11 ARTS: Various exhibits highlight diversity at the RISD Museum
14 OP-ED: Fain and Triedman share their views on city issues
16 NEIGHBORHOOD NEWS: Hyper local news and contact listings
20 RHODY GEM: A tattoo shop in a charming nearby enclave
22 OCEAN STATE MEDIA: Food insecurity a continuing challenge for many Rhode Islanders
24 Music: New work from RI artists
26 CALENDAR: This month’s must-do’s
Home & Style
39 HOME: Coastal hues inform a seaside Victorian’s palette
44 SHOP: Goods to gear-up for plant sale season
48 MAKE: What it’s like to sit behind the pottery wheel
52 WELLNESS: Treatments to help keep calm and carry on
Feature
55 A Small Business Week spotlight on the efforts to keep main streets accessible and alluring
Food & Drink
63 IN THE KITCHEN: The interior designer behind the aesthetic of your favorite eateries
68 EXPERIENCE: New Thai spot connects with Japanese restaurant next-door for shared-space dining
74 ROUND-UP: Delicious twists, openings, and returning faves top this month’s picks
78 QUAHOG WEEK: Dig-in and celebrate the state’s mighty mollusk
Where – and what – the chefs eat
Exploring the special camaraderie of Rhode Island kitchens
Photo by HoneyZoo Media, courtesy of Mémère’s
Photo courtesy of Thermia
Photo by Kaylee Pugliese, courtesy of RISD
Photo courtesy of Asterfield
at Neptune. Photo by HoneyZoo Media, courtesy of Mémère’s.
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NEW FOR SPRING!
CONTRIBUTORS
ALEXANDRA ASHE
Rhode Island was knee-deep in snow when freelance writer and figure model Alexandra Ashe pitched this warming wellness story. In “Relax and Reset” (page 52), she share about two distinct, yet equally restorative, approaches to feeling good. Earlier on page 11, Ashe gives a preview of fresh programming at the RISD Museum in “New Voices, New Visions”.
BRITT MACHADO
Britt Machado’s green thumb is front-and-center in this month’s shop page. On page 44, dig into “Garden Variety” – featuring a plethora of outdoor/indoor goods you’ll love, whether you’re a seasoned pro or a gardening wannabee. Machado is the founder/ designer of JohnnyCakes, the award-winning interior design studio and retailer on Broadway.
ANN MARTINI
Ann Martini is no stranger to the regional chef and restaurant scenes, having covered them endlessly for two decades. Beginning on page 29, “Where – and What –Rhode Island’s Chefs Love to Eat” explores where the local industry likes to dine when they aren’t in their own kitchens. In the process, they celebrate the unique chemistry present in the Rhode Island restaurant community.
EMILY OLSON
In “Building Character” (page 55) writer Emily Olson researches the way merchant associations and small business owners throughout the state are working to make main streets and unique shopping districts even more appealing to customers. In addition to traveling the world with her family, Olson enjoys spending time discovering Little Rhody.
The May Market is in Motion
Providence was patient this year. While the warmth took its time to arrive, the spring market has officially caught up to the calendar. The data confirms the strength of our local landscape. With average sales prices reaching $622,000 back in Q1 2026 (a 6.2% increase over last year), the value of a well-positioned home remains undeniable. For those who move with intent, the best opportunity is right now.
PROVIDENCE MARKET UPDATE - Q1 2026:
SALES PRICE 43 +30.3% VS. Q1 2025 AVG. DAYS ON MARKET $315/sf +2.6% VS. Q1 2025 SALES PRICE PER SQ FT
VS. Q1 2025
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A turn-key historic asset with immediate development upside. For the full offering memorandum or to schedule a walkthrough, contact Derek by phone or email.
NEWS & CULTURE
Arts | Op-Ed | Neighborhood News | Rhody Gem | Ocean State Media | Music | Calendar
New Voices, New Visions
A season of diverse stories at the RISD Museum
By Alexandra Ashe
s spring settles over downtown Providence, longer days and warmer nights bring fresh ideas to the Rhode Island School of Design (RISD) Museum. New voices rise alongside historic traditions, and galleries hum with stories spanning generations and continents. Sharing narratives of identity, heritage, and imagination, the museum continues to evolve as a cultural beacon and a space where visitors can explore, engage, and be inspired.
Earlier this year, RISD held its third Black Biennial , a gallery exhibit organized by RISD students and displayed in the museum’s Gelman Student Exhibitions Gallery from January to March. Curated by close friends Karma Johnson (‘26, Sculpture), Khalil McKnight (‘27, Painting), and King Meulens (‘28, Architecture), the installation titled “Please Catch Me When I Fall” brought together Black artists from the school and the surrounding Providence community, showcasing more than 50 multidisciplinary works ranging from sculpture and painting to design and mixed media. The show illuminated cross-diasporic perspectives and the diversity of the Black experience, centering joy, vulnerability, and resilience.
“As a Black person living in a post-colonial society, you’re bound to experience life’s negatives and to fall,” says McKnight, a student from Louisiana pursuing his BFA. “So you learn to
rely on your community to lift you up. You can’t always do it by yourself.” Beyond shared experience, the curators emphasized celebrating differences within the cross-diasporic community.
“You can learn so much from differences,” notes Meulens. “What the Black Biennial affirms is that we’re here, and we’re here to stay.”
Exhibitions from diverse artists are a staple at the East Side museum. Permanent and current exhibitions offer a dynamic blend of historical depth and contemporary innovation. A Shared Journey: The Barkan Contemporary Ceramic Collection features more than 100 works created between the 1960s and 2010s, from intimate
The exhibition Art and Design from 1900 to Now
Black Biennial curators Khalil McKnight, Karma Johnson and King Meulens
vessels to bold sculptural forms. Gathered over decades by Hope and Mel Barkan and recently gifted to the museum, the collection reflects diverse artistic practices while celebrating creativity shared across generations.
On view through June 7, 2026, Shimmering Beauty: Kingfishers in Art and Poetry , explores the radiant presence of the vibrant birds across Asian artistic traditions, pairing exquisite Japanese prints with rare Chinese featherwork. Through June 28, 2026, The Flower, the Labor, and the Sea weaves historic and contemporary textiles, tracing stories of trade and cultural exchange. Meanwhile, Art and Design from 1900 to Now , a permanent rotating gallery, highlights modern and contemporary experimentation.
This season, the museum welcomes two exhibitions centered on nature and heritage. Natchiq | Onkeehq | Isuwiq: Indigenous Artists Honor the Seal , on display through October 25, 2026, features works by Indigenous artists honoring the ecological and cultural significance of the seal. Through painting, sculpture, beadwork, and mixed media, participating artists explore ancestral ties to the sea and humanity’s relationship with the natural world. A second new exhibit, The Artistry and Reunion of Two Surimono Albums , presents Japanese woodblock prints that pair intricate imagery with playful poetry. The exhibition offers a glimpse into early 19th-century printmaking and literary culture. A free public opening will take place on May 21, 2026.
From hands-on workshops to curator talks and interactive events, the RISD Museum invites audiences of all ages to reflect, converse, and experience art in new ways. Immersive programs deepen that experience – Collector’s Journey offers behindthe-scenes access to private collections and stories behind art collecting, while Museum at Night brings the galleries to life after hours with music, food, and community. “These programs reflect the RISD Museum’s belief that art is an active exchange – a space for curiosity, dialogue, and connection,” says Marketing and Public Relations Manager Julia Temple. “We invite visitors not just to look, but to participate in the conversations unfolding in our galleries.” Learn more at RISDMuseum.org.
ELISE PENN PANSEY
DEDICATION
...is a word that is both used and abused these days. But I want you to know that I really am dedicated to my customers and to my profession. If a real estate transaction is in your future, let’s talk. Then you can decide for yourself if you really believe that I am...
The Cautionary Tale That Is The Giving Tree
New surtax on wealthy Rhode Islanders could undermine economic growth and push high earners out
By Barry Fain & Steven Triedman
There is a famous children’s book called The Giving Tree . Written by Shel Silverstein and first published in 1964, the story is a parable about a young boy who befriends a tree. As the boy grows up, he keeps asking the tree for things – first apples to sell for money, then branches to build a house, and finally, the trunk to build a boat.
The boy keeps taking and taking…
The tree, out of love, gives everything it has.
It’s a wonderful story that sounds eerily like how the state and the capital city are dealing with some critical issues. The fable is either a moving tale of a parent’s unconditional love… or a harmful, toxic depiction of a one-sided relationship promoting enabling behavior and unhealthy self-sacrifice.
The key lies in the interpretation, which shows how deeply divisive working through controversial issues can be, especially if you ignore the long-term ramifications. We have seen a steady stream of new taxes from parking to real estate, higher fees, and other proposals to squeeze more revenue from businesses, residents, and tourists. Recently, the “Taylor Swift tax” was enacted, imposing a surcharge on second homes of wealthy homeowners valued at over $1 million. The tax rate is set at $2.50 for each $500 of assessed value above $1 million, which for Swift is $130,000 annually.
Wealthy second homeowners likely infuse proportionately more money into the state. If Swift does, in fact, get married here, the event could bring in over $10 million in other revenue that directly supports local businesses!
Progressives have targeted the wealthy and are boxing in the Democrats. And now, Gov. Dan McKee is pushing a three-percent surtax on income over $1 million, which would raise the state’s top rate to 8.99 percent. This would eliminate one of Rhode Island’s few advantages over neighboring Massachusetts, which boasts a nine-percent top rate on millionaires – and they’re losing these residents at an alarming rate.
And, add to that the fact that only Oregon has a lower estate tax threshold! It’s even worse in New York, California, and Washington, where the exodus of the very wealthy is causing more pain than gain. RI can’t afford to lose high-income residents. This could profoundly impact funding for schools, infrastructure, and social services. Charity is also a huge issue, with so many non-profits competing from a smaller pool to be able to fulfill their vital missions. It’s not just the tax. It’s the message. “Tax the rich” is a very shortsighted rallying cry because it’s much easier for them to leave.
In Providence, the city council is intent on passing a rent control ordinance aimed at capping annual rent increases at four-percent for many rental units to enhance affordability. Included in the proposal, rents would remain regulated even when an apartment turns over, and the establishment of a nine-member board comprised of city staff, tenant advocates, and landlord advocates to oversee the new regulations. While Mayor Smiley opposes the ordinance, he may not have enough council support to override his veto.
Rent control does not work. Period. It hurts small landlords, especially minorities who have tried to use real estate to make their lives better. We can only imagine how the “fairness
and objectivity” of the oversight board will work. Just look at the disability pensions in Providence as a guide.
And now the mayor, with apparent council support, is proposing to use funds from property sales to provide emergency rental assistance grants to those tenants. The plan also includes funding for eviction defense, housing repairs, and landlord-tenant education supported by a $25 million bond to create more income-restricted housing. We are supportive of the rental assistance grants. This at least provides an obvious benefit to those most in need, but only if there are strong guardrails in place to prevent misuse and fraud.
At the end of the story, the boy (now a very old man) returns. The tree says sadly, “I am sorry, but I have nothing left to give you... I am just an old stump.” The old man says, “Okay, I’m just tired.” The tree suggests, “You can still sit on my stump. It’s very comfortable.” And soon both he and the treeare happy.
The state and the city need to balance what’s fair without paying a higher price by forcing people to leave, only to end up sitting on a stump with nothing left to take. Before the state adds another tax on the wealthy or takes a flyer on rent control or other quickfix solutions, let’s think through the unintended consequences of these decisions. They need to be fair to all sides to ensure a likely happy ending for all.
Op-eds express the authors’ opinions and do not necessarily reflect the views of Hey Rhody Media Co. Readers are welcome to send responses or letters to the editor to be considered for print publication in a future issue or posted online. Letters can be emailed to Ken@HeyRhody.com
Neighborhood News
Providence Neighborhood Associations
BLACKSTONE PARKS CONSERVANCY
P.O. Box 603141
Providence, RI 02906
admin@blackstoneparksconservancy.org
BlackstoneParksConservancy.org
Facebook: blackstoneparks
COLLEGE HILL
NEIGHBORHOOD ASSOCIATION
Rick Champagne
P.O. Box 2442
Providence, RI 02906
CHNA@chnaprovidence.org
CHNAProvidence.org
DOWNTOWN NEIGHBORHOOD ASSOCIATION
Kristin McGinn, President
401-580-2628
Facebook: Downtown Providence Neighborhood Association IG: @DNAPVD
Email: DNAPVD@gmail.com
ELMWOOD NEIGHBORHOOD ASSOCIATION
Jen Vincent
JenniferDaltonVincent@gmail.com
Facebook: Elmwood Neighborhood Association PVD
FOX POINT NEIGHBORHOOD ASSOCIATION
P.O. Box 2315
Providence, RI 02906
FoxPointNeighborhood@gmail.com
FPNA.net
JEWELRY DISTRICT ASSOCIATION
Sharon Steele
Sharon@sharonsteele.com
JewelryDistrict.org
Facebook: Jewelry District Association Providence, RI
A space made available to Providence’s neighborhood associations free of charge.
MILE OF HISTORY ASSOCIATION
Charles Hewitt, Secretary
C/O One Governor Street, Providence
MOUNT HOPE COMMUNITY CENTER
401-521-8830
MHNAInc@gmail.com
Facebook: Mount Hope Neighborhood Association, Inc.
NORTH END NEIGHBORHOOD ASSOCIATION
Alice Gorman and Deborah Rodriquez Castillo Info@nenapvd.org
25 Santiago St., Providence, RI 02907 401-941-3662
DaveTalan@aol.com
SMITH HILL PARTNERS’ INITIATIVE
Wole Akinbi
400 Smith Street Providence, RI 02908 Suite #1
AAkinbi@half-full.com
Facebook: Smith Hill Partners’ Initiative
SOUTH PROVIDENCE NEIGHBORHOOD ASSOCIATION
P.O. Box 5653
Providence, RI 02903 • 401-369-1334
SouthProvNeighbors@gmail.com
Facebook: South Providence Neighborhood Association
SUMMIT NEIGHBORHOOD ASSOCIATION
P.O. Box 41092 Providence, RI 02940
SNAProv@gmail.com
SummitNeighbors.org
WASHINGTON PARK NEIGHBORHOOD ASSOCIATION
BettyLinda@aol.com
Facebook: Washington Park Association
WAYLAND SQUARE NEIGHBORHOOD ASSOCIATION
Katherine Touafek
Facebook: Wayland Square Neighborhood Association
WaylandSquareNeighbors@gmail.com
WEST BROADWAY NEIGHBORHOOD ASSOCIATION
1560 Westminster Street, Providence, RI 02909
401-831-9344
WBNA@wbna.org • WBNA.org
Photography by Ken Abrams
Rhode Island Gay Men’s Chorus at the 2025 Providence Porchfest
WBNA to host annual yard sale May 16
Join us for one of the most anticipated events of the year – the WBNA Annual Neighborhood-wide Yard Sale Day! A 20-plus year tradition, this beloved community event brings together neighbors, treasure hunters, and visitors to the West Side for a day of discovery, deals, and fun. Each year, over 500 people stroll through our vibrant neighborhood in search of hidden gems – from vintage finds to household goods, toys, books, clothes, and more. With over 70 yard sales featured last year, there’s something for everyone! Pick up your free hardcopy map at WBNA Headquarters starting at 8am, and shop from 9am-1pm. Digital maps will also be available on the day of the event at WBNA.org for use on mobile devices. Note: Rain date is May 17. –Submitted by Katie Lehart, communications & marketing specialist, WBNA, Inc.
Porchfest Returns to the East Side May 30
The East Side comes alive with the sound of music on Saturday, May 30, when the fourth annual Providence Porchfest returns to the city. This annual festival is a celebration of local music and community, featuring some of the region’s most talented and admired musicians. With over 150 performances across various neighborhoods, fans can stroll the streets and enjoy live music on porches, driveways, and front lawns. For performers, Porchfest offers a rare opportunity to connect directly with audiences in an informal, welcoming setting. For residents, it’s a chance to showcase their homes and be part of a shared creative experience. The original Porchfest was held in Ithaca, New York, in 2007 with 20 bands. It is estimated that over 175 Porchfests are currently being held across the United States and Canada. Learn more at ProvidencePorchfest.com.
New leadership at Downtown Providence Park Network
In March, the Downtown Providence Park Network (DPPN) appointed Suzanne Ellis Wernevi as its new executive director. Wernevi recently served as head of business development, communications and policy for Blue Dot Motorworks, and was also the founder of Luna & Stella, a direct-to-consumer fine jewelry brand. She also serves as vice chair of the State Advisory Board of Common Cause Rhode Island. “I am delighted to support DPPN’s vision to build a network of dynamic, interconnected public spaces and waterways that strengthen the community in downtown Providence,” says Wernevi. “I am excited to build on the strong roots, and to collaborate with our community partners to design creative public spaces and engaging experiences that bring people together.”
From the cobblestones of College Hill to historic coastal cottages, I provide specialized advocacy for the Ocean State’s architectural treasures.
• Historic district & preservation expertise
• Strategic marketing of historic homes
• Trusted local guidance
Providence Porchfest returns to front yards, driveways, and porches on May 30
IASIMONE PLUMBING
With a commitment to fostering a vibrant and supportive community, The Preserve at Briarcliffe is a senior living residence offering an experience unlike any other in senior living. Owner and CEO Akshay Talwar’s mission is to create a space for residents to embrace this next chapter in their lives as a time of renewal rather than isolation, surrounded by new friends and all the amenities of a comfortable life.
The moment you set foot inside, there is a sense of coming home. The Preserve features 66 modern, private residences in a variety of appealing floorplans, for seniors seeking a supportive independent lifestyle or assisted living. The Preserve blends Briarcliffe’s legacy of care and compassion with a sense of elegance in spaces designed to feel airy yet cozy with high ceilings and upscale finishes. The Preserve is all about choices, whether that means enjoying a manicured outdoor oasis or using concierge and personal care services. Residents have daily access to a fitness center, restaurant-style dining, library, spacious lounges, and engaging social activities.
Briarcliffe has been the choice of generations of RI families when it comes to providing compassionate care. The Preserve is an extension of this commitment with state-ofthe-art safety and accessibility features and a luxury resort feel. When you visit, you’ll see why The Preserve has earned Top Senior Living accolades every year since opening.
SERVICE DIRECTORY
Experts in Water Problems From Roofs, Gutters & Basements
Over 20 years of experience on historical homes
Renovated LRM #0514
Village Tattoo
Artist-driven tattoos and tattoo removal
What it is:
An artist-driven, locally owned tattoo and tattoo-removal shop in Cranston.
Where to find it:
In the heart of Pawtuxet Village, diagonally across from Pawtuxet Baptist Church.
What makes it a Rhody Gem
Owner Jared Schroeder will be the first to tell you he has “zero artistic ability.” But what the 2005 Johnson and Wales University grad lacks in creativity, he makes up for with an entrepreneurial spirit and an uncanny ability to hire talented tattoo artists. “My artists have won many awards at different tattoo conventions. And I’ve judged some of the regional conventions,” he says. “Our artists are the area’s best, capable of all styles of tattooing.” Schroeder says his goal is to have a comfortable environment where the artists can come in and focus on their art. “We also get a chance to remove bad memories or tough times in the life of a client with cover-ups and removals.” Schroeder says the shop has plenty of pre-designed flash for people to choose from, and he himself says he has “tons” of tattoos. “Some from artists that have worked for me and others I’ve collected from artists I appreciate. I look at it as if I were buying art to display at home. I collect what I like from different artists. Remember, art is subjective. I just love the community, the individualism, the uniqueness, creativity, and most importantly, the art.” Look for another location opening this spring in Warwick.
Village Tattoo
2164 Broad Street, Cranston 563-8254
Instagram: VillageTattooRI
Every neighborhood has that secret, hidden, cool, unusual, or hole-in-the-wall spot that locals love. We’re on the hunt for Rhody Gems! Email Marketing@HeyRhody.com to suggest yours, and we just might feature it!
P hoto courtesy of Village Tattoo
art
‘It Breaks Your Heart’: RI Community Food Bank Faces Rising Need, Fewer Donations
The number of Rhode Islanders seeking assistance from the Food Bank has increased by 13,000 in the last seven months. CEO Melissa Cherney says rising costs, SNAP changes and fewer donations are stretching resources thin.
In Partnership with Ocean State Media OceanStateMedia.org • By
AIan Donnis
native of North Dakota, Melissa Cherney took over as CEO of the Rhode Island Community Food Bank in August, 2025. She replaced longtime CEO Andrew Schiff, who’d been at the helm for nearly two decades. Cherney has plenty of experience, having previously served as CEO of the Great Plains Food Bank.
During her brief tenure, Cherney has been forced to help the Food Bank respond to a significant increase in food insecurity and a drop in donations. Her own experience with hunger has fueled a strong passion for her work. She spoke with Ocean State Media political reporter Ian Donnis about that passion and the challenges of serving the community at a time when need is high and resources are scarce.
ON INCREASING FOOD INSECURITY IN RHODE ISLAND
Melissa Cherney: I have been here now for seven months. When I started in Rhode Island, the food bank was serving about 89,000 individuals. Now we’re over 102,000 every
single month. We have jumped that high in just a few months. That’s a lot of additional people. We’re seeing it primarily because of the Supplemental Nutrition Assistance Program (SNAP) changes. Changes to SNAP benefits doesn’t mean that people stop eating. It might mean that they’re getting less benefits than they had before. It may mean that they have been cut off of benefits, but they still need food. And so they’re turning to us and they’re turning to our network of member agencies in droves.
We’re doing everything that we can to keep up and we now see ourselves as sort of the safety net of the federal safety net. And I wish I could tell you that we’re able to keep up, but we’re not. As food banks, we are doing more and serving more people with less resources. So we’re getting less food donated than we ever have before. We’re stretching, making sure that no one is going hungry, that they’re getting some food, but that’s getting harder and harder for us to do every day. So we’ve really had to evolve how we work.
ON THE REDUCTION IN FOOD DONATIONS
Cherney: Instead of relying primarily on donated product, which is what we used to do, we’re purchasing food, and that’s a new trend in food banks. We’re purchasing about 40 percent of our inventory. It’s certainly more expensive to do that work, but it’s also an opportunity for what we think of as hunger prevention. How do we invest in our local farmers, our local fishers, make sure our local economy is doing well, so that we can keep them out of our lines as well?
ON
THE
RISE IN FOOD PRICES
Cherney: You know, every time I like to think we’re going to go back to how it was, we never do. I’ve been talking with my team and even with Feeding America, we are really learning to accept that this is probably the new normal every single day. We’re hearing people’s stories and there’s one that sticks with me that recently happened. It was a senior who is living independently and has a dog at home and they get Meals on Wheels. They also are able to go to their local food pantry and get food. There are
Photo courtesy of OSM/Rhode Island Community Food Bank
“We’re doing everything that we can to keep up and we now see ourselves as sort of the safety net of the federal safety net,” says Cherney.
times when, at the end of the month, there may not be enough food to stretch.
The phone call I got was from a woman who said, “You know, I just got my Meals on Wheels. I don’t have any dog food in the house. And so I shared my meal with my best friend.” That’s her companion and her friend. We don’t often think about how caring people take care of others before themselves, and that’s a reminder to us that people are going through tough times and they’re making tough choices.
I also know that she was saying, “My medications say ‘Take with food.’ I don’t have food, so I’m not taking my medication.” When you hear those things, it breaks your heart, and I think that’s the call to action with everyone right now. If you can donate food, donate food. If you can donate funds, donate funds. This is an issue that affects every single one of us every single day.
This article was originally posted on March 23, 2026. Luis Hernandez can be reached at lhernandez@OceanStateMedia.org.
Bridget has a deep-rooted passion for homes and the communities they shape. She is a proud Rhode Islander and deeply connected to the neighborhoods she serves.
Whether you're buying your first home, selling a cherished property, or investing in your future, Bridget will be by your side every step of the way—making the process seamless, informed, and with confidence. A trusted partner who is as invested in your journey as you are.
Fine Art Painting
Sound Check RI
New tracks from local artists to listen to now
By Ken Abrams
P
rovidence continues to foster a thriving music scene, with many bands building national reputations and earning well-deserved critical recognition. This month, we introduce a new column, “Sound Check RI,” a series of capsule reviews highlighting recent and upcoming releases from Providence-area musicians. To be considered for future issues, e-mail Ken Abrams at ken@heyrhody.com
CHRISTIAN CALDERONE
Christian Calderone’s solo release Intramission is a finely crafted, emotionally resonant collection rooted in brooding Americana. Fans of Alejandro Escovedo and Old 97’s will feel right at home in its gritty warmth and lyrical depth. Recorded at Big Nice Studios in Lincoln with producer Bradford Krieger, the album explores self-reflection, isolation, and the fragile terrain of intimate relationships. At its heart, Intramission is deeply personal, “a love letter to my wife written during a difficult period,” says Calderone. Songs like “Love Letters Left Unwritten” – thoughtful, honest, and unguarded – invite listeners to stare down their own demons. ChristianCaldarone.Bandcamp.com
HAWK IN THE NEST
Singer-songwriter Avi Jacob, AKA Hawk in the Nest, expands well beyond his folk roots, pairing intimate lyrics with a richer, more soulful sound on his new release Hawk in the Nest . Exploring themes of love, loss, faith, and resilience, “Don’t Leave Me This Way” is a radio-ready breakup song, elevated by gentle horn arrangements and an unexpected feelgood groove. While the material can be emotionally heavy, the album leans into a mellow pop sensibility, blending elements of folk, pop, and R&B. HawkInTheNest.com
KARA MCKEE
Kara McKee’s debut album Love and Guts, a folk-influenced indie-pop release, centers on themes of grief, memory, and quiet resilience. “The record opens with ‘Goodbye,’ a song I wrote for my grandmother after she passed,” says McKee, “and closes with a lo-fi iPhone recording from her porch in Cumberland, where she reflects on how the sun has shifted, reminding us ‘It’s a beautiful day.’” McKee’s strength lies in her lyrical sincerity and expressive vocals. Nowhere is this more evident than on strippeddown tracks “Guts,” and “Maria,” where her vulnerability becomes a source of strength. KaraMcKeeMusic.com
NOVA ONE
Nova One’s new release, How to Kiss , is a warm, intimate alt-pop album gem. Led by songwriter Roz Raskin, the band builds on momentum from their appearance at last summer’s Newport Folk Festival and their acclaimed 2023 record Create Myself . This new release revisits their bedroom-pop roots, blending soft synths, acoustic guitar, and layered harmonies into a warm, balanced sound. Both tender and tense, songs like “Basketball Court” capture the feeling of falling in love at the end of the world – achingly sincere, quietly urgent, and deeply human. ILoveNovaOne.com
P hoto (L) courtesy of Kara McKee, (R) courtesy of Avi Jacob
SOURPUNCH
Fresh off their 2026 Motif Music Award win, Sourpunch are on a mission. “The world needs more rock and roll you can dance to and feel good to,” says Jenn Lombari, pointing to their new EP Shake Them Bones . Rooted in classic influences – Joan Jett, The Sonics, Chuck Berry –the record delivers a hard-hitting, upbeat sound with a dose of punk-rock energy. Tracks like “Rebound n’ Down” channel that spirit into something both nostalgic and immediate. Catch the band at gigs across Rhode Island all summer long. Instagram: @sourpunch_isrocknroll
Pair it with a Signature Matcha Latte, Iced Coffee, and more.
Avi Jacob is Hawk in the Nest
A Bugs World is on display this season at the Roger Williams Park Zoo
The Must List
10 essential events this month
May 1-3: MA-based alt-rock band Guster crosses the state line to host Providence Acoustic Weekend, a three-night residency featuring tunes from both their extensive catalog and new album, Ooh La Luxe. Openers include Ben Thornewell and Jocie Adams. UptownPVD.com
May 1-2: The opening notes of Beethoven’s Fifth Symphony are perhaps the most iconic in classical music. Experience the full symphony plus selections by Carlos Simon and Richard Strauss with José Luis Gomez conducting the Rhode Island Philharmonic RIPhil.org
May 2: Explore the creative campus that is 50 Sims at Open Valley , a brand-new event spotlighting the art, grassroots small businesses, non-profits, and community, featuring artists, makers, distillers, brewers, roasters, and vintage retail. 50Sims.com
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Through August 9: A Bug’s World is an immersive, hands-on exhibit that brings the busy universe of backyard bugs to life, showing how these tiny creatures play a big role in our environment and how to help protect them. Providence, RWPZoo.org
May 6: The 19th Annual Women Helping Women Fundraiser at the WaterFire Arts Center is an empowering evening that brings together hundreds of people to celebrate and support the women participating in Crossroads programs and services. CrossroadsRI.org
May 10: Bring mom to Plants, Pots and Pints , a Mother’s Day plant expo with Pothos Plant Shop, featuring tropicals, house plants, and oneof-a-kind pottery, along with a pint or two from PVD’s signature brewery. NarragansettBeer.com
May 13: Join dozens of small businesses from around the state at an evening of shopping, food, drink, and live entertainment, plus activities for the kids at the first-ever Hey Rhody Market at Rhodes on the Pawtuxet. Free admission, 4pm8pm. HeyRhodyMediaCo.com
May 16: The Air Tanganyika Music Festival , a celebration of music from around the world in support of cultural preservation in Burundi, returns to the Southside Cultural Center with live music and local vendors. PVDWorldMusic.com
May 28-June 7: Federico García Lorca’s Yerma is a drama about a woman trapped in a loveless marriage, whose deep longing for a child drives her to desperation, leading to a tragic act of violence. In Spanish with English supertitles. TeatroECAS.org
May 30: Witness the 500th lighting of WaterFire as the season opens with a full lighting supported by the Rhode Island School of Design (RISD). Street vendors and music begin at 7pm with braziers lit from sunset (8:12pm) to midnight. WaterFire.org
Photo courtesy of RWP Zoo
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Where –and What –Rhode Island’s Chefs Love to Eat
Heated rivalries in the restaurant industry in Rhody? Not one. When they aren’t in their own kitchens, local chefs go out and let their chef friends do the cooking.
By Ann Martini
Making a living as a chef or restaurateur has never, ever, been for the faint of heart. Starting a restaurant often comes with great risk: off-the-chart failure rates, long hours, fierce competition. But for many in the industry, the risk is worth the high of practicing your passion. The birth of the celebrity chef in the 1990s kicked it up a notch: chefs and restaurants were often pitted against each other, either by food writers or by chefs’ own egos. In New York City alone, there were battles between David Bouley and Daniel Boulud, between Mario Batali and all of Little Italy, and nobody had anything nice to say about Bobby Flay.
Around this time, Rhode Island was taking off as a stellar dining destination. But that ugly ebb of competition never reached our shore, giving way to the flow of camaraderie. Matt Varga at Gracie’s and Derek Wagner of Nicks on Broadway, to name just two, were among dozens in the industry who began celebrating one another, eating at one another’s restaurants, teaming up for fundraising dinners for charities such as Share Our Strength – and forging friendships and professional relationships in the process. “Screw you, New York,” they seemed to be saying. “Rhode Island knows how to do this right.”
Photo
David Moore, co-owner of The General Stanton Inn in Charlestown for the past four years, bears witness to this esprit de corps regularly. “Heartwarming” is how he describes the support bestowed upon him from the Rhode Island restaurant community. “I’ve been astounded at the chefs and restaurant owners who have come to eat here on their nights off and have been so gracious with their time
and guidance on my menus, wine list, and more.” While they are too numerous to mention, he singles out Perry Raso of Matunuck Oyster Bar and Matunuck Atelier; Bob Leonard of the Coast Guard House in Narragansett, and Kevin Finnegan of the nearby Ocean Mist in Matunuck. “The sense of community we have here in Rhode Island is stronger than anywhere,” Moore says.
Read on to see chefs’ go-tos when they aren’t working.
Henry O’Neill, George’s of Galilee:
“The Surf Shack, Narragansett. Laid-back vibe with a touch of beachside luxury. I like to order the lobster pot pie – elevated comfort food.”
An array of appetizers, hors d’oeuvres, and small plates at Ella’s Food and Drink
Kevin Gaudreau, Beech, Jamestown: “Love the pounded filet entree at Flora – something special – and Irregardless biscuits are the best breakfast biscuit in the world.”
Terence Feury, Ocean House’s group executive chef: “Mother in Newport for my favorite pizza in Rhode Island; great salads, and the pistachio gelato is a must. Mission Burger for the Micky D and fries. Little Clam for the best bang for your buck raw bar platter. Celeste, for all the small plates and the potato rosemary pizza.”
David Rivoli, Providence:
“My favorite restaurant is SOTT on Westminster, downtown, for authentic Korean cuisine. I love spicy food and the vibe is aesthetically pleasing. I order jjajangmyeom and spicy tteokbokki.”
“Ella’s has something for everyone’s palate,” says Roland
Jeanie Roland
Roland shares that her first job was as a dishwasher at the General Stanton Inn
Ella’s Food and Drink, Westerly
Restaurateur Jeanie Roland of Ella’s (as well as sister restaurant The Perfect Caper in Punta Gorda, Florida) has racked up dozens of accolades in her years as a chef. The Culinary Institute of America grad has authored two cookbooks, been a semifinalist many times for a James Beard Award, and tackled (culinarily, that is) Chef Bobby Flay on his own eponymous Food Network show, Beat Bobby Flay . But in Westerly circles, she’s almost more famous for welcoming part-time Westerly resident Taylor Swift and her friend and fellow musician Lorde, into her kitchen for some cooking lessons in 2023.
Like so many chefs, Roland started her culinary journey as a kid in her grandmother’s kitchen and was smitten. As a youngster, she eschewed macaroni and cheese for things like liverwurst and mushrooms.
“As a chef, I find myself constantly evolving but staying true to who
I am,” she says. Ella’s has a large menu, Roland explains, “everything from basic pastas and a burger to foie gras (one of her favorite things to prepare) and Moroccan spiced rack of lamb.” Ella’s offers a little something for everyone in menu and atmosphere, including a formal dining room or the more relaxed bar. “The most important thing is that the customer is happy from start to finish.”
When Roland and husband and partner James eat local in Rhode Island, Italian is on the menu. They swoon over Pasquale’s Pizzeria Napoletana in Wakefield. “I always start with the Rucola salad with pistachios and gorgonzola, and then a number of pizzas: the wood-fired Margherita STG, the Pasquale’s Mood with Calabrian chili, and my favorite, the Carbonara, with pancetta and fried egg.” Happy and satiated, the Rolands will take home dessert from Neapolis, Pasquale’s sister emporium across the street.
Chef Jacob Jasinski, The Chanler at Cliff Walk, Newport:
“I go to Mori Sushi in Bellevue Plaza. They focus on the purity of ingredients, and the fish is incredibly fresh. I usually trust the chef and let the kitchen guide the experience.”
Brandon Phillips, Waterman Grille, Providence:
“I like the East End for its relaxed atmosphere with a playful small plates program. I order the cheese board and pickles, or bone marrow whenever they have it on the menu.”
Joseph Caldarone, Iron Works, Warwick:
“Rasa and/or Rasoi. The food and drinks are always fantastic, and takeout is well-prepared and packaged efficiently. I order any of the chicken curries, chicken and pea dosa, and chicken samosas.”
Brian V. Hebert, Avvio Ristorante, Cranston:
“When I go out, I enjoy gracies, plum point bistro, vanda, and purslane. I enjoy eating locally grown food prepared with care and technique. I am usually looking for a culinary experience.”
Vanessa Saldaña
Qhali Kitchen, Bristol
For Chef Vanessa Saldaña, food isn’t what she does, it’s who she is. “I grew up surrounded by the traditions and flavors of Peruvian cuisine, where cooking was not just about feeding people but about gathering family, celebrating culture, and sharing stories around the table.” In cooking school, Saldaña learned the technical discipline of classical cuisine, but remained rooted in her traditions. “Peruvian cuisine reflects centuries of cultural influences with Spanish, African, Japanese, and Chinese techniques, creating a cuisine that is vibrant, bold, and constantly evolving.”
At Qhali Kitchen, “my goal has always been to celebrate those traditions while also allowing space for creativity,” she explains. “Some of the dishes I’m most proud of represent that balance between tradition and creativity. Our ceviche is one of them. It’s a dish that captures the freshness of coastal Peru, with citrus-marinated seafood, ají peppers, and
classic garnishes that highlight bright, clean flavors. Rocoto relleno is another favorite, a dish from the Andes made with spicy rocoto peppers filled with a savory mixture and baked until rich and comforting. And of course, pollo a la brasa, Peru’s famous rotisserie chicken, holds a special place in my heart.”
On the rare nights when she’s not in the kitchen, Saldaña loves exploring the East Bay restaurant scene. “The state has such a strong community of chefs and restaurateurs, and there is a real appreciation for quality ingredients and thoughtful cooking. One place I always go is Rhody Roots in Warren. Their food is very fresh and creative.” Saldaña also frequents Tamp in Bristol “for very good coffee.” Her bottom line is simple: “Whether you’re cooking in your own restaurant or enjoying someone else’s, food should bring people together and create moments to remember long after the meal is finished.”
Saldaña recently pivoted service from restaurant to pop-up. Follow on Instagram for upcoming events at @qhali_kitchen
Regina and Michael Lester Mémère’s,
Providence
Michael Lester grew up in the Edgewood section of Cranston, one of five boys. The Lester home was ground zero for holidays and football parties with dozens in attendance. (To this day, Lester’s mother Jean has two full-sized refrigerators in her kitchen.) “My mother and my mémère, Eileen,” Lester says, “carved my path to hospitality. I grew up around the rhythm of family dinners and the idea that food is ultimately about how it makes people feel.”
Mémère’s, the Lesters’ new restaurant in the Neptune (formerly The Dean Hotel) co-owned and run with his wife, Regina, is where Lester wants to recreate that nostalgic feeling. “We want guests to feel something when they walk in,” he says. “There’s a sense of warmth – low lighting, music, texture, energy – and a gradual unfolding of the experience. We’re focused on creating signature dishes that feel tied to special moments.”
“New England comfort with a French twist” is how Lester describes the menu. “Something as simple as a warm gougère filled with
Andrew Gould, Celeste, Narragansett:
“Dine in: The Slow Rhode for its easy-going neighborhood bar with comforting snacks. I order the duck drummettes and chicken sandwich. Take out: Hidalgo for the best burrito in Rhode Island. I get the mixto burrito or the chorizo quesadilla.”
Find Mémère’s inside Neptune (formerly The Dean Hotel)
Camembert fondue can set the tone for the entire meal. Regina, the pastry chef and formerly the co-owner of The Dorrance in Downcity, crafts comforting endings such as a triple chocolate raspberry cake and a toasted coconut cheesecake with passionfruit curd.
When not at the restaurant, the Lesters are big fans of the leisurely lunch. “At Nicks on Broadway, we’ll order most of the menu and spend the afternoon celebrating the day,” he says. Evenings might be spent at Al Forno for pizza, salads, baked pasta, dessert, alongside Negronis and wine. “We also love a Gift Horse/Oberlin combination, or a Persimmon/ Dolores pairing. And we love to support our downcity friends at Cielito, Tori Tomo, Figidini, and Murphy’s. But the place I probably frequent most is Debbie’s. Ed [Davis] is a national treasure,” Lester says. “What I admire most in other restaurants is clarity and confidence. When a place has that, it creates a sense of ease that’s incredibly appealing.”
Mémère’s touts itself as “Providence’s most drinkable address”
Andy Pyle, Xaco Taco, Providence:
“As a dad with two kids, I usually opt for casual places. Irregardless for breakfast sandwiches, Heng Thai and Rotisserie for rotisserie chicken, Aleppo Sweets for Syrian food, and Butterbang for croissants.”
Photos by HoneyZoo Media, courtesy of
Enjoy the flavors of Québec, no passport required
Justin Garcia, 22 Bowens, Newport:
“We love JT Commons for their pizza; my kids love it, and the service is great. I also love Rasa in East Greenwich for amazing, traditional Indian food. I order JT’s focaccia pizza and Rasa’s lamb samosas.”
Maggie Pearson, Feast & Fettle:
“The Square Peg in Warren. I order a coconut margarita and bang bang shrimp tacos or an ahi tuna bowl.”
Chef Janice Mathieu, Blackie’s, Smithfield:
“My go-to spot is always Orale Taqueria on Chalkstone Avenue in Providence. They’re open late and I love their variety. I order a minimum of four tacos every time, especially the soft corn tortilla mixto taco or beef tongue tacos.”
Chef Krayla Brice, Home PVD, Providence:
“I love to eat at Trattoria Appia of Federal Hill. The pasta is fresh and the service is great. I also enjoy Los Andes for their great seafood. I love the grilled whole fish served at Little Clam.”
Sean Devlin Dave’s Fresh Marketplace, statewide
Chef Sean Devlin is the product of some stellar local culinary institutions: Johnson & Wales University, Calvitto’s and DeFusco’s bakeries, and a 14-year stint as co-owner of Breadworks Pizza Bakery in Johnston. So, we have him to thank for the ever-popular calzones, pizzas, pot pies, cookies, and breads – as well as the ever-expanding array of prepared foods at Dave’s Fresh Marketplace locations around Rhode Island.
“After more than 20 years with Dave’s, some of the dishes I’m most proud of creating include our lobster mac and cheese, braised beef pot pies, sausage and rabe orecchiette, and our rotisserie chicken salad. I brought with me Breadworks’ calzone and biscotti recipes, which continue to be a source of great pride.” The latest food trends are a source of inspiration for Devlin. “Lately, I’ve been especially pleased with our power bowls program – they feature great flavors, are well balanced, and offer healthy options for our customers. I’m currently developing a ramen bowl program that customers can simply heat for three minutes and enjoy – an easy, tasty solution for people on the go.”
Devlin’s goals are lofty, which explains why prepared foods and baked goods are so incredibly popular at Dave’s. “Our goal is to deliver products that are even better than restaurant quality, made fresh in small batches to ensure consistency and attention to detail. We have an amazing team of staff in our kitchens – creative managers and prep chefs that diligently recreate these recipes every day.”
Devlin also finds inspiration in the foodie community. “Dining out is very important to me. I truly value the opportunity to enjoy a meal that’s prepared with the same passion and care that I put into my own cooking. Some of my favorite places include L’Osteria in Cranston for their veal chops and Assados Kitchen and Bar in Chepachet for their seafood sauté. Great photos and strong word of mouth always draw me in to try something new.”
Photo (L) by HoneyZoo Media, courtesy of Mémère’s
HOME & STYLE
Home | Shop | Make | Wellness
At Home with Blue
The nearby harbor informs the palette of a Victorian-era home
Arches provide counterpoints to the straight lines of other elements
By Fifi O’Neill
t’s never polite to rush your elders – a bit of wisdom that applies well to old houses. That’s why Nancy and Rick Chace took a few years to get to know the Victorian-era cottage they bought in the historic downtown district of Bristol. Just a stone’s throw from the harbor, the home is nestled among shops and restaurants. “It’s a wonderfully walkable waterfront community,” Chace says. “A quintessential New England town, first settled in 1680.”
The home itself was built in 1896 and has undergone many changes over the decades. Under the Chace family’s stewardship, it underwent a major refurbishment. The couple realized that while they loved their home’s historical roots, they wanted brighter interiors and an updated floor plan that would work for a family with two children. “We lived in the house six or seven years before really getting a handle on how to modify the floor plan,” Chace says, pointing out that the historic neighborhood protects the appearance of the external architecture but allows homeowners greater freedom to design the interiors. “We didn’t want to extend the
existing footprint of the home for budget reasons, but we had a vision of a more open floor plan, especially for the rear portion with access to the backyard,” she says.
Armed with plenty of advice from architects and designers, they gutted a warren of small rooms at the back of the house to create a roomier kitchen that opens to a mudroom by the back door, and a spacious family bathroom. Other rooms have flourished under Chace’s uncanny knack for combining old furnishings with new, punctuating the decor with a smattering of industrial elements. She finished by enveloping everything with hues that shift from blue to green with the sunlight. “Each room and each piece received a special treatment
of
A trio
maps from 1895 depict places in Rhode Island where Rick Chace grew up
– a wash of paint, smart slipcovers or a jaunty tablecloth – to bring it into the fold.”
Speaking of the bedroom’s dreamy glow, Chace notes that though the blues and greens don’t exactly match each other, they work happily together. “For me, they are soothing because they harmonize and stir up visions of the coastline,” she explains. The color was the starting point and sparked every other purchase: a vintage table as nightstand/bedside table, a flea-market chair, and bed linen both new and old.
Find more inspiring spaces in At Home with Blue: Soothing Spaces for Restful Living by Fifi O’Neill
The Victorian home was built in 1896
Wood elements have a grounding effect to the sweet colorstory
“I love mixing past and current items because it makes the interiors more personal,” she explains. “The rooms don’t look like we made one trip to the home store.” Over the years, Chace had discovered the transformative powers of chalk paint. “I gravitate toward watery tones,” she says, “not beachy hues but softer blues, greens and bluish greens that remind me of watercolor paintings. They are so pretty and calming. Then it’s just fun to drop in a pop of bright blue or even a touch of red.”
The palette is the perfect backdrop for the finds she brings home. “I have a special attachment to Americana, painted furniture, and vintage items,” she says. The dining
room notably gathers elements across eras for a design that transcends time. Together, the union of 1960s chairs, a vintage farmhouse table, a Victorian mantel, and a new arched mirror is a perfect microcosm of the things she loves.
Chace sees cottages as time capsules where people add their own touches to furnishings before passing them on to successive generations. “Our home is a witness of sorts,” she says. “The belongings and collections take on a unique personality. I wanted it to have meaning, with layer upon layer from past generations and ours. I love this house because it’s like a snapshot of us through time.”
Get Rhody Style
Ideas and resources for making the most of living in the Ocean State.
Signs of the Times
Rooms throughout the Chace home skillfully incorporate elements of the family’s personal history and a strong sense of place. A curated collection – which includes everything from antique signage and nautical maps to a Rhode Island dish towel – serve as thematic anchors.
May Fair
Bristol’s State Street is the place to be on May 2 for the Spring Festival, a day of 70plus vendors, chef-driven food, live music, and more, that is part of a series that returns in August and September. Rain or shine, set your GPS to 1 State Street, Bristol, for a reference point. Learn more at BristolMerchantsAssociation.com
Explore Bristol
This charming town known for its patriotic pride buzzes year-round and is filled with walkable districts ready for shopping and dining. Some places to get you started: Franklin Street: Grasmere; Hope Street: Beau Menswear, Caron Jewelers, Gray’s Ice Cream; State Street: Folklore Provisions; Thames Street: Empire Tea and Coffee; Wood Street: O’Brien and Brough, distillery and tasting room.
Photography by Mark Lohman, styling by Fifi O’Neill, courtesy of CICO Books.
Garden Variety
No green thumb is required for these plant picks
By Britt Machado
Only in Rhode Island does the line for a plant sale rival that of the hottest sneaker drop. Fortunately, having a green thumb isn’t required to be a part of the season’s favorite pastime. Cultivate your growing sensibilities with some easy container gardening, or showcase prized blooms in a gorgeous handmade planter. For those who pursue greatness, grow your own dahlias from local tubers and show them off at your next patio or park party, and keep plants thriving with a box of worms, ready for pickup. Whatever your pick – real or faux – it’s time to bloom.
Plant Sales Near You
MAY 2:
Sakonnet Plant Fair at Veterans Field, Little Compton
MAY 9: Casey Farm, Saunderstown
MAY 9, 10, 16, 17: Long Lane Farm, Warren
MAY 9: Quononoquott Garden Club at Fort Getty Pavillion, Jamestown
MAY 9: URI Botanical Garden, Kingston
MAY 16 & 17:
Southside Community Land Trust, Providence
Complimentary Colors Grow Kits
Groundswell Garden + Home Tiverton | GroundswellGuild.com
A Smithfield studio encourages all to try their hands at making pottery
By Jenna Kaplan
Before Studio Glob in Smithfield had pottery wheels spinning or shelves stacked with handmade mugs, it existed as a running conversation between Will Stiles and his wife, Michelle Antelo. Both worked steady jobs that paid the bills but left little room for creativity. The solution, Stiles says, came from a shared pipe dream: a place where people could relax, try pottery without pressure, and make something tangible with their hands. “We had to drive an hour and a half into Massachusetts just to get on a wheel.” When
he searched for “pottery studio near me,” the result was hard to ignore. “There was a gaping hole in the middle of Rhode Island, with Blackstone Valley as the center,” he says.
So instead of letting that empty space sit, they molded a solution – one built on spinning wheels, open access, and a whole lot of clay. Today, Studio Glob is a bright, welcoming creative space designed for beginners, hobbyists, and seasoned makers alike. The tone is intentionally playful with colorful, oversized globs covering the walls, inviting people to tap into their inner
child. “We want to show that anyone can make ceramics,” Stiles says. “There is zero pressure to be an artisan. Your commitment level is entirely up to you. Pottery is for everyone.”
Building Studio Glob was a hands-on effort in every sense. The space required major repairs, from rebuilding walls to constructing shelves and tables. The couple spent nearly all their savings and worked around the clock to open in under a month. Early marketing was just as scrappy. Stiles stood on a nearby corner spinning a wooden sign that read, “Make pottery here.”
Photo by Jenna Kaplan
Painted and ready for glazing
Clay Time
For those who find themselves hooked after one class, Studio Glob’s membership options make it easy to keep the momentum going. Members get monthly studio time, access to wheels and tools, and dedicated kiln space to bring their pieces to life. Higher tiers add perks like personal storage and discounts on clay, turning a casual visit into an ongoing creative ritual.
“People would come in and say, ‘We saw the guy with the arrow,’” he says.
I must admit, stepping through the door for class, I was a little nervous. Pottery feels like something people either know how to do or quietly avoid. Six wheels line the room, each with its own set of tools: a wire cutter, a sponge, and a wooden knife. It looks simple enough, until you sit down. Before I can second guess it, Stiles greets me and starts chatting like we’ve met before. The nerves fade quickly. He begins with a demo, walking our class through the basics. His hands move steadily as the clay rises into shape.
Then it’s our turn. We start with a lump of cool clay pressed onto the spinning wheel. Centering comes first, and it’s more difficult than it looks. The clay wobbles and resists. I struggle at first, naturally. Mine leans and nearly collapses. Stiles moves around the room, offering small adjustments and steady encouragement. He repositions my hands and reminds us that mistakes are part of the process.
Then it clicks. The clay steadies. I press inward, then lift. The shape begins to rise. A rim forms. The walls stretch upward. My hands stay steady, and for a moment, everything else
fades out. By the end of the class, I’ve made two small bowls. They’re not perfect, but they feel like an accomplishment.
Studio Glob is designed as a three-part experience. First, you take the class and throw your pieces. Then they’re fired in the kiln. A week or two later, you return to glaze, adding color and personality. Finally, you come back to pick them up, finished and ready to use. With new classes, equipment, and a growing team on the way, the Glob continues to evolve – but its mission remains rooted in access, joy, and connection. 375 Putnam Pike, Smithfield; StudioGlob.com
Photo by Jenna Kaplan
Inside the studio
Relax and Reset
Stressful times call for fluffy robes and pampering
By Alexandra Ashe
After a blizzard buried us under a historic 37 inches of snow this winter, it’s safe to say Rhode Islanders are more than ready to thaw out and find new ways to revitalize this spring season. Well-being rituals that nurture the mind, body, and spirit have become an important part of that seasonal transition. Two local businesses are redefining what self-care can look like: Sauna On Location delivers authentic sauna heat right to your doorstep, while Radiant Wellness Healing offers a quiet space for self-discovery, creating experiences that feel accessible, communal, and deeply invigorating.
RELAXATION DELIVERED
Skip the drive to the spa and let the relaxation come to you. That’s the idea behind Sauna On Location. Founded by Jessica and John Meegan of South Kingstown, the mobile sauna rental brings the restorative power of heat therapy directly to homes, private gatherings, and public events throughout South County and beyond. Invite up to eight of your closest friends and step inside the elite wood-fired barrel sauna. As the heat goes to work, you’ll do more than just relax. Besides a satisfying sweat, these sessions are scientifically linked to improved heart health and strengthened function – all while soothing aching muscles and calming stressed-out minds.
Inspired by the couple’s shared background in athletics – Jessica, a former open-water swimmer and triathlete who now teaches yoga, and John, a competitive cyclist and head mechanic for Stedman’s Bike Shop in Wakefield – sauna therapy became an essential part of their recovery from years of intense training. Recognizing how transformative the experience could be, they set out to share it with their community. “Sauna has always been
about more than just heat to us,” says Jessica. “It’s about creating spaces that help people feel better and bring them together.” Since the start of this year, Sauna On Location has appeared at South County Tourism events,
Drop-in sessions are also available
including the Kinney Azalea Gardens Wellness Hike and the Oceanfront Sauna: Heat, Plunge, Eat at George’s of Galilee in Narragansett, which featured an optional cold plunge. South Kingstown, SaunaOnLocation.com
Photo (L) courtesy of SOL
CALM AND BALANCE
Ignite your inner magic, foster meaningful connections, and nourish your spirit at Radiant Wellness Healing in Johnston. Rooted in creativity, spirituality, and service, the studio was born from Mary Elizabeth Lima’s own journey through life’s light and shadow. A certified clinical hypnotist and Reiki Master, Lima built more than just a business; it’s a welcoming space to pause, reconnect, and feel truly seen, safe, and supported. “Holistic practices recognize that physical, mental, and spiritual well-being are interconnected,” explains Lima. “Sometimes healing isn’t about fixing. It’s about remembering that you deserve care, rest, and peace. Most importantly, it’s about honoring your soul.”
Feel the day’s tension fade into a cozy embrace the moment you enter the lounge. You’re immediately greeted with a steaming cup of herbal tea and invited to explore the studio’s wide range of unique holistic offerings designed to still the mind and restore your internal equilibrium. Whether you seek a massage, intuitive readings, a Reiki session, or creative therapies, these practices work in harmony to help achieve a deeper state of calm and lasting balance. The team of practitioners, affectionately called “Earth Angels,” shares one mission: to provide gentle, compassionate care in a peaceful setting that meets you right where you are. Guests can even take a piece of their session home with them by purchasing Lima’s selection of handcrafted aromatherapy, natural skincare, crystals, and jewelry. Did we mention the Ionic Foot Bath Detox? Johnston: RadiantWellnessHealing.com
RHODY RESOURCES
Places around the state ready to help you recharge.
Alayne White Spa, Bristol
Be Well Chiropractic and Health, Providence
Beauty Studio West, North Kingstown
Blue Sky Spaworks, Warwick
Body Kneads, East Greenwich & Providence
Butter Day Spa, Pawtucket
Citron Spa, Providence
Hair, Heart and Soul, Bristol
The Hilltop Spa at The Preserve, Richmond
Maura’s Hair Salon, Narragansett
Mosaic Wellness Boutique, Tiverton
Radiant Wellness Healing, Johnston
Salt Boutique Spa, Bristol
Saltitude Himalayan Salt Cave, Lincoln
Sauna on Location, South Kingstown
Shepherd’s Run Wellness, South Kingstown
Skyla Raine Day Spa, South Kingstown
Spa Inspire, Narragansett
Roots Specialty Services, Providence
As an East Sider, I know what it takes to make a winning offer , negotiate terms , or get your home ready for market in this neighborhood!
FEATURE
Building Character
The dedicated efforts of small business owners to keep Main Streets enticing to patrons
By Emily Olson
There’s a charming stretch of cobblestone in Providence behind where, in Rhode Island parlance, Plant City used to be. Most people use it as a throughway or as overflow parking during 195 District Park events. And that’s a mistake. Because this colorful and creative stretch of South Main – called SoMa if you ask around – has a flavor all its own. Owner of home and apparel boutique Asterfields, Nicole Deponte, says its unique character remains untapped by locals, so she teamed up with Marc Allen of Marc Allen Fine Clothiers to put SoMa on the map.
Asterfields relocated to South Main Street from Wickenden Street last spring
Events like the End of Summer Celebration at Cory Farms draw shoppers with sales and activities
Deponte is the new kid on the block, having recently moved her store from Wickenden Street, and she has wild dreams of what SoMa could be. Allen’s store, on the other hand, is an institution, and with that history comes relationships. “Marc knows everyone, and he’s a wonderful advocate for the street,” Deponte says. That combination is sure to shake things up in a spot full of diverse stores Deponte describes as chill, fun, and art-driven. “We have good bones, and now we’re ready to throw some firecrackers at it.”
SoMa gets plenty of interesting foot traffic from tourists, students, and people enjoying District
Park, but Deponte dreams of it being a destination all its own. “Marc and I are trying to figure out how best to work with the city to get some projects started,” she adds. She envisions museum-quality banners emblazoned with the shopping district’s name, beautiful plantings, and consistent store signage. She’s delighted with the trees and speed bumps the city already installed, recognizing that any upgrades to the area have to be appealing to its residents. “Some of the nearby condos have beautiful landscaping,” Deponte says. “We can add to that color during the warmer months and bring in some inviting lighting appropriate for historic
buildings during the colder ones. If we make it a lovely place to walk, people will want to be here.” Deponte is just one small business owner in the state working to enhance her entire retail area for the good of the community and neighboring businesses. Deny Eftekhar, owner of Cory Farms Past and Presents in Portsmouth, also recognizes the attraction a beautiful retail area can provide. Eftekhar, whose store will celebrate its 15th anniversary this summer, is already a bit of a destination. So she uses her platform to support other small businesses and area merchant associations.
Photo courtesy of Cory Farms Past & Presents
FEATURE
The two-acre property is home to a farmhouse filled with gift items and three barns –one houses Eftekhar’s collection of antiques, and the other two she describes as vintage shesheds. The sprawling property allows her to host regular events that draw people from miles around. “We almost always have an antique car show and antique sale on Memorial Day weekend,” she says. “And last fall we had a harvest event that turned into a vintage sale.” Cory Farms had a handful of vendors on her property during the harvest event, as did her neighbor’s store, DC Stoneware. During the events, Eftekhar will serve cookies and lemonade, and she
says the property itself is an incredible draw for families. “We have beautiful gardens filled with possums and groundhogs. It’s so much better than spending the day in a strip mall!” In addition to partnering with other small businesses, Eftekhar has built deep ties with the community, regularly inviting the local artists’ guild to bring their paints to Cory Farms and capture the local wildlife en plein air.
Steve Lombardi, executive director of the East Greenwich Chamber of Commerce, also recognizes the importance of involving the local community in the retail district. Twenty years ago, East Greenwich leaped the hurdles
that SoMa is just starting to contend with and established regular strolls down Main Street. “The Main Street Strolls are designed to put the spotlight on East Greenwich’s retail district and give families something fun to do,” Lombardi explains. Each Main Street Stroll is themed so residents can pick a favorite. There’s a dog parade, Chalk the Block, which is a street decorating contest, and a music stroll. “The stroll season culminates in the Taste of East Greenwich Stroll,” says Lombardi. “We close down part of the street, put high top tables out, and plan games, music, and art for the community to enjoy.”
Main Street Strolls in East Greenwich kick off this month on May 28 with a “Dogs on Main” theme
Photo courtesy of the East Greenwich Chamber of Commerce
Community Amenities
NATIONAL SMALL BUSINESS WEEK
May 3-9 might not have the awareness of November’s Small Business Saturday, but it serves as a wonderful reminder to patronize the independently owned shops and restaurants that make commercial districts unique and charming. Learn more at SBA.gov
Newer to the East Greenwich lineup are Sip and Shops. Unlike the strolls, which are community-based, the Sip and Shops successfully increase retail traffic. “A lot of retailers participate by offering good deals and providing refreshments when people come and shop,” says Lombardi. Lombardi says that although East Greenwich has been doing events on Main Street for a long time, they’re anything but tired. “We’re always trying to improve them,” he says, citing the holiday tree lighting as an example. “We used to simply invite people out to watch, but now it’s become a whole parade with entertainment from
the Providence Ballet Theater, the Connect Dance Company, St. Luke’s Children’s Choir, and the Fireman’s Club. It’s quite an event.”
Lombardi, like Duponte, recognizes the importance of making the town’s retail district an inviting place to spend time, and the East Greenwich Chamber of Commerce puts a lot of effort into beautifying the area. “In the last year or so, we’ve gotten all new trash receptacles and had a local artist create seasonal banners for Main Street,” Lombardi says. “Next year we’ll be doing a lot of upgrades to the street itself.”
These efforts underscore a simple truth:
retail districts don’t become destinations by accident – they become destinations because people decide they matter. Their character is shaped, block by block, by those willing to invest time, creativity, and care. In Providence, Portsmouth, and East Greenwich, a new wave of passionate advocates is redefining what local shopping can be, turning retail corridors into places of discovery and connection. Here, it’s no longer just about storefronts and sidewalks – it’s about creating an experience, one that invites people to slow down, explore, and stay awhile.
Last July’s “Chalk the Block” Main Street Stroll in East Greenwich
Photo courtesy of the East Greenwich Chamber of Commerce
Small State, Big Plate
FOOD & DRINK
In the Kitchen | Experience | Round Up | Recipe
Designing Woman
A Providence-based interior designer is behind some of your favorite restaurants’ aesthetics
By Ann Martini
hile most of us walk into a restaurant and notice the atmosphere, we probably don’t consider the thought process that created it. And yet, interior design is as much a part of the dining-out experience as the food. In Rhode Island’s vibrant culinary landscape, few designers have left as unmistakable a mark as Libby Slader, of Libby Slader Design, an interior design firm specializing in hospitality, commercial, and residential spaces, based in downtown Providence.
Photo by Angel Tucker, courtesy of Libby Slader
The bar and dining area at Stingy Alley. This former co-working space in Warren is now a pub that feels like it’s been there for a long time.
Since 2010, Slader, who earned a degree in environmental design from Syracuse University and has awards too numerous to mention, has developed a portfolio that reads like a map of the state’s evolution as a destination for thoughtful dining experiences. Think Seven Stars, Ellie’s, Persimmon, George’s of Galilee in Narragansett, and Newport’s Giusto, to name a few. At its core, Slader’s work reflects a rare combination of technical rigor and intuitive storytelling. Her designs elevate the conversation between architecture and hospitality. We asked her about her process.
Rhode Island has such a distinct culinary identity. How does it influence your design sensibility?
Libby Slader: Restaurants typically have a very high failure rate but Rhode Island seems to be an exception. We try to create spaces
that could be updated in 10 or 15 years with some new furniture, lighting, and art, and feel like a proper refresh was done. We strive to design spaces that are somewhat timeless.
When collaborating with a chef, what conversations are most essential?
Slader: We always want to know what the menu is, what the check average will be, and how long they want guests to stay seated. Part of a restaurant’s success depends on knowing how much revenue it needs to generate each year. Knowing the concept and those other metrics informs the design.
How do you translate a chef’s culinary style into a physical environment?
Slader: Many times, our design reflects the personality of the chef and the culture in which the
menu originates. Or we leave the palette relatively neutral to make the food the focus. For instance, Suya Joint’s design was entirely inspired by chef and owner Cecelia Lizotte’s vibrant and warm personality. The inspiration for Basil and Bunny came right from chef and owner Lyslie Medeiros’ inspiration. And Persimmon’s main paint color is called Museum Piece; the food is the art.
What details in a restaurant design most impact how a team functions during a busy service?
Slader: The operations of the restaurant are just as important to us as the guest experience. Understanding how the food is expedited from the kitchen and designing the space for that is key. Having properly placed service stations, so staff can have quick access to additional cutlery, glasses, napkins and point of sale locations is an important consideration in the design.
Photo by Angel Tucker, courtesy of Libby Slader
Suya Joint’s dining area, where a mix of textures and colors reflect vibrancy and warmth
Libby Slader
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What sensory elements – sound, texture, lighting –do you consider when shaping a restaurant?
Slader: Different concepts seek different vibes, and we control much of that through the lighting, details, and finishes. The ceiling heights and volume of the spaces are also important. Bright lights evoke a very different feeling than dim ones. Soft seats invite you to stay a while and harder ones make you want to go.
As a woman in a field historically dominated by both male chefs and contractors, how has your perspective shaped your approach?
Slader: My dad was a builder, so I learned from a young age about construction and the culture. I was fortunate to grow up in a home where I was valued, and a certain confidence
was instilled in me. As a woman, I can specifically say we think more about safety and restroom sightlines, and it’s wholly appreciated when I bring it up.
What do you notice first when you walk into someone else’s restaurant?
Slader: As a designer, I am curious by nature, and I get excited to see how another designer may have approached the concept, the lighting, or a millwork detail. And it’s also nice to sit and enjoy a space without thinking, “Oh, we should have done this.”
When you walk into a restaurant you designed, what are you watching for?
Slader: When people are sitting at the bar,
then it gets real to me. Nothing makes me happier than knowing that in a space we designed, people are creating memories, having celebrations and enjoying themselves.
What have some of your favorite restaurant projects been? Why?
Slader: I would say my next one, and I truly mean that, because I learn so much from each one. My favorite restaurant spaces aren’t because of the project or their results, but the people. Sura will always have a huge place in my heart, because it was the first one I designed on my own. After 15 years, they are still thriving, and every time I go in, Hannah, the owner, gives me a big hug. Libby Slader Design, 160 Matthewson Street; LibbySlader.com
Basil + Bunny’s dining area and order counter was once an old open factory space in Bristol
Photo by Elaine Frederick, courtesy of Libby Slader
Spice in the City
New Thai spot connects with Japanese restaurant next door to share a bar and double-sided menus
By Jenna Kaplan
Downtown Providence has no shortage of good meals, but every so often, a place opens that shifts the mood. Phed Phed is that kind of arrival. From the moment you step inside, it feels like you’ve
landed somewhere else, not in an over-the-top way, but in the details. Just before the bar, oversized leafy murals stretch across soft peach walls, setting a tropical tone, while woven pendant lights cast a warm glow that softens the room and helps you ease in.
Must-Try Items
PHED PHED COCKTAIL ($13): Smoky mezcal, pineapple, and lime, with lemongrass and a chili salt rim.
TAKOYAKI ($8): Crisp, golden ballshaped dumplings filled with octopus are brushed with mayo, smoked apple BBQ, and thin fish shavings (bonito flakes).
PAD THAI WITH TOFU ($16): A flavor-rich dish of stir-fried noodles and chunks of tofu.
Cuisine: Thai street food cuisine Atmosphere: Casual, inviting, and vibrant
House fried rice with beef
P hoto by Jenna Kaplan
FOOD & DRINK
We grab seats at the bar, where glossy green tile wraps around the counter, and shelves of sake and spirits line the back. Drinks slide across, plates pass through, and conversation builds into an easy hum. It’s lively but never overwhelming. The back wall belongs entirely to a mural by RISD alum Buck Hastings, where a vivid tuk-tuk barrels through a rain-slicked city scene, splashed with glossy yellows and greens that catch your eye. Spend any time eating around Providence and the team behind Phed Phed will sound familiar.
Chef X and Kazu Kondo have been shaping the local dining scene since 2008, and here, alongside partner Nick Mazonowicz, they bring that same energy downtown with a concept that feels playful but grounded in strong flavors. The connection to Tori Tomo next door adds to the appeal. The two spaces are linked by an open entryway and a shared double-sided menu, making it easy to move between Thai street food and Japanese comfort. It feels natural and encourages you to order more than planned.
At the suggestion of the bartender, I start with the Phed Phed cocktail. With a chili salt rim, it leans smoky from the mezcal, bright with pineapple and lime, and lifted with a clean hit of lemongrass. It’s balanced, playful, and easy to keep sipping. Our takoyaki starter arrives crisp and golden, giving way to soft, savory centers filled with octopus, topped with mayo, smoked apple BBQ sauce, and delicate bonito flakes that seem to dance with the heat. It disappears quickly.
Washington Street’s restaurant row
Chili salt rim on the signature cocktail
P hoto by Jenna Kaplan
For mains, my coworker goes for the Pad Thai with tofu, while I land on the house fried rice with beef. It’s clear that the Pad Thai hits all the right notes, tangy, nutty, and just charred enough to keep it interesting. My fried rice leans deeper, with tender beef, Chinese broccoli, scallion, and
bursts of tomato layered into every smoky bite. And then there’s the spice. Phed Phed translates to “spicy spicy,” and the kitchen takes that seriously. Not just heat for the sake of it, but a steady build that shows up differently in each dish. By the time the plates are cleared, we’re already talking
through what we missed. It’s the kind of place that invites you back, not for one thing, but for the whole experience again.
Phed Phed
71 Washington Street • PhedPhedPVD.com
A piping hot plate of takoyaki
P hoto by Jenna Kaplan
Savoring Rhody
What’s new, what’s back, and what’s just plain delicious
By Patty J
May in Rhode Island means sunshine days, strolling main streets, and more food adventures. Here are some exciting new restaurants you’ll want to try ASAP, along with Rhody classics you simply must revisit this month.
The Box East Bay
Imagine if a taco and a pizza got hitched and had a baby! Then you would have the specialty tacos (the shell is a crust) that Matthew King cooks up in a pizza oven at his seasonal stand on Child Street. Order off the menu or build your own – they are big enough to split with a friend – at this beloved horse box-turned-food trailer that opens in May and runs through October. Warren
The Coffee Bar
A cafe by day and cocktail bar at night, this coffee-to-cocktails establishment on Arnold Farm Road is owned by Zachary Roch, vice president of Roch’s Fresh Foods. The Coffee Bar is earning glowing reviews for their seasonal lattes and signature sips, including their espresso martinis. Regulars also have high praise for their breakfast sandwiches, acai bowls, and baked goods. West Greenwich
Crudo
Smithfield’s Crudo has opened a second location in the heart of Jamestown, and I am here for it! Opened in December 2025 by Tony Lanni, Jeff Merlino, and Anthony Quetta, the decor and menu are coastal Italian with an emphasis on fresh seafood, raw bar eats, and classic pasta dishes. There’s even a pizza oven on the back patio, so you know where to find me. Jamestown & Smithfield
The Grind at Crook Point Brewery
Since November, Anthony Gesa and Madison Peck (Ernest Watson owns the brewery), have been serving thoughtfully brewed coffee with in-house syrups and locally sourced ingredients. Their inspired menu boasts sips like a Rosemary Black Walnut Latte, a Black Sesame Latte, and a Japanese-style cold brew. And don’t sleep on their sandwiches like the Figgy Cheddarrella or Vegan Italian. East Providence
Photo (top) courtesy of Crudo, (bottom) courtesy of The Grind
Crudo
The Grind
Nikki and Kevin Garabedian’s eatery just opened in March in Newport’s Fifth Ward neighborhood, and it’s already becoming a Rhody favorite. Their menu has something for every taste and mood, from specialty lattes and ceremonial-grade matcha (inside joke for all the RHOBH fans), to bakedfresh daily pastries and breakfast sandwiches. Lunch fans will go gaga over the soup specials and their turkey sub. Newport
Pizza Marvin
This popular Fox Point pizzeria from chef
Robert Andreozzi and star bartender Jesse Hedberg is one of my go-tos for pies. However, many of us fans divulge that their frozen custard rivals the pizza. Recent flavors from rotation have been unexpected mash-ups like cream cheese and blueberry or banana tahini. This ain’t your nonna’s soft-serve. Providence
Thermia
Situated at the Rising Sun Mills on Valley Street in the space formerly occupied by Easy Entertaining, this new Mediterranean-inspired bistro specializes in dishes like a 48-hour brined rotisserie chicken and
a Dubai cookie dessert that could change your life. Opened earlier this year by chef Jaewoo Choi, it’s the perfect cozy dinner-out destination. Providence
The Wicked Whisk
May marks the seasonal re-opening of this enchanting ice cream and bake shop helmed by Jes Berghorn. Whether you’re in the mood for a scoop (28 flavors), a sundae, or one of their decadent Wicked Milkshakes, 79 North Road is the place. In addition to frozen treats, Berghorn also bakes up melt-in-your-mouth cookies, brownies, pies, and custom cakes. Jamestown
Ocean & Fifth Cafe
The Wicked Whisk
Photo (L) courtesy of The Wicked Whisk, (R) courtesy of Thermia
We provide a diverse and welcoming environment for all our campers with a new theme and corresponding activities every week. J-Camp is built on four pillars of JAMS: Judaism, Arts, Movement (athletics), and STEM. In addition to our on-site programs, we have weekly field trips and specials guests! In the past, field trips included the zoo, local parks, museums and more. Special guests have included animal folks, cultural performers, and storytellers.
Thermia
Pizza Marvin
It’s About Clam Time
A special week – and recipe – shines a light on our state’s favorite mollusk
By Molly Ogren-Moran and Jordyn Zacharias
Quahogging has a rich local history, supporting the livelihoods of hundreds of residents year-round and serving as a treasured pastime for families who enjoy digging their own. Demand for these delicious clams swells in the summer months due largely to the popularity of fresh-shucked littlenecks, clam cakes, and stuffies, but they also make the perfect additions for chowders, pasta, and other dishes year-round.
Quahog Week was designed to shine a light on the state’s favorite local clam, the hard-working men and women who harvest them, and the vibrant local food industry that makes them available to consumers. Restaurants and markets across Rhode Island will celebrate this sustainable resource and its year-round availability by featuring a quahog dish or special on their menu during the third week of May.
MAY 17-23: 10TH ANNUAL QUAHOG WEEK
Join RI Seafood in celebrating its own mollusk madness at two free events! On May 19 from 5-7pm, head to Narragansett Brewery in Providence, and on Thursday, May 21 from 5-7pm, visit Newport Craft Brewing and Distilling Co., where you’ll encounter members of the Rhode Island Shellfishermen’s Association handing out fresh-shucked clams on the half shell, and RI Seafood partners with quahog-centric samples. Learn more at Seafood.RI.gov/quahog-week
Recipe: Éclade de Palourdes
The team at RI Seafood teamed up to create what they call É-clam-de Moules. Inspired by a traditional French coastal dish where mussels are covered in pine needles and cooked in a fire, this version uses local clams and hay instead. During the process, clams cook in their own juice over the fire while absorbing the smoky flavor. When trying this at home, please do this outdoors, use caution, and have appropriate fire safety measures available.
SUPPLIES
• Clams
• Cast-iron pan
• Fire- or heat-safe cooking glove or mitt
• Garlic cloves
• Herbs
• White wine
• Optional: Lemon, butter or olive oil, crusty bread
• Straw
STEPS
1. Place closed clams, hinge-side up, in a circle inside a sturdy pot (such as castiron or a Dutch oven).
2. Add a splash of white wine, along with your choice of herbs and some garlic.
3. Cover the arranged clams with hay. Carefully ignite the hay from the center. The flames should last approximately 8 to 10 minutes.
4. Once the fire is completely extinguished, carefully remove the remaining charred hay.
5. Using a fire- or heat-safe glove or mitt, remove the cast-iron pot from the heat source. Brush off any charred remains and set the pan on a heat-safe surface. The clams are cooked when they have opened. Allow clams to cool to the touch, and enjoy with crusty bread.
Find more at Recipes and Resources at Seafood.RI.gov/resources
Photos by Andy Moran, courtesy of RI Seafood
ABOUT DAVID @runofthemillshop
David Lawlor is an avid filmmaker and documentarian who lives in Providence, with an interest in telling the stories of places undergoing transformation and historic mill buildings.
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