Twenty Years on the Radio
by Carol Anne Costa
A man named Guglielmo Marconi changed all of our lives in 1888 when he successfully demonstrated that one could produce and detect electromagnetic radiation, what ultimately became for the world “the radio”.
The radio voices and people, who are allowed to share our most precious and intimate spaces, our homes, our work cubicles, our PC’s and our precious car time are so much more than a place on the dial they become our friends. The radio and its varied formats and personalities have seen us through victory, defeat, joy, sorrow, terror, tragedy and triumph; each time the voice from the magic box like an anchor settles and steadies us individually and collectively. It has the ability thorough talented people to make us think, emote, consider, sing, dance and totally laugh at the realities that can be stark and dreary.
Yet the radio and the business of radio remain amorphous and virtually indestructible. According to history radio has been dying since its birth. Remember Video Killed the Radio Star? - not so much!
How many times can you remember your favorite station changing format, call letters and personalities?
As unpredictable and varied radio can be, the RI market is spoiled. Rhode Island has been fortunate. In the face of the ever changing nature of “the radio business” the RI market can boast tried and true radio personalities that have stood the test of time and for many have become reliable friends who are an integral part of each day.
For the past 2 decades a dynamic duo known to the world as “Paul and Al” have made us laugh, snicker, think and totally ROCK on HJY on the morning drive time!
RI MAG took a moment with Paul and AL not only to celebrate their 20 years on the dial, but to find out a bit more about these 2 RI favorites.
RI can thank WABB in Mobile, Alabama for bringing these 2 radio jocks together. Al was born and raised in New York while a young man named Paul was being raised on the West Coast in California. Somehow in the middle of careers and various radio gigs across the country, they met at a station in Mobile, Alabama and what was Alabama’s loss was the get of radio lifetime for us here in the Ocean State! The team who has delivered for 20 years are funny, thoughtful entertainers, but what can be reported is they have become REAL Rhode Islanders!!!
I posed some RHode Island and radio questions to the duo and you might be surprised by the answers!
RI MAG - Do you use a blinka or a directional?
Al- BlinkER...No RI accent except when imitating Art Lake.
Paul- Always use the Blinka!
RI MAG - Do you prefer a cabinet or a milk shake?
Al- I’m a milk shake guy...never asked for a cabinet.
And I have issues with the word “frappe.”
Paul- What’s a milk shake?
RI MAG - Coffee milk or Dels?
Al- Neither. Too many carbs. I prefer another RI original: Thomas Tew rum, made by my friends at Newport Storm (the only distilled spirit made in RI.)
Paul - Del’s in the summa, coffee milk the rest of the time.
RI MAG - Chowda: RI, NE or
Manhattan?
Al- Lobsta bisque!
Paul- New Engalnd
RI MAG - Red or White?
Al- Both...preferably in separate glasses.
Paul- White! The red makes me hallucinate and violate my restraining orders!
RI MAG- What are your top 3 favorite things about Rhode Island?
Al- I live in Tiverton, so for me, it’s the RI shoreline...the beaches. I also love the farms and vineyards in the area. Newport and Providence are great restaurant towns...my wife and I are foodies, so we really enjoy new dining experiences here.
Paul- Beaches, food, golf courses.
RI MAG- Favorite on air character and skit?
Al- The late Art Lake, Ted Kennedy and Claiborne Pell were some of my favorite characters to do. I still have fun playing Yoko Ono, Bubba, Don Cortisone...hard to pick a favorite since they’re all in my head!
Paul- We lost so many of our favorite targets last year but I’m partial to Al’s Ted Kennedy singing Tom Petty’s “You Wreck Me” about Chappaquiddick called “I Wrecked It”
RI MAG- Who is your favorite Rock band?
Al- In my younger years, I was a rabid Thin Lizzy and Queen fan...also Jethro Tull was very big with me...saw many of their shows. Now, if I’m throwing a rock CD on, it’s the Dave Matthews Band. And I really like the Chickenfoot CD (Sammy Hagar’s band.) I listen to jazz and blues, too...depends on the mood.
Paul- The Beatles
RI MAG- Favorite interview- Good, bad, indifferent?
Al- Most of the interviews we do are taped on the phone toward the end of our show, because let’s face it...if you’re a rock star, you don’t want to be crawling out of bed early in the morning to talk to a couple of morning guys in Providence. You have groupies to attend to. Most of the rock stars we’ve talked to have been pretty cool. One of the coolest is our pal, guitarist Gary Hoey, who stops by twice a year to play live in our studio. He’s incredibly talented and a really nice guy.
Paul- Gary Hoey, in studio blows everyone away every time he’s on! One of our favorite interviews is Ian Anderson of Jethro Tull; classic British wit and wisdom! Before he was famous I interviewed Bruce Springsteen, he was genuinely funny. Worst interview ever was his wife, Patty Scialfa. She had a solo album out and refused to answer any questions about her husband (Hey, how did you GET a chance to cut a solo album?) We didn’t interview him but Billy Idol was a prima donna and ruined a promotion for HJY listeners who were suppose to attend a sound check with him.
RIMAG- Did you invent Double Shot Tuesday? (in my mind you did)
Al- I invented tequila double-shots on Tuesdays, but that has nothing to do with what we do at HJY. Double-shot Tuesday was here when we got here 20 years ago and has always been a mainstay of HJY. Program directors have tried to get rid of it on occasion, thinking our listeners got tired of it, but as soon as they did, the outcry brought double-shot Tuesday back every time.
Paul- No, double shots or ‘2 fer Tuesdays’ were invented before HJY hit the airwaves in 1981.
RI MAG- Has satellite radio changed the landscape for you as morning drive personalities?
Al- Not really. I mean, it got Howard Stern out of our hair, but we beat him in the ratings when he was our competitor on real radio.
(Yes, we do REAL radio.)
Paul- No, ratings have stayed the same. I think the subscriptions for satellite are higher in cities that have longer commute times.
RI MAG- Has clear channel’s move to real streaming radio had an impact on your listening audience?
Al- It’s great for those with bad reception in their offices, as well as those that have had to leave Rhode Island. Our website: 94hjy.com has also allowed Paul and me to post crazy videos on our Paul & Al page...offering a visual that often accompanies things we talk about on the air. We also post many of our most popular bits for listeners to check out anytime they want and Paul and I can pursue our other interests (golf for Paul, food for me) in our blogs.
Paul- It’s an industry wide issue since our new ratings system is set up to only gauge listening on traditional radios. They need to figure out a way to measure the audience of the ever-increasing on-line listeners.
Re-acquainting with Paul and Al, as they move into the next decade on the radio revealed two thoughtful, funny, hard working family men, who are not short on sharing the glory and the praise with their support crew, said Al, “We’ve been very lucky to have worked with very talented people over the last 20 years. Many have left HJY to pursue their radio careers in other cities. Some have been with us from the beginning...like our great sports guy, Jim Shorts on Sports. Others joined us later in the game, like our multi-talented producer Kevin Mulhern, without whom our show would simply suck wind.” Paul concurred, “Our longevity can be credited to our staff; Kevin and Jim Shorts brings SO much to our show every day, as does Big Jim on traffic and Kristen on news. We have a creative environment that makes it fun to come to work, always something or someone new to target daily; whether it’s something spewing in the Gulf of Mexico or out of Mel Gibson’s mouth. The technology has made our jobs so much easier over the years. With our computer technology we are able to get sound and information immediately that puts us in or ahead of the quick news cycle.”
They each agree on the loyalty and support of their fans, as indicated by Al, “I am always amazed at the fierce loyalty of the HJY audience. I think a good part of why Paul and I are still here after 20 years is because the HJY listeners have stuck with us through thick and thin. We fight the good fight together every day. It’s unlike any other radio station gig I’ve ever had.”
Paul too recognized the listeners loyalty, “I’m amazed at the loyalty of our listeners, you’d think after 20 years they’d be sick of us! The morning shift
has always suited my life style; when my kids were young I was able to pick them up from school, coach all their teams and be Mr. Mom. Now
that I’m a bit older the morning shift works because people in our age group get up before dawn anyway, right?
Marconi’s radio, the thing that has changed and molded with each decade, is a part of our broadcast history and future, a friend in times of need, a laugh when you need one, a song when you want one and sometimes an opinion when you don’t. That amorphous magic box that is “the radio” keeps u
thinking , laughing, singing and up to date those two funny guys on HJY in the morning will keep us rockin! Here’s to the next TWENTY for Paul and AL!
A Winery in Coventry… Really?
by Carol Anne Costa
REALLY! Sometimes being a correspondent has incredible advantages, this story is no exception, as I found Gold in Coventry…Andrew and Sheila Gold, a dynamic mother and son business duo. The pair welcomed me into their full fledged, honest to goodness winery nestled on a small access road in Coventry. Initially, as I drove up to up to the steel building thoughts of doubt mixed with searing curiosity swirled in my mind. A winery…really? Behind the giant industrial doors revealed a remarkable operation and a family owned and operated business. There was no mistaking I entered a winery. Enormous stainless steel tanks, sophisticated filtration systems, beakers, thermometers, gauges, and most importantly a palpable passion for wine and the wine making process. I was visiting the proud home of Shelalara Vineyards and Winery (pronounced sheila-lara.)
Wine making conjures up images of older, sundrenched Italian men sitting al fresco on a stucco veranda somewhere in Napa Valley. While that image was probably accurate more than a decade ago for wine making; acquiring grapes in the age of technology has broadened the industry immensely. What hasn’t changed is loyalty to tradition and process. Guess what? That can be practiced anywhere. I learned there are wineries without vineyards and vineyards without wineries and various other iterations of the wine business. The common denominator is processing grapes; the knowledge one must amass to successfully make wine and master the science of fermenting, racking, clarifying and bottling wine is staggering. The Gold’s and Shelalara have it down.
The Gold’s are each part chemist, mathematician, PR agent, accountant, Shelalara cheerleader, RI business leader and of course sommelier. Like a good wine pairing this mother and son team are magnifique! In a time when RI struggles with high unemployment and the constant search to help small business, Shelalara’s efforts in this area glisten like the family name! “We want to make great wines and grow jobs for RI.” said Andrew, Shelelara’s General Manager. Sheila agreed, “We are committed to remain a strong and growing company that benefits the RI economy.” The Gold’s are life long RI residents, and that loyalty to the state shines in their business model. When Sheila’s husband of 32 years, Dr. Benson Gold passed away, she was a fundraiser for local charities, volunteered, and ultimately took up wine making.
The winery had its beginning in Providence in 2003 and has seen steady progress with ever emerging labels and varietals. The move to Coventry also included the purchase of a vineyard a short distance from the plant. “The vines are growing and so is the business!” said Andrew. Andrew has three brothers Robert, Jason, and Terrence none of who are in the business but all love the wines! Andrew beamed about the quality of the product line, “At Shelalara there are no short cuts. Each bottle that ends up on a liquor store shelf or restaurant table has been through rigorous quality control.”
Shelalara boasts varietals like Aussie Chardonnay, California Chardonnay, California Merlot and Limited Editions of Italian Amarone, Sangiovese Merlot and Pinot Noir. The winery will even do personal labeling for special occasions. But another intriguing product line is the ice wines. Ice wine is made from frozen grapes or fruit on the vine or tree. The grapes or fruit are picked and processed before they’re thawed out, frozen water and highly concentrated sugar and acid is squeezed out. The result is a sweet, fruity dessert wine. The process was discovered in Germany- the result of an accident. That accident has produced some fabulous dessert wines including Shelalara’s Ambrosia… yummy!
What can I say? Traveling to the foothills of Coventry to discover Gold, and I may add, taste some pretty terrific wines is a tough job but someone has to do it! Do your self a favor, ask your local spirit shoppe or restaurant to order Shelalara wines and you will be part of the buy local philosophy that will help our wonderful Ocean State and really good business people like Sheila and Andrew to keep making wine, growing grapes and growing jobs!
As your sommelier for this story, may I recommend… the Aussie Chardonnay to pair with a nice poached salmon, the Pinot Noir to compliment your grilled meats and for dessert a nice glass of chilled Ambrosia Ice Wine! Bon Appetit!
For more about Shelelara Vineyards
and Winery visit: www.shelalara.com
Rockin' Rhody
by Carol Anne Costa
According to Miriam Webster
Cartoon: Pronunciation: \kär-'tün\ Function: noun
Usage: often attributive Etymology: Italian cartone
pasteboard, cartoon, augmentative of carta leaf of paper.
Have You Ever Stomped a Divot?
If You Haven't - You Must!
by Carol Anne Costa
A small lump of grass and earth accidentally dug out of the ground while playing a sport. I know what you are thinking, “oh yes when you hit a golf shot you replace the grass that flies out!” Wrong! Today we are talking the divots created by the thundering hooves of polo ponies. The origin of polo is still a mystery but it is widely considered the world’s oldest team sport.
As the sport has progressed into the modern day it brings with it many misconceptions; it is a sport of the rich, the sport of kings, only people who can afford to keep horses can participate, you must have tons of time and money to play polo, and it is even prohibitive to observe. Wrong again! Right here in little RI we have a jewel, that is Newport Polo, a place that flies in the face of all the misconceptions about the sport! Every Rhode Islander is a quick car ride away from learning polo, playing polo and the all important - watching polo!
Newport Polo is masterfully run by Dan and Agnes Keating. They have brought the sport of polo to the RI masses. Where else can you go to a professional sporting event and participate? Newport Polo that’s where. The sport is filled with tradition and a part of that tradition is at half time; the crowd gathers in the polo ground and carefully stomp the divots back into the lush, green playing field. This step, no pun intended, is critical to maintaining the polo ground, and it’s fun! The polo players are accessible, as are the ponies. Agnes Keating noted, “We have been recognized by Sports Illustrated as a true sports bargain and more importantly a family friendly event! In July of 2009, Sports Illustrated ranked the Newport International Polo Series fifth in its list of Top 25 Best Summer Sports Bargains. “As a world authority on sports, we are honored to have this distinction among all the options available nationwide,” stated Dan Keating, Polo Series founder and President, “Because we have always strived to make Polo affordable and a family event.”
Family advice for summer fun from RI MAG- pack a cooler of treats and beverages, grab some comfy lawn chairs, a beach blanket, some Frisbees and lawn toys and head to Glen Farm in Portsmouth. Pull your car up to the Ring and simply enjoy this RI jewel, I guarantee you will be back many many times!
Let’s talk Newport Polo- It is played every Saturday from June-September,
and here are some useful terms for the matches:
Chukka A period of play. There are six chukkas of play in the usual game—each lasting seven minutes, thirty seconds. A horn sounds at seven minutes to warn the players. A second horn sounds thirty seconds later to end play. Last chukka ends at seven minutes with no extra time.
Foul An infraction of the rules. Polo play is governed by rules set forth in the “Blue Book” of the USPA.
Goal A score. It is tallied any time a ball travels in the goal posts, whether hit in by attacker, defender or pony.
Line of the Ball The imaginary line created by the ball in its travel. This is the crucial concept which is the basis of play on the polo field.
Mallet Also known as a stick; this is the tool used to hit a polo ball. The shaft of the mallet is usually made of bamboo, although graphite and fiber glass are sometimes used. The head of the mallet is hardwood, usually ash or maple. The ball is hit with the side of the mallet not the head.
The Team There are 4 players on a polo team. Each player’s jersey number indicates the position he or she is playing; the number 1 man plays forward; the 4 man plays back; with numbers 2 and 3 playing pivotal roles.
For more about polo, Glen Farm, polo lessons and The International Polo Series: Visit www.glenfarm.com
The Saintly Throw Down
by Carol Anne Costa
Rhode Island’s Extraordinary Canvas
Depicted by Frank Galasso …A Conversation with Frank
by Carol Anne Costa
Whole Foods Market
by Carol Anne Costa
Ciao Italia - Happy to call Rhode Island Home
by Carol Anne Costa
Garden Hills Deli
by Carol Anne Costa
Some Enchanted Evening... Food, Fun & Frank!
by Carol Anne Costa
What’s in a name?
by Carol Anne Costa
NOTE: Turning Pointe survives with the help of many volunteers, donations and lesson fees for more info
visit: www.turningpointeri.com
by Carol Anne Costa
A man named Guglielmo Marconi changed all of our lives in 1888 when he successfully demonstrated that one could produce and detect electromagnetic radiation, what ultimately became for the world “the radio”.
The radio voices and people, who are allowed to share our most precious and intimate spaces, our homes, our work cubicles, our PC’s and our precious car time are so much more than a place on the dial they become our friends. The radio and its varied formats and personalities have seen us through victory, defeat, joy, sorrow, terror, tragedy and triumph; each time the voice from the magic box like an anchor settles and steadies us individually and collectively. It has the ability thorough talented people to make us think, emote, consider, sing, dance and totally laugh at the realities that can be stark and dreary.
Yet the radio and the business of radio remain amorphous and virtually indestructible. According to history radio has been dying since its birth. Remember Video Killed the Radio Star? - not so much!
How many times can you remember your favorite station changing format, call letters and personalities?
As unpredictable and varied radio can be, the RI market is spoiled. Rhode Island has been fortunate. In the face of the ever changing nature of “the radio business” the RI market can boast tried and true radio personalities that have stood the test of time and for many have become reliable friends who are an integral part of each day.
For the past 2 decades a dynamic duo known to the world as “Paul and Al” have made us laugh, snicker, think and totally ROCK on HJY on the morning drive time!
RI MAG took a moment with Paul and AL not only to celebrate their 20 years on the dial, but to find out a bit more about these 2 RI favorites.
RI can thank WABB in Mobile, Alabama for bringing these 2 radio jocks together. Al was born and raised in New York while a young man named Paul was being raised on the West Coast in California. Somehow in the middle of careers and various radio gigs across the country, they met at a station in Mobile, Alabama and what was Alabama’s loss was the get of radio lifetime for us here in the Ocean State! The team who has delivered for 20 years are funny, thoughtful entertainers, but what can be reported is they have become REAL Rhode Islanders!!!
I posed some RHode Island and radio questions to the duo and you might be surprised by the answers!
RI MAG - Do you use a blinka or a directional?
Al- BlinkER...No RI accent except when imitating Art Lake.
Paul- Always use the Blinka!
RI MAG - Do you prefer a cabinet or a milk shake?
Al- I’m a milk shake guy...never asked for a cabinet.
And I have issues with the word “frappe.”
Paul- What’s a milk shake?
RI MAG - Coffee milk or Dels?
Al- Neither. Too many carbs. I prefer another RI original: Thomas Tew rum, made by my friends at Newport Storm (the only distilled spirit made in RI.)
Paul - Del’s in the summa, coffee milk the rest of the time.
RI MAG - Chowda: RI, NE or
Manhattan?
Al- Lobsta bisque!
Paul- New Engalnd
RI MAG - Red or White?
Al- Both...preferably in separate glasses.
Paul- White! The red makes me hallucinate and violate my restraining orders!
RI MAG- What are your top 3 favorite things about Rhode Island?
Al- I live in Tiverton, so for me, it’s the RI shoreline...the beaches. I also love the farms and vineyards in the area. Newport and Providence are great restaurant towns...my wife and I are foodies, so we really enjoy new dining experiences here.
Paul- Beaches, food, golf courses.
RI MAG- Favorite on air character and skit?
Al- The late Art Lake, Ted Kennedy and Claiborne Pell were some of my favorite characters to do. I still have fun playing Yoko Ono, Bubba, Don Cortisone...hard to pick a favorite since they’re all in my head!
Paul- We lost so many of our favorite targets last year but I’m partial to Al’s Ted Kennedy singing Tom Petty’s “You Wreck Me” about Chappaquiddick called “I Wrecked It”
RI MAG- Who is your favorite Rock band?
Al- In my younger years, I was a rabid Thin Lizzy and Queen fan...also Jethro Tull was very big with me...saw many of their shows. Now, if I’m throwing a rock CD on, it’s the Dave Matthews Band. And I really like the Chickenfoot CD (Sammy Hagar’s band.) I listen to jazz and blues, too...depends on the mood.
Paul- The Beatles
RI MAG- Favorite interview- Good, bad, indifferent?
Al- Most of the interviews we do are taped on the phone toward the end of our show, because let’s face it...if you’re a rock star, you don’t want to be crawling out of bed early in the morning to talk to a couple of morning guys in Providence. You have groupies to attend to. Most of the rock stars we’ve talked to have been pretty cool. One of the coolest is our pal, guitarist Gary Hoey, who stops by twice a year to play live in our studio. He’s incredibly talented and a really nice guy.
Paul- Gary Hoey, in studio blows everyone away every time he’s on! One of our favorite interviews is Ian Anderson of Jethro Tull; classic British wit and wisdom! Before he was famous I interviewed Bruce Springsteen, he was genuinely funny. Worst interview ever was his wife, Patty Scialfa. She had a solo album out and refused to answer any questions about her husband (Hey, how did you GET a chance to cut a solo album?) We didn’t interview him but Billy Idol was a prima donna and ruined a promotion for HJY listeners who were suppose to attend a sound check with him.
RIMAG- Did you invent Double Shot Tuesday? (in my mind you did)
Al- I invented tequila double-shots on Tuesdays, but that has nothing to do with what we do at HJY. Double-shot Tuesday was here when we got here 20 years ago and has always been a mainstay of HJY. Program directors have tried to get rid of it on occasion, thinking our listeners got tired of it, but as soon as they did, the outcry brought double-shot Tuesday back every time.
Paul- No, double shots or ‘2 fer Tuesdays’ were invented before HJY hit the airwaves in 1981.
RI MAG- Has satellite radio changed the landscape for you as morning drive personalities?
Al- Not really. I mean, it got Howard Stern out of our hair, but we beat him in the ratings when he was our competitor on real radio.
(Yes, we do REAL radio.)
Paul- No, ratings have stayed the same. I think the subscriptions for satellite are higher in cities that have longer commute times.
RI MAG- Has clear channel’s move to real streaming radio had an impact on your listening audience?
Al- It’s great for those with bad reception in their offices, as well as those that have had to leave Rhode Island. Our website: 94hjy.com has also allowed Paul and me to post crazy videos on our Paul & Al page...offering a visual that often accompanies things we talk about on the air. We also post many of our most popular bits for listeners to check out anytime they want and Paul and I can pursue our other interests (golf for Paul, food for me) in our blogs.
Paul- It’s an industry wide issue since our new ratings system is set up to only gauge listening on traditional radios. They need to figure out a way to measure the audience of the ever-increasing on-line listeners.
Re-acquainting with Paul and Al, as they move into the next decade on the radio revealed two thoughtful, funny, hard working family men, who are not short on sharing the glory and the praise with their support crew, said Al, “We’ve been very lucky to have worked with very talented people over the last 20 years. Many have left HJY to pursue their radio careers in other cities. Some have been with us from the beginning...like our great sports guy, Jim Shorts on Sports. Others joined us later in the game, like our multi-talented producer Kevin Mulhern, without whom our show would simply suck wind.” Paul concurred, “Our longevity can be credited to our staff; Kevin and Jim Shorts brings SO much to our show every day, as does Big Jim on traffic and Kristen on news. We have a creative environment that makes it fun to come to work, always something or someone new to target daily; whether it’s something spewing in the Gulf of Mexico or out of Mel Gibson’s mouth. The technology has made our jobs so much easier over the years. With our computer technology we are able to get sound and information immediately that puts us in or ahead of the quick news cycle.”
They each agree on the loyalty and support of their fans, as indicated by Al, “I am always amazed at the fierce loyalty of the HJY audience. I think a good part of why Paul and I are still here after 20 years is because the HJY listeners have stuck with us through thick and thin. We fight the good fight together every day. It’s unlike any other radio station gig I’ve ever had.”
Paul too recognized the listeners loyalty, “I’m amazed at the loyalty of our listeners, you’d think after 20 years they’d be sick of us! The morning shift
has always suited my life style; when my kids were young I was able to pick them up from school, coach all their teams and be Mr. Mom. Now
that I’m a bit older the morning shift works because people in our age group get up before dawn anyway, right?
Marconi’s radio, the thing that has changed and molded with each decade, is a part of our broadcast history and future, a friend in times of need, a laugh when you need one, a song when you want one and sometimes an opinion when you don’t. That amorphous magic box that is “the radio” keeps u
thinking , laughing, singing and up to date those two funny guys on HJY in the morning will keep us rockin! Here’s to the next TWENTY for Paul and AL!
A Winery in Coventry… Really?
by Carol Anne Costa
REALLY! Sometimes being a correspondent has incredible advantages, this story is no exception, as I found Gold in Coventry…Andrew and Sheila Gold, a dynamic mother and son business duo. The pair welcomed me into their full fledged, honest to goodness winery nestled on a small access road in Coventry. Initially, as I drove up to up to the steel building thoughts of doubt mixed with searing curiosity swirled in my mind. A winery…really? Behind the giant industrial doors revealed a remarkable operation and a family owned and operated business. There was no mistaking I entered a winery. Enormous stainless steel tanks, sophisticated filtration systems, beakers, thermometers, gauges, and most importantly a palpable passion for wine and the wine making process. I was visiting the proud home of Shelalara Vineyards and Winery (pronounced sheila-lara.)
Wine making conjures up images of older, sundrenched Italian men sitting al fresco on a stucco veranda somewhere in Napa Valley. While that image was probably accurate more than a decade ago for wine making; acquiring grapes in the age of technology has broadened the industry immensely. What hasn’t changed is loyalty to tradition and process. Guess what? That can be practiced anywhere. I learned there are wineries without vineyards and vineyards without wineries and various other iterations of the wine business. The common denominator is processing grapes; the knowledge one must amass to successfully make wine and master the science of fermenting, racking, clarifying and bottling wine is staggering. The Gold’s and Shelalara have it down.
The Gold’s are each part chemist, mathematician, PR agent, accountant, Shelalara cheerleader, RI business leader and of course sommelier. Like a good wine pairing this mother and son team are magnifique! In a time when RI struggles with high unemployment and the constant search to help small business, Shelalara’s efforts in this area glisten like the family name! “We want to make great wines and grow jobs for RI.” said Andrew, Shelelara’s General Manager. Sheila agreed, “We are committed to remain a strong and growing company that benefits the RI economy.” The Gold’s are life long RI residents, and that loyalty to the state shines in their business model. When Sheila’s husband of 32 years, Dr. Benson Gold passed away, she was a fundraiser for local charities, volunteered, and ultimately took up wine making.
The winery had its beginning in Providence in 2003 and has seen steady progress with ever emerging labels and varietals. The move to Coventry also included the purchase of a vineyard a short distance from the plant. “The vines are growing and so is the business!” said Andrew. Andrew has three brothers Robert, Jason, and Terrence none of who are in the business but all love the wines! Andrew beamed about the quality of the product line, “At Shelalara there are no short cuts. Each bottle that ends up on a liquor store shelf or restaurant table has been through rigorous quality control.”
Shelalara boasts varietals like Aussie Chardonnay, California Chardonnay, California Merlot and Limited Editions of Italian Amarone, Sangiovese Merlot and Pinot Noir. The winery will even do personal labeling for special occasions. But another intriguing product line is the ice wines. Ice wine is made from frozen grapes or fruit on the vine or tree. The grapes or fruit are picked and processed before they’re thawed out, frozen water and highly concentrated sugar and acid is squeezed out. The result is a sweet, fruity dessert wine. The process was discovered in Germany- the result of an accident. That accident has produced some fabulous dessert wines including Shelalara’s Ambrosia… yummy!
What can I say? Traveling to the foothills of Coventry to discover Gold, and I may add, taste some pretty terrific wines is a tough job but someone has to do it! Do your self a favor, ask your local spirit shoppe or restaurant to order Shelalara wines and you will be part of the buy local philosophy that will help our wonderful Ocean State and really good business people like Sheila and Andrew to keep making wine, growing grapes and growing jobs!
As your sommelier for this story, may I recommend… the Aussie Chardonnay to pair with a nice poached salmon, the Pinot Noir to compliment your grilled meats and for dessert a nice glass of chilled Ambrosia Ice Wine! Bon Appetit!
For more about Shelelara Vineyards
and Winery visit: www.shelalara.com
Rockin' Rhody
by Carol Anne Costa
According to Miriam Webster
Cartoon: Pronunciation: \kär-'tün\ Function: noun
Usage: often attributive Etymology: Italian cartone
pasteboard, cartoon, augmentative of carta leaf of paper.
Many times the word itself conjures images of so many beloved childhood memories. We all can relate to Saturday mornings when the whimsical and satirical creatures from the minds of Hanna–Barbera, Warner Brothers and Walt Disney entertained us. Expressions and phrases that remain in our memory bank that are recalled at a moment’s notice, yes we have all done it, quoted an animated character and assigned those quotes great reverence. How many of us used to run to the get the Sunday paper to fumble through to grab the “funnies”? So we could catch up with print characters so prominent in our brains, the likes of Snoopy, Charlie Brown, Lucy, Garfield, Marmaduke, and my personal favorite - The Family Circus.
Cartoons are a vital part of civilization and Americana; over history they have been used to educate, motivate, entertain, satirize, and criticize. Let’s face it, the animated characters and creative illustrations that have permeated our culture are in a word - HUGE!
Our state is facing significant challenges and maybe we need a boost. Renowned RI cartoonist Frank Galasso has dedicated much of his career and talent to promoting the wonderful aspects of our state, through his many works of art. What you may not know is Frank has created many terrific creatures including Iggy the Doughboy and Magical Snow People. Back in 1988 Frank created a very special character that could well be the Ocean State’s Official mascot. So get ready to meet the RI icon, conceived and drawn by RI’s own Frank Galasso. So who is he?
Introducing Rockin Rhody…
He walks with a swagger, always has a comb,
and carries a six string and he likes to roam.
He teaches, he sings, he’s had a show on TV.
He’s the coolest Rhode Islander
you might ever meet.
He’s red, he’s stocky, some say even cocky.
He loves RI and crows of it smartly.
So, who is this Ocean Stater you’ll soon want to meet?
He is Rockin Rhody and boy is he sweet!
Born in 1988 this 22 year old rooster has quietly built a full résumé. This lively fowl was conceived and drawn by Frank, because, “Rhode Island deserves a fun, smart, cool icon, depicting all the good things in our state.” He continued, “I am proud of Rockin Rhody, as he loves to teach, sing and he has visited every nook and cranny in the state. He is no ordinary chicken and he is uniquely qualified and ready to be the happy, welcoming face of RI.”
Frank’s cartoons and iconography are prevalent in the state but, he notes, “Rockin Rhody stands alone. He is so much more than an image; he is a character, with talent, attitude and a deep love for Rhode Island.”
On May 3, 1954, the Rhode Island Red was officially declared the state bird. Of the RI Red, Governor Dennis J. Roberts said, at the time, “The RI Red has become a symbol for Rhode Islanders all over the world.”
Galasso agrees the RI Red is a globally recognizable symbol of the state but warns, “The icon needs to be much more than a picture of a chicken, and that is why I created Rockin Rhody. Now it is time for Rockin Rhody to take center stage and give our state the boost it needs!” With that, Frank and Rhody are embarking on a quest to have the perky, playful, plucky poultry declared the official Mascot for Rhode Island. To learn more about Rhody, Frank or the mascot drive, visit FrankGalasso.com, RockinRhody.com or fan Let’s Make Rockin Rhody the Official RI Mascot on FB.
“Rhody and I will represent the state with distinction, it’s time to bump up our mascot together!” said Frank.
Cartoons are a vital part of civilization and Americana; over history they have been used to educate, motivate, entertain, satirize, and criticize. Let’s face it, the animated characters and creative illustrations that have permeated our culture are in a word - HUGE!
Our state is facing significant challenges and maybe we need a boost. Renowned RI cartoonist Frank Galasso has dedicated much of his career and talent to promoting the wonderful aspects of our state, through his many works of art. What you may not know is Frank has created many terrific creatures including Iggy the Doughboy and Magical Snow People. Back in 1988 Frank created a very special character that could well be the Ocean State’s Official mascot. So get ready to meet the RI icon, conceived and drawn by RI’s own Frank Galasso. So who is he?
Introducing Rockin Rhody…
He walks with a swagger, always has a comb,
and carries a six string and he likes to roam.
He teaches, he sings, he’s had a show on TV.
He’s the coolest Rhode Islander
you might ever meet.
He’s red, he’s stocky, some say even cocky.
He loves RI and crows of it smartly.
So, who is this Ocean Stater you’ll soon want to meet?
He is Rockin Rhody and boy is he sweet!
Born in 1988 this 22 year old rooster has quietly built a full résumé. This lively fowl was conceived and drawn by Frank, because, “Rhode Island deserves a fun, smart, cool icon, depicting all the good things in our state.” He continued, “I am proud of Rockin Rhody, as he loves to teach, sing and he has visited every nook and cranny in the state. He is no ordinary chicken and he is uniquely qualified and ready to be the happy, welcoming face of RI.”
Frank’s cartoons and iconography are prevalent in the state but, he notes, “Rockin Rhody stands alone. He is so much more than an image; he is a character, with talent, attitude and a deep love for Rhode Island.”
On May 3, 1954, the Rhode Island Red was officially declared the state bird. Of the RI Red, Governor Dennis J. Roberts said, at the time, “The RI Red has become a symbol for Rhode Islanders all over the world.”
Galasso agrees the RI Red is a globally recognizable symbol of the state but warns, “The icon needs to be much more than a picture of a chicken, and that is why I created Rockin Rhody. Now it is time for Rockin Rhody to take center stage and give our state the boost it needs!” With that, Frank and Rhody are embarking on a quest to have the perky, playful, plucky poultry declared the official Mascot for Rhode Island. To learn more about Rhody, Frank or the mascot drive, visit FrankGalasso.com, RockinRhody.com or fan Let’s Make Rockin Rhody the Official RI Mascot on FB.
“Rhody and I will represent the state with distinction, it’s time to bump up our mascot together!” said Frank.
Have You Ever Stomped a Divot?
If You Haven't - You Must!
by Carol Anne Costa
A small lump of grass and earth accidentally dug out of the ground while playing a sport. I know what you are thinking, “oh yes when you hit a golf shot you replace the grass that flies out!” Wrong! Today we are talking the divots created by the thundering hooves of polo ponies. The origin of polo is still a mystery but it is widely considered the world’s oldest team sport.
As the sport has progressed into the modern day it brings with it many misconceptions; it is a sport of the rich, the sport of kings, only people who can afford to keep horses can participate, you must have tons of time and money to play polo, and it is even prohibitive to observe. Wrong again! Right here in little RI we have a jewel, that is Newport Polo, a place that flies in the face of all the misconceptions about the sport! Every Rhode Islander is a quick car ride away from learning polo, playing polo and the all important - watching polo!
Newport Polo is masterfully run by Dan and Agnes Keating. They have brought the sport of polo to the RI masses. Where else can you go to a professional sporting event and participate? Newport Polo that’s where. The sport is filled with tradition and a part of that tradition is at half time; the crowd gathers in the polo ground and carefully stomp the divots back into the lush, green playing field. This step, no pun intended, is critical to maintaining the polo ground, and it’s fun! The polo players are accessible, as are the ponies. Agnes Keating noted, “We have been recognized by Sports Illustrated as a true sports bargain and more importantly a family friendly event! In July of 2009, Sports Illustrated ranked the Newport International Polo Series fifth in its list of Top 25 Best Summer Sports Bargains. “As a world authority on sports, we are honored to have this distinction among all the options available nationwide,” stated Dan Keating, Polo Series founder and President, “Because we have always strived to make Polo affordable and a family event.”
Family advice for summer fun from RI MAG- pack a cooler of treats and beverages, grab some comfy lawn chairs, a beach blanket, some Frisbees and lawn toys and head to Glen Farm in Portsmouth. Pull your car up to the Ring and simply enjoy this RI jewel, I guarantee you will be back many many times!
Let’s talk Newport Polo- It is played every Saturday from June-September,
and here are some useful terms for the matches:
Chukka A period of play. There are six chukkas of play in the usual game—each lasting seven minutes, thirty seconds. A horn sounds at seven minutes to warn the players. A second horn sounds thirty seconds later to end play. Last chukka ends at seven minutes with no extra time.
Foul An infraction of the rules. Polo play is governed by rules set forth in the “Blue Book” of the USPA.
Goal A score. It is tallied any time a ball travels in the goal posts, whether hit in by attacker, defender or pony.
Line of the Ball The imaginary line created by the ball in its travel. This is the crucial concept which is the basis of play on the polo field.
Mallet Also known as a stick; this is the tool used to hit a polo ball. The shaft of the mallet is usually made of bamboo, although graphite and fiber glass are sometimes used. The head of the mallet is hardwood, usually ash or maple. The ball is hit with the side of the mallet not the head.
The Team There are 4 players on a polo team. Each player’s jersey number indicates the position he or she is playing; the number 1 man plays forward; the 4 man plays back; with numbers 2 and 3 playing pivotal roles.
For more about polo, Glen Farm, polo lessons and The International Polo Series: Visit www.glenfarm.com
The Saintly Throw Down
by Carol Anne Costa
Picture if you will, the grudge match for the ages…In the red corner, wearing sackcloth and carrying a zeppole, St. “The Carpenter” Joseph, and in the Green corner, wearing the Alb and carrying a corned beef sandwich, St. “The Celtic” Patrick…you can hear the booming voice of the ring announcer, “Ladies and gentlemen, LET’S GET READY TO RUMBLE!”
A silly scenario, that calls to mind the very fun cultural rivalry that is uniquely RI; St. Patrick’s Day or St. Joseph’s Day, green beer vs. zeppole’s or for the most fun - all of it! Rhode Island is so very lucky to have an abundance of rich ethnic heritage, but the month of March in RI is reserved for Irish and Italian and for everyone who wants to be Irish and Italian. What is even more interesting is the competition that emerges from the people who bring their culture to life here in our Ocean State. Yes, over decades a contest involving the Saintly days has reared its head and is reflected in the celebrations. At the end of the day what makes this rivalry take hold? Food and drink of course; where is the best corned beef sandwich? Rye, roll or white bread? Yellow or brown mustard? Who pours the best Guinness? Black and tan or green? Where do you get your zeppoles? Baked or fried? Whipped cream, custard or boiled cream? Riccotta? Flavored or traditional? Oh my! So many questions and taste tests in a 3 day span!
For people in the other 49 states this would seem like a foreign language or at best a chore, but not for the hearty Rhode Islander. The 17th and 19th of March brings a multitude of good feelings, true pride in heritage, foods, traditions and choices. In a nonscientific poll conducted by me, I asked 10 totally random people “What is your fave…St. Patrick’s Day or St. Joseph’s Day?” The results 5 to 5…and so the battle rages on!
For the record, in the proposed Saintly grudge match…both “The Carpenter” and “The Celtic” met in the squared circle and sat down smack in the middle to enjoy conversation, a black and tan, a corned beef sandwich and a fried zeppole.” St. Patrick’s Day vs. St. Joseph’s Day…
the world may never know!!!
Erin go Braugh and Buona Festa to all!
Fun Facts:
It is said the people of Sicily were facing severe famine and drought in the Middle Ages and they prayed to their Patron Saint Giuseppe, and promised if he helped the people they would prepare a great feast in his honor. The rain came, and the people of Sicily prepared the feast. Giving food to the needy is a St. Joseph’s Day custom. It has become a tradition world wide to wear red and eat the sweet fritter known as zeppole.
Corned beef and cabbage is the traditional meal enjoyed by many on St. Patrick’s Day, but only half of the tradition is from Ireland. Cabbage is a staple of the Irish diet, but it was traditionally served with Irish bacon. The corned beef was substituted for bacon by Irish immigrants to the Americas around the turn of the century who could not afford the real thing. They were taught how to prepare brisket by their Jewish neighbors!
A silly scenario, that calls to mind the very fun cultural rivalry that is uniquely RI; St. Patrick’s Day or St. Joseph’s Day, green beer vs. zeppole’s or for the most fun - all of it! Rhode Island is so very lucky to have an abundance of rich ethnic heritage, but the month of March in RI is reserved for Irish and Italian and for everyone who wants to be Irish and Italian. What is even more interesting is the competition that emerges from the people who bring their culture to life here in our Ocean State. Yes, over decades a contest involving the Saintly days has reared its head and is reflected in the celebrations. At the end of the day what makes this rivalry take hold? Food and drink of course; where is the best corned beef sandwich? Rye, roll or white bread? Yellow or brown mustard? Who pours the best Guinness? Black and tan or green? Where do you get your zeppoles? Baked or fried? Whipped cream, custard or boiled cream? Riccotta? Flavored or traditional? Oh my! So many questions and taste tests in a 3 day span!
For people in the other 49 states this would seem like a foreign language or at best a chore, but not for the hearty Rhode Islander. The 17th and 19th of March brings a multitude of good feelings, true pride in heritage, foods, traditions and choices. In a nonscientific poll conducted by me, I asked 10 totally random people “What is your fave…St. Patrick’s Day or St. Joseph’s Day?” The results 5 to 5…and so the battle rages on!
For the record, in the proposed Saintly grudge match…both “The Carpenter” and “The Celtic” met in the squared circle and sat down smack in the middle to enjoy conversation, a black and tan, a corned beef sandwich and a fried zeppole.” St. Patrick’s Day vs. St. Joseph’s Day…
the world may never know!!!
Erin go Braugh and Buona Festa to all!
Fun Facts:
It is said the people of Sicily were facing severe famine and drought in the Middle Ages and they prayed to their Patron Saint Giuseppe, and promised if he helped the people they would prepare a great feast in his honor. The rain came, and the people of Sicily prepared the feast. Giving food to the needy is a St. Joseph’s Day custom. It has become a tradition world wide to wear red and eat the sweet fritter known as zeppole.
Corned beef and cabbage is the traditional meal enjoyed by many on St. Patrick’s Day, but only half of the tradition is from Ireland. Cabbage is a staple of the Irish diet, but it was traditionally served with Irish bacon. The corned beef was substituted for bacon by Irish immigrants to the Americas around the turn of the century who could not afford the real thing. They were taught how to prepare brisket by their Jewish neighbors!
Rhode Island’s Extraordinary Canvas
Depicted by Frank Galasso …A Conversation with Frank
by Carol Anne Costa
Sometimes a person with a passion for a craft or a cause just gets down to the business of executing the task. The kind of person who puts their head down and follows a path that is by all accounts, a gift, and sharing that gift is something done with love, passion and dedication, and many times without fanfare or recognition. I found just that kind of artist when I sat down with RI’s own Frank Galasso. Kindly allow me to tell you more about him, his work and his passion for art, RI and people. I had the distinct pleasure to talk with Frank surrounded by enormous reproductions of some of his fabulous iconic cartoons and drawings. You see, the Wicked Good Sports Bar at Twin River decided that what else but the cartoons of RI’s own Frank should adorn the walls of the newest RI sports bar. A decision that I must say is brilliant! This award winning cartoonist himself is uniquely Rhode Island, as his personal story is as colorfully layered as a painter’s palette. The son of a professional musician, whose stage name was Frankie Gale and a mom who was a talented decorator and gardener, the genetic Gods smiled on Frank. Armed with tremendous talents of his loving and engaged parents, an imaginative and creative artist was born. Very early on he was encouraged and taught lettering by his dad, and some of his earliest freehand work he recalls was by the age of 5 years old. The rest, they say is history.
Frank’s work has donned the pages of some of the nation’s top newspapers; The New York Times, The Washington Post, The Boston Globe, The LA Times, The New York Post, The Star Ledger, The Hartford Current to name a few. Frank was also on staff for 7 years at our own ProJo. His career garnered him many awards and accolades. Yet, as I sat across from him and we chatted, it became apparent to me he simply loves to draw while interpreting life, people, places and things for the love of the art. He possesses a perpetual twinkle in his eye which exhibits a child like exuberance and curiosity for everything around him. It is infectious, electrifying and inspirational. Yet, he remains one of RI’s best kept secrets. So as we chatted I asked him some questions:
RI MAG: Frank where did you grow up?
FG: Cranston
RI MAG: East or West?
FG: West
RI MAG: Where did you go to school?
FG: Cranston schools and 4 years at West Warwick, I was a Wizard and Falcon!
RI MAG: I know you have won some prestigious awards in your time - what do they mean to you?
FG: It is humbling and an honor to be recognized by your peers. I take pride in the achievements, but I do what I do for the love of the art.
RI MAG: I know you have collected at least nine prestigious press awards over time, is there one that stands out?
FG: Not really they are all an honor, but, I was the longest running syndicated cartoonist in the country for a while - that was a moment of pride.
RI MAG: As we sit here and your work is on the walls larger than life, how does it feel to be surrounded by that work on such a large scale?
FG: It is amazing; I get a little emotional when I see it.
RI MAG: I know you created some very well published editorial cartoons as well, how do the sports and editorial work compare?
FG: I especially like to do the sports cartoons, as they are tribute pieces, unlike editorial cartoons that criticize people and pols.
RI MAG: The icons… I see something new and nuanced every time I look at your RI pieces, what drives you?
FG: Childhood memories. Riding in the car with my parents and noticing those various images. They stay with me and I love to share them.
Rhode Islanders have responded very positively and it is gratifying to know that my work evokes those kinds of memories and emotions.
RI MAG: Any favorites?
FG: I love them all!
RI MAG: What’s on the horizon for Frank Galasso?
FG: I am rolling out a new website in February and have some new and interesting things which are literally on the drawing board and I can’t wait
to share them with my favorite State-Rhode Island.
My conversation with Frank revealed a thoughtful and talented artist, who has a compelling story and an unmatched archive of work. His demeanor is unassuming, as he exudes a gentlemanly nature. In this time of shameless self promotion, it is a rare opportunity to meet a truly talented and accomplished person who is kind, humble and simply put, quietly awe-inspiring. Days after our interview, I was very lucky to be present when Frank took a morning to visit Pell Manor Housing for the Elderly Complex, a facility of the Johnston Housing Authority, as he hand delivered a personalized cartoon to Pell resident Alice Pupella on the occasion of her 99th birthday. He was thoughtful, kind and exhibited the warmth of a grandchild; it was an important moment to witness, as it revealed the sensitivity of the man. I am positive the moment and the work will be treasured by Alice and her family for a long time to come. As for my conversation with Frank, you can view it on line at WWW.RIMAG.BIZ. Rhode Island is very lucky to call Frank Galasso a native son. Frank’s art is his legacy; his personality is heartening and warm, and during our interview the twinkle in his eye never faded.
For more on Frank and his work visit www.frankgalasso.com
Prints are also available at Edgewood Gallery 1850 Broad Street, Cranston (401) 461-7555
Mugs and Posters are available at Just Myrna 174 Danielson Pike, North Scituate (401) 764-0377
Frank’s work has donned the pages of some of the nation’s top newspapers; The New York Times, The Washington Post, The Boston Globe, The LA Times, The New York Post, The Star Ledger, The Hartford Current to name a few. Frank was also on staff for 7 years at our own ProJo. His career garnered him many awards and accolades. Yet, as I sat across from him and we chatted, it became apparent to me he simply loves to draw while interpreting life, people, places and things for the love of the art. He possesses a perpetual twinkle in his eye which exhibits a child like exuberance and curiosity for everything around him. It is infectious, electrifying and inspirational. Yet, he remains one of RI’s best kept secrets. So as we chatted I asked him some questions:
RI MAG: Frank where did you grow up?
FG: Cranston
RI MAG: East or West?
FG: West
RI MAG: Where did you go to school?
FG: Cranston schools and 4 years at West Warwick, I was a Wizard and Falcon!
RI MAG: I know you have won some prestigious awards in your time - what do they mean to you?
FG: It is humbling and an honor to be recognized by your peers. I take pride in the achievements, but I do what I do for the love of the art.
RI MAG: I know you have collected at least nine prestigious press awards over time, is there one that stands out?
FG: Not really they are all an honor, but, I was the longest running syndicated cartoonist in the country for a while - that was a moment of pride.
RI MAG: As we sit here and your work is on the walls larger than life, how does it feel to be surrounded by that work on such a large scale?
FG: It is amazing; I get a little emotional when I see it.
RI MAG: I know you created some very well published editorial cartoons as well, how do the sports and editorial work compare?
FG: I especially like to do the sports cartoons, as they are tribute pieces, unlike editorial cartoons that criticize people and pols.
RI MAG: The icons… I see something new and nuanced every time I look at your RI pieces, what drives you?
FG: Childhood memories. Riding in the car with my parents and noticing those various images. They stay with me and I love to share them.
Rhode Islanders have responded very positively and it is gratifying to know that my work evokes those kinds of memories and emotions.
RI MAG: Any favorites?
FG: I love them all!
RI MAG: What’s on the horizon for Frank Galasso?
FG: I am rolling out a new website in February and have some new and interesting things which are literally on the drawing board and I can’t wait
to share them with my favorite State-Rhode Island.
My conversation with Frank revealed a thoughtful and talented artist, who has a compelling story and an unmatched archive of work. His demeanor is unassuming, as he exudes a gentlemanly nature. In this time of shameless self promotion, it is a rare opportunity to meet a truly talented and accomplished person who is kind, humble and simply put, quietly awe-inspiring. Days after our interview, I was very lucky to be present when Frank took a morning to visit Pell Manor Housing for the Elderly Complex, a facility of the Johnston Housing Authority, as he hand delivered a personalized cartoon to Pell resident Alice Pupella on the occasion of her 99th birthday. He was thoughtful, kind and exhibited the warmth of a grandchild; it was an important moment to witness, as it revealed the sensitivity of the man. I am positive the moment and the work will be treasured by Alice and her family for a long time to come. As for my conversation with Frank, you can view it on line at WWW.RIMAG.BIZ. Rhode Island is very lucky to call Frank Galasso a native son. Frank’s art is his legacy; his personality is heartening and warm, and during our interview the twinkle in his eye never faded.
For more on Frank and his work visit www.frankgalasso.com
Prints are also available at Edgewood Gallery 1850 Broad Street, Cranston (401) 461-7555
Mugs and Posters are available at Just Myrna 174 Danielson Pike, North Scituate (401) 764-0377
Whole Foods Market
by Carol Anne Costa
Wrestling with resolutions is a place people find themselves at the start of the New Year.
Among the top ten New Year’s resolutions made are lose weight, get fit, volunteer more, and help others. Not a bad plan for everyone. While dozens of so called “experts” bombard the airwaves and print journalism with advice on how to keep resolutions on track, what people could really use is a good partner. Where can you find a partner that has a philosophy and values that can help keep you on the path to achieve a healthier and more socially conscious life style? Whole Food Market (WFM), that is where. WFM is a great resource for good food, healthy advice from knowledgeable staff, as well as a corporate organization that is committed to give back to the community and the environment. WFM should be the first stop on the journey to achieve your resolution and eat and live a healthy and happy 2010.
Whole Foods Market is the first market to be “certified” organic in the USA. The mission and core values of the company drive consumers to think, read and learn about the food they eat. The core values of WFM include selling the highest quality natural and organic products available, satisfying and delighting customers, and caring about the community and the environment. WFM corporate mission mirrors many New Year’s resolutions. As you make your way to health, perhaps, WFM can help in the journey. WFM has 7 individual departments dedicated to that particular family of products; produce, seafood, meat, grocery, prepared foods, whole body and bakery. Each department is run by educated team members eager to share expertise regarding consumer’s questions, while always being motivated by the mission and core values of WFM.
A tour of the market takes you into the various departments. First stop produce… The shelves are chock full of wholesome fruits and veggies, as WFM is the leading certified organic grocer in the country. WFM remains committed to offer as much organic produce as available, as the core belief is organic farming supports a healthy environment. All of the fruits and vegetables are grown without the use of long-lasting chemicals. They also buy local and support our regional farmers.
What would go with a healthy helping of organic spinach? Fish… Next stop Seafood Department, it doesn’t come any fresher and with more environmental principles. All the seafood is traceable and it is free of antibiotics or growth hormones. Each day the day boats fish at Pigeon Cove, Gloucester, Massachusetts and deliver fresh catch daily. A beautiful piece of scrod or salmon might go well with a small portion of meat, surf and turf sounds good. A quick walk to the meat department reveals no animal by products, no hormones, no antibiotics, no deceptive packaging, just certified organic meats.
As the journey through the market continues, the menu can become overwhelming. Next stop advice… WFM attracts team members who are foodies and passionate about high quality food. Pam Grist, with WFM for 14 years is the Culinary Specialist. “I love to cook with the freshest ingredients—I so enjoy talking to customers and helping with recipe ideas and giving them quick easy dinner recipes, etc. When customers hear about our high quality standards, it’s hard to shop elsewhere!”
WFM added a new core value in 2009 “Promoting the health of our stakeholders through healthy eating education”. Whole Foods Market realizes that many of the customers shop at WFM in order to get the highest quality, healthiest food. In the next year, WFM will find ways to be even more of a resource to help customers get and stay healthy. Sounds like WFM is ready, willing and able to help you with your New Year’s resolution. Not to mention, if you get stressed in meeting your goals, you can visit the Whole Body Department for relaxing aroma therapy and essential oils to calm your nerves. The bonus of WFM is shopping with the help of happy and educated team members, “It is easy to feel good about working for WFM said Jewel Healy, Marketing Team Leader at Whole Foods Market, Garden City. We provide fresh high quality food and also care about our neighborhood—we try to give back to the local area. For example on May 4th 2010, you can shop at the WFM University Heights store or WFM Garden City store and 5% of the day’s sales will be donated to the RI Community Food Bank.” Grab your reusable shopping bags and get cracking on that resolution!
Visit the Whole Foods Market website for more information on the various programs and initiatives available:
www.wholefoodsmarket.com
Among the top ten New Year’s resolutions made are lose weight, get fit, volunteer more, and help others. Not a bad plan for everyone. While dozens of so called “experts” bombard the airwaves and print journalism with advice on how to keep resolutions on track, what people could really use is a good partner. Where can you find a partner that has a philosophy and values that can help keep you on the path to achieve a healthier and more socially conscious life style? Whole Food Market (WFM), that is where. WFM is a great resource for good food, healthy advice from knowledgeable staff, as well as a corporate organization that is committed to give back to the community and the environment. WFM should be the first stop on the journey to achieve your resolution and eat and live a healthy and happy 2010.
Whole Foods Market is the first market to be “certified” organic in the USA. The mission and core values of the company drive consumers to think, read and learn about the food they eat. The core values of WFM include selling the highest quality natural and organic products available, satisfying and delighting customers, and caring about the community and the environment. WFM corporate mission mirrors many New Year’s resolutions. As you make your way to health, perhaps, WFM can help in the journey. WFM has 7 individual departments dedicated to that particular family of products; produce, seafood, meat, grocery, prepared foods, whole body and bakery. Each department is run by educated team members eager to share expertise regarding consumer’s questions, while always being motivated by the mission and core values of WFM.
A tour of the market takes you into the various departments. First stop produce… The shelves are chock full of wholesome fruits and veggies, as WFM is the leading certified organic grocer in the country. WFM remains committed to offer as much organic produce as available, as the core belief is organic farming supports a healthy environment. All of the fruits and vegetables are grown without the use of long-lasting chemicals. They also buy local and support our regional farmers.
What would go with a healthy helping of organic spinach? Fish… Next stop Seafood Department, it doesn’t come any fresher and with more environmental principles. All the seafood is traceable and it is free of antibiotics or growth hormones. Each day the day boats fish at Pigeon Cove, Gloucester, Massachusetts and deliver fresh catch daily. A beautiful piece of scrod or salmon might go well with a small portion of meat, surf and turf sounds good. A quick walk to the meat department reveals no animal by products, no hormones, no antibiotics, no deceptive packaging, just certified organic meats.
As the journey through the market continues, the menu can become overwhelming. Next stop advice… WFM attracts team members who are foodies and passionate about high quality food. Pam Grist, with WFM for 14 years is the Culinary Specialist. “I love to cook with the freshest ingredients—I so enjoy talking to customers and helping with recipe ideas and giving them quick easy dinner recipes, etc. When customers hear about our high quality standards, it’s hard to shop elsewhere!”
WFM added a new core value in 2009 “Promoting the health of our stakeholders through healthy eating education”. Whole Foods Market realizes that many of the customers shop at WFM in order to get the highest quality, healthiest food. In the next year, WFM will find ways to be even more of a resource to help customers get and stay healthy. Sounds like WFM is ready, willing and able to help you with your New Year’s resolution. Not to mention, if you get stressed in meeting your goals, you can visit the Whole Body Department for relaxing aroma therapy and essential oils to calm your nerves. The bonus of WFM is shopping with the help of happy and educated team members, “It is easy to feel good about working for WFM said Jewel Healy, Marketing Team Leader at Whole Foods Market, Garden City. We provide fresh high quality food and also care about our neighborhood—we try to give back to the local area. For example on May 4th 2010, you can shop at the WFM University Heights store or WFM Garden City store and 5% of the day’s sales will be donated to the RI Community Food Bank.” Grab your reusable shopping bags and get cracking on that resolution!
Visit the Whole Foods Market website for more information on the various programs and initiatives available:
www.wholefoodsmarket.com
Ciao Italia - Happy to call Rhode Island Home
by Carol Anne Costa
Before there was a Food Network, before the phrase “bam” became synonymous with seasoning, and way before wild chef hair, there were cooking and food pioneers. Those chefs lived a career dedicated to publically preserving recipes, customs, best practices, culinary heritage and an overall love of cooking. Rhode Island can call one of those groundbreaking chef’s one of their own, Mary Ann Esposito of Ciao Italia. Inarguably, the most recognizable in the pioneer category was the inimitable and effervescent, Julia Child. What you may not know is that Julia Child was a mentor to Mary Ann Esposito, whose staying power has made her the host and creator of America’s longest running cooking show, Ciao Italia. She is a bestselling author and remains an innovator and leader in the food and TV universe. Ciao Italia’s impact on the food and TV world is not lost on so many celebrity cooks, world famous Chef, Mario Batali credits Mary Ann with, “putting the wheels on the wagon.” Thanks to Mary Ann that wagon still pulls a hefty burden and luckily for RI, our state can partner in the effort.
Mary Ann was one of the original chefs that opened the television door and held it open for so many of the celebrity cooks that legions of fans have grown to enjoy in the age of TV and internet. Mary Ann Esposito and Ciao Italia are celebrating 20 years on the air, with nearly a decade of those shot and produced right here in Rhode Island. Thanks to the efforts of Susan Farmer, former CEO of RIPBS, as she had the drive along with legislative leaders Gordon Fox and Steve Costantino to get the nationally ranked show to shoot here in the Ocean State. The tradition continues and its current leadership, Bob Fish and David Piccerelli support the show whole heartily. The partnership of Rhode Island and Ciao remains a natural fit, as the state is a bastion of Italian people, customs and culture. Mary Ann and the crew consider themselves an integral part of Little Rhody. Alan Costantino of Venda Ravioli sums up the wonderful connection, “Mary Ann and Ciao’s strong ties to RI and its rich Italian heritage are something we should be very proud of, and I am extremely pleased to have forged a solid bond with her and the show. Mary Ann’s strength is she is extremely competent and knowledgeable but even more importantly; everyone is made to feel welcome at her table.”
The show, in its tenure in RI has shot on location at Venda Ravioli, Scialo’s Bakery, The Original Palmeiris, the homes of Providence Mayor, David Cicilline and the Morocco Family, Providence Cheese, Roger Williams Park, Antonelli’s Poultry, Cafe Mediterraneo and East Side Marketplace to name merely a few. All in all, Mary Ann enjoys showing off the wonderful culture, people and places of Rhode Island. Shot at RIPBS the show reaches millions of viewers from coast to coast. You could easily endorse Mary Ann and Ciao Italia as Rhode Island’s chief tourism official.
She also featured RI’s own renown and powerful Saint Mary Academy Bay View Chamber Ensemble on a recent taping for the 20th season, singing Santa Lucia. Chris Kavanagh, Bay View’s Artistic Director was thrilled to be part of this unique experience, “Cooking and singing are an art and we were exceedingly delighted to have the opportunity to be associated with Ciao Italia. What a day!” The show and Mary Ann are committed to Rhode Island and remains stewards of its many treasures.
The value of the show was recognized last year by a group of local RI businesses lead by Steve Marsocci of HSI Construction who got together and built a new kitchen set that is the envy of the celebrity chef world. Sal Scognamillo of the one and only, world famous Patsy’s in NYC noted his approval, “What a kitchen, bellisima!” The group of local supporters included Ann Huntoon Design, Kenneth Castellucci and Associates, Steve Carlino, Douglas Lumber, Steve Marsocci, HSI Construction and Shenandoah Cabinetry. Mary Ann remains thrilled with the partnership and the spectacular results, “Thanks to these Rhode Island companies, all the elements of this recipe came together to produce a marvelous dish, the finished product is un piatto perfetto.(A perfect dish)”
Mary Ann is more than a chef, bestselling author and celebrity. She is also a philanthropist who has started The Mary Ann Esposito Foundation to support students wishing to learn the art of cooking. The foundation has given $10,000 to date in scholarships to students at Johnson and Wales Culinary School. She has created a library of recipes in order to preserve the rich Italian traditions and methods, in order they be preserved for the next generation. Always cutting edge her website www.ciaoitalia.com is interactive and a wealth of resources for anyone to visit.
Mary Ann was one of the original chefs that opened the television door and held it open for so many of the celebrity cooks that legions of fans have grown to enjoy in the age of TV and internet. Mary Ann Esposito and Ciao Italia are celebrating 20 years on the air, with nearly a decade of those shot and produced right here in Rhode Island. Thanks to the efforts of Susan Farmer, former CEO of RIPBS, as she had the drive along with legislative leaders Gordon Fox and Steve Costantino to get the nationally ranked show to shoot here in the Ocean State. The tradition continues and its current leadership, Bob Fish and David Piccerelli support the show whole heartily. The partnership of Rhode Island and Ciao remains a natural fit, as the state is a bastion of Italian people, customs and culture. Mary Ann and the crew consider themselves an integral part of Little Rhody. Alan Costantino of Venda Ravioli sums up the wonderful connection, “Mary Ann and Ciao’s strong ties to RI and its rich Italian heritage are something we should be very proud of, and I am extremely pleased to have forged a solid bond with her and the show. Mary Ann’s strength is she is extremely competent and knowledgeable but even more importantly; everyone is made to feel welcome at her table.”
The show, in its tenure in RI has shot on location at Venda Ravioli, Scialo’s Bakery, The Original Palmeiris, the homes of Providence Mayor, David Cicilline and the Morocco Family, Providence Cheese, Roger Williams Park, Antonelli’s Poultry, Cafe Mediterraneo and East Side Marketplace to name merely a few. All in all, Mary Ann enjoys showing off the wonderful culture, people and places of Rhode Island. Shot at RIPBS the show reaches millions of viewers from coast to coast. You could easily endorse Mary Ann and Ciao Italia as Rhode Island’s chief tourism official.
She also featured RI’s own renown and powerful Saint Mary Academy Bay View Chamber Ensemble on a recent taping for the 20th season, singing Santa Lucia. Chris Kavanagh, Bay View’s Artistic Director was thrilled to be part of this unique experience, “Cooking and singing are an art and we were exceedingly delighted to have the opportunity to be associated with Ciao Italia. What a day!” The show and Mary Ann are committed to Rhode Island and remains stewards of its many treasures.
The value of the show was recognized last year by a group of local RI businesses lead by Steve Marsocci of HSI Construction who got together and built a new kitchen set that is the envy of the celebrity chef world. Sal Scognamillo of the one and only, world famous Patsy’s in NYC noted his approval, “What a kitchen, bellisima!” The group of local supporters included Ann Huntoon Design, Kenneth Castellucci and Associates, Steve Carlino, Douglas Lumber, Steve Marsocci, HSI Construction and Shenandoah Cabinetry. Mary Ann remains thrilled with the partnership and the spectacular results, “Thanks to these Rhode Island companies, all the elements of this recipe came together to produce a marvelous dish, the finished product is un piatto perfetto.(A perfect dish)”
Mary Ann is more than a chef, bestselling author and celebrity. She is also a philanthropist who has started The Mary Ann Esposito Foundation to support students wishing to learn the art of cooking. The foundation has given $10,000 to date in scholarships to students at Johnson and Wales Culinary School. She has created a library of recipes in order to preserve the rich Italian traditions and methods, in order they be preserved for the next generation. Always cutting edge her website www.ciaoitalia.com is interactive and a wealth of resources for anyone to visit.
Rhode Island, Mary Ann and Ciao Italia have a long standing love for each other as evidenced by the line of fans out the door of Venda for a book signing in November. Her latest book, Five Ingredient Favorites is a guide to quick and delicious recipes for everyone to enjoy. So as the holiday season approaches, Mary Ann Esposito and the RI economic engine that is Ciao Italia, bids everyone a happy and healthy holiday season. Mary Ann suggests a truly family oriented holiday season, “Count your blessings, give thanks, bake cookies together( I suggest Amaretti Fini) , create a unique dish to bring to the table, enjoy each other’s company, and until we will meet Nella Cucina again…Buon Natale!” Visit her web site www.ciaoitalia to learn more.
Garden Hills Deli
by Carol Anne Costa
Almost before the last morsel of turkey, dressing and cranberry sauce is placed carefully in a delicious post Thanksgiving sandwich, thoughts immediately turn to what’s for Christmas dinner. Garden Hills Deli has it all and good holiday dinner advice to boot!. For 28 years Greg Beaune has built a loyal customer base at Garden Hills Deli. The Cranston native has been tending to the needs of his patrons at the neighborhood specialty market. By his own admission, “I do it all!” A skilled butcher he dresses choice cuts of meats, stocks the shelves, completes the ordering, and tends to the day to day operations of the market. Drive, commitment and customer service is why Garden Hills Deli is a successful RI small business. Greg employs a great staff of 15 workers including his Dad Charlie. The family atmosphere and happy feeling permeate the Deli, and that makes for a special shopping experience.
As the holidays approach many shoppers look for advice as they consider menus for holiday parties and traditional family gatherings. Thanksgiving is the easy one indicates Greg, “Overwhelmingly turkey!” Christmas brings more variety, notes Greg, “Prime rib roast bone in and boneless are the favorite, but pork loin, and crown pork roast are on many menus as well. At Garden Hills Deli we dress all the roasts to perfection and basically we do everything but cook it.” Greg and the entire staff of garden Hills Deli look forward to a busy and happy holiday season. When asked what Greg wanted from Santa, the response was quick and clear, ”Good health for all!”
As the holidays approach many shoppers look for advice as they consider menus for holiday parties and traditional family gatherings. Thanksgiving is the easy one indicates Greg, “Overwhelmingly turkey!” Christmas brings more variety, notes Greg, “Prime rib roast bone in and boneless are the favorite, but pork loin, and crown pork roast are on many menus as well. At Garden Hills Deli we dress all the roasts to perfection and basically we do everything but cook it.” Greg and the entire staff of garden Hills Deli look forward to a busy and happy holiday season. When asked what Greg wanted from Santa, the response was quick and clear, ”Good health for all!”
Some Enchanted Evening... Food, Fun & Frank!
by Carol Anne Costa
Growing up Italian in Rhode Island, food, fun, Sinatra and family runs rich in the blood. I don’t know about anyone else, but when you mix the music of Sinatra performed by the silky Michael Dutra, the scent of simmering fare, a beautifully presented cocktail, people coiffed and finely tailored with a stunning venue, it brings to mind a time gone by. A time when our parents and grandparents would take leave of the responsibilities of everyday life and dress up, date, dance and dine. Those memories are shared eagerly and eloquently by our older counterparts. Which prompted me to ask my Auntie Anne and Uncle Frank (The DiMaios) about those days of the supper club here in Rhode Island. For a few moments they waltzed back in time and took me for a stroll down memory lane. They fondly remembered El Morocco, The Ranch House, The Celebrity Club and Rhodes to name a few. A visible expression of shear enchantment appeared on both of their faces. Anne said, “We would doll up and have a fun evening with our boyfriend, who in my case turned out to be my wonderful husband of 61 years, Frank”. A smiling Frank agreed, “It was fun and romantic!” He recalled. “Too bad those days are gone.”
Not so fast Uncle Frank, it seems dressing up, dining, dancing and romance are making a comeback. Like days gone by, you can find that kind of evening at Luigi’s in Johnston, where Michael Dutra can be found, performing for a full house out for an evening of music, dining and grown-up fun. Michael performed his stunning Sinatra repertoire for a sold out house including couples out for a romantic date, and folks sharing family milestones. The common denominators - food, friends, fun and Frank. Michael Dutra has personally seen the reemergence of dinner theater and supper clubs and his theory is simple, “Times are tough and scary, people need a place to escape, a place to remember happier and simpler times, and this is it.” Patron, Carolyn Pina could not agree more, “Our family had a challenging year and finally we all are together for this special night. It promises to be extraordinary! ”
Alma Morin from Coventry was celebrating her 84th birthday with a table full of children, smiling and swaying to the smooth sounds of “Summer Wind”. Joe Baxter a self admitted Sinatraphile surrounded by his family and friends for his 78th birthday, “This is great! What a treat!” His favorite Sinatra song is “My Way.” The Vento’s, Anna and Armand out to celebrate 57 years of marriage, said Anna, “This is really terrific and he (Michael) is so good.”
Like any good production the supporting cast and stage crew are as important as the feature act. At Luigi’s the dinner and show are perfectly timed and presented by a seasoned staff of servers, bartenders and outstanding chefs. Veteran bartender, Lisa Sweet, acknowledged how enjoyable the dinner shows are. “It is always such a nice crowd. I get to hone my skills and mix classic cocktails from days gone by and take in the show, it turns out to be a great gig for us too!”
As Michael Dutra serenades the crowd with his artistic styling’s, the well oiled machine that is the Luigi’s staff, readies every gastronomical facet of the evening. Each element of the meal brought table side, quietly and seemingly without effort, while the show goes on.
Supper clubs or dinner theatres, whatever you call them, provide an enclave of food, song, friends, and laughter mixed with a little bit of Rhode Island. Take Michael Dutra’s RX for these trying times, dress up and go out for an old fashion evening. Step back in time and tune out the troubles and tune in to memorable distraction, no matter what our troubles we still share “High Hopes”.
Luigi’s and hosts, The Batista Family hold many special events throughout the year visit the Luigi’s web site for more information at www.luigisgourmet.com
Not so fast Uncle Frank, it seems dressing up, dining, dancing and romance are making a comeback. Like days gone by, you can find that kind of evening at Luigi’s in Johnston, where Michael Dutra can be found, performing for a full house out for an evening of music, dining and grown-up fun. Michael performed his stunning Sinatra repertoire for a sold out house including couples out for a romantic date, and folks sharing family milestones. The common denominators - food, friends, fun and Frank. Michael Dutra has personally seen the reemergence of dinner theater and supper clubs and his theory is simple, “Times are tough and scary, people need a place to escape, a place to remember happier and simpler times, and this is it.” Patron, Carolyn Pina could not agree more, “Our family had a challenging year and finally we all are together for this special night. It promises to be extraordinary! ”
Alma Morin from Coventry was celebrating her 84th birthday with a table full of children, smiling and swaying to the smooth sounds of “Summer Wind”. Joe Baxter a self admitted Sinatraphile surrounded by his family and friends for his 78th birthday, “This is great! What a treat!” His favorite Sinatra song is “My Way.” The Vento’s, Anna and Armand out to celebrate 57 years of marriage, said Anna, “This is really terrific and he (Michael) is so good.”
Like any good production the supporting cast and stage crew are as important as the feature act. At Luigi’s the dinner and show are perfectly timed and presented by a seasoned staff of servers, bartenders and outstanding chefs. Veteran bartender, Lisa Sweet, acknowledged how enjoyable the dinner shows are. “It is always such a nice crowd. I get to hone my skills and mix classic cocktails from days gone by and take in the show, it turns out to be a great gig for us too!”
As Michael Dutra serenades the crowd with his artistic styling’s, the well oiled machine that is the Luigi’s staff, readies every gastronomical facet of the evening. Each element of the meal brought table side, quietly and seemingly without effort, while the show goes on.
Supper clubs or dinner theatres, whatever you call them, provide an enclave of food, song, friends, and laughter mixed with a little bit of Rhode Island. Take Michael Dutra’s RX for these trying times, dress up and go out for an old fashion evening. Step back in time and tune out the troubles and tune in to memorable distraction, no matter what our troubles we still share “High Hopes”.
Luigi’s and hosts, The Batista Family hold many special events throughout the year visit the Luigi’s web site for more information at www.luigisgourmet.com
What’s in a name?
by Carol Anne Costa
“Walk on!” with those strongly spoken words, a 6 year old non-verbal rider inspired tears of joy and a priceless look of a Father, recalls Amanda Stazick, North American Handicapped Riding Association (NARHA) certified instructor. Amanda is a therapeutic riding instructor at Turning Pointe Therapeutic Riding Center nestled in the pristine woods of Hopkinton, Rhode Island. Amanda proudly recollects so many tales of success, triumph and joy on the backs and at the sides of the horses of Turning Pointe. “That day was amazing, that little girl had never spoken a word, but after her 3rd month on the horses it spouted like magic, “Walk on!” she commanded her horse. We all cried.” Amanda continued, “Now that little girl is singing Twinkle Twinkle Little Star and reciting Dr. Seuss. What happens here is a truly turning point for so many disabled people.” Turning Pointe provides therapeutic riding to young and old, diagnosed with autism, epilepsy, stroke, traumatic brain injury, downs syndrome, behavioral problems, ADD and ADHD, as well as severe anxiety.
Turning Pointe Therapeutic Riding Center is a non-profit therapeutic equine facility. It is situated on more than one-hundred acres of beautiful land. It has miles of trails, a large outdoor sand ring and a large indoor riding ring to provide therapeutic lessons and activities to the handicapped. The mission of Turning Pointe is to provide the disabled with rehabilitative therapy for the mind and body through dynamic movement of the horse and through the remarkable bond between humans and horses within an integrated, community environment. The bond between man and horse is an enduring one. For example, take the story of Jerry Briggs, a world class barrel racer who spent his life on a horse. Jerry suffered a debilitating stroke in October of 2007 and the prognosis, was grim, until his wife Lorna brought him to Turning Pointe. “This place saved him. It was his turning point. As soon as he got back on a horse he began to improve, he is even riding without his leg brace.” said Lorna. “It is like magic.”
This July, the Mathew Siravo Foundation held a camp at Turning Pointe. The Matthew Siravo Memorial Foundation, Inc. is a non-profit charitable organization established in honor of Matthew Siravo. The Foundation’s mission is to provide support and resources for children and families living with epilepsy, as well as provide for epilepsy awareness, research initiatives, college scholarships and summer camp sponsorships. Mathew Siravo Foundation Executive Director, Richard Siravo summed up the Turning Pointe experience, “Tranquility-may best describe the children’s experience at Camp Matty’s therapeutic horseback riding camp at Turning Pointe. The children exhibited greater sensory sensitivity, social motivation, and less inattention, distractibility, and sedentary behaviors while engaged with the horses. Even parents and volunteers were overwhelmed by the calmness & positive impact the therapeutic riding afforded the children.”
Currently, Turning Pointe has thirteen horses who truly understand what it means to be therapy horses and love what they do. Horses named Dancing Bear, Brownie, Festus and Cinnamon just to name a few. They range in size from small ponies, to your average size horse, to a draft! The therapeutic riding experience is as rewarding for the horses as it is for the humans. Many of the horses enjoyed very successful careers showing, jumping, barrel racing and performing dressage. Turning Pointe provides them the opportunity to continue to serve mankind and use their years of experience, patience and skill. Nikie King, Turing Pointe barn manager recognizes the efforts of each of the horses. “They are trustworthy, reliable and we would not have it any other way. These animals are tested and tested before we put a rider on their backs.” She continued, “It is part of our process to ensure the safety of our riders, as well as provide a rewarding experience that inspires confidence and produces positive results.”
As soon as you drive through the gates of the facility the presence of reliable horses, skilled instructors, dedicated volunteers and eager riders provide a wonderful equestrian experience. What is in a name? Start with a human, add a trusty steed, lots of love, a healthy dose of skill, heaps of fresh air and a tranquil venue; mix them altogether and you get Turning Pointe, the name says it all!
Turning Pointe Therapeutic Riding Center is a non-profit therapeutic equine facility. It is situated on more than one-hundred acres of beautiful land. It has miles of trails, a large outdoor sand ring and a large indoor riding ring to provide therapeutic lessons and activities to the handicapped. The mission of Turning Pointe is to provide the disabled with rehabilitative therapy for the mind and body through dynamic movement of the horse and through the remarkable bond between humans and horses within an integrated, community environment. The bond between man and horse is an enduring one. For example, take the story of Jerry Briggs, a world class barrel racer who spent his life on a horse. Jerry suffered a debilitating stroke in October of 2007 and the prognosis, was grim, until his wife Lorna brought him to Turning Pointe. “This place saved him. It was his turning point. As soon as he got back on a horse he began to improve, he is even riding without his leg brace.” said Lorna. “It is like magic.” This July, the Mathew Siravo Foundation held a camp at Turning Pointe. The Matthew Siravo Memorial Foundation, Inc. is a non-profit charitable organization established in honor of Matthew Siravo. The Foundation’s mission is to provide support and resources for children and families living with epilepsy, as well as provide for epilepsy awareness, research initiatives, college scholarships and summer camp sponsorships. Mathew Siravo Foundation Executive Director, Richard Siravo summed up the Turning Pointe experience, “Tranquility-may best describe the children’s experience at Camp Matty’s therapeutic horseback riding camp at Turning Pointe. The children exhibited greater sensory sensitivity, social motivation, and less inattention, distractibility, and sedentary behaviors while engaged with the horses. Even parents and volunteers were overwhelmed by the calmness & positive impact the therapeutic riding afforded the children.”
Currently, Turning Pointe has thirteen horses who truly understand what it means to be therapy horses and love what they do. Horses named Dancing Bear, Brownie, Festus and Cinnamon just to name a few. They range in size from small ponies, to your average size horse, to a draft! The therapeutic riding experience is as rewarding for the horses as it is for the humans. Many of the horses enjoyed very successful careers showing, jumping, barrel racing and performing dressage. Turning Pointe provides them the opportunity to continue to serve mankind and use their years of experience, patience and skill. Nikie King, Turing Pointe barn manager recognizes the efforts of each of the horses. “They are trustworthy, reliable and we would not have it any other way. These animals are tested and tested before we put a rider on their backs.” She continued, “It is part of our process to ensure the safety of our riders, as well as provide a rewarding experience that inspires confidence and produces positive results.”
As soon as you drive through the gates of the facility the presence of reliable horses, skilled instructors, dedicated volunteers and eager riders provide a wonderful equestrian experience. What is in a name? Start with a human, add a trusty steed, lots of love, a healthy dose of skill, heaps of fresh air and a tranquil venue; mix them altogether and you get Turning Pointe, the name says it all!
NOTE: Turning Pointe survives with the help of many volunteers, donations and lesson fees for more info
visit: www.turningpointeri.com
