Author Archives: Christy Nadalin


Saving lives, a world away

Barrington woman’s nonprofit has impacted the lives of 1.6 million malnourished children — and counting There’s a saying that goes, “If you love what you do, you’ll never work a day in your life.” As ideal as that is, the people at Edesia, a Providence-based 501©3 non-profit manufacturer, can probably take that to a whole

Gary Watros with tulips from some of the 2000 bulbs planted last fall in a garden he designed at Bristol's First Congregational Church.

Roots in the ground

Bristol’s Gary Watros could put a man on the moon, or 2000 bulbs in a garden. It’s all in a day’s work. Watros rejects the term “Renaissance man” in general, and certainly any attempt to slap that label on him, as though he was unique in some way. “In our age you can’t be a

gong bath1

Going with the flow

Gong bath’s good vibrations induce serious relaxation. There are bubble baths whirlpool baths, steam baths and sitz baths. Bernie Madoff’s clients certainly took a bath. And Annie Liebowitz once famously submerged Whoopi Goldberg in a milk bath. But have you ever taken a gong bath? Now you can. Tiverton’s Sandywoods, an art and agricultural community

Chef Johnathan Cambra puts the finishing touches on one of the Low Carbon Diet Day featured dishes.

Extreme food makeover

Roger Williams University’s reduced carbon “foodprint” loses nothing in translation. Last Thursday, April 24, Roger Williams University’s dining services went on a low carbon diet. No, that’s not a typo — and not to be confused with low-carb — grains and beans were front and center on the menu at the University’s Upper Commons dining

Emcee Kevin Evans.

Trivia night, serious fun

There is a thriving league of competitive trivia players meeting weekly for good-natured — but very real — competition. Trivia is, by definition, bits of information that are not widely recognized as being of any real importance. They are “little known facts,” as in: “It’s a little known fact that cows were domesticated in Mesopotamia


The sweet season

It was a busy week for Zelia Amaral, who bakes sweet bread every day during Holy Week, out of the kitchen at the family’s Warren restaurant. It takes about 24 hours to make a loaf, so Mrs. Amaral will prep the dough on one day, for baking the next. The San Miguel native makes about

Author Cynthia Mestad Johnson

Rewriting history

California author’s research uncovers new details about Bristol family’s involvement in the transatlantic slave trade If you have any interest in local history, you know that, once upon a time, some Rhode Islanders made a lot of money in the African slave trade — chiefly, John Brown of Providence and Bristol’s James DeWolf. While Brown’s


A step ahead

With two careers in the books, Barrington’s Kevin Doyle is following his passion to the national stage “I’m a firm believer in the saying that when one door closes, another opens,” says Doyle. He should know — opening doors and twists of fate (and a lot of talent) have launched his third career, and happily,

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