Books Through Bars, Inc. provides free reading materials for prisoners across the country. Every month, it receives more than 120 letters from prisoners requesting books. The organization responds by sending donated volumes from individuals, libraries, and community organizations, making selections based on the stated preferences of the inmate. Reading the books provides a productive activity for the inmates and can help them develop politically, spiritually, and academically during their time in prison.
At Fitness Together, getting fit involves getting focused and fired up to achieve. Here, certified personal trainers guide clients of all skill levels through motivating boot-camps and exercise programs designed to meet goals loftier than a giraffe’s basketball hoop. To help their charges torch calories and tone muscles as efficiently as possible, the trainers incorporate evidence-based training methods, such as intervals, tempos, and fartlek, into each fitness regimen. Filled with cardio challenges and resistance training, workouts are tailored to individual needs and paired with nutrition tips that help the body build lean muscle. In-studio sessions take place in a private, spa-like studio, flush with energizing red walls and functional training tools such as medicine balls, kettlebells, and gymnastics rings.
At ShelaLara Vineyards & Winery, vintners work with modern equipment to produce more than 20 different wines. Using grapes and fruit imported from California and other sun-soaked regions, the enophiles fill tanks with sweet elixirs including their in-house specialty wine slush. The glacier wines, fruit essences, and vintage wines run a colorful gamut from the off purple of the sky just after sunset to the hue of warm honey. ShelaLara’s winemaking process, including fermentation, bottling, and 21-gun salutes following spills, all takes place in Rhode Island.
The professionally trained fencing instructors at Rhode Island Fencing Academy & Club seek to develop their students' mind, body, and character through participation in the centuries-old sport. During the academy's classes, students of any skill level may choose to learn on all three Olympic weapons: foil, sabre, and épée. The one-hour sessions generally last for six weeks and each builds on prior material to help students improve their skills on the strip. Two meetings are composed entirely of competition with fellow classmates, allowing students to show off their newfound skills, and the last session is a class tournament.
Rhode Island Fencing Academy & Club, which originally operated as a two-location enterprise, consolidated into one 12,000-square-foot full-time professional fencing studio in March of 2012. The air-conditioned facility features 15 electric strips and zero chandeliers from which swashbuckling fencers may swing. Though the sport finds its roots in the practice of sword fighting, modern fencing is much safer, and the academy has advanced equipment and instructors that hold CPR certification just in case.
The team members at Rok Bar n Grill describe their domain as a "rock n roll-themed establishment" that cultivates an immersive, party-centric experience for its guests. But while dramatic decor and architecture feed eyes, and a packed schedule of events beckons ears, it's a menu of artfully crafted American favorites that keeps mouths and bellies satisfied.
Star of India hampers hunger with an authentic menu stocked with the rich flavors and exotic spices of the Subcontinent. Start the foodie festivities with an appetizer of onion bhaji, which features tearfully tempting slices of onion fried in chickpea batter ($8), or begin by shepherding your taste buds toward a pair of lamb samosas ($6) or a bevy of bread breeds that includes seven different types of naan. Tandoori chicken ($13) and tandoori shrimp ($22) are both marinated in yogurt, herbs, and spices before being cooked in a tandoor—a specialized clay oven kept at 800 degrees to match the temperature of the human mouth. Herbivores can veg out on channa masala, a mouth-watering mélange of garbanzo beans, tomatoes, and onions ($13), and fishivores can aim their scrimshaw dentures at fish vindaloo, which combines mahi-mahi with potatoes in a tongue-tazing sauce ($19). Each location possesses the flavor-customization technology to adjust its crave-worthy curries to individual specifications, ensuring that the menus are suited for everyone from unfazable fire eaters to mild-tongued spice sissies.
Drawing creative inspiration from hobbies that include crafting and cooking, photographer Jennifer Owens specializes in capturing spur-of-the-moment images of engaged couples, families, and newborns. She also shares her expertise in classes that introduce beginners to concepts such as adjusting ISO settings on a digital camera or using the right shutter speed for moving subjects. Owens is equally comfortable in outdoor settings, and can demonstrate how to take advantage of the magical "golden hour," the time around dawn or dusk when the sun adds warmth to portraits and turns photographers’ photos of raw pizza dough into fully baked pizzas.