SO Rhode Island November 2021 by Hey Rhody Media Co.

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In This Issue

So Rhode Island November 2021

Matunuck Through the Ages Postcard courtesy of David Gates

The Scoop

Life & Style

7 Olympian Elizabeth Beisel

39 HOME: A West Greenwich

makes historic swim

Colonial opens up for entertaining

10 RHODY PETS: Do’s and don’ts

48 INFLUENCER: Practical tips from

for a dog-safe holiday dinner

Washington County’s rising DIY star

12 CALENDAR: This month’s

50 A bibliophile opens her

must-do’s

dream shop in Wakefield

14 THE PUBLIC’S RADIO: Boston

Food & Drink

Marathon honors Narragansett

55 North Kingstown neighbors give

runner Ellison Brown

back with home-cooked lasagnas

The historic village by the coast from a seventh-generation local’s eyes

Photo courtesy of Lasagna Love

18 The fruitful work of the state’s first

56 Thanksgiving isn’t complete

62 FOOD NEWS: Vegan drive-thru in

farm-based food recovery program

without a Rhody-raised turkey

Warwick, updates from a Narragansett cafe & takeaway holiday meals

Photo by Seth Jacobson Photography

20 RHODY GEM: Catch a November

60 IN THE KITCHEN: Talking Italian

wave with a board from this

farmhouse cuisine with the GM of

South County Scenes

Wakefield surf shop

EG’s rustic eatery

64 A stunning image from a local lens

ON THE COVER: Background photo by Kayla Rogan, historical postcards courtesy of David Gates

Come home for #e Holidays

Be!er F"d. Be!er Service. Be!er Toge#er. w w w . d a v e s m a r k e t p l a c e . c o m

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Editor in Chief Elyse Major

Managing Editor Abbie Lahmers

Editor Karen Greco Digital Media Manager Sascha Martin Advertising Design Director Layheang Meas

Senior Editorial Designer Abigail Brown

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Web Extra: It doesn’t get cozier than this Newport loft. Find small space tips at HeyRhody.com

NEWSLETTER

Contributing Photographers Cate Brown

Grace Lentini

PJ Dougherty

Mark Lohman

Seth Jacobson Photography

Kayla Rogan

Yogi Kenyon

Rusty Williams

Kelsey Kobik Contributing Writers Belinda Jones

Hugh Minor

Karen Kalunian

Ann O’Neill

Rose Kenyon Looking for an internship? Email Elyse@ProvidenceOnline.com

Photography by PJ Dougherty

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The Scoop

rhody pets | calendar | so & so | rhody gem

FIGHTING CANCER ONE STROKE AT A TIME Olympic medalist Elizabeth Beisel makes historic 10.4-mile open water swim to Block Island in honor of her dad North Kingstown native Elizabeth Beisel swam at three Olympics, becoming the only female swimmer to compete on the US National team for 12 consecutive years (like counterpart Michael Phelps). Last month, she embarked on the most personal swim of her career: a 10.4-mile crossing from South Kingstown to Block Island to raise money for Block Cancer, a charity she formed after her dad received a pancreatic cancer diagnosis in December 2020. Beisel was in the water at six months old taking mom-and-me swim classes. “We had a pool, and of course, we were close to the ocean. My parents wanted to make sure we were safe,” she shares just days before her history-making plunge. Photo by Cate Brown Photography courtesy of Swim Across America SORhodeIsland.com • November 2021

The Scoop | so & so •

By Karen Greco

She took to the water like…well…a fish. “My favorite movie was The Little Mermaid; favorite animal, a dolphin,” she explains. She joined her first competitive swim team at five. In 2008 she made the Olympic team and, at 15, was the youngest member of Team USA. “I had this crazy dream that as a sophomore in high school, I would go to the Olympics,” she says. It was a dream that even she dismissed. “I kept thinking, oh, that will never happen. I didn’t think I could do it, but I proved myself wrong.” She went to the Olympics twice more, in 2012 and 2016, taking home two medals and

being named captain. She credits the pressure to compete at such an elite level for preparing her for this grueling open water swim. “So many factors go into an open water swim; it’s a different sport,” she says. “When I get into the pool, I know the water is going to be 79 degrees, there’s no wind, no tides, no swell.” And no wetsuit allowed for the open water swim. “Physically, I know I can get there” but, she notes, staying warm in 68 degree water for up to seven hours is daunting. “Mentally, I am nervous. I know I am pushing my body to limits I’ve never

Photo courtesy of Elizabeth Beisel

Photo by Cate Brown Photography & PJ Dougherty, courtesy of Swim Across America

SORhodeIsland.com • November 2021

pushed before.” Beisel is the first woman to do the crossing; only two men completed it before her. So she feels a bit of pressure to represent women and be a role model. “It’s a lot bigger than just a swim to raise money.” “I wish my dad could be here,” she says. “I think he’d say ‘you did it! This is amazing!’” She began this challenge with a $5,000 goal. “My dad, from the get go, said, we’re hitting six figures.” Beisel raised over $135K for her Block Cancer charity. While he passed away before her historic swim, he did see her reach this soaring fundraising goal. “He died knowing his fight wasn’t for nothing.” The money is being donated to Rhode Island hospitals for pancreatic cancer research. It was a point that her father insisted on when she embarked on this journey, that the money remain in the state. In return, the Rhode Island community rallied behind her. “It’s beautiful,” she says. “It’s not just me out there swimming; it’s everyone who has helped do this special thing.” Donations are still accepted at SwimAcrossAmerica.org

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The Scoop | rhody pets •

By Belinda Jones

Rhody Pets:

Holiday Feasting

The do’s and don’ts of treating your dog to Thanksgiving eats RHODY PET OF THE MONTH: DJ Tuxedo cat seeks home By Karen Kalunian

This young boy’s past is a sad story but we are hoping to find him a happy home. DJ was found outside fending for himself so he is a little shy, but you can tell that he wants to be loved. He will need some time, care, and understanding in his new home so he is best suited for a cat-savvy Photography by Karen Kalunian person who will let him blossom on his own terms. DJ is a handsome young Tuxedo with a lovely black and white coat and light golden-green eyes. Like many cats who are found outside, DJ has feline leukemia virus or FeLV, which the folks at the rescue can tell you more about. Please consider giving this young boy the love and chance he so deserves. DJ is available for adoption through PawsWatch at the Community Cat Center in Johnston. For more information visit CommunityCatCenter.com. A selection of dog-friendly Thanksgiving treats at Fetch RI Photo by Belinda Jones

Thanksgiving is synonymous with feasting and gratitude, and one of the best ways you can say thanks to your furry friend is to feed them right. Before you fill Fido’s dish with fixings and trimmings, read these do’s and don’ts from Johnna Devereaux, clinical pet nutritionist at holistic pet boutique and supply store Fetch RI in Wyoming. YES, PLEASE Turkey: Devereaux says dogs can enjoy a little bit of turkey but just muscle or breast meat, no bones, skin, or excess fat. They may love drippings and skin, but these can cause severe digestive issues. Cranberries: Pass on the sauce but fresh cranberries are chock full of vitamin C and antioxidants. Make sure to puree before mixing

SORhodeIsland.com • November 2021

If you have been looking to adopt or know of an animal in need, please contact Karen from Animal Talk directly at animaltalk1920@gmail.com

into your dog’s food; otherwise their bodies won’t be able to absorb the beneficial nutrients. Green beans: Fresh, organic green beans are a great way to help satiate your pup when they are feeling extra hungry, plus it fills them up and delivers very few calories per bite. Serve to Fido plain before adding butter or making the famed casserole. Pumpkin: Not pumpkin pie filling, but organic, canned 100 percent pumpkin is perfectly fine. Use it to fill your pup’s favorite puzzle toy or mix it with a few treats and freeze. Long-term chew: Keep your dog occupied and entertained while you and your guests eat with a yak cheese chew, bully stick, split deer, elk antler, or marrow bone.

NO THANKS Potatoes: White potatoes are part of the nightshade family of plants, which cause inflammation in the body, aggravating sore, achy joints. Cooked bones: Cooked bones lose all of their moisture and nutrients during the process and become brittle and prone to splintering, which may cause internal perforation. Stuffing: Onions are toxic to dogs. Sweets/desserts: Dogs have no need for sugar in their diet and if your dessert contains chocolate, your dog is in for a double whammy. Sugar-free is also a big no-no as these snacks often contain xylitol, which is extremely toxic to dogs.

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The Scoop | calendar •

By Karen Greco

THE MUST LIST

10 essential events happening this month Sophia Pearson and Ari Kassabian from the Contemporary Theater Co.’s performance of The Tempest

Through November 13:

Juried by Catherine Piccoli of The Museum of Food and Drink, Hera Gallery bakes up an exhibit called “Dough,” from pandemic sourdough to our slang for money. Wakefield, HeraGallery.org

November 13: Local band Forever Young performs at the Greenwich Odeum for their 15th anniversary show. The Neil Young cover band presents two sets of rock, folk, and country songs. East Greenwich, GreenwichOdeum.com

November 14: Lace up your running shoes and join the Angry Unicorn half marathon and 5K, a “fast and flat” course through Quonset Point that features some rolling hills and sparkling ocean views. North Kingston, OceanStateMultiSport.com

The Contemporary Theater Company takes Shakespeare’s shipwreck comedy The Tempest to their outdoor courtyard stage. Bring a blanket and snuggle under the stars. Wakefield, ContemporaryTheaterCompany.com

November 5-6:

The affair between playwright George Bernard Shaw and actress Mrs. Patrick Campbell is told through letters and play excerpts in Sandra Laub’s Mrs. Campbell! Mr. Shaw. at the Granite Theatre. Westerly, GraniteTheatre.com

November 7:

November 6 & 13: Get an early start to the festive season with a Make and Paint Ornaments Event at Rebekah Cook Art creating your very own decorations. Clay, glaze, and two kiln firings are included. Wakefield, RebekahCookArt.com

November 11:

SORhodeIsland.com • November 2021

The third annual Armory Show at the historic Westerly Armory is free to the public and features 30 local vendors and authors selling handmade crafts, antiques, and books. WesterlyArmory.com

From empty warehouse to full-capacity operation, Grey Sail Brewing celebrates their 10th Anniversary Bash at the brewery and taproom with food, music, prizes, and, of course, beer. Westerly, GreySailBrewing.com

November 19-21:

Shaidzon hosts their 4th Anniversary Weekend celebration at the taproom, featuring live music from Take it to the Bridge Trio, DudeManBro, and Stefan Couture. Dips Dips will be dishing out sandwiches. West Kingston, ShaidzonBeer.com

November 21 & 28:

Grab some unique holiday gifts from an eclectic group of artists, makers, photographers, and vendors at the South Kingstown Holiday Field of Artisans at Whalers Brewing Company Taproom. South Kingstown, FieldOfArtisans.com

Please note that venues may require proof of vaccination or a negative COVID-19 test and mask-wearing regardless of vaccination status unless actively eating or drinking. Check with specific venue for updates.

Photo by Seth Jacobson Photography

Through November 13:

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The Scoop | so & so •

By Alex Nunes, South County Reporter for The Public’s Radio

In Partnership with The Public’s Radio • ThePublicsRadio.org

‘There was nobody like him’: Boston Marathon honors Narragansett runner Ellison Brown The 125th Boston Marathon was rescheduled from its usual time of year in April and held on Indigenous People’s Day, a decision that has drawn some criticism. The Boston Athletic Association, which puts on the race, says it does, however, plan to honor indigenous runners, including Ellison Brown – known also by the nicknames “Tarzan” and “Deerfoot.”

Ellison Brown was a Narragansett man who won the Boston Marathon twice and was among runners to dominate his sport in the 1930s. Brown’s grandson Michael Monroe spoke with The Public’s Radio South County Bureau Reporter Alex Nunes about his late grandfather’s life and running career. MONROE: The man had a unique physique. If you ever just seen his body, he was made to run. NUNES: Did you ever get to see him run in a race, or was he older at that point? MONROE: He was older at that point. To be honest with you, Gramp didn’t really share a lot about his running days. I think there was good and there was bad in it. And he would just advise us one thing: be your own person, and have a heart at whatever you do. So, [I]

SORhodeIsland.com • November 2021

never really questioned him. I felt like if he was going to let us know, he’d tell us himself.

Boston Marathon, that he would eat hot dogs before the race and drink milkshakes.

NUNES: Why do you think he didn’t want to talk about it?

MONROE: Oh, yeah. That’s exactly Gramps. And I used to watch the stories of boxers eating the raw eggs. Gramp would eat a raw egg like nothing every morning. There’d be things he’d do you wouldn’t believe.

MONROE: At that time, it wasn’t a good time to be an Indian, to be honest with you. In that time frame, they was doing a lot of things to us. We didn’t really exist at that time. But I believe Gramp, like I said, was a unique person, and there was nobody like him, from what I could see, and there was nobody that could do the things that he could do. NUNES: I did a bit of reading on your grandfather before the interview, and it seemed like he was a really interesting guy, like a fun guy. He would run barefoot sometimes. There’s a story that he jumped into a lake during the

NUNES: What are some fond memories that you have of just being with your grandfather? MONROE: Growing up, I lived in Peacedale. And the area where I grew up there was running water and stuff like that. But in the area [where my grandfather lived] they didn’t have much, man. They didn’t have running water, bathroom. I remember going down, getting water off the brook, or going outside, or going to look for some mushrooms or something.

Photo courtesy of Michael Monroe

Michael Monroe, grandson of Ellison Brown, is pictured here.

Photo courtesy of the Boston Public Library, Leslie Jones Collection

Ellison “Tarzan” Brown is pictured crossing the finish line and winning the 1939 Boston Marathon. But the fondest thing was about how my grandfather took me out and taught me what we can do off the land; how you can survive off the land; during the seasons, what food you can get; how you can survive this way and appreciate it; and take what you need. And that’s how he lived. He didn’t have a lot. He had what he had in his heart and himself. NUNES: Was his connection to the Narragansett Tribe very important to him? MONROE: He always was a Narragansett – always was a Narragansett, still to this day. I think my grandfather put the Narragansett Tribe on the map. At the time, during his winning, it probably was a good moment, proud moment for him, because he knew who he was representing. Like I said, it wasn’t a good time at the time to be an Indian. So, I believe what he did

brought a lot of recognition back to the Narragansett Indian Tribe. And at that time, when he was doing all this, it was some tough times. NUNES: Is running a tradition in the Narragansett Tribe? MONROE: At the time, it was. I know my uncle also completed the Boston Marathon. But not as big as it should be. And I’m in the process of looking at bringing a running program to the Narragansett Indian Tribe in honor of my grandfather. I’m looking at trying to bring something that my grandfather enjoyed, and I believe it’d be a good avenue for kids to enjoy to keep them healthy, give them a place to be, especially in our situations – a place where they can come and feel comfortable and be free and run. You know, running’s good.

NUNES: With your grandfather being honored this year, I’m sure a lot more people will hear his story. What do you want them to take away from learning about your grandfather? MONROE: If you work hard, anything can be accomplished. Who would think a Narragansett Indian could go into the Boston Marathon and win it twice? We have our own Narragansett Indian from the state of Rhode Island that won the Boston Marathon and represented this state in the Olympics, so anything’s possible. [EDITOR’S NOTE: Michael Monroe spoke with South County Bureau Reporter Alex Nunes about his grandfather Ellison “Tarzan” Brown, two-time winner of the Boston Marathon. The Boston Athletic Association honored Brown on the 85th anniversary of his first marathon victory.]

SORhodeIsland.com • November 2021

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The Scoop | so & so •

By Hugh Minor

From Farms to Tables Hope’s Harvest RI and their partners work together to reduce food waste while distributing fresh produce to those affected by food insecurity

The ancient term “gleaning” is as relevant as ever. The word refers to collecting unharvested produce from farmers’ fields and distributing it to people in need. There are over 250 gleaning projects in the US and Hope’s Harvest RI is the state’s first. Gleaning is a winwin for both farmers and neighbors in need of food assistance. The process involves picking produce that was either missed by farm workers or which may not be suitable for selling in the market and distributing it for free instead of letting it go to waste. Eva Agudelo, Hope’s Harvest founder and executive director explains, “We harvest fresh produce at about 37 farms of all shapes and

SORhodeIsland.com • November 2021

sizes in Rhode Island and over the border in Massachusetts. We then distribute this food through our partners like the Rhode Island Community Food Bank and Farm Fresh RI. We’re all working together, using the resources that we have to make the most impact.” And their work has made a huge difference since they first began in 2018 with nearly 400,000 pounds of food recovered and distributed to hunger relief organizations throughout the area. With a corps of volunteers, Hope’s Harvest RI collects surplus food from participating farms throughout the state. The nonprofit organization then transports the fresh vegetables

to food pantries where visitors can take them home to make a healthy meal. Sandy Holloway, a regular volunteer with the program shares the impact this work has had on her personally: “I’m a native Rhode Islander and my eyes have been opened to all the beautiful big farms and small farms all over this state that, if I didn’t volunteer for Hope’s Harvest RI, I wouldn’t even know they existed. The farmers are very welcoming and glad that we’re coming to do this work and at the end of the day, we’re helping – it’s a whole cycle – helping other people and I love it.” In addition to picking up crops that would

Photos courtesy of the RI Community Food Bank

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go to waste, Hope’s Harvest RI contracts with RI farm businesses to grow produce for the emergency food system and purchase surplus product, thereby strengthening the local farm economy while increasing food security for the state’s most vulnerable residents. “Being able to pay farmers for product is really important,“ says Agudelo, “and making sure that they are aware that funding is available to help them. That is our commitment to supporting farmers as they help us do this important work of feeding Rhode Islanders.” To learn more visit HopesHarvest.org

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The Scoop | rhody gem •

By Abbie Lahmers

DRIFT

Surf Shop 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 surfers’ haven, DRIFT is a one-stop-shop for boards, gear, swimwear, and wetsuits, along with coastal apparel designed in-house and a selection of art and home goods (like eco-candles) made by local creatives.

What makes it a Rhody Gem? More than a casual shop, DRIFT is the embodiment of the surfing lifestyle, an identity forged over time by dedicated owner Rob Jones, a lifelong surfer with decades of experience in the industry and many adventures under his belt traveling coasts around the world to catch a wave. For seasoned surfers taking advantage of Rhode Island’s fall swells, custom boards can be built by East Coast shapers, or if you’re just getting your toes wet, Jones and other knowledgeable store attendants can help set you up with the best board and equipment for your use (whether new, used, or rented), plus lessons for all levels. Says a new enthusiast of a recent lesson, “I’m sure there are other good instructors in RI but I can’t imagine anyone more positive, patient, and knowledgeable than Rob. Not only was he able to quickly recognize where I was struggling and help me focus, but he was just as invested as I was to stand up on that board... and I did!”

DRIFT Surf Shop 540 Kingstown Road, Wakefield 932-6919 • DriftSurfShop.com @driftsurfshop

SORhodeIsland.com • November 2021

Photo courtesy of DRIFT

Where to find it: It’s hard to miss the surfboards in the window of this Wakefield shop in the Quo Vadis plaza, right next door to Sweet Althea’s.

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

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Photo by Kayla Rogan

Moonstone Beach at Dusk

urning onto Matunuck Beach Road, it’s difficult to discern whether you’ve hit a farm town or a beach town, a summer hot spot or a local dive. All before getting your first glimpse of the ocean, you pass a row of stone-lined corn fields, an elementary school, a market, an ice cream shop, and a trailer park. Turning past a tiny stretch of two bars and finally, the surfer’s beach, you realize you’ve stumbled upon a microcosm of all these things.

Photo by Kayla Rogan

Endle! Views

OFF-SEASON

Matunuck is one of South Kingstown’s 11 villages. While the exact boundaries are undefined (and light-heartedly contested), it's safe to place it by its beaches, stretching from East Matunuck State Beach to the east, and Moonstone Beach to the west. Originally a summer encampment of the Narragansett tribe, the village’s original Native American name, Mattoonuc, means “lookout,” likely referring to the hilly stretch of land now known as “Matunuck Hills,” from where you could once see for miles to the ocean. For a period prior to 1861, the village was referred to as “The Backside,” a name locals contested and eventually reverted back. Like much of New England, the unique landscape was formed 18,000 years ago by the glacial retreat, leaving behind fertile land, freshwater ponds, and an abundance of wildlife. There’s little question why the Native Americans would have chosen this stretch of earth to fish, hunt, and set up camp.

Farm " Sea

Many Matunuck locals consider the off-season their favorite time of year. Here are best bets after the beachgoers head home:

Beaches

Winter walks along the shores of East Matunuck State Beach (950 Succotash Road), Matunuck Town Beach (719 Matunuck Beach Road), and Moonstone Beach (Moonstone Beach Road) are much less crowded and ideal for beachcombing.

Da#y’s Bread

Artisan breads made from scratch with fresh ingredients, open through fall. 805 Moonstone Beach Road

D$p Hole

This sheltered reef break is a surfing destination to catch swells all season. Matunuck Beach Road

Farms

In 1657, Matunuck was sold to colonists as part of the Pettaquamscutt Purchase and used as colonial plantations until the revolution. At the start of the 18th century, the local families with surnames many of us are familiar with today began to arrive, including the Weedens, Brownings, Carpenters, Congdons, and Whaleys. William B. Weeden (my fourth great-grandfather) writes of this time, “The whole social life was changed after the revolution when slavery diminished and the West Indian exports were less. Planting and slavery were replaced by small farming and economy and living.” The ocean and Matunuck’s four coastal salt ponds continued to be a resource for the newcomers. Seaweed was harvested to fertilize crops, marsh grass was used to feed livestock, and small fish pushed to shore in winter, too cold to swim, were collected for nourishment.

Fall weekends are for pumpkin picking, corn mazes, and fresh goods at Clark Farms (2984 Commodore Perry Highway) and Carpenter’s Farm (520 Matunuck Beach Road) which also has Thanksgiving turkeys for preorder.

Nightlife

Trivia Night is Wednesday evenings at The Pub (907 Matunuck Beach Road), reservations required, and Ocean Mist (895 Matunuck Beach Road) hosts live music at night and Sunday brunch.

Trustom Pоd Natiоal Wildlife Refuge Known for several species of waterfowl that call it home, you can walk, snowshoe, or cross country ski at this picturesque park. 1040 Matunuck Schoolhouse Road

Cows graze their pasture at the Browning Homestead Farm, which has been in operation for 11 generations, and was the oldest working dairy farm in RI until Bill Browning phased out dairy and switched to beef, lamb, and pork in 2009

Photo by Yogi Kenyon, courtesy of Rose Kenyon

The Su!er Tra"

In 1837 the Kingston Station arrived, bringing in a new wave of summer vacationers, painters, writers, and artists of all kinds who enjoyed the relaxed ease of Matunuck, a refresh from the typical summer in Newport or the North Shore of Massachusetts. Most famously, in 1873 William B. Weeden built a summer home for his close friend, Rev. Dr. Edward Everett Hale, a Unitarian minister, historian, and author, best known for his short story “The Man Without a Country''. The home became a buttress for the Matunuck summer art colony of the late 19th and early 20th centuries. One of several properties preserved by the South Kingstown Land Trust, tours of Hale House are available by appointment and the property hosts various cultural events.

The Art Scene

Should you ever wish to make a meal Susan Hale might have cooked in her beach house 150 years ago, you’ll still find corn at Carpenter’s Farm Stand, beef from the Browning Homestead Farm, and cornmeal from Kenyon’s Grist Mill.

Historical Photos courtesy of David Gates

With the arrival of the Hales, the art scene began to explode as a whole new crowd of writers and artists took an interest in Matunuck. By the turn of the century, summer guests would have the option of staying at one of Matunuck’s many seaside hotels or camping in tents and trailers on land rented by the Carpenter family. In 1933, Alice Jaynes Tyler opened Theatre By The Sea on her vacation property, drawing in a wave of Golden Age actors and patrons from around the world, including Marlon Brando, Groucho Marx, May West, and Charlie Chaplin. Now, the venue is best known for the musical productions that grace its stage throughout summer. By the ‘70s, a quick walk west from the theater would bring this crowd to Moonstone, Matunuck’s very own nude beach.

Photo courtesy of Theatre By The Sea

THEATRE BY THE SEA First opened in 1933, Tommy Brent saved it from demolition in 1967. FourQuest Entertainment took over the lease in 1988 and did extensive renovations, and in 2007, Bill Hanney purchased it, and ever since has produced a lively roster of musicals, a children’s theatre camp, and more.

One of many open spaces protected by South Kingstown Land Trust

Photo by Kayla Rogan

TALES OF MATUNUCK Headstrong Raymer “Runx” Weeden, son of William B. Weeden, jumped in his boat during the ‘38 hurricane and headed out to sea. While everyone assumed him dead, he made his way back to Matunuck.

Postcard courtesy of David Gates

Photo by Rose Kenyon

Photo by Rose Kenyon Photo by Kayla Rogan

Everym!’s Beach

The ‘80s and ‘90s led to a few historic events, including the banning of nudity at Moonstone in an effort to “protect the Piping Plovers,” Kevin Finnegan’s purchase of Carpenter’s Bar (now the iconic Ocean Mist), and the opening of Dan and Patty Saber’s SeaView Marketplace, the best place in town for a 12-inch sub. But to this day, Matunuck remains what you might call an “everyman’s beach.” Nature lovers can watch the birds from Trustom Pond National Wildlife Refuge, surfcasters can meet to talk fishing and marine conservation at the Narragansett Salt Water Fishing Club, and beach bums can stop by the Matunuck Surf Shop. Perhaps most amazingly, in the same places summer guests once camped, you’ll find the 377 cottages that make up Roy Carpenter’s Beach, as well as almost 300 cottages and trailers that sit on Mary Carpenter’s Beach meadows, which she oversaw for almost 80 years. The Admiral Dewey Inn, one of Matunuck’s first beach hotels, also remains.

Photo by Rose Kenyon

SEAWEEDING AT MATUNUCK BEACH When winter storms were blowing cold, And made the ocean rough, That’s when Father shook his head And said, “boys, the weather’s tough” And to the beach we’ll have to go, For there’ll be seaweed landing to-night!”

Jeanette Vertentes — FINE ART —

We’d dress up in warm coats and boots, Hitch the horses to the old tip cart, Put the five-tine pitchforks aboard, And that was just the start. Then came the cold two mile ride That took us to the shore, Where we’d see the beacon light, And hear the breakers roar. Loading sea weed was our midnight quest; Sometimes it was on the sand, And sometimes in the surf and wouldn’t land. Then in we’d wade right after it With water up to our knees! And when we pitched it into the cart, Sometimes the water would freeze. The loads we carted were not large For the sand dunes were steep, And when we’d got it to the road, We tipped it in a heap. Some nights we’d bank forty loads or more. Then go home and rest awhile And go right back for more.

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Every load spread on the fields Meant fertilizer to raise larger crops Of oats and corn and hay. The corn ground into meal-made Johnny cakes That kept the wolf away! Written by Howard D Browning Born June 4, 1886 Died November 12, 1992 Courtesy of Susan Browning Babock

Photo by Rose Kenyon

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SKLT land expands throughout Matunuck

Photo by Kayla Rogan

Perry Rasso, owner of the Matunuck Oyster Bar, leases land from SKLT to grow produce for the restaurant. This is the same place he worked his first job collecting rocks from the fields

The Magic of Matunuck

Photo courtesy of Rich and Kris Schwab

One of the first schoolhouses in Matunuck, built in 1904

Photo courtesy of David Gates

Richard and Kristin Schwab are transplants from Connecticut who now live in the former Matunuck School House, where my father went to school and my grandmother was a lunch lady. Rich and Kris praise the landscape of Matunuck: homes close enough for you to know your neighbors (yet with space enough for gardening), farms still run by the same families that started them, a shore line still accessible for beachcombing. Rich grew up in a small farm town with just 63 students in his graduating class, Kris in an un-madeover surf town in California. A historic place in need of saving, the school house spoke to both of them. Rich explains, “This community is so forward-looking. They’ve preserved so much land, it’s almost like a mini national park. And it’s not just the land that’s preserved – the 1800s houses are still here too. The names you see on the street signs? Those are the same families that are still here. That is really telling.” “Matunuck has so much open land and natural beauty, yet we’re still close to bars – The Ocean Mist and The Pub where we go to trivia,” says Kris. “The community association, the inn, the church, Mary Carpenter’s Beach...it’s unlike anywhere else. It’s a magic combination. People always could and still can afford to come here to this day. No one’s trying to impress and everyone feels the same; it’s like a silent agreement to keep things as they are.”

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Life & Style | influencer •

By Sascha Martin

Meet Carli Alves You have shared many projects from your circa 1945 home renovation. What is your biggest tip for someone thinking about renovating an older home? When renovating an older home, people are often driven to create these drastic before and afters, like tearing down walls and changing up floor plans. One of the most important steps to take is to truly assess. Take inventory of the major issues, such as structural or electrical problems, plumbing issues, or situations that might be hazardous to your health or safety. Once you tend to those issues, I suggest living in the home for a while, and getting yourself acquainted with it; get a feel for how you and your family function in it as-is. By doing this, I think you can get a really good feel for what works for you and what doesn’t, making your renovation decisions far more informed, rather than making major or costly changes that you may later regret. Do you have a favorite decor trend? I’m not usually one to hop on trends, but I do love how decor has shifted from stark whites and cool grays to warm neutrals, earth tones, and natural textures. I think since quarantine, we’ve all leaned towards comfort and durability in our decor, so this trend helps the home feel more cozy and inviting. What’s the biggest improvement you can make in a space on a budget? I think most people would say paint, and while it’s true – I despise painting! One of the easiest and most impactful ways to improve a space is to change out your area rug. Have fun with different patterns or textures to give your space a completely different feel. And then you can pull colors from your rug to coordinate throw pillows and other textiles like curtains and throw blankets to create a beautifully cohesive home. Do you have a fave DIY project from your own home? It would have to be the DIY console sink I built for our powder room. I was inspired by a sink from Restoration Hardware which was a little out of my budget, and came up with a design using wooden stair balusters for the legs. I love how I was able to create a custom piece that looks high-end on a budget. Where are some of your favorite small Rhode Island businesses to go shopping for home decor? I love thrifting, so when I’m not yardsaling or hitting up the flea markets, you can find me at a Habitat ReStore, Mike’s Estate Services in West Warwick, or Salvation Army in Woonsocket. What advice do you have for someone who wants to get more involved with DIY projects? There’s so much inspiration and tutorials available at our fingertips nowadays. My biggest advice is to just start somewhere and don’t be afraid to fail. I’ve done tons of DIY projects, and even I get intimidated sometimes, but I think it all has to do with just starting. Follow along at @madebycarli on Instagram.

Photography by Rusty Williams Photo, courtesy of Carli Alves

Named one of “102 Black Designers, Crafters, Makers, and More to Follow on Instagram Now” by Country Living, the rising decor star from South County shares practical tips on renos, rugs, and resales

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A Rarity on Main Street Wakefield bibliophile turned her passion into an unexpected livelihood pursue editing or proofreading. “I didn’t want to lose the joy of reading.” She stumbled across a video of medieval bookbinding techniques online and was hooked. After taking classes in Boston and New Haven, she began bookbinding but quickly moved into preservation. By early 2019, she wanted to branch out into antiquarian book resale. That’s when she met South County legend Allison B. Goodsell, whose Kingston Hill Book Store had an international following. Goodsell began training Allen-Kujawski in the art of bookselling. But the lessons were curtailed when the landlord of the Kingston Road store sold the building. Goodsell retired, leaving her books – somewhere

between eight and ten thousand of them – to Allen-Kujawski. Rarities the bookstore is on a subdivided ground floor at 396 Main Street, with the other side occupied by Caf Bar. The door that connects the two makes a heady combination of books and coffee, but the location doesn’t have the square footage to pack in the texts, unlike her predecessor’s. So she’s bringing the Kingston Hill inventory into her shop slowly, noting that Goodsell continues to store them in her home, garage, and “book house,” a structure Goodsell built behind her main residence specifically for book overflow. “Allison has a huge following all around the

Photos courtesy of Rarities Books and Bindery

Kelly Allen-Kujawski lives a bookworm’s dream. The bookbinder and preservationist added antiquarian bookseller to her resume with the recent opening of her used bookstore Rarities. “I’ve always been an avid reader,” she says, admitting that e-readers make it easy. But, she notes, nothing can compete with an actual book. “A physical book gives you an experience: turning the pages, the weight of the book, the smell of the ink. Old books provide a history themselves. It’s comforting.” When this former elementary school teacher left the classroom behind after having kids, she knew she wanted to do something in books but didn’t want to

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Anniversary! world,” Allen-Kujawski says. “She catered to every interest under the sun.” Allen-Kujawski stocks what the local Wakefield residents want to read: Rhode Island and US history and the classics. She also makes it a point to include shelf space to support local authors. The well-read neighborhood was hungry for a bookstore, welcoming her with open arms. “There’s been a fantastic response from the Wakefield community,” she says. “The people are incredibly friendly. They tell me ‘it’s so nice to have a bookstore in town again.’” Allen-Kujawski continues to work as a bookbinder, and you can find her custom journals at Rarities. But now she mostly focuses on restoration and preservation of antique books and documents. With only a handful of preservationists left in Rhode Island (not to mention throughout the US), she’s booked well into 2022. Allen-Kujawski plans on offering a course on bookbinding in January at her Shady Lea Mill studio space. “It’s a dying craft that’s making a comeback.”

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Join us for our 39th annual show & sale featuring unique gifts, fine art, functional crafts & original designs from over 65 artisans. SORhodeIsland.com • November 2021

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Food & Drink

humane holiday | in the kitchen | food news

COOKED WITH LOVE A trio of Lasagna Mamas gives back to the community with home-cooked meal deliveries “Bringing someone a home-cooked meal is intimate; it’s something you do for ones you love,” says Amy Simmons, one of the three founding “lasagna mamas” of Lasagna Love’s North Kingstown chapter. The idea to give back to the community with aluminum trays of warm, cheesy pasta came to Kimberly St. Onge during an insomnia-induced bout of midnight scrolling during early pandemic times – she wanted to find a way to help those who were sick, stressed, or facing food insecurity and found it in the form of Lasagna Love. “We make the lasagna, or a baked ziti if they prefer, and deliver it with love. There are meat lasagnas, veggie lasagnas, gluten-free, etc.,” St. Onge explains. Along with Simmons and Katrina Delicato, St. Onge matches nominated families in need of a lasagna with a neighbor – whether it’s the three of them or others involved in the organization – to cook it. Community members donate ingredients. Sauce from Catanzaro’s Food Products and bread from Great Harvest Bread Co. help keep the pasta train going. “Coming from a huge Italian family, this was a no brainer,” says Delicato. “I started making lasagna with my grandmother at the age of six. It was a staple for our family. Sunday dinner and holidays always had a lasagna.” Though requests were frequent during lockdown last year, this summer saw a decline. “I think sometimes people think they shouldn’t ask for help if they don’t need it financially, but need comes in all different forms,” says Simmons. “We deliver to many families who are stressed from caring for sick or elderly family members, we have parents who are working late hours, we have individuals who live alone, who just really appreciate that someone is willing to cook for them.” Whether you can use some Lasagna Love in your life, know someone who can, or want to help out by donating, delivering, or cooking, you can find these lasagna mamas on Facebook: Lasagna Love - North Kingstown RI or online at LasagnaLove.org. | By Abbie Lahmers Photo courtesy of Lasagna Love SORhodeIsland.com • November 2021

Food & Drink | humane holiday •

By Abbie Lahmers

Home on the Range At Pat’s Pastured, humanely raised turkeys are the centerpiece of holiday meals It’s the main event of Thanksgiving dinner – and the source of gravy-smothered sandwiches for days later – but where the bird comes from isn’t always a top priority when checking off the holiday grocery shopping list. Husband and wife duo Patrick (Pat) and Kelly McNiff, who own and operate Pat’s Pastured in East Greenwich, make the experience of picking up a turkey part of the tradition. “We’ve had relationships with people since we started farming who come every year and get their turkey from us. I’ve seen kids grow up picking up their turkey every year,” says Pat McNiff. “A lot of times, the turkey is kind of the forgotten thing; you have to have it, but it’s all about the stuffing or the gravy or the potatoes, but our turkeys really make people go, ‘that was amazing, that’s why it’s the centerpiece’, as it should be.” It all starts with how the birds are raised: from tiny poults – or babies – to full-grown turkeys roaming the pasture. “Turkeys are amazing

foragers, they love to graze, they love to chase a grasshopper through the grass, they’re curious, they explore,” McNiff says. “When we put them in the fresh grass, they just go to town. It’s like a salad bar of new stuff for them.” The McNiffs founded their livestock farm around sustainable and humane practices. Originally working in urban agriculture in Providence community gardens through the Southside Community Land Trust, McNiff began his career in vegetable farming before transitioning to livestock with Pat’s Pastured 15 years ago. “It’s about the healthy animals, healthy land, and healthy communities,” he says, explaining how those principles inform everything they do, from keeping healthy soil through rotational grazing to doing all their own processing on the farm. “Any animal that’s treated well and treated with respect...I feel like it changes the animal’s life, which really does change the flavor of the animal,” McNiff says. “Sometimes the turkey

Cooking the Bird “It’s just like cooking a big chicken. Don’t be scared of it,” assures McNiff for folks intimidated by the endeavor. To avoid drying it out, “an instant-read thermometer is your best friend for cooking a perfect turkey.”

“Our idea is to hopefully give people as many things from us, one local source, from a lot of different farms for their table,” says McNiff. A turkey dry rub and brining kit made by Ocean State Pepper Co., an organic veggie box from Little River Farm, and bone broth, eggs, and lard from their own farm are all available for preorder.”

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SORhodeIsland.com • November 2021

“All those memorable family things have their place...you kind of let the diet go.” At the McNiff household, that means stuffing with sausage from the farm and the kids harvesting sweet potatoes from their home garden, served with “a good helping of brown sugar and butter, butter by the tons!”

Photos by Kelsey Kobik, courtesy of Pat’s Pastured

Source Local

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only tastes like the gravy you put on it.” This isn’t the case for turkeys from Pat’s Pastured, which are fed certified non-GMO feed and roasted soybeans (whole grain rather than processed), adding a nuttiness to the meat, which is flavorful and not gamey. Though sold frozen, McNiff explains that their turkeys are fresher than store-bought – which are often kept slightly frozen for several months – as they’re processed at the end of October and come straight from the farm. Along with the centerpiece, you can load up on chef-made sides like sweet potato casserole, stuffing, and gravy. New this year is delivery for most of the state, and you can pick up at the farm or the Sims Market at Farm Fresh RI in Providence. The McNiffs’ goal is to make the holiday easy and wholesome, and they put care into all the details. “This might be the first Thanksgiving in over a year that people are actually getting together in person, and that means a lot to us to have people choose to put our turkey on their table. We don’t take it lightly.”

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Food & Drink | in the kitchen •

By Ann O’Neill

That’s Amore

Located in the “heel of the boot,” the Puglia region of Italy is surrounded by ocean, so it’s not surprising that seafood is popular along its 800 kilometers of coastline. What is surprising is that it’s predominantly a farming region. This is where the East Greenwich eatery La Masseria comes in; meaning “the farmhouse” in English to reflect the Puglian cuisine they specialize in, everyone involved is passionate about bringing the region’s unique, authentic palate to Rhode Island. The same can be said for general manager Emanuele “Manny” Tampella’s passion for the restaurant business – it’s genuine. Starting his 27-year restaurant career as a busboy at a pizzeria in Milano, he knew immediately that “the restaurant industry was meant for me.” Even in the less-than-glamorous role, Tampella’s passion for all things food was sincere. Describing what appeals to him most about the farmhouse-style food, Tampella says it stems from “my Italian heritage, of course. I was brought up with this cuisine. Most

SORhodeIsland.com • November 2021

assume Italian cuisine is all about the pastas but we also love the meats and the fish!” Tampella met the owners of La Masseria in 2012 when he began working for them as a waiter. Having started the concept in NYC, Tampella explains that, “one of the managing partners was originally from Rhode Island and wanted to expand our great name to this state.” The experienced owners recognized that Tampella’s knowledge of the restaurant business equaled his passion for the food. As a result of this combination, he quickly worked his way up to general manager of the East Greenwich location and now works closely with the executive chef in NYC. “He creates the menus for every location and I curate and review them to ensure they’re properly offering items for each season,” Tampella says. A charismatic personality has made him the perfect choice to represent the restaurant on The Rhode Show, on one occasion removing his impeccably tailored jacket to demonstrate a lobster and avocado

appetizer and raviolo al’uovo (egg yolk ravioli). As lobster is ubiquitous in Rhode Island, Tampella noted that a bit of fusion “came over time. The foundation is always Italian, but we add some local elements that spice it up a bit, like our cuttlefish and octopus appetizer, which is currently a popular dish.” At a time when international travel is still tenuous, it’s great to stay close to home and still experience authentic Puglian cuisine. But

Photos courtesy of La Masseria

La Masseria GM Manny Tampella’s love for Puglian Italian cuisine rivals his passion for the restaurant industry

General Manager, Manny Tampella

A LOCAL FAVORITE FOR OVER

50 YEARS!

Tampella reminds us that we have more in common than we may think. “Americans and Italians are very similar in the fact that they both enjoy food, enjoy good service, and enjoy great quality.”

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Supporting Families. Funding Research

Food & Drink | food news •

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Plant City sprouted new roots in Warwick with the opening of a second Plant City X, a speedy spin-off of its popular vegan food hall in Providence. “Plant-based eating is on the rise, but there weren’t a lot of quick and easy plant-based options,” explains Chelsea Tyszkowski, project manager for their new Warwick location. Located on Centerville Road, Plant City X features quick service menu items without the guilt of typical drive-thru dining. The breakfast menu includes burritos and

smoothies. Lunch and dinner offerings are salad bowls, a multitude of burgers, “chik” sandwiches, fries, and, of course, their vegan Mac & Cheese, which is made gluten free for Plant City X locations. “We have many of the Plant City favorites, but the recipes are tweaked to accommodate allergies and dietary restrictions.” “Plant-based is not a fad,” she notes. “Now there are more options for everyone. That’s always a good thing.” Warwick, PlantCityX.com

Photos courtesy of Plant City X

Plant City X expands with second location in Warwick

The Bike Stop Cafe resumes indoor dining In mid-October, Narragansett’s The Bike Stop Cafe opened their doors for indoor dining for the first time since the pandemic. After closing for the first two months of lockdown, owner Casey Montanari reopened for takeout only. “The restrictions were too high. We are a small restaurant. It wasn’t worth opening and exposing our staff.” She anticipated the mandates would run through the summer, so when the state lifted them in May, it took her by surprise. Rather than rush to open with a skeletal staff, Montanari made the choice to remain closed through the busy summer season. “We spent nine years building a vibe between the staff and the customers.” Instead of compromising that, “we rode it out.” Montanari is excited to welcome patrons back inside. “I look forward to seeing the customers again. You can’t make a business without local support,” she says, noting that when they shut down, her regulars bought a wave of gift certificates to help cover her payroll. “I owe them all a party.” Narragansett, Facebook: The Bike Stop Cafe

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Leave Thanksgiving to Huck’s You can thank COVID for Huck’s Filling Station’s takeaway Thanksgiving. When their family-style takeout pivot picked up steam last year, they decided to try it with Turkey Day. It proved so successful, with social media love pouring in from customers over that weekend, that Huck’s made it a tradition. The menu from chef Todd Camp is a throwback to his childhood, from the in-house smoked turkeys to a pulled pork option. The holiday dishes are inspired by “things his mom would make, like root vegetable hash and sweet potato casserole,” says general manager Ryan Field. Camp even transformed his famous cornbread into a scrumptious stuffing. Also on the menu are to-go cocktails from Huck’s celebrated mixologist Ryan Draine, including his punch-packing Fireball. All items, including booze, are available a la carte, or you can opt for a complete meal package. The food comes oven-ready with handy reheating instructions. Order by November 22. East Greenwich, HucksFillingStation.com

Local news for Rhode Island and Southeastern Massachusetts SORhodeIsland.com • November 2021

South County Scenes

Giving thanks for autumn views at George B. Parker Woodland.

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.

Local Knowledge, Global Network SERVING ALL OF RHODE ISLAND

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