bishop. Most of the artists arrived in September to begin working on their sculp tures. “The opening is on Friday, October 7 and we expect most sandcastles to be nearly complete and judged by then. There will be some under construction so people will get to see how that works, but the majority will be completed by the end of Friday,” says Bishop.

Creating a sand sculpture that lasts more than a day or two requires a unique skill set, along with a few traditional tools. “The sand is mixed with water and packed in frames,”

explains Bishop. “It’s fully packed, sits a day, and then they remove the forms and start creating the piece. Then it is sprayed with a combination of water and Elmers glue. The process creates a thin crust that protects it from the rain.”

There will be numerous photo opportu nities, including a sand sculpture that you can walk through and a 20-foot globe.

“There’s a lot of visuals with this event that you won’t see anywhere else,” says Bishop.

Organizers have arranged for nearby oyster farms to donate oyster and scallop shells, which kids and adults can use to de velop works of art of their own. “This is re ally about art and educating people about how to enjoy nature’s art,” adds Bishop.

SouthCountyRI.com/Atlantis-Rising

Mélineige Beauregard with her partner, Chris Guinto, sculpting an installation in Westerly announcing Atlantis Rising

By Joe Tasca

Rob Briggs never had any aspirations of be coming a screen printer. When the COVID-19 pandemic hit, the Exeter resident was working as a welder at the submarine-maker Electric Boat and playing stand-up bass for a country music band on weekends. Briggs stayed on at EB, but the music gigs stopped. When venues started to re-open in early 2021, Briggs de cided to buy a small printer to make shirts to sell at his band’s live shows. Fans bought the shirts, and at that point, Briggs started toying with the idea of quitting his welding job and screen-printing T-shirts on a full-time basis.

“When you’re welding, you got the hood

down,” Briggs said. “You’re staring at the bead. It gets boring very quick. I just really, really started pushing towards trying to find a way out. You know, I always wanted to work for my self. My dad works for himself. You look up to people that can do that. It’s a lot of work, obvi ously. It’s a dream to be your own boss. It’s just something I always wanted to do.”

So Briggs started Dark Hollow Screen Print ing. He spent $5,000 to buy a commercial printer and renovated his basement to make room for his squeegees, ink buckets, and a press. Briggs wasn’t exactly sure how to build a steady clientele, but he was confident he could

get his business o the ground. He knew a few landscapers and musicians that wanted T-shirts, and he was hoping word of mouth would help him attract new clients over time. Briggs says those first couple of months were di cult fi nancially, but he was determined not to return to Electric Boat. Like many people, Briggs saw the disruptions brought about by the pandemic as an opportunity to leave a less fulfilling job and try something entrepreneurial.

“Honestly, it was super motivation,” Briggs said. “I’m going to succeed so I don’t have to go back. You know, there were times when I’m like, ‘If I had to get a part-time job

‘I’m literally living the dream’ Exeter man sees challenges and rewards to launching a business during the pandemic

to keep this, (I will).’ You know, because I’m just starting out. Like I said, I didn’t have the customers. I just went in for it. When I’m on the press, I’m helping out bands, I’m helping out friends, I’m helping out companies. I’m literally living the dream.”

While Briggs has been able to cover his mortgage payments and business expenses for the past year and a half, the road to liv ing the dream isn’t easy. Briggs cares for his daughter, Kinsley, during the day while his wife Shelby is at work. He prints his shirts at night. It makes for a long day, especially for someone who’s used to going to sleep early. On top of that, Briggs says running his own business has been a crash course in self-reliance.

“Big companies, most companies, they got somebody in the o ce,” Briggs said. “You got a computer guy. You got a sales person. I’m everybody, and I’ve never done any of that stu . I mean, I’ve always just done blue-collar work. It’s super, super stressful. But I don’t think it’s any more stressful than waking up and dreading that 9 to 5.”

Briggs says he’s been pleasantly sur prised with the success of his screen print ing business so far. He made about $38,000 in gross income in 2021 and he’s expecting to make even more this year. He’s got about 30 regular clients and a growing list of firsttime orders. But Briggs is also up against the same challenges as other business own ers. Supply chain issues have caused some orders to be delayed, and the rising cost of screen-printing equipment has forced him to make some minor price hikes.

“It’s still kind of tough, especially with the inks,” Briggs said. “I mean, you’re talking some gallons of ink that I paid $40 for is now almost a hundred bucks. I mean, that’s just the inks, the T-shirts, everything. I have to make up for that.”

Despite the many obstacles, Briggs says he’s committed to the screen printing busi ness. He says eventually, he may hire some one to work with him and buy another press. Admittedly, he hasn’t thought that far ahead. No matter what the future holds, Briggs says he’s proud of what he’s accomplished so far.

This story was originally posted on August 23, 2022. Joe Tasca can be reached at JTasca@ripr.org

Homeward Bound

Advice from the experts on adopting a long-time shelter pup

While many rescue pups are happily adopted within days of arriving at South County’s shelters, some long-timers are overlooked for months or years – even though they’re equally eager to find their forever home.

“If you think about humans meeting people for the first time, some do well and some don’t. It’s the same with dogs – not all of the best dogs show well in a crowded or unfamiliar setting,” explains Trisha Hlastawa from Save One Soul Animal Rescue League based in Wakefield. “It’s also become the norm for people to want dogs they can take everywhere, and this is a challenge for all the wonderful pets that don’t fall into that category.”

Once dog seekers move past potentially shaky first impressions, the next step is getting acquainted. Shelter workers o er advice for the first few weeks. “No baths, no dog parks, no parties,” recommends Jennifer Gebar of Animal Rescue Rhode Island (ARRI). “All of these things can be overwhelming; you need a chance to bond first.”

Tammy Gallo of East Greenwich Animal Protection League (EGAPL), Heart of RI encourages calmness. “First, relax –any stress or anxiety you feel will be felt by your new pet so take a deep breath! Second, slow and steady wins the race. Your dog needs at least two weeks to feel comfortable and start to show you their true personality. And lastly, give yourself a pat on the back for rescuing a shelter dog. They will love you for the rest of your life –you are their hero.”

Here are four long-timers from local shelters still awaiting the life-changing words, “You’re coming home with me!”

TREX

Trex has made leaps and bounds since his arrival at ARRI 18 months ago, and not just in agility! Benefiting from professional training and care, this formerly timid three-year-old has grown in confidence, sociability, and lovability. Often described as “regal,” the only thing Trex is missing

Mama Cass

Mabel

now is a kingdom to call his own (and maybe a queen – Trex loves female dogs).

Also check out Amigo, Harley, Hugo, Nessy, and Sherlock at ARRI. AnimalRescueRI.org CASS

Imagine giving birth to a tumble of 12 healthy puppies and seeing every one of them adopted – bringing joy to a dozen Rhode Island families – while you sit back, hoping for a home of your own. Mama Cass has been patiently waiting since March. She’s a calm, 85-pound Masti -mix who takes a moment to build trust, but she’s 100 percent worth the wait and a shelter favorite.

Also check out Sara Lee, Corina, and Livvia at EGAPL Heart of RI. HeartOfRI.org

AJAX

Handsome Ajax is a big-time snuggler and movie night companion. He became an A+ student at a sleep-away training program and for the past year he’s been dreaming of a home with a yard where he can play safely (and goofily!) without seeing other dogs pass by. Does this sound like your home?

Save One Soul Animal Rescue League, SOSARL.org

MABEL

Like Mama Cass, Mabel is a young mom who saw all eight of her puppies adopted, and like Ajax, she struggles being around other dogs (she was once picked on). What Mabel loves more than anything is humans – adults and children! Her ideal family enjoys having a pup at home but doesn’t need or want to take her everywhere they go. She’s also cratetrained – a great bonus.

Save One Soul Animal Rescue League, SOSARL.org

Rethinking the Food System

FOOD FOR THOUGHT

COMING UP:

October 4: Chef Sean Sherman

The (R)evolution of Indigenous Food Systems of North

October 11: Ashanté M. Reese

Black Food, Black Liberation: Thinking, Writing, and Living Beyond Black

October 18: Diana Garvin

Kitchen Rebellion: Food Under Italian Facism and Everyday Resistance

October 25: Saru Jayaraman

Labor and the Food System

This semester, University of Rhode Island (URI) honors students are getting a crash course in food systems – and, the best part is, anyone can join in. This year’s URI Honors Colloquium, titled “Just Good Food: Cre ating Equitable, Sustainable, and Resilient Food Systems,” brings a diverse lineup of guest speakers to campus to discuss topics ranging from industrial agriculture to racism in the food system and food justice.

Faculty coordinators Marta Gomez-Chiarri

and John Taylor spent about a year working on the speaker lineup, which includes ex perts from all over the country. Gomez-Chi arri is a professor of fisheries and an expert in aquaculture, and Taylor is a professor of sciences who focuses on urban agriculture.

“The hope is that we can bring the lessons that are global and national and apply them within the local community, and we are for tunate to have had some of Rhode Island’s food system leaders partner with us to help

put this together,” Gomez-Chiarri says.

One of the themes that unites the var ious topics discussed during the colloqui um is the complexity of food systems. “We want to make visible the challenges food systems face, particularly under the dom inant corporate food regime and systems for distribution, processing, and even con sumption,” says Taylor. “But we want to end the colloquium on a more hopeful note in terms of making systems more sustainable,

URI’s fall Honors Colloquium gets the community involved with public lectures and art

The Honors Colloquium kicked o in September with Winona LaDuke, a Native American ac tivist, economist, and author. URI alumna Vanessa Garcia Po lanco also presented on becom ing an agricultural and food jus tice advocate. Lectures are held in the university’s Edwards Au ditorium and live streamed on line on Tuesdays at 7pm through December 13. Visit online for more dates: Web.URI.edu/hc

Winona LaDuke kicked off the series last month with a presentation on restoring indigenous foodways

resilient, and equitable.”

Bringing together speakers including in digenous chefs, a professor of African dias pora studies, agricultural experts, and more, the series deliberately casts a wide net to en compass every facet of the topic. “The food system is not just about sustaining the body – it’s also about sustaining cultures,” Taylor says. “And so there is a real critical empha sis in the colloquium, and also in the honors

course that complements it, on the relation ship between culture and the food system.”

Gomez-Chiarri and Taylor are also work ing with URI dining services director Pierre St-Germain to increase the amount of local ly grown and campus-grown food served in the dining halls.

In addition to the lectures, Rhode Island Food Policy Council is hosting a photo contest themed around di erent aspects of the state’s

food system, and the university’s art depart ment is presenting an exhibit titled “Some Food We Could Not Eat,” featuring work by Kamari Carter, Jennie Maydew, and Zoe Scruggs.

Held annually since 1963, URI’s Honors Colloquium plays an important role on campus. “It provides a sense of community and brings different disciplines together,” Gomez-Chiarri says. “It gets a conversation going on interesting subjects.”

The Scoop | so & so • By Jenna Pelletier

Faculty coordinator Marta Gomez-Chiarri

Faculty coordinator John Taylor

THE MUST LIST

10 essential events happening this month

October 23-30:

Have fun on the farm at The Farmer’s Daughter’s Fall Harvest Festival with hayrides, a corn maze, scaven ger hunts, and more every weekend through the end of the month. South Kingstown, The FarmersDaughterRI.com

Through October 30:

Leash up your pup and head to Narragansett Town Beach for Bark at the Beach , an invigorating mile-long walk on the shore to raise money for An imal Rescue Rhode Island. AnimalRescueRhodeIsland.orgNarragansett, October 2:

October 14-29:

Catch Wendy Kesselman’s Tony Award-nominated adaptation of the Pulit zer Prize-winning The Diary of Anne Frank by Frances Goodrich and Albert Hackett, which draws from unpublished parts of Frank’s diary, at the Granite Theatre. Westerly, GraniteTheatre.org

October 22:

Head to The Pub in Matunuck to hear home-grown award-winning sing er-songwriter Lainey Dionne, whose music has placed on shows like Amazon Prime’s Making the Cut, perform songs o her latest album. South Kingstown, ThePubMtk.com

October 22:

Bring the kids to Fayer weather Craft Guild for their Spooktacular & Kid’s Craft Day , featuring a variety of fam ily-friendly Halloween art projects, demon strations, activities, and treats. South Kings town, Facebook: Fayerweather Craft Guild

October 21 & 23:

Don’t miss Salt Marsh Opera’s double bill of laugh-out-loud oneacts about family dynamics: Gianni Schicchi, Giacomo Puccini’s only comedy, and Gilbert and Sullivan’s Trial by Jury at the United The atre. Westerly, UnitedTheatre.org

October 28:

Singer-songwriter Cheryl Wheeler, who has written for artists like Garth Brooks and Bette Midler, is joined by piano powerhouse Kenny White for an intimate and hilarious evening of music and storytelling. West Kingstown, CourthouseArts.org

October 1:

A fiery blaze sets the stage at the annual Guy Fawkes Bonfire Night at The Windjammer, where Misquamicut Play ers reenact Monty Python’s parody of Guy Fawkes’ attempt to blow up Parliament in 1605. Misquamicut, GuyFawkesUSA.com

The Ocean State Black and Funny Improv Festival returns for their soph omore outing. Catch side-splitting improv acts from across the US at this inclusive event at the Contemporary Theater Company. ContemporaryTheaterCompany.comWakefield, October 6-8:

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.

Celebrate the spooky season in the best small town in America ( USA Today ) during Wickford Wicked Week , featuring a Witches’ Paddle, a sip and stroll, a cemetery walk, and the Horribles Parade. Wickford, WickfordVillage.org

Witches visit Wickford for spook-tacular Wicked Week festivities

The Mystics Touch Gift Shop Metaphysical store

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 gift shop that o ers spiritual and phys ical wellness products as well as classes and readings.

Where to find it:

In a small shopping plaza just o of Tiogue on Pilgrim Avenue.

What makes it a Rhody Gem?

Nicknamed “Coventry’s little shop of tran quility,” The Mystics Touch Gift Shop is a wel coming spot that o ers a variety of magical gifts. Just browsing the shop’s vast collection of metaphysical books, crystals, and other in spirational items o ers visitors a space to find their spiritual footing. A peaceful respite from the hectic world, the smell of essential oils and organic herbs enhance its calming vibrations. There’s even a dedicated chair where over whelmed customers can settle in and sim ply breathe. The store also hosts classes and guest speakers, sharing knowledge in things like personal development, Reiki, and herbs. There’s an Angel card reader on premises and owner Jodi-Lynn White, a certified high cali ber psychic medium, also o ers quick sessions for those in need of guidance. “We have such a warmth in here and it has really nothing to do with the products we o er,” she says. “People come in as strangers and leave as friends.”

The Mystics Touch Gift Shop 192 Pilgrim Avenue, Coventry 996-6343 TheMysticsTouch.comJodi-Lynn.com

To submit your Rhody Gem, please email Elyse@ProvidenceOnline.com

FAVORITE SCENIC DRIVE:

My favorite fall drives are usually the ones with no particular destination in mind, but every year I drive from my house to Pomfret [Connecticut] with a quick stop at Brown & Hopkins Coun try Store in Chepachet. Those old dirt roads light up with the resplendent reds and golden orange hues you long for in a New England autumn.

FAVORITE PLACE TO PICK PUMPKINS:

I really love heading to Barden Family Orchard for the first pumpkin picking of the season. [My son] Harry loves to find the absolute biggest pump kin we can carry and it ends up rid ing in the back of our old red truck all autumn long.

FRIENDSGIVING OR THANKSGIVING:

I’m lucky to have my entire family really close to us. So, especially in the fall, we get together almost every weekend for a big family Sunday dinner that feels a lot like a traditional Thanksgiving. Since I’m spoiled with that, I’m gonna go with Friendsgiving. We usually get one or two trips up to Vermont each autumn with a group of friends and do a big outdoor dinner where everyone makes a course for everyone to share.

FAVORITE FALL BEVERAGE:

You’re really going to make me choose, huh? It would have to be be tween a pumpkin spiced latte and a good cup of apple cider. I’m gonna go with apple cider, and for me, you can’t beat Jaswell’s.

CIDER DONUTS OR APPLE PIE:

As much as I love cider donuts, one of my favorite fall traditions is coming home from the orchard after a day of apple picking and digging into one of [my wife] Sarah’s famous apple pies. The whole house smells amazing for days and Harry loves helping (and taste tasting) every step of the way.

pumpkin spice date at the Maker’s Mark Hobbit House at the Preserve Sporting Club and Residence, outfitted in goods from Kiel James Patrick

A Fall Q&A with KJP Seasonal faves from the entrepreneur behind Kiel James Patrick who has turned reveling over autumn into an art form

PatrickJamesKielbyPhotography

See for yourself just how much Kiel, wife Sarah, son Harry, and dogs Bennie and Maple enjoy fall on Instagram: @kjp; @sarahkjp; and @bennieandmaple

I bring our canoe with us pretty much ev erywhere we go. It’s the best way to see the foliage from the water and there’s just something calming about an early morning autumn paddle. Plus the Gold ens [Retrievers] get to come on every adventure with us that way.

HALLOWEEN COSTUMES: CUTE OR SCARY?

Both! Harry was obsessed with Ghost busters last Halloween and it was ridicu lously cute, but I think he really got into the whole scary/spooky element.

WHEN DO YOU START DECORATING FOR FALL?

As soon as Sarah lets me! But seriously, Halloween is Harry’s favorite time of year and when we were in the attic just after the Fourth of July, we stumbled upon a bin of decorations. We may or may not have decorated most of his room for Hal loween that day.

ARE YOU TEAM DAYLIGHT SAVINGS TIME ENDS?

I love the extra hour of sleep, don’t get me wrong, but it’s a long winter and I’m not wishing the sun goes down any soon er. I will say though, when it gets darker a little earlier and the fog rolls in, it’s pret ty darn spooky around our house and I love that.

BEST PLACE TO GO CAMPING:

The backyard! We pretty much always have a tent set up in the woods behind our house. It’s a great excuse to go roast some marshmallows and sleep under the stars on a random Wednesday night.

FAVORITE PIECE OF COZY CLOTHING:

I love my sweaters but throwing on the first flannel of the year is the quintessen tial “fall has arrived” moment for me.

Don’t miss a visit to the KJP FLAGSHIP STORE at 3 Bowen’s Wharf, Newport KielJamesPatrick.com

Home

DECOR TO FALL FOR Home DECOR TO FALL FOR

Days are shorter, nights are cooler, and the autumn breeze is a welcome reprieve from the steaming hot summer we had. It’s no secret the transition from summer to fall in New England is a magical time with lots to see and do – with the abundance of fall fests, pumpkin patches, apple orchards ripe for the picking, and vibrant foliage – so, why not bring a touch of that harvest-time goodness into your home to enjoy this season? Whether creating a warm welcome at the front door, incorporating cozy textures into your favorite gathering spot, or foraging to bring nature indoors, we’re sharing some tips to help get your home feeling festive. advice, and local resources for transitioning your abode for autumn and photographed BY CARLI ALVES

First IMPRESSIONS

Five steps to creating a welcoming entrance to enjoy all season long

The front door is the first thing guests see when they visit your home, so it’s important it gives a warm welcome. However, decorating your entrance seasonally can add up, so here are some tried-and-true tips to create an inviting spot on a shoestring.

1. LAYER DOORMATS

Layering doormats is a very trendy look that adds texture and interest to your front door. This works especially well when you choose a patterned low-pile rug (like a weather-resistant outdoor rug) underneath a more functional, but smaller coir doormat – those mats with brown fibers made from coconut husks. To create a look that fits the scale of your front door, the bottom doormat should measure slightly larger than the width of your door, while the top doormat should be about the size of your door.

2. FILL PLANTERS

As summer turns to fall, potted plants like ferns, coleus, and hydrangeas still have quite a bit of life left in them, so don’t throw them out! By utilizing these plants to transition your decor, you can save money and you won’t have to start from scratch. In general, having some good-sized planters to flank the door is a great start. Filling in gaps with one or two planters at staggering heights creates a balanced look for a centered doorway. If there’s only room for planters on one side of your door, one to three other planters in varying heights should do the job. Plants to consider incorporating into your pots: chrysanthemums, stonecrop, cone flowers, sweet potato vine, croton plants, ornamental cabbage/kale, and/ or grasses that add texture and color.

3. ADD PUMPKINS

When it comes to decorating with pumpkins outside, consider opting for real instead of faux, and support local farms while you’re at it. While faux pumpkins and florals are tempting, they can be difficult to store and often fade over time. If you’re looking to get the abundant look on your front steps, combining both orange pumpkins and one or two specialty heirloom pumpkins and gourds is a great way to get the look without breaking the bank. If you’re not a fan of orange, bust out the paint and get your creative juices flowing to customize pumpkins to the palette of your liking. The addition of jack-o-lanterns will add some fun and a magic glow at night.

South County

4. CREATE A GLOW

Use lanterns, glass votives, or hurricane lamps in different sizes by your front door to add some ambience. Battery-operated candles or twinkle lights with automatic timers are great for carefree convenience. Outdoor wall sconces can be updated with warm-toned, flickering, or vintage-style bulbs to coincide with the season.

5. ADORN THE DOOR

Once that cool fall breeze hits the front door, who can resist pulling out the autumn wreaths? Wreaths are a great way to welcome guests to your home and add festive curb appeal. A classic grapevine wreath is a great option for fall; while striking left plain, it can also serve as an excellent base for adding DIY touches like sprigs, leaves, and pinecones. If doing it yourself is not your thing, there are many options available to add personality to your door.

Assembl

Wreath Alternatives

There are so many ways to decorate a front door beyond a wreath. Consider a hanging basket filled with branches, dried hydrangeas, or fresh mums, replacing the water and foliage as needed. Try an autumn sign or flag, leafy swags, pine cones hanging from twine – the possibilities are endless.

e Season OF SWITCHTHE

Autumn inspiration can be found almost anywhere – even right inside your own home. It’s always a great idea to shop your house when looking to refresh for the season because a majority of what you need to create an awesome autumn vignette, you probably already have on hand. Through cozy textures, warm colors, and spicy scents, you can decorate a home full of warmth and charm.

One of the easiest ways to add coziness when transitioning from summer to fall is to swap out your textiles. Set aside your linen, seersucker, and chambray, and bring out the throw pillows and blankets made from soft velvet, nubby boucle, warm flannels, or chunky wool. Incorporating these textures easily adds interest and warmth to the home both physically and visually. Blankets can be stuffed into baskets, draped over the arms of chairs, layered over a ladder, or nestled in the corner of a sofa or window seat, all resulting in an effortlessly comfortable and inviting look.

Transitioning to fall can be as simple as swapping textures, colors, and scents

Keep throws within reach for chilly nights

Create the ultimate autumn season by assembling vignettes with a variety of items. Surfaces like coffee tables, mantels, and shelves are perfect for stacks of faded antique books, rustic or hobnail glass vases stuffed with dried hydrangeas, and patinaed brass candlesticks. Fashion texture-rich displays by showcasing collections of baskets, wreaths, wooden trays. Pot leafy plants in planters made of hammered copper or fluted iron urns to add in architectural elements that evoke the feel just outside the window.

When choosing autumnal hues to incorporate into your decor, what better place to draw inspiration from than the outdoors? In the fall, Mother Nature takes the opportunity to show off with her spectacle of colors, from muted earth tones – like burnt umber and terracotta – to more vibrant colors like violet, yellow, and chartreuse. Autumn decor doesn’t need to be limited to just orange, red, and brown; instead, focus on the tints and tones from nature that speak most to you. Can we even talk about fall without bringing up pumpkin spice? People either love it or hate it, but if it’s not your favorite scent, there are lots of others that can help imbue those fall feels. Candles, incense, and scent blends for di users with notes of vanilla, bergamot, ginger, and clove are all wonderful choices. Be on the lookout for candles with crackling wood wicks as they not only o er a cleaner burn, but also an experience reminiscent of sitting in front of a fire. Cinnamon-scented pinecones, potpourri, and simmering pots of water with ingredients like citrus peels, apple skins, whole cloves, and more fill spaces with the smells of the season.

Aim for asymmetry when styling mantels

FORAGED DECOR

Get the natural living look by heading outside in search of decorative accents

Creating displays in your home using natural elements is a budget-friendly and easy way to decorate for the season: it’s as simple as taking a stroll in your yard! Think of it as a grown-up scavenger hunt. Branch clippings, pinecones, bittersweet vines, acorns, leaves, and even logs are perfect items to forage for fall decor, and the best part is you can let your creativity run wild.

Pine Cone Prep

To avoid living creatures and sticky situations in your displays, place freshly gathered pine cones on a foil-lined baking sheet in the oven at 200 degrees for an hour, checking often, to rid them of critters and harden sticky sap.

Snip colorful foliage to create a sculptural statement centerpiece on a table. Bittersweet vines have a beautiful orange color, and look stunning in vases, wrapped around a wreath, or draped along a mantel. Place foraged (and debugged – see call-out) pinecones or fresh apples or pears in a bowl to create functional decor. Tuck acorns and pinecones here and there on shelves or display cases as a simple addition to your everyday decor. Press and frame leaves that have turned to create a unique and stunning gallery wall, the only limit is your imagination.

Tools & Supplies

These handy essentials make your scavenger hunt as trouble-free as possible. Also prep by referring to a plant identifier guide or app to avoid bringing any potentially poisonous plants into your home

If you don’t want to venture into the wild, dried florals are a great option and have seen a resurgence in popularity in recent years. From pampas grass to baby’s breath, you can purchase beautiful dried items in a variety of textures and colors to fill vases and help you to usher in the season. Clustering a mix of storebought mini pumpkins and gourds is a great way to finish o the look.

Life & Style shop | profile | stays

Center of Attention

Homeowner Christine loves to bake, so when her kitchen started to crumble faster than a cookie, it was time to consider some upgrades. Her family of four has made a Colonial in the North Kingstown village of Saunderstown their home for nearly a decade. Built in 1999, the four-bedroom house has served them well, but original cabinets and flooring made of lower-grade materials were beginning to break apart. It was time to call in a pro.

A Saunderstown Colonial’s kitchen gets reimagined for busy family life

Photos by Grace Lentini, courtesy of Michelle Lee Designs

Accents in blue pop against shades of gray

“When I met with Christine and Jason, they stressed how important a familyfriendly kitchen was to them,” says Michelle Parenteau, interior designer and owner of Johnston-based Michelle Lee Designs. With that directive, Parenteau began by making some structural modifications to give the busy space a better flow: this included installing a peninsula to create seating. Unlike a freestanding island, which generally sits in the center of a room, the peninsula is like a table that extends from the countertops; it provides open space for three custom white wood stools and adds surface area with a light footprint.

DesignsLeeMichelleofcourtesyLentini,GracebyPhotos

An undermount sink saves countertop space

Distressed cabinet fronts help hide fingerprints and smudges

DesignsLeeMichelleofcourtesyLentini,GracebyPhotos

Use plates and trays to corral everyday items

Other “family-friendly” selections include distressed cabinet fronts and wood plank tile floors with a weathered look. “Not only did these choices create a coastal contemporary feel but also make any cleanups much easier.” Storage is a must in any workspace, so the remodel features larger cabinets to stow away baking pans and cookware for Christine, who enjoys cooking and entertaining. Parenteau was sure to add a bit of her signature “blingy” touch, as well, in elements like the soft gray and white Cambria countertops. “There’s a shell-like shape that sparkles,” she says. Dated oilrubbed bronze lighting was removed and new brushed nickel pendant lights were installed along with chunky brushed nickel hardware for the cabinets, and a much larger stainless steel undermount sink. sleek pendant and elegance

Knowing her clients’ adoration of their Ocean State location, Parenteau was sure to infuse some blue. A cabinet was removed and in its place, navy blue shelves float over a backdrop of blue and white tiles. Vases holding everything from pasta to flowers along with stacks of cookbooks, plants, and artwork contribute warmth, color, and charm. Along with barely-there window treatments, plenty of lighting, and buttery yellow walls, the kitchen feels twice its size.

“The new kitchen layout works so much better for me and the rest of the family,” says Christine. “It’s so much brighter and lighter!” Elyse Major

DesignsLeeMichelleofcourtesyLentini,GracebyPhotos

Home goods repeat the colors of the tilework

Jamestown

Jamestown

Jamestown

Jamestown

GET RHODY STYLE

Ideas and resources for making the most of living in the Ocean State.

DESIGN LOCAL

Michelle Lee Designs assembled the fol lowing vendors and resources for this project: The Blind King, Providence; East Coast Countertops, Cranston; J and K Lighting, Johnston; Jason Thom as Construction LLC, North Kingstown; Lubrano Electric LLC, Rehoboth, MA; Rhode Island Design Center, West War wick; Rhode Island Tile, Cranston; and Supply New England, Warwick.

SHOP NK

The homeowners cite these as their goto small businesses around North Kings town: Beauty and the Bath, Jitters Cafe, Spring Pottery, and Studio 460 Gallery.

AUTUMN JAUNT

There is much to discover in the Saun derstown Historic District, including Casey Farm, Willett Library, and the Gilbert Stuart Birthplace and Museum (open Friday-Sunday through October 9). Discover more “Living History” in formation at SouthCountyRI.com

Want your home featured in So Rhode Island?

Email Elyse@ProvidenceOnline.comtolearnmore

DesignsLeeMichelleofcourtesyLentini,GracebyPhotos

Cambria countertops provide a durable surface

At

Tokarz TALKS

Why should I see a Board Certified Dermatologist for my cosmetic injections and laser treatments?

The many cosmetic procedures you read about, such as Botox®, Fillers, PRP (platelet-rich plasma), and various Laser procedures, were all pioneered by dermatologists. Scientific research led by the dermatology profession studying the pharmacology of injectables and tissue interaction of lasers is how safe and e ective practice principles were established. However, all of these treatments carry a risk, and you should understand about recovery and potential for injury. Therefore, be diligent when choosing which kind of medical professional performs these procedures on you and in what type of o ce you’re being treated.

Botox® will help reduce wrinkles caused by angry, squinty, or frown movements and Fillers can help with volume loss leading to excessive frowning or puppet lines.

What works best for most patients?

Combination treatments and maintenance is key! There often isn’t one solution to improve our aging appearances. You’ll do best to understand that using some Botox®, Filler, PRP, and Laser gives you the most natural overall benefit. AND that you should maintain this with regular interval treatments because we don’t stop aging.

Tokarz loves this natural approach as opposed to using filler in this area. Another favorite is a combination laser treatment. The first portion of this procedure helps reduce dark spots and redness and improves overall tone. The second resurfacing portion helps treat aging and rough texture by stimulating underlying collagen. Another favorite is for our rosacea patients who, after going through laser treatments, happily wear less makeup, reduce their need for pills to control flares and are no longer embarrassed by facial flushing. It’s a great drug-free way to manage a frustrating condition.

What products should patients use on a regular basis?

What procedures does Dr. Valerie Tokarz most commonly use for wrinkling?

Botox® and Fillers are two of the best medications we use to gently improve the e ects of aging.

What are your latest favorite treatments?

We’ve been doing many more PRP treatments for under eye hollows and darkness. PRP works by naturally stimulating your own collagen to help brighten under eyes and improve texture. Dr.

You don’t need a medicine cabinet full of lotions and potions to maintain good skin health. The best anti-aging go-to’s are sunscreen and retinoids! Adding vitamin C and a good moisturizer is also very beneficial.

DR. VALERIE TOKARZ, DO,

BEFORE

“I think everyone loves this building in Wakefield and they’re so glad to see something happening in it again,” says Maureen Lawton. She’s talking about the property at 119 Main Street, a charming cottage with two dormer windows and many commercial lives. On October 1, its front door will open again for business as Cottage Chic Décor.

Lawton describes a lifelong love of home decor, which stemmed from her mother. The pair would go picking for goods at antique shops, and the family home was furnished with a mix of new and old. One of those antique shops was in the very space she is now opening Cottage Chic Décor. “I

always said that someday I would like to open a shop in that adorable little house on Main Street. Well, the stars aligned and it all just sort of happened,” says Lawton.

No stranger to the retail business, Lawton had Mo’s Attic in Connecticut for many years.

After relocating permanently to the Ocean State, she launched a small business in a 1954 Bellwood Aloha camper selling home goods at vintage markets. “At age 63 I still have the passion, but shows are very hard when you are hauling furniture and lots of other stu around,” she says with a chuckle.

At her brick-and-mortar, Lawton has assembled new products from a host of local

artists and makers that read like a South County who’s who, along with curated antique and vintage goods, all showcased in beautiful vignettes. Decorating services are also offered. “The shop will consist of cottage and coastal chic style furniture and home decor; vintage accessories, textiles, barware, lighting, and artwork; and some specialties such as candles, soaps, nautical keychains, and some holiday decor,” says Lawton. “We are all very excited and looking forward to creating and providing beautiful pieces for your home. After all, our homes give us peace and truly are our sanctuary in this life.”

This Magic Moment

“I’ve moved on from vaginas to witches,” jokes Nancy Rafi, who used to produce the long-running Valentine’s Day production of Eve Ensler’s The Vagina Monologues be fore turning her attention to the Witches of Wickford. “It’s been weirdly serendipitous.” Rafi, a practicing witch since her teens, spent most of her life firmly in the broom closet. Struggling with the isolation of the pandemic, she decided to ask the Wick ford Merchants Association if she and a

few friends could participate in the annual Horribles Parade, a celebration of Hallow een for the local kids that strolls through downtown during Wickford Wicked Week. Her idea was to gather a few like-minded women and do the “Witches Dance,” a fivestep romp created by a group of witches for Walpurgis Night, a sort of May Day fes tival, in Germany.

“I thought I’d be lucky if I got a doz en friends to do it,” she says. Instead, 147

women showed up to the rehearsal. What Rafi didn’t realize was Halloween is the sec ond-largest holiday in the United States. “People love to dress up and be silly, act like a kid again,” she says, adding, “and we needed it last year.”

With well over 100 witches bringing up the rear, the parade route turned into a mini block party as the spectators cheered while the witches weaved their spell. Word of the spectacle spread like wildfire, and

Witches of Wickford bring their bedazzled broomsticks to the Horribles Parade

Photos by Wild Tea Photography, courtesy of RI Witches Guild

Rafi’s phone blew up with text messages, phone calls, and emails the next day. “I got calls from strangers. I have no idea how they got my number!”

Rafi knew she needed to harness this en ergy, so she formed the RI Witches Guild, where towns have separate chapters and can host their own Witches Dance. “Guild is a medieval term for a gathering of like-minded people,” she says. “Ours hap pens to be dancing witches.”

We’ll give you something to smile about.

Creating confdent smiles is what we do best. Dr. Michael Ferry is an Invisalign® Preferred Provider. He treats both children and adults. For more information go to www.ferryortho.com or call for your free initial exam.

599 Pontiac Avenue, Cranston • 781.2900 | 25 South County Commons, Wakefeld • 284.3033 or 800-339-3600 &

20 Veterans Memorial Drive Warwick, Rhode globalexcellencetravel.com800-339-3600401-732-8080Island lm footage why a Land + Sea Journey the best way discover the wonders of Alaska.

EXCLUSIVE BONUSES FOR SHOW ATTENDEES

The Witches of Wickford perform the Witches Dance

With four chapters already established –Wickford, Newport, Providence, and War wick – Rafi says even more are on the way. “Each chapter organizes their own events,” she says. “These can be flash mobs, or something more formal, and happen when ever. It’s all up to the chapters.”

The Wickford chapter is dancing again in the Halloween Horribles Parade. Joining the witch es on the parade route this year are Circus Dy namics and the Providence Drum Troupe.

Anyone can attend the rehearsal, where

the dance is taught, followed by a craft ing session to bedazzle the brooms. “The ages are all over the map,” she says. “From six years to 82.” All gender spectrums are welcome as well, although women seem to have an affinity for the event. “Historically, Rhode Island was a sanctuary for witch es,” Rafi explains, noting that part of the mission of the guild is to teach the history.

“Twenty-seven people were hung during the trials,” she continues, referring to Sa lem. “There’s a responsibility to tell the

history of it, to show what misogyny looks like. We dance in their memories.”

While acknowledging this tragic histo ry, the purpose of the witches dance is to bring joy to both participants and specta tors. “Everybody needs it,” says Rafi. “Pal pable energy happens when women get together and dance.”

Witches of Wickford perform the Witch es Dance at the Horribles Parade in Wick ford on October 29 (rain date October 30).

RIWitchesGuild.com

GuildWitchesRIofcourtesyPhotography,TeaWildbyPhotos

Providence Drum Troupe joins this year’s Witches Dance in Wickford

Fall FromEscapesprimitiveto eight local places where scenery is high on the amenities list

Type “places to stay near me” into your search engine du jour, and before you can say “one Missis sippi” – voila! – a seemingly end less menu of sponsored selections awaits your click. And yes, there are multitudes of fabulous hotels around the state, but what about those under-the-radar places that aren’t always part of the list? We took some of the legwork out of the process to compile a handful of gems worth exploring. Whether you’re seeking no-frills, luxury, or something in between, these eight unique lodgings have you covered.

CABIN STAY

Want the camp-out experience but less intents (pun intended)? Consider a cabin at Burlingame State Campground. There are 20 of these primitive structures, each with two bunk beds, but that’s it – it’s BYO mattresses and bedding (air mattresses are strongly recommended by Parks & Rec). What the spot lacks in toilets and toiletries (no indoor plumbing but restrooms with showers are nearby) it makes up for with rustic beauty: 3,100 acres of rocky wood land that surrounds Watchaug Pond. The campground has a playground, arcade, freshwater beach, canoe rentals, and hiking trails. Charlestown, ReserveAmerica.com

FARM STAY

If you love horses and Haydn, Grace Note Farm is the place for you. Virgin ia Sindelar is putting Pascoag on the map with both her lodgings and Music at the Farm series, all set on a 1700s horse farm. Booking options include rooms at the inn (outfitted in OG prairie style) or a farm stay, where guests can help care for horses and other animals, gather chicken eggs, and pick vege tables. Meet Eeyore the donkey, ride horses, and more. Savvy travelers may try to pair their visit with one of the farm’s classical music concerts. Pascoag, GraceNoteFarmWeb.com

Burlingame State Campground

Grace Note Farm

CITY STAY

On an unassuming side street o Smith/Route 44, minutes from the State House, is a historic three-story brick Italianate mansion ready for weary travelers and B&B enthusiasts. Guests at Christopher Dodge House will find 14 dec orated guest rooms, each with a private bath room. Innkeepers Frank and Monica Hopton o er a continental bu et and a hot plated chef’s choice each morning. Two patio areas with Edison string lights add to the city mag ic. Special PVD-themed packages include the Taste of Providence and La Gondola Season al Add-on. Skip the “air” and book this B&B. Providence, Providence-Hotel.com

BOUTIQUE STAY

If June’s Gaspee Day events haven’t lured you to Pawtuxet Village, then Gregory Hill likely will. This family business of boutique vacation cottages currently has three properties (plus one in the works) all with sparkling views of Pawtuxet Cove or Narragansett Bay. Rentals are within walking distance to the restaurants and small businesses that line Broad Street. Cottage interiors look like they were styled for a coastal chic co ee table book with a shoreline palette and neutral aesthetic, and special touches include plush towels, a laun dry room, and complimentary bottle of wine. Pawtuxet Village, GregoryHillBnB.com

LUXURY STAY

The Tower Suite at the top of Ocean House boasts vistas of Block Island, Montauk, and Stonington (that’s three states to you and me). Climb the suite’s spiral wooden stair case to the Crow’s Nest – but don’t stop there – a ladder leads to a historically rep licated widow’s walk. Amenities include a complimentary bar, use of the resort’s fleet of Mercedes, a personal valet, and more. OH is also happy to create “unique and ex treme” packages, too. As an added bonus, guests get a $500 gift card with a threenight or more stay on selected days this fall. Watch Hill, OceanHouseRI.com

Christopher Dodge House The Tower Suite at Ocean House

Gregory Hill

POND STAY

For a vacay that feels like the best parts of sleep-away camp, Boulder Cottages is a compound of two houses and six sleep ing cottages on Quonochontaug “Quon nie” Pond. There’s a dock with a rowboat and three kayaks, a private beach, and a game room equipped with activities like a ping pong table. However, this isn’t rough in’ it – the Lodge House has a chef’s kitch en and stone fireplace, the Pond House has a furnished deck, and all cottages have mini

fridges, AC, and co ee makers. Charlestown, BoulderCottages.com

SANCTUARY STAY

Norman Bird Sanctuary (NBS) is a 325-acre wildlife refuge and environmental education center by the ocean, with seven miles of hiking trails, breathtaking ridge views, and Paradise Farmhouse. This 6,000-squarefoot abode, listed on the National Register of Historic Places, has six bedrooms, each with their own bathroom. Seven decorative

fireplaces and a furnished terrace are among the o erings for a maximum of 14-16 guests. The house includes all bed linens and bath room towels. NBS educational programs or a Guided Bird Hike by a naturalist are available as add-ons. There’s WiFi but no TV, so unplugging is highly recommended. Middletown, NormanBirdSanctuary.org

REFUGE STAY

Craving serenity now? It doesn’t get more peaceful than a cottage nestled within a

Boulder Cottages

protected area. Located within the Maxwell Mays Wildlife Refuge, this house rental provides a unique experience while raising funds to support refuge maintenance and Audubon programs. The cottage sleeps five, has indoor plumbing, a fireplace, full kitchen, and a screened porch. Outside, there’s a gas grill, dock and large deck over looking the pond, a canoe, and a kayak. It’s a great place to watch as sunset gives way to a blanket of stars. Available from May 1 to October 30. Coventry, ASRI.org

Maxwell Mays Wildlife Refuge

Norman Bird Sanctuary

Food Drink

What started as a grassroots vegan movement in Providence has grown to encompass restaurants across the state. PVD Vegan Restaurant Week – which is technically two weeks – is the brainchild of Chris Belanger and wife Karen Krinsky who have more than 50 years of eating plant-based between the two of them. They’re also owners of the popular Like No Udder vegan ice creamery.

Inspiration struck when Belanger learned about vegan chef competitions sprouting up in other regions and wondered why Rhode Island didn’t have one. “I’m not really into competitions and felt that such a program was too complex to manage; I really wanted to make it about the vegan food rather than me and the restaurants essentially managing a popularity contest.” With “Restaurant Weeks” a widespread concept, he took a page from other models but distilled the idea into something simpler and more a ordable for participating eateries.

Participation has spread south with places like Celebrated in Warwick and Rasa in East Greenwich curating plant-based specials that will be posted online closer to the date. BŌL in Wakefield is getting in on the fun, too, with Georgia on my Mind – a colorful coconut cream bowl of peaches, bananas, nutmeg, maca root, and cinnamon. They’ll also be pouring Butterfly Lattes, a stunning blue drink with butterfly pea flower, house-made coconut cashew milk, agave, and wild rose.

Now in year four, PVD Vegan Restaurant Weeks takes place October 28 through November 6 (straddling November 1, which is World Vegan Day) and welcomes five new locations. VegRestaurantWeek.com | By Abbie Lahmers

Photography by Nick DelGiudice

Endless Summer

With the sounds of passing ferries, the calls of seagulls, and waves lapping at the shore, the atmosphere at George’s of Gal ilee is quintessential Ocean State. A fam ily-owned seafood destination for three generations with almost 75 years in busi ness, this Narragansett restaurant is a laidback oasis showcasing our state’s land and sea bounties. Fall, with its cool breezes and dwindling summer crowds, is a great time to rediscover the longstanding spot.

Settling into a booth at George’s, the first thing a friend and I noticed were the pho tos of ships, a charming wreath of seashells, and the breathtaking view of Block Island Sound. I recommend an evening visit so you can watch the sun sink into the ocean while indulging in course after course.

This visit marked my second – and third – time trying lobster. First I was tempted by the Lobster Avocado Toast, which set the tone for the meal with perfectly cooked juicy meat cradled by a spread of avocado and seasoned with lemon pepper. Crisp toast and heirloom tomatoes contributed to the simple dish elevated to new levels with the blend of flavors and textures. Intrigued by what George’s can accomplish with fresh lobster, next came the Lobster Tru e, a heartier

Must-Try Items

Lobster Avocado Toast ($19)

Lobster meat, avocado, lemon pepper seasoning, and heirloom tomatoes

Black Sea Bass ($35)

Fresh-caught sea bass, sun-dried tomatoes, capers, and artichoke

Strawberry Shortcake ($15)

Shortcake with whipped cream and strawberry syrup

A Narragansett mainstay transitions into autumn with specials featuring harvests from both land and sea

Lobster Avocado Toast

rendition of the delicacy served over mashed potatoes that were a creamy, buttery dream, and pasta with garlic sauce.

The next entree showcased George’s farm-to-table chops. A portion of herbs and vegetables included in their dish es are grown in their own garden, and their seafood is locally caught. The server shared with me that the Black Sea Bass came from the morning’s catch, and the freshness showed. Each bite was tender and not boney, which made it easy to eat. Tukala

LOBSTER FEST

Enjoy the Ocean State’s finest crustacean all month long with Lobster Fest at George’s of Galilee, highlighting discounted specials every day of October. Nightly specials also feature something for everyone, including Meatless Mondays, Taco Tuesdays, Wine-down Wednesdays (half-price bottles with a make-your-own s’mores board), Throwback Thursdays (bringing back past menu favorites), and Fish Fest Fridays. Saturdays mean slow-roasted prime rib specials, and live music takes the stage Sunday evenings.

Baked Brie with cranberry and rosemary jam

A build-your-own S’mores peanut butter

The entree was subtly sweet and paired well with the bold flavors of sun-dried tomatoes, capers, and artichokes.

For dessert, the house-made Strawberry Shortcake was a real treat, each mouthful of buttery cake, whipped cream, and straw berry syrup better than the last. George’s seasonal menu charted us on a course of autumnal seafood, and this light yet dec adent morsel was the perfect way to end our voyage.

George’s of Galilee Sand Hill Cove Road, Narragansett 783-2306 • GeorgesOfGalilee.com

Fried oysters with orange marmalade and honey chili aioli

Farm to Pint

“Farm to table” has been a buzz phrase in food circles for a while now, but in the case of Tilted Barn Brewery in Exeter, the slogan “farm to pint” is more fitting. It embodies the goal of owners Kara and Matt Richard son, the couple who built the brewery from the ground up over the past eight years.

Last month’s Raise the Barn Fest cele brated the state-of-the-art farm brewery’s new barn, which opened in 2020 and has quickly become a local favorite. Inside the spacious grange is plenty of seating on the floor level and in the cozy loft overlooking 30 or so brewing tanks. A wide range of

beer is available, including traditional la gers, IPAs, and sours.

“We opened our new spot here at the peak of COVID so we never really got to celebrate at all,” says Matt. “We decided to have a grand opening/anniversary cel ebration and invited some of our friends from around New England to come pour their beer, too.”

It took some time to reach this mile stone. The brewery first opened in 2014 with a limited offering. “We started out as a hop farm, initially growing hops and sell ing them to some local breweries and home

brewers. Farming and beer making is where our passion really lies,” Matt explains. “We opened a small brewery in our old barn on the farm and it caught on really quickly and gained a lot of traction – it sort of grew or ganically. We had no investors; it was just me and my wife. We’d make some money, and we’d sink it back into the business, buy some bigger tanks and make some more money and buy some more tanks. It kind of kept growing that way.”

Through their growth, the brewery has stayed true to the farm-to-pint experience. Matt shares that the goal has always been to use the farm’s

From growing hops to crafting ales, this Exeter brewery has come a long way

Families gather at Tilted Barn Brewery’s new venue

HOPPY HALLOWEEN

Don your spookiest get-up and raise a frothy mug of Farm to Fest at Tilted Barn Brewery during their Halloween Party, featuring a costume contest, live music, festive brews, and more. Follow @tiltedbarnbrewery for details.

resources in all aspects of production.

“We’re growing hops, which we use for specialty and seasonal beers. We started growing a lot of other things we use in the beer, too,” he says, listing spruce tips for holiday brews; the fruit trees they’re plant ing now will eventually feed their sours. “We do a Marzen-style lager, which is a traditional Oktoberfest beer, called Farm to Fest. We have a couple of different

pumpkin beers that we do, from pumpkins grown on the farm – no sugar, no spices, just a nice malty beer.”

The brewery also hosts special events, in cluding a Wednesday farmers market that launched this year, hosting 20-30 vendors spread out on the farm all summer. “We have live music, food trucks, and kids everywhere,” says Matt. More than a brewery, it’s a bustling community hub. TiltedBarnBrewery.com

Owners Matt and Kara farmingRichardsontheland

Pure Magic

Not your average coffee experience, a cuppa at Presto Strange O is – dare I say – spellbinding. After trundling onto the scene with a cafe on wheels, owners Jay and Jess Case planted roots along Warwick Neck Drive’s scenic waterside to turn Pres to into a permanent spot when Rhode Is landers simply couldn’t get enough of their funky takes on caffeinated beverages. “We are so happy to give back to our very own neighborhood with our cafe,” they share. With the expansion into their very first brick-and-mortar came a breakfast and lunch menu with the same exuberance as

their beloved coffee selections.

Dark and moody walls lend to an eccen tric space to partake in your morning joe. Green string lights frame a vibrant wall painted with colorful flowers, creeping vines, and whimsical critters, and a neon sign reminds you that coffee is “the perfect drug” – as I took the first long sip of my Nutella Latte, it was hard to disagree.

Whether you visit for a coffee on

CUISINE: Breakfast and lunch cafe

ATMOSPHERE: Funky, fun, and eclectic

the go or a friendly meet up over devilishly delicious lattes, Presto is equipped for your caffeine needs. “We love that we have be come a fun meeting spot for our commu nity and we truly appreciate everyone that walks through our door,” says Jay.

As a true Rhode Islander, I was most en thusiastic about the iced coffee choices at Presto Strange O, where they take flavored lattes to the next level. Think Strawberry Fluff Vietnamese, Bananas Foster, and Can noli (complete with a mini pastry perched atop a pile of whipped cream). I chose the Crystal Ginger Chai (iced, of course!),

Enjoy bewitching bevvies and creative eats at this Warwick Neck hot spot

Enchanting eats from Presto Strange O

Must-Try Items

Avocado Toast: ($7): Smashed avocado, everything bagel seasoning, pickled red onion, roasted cherry tomatoes, and pea shoots

Crystal Ginger Chai Iced Latte ($5.50): Spiced chai blended with honey ginger crystals and cinnamon with your choice of milk over ice

Nutella Toast ($5): Nutella and strawberries on country white bread, sprinkled with powdered sugar

in which sweet ginger crystals are melted down with heaps of cinnamon and blended with their house chai. It’s the perfect mid day pick-me-up.

I also adore brewed flavored iced coffee, and Presto happens to have my favorite fla vor, blueberry. I’m in good company loving fruit-forward coffee drinks for summer –try a staff favorite, the Blueberry Pancake Latte, too.

As a breakfast stop, Presto Strange O packs a punch. I paired my cool drinks with a warm slice of Nutella Toast – light and crispy white bread with a generous helping of the irresist ible nutty chocolate spread, and topped with a neat pile of sliced strawberries.

Going for a savory meal? The Lox Bagel quickly became a favorite, layered with smoked Nova lox, salty capers, and ten drils of thin-shaved red onion. This bad boy is only on the menu on Sundays, so plan ahead. Deliciously ‘grammable Avo cado Toast is always available and equally

beautiful, featuring ribbons of pink pickled onions, pops of red with sundried cher ry tomatoes, and sprinkled with sesame seeds. This healthy medley of flavors makes for the perfect lunch. For on-the-go diners, I would recommend one of their Chickpea Salad Wraps.

If you’re looking to make your pre-work coffee a whimsical adventure or turn brunch into a caffeinated thrill, Presto Strange O is a must-visit.

Follow @bunsandbites on Instagram for more of Laura Afonso’s foodie best bets. Strange O Coffee 334 Warwick Neck Avenue 219-4478 • PrestoStrangeO.com

Avocado Toast

Fall for This Pumpkin Chowder

A creamy, spiced soup that takes advantage of autumn harvests

Nothing says “fall” quite like pumpkin-fla vored treats. And while sweets tend to take the cake (no pun intended) when it comes to these spiced goodies, savory dishes star ring this beloved gourd deserve room on the table, too. Enter pumpkin clam chowder!

Creamy pumpkin is mixed with warm, earthy autumn spices and seasonal veg etables for a fall soup recipe that is extra comforting and warm. Not only is this dish seasonally fitting but also offers an Ocean State nod when using fresh, local clams.

COOKING PUMPKINSWITH

Rhode Island has no shortage of pumpkin patches to find the perfect gourd for carving, but when it comes to cooking, what’s out on the field isn’t always the most ideal for eating. For best results, watch for sugar pumpkins, which are smaller, sweeter, and less fibrous. Here’s a handful of spots to try:

Carpenter’s Farm Stand , Matunuck

Clark Farms , Matunuck

The Farmer’s Daughter , South Kingstown

Manfredi Farms , Westerly

Spring Hill Sugar House , Richmond

PUMPKIN CLAM CHOWDER

INGREDIENTS

• 5 strips of bacon, pork, or turkey

• 1 large onion, peeled and chopped

• 3 stalks celery, chopped

• 2 cloves garlic, peeled and minced or pressed

• ⅛ tsp ground nutmeg

• ⅛ tsp ground cloves

• ¼ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ cup all purpose flour

• 4 6.5 oz cans of chopped clams, reserving

• 2 cups of liquid

• 2 8 oz jars of clam juice

• 1 15 oz can of organic pumpkin puree

• 1½ pounds yellow or red potatoes, scrubbed and cut into ½-inch cubes

• 1 cup chopped sugar pumpkin or butternut squash

• 1 bay leaf

• 1 cup heavy cream or coconut cream

• 1 Tbsp minced parsley

• 1 tsp table salt, plus more according to taste

• Fresh cracked pepper

OPTIONAL: 1-2 pounds of fresh clams

Open the canned clams and drain and reserve their liquid in a separate container.

2. Heat a large dutch oven or stock pot over medium-high heat. Add the bacon strips and cook until crispy on both sides, about 5 minutes. Remove bacon from the pot and set aside.

3. Toss in the chopped onion and celery. Cook until the onion is translucent, around 5 minutes, stirring occasionally.

4. Toss in the garlic, nutmeg, cloves, cinnamon, and ginger. Stir well and cook for 30 seconds before adding the four and cooking an additional 30 seconds, stirring the entire time.

5. Pour in the clam juice (the reserved canned juice and jars of juice should amount to 4-5 cups), and mix in the pumpkin puree. Bring the mixture to a light boil before adding the chopped potatoes and pumpkin or squash to the pot, along with the bay leaf. Cook for about 20 minutes, stirring occasionally, until the potatoes and pumpkin are just fork tender.

6. If using fresh clams, add them to the pot, stir well and place the lid on. Allow to cook for 5-10 minutes, until all of the clams have fully opened.

7. Toss in the reserved chopped canned clams, cream, and parsley. Add your pepper and salt – don’t skip this step; salt is very important in this recipe. Start with 1 tsp, and add more to your preference.

8. Chop up the reserved bacon and sprinkle it over the top of each bowl. Serve with a side of bread, and enjoy! For more tips and recipes, visit RecipeHippie.com

Husband and wife team Rob and Courtney Kenerson love coffee: their first date was over a cup of joe. The newlyweds are both in the hospitality field, and during the pandemic pause, brainstormed ways to remain in the industry that were more sustainable and fam ily friendly. A cafe, with its earlier hours, was the perfect solution. With COVID still raging, they opted to start with coffee.

The eco-friendly Bellwether electric roaster matched their commitment to the environment so they invested in the roaster

and began selling their hand-roasted beans online. A few seren dipitous moments led them to open Lighthouse Coffee Roast ers and Café with Rob’s sister Elizabeth, who scratch-makes the baked goods. Authentic New York bagels are shipped in daily from the Bronx. “We opened the cafe to be a welcom ing space for the community; it’s overwhelming how they’ve welcomed us in return,” says Courtney. North Kingstown, LighthouseCoffeeRI.com

New java joint featuring Bronx bagels in North Kingstown

Bagels and bevvies at North Kingstown’s new Lighthouse Coffee Roasters and Cafe

As if you needed another reason to head to Westerly, the recently opened High Hope Tavern is the latest addi tion to downtown’s burgeoning food scene. Robert Ceraso, co-owner of NYC’s Endless Hospitality Group, be gan coming to Westerly on the advice of his business partner Pete Canny, who grew up in the area. Social sum mer visits turned into business con versations and the restaurant group committed to building out a space at 18 High Street. “There’s a lot going on in South County,” says Ceraso.

The menu features elevated cock tails and an unpretentious menu that’s sourced as local as possible. High Hope’s large kitchen means Ceraso’s team can do even more with farmfresh ingredients than in a NYC kitch en, including in-house butchering. A small raw bar is housed beside the tavern to take advantage of Rhode Island’s ocean bounty. EndlessHospitalityGroup.comWesterly,

If you follow Iggy’s Instagram, you know owner David Gravino had an epic end-of-summer road trip, driving a custom-made 32-foot food truck off the Indiana production line to the Ocean State. “It has four fryers, a grill, a six-burner stove, a convection oven,” Gravino rattles off its tricked out interior like a kid at Christmas. “It’s as big as the kitchen in the old Narragansett Iggy’s.”

The food truck was years in the making, starting with a hefty research and development stage. It not only needed to handle the traditional menu items, like doughboys and clam cakes and chowder, for food truck events and fairs, but also needed equipment to prepare a more extensive menu for weddings and events. “You have to love what you do,” says Gravi no. “And I sure love what I’m doing.” Narragansett, IggysRI.com

A deep dive into the Ocean State. Taking a granular look into the people, places and everything in between that inspire such big love for the smallest state!

Tavern opens on High Street

Beloved clam shack hits the road

South County Scenes

A Halloween scene in Westerly!

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.