Why the heck would you go Downtown?
The downtown area has undergone a sort of revival these past few years. I recall a time when Purchase Street had many boarded up businesses, and was generally in disrepair. It was simply an area that was best avoided. I mention this, because I have a recurring conversation with many of New Bedford’s denizens.

It generally begins harmless enough with a “Where are you going tonight?” When I reply that I am heading downtown and will be eating at No Problemo, watching live music at The Pour Farm, or mention any other destination, I usually get a snicker and/or a puzzled look. Almost always there’s a cynical comment of some sort. “Downtown? Why the heck would you go downtown?” is a common follow-up quip.

Many people still erroneously believe that downtown is still a run down, depressed section of town. While it has a long way to go, and many issues to iron out, it has vastly improved. While they register disbelief when I tell them about the revival that downtown has undergone, I think I experience greater disbelief when people say they’ve never heard of some of what has become daily fixtures for me. Tapas, Jazz, Art, and Festivals downtown? You gotta be pulling my leg, right? Tomfoolery!

I’m beginning to enjoy blowing people’s minds. So imagine how flabbergasted they are when I mention to them about the urban winery downtown, right smack in the heart of the district. “You mean a packy?” they quiz. “No. A bonafide, honest micro-winery.” I reply. “Like…a wine shop?” they say puzzled. “Well, you can buy wine there. They make it right on site, and sell it within their shop.” You would think I told them that Jimmy Hoffa’s body had just been found.

Well, I think the point is fairly illustrated. There is a genuine urban micro-winery right on Purchase Street that many are unaware exists – that includes people who actually frequent downtown and walk by it often. Travessia produces award winning wines using primarily local, Massachusetts-grown grapes. Yes, they make these wines right there on Purchase Street.

Owner, Vintner, and Driving Force: Marco Montez
So, who exactly are “they”? Owner, vintner, and driving force behind Travessia is Angola born, Marco Montez. Marco, was born in the Portuguese colony, and lived there until civil war broke out in 1975. The conditions forced Marco’s family to return to Portugal, to the medieval Trás-os-Montes – a region in the northeast, that is well-known for its wines. They are so well known, in fact, that the entire region is entitled to use the protected designation of origin. That is the equivalent of saying that the Bologna you just bought was produced in Bologna, Italy or the Parmesan cheese you bought is from Parma, Italy. No one else who produces the same product can say that it’s the genuine article unless they are from that specific region. It’s quite a distinguishing honor.

Marco grew up in this region that treasured wine and wine making. It’s in their bones. It can’t be separated from their culture. It’s who they are. From the young age of 6, Marco was involved in helping out in making the wine. In this village of 1,000 souls, everyone made wine. Everyone drank wine, and Marco confesses that he was sampling wine at 10 years old. His family produced approximately 500 bottles of wine per year. That’s ONE family, mind you.

This is where Marco stayed and made wine, and likely would have for the rest of his life. If not for a fortuitous visit to Massachusetts to reconnect with relatives, the story would have ended here. Marco enjoyed his stay so much, that he returned within a year and in spite of being incapable of speaking English, attended New Bedford High School. Picking up the language quickly, he graduated and headed to UMASS to earn a degree in Electrical Engineering, which he completed in 1996. Post graduation meant plowing ahead into a career in engineering and even a foray into software. For 16 years, he plugged away at the American Dream.

No Escape From Wine-making Bones
However, there’s no escape from wine for a young man from Trás-os-Montes. After all, it’s in the bones. To paraphrase, the proverbial saying “Find what you love to do, and you don’t work a day in your life.” applied here. Electrical engineering and software weren’t his obsessions. His passion for wine and wine making pecked continuously at him and the grapes beckoned. The pull was powerful and not something he could ignore.

However, there were things to consider and obstacles to overcome. What should he do? Corporate life meant financial security. Staving out on one’s own was a massive risk that could prove to be financial suicide. The appeal to trade discontent for happiness can be a powerful lure, that could lead to ruin. “With big risks, come big rewards,” they say. But that story could end tragically, and often does. Any thoughts of pursuing his dream were seemingly dashed when he began to research the logistics of starting a vineyard. Close to a million dollars would be needed to purchase enough real estate, and erect a proper facility. This simply wasn’t within reach.

But those darn grapes beckoned. As fate would have it, in 2007 he accepted an offer from Running Brook Vineyards in North Dartmouth, while continuing to keep one foot in the software world. It was his first fateful step back into wine-making. While he was refining his wine-making, he went on vacation to Oakland, California and saw his first Urban Winery – a winery within a city, as opposed to the rural countryside, that not only sells wine, but actually produces it. This rekindled his hopes and owning his own winery became a real prospect. Not long after returning to Massachusetts, Marco decided to strike out on his own and on December 14, 2008 Travessia was born at 760 Purchase Street.

With only his cousin, Edson Pereira and an occasional family member to help, Marco began to combine the centuries old family recipes, experience at Running Brook and ideas that had been brewing for years – pardon the pun – to mold his own inspired creations. While Marco freely admits that he has no official training in enology, or wine-making, he feels this contributes to a certain experimental freedom and was no barrier to being capable to producing world class wine. One of the fundamental tenets that Marco adamantly adheres to in is that terroir is integral to making the best wine on earth. All his wines, excepting the Jester label (Red) are Massachusetts-grown grapes. He believes that the local geology, geography, and climate are mandatory aspects of superlative wine-making.

Success, Accolades, and Awards
Indeed, interview any of his thousands of satisfied customers, and they will fill you right in on how his labels compete with or even outdo some of the finest. Lest you think I am biased: Travessia attends the annual Wine Riot in Boston. This major event features over 250 wines from around the world in a head to head battle. The major league players are always present and competition is as tough as it gets. Marco’s Vidal Blanc was awarded the #1 overall wine, beating out all the others. He also took home 3rd and 4th places in other categories. Three out of the top four wines out of 250 reside here in New Bedford! (Last year his Pinot Noir Rosé took home 3rd best overall wine.)

By 2011, his moderate success allowed him to expand his Purchase Street facility. In March of 2012, Marco’s wines had proven themselves enough that he completely left the corporate world behind and dedicated 100% of his time and effort to Travessia.

The Wines
The current wine line-up consists of 3 whites – Riesling, Chardonnay, and Vidal Blanc – a Pinot Noir Rosé, and a Red called Jester which is a 2011 vintage. Prices range between $15-$19. The Chardonnay and the Jester were both aged in French oak barrels, for 6 months and a year, respectively and then bottled unfiltered. As mentioned previously, these grapes are harvested here in Massachusetts, except the Jester whose grapes yield from sunny California. The wines average an 11% alcohol content, with the Jester peaking at 14.4%.

Red
The 2011 Jester is a blend of Zinfandel, Cabernet Sauvignon, Syrah and Petite Sirah. There is a genius in this varietal blend. The Cabernet, Syrah and petite Sirahs are powerful, full bodied varietals often lending themselves to a coffee, blackberry or black pepper aromas. Drinking these alone is typically for the “hardcore” wine drinker. The Sirah here compliments the powerhouses with its fruitiness. The final component, the Zinfandel brings its higher sugar content to the table, sweetening the blend and telling the other three to “settle down.” It really is a well-thought out and careful blend that has resulted in an amazing, and “safe” red for everyone. If you are a steak lover, this wine is perfect company. Lamb, venison and even a hamburger will match well.

Rosé
The medium-dry Pinot Noir Rosé that took 3rd place overall at the Wine Riot is a wine whose grapes come from Westport Rivers Vineyard. The grapes are picked, crushed, and pressed the same day and the skins are left in contact with the juice for a few hours to extract more flavor and tannin and acquire its gorgeous color. Three grams of sugar per liter give a little bit of sweetness. This is a perfect wine for Tapas, cured meats or spicy foods. Think Thai Cuisine.

White
The Vidal Blanc is considered the star of the show at Travessia. These grapes are brought from Running Brook Vineyards in Westport and Dartmouth and lightly crushed before pressing. One of the ways to ruin a white table wine is to make it syrupy and resemble a dessert wine. Often, the sugar overpowers any attempt to admire and relish the flavors. A white table wine done properly will bring the sweetness up to a point where the complex flavors are unharmed. Marco does this perfectly, almost magically. This is why his Vidal Blanc consistently wins awards and more importantly, thrills those who try it. Typically a Vidal Blanc is paired with seafood in general and works famously with lobster, crab and shrimp. You can also pair it with any “white” pizzas.

The Chardonnay is the other unfiltered wine. Many Chardonnay drinkers seemingly sit on one side of the fence, in terms of preference: aged in oak barrels or not. Seldom do I find someone that couldn’t care less. This vintage in particular was aged 6 months and the natural malolactic fermentation gives it the “butteriness” that many Chardonnay drinkers enjoy. Perfectly paired with poultry, particularly roasted or grilled chicken with a little char.

The Riesling is a sweeter wine, but less sweeter than the Vidal Blanc. This fruity, aromatic wine is a crisp, medium-dry creation that has all the elements that one looks for in a standard Riesling. What makes Travessia’s Riesling stand out is the proper amount of sugar content. Again, allow the natural flavors to shine, yet retaining enough sugar to please. This vintage is perfectly matched your favorite Thai or Vietnamese food, especially Nime Chow.

The Future, Tasting, and Wine Club
Marco has clearly found his life’s passion, and that often translates into great contributions. Who knows what each wine season will have in store, and what delights Marco and Travessia will surprise us with. Marco has greater ambitions for Travessia and has his sights set on purchasing agricultural land in the Southeastern New England area for his own vineyard.

Travessia often offers sampling events and they are conveniently positioned so that you can purchase a bottle or two on your way to many of the local eateries. The newly added function room is a classy addition that allows people to browse, sample and ask questions. A local artists handiwork always decorates the walls.

There are cheeses and chocolates to pair with the wines to help you make a decision. Tasting room manager Jenn Marcos not only warmly welcomes you, but warmly answers every question you have. Marco clearly has high standards, and he chose someone who demonstrates a similar passion about wine. You’d be hard pressed to find a more knowledgeable tasting room manager in the area.

The Travessia Wine Club is free to join. To maintain your membership one buys three bottles, four times per year, of YOUR choosing. If you live in Massachusetts they can ship it to you and the shipping is free if you buy at least 3 bottles. You get 10% discount on all wines and merchandise. So if you are going to buy wine anyway, it makes a heck of a lot of sense and translates into real savings.

You also get invited to special events, FREE wine tasting for you and a guest, and what Marco calls “Wine Geekdom.” In his words “Free or discounted admission to educational events. Other benefits such as special gifts, winemaker’s newsletter, etc.”

Travessia is open for tasting and sales Wednesday-Saturday from 12 to 6 pm and Sunday from 12-5 pm. Arrive no later than 30 minutes before closing time. If you are a group of 10 or more and wish to schedule a tasting, call 774.929.6534. 24 hours ahead of time.

Website: www.travessiawine.com
760 Purchase Street
New Bedford, MA 02740
Phone: (774) 929-6534

Facebook: https://www.facebook.com/travessia
Order Online: http://www.travessiawine.com/order.html

It’s that time of year again! Mark those calendars for July 12-14th. The 45th Annual Whaling City Festival is approaching and New Bedford Guide will fill you in on all the excitement! Thrilling amusement rides, mouth-watering comfort food, the best musical acts, superheros, magic, crafts, wrestling, racing piglets, car & bike show, and more! Phew!

This is new president Allen Richard’s second year and he is continuing to prune certain elements and replace them with improvements. Richard has a vision and specific direction he wants the festival to go towards. He is listening to feedback, both good and bad, and making the necessary improvements to retain what has made the festival a great event in the first place and add even more new, modern aspects as well. One of the ways he wants to show his sense of community is through the Scholarship Awards that they hand out on Sunday every year.

The family-oriented festival which receives anywhere from 100,000-150,000 people is on everyone’s yearly bucket list. It’s a 45 year old tradition that many have vivid, childhood memories of. The sights, sounds, and aromas. The classic rides and amusements. The Ferris wheel, the cacoila, the great live music, the crafts, and the friends you haven’t seen in a while. What’s not to be excited about?!?!

As usual, everyone is clamoring to find out the schedule for the varied acts and entertainment, so they can plan which days and times they will attend. Here is the New Bedford Guide Survival Guide filling you in on everything you need to know!

Amusement Rides, Crafts, Food, & Vendors
Fanelli’s Traveling Amusements are returning like they do every year. The Ferris wheel, the YoYo, the Satelite, the balloon races, the bottle ring toss, and all the comfort foods and festival favorites like cotton candy, freshly squeezed lemonade, popcorn, candy apples, fried dough, blooming onion, hamburgers, pizza, hot dogs, cacoila, etc. This is not the weekend to be on a diet! It’s about relaxing and having a blast.

Each year organizers are looking to add better and better vendors and higher quality crafts. All your favorite artwork, t-shirts, posters, jewelry, antiques, candy, handmade woodwork, and more will be present.

In addition, to concession food brought by Fanelli there will be other food vendors, bringing more food choices. One thing you can be sure of, is that you will have to bring your appetite, because the aromas wafting through the air are going to have your mouth watering.

Musical Acts
The organizers of the festival always maintain a refreshing variety of musical acts to appeal to everyone. There is Country Music, Rock and Roll, Metal, Folk, Rock & Blues, original and cover bands, local and distant acts. The Country & Western acts include Tattoo Cowboy, Walk the Line, and top 40 cover band Cricket Creek.

The metal and rocks acts jamming will start out the festival on Friday with Kiss Forever, a Kiss cover band playing your favorite Kiss songs from the 70s and 80s and Weld Square, New Bedford natives who describe their music as “…Dirty..dirty..Rock ‘N’ Roll.”

Saturday you’ll be treated to the 10 piece Steely Dan cover band, Technicolor Motorhome and the popular local band Likk who will showcase their hard and classic rock talents.

On Sunday, the last rock act playing is the English, alternative rock band 7 Day Weekend, who will offer their original music.

Country, rock and metal are not the only forms of musical entertainment. Push 4171 is a pop act made up of youngsters who are sure to get the teenage girls -and maybe a some moms – swooning.

In contrast, to the all-boy bad, is the all-girl band Music in Motion. The non-profit musical act have lifted the spirits of elderly communities, and those in assisted living facilities, proving their beauty is not only an exterior quality.

Voices in Time is another non-profit organization that has been around almost 20 years. It features kids from 5-18 years of age, who sing their hearts out in an energetic, fun way.

Rounding out the music talent is The Buzzard Blue Band, a Wareham Group that focuses on the blues, but not afraid to rock out, Grace who is a multi-lingual vocal act, and Vanessa Rezendes, who was an American Idol contestant. Finally, Doc Allen and the Fury will perform their psychedelic folk-rock.

Performance Art & Dancing
Dancing acts will include Fairhaven’s Supreme Perfection Studios All Stars, Fitworks Zumba and Zumba Dancing with Steph. Dance Xtreme, Energy in Motion will round out the dancing and performance art talent.

Entertainment
Musical and dance are not the only way to be tantalized during the festival. There will be martial arts demonstrations of Isaeli Krav Maga (Friday and Sunday demos), by instructor David Eaton of Krav Maga New Bedford and Ecks Kenpo Karate by Steve Arsenault.

The very popular Top Rope Wrestling will be performing daily, with 8 shows in total, so don’t fret if you can’t make it one day! The adorable act “Rosie’s Racing Pigs” will make anyone and everyone smile. These little guys and gals whip around a track while squealing away. They will also have daily shows. What will surely be a hit with kids and adults alike will be appearances by superheroes courtesy of Southcoast Toy and Comics.

The Greenhouse Lawn will have Laser Tag, by Battlefield Massachusetts, every day, all day long. In spite of what the police chief thinks, playing laser tag or watching someone play will not increase gun violence or incidences within the city. It’s good wholesome fun and the 2.0 version of playing “Army” when we were kids. No police chief, no matter how talented, can supplant good parenting.

Mad Science’s act includes audience participation and teaches kids about science in a fun way that they will never notice. T.J. Rorschach will not only perform has sleight of hand and magic in scheduled performances, but will be strolling throughout the festival grounds mesmerizing folks.

The Bristol County Sheriff’s Office wows people every year with their Canine Demonstration and Iris Scanning. Finally, Sunday at 4:00 p.m. will be one of the festival’s most popular attractions: the Car & Motorcycle show.

Facebook event here: https://www.facebook.com/events/345495472244201/. Invite your friends!

As always, FREE shuttle service is offered to and from the New Bedford High School parking lot, to the festival and back.

So rev those engines, and plan the to be tantalized, mesmerized, tantalized and a whole bunch of other “-izeds”! The festival is a-coming!

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Maria Lawton, known as the “Azorean Green Bean,” is proud to announce the arrival of her debut cookbook, Azorean Cooking: From My Family Table to Yours, a collection of more than 60 recipes that celebrates the traditions of Azorean cooking, culture, and family. Officially launching on June 19th, her book will be available for purchase for $27.99 on Amazon as well as local bookstores across Massachusetts.

Since 2010, Lawton has developed the popular “Azorean Green Bean” Facebook page, where she shares step-by-step recipes along with photos and videos of the Azores with her quickly growing fan base of more than 8,000 followers from around the world.

“For more than four years, I have made it my mission to preserve my family recipes,” said Lawton. “At first, I just wanted to make sure they would be passed down to my children and future generations – but now, I want to share them with everyone who might miss their Azorean mother or grandmother’s cooking, or whoever wants to know how to recreate the tastes and smells of the past. This has been a wonderful journey home for me, and I hope this helps others on their journey, too.”

In Azorean Cooking: From My Family Table to Yours, Lawton shares powerful memories of her family and cooking experiences as she walks readers through an array of recipes, ranging from popular Azorean dishes – including Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) – to classics like Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique). Throughout the collection, Lawton makes the cooking process simple, educational, and enjoyable, with a constant focus on a delicious end result.

“I’m not a trained chef, and I don’t pretend to have any professional techniques,” said Lawton. “I only profess to have a love for the meals that mean so much to me, and for the family members I get to share those meals with.”

Lawton was born on the semi-tropical island of São Miguel, the largest of nine islands that make up the Azores, an autonomous region of Portugal located nearly a thousand miles off its coast in the Atlantic Ocean. At age six, Lawton moved to the United States with her family and settled in a Portuguese community in southeastern Massachusetts. Growing up, Lawton was teased with a number of names like “Portagee,” “Fava Bean” and “Greenhorn,” but would always answer with, “Thank you – I’m proud of it!” Her nickname today of “Azorean Green Bean” is an embrace of these cultural elements and a reflection of pride.

“Many people are unfamiliar with the Azores,” said Lawton. “Although there are many similarities between our islands and Portugal, I hope people who read this book gain a better understanding of what it means to be Azorean and all of the wonderful, unique aspects of our culture.”

After marrying and having three daughters, Lawton wanted them to experience the tastes and smells that she remembered from her childhood. However, most of the recipes were lost with the passing of her mother and grandmother, who failed to properly write them down. Lawton set out to find the recipes on her own, enlisting the help of family and friends while traveling back to São Miguel to reconnect with her roots.

For more information, please visit the Azorean Green Bean website.

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Being able to keep oneself and family safe in the face of violence is something we all want. Staying fit to prolong longevity, stave off illnesses, and prevent everyday injuries is something we all want and need. In an era where there is barely enough time between work, family, and friends to partake in any activity, we simply don’t have the time to go to the gym and go to karate classes. That’s 2 hours of time that most of us don’t have!

Many of us remember growing up in Karate or Tae Kwon Do class. We dressed up in Japanese kimonos, screamed out repetitions of kicks in Chinese of Japanese and memorized forms (katas) with exotic names like Screaming Tiger or Five Swords. It was great discipline and usually decent exercise. The world has expanded its view and broadened its scope. It’s a bigger place. We’ve progressed from swinging clubbells and weights at the gym to Zumba and Crossfit. We now have martial arts from scores of cultures around the world: Malaysian Silat, Filipino Kali, French Savate, African Dambe, Brazilian Jiu Jitsu, Israeli Krav Maga, etc.

One martial art in particular combines self-defense with all the benefits of an exercise regimen, Krav Maga. Don’t be intimidated by foreign terminology. The bottom line is that it’s an efficient, effective modern, form of self-defense that involves a lot of exercising. You improve the odds of you or your family coming out of a violent encounter while simultaneously getting in athletic shape. You will lose weight, gain strength and muscle tone, and just as important feel great.

I’ve organized the rest of the article in such a way, that you can skip to the parts that interest you.

What is Krav Maga?
If you’ve taking a karate, kickboxing, or judo class, you’ll be familiar with the techniques found in Krav Maga or what is call colloquially “Krav.” It was devised by Hungarian born Jew Imi Lichtenfeld in the 1930s. Imi was an accomplished competitive boxer and wrestler and used these skills to defend himself in the Jewish quarters in the 1930s.

In subsequent years while living among anti-Semitism in Czechoslovakia, he began to realize his sport skills only served him so much and that he needed to modify them. He then served in the British led Free Czech Legion, which had campaigns in North Africa and gave him a more realistic view of combat. Fleeing Nazi occupation, he headed to Palestine in the 1940s where his sport and military experience was recognized by Israeli special military forces who he began to train. Today Krav has civilian, police and military applications.

So, what does this mean for YOU?
You don’t need to learn a martial art on faith. “Trust me, this works. Don’t you see my black belt? Oops, sorry. My pot belly is in the way.” Here is a martial art that is founded on the combat sports of Boxing and Wrestling. It takes the physical attributes like timing, speed, power, and explosiveness and their competition effectiveness. It then pairs that with genuine experiences in real world attacks in the street. It then ices that cake with actual military experience. Everything is covered. There is a credibility here that can’t be found in many other martial arts. You can feel safe knowing that it has been tried, trued, and tested.

If this was the end of the story, we’d have a complete martial art and fitness system. Most would be sold and this would enjoy the immense benefits. However, the genius of Krav is that it is all presented in a way that accessible by anyone and everyone. It was formulated so that men, women, and children can participate and excel. It was important to Lichtenfeld that Krav be available to the common [wo]man and the athlete alike. If you are someone who is not in peak physical shape or overweight you can transform yourself with Krav. Size, shape, strength are irrelevant! If you are already in shape, you can find plenty of challenges in Krav. It really is for everyone.

Who is authorized to teach Krav Maga locally?
Now it is accessible to those right here in New Bedford, under two world class instructors David Eaton and Dennis Amato. Krav Maga New Bedford is an extension of Krav Maga Boston which was the first school in New England to teach Krav Maga when it opened in Dennis, MA in 2000. Krav Maga New Bedford offers adult and kids (ages 5-12) classes.

What are the benefits?
We’ve mentioned getting back into shape if you are out of it, and setting up new challenges if you are already athletic. Krav, like most martial arts helps one develop discipline, focus, attention, and self-confidence. You will feel empowered knowing that you have the tools and skills to defend yourself from armed and unarmed attackers. You will feel confident, because you will look better than you ever have and be in the best shape of your life.

What is a typical class like?
Each class begins with a different warm-up with 20 students or less. Often it includes calisthenics, some light shadowboxing or a combination of both.

From here you may review and refine basic combative techniques, including punching, kicking and elbowing and/or a number of drills. Instruction is provided to the students and the instructors will go around and work individually with any student who needs additional help or explanation. All the while, a class tempo and rhythm is maintained to make sure one’s heart rate is up and calories are being BURNED. Examples of drills are multiple attacker drills, drills in which the student has their eyes closed and must quickly react, drills in which the student alternates between being offensive and defensive, striking focus mitts or shields.

A self-defense technique is taught and the class finishes with additional drills that include this specific technique so that it has a context. You will leave sore and sweaty with the knowledge that not only are you learning a skill, but you are that much stronger, faster, and fitter.

What makes Krav Maga, Krav Maga? How is it similar or different than other martial arts?
Besides the fitness element, Krav is first about AVOIDING situations. The group shares anecdotes, and the instructor shares his experiences and knowledge handed down. Learning to recognize a situation before, or as it develops, is crucial and taught. When an altercation is inevitable, Krav teaches you to end it as fast as possible, attacking vital areas using the speed, strength, and explosiveness developed within class. Having an athletic platform to launch tested, real world techniques is the crux of Krav Maga.

Owner/ Instructor Bios:
Dennis Amato was a personal trainer for 15 years, educating his clients in physical fitness and nutrition. In 1999, he began training in Krav Maga and earned his Instructor status in June of 2000, and soon after opened the first Krav Maga school in New England.

Since then, Dennis has taught hundreds of federal, state and local law enforcement personnel throughout New England and received an honorable certificate of appreciation from the ATF in Boston for his dedication to training their officers. Along with training civilians and law enforcement personnel, Dennis has also trained several military units prior to their deployment to active duty.

Dennis is now the owner of Krav Maga Boston Inc. and is on the board of directors for Alpha Krav Maga International, where he conducts instructor certification courses all around the country.

David was born and raised in East Bridgewater, MA. In 1994, he enlisted in the US Navy. David served on board the USS Merrimack as a Gunners Mate from 1994-1997. David received Veteran status for medals earned during Operation Enduring Freedom and Operation Southern Watch while deployed in 1996.

David began training with Krav Maga Boston in 2006, participating in the Instructor Apprenticeship Program, and began teaching in April of 2010.

Krav Maga New Bedford
675 Orchard Street Second Floor
New Bedford, Massachusetts
Email david@kravmaganewbedford.com
Phone (508) 259-1592

Five of the best wings joints in the area!

For anyone who has ever seen the movie “Forrest Gump” there’s one line that really sticks in your mind. The part when Bubba lists the many ways you can prepare and eat shrimp. I share Bubba’s enthusiasm for variety, but instead of shrimp, my passion is for chicken.

As Bubba so eloquently states, “You can barbecue it, boil it, broil it, bake it [and] sauté it”. Chicken can be flavored and cooked in a vast variety of ways, but my favorite is the simple bone-in chicken wing. Bone-in wings are delicious with a cold, crisp beer, making this a perfect (albeit messy) game-time treat.

If you are craving some wings, here are five restaurants with wonderful wings to check out in the Greater New Bedford area.

1. Rose Alley Ale House
94 Front Street, New Bedford, MA
In a poll of NB Guide readers, Rose Alley Ale House was a clear favorite for wings. It’s no wonder why- RAAH has hands down some of the best chicken wings I’ve ever tasted in my many years as a wing connoisseur. They offer a variety of sauce types and dry rubs. Be cautious of “Suicidal”- it is incredibly hot, but delicious for those who can handle the heat!

2. Ayur-Shri
387 State Road, Dartmouth, MA
I was surprised to hear a few people recommend Ayur-Shri to me for their wings. I’ve eaten there several times, but given that it specializes in fine Indian cuisine, chicken wings aren’t something I typically think of. However, when I checked out the menu and read the description of their wings, my mouth watered instantly; “Tandoori Wings: Chicken wings marinated in herbs and spices, cooked in tandoor.”

3. Dublin’s Sports Bar N Grille
1686 Acushnet Avenue, New Bedford, MA
Sometimes I think people forget about Dublin’s because it isn’t downtown, but it’s really one of my favorite places for watching sports, getting a beer and eating wings. There’s plenty of TVs and sitting space at Dublins which I like, but I also find the food to be very tasty. Dublin’s wings can be ordered in a variety of sauce flavors and are cooked to perfection.

4. The Gateway Tavern
371 Marion Road, Wareham, MA
I don’t spend a lot of time in Wareham, so I had never heard of The Gateway Tavern until it was mentioned in the NB Guide poll. I decided to check out the menu and quickly deemed that The Gateway Tavern must go on my “restaurants to check out this summer” list. Their menu looks great and the overall vibe of the place seems laid back, fun and very summer oriented. In terms of wings, they offer buffalo sauces ranging from mild to “4-alarm” as well as dry rubs. Additionally, they have something called “sesame ginger wings” which sound incredible.

5. The Sail Loft
246 Elm Street, Padanaram, MA
If you’re looking for a bar/restaurant with a quaint New England vibe, check out Sail Loft. While most of their food is a bit upscale they do actually serve wings on their Starters menu. Naturally they have buffalo wings, but they also offer some other unique flavors like garlic butter, sweet chili, Thai peanut and sesame teriyaki.

Did I miss any wonderful wings locations in the South Coast? If so, please comment below as I’d love to know about it!

As summer approaches and school nears its end, area youth (and parents!) have a new program to be excited about. This summer, The Studio: Where Music Comes First will launch a first-of-its-kind performing arts camp for youth. Founder of the camp, Kelci Johnson, says, “I wanted to create something different and get kids involved in the community through music.”

A performer herself, Johnson says the arts serve a number of purposes. “Every time I perform, I become a stronger person. Without music, my life could have been more troubled. Music has kept me in so many programs and involved in so many things.” Now, she hopes to provide the same opportunity for youth to find a passion and commit to something positive.

The camp aims to provide a positive social outlet for youth while offering introductions into dance, vocal, and theatre arts. What makes the camp particularly unique is that it will be filled with role models from skilled, experienced performers as its instructors to music-educated camp counselors.

Introductory lessons will be taught by a number of local performers. Aaron Gomes will provide education on the various styles of dance and Peter Carbone will introduce different genres of vocal performance. Johnson herself will facilitate a number of theatre lessons including an overview of theatre from early 1930s to modern broadway, as well as acting skills, improv lessons, and diction.

In addition, Johnson has enlisted the help of two of her role models – her two older sisters, who both perform internationally in the Thriller Live tour. Her sister Marlena will assist with vocals while oldest sister Samantha will offer a Master Class at The Studio.

While its main focus is on the performing arts, the camp will provide additional opportunities for youth to interact and give back from fundraisers, to car washes, to performing in the community. The camp will also conclude with a recital.

The camp serves youth ages 8-16 and will occur from July 1 – July 25, Monday through Friday, at The Worship Center located at 205 Middle Street, New Bedford. Cost for the camp is $50/week for four full weeks. Space is limited and deadline for registration is June 15th. Additional individual classes and lessons are also available. These do not have an age limit. Learn more and inquire at www.wheremusiccomesfirst.weebly.com

The Studio founder, Kelci Johnson: Some of Johnson’s credentials include six years of theatre experience and a wide reach of involvement in many shows. Her starring roles include Mama Eurilie from Once on This Island, March in Little Women, as well as roles in Annie, Joseph and the Amazing Technicolored Dreamcoat, and serving on the crew of The Wizard of Oz. Johnson is also an accomplished vocalist placing 2nd in the New Bedford Idol competition. She three years’ involvement in the New Bedford High School show choir, earned the honor of Best Female Soloist in two regional competitions, and Directed two shows with Starlight Productions.

Welcome to part 2 of ‘The 10 Best Dishes on Earth and Where to Get Them Locally.’ Check out the first five in part one, to get yourself salivating. Of course, I need to drop the same disclaimer that I did in part one. Picking ten is liking picking a favorite child or children. I only stop at ten for practical reasons, but I’ll find a clever way to discuss more dishes in the future. Also, I could not place them in a particular order and these are completely random. These are the best dishes in my opinion. So for those foodies with strong opinions, don’t kill me. Share yours and tell us why its better than the ones on my list!

6. Nime Chow
What in Sam Hill is a Nime Chow? This is what I asked myself the first time I went to a Vietnamese/Cambodian restaurant. I sat down, opened the menu and felt overwhelmed with foreign terminology. As I browsed the menu, I heard the table next to me order “Nime Chow.” A few seconds later another table pre-empted their whole order with “Nim Chow.” Then the table next to me. OK, I’m going to have that. Nime Chow was chosen as #30 of the World’s 50 most delicious foods complied by CNN Go in 2011. Nime Chow is a roll. It is the Cambodian version of Vietnam’s Goi Cuon. Instead of fried into oblivion, this special treat is wrapped in rice paper or bánh tráng and served at room temperature. It’s jammed with vermicelli, bean sprouts, curly leaf lettuce, Thai Basil, and typically one shrimp sliced thin. Though I have seen them with Tofu or even pork. Nime Chow does not end here though. Like peanut butter and jelly, salt and pepper, spaghetti and meatballs.

Nime Chow comes with a dipping sauce that is unlike no other. This mouth watering clear sauce is a combination of lime, vinegar, Nước chấm (fish sauce which you can’t actually taste fish!), sugar and water. Atop the sauce is crushed peanut. There are as many variations as there are homemade Thanksgiving stuffing variations and of course, everyone makes it the best. Since the rolls are usually halved when the arrive, you simply spoon this heavenly sauce into the roll, hoping to not spill a precious drop. Nime Chow is so delicious that my mom, who lived in Fairhaven, would get the urge for them, place an order to go, hop in the car and drive to her favorite spot in Cranston and come home and eat them. Nime Chow is serious stuff.

A Nime Chow Anonymous should be created for those of us who have become addicts. I’m ready to pawn my TV right now. So where can you get your grubby little hands on them without have to drive to Cranston? Apsara restaurant in Fall River makes them as good as they get. Showing the popularity of the roll, even Thai and Chinese restaurants are serving them. An absolutely delicious and perfect version is served at a new Chinese restaurant, Asia Sea Gourmet on Ashley Boulevard. Also, Sivalai in Fairhaven makes a slight variation, equally delicious and they are called “fresh rolls” there.

7. Chicken w/ Shrimp and Round Fries

There’s probably a really cool sounding Portuguese word or phrase that identifies this dish. There’s only one spot I am aware that you can get it at, and though a genuine Portuguese restaurant, this menu item is listed in English. Anyone who has had this dish and reads these lines “Chicken w/ Shrimp Antonio’s” will instantly salivate. Drool. Check wallet for funds. Is it lunch time? Imagine the juiciest, massive gobs of fresh white chicken breast. Take a healthy serving of FRESH, not processed, FRESH shrimp and throw them on top. Drizzle over that their mouth watering red saffron beer sauce that anyone who has had Portuguese cuisine (imagine NOT growing up in a Portuguese community?! No thanks.) is familiar with. Take Antonio’s famous round fries and, put a mountains of them over the top and serve. The round fries are PERFECTLY cooked. Soft in the middle, crispy on the outside. Some restaurants think you should fry them until they are a kettle potato chip. Sacrilege. I always have this with another partner in crime since it’s too much food for one person to eat. The image I used to accompany the article shows what the dish look like without it’s hill of round fries so you can gaze at it in all it’s glory. For those of you food junkies that wish to see it with the fries, you can here. It’s a fantastic deal, and a lot of food for one of the best dishes on earth. There’s only one place to go for it, and that’s Antonio’s Restaurant on Coggeshall Street.

8. Tostada
Anyone who frequents downtown knows that you can’t have a best dishes and not mention a staple of downtown’s eateries: No Problemo. I’ve been eating there since it opened and it is certainly a frequent destination. Massive portions of quickly served food that won’t break the wallet? Yeah, I’m in. It was soul torture to have to select on item on the menu, since I love so many. The painfully delectable Diablo, the delicious plaintain quesadilla, the exquisite Miss America. *sigh* However, nine times out of ten when I go, I order my favorite: the Tostada.

While traditionally served in a tortilla shell as a plate, instead No Problemo serves it in a ceramic bow and rings it with multi-colored tortilla chips. The less messy, modern version. While I can’t imagine having to describe it because people exist that have not had it, let’s do that. Their tostada starts with a warm bed of black beans. They use a specific type of rice, which I am unsure of. There is plenty of fresh green leaf lettuce, scallions, cucumbers, salsa, cheese, and red peppers. A dab of sour cream goes on top and optionally you can add the Guacamole, which I always do. It is accompanied with a small tub of Cilantro Lime dressing that is out of this world.

No Problemo offers it in two sizes, small and regular. The “regular” is a bowl that is bigger than your head. Not as big as your head. Bigger. For $7.50 you eat not only one of the best dishes on earth, but one of the healthiest, and you won’t need to eat for another 8 hours. What’s the problemo with that?!

9. Shawarma
I’m probably going to make some enemies with this entry. I know there are some die hard Middle Eastern cuisine fans here. Providence is a mecca, pardon the pun, for some great kebab, falafel, shawarma, etc. If I pick a best place to go in Rhode Island someone will sucker punch me for not choosing their favorite. I’m going to keep it closer to home. Hidden away in a plaza on Route 6/State Road in Dartmouth is the Middle East Hot Pocket. It’s been there or a number of years and still feels like a best kept secret. They make a Chicken Shawarma plate or wrap that is life changing. While chicken is not the traditional way Shawarma is served, the seasonings and sauce are. Typically shawarma is a variety of meats, chicken, beef, lamb, or other meats stacked atop one another and placed on a skewer or spit. It then rotates on a grill that slowly cooks the seasoned meat to perfection. It is then sliced off into a pita or solo and served with sides.

The way it is done at the Middle East Hot Pocket is small chunks of chicken are grilled on high heat so there is a slight char on the outside that seals the juices inside. The chicken is marinated in yogurt, paprika, vinegar, salt, pepper, cardamom, allspice, garlic, pinch of ginger, nutmeg, and a bit of lemon juice. When it’s perfectly cooked, it is drizzled with the iconic tahini (Sesame) sauce. You can get the plate with two sides and I always get the tabbouleh and chick pea salad. I can’t imagine life without Shawarma and while I may order other sides, I can not NOT have the Shawarma when I go. Makes you happy, happy.

10. Yum Nuer
Say that three times fast. No, really give it a try. Devouring a plate of Yum Nuer is a lot easier than saying it! Yum Nuer, simply put is a Thai beef salad. It’s a cold salad of perfectly cooked sirloin steak, laid on a bed of lettuce, covered with a variety of vegetables which are usually cucumbers, onions, scallions, shredded carrot, and sweet peppers. Here’s the kicker. The dressing is made up of lime juice, mint, palm sugar, garlic, fish sauce, lemongrass and hot peppers and poured over the top. Don’t be afraid of the spice. I’ve never been to a restaurant that wouldn’t lessen or intensify the heat. There is only one restaurant as far as I’m concerned that you need to go to to have it and they definitely modify it and that is Sivalai on Sconticut Neck Road in Fairhaven.

Well, I hope you enjoyed the top ten best dishes on earth and where to get them locally. Is there a destination you know of that makes these dishes and I didn’t mention them? Is there a place that makes it better? Please share. If you have never tried any of these dishes and try them for the first time, we’d love to here about your experience and what you think!

Recently, I headed to Dartmouth to visit Andy Pollock and see how things were rolling at Silverbrook Farm now that Spring had arrived. For those regular readers, you may already be familiar with last year’s coverage of Andy and his farm. I visited Silverbrook Farm last year and my brother wrote about the CSA program that they offer. I was curious to see if there were any new developments and wanted to find out if last year was a successful one for the farm.

Born a city slicker, I also wanted to learn a few things. Andy had stressed in previous conversations the importance of being more intimate with your food, in the sense of understanding where it came from and how it was produced. He felt that people and society in general would benefit from this connection. The terms CSA means community supported agriculture. The idea is to have a sense of that community when it comes to the farm. To have a sense of pride that I am helping support sustainability. To feel connected. I have been to the farm numerous times to pick up the food shares. Andy – and all the hands at the farm – are always warm in their welcome. They NEVER seem rushed in spite of the common knowledge that a farm’s duties are never done. I know everyone there has a lot on their plate and incredibly busy, but they all have time for you. This isn’t something you can force people to do. You can’t make it part of a job description. It has to trickle down. Spend a minute with Andy and his relaxed, jovial, and warm disposition will illustrate the source of this attitude.

Sense of Community; Intimacy with your Food
Having grown up in an Italian household, I understand this connection with food. Unlike in some households (perhaps not yours!), and what is often common in the American ethos, the women aren’t the only ones responsible for putting food on the table. There is no ignorant, sexist “Get in the kitchen where you belong and make me a sammich.” commentary. Every man, women and child in the household contribute to the meal. Chopping, washing, stirring and serving. EVERYONE contributes. It serves as a sort of clever device to get everyone together. To find out what is going on in each other’s lives, or how the day went. When you sat down, there was a sense of community. An immense pride knowing that WE made this. This is about us. I get the same feeling from Andy but in a larger, encompassing sphere. Community in this sense includes the entire local region and your immediate family. To go further than farm and family, Andy’s sense of community embraces seven other local farms including, Eva’s Garden, Noquechoke Orchards, Mendes Tupelo Hill Farm, Sylvan Nursery, Matte’s Orchards, Quonset View and Hillside Farm. Not exactly the cutthroat business mentality of the modern world! This allows Andy the ability to offer shareholders a larger variety and helps agriculture in the region succeed period. Their success means a more robust local economy in terms of cash flow, taxes, and employees. The latter which Andy was proud to state that recent success has allowed him to hire more of.

The interdependence of these farms forms a solid bond that translates into the ability to cover each other’s behinds. If one farm’s crop under-performs, is struck by illness, or other malady, someone within that circle can fill in. All lovey-dovey, right? Practically speaking this means, the customer or shareholder is virtually guaranteed to get a bountiful harvest of quality produce and a much bigger bang for his or her buck. With enough to go around, there won’t be any price gouging here!

Is the Silverbrook Monkey real?
When I arrived at the farm, I noticed straight away a lot of progress in the form of some new buildings. Five new greenhouses to be exact. There was some razing and burning going on. The same goat and chickens were bleating and clucking. Excavators were humming. Farmhands were busy running about pruning, weeding, and generally toiling. The windmill that provides a third of the farm’s power was going. There was certainly some hustle and bustle. Not surprisingly everyone remembered my name. This may be due in part to my Cro-Magnon like face, and/or because everyone there actually makes a point to do so. It had been a sad, lonely winter without my CSA and was happy to be re-connecting! Last year, I had learned about the existence of some new vegetables, explored some new recipes, and overall improved my health from eating more of them. At 42 years of age, in a family with congenital hypertension, and an 11 year old daughter that is the world to me, eating healthier, particularly more vegetables is something that has become very important.

First things first, though. Before getting to the mouth watering bits, I genuinely wanted to get an update. I wanted to know what the story was with the new buildings. Andy immediately said that they were freshly built and a way to not only protect the sprouts and maturing vegetables and herbs, but the warmer climate meant growing year round. He was considering placing heating mats – like he has in a variety of places throughout the farm under the soil, to really insure year-round crops. Each greenhouse had a door with a sign identifying the building. Curiously one was named the “Silverbrook Monkey” which was created when a farmhand had supposedly seen a monkey like creature running about. Perhaps the Chupacabra is acclimatizing to colder weather? Hmmm.

The reason for the greenhouses was because Andy said things were going fantastically and the expansion was a natural product of that. Pardon the pun. He was excited that Silverbrook was now delivering CSAs to four locations within Southcoast Health Systems. This includes St. Luke’s, Charlton Memorial, and Tobey hospitals. That means not only can public shareholders pick up at the hospital, but the employees and patients as well! That’s pretty darn progressive for a farm and for the healthcare facilities. Kudos to Southcoast Health System for providing this to their employees.

New Roadside Farmstand and Solar Panels
Nearby the greenhouses was one of those old stone walls that early settlers put up as they cleared the land. The surplus of boulders were utilized to build these walls to serve as territorial borders, contain livestock, and other functions. Andy pointed out the the wall was going to be removed to make way for a road side farm stand. Towards the rear of the main farm house – near the brook – there is a small building which has served as the farmstand, which Jaison manned last year. A roadside farmstand has an appeal all its own. It also allows Silverbrook to offer locals the convenience of simply pulling over, grabbing some produce and be back on the road in moments.

I noticed an excavator was clearing some land and when asked about it, Andy mentioned that this was being done to make way for solar panels which would produce 125% of the farm’s needs and make them self-sufficient.

What comes in a CSA?
So what are some of the items, you may find in the farmstand(s) or within your CSA share? The standards are of course there: corn, potatoes, tomatoes, carrots, string beans, eggplant, grapes, peaches, peas always a few varieties of salad greens, cucumbers, apples, peppers and more. Some of the “lesser” common items you may find will be leeks, herbs, turnips, a variety of berries, pea tendrils, and my personal favorite is coming across the many heirloom varietals (ever seen a purple pepper?) that are offered. These fruits and vegetables are just the tip of the iceberg in what is available. The best part of all is that if you want more of something you can purchase it right there. Kids love apples? Do you want more tomatoes and basil to make red sauce? No problem. In addition, there are eggs, Shiitake mushrooms which are grown right on the farm, jams that are also made there, locally made Olive Oil, mustards, grass-fed beef, and more, more, more. Lobster may even be there! All this comes with recipes online, so if you need ideas or are unsure how to utilize a vegetable, there’s no worry.

Important to many today is COST and VALUE. Is all this going to cost an arm and a leg? How far will a share stretch? I often walk away from the farm with BOTH hands holding 2-3 bags of produce that last me, my girlfriend and 11 year old daughter THROUGH the next pick up. Of course, it is not the only food we eat, and we do occasionally eat out and purchase some food at the supermarket. Often when it is time to pick up the next share, I still have some in my fridge!In terms of value, I would estimate that the share that I walk away with would cost no less than $60-$70. Silverbrook estimates that a full share breaks down to $39 each week.

Silverbrook’s Other Programs
While the crops and their yield to your plate is the farm’s central focus they also have a few rather unusual or unique programs. Going back to the concept of being closer with your food, Andy has a program that takes a child from seed to plate. Imagine the sense of pride (and fun) your child will have when he nurtures a seed from a sprout, to a fully ripened vegetable, then learns to prep and actually cook it!

Another program is called Wwoofing or World Wide Opportunities On Farms. In essence, from May through October you can live in a room in the main farmhouse as a volunteer. One can also participate in the Silverbrook Farm Apprentice Program where you “…will actively participate in the full year farm cycle, from planning and implementation to harvesting, safely controlling pests and preparing fields for winter…and be exposed to the science, economics and philosophy of sustainable farming as well as the politics and process of starting and managing a farmers market or CSA.” There are also employment opportunities as a Farmer’s Market Associate, Field Worker, or Farm Assistant. All of these programs and opportunities can be found here.

Don’t believe the common misconception that a farmer is a yokel and a bit behind the rest of us city slickers. Silverbrook has a Facebook presence and a website, which allows you to purchase your CSA share online! If you are not interested in being a CSA shareholder, Silverbrook travels and has a number of Farmer’s Markets. The schedule and locations can be found here. The CSA season starts on June 17 and ends October 25. Shares can be purchased as half or full and can be paid in installments (three) or up front.

Closing
When you hold a share with Silverbrook, you do so much more than create a healthier lifestyle for you and your family. You support the local economy instead of a supermarket chain which purchases some of their product internationally. You provide jobs to local residents. You KEEP the farm where it is…which means the land is not sold and turned into condos, a supermarket, or plaza. The farm beautifies the area. What Andy has going on at Silverbrook is proof that if you have a genuine passion for something, pour your heart and soul into it, and back it up with a studious work ethic you will succeed.

Silverbrook Farm
592 Chase Road
Dartmouth, MA 02747
508.991.5185

Sustaining Silverbrook Farm from Lucie Wicker on Vimeo.

The Silverbrook Farm in Acushnet is a traditional farm with one eye proudly looking towards the future. In addition to fulfilling old world farm duties, Silverbrook Farm has community events, a visit from Santa Claus, Christmas Trees, an animal display, hayrides, and even a movie night! The common conception of a farm is a tract of land where vegetables are grown, harvested and sold to the public. Perhaps some livestock or fruit somewhere in the mix. If you think Silverbrook is one of these old-fashioned farms, you would be right, but you will also be pleasantly surprised!

Owner J.J. Pereira and business partner Nick Ciaccio take their role in the community seriously. They don’t want to be a place for you to simply get produce, pay up and then move along. They remember faces and names. They live right here in Acushnet, are part of the community and have chosen to play an active role in offering many fun events and family oriented activities. They want a relationship. Indeed, their motto is “Start a New Family Tradition at Silverbrook Farm!” They want to provide services that are not ordinarily found in such a rural community like Acushnet. Typically you have to head to the more developed areas of Fairhaven, Dartmouth and New Bedford for some of their offerings.

Silverbrook Farm’s Community Supported Agriculture Program
Are you concerned about your family’s health? Of course! If given a choice would you like to put the freshest, nutrient rich food on the family’s plate or food coated in unpronounceable pesticides? Did you know that the produce that you select at the supermarket is often picked before it has fully ripened, and the nutrients have peaked, so that it survives the trip across country? Even if the produce was to cost the same or a bit more, the fact that you are feeding your family a much nutrient richer food source without poisons that have to be rinsed off is a benefit that has no price. You can taste the difference in food that has been picked that day not a week earlier; when it has naturally ripened and it’s vitamins and nutrients have reached its peak.

Silverbrook Farm as many farms do these days offers a Community Supported Agriculture program (CSA) in addition to its foodstand or country store. You purchase a “share” which means you pay them ahead of time for their harvest. They do the work for you in planting, nurturing, growing and harvesting the vegetables and fruits. They then package them with other offerings for weekly pick-up.

In essence, it’s like having a farm yourself, without all the labor….and manure. By purchasing a share, you provide funding and capital for the farmer and insure that year’s harvest. This is also a contribution to local business which has obvious economical benefits. Often you will come across produce that you have never had or wouldn’t typically purchase and this means your palate gets to go on an adventure and your body will thank you! Need help with recipes? J.J. and Nick have that covered too!

What are some of these fruits and vegetables? Green and yellow beans, collard greens, green peppers, cucumbers, blueberries, basil, apples, beets, lettuce, broccoli, carrots, eggplant, summer squash, sweet corn, potatoes and more! Unlike many CSA’s that solely offer fruits and vegetables, The Silverbrook Farm has other offerings that it places within the weekly pick-up. The Livestock CSA features grass fed beef, and free range pork, poultry and eggs.

Silverbrook Farm offers a variety of CSA’s. The one thing they all have in common is offering 17 weeks of fresh, nutrient rich produce, their newsletter, recipes, pick up in five separate locations, your SILVERBROOKer card, guidebook, private access to the farm animals and garden, and two complimentary admissions to the July, August, or September family movie night. NOT just fruits and vegetables. You can upgrade to the Standard CSA which will get you some baked goods, a fresh eggs option, 3 complimentary admission to the fall events, and a coupon book. Not enough? Then you can take the best package of all the MASTER CSA, which gets you everything in the standard CSA and membership in the Livestock CSA (Farm Fresh Beef/ Free Range Chicken), a Thanksgiving Turkey, and a Christmas Tree.

Silverbrook Country Store
Taking another step into the future, instead of a simple farmstand, Silverbrook has what they call a country store. This place is incredible and they have expansion already planned. Freshly baked pies, Emack and Bolios ice cream, jams, and flying under the Pereira Bread Co. label they have six varieties of bread to choose from, cookies, muffins, apple cakes, and even cheesecake! The store also has potpourri items, candles, Amish pasta sauce (not a misprint!) and a variety of other surprising items. I can’t imagine you’d actually need to continue on to Shaw’s or Stop & Shop after you’ve been to Silverbrook. You don’t even need to leave Acushnet! Silverbrook Farm also has a card that each “Silverbrooker” gets which will earn you discounts each week at the Silverbrook Country Store and at all Silverbrook Events including the family movie nights and many fall events.

A Variety of FUN Activities & Cooking Classes
Reflecting the aforementioned old world values and sense of community, J.J. and Nick have other services and a variety of activities for the whole family virtually year round. Pony rides, Mother Goose Story-times, Hayrides (campfire, twilight and other), Kid’s Corn Maze, animal displays, face painting, pumpkin painting, barrel ride, movie night in the barn, freshly cut Christmas trees, and MORE. They offer some great discounts and deals for groups including Campfire Hayrides, Field Trip Packages, and a Birthday Package to make your little one’s special day unforgettable.

One of the most exciting offerings they have, is the cooking classes, where you learn to not only replicate the mouth watering dishes taught to you buy a local chef, but you can also learn to pickle and preserve! Preserving and pickling is a way to make use of fruits and vegetables before they go bad. It also stretched your wallet; instead of wastefully tossing away food that you can’t get to, you can preserve and pickle it all!

To top all of this off, Silverbrook Farm has some major events including a Mother/Daughter Brunch, a Harvest Festival, this year is the 6th Annual Great Pumpkin Festival (with donations to charity), and the 4th Annual Santa’s Farm Follies which features Grinch hayrides, a face painting elf, pony rides, hot chocolate, Smores, all the farm animals, and visits with Mrs. and Santa Claus! Be sure to check out their event page or Facebook page often for updates.

The Silverbrook Farm in Acushnet may be able to trace its roots as far back as the 17th century as we detailed in an earlier article. There is an incredible amount of history and tradition in this farm and J.J. and Nick are not only carrying that on but creating new moments with their innovative ideas, sense of community, and values. They really have something special going on and genuinely want you to be a part of it.

If you would like to know more about Silverbrook Farm you can check out their website, Facebook, e-mail them at thesilverbrookfarm@gmail.com, call (774) 202-1027 or (617) 834-5567 after hours or better yet, stop in for yourself at 934 Main Street, Acushnet!

For more images of their country store and some of the delicious items offered, take a peek at the Fairhaven Guide photo album.

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genuinely pleased that we had patronized them and were returning. Just darn, good-hearted, decent folk.

Sprig herbal jellies like spiced Port Grape, Rosemary Citrus, Ginger Beet, and a few hot pepper varieties. The prices are in the normal to inexpensive range, even considering its locale. Organic and Fair trade coffees, as well as Indigo Swiss Water Decaf are available, and they proudly promote this. Also offered are Umpqua Oats Oatmeal, a variety of smoothies like Mango Madness, Strawberry-banana, and Wildberry Blast. Of course, Soy, Almond and Skim milk are options.

There is free Wi-Fi, out door seating once the weather improves and for those on a Gluten-Free diet or wondering about bringing your kids will find that you will be more than taken care of. The place is small enough that you will never be overpowered by the background noise of other patrons. You can bring your laptop or book, read, write or work without being distracted. While small, we have never not been able to get seating.

It is pretty common to have Dina bring out a complimentary brownie, bag of chips or cookie. Once we were completely satisfied with our meal, yet she convinced us that we wanted a brownie. 🙂 We were glad she did. Keeping congruent with this generosity they run a FREE coffee Friday where you can have a free medium coffee 7 am- 9 am. Yeah. No kidding! It is this attitude towards customers that would keep us coming back even if the food was average. The fact that the food is exceptional, simply makes it that much easier to return again, and again, and again, and again.

website, e-mail at hangmancoffeehut@gmail.com, a Facebook page or simply call 774.553.5161. Hours of operation are Mon.-Fri. 7-5 p.m., Saturday 7-4 p.m. and Sunday 7-2 p.m.

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