If you want to get right to the meat and potatoes and are familiar with the series, skip the intro.

Intro
People are fascinated by their family’s background and asking someone what they “are” will uncover a lot about a person’s identity, family history, and their sense of identity – or lack of it. America being a melting pot more than any country on earth, a person’s surname, ethnicity, or heritage is a popular topic of discussion.

When you tell someone you are Irish, German, Kenyan, Wampanoag, Mexican, Brazilian, et al you are sharing a quick symbol that describes a lot about you. Even if it’s not accurate, or you call yourself “a mutt,” are “half” this, a little “this, that, and this” you still say a lot about who you are. Often you will hear two sets of identity: “On my mother’s side, I am ‘x’ and on my father’s side, I am ‘x.'”

It may come as a surprise to many Americans, but this is something very…well, American. The rest of the world thinks it’s odd or even make us a butt of their jokes. The American fascination with heritage and ethnicity goes even further than that – we love to spend money on DNA kits, to debate and argue over race and/or skin color, and no political discussion is without it.

It’s hard for most Americans to not filter everything through these things. A surname is more than just a person ethnicity and identity: it’s also a connection to the “Old World,” the history of those nations, and the cuisines. Those things make surnames an interesting topic of discussion!

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Meat and Potatoes
If you inferred by its appearance that Beaulieu is French, you would be half correct. While its origins are indeed French, it is an Anglo-Irish surname and you will come across variations like Bewlie, Beauley, Bewly, and Beuly, all spellings that are phonetically based.

The key to what type of surname Beaulieu is is right there within its etymology. The word itself is a compound word – the putting together of two or more words to create a new one, e.g. skylight, sunshine, windshield, et al. The first half of the word Beau is derived from the Old French “beu, bel” which means ‘fair’ or ‘lovely’ and where English has “beauty” or “bella.” The second half, Lieu means ‘place’, ‘location’ and in English “lieu” means “place” as well, as in “In lieu of…” It is also where our word Milieu, meaning “the physical or social setting.”

So, it goes without saying that it is a habitational surname – one derived from a locale or specific location.

Now, how in the heck is a French name now considered an Anglo-Irish one? Normandy is the northwesternmost region in France and that region was settled by Danish and Norwegian Vikings in the 9th century and the word Normandy itself means “Northmen.” For you geography buffs, you know that the only thing separating France from England is the English Channel which can be as close as 20 miles away.

The Normans invaded England by crossing the English Channel in the 11th century and conquered it bringing their customs, food, culture, and surnames. This is why the surname is a habitational one – you will find the name and its variations in hamlets, towns, and villages from Normandy all the way through England. In Southern France, you have Beaulieu-sur-Mer on the Cote d’Azur, in England you have Beaulieu Abbey and village, Hampshire which is literally directly across the English Channel from the shores of Normandy and is the seat of Noble House of Montagu. There is also Bewdley in Worcestershire, Bewerley village in North Yorkshire, and many others.

Once the New World opened up, France and England sent explorers and settlers and the name Beaulieu arrived here. Over time the French and French-Canadians would begin to gravitate to Louisiana and by the 1840s and would form one of the largest French communities in the New World for the following decades.

Eventually, masses of French Canadians would head to Maine – where it is now the state with the most Beaulieus – between 1840 and 1930 because of the mills which sprung up in New England during whaling and textile booms. Of course, they had to pass through Massachusetts to get there and since New Bedford was considered the richest city in America in 1856 due to whaling, many felt no need to continue on to Maine.

Some notable Beaulieus are Elvis Presley’s ex-wife Priscilla Beaulieu Presley, Trace Beaulieu, television writer and performer, the lead guitarist of the band Trivium Corey Beaulieu, Johann Peter Beaulieu, an Austrian general (1725-1819), professional athletes Jean-Christophe Beaulieu (football) and Nathan Beaulieu (hockey).

To say that Massachusetts roads have potholes is akin to saying “Water is wet.” It is a part of everyday life in the Commonwealth and we have all mastered the art of adeptly maneuvering around them … or having a tire blown, axle snapped, or alignment ruined.

We complain about them as much as we complain about the weather in all seasons. We notify officials and often the pothole is filled in on Massachusetts time, but often it is ignored. Massachusetts time is different than time in other states. It highlights the mountain of red tape that bogs down every process from small to large in Massachusetts. Throw in that our politicians and officials are mostly feckless and ineffective, you are likely to see a particular pothole left as is for weeks, even months and in some cases, even longer.

While that is all a bit of hyperbole and creative license, there are so many potholes in the state there will never be a point that the city or state will have filled them in. They are like the proverbial whack-a-mole.

Having said that, there are some potholes that I have learned to dodge because they have been there for well over a year in spite of reporting it.

In cases like that, people throughout the country have learned to let go of their annoyance with potholes and waiting for officials to do something about them and alternatively decided to inject a bit of humor.

Here are 5 ways that people who have gotten fed up with potholes have done exactly that and by doing so got the city and/or state to take note and fix it almost immediately. Some of these are “do and walk away” there are ones whereby you don’t want to create a distraction for a driver so you simply take a quick photo and then either send it to the city or make it public on social media and hope it goes viral.

Some potholes are so large that they have turned into a small pond and they’ve been there for so long that surely life began to settle in. Can’t get to a pond, lake or ocean to do some fishing? Set up a chair and cast a line in hopes of catching the “big one”: an official’s attention. Snap a shot and send to local news outlets and post on social media and maybe something will get done about it!

We all have Legos kicking around the house somewhere. Create a scene from your favorite movie using one of the many kinds of Legos, perhaps Star Wars, Harry Potter, Indiana Jones, etc.

While a bit crude, this is one that would definitely get the city or states attention. Relax prudes and Puritans, it’s not actually a penis, it’s just a drawing. Officials will definitely get multiple calls and emails about this one.

If the pothole is off to the side of the road, here is one that you could actually do and leave. Brighten up the ugly road canker with a something bright and cheery like. Be sure to visit it daily and give it a little water/ Maybe chat with it since they seem to like that.

Know a pothole that has been ignored for a long time? Celebrate its birthday with some cake, maybe have some friends join you and you can sing “Happy Birthday to you!” and put it on Facebook live.

This is one that takes the term “pothole” literally. While marijuana was legalized in the state some 2 years ago, it seems that New Bedford officials are like the aforementioned ones who need multiple inspections, permits, endless talking and pondering, and creating a mountain of red tape before they follow the will of the people. While no one would leave a pot plant in a pothole, it makes for a great photo op. The officials don’t need to know you didn’t actually leave it there.

Other ideas include a miniature tennis court, taking a bath in one, using CGI to make creative, often hilarious scenes, put some plaster in it and treating it like a handprint like stars do on Hollywood Boulevard, and too many others to mention.

Enjoy seeing creative ways of addressing potholes? One photographer used some models and in some cases CGI to bring attention to potholes. You can see his work here.

Have a good idea or something to share? Send us your essays, photos or videos at info@newbedfordguide.com.

Series Introduction (Move down if you’re familiar with the thread or don’t care)

In this series, we hope to highlight and showcase in as interesting a way as possible, the stories behind our favorite, mouth-watering local dishes. While we’ll focus on greater New Bedford and the South Coast, we will occasionally “travel” to places like Plymouth, Providence or even Boston. I will attempt to keep it light-hearted, fun and easy to read. While I can’t promise to keep you compelled and pull you along with prose – that would take a professional writer – I will promise to be liberal with the drool-inducing images of these dishes.

As always, feedback is encouraged. Anecdotes are wanted. Discussion is paramount. Please join in!

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Oh, the ways we love you kale soup. You warm our bones on a cold day, bring us back to our childhood and fond memories with our avós, and feed our souls. I don’t know about you but just seeing or hearing the words evokes the aroma!

My landlady is from the “old country” and when I come home and walk into my apartment and get whiff of kale soup that was evidently simmering on her stove for hours it shifts my assemblage point. It pushes the worries and stresses of the day away from my mind, the tension in my shoulders loosen, and I get happy.

Of course, I’m hoping that she will hear me come home and soon I will hear a knock on the door and she’ll offer me a generous bowl of soup. One thing you can rely on with those from the “old country” is that when it comes to homecooked food they are always generous, so that knock always comes – but just in case she doesn’t hear me I’ll be extra heavy with my footfalls, maybe “accidentally” bump my elbow into the stairwell’s wall.

While I didn’t grow up with the aroma of kale soup cooking in the house, I had many friends that were Portuguese and the idea of their generosity came from the fact that those Portuguese friends consistently brought me batches of it when their avó or mãe made some. Why didn’t the avô or papai ever make some?

While considered to be Portugal’s national dish, Kale Soup, Caldo Verde (meaning “green broth”) or Portuguese Sausage Kale Soup for you non-Portagees, there is little history about its origins. When this is the case for something historical – whether an invention, discovery or creation of a dish – it typically means the origins are from another nation and that would ruin any claims. For example, ask someone where Baklava or Falafel came from and a half dozen nations will raise their hands, all claiming to be the originator and all claiming to make the best, most delectable version.

First of the problems is that the soup, or at least most of its primary ingredients coming together in one place, are also found in Italy and Spain. I’d imagine that Brazil has a version, but I know very little about Brazilian cuisine. This is because the core of the soup is linked to farmers and the ingredients were readily available or inexpensive. One could say it’s a quintessential “poor man’s soup” comprised of ingredients that cost little but filled the belly for a day’s work and for most of that day. In my book, “poor man’s” anything is a code word for mouth-watering and delicious.

Italy has many regional variations from the “old country” all the way to Italian-American neighborhood: Minestra Maritata or Italian Wedding Soup. The “married: bit is a reference to the mingling together of greens –torzella or kale, escarole, broccoli rabe, endives, chicory or even lettuce – with meat, which can be Italian sausage, guanciale, pork ribs, ham hocks or meatballs. Of course, these are accompanied with pasta (ditali or any of the pastina is best) or potatoes for starch, cannellini (white) or kidney beans, carrots, and red pepper flakes swimming in a rich broth.

Forget the bread to sop up and get hurt, buddy.

Spain has its version in Caldo Gallego. This version is different in that they are heavy on the amount of beans, in this case, white beans. The last difference is a slight one in that is the selection of meat: chorizo as opposed to linguiça or chouriço. Otherwise, caldo gallego is the same as kale soup, and does not have the astounding variety that you’ll find in the Italian version. Don’t believe me about these two “imposters” or “wannabe” kale soups? Only one image in this article is of kale soup and the other two are of Minestra Maritata and Caldo Gallego.

The Portuguese standard has room for variety, at least here on the SouthCoast. The only wiggle room that I have encountered is whether there is pasta or not and the pasta is inevitably elbow macaroni. Now, I haven’t the faintest idea if this ties into differences among the island, e.g. Azores, St. Michael, Madeira, just a variety from household to household, or is specific to the Portugues here in the New World. You would know better than me.

One thing I do know is that there is quite the debate about whether the elbow macaroni belongs and whether linguiça, chourico, ham hock, or even paio should be used for the meat. In fact, I can picture the avós fistfighting about what real kale soup is and what the ingredients are supposed to be. The only thing I can think everyone agrees on is that it must be served with some Portuguese bread, preferably a Papo Secos or pao or as the gringoosh say, a “pop.”

This is apparently a “thing” in greater New Bedford. We all have our favorite restaurant or two, bet if you ever say your restaurant is best or *gasp* authentic be prepared for flushed faces, loud voices and declarations like “That place doesn’t serve genuine Portuguese food, just fake dishes for Americans!” Is there a Portuguese equivalent for gringo? Pronounced “gringoosh” I’d imagine? If so, I’d imagine that is bantered about too.

The reality is that I haven’t come across a bad Portuguese restaurant and maybe I and disqualified to judge because I’m a gringoosh, I don’t know. Does authentic or closest to the “real thing” really matter? What is the real thing? Can anyone say “I have this recipe I found from 1452 that states ‘My name is Manuel Gomes Fernandes Pereira Ferreira Da Silva Silva and I invented kale soup! Here’s the recipe.'”?

Again, does it really matter? Would you turn down anyone’s kale soup, Minestra Maritata or Caldo Gallego. “This aroma has my belly growling, my mouth watering and looks sensational but sir, I am affronted by your use of Italian and Spanish words so I must refuse!!!” said no one ever.

When I hear the words Kale Soup it conjures up childhood memories of curling around a hot bowl on a winter day after snow fights, sledding, and building snowmen. My Portuguese friends will mention the history and family members that trace back to Portugal for generations and the various family members that make a “mean” bowl.

At the end of the day, it’s about what the bowl of soup does for you, what it means, how it makes you feel, the memories involved and how it brings together family and friends and unites people regardless of their gender, nationality, ethnicity, skin color, political affiliation or any other petty nonsense. That’s what food does. I believe it was Samuel Clemens that said: “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”

Maybe that’s the key to world peace and the end of all this toxic political disagreement that now characterizes America today? What if we had some 80-year old avó from a tenement in Fall River or New Bedford who has been making kale soup for 65 years, force everyone to sit down a hot, fresh bowl of “happy” from the “old country” before they got to talking?

I bet you it would put a smile on all the gringoosh’s faces and they would all lighten up.

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Who makes the best kale soup in your house? Do you know of a restaurant that is as good as your avó makes it? Have a recipe to share?

If you enjoyed this type of article and are foodie who wants more you can read the other ones in the series here.

Series Introduction (Move down if you’re familiar with the thread or don’t care)

In this series, we hope to highlight and showcase in as interesting a way as possible, the stories behind our favorite, mouth-watering local dishes. While we’ll focus on greater New Bedford and the South Coast, we will occasionally “travel” to places like Plymouth, Providence or even Boston. I will attempt to keep it light-hearted, fun and easy to read. While I can’t promise to keep you compelled and pull you along with prose – that would take a professional writer – I will promise to be liberal with the drool-inducing images of these dishes.

I grew up in a Sicilian household where everyone – man, woman, child – was participating in preparing meals. It was a “trick” to get everyone together, talking, laughing and of course, the occasional heated debate. Food was a huge part of our identity, where we came from, who we were. There was something special about the atmosphere that revolved around a meal that we prepared.

This is certainly not unique to an Italian or Sicilian household. Every ethnic group in the country has a proud culinary tradition that they grew up around. You can easily replace “Sicilian” with Irish, Vietnamese, Portuguese, Ethiopian, Greek or anything else. This is why food as a topic is always so popular. We humans love our food and that passion goes beyond the gustatory or taste – we crave the aromas, delight in the presentation, are fueled by the atmosphere, and relish – pardon the pun – discussion about our favorite dishes, restaurants or cuisines.

One thing that is often not discussed – is glossed over, or barely touched upon – is the history or background of these dishes. Now, to some, this conjures up the voice of the guy from the “dry eyes” commercial. The terms, for many, are synonymous with “boring,” “dull,” or “It’s time to go.” However, the background can be interesting, fun, or funny and it can be so without being facetious, dumbed-down or popular. I will make every attempt to maintain a fresh balance with those elements in this series.

As always, feedback is encouraged. Anecdotes are wanted. Discussion is paramount. Please join in!

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There are many cultures that have contributed their cuisine to greater New Bedford. While the most known are Portuguese and French-Canadian, the various Latin American cuisines from the Hispanic world when combined is one of the greatest contributors in the region and the nation, for that matter.

While the language may be shared (though some native Spanish speakers may accuse other nations of not actually speaking Spanish!) the cuisines can have some astounding, stark differences. Having said that, nations near each other geographically cam often have variations of one particular dish – often claiming to be the originators.

The Dominican Republic has a relatively large presence in greater New Bedford and has brought a number of mouth-watering dishes. The Caribbean island nation shares the island with Haiti and is east of Cuba and Jamaica. That will give you a sense of the influences on their cuisine which comes primarily from Spain, but also has strong influences from the indigenous Taino, the Congo in West Africa and Levantine Middle East.

While nothing is ever better than home cooking, there are restaurants in the region that either specialize or offer a few dishes: La Candela, Celia’s, El Caribe and Panchi’s here in New Bedford and the aptly named Dominican Restaurant and Latino in Fall River. I have eaten quite a bit at the first three places, never at the others. I’ve also eaten at restaurants around the country and been privileged enough to have eaten home-cooked Dominican food from co-workers while working throughout New Bedford.

Mofongo and Mofongo Relleno

I will state from the get-go that Mofongo is one of the greatest dishes ever created on this planet. While Mofongo is considered by the majority of the Spanish speaking world to be Puerto Rican, it is, in fact, a dish that has its roots in West Africa’s Fufu, and when combined with Spanish influences became common throughout the Carribean.

So, what is the manna, this food dropped from heaven, this dish so good every bite is life-changing? Its base is mashed and fried plantains seasoned with garlic, salt and oil, and throughout the Carribean that is about the only thing they agree on. Plantains are native to Asia but made their way to West Africa before the Carribean where they are a staple to both.

Now, when it comes to things we foodies love, the word “juicy” is quintessential and pretty much describes everything that has ever been delicious. We need “juicy.” I will go into a cry-closet and not come out if something is dry. I will have temporary PTSD. The founding father Patrick Henry actually said “Give me juicy, or give me death.” and only through Chinese Whispers has his original historic statement been lost.

The plantains’ purpose is to absorb all the mouth-watering juiciness that comes from the meat and sauce that is poured over the top so we can enter foodie Nirvāṇa. An upside down bell is formed with the mashed plantains and then flipped onto a plate before being smothered with sauce and your choice of meat. The sauce is typically a chicken-based broth, garlic, olive oil, and the standard meat is chicken, shrimp or beef but can also be octopus, bacon, or chicharrón (pork cracklings).

In my opinion, the only thing better than that is the mofongo relleno or stuffed mofongo. Before flipping the shell you load it with sauce and filling, cap it off with more mashed plantain, flip it over and smother it with sauce and meat.

I have seen variations – mostly food stalls and food trucks – that leave the upside down bell in a plastic bowl and then they pour everything inside the “bell” and served.

Since we live in a melting pot of a community, I would love to see a fusion with Portuguese cuisine – a mofongo stuffed with shrimp Mozambique, pork Alentejana, or linguiça, anyone?

Pastelitos and Pasteles en Hojas

Pastelitos or Savory Turnovers are common not only throughout the Latin world but all over the world. You’d be hard pressed to find a culture that didn’t have some version, whether savory or sweet. Each culture has a different preference for the filling and even the name – pastelitos, pastelillo, pasteles, empanada, empanaditas, pastie, croquettes, dumpling, calzone, et al are used synonymously. Often the difference in a word is just the size or which preference a region or country has settled on.

Whatever you call them, planet earth and earthlings have a love affair with them. While they can be baked, they are typically fried to get the dough to be crispy and flaky and then stuffed with a delectable sauce and diced, chopped or ground beef, chicken or shrimp. Some can even have some melty, gooey cheese. My first foray into the Dominican version was simple ground beef and spices cooked by someone’s grandmother. If you have had one, you know that you really don’t need anything more than perfectly, lightly seasoned fresh ingredients and a crust that was fried until it was golden crisp. Simple ingredients, culinary works of art.

I have heard that some blasphemers will dip them in ketchup. If you witness evil in this form, please call your local police department and report it.

Pasteles en hojas is the use of grated plantains, on occasion cassava or potato, seasoned, mashed into a paste, shaped and stuffed with meat. They are then wrapped with a banana leaf and boiled. Sound familiar? Yes, it is akin to the famous Mexican tamale.

What makes these varieties of pasteles so popular beyond their tastiness are their utility: you can grab one on the go. Or if you are so predisposed, grab 2,3 or 8 on the go.

Chimichurri Dominicano or Chimi Hamburguesa

Like the pasteles, the Chimichurri Dominicano or Chimi Burger, is extremely popular among street vendors, trucks and stalls, perhaps even more so. There are even Chimi Trucks specializing in just this one iconic dish.

This sandwich is symbolic of much of Dominican cuisine – it takes the best of a few cultures and makes it their own. You have one part hamburger, one part Argentinian chimichurri, and one part Puerto Rico’s pan de agua bread. The meat is ground pork or beef, chimicurri is chopped garlic, fresh parsley and oregano, olive oil, vinegar, and a pinch or two of red pepper flakes, and the bread is a sort of baguette which is crispy on the outside and soft inside.

Like red sauce with Italians, each cook makes their own special recipe and hungry foodies all swear their favorite variation is best of all. As you well know, there is an astounding variety in Italian sauce with just tomatoes, salt, pepper and garlic which everyone claims is distinctly different and superior to everyone else’s. So you can imagine the variety and claims to superiority that the Chimi Burger comes with. In fact, just look at how zealous people can get in America when you ask them who makes the best burgers. A few ingredients prepared a particular way to differentiate it.

Honorable Mentions

Chicharrón de pollo (or puerca) Dominicano or chunks of fried chicken which can be eaten alone or used as a filling or topping are incredibly popular. A dish that sounds strange is Spaghetti a la Dominicana – spaghetti cooked with…milk, garlic, onions, peppers, olives and oregano covered in a salami based tomato sauce. I’ve never had it, so can’t vouch for it.

Of course, you’d have to live under a rock to have never heard of or tried tostones which are sliced plantains fried, removed from the oil, slightly flattened and then fried again. Salt and/or lightly season, serve still warm and you have a delicious snack.

Sopa de mondongo is a diced tripe (cow stomach) slow-cooked soup with vegetables, celery, tomatoes, cabbage, carrots, onions, bell peppers, garlic and cilantro.

When it comes to desserts, the Dominican Republic makes a rice pudding (Arroz Con Leche) and Dulce de leche (with pineapple jam) that rivals anyone’s, but probably most popular and know the world over is Arepa a dense cornmeal and coconut cake. It is considered a “poor man’s” dish because of the common, few and simple ingredients (water, milk, sugar, egg, butter, cinnamon) and it is so easily made that kids often make it. Think of a moist cornbread with coconut and a hint of cinnamon added.

This was not meant to be an exhaustive list, so if I didn’t include something it is because I am unfamiliar with it.

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Do you have a favorite among these Dominican dishes? Or is your favorite not one that is mentioned? Do you make any of these dishes or know someone that does? Have a recipe? Let us know in the comments!

While America isn’t as old as most of the world’s nations, we’ve been steaming along for just shy of two and a half centuries now. Long enough to describe many places as “old” and certainly long enough that we’ve forgotten the who, what and why of place names.

I can’t be the only one that hears a place name or comes across it while reading and wonders “Who is that person?” I assume that person was pretty important since a street, hill, building, et al was named after them. Over the years we just forgot the person, what they did for the community and the reason for dedicating a place name.

My hope with this series is to uncover who these people were and why they were special. Curious about a place? Send us a message at info@newbedfordguide.com and maybe you’ll see it in the next one!

A recreation of a Viking home in L’anse-Aux-Meadows, the oldest known Viking site in North America that reaches back to approximately 1,000 C.E. Photo by D. Gordon E. Robertson.

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Saying “Martha’s Vineyard” is as normal as saying “stuffed quahog.” There’s nothing to think about, nothing to ponder. If you had a dollar for every time Martha’s Vineyard rolled off your tongue, you’d be retired and sitting with your toes in the sand at a beach in the Azores sipping caipirinhas, Vinho do Douro or Madeira wine.

But who was Martha – a woman who was so important that an entire island was named after her? Was she someone’s mom, daughter or lover? Did the island earn its name posthumously or while Martha was alive so she could appreciate the gesture?

Colloquially known as “The Vineyard,” it was originally called “Noepe” which means “land amid the streams,” by the 3,000 Wampanoags that lived there before European settlers arrived. Sadly, within a century that population dwindled to around 300 people due to these settlers and the disease they brought with them. Some simply saw the writing on the wall and got “out of Dodge” because of what was coming.

This 100 sq. mile also includes the infamous Chappaquiddick Island is one of the largest islands in the U.S. – the third largest on the East Coast. The summer destination is a permanent home to approximately 16,000 people – the same as Fairhaven for comparison – but can easily swell to ten times that much (100,000+) in the height of summer season.

The map that Gosnold utilized to help navigate the New World.

The island wasn’t the first place to be called “Martha’s Vineyard,” that name was initially attributed to a smaller island just south perhaps Nomans Island – by Bartholomew Gosnold when he arrived in 1602. Interestingly, it is the 8th oldest place name in U.S. history. Before the name transfer, Martha’s Vineyard was called “Martin’s Vineyard” generally thought to refer to Gosnold’s John Martin.

It is unknown why the name swap ever happened, but it is likely that when people orally transmitted knowledge of the nearby islands there was more known about the “big” island than the little island next to it. There was possibly some confusion and since more people were visiting the “big” island than the little island (some were likely unaware that the little one existed at all) it was assumed they were one and the same.

Either way, who the heck was Martha? In this case, it refers to “Marthas,” plural. In fact, through much of the 19th century, Martha’s Vineyard was referred to as Marthas Vineyard without the apostrophe. The grammar police would say “The apostrophe comes after the ‘s.'” Well, the grammar Nazis love drama so this has been a source of much of that over the years, so much so that the United States Board on Geographic Names got involved.

All immaterial. People loooooooooove to point out the flaws in what everyone else does while ignoring their own as if they don’t exist. Almost without fail that person’s comment will be something along the lines of “Youse spelled it wrong” with poor grammar and bad punctuation. In fact, it is likely that people will make drama out of this article which in the big scheme of life means very little.

Vinland and Lief Ericksson’s routes. Photo by Donald Weidman.

What is “material” is who the island was named after and Gosnold had a daughter and a mother-in-law both named Martha. He must have thought to himself “I can kill two birds with one stone.” Imagine if you are an explorer and tell your family about the amazing places you will see, “discover” and name and the promises you make to them. “Bart, while you are coming up with names for places, if you find a pretty place you better name it after me or you’ll be sleeping on the couch!”

Since I can’t think of a place Gosnold went to that he named after his wife Mary, I bet he spent some time on the couch when he returned to England. Maybe the place has since been forgotten, maybe he figured by buttering up his mother-in-law was even better.

So, was there in fact ever a vineyard there? Around 1,000 C.E. Leif Eriksson set from Iceland/Greenland to search for three “lands,” in North America: Helluland (“Land of Flat Rocks”), Markland (“Forest Land”), and Vinland (“Wineland”). All three referred to places in Canada – Helluland was Newfoundland, Markland the coast and interior, and Vinland referred to several islands likely lands in the Gulf of Saint Lawrence including Nova Scotia. These places were not far from here – about 1,000 miles as the crow flies.

The “wine” in Vinland refers to the berries and/or currants that grew on the eastern seaboard of New England and Canada and could be utilized to ferment into wine. Sailors love their grog, wine or anything to get drunk from, right? So anything that had grapes to eat and ferment would be on the itinerary.

So when Gosnold encountered these grapes growing on the island, he dubbed it Marthas Vineyard and that is how the island got its name.

<img src="http://www.newbedfordguide.com/wp-content/uploads/2019/03/martha-elizabeth-natucket-John-Pereira.jpg"Photo by John Pereira.

Here is another installment in our Who Remembers? series. You can browse previous articles by using the search bar on the right or by clicking here. These articles are strolls down memory lane. In some cases, the buildings, but new businesses have replaced them. In other instances, the buildings or even the properties have been razed. Instead of a building, it may be a TV show, personality, or commercial that no one longer exists. Either way, it can’t stop us from taking the Memory Lane stroll!

As always we would rather this be a discussion. No one knows this area better than those who grew up here! Please, leave constructive criticism, feedback, and corrections. We’d love to hear your anecdotes. Please share!

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I recall once talking to my daughter when she was about 7 or 8 years old and I told her a story about when I was about 18 years old and had to walk to a payphone after my car broke down once. She laughed and thought I was joking with her.

On a separate occasion, I came across a photo on social media which featured an image of a cassette tape and a pencil and stated: “People in this generation have no idea how these two go together.” Sure enough, I asked my daughter and she had no idea.

Besides the fact that this demonstrates how much of a dinosaur I am, it illustrates the speed with which times flies by and how quickly things change. Often we assimilate new technologies so seamlessly that within a few years we forget the old ways of doing things, or how things used to be.

One of those things was the standalone or freestanding Fotomat kiosks that made their home in shopping plazas – there was one in the King’s Highway Plaza. As an alternative to the Instamatic Camera which came out around the same time, the “regular” way of taking pictures was to take your film roll to developed and wait a week or two. Put your roll in the tiny metal and eventually plastic container with a little pop-on lid and bring it by the kiosk.

I don’t remember if it was a myth or not, but I remember everyone would tell you to quickly put the roll into the camera before the light would ruin the entire batch. You were supposed to go into a panic as if you had some type of radioactive material or a hot potato. You didn’t want to be that guy who ruined an entire batch of photos that took everyone a week or two to take and then another fortnight to develop and find out were ruined.

Fotomat was started by a man named Preston Fleet who opened its first kiosk California in 1965, it revolutionized the camera and photo industry by cutting that waiting time to 24 hours. Their kiosks looked like a garden shed or perhaps what the home of a Gnome would look like and these locations were a little bigger than a phone booth. Another comparison, perhaps pertinent if you were an employee, is that of a prison cell.

Throughout the day a courier would come to the kiosk, pick up the rolls of waiting film, bring them to a processing center and return them within 24 hours. Who remembers getting the envelope of pictures and negatives and quickly looking at a few to make sure everything came out alright before driving off? Remember the commercial?

Americans love anything that makes life more convenient and saves time so the concept took off. Exploded. By 1971 the company was such a massive giant with thousands of locations that they went public on the NYSE in 1971. By 1980 there were 4,000 throughout the country and this is when the popularity of the chain began to wane.

When this happened corporate suits tried to revitalize the company by expanding into the newly booming videotape market. You could drop your videotape off and have your home movies put on a separate tape so you could then record of your original. Remember this was a time when the technology was new and as with all new technologies the VHS tape was expensive.

In addition to this service, Fotomat sold blank VHS tapes and long before Blockbuster video existed, they rented prerecorded tapes for a fee, the equivalent of about $45. Hard to believe, right?

While this breathed new life into the company, it didn’t last long. Once “minilabs” arrived in retail stores you could drop your film off and then go shopping…then return to pick them up the next day and go shopping again. Fotomat took another hit. Then when these mini-labs got advanced enough to cut the time down to a few hours the proverbial nail was set in the coffin.

In 1983, 1,000 kiosks – a quarter of their locations – were closed. Within a few more years entire cities had all their kiosks closed and by the end of the decade, there were under 1,000 left. Finally, digital technology arrived to execute the coup de grâce.

While the company would die, their kiosks didn’t. The kiosks became attractive to small business owners who didn’t have a lot of start-up money and/or wanted a turn-key business for little start-up money. The kiosks would become everything imaginable and unimaginable from cigarette stores, watch repair, key cutters, coffee and locksmiths, to um, a house of prayer and chakra balancing.

Boy, have the times changed.

Chakra balancing anyone? Cultoftarot photo.

What do you remember most about the Fotomat kiosk? Have something else you want us to feature in the next “Who Remembers….?” Leave a comment or message us at info@newbedfordguide.com.

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In the land of computer repair and service, the only way to differentiate oneself from the masses is to excel: do a better job than the rest, provide superior customer service, and offer an affordable, fair price. There is no way to live in the modern world without safe, secure, stable communication – through our smartphones, tablets and computers. From residents to small businesses, it’s vital to the day to day functioning and any disruption can have a significant impact.

One of the biggest errors a business can make is the bad practice of hiring their own Information Technology (I.T.). Many others will outsource their providers, often from another region or nation altogether. If you work in the financial service industry (accounting, personal finance, etc.), legal services (business law attorneys, and their office staff), or as a medical service provider that is a serious risk that can have heavy financial repercussions.

After spending 25 years in the I.T. field, Taunton resident, veteran and owner of “Nerds To Go,” John Danahey decided to put his vast knowledge, expertise and passion together in a venture and struck out on his own in June 2018. After his daughter was born in the summer of 2017, he felt that spending an average of 3 hours a day during a commute was going to take quality time from her. Family was too important.

The corporate I.T. world’s loss is boon for the region: Danahey has certifications from the SANS Institute, Bryant College, Arizona State University, the Disaster Recovery Institute International, and currently enrolled in the M.S. Systems Engineering at Worcester Polytechnic Institute.

Furthermore, he has worked in all types of environments from small start-ups to Fortune 1000 companies, managed data centers, data center relocations, corporate disaster recovery preparedness and exercises, enterprise software deployments, and software development organizations.

Combined with staff qualifications which include degrees from New England Institute of Technology, and several Apple and other certifications we get a world-class company that is staffed by experts in security, backup and restore, small and medium-sized businesses enterprise-class data protection and a number of other areas.

We are Nerds To Go, and we are data protection experts. Let us help you and your business eliminate your risks!

Danahey wants to separate himself from the highly competitive market and his decades of experience within the industry have taught him what those weaknesses are. In addition, he feels that there are many segments of the I.T. market that are neglected one of those is in-home service and another in-store service. Most companies want nothing to do with we “little” people since there aren’t large profits to be made. Danahey and staff bring the industry from the corporate world to our homes and shops offering service to all in a broadly encompassing manner.

“I have witnessed just how bad customer service can be in I.T. organizations and we will never hire anyone who believes that the customer is an inconvenience. We at NerdsToGo know that the customer is at the center of our world and they should be our most important consideration in everything,” said John.

Community Liaison Director Mitch Zucker feels that what separates Nerds To Go from the competition is their emphasis on focus on cybersecurity and helping small businesses to better protect themselves through firewalls and ongoing management of their servers and networks. Also their proactive maintenance which adds tremendous value to their clients by preventing unnecessary downtime.

Most companies have an approach whereby they address issues and problems as they arise while the staff at Nerds To Go feel that that is an outdated approach. Waiting until the damage has been done hurts the customer. Why not do as much as possible to prevent and use tackling issues as a secondary option?

No need to fear the Hard Drive Horror Show, if you work with Nerds To Go.

Showing their heart, desire to help the local community, and their flexible ability to customize to a client’s needs, Nerds To Go recently completed a project for a blind client. Being cut off from the benefits that those of us who have our sight reap, they built a system allowing her to have those same benefits using voice commands and then trained her on how to use it. Read her father’s touching letter in the photo album below.

If you own a business and want a glimpse at what they do each “First Friday” of the month they offer a FREE small business networking strategy session that also includes tips on developing your “pitch”, and how to get the most out of your “social media” presence.

When it comes to computer repairs, business data security services, IT services, diagnosing slow or frozen computers/phones/tablets/printers, networking needs, data backup and recovery, virus protection and removal, and everything in between Nerds To Go is the region’s go-to source. That includes PCs, MAC and even gaming consoles! Their quick response, expertise, and experience is invaluable and by making their service fair and affordable it is available to all even the resident at home.

If you are a current client and “refer a friend” who becomes a client you receive discounts on services. They also frequently offer promotions. Want to see what people who have used their services are saying? You can see testimonials here.

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Nerds To Go

63 Tremont St., Unit A
Taunton, Massachusetts

Call: (508) 659-4640 or 1-800-390-NERD

Monday-Friday: 9:00am-6:00pm
Saturday: 10:00am-2:00pm
Sunday: CLOSED

Facebook: facebook.com/NerdsToGoTauntonMA
Website: nerdstogo.com/location/taunton-ma/

Oh, let me count the ways I’ve eaten Italian cuisine.

Being Sicilian I grew up around it and so I had a benchmark based on my grandmother and mom’s cooking – something I used to compare to the dishes and cooking of everyone else, whether that of family, friends, or restaurants. No one did it better than those two – the quintessential characteristics of simple recipes, the freshest ingredients, and balanced proportions were improved with the sheer love that went the dishes.

No matter what anyone says, it is an integral ingredient to a dish that we can taste. From casual and formal, pizza to Ciopinno, and everything from Bruschetta to Cannoli, I’ve had it. Short of actually eating in Italy proper, there is nothing under the sun I have not experienced in the wonderful, delicious Italian foodie world.

That pretty much sums up most of the world since Italian food is one of the planet’s most popular. Most Americans live within a cannoli’s throw of an eatery, pizza “joint,” or fine restaurant.

The dilemma that Italian food presents is one of saturation. but setting oneself apart from the rest. Trattoria Romana at Twin River Tiverton Casino does just that and even manages to include that key, intangible ingredient of love. While this love is not from nonna or mom, most people don’t have one of those so this is the next best thing.

While on the topic of the next best thing, considering we almost had a casino in the city, this is also the next best thing to that. For those who enjoy sports betting, slots, gambling, etc. the added bonus of the Trattoria being at a casino means you can have a bit of fun before or after – who knows, maybe hit it big or have fun trying. It certainly beats the 90-minute drive to Connecticut and I was shocked at how short of a drive it was.

We Yankees here in Massachusetts are laughed at when we answer the question about how far away a destination is because we don’t respond with how many miles, but that’s because we have a pragmatic lean. So, it is a 15-minute drive from New Bedford- that’s how many “miles” it is. Think of how far of a drive Fall River is and you’ll get an idea.

I am not a gambling man and may visit a casino once every few years, but I sure enjoy eating!

You may be thinking “another Italian restaurant! I have foodie fatigue!” Now, hold your cavalli and cool your getti because not all Italian restaurants are created equal and not all Italian restaurants offer the same dishes and in the same way. Beyond the menu, there is also the freshness of ingredients, the quality of service, portions and affordability. That saturation has forced restaurants and chefs to raise the bar. They must stand out and stand out above the rest.

Trattoria Romana does just that.

The first thing that comes across from every single person we interacted with was the genuine pleasure everyone exuded. When a restaurant realizes that their staff is the best asset so they hire people that enjoy what they are doing it translates to a benefit for us, the eater. You want chefs that are inspired when it comes to the menu and what they put on the plate. You want servers who like people, enjoy their job.

That is the aforementioned intangible, key ingredient of love that grandmothers and moms (and dads!) put into every meal. It’s here at Trattoria Romana.

The restaurant itself has a variety of seating areas with an equal variety in lighting to accommodate each customer’s desire – whether eating alone, as a couple or a group or because you want a romantic intimate setting or something less formal. An absolutely gorgeous dark wood and glass wall is filled with an astounding array of wine varietals. If you are like me, a self-proclaimed Oenophile, it’s love at first sight. What I love about the display is being able to see all the wines in their glory as opposed to some dry text on a menu. If you know your wines, you will likely recognize many labels.

Vintage black and white images of quintessential Italian celebrities decorate the walls and breathe life into the blending of real stone and brick with hues of dark wood. A sort of modernized rustic ambiance.

That sort of traditional meets the new is reflected in the menu and dishes. No, that doesn’t mean lasagna fois gras, spaghetti with sea urchin Bolognese, or some other obnoxious idea of fusion. When it comes to Trattoria Romana it translates into a healthy respect and admiration for tradition but makes subtle improvements where possible.

Lest you think the chef isn’t qualified to do such a thing, and only an Italian should be allowed to do so: Chef Luciano Canova was born in on a small farm just outside of Rome, Italy where the entire household was cooking. He then attended the prestigious Culinary Institute of Italy in Copanello, Province of Catanzaro before cutting his “teeth” working all around the world including Switzerland, Germany and on a luxury cruise line. You may even bump into Luciano in the dining room greeting customers.

Three traditional aspects that stood out as we all bit into all the food were proportion, quality and freshness. I look at highly-salted food as a sign of a chef’s inability to trust his cooking or it’s to disguise the poor quality of the ingredients.

Every dish that came out bursting with the flavor that only fresh ingredients can give. Salt was an element that was properly utilized to compliment those fresh ingredients and bring out the flavors. Same goes for all the ingredients, not just the salt. I hate to sound pithy or use a tired cliche, but I get it when people say “It’s a symphony in every bite.” Every “note” in its proper place, no section trying to drown out the others. What a breath of fresh air.

We placed our trust in the kitchen and asked the knowledgable waitress choose all the dishes for us. We wanted to be taking along for a ride.

We started with two salads: first the Insalata Alla Greco ($6.95) – chopped Romaine, beefsteak tomato, cucumber, red onion and Kalamata olives dressed with red wine vinaigrette, croutons and feta cheese. Fresh, fresh, fresh. The vegetables had snap, the vinaigrette was clearly made from scratch, the croutons made in house. How was a meal-sized salad this good at $6.95? È incredibile!

Then was the Prosciutto e Mozzarella Smoked mozzarella cheese wrapped with imported Prosciutto di Parma lightly sautéed served with artichoke hearts, black olives, cubanito finger peppers stuffed with prosciutto & sharp provolone served over mixed greens with extra virgin olive oil ($12.95). Also a meal-sized portion and absolutely loaded.

Don’t run away scared meat lovers. There is a special room and special menu just for you, the Tuscan Chophouse, with offerings of steak, chicken, veal and seafood. We got a few dishes from that menu. Next came the Bocconcini Della Non al Vin Santo which is a chicken breast stuffed with fresh mozzarella cheese, imported baby porchetta and fresh sage sautéed in a Vin Santo and sherry wine demi-glaze with button mushrooms served over parmesan risotto and finished with Parmigiano-Reggiano. Oh my. You will never look at chicken breast the same way again.

From the Carne section came the Vitello Saltimbocca is veal medallions topped with imported Prosciutto di parma, mozzarella cheese and fresh sage pan-seared in a marsala wine sauce and served over pappardelle pasta finished with Parmigiano-Reggiano and the Controfiletto Di Manzo Alla Romana : Sirloin steak topped with white button mushrooms sautéed with extra virgin olive oil, fresh lemon juice, garlic & oregano served with mashed potatoes & vegetable.

Now Mike, Josh and Leo will lie here if you ask them. They will deny that there were tears in their eyes while ravishing the veal and sirloin and blame it on the kitchen chopping onions in the back. The dead giveaway will be their eyes welling up again as they relive the memory, so put them on the spot.

From the Chicken section came a all-time favorite of all Italian foodies, the Pollo Marsala -chicken breast sautéed with button mushrooms and a Marsala wine demiglaze for a sweet flavor and caramel color, served over capellini pasta. This was without a doubt the best, robust, savory Marsala sauce I have ever had. It was art on a plate.

The seafood selections started with a classic, the Spaghetti alla Vongole Veraci pasta sautéed with fresh littleneck clams (available in either a light marinara sauce or a garlic & white wine sauce) with Italian parsley & red pepper flakes. A generous amount of sweet, tasting of the sea, littlenecks and accompanied with a balanced garlic and white wine sauce that got me wondering what else I could put the sauce on. Pretty much anything and everything.

The coup de gras was a world-class Frutti di Mare Posilipo of Cappellini pasta in garlic & olive oil San Marzano marinara sauce sautéed with tender calamari rings, jumbo shrimp, sea scallops, littleneck clams & PEI mussels finished with Parmigiano-Reggiano cheese. Eat at any Italian or Sicilian house and you will find out quickly the meaning of abbundanza or abundance. Ask for a snack, get a feast. Tell mom you are just going to the beach with two of your pals on a lazy Wednesday during summer school vacation and she will spend 4 hours in the kitchen making salad, soup, sandwiches, pasta, and dessert. True story.

Well, this Frutti di Mare Posilipo was a large plate of pasta and heapings of fresh seafood, and lots of love and abbundanza!

For dessert we ordered the Chocolate Mocha Truffle Cake ($6.95): Chocolate cake layered with a mocha truffle butter cream icing, drizzled with rich chocolate ganache. So delicious that we felt guilty for no reason. “I didn’t do anything to deserve this.”

If you are less trusting than we are. you have a full menu at your disposal. The menu at Trattoria Romana depends on whether you are there for lunch or dinner and, each season comes with special offerings. Because of this, I will just give you an idea of the regular lunch menu, but you can click on all the links provided to see the dinner menu, dessert menu, and seasonal menus.

The lunch menu offers traditional antipasti, soups and salads like Calamari Fritti, Mozzarella Caprese, Pasta E Fagioli Soup, and Pollo Caesar Salad but had some original dishes like the Sicilian Chicken Wings (Caramelized onions, rosemary and balsamic).

For the “main” you can choose between 9 Types of Panini or sandwiches from Chicken/Veal Parmesan, Meatball Alla Corinna, Tuscan, to Rabe & Sausage or a half dozen Pasta dishes (Pasta is made fresh daily) like Fettucine Alfredo, Spaghetti e Pollo Genovese, and Pappardelle alla Bolognese. Want fewer carbs or just a meat lover? There are three types of Black Angus burgers, five chicken dishes, and five types of veal dishes.

If you are in the mood for a “power” lunch you can complement the meal with either traditional cocktails like Amaretto Sour, Negroni, Bellini and Aperol Spritz or one of their dozen Signature Cocktails like Blueberry Bourbon Buzz (Bulleit Rye Bourbon, Luxardo Amaretto, Blueberry Puree, Fresh Lemon Juice, Simple Syrup, Fresh Blueberries), Watermelon Cucumber Punch, Trattoria Romana Bloody Mary, or Trattoria Housemade Sangria (Italian Wine, DeKuyper Triple Sec, fresh fruits, our own special ingredient. Love.) Non-Alcoholic sodas are offered – give the Black Cherry Soda (Black Cherry, Fresh Lime, San Pellegrino Sparkling Water.) a try!

The Dinner Menu is in essence larger portions of the lunch menu with a few extra dishes plus a Seafood Section and for Carne section for you steak lovers.

The Drink and Dessert Menu offers a head-spinning variety of wine, cocktails, beers, whiskey, Scotches, Rums, Liquors, and more.

Desserts? Oh, yes. Chocolate Mocha Truffle Cake, Homemade Biscotti, Tiramisu, Coppa Raspberries & Cream, Cannoli Duo (for two, but who are they kidding? Two cannolis are a serving of one for me!), Triple Layer Spumoni Cheesecake, and of course, Italian Gelato.

You can finish the meal off with something from the Espresso Bar: Espressos, Cafe Americano, Cappuccino, Caramel Macchiato, Chocolate Macchiato, Coffee or assorted Teas.

What is most mind-boggling of all? Not the superb dishes offered, the capable, attentive service, “wall of wine,” and attention to detail…it’s how affordable the whole experience is. You get a Michelin star experience without the Michelin star price. There are 20 dishes on the menu that are under $20, many entrees in the $10-$14 range, drinks starting at $5.75 and all desserts under $7.

It’s not easy to improve upon tradition and would typically be arrogant to make such a claim. However, there is a tiny part of the population that has the ability and confidence to actually be able to do that. You don’t do that by tossing lobster into your Bolognese sauce, adding prosciutto and truffles to a pizza, or making Alfredo Mac & Cheese, you do that by doing what Trattoria Romana is doing.

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Trattoria Romana at Tiverton Casino Hotel

777 Tiverton Casino Blvd
Tiverton, Rhode Island
Phone: (401) 816-6165

Lunch Daily: 12:00 Noon–4:00pm
Dinner: Monday–Thursday & Sunday 4:30pm – 9:00pm
Friday & Saturday: 4:30pm – 10:00pm

Facebook: facebook.com/TrattoriaRomanaTiverton/
Website: https://www.twinrivertiverton.com/trattoria-romana/

Here is another installment in our Who Remembers? series. You can browse previous articles by using the search bar on the right or by clicking here. These articles are strolls down memory lane. In some cases, the buildings, but new businesses have replaced them. In other instances, the buildings or even the properties have been razed. Instead of a building, it may be a TV show, personality, or commercial that no one longer exists. Either way, it can’t stop us from taking the Memory Lane stroll!

As always we would rather this be a discussion. No one knows this area better than those who grew up here! Please, leave constructive criticism, feedback, and corrections. We’d love to hear your anecdotes. Please share!

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Dump a dime or quarter in the slot, get something. When I was growing up – in the 70s and 80s – vending machines were ubiquitous: you would find them in your pace of work, outside of many shops and stores offering an astounding variety of products. These days you might find them at work, but rarely, if ever, outside of stores and just candy bars, soda, and chips.

Talking with my mom and other family members about the vending machines of their generation it appears that they were even more common and offered even more variety. While the invention itself goes as far back as 200 C.E. in Ancient Egypt with the “Hero of Alexandria,” the 40s through the 60s were the contemporaneous Golden Era.

In the 1950s companies were mass producing vending machines and churning them out in record numbers. Some of the machines were one-off – so experimental or strange that they didn’t catch on. Which kinds are we talking about? Vending machines that dispensed beer, whiskey, cocktails, hot sandwiches or soup, cigarettes, eggs, coal as fuel, nylons, raw potatoes, pens, fresh milk from a tap, bikinis – yes, bikinis, loaves of bread, even car, home or life insurance.

There was even a Playboy vending machine where you could get a coffee, cocktail or beer for when you want to bounce back from your…ahem…exhausting extra-curricular activities. Sorry, no magazine in that machine, you had to supply your own.

Before the microwave entered American homes it was too expensive to own so there were machines whereby you could select one of the TV Dinners and use the machine’s built-in microwave. Some could shine your shoes or light your cigar or cigarette! It seems there was nothing that couldn’t be offered by these machines and they were as commonly found as the other fossil of the past: pay phones.

Imagine if they had some of those still today? Before every incoming snowstorm, we could race to the bread, milk and egg machines and worry about nothing!

One of my favorite machines I visited regularly growing up was the soda machine outside of
Magazine World’s right off of the Weld Sq. exit. I lived on County Street near the old Kinyon-Campbell School and walk there to peruse all the comic books. Since the machine was outside you would be tempted both before walking in and when leaving.

It was one where you would put the dime – yes a dime – in the slot, open the tall, slender service door and there would be a column of various brands of soda in glass bottles to choose from. You would see the bottle caps with their logo, grasp the neck of the bottle and pull it out, enjoy. They don’t make glass long-neck bottles like that anymore.

While America seems to have lost the variety and turned to limited vending machines specializing in sugary drinks, chips, cookies, and candy bars the rest of the world has a love affair with them. In fact, places like Japan are living in their version of a Golden Era and there is nothing they won’t put in vending machines, including “used underwear.” Disgusting.

Some of these can get odd or downright strange:

• Live crabs and lobsters.
• New and used books.
• Live bait for fishing, e.g mealworms, maggots, minnows et al.
• Lettuce, whole pizzas, caviar, French Fries, mashed potatoes, gourmet cupcakes, canned bread.
• Small versions of famous art paintings.a
• A variety of gifts already wrapped.
• Just bananas, sealed and wrapped.
• Toilet paper.
• Restaurant: there are a bunch of tables and a vending machine wall where you have a full menu to choose from. No staff. Heat, sit down, enjoy.
• Rhinoceros beetle. As a pet or to make them fight? Who knows?
• Underwear and bras.
• Pregnancy tests and contraceptives.
• Marijuana and edibles.
• Pornography with a “modesty curtain” for privacy on the genre you are picking.
• Legos.
• Stray dog and cat feeder.
• Swap-O-Matic: place a random item in, get a random item.
• Cryptocurrency: exchange real money for some bitcoins or similar currency.

Now, if they could come up with a vending machine that does your job for you while you go fishing, shopping, or just nap, that would be something.

The word yoga is increasingly becoming an English word in the same way pizza, latte and pajamas have become “English.” Words adopted from other languages that have become such a part of our culture that they seem like they are English words and have always been there.

The idea and the word have been assimilated which is something truly at the heart of yoga: being inclusive, bringing together, uniting. In fact, the word itself is Sanskrit for union. Why has yoga become a part of American culture? Why has it become so popular? Why is there hip-hop yoga, nude yoga, aerial yoga, rave yoga. and even yoga with goats? Why is it “cool” to update your social media with images of people doing āsana or postures?

Plain and simply said: it produces results.

If you do yoga regularly you will get results and those results will go far beyond physical improvements and extend to every aspect of life: your well-being, mental flexibility, happiness, lowering your blood pressure, produce a quieter and calmer mind, improve your ability to deal with stressful situations at home and work, gain clearer thought processes, and more. In essence, to “do” yoga is to improve every nook and cranny of who you are – physically, mentally, psychologically, spiritually.

That is why this import is as American as apple pie and so incredibly popular.

However, this presents its own problem: with so many yoga studios and instructors where do we go? Who is affordable, knowledgable, and capable of addressing a variety of needs and levels? Who can we trust in this vast ocean of choices? Where do we start? Do I have to be in shape? Do I have to be athletic or flexible? Is it strenuous enough to lose weight? What if I am already athletic – will it actually challenge me? These and many more questions are a normal, natural part of the process.

One of the studios that has entered this crowded arena is Solshine Yoga on West Rodney French Blvd. Started in 2018 by co-owners, business partners and “soul friends” Erin Poyant and Sarah Moniz, their objective was to bring world-class yoga with all its many physical and mental benefits right here to the South Coast; to share the transformation and power of yoga that they themselves have experienced.

I can attest personally to the benefits: after years of combat sports I took up yoga as a way to increase flexibility and compliment my training but I quickly found out that it is far more than a stretching routine and as much of an athlete as I was, I learned that a good instructor can challenge the most athletic person. That was more than 25 years ago, I was hooked -that is the power of yoga.

In 2017, I had a major stroke and woke up in the ICU at Mass General after being in a coma for three days. I had to relearn to tell time, walk, count change, talk, use my left side, loss of balance and too many other aspects that come with a stroke. As soon as I could stand I did yoga and I can say unequivocally it is directly responsible for my mental and physical recovery, likely my life. I went from having no balance, limping, and barely being able to stand to nursing myself back to health after a year and a half by solely using yoga as a rehabilitation program.

This demonstrates not only the benefits, but the accessibility of yoga to a wide range of people, virtually everyone regardless of how strong and athletic you are…or how physically challenged and awkward you are, and how little balance, coordination and strength you have. If a person who can barely stand or hold himself up can do it, you can do it and transform your life for the better.

What the ladies felt was pivotal to convey was this very thing. That yoga is genuinely for everyone. This is not a cliche or platitude but people from every walk of life are giving yoga a whirl. There are levels to yoga and a good coach does not cookie-cutter everyone – you are not a number among an anonymous group but that coach will get to know you and your wants and needs.

Want to learn to de-stress and relax? Deal better with the incessant chatter in your head? Your anger, fear, and anxiety? Lose weight? Increase your flexibility, utilize yoga as a recovery program for intense athletics? Lower blood pressure? Deal with anxiety better? Build confidence?

Yoga is for you.

If there is any doubt about the inclusiveness of their classes, a quick glance over the social media accounts attached to the studio – or better a visit – will show a reflection the variety of individuals that attend Solshine Yoga. Young, old, overweight, men, women, children, athletes, the uncoordinated, beginners and advanced alike.

In the genuine interest of bringing the best that yoga can offer, Erin and Sarah take into account each person’s “starting point,” then maps out a way for them to get to where they want to be, but they do it in a way that is thoroughly enjoyable and rewarding. Knowing full well that there are as many reasons a person will come to yoga as there are people, they offer a yoga experience that incorporates different styles of yoga, meditation, Reiki, breathing techniques (Prāṇāyāma), aromatherapy, sound healing, and positive messaging (learning to be more optimistic on attitude and approach to life.)

You can check out the variety of workshops like Family Yoga, Buti Glow, Make a Mala Bracelet and Mantra Meditation, Restorative Yoga & Sound, Reiki and others here. If you prefer yoga or these workshops in a more private setting, you can do that as well.

Erin, Sarah and all the instructors at Solshine Yoga (all of whom are certified and have over 200 hours teaching experience) bring all of these components together to offer a unique experience that is flexible in its approach to an individual’s needs – a sort of prescription.

“All instructors have full creative freedom, allowing each class to be a new experience that is personalized to the clients in the room. Incorporating different techniques like sound healing and aromatherapy together with Yoga enhances the experience for clients and also makes it easier for them to receive the mental and emotional benefits all of these healing practices are meant to provide,” said Erin.

“Clients describe leaving class ‘with a clear mind and a full heart’ and ‘grounded and refreshed.’ added Sarah. “It’s about feeling the mind/body connection.” That is another layer of the meaning behind the word itself – the union of body and mind.

Their approach, attitude, and outlook are what makes them stand out like a tsunami among the vast ocean of waves that are yoga studios. All stemming from a shared vision and passion between the two girls who met teaching yoga and workshops together at various studios and centers throughout the South Coast.

Want to talk knowledge and expertise?

Erin is working towards her 500-hour RYT (Registered Yoga Teacher) certification through Yoga Medicine – a program that fuses eastern and western healing principles with a focus on how Yoga can heal the body. Erin is also a Reiki Master. Sarah is a 200-hour RYT, advanced Buti Yoga instructor and Energy Medicine I practitioner. Sarah is also has a Reiki Master certification.

Complimenting the studio is a natural backdrop: beautiful water views. While seemingly of not much import, the ladies feel that it is actually very important as “Yoga is a very personal practice and clients need to feel comfortable and safe in their space. Seeing the sun rising, or sun setting or seeing the sunshine on the cove water brings in the healing element of nature that we are all missing in our lives so much spending most of our time indoors or driving in the car.” Sarah explained.

Nature is a much better “gimmick” to attract one to yoga.

So no matter where you are in life in terms of your physical ailments, abilities or capabilities there are benefits waiting for you at Solshine Yoga. A better you in every way – physically and mentally is one small step away and one that costs nothing: your first class is completely free. Free because Erin and Sarah know that once you have a taste of what they are doing and what it does for you, you’ll be hooked. All it is required to a new better you? Just you and your ability to breathe.

No goats, no wine, no gimmicks needed.

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Want to give Solshine Yoga a try? Beyond that first free class, Solshine Yoga offers a “Buy 2 Get 2 Free” package of 4 classes for $30 to new clients. In addition, every weekend there are specialty workshops like Family Yoga, Restorative Yoga and Sound, Buti Glow with Live DJ Ace on Earth, etc. You can even book classes online!

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Solshine Yoga

127 West Rodney French Blvd
New Bedford, Massachusetts
Phone: (508) 287-1056
EMail: info@solshineyoga.org

Monday-Friday: 9:00am-9:00pm
Saturday: 9:00am-5:00pm
Sunday: 9:00am-12:00pm

Facebook: facebook.com/SolshineYogaNB/
Website: solshineyoga.org/