Lance Soares’ Family Martial Arts Center was voted #1 by SouthCoast Today Reader’s Choice Poll for Best Karate School

Considering taking up martial arts for its well-known benefits? Want to get in better shape, but can’t find an exercise regimen that holds your interest? Have you had a physical altercation and now want to learn to defend yourself? How about simply find martial arts intriguing? These days the benefits of taking up martial arts are manifold and we all know someone who has made positive life changes through them.

One of the problems you may encounter once you’ve made the decision, is to choose one out of a dizzying variety, e.g. karate, kung-fu, Krav Maga, boxing, MMA, kickboxing, Kenpo. It doesn’t get any easier when looking around to find a good, quality, reputable instructor who teaches at a clean, modern facility. Where do you start? Ads are ubiquitous and by their nature don’t allay any concerns you may have.

Like most people, you ask around or hear an anecdote from friends or family. People enjoy sharing their positive experiences to anyone who will listen. It’s likely that you have heard the name Lance Soares in those anecdotes. While co-owners Lance Soares and wife Anne Soares only opened the doors of Lance Soares’ Family Martial Arts Center in 2010, they quickly went from old mill complex to brick and mortar stand-alone building in the same year.

Then, they outgrew that space two years ago and moved to their current location in North Dartmouth in August of 2014. However, Lance has been teaching his favorite discipline since 1992!

Passionate, intelligent, caring instructors; credentials

That’s no surprise to anyone who takes class there: the academy is led by passionate, intelligent, caring instructors who are dedicated to sharing the positive impact they have experienced through martial arts with the community. Lance who is also the Director of Training, along with Anne who is also the Director of Student Relations are accompanied by Carolyn Andrade who serves as Assistant Program Director and Assistant Instructor.

What kind of credentials do they have? Mrs. Soares, holds a Bachelor of Science Degree in Finance from Bridgewater State University. She has worked with families as the Board Treasurer of Habitat for Humanity and recently started Lab Tales, an organization dedicated to helping animal rescues with fundraising and building awareness about pet adoption. She is professional, caring and compassionate and always finds herself in fields where those traits are pivotal. It’s no wonder she found herself as Director of Student Relations.

Mrs. Andrade, holds a Bachelor of Science Degree in Sociology/Criminal Justice from the University of Massachusetts Dartmouth where she graduated Cum Laude as well as Lettering in Field Hockey and Softball. In addition to being a 1st degree black belt in Ed Parker Kenpo she is also a Licensed Social Worker Associate, a Trained Educational Advocate; an advocate for special needs children within the DCF system with numerous school districts and is certified to teach First Aid and CPR though American Heart Association. Before becoming the Assistant Program Director at Lance Soares’ Family Martial Arts Center she worked as Licensed Social Worker for Kennedy-Donovan Center Intensive Foster Care and Support and Stabilization Programs where she implemented Clinical Treatment Plans to stabilize a child in foster care and/or with the biological family to avoid state removal or facilitate reunification of the child from foster care and wrote behavior plans for children in foster care or with DCF involvement.

Lance currently holds the rank of 5th degree Black Belt and the title of Associate Professor of the Arts in Ed Parker’s American Kenpo and holds an instructor certification through the American Kenpo Senior Council (AKSC). The center has the unique distinction to be the first (of only two) martial arts schools in Southeastern Massachusetts, Rhode Island or Connecticut licensed by the Parker family to teach the Ed Parker System of Kenpo.

As a Nationally Registered Paramedic, he currently holds or has held instructor certifications in CPR, Advanced Cardiac Life Support, Pediatric Advanced Life Support, Pediatric Education for Prehospital Professionals and International Trauma Life Support. As a member of the Army National Guard, where he was a Non-Rated Crew Member Medical Flight Instructor, he instructed crew members in external rescue hoist, sling load and night vision goggle operations as well as medical tasks aboard medical evacuation aircraft. He was honorably discharged in 2009 after 10 years of service.

Finally, as a member of New Bedford Emergency Medical Services, in addition to his duties as a staff paramedic, he was also a preceptor to paramedic students doing their ride time with the services. He is more than qualified to instruct not only martial arts, but over a wide variety of disciplines.

Lance’s inspiration comes from when he himself was a child and based in something that drives many kids to the martial arts: he was frequently picked on as a a child. Martial arts is looked at for good reason when it comes to kids in this type of situation – it works. Not necessarily in the ways that people think. While one can and will learn to defend themselves, you quickly learn that there are more valuable traits that are picked up, like self-confidence, honing of social skills, respecting authority and authority figures, increased focus and attention, learning to relax and perform under stressful situations and a whole host of other positives.

Personal development, learning to defend yourself, positive impact

These values helped Lance develop as a martial artist, but more importantly, as a person. He fell in love with the art and developed a deep rooted passion. When he saw kids and adults who were in similar situations or could have benefited from the martial path that he took, it was a no-brainer to share. The mission at Lance Soares’ Family Martial Arts Center is to provide self-defense and positive personal development in an atmosphere that is conducive to learning, and free from negative peer pressure. They are looking to inspire others to success through the living examples at the center – the large number of black belts and higher ranked martial artists that serves as excellent role models.

Contrary to what people think, Kenpo is not just for kids – adults can reap all these benefits as well. It’s an area Mr. Soares elaborated on: “Many times I hear adults tell me, ‘Oh, I’d love to do martial arts, but I’m (you name the excuse) to get started.’ They are intrigued with the notion of practicing the martial arts but are too afraid of embarrassing themselves.

We use a saying at our school,’you don’t have to be great to get started, but you have to get started to be great.’ When I was a beginner, in one of my first classes I learned to do a side kick. I chambered my leg, threw the kick, and because of my poor balance, I fell. I did it over and over with the same result. My teacher at the time told me to go home and practice. I did. Here I am 30 years later, a 5th degree black belt. I guess the point is, if I can do it, anybody can do it. All you have to do is try.’

Like to know more, but not sure where to start? Think that credentials are find and dandy, but want to see with your own eyes or meet the instructors face-to-face? On Saturday September 24, 2016 from 9:00am to 1:00pm Lance Soares’ Family Martial Arts Family will be hosting an Open House/Buddy Bash for ages 5 through adult.

There will be Introductory Karate classes, magic shows by the Awesome Robb Show, balloon twisting by Casper the Spectacular, face painting, Andy the Armadillo from the Texas Roadhouse and more. As part of this event they will also have a Chinese Auction and the proceeds from the auction will go to benefit Odie’s Place Animal Rescue, a publicly recognized non-profit organization pursuant of IRS Section 501(c)3 in South Dartmouth. They will be collecting gently used towels and blankets to donate to Odie’s Place.

Furthermore, you can read the glowing reviews or watch the demonstration video. If that doesn’t pique your interest, then stop in to this weekend’s Open House/BuddyBash or any old day of the week. Once you see the passion and dedication of Lance and the staff at Lance Soares’ Family Martial Arts Center and the sheer joy that the the kids and adults get under their tutelage, you’ll want to start kicking and punching your way to a new you!

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Lance Soares’ Family Martial Arts Center
331 State Road
Suite D
North Dartmouth, MA

Phone: (774) 992-0797
Email: lsfmac.com/contact/
Website: lsfmac.com/
Facebook: facebook.com/Lance-Soares-Family-Martial-Arts-Center-126345567415460/

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New Bedford Police would like to remind all especially its elderly residents of potential IRS scams. Please take note that the IRS will not call you via telephone to inform you that you owe them money. An official notice will be mailed to your residence or place of business. At which point you can have your accountant, attorney, or family member review. We encourage you to hang up the phone and not share any of your personal information with whoever is calling you. We also encourage you to call the police at anyone of our four stations if you are not sure or need further assistance.

Police Headquarters: 508-991-6300
Police station 1: 508-991-6340
Police station 2: 508-991-6355
Police station 3: 508-991-6360

On Sunday, September 18th at approximately 00:50 hrs, New Bedford police officer were dispatched to the area of 149 Tinkham Street on the report of two shots fired. Witnesses described seeing a male in the rear yard of this address fire two rounds.

Upon officers arriving on scene they observed two males in the rear yard who immediately fled upon seeing the police. Police were able to contain the residence in which they entered 149 Tinkham. Shortly thereafter police located the male suspect and placed him under arrest.

Male was identified as: Geraldo Rivera 1/1/86 of New Bedford.

Charged with:

1. Unlawful carrying a firearm
2. Carrying loaded firearm
3. Discharge firearm with 500 ft of a dwelling
4. Unlawful possession of ammunition
5. Improper storage of a firearm
6. Disturbing the peace while armed
7. Warrant arrest

Investigation is still ongoing no further information will be released at this time.

Sunday, September 18th at approximately 12:15 am. Detectives of the New Bedford Police Department’s Gang Unit while patrolling the north end of the city observed a male who was wearing no helmet operating an ATV at a high rate of speed in the area of Ashley Blvd and Deane Streets. Detectives activated their blue lights and siren and followed the ATV for a few blocks until the ATV stalled. Operator of the ATV was at this time placed under arrest.

Operator was identified as Calixto Smith 5/16/97 of 46 Deane Street apt. 3 New Bedford. He was charged with:

1. Operating with a suspended license
2. Failure to stop for police
3. Helmet violation
4. Red light violation
5. Reckless operation of a recreational vehicle.

Later on the same day at approximately 2:10 pm an off road dirt bike was involved in an accident at the intersection of County and Division Street. The operator who was identified as Gelfy Vega 3/31/98 of 1 Stapleton Street rear ended a vehicle stopped in traffic. The operator of the dirt bike (Vega) who was not wearing a helmet sustained serious injuries as result of the crash and was transported to Rhode Island Hospital where he is still listed as being in ICU.

Vega was also cited for:

1. Unlicensed operator
2. Helmet violation
3. Unregistered M/V
4. Uninsured M/V

Police are reminding everyone of the safety concerns that these off road bikes and ATV’s pose. We are again asking anyone with an ATV or off road bike to ride them responsibly in designated areas where they are permitted. We are asking for the public’s assistance in pursuing operators of ATV’s or “quads” that drive illegally on city streets, a growing problem in many urban communities. The Department is making it easier for the public to assist by using our tip line 508-99C-RIME (2-7463) or by emailing tip@newbedfordpd.com.

The public is encouraged to leave an anonymous message with any information identifying the operators of the ATV’s and the locations where they are being stored

Colonel Richard D. McKeon, Superintendent of the Massachusetts State Police, announced that a “Sobriety Checkpoint” will be implemented by the Massachusetts State Police on a Public Way in Bristol County. The purpose is to further educate the motoring public and strengthen the public’s awareness to the need of detecting and removing those motorists who operate under the influence of alcohol and/or drugs from our roadways. It will be operated during varied hours, the selection of vehicles will not be arbitrary, safety will be assured, and any inconveniences to motorists will be minimized with advance notice to reduce fear and anxiety.

Massachusetts State Police at the Commonwealth Fusion Center (CFC) have checked identification information for AHMAD KHAN RAHAMI, a person of interest in the Manhattan explosion investigation, against multiple databases and systems. The CFC also continues to search open source and social media. To this point, no nexus between RAHIMI and the state of Massachusetts has been found. That statement is qualified by the fact that it is accurate as of this time; further investigation by the CFC will be conducted if new intelligence about RAHAMI is developed.

The CFC will continue to monitor all developments in the investigation into the Manhattan incident, as well as the incidents in New Jersey, Philadelphia, and Minnesota.

Meanwhile, the State Police will enhance security operations for this Thursday’s Patriots game at Gillette Stadium, as we did for yesterday’s game. Additionally, MSP troopers will increase frequency of patrols through public transit stations and regional transportation centers within their barracks jurisdictions, to supplement Transit Police.

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Previous statement:

The Commonwealth Fusion Center (CFC) is monitoring intelligence related to last night’s explosive detonation in NYC’s Chelsea neighborhood and the subsequent discovery of a separate apparent improvised explosive device four blocks away, as well as the non-fatal stabbings of eight people at a mall in St. Cloud, Minn.

As with the NJ and Philadelphia incidents, Massachusetts State Police and our CFC partners are gathering all available information from the FBI and state and local law enforcement in the attack jurisdictions. As well, our MSP Bomb Squad has been in touch with its counterparts in NY and NJ to share information.

We will continue to analyze that information to determine if it has any connection to Massachusetts. As of this point, no nexus to Massachusetts has been found.

All relevant information is being disseminated by the CFC to police agencies throughout Massachusetts.

Photo: Chef Cronin fillets a whole fresh Pollock donated by Kylers Seafood Market

Chef Chris Cronin (Farm & Coast Market) bested Henry Bousquet (Culinary Arts Instructor at NB Voc-Tech) to win last week’s Seafood Throwdown by two points.

Chefs worked with whole fresh Pollock, donated by Kyler’s Seafood Market, and local produce from the New Bedford farmers market. They were allowed three ingredients from their own kitchens and then had an hour to prepare and present their dish to the judges.

Judges Diane Nanfelt (co-owner of Kylers Seafood Market), Heather Atwood, author of In Cod We Trust, Maria Lawton, author of Azorean Cooking: From My Family’s Table to Yours, and Andy Tomolonis, author of Organic Hobby Farming: A Practical Guide to Earth-Friendly Farming in Any Space judged the dishes on originality, appearance, taste, and use of the whole animal.

With more than 100 people in the audience, samples quickly ran out. Chef Cronin stayed on to prepare more food using a third Pollock that Kylers donated to the winning chef.

The Seafood Throwdown, which took place in Custom House Square on Thursday, September 8th, was presented by New Bedford Fishing Heritage Center, in collaboration with the Northwest Atlantic Marine Alliance, Mass in Motion New Bedford/New Bedford Farmer’s Market.

The attached recipes were collected from the chefs by food writer Heather Atwood who is in the process of compiling a Seafood Throwdown cookbook.

The New Bedford Farmers Market takes place weekly from 2-6 pm (until 7pm on AHA nights) and is located in Custom House Square.

Located at 38 Bethel Street in the heart of New Bedford Whaling National Historical Park, the New Bedford Fishing Heritage Center is dedicated to preserving and presenting the story of the commercial fishing industry past, present, and future through archives, exhibits, and programs. The Center is open to the public Thursday-Sunday from 10 a.m. to 4 p.m. For more information, visit www.fishingheritagecenter.org.

Chef Chris Cronin’s Grilled Pollock with Pancetta and Squash Confit in a Beach Rose Harissa Fume
serves 4-6

For the confit:
Ingredients
2 cups diced pancetta
2 cups small dice (peeled) butternut squash freshly ground black pepper

Instructions:
1. Heat a wide skillet to medium high heat. Toss in pancetta, and cook for about 2 minutes, just to start browning the meat. Then lower temperature to medium low. Let pancetta cook more slowing. tossing the pan occasionally to distribute the dice. Season with freshly ground black pepper.

2. After pancetta has cooked about 5 minutes, add squash, and toss together. Let pancetta and squash cook slowly together for about 20 minutes. The squash should be very soft, but not still separate from the pancetta, which will be brown and crispy.

For the Fume
makes 3 1/2 cups

Ingredients
2 tablespoons vegetable oil
1 onion roughly chopped
1 carrot, peeled and roughly chopped
2 cloves garlic
fish carcass and head, cut up to fit in the skillet 1 cup white wine
2 cups cold water
1-2 tablespoon rose petal harissa (recipe below) 1 tablespoon cold butter

Instructions:
1. In a large skillet heat oil to medium. Add onion, carrots, and garlic, and cook to soften for about 15 minutes. Do not brown.

2. Add carcass and head to pan, and cook for 5 more minutes, raising the temperature to medium high. Once the bones are starting to brown, add the white wine, and deglaze the bottom of the pan. Cook for 5 minutes, and remove from heat. Let sit for 10 minutes.

3. Add 2 cups (or to cover) cold water to the pan, and bring back to a very low simmer. Just when it starts to bubble, turn off the heat, and let sit for another 10 minutes.

4. Strain through a clean dish cloth or fine cheesecloth.

5. The broth should be very clear at this point. Return to a sauce pan, and heat. Whisk in the harissa to taste and the tablespoon of cold butter.

For the pollock:
serves 4-6

Ingredients
2 pounds skinned pollock fillets about 1 1/2”- 2” thick, or 1 whole pollock, filleted, head and carcass reserved
olive oil
salt and pepper

Instructions:
1. Rub fillets with olive oil, and season both sides with salt and pepper. (Carcass and head, if using, will go into the fume.)

2. Heat a grill or grill pan to medium high heat. Brush with oil. Lay the fillets on the grill, and do not move for 4 minutes.

3. Turn the fillets, and cook the same way, not touching them, for 3 more minutes. Test to make sure fillets are cooked through, and remove from heat. Keep warm.

To Serve the dish:
1. Serve the dish in shallow soup bowls. Ladle a 1/2 cup (or more to taste) of fume into each serving bowl. Lay the grilled pollock fillet in the broth, and spoon pancetta and butternut squash confit over all. Chef Cronin served his dish with steamed boo chop and shards of thinly sliced fennel.

For the rose petal harissa (optional)
makes approximately 3/4 cups

Ingredients
1 red pepper
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 1/2 tbsp olive oil
1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total) 3 cloves garlic, coarsely chopped
3 hot red chiles, seeded and coarsely chopped
1 1/2 tsp tomato paste
2 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 cup fresh rose petals
1/2 teaspoon rose water
pinch sugar
splash red wine vinegar

Instructions:
1. Place the pepper under a broiler or directly on the flame of a gas burner. Turn the pepper occasionally, but cook until it is charred black and papery on the outside. With tongs, transfer to a kitchen counter and cover with a turned-over bowl. The pepper will steam and cool at the same time. Peel the pepper and discard its skin and seeds.

2. Place a frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Grind them in a spice grinder or mortar and pestle.

3. Heat the olive oil in a medium skillet to medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.

4. In a blender or food processor blend together all of the paste ingredients, including the rose petals, the rose water, and the pinch of sugar until smooth, adding a little more oil if needed. Taste for balance, and add salt and splash of vinegar if needed.

5. When cool, store in a sterilized jar in the fridge.

Chef Henry Bousquet’s Cornmeal Crusted Pollock in Brown Butter
(and recipes for accompanying dishes)
serves 6

Ingredients:
2 pounds pollock fillets, skinned, and divided into 6 pieces
2 egg whites
3 cups cornmeal
salt and pepper to taste
2 sticks unsalted butter
sea salt

Instructions:
1. Lay out two pie dishes or shallow pans. Loosely whip together, just to loosen, the egg whites in one. Spread the cornmeal out in the other and season with salt and pepper. Dip the fish fillets in the egg white, and then in the cornmeal. Rest on wax paper while you are heating the butter.

2. Melt the butter in a wide skillet. Let the butter get very hot, and let it foam up and turn brown. Once it does that, remove from heat and let it sit for a minute, cooling down. Then, bring it very gently back up to medium high heat. Add the fish fillets, and let them cook to brown and crispy, 2 1/2 -3 minutes per side.

Sprinkle with sea salt, and serve immediately with Pimento Moida Aioli, Fennel and Purple Cabbage Salad, Chef Bousquet’s Salad, and Butternut Squash Polenta. Recipes below.

Chef Bousqet’s Pimenta Moida Aioli
makes almost 2 cups of aioli

Ingredients:
2 egg yolks plus a pinch of Pimenta Moida
1 1/2 cups olive oil or grapeseed oil, which is lighter
1 tablespoons Pimenta Moida
salt

Instructions:
1. In a medium bowl whisk together egg yolks and pinch of Pimenta Moida.

2. Very, very slowly at first, begin to drizzle the olive oil into the egg yolks, stirring very hard with a wooden spoon at the same time. The egg yolk should only thicken. Continue very very slowly pouring in the olive oil, always stirring. Once you have added at least a 1/2 cup, you can add the oil a little bit faster, but never too fast.

3. Once the olive oil is completely stirred in (This will take about 10 minutes), stir in the remaining Pimenta Moida. Taste for salt.

Chef Bousquet’s Fennel and Purple Cabbage Salad
serves 6-8

Ingredients:
1 small head purple cabbage
1 small bulb fennel
1 tablespoons salt
2-3 tablespoons, or to taste, Pimento Moida Aioli

Instructions:
1.Thinly slice cabbage and fennel. Toss vegetables together in a large colander, and sprinkle with salt. Let sit for 10-15 minutes. Rinse the vegetables under cold water, and squeeze out all the moisture. Return vegetables to a large bowl, and toss with Pimento Moida Aioli to taste.

Chef Bousquet’s Butternut Squash Polenta
serves 6-8

Ingredients:
1 small butternut squash (about 1 1/2 pounds) peeled and diced
1/4 cup + 2 tablespoons butter, divided
1/2 tablespoon + 1/2 teaspoon salt, divided
4 cups fume (see recipe below) or cold water
1 cup corn meal
1 tablespoon fresh oregano

Instructions:
1. In a medium saucepan on medium high cook diced squash with 2 tablespoons butter and 1/2 teaspoon salt. Simmer until squash is tender, adding a little water if the squash gets too dry.

2. In a separate medium sauce pan put the cold water or fume. Add cornmeal in a stream while whisking at the same time. Bring water up to a simmer, and cook for 20 minutes, or until polenta is thick and bubbling.

3. When polenta is thick, whisk in 1/4 cup butter and 1/2 tablespoon salt, tasting for seasoning.

4. Gently bruise the oregano, rubbing a few leaves between your hands. Add that to the polenta. Finally, fold in the butternut squash. Serve with Cornmeal Crusted Pollock in Brown Butter.

Chef Bouquet’s September Salad
serves 6-8

Ingredients:
4 ears roasted corn
1 1/2 cups grape tomatoes, halved
1/2 cup thinly sliced green onion or scallions
1/4 cup chopped fennel fronds
2 tablespoons olive oil, or to taste
1 tablespoon Pimento Moida, or to taste
salt and pepper to taste

Instructions:
1. Remove the kernels from the roasted corn. Toss all ingredients together in a medium bowl. Taste for seasoning.

Chef Bouquet’s fume
makes 4 cups

Ingredients:
4 cups water
fronds and stems from 1 fennel bulb, chopped
1/2 bunch green onions, chopped
2 corn cobs
1 teaspoon salt

Instructions:
1. Put all ingredients in a pot, and simmer for 30 minutes.

Next meeting Wednesday, September 28, 2016

Hands Across the River Coalition, Inc. advocates for the safe cleanup of New Bedford Harbor and other contaminated sites in the Greater New Bedford area. The group provides information about the detrimental health effects caused to our community from toxic chemicals such as PCBs, DIOXIN, mercury, lead and others. HARC was formed in anticipation of the cleanup of contamination in the Acushnet River that needed to be done in order to protect human health.

HARC’s primary goal is to ensure the health-conscious clean up of the Acushnet River which runs through New Bedford Harbor into Buzzards Bay, to monitor and advocate for the total preservation of said body of water and shoreline, educate the community about the health effects of toxic chemicals in our environment, to obtain environmental justice for generations now and in the future and to ensure a quality environment, forever, through its efforts. 


The Acushnet River was known to be the #1 most PCB contaminated river in the world. Concerns about fish consumption with PCB contaminated fish prompted the EPA to designate this site as the “New Bedford Harbor Superfund Site”. It is the largest Superfund site in all of New England. Through years of hard work from HARC’s 600 members, other community groups, and strong Congressional support against the EPA’s plans to incinerate the PCBs in New Bedford, the EPA decided to withdraw its plans. Later, they developed a much safer plan, when the EPA began full scale, hydraulic dredging of PCBs in the Upper Harbor in September of 2004. PCB sediments were then sent to an off-site TSCA, (Toxic Substances Control Act), approved landfill in Michigan.

Today, Upper Harbor sediments are still being sent offsite due to the much higher concentrations of PCBs in that area dumped by the responsible party, Aerovox, now AVX who is owned by Kyocera in Japan. Currently, after a $366,250,000.00 plus interest settlement, the EPA is in the process of mechanically dredging and burying 300,000 cubic yards of PCB sediments in the Lower Harbor riverbed near a residential area and high school in Fairhaven, MA. You would think, after such a huge settlement, that the EPA would remove all the PCBs from the river offsite but instead, is burying a large amount in the riverbed. This is the first time in the entire country that the EPA is burying deadly, cancer causing PCB sediments in the riverbed dangerously close to residents. This is our fight today and HARC questions how the EPA is spending the money from the settlement with plans to leave 50 PPM (parts per million) of PCBs behind after their dredging is completed. This amount left will continue to contaminate the fish and in turn affect public health.

Hands Across the River Coalition, Inc. appeals to everyone to join them in working to protect our air, soil and water, and especially public health, by removing all PCBs safely to an offsite TSCA,, approved landfill.
For more information, please contact Karen Vilandry (508) 951-1184 Email: harcgnb@gmail.com

The City of New Bedford – Department of Public Infrastructure

New Bedford / Fairhaven Bridge:

•Please be aware of detours and traffic delays, follow signs posted. Acushnet Ave & Wamsutta St Railroad Bridge:

•Contractor will be working on miscellaneous items throughout the project.

•The roadway closure at Acushnet Ave & Wamsutta will remain closed. Please follow detour signs.

Other:

•MASSDOT will be performing bridge repairs at Phillips Rd. over the RT 140 location.

•MASSDOT will be performing bridge repairs at County St and Purchase St over the I-195 East Bound.

•The Contractor is scheduled to complete final trench paving along Tarklin Hill Rd between Worcester St and Ashley Blvd and at various intersections along Ashley Blvd between Tarklin Hill Rd and Deane St.

•Contractor will be building the Cove Walk between West Rodney French Blvd. and Cove Rd.

•Contractor will be working on miscellaneous items on Almy St. from Acushnet Avenue to the dead end.

•Contractor will be working on miscellaneous items on Tacoma St from Wildwood Rd. Westerly to the end.

•Contractor will be installing granite curbing and cement concrete sidewalks on Maxfield St from Liberty St. to Lindsey St.

•Hydrant flushing on dead ends in the city. This may cause a temporary loss of water pressure.

With their first visit to New Bedford, folk-group Old Crow Medicine Show turned the sold-out Zeiterion Theater into a good-old-fashioned barnyard hoedown.

The well-renowned six-member band rocked the stage for nearly two hours and got many of the folks in the audience into the swing of things fresh off the first song. Among the tunes from the litany of instruments on stage (guitars, banjos, drums, fiddle, organ, harmonica, stand-up bass and many more), many who bought a ticket for their seat never even bothered with it.

The set included a combination of originals songs as well as covers paying homage to the band’s biggest influences, including Merle Haggard and Doc Watson.

Old Crow Medicine Show’s biggest hit, “Wagon Wheel,” is a favorite among many fans of folk, country or any other genre.

When the song came on toward the end of their set, the crowd could’ve been heard across the harbor in Fairhaven with the amount of excitement in the building.

Along with reaching certified platinum for “Wagon Wheel,” the band has also been decorated with many other awards such as two Grammys (Best Long Form Music Video, 2013; Best Folk Album, 2014) and an induction into the Grand Ole Opry in 2013.

All photographs by Josh Souza

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