The Bay October 2011

TheBayLiving Well on the East Bay & South Coast

oCtoBEr 2011 #26Jan and Michelle Eckhart at Sweet Berry Farm in Middletown

WaLk aBout WarrEnwith our pull-out map

onE-on-onEwith RWU’s new president

Life on the Farm

Local growers on modern-day farming

259 County Road, Barrington, RI401.245.9600 • ResidentialProperties.com

Residential Properties Ltd.

Barrington • CumBerland • east greenwiCh • narragansett • ProvidenCe • reloCation

Barrington: One of Barrington’s last large waterfront estate properties. 7.1 acres can also be sold as 2 lots. Property features a beautifully updated 1963 Cape with first floor master suite, rolling fields, dock & mooring. Spectacular sunrises over river. $3,395,000

Barrington: This stylishly updated quintessential turn of the century farmhouse is full of charm and historic details. High ceilings, gorgeous moldings and original unspoiled character throughout! Amazing floor plan with plenty of room. Great barn! $895,000

Barrington: Beautifully renovated 1913 home known as Karl Jones Rose Garden Property. Granite kitchen, new master bath, lovely spacious rooms with period details. 3rd floor bed and bath. Corner lot. Enjoy walking to town, near beach. $799,900

Barrington: Exceptional 4-5 bedroom colonial in Rumstick Village. Recently updated, spacious open floor plan, huge cherry/stainless kitchen, French doors to glassed sunroom. Fabulous master suite/bath. Rec room, 5th bedroom/bath in lower level. $795,000

Seekonk: Majestic, brick county home set back on picturesque 1.45 parcel. View from deck is breathtakingly serene. This spacious, elegant living offers privacy, good taste and quality craftsmanship throughout in every detail. $699,000

Tiverton: Exceptional custom ranch built in 2001 by Chuck Millard. Private setting on over 4 acres in prestigious neighborhood, exquisite finishes/woodwork, granite chef’s kitchen, amazing screened porch. Super location just ½ mile to 4 corners. $729,900

Bristol: Beautiful western views of Bristol Harbor from this 3 bed, 2.5 bath contemporary. Banks of windows and open floor plan take full advantage of views & sunsets. 1st floor bedroom, granite chef’s kitchen, cathedral ceilings, skylights, master bedroom balcony & finished lower level with bath & rec room. $699,000

Bristol: Amazing architecture & period detail restored from top to bottom! New mechanicals, roof, electrical, baths, chef’s kitchen, hand carved woodwork, wide pine floors, charming brick terrace, adorable 2 bed income cottage. Blocks to Harbor, bike path & town! $649,000

Barrington: Waterfront serenity! View nature’s beauty from the glass walled kitchen/great room or rooftop deck off the master suite sitting room. The exterior offers many possibilities for waterfront enjoyment. A meticulous 3-4 bedroom home. $549,000

Proceeds benefit the restoration and Preservation of Linden PLace

Sunday, Oct. 23rd

4-7 pmLinden Place

Mansion, Bristol

sponsored by

A TAsTe of BrisTolAnd Beyond

a feast for thefood & wine

lover’s senses

TickeTS: $50 in advance; $60 at the door. space is limited. reserve yours by calling 401-253-0390

for up-to-date info on participating restaurants, breweries, and vineyards, visit lindenplace.org

Anchor Bar • Backroad Grille • Blount Fine Foods • Blackstone Catering • B&M Clambake Company

Blue Rocks Catering • Casual Inn • Decadent Catering • DeWolf Tavern • Fine Catering by Russell Morin

Glorious Affairs • Leo’s Restaurant • The Lobster Pot • Plantation Catering • Pranzi Catering • Quito’s

Redlefsen’s • Sunnyside • The Cake Gallery • Tyler Point Grille • Wicked Good Food Company

Young’s Catering • 195 Franklin Street • The Daily Bread • Beehive Cafe • Nacho Mamas

live Music • HigH-end rAffle

A few of THe MAny pArTicipATing resTAurAnTs:

4 the Bay | October 2011

Newport narragansett providence jamestown watch hill block island

RENT. BUY. LIVE.™ LILADELMAN .COM

ExExE cxcx lulul sive MaMaM rkrkr etitit ngngn PaPaP rtntnt ersrsr

401-848-2101 | [email protected]

Bristol - Iconic home located on Hope Street with views of the nation’s oldest Independence Day parade. 6 bedrooms, 7.5 bathrooms, inlaid � oors, painted trim, high ceilings, & � oor to ceiling windows. Currently used as a B&B. $759,000

Rockwell House

Eastern and American Banquet Available

SpaciouS, elegant

roomS for up to 200

gueStS

WEDDING RECEPTIONS • REHEARSAL DINNERS ANNIVERSARIES • BIRTHDAYS • REUNIONS • SHOWERS

HOLIDAY PARTIES • COMPANY MEETINGS

www.jackysgalaxie.com

Jacky’s Galaxie Restaurant & Sushi BarNow opeN Jacky’s waterplace

200 exchange st., providence, rI tel: 401-383-5000383 Metacom Ave., Bristol, RI • Tel: 401-253-8818

1764 Mendon Road, Cumberland, RI • Tel: 401-333-47001449 Mineral Spring Ave., N. Providence, RI • Tel: 401-354-4570

October 2011 | the Bay 5

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(L)

Am

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R)

Kat

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This Month19 Greetings, Mr. PresidentMeet the new man in charge at RWU

22 Down on the FarmExploring the simple life in the modern world

Every Month8 The Bay List

9 Editor’s Note/Letters

11 The BuzzA block rockin’ good time in Warren

13 On the Bay 16 Bay Views

27 Live WellLived-in history in Barrington

28 Shop Around 33 Connoisseur 35 Home Style 39 Found Objects

41 TasteSophisticated city dining in Rumford

43 Review 44 Drink 47 News Bites 48 Dining Guide

51 GalleryBe amazed in Portsmouth

52 Calendar 55 On Stage 56 Artistry

58 Just Add WaterFall foliage from a different vantage point

19

ContentsOctober 2011

41

On the Cover: photography by Janice Lee Kelly. Shot at Sweet Berry Farm in Middletown.


Lifestyle Amenities Include:

24-Hour Concierge, full-time on-sitemaintenance and Day Porter service

Private entrance, private lobby, and secure camera-monitored indoor parking

Fleming’s Prime Steakhouse & Wine Bar, Centro Restaurant & Lounge, and Cigar Masters after dinner cigar, cocktail, and dessert bar

Indoor access via Sky Bridge to Providence Place Mall, Restaurants, RI ConventionCenter, Dunkin’ Donuts Center, North Garage, and The Westin Hotel

Room service, housekeeping, and valet - all available from the Westin Hotel

Connected to The Westin Providence Hotel

Downtown Living at its Finest

Priced fromthe MID 300’s

$ Call todayfor your private tour

(401) 598-8282 www.residencesprovidence.com


www.gordonschool.orgNursery to eighth gradeEast Providence, RI

401-434-3833

ACADEMIC

RACIALLY DIVERSE

CHILD-CENTERED

open houseSaturday, November 5, 10amThursday, January 12, 9am

eastsidemonthly8.11ad_eastsidemonthly 7/18/11 3:45 PM Page 1

NOW OPEN

Antiques & Gifts for Home, Garden & Self

3124 East Main Road (Rt. 138), Portsmouth, RI | 683-3124 Wed.-Sat. 10–5, Sun. 12–4 | [email protected]

Opening September 30th

Three Haunted Attractions for the

price of one.

Rhode islands premiere Halloween

extravaganza.

179 plain Meeting House Rd. West greenwich, Ri • 401-884-7369www.HauntedHayride.net

We welcome all contributions, but we assume no responsibility for unsolicited material. No por-tion of this publication can be reproduced in whole or in part without prior written permission.

Copyright ©2011 by Providence Media, All rights reserved. Printed by Gannett Offset.

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Special Projects ManagerJohn Taraborelli

Art DirectorAlli Coate

Assistant Art DirectorKarli Hendrickson

Advertising Design DirectorLayheang Meas

Graphic DesignerMeghan H. Follett

Account ManagersLouann DiMuccio-DarwichAnn GallagherNicole GreenspunElizabeth RielDan SchwartzSharon SylvesterKim TingleJessica Webb

IllustratorsAshley MacLure

Photographers

Contributing Writers

Interns

Member of:

Emily NissensohnJames PierceCaitlin QuinnRebecca RemillardAlyssa SmithBethany Vaccaro

Keith AndradeDawn KeablePatricia McAlpineAndrea E. McHughJamie MerollaDavid Nelligan

Kate KelleyJanice Lee Kelly

Eloise Narrigan

Amy AmerantesJudith Gardner

The Bay, 1070 Main Street, Suite 302Pawtucket, RI 02860 • Fax: 401-305-3392

[email protected]

For advertising rates call: 401-305-3391

Sara CelanoSamantha GausCarissa Johnson

Contributor

Rebecca Remillard began as an

intern and is now freelancing

for The Bay as well as our three

sister magazines. She keeps

busy working at Whole Foods,

interning for the Providence

Children’s Film Festival and still

finds time to be a nanny. Study-

ing for a double major in Cre-

ative Writing and Environmen-

tal Sustainability at Prescott

College in Arizona, she spent

her last semester in Kenya. This

month, she visits several area

farms in our cover story. “I am

incredibly grateful to have had

the opportunity to talk with the

farmers while working on this

piece,” she says. “These people

have the most important job

in the world: growing the food

that ends up on our tables.

There’s not enough that I could

have written about them and

their work.”

Rebecca Remillard Writer


52 Pine St, Providence • 401.861.1782 • www.mcfaddensprovidence.com

$4.95 Pizza Menu 1/2 Priced Appetizers

(platters excluded)

Specialty Martini MenuFeatured Beers

Every Thursday & Friday 4-8pm

Group ReservationsContact Missie at:

[email protected]

Come to McFadden’s After Work!

NATION’S #1 INT’L BEER FESTIVAL

250

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The 19th Annual

GREAT INTERNATIONALBEER FESTIVAL

2 BIG EVENTSSat. November 5, 2011R.I. Convention Ctr., Providence, RI1pm - 4:30pm and 6:30pm - 10pm

ALSO Largest Int’l Beer Competition in New Englandsponsored by Yankee Brew News

LIVE MUSIC

FOOD &UNLIMITEDSAMPLING!

SHOW INFO: (401) 351-2632EXHIBITORS/VOLUNTEERS: (401) 272-0980

Portions of proceeds to benefit

Rhode Island Community Food Bank

$40ON

LY

Tickets Go On Sale Aug. 15

Tax Included

www.beerfestamerica.com

by

We Own Land

Painting PlusCall Eric: 401-339-8563

Interior • ExteriorPower Washing • Wall Papering

Add Colorto Your Home

Take $100 OffYour Next Project

Discount applies to projects over $500

Do a little sidewalk shopping, peek in some art galleries or get a taste some of East Bay’s finest cuisine on October 23 from 12-5pm during the Warren Walk-about. Though most of scenic down-town Warren is easily walkable, Colum-bus Credit Union is providing a trolley free of charge if you want to kick up your feet and enjoy the ride. Or, if you’re

the more daring of heart, you can hop on the dragon ride and head on over to Frerichs Farm to check out their award winning pumpkin patch. It’s fun for all ages, so bring the family. Check out The Bay’s special pull-out map in the center of the magazine. Culter Street and downtown Warren. 401-297-9412, www.eastbaychamberri.org

FAMILY FUN

Discover Warren

special advertising section

The Bay is pleased to sponsor A Taste of Bristol and Beyond, the area’s pre-mier food and wine event on Octo-ber 23 from 4-7pm at Linden Place. You can sample some of East Bay’s best restaurants, caterers and chefs at the event while swaying to Michael DiMucci’s rhythmic piano melodies in

the ballroom or dancing in the tented garden to the Rockin’ Soul Horns. You also have the chance to win some awe-some prizes, including dinner for eight at the mansion and many more. Tickets are $50 in advance or $60 at the door. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org

FOR FOODIES

Have a Taste

The fourth annual Coats for Coffee coat drive kicks off this month, a col-laboration between our sister maga-zine, Providence Monthly, Courtesy Cleaners and Seven Stars Bakery. From October 17-30, bring a gently used children’s or adult’s coat to any

Seven Stars location and receive a free hot coffee. The coats will go to the children and families served by the Providence Boys and Girls Clubs. Seven Stars locations: 342 Broadway and 820 Hope Street, Providence; 20 Newman Avenue, East Providence

Give a Coat, Get a Coffee

DONATE

The Bay List events / promotions / good deeds

Last year’s delivery of coats to The Boys and Girls Club


Enjoy your independence and the privacy of your own apartment at Franklin Court Assisted Living.

With 92 private apartments, comfortable common areas and lovely landscaped courtyard.

Services Include: Daily Personal Care

Medication ManagementDelicious Meals

Housekeeping & LinenCultural & Social Activities

Gracious Assisted Living - AffordablyMedicaid Waiver Accepted

180 Franklin St., Historic Downtown Bristol To schedule an appointment 401-253-3679

Please visit our new website: www.ebcdc.org

F ranklin C ourtDistinctive Assisted Living

Please Call 401-253-3679 for a Private Tour

Sunday BrunchLunch & Dinner Specials

Brick Oven PizzaVisit our website for our new menu!

3 Water St. South Dartmouth, MA508-999-6975 • blackbassma.com

Fresh Local Seafood

Elegantly Simple.

Editor’s Note

As you may have noticed from reading our magazine every month (right?), we love food. While we write about it of-ten in the form of restaurant news and reviews, interviews with chefs and the like, we don’t often spend much time talking about the people who actu-ally grow that food in the first place. They have perhaps the most impor-tant job in the entire food chain. This month, we take a look at the lives and work of some local farmers – from a first generation Warren grower whose land moonlights as an event space to a farm manager in Portsmouth who goes the extra mile to produce humane, grass-fed beef – and find out just what it means to choose that career in the

modern era. It’s not exactly the simple life we might have thought it was.

Elsewhere in this issue, we meet the new president of Roger Williams University and learn about his efforts make the school more of a commu-nity resource. He’s got big ideas about the importance of education and big plans to back them up. Then we head to Rumford to finally taste some of that farm fresh food at the newest din-ing hot spot, Avenue N. And lest we forget that Halloween happens this month, we’ve got some spooky events for you in our calendar – including one at a farm. Have fun, and remember to thank your local farmer for keeping you fed. –Julie

From Our Readers

Know Farmers, Know Food

It is with great appreciation and grati-tude that I thank you for being a spon-sor for StyleWeek Providence. Your assistance throughout the preparation and execution of this year’s events helped to further broadcast the tal-ent in our area to buyers, the media and the public. The support you have shown through all schedule changes due to the weather conditions has also contributed to our success.

During the week of August 29- September 3, StyleWeek successfully hosted 22 fashion shows at the historic Providence Performing Arts Center located at the heart of the Creative Capital. Over 2,300 guests were able to enjoy the accessory showcase, run-

way shows and after-event soirees throughout the city. The weeklong cel-ebration of fashion, art, design and cul-ture was able to excite and engage the community on a notably large scale through your support. The list of dis-tinguished guests and media coverage through our joint efforts is also a testa-ment to your contributions.

Thank you again for being a sponsor for StyleWeek Providence for August 2011. We are currently in preparations for our line-up of shows in January 2012.

Rosanna Ortiz SinelPresident and FounderStyleWeek Providence

Send us a letter Email us a letter to the editor to [email protected] and it could be published in an upcoming issue.

Read us onlineFull issues of all our magazine avail-able on www.thebaymagazine.com

Find us on FacebookReach out to us at the Bay Everyday

Aiming for 20/20Schedule an exam today!

33 Kent St, Barrington • 401-247-7393 www.barringtoneye.com

Barrington EyE CEntEr

Our knowledgeable consultants help you find colleges thatare the best fit for you, and then maximize your potentialfor acceptance. Our services include:

College List Creation, Interview Preparation, Essay and Application Counseling, Athletic Recruiting, LD & ADD ADHD Guidance, and Private SAT/ACT Prep

College Admission Advisors, LLCStrategic counseling for college-bound students

401-524-0660

Cristiana Quinn, M.Ed., Founderwww.collegeadvisorsonline.com

Sakonnet Early Learning Center, Inc.

“Celebrating Over 25 Years of Quality Child Care”Est. 1984

Open all year - 7:30-5:30Full and Half Day Programs

Programs for Ages 18 mo. - 12 yrs.Summer Camps Available for All Ages

Before - After School Programs

(401) 624-6327752 East Rd., Tiverton, RI

ACCREDITED BY: NAEYCNational Association For TheEducation of Young Children

We focus on all of your child’s needs...

Deborah, M. Raposa, Dir. • Licensed by RI DCYF & Dept. of Ed.All Teachers are Certified by the American Red Cross in CPR & First Aid.

www.sakonnetearlylearningcenter.com email: [email protected]

Leading the way in Early Childhood Education and Quality Care

www.briarwoodchildacademy.com

Infants, Toddlers, Preschool, Pre-K and KindergartenNow Accepting Enrollment for Fall 2011 Half Day and Full Day Programs Available

Call now for more information (508) 336-8919Please ask for Karen

1009 Taunton Avenue, Seekonk, MA

NAEYCACCREDITED429055

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REASON TO SHOP ATCHILDREN’S ORCHARD®

#37

Fancy clothes without fancy prices.Starting Saturday, October 15, 9am – 5:30pm

The deals you’ll find on party clothes make this one-day event feel like a party in itself. Don’t miss it.

Seekonk Square20 Commerce Way

Seekonk, MA (508) 336-7757

M.O.M.’s CLUB MEMBERS SHOP FRIDAY 10/14/11 5:30PM-7:00PM.

New to M.O.M’s Club, see store for details.

Mon-Wed 9:00-5:30Thursday 9:00-7:00Fri-Sat 9:00-5:30Sunday 12:00-5:00


The BuzzPeople and places on the bay

13Singing in the Streets

Fusion Fest

INCOMEempowering people through

financial literacy and job-skill training programs

Rawn Duncan and Bill Hatfield of Bank of America are partnering with Lisa Guillette of Rhode Island Foster Parents Association and United Way of Rhode

Island to promote financial literacy to youth in our community.

www.LIVEUNITEDri.org

THERE IS A WAY TO BUILD ABETTER COMMUNITY.

IT A

LL S

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ITH

YOU

People want to take care of themselves and their families, and we know there are a few basic things that help make this possible.

This is why we are focusing on:

MAKE A GIFT TO UNITED WAY OF RHODE ISLAND’S COMMUNITY IMPACT FUND TODAY!YOU CAN MAKE RHODE ISLAND A BETTER COMMUNITY. FOR YOU. FOR ALL OF US.

GIVE. ADVOCATE. VOLUNTEER.

LIVE UNITED®

EDUCATION

INCOME

HOUSING

SAFETY NET


FROM PAGE 11

Dancing in the Streets

lOcAl ThREAds

Get Stupid

Come out and enjoy a day of live music, delicious food and local brews for a worthy cause. On October 1, the third annual Fusion Fest will move from its previous home in downtown Providence to the seaside in War-ren. Blount Clam Shack will provide the location for the fall festivities with a stunning water view. Local bands curated by Warren’s own 75 or Less Records will per-form all day and food will be available from the clam shack as well as local food trucks, the Coffee Guy and more. The “wicked local beer garden” will boast a va-riety of seasonal brews, including Harpoon, Narragan-sett, Trinity Brewhouse and Union Station. Every dollar will directly benefit the Fusionworks Dance Company and their local arts and education programs; the danc-ers and volunteers will be providing information on their upcoming season and raffling off tickets to their fall show. There are plenty of shops, restaurants and galleries within walking distance of the festival. Arts and crafts events will be open to keep the kids enter-tained, so bring along the whole family and spend the day. The festivities start at 11am and run until 7pm, with free parking nearby. 335 Water Street, Warren. www.fusionworksdance.org –Samantha Gaus

Brothers and business partners Dave and Chris Ricci are taking the nation by storm with their hi-larious yet enlightening designs at That Stupid T-Shirt Company. This month, Mr. Nightmare him-self, Freddy Krueger, will be sporting one of their t-shirts at the Rock and Shock Horror Convention in Worcester; Joey Fatone of ‘N Sync will also be showing off his admiration by wearing one at the same event. Born and raised in Rhode Island, the Brothers Ricci based their company in their home state. All t-shirts are printed locally, American made and, of course, quite comfortable. With slogans like, “I’d Rather Not Get Struck by Lightening,” and “Gorillas Have Consequences,” these t-shirts are funny, absurd and in many ways informative. Dave and Chris believe their shirts “capture the essence of our absolute stupidity while explaining the facts

of life.” Perhaps now you will think again before fighting a gorilla. Hands down, the gorilla will win.

There are also two new Halloween-inspired designs ideal for horror enthusiasts: “Slow and Steady Eats the Brains” and “People with Masks and Chainsaws are Not Normal.” That Stupid T Shirt Company is even offering a special Octo-ber promotion to anyone who reads this article. Visit their website, wearstupid.com, for the promo code and receive 30% off your purchase. While you’re there, check out the frequently asked ques-tions section, so you will be better prepared if and when a zombie apocalypse strikes. (Do you know which modes of transportation are not well suited for a zombie attack?) Available at Pleasent Sur-prise locations in Providence and Newport and at www. wearstupid.com. –Sara Celano

The Buzz on the bay

sWEET chARITY

Tend the Garden

Now through October 28, you can support the local Colt Garden Club and make Rhode Island a little more colorful. Purchase flower bulbs through their Flower Power Fundraiser and half of all sales benefit this local group. The idea be-hind selling bulbs started as a way to expand knowledge and get people involved in garden-ing, while helping nonprofits raise money. Flower Power Fundraising only offers the highest quality bulbs, including tulips, lavender, daffodils, star-gazers, hyacinths and more. To take part visit the online shop at www.flowerpowerfundraising.com/campaign?campaign_id=8132.

Enjoy the comforts of fall and help out for the day by volunteering at the 37th annual Harvest Fair at the Norman Bird Sanctuary in Middle-

town. This traditional autumn fair includes craft-ers, food, games, animals, hayrides and a mud pit. Volunteers will receive a t-shirt and free lunch. For more information contact Sarah at 846-2577 ext.11. 583 Third Beach Road, Middle-town. www.normanbirdsanctuary.org

Help support our beautiful wildlife at the third annual Memorial Russo 5k “Run for the Animals” at Colt State Park in Bristol. This year’s charity is the Wildlife Rehabilitators Association of Rhode Island, a nonprofit that is dedicated to the care of injured and orphaned wildlife. They oversee the op-eration of the Wildlife Clinic of Rhode Island, the only medical facility in the state for wild animals. To read more and register to walk visit, www.riwildlife-rehab.org/newsevents.html.–Samantha Gaus


Register today for a campus visit.

Call (401) 831-7350 or visit us online.

www.mosesbrown.org & find us on facebook

Attend our Open House and ask a Moses Brown student or parent

Graduates of Quaker schools are intellectually curious and thoughtful leaders, socially responsible and confident citizens,

collaborative and creative problem solvers.

MOses BrOwn sCHOOladmissions open house atearly Childhood – 12th grade, Co-ed

esT 1784Sunday, OctOber 23, 2011

HOW QuaKer educatIOn buILdS ConFidenCe and ChaRaCTeR

767 East Main Road, Middletown, RI • 401-847-1532www.apexkitchensandbaths.com

All Wood-Mode Cabinetry comes with a Lifetime Limited Warranty

Reflect your own personal style

Apex Kitchens & Baths, Inc. F I N E C U S T O M C A B I N E T R Y

The Buzz on the bay

FUNdRAIsER

Get Your Ducks in a Row

It’s about time your rubber duck gets out of the bathtub and into the pond for the Barrington Education Foun-dation’s (BEF) annual Rubber Ducky Race. The race begins on October 1 at 2pm at the gazebo on County Road in Barrington. The event raises funds towards the enrichment of students in the Barrington school district. An annual grant cycle allows nearly 100 percent of money raised to go to the schools, helping to purchase technol-ogy, programs and materials. In its 20th anniversary year, BEF has set a goal of $20,000 in business dona-tions. If that doesn’t set your duck in

the water, maybe the prizes, includ-ing the new iPad 2, $500 cash or a new Kindle, will give you incentive. Tickets are $10 and can be purchased the day of the race. One ticket enters a duck into the race and for those who want to better their chances, six tickets can be purchased for $50. Not into rubber ducks? Enjoy the other activities including a DJ, karaoke, face painting, minute-to-win-it games and more. The event will run rain or shine, so gear up and gather the family for this fun-filled event. For more infor-mation visit www.barringtoneduca-tion.org. –Carissa Johnson

FAll FAshION

It’s the Season for Shopping

Autumn has finally arrived and so have the newest fall trends. If your wardrobe needs a pick-me-up, or you just want a change, then it might be time to head over to Feminine Fan-cies in Barrington. This specialty bou-tique knows a thing or two about styl-ing your wardrobe and now, want to make it a bit cheaper with their Fall Must-Have Sale. With helpful ward-

robe tips and personal assistance, it won’t be hard to find the perfect fall outfit. Carrying sizes 0-16, the bou-tique offers a variety of goods rang-ing from handbags to formalwear. The sale will start Sunday, October 2 from 12-5 p.m. as a sidewalk sale and go till November 5. Located at 290 County Road, Barrington. 401-247-1087. - Carissa Johnson


Global Tastes. Local Attitude.

805 Hope Street, Bristol RI • 401.253.1566

Tapas | Paella | Steak | Seafood | Burgers | Cocktails

Now open daily for breakfast 7:30-12:00

what will you do?When Brittney came to RWU as a freshman, she decided to go out for the crew team with her roommates. Today, she is the captain of the team and rowed for the very first time at the Head of the Charles, the world’s largest two-day rowing event, held each year in Boston, Mass. Of course the Accounting major doesn’t spend all of her time on the water. Brittney also works in the admissions office as a tour guide and office leader, is a member of Beta Gamma Sigma, the business honor society and has a 150-credit hour internship for her CPA courses. She even traveled to France and Germany with her business classes, and studied in Italy this summer. Brittney is definitely getting a well-rounded education. What will you do?

One Old Ferry Road • Bristol, RI 02809 (800) 458-7144 • (401) 254-3500

[email protected] disc

over

you

rsel

f

Brittney Class of 2012Bristol, R.I.Accountingwww.rwu.edu


The Buzz Bay ViewsGreenvale Vineyards in Portsmouth hosted

the fourth annual Feast in the Field, a ben-

efit for New England FarmWays. Participat-

ing chefs included Casey Riley of Newport

Restaurant Group, Scott Amaral and Steve

Cory of Cory’s Kitchen at Sweet Berry Farm

in Middletown, and Susanna Williams of Su-

sanna’s Ice Cream, also at Sweet Berry Farm.

Photography by Judith Gardner.

John and Holly Schenck

Michelle and Ian Estaphan-Owen

Sanne Kure-Jensen and Mick Konrad strolling in the vineyard

Lara Pilla with vineyard dog Rocky

Executive Chef Derek Jolie from Blackstone Caterers

Dinner in the tent

ExperienceTradition

ExperienceTradition

Live music Saturdays

Raw Bar

Cocktail Lounge

Modern-Creative & Traditional Cuisine

90 Pottersville Rd., Little Compton401-635-8367

crowthersrestaurant.com

Send reSume TO [email protected]

Now accepting resumes for:

Editorial & Marketing Internships

GaIN ExpErIENcE

MakE coNNEctIoNs

HavE FuN!


Phot

o ©

Laur

ie An

derso

n

FirstWorks presents

Festival 2011

Delusionby Laurie Anderson

October 22 - The Vets

Tickets start at $18

vmari.org, 401-421-ARTS (2787)

A stunning meditation

on life, language and

memory by the

reigning performance

artist of our time.

A stunning meditation

on life, language and

memory by the

reigning performance

artist of our time.

Full festival schedule: first-works.org 227 schooner dr. tiverton, ri401.624.6300 | boathousetiverton.com

SEASONAL SPECIALS

HALF PRICE SUNSETSjoin us during sunset at the bar tuesday - friday, from 4:00pm - 6:00pm

for 1/2 price appetizers*offer valid at the bar only,

restrictions may apply

VISIT OUR WEBSITE FOR MORESEASONAL PROMOTIONS

A NEW CULINARY POINT OF VIEW ATTHE BEST VIEW IN NEW ENGLAND

location, as they say, is everything. the boat house, the only new england restaurant recognized by opentable as one of “the 50 best scenic views in the nation”, takes pride in its surroundings. chef jonathan cambra uses this distinction as inspiration for much of his introductory fall-inspired menu featuring masterfully created dishes from seasonal, local ingredients.

visit the boat house to experience chef cambra’s fresh take on the quintessential new england fare taken to a whole new level of excellence.


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When Dr. Donald Farish, Ph.D., is sworn in as the tenth president of Roger Wil-liams University on October 13, he will have come a long way. His story begins in Winnipeg, Manitoba, Canada, where he was once a kid collecting bugs and tadpoles. It traverses the United States as he acquired 40 years of experience in higher education on eight campuses in six states. Finally, the story leads to the picturesque waters of Mount Hope Bay, as Dr. Farish prepares to assume the reigns at a school currently ranked in the top ten of comprehensive col-leges in the North by U.S. News & World Report.

Dr. Farish holds degrees in zoology, entomology and biology, as well as a juris doctor. He is the author of six biology textbooks and spent 11 years as a full-time faculty member. He has worked in university administration since the 1970s, when he made the shift from faculty to assistant dean of the College of Arts and Sciences at the University of Rhode Island. “I never re-ally planned to move into administra-tion,” Dr. Farish recollects, “but I found that I enjoyed it. It was satisfying to me to weave through bureaucracy and get things done.”

He has proved remarkably adept at cutting through the red tape, coming to RWU after 13 years at the helm of

Rowan University in Glassboro, New Jersey. During his time there, Dr. Farish elevated Rowan from below top ten to third among public institutions in the northern region. Highlights of his con-tributions to Rowan include starting a medical school, establishing a technol-ogy center and business incubator, and shepherding a $300 million, 26-acre downtown redevelopment project in Rowan’s host community.

The oldest of three children, Dr. Far-ish was the first person in his family to attend college. “My grandfather had a sixth grade education, my father a high school education,” he says. “I’m a big believer in the redemptive power of higher education.” This appreciation is a large part of his motivation. “Higher education is incredibly important in how our society works. It provides a ladder. It doesn’t matter what your background is. If you have the drive, you can rise to the very top. We love that idea,” he says.

However, the harsh economic con-ditions that have plagued our society over the past several years have taken their toll on these ideals. Many factors still make higher education inacces-sible to the people who need it most. A lot of the breakdown has occurred as we as a nation have stopped invest-ing in higher education, contends Dr.

Farish. And the academy, in turn, has failed to be responsive to the needs of the communities around it.

Looking at the history of higher edu-cation in his adopted country, Dr. Far-ish notes that from very early on, there was an incredible emphasis on its ne-cessity in crafting our way of life. “Six-teen years after the Mayflower landed, they were already building a college, which was Harvard,” he explains. “Our colonial forebears saw education as

a vital social good.” Dr. Farish points out that, for much of our history as a country, higher education was directly linked with our growth. “Even in the middle of the Civil War, the federal government was looking to stimulate higher education. After WWII, with the GI Bill, higher education was no longer for the select few, but for the masses. We went from having 5% of Americans with a college degree in 1940 to 25% with a college degree in 1980 – that’s a factor of five in 40 years! This pro-foundly changed the economy.” The U.S. began to reap the economic re-turns on this investment, experiencing significant growth. But in the 1980s, he argues, we stopped investing in higher education. “The U.S. used to rank first in the world for its citizens having a college degree. We are now eleventh. And we don’t seem to be terribly con-cerned that this is a threat to our way of life.”

A contributing factor to the lack of emphasis on higher education today is the disposition of the universities them-selves. In many ways, higher education has failed to anticipate and respond to the changing needs of our society and the workforce, says Dr. Farish. Many of his goals for RWU revolve around clos-ing this gap. “Right now, there are jobs

ForwardThe Way

One on one with RWU’s new presidentBy Bethany Vacarro | Photography by Amy Amerantes

Farish enjoying his new office on Old Ferry Road

Visiting the School of Architecture, Art and Historic Preservation


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that are going begging and there are people looking for jobs. There’s a mis-match between the jobs and the skill sets they have, and colleges are not doing much about it.” But it is part of the university’s mission to under-stand and respond to societal needs. “We have to be very much a part of society,” says Dr. Farish, “not an ivory tower on a hill. We have the respon-sibility to enhance the social, cultural and economic framework of the area we’re physically embedded in.”

RWU wants to examine what this area needs and then design its offer-ings to complement that. “There are 30 million people in this country that have a partial college degree,” Dr. Far-ish notes. “And there are those that have a degree, they’ve been work-ing, but now they’ve lost their job or they’ve hit a dead end and realize without further education, they don’t have much of a future. If we could get them into the position where they could complete that degree or add to their qualifications, we’re going to increase the skill sets of the working adult significantly.” This, of course, would be a huge boon to the local economy, the president contends.

How is this done? The president plans to continue seeking excellence in RWU’s undergraduate, residential offerings. But along with the tradi-tional, four-year university model, the school recognizes that the workforce is changing. “The idea that you go to college and it’s done – that’s not the case anymore,” Dr. Farish warns.

“People have to go back and retool from time to time.” To that end, he wants to add more certificate pro-grams to RWU’s repertoire, courses that would augment the skills that working adults already have. Evening, weekend and online classes are all ways to make additional education available to those that need it to ad-vance in their careers or shift paths in a stagnant economy.

Dr. Farish also wants to continue to focus on experiential learning in RWU’s undergraduate programs. “Part of what we want our students to experience is getting out of the classroom, off campus and into the real world,” he stresses. “We want them working in internships, engag-ing in community service, learning and volunteerism.” Aiding students in applying what they’re learning even as they learn it is another way that RWU can forge ties with the com-munity and stoke life back not only into the local economy, but into the changing terrain of higher education as well.

Under Dr. Farish’s leadership, RWU hopes to become a beacon for other universities grappling with these is-sues. “I want to provide an answer on a local scale to some of these complex problems,” he proposes. “I don’t think there are just one or two answers, but a multiplicity of them. Higher education needs to reinvent itself. Roger Williams University can serve as a model for campuses trying to find their way forward.”

The idea that you go to col-lege and it’s done – that’s

not the case anymore.

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Without farmers, there is no food, a some-what forgotten concept for modern Americans. As hard as it is to believe, our lettuce does not just ap-pear on the shelves of the produce aisle, and our bread mostly consists of a little thing called grain. As people depend more and more on convenience and technology, has the job of being a farmer become more important than ever?

Meeting up for an interview was no easy task. These are not people I find waiting patiently behind a desk to talk with me; they pull up on tractors and brush themselves off before shaking my hand. They wear John Deere hats and Carhartt. They go to their kids’ birthday parties in work boots and have nick-names for their balers. They are mechanics, chem-ists, salesmen, event planners, veterinarians and stewards of the land. They call themselves farmers.

“This is not a lazy man’s job,” says David Fre-rich of Frerichs Farm in Warren. Having tilled the soil for 38 years, the man is a veteran of “grow-ing everything under the sun.” David is the son of two university professors, yet he believes that he

was born with farming blood coursing through his veins. “It’s much easier when you’re born into this business,” he continues, “When I started, I had no land and no equipment.” Now, David is the very proud owner of an air-conditioned tractor (among a handful of other large pieces of equipment; most notably a baler which he fondly refers to as “Old Faithful”) and owns land in four towns – 13 acres in Warren alone.

Growing food, however, is not the only way that David and his farm make a living. From where we’re standing, the view could be one of a small county fair or a scene from a Disney movie. David is showing off a sleigh that he built for a unique hayride experience. It is made up of an orange metal frame bent into the shape of a pumpkin, a dead-on replica of the pump-kin coach in Cinderella. To the right is a miniature Western town where children can mine for “farmer’s gold” (golden corn that is), and in the distance, a pi-rate ship rests on a sea of green, complete with sails and working cannons, beside a 22-foot dragon sleigh also used for hayrides in the fall. This part of David’s

land is a hodgepodge of fantastical vehicles for cre-ativity, making the farm a year-round attraction for parents and children alike.

Perhaps Frerichs Farm is in its prime in October, when a giant pumpkin, hollowed out and filled with candy, is dropped from a crane during the South-ern New England Giant Pumpkin Grower’s Annual Weigh-off. “When it hits the ground, it makes an un-usual sound, an umph that you can hardly describe,” says David. Since 2000, Frerichs Farm has hosted the event, attended by more than 3,500 people from across New England last year. Anywhere from 300-1300 pounds, the donated pumpkin, destined to be smashed into a million pieces, naturally has massive appeal. Traditionally held on Columbus Day week-end, this year’s event will be on Saturday, October 8, with rain dates of the 9th and 10th.

David may be a farmer, but he also believes him-self to be an artist. Although there are no farmers on his family tree, David is the great-grandson of a sculptor, and feels as though he is utilizing his ar-tistic blood. “Growing food is an expression of art,” he says. And, boy, does he grow a lot of it. David is a pro at utilizing his land not only for what he can cultivate in it but also what he can do on it – but he also understands the importance of just plain grow-ing food. David tells me that Frerichs Farm grows about 20,000 varieties of fruits, vegetables and flowers yearly. He leads me to a palate of peppers (he grows 20-30 varieties of peppers alone), and points to a pot of snake-like vegetables. “Those are Medusa peppers,” he says, “I thought it would be fun; I like to grow fun stuff.”

This year, Mother Nature seems to be testing him in a dozen ways simultaneously – the birds, for some reason, ate most of his corn crop this year and in turn he won’t be able to offer a free corn maze for the kids; Tropical Storm Irene crashed a tree into one of his hand-built greenhouses. How-ever, David can’t seem to emphasize enough that he loves what he does everyday. When I ask him

The

Not-So-Simple LifeExploring the life and work of the modern farmer

Sweet Berry FarmAquidneck FarmDavid Frerich of Frerichs Farm

Four Town Farm


what the best part of being a farmer is, he tells me that there is a lot of pride in battling the elements and still surviving. “It’s all just been a lot of fun. I’ve had so much fun and it’s been a great life.”

Less than seven miles from Frerichs Farm, I meet up with Chris Klegg, part of the family who owns Four Town Farm in Seekonk. Unlike David, Chris

was born into a fifth generation farming family. Four Town Farm, is, of course, situated on 150 acres of land in four different towns: Seekonk, Swansea, Barrington and East Providence. Chris eloquently explains that he never takes credit for all that is Four Town Farm today; he believes that he is simply continuing what his family started, that the farm is a cul-mination of the efforts of the last century.

Sitting at a picnic table outside the farm’s impressive indoor farm stand, I ask Chris how his job is different from his great-great-grandfather’s job 100 years ago. Before he can answer, his cell phone starts ringing incessantly. “He didn’t have one of these, I can tell you that,” he says as he silences the device. “I remember when farmers first started getting these things and thinking, ‘Man, those are a distraction!’” He goes on to tell me that the hard-est part of his job is losing momentum when you have to switch tracks from farming and answer the phone or respond to an email. The job is no longer just about the cultivation of food: “Modern farming is retail,” says Chris.

Growing up watching his family members work and seeing the great commitment that the job of being a farmer demands, Chris was well aware of what he was getting himself into when he began working full-

time for Four Town Farm at age 16. As for the next generation, Chris tells me, “The job was never forced on me, and it won’t be forced on my son. If you’re going to do this right, you’ve got to really want to do it – although I do see a little bit of me in him.” Chris has quite a while before he needs to worry about passing the farm onto a sixth generation; he tells me about his young son’s birthday party just a few hours before, how he was asked to stand in the corner of the karate studio’s room due to the fact that he was wearing dirty work boots.

The job that Chris inher-ited and fell in love with is not an easy one. He doesn’t make a million dollars a year by doing it. He doesn’t get weekends or even holidays off. It is, however, a job that allows him to be outdoors working with the land every single day. “If I could pick beets all day long, I’d love it,” he says. Chris describes the beet-picking time of year: cool fall days when high sea-son is over and the stress goes away and it’s all just about farming again. I have

to admit that it doesn’t sound like a half-bad way to live.

“There’s such a big disconnect between the aver-age American and their food,” Chris laments. “I get people in here asking me how to grow a tomato – very basic things. There’s no one to go back to for that knowledge but a farmer.” Along with the recent resur-gence in backyard vegetable gardens, Chris also be-lieves that farmer’s markets and “pick-your-owns” are two steps forward in heightening the average Ameri-can’s knowledge about where food comes from. Pick-your-own pumpkin rides at Four Town Farm run every weekend until Halloween and the farm stand is open

“I feed my animals and I do the chores and I live a different

life than all my neighbors.”

–Jim Booth, Aquidneck Beef

Pick Your Own

Kick off this fall’s pick-your-own season at Sweet Berry Farm. Apple and pump-kin picking run through mid-October and Christmas tree tagging begins this month. Don’t leave without a cone of Susanna’s Apple Cinnamon ice cream or Spiced Plum sorbet. 915 Mitchell’s Lane, Middletown. 401-847-3912, www.sweet-berryfarmri.com

The farm stand at Four Town Farm stays open until December, so don’t surren-der to the monotony of squash season just yet. They also offer pick-your-own pumpkins and a small corn maze for kids. 90 George Street, Seekonk. 508-336-5587, www.fourtownfarm.com

Fun on the Farm

Frerichs Farm’s Pumpkin Palooza runs every weekend until the end of October. Come for a Magic Pumpkin Coach hay ride, pumpkin painting or make your own scarecrow. On October 8, the farm will also host the Southern New England Pumpkin Grower’s Annual Weigh Off. 43 Kinnicutt Avenue, Warren. 401-245-8245, www.frerichsfarm.com

On October 8, visit Sakonnet Farm for a low-key event: “Visit a Small Family Farm.” Feed the farm’s goats, chickens and ducks and take a walk around the property. 4042 Main Road, Tiverton. 401-624-4004, www.sakonnetfarm.com

Farms aren’t just for food. At Wind-swept Farm in Warren you can sign up for an individual horse-riding les-son ($45) or a monthly package (4 les-sons/$160) for an unbeatable autum-nal horse-riding experience. 106 Birch Swamp Road, Warren. 401-245-2290, www.windsweptfarmri.com

Listed on the National Register of His-toric Places, Mount Hope Farm in Bristol is the perfect place for a foliage walk or jog this fall. The farm grounds are open

Down On the Farms

A selection of what’s available from your local

growers this fall

Chris Klegg of Four Town Farm


until December. “Know your farmer, know your food,” he emphasizes.

A few days later, even though I know better, I find myself surprised when Jan Eckhart of Sweet Berry Farm in Middletown starts talking so tech-

nologically. My romanticized image of a farmer has nothing to do with laboratories or cutting-edge com-puter programs, but that’s just what Jan starts getting so enthused about when I ask him about the modern farming lifestyle. Once I get over my glorified idea of old-fashioned farming, I have to admit that Jan has reason to be excited: modern-day farming technology is pretty sweet. “Orchard Radar” is a computer program that tracks pathogens that would affect certain crops in any given area. It measures things like temperature change and humidity, and tracks fungi, pathogens and insect migra-tions to provide farmers with valuable information about what issues to anticipate ev-ery growing season.

And it doesn’t stop there. Jan introduces me to the concept of pheromone strips, which disrupts insect hormones and mating; ZeroTol, a form of hydrogen peroxide which kills bac-teria and fungus then dissipates minutes after applica-tion; and monitors that provide the ratio of predatory insects versus detrimental germs, keeping farmers from unnecessarily spraying plants. “There should be enough good insects to eat the bad ones,” says Jan, “If you know what you’re doing, you don’t try to kill every single living insect out there.”

Of course, Jan doesn’t rely solely on technology to run Sweet Berry Farm. He also applies long-estab-lished principles such as field rotation, cover crop-

ping, perimeter trapping and composting. Jan’s been farming since the ‘80s, going full-time seven years ago. He runs the 100-acre farm with his wife Michelle. Originally a strawberry and holiday tree farm, today Sweet Berry is much, much more. In season, patrons are invited to pick all the berries they can think of: strawberries, raspberries, blue and blackberries – also, peaches, apples, pumpkins and trees. “There’s some-thing to pick all the time,” adds Jan.

Sweet Berry also has the benefit of being an amaz-ing venue for weddings, rehearsal dinners and soirees.

With a full kitchen on site, the farm is much more than just a place to grow food; it’s a place to prepare it too. Cory’s Kitchen at Sweet Ber-ry Farm cooks up everything from sandwiches and home-made soup to pies and muf-fins, using as many ingredi-ents straight from the farm as possible. Jan also tells me about Susanna, the farm’s “meticulous chef from Eng-land,” who not only makes homemade ice cream for ev-ery season of the year – she makes the best ice cream

in New England according to this summer’s Yankee magazine. A few of this fall’s flavors include Apple Cinnamon, Wildflower Honey and Pumpkin.

After all the sweetness and color of Sweet Berry Farm, I was reluctant to take the trip to Aquid-neck Beef and Poultry Farms in Portsmouth.

Setting aside the fact that I don’t eat meat, I did a little research on the farm and quickly discovered that it wasn’t necessary to prepare myself for a visit to some unethical disaster of a meat manufacturer; Aquidneck is quite the opposite. The farm is the epitome of prin-cipled beef farming, and Jim Booth, the farm manager

everyday from dawn until dusk. Keep it in mind for a special event or weekend getaway; the property’s historic build-ing can be rented out. 250 Metacom Avenue, Bristol. 877-254-9300, www.mounthopefarm.org

Coggeshall Farm Museum is alive this autumn with events for adults and en-gaging activities for kids. On October 15, take a trip to the farm for the Pumpkin Festival. In partnership with the Bris-tol Parks and Recreation Department, Coggeshall will offer cider pressing, children’s crafts and hayrides from 11am-2pm. Return on October 22 as well as November 12 and 26 for a Historic Food-ways and Hearth Cooking Workshop. Registration is required. 1 Colt Drive, Bristol. 401-253-9062, www.cogge-shallfarm.org

On weekends in October, visit Pachet Brook Farm for Halloween and campfire hayrides from 10am-4:30pm. Reserva-tions are required. The farm begins the Christmas tree tagging season on No-vember 11, offering seven different spe-cies of trees, up to 25 feet tall. Hot cider, hot chocolate and baked goods are all offered on site for a true holiday tree tagging experience. 4484 Main Road, Tiverton. 401-624-4872, www.pachet-brook.com

Eat Well

For fresh, local, 100% grass-fed beef and cage-free eggs throughout the winter, pay a visit to Aquidneck Farm’s meat stand on Friday afternoons and Satur-days. 333 Wapping Road, Portsmouth. 401-849-0337, www.aquidneckfarms.com

Sit back and enjoy the 29 acres of fall foliage at Bittersweet Farm Restaurant and Tavern on the first Sunday of each month (October 7 and November 6) for a Grand Brunch Buffet from 10:30am-1:30pm. Enjoy live acoustic music, made-to-order omelets, waffles, fresh fruit and more. 438 Main Road, West-port. 508-636-0085, www.lafrancehos-pitality.com/bittersweet-farm

Get your turkey order in before it’s too late at Run Dog Run farm, a small fam-ily farm specializing in healthy, all-natu-ral products. Stop by their stand at the Fairhaven Farmer’s Market on October 2, 9 and 16 from 1-4pm for fresh eggs, local honey, chicken and more. 328 American Legion Highway, Westport. 401-662-1672, www.rundogrunfarm.blogspot.com

For fresh, local, free-range Ameraucana eggs throughout the fall and winter,

“There’s such a big disconnect between the average Ameri-can and their food.”–Chris Klegg, Four Town Farm

Jan and Michelle Eckhart at Sweet Berry Farm


sign up for Hilltop Farm’s CSA egg share. Visit their website to sign up for a weekly dozen ($5) or half-dozen. Pick up is on Thursday afternoons and evenings and weekend pickups can be arranged. 875A East Horseneck Road, Westport. 617-851-6319, www.hilltop-farmwestport.com

The 22-acre Helger’s Turkey Farm in Tiverton offers fresh, farm-raised tur-keys for all holidays. Call early for your Thanksgiving Day bird. They begin taking orders on October 1, offering turkeys between 14 and 30 pounds. Frozen birds at the farm are available year round. 2554 Main Road, Tiverton. 401-624-4087

Organic Wishing Stone Farm will con-tinue running their stands at the Bar-rington and Little Compton Farmer’s Markets until the end of October. They will begin selling their honey, eggs and other organic farm products at the Wintertime Farmer’s Market at the Hope Artiste Village in Pawtucket starting November 6. 25 Shaw Road, Little Compton. 401-635-4274, www.wishingstonefarm.com

The local, natural, humane growers at Treaty Rock Farm offer their grass-fed beef by monthly subscription, and will be at the South Kingstown/URI Farm-er’s Market on Saturdays from 8:30am-12:30pm until October 29. 60 Treaty Rock Road, Little Compton. 401-635-2329, www.treatyrockbeef.com

Tripp’s Dairy Farm wants your leaves and grass this fall. The Westport farm makes its own compost from a mix of cow manure, cranberry waste and leaves. Don’t bag it then abandon it on the side of the road – this fall, donate those old leaves so they can live again. 513 Hix Bridge Road, Westport. 508-636-2804, www.trippsdairyfarm.com

Specializing in off-season vegetable production, NorthStar Farm is keeping the farm stands full this fall and winter. Fridays from 2-6pm all year round, the farm opens its own stand. 1154 Main Road, Westport. 508-636-0633

Has the end of the growing and har-vest seasons got you worried about finding farm fresh food to get you through the winter? Not to worry – take a short drive to Pawtucket for Farm Fresh RI’s Wintertime Farm-er’s Market at the Hope Artiste Vil-lage. It runs Saturdays, 10am-1pm and Wednesdays, 4-7pm from November 5-May 16. 1005 Main Street, Pawtuck-et. www.farmfreshri.com

is proof. “I knew that if I was going to do this, I was going to do it different and I was going to do it right,” he says. We stand before lush pastures set aside for Aquidneck’s 100% grass-fed beef and cage-free chick-ens. Jim is a niche farmer, appealing to the minority beef-buyer who understands the importance of grass-fed and is willing to pay a higher price for the quality and health of their meat. With such a high produc-tion price, finding enough people to fill that niche is a challenge. Aquidneck needs someone full-time for distribution and marketing alone.

Jim points to a nearby tractor and explains that he’s been trying to fix it for seven hours. “Today, I’m a mechanic,” he notes. “Sometimes I’m a salesman, or a large animal veterinarian, and sometimes I’m just a farmer.” He explains that being a farmer en-tails a 24/7 commitment, he doesn’t think he could go back to any other job now. “There’s nothing bet-ter than this; every day is Saturday,” he says, “I feed my animals and I do the chores and I live a different life than all my neighbors.”

Currently, Aquidneck is raising 180 cows, calving roughly 50 a year. The farm is also raising about 1,200 broiling hens, maintaining a small amount of laying hens so as to be able to sell cage-free eggs. Throughout the fall and winter, the farm continues to sell their specialized beef at their farm stand on

Friday afternoons and Saturdays.After all the farm visits, after all the hours talk-

ing with farmers and their wives, I still wonder if modern-day farming is less or more challenging than farming a century ago. Yes, we have remark-able technology today, we have equipment that seeds for us and computer programs that can track what farmers could only guess about 100 years ago. Although the sun still only shines for a portion of every 24 hours, the work no longer ends when a farmer returns home at the end of the day. Frerichs, Four Town, Sweet Berry and Aquidneck Farms all have Facebook pages; all four of those farmers have emails to answer and phone calls to return. A few weeks ago, they all had this very writer to talk to and entertain with the question of what it means to be a farmer. Not only is the job of being a farmer perhaps more important than ever before, it’s also more complex, filled with all the things that make up this modern world along with the great task of cultivating sustenance. If you’re born loving it, if you have farming blood coursing through your veins, like David would say, or if being a farmer means that everyday is Saturday, like Jim would say, you’re do-ing the right job. For those of us lacking the farming gene: respect your farmers, appreciate them, be-cause without farmers, there is no food.

Frerichs Farm43 Kinnicutt Avenue, Warren

401-245-8245www.frerichsfarm.com

Four Town Farm90 George Street, Seekonk

508-336-5587www.4townfarm.com

Sweet Berry Farm915 Mitchell’s Lane, Middletown

401-847-3912www.sweetberryfarmri.com

Aquidneck Farms333 Wapping Road, Portsmouth

401-849-0337www.aquidneckfarms.com

Aquidneck Farms

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400 Warren Avenue401-434-0993

M-F 8 am - 4:30 pmClosed for lunch 12:00 – 12:30 pm

1275 Wampanoag Trail401-433-0908

M-F 8:00 am-4:30 pm

Foster142A Danielson Pike

401-647-7426M-F 7:30 am - 4 pm

Closed for lunch 12:30 – 1:30 pm

Jamestown20 Southwest Avenue

401-423-2520Mon. 9 am - 5:30 pmT, Th, F 9 am - 5 pm

Wed. 8:30 am - 6:30 pmClosed for lunch 12:00 – 1:00 pm

Lincoln6 Blackstone Valley Place

401-333-1051M-Th 8 am - 5 pmFri. 8 am - 1 pm

1 Commerce Street401-335-1116

M-Th 8 am - 7 pmFri. 8 am - 5 pmSat. 8 am – noon

2 Wake Robin Road401-333-3246

M, T, W, F 7 am - 5 pmTh 7 am - 6 pm

Sat. 7:30 am - noon

NewportNewport Hospital

11 Friendship Street401-845-1260

M-F 7 am - 5:30 pmSat. 8 am – noon

North Smithfield594 Great Road, Suite 101

401-597-5940M-F 8 am - 4:30 pm

Closed for lunch 12:00 – 1:00 pm

Pascoag1 High Street, Unit #5

401-567-8790M-F 7:30 am - 4:30 pm

Closed for lunch: 1 - 2 pmSat. 8 am - noon

Pawtucket85 Pearson Avenue

401-721-9824M,T,F 9:30 am-5:00 pm

W 8:00 am-4:00 pmTh 1:00 pm-7:00 pmSat 9:00 am-1:00 pm

Portsmouth161 Chase Road401-682-1129

M, T, Th, F 7:30 am - 4 pmWed. & Sat. 7 am - 11 am

77 Turnpike Avenue401-682-2067

M-F 8 am - 4:30 pm

ProvidenceShaw’s Plaza

208 Collyer Street, Suite 101401-793-4615

M-Th 7:30 am - 5 pmFri. 7 am - 5 pm

Medical Office Building2 Dudley Street401-444-8323

M-F 7 am.- 4:30 pmSat. 9 am - 1 pm

285 Governor Street401-861-2130

M-Th 9 am - 5:30 pmFri. 7:30 am - 4 pm

1 Hoppin Street401-793-8780

M-F 8 am - 5:30 pm

1195 North Main Street401-865-6693

M-F 8 am - 4:30 pmSat. 8 am – noon

111 Plain Street401-444-2084

M-F 8:30 am - 5 pm

33 Staniford Street401-453-8218

M-F 8:30 am - 5 pmClosed for lunch: 12:30 - 1 pm

160 Wayland Avenue401-621-4120

M-F 8 am - 4:30 pmClosed for lunch: 12:30 - 1 pm

44 West River Street401-272-1649

M-F 8:30 am - 5 pm


M-F 8:30 am- 5:00 pm


M-F 8 am - 4:30 pm

1125 North Main Street401-793-2881

M-F 8:00 am-4:30 pm

Rehoboth237 Winthrop Street

508-252-6920M-F 8 am - 5 pm

Rumford400 Pawtucket Avenue

401-438-3409M-F 8:00 am-4:30pm

Slatersville905 Victory Highway

401-765-0957M-F 7 am - 4 pm

Sat. 7:30 - 11:30 am

Smithfield400E Putnam Pike

401-232-0927M-F 8 am - 4:30 pm

28 Cedar Swamp Road401-231-4156

M, Th 8:00 am-6:00 pmT, W 8:00 am-4:30 pm

Fri. 7:00 am-noonSat. 8:00 am- noon

Tiverton1800 Main Road401-625-1140

M-Th 8:30 am - 5 pmFriday 8:00 am – 5:00 pm

Warwick400 Bald Hill Road

401-734-1831M-F 7:30 am - 5:30 pm

Sat. 8 am - noon

1035 Post Road401-467-4730

M-F 8 am - 4:30 pm

1444 Warwick Avenue401-463-3675

M, W 7 am - 4:30 pmT, Th 7 am - 4 pm

Closed for lunch: 12:30 - 1 pmFri. 7 am - noon

West Warwick186 Providence Street

401-615-2800 ext.2193M-F 8:00 am- 4:30 pm

Woonsocket450 Clinton Street

401-767-4100, ext 3054 or 3056M, T, W 8:30 am - 8 pmThurs. 8:30 am. - 5 pm

Fri. 9 am - 5 pmSat. 9 am - noon

UnitedHealthcare, including the State of Rhode Island plan, is accepted at all Lifespan Laboratories.

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Live WellStylish finds for you and your home

35Past Meets Present

in Barrington

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Accepting new pAtients

Make

Back-To-School Appointments for Your Family Now

Dr. r. crAig wooD600 wampanoag trail, riverside, ri • 401-434-2626

SEAFOOD - STEAKS - FAJITAS - PASTAS

PIZZAS - BURGERS - SALADS

980 East Main Road • Portsmouth, RI • 401-293-5200Kitchen is open 11 am - 10 pm 7 days a week

www.FieldstonesGrille.com

Finding unique and exceptional clothing in our small corner of New England can be difficult. Despite the array of es-tablished boutiques and up and coming retail dis-tricts, it is still taxing try-ing to find the items that are splashed across the pages of Vogue and W magazines. Luckily one small shop in Warren has just that and more.

Dish, situated on Wa-ter Street, is a trendy, chic boutique for the newest styles and fashion forward merchandise. Owned and operated by the mother-daughter duo of Sara Volino and Keri Cronin, Dish has become a lo-cal favorite. The pair has geared their merchandise towards items that simply can’t be found anywhere else; Dish carries lines that even a shopaholic like me has never seen. Hard to find lines like Cauliflower by Issey Miyake, Pendleton, Nation and Lurin line the walls.

Despite the fact that both Cronin and Volino have a plethora of retail and marketing experience, choosing where to open their very own business proved a little tricky. After searching far and wide across the East Bay, they found their new home right on War-ren’s picturesque waterfront. “I was driving down Water Street and saw the ‘for rent’ sign in the window,” Cronin recalls. “I knew right away this was the place; something just felt right.”

That intuition proved correct, and eight years later, after a slew of repairs and upgrades, Dish is thriving. Not only do Cronin and Volino love working at their little haven, but they have also grown to truly respect the community that welcomed them. “I have had the opportunity to meet people and make relationships that have contributed to building a really great community,” says Cronin. “Sure it’s nice to have lots of great outfits and be surrounded by

beautiful things, but the friends and connections are what it’s all about. In my opinion, the more unique little shops in the area, the more likely the commu-nity will be to shop local.”

Warren is buzzing with events this October, so it comes as no surprise that Dish is participating in the Octo-ber 1 Fusion Fest, sponsored by Fusion-works Dance Company, a block party and music festival. Then on October 23, they will be a part of the Warren Walk-about, featuring a multitude of activities including free musical performances, food tastings at local restaurants, free trolley rides and, of course, excellent sidewalk sales. Dish also continues to celebrate their eighth anniversary year, which began in June. Look out for their next yearly sale in January, as well as their large year-round sale section of-fering those must have styles for less. It’s an affordable chance to wear some-thing that you know nobody else at the party will have. 155 Water Street, War-ren. 401-247-7705, www.dishri.com

Fashion PlateThe dish on hard to find styles

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Live Well Shop Around by Emily Nissensohn

139 Water St. Warren, rI • 401.289.2251WWW.Luca-rI.com • tueSday-FrIday 10-5, Saturday 9-4

13 Child Street, Warren, RI • (401) 289-29937 Days/Week from 11am-1am

Eat In - takE out - CatERIng - DElIvERy

Visit us on: mysite.verizon.net/candycasala

147 Water Street, Warren • 247-7170Open everyday, 11-6 and Sundays 12-5

Designer & Quality Women's ClothingUnique and Unusual Home Decor

— WITH COUPON —

25% offpurchases of $35 or more

Consignment Boutique

FUrs AlWAys WAnteD

warrenWALKABOUT

Stroll through town and discover! Explore artists’ open studios, browse our unique small shops, savor our delicious local fare as you enjoy some live music surprises and even a bit of history.

Warren WalkaboutExplore artists’ open studios, browse our historic village, enjoy unique small shops and enjoy delicious local fare!

• Food Samplings at restaurants around town• Sidewalk Sales• Self-Guided Walking Tour• Live Artisan Demonstrations• Live Music• Free Trolley Rides Courtesy of Columbus Credit Union

SundayOctober 23

12-5pm

STROLL THROUGH TOWN AND DISCOVER!

Free Trolley Rides All Day!

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MILLER MILLER

BAKER

CHURCH

STATE

WASHINGTON

SCHOOL

BROAD

WHEATON

LONGWHARF

CAMPBELL

HAILE

SOWAMSETT

CHERRY

FRANKLIN

LUTHER

JOYCE

CROADE

Town Hall

George HailFree Library

CROADE

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Trolley Stop #1: Warren Park and RideT1

T2

Warren Arts Initiative 514 Main Street, Town Hall An exciting display of photographs of selected Warren artists

Literacy Volunteers of East Bay 17 Croade St Tutors for Reading, English and Math

The Cofee Depot 501 Main St Full service traditional coffee house with freshly brewed, fair trade coffee

Main Street Gallery 504 Main St Local photographs by local pho-tographers

Studio 67 508 Main St Working art studio and gallery

The Bay Magazine/Walkabout in-formation store 510 Main St Maps, swag bags, information…

Jamiel’s Shoe World 471 Main St Brand names for less, for entire family

Historic Armory 11 Jefferson St Ongoing restoration activities. Fun castle crafts for kids

The Selective Eye 460 Main St Jewelry, fashions, accessories, oils, incense

In Your Ear 462 Main St Records, CD’s, DVD’s, turntables & stereo gear

Whimsies 4 Church St Art- inspired gift shop featuring local art

Trolley Stop #2: Town Hall, George Hail Library

SUndAyOcTOBer 2312-5pm

The Trolley (sponsored by Columbus Credit Union)

warren WALKABOUT

Dragon Ride to Frerichs Farm running all day from Trolley Stop 3

Hope & Main Main Street School RI’s first kitchen incubator (coming soon)

Trolley Stop #2: Town Hall, George Hail Library

SUndAyOcTOBer 2312-5pm

SpOnSOred By:

T3

Stroll through town and discover! Explore artists’ open studios, browse our unique small shops, savor our delicious local fare as you enjoy some live music surprises and even a bit of history.

Dragon Rideto Frerichs Farm pumpkin patch

Kelly MacDonald 32 Cole St Oils & acrylics, local scenes & Daily paintings

Mary Benton 32 Cole St Altered pho-tography and mixed media

T9

Blount Market 406 Water St Soups, seafood, specialties

Trolley Stop #9: Water and Wheaton

T6

Blue Suede 91c Main St (Samsonite bldg) Bags, boots & shiny objects/ casual chic

Warren Exchange 175 Main StAntiques, specializing in coins

Summerwood 57 Water St Indonesian imports The Greenery 63 Water St Flowers & gifts specializing in eco-friendly and fair trade, meet local artisans

Trolley Stop #6: North Water

T5

Distinctive Antiques 69 Market St Fine antiques & collectables (buy & sell)

IMAGO 36 Market St Gallery of arts and fine crafts

Wren & Thistle Antiques 19 Market St Antiques, porcelain, glass, tea cups, furniture...

B & D Glassworks 7 Turner St Locally made, hand-blown glass by Dan Ottone

Edible Arrangements & the Fruity CowTurner St Fruit arrangements, smoothies, frozen fruit deserts

MUSE 420 Main St American handcraft-ed jewelry and gifts

Jim Bush Art 426 Main St Art Gallery

illustrations, watercolor and acrylicpaintings

Kathleen Prindiville: Jewelry Studio 356 Main St Custom jewelry for the modern, playful individual

Baptist Church 407 Main & 16 Miller An afternoon of piano and organ music

Imagine Gift Store 5 Miller St Voted one of the top 25 gift stores in the USA

Warren Art Spot 6 Child St Art studio for kids- classes, workshops, birthday parties

Samantha’s 13 Child St Pizza & pub

Blue Horse Tack 30 Child St All things for horse and rider

Trolley Stop #5: Market and Main

T4

30 Cutler Street 30 Cutler St A commu-nity of artists & small businesses

Warren Chair Works 30 Cutler St 18th century reproductions and contempo-rary furniture

Eileen Collins / Annmarie Rossi 30 Cutler St, first floor rear Painting and drawing

Bayside Veterinary Care, Inc. Rear lot at 30 Cutler St Mobile veterinary car with Dr. Jennifer Trachtman

The Bead House Studio 30 Cutler St #204 (tower) Metal arts studio, work-shops, jewelry making Ben Anderson 30 Cutler St (tower) Ceramic art and contemporary sculp-ture

Pat Warwick 30 Cutler #213 (tower) Fabulous ceramic tiles, well crafted, sophisticated and fun Debbie Miller Painting 30 Cutler St (tower) Contemporary fine art

David Harrington / Candis Dixon 30 Cutler St #205 (tower) Pottery and things to delight the eye

Ellen Ferrin, Positive Space Studio 30 Cutler St (tower) Painting art work-shops and classes

Ferro Weathervanes 30 Cutler St #225 (east) Hand sculpted, copper weather-vanes by David Ferro

Scott’s Woodworks 30 Cutler St #227 (east) Custom carpentry & millwork. Historic door and window restoration Mudstone Studios 30 Cutler St #129 (east) Ellen Blomgren’s ceramic sculp-ture, classes Nina Hope Pfanstiehl30 Cutler St #129 (east)Ceramic sculpture and jewelry CU Stoneware 30 Cutler St #129 (east) Fabulous slip-cast ceramic designs by Cryssa Udvardy

L’Atelier Hair Studio 7 Cutler St Hair, skin, nail salon

East Bay Chamber of Commerce 16 Cutler St, #102 Foundation for commu-nity growth, resources for businesses in the East Bay The Yoga Loft 16 Cutler Yoga, pilates, tai chi, bellydance, workshops... BRASS 16 Cutler Outsider arts Tom’s Market 137 Child St Local food market Altamira Lighting 79 Joyce St Hand-crafted lighting made in town

Trolley Stop #4: 30 Cutler Street

Trolley Stop #3: Joyce and Railroad

T7

Luca 139 Water St Children’s couture consignment, free face painting

The Wooden Midshipman 146 Water St Unique gifts, books and art

Finder’s Keepers Consignment Bou-tique & Home Decor 147 Water St High end women’s boutique, home decor, objects of art

DISH 155 Water St Women’s boutique clothing & accessories

Living Design 160 Water St Interior

design to create beautiful & unique environments for living

Jack’s Bar 87 Water St John Lawless book signing “pot Luck” a Sea Story

The Lady Next Door Water St Antiques, vintage clothes, collectibles

Stella Blues Restaurant and Lounge 50 Miller St An upscale pub offering the freshest quality food

The Square Peg 51 Miller St Breakfast, lunch and dinner

Trolley Stop #7: Central Water

TheBay WARREN, RI

T8

The Sunnyside Daytime Dining 267 Water St Breakfast, lunch & brunch on the Warren River Maxwell House Water and Church Working museum, Massasoit Historical Association

Isadora’s Beaux 277 Water St

Boutique of fashions to treasure, a won-derful shopping experience

LeeAnn Herreid, Individual Icons 65 Church st Handmade jewelry

Warren Arts Center 325 Water St, Studio #4 R.Brask, D.Lindenburg, M.Wholey, D&B Hanssen

Trolley Stop #8: Water and Washington

Mudstone Studios

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Celebrating One Year!

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October 2011 | The BAY 33

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What sort of clothing do you love for girls this fall?Children’s Orchard stores are upscale consignment and we pride ourselves on name brand labels like Gap, Gymboree and Ralph Lauren. For fall we like the outer vest with a long sleeve shirt – something you can wear earlier in the season than a jack-et. We’re seeing a lot of skirts with leggings and boots for the fall look.

What about the boys, what do you see them in?Boys like their jeans, tees and definitely hoodies. Hoodies are a very fashionable look. Depending on the age of the boys, I have some who comes in and are looking for the straight leg jeans. They all want Tony Hawk shirts and anything to do with skateboarding – they love that look. Hats seem to be a big trend this year. Do you see a lot of parents reaching for the hats for their kids?Not so much for the fall. What they’re looking for is winter hats. Last winter was treacherous and I see parents not wanting to get caught without warm items for the winter season.

What sort of “gently used” items do you accept for resale at your store?When parents bring items to us they cannot be older than five years and they must pass safety requirements. You can check to see if it’s on a recall list prior to coming in at www.cpsc.gov. We check all our toys and equip-ment on that site and we always have. It is an important company policy to only offer safe toys.

What is your favorite part about work-ing at the Children’s Orchard? What in-

spired you to open the store?My husband and I were looking for a business of our own and it had to be something that could work for us. Chil-dren’s Orchard was right for us. I love the kids; I love seeing them come in. I enjoy being part of the franchise because that way if I need help I can call them for guidance. I enjoy the daily interaction with my customers. My husband and I started this five and a half years ago and it’s incredible to see the kids from when we started growing up. It’s like watching your own family grow. We put our whole heart into this and I can honestly say we have an incredible staff, we enjoy our customers and it is a pleasure for me to come to work everyday. We have a lot of repeat customers and Children’s Or-chard is a great store; it’s a terrific value. It’s incredible what you can find here. Recycling is awesome; it’s people help-ing people in this tough economy and it’s really great to see. 20 Commerce Way, Seekonk. 508-336-7757, www.chil-drensorchard.comP

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Fall Picks in The Orchard

Live Well Shop Around Live Well Connoisseurby Sara Celano

Lori Clegg on kids shopping for a steal

34 The BAY | October 2011

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Live Well Home Style by Andrea E. McHugh

Greeted by stone pillars that mark the entry to an elegant circular driveway, Nancy Neis’s Barrington home merges authentic Rhode Island history with modern amenities. Built for Allen Brown, a senator in the General Assem-bly, it’s easy to see the stately Rumstick Road Victorian is not much changed since it was completed for the aristocrat in 1855. Nancy started her history there just 17 years ago, watching her then-young children frolic barefoot across the manicured lawn on the 1.2-acre lot while nesting in the picture perfect three-story home. The aesthetics would have pleased any prospective buyer, but the location, amenities and rich history made

the clapboard home especially perfect. “Barrington is a great place to raise

a family,” says Nancy, who admits that at the time they moved in, she was torn between the desirable amenities of Bar-rington and the bustling spirit of Provi-dence’s East Side. But with Barrington’s shops, restaurants and quality of life, the young family settled in the quaint coastal community. The home’s third floor was also attractive as the family had a nanny, and Nancy saw charm and character in the home’s traditional defined rooms throughout (12 total), as opposed to the open floor plans widely-found in modern day construction.

On the exterior, delicate, old-world ar-

chitecture is resplendent in every corner, from the hand-carved spindles that form the railing surrounding the wraparound porch to the decorative wood rafter tails under the eaves, while a dollhouse-like arched window lends an enchanting ap-peal to the gable end. Brick pathways navigate the rolling green lawn and land-scaped milieus, while stone walls, one of the few newer additions to the home, blend seamlessly into the century-and-a-half old workmanship.

As you enter the front door, under the coveted Barrington Preservation Society plaque reserved solely for homes that “have retained their original architectural integrity and are at least 100 years old,”

a stunning winding stairwell is the inevi-table focal point, and it’s easy to imag-ine photos being taken in the exact same spot year after year. Original hardwoods and tall ceilings throughout the nearly 5,000 square foot home testify to its past, as do seldom-found details like intri-cate moldings and a carved wood mantle that frames the brick hearth. In the same space, French doors allow sunlight to pour in, illuminating what could feel like a cavernous space but is instead, warm and welcoming. Though Nancy was com-mitted to honoring the home’s historic integrity (she never changed anything architecturally, never knocked down a wall, even through kitchen renovations),

Past and Present A piece of Barrington history preserved

ELEGANCE AND WHIMSY: The decor of this 1855 home mixes traditional taste with eclectic flair.

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she was also unabashed when it came to mixing prints, décor themes and furnish-ings. “You don’t want to change the char-acter,” she warns, but that doesn’t mean you can’t have a little fun.

“Inside is extremely eclectic,” is how she describes it. “I have whimsical wall-paper mixed in with traditional furniture, like fun furniture.” Case in point, a plush, cheetah-print ottoman sits in the living room, not far from a cast iron wood burn-ing stove that’s original to the house. A collection of family photos, some black and white, others color, dot the built-in bookshelves alongside favorite reads, and arched doorways mark the end of one room and beginning of another. A

window seat overlooks mature trees that offer shade in the warmer months, but hint to a perfect place to sip hot cocoa while watching a gentle winter snowfall.

Built-ins in the dining room display cherished china and a traditional crystal chandelier adds to the formality of the room, but cheery, shabby-chic yellow walls lighten the mood. In the kitchen, stainless steel appliances, white cabine-try and a black and white tile backsplash blend together to offer a modern but comfortable feel, where no convenience is overlooked, but the overall impression is one of warmth. An island adds counter space and a trio of French doors allows for ample natural light while framing the

lush greens in the distance. Outside the doors is one of Nancy’s fa-

vorite places: the brick patio. It’s the place in which she says she relaxes and takes in the view. “Summer is my favorite because the gardens are beautiful,” she says, ad-mitting that she can’t take sole responsi-bility for their splendor. “I’m lucky enough to have someone help me garden. It’s a big property; it’s a lot to maintain.” The place is second only to the wraparound porch overlooking the tennis court where the ivy-covered wall provides a pictur-esque backdrop whether play is in session or not. “I love the porch. It’s a beautiful place to watch the weather go by.”

As the fall air begins to turn crisp, Nan-

cy’s master suite returns as one of her favorite respites. Replete with an ensuite bath, fireplace and French inspired décor, the bedroom, one of seven, is feminine and welcoming.

Another favorite place of the family growing up was the Rhode Island Coun-try Club, which is within walking distance. She says the club practically served as the family’s summer home, with a pool for the kids, golf, activities and panoram-ic views of Narragansett Bay. But today, with the children raised and out of the nest, Nancy is considering downsizing, allowing Allen Brown’s Rumstick Road Victorian to start a new chapter in a sto-ried 156-year history.


FirstWorks presents

Festival 2011

Experience Mother

Nature like never

before…

Experience Mother

Nature like never

before…

Phot

o ©

Don

Per

due

October 29 - PPAC

Full festival schedule: first-works.org

Tickets start at $28

ppacri.org, 401-421-ARTS (2787)

Co-produced with Providence Performing Arts Center

BotanicaMOMIX

Join usView complete list of events at www.ric.edu/pfa

T I C K E T S W W W . R I C . E D U / P F A O R ( 4 0 1 ) 4 5 6 - 8 1 4 4

Tuesday, November 17 :30 P.M . | THE AUDITORIUM IN ROBERTS HALL

www.facebook.com/PerformingArtsSeries.RIC

Compañia FlamencoJosé Porcel

Angelo’s Civita FarneseBienvenidas Latin GrillBlue GrottoDevineDouglas Wine & Spirits

El Rancho GrandeFire Works CateringGodiva ChocolatierJulian’sJust Ellen’s Catering

Millonzi Fine CateringNarragansett CreameryPalmieri’s Bakery & CaféPane E Vino Ristorante & Eno-teca

RasoiSienaThe Bakery BoutiqueTrattoria RomaVenda Ravioli

Featured Restaurants

Supported By: Providence Monthly, Ameriprise Financial & Rhode Island Cardiovascular Group

THE BAY MAGAZINE READERS can receive $5 off the ticket price by using the code TOH2011


Live Well Found Objects by Jeanette St. Pierre

Warren is a hot spot for vintage finds, with several antique and con-signment shops dotting the main and side roads throughout town. Gently used items that range from steals to valuables are a plenty; you just need a bit of curiosity to guide you. Here are a few finds we found on a recent afternoon of browsing.

On the Hunt

Delicately beaded, this Bloomingdales evening bag was clearly taken care of by its previous owner. $17.88 at Finders Keepers, 147 Water Street.

This Italian demitasse cup and saucer in glorious vin-tage yellow is perfect for an afternoon espresso. $80 for a set of four at Water Street Antiques, 15 Church Street.

Giddy up. This horse statue can multi-task as a desk ac-cessory, a doorstop or a showpiece on a mantle. $27.50 at The Lady Next Door, 196 Water Street.

Collectors will appreciate the intricate details on the an-tique Chinese urn and royal Worcester jug. $225 and $250 at Living Design RI, 160 Water Street.

Petite salt and pepper shakers can add simple sophis-tication to your table. $15 at Wren & Thistle Antiques, 19 Market Street.


Concord Companion Services …

A Celebration Of The Art, Appreciation And Aesthetic Of The Cocktail

C o c kta i lW e e k P r o v i d e n c e . c o m

Th u rsday, october 13 toSatu rday, october 22

{ Providence Monthly PreseNts }

EnjOy 10 nighTs Of wEll-CrAfTEd COCkTAils AT ThEsE finE lOCATiOns

El rancho grande, Temple downtown, XO Cafe, The Avery, The duck & Bunny, gracie’s, fete, Ebisu, The salon, The spot Underground, and more.


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Pan Seared Filet of Salmon

TasteSavor the season’s best food and drink

43Avenue NReview


View complete list of events at www.ric.edu/pfa

TICKETS WWW.RIC .EDU/PFA OR (401) 456-8144Join us www.facebook.com/PerformingArtsSeries.RIC

Wednesday, November 97 :30 P.M . | THE AUDITORIUM IN ROBERTS HALL

National Acrobats of the People’s Republic of China


Avenue N20 Newman Avenue

Rumford270-AVEN

avenuenamericankitchen.com

Taste Eat by Linda Beaulieu

A New AvenueA Rumford restaurant is an instant hit

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I went to Avenue N with very high expectations, having watched chef-owner Nick Rabar for the past decade paying his dues at Providence restaurants, most notably those of the Chow Fun Food Group. Rabar is out on his own now, and I was not disap-pointed. Every step in our dining ex-perience at his restaurant was inter-esting and exciting.

Rabar did make one big mistake: his restaurant is way too small. Culinary tal-ent this big needs more than 45 seats (including about 10 spots at the bar). Thankfully, there are an additional 30 seats on the patio, which is fine for right now, but what will we do come winter? Since opening in May, Avenue N has been jammed with Rabar fans as well as Rumford residents hungry for a re-ally good local restaurant.

Avenue N is on the street level of Rumford Center, an old baking pow-der factory that’s been converted into apartments, condos, office space and retail shops. The restaurant’s concept originated with Rabar and his wife Tra-cy, who in her own right has more than 20 years experience in the restaurant business. Their concept of “an Ameri-can kitchen” was brought to fruition by the Judd Brown design group. The end result is a contemporary bistro that pays homage to the building’s industrial roots. Exposed beams and ductwork, warehouse lighting and reclaimed

wood add up to a charming mix of old and new.

At six-foot-four, Rabar is a towering figure in his semi-open kitchen. It’s easy for him to see who walks into Avenue N, and he’s quick to pop out and greet his guests whenever possible.

Attired in blue jeans, white shirts and long bistro aprons, the wait staff is at-tentive and friendly. Paul welcomed us with the oversized menus and promptly brought us our drinks. He smiled broad-ly when I warned him that we were go-ing to order a lot of food because it was all so intriguing.

The Corned Beef Reuben Sliders ($8) are precious little sandwiches of buttery rye bread, bulging with tender corned beef, melted Gruyere cheese, braised sour cabbage and Thousand Island dressing. You might end up with a little heartburn, but trust me, the Hand-Battered Corn Dogs ($7) are so worth it, especially when dipped into the chipotle ketchup. The Stuffed Chicken Wings ($9), a labor-intensive dish if there ever was one, consists of four wings, deboned and stuffed with a finely chopped mixture of shrimp, pork, black mushrooms and peanuts. This is tasty enough to stand on its own, and even better with a quick dip into the ac-companying sweet and sour sauce.

When it comes to salad, it’s hard for us to resist anything with beets. At Avenue N, Roasted Schartner Farm

Beets and Roquefort Cheese ($9) are combined for a slight change up (most chefs pair beets with goat cheese) with pleasing results. A beautiful dish, the ultra-thin slices of red and golden beets are crowned with a generous medallion of tangy blue cheese, then topped with lolla rossa, a frilly Italian lettuce with a mild green taste. Thinly sliced dried figs are strewn about the plate. Sherry vin-egar, extra virgin olive oil and sea salt make the flavors pop.

Like many modern restaurants, Av-enue N has a limited number of entrées, eight on the menu plus specials. Rabar offers – with dazzling accompaniments – a free-range organic chicken, hanger steak, beef short ribs, three seafood options, a spring pea and ricotta ravi-oli, and the signature Avenue N Burger ($11), crafted from Meyer Farm beef. This is the kind of burger you need to hold on to with both hands, and be prepared for meaty juices to run down through your fingers. It’s piled high with applewood bacon, Vermont ched-dar cheese, grilled Vidalia onions and a smoky chipotle aioli.

A real tongue twister, the Block Island Black Bass (the most expensive item on the menu at $24) has five different fla-vors going for it. First, the fish: a deli-cious saltwater fish, the black striped sea bass of the Atlantic move into Block Island waters every May. Despite its name, the flesh is creamy white with a mild, sweet flavor. At Avenue N, the fresh fish is a thick filet pan seared until golden and served over a heartier-than-usual new potato puree. On the same plate, you’ll find a finely chopped sweet and sour red cabbage and squiggles of horseradish aioli. No ordinary gar-nish here – Rabar finishes the dish with a trio of exquisitely crisp fried oysters. The fish, the potato, the cabbage, the horseradish, the oysters: five divergent flavors that meld beautifully for a most

satisfying taste experience.Another gorgeous presentation, the

Pan-Seared Filet of Salmon ($21) starts with a vibrant green base of fava bean succotash and North Country bacon. A thick slab of pan-seared salmon is draped over the succotash, an old Nar-ragansett Indian dish in a modern set-ting. Sitting on top of the vibrantly col-ored salmon are two plump Red Ruby shrimp, intertwined almost suggestively. The salmon, the shrimp, the fava beans: everything is cooked to perfection.

Desserts are very limited, with only two available the night we were there. One was chocolate chip cookies warm from the oven served with ice-cold milk from Munroe Dairy. The other, more to our liking, was the Cupcake Sampler ($7). One cupcake was lavender, the other was a wonderful combination of dark chocolate and orange flavors. Both were topped with thick, not overly sweet buttercream.

It’s easy to see why this little neighbor-hood restaurant is always packed. Av-enue N is a lot like an exciting new recipe. All the key ingredients are in place, and so are the Rabars, with Nick in the kitchen and Tracy at the front of the house. Every night that recipe turns into a remarkably delicious dining experience.

Linda Beaulieu is the author of The Providence and Rhode Island Cookbook, available at stores throughout the state.

Block Island Black Bass

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I’ve always been fond of the name Grace. When I was a child, it was my dad’s nickname for me. You might think I was a poised, self-assured young lady to earn such a pretty and en-dearing calling card. You would be wrong. I was the child peeling my face off its latest planted sur-face, or bending over pretending to laugh while holding the hip I just clipped on the kitchen table. A slightly different take on the name – however, my charming, goofy father made sure the only pain I felt was self-inflicted. If he were here today, I have no doubt the phrase “Nice going, Grace” would frequent my ears, because if there’s one thing that doesn’t improve with age it’s coordina-tion. So, given this deep, spiri-tual connection to “Grace” you can imagine my delight to learn that Westport Rivers Vineyard and Winery has released an aperitif chardonnay by that very name.

Grace the aperitif began in 2003, when winemakers at Westport Riv-ers blended their estate grown, fresh pressed chardonnay juice with eau di vie of chardonnay, a brandy made from fermented, double distilled fruit compote. It gets its name from the French expression meaning “water of life,” rumored as such because “it wakes the dead.” After aging seven years in French oak, the result fits the traditional white wine aperitif bill: naturally aromatic, lightly sweet, fresh and easy to sip – a palate welcoming committee, enlivening the taste buds for the meal to come.

“We weren’t sure if it would go in the direction of an aperitif or a des-sert style. But as it evolved, it became obvious that it was best before the meal, especially with local cheeses, charcuterie and foie gras. It can even handle some heat,” says vineyard manager Bill Russell.

“As it aged we were amazed at how ‘betterer,’ as my son says, it gets ev-ery year. We decided to bottle some this year, but we also have some in re-serves to see what it continues to do.”

Westport Rivers began as an old dairy farm in 1982. Since then, owners Bob and Carol Russell, together with generations of family, have built the vineyard into the largest in New Eng-land. More than 80 acres of grapes grow there, including pinot noir and blanc, gruner veltliner, pinot meunier and of course, chardonnay. With 100 percent estate grown grapes – a dis-tinction that few wineries can claim, even on the international scale – the table and sparkling wines Westport Rivers offers reflect the subtleties of our rich New England soil.

So far, Grace has been well received. You can find it at the winery or its online store and at farmer’s markets around Massachusetts. Grab a bottle for yourself – just use two hands and double check your shoelaces first.

Winery store hours are Monday through Saturday, 11am-5pm, closed Sunday. Tours are offered Saturdays at 1 and 3pm. Reserve a private tour and tasting for groups of 10 or more. Wine tastings are offered all day during regu-lar store hours, and typically include five to six wines for $8, and a take home, etched logo wine glass. Russell Art Gal-lery open during regular store hours. 417 Hixbridge, Road, Westport. 508-636-3423, www.westportrivers.com

Taste Drink

Westport Rivers introduces an aperitif chardonnay

by Caitlin Quinn

Sipping Grace

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RESCUETHE

eat drink & bid your tails off

FRIDAY NOV 4 2011 september 15th online ticket sales begin!october 1st online auction opens!

to benefit the

401.421.1399|www.parl.org

Johnson & Wales Culinary Arts Museum315 Harborside Blvd., Providence

Main Event 7:00 PM ~ 9:30 PMVIP Reception 6:30 PM

event sponsorspresenting sponsors

The Rescue 2011 SORI HALF PAGE AD.indd 1 9/13/2011 11:24:05 AM

ST. ANDREW’S SCHOOL OPEN HOUSE AD - The Bay and SO Rhode IslandContact: Debra Page-Trim, Director of CommunicationsP:401-246-1230, EXT. 3026, E: [email protected]

TO RUN: 9” wide x 5.875 deep 1 Ad - October Issue

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301 Hope St. Bristol RI401.253.3117

De l i c ious ly Gourmet .S ty l i sh ly Loca l .

G i f t s o f D is t inc t ion .

Sunday Brunch

Every Sunday 9am - 2pmwith Live Jazz Entertainment

from 10am -2pm

Taste of Tuscany

Wine Dinner

Friday October 21stCocktail Reception and Dinner

Four courses and wines paired and designed by our Executive Culinary team. Champagne reception 5:30-

6pm, dinner begins promptly at 6pm. $60 per guest. Reservations

required by 10/17/11.

940 Fall River Ave., Seekonk, MA(508)336-9222

[email protected]

We all know that October is a great month for food in New Eng-land. The harvest is abundant, fall foods are everywhere, and pumpkin flavor finds its way into just about everything. One particular weekend in Bristol, however, is taking this month’s gastronomic delights to the next level.

First, on Friday, October 21 from 7-10pm, the Bristol Rotary holds its eighth annual Champagne Gala and Silent Auction at the DeWolf Tav-ern. The restaurant will be offering gourmet fare and live entertainment to pair with all the bubbly, and pro-ceeds from the event will help the Rotary with its local, national and in-ternational charity efforts. Past fund-raising efforts have supported schol-arships for local students, national disaster relief, worldwide eradication of polio and pure water programs. Tickets are $50. For more informa-tion call Gala Co-Chairs Sandra An-drade at 401-486-2629 or Suzanne Adams at 401-253-6338.

Then, on Sunday, October 23 from 4-7pm, the most renowned restau-rants in the East Bay converge on the historic Linden Place museum for A Taste of Bristol and Beyond, the area’s premier food and wine event.

The finest restaurants, caterers, chefs and specialty foods purveyors from Bristol and the surrounding towns will put out their best little bites for attendees to sample and pair with tastings of wines from around the world and local craft beer. There will be live music from pianist Michael DiMucci, and those who haven’t in-dulged too much to move can dance to the Rockin’ Soul Horns. Tickets for this event are limited, and run $50 in advance, $60 at the door. This is an excellent opportunity to enjoy some top-shelf food and wine in a gor-geous setting – don’t miss out. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org

THE PERFECT PAIRINGWestport Rivers, already known as one of the area’s foremost wineries, is reinforcing its culinary reputation with its series of wine dinners. This month’s Harvest Dinner, on Tuesday, October 4 at 7pm, brings diners to one of New Bedford’s hotspots, Cork (90 Front Street), for a four-course meal featuring local ingredients. Each course will be paired with one of Westport Rivers’ wines. For ex-ample, butternut squash and goat cheese ravioli will be accompanied

by a 2009 pinot gris, while the main course of New Bedford sea scallops over local kale with rosemary finger-lings and blood orange-lemongrass reduction will be washed down with a 2009 chardonnay. Another dinner is in the works on October 14 at To-masso in Southborough. Call 508-636-3423 or visit www.westportriv-ers.com for details.

HONORING A LOCAL LEGENDThe Mount Hope Trust will hold a Farm to Table Fête in honor of Rus-sell Morin, CEO and President of the renowned Russell Morin Fine Cater-ing, at which he will be presented with the Golden Pheasant Award. The event is on Thursday, October 6 at Mount Hope Farm (250 Meta-com Avenue) in Bristol. Morin will be receiving the inaugural award, cre-ated this year to “recognize signifi-cant contributions to the preserva-tion and protection of Mount Hope Farm.” Guests will enjoy a 6pm cock-tail reception at the historic Gover-nor Bradford House and the 7pm fête, including open bar. For more in-formation, contact John Paul Smith, director of marketing and events, at 401-254-1745 or [email protected].

Taste News Bites by John Taraborelli

A Bountiful MonthOctober brings two tastes of Bristol for foodies

Taste Drink by Caitlin Quinn

A Taste of Bristol and Beyond


401.683.313815 Point Road,

PoRtsmouthwww.15pointroad.com

Barrington

CHIAzzA TRATTORIA 308 County Road; 401-247-0303. Chiazza provides delicious Italian American cuisine in an upscale setting nestled in the heart of historic Barrington. Enjoy brick oven piz-zas, as well as antipasti, pasta, seafood and a full bar. LD $-$$

MADIGANS’S CAFE & WINE BAR 328 County Road; 401-245-1900. Enjoy up-scale bistro cuisine with international influence, from a full breakfast menu to sandwiches, pastas, and chicken and steak entrees with a gourmet twist, plus excellent wine and beer selections. BLD $-$$

TONG-D 156 County Road; 401-289-2998. Curry lovers and Asian food fanat-ics will go crazy for this authentic Thai restaurant. For great food and great ser-vice in an upscale yet comfortable atmo-sphere, try Tong-D. LD $$

TYLER POINT GRILLE 32 Barton Av-enue; 401-247-0017. With its nautical décor and open-air kitchen, Tyler Point Grille serves up contemporary Italian fare and classic seafood in a relaxed wa-terfront setting. You can even arrive by boat. D $-$$$

Bristol

AGAVE 805 Hope Street; 401-256-1566. Agave presents an eclectic mix of flavors and influences, encompassing tapas, Latin food, Southwestern dishes, pizzas, local seafood favorites, even pastas, all with a great view of the waterfront. BLD $$-$$$

DEWOLF TAVERN 259 Thames Street; 401-254-2005. Serving contemporary American cuisine in a historic waterfront setting, DeWolf Tavern is consistently ranked among the best restaurants in New England, and has been nominated

for several James Beard Awards. BLD $$-$$$

JACKYS GALAXIE 383 Metacom Av-enue; 401-253-8818. Jackie’s offers an eclectic taste of Asia, including Chinese, Japanese, Thai, Cambodian and Viet-namese. Enjoy traditional recipes com-bined with modern technique and flair for a unique dining experience. LD $-$$

THAMES WATERSIDE BAR & GRILL 251 Thames Street; 401-253-4523. Enjoy all your seafood and pub favorites – from lobster rolls to half-pound burgers, from pizzas to pastas – in an incomparable waterfront setting overlooking Bristol Harbor. LD $-$$

East Providence

DECK FORTY TWO 28 Water Street, East Providence; 401-270-4245. Enjoy fresh seafood and Italian favorites at family friendly prices, along with the best waterfront view of the city. It’s a conve-nient trip from downtown, just off the East Bay Bike Path. LD $-$$$

VINE YARD EAST 315 Waterman Av-enue; 401-432-7000. Wine-influenced dining meets casual down home atmo-sphere, and an eclectic menu of regional fare like local seafood favorites and Ital-ian and Portuguese classics. LD $$

Little Compton

CROWTHER’S RESTAURANT 90 Pot-tersville Road; 401-635-8367. Crowther’s has maintained a tradition of quality din-ing and service in Little Compton for over 25 years, serving everything from small plates to seafood classics. LD $-$$

Portsmouth

15 POINT ROAD 15 Point Rd; 401-683-3138. If you’re not too entranced by the breathtaking view of the Sakonnet River, be sure to try the seafood, poultry and beef dishes that make up 15 Point’s sig-nature selection. Traditional yet innova-tive cuisine at its best. D $$-$$$

FIELDSTONES GRILLE 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstones is per-

Taste Dining Guide

Key Br brunch B breakfast L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

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Le Central 483 Hope Street, Bristol; 401-396-9965. Enjoy a variety of classic French staples from Coq au Vin and Croque Mon-sieur, to North African tajines in an intimate setting. They also offer a gourmet wine list. BrLD $-$$$


Get a Slice of Local LifeAvAilAble At :

Barrington: Barrington House of Pizza

BriStoL: Bristol House of Pizza, Wood Street Pizza

LittLE CoMPton: A-1 Pizza

MiDDLEtoWn: Aquidneck Pizza

PortSMoUtH: Steve’s Famous Pizza, West Main Pizza

tiVErton: Alcheldo’s Pizza, Classic Pizza

WarrEn: Federal Hill Pizza, Samantha’s Pizza & Pub

Your Guide to living Well on the east bay & South Coast

TheBay

Where the east Bay meets the Left Bank

LeCentralBristol.net483 hope street, Bristol, rI

401.396.9965

steak frItes sundays

P

mouLes frItes mondays

P$1 LoCaL oysters

sunday & monday nIghts

Key Br brunch B breakfast L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

fect for family dining, seven days a week. Choose from pizzas, pasta, seafood, steaks or their specialty fajitas, all made with the freshest ingredients. LD $-$$

Providence

CAV 14 Imperial Pl.; 401-751-9164. The New York Times’ choice as one of Provi-dence’s five best restaurants, CAV’s contemporary award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrLD $$-$$$

Seekonk

1149 EAST 965 Fall River Avenue; 508-336-1149; also 1149 Division Street, War-wick/East Greenwich line; 401-884-1149. Metropolitan chic comes to the suburbs – its second location, no less – at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $-$$$

BUCA DI BEPPO 353 Highland Avenue; 508-336-4204. Dine with family and friends while enjoying the Italian tradi-tions of food, friendship and hospitality. Buca di Beppo’s dishes are served family style and meant to be shared. LD $-$$

OLD GRIST MILL TAVERN 390 Fall River Avenue, Seekonk; 508-336-8460. Built in 1745, the Old Grist Mill offers classic New England dishes to match the atmo-sphere. Come to the river’s edge for leg-endary crab cakes and lobster. LD $-$$$

TITO’S CANTINA 1379 Fall River Avenue,; 508-336-2400. 651 West Main Road, Middletown; 401-8494222. Old Mexico is alive and well at Tito’s. Famous for their homemade salsa, Tito’s provides authen-tic Mexican cuisine using fresh ingredi-ents in a fun, friendly setting. LD $-$$

South Dartmouth

BLACK BASS GRILLE 3 Water Street; 508-999-6975. Located right across from Padanaram Harbor in South Dart-mouth, this hidden gem specializes in in-expensive seafood, fresh off the boat. Be sure to try one of their creative nightly specials. BrLD $-$$$

Swansea

TICKLE’S TEA ROOM 2219 Grand Army Highway (Rte. 6); 508-379-0717. A cozy spot for tasty meals, Tickle’s features a variety of salads, soups, sandwiches and quiche. Enjoy a classic and delicious Grilled Cheese and Tomato Soup, or a fresh Apple Walnut Salad. L $

Tiverton

BOAT HOUSE 227 Schooner Drive; 401-624-6300. Enjoy views of the Sakonnet River as you sample fresh seafood and local produce. The award-winning clam chowder and prime waterfront location make this a quintessential New England restaurant. D $-$$$

Warren

SUNNYSIDE 267 Water Street; 401-247-1200. Daytime dining goes gourmet. Featuring innovative dishes and local in-gredients served in a refined but relaxed atmosphere, this cozy waterfront favor-ite brings nighttime sophistication into the sunshine. BBrL $-$$

TRAFFORD 285 Water St; 401-289-2265. While the bright interior space and beautiful waterfront deck are charm-ing, the eclectic menu is Trafford’s spe-cialty. The fresh seafood and seasoned wood grilled entrees are bold enough to match the decor. Valet service offered. LD $-$$$

WHARF TAVERN 215 Water Street; 401-289-2524. Fine American dining and fresh seafood are what distinguish the Wharf’s menu. You’ll find everything from soups and salads to classic surf and turf options in a beautiful waterfront lo-cation. LD $-$$$

Westport

MARGUERITE’S 778 Main Road; 508-636-3040. Chef Trafford Kane infuses classic New England comfort food with the flair of the Southwest and California. It’s no wonder Marguerite’s boasts about their “fresh ingredients, fresh air, fresh food.” BLD $-$$


Open for lunch and dinner 7 days a week

401-289-2524

Monday through ThursdayFree bOTTle OF wine with the purchase of any 2 dinner entrees

Make your next event or holiday party extra special! Offer your guests delicious food,

courteous service and an amazing view!

215 water Street, warren www.thewharftavernri.com

expires 10/31/11

Under new ownership by the Esmay Family of

The Old Grist Mill Tavern

We can host your private party up to 150 people

Freemasonsof

Rhode Island

Statewide Open Houseon

Saturday, October 15, 201110:00am - 4:00pm

Freemasonry helps make good men better by giving them an opportunity to develop their characters and strengthen their communities

through participation in the world’s oldest and most philanthropic fraternal organization.

Visit www.rimasons.org and locate a lodgein your area or call 401-435-4650

for more information

www.rimasons.org

GG

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PLUS we are offering weekly giveaways, including tickets to the hottest events, restaurant gift certificates and much more!

One winner will be chosen each week!

Live The Bay Everyday

www.Facebook.com/BayEveryday

photo: Kate Kelly

TURN JEWELRY YOU LIKE

INTO JEWELRY YOU LOVE

BY CUSTOMIZING IT

WITH OUR INNOVATIVE

DESIGN SYSTEM

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[email protected] • 508-673-0561 • WWW.PLANTEJEWELERS.COM

FINE JEWELERS SINCE 1905


GalleryThe best of October’s arts and culture

52Amazing

Maize

Escobar’s Highland Farm Corn Maze in Portsmouth


Gallery Calendar by Dawn Keable

FROM PREVIOUS PAGEThrough November 6: Oh yes, every-one’s been to that place where the stress gets to be too much and you just want to flee the scene. Before you do anything drastic that causes your family to start pleading for your return on the evening news, or worse, open up your Facebook status broad-cast to the general public, go get lost in a Corn Maze. Seriously. There are eight acres of corn, two miles of paths, two bridges and 85 decision points to lose your troubles in. Need more of an escape? Do it dressed as a character from Harry Potter on Oc-tober 15th from 1-4pm for a dollar off admission, as well as the opportunity to stop at Hog’s Head for a drink and make a wand at Ollivander’s Shop. Fridays: 3:30pm-dusk, Saturdays: 10am-dusk, Sundays: 11am-dusk. $7, $5 ages 5-11. Escobar’s Highland Farm Corn Maze, 255 Middle Road, Portsmouth. 401-683-1444, www.es-cobarshighlandfarm.com

Through October 23Travel through time via Communicat-ing Doors, as the years move rapid-fire from 1974 to 1994 and 2014, so that mistakes, murder and hopefully hairstyles, have an opportunity for a makeover. Thursdays: 7pm, Fridays-Saturdays: 8pm, Sundays: 3pm. $25, $10 previews. 2nd Story Theatre, 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com

Through October 31Get a little more creative with the marking of time, beyond your stan-dard X’s on the calendar, with inspira-tion from Passages, as artists portray their visions on the theme, like sun-sets and nautical voyages, instead of black marker. Tuesday-Sunday: noon-5pm. Free. Gallery Eleven Fine Art, 11 State Street, Bristol. 401-396-9311, www.galleryelevenfineart.com

October 1Praise the eyesight of the Fairhaven whaling captain for not confusing the shipwrecked 14-year-old Japanese boy in need of assistance with some sort of island mirage during the Man-jiro Festival, a celebration of friend-

ship, food and taiko drumming dating back to 1841. 10am-4pm. Free. Center and Walnut Streets, Fairhaven. 508-995-1219, http://manjiro1.tripod.com

October 1-2Take your hard-earned clams to Har-borfest, a seafood friendly end-of-the-summer block party featuring food samplings, dock rockin’ music, artisans and an oyster slurp-off. Sat-urday: noon-8pm, Sunday: noon-5pm. $10, free under 12. Newport Yachting Center, 4 Commercial Wharf, New-port. 401-846-1600, www.newport-waterfrontevents.com

October 5Put Your Garden To Bed with the help of two URI Master Gardeners who, in-stead of speaking about the virtues of lullabies and warm milk, will focus on tree, shrub and lawn care, planting bulbs and garden cleanup and prep. 6:30-7:30pm. Free. Large Meeting Room, Seekonk Public Library, 410 Newman Avenue, Seekonk. 508-336-8230, www.seekonklibrary.org

October 8Hunt for treasures at the Four Cor-ners Open Market without getting any dirt under your nails, as this flea market style venue offers up quality antiques, collectibles, vintage cloth-ing, jewelry, linens and other goodies. 11am-4pm. Free. Grassy Lawn adja-cent to Nankeen Flagship Store, 3848 Main Road, Tiverton. 401-624-9556, www.tivertonfourcorners.com

October 8-10Prepare to tap that Märzenbier, be-cause the signature brew that is the cause for celebration behind Okto-berfest has been lagering in some icy cave all summer. Saturday: noon-9pm; Sunday: noon-8pm; Monday: noon-6pm. $20, free under 12; $12 Monday. Newport Yachting Center, 4 Commercial Wharf, Newport. 401-846-1600, www.newportwaterfronte-vents.com

October 12Embrace being Carjacked: The Cul-ture of the Automobile and Its Effect on Our Lives, as long as it’s by Cath-

erine Lutz, internationally renowned anthropologist, who offers up a dif-ferent view on American dependence on wheels, and will let you go after the talk. 7-9pm. Free. Barrington Public Library, 281 County Road, Barrington. 401-247-1920, www.bar-ringtonlibrary.org

October 13Set up a virtual shop after learning the basics of How to Sell Goods on Etsy, as Mark Kaplan, an active seller and local artist who makes fine jew-elry, gives you tips on how to get complete and total strangers clamor-ing for your wares. 6:30-8pm. Free. Riverside Library, 475 Bullocks Point Avenue, East Providence. 401-434-2453, www.eastprovidencelibrary.org

October 15Stay on this side of the bridge – it’s safer that way – for the Ballard Park Pumpkin Tour, featuring the handi-work of talented local carvers who have worked themselves into a fren-zied slicing trance to produce over a thousand pieces of gourd art. 4:30-9pm. Free. Ballard Park, corner of Hazard and Wickham Roads, New-port. 401-619-3377, www.ballardpark.org

October 17Embrace the wisdom of expert Mike Tucker on a Touisset Bird Walk and learn to identify your feathered friends as Orange-Crowned Warblers or Yellow-Breasted Chats, instead of that annoying flapping thing that just marked the hood of your freshly washed car. 8-9:30am. Free. Touisset Marsh Wildlife Refuge, Touisset Road, Warren. 401-949-5454, www.asri.org

October 20-31Pat yourself on the back for having the courage to enter the Haunted Shipyard, because although that ghost ship lost its captain and its crew years ago, no one but you has been concerned enough to check on them. Check website for times and tickets. Newport Yachting Center, 4 Commer-cial Wharf, Newport. 401-846-1600, www.hauntedshipyard.com

October 23Applaud the Kalichstein-Laredo-Robinson Trio for maintaining a drama-free relationship with all origi-nal members of their chamber en-semble, because going all Van Halen and booting David Lee Roth messes with the vibe. 3pm. $20, $10 students. Westport Point United Methodist Church, 1912 Main Road, Westport Point. 774-451-7736, www.concertsat-thepoint.org

October 27Pay your respects to Rhode Island’s first governor, Benedict Arnold, on a tour of the Arnold Burying Ground, containing more than 50 stones, giv-ing you ample opportunity to try to capture some sort of energy on film. 11am $15, $10 Preservation Society members. Arnold Burying Ground, Pelham Street, Newport. 401-847-1000, www.newportmansions.org

October 29Take comfort that if you spook the horses on the Creepy Carousel dur-ing the costume contest, you won’t have to waste time corralling them before you can enjoy the candy hunt, ghost stories, crafts, face painting or cupcake decorating. 3-5pm. $10. Battleship Cove, 5 Water Street, Fall River. Limited space; call for reser-vations: 508-678-1100, ext.101, www.battleshipcove.org

October 30Keep things nice and safe during the Family Halloween Walkabout Bristol, as the kind members of the Down-town Bristol Merchant’s Association open their doors, enabling you to put the trick in trick-or-treating and do a bit of browsing while the rest of your fam is distracted by the chocolate. 1-3pm. Free. Downtown Bristol. 401-245-0110, www.eastbaychamberri.org

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Tunnel VisionOctober 21-23 and 28-30: Really, does any-thing good ever happen in a tunnel? Miners get trapped, prisoners break out of jail, chip-munks eat your garden vegetation – so why would you think are going to turn out any dif-ferently inside Fort Adams’ Tunnels of Terror? And if you think there will be a calming pres-ence of a tour leader, think again. There’s no guide here – just you and some other terrified lost souls who have been randomly grouped together to try to solve the mystery of those who have lost their way inside. If you’re still game, and don’t suffer from a medical condi-tion, just be sure to sport some proper walk-ing attire. The organizers say that it’s because of the uneven conditions, but you know that there’s a real possibility that you may be run-ning for your life. 6-9pm. $10. Fort Adams State Park, Harrison Avenue, Newport. 401-841-0707, www.fortressofnightmares.com


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Founded in Newport in 1978, 2nd Story spent several years in tempo-rary residences before establishing its permanent home in 2001 in the historic district of Warren. Under the leadership of Artistic Director Ed Shea and Execu-tive Director Lynne Collinson, this year it is celebrating its tenth anniversary as Warren’s year-round resident the-atre, with an annual attendance of over 18,000.

With a new, intimate proscenium/thrust stage, Communicating Doors by Alan Ayckbourn opened the doors to this anniversary season: Plays for a New Configuration.

Set in the same London hotel room in the years 1974, 1994 and 2014, Com-municating Doors is a terrifyingly funny, film noir-esque comedy thriller that takes audience members on a time-traveling journey as regrets are re-versed, past hurts are undone, mistakes are modified, and murder gets a make-over before heading back to the future with a surprisingly sweet, happily-ever-after conclusion. Of selecting Commu-nicating Doors to open the new season, Shea says, “Nobody weaves a story like Alan Ayckbourn. No playwright that I know of toys with space and time the way that he does. His complex yet sim-ple stories are the kinds that stay with you long after you leave the theatre.”

According to Ayckbourn’s website, Communicating Doors pays homage to such well-loved science fiction films as Psycho, Back to the Future and the ‘50s black and white film noir. The doors refer to those found in adjoining hotel rooms and serve as the portal for time travel. It sounds like just the right con-duit for creative use of the new stage, which was first utilized for Master Class during the summer season.

This production features two East Bay performers who also celebrate their tenth anniversary with 2nd Story, Lara Hakeem and Wayne Kneeland. Hakeem, who returns after a hiatus, portrays Poopay. She started with 2nd Story when it first opened, acting and singing in the downstairs cabaret, as well as making play recommendations for the short attention span theater

one-acts. A resident of the East Bay for the past 12 years, Hakeem has per-formed in Misanthrope as Clemente, Bette in The Marriage of Bette and Boo, Madge in Picnic and several others.

Wayne Kneeland has also been in-volved with 2nd Story since its incep-tion, and plays the role of Ruella in Doors. Kneeland has also performed in many productions, including the artist in last season’s In the Next Room or the Vibrator Play and Buddy in Kimberly Akimbo. However, he says his favorite role was Elwood P. Down in Harvey. Kneeland also just celebrated 16 years as owner of the Toy Shop in Bristol.

Performances run through Sunday, October 23: Thursdays at 7pm, Fridays and Saturdays at 8pm and Sundays at 3pm. There is an additional perfor-mance on Sunday, October 2 at 7pm. Sunday, October 9 is Humanities Sun-day, with a discussion after the show of the production’s theatrical aspects and the humanities themes, facilitated by Eileen Warburton, Ph.D.

2nd Story is also doing its part to stimulate the local economy with a new pricing structure. Five-play subscription packages are available for $100. The in-dividual ticket price has been reduced to $25. “Under 21” tickets are $20 at any performance, and preview ticket prices

have been rolled back to $15. Other shows, specifically chosen to

highlight the new stage configuration include The Suitors by Jean Racine, translated by Richard Wilbur; Take Me Out by Richard Greenberg; The Cripple of Inishmaan by Martin McDonagh and The Divine Sister by Charles Busch.

Shea says, “After ten years, it’s time to break the mold. 2nd Story was pre-viously known for its minimalist, in-the-round staging. With the new prosceni-um configuration, 2nd Story will earn a new reputation for picture-perfect sets that transport an audience to a new theatrical reality.”

In addition to the new stage, patrons will also see some other changes to the exterior of the building. Funds raised at the birthday party, a total of $8,000, assisted with the external preservation project. With additional assistance from the Champlin Foundation, 2nd Story has been working on restorations to better reflect its heritage as an early 1900s union hall.

With this tenth anniversary season, which also includes a special holiday adaptation of Louisa May Alcott’s Little Women that opens next month, 2nd Story has succeeded in becoming a per-manent part of Rhode Island’s cultural landscape. Here’s to another ten years.

Gallery On Stage by Patricia McAlpineGallery Artistry by James Merolla

Ten Years Young2nd Story Theatre celebrates a decade

Communicating Doors


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The art is as American as apple pie because the art is apple pie. And corn. And Americana cows, bulls, pigs and chickens. Shawn Kenney wanted to be a racecar driver, but a guy has to eat. And paint. And, occasionally, paint what he eats.

Kenney, of Riverside, just exhibited his work at the Charlestown Art Gallery in a solo exhibit entitled, Farm & Table: Honoring the Food We Eat.

“There are 35 new paintings inspired by food and farms throughout Rhode Island, Connecticut and Massachu-setts,” says Kenney. “These paintings are fresh and informal.” There are tra-ditional portraits of Rhody Fresh Milk, Del’s Lemonade, Autocrat Coffee Syr-up, Narragansett Beer, corn on the cob, fish and chips, lobster boil, even place settings for dinner.

“These are common things, painted beautifully, in a Rembrandt-style, very traditional,” says Renee O’Gara, wife of the husband-and-wife team of O’Gara and Dave “Gilly” Gilstein who have owned the Charlestown Art Gallery for seven years.

“Shawn Kenney is a real foodie,” adds Gilly of Kenney’s penchant for edibles grown locally. “He’s very much into the

farm-to-table movement. Whether or not you eat cow or chicken, with this work, he is honoring the animal.”

Kenney’s vocation goes beyond lovely paintings. In 2006, he co-found-ed Will Paint For Food. The project do-nates a portion of the proceeds from the sale of his food-themed works to hunger relief. “It’s a way to give back and a natural fit for my resources and interests,” says the RISD grad. “The food paintings are intentionally priced lower, keeping them and the project ac-cessible to many. Ultimately, we’d like to grow the project where others could adopt it and contribute to their local organizations and pantries.” Agencies benefiting from Will Paint For Food include the Rhode Island Community Food Bank, Women Against Hunger, Share Our Strength/Operation Front-line and Heifer International.

Growing up, Kenney’s career path possibilities included Jedi, neuro-surgeon, Disney animator and Evel Knievel. So, a Snake Canyon jump into the arts wasn’t such a terrifying leap of talent.

Making pictures was his escape since his early bucolic boyhood in Wash-ington state and continuing through

school in and around Philadelphia. His recent body of work has been inspired by the classic children’s book Ferdi-nand, about a gentle bull that prefers clouds to battles. When not in his stu-dio, Kenney can be found in the kitch-en (surprise), the garden (surprise) or on the road with his Sportster.

“Art has the potential for a myste-rious power – maybe it’s magic – to spark a connection, or sense of won-der and to transport the viewer into another world,” Kenney says.

One of his greatest artistic influ-ences was a glow-in-the-dark calen-dar which hung above his childhood bed. Staring into it, Kenney dreamed of climbing inside and discovering its interstellar mysteries. Now, he invites others to do the same to the colorful worlds he creates.

“Like the title character in Ferdi-nand, I’m happiest out in a field, lost in the clouds,” says Shawn. “I have seen these works in my head for years but have only recently felt up to getting them down on canvas. We’ll see where they lead me.”

For more art and more information, go to www.shawnkenney.com or www.willpaint.com.

Gallery Artistry by James Merolla

From Farm to CanvasA painter finds inspiration in what we eat

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The art is as American as apple pie because the art is apple pie. And corn. And Americana cows, bulls, pigs and chickens. Shawn Kenney wanted to be a racecar driver, but a guy has to eat. And paint. And, occasionally, paint what he eats.

Kenney, of Riverside, just exhibited his work at the Charlestown Art Gallery in a solo exhibit entitled, Farm & Table: Honoring the Food We Eat.

“There are 35 new paintings inspired by food and farms throughout Rhode Island, Connecticut and Massachu-setts,” says Kenney. “These paintings are fresh and informal.” There are tra-ditional portraits of Rhody Fresh Milk, Del’s Lemonade, Autocrat Coffee Syr-up, Narragansett Beer, corn on the cob, fish and chips, lobster boil, even place settings for dinner.

“These are common things, painted beautifully, in a Rembrandt-style, very traditional,” says Renee O’Gara, wife of the husband-and-wife team of O’Gara and Dave “Gilly” Gilstein who have owned the Charlestown Art Gallery for seven years.

“Shawn Kenney is a real foodie,” adds Gilly of Kenney’s penchant for edibles grown locally. “He’s very much into the

farm-to-table movement. Whether or not you eat cow or chicken, with this work, he is honoring the animal.”

Kenney’s vocation goes beyond lovely paintings. In 2006, he co-found-ed Will Paint For Food. The project do-nates a portion of the proceeds from the sale of his food-themed works to hunger relief. “It’s a way to give back and a natural fit for my resources and interests,” says the RISD grad. “The food paintings are intentionally priced lower, keeping them and the project ac-cessible to many. Ultimately, we’d like to grow the project where others could adopt it and contribute to their local organizations and pantries.” Agencies benefiting from Will Paint For Food include the Rhode Island Community Food Bank, Women Against Hunger, Share Our Strength/Operation Front-line and Heifer International.

Growing up, Kenney’s career path possibilities included Jedi, neuro-surgeon, Disney animator and Evel Knievel. So, a Snake Canyon jump into the arts wasn’t such a terrifying leap of talent.

Making pictures was his escape since his early bucolic boyhood in Wash-ington state and continuing through

school in and around Philadelphia. His recent body of work has been inspired by the classic children’s book Ferdi-nand, about a gentle bull that prefers clouds to battles. When not in his stu-dio, Kenney can be found in the kitch-en (surprise), the garden (surprise) or on the road with his Sportster.

“Art has the potential for a myste-rious power – maybe it’s magic – to spark a connection, or sense of won-der and to transport the viewer into another world,” Kenney says.

One of his greatest artistic influ-ences was a glow-in-the-dark calen-dar which hung above his childhood bed. Staring into it, Kenney dreamed of climbing inside and discovering its interstellar mysteries. Now, he invites others to do the same to the colorful worlds he creates.

“Like the title character in Ferdi-nand, I’m happiest out in a field, lost in the clouds,” says Shawn. “I have seen these works in my head for years but have only recently felt up to getting them down on canvas. We’ll see where they lead me.”

For more art and more information, go to www.shawnkenney.com or www.willpaint.com.

Gallery Artistry by James Merolla

From Farm to CanvasA painter finds inspiration in what we eat

Pho

tog

rap

hy: S

cott

Lap

ham


Just Add Water by Dave Nelligan

The calendar may say sum-mer ended in the middle of Septem-ber, but all of us here in Southern New England know that summer ended La-bor Day weekend. If you are new to the area and have not realized this yet, Mother Nature will let you in on that little secret; her way of doing it is not so nice, though. The weather one day does not dictate in any way what the weather will be the next day. Within hours you are putting away the shorts and breaking out the sweatshirts. Fall has arrived.

As New Englanders though, we also know that Mother Nature is a fickle one, who will, well into Octo-

ber, grant us a completely random day of beautiful sunshine and heat worthy of July. That is why boat-ers do not take their prized proces-sions out of the water until the last possible minute. Also, because it is a miserable task no one ever looks forward to. But mainly because be-ing out on the water is so enjoyable everyone tries to push the season as long as possible.

There are many joys to going for a few last cruises in the crisp October air. The leaves are turning colors and the grass that soon will be covered with snow is still green, making the landscape scenery mesmerizing from

a new vantage point. Especially after last winter and the winter they are predicting for this year, make the most out of every chance you get to be out-side. Who knows, you might even get to catch some seals sunbathing off the coast on some rocks. New Eng-land in the fall is absolutely beautiful, a place people visit from far around to admire the picturesque wonders. Take advantage of how lucky you are to be living in such a place.

Whether it is a couple of hours, a day sail or weekend trip out to Block Island, sailing offers an experience like no other. October also offers an inter-esting point in the year to take a break

for a little while. It is when you start to miss summer and the weather is still relatively nice; it is the month before you gear up for the holidays, and right before the sun starts to set at 4pm.

There are the select few crazies who brave the bitter winters and join the frostbite crews to enjoy nonstop sailing all year round, but for the rest of us, the beginning of November is usually the cutoff. So before hibernat-ing until April, hoist the sails a few more times, rent a boat, quit putting off your friends’ invitations, or even take a ride on a sailing tour; just do whatever you can to extend your time outdoors just a little more.

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Documents

The Bay October 2011