The Coastal Wine Trail draws together a variety of coastal producers, whose vines speckle hillsides along the southern coasts of Massachusetts, Rhode Island, and Connecticut: Truro Vineyards, Travessia Winery, Coastal Vineyards, Running Brook Winery, Westport Rivers Vineyard & Winery, Carolyn's Sakonnet Vineyard, Greenvale Vineyards, Newport Vineyards, Langworthy Farm Winery, and Stonington Vineyards. A passport grants visitors passage for 2 to 10 wineries, where they may learn about and perhaps purchase each producer's favored libations?mostly whites and sparkling wines but a few reds?which are characterized by their growing proximity to the coastline and the dual-climatic influences of Gulf Stream waters and the screams of passing water-skiers.
No, he wasn't born in Sicily. In fact—according to a 2011 article in the Boston Globe—Doug Ferriman started out in the pizza business without even knowing how to make dough. But he learned fast, besting 120 competitors and two Italian chefs to take second place at the International Pizza Challenge later that year. Ferriman is also one of only two people to have won the International Pizza Expo's Pizza of the Year honor more than once, in 2004 and 2007, according to trade magazine Pizza Today. Finally, in the 2013 competition, Ferriman won first in the non-traditional category in the northeast region.
Today, Ferriman brings his dough tossing know-how to Crazy Dough's Pizza, which he co-owns with his wife, Melissa. Their labor-of-love-turned-small-business-success-story, which has been documented in media outlets such as the Boston Business Journal, can be explained by their commitment to quality ingredients and diverse recipes. Their chefs start with a solid pizza foundation of North Dakota flour, vine-ripened California plum tomatoes, and Wisconsin cheese. Next, they transform raw dough into three pizza types: pan-baked, rectangular sicilian pies; hearty brick-oven rounds; or their specialty fire-grilled pizzas, cooked to a crispy, smoky finish on an open-flame hickory grill.
Finally, guests can choose from a huge selection of off-the-wall toppings and signature combinations, such as cheeseburger bacon or potato bacon cheddar. The shops also attract guests with $5 Pabst Blue Ribbon pitchers, calzones, and Crazy Dough Bowls—salads whose bread-bowl exterior can be eaten or worn as a savory hat.
No one knows exactly where he came from—perhaps a sailor taking shore leave, or maybe a wayfarer exploring the colonies—but locals think they know what he's waiting for. In the 1720s, two travelers checked into The White Horse Tavern—still functioning today since 1673. One murdered the other, fleeing into the night, never to be heard from again. Ever since, visitors have seen the ghost of the slain traveler, saying that he appears to be waiting the day for his companion returns and he may take his revenge.
This is just one of the tales shared by the guides of Ghost Tours of Newport. Cloaked in flowing black dresses, billowy capes, and top hats, they lead each tour by lantern light through Newport's historic colonial district, one of the oldest neighborhoods in the United States with buildings dating back to the late 1600s. Leading guests down easily overlooked alleyways still defaced by H.P. Lovecraft's tagging phase, the guides arrive at haunted locations, such as a wrought-iron-gated colonial cemetery neighboring a church constructed in 1726. The stories behind some sightings and locations even intersect with historical figures, such as George Washington and Lizzy Borden. Guides encourage picture taking and receive submissions each week of possible spectral figures caught during a tour, which they post to Ghost Tours of Newport's Facebook albums. These images range from the impression of faces in windows to orbs, believed to represent a spirit with a fondness for bowling.
In 2011, CBS's the Early Show lauded Iggy's Doughboys and Chowder House for having the best clam chowder in America. Perhaps that?s because each batch is made with clam juice instead of water, with clams added at the very end to ensure tenderness. Or maybe it?s because owner David Gravino whips up the Manhattan-style red chowder using his mother's special recipe. Whatever the cause, the effect is a zesty stew flecked with celery, pepper, garlic, dill, and basil that people have been happy to stand in line for.
Recently celebrating their 25th anniversary, Iggy's, which has also been graced with a recent visit from Nick Jonas and Miss Universe 2012, also dishes out clam cakes, stuffed quahogs, and landlubbing entrees such as burgers and BLTs in a dining room overlooking Narragansett Bay. Housemade root beer and raspberry-lime sodas complement each meal, alongside doughboys?pastries topped with ice cream, cool whip, and powdered sugar. In addition to the main location, there?s a seasonal outpost in Narragansett proper that stays open from March until Columbus Day, the holiday which celebrates Christopher Columbus's discovery of a new world inhabited solely by fish.
When asked what inspired her to open Genie's Hookah Lounge, Farahnaz Shobeiri recalls the parties her grandfather used to host in Iran. “Whenever he had parties, he had hookah. People came to talk about family and politics and also to just enjoy themselves.” Now directing her own festive space, Shobeiri hopes to not only foster a similarly laid-back, convivial atmosphere but also to share her Persian heritage with others.
On Friday and Saturday, belly dancers sway to the sounds of Middle Eastern music, and tarot-card readers divine fortunes amid thick persian rugs and plush couches heaped with pillows and tinier, plusher couches. Friends can pass around handmade Egyptian hookahs filled with coconut-shell coals and dozens of different flavors, including tobacco-free herbal molasses. The lounge also boasts a high-end air-filtration system, which means that the smell of smoke or wandering cologne salesmen never overpowers the aromas of spiced meats and fresh bread from the kitchen.
Though Genie's Hookah Lounge doesn’t serve alcohol, people are welcome to bring their own wine and beer, and servers pour pure pomegranate juice and herbal teas directly into mouths via a funnel. Shobeiri hopes that the atmosphere encourages people to relax and linger over their meals. “We do everything from the heart here,” she says. "Everyone comes here to be happy.”
Save The Bay has held to its mission since its founding in 1970: to protect, restore, and improve the Narragansett Bay region and its coastal waters through environmental action and stewardship. Save The Bay also defends the right of the public to use the Bay, encouraging visitors to act as responsible stewards of the Bay's bounty for future generations.
Today, Save The Bay's staff and volunteers continue their work from their Bay Center that serves as the heart of operations. Its stormwater-management system contains a vegetated roof, a coastal-buffer zone, swales, and basins that can absorb and filter rainwater. Made from recycled steel and metal, the center's interior hosts an array of educational programs for adults and kids. Save The Bay also maintains an Exploration Center and Aquarium, camps, and marine-life tours aboard its 45-foot US Coast Guard?certified vessel Alletta Morris, the 27-foot vessel Swift, or the 46-foot Elizabeth Morris.