East Somerville Main Streets

Neighbor of the Week!

2012-02-08T12:29:00.005-05:00

At the heart of the East Somerville community are the people who live here!

Each week East Somerville Main Streets will be posting answers from East Somerville Residents to share what they think makes East Somerville great!!

This Week Meet: Eden Dutcher Co-Owner of Groundview Designs and Designer of the new Harris Park

· How long have you been a part of the East Somerville community?

In 2002, my husband and I relocated to Teele Square in Somerville from San Francisco. When our family started to expand we were looking for the right neighborhood to raise our children. We made the right decision to move to East Somerville in 2008.

· What’s happening in East Somerville or on East Broadway that you’re excited about?

The vibe! Its fresh, its real & all the capital improvement projects happening in the next few years are going to make it sing.

· Favorite East Somerville eats (restaurants, favorite dishes...)?

So many favorites! Top 5:

Pupusas from Maya Sol

Bruschetta from Vinny's

Tacos from Taco Loco

Sfagliatele from Patsy's

any cut of meat from Tony's Foodland to take home for the grill

· Why is East Somerville a great place to live?

We were instantly welcomed by our multi-generational/cultural neighbors when we moved to East Somerville. There is a real sense of community that extends from the block where we live, to the parks we visit everyday, to the businesses we frequent on East Broadway, to the East Branch Library where we love to check out the reading recommendations of the awesome staff.

Interested in finding out more about the next steps to the new Harris Park?

Check out these awesome fly-throughs of the designs:

Mountain Design

Forest Design

or find explanations of the designs HERE

Also be sure to stop by the final public meeting on Wednesday, February 29 at 6:30pm at the Senior Center on the corner of Cross St. and Broadway. At the meeting the finalized design plans will be revealed!

Neighbor of the Week!

2012-02-01T11:14:00.003-05:00

At the heart of the East Somerville community are the people who live here! Each week East Somerville Main Streets will be posting answers from East Somerville Residents to share what they think makes East Somerville great!!!

This Week Meet: Laura Vivenzio

· How long have you been a part of the East Somerville community?

I have been a resident of East Somerville for eight years. I've been a member of ESMS since 2007 and enjoy volunteering with them.

· What’s happening in East Somerville or on East Broadway that you’re excited about?

The opening of the newly-renovated Mudflat building has been one of the great success stories of the neighborhood. Work is happening in earnest at the site of the new East Somerville Community School, and also, late-breaking news of a new restaurant called La Brasa coming to East Broadway is very exciting!

· Favorite East Somerville eats (restaurants, favorite dishes...)?

I think I've eaten at most places in East Somerville...the food is fantastic! There's a wide variety of cuisines and establishments to choose from. The Sambosa at Fasika Ethiopian restaurant is delicious, as is Taco Loco's perfect chicken burrito, the antipasti bar over at Vinny's at Night, and you just cannot go wrong with the popovers from the Mt. Vernon.

· Why is East Somerville a great place to live?

The ethnic diversity and multicultural population are my main reasons for loving East Somerville as a place to live. Also, its close proximity to downtown Boston is certainly a plus!

Enjoy two East Broadway eats for the price of one!!

2012-01-31T10:16:00.006-05:00

It’s Tuesday!! and that means another exciting opportunity for Two for One Eats in the East Broadway Business District!!

Tuesdays are the day to get out and explore the authentic tastes of the East Broadway Business District!! With only seven weeks left of the Two for Tuesday promotion, now is the prefect time to bring a friend and discover a new restaurant or spend an evening at an old favorite! Stop by at any of the participating businesses, marked by a Two for Tuesdays poster, and enjoy TWO authentic and affordable specials for the price of ONE!! All you have to do is ask for the Two for Tuesdays deal written on a white board inside. Available 4pm until closing, eat-in only.

Tonight's Specials Include:

Mount Vernon Restaurant (14 Broadway): Pork chops or Baked schrod with salad, potato & vegetable (2 for $20.99)

Taco Loco (44 Broadway): Pupusas (any kind)

Los Paisanos Restaurant (62 Broadway): Tortas, and burritos for $9.99 and pupusas for $1 each

Vinny's Ristorante (76 Broadway): Pasta dishes (Linguine, Angel Hair, Spaghetti)

Tapatio Mexican Grille (82 Broadway): Tacos

Gauchao (102 Broadway): Sobremesas (Desserts)

Taqueria Montecristo (146 Broadway): Enchiladas and tacos

Fasika (145-147 Broadway): Buy one combo and get another entree free!

Casey's Tavern (173 Broadway): Sandwiches

Maya Sol (179 Broadway): Chicken Burritos or Chicken Fajitas

Two for Tuesdays is first district-wide initiative organized by the restaurant owners of the East Broadway Business District. Come out and enjoy an evening in your neighborhood and help us spread the word about this great opportunity!

Neighbor of the Week!

2012-01-25T13:06:00.003-05:00

At the heart of the East Somerville community are the people who live here!

Each week East Somerville Main Streets will be posting answers from East Somerville Residents to share what they think makes East Somerville great!!!

This Week Meet: Jesse and Devon

· How long have you been a part of the East Somerville community?

We moved in mid-April, after buying a rowhouse we'd been trying to buy since the previous fall. I was super excited by how close we were to the T, and also to not being on a main street after living on Somerville Avenue in Union Square for four years. It feels so much quieter living on a side street!

· What’s happening in East Somerville or on East Broadway that you’re excited about?

Jesse:

The idea that we are going to be a short walk away from a giant new movie theater in Assembly Row is an amazing feeling. I still have memories of seeing Indian Jones and the Last Crusade at the old Assembly Square cinema when I was 9. I was hoping that it would be open in time to see the new Batman movie, but I would settle on being able to walk 5 minutes to go see “The Hobbit” in December instead. Very excited.

I love all of the events that ESMS is doing for the community as well. My wife and I participated in the Foodie Crawl last year and I actually worked the Somerstreet Carnival for the City. Both brought much deserved pride and recognition to the neighborhood.

Devon:

I'm very excited for the Assembly Row project, and did I hear something about a bowling alley? Oh man, I want a bowling league. Also, I feel like there are constantly new businesses popping up on Broadway and many store fronts are getting upgrades.

· Favorite East Somerville eats (restaurants, favorite dishes...)?

Jesse:

We know half of the wait staff at the Mount Vernon on a first name basis, we even have their special point cards. If you have never gone there for there weekend brunch, take this as your recomendation, it’s incredible.

I would argue with you that Taco Loco has the best burritos in the area, even going so far as to call out Anna’s Taquiera in a challenge. It’s also right where my bus stop is on my way. seductively tempting me to ruin my dinner plans.

Devon:

I am going be a total hedonist and agree with Jesse aboout The Mount Vernon for their brunch. Have you SEEN that buffet? It's completely out of control in the best way ever. There's a raw bar, a meat carving station, a choose your own omelette station, donuts and pastry galore, and a variety of pancakes, breakfast meats, and eggs. It's fantastic when you only want to eat once a day. Also, where else can you eat shrimp cocktail and a bavarian cream donut in one setting? Magical.

· Why is East Somerville a great place to live?

The people. Do you know that old Sesame Street song, these are the “People In Your Neighborhood”? Well that’s how I feel about ES. We have a great Alderman in Bill Roche. One of the cities best police officer in Captain David Fallon. An a education focused School Commitee member in Maureen Bastardi. You couldn’t ask for a better community leadership.

Devon:

There's a T stop, which is not the case for a lot of other neighborhoods on Somerville, and everyone in the neighborhood is really friendly. As a new homeowner, I absolutely love how close we are to Home Depot. I love the variety of stores and restaurants along Broadway, and will never grow tired of how fabulous Taco Loco and Maya Sol are when I am craving a burrito or a steak salad. There's a lot of pride in the neighborhood, and I am hoping we can set up (if this doesn't already exist) some neighborhood clean up events so East Somerville can be the cleanest neighborhood in Somerville.

Meet the New Coop!

2012-01-25T10:42:00.005-05:00

Hi! My name is Abigail Dusseldorp but most people call me Abbie! I grew up in Roscoe, a very small town in upstate New York which is know for its fishing and is recognized as Trout Town USA. Growing up in a small neighborhood, a strong sense of community has always been a part of my life. Starting about 7 years ago, Roscoe began their Renaissance Project to revitalize the heart of our community and reestablish the image of Roscoe as a thriving village, much like ESMS is doing in East Somerville!!

I have always tried to do my part to stay involved with the program by organizing and recruiting people to help plant flowers and clean up Main Street. One of my favorite events this past summer was International Childrens Day. Despite the fact that it was raining most of the community came out to enjoy the carnival and international fashion show. It was great to see Roscoe once again becoming a tight knit community that people can enjoy! I’m really excited to be cooping at East Somerville Main Streets and seeing this community grow as well!

I am now in my second year Northeastern University majoring in International Affairs with the hopes of one day working with refugee support programs My decision to study International Affairs stems from my love of traveling. Growing up I had the opportunity to travel through Europe and recently to Israel. At each new destination I fell in love with exploring the unique sense of culture and identity of each community as well as meeting the welcoming people who are really at the heart of it.

One thing that I already love about East Somerville is how alive the neighborhood is!! No two places are exactly alike so there is always something new to explore! I’m looking forward to working with East Somerville Main Streets and the entire East Somerville community to help preserve and enhance the welcoming and vibrant atmosphere of the neighborhood and also getting to know the people who make East Somerville so extraodinary!!!

Celebrate 2012 with two-for-one deals in the East Broadway Business District

2012-01-10T13:55:00.004-05:00

What better way to wind down from the holidays than sharing a two-for-one deal with your closest friend in the East Broadway Business District?

With only two months left on the Two for Tuesdays promotion, there is no time like the present to come join us at one of the East Broadway Business District restaurants listed below. Stop by at any of the participating businesses, marked by a Two for Tuesdays poster, and enjoy two authentic and affordable specials for the price of one! Bring a friend, and eat for free by asking for the Two for Tuesdays deal written on a white board inside. Available 4pm until closing, eat-in only.

Tonight's Specials Include:

Mount Vernon Restaurant (14 Broadway): Pork chops or Baked schrod with salad, potato & vegetable (2 for $20.99)

Taco Loco (44 Broadway): Pupusas (any kind)

Los Paisanos Restaurant (62 Broadway): Tortas, and burritos for $9.99 and pupusas for $1 each

Vinny's Ristorante (76 Broadway): Pasta dishes

Tapatio Mexican Grille (82 Broadway): Tacos

Gauchao (102 Broadway): Postres

Taqueria Montecristo (146 Broadway): Enchiladas and tacos

Fasika (145-147 Broadway): Buy one vegetable combo and get another entree free

Casey's Tavern (173 Broadway): Appetizers

Maya Sol (179 Broadway): Tacos

Two for Tuesdays is an initiative organized by restaurant owners in the East Broadway Business District. This is the first district-wide promotion of its kind. Support your neighborhood and help us spread the word about this great opportunity!

The story behind Alexia & Co. Jewelry

2011-12-16T14:54:00.014-05:00

The art of jewelry craftsmanship has been in the Zinzopoulos family for generations. Constantine Zinzopoulos learned the skill from his father, also named Constantine, who studied in Italy with big names like Cartier, before coming to the United States to raise his family.

Part Greek, part Brazilian, and all American, Constantine Jr., grew up in Arlington, MA. After taking some night classes at Boston University, he decided to take the skills he had learned from his father to be a jewelry wholesaler. His skills were contracted by various businesses to size and personalize pieces. After deciding to take the risk, and plunge into retail, Constantine opened Alexia and Co. Jewelry in March of this year. He can now be found at 131 Broadway, offering full, in-house services including repairs and custom made jewelry.

Constantine will be diversifying even farther after the holidays, with the launch of his first ever jewelry collection. He is thrilled and excited to get his name on the map as a designer to watch. You can expect sterling silver and gold, fashion forward designs, from bold nighttime pieces to delicate every-day accessories, all including a signature element. So, keep your eye out for his collection in the coming months!

Constantine now lives in Somerville with his family, and shares our commitment to the East Somerville community. We hope you join us in welcoming Constantine and Alexia & Co. Jewelry to the East Broadway Business District!

How to eat outside the square on a budget!

2011-12-15T10:34:00.004-05:00

Treat your stomach and your wallet this holiday season with the East Broadway Business District's Two for Tuesdays deal!

Every Tuesday night, from now until March 15, 2012, participating restaurants, marked by a Two for Tuesdays poster, will offer two specials for the price of one! All you have to do is ask for the Two for Tuesdays deal written on a white board inside. Available 4pm until closing, eat-in only.

Specials until January 17, 2012 include:

Mount Vernon Restaurant (14 Broadway): Pork chops or Baked schrod with salad, potato & vegetable (2 for $20.99)

Taco Loco (44 Broadway): Pupusas (any kind)

Los Paisanos Restaurant (62 Broadway): Tortas, and burritos for $9.99 and pupusas for $1 each

Vinny's Ristorante (76 Broadway): tba

Tapatio Mexican Grille (82 Broadway): Tacos

Gauchao (102 Broadway): tba

Brasil Steakhouse (129 Broadway): 2 all-you-can-eat buffets (BBQ included) for $15.99

Taqueria Montecristo (146 Broadway): Enchiladas and tacos

Fasika (145-147 Broadway): Buy one vegetable combo and get another entree free

Casey's Tavern (173 Broadway): Appetizers

Maya Sol (179 Broadway): Tacos

Two for Tuesdays is an initiative organized by restaurant owners in the East Broadway Business District. This is the first district-wide project of its kind. Support your neighborhood by helping to get the word out on this great opportunity!

Trying to save money for presents? Try 2 for 1 specials TONIGHT!

2011-12-13T12:44:00.004-05:00

Restaurants in the East Broadway Business District are getting geared up for tonight's Two for Tuesdays! Come show your support, and taste the great food from around the world that makes East Somerville a one-of-a-kind, Tuesday night destination!

Every Tuesday night, from now until March 15, 2012, participating restaurants, which are marked by a Two for Tuesdays poster displayed in their storefront windows, will pick their own special (drink, appetizer, entree, etc) and will offer two for the price of one! All you have to do is ask for the Two for Tuesdays deal that will be written on a white board inside. This special is offered from 4pm until closing and is eat-in only.

Specials for tonight (12/13/11) include:

Mt. Vernon (14 Broadway): Pork chops or Baked schrod with salad, potato & vegetable (2 for $20.99)

Taco Loco (44 Broadway): Tacos

Los Paisanos Restaurant (62 Broadway): Pupusas, tortas, and burritos

Vinny's Ristorante (76 Broadway): Pasta dishes (ask which ones)

Tapatio Mexican Grille (82 Broadway): Pupusas

Gauchao (102 Broadway): Desserts

Brasil Steakhouse (129 Broadway): 2 all-you-can-eat buffets (BBQ included) for $15.99

Taqueria Montecristo (146 Broadway): Enchiladas and tacos

Fasika (145-147 Broadway): Buy one vegetable combo and get another entree free

Casey's Tavern (173 Broadway): Appetizers

Maya Sol (179 Broadway): Tacos

Two for Tuesdays is an initiative organized by restaurant owners in the East Broadway Business District.

Shape Up Somerville Shows Us the Healthy Side of East Broadway - Part IV

2011-12-08T14:08:00.004-05:00

Want to feel and look good at your upcoming Holiday Parties? Here's how...

Shape Up Somerville (SUS) has taken on a huge initiative of promoting the healthy food options at favorite local eateries. ESMS is excited to feature establishments in the East Broadway Business District, to insure you have a fun and healthy Holiday season!

Today's SUS feature is Maya Sol (179 Broadway)! Find a list of Shape Up Approved foods below, and feel free to bring it out to the East Broadway Business District's next Two for Tuesdays promotion on Tuesday, December 13th.

Two for Tuesdays is a district wide supported initiative where participating restaurants offer you two specials for the price of one. Specials are chosen by the restaurant, and may vary from week to week. Bring a friend, and enjoy a free meal every week until March 15, 2012, from 4pm until closing. Eat-in only.

MAYA SOL (179 Broadway):

Breakfasts: Huevos rancheros, and huevos picados

Salads: Chicken, vegetarian, and cactus

Tacos: Chicken, and vegetarian

Soups: Chicken, shrimp, and seafood

Fresh fruit juices

Regular burritos: Chicken, and vegetarian

Special plates: Pollo asado, camarones a la plancha, and shrimp fajitas

Sides: Chicken tamal, tamal de elote, frijoles, arroz, steamed veggies, pico de gallo, guacamole, tortillas, and yucca sancochada

Shape Up Somerville Shows Us the Healthy Side of East Broadway - Part III

2011-12-06T13:17:00.001-05:00

Don't wait for your New Year's resolution to start eating healthier food! Here's how...

Shape Up Somerville (SUS) has taken on a huge initiative of promoting the healthy food options at favorite local eateries. Here at ESMS, we are thrilled to help promote healthy lifestyle choices by sharing the SUS approved foods found right here in the East Broadway Business District! This guide to healthy eating is easy to use, and the variety of options will make sure you're excited for healthy eating this Holiday season.

Today's SUS feature is Tapatio (82 Broadway)! Check it out below, and don't forget to use it with the East Broadway Business District's Two for Tuesdays promotion TONIGHT (December 6th). This Tuesday night extravaganza gives you the opportunity to get two specials, which will be written on a white board inside participating restaurants, for the price of one! This is a district wide promotion that will run until March 15, 2012! 4pm until closing. Eat-in only.

TAPATIO (82 Broadway):

Breakfasts (huevos rancheros, and huevos picados),

Salads: chicken, vegetarian, cactus, and tapatio salad

Tacos: chicken, and vegetarian

Fresh fruit shakes

Regular burritos: chicken, and vegetaran

Special plates: pollo asado, and pollo rostisado

Sides: chicken tamal, tamal de elote, frijoles, arroz, steamed veggies, pico de galo,guacamole, tortillas, and yucca sancochada

Soft serve ice cream

Don't miss out on this great 2-for-1 opportunity!

2011-12-05T09:26:00.009-05:00

Tomorrow, December 6, 2012, marks East Broadway’s third consecutive Two for Tuesdays! This weekly promotion, organized by restaurants throughout the East Broadway Business District, is the first district-wide supported initiative of its kin

d. Come show your support, and enjoy a variety of food selections that are both authentic and affordable, making East Broadway a one-of-a-kind, Tuesday night destination!

East Somerville Main Streets is thrilled to be involved in helping to get the word out on this series of promotional events, and would like to encourage you to come out and enjoy a night of tasty food from around the world!

The East Broadway Business District invites you to take advantage of this great opportunity to bring a friend and decide who will eat for free in advance! Either way, you’re sure to have an adventure “thinking and eating outside the square” on your trip to East Broadway’s finest establishments.

Specials for tomorrow (12/6/11) include:

Mt. Vernon Restaurant (14 Broadway): Pork chops or Baked schrod with salad, potato & vegitable for $20.99

Taco Loco (44 Broadway): Tacos

Los Paisanos Restaurant (62 Broadway): Pupusas, tortas, and burritos

Vinny's Ristorante (76 Broadway): tba

Tapatio Mexican Grille (82 Broadway): Pupusas

Gauchao (102 Broadway): Desserts

Ola Café (112 Broadway): Ham & cheese croissant, medium coffee, and any pastry

Brasil Steakhouse (129 Broadway): 2 all-you-can-eat buffets (BBQ included) for $15.99

Taqueria Montecristo (146 Broadway): Enchiladas and tacos

Fasika Ethiopian Restaurant (145-147 Broadway): tba

Casey's Tavern (173 Broadway): Appetizers

Maya Sol (179 Broadway): Tacos

For up-to-date information on this initiative, please visit www.eastsomervillemainstreets.org. Specials may change from week to week, so if you see something you like, make sure to come try it before it’s too late!

Shape Up Somerville Shows Us the Healthy Side of East Broadway - Part II

2011-11-28T09:38:00.005-05:00

It's getting to be that time of year again! Tasty Thanksgiving dinners and holiday sweets leave us craving for some healthy food from time to time. Luckily, Shape Up Somerville (SUS) has created a guide that highlights the healthy food options at our favorite local restaurants.

Today's SUS feature is Taco Loco (44 Broadway)! Check it out below, and don't forget to use it with the East Broadway Business District's Two for Tuesdays promotion. This Tuesday night extravaganza gives you the opportunity to get two specials, which is written on a white board inside participating restaurants, for the price of one! This is a district wide promotion that will run until March 15, 2012!

TACO LOCO (44 Broadway):

Breakfasts: Huevos rancheros, and huevos picados

Salads: Chicken, vegetarian, and cactus

Tacos: Chicken, and vegetarian

Soups Chicken, shrimp, and seafood

Fresh fruit juices

Burritos: Chicken, and vegetaran

Special plates: Pollo asado

Sides: Chicken tamal, tamal de elote, frijoles, arroz, steamed veggies, pico de galo, guacamole, tortillas, and yucca sancochada)

Shape Up Somerville Shows Us the Healthy Side of East Broadway - Part I

2011-11-23T14:57:00.013-05:00

With so many great restaurants in the East Broadway Business District, its hard to know where to go on a night out, let alone, what to order! Luckily, Shape Up Somerville (SUS) is here to help. ESMS is excited to help SUS with their goal of promoting a healthy lifestyle through managed diet and exercise. So, we will be posting a series of blog posts identifying the SUS approved, or healthy dishes served at some of our favorite local eateries! Today's post is on Fasika - the only Ethiopian restaurant in the area!

Also, feel free to use these guide alongside the East Broadway Business District's Two for Tuesdays promotion that will be running until March 15, 2012. With this weekly "2 for the price of one deal", you can snack on a favorite dish, or even try something new (specials available at over 12 locations)! With so many different restaurants serving so many healthy food options, you are sure to find some nutritious and delicious meals throughout the Business District.

FASIKA ETHIOPIAN RESTAURANT (145-147 Broadway):

Appetizers: Ethiopian Salad (romaine, tomatoes, red onions and ja

lapeno peppers in lemon vinaigrette), Azifa (lentil salad with jalapeno peppers,onions and vinegar), Timatim Fitfit (tomatoes, onions, jalapeno peppers, in lemon & vinaigrette dressing with injera), Ayeb B-Gomen (homemade cottage cheese mixed with collared greens, herbs and spices), and Suf Fitfit (sunflower juice mixed with onions, jalapeno peppers and other spices with injera).

Fish & Chicken Specialties: Doro Tibs (chicken cooked with onion and jalepenos, served with a side of Ethiopian salad).

Vegetarian Specialties: Tegabino (Spicy traditional sauce made from roasted legumes and Berbere), Misir Wot (split lentils cooked in berbere sauce), Kik Alicha (Mild split peas cooked in garlic and ginger sauce), Gomen Wot (Mild fresh collard green leaves sauteed with onions and garlic), Atakilt kilikil (Mild green beans, carrots, potatoes and onions cooked in a mild sauce), Tikil Gomen (Mild cabbages, carrots, potatoes and green pepper cooked in a turmeric sauce), and Vegetable curry (eggplants, squash, green and red peppers saute

ed in a curry sauce).

Combination Specials: Vegetarian Combo (choice of any five vegetables or appetizers except Vegetable curry, Sambosa or Ayeb Gomen).

Two great reasons to come to East Broadway - for the price of one!

2011-11-21T14:53:00.006-05:00

From November 22, 2011 to March 15, 2012 restaurants in the East Broadway Business District will be partnering with East Somerville Main Streets to launch an exciting new promotion called Two for Tuesdays! Every Tuesday night, a participating restaurant will pick their own special (drink, appetizer, entree, etc), and will offer two for the price of one! All you have to do, is go to a participating restaurant to ask for the Two for Tuesdays deal that will be written on a white board inside.

This is a great opportunity for you and a friend to get out and see the great culinary options on East Broadway! This deal is offered from 4pm until closing, and is eat-in only, so come prepared for a night of fun at your favorite local spot, or maybe even some place you've never even tried before!

Specials for the first week include:

Mt. Vernon Restaurant: Pork chops and baked haddock
Taco Loco: Tacos
Los Paisanos Restaurant: Pupusas, tortas, and burritos
Vinny's Ristorante: Appetizers
Tapatio Mexican Grille: Pupusas
Taqueria Montecristo: Enchiladas, and tacos
Fasika: Vegetarian or vegan entrees (no combinations)
Ola Gifts Cafe: Ham & cheese croissant
Casey's Tavern: Stir-fry
Brasil Steakhouse: Buffet (BBQ included)
Gauchao: Desserts
Maya Sol: Tacos

And more!

So, we hope you have the opportunity to partake in this exciting new promotion, organized by the East Broadway Business District! Come out, and enjoy a night a night of tasty and affordable food from around the world!

Please visit our website at www.eastsomervillemainstreets.org, call the ESMS office at 617.623.3869, or email director@eastsomervillemainstreets.org for more up-to-date information, or if you would like to get involved in Two for Tuesdays.

From Parking Lot to Park!

2011-11-10T14:26:00.005-05:00

Have you ever looked at the parking lot behind the Cross Street Senior Center and thought it would be a great place for some green grass, and benches? Well you're in luck! The City of Somerville is in the process of turning this parking lot into a park!

On November 2nd, a public meeting was held to start the planning for the New Harris Park. In case you missed it, there will also be a meeting in January and in February at the Cross Street Senior Center, for invested community members like yourself to get involved in the planning!

During January's meeting, you can expect to hear from the Groundview landscape architects about their design ideas for the project. This is an important step in laying the ground work to create the first park in The East Broadway Business District, so we hope you stop by!

If you are unable to make it to any of these meetings, your voice can still be heard! Just fill out a postcard and leave it in one of the drop boxes available at the Cross Street Senior Center, the Capuano School, or the library. Written suggestions in any language, as well as pictures of ideas for the park can be submitted.

Please visit the City's website on the New Harris Park for more information on this awesome project! And remember, it is only with the help of involved citizens that the City can make this a community supported initiative for everyone to enjoy!

For more information, please contact Luisa Oliveira, Sr. Landscape Designer with the City of Somerville, at loliveira@somervillema.gov.

Public Meeting on the Assembly Square Orange Line Project

2011-11-07T15:23:00.003-05:00

On Tuesday, November 15th, from 7-8:30pm, there will be a public meeting on the Assembly Square Orange Line project. Make sure to come out to this gathering, at Capuano Early Childhood Center (150 Glenn St., Somerville), to have a say in the first new subway stop of the MBTA in decades!

Since the first planning meeting on January 12, 2010, the plan for this station has improved greatly, highlighting a much greater level of accessibility. The success throughout this planning process was only made possible by the involvement of the entire community, from residents to non-public project organizations, such as the MBTA, Federal Realty, and the City of Somerville.

This is a very important project for Assembly Square and Somerville, so come out and show your support! The formulation of this Orange Line stop will allow further development in the Assembly Square region and will facilitate projects such as the expansion of housing units, and the creation of jobs. Presently, there is a construction contract with the MBTA board, so this project is on the fast track of becoming a reality. Come out and help formulate the final steps in this long sought after proposition!

To request language assistance, American Sign Language interpreters, assistive living defices, handouts in alternate formats, or information on the meeting, please contact Antionette Whitmore at antionette.whitmore@state.ma.us or at 617.973.8454. For technical questions, please contact Terrence McCarthy at tpmccarthy@mbta.com or 617.913.9638.

Thank you for your support!

East Broadway in Somerville flooded with 1,200 hungry 'foodies'

2011-11-01T09:21:00.006-04:00

On Oct.25, the East Broadway Business District came to life as 1,200-plus hungry food aficionados descended into the area for the first annual East Broadway Foodie Crawl organized by East Somerville Main Streets. The event highlighted 17 East Broadway eateries, featuring a bite sized portion of 1-2 menu items at each destination.

Photo by: Michele Rae

People couldn’t believe their eyes as Broadway filled with people.

"Some of my friends that are long time residents told me that they hadn't seen Broadway bustling like that in 40 years," said Fergal O’Toole, an East Somerville resident.

A local Broadway merchant added, “I could not believe when I turned onto Broadway and saw that big crowd walking happily having a great time. I noticed that whole families, some with babies on strollers, were standing in line to try all the different foods. I’ve been in Somerville since 1975 and I never saw anything like this.”

And they couldn’t believe their taste buds either as they trekked along Broadway.

One Chowhound.com foodie wrote on their website: The highlights included, “Blessing Caribbean Restaurant: Rice (dark colored, made with mushrooms) and Turkey Stew. Both had nice flavor, and made me think I should definitely try this place again sometime. It was my first time ever inside.”

The writer went on to mention some of the other flavorful bites the evening had to offer including Fasika’s Lentils, Taqueria Montecristo’s Fried Plantains, and the Chicken Soup flavored with mint at Maya Sol Mexican Restaurant.

Photo by: Michele Rae

Restaurants participating in the event included: Mount Vernon Restaurant, Taco Loco, Los Paisanos, Vinny’s Ristorante, Tapatio Mexican Grille, Gauchao Brazilian, Ola Café, Taqueria Montecristo, Maya Sol Restaurant, Casey’s Tavern, Fasika Ethipian Restaurant & Bar, Brasil Steakhouse, Blessing Caribbean Restaurant, and Blanca’s Bakery.

Thalia Tringo, a local real estate broker and an East Somerville Main Streets Board Member, pointed to the other successes of the night “It showed off the best aspects of East Somerville - the camaraderie, the diversity, the affordability. I was thrilled.”

The night ended with a dessert reception, featuring East Broadway’s finest confections, at the newly renovated state-of-the-art Mudflat Studio. Desserts at the reception were provided by East Broadway’s Patsy’s Pastries and Boston Cookies, and featured everything from Patsy’s famous mini cannoli to Boston Cookies nationally renowned vegan cookies sold all over the United States. This was complemented by a chocolate tasting by Somerville’s own Taza Chocolate and a giant sheet cake donated by the East District Sub-Station of the Somerville Police.

Photo by: Michele Rae

The event also featured the launch of the new East Broadway Business District brand. The rebranding process for this business district, which took place over the past 6 months, was intended to shift outdated perceptions of East Broadway, aligning them with the positive reality of the area.

Ellin Reisner, East Somerville resident captured the evening perfectly, “People were so enthusiastic and really felt like they had discovered something special – and they did too – East Broadway!”

Attention ESMS neighbors, supporters and friends!

2011-10-13T16:33:00.003-04:00

We are reaching out to all of you out there with an opportunity to help forward our vision of developing the East Broadway Business district as the thriving center and heart of the East Somerville community and as a one-of-a-kind destination that reflects or traditions and heritage.

As many of you already know, October 25th from 6-9:30pm, East Somerville Main Streets will be kicking off the First Annual East Broadway Foodie Crawl. The large crowd coming is a HUGE WIN in advancing our mission as all of these people will be introduced to the East Broadway Business District in a completely new light.

We are building a Team of Volunteers to make sure this event is a huge success both for ESMS and for East Broadway. All volunteer positions are short enough in length that volunteers can also enjoy all the great restaurants participating in the event!

VOLUNTEER OPPORTUNITIES:

Help Set Up the event! 4:30-6:00pm.
Setting up the check in stations, making sure all decorations are out, etc.
Check in our guests! from 5:30-7:00pm, or from 7:00-8:15pm.
Greeting, giving each person their wristband and a map - this is key to a smooth start to the event!
Leave the neighborhood spic & span from 9:30-10:30pm.
Cleaning up all all decorations, tables, etc. This is very important in retaining good relationships with everyone involved.
Let us know if you'd like to make a donations of goods or services to the Silent Auction. You will be included on the event map to be distributed to 1000+ people.

If you would like to buy a ticket to the Foodie Crawl, your support is greatly appreciated, and we have complimentary tickets available for volunteers - just send us an email!

EVENT DESCRIPTION:

Looking for an exciting culinary adventure? Come to East Broadway for Somerville's first "Eat Outside the Square Foodie Crawl" on Tuesday, October 25th from 6:00-9:30pm! Join us on this culinary expedition, where one ticket opens more than a dozen doors, from Zagat-rated restaurants to the charms of hand-cut Brazilian meat, and home-cooked Ethiopian, Haitian, Salvadorian and Mexican traditional dishes! Our signature sponsor, Mezzo Design Lofts, will also be giving away free merchandise, and there will be live entertainment. The grand finale will be a dessert reception and silent auction at the new state-of-the-art Mudflat Studio. This is a great opportunity to support a local nonprofit, East Somerville Main Streets, which is the organizer of this event.

So, in a nutshell, if you love food, East Somerville, or are just awesome, and want to help out ESMS, please email projectassistant@eastsomervillemainstreets.org to let us know and we'll sign you up for a volunteer position right away!

Save the Date: Somerville's First Foodie Crawl

2011-09-26T13:47:00.004-04:00

Looking for an exciting culinary adventure? Come to East Broadway for Somerville's first "Eat Outside the Square Foodie Crawl" on Tuesday, October 25th from 6:00-9:30pm!

Join us on this culinary expedition, where one ticket opens more than a dozen doors, from Zagat-rated restaurants to the charms of hand-cut Brazilian meat, and home-cooked Ethiopian, Haitian, Salvadorian and Mexican traditional dishes! Our signature sponsor, Mezzo Design Lofts, will also be giving away free merchandise, and there will be live entertainment! The grand finale will be a dessert reception and silent auction at the new state-of-the-art Mudflat Studio. This is a great opportunity to support a local nonprofit, East Somerville Main Streets, which is the organizer of this event.

EVENT INFORMATION

Tickets: Tickets are $20 in advance and $25 at the door, $3 for children 10 and under, and are available online on our website and at www.swellr.com. They are also available in person at Mudflat Studio (81 Broadway) and D-Squared Gift Shop (409 Highland Ave in Davis Square).

Location: The event will span East Broadway, from Route 28 (McGrath Highway) to Sullivan Square, with starting points at both ends.

Public Transportation: East Broadway is accessible by the MBTA's Orange Line stop at Sullivan Square, 1/2 a block from the event's starting point.

Parking: First come, first served parking is available at the Stop & Shop at 775 McGrath Highway

For up-to-date event details, please visit our website or our facebook page.

Faces Behind “Savoring East Somerville”: Ademar Reis of Boston Cookies, Part 2

2011-08-29T10:22:00.006-04:00

By: Linda J. Mazurek

Your Web homepage claims that Boston Cookies are a “distinctive New England tradition.” Please elaborate on this and explain how vegan products can be considered a tradition of New England.

I see Boston as the birthplace of the country, a place of tradition compared to California and other places. I always knew in my heart that Boston Cookies would be a big company some day, and our products would be sold everywhere in the country. I wanted people to associate Boston Cookies with Boston, a placed filled with history and tradition. The fact that the product is vegan is only a quality associated with the product, without taking away from the name Boston Cookies.

Your Web site also says your products are available in many fine stores. Are there any in Somerville?

We are sold at Whole Foods Markets (North Atlantic division, which includes Maine, Massachusetts, Connecticut, Rhode Island, New York, and New Jersey), and we are available at Fudruckers. Boston Cookies are also available at several places at Logan, Kennedy, and La Guardia airports. As far as Somerville, we do not know if there are stores that carry our product. We sell our products to distributors, and they do not tell us the name of the stores that buy them. (NB: The cookies, distributed by most large distributors in New York State, are particularly popular in New York and New York City.)

You also say that the lemon poppy seed cookies have won “rave reviews” – from whom?

We have customers calling us all the time and telling us their opinion about our cookies. We noticed that we were getting a lot of calls from customers raving about the lemon poppy seeds cookies. It is a very popular cookie, especially in New York City.

How did the snack pack collection come about? What makes it different from the regular cookie line?

The snack pack came about at the request of responsible parents who wanted to give Boston Cookies to their small child, but they did not wanted to give them a large 3.5-ounce cookie. The recipe is the same as the large cookie, only the size is smaller.

Which cookie or line sells the best/is the most popular?

The most popular cookie is the chocolate chip cookie

Which product is your favorite? Why?

I love our oatmeal raisin cookies. I like the texture of the cookie, and the flavor of cinnamon and raisins.

How do you keep the passion going, after 30 years? What’s your secret??

It is my life. I don’t know if there is a secret to it. I just know that I wake up every morning, and I have a place to go where I interact with people I’ve known for many years, and it feels good.

What is unique about your company?

I worked for a couple big companies in my youth. Boston Cookies is a totally different experience. What makes it unique is the fact that it is home, and our customers are members of our family. We still maintain relationships, and we are friends with some of the same people that we met back in 1975, when we were just starting. It is our family.

Why should we eat your products?

Boston Cookies makes delicious cookies and brownies. All our products are 100% natural, and more important than that, they are made with love.

Why did you contribute the scone recipe to Savoring East Somerville?

(Iseti Reis) The scone is my favorite product, but we don’t make it any more because it has a short shelf life.

What’s next for the company, if anything?

Maybe a line of gluten-free cookies. I've been thinking about it for a while now. The government is looking into gluten-free products and will regulate some flours with high protein contents. I will wait for their guidelines and then decide which type of flour to use.

Notes: Ademar graciously gave me a box of assorted cookies and brownies, and I too, fell in love with the lemon poppy, in particular! I got a lovely whiff of lemon when I opened the package, and the cookie's texture was somewhere between a muffin and a cookie; all Boston Cookies are soft-backed. I visited a few days later, on production day, and spoke with Sunrey, Ademar and Iseti's oldest son, who is in charge of production. I learned that summer is their slowest time, so production is run only two or three days a week, from 7 a.m. to approximately 3 p.m.; it increases to four days a week, come fall, the start of their busiest season. They usually make two to three types of cookie per day; the day I visited, it was oatmeal raisin and banana walnut, which were cooling on large racks as I arrived to watch the packaging process. The company makes 2,000 to 4,000 cookies per run.)

Come Shape McGrath/O’Brien Redesign Goals

2011-08-22T11:39:00.003-04:00

On Wednesday, Sept. 14, at 6:30 PM, there will be a public meeting held at the Argenziano School (290 Washington Street, Somerville, MA 02143) to discuss redesign goals for the McGrath Highway. This is an open, public meeting.

While the structure and role of the McGrath Highway seems to be set in stone after so many years in its current state, there are actually many innovative and interesting alternatives on the table. Some of these alternatives would break down the role the Highway has played for so long in setting East Somerville apart from the rest of the city.

East Somerville Main Streets has been attending Mass DOT steering committee meetings to represent local concerns and issues, and greatly encourages neighbors to come out and see how the redesign of the Highway could dramatically improve the neighborhood. If you can’t attend the meeting – feel free to call or email the office with your concerns and we will bring them to the next steering committee meeting!

Some of the potential outcomes of a strong process, with full representation of the community include:

1. Reunite neighborhoods cut apart by the highway -- prioritize local connections going across the road rather than traffic going along it, with each segment of the road (Cambridge Street, Somerville Avenue, Medford Street, the “lost neighborhood,” and the Fellsway) designed to enhance the adjoining areas.

2. Humanize the space by lowering traffic speeds, reducing noise and pollution, by narrowing lanes and cutting them to four instead of the current six (or more)

3. Make traveling across and along the corridor and its intersections safer and more inviting for pedestrians, bicyclists, and bus riders.

4. Add more trees, grass, storm-water drainage, and other green features; creating comfortable and environmentally enhancing public places where people can meet, sit, and talk together.

5. Encourage local retail and job-creating businesses; including crafts-based and green-economy enterprises.

Pulling together many of these goals, and organizing various community groups and neighbors is the McGrath Highway Coalition, headed up by Steve Miller of the Livable Streets Alliance. If you would like to become further involved in the movement of these goals, contact Steve directly Steve@livablestreets.info.

Take part in this meeting that will shape the future of our community!

Visit http://www.massdot.state.ma.us/planning/documents/other2011studies/McGrath_WG_Pres_062911.pdf for more information.

Key Issue Update: East Broadway Business District and East Somerville

2011-08-16T16:36:00.005-04:00

East Somerville Main Streets has recently begun a new initiative of producing a key issue update about once a month. It is our hope that these will allow people in the area to become more familiar with the projects underway in East Broadway and throughout Somerville.

---

The Broadway Streetscape Project: Over the past few years, the City of Somerville has been working on the redesign of Broadway from Garfield Ave. to the City Line. The project is a multi-million dollar investment into East Somerville that will create more space for a bike lane, substantially wider sidewalks (opening opportunities for outdoor dining), improved lighting, and bumpouts. By improving crosswalks and landscaping, the project will also make East Broadway more pedestrian friendly.

UPDATE: The Broadway Streetscape Project will be put out to bid by the State in mid September. This timing should allow a contractor to be selected, hold pre-construction meetings, develop a schedule and start work in the spring or early summer of 2012.

The Green Line: The Green Line Extension project is an initiative of the Massachusetts Department of Transportation (MassDOT) and the Massachusetts Bay Transportation Authority (MBTA). The project will extend existing MBTA Green Line service from a relocated Lechmere Station in East Cambridge to Union Square and College Avenue. This project will greatly improve public transit service in some of the most densely-populated municipalities of the Commonwealth With two stops near East Somerville.

UPDATE: As of 8/1/11, the Green Line extension has been postponed for initial construction until 2018-2020, citing project complexity and financial challenges. Leading up to this setback, the first round of Station Design workshops with the MBTA and new consultant team were held in June, and a second round will begin in the Fall after reviewing participant recommendations. Additionally the Green Line Extension team will be holding design meetings on the Community Path and the Maintenance Facility soon.

You can find the official website and preliminary design documents at www.somervillestep.org or www.greenlineextension.org/documents.html .

The Inner Belt: Currently, the City of Somerville has formed a Steering Committee, facilitated by Goody Clancy, to create a long term vision for the Inner Belt. Issues being looked at include: enhanced transit access, improved pedestrian connections, improved vehicular connections, extension of the Somerville Community Path through the area and increased public space and the creation of mixed-use development including new housing, retail, and office options.

UPDATE: There have been 2 meetings of the steering committee to date, including a June 25^th “Walkshop,” which allowed committee participants and the public to review the area on foot to assess the attributes of the area.

Sullivan Square/Rutherford Ave. Development: “The scope of design work for this project is to prepare a preliminary roadway design for the Rutherford Avenue Corridor and for Sullivan Square. The design will focus on developing a pedestrian friendly environment with safe crossings and better access to parks and Orange Line stations; routing regional traffic away from the corridor and creating neighborhood scale streets; providing links to the regional bicycle network; creating parcels for development and open space; and developing a phased implementation plan” (http://www.cityofboston.gov/transportation/rutherford/).

UPDATE: Right now, there are two options being discussed including maintaining the underpass, and creating a surface option. The details of the surface option are given here: Sullivan Square Surface Option will the eliminate underpass, create gridded street network at surface to provide drivers with multiple options to move through area, build usable green space in center of circle and along edges, create safe pedestrian crossings in area including at JJ Ryan Jr. Playground, add multi-use path to Alford Street Bridge, provide 450 on-street parking spaces, create several new blocks that can be developed to capitalize on proximity to Sullivan Station, increasing job opportunities, housing, and tax revenues

The McGrath Highway:

There is currently a working group looking at: “Determining the Future of the Route 28 Corridor.” This is an initiative of the Massachusetts Department of Transportation (MassDOT). MassDOT has only recently taken ownership of the McGrath Highway and Route 28 corridor from the Department of Conservation and Recreation (DCR). In partnership with the City of Somerville, MassDOT has recognized that

The elevated structures will need substantial repair in the near future, in addition to long-term maintenance
Several significant planning efforts are underway for the areas adjacent to the McGrath Highwaycorridor
Extension of the Green Line rapid transit system to Medford will significantly change the area
Moving forward, the McGrath Highway corridor will continue to play a pivotal role in providing multi-modal access for the region and the immediately adjacent neighborhoods

UPDATE: MassDOT initiated the study in response to these issues. This effort offers MassDOT and the community the opportunity to consider the future use and potential de-elevation of the roadway within the City of Somerville to ground level. The Grounding McGrath study will seek not only to balance the needs of all transportation users, but to facilitate connections along the corridor and encourage development that will have a positive impact on the community. Pre-dating even the I-93 northbound deck, the current McGrath Highway is a relic of a time when auto-dominated transportation shaped communities. Even if the primary elevated structures are still necessary or desirable, MassDOT recognizes the need to “Ground” McGrath Highway in the reality of today’s uses. A community vision for the future will be an important element in this process. For more information http://www.massdot.state.ma.us/planning/other2011studies.aspx.

If you would like any more information on any of these projects, please contact East Somerville Main Streets at 617.623.3869 or email carrie@eastsomervillemainstreets.org, and we will give you the appropriate contact information. Also: Have an update? See a mistake? Let us know!

Faces Behind “Savoring East Somerville”: Ademar Reis of Boston Cookies

2011-08-10T11:10:00.012-04:00

Linda is back in action and visiting East Broadway's Boston Cookies, which sells vegan, wholesale baked goods. Unfortunately, Boston Cookies is not open to the public, but if you are interested by this tasty story, you can place an order on their website here.

By Linda J. Mazurek

There’s been a nice symmetry to this cookbook blogging project. My second stop was Patsy’s, a neighborhood institution for more than 40 years, and my second-to-last stop is Boston Cookies, a wholesale bakery that sells regionally, with plans to expand. Like the preceding posts about Vinny’s, which was profiled on national television, this next East Somerville company’s reach far exceeds Somerville…

You are originally from Brazil. What brought you to the States (and when)?

Yes, I am Brazilian. I came to the U.S. in 1973. I got involved with macrobiotics in Brazil, and I found out that there was a macrobiotics commune in the Hollywood Hills in California, and I decided to go there to study.

How and why did you get into the natural foods business? Why move to Boston in 1975 and why pick (East) Somerville as a place to do business?

My wife joined me in California in 1974, and we started a small business. We made soy burgers, hummus dip, and tabouleh salad. We moved to Boston in 1975 to continue our studies at Michio Kushi’s house inNewton. Michio is a macrobiotic teacher and author of macrobiotic books.

We opened a little store on North Street in West Somerville, near Tufts, and we continued to make soy burgers, salads, and dips. We sold our products to Bread & Circus, as well as other health and natural food stores in the Northeast.

When we where living at Michio’s house in Newton, we started to look for a place to start our lives outside of the macrobiotic community. We looked at ads for apartments in and around Boston, and we found Somerville. We liked the city very much. We found an apartment on Wisconsin Avenue, and we rented it.

Please tell us a little bit about your culinary background and how you got interested in food, natural foods, specifically.

My wife and I did not go to culinary school. We like to cook. The interest for natural foods started back inBrazil, during the late sixties, when young people were looking for answers to the questions that they could not get from their parents. The natural food movement came about during the hippie days of the sixties, and we were part of it.

Q. How has it been doing business in East Somerville? What type of establishment (wholesale, outlet, retail bakery) do you have here? Is it open to the general public (and if so, when)?

Doing business in Somerville has been great. We have been welcomed since the beginning. We made a lot of friends, and we love it. The bakery is not open to the public. It is a wholesale bakery. We have a sign outside of the building, and sometimes people see the sign and come in to buy cookies.

Why did you decide to get into vegan bakery items? How did you develop the recipes for your vegan products? You credit your mother and memories of growing up…

The macrobiotic diet is pretty much a vegetarian diet. You learn that dairy and animal flesh is not a good type of food, and there are some adverse implications when you eat them. We always made vegetarian products. The term “vegan” started to be used more recently, and we just added it to our label. It was nothing new to us. We were making vegan products already, even before people started to use the term “vegan.” We developed the recipes for our cookies by trial and error. It took a long time, but we finally got it right.

My mother had a tremendous influence on what I do for a living. She had eight children. We were poor, so she had to be very creative in order to feed all of us. I was the oldest, and I was always in the kitchen watching her. She loved to bake, and we always had some type of baked good ready to eat before going to bed.

Which cookie or line came first? How did you then expand?

The first line of products we made when we started our business in Somerville was called Season’s Harvest. We made soy burgers, hummus, tabouleh, baba ganoush, and brown rice and wild rice salad.

Boston Cookies (www.bostoncookies.com) was born 12 years ago. (Iseti, Ademar’s wife and business partner, takes it from here:) Bread and Circus was Season’s Harvest’s biggest customer; we made their entire salad bar. When they opened their own commissary, we lost a lot of business. So we started to think of what else we could do. We experimented with smoothies, carrot juice, and sushi, but it was a lot of work. So we thought, what can we do that’s simpler and more fun? Cookies or ice cream. But ice cream is too expensive and needs a lot of refrigeration. So we experimented with cookies. Chocolate chip and oatmeal were our first, followed by peanut butter and double chocolate. Those are still our top four sellers today.

Neusa's Decorations

2011-08-01T14:01:00.012-04:00

Though Neusa and her family moved all the way from Brazil, they have been able to find a home here in East Somerville. While living in Somerville, they chose to open Neusa’s Decorations on Broadway two months ago. You may remember Neusa from the table she occupied in d’mar electronics at 133B Broadway. Luckily for Neusa’s business, she was able to occupy the entire store over time, and now has a lot more room to showcase her beautiful decorations!

When asked what her favorite decorations to make were, Neusa could not decide. She truly enjoys making everything her business offers, including flower bouquets, archways, balloon backdrops and centerpieces. With the help of her family, including her two daughters Graziella and Izabella, Neusa decorates events like weddings, birthdays, graduations, and quinceaneras throughout the neighborhood in style!

Though you wouldn’t guess it, Neusa hasn’t always been selling decorations. She started making decorations about 20 years ago, at her daughter’s first birthday, and ever since then, she has been decorating her family’s parties. Even if there was nothing to celebrate, Neusa would make up a reason for a party, just so she could decorate it!

In hopes of expanding her knowledge on decorative skills, Neusa went to school for floral designs in the United States. She had taught classes when living in Brazil, and because of this experience, she knows how important it is to continue learning and teaching. She even noted that eventually, she would like to start giving classes in East Somerville! While teaching others the talents she has learned through years of experimentation and studying, Neusa knows that teaching others would allow her to continue in the learning process.

Though Neusa just recently took over the whole store at 133B Broadway, she is very familiar with the area. She not only loves East Somerville's people, but she also enjoys running a business in an area with a great variety of customers as well as the possibility for development. She is proud to live and work in this area she calls home. So, if you are ever looking for someone to decorate your special event, make sure to check out Neusa's Decorations on Broadway, and let Neusa help make your decorative dreams come true!

Come check out Shaddai on Broadway!

2011-07-15T14:44:00.004-04:00

It was the calmer way of life that convinced Humberto and Noris Montiel to move from the hustle and bustle of New York to the East Somerville community. Though they live in Lynn, Noris and Humberto make the daily commute to Broadway where they have opened a shop called Shaddai. There, Noris and her family make hand made decorations for a variety of events from weddings to quinceaneras. With customized colors and orders, each event that Noris decorates is unique. Though her favorite things to make are decorations using real flowers, you can also request designs with balloons and fake flowers. You can tell when Noris decorates a party because every detail is thought of. From chair covers to center pieces to archways, Noris’ skills make every event memorable. In fact, most of Shaddai’s business comes from guests at previous events!

Opening a decoration store has been like a calling for Noris. Since a young age, Noris has loved to use her creativity to decorate events for her friends and family. Everyone always told Noris that she should use her skills to open a decoration store. With the encouragement from their family, Humberto and Noris were able to open Shaddai and have found that there is a great need for their decorative services in the surrounding area. When asked about why they chose this area to open their shop, Noris noted that this area needed a decorative service that understood the people’s point of view and culture. She also mentioned that being able to speak Spanish has helped her to communicate with her clients, and has helped her to interpret the type of event they have envisioned.

Along with her family, the people of East Somerville have made the trials of opening a business easier for the Montiels. The neighbors are always willing to help, and people are always stopping in the store to see the newest decorations being made. “Everyone is interested in what I do, and wishing me luck,” said Noris. So when you have an event to plan, make sure to look at Shaddai for decorations! Noris encourages the people of Somerville and beyond to dream up the best party they can imagine, and she would love to make that dream become a reality.

Faces Behind “Savoring East Somerville”: Vinny Migliore of Vinny’s Deli and Vinny’s at Night, Part 2

2011-07-01T13:50:00.004-04:00

In Part 2 of Linda's visit with Vinny she captures his thoughts on good food, the East Somerville community, and what makes his restaurant really stand out. Read on to get to know what makes his restaurant run and the sense of humor that makes Vinny famous!

By Linda J. Mazurek

What success boils down to, and as Vinny mentions in the book, is quality ingredients. “If you have great ingredients, you’ll get great results. We ate good. We grew up eating rabbit – you know Sicilians! My father, if he didn’t have pasta seven days a week, he didn’t eat. He thought lobster was a waste of time, with all the bones.”

Speaking of growing up, when the discussion turned to his favorite dishes, he reminisced: “I love salmon, sushi. I eat healthy, and not because someone told me to. They used to make fun of me as a kid because I used to eat a lot of raw fennel, carrots, celery – that was my candy! I’m into vegetables – broccoli rabe, cauliflower, spinach – I love that stuff! I’d rather eat that than a filet mignon. I don’t think I’ve had a donut in my life!” He does confess to a love of good bread and pasta, though.

He has two meats on the specials menu – ostrich and rabbit – that aren’t found in too many other restaurants. Ostrich, which is 99% fat-free, can be hard to get, but when it’s available, he prepares it like filet mignon. The rabbit is his mother’s recipe. He flours the meat and then pan-fries it until golden brown. He sautés onions, celery, and capers, and then marinates the meat in red wine vinegar, water, and sugar, which gives the dish a sweet-sour taste. Then he puts everything into the same pot, adds green olives, and simmers for an hour. “The rabbit melts in the mouth, and the sauce is unbelievable. This recipe has been on the menu since Day 1.”

The menu in the book, eggplant special, is “one-of-a-kind and a good dish.” It includes sun-dried tomatoes and spinach. Measurements are given for all ingredients except for the cheeses (eight kinds), and when I asked why he didn’t include these measurements, he replied, “I don’t measure myself. Use common sense!”

Why should we eat at Vinny’s? As it says on the menu, “If you don’t eat here, we’ll both starve!” On another light note, Vinny added, “Seven days without Vinny’s food makes one weak.”

What is unique about Vinny’s, besides the unusual combination of deli and white-table-cloth restaurant? “Our food is fresh, real. We make everything from scratch every day. You have to have pride in what you do. I tell the people who work here, if you won’t eat it, don’t serve it!” The antipasto bar, the only one in Somerville, is also unique, and you can serve your own portions. (Most restaurants serve you antipasto.) Trying to keep the antipasto bar “exciting,” Vinny recently introduced a corn and cod cake, made with potatoes, fresh basil, and mint. (The photo in the book is of Vinny by his antipasto bar.)

Vinny’s at Night gets consistently high scores from Zagat’s reviewers and was listed as one of their top one thousand Italian restaurants in the U.S. in 2008. He consistently rates higher than 99 percent of the restaurants in the North End, more proof that East Somerville has some authentic dining chops!

Extra Tidbits from Vinny’s

“This is going to be the best part of Somerville! I wouldn’t live in Davis Square if you gave me a house. Everywhere you go, there are 90 sets of lights. Here, you can get around fine.” [NB: The author disagrees…..but I won’t divulge about which statement(s).]

Vinny’s has changed the name of his establishment at least 10 times. Originally M&A Variety, it’s been called Vinny’s Variety, Vinny’s Suprette, and Vinny’s Deli, among others.

“Mom and Pop stores were becoming a thing of the past (in the 70s). I saw the changes coming and put in a deli. The mistake was to put it in the back (and the produce in the front).”

There is no lasagna, as most of us know it, in Sicily. Vinny grew up eating his mother’s pasta al forno, which he still makes. It’s a baked pasta dish with hard-boiled eggs and peas in the middle. It looks like lasagna, but there is no ricotta.

“My suppliers would urge me to get canned meatballs, and I said, ‘Not in your life!’ I’d know the difference.”

“You go to any Italian restaurant in Boston, Chicago, anywhere, look in the kitchen. You won’t see Italians cooking, you’ll see Brazilians, El Salvadorans. It’s the same here, but Vinny is in here

every day, making the sauce, the soups, etc. Nobody can make sauce like I can.”

That said, he admitted that one of his cooks, Jose, “has the sauce down pat. He worked with me for months and has it down to a science. I was out for a while, and people didn’t know the difference.” Jose has been working for Vinny for 15 years and occasionally works at the Cambridge Culinary School. Vinny also credits his other cooks, Evei and Pedro, for their culinary abilities.

That’s Vinny’s father (far left) and other family members in a mural painted on a back wall.

Faces Behind “Savoring East Somerville”: Vinny Migliore of Vinny’s Deli and Vinny’s at Night

2011-06-14T16:01:00.010-04:00

An exciting community blog by Linda J. Mazurek.

This month Linda takes us to an East Broadway staple: Vinny's! Her visit proved to be very timely after the restaurant was showcased on the Food Network earlier this week. She tells of Vinny's past and what makes his restaurant so rich in character and good food!

When most of us think of Italian food, we immediately think “red sauce.” And rightly so, as most of the popular Italian dishes consumed in

the U.S. include some type of tomato sauce. But what sells the best at Vinny’s at Night (www.vinnysonbroadway.com), an Italian restaurant known for its Sicilian cuisine, is meat: stuffed veal chop, double-thick pork chops (“with vinegar peppers, a big seller,” according to Vinny Migliore, owner and head chef), and grilled seafood. And two of the most popular specials are ostrich and rabbit, not covered in tomato sauce. So it’s fitting that Vinny and his meat dishes were profiled on Food Network’s “Meat and Potatoes” on Monday, June 13^th at 10:00 p.m.

How did that come to be? “One of the show’s producers was visiting her brother in Somerville at Christmas,” explained Vinny. “And he brought her here for dinner one night.” She fell in love with the place, and a film crew showed up on St. Patrick’s Day and filmed for 10 hours, from 11 a.m. to 9:30 p.m. “They filmed 11 meals here, including my mixed seafood dish (grilled lobster tail, shrimp, and New Zealand mussels), stuffed veal chops, veal osso bucco, and the rice balls,” said Vinny, who doesn’t know what will make the cut.

National TV – not bad for a local boy who taught himself to cook at Bunker Hill Community College and whose deli and restaurant have become some of the most established and most loved dining institutions in the neighborhood! But TV and media exposure (his restaurant has been covered in several local outlets, including the Globe, Phantom Gourmet, Boston Magazine, and Zagat’s) is nothing new for Vinny, who was profiled on Chronicle in 1993, putting his “ristorante” on the map. “They were filming a show about where the great chefs in Boston go to eat,” explained Vinny. “Todd English was sitting across from me, and he said, ‘This is the best broccoli rabe I ever had in my life!’”

Vinny said that Mary Richardson came in after the show first aired, around October, and he sent her a food basket; she called to thank him, not once, but three times! She called again to tell Vinny that the show would be on again in August (1994), asking him what he wanted her to say. She explained that the show would be a repeat, but that she would have a live opening. They came up with: “The bad news is that Vinny’s is only open for lunch, Monday through Friday. Now the good news is that Vinny’s is now open at night!” And it was a big hit, according to Vinny, so much so that he renamed the restaurant Vinny’s at Night.

Vinny’s parents emigrated from Sicily in 1955, when Vinny was seven, and, like so many (including Sal Ferrigno of Patsy’s), settled in Boston’s West End. “It was the best neighborhood in the world! Everybody knew everybody. I knew how you were feeling, if you were sick. We left the windows and doors open – who’s going to bother you?” He has pictures of the families at each other’s houses. He and Sal used to go out together, to dinner and to the beach. He still buys from Sal, especially his mini-pastries. “He’s got great stuff!”

When that neighborhood was razed for redevelopment, the Migliores moved to East Somerville. Vinny didn’t finish school and went to work, first selling papers in Scollay Square and then working in the produce market in Faneuil Hall in the 60s. He bought the variety store in 1969, when he was only 21, from “a nice guy who wanted to stay in Florida. He took a liking to me, gave me a great price. And people helped me out in the beginning, helping me decide what to sell [the produce] for.”

It was before the age of the mega-mart, so Vinny kept the produce up front and opened a deli in the back. One day a year later, a customer came in and said, “Oh, you’ve got a deli back there?” And the proverbial light bulb went off: “What do we say? Thank you!” So he moved the deli up front – “and it went gangbusters” – and got rid of the produce. Then he was looking at an empty room in the back. “You know what? I’ll open a restaurant,” which he did, in 1984. It was open for lunch only for 11 years. (In the meantime, he bought a three-family across the street, on Pennsylvania Avenue, where he still lives today, and got married.)

But he didn’t want to be “under the thumb of a chef – you know how they are!” He attended cooking classes at Bunker Hill Community College two nights a week and learned from his family and “simple common sense.” Arthur Boccelli, the head of the culinary arts program was Italian, and they hit if off. “I was there to learn, and he helped me out. He went with me to buy equipment, started me with a few recipes, taught me lot, and how to make the menu exciting. He also told me how many forks and spoons to buy.”

(That’s Vinny, pointing to the Trinacria. You can find the explanation for this symbol on his menu or Web site. More on the Zagat recognition in Part 2.)

And the candy-stuffed unicorn goes to...

2011-06-07T15:51:00.005-04:00

This year at Carnaval @ SomerStreets we raffled off a unicorn piñata!

After collecting emails, names, and addresses we picked a winner this morning. The winner of the 2011 raffle is...Emma Murray!

Little Emma is only 5 years old, but we're glad she can enjoy a piñata that is bigger than she is!

Faces Behind “Savoring East Somerville”: Fritz Richard of Blessing Caribbean Restaurant, Part 2

2011-04-25T10:52:00.006-04:00

An exciting community blog by Linda J. Mazurek.

Linda J. Mazurek brings us back to Blessing Caribbean and reveals Fritz's culinary secrets. Read on for a peak inside what makes this Haitian restaurant's food so unbeatable, and find out what's in store for the future!

Fritz’s favorite dish is something called ragoût, which is a type of concentrated stew made with pork feet, carrots, and other vegetables. If he had to contribute a recipe to Savoring East Somerville, it would probably be the bouillon. Then again, it might be grio – fried pork with plantains – another dish he loves.

Why should we eat at Blessing Caribbean? “Because of the way I make my food, with a focus on healthy food. I use olive oil, which is the best. I use the real thing for all my dishes. And the food is not too spicy, not too greasy,” he explained, with a big smile and a lovely Caribbean lilt in his voice. “I have a lot of food here. I have three kinds of rice, cornmeal, plantains, corn, and okra. I have goat, pork, chicken, turkey, fish, and beef.”

Goat is not often found on menus, so if you like it, head here! Besides being used as an ingredient, it’s offered two ways as a main dish (cabrit en sauce, or goat in sauce, and tassot de cabrit, or fried goat with sauce) and once as a side dish (tassot cabrit, or fried goat).

There is a downside to doing business on Broadway, and it’s a complaint I’ve heard from all the owners I’ve spoken with: parking. “A lot of people love my food, love my place, they want to come here,” said Fritz. “But parking is a problem, and I’m losing a lot of business. People come in to buy a $10 plate, and then go out and get a $100 ticket, so they don’t come back. We don’t have enough space. I have a lot of complaints.”

What’s next for the restaurant? “I’m working on a Web site for May, and I’d like to use our open grill in the summer,” said Fritz. Right now, the grill sits near the kitchen, but is unused. “I’d also like to expand the menu by adding some of the traditional French dishes found on St. Martin. But my main concern is to do something about the parking. Customers want to come sit down and eat their meal, but they can’t. It’s an important issue…..”

Blessing Caribbean is open Monday – Friday, from 11 a.m. to 10 p.m., and Saturday from 8:30 a.m. to 10 p.m., and is closed on Sunday There are eight main lunch and dinner offerings, and 10 sides. Main dishes range from $9.00 to $13.50, and sides from $2.00 to $7.50. Daily specials range from $8.00 to $11.00; ragoût is served on Monday and Thursday, while ça la lou is listed for mercredi and vendredi (Wednesday and Friday). A dish called épinard (spinach) is Tuesday’s special. There’s a large soft drink and juice menu, including six fresh juices associated with the Caribbean, like papaya, grenada, orange, and citron; prices are a bit higher for the fresh juices.

Reasons Why You Should Visit the East Somerville Spots during the Somerville Open Studios Weekend:

2011-04-25T10:23:00.006-04:00

East Somerville might be slightly off the beaten path, as only two studios will be open in this area for this year’s event, but it would be a mistake not to take a small eastward detour from what might be a busy SOS itinerary. In fact, 61 artists will actually show their work in East Somerville: 60 clay artists at the Mudflat Studio, on Broadway, and … one photographer, Christian Waeber, nearby at 86 Glen Street.

Understandably, you might be tempted to visit only Mudflat, right next to a trolley stop, and skip the 5-minute walk to Christian’s Studio, but why not include some history in your cultural weekend, and follow the historic walking tour guide of East Somerville in your schedule? The Guide can be downloaded from the East Somerville Main Streets main page, or by clicking on this link.

To give the historic walking tour extra interest, Christian Waeber is organizing a little contest: pick up a card with the pictures of 4 East Somerville buildings he photographed at night, and email him or TXT (617 251 6537) the street address of the 4 buildings. The winner will receive one signed 16x20 photograph of “Taqueria Montecristo at night”, the 2^nd place will receive an East Somerville tote bag, and the third place will receive a “A Night in East Somerville” Limited Edition Card Set.

While you are on the East Somerville Main Streets page, or when you visit our studios, make sure you download or pick up the East Somerville Eats restaurant guide to East Broadway. This half mile stretch includes a surprising array of global delicacies and surprises, and eating here can be as much a cultural experience as a gastronomic one. East Somerville artists enjoy going to Casey's, especially on Red Sox Opening Day, and many of them eat at Maya Sol, Vinny's, Fasika, or Taco Loco, to name just a few. If you’d rather cook, come and pick up a copy of the “Savoring East Somerville Cookbook & Neighborhood Guide”, on sale at Christian’s open studio.

But back to art and East Somerville’s Open Studios …

Mudflat's Open Studio will feature the work of 60 Mudflat artists, showing an exceptional variety of functional and sculptural claywork (www.mudflat.org). Take a chance on their raffle of pottery and sculpture donated by the artists to benefit Mudflat's Scholarship Fund - YOU select which pieces you'd like to win! Drawing will be held at 5:30 pm on Sunday, May 1. Admission to this event is free and wheelchair accessible. Sale hours: 6-10pm (Friday, April 29), and 10am to 6pm (Saturday April 30 & Sunday, May 1).

Christian Waeber’s photography studio will feature many of his unique photographs of Somerville at night, as well as many other images (check out his web site, www.cwaeber.com), most of them at a special Open Studio price.

ESMS April Newsletter! Check it out

2011-04-15T11:33:00.000-04:00

http://myemail.constantcontact.com/ESMS-April-Newsletter--And-the-Party-Starts----Events-kicking-off-left-and-right.html?soid=1101618704514&aid=jT78_1HP37s

The Faces Behind "Savoring East Somerville": Fritz Richard of Blessing Caribbean Restaurant

2011-04-13T10:37:00.016-04:00

An exciting community blog by Linda J. Mazurek.

With all of the last year's events in Haiti, a trip to East Somerville's only Caribbean/ Haitian Restaurant is long overdue. This month Linda J. Mazurek takes us to Blessing Caribbean, where she uses her French to help us through their delicious menu and find out a little more about the family behind the food.

If you’re eating at Blessing Caribbean, a relatively new spot on East Broadway, it helps to know French (and I do!), as most of the daily specials – ragout, ca la lou, bouillon – are listed only in French. In fact, all menu items are listed first in French, then in English. And the main decoration in the dining room is a sign in French, announcing: “C’est de l’eternel que cela est venu. C’est un prodige à nos yeux.” (Roughly translated, it means “It came to us from God. It’s a wonder to our eyes.”)

Fritz Richard is a native of St. Martin, a French island in the Caribbean, and he learned French – and to cook – there. He met his wife, Lavita, now the main cook at Blessing Caribbean, there, too. They left St. Martin in 1989 and landed in the Boston area, via a stint in restaurant work in Orlando, in 2007. (They live in Everett.)

Blessing Caribbean, at 89 Broadway, is in the spot formerly occupied by Bistro 509, owned by Edwin Joseph, who is in the book. Fritz took it over and opened Blessing Caribbean in November 2009, having operated a similar place in Orlando. “My wife loves restaurants and to cook, it’s something she loves,” explained Fritz, “and we wanted to open something of our own.” Why the name? “In everything you do, put God in there first. When you have a mountain in front of you, ask God to do something about it. This restaurant is a blessing, a God-given gift, so I thought, why don’t I call it that, a ‘blessing,’ because that’s what it is!”

Bistro 509 was a Haitian restaurant, and Fritz kept many of the dishes and added his own favorites, which turned into daily specials. There’s a large buffet table to the right of the entrance, and that’s where all the food, cooked in the kitchen in the back, is served from. The restaurant seats 24 and is busiest on Mondays, Fridays, and Saturdays.

Bouillon, one of their most popular dishes, is served on Saturdays, beginning at 8:30; it’s a traditional Haitian breakfast dish made from all kinds of vegetables (including carrots, potatoes, and watercress), cow’s feet, tripe, and goat’s head. “The bouillon is a very popular dish, and people like it a lot,” said Fritz. “We start it on Friday night, and half-cook it, so it’ll be ready for Saturday morning.”

Other popular dishes, all tracing their roots to Haiti, are ça la lou, fish gros sel, and légume. “People love la lou. Every day, people come in and ask, ‘Do you have la lou?’” Ça la lou is basically a vegetable dish that looks a lot like spinach (but isn’t) and includes meat. Those who know French know “gros sel” mean “coarse salt,” and the fish dish is roasted on a bed of coarse salt with butter, onion, and spices. Légume mirleton/aubergine appears untranslated; it’s another medley dish, made of beef, lots of seafood (like crab and shrimp), sometimes pork and, of course, vegetables, including eggplant (aubergine). “It all cooks together, and it’s delicious!”

Community Blog Post: Reflections on Living in East Somerville

2011-04-11T11:53:00.003-04:00

Jerry Laurentano is an East Somerville resident and business owner. Below he shares his thoughts on seeing natural beauty even in an urban setting like East Somerville:

Forty years ago, I was sitting in my backyard in East Somerville,when an unusual bird appeared in front of the yellow forsythia shrub. It was orange, black and had white tips on it's wings. I started to think why I never really new too much about birds other than sparrows and pigeons. I decided to get a book about birds and discovered that it was an Eastern towhee. I was hooked!

I then started planting trees, shrubs and vines that attract more varieties of birds. Holly, viburnum, honeysuckle and dogwood trees were some of my first plantings. Over the years I have enjoyed families of cardinals, blue jays, chickadees, red and gold finches, woodpeckers, hawks and even on one occasion a turkey vulture to name a few.

It's amazing to see the beauty that flys around you, even in an urban setting like Somerville.

Community Blog: Andre Williams -19- Speaks about the Powerful Work of East Broadway's Teen Empowerment

2011-04-04T13:36:00.006-04:00

On Saturday, April 16th, East Broadway's Teen Empowerment (located at 165 Broadway) will gather together the youth and adults of the City of Somerville for their Annual Peace Conference, where they will look at issues facing Somerville. All Somerville youth and adults are invited. If you'd like to volunteer at or attend the conference, please contact Teen Empowerment at 617-625-6600 x.2256 or marlon@teenempowerment.org.

Below is a Community Blog entry by a local youth Andre Williams, 19, about the need for the type of open dialogue April 16th's Peace Conference will provide.

Before I moved to Somerville, in sixth grade I started a new school. Like any school it had its ups and downs. People who I thought were close friends of mine started to change, hanging out with different people. I started to feel left behind. As I started to lose friends, the unfamiliar faces started to pick on me. I suddenly felt even more alone. They picked on the way I looked, the way I spoke, and even the way I responded to their disrespectful behavior. But, now looking back, what hurt the most was realizing that the people who were bullying me shared my same skin color and the same history of inequality.

After a few years of nonstop and repeated bullying my mom and I decided to move to Somerville to live with my aunt. I was so excited to leave behind all the hurt and pain and to get a chance to start fresh. Even though I was excited, I was also very nervous about the move and how I would be treated. No matter what, I told myself to respect everyone.

It didn’t take too long for me to meet new people and make new friends. But I noticed I was making friends with more White people than I was with African Americans like me. By my junior year, I was rooted in this city’s culture and felt good about how people treated me. However, I still felt that I was being betrayed by my own race. Everywhere I went, kids would laugh, say hurtful things and look down on me. Believe me; some of those hurtful words were like a knife in my back.

Don’t get me wrong, I love being African American. It’s who I am. I am proud of our history and leaders like Martin Luther King, Jr. Seems to me that we’ve had too many years of struggle for us to continue to hold each other down today. We are resilient, but if we continue to sell drugs to one another, bully and peer pressure, continue to put each other down instead of picking each other up, then all the progress we have made as a people would have been for nothing. We need to start treating one another more equally and with respect.

Look around you—we are all Somerville. So, don’t judge someone before you get to know them.

The Somerville Youth Peace Conference is one chance to get to know the youth of this city. On Saturday, April 16, more than 750 Somerville youth and adults will come together at Somerville High to talk about the issues we face and how to solve them. Thirty youth like me are working everyday to make the conference a success and we hope that you will join us. If you'd like to volunteer at or attend the conference, please contact Teen Empowerment at 617-625-6600 x.2256 or marlon@teenempowerment.org.

A Look Inside the Elizabeth Peabody House Just in Time for their Pizza Challenge Fundraiser!

2011-03-28T10:46:00.012-04:00

Q&A with Paul Kuhne, Resource and Outreach Coordinator, Elizabeth Peabody House

by Linda J. Mazurek

(One of the many hats Paul Kuhne is wearing at Elizabeth Peabody House is that of organizer of Somerville’s first Pizza Challenge! Read on for more details.)

1. Tell us a little about the mission of Elizabeth Peabody House (EPH) and the important work it’s doing in Somerville.

The mission of the Peabody House is to support families in our community in reaching their full potential through early childhood education, youth development and enrichment, and family services. Primarily we’ve been working to provide quality childcare services to underserved populations; recently we expanded our service offerings to include an emergency food pantry that offers food relief on a monthly basis. And last September we partnered with the Welcome Project to provide ESOL classes for recent immigrants. We also work with them on the Live Well project, which promotes empowerment of immigrant women to make the correct health and food decisions for their children.

To give you some numbers around our impact, our childcare programs serve over 200 children per year, and our emergency food pantry gave out more than 6,000 bags of food in 2010. We also have been holding a food and gift drive every holiday season, where we distribute more than 300 turkeys to families from all over the Greater Boston area and give out gifts to more than 100 families in need. We’re extremely proud to be doing such immense work in Somerville and serving our community!

2. How long have you been at EPH? Tell us a little about your job!

I’ve been working at the Peabody House since October 26, 2009 which is approximately a year and five months. My official title is Resource and Outreach Coordinator, and I do a variety of things to further our mission and reach in the community. On the resource side, I initially came on board to spearhead an exciting corporate volunteer program, expand the scope of the emergency food pantry, and design a user-friendly Resource Guide that allows us to refer families to services and programs that we may not necessarily provide. As outreach coordinator, I am frequently out in the community arranging partnerships with other organizations that align with our mission and vision. Lately I’ve been involved with development tasks, including managing our external communications, event planning, and assisting in the grant-writing process. Like anyone else at the Peabody House, I do a lot of stuff!

3. How did the food pantry come into being, and how many residents is it serving?

The pantry began as a pilot project in September 2009 and was established to respond to the needs of our constituents, which include the families that enroll their children in our childcare programs. We expanded the pantry in December 2009 by opening it to our surrounding community. It has grown tremendously, from serving about 30 families per month to over 150. We served a total of 506 families from Somerville alone over the course of 2010.

4. How has it grown since it launched in late 2009?

The pantry has grown tremendously since it began. We initially began with two volunteers and were purchasing all of our food from BJ’s Wholesale Club. Now we receive food from Stop & Shop, the Greater Boston Food Bank, Food For Free, and during the summer, Farmer Dave’s Community-supported Agriculture (CSA). We typically receive between 1,500-2,500 pounds of food per week and have over 20 volunteers who currently volunteer in the pantry. All of them have been fantastic and instrumental in enabling us to serve the 150-200 families that visit us every month.

The majority of our volunteers are food pantry shoppers, individuals who guide families through the pantry and offer them produce, frozen goods, nonperishable items, and dairy products. They really provide the sense of inclusion and the welcoming atmosphere that we encourage at the food pantry. And, of course, we also have several food-pantry stockers, the behind-the-scenes folks who ready the pantry prior to serving nights and ensure that there’s rhyme and reason to how things are stocked on the shelves. I’m extremely proud of how much it’s grown over the last year. It couldn’t have happened without our volunteers!

5. Tell us a little about your partnerships with Stop & Shop and Trader Joe’s, in Cambridge.

Stop & Shop has become a major partner of the food pantry since last October, when they expressed interest in developing a deeper connection to their community. They have donated nearly 1,500 pounds of food since October and recently made a large monetary donation to the pantry. We plan on furthering this relationship by distributing their day- old bread to our clients. We receive all of our Trader Joe’s items from an organization called Food for Free in Cambridge. They’re a food rescue program that takes day-old bread and baked goods, and distributes them with produce that has been rescued from farmers’ markets and local grocery stores. They donate tomatoes, potatoes, onions, carrots, oranges, peppers, bananas, squash, and apples to us every Wednesday morning. The families love these items, so we really appreciate our connection with them.

6. What’s your favorite part of the pantry?

My favorite part of the food pantry is hearing how much people appreciate the service we provide and hearing the praise for the volunteers who work there every week. At the end of the day, it’s the dignity and kindness that we try to show every client that enables us to be the best food pantry in Somerville. Like any pantry, there’s a wait, and we can only offer a limited array of food, but we at least try to extend a gesture of meeting families at their level so they feel welcome and comfortable in our space. That feeling of appreciation I receive from them is definitely the highlight of the pantry for me.

7. What’s this I hear about Somerville’s first Pizza Challenge?! Where and how do I get a ticket?

I’m glad you asked! In the spirit of feeding community, the Peabody House Pizza Challenge is a fundraiser that invites local pizzerias to prepare their best pies for attendees to taste. The event seeks to raise money and awareness for our emergency food pantry, and highlight the issue of food insecurity. We’re going to give out awards for best cheese pizza, healthiest option, most creative pizza, and the overall best pizzeria. While participants taste all of the different pizzas for a mere $10 entrance fee ($6 for children under 12), we’ll have a table set up that encourages attendees to learn more about access to food in Somerville and how they can help. And Farmer Dave’s will be there, too! All people have to do is e-mail me their name and how many tickets they want, and they pay the day of.

8. Do you have a quote from one of the participating pizzerias or can you hint at some of the goodies we’ll be able to sample?

There will be shrimp scampi pizza, a veggie bomb, the classic cheese, and other tasty treats that I’ll be continuing to update on our Facebook page. Leone’s commented that, “Hands down, any day of the week, our pizza will win the competition!”

(NOTE: The Elizabeth Peabody House was founded in 1896 in Boston as a memorial to Elizabeth Palmer Peabody, whose dedication to the care of children initiated the first kindergarten system. Originally established in the West End of Boston, the Peabody House provided day care for immigrants and community residents, and soon expanded its work to include citizenship classes and social work services. The house became a center for cultural events, educational groups, and sports activities. Due to urban renewal in the 1950s, the Peabody House relocated to Somerville, where it continues to serve much of the former population. )

Faces Behind “Savoring East Somerville”: Otto Hernandez of Rodizio, Part 2

2011-03-23T10:01:00.008-04:00

An Exciting Community Blog By Linda J. Mazurek

This month Linda continues her exploration of one of Broadway's favorite Brazilian steakhouses, Rodizio. She gets the inside scoop on the best dishes to order, including Otto's personal favorites, and on the upcoming plans for the future!

Like the past owner, Otto still allows patrons to pay by the pound for their food – $5.95 a pound – and some still prefer that method (especially for take-out), although the buffet is much more popular. Otto said that when he and his wife first ate in a Brazilian restaurant and paid by the pound, they ended up paying $20 - $30 a plate!

Besides the usual array of

American soft drinks, patrons can choose among three typical Brazilian fruit juices ($2): passion fruit, mango, and cashew, which sit in large glass dispensers on the front counter. Otto hopes to have a beer and wine license soon, because he hears from a lot of his customers, including some who know him from Mission Hill, that they’d enjoy a glass of wine or beer with their meal.

On Monday, February 28, Otto debuted a new dish that he created, dubbed “Rodizio steak tips,” a mix of Spanish and Brazilian influences cooked on a grill in the kitchen (not the churrasco), like in American steakhouses, that comes out “smoking” (literally) on the plate. He created the sauce (and wouldn’t tell me any of the ingredients), but he will have to teach his cooks how to make it so they can recreate the dish. (Mea culpa, I forgot to ask him about the price….so, in this menu-less restau

rant, you’ll have to ask for it.)

What sells the best? “Beef picaña,” said Otto. (Picaña is the best cut of beef, typically a whole untrimmed tri-tip.) And, of course, meats from the churrasco are also very popular. What’s his favorite dish? Like asking a parent to name their favorite child, Otto can’t choose just one, and his enthusiasm bubbles over: “Fish. White rice – I love that! And the churrasco and macaron (spaghetti) with vegetables, chicken, and shrimp. And farofa!” (Farofa is toasted manioc flour with small amounts of flavoring ingredients, like pork, onions, hard-boiled eggs or vegetables. It’s popular in southeastern Brazil.)

The chicken stroganoff recipe that’s in Savoring East Somerville was chosen by the previous owner, but it’s still served as part of the rotating buffet. Unlike American stroganoff, the Brazilian version includes corn and fresh tomatoes, and is topped with the Brazilian version of potato sticks.

When I asked Otto why we should eat in his restaurant, he responded: “You know, that’s a good question!” with his typical wide grin. “Even for me,” he continued on a serious note, “it’s a great place. The food is good, and people should try it. We have a good team, people

who know what they’re doing. If people try it, I know they’ll be back.”

What’s up next for Rodizio? Otto hopes to have the Web site up within the next month or two, so people can order online, like they do at his Mission Hill restaurant.

Final thoughts? “When you want something, you can get it. I’m 25, and I work hard. I get excited when I see the place all crowded, people coming in and enjoying.

On Sunday – a crazy day, we have a full house all day – that’s when they come back with their family, and then I get happy and want to keep going forward. I see the result of my work. And sometimes you don’t see that….”

Broadway Streetscape Update

2011-03-09T12:23:00.001-05:00

March 3rd's MassHighway hearing on the Broadway Streetscape showed final design plans, reviewed details on the project, and announced a tentative construction schedule. This was a culmination of hard work by both the community, elected officials and the City of Somerville to bring new resources to the East Broadway Business District.

Read on to find out more about what's happening!

The facts:

WHERE:The streetscape is planned to extend from Garfield Avenue to the Boston City Limits, the current street layout of 2 lanes in each direction will be maintained up to Cross Street
WHAT: The project will require replacing most of the water mains under Broadway, many of which are nearly 100 years old, sidewalks will be expanded 5' on the south side and 13' on the north side and a 5.5' bike lane will be added, cross walks will be improved to make the district safer for pedestrians, and large bumpouts will be added in three locations to create community gathering spaces (among other reasons).
WHEN: The entire construction process will take up to 2 years - Depending on the approval and bidding process the project will either break ground in the late summer of 2011 or spring of 2012.

What will happen?:

The Construction Process

1- Subsurface water mains will be replaced

2- Subsurface sewer mains will be replaced or cleaned and relined

3- Sidewalks stripped***

4- Curbs removed

5- Light and conduit bases installed

6- Back-filling and cleaning up

7- Pouring new sidewalks

(***Steps 3 through 7 will be completed in 2-4 block sections)

East Somerville Main Streets Neighbor of the Month: Linda J. Mazurek

2011-03-09T11:51:00.006-05:00

Linda Mazurek, author of the "The Faces Behind Savoring East Somerville," is this month's neighbor of the month!

Linda Mazurek, a writer, found East Somerville Main Streets last year after we published the Savoring East Somerville neighborhood guide and cookbook. To our delight and surprise we found out that Linda was also a Somerville resident and had a general passion for writing about cuisine. Since late last year she has been authoring "The Faces Behind Savoring East Somerville," a community blog series. Read about Linda's work with ESMS below:

I’ve been writing and editing for a long time, first during my career as a high school French and English teacher, and then during careers in international relations and public relations, in New York City and now Boston. I got bit by the food bug during my junior year in France (Paris, then Rouen) and now feed my passion for food by writing about it. Since late 2006, I’ve had more than 60 articles published, mostly food- and wine-related, both online and in print. Since last fall, I have contributed to East Somerville Main Streets’ blog, following the route of the restaurants laid out in Savoring East Somerville: A Taste-Based Guide to the Neighborhood, talking to the owners, the “faces behind the food.”

My latest posting on Rodizio this month is my tenth for them, bringing me to 70 articles! I couldn’t have done it without all the help and cooperation of Carrie Dancy, who I met at a “First Tuesdays” last September at Vinny’s (adore their food!). We got to talking, and, like a lot of things in life, found we had mutual interests and could help each other out while working on a creative and fun project.

What I like most about my cookbook blogging project is getting to know a different neighborhood in Somerville (I live in Ten Hills, not far away), and especially discovering the incredible variety in East Somerville!! In a few short blocks, I’ve been able to cover ice creams and cakes, fiery Ethiopian foods and grillin’ Brazilian. I’ve also really enjoyed speaking with all the owners I’ve profiled so far and learning more about their businesses – they’ve been so gracious with their time. An avid foodie, I thought I knew a lot about food, but there is so much more to learn in Eastie, and I look forward to more appetizing discoveries!

Photo Documentary of East Somerville

2011-03-09T09:54:00.004-05:00

Justin Goodstein-Aue received a grant from the Somerville Arts Council to take a look at East Somerville through photos and historically archive the neighborhood. Take a look at his documentary project on his blog where he posts his photos, updates and reflections on the neighborhood!

Faces Behind “Savoring East Somerville”: Otto Hernandez of Rodizio Brazilian Steakhouse

2011-03-07T15:44:00.010-05:00

An Exciting Community Blog By Linda J. Mazurek

This month Linda steers us to one of Broadway's favorite Brazilian steakhouses to sit down with the new owner and see what's cooking. Read on to find out the special offer just for our blog enthusiasts!

The smells hit me the minute I walked in the door: grilled meats! Delicious smells we usually don’t get until summer, but available year-round in East Somerville, courtesy of Otto Hernandez’s Rodizio Brazilian Steakhouse. (Otto is seen to the left hoisting a skewer of beef.)

I started salivating as I walked towards the charcoal grill, or churrasco, at the back of the restaurant. There’s nothing like the smell of meat roasting over an open flame. David Silva, one of the top Brazilian cooks in the area, according to Otto, was carefully watching the long skewers that were slowly turning over the heat and occasionally carving the meat from one for a customer. That day large chunks of beef, chicken, and lamb were on the churrasco as well as sausages and chicken hearts. (That’s David below, with a skewer of beef and a big knife.) American-style kabobs (with vegetables) are available on the weekend. And sometimes pineapple is grilled because patrons like it with their meat.

Rodizio, which seats 50, has been under new management since last May, when Otto bought it through a mutual friend’s recommendation. The previous owner wanted to turn the restaurant over to someone experienced in restaurant management, and Otto fit the bill, having more than 10 years in the restaurant business, dating back

to when he started working in restaurants in Los Angeles at 14, when his family emigrated from Guatemala. Today he is vice president of the family corporation and manages Monte Christo Mexican Grill in Mission Hill as well. The family owns more than 15 restaurants in the area, including places in Boston, Lynn, Chelsea, and Revere; Rodizio is their first restaurant in Somerville.

“When you eat at Rodizio, servers can go to the table to cut the meat,” said Otto. “I had never seen that before!” Indeed that’s one of the special touches at this Brazilian restaurant, although it will cost you $2 more than if you have it cut at the churrasco. To help get the word out about his restaurant, and the new management and dishes, Otto is offering a specially priced, all-you-can-eat buffet for $11.99 at lunch and $8.99 at dinner (after 6 p.m.). The buffet price also includes dessert, which can be flan, chocolate cake, pudding, or sweetened rice – what a deal!! If you mention that you read about his restaurant and buffet in this blog, Otto will throw in a free drink – double deal.

And if you received the winter edition of Somerville Scout, there’s an ad with additional offers, including free drinks for tables of up to four people; a 25% discount for tables of five or more; and when three people eat, only two pay. You must present the ad for these deals.

The buffet starts with a collection of cold salads, including Brazilian potato salad, and then moves on to an array of hot dishes, mains and sides, that changes daily. Collard greens are especially popular. And there’s at least one daily special on the buffet. On Friday, for example, it’s usually baked cod with yucca. The churrasco is at the end of the buffet line, against the wall leading into the kitchen.

“When I took over the restaurant, I talked to people, asked them what plates are popular in Brazil,” explained Otto. “Then I went into the kitchen and asked the guys, ‘Do you know how to make these plates?’ And they said, ‘Yeah, we’ve been doing this for 15-20 years.’” So now at least one special plate, representing one of the Brazilian states, appears on the buffet daily. (On the day I interviewed Otto, the dish was pulao, a chicken dish with eggs, tomatoes, and peppers.)

“I offer a very good price because I want people to come in, to know what I have here so they’ll come back,” said Otto. “If they like the food, they’ll be back and bring their friends. I try to have a nice family restaurant where parents can bring their kids and enjoy, have a nice time. I want them to feel comfortable.”

(Otto’s story concludes later this month.)

New Blog Featuring Our Neighbor: Union Square!

2011-02-23T11:15:00.006-05:00

As part of its ArtsUnion Project, the Somerville Arts Council has launched a new blog about food and culture in Union Square and beyond. It's called Nibble.

You may ask: Why is an Arts Council writing about food? Several reasons. Food is a great common denominator; it gets people from different ethnic backgrounds talking. Through our ArtsUnion Market Tours of Union Square, we’ve found that food tells endless stories about cultural identity. We are also intrigued by the intersection of food and art—whether it’s a chef creating artful sushi or an artist using food as a subject or medium. We invite you to join us on this gastronomic adventure. We hope Nibble inspires you to eat your way through Union Square—to shop at its numerous international markets and dine at its diverse eateries.

Nibble is part of the Somerville Arts Council’s ArtsUnion Project, which aims to spur the cultural economic development of Union Square, Somerville. Generous funding for the ArtsUnion initiative is provided by the Massachusetts Cultural Council’s John and Abigail Adams Program and the City of Somerville. ArtsUnion has numerous partners, such as SCATV, Union Square Main Streets, ArtSomerville and the Somerville Historic Preservation Commission.

The Faces Behind "Savoring East Somerville": Befekadu Defar of Fasika, Part 2

2011-02-17T16:13:00.010-05:00

An Exciting Community Blog By Linda J. Mazurek

In this second edition, writer Linda Mazurek explores Fasika's menu and digs in with detail on their famous Doro Wot.

Befekadu said developing Fasika’s menu and recipes wasn’t difficult. “Some recipes are from family members or based on individual knowledge or from cookbooks.” There are six appetizers, six beef specialties, five lamb dishes, four fish and chicken dishes, and four combo dishes, including a weekly special. The largest portion of the menu is devoted to vegetarian dishes, which number seven. Two desserts, and wine and beer, round out the menu. And prices are very reasonable, with appetizers in the $3 - $4 range and main dishes between $8.50 and $13.95. The most expensive item on the menu is the Fasika Combo for two ($22.95).

The Web site includes the menu and gives brief descriptions of three traditional ingredients: injera (made from teff, a grain unique to Ethiopia that is used to make a spongy fermented flatbread), tej (honey wine), and coffee, which has a ceremony associated with its serving. Fasika offers two types of honey wine, both imported from Ethiopia, one slightly sweet and one slightly dry. (For more on this intriguing cuisine, check out http://www.ethiopianrestaurant.com/introduction.html.)

Doro wot, the recipe in the book, is a spicy chicken dish served with hard-boiled eggs. Besides berbere, it includes a spiced butter, three cups of red onions, cardamom, garlic, ginger, and another spice blend, keywe’t kemem, consisting of cumin, (more) ginger, (more) garlic, (yet more) cardamom, and something called ajowan seed (an Indian spice with a strong thyme flavor and, of course, zesty kick). As he says in the book, “This dish is not for the timid-tongued.”

Doro wot takes a while to cook, so it’s usually served on special occasions, like Ethiopian New Year, or when a host wants to honor a special guest. “It’s a prestige food in Ethiopia,” said Befekadu. “And there are many different ways to prepare it, depending on the cook and the skills or additions. The dishes may look the same, but everybody has their own recipe, how they make the butter sauce, how they cook the dish.”

Where did he learn how to cook? He started cooking at a young age at home, and then, after attending CTI, a culinary school in Ethiopia, he worked at a three-star hotel. He then received a scholarship to ITTH in Switzerland, where he studied for 18 months before coming to the U.S. Like many chefs, he has always wanted his own restaurant.

His favorite dish? “The kitfo,” which is an Ethiopian tartare dish with, of course, spicy seasoning and seasoned butter.

Befekadu recently painted the walls beige and installed new art. What’s next for the restaurant? This spring, he’d like to give the outside a facelift and, depending on neighborhood improvements, install some tables on the sidewalk. He would also like to open for lunch during the week; currently he only serves lunch after 2 p.m. on weekends.

And why should we eat at Fasika? “If you want a new experience. Eating is about discovering new things, the completely unexpected, and entertainment. We have a unique culture here.”

Farmer Dave's CSA Returns to East Somerville!

2011-02-09T11:36:00.005-05:00

Farmer Dave's CSA registration is open for the 2011 season. Farmer Dave's, a sustainable farm in Dracut, MA, will bring locally-grown, fresh fruits and vegetables to East Somerville for the fourth season in a row.

In the CSA program, consumers become shareholders of the farm for the season by paying for their share of the harvest upfront, and in return will receive a share of freshly-harvested produce for 20 weeks from mid-June through late October. Shares will be ready for pick-up on Wednesday afternoons from 3:00 - 7:00 p.m. in the Architectural Openings parking lot. Payment plans and EBT/SNAP/Food Stamps payments are available, and subsidized shares through the Groundwork Share-A-Share program may be available for those experiencing financial hardship.

Every week, from mid June through October, CSA members will receive a share of fresh vegetables grown exclusively at Farmer Dave's fields in Dracut and Tewksbury, available in small, regular, and super-family sizes to suit the produce needs of individuals to large families, vegetarians and omnivores. Every share includes generous portions of the season's bounty, each in its due time, including summer favorites such as tomatoes and corn, cooking staples like onions, carrots and potatoes, as well as chefs' picks like chard, beets, and other novelties to experiment with throughout the season. Farmer Dave employs sustainable farming methods to ensure products that are healthy, nutritious, tasty and responsibly grown.

The CSA also offers a fruit share featuring strawberries, raspberries, blueberries, melons, peaches and apples. The fruit is perfect for breakfast, a snack on-the-go, or a healthy dessert. Late fall shares are available as well.

For more information about Farmer Dave's CSA, including registration, payment plans, and more, visit http://www.farmerdaves.net or contact Bethany Bellingham at (978) 349-1952. For more information about the Groundwork Share-A-Share program, or to make a donation to the program, visit http://www.groundworklawrence.org/shareashare or contact Anna Rickards at (978) 974-0770.

East Somerville Salon Featured in National Magazine!

2011-02-09T10:50:00.005-05:00

East Somerville's very own Jerry Laurentano and his Garden Salon (located at 19 Tufts St) were highlighted in beauty magazine CHI. The article introduces Jerry as a "lifetime bird and wildlife enthusiast," and it describes how he combined his passion for nature with his hair salon business that he began 20 years ago in Harvard Square. The article tells the story of when Jerry met Farouk Shami, creator of Farouk Systems - an ammonia free hair care line that has become very successful over the last 25 years. To read the full article of Jerry's Garden Salon click here!

Jerry Laurentano and the inside of his salon.

Interested in reading more about Jerry? Check out the feature ESMS wrote on him last year on our blog!

The Faces Behind "Savoring East Somerville": Befekadu Defar of Fasika

2011-02-03T16:36:00.004-05:00

An Exciting Community Blog by Linda J. Mazurek

This month The Faces Behind "Savoring East Somerville" heads to the headquarters of spice in East Somerville: Fasika Ethiopian Restaurant. This family owned restaurant has as much heart as it does spice. Follow its story!

After visiting perhaps that most American of all food establishments, the neighborhood bar, we now travel half-way around the world (and to a warmer climate) – to Ethiopia. Befekadu Defar’s Fasika Restaurant and Lounge (www.fasikarestaurant.com) is probably the most exotic restaurant in Somerville, a city blessed with a variety of worldwide cuisines; it’s only one of four Ethiopian restaurants in the Boston area, the others being in Boston, Cambridge, and most recently Malden. Fasika has gotten great press (most recently in AAA’s Horizons’ February newsletter, The Bostonian, and last fall in the Globe) and great online reviews (Yelp.com and restaurant.com, among others). And he has many loyal patrons, including one who showed up as he was putting up the sign in East Somerville, so he’s definitely doing something right!

And if you, like me, are really sick of winter’s snow and cold, Fasika’s spicy cuisine and strong hot coffee are sure to warm you up. Speaking of warmth, the average temperature in Addis Ababa, Ethiopia’s capital and where Befekadu grew up, is 60 degrees Fahrenheit…….and the country’s tourism motto, based on a different calendar than ours, is “Thirteen months of sunshine!” Feel warmer yet?

The 40-seat restaurant is divided in two as you enter, with typical Ethiopian seating to the left and traditional Western seating to the right. Ethiopian chairs are dark wood with very low backs, slanted backwards, and black leather seats, while the small round tables, like the one pictured in the book, are made of hand-woven grasses decorated with red, orange, and green (most of the colors in the Ethiopian flag) designs. A conical top covers the round table, when not in use, and there’s a small wooden bench in each grouping, for placing drinks. When the communal dishes are served, on one large plate, they take up the entire table, as demonstrated by Befekadu in the photo, so there’s no room for anything else. And yes, communal means that the dishes customers order are served on one plate, and everyone digs in with their hands or injera, the traditional Ethiopian flatbread. (Knives and forks are available, though.)

“Fasika” has two meanings, explained Befekadu, “Easter” and “feast,” which obviously go well together. (Easter is a big holiday in Ethiopia.) Befekadu opened his first Fasika in 2001, in Jamaica Plain, and relocated it to East Somerville in 2007 when the lease expired. Like Mike Philpot of Casey’s, he took over what used to be an Irish bar that had been there for at least 50 years, Coleman’s, and renovated; he took out the horseshoe bar that dominated the room and replaced it with a smaller one on an outer wall. He then divided the room in two, leaving space for the bar, separating the two with a wall of window panes. He also installed a small kitchen in the back of the restaurant, where he is the main chef. His wife helps out sometimes, as do two sons, one behind the bar, when needed, and one taking over when he travels back to Ethiopia, which he does annually, and where he replenishes his spice supply.

“Ethiopian cuisine is very spicy, not bland,” said Befekadu, “and there are two basics, butter and spices.” Berbere is a dry chili-like spice blend, and mitmita is a cayenne-based spice blend; both can only be bought in Ethiopia. A third seasoning, awaze, is like berbere, but mixed with vinegar and oil, and appears regularly on the menu.

A look at the menu shows spicy indeed! Besides the spices mentioned above, dishes include jalapeno peppers, red onions, garlic, ginger, cardamom, tumeric, and curry. Several dishes include wine in the sauce. (Feel warmer yet??)

(Fasika’s story will continue later this month.)

The Faces Behind "Savoring East Somerville": Mike Philpot of Casey's Bar - Part 2

2011-01-24T15:15:00.009-05:00

An Exciting Community Blog Series by Linda J. Mazurek

In Part 2 find out about Casey's specialty dish (with secret recipe) and about their new renovations.

After Dan and Mike bought the bar, they changed the name to honor the oldest child, who was Dan’s daughter, Casey, now 18, and immediately added food; Moriarity only had a hot dog machine in one corner. How did they develop the menu? “We wanted to keep it light and easy, we wanted pizza. Here you can get an 8 ounce burger and fries for $6.”

They added a stage about 6 years ago, and it gets active use; Tuesday’s trivia night is run from there as is Wednesday’s karaoke. The Somerville Road Runners stop in every Thursday night, after their run, and use the console to play music. And there are DJs every Friday and Saturday night.

Mike remains active in the local sports community. He coached his oldest son’s basketball team when he was in high school and is now refereeing local games almost every afternoon. With Billy Murphy, the director of the Somerville YMCA, he runs the St. Raphael’s CYO league that serves 400 local kids every weekend. Mike has been a member of the YMCA for years, and “Murph,” as Mike refers to him, is a longtime friend; they played rec basketball together in Somerville when they were 18. “Murph does a lot of good work in this city, a lot of good things for people.” Together they also run the annual Casey’s Road Race, which takes place every November and benefits the YMCA.

What’s Casey’s specialty dish? “Steak tips, from a recipe I ‘appropriated’ from somebody,” he said with a laugh. “We sell them the most, and people always ask me for the recipe. If you’re hungry, you should order Bob’s stir fry. There’s so much, you usually take some home.” (I tried getting the recipe, or at least one ingredient, for the steak tips from Mike, with no success.….)

Beer, obviously, is the top-selling drink, with 14 on tap and 20 or so in bottles, including Twisted Tea. “We’re still a Bud bar, but that’s changing. We go through 100 cases of Bud product a week, and another 30 cases of other beers, like Heineken and Amstel Light, but that’s changing. Now there’s more demand for draft from the newer people.”

Tuesday is “kinda like my easy day, because everything is done.” Mike is in the bar 7 days a week and works behind the bar every Thursday night until closing. Thursday is also the only day the bar offers a special: a roast beef sandwich and fries for $5; it sometimes runs out at lunch. Always affable, he loves chatting up his customers. “We start talking, and I always ask where people are from.” Besides the runners from Brookline, JP, and Boston, folks from Connecticut, Vermont, and New Hampshire have stopped in the bar.

Speaking of bars, the new one is in place! Mike and his helpers replaced the top of the old bar after closing on January 11. The new bar is mahogany with a formica top, for wear and tear. Plans are under way to paint all the chairs black and, at some point, to repaint the walls.

“I’m very fortunate to have good people working for me – Brian and Paul, who have been with me since day 1, Lisa (Holt, a daytime bartender, pictured here with Billy Marsden and in the book), and Bob (who’s been the chef for the past 13 years).”

The recipe in “Savoring East Somerville,” chicken saltimbocca, isn’t on Casey’s menu but came from their other bar in Methuen, which has since been sold. Why isn’t Mike’s picture in the book? “Lisa likes having her picture taken, and she’s prettier than me.”

East Somerville All Around the Globe!

2011-01-19T09:58:00.007-05:00

Becca Novak, who envisioned and carried out creating Savoring East Somerville, moved out to San Fransisco last fall to work for Teach for America.

Here she is wearing her East Somerville Main Streets t-shirt with pride in her classroom!

Our long-time volunteer, Laura Vivenzio, met Governor Deval Patrick while wearing her ESMS t-shirt:

What fun things have you done while wearing your ESMS t-shirts?
Send us pictures of you wearing your East Somerville gear all around the world at info@eastsomervillemainstreets.org

The Faces Behind "Savoring East Somerville": Mike Philpot of Casey's Bar

2011-01-10T16:55:00.006-05:00

An Exciting Community Blog by Linda J. Mazurek

This month, The Faces Behind "Savoring East Somerville" takes us to Casey's Bar, a Somerville Favorite and a great friend to East Somerville Main Streets. If you haven't made it to the many First Tuesdays, Holiday Parties, or other get-togethers generously hosted for Main Streets by Casey's, this is your chance for a first hand encounter! Then make sure to get down and see Somerville's most welcoming establishments for yourself.

Mike Philpot, co-owner of Casey’s Bar (www.caseyssomerville.com), is the Sam Malone of East Somerville and, probably all of Somerville; due to my prior stint as Somerville Restaurant Examiner, I think he has the largest bar in the city – not that I’ve been to every bar in Somerville! His physique (over 6 feet tall, broad shouldered, trim) resembles Ted Danson’s and so does the way he wears his hair. Like Cheers, Casey’s Bar is the place where everybody knows everybody. Our interview was regularly interrupted by “What’s up, Danny?,” and “What’s up, buddy?,” and “Go straight home now!,” as Mike greeted and was recognized by his clientele. One of the bartenders, Billy Marsden, even stopped by at one point to shoot the breeze. (That’s him on the left in the photo; Mike is on the right.)

“The majority of our customers are repeat, so we get to know them. I know everybody here,” explained Mike, looking around. Sure, some grow up, get married, and move on, but “I still see them a few times a year. They come back for Thanksgiving or the Super Bowl or Christmas.”

Mike is a true local boy – he was been born in Somerville Hospital and grew up on Thurston Street. His mother (78) and father (81) regularly stop by the bar, and his father helps out sometimes. He met his business partner, Dan Fitzgerald, playing basketball at Trum Field. “Somerville was a basketball hotbed. Every Sunday night, the who’s who of basketball played during the summer at Trum. Dan and I played in high school, too.”

They got their first taste of the bar business when they worked as doormen on the Cape during the summer. Then Mike started bartending regularly in Somerville. “Dan and I always wanted to own our own place, so we started saving money. At one point, we said, ‘We can do this!’”

“Mr. Moriarity owned this place [named after himself], and we heard through the grapevine that he was retiring and wanted to sell. So we met him one Sunday morning, he told us what he wanted, and we came to an agreement. We bought this place on a handshake. It was Sunday, July 3, 1994. Moriarity was in his 70s, always dressed proper in a suit and tie.”

“This [building] used to be three storefronts. Maya Sol used to be a five and ten, Moriarity had two doors, and a cobbler shop was next door. When the cobbler shop moved out, Moriarity knocked down the wall and took over the space.”

“Moriarity had live Irish music in a corner every Friday and Saturday night, and the line would be out the door,” said Mike. “When the A&P was here, there would be three waves coming in after their shifts: 7:30 a.m., 3:30 p.m., and 11:30 p.m. Moriarity was a great guy, always with a smile on his face. He was ‘old Irish,’ and liked his Michelob with a VO chaser.”

Mike tells the story of Moriarity’s brother-in-law, who worked too late one night and hid the night’s earnings in a bag in the wall. “‘Damn it,’ said Moriarity, ‘I never did find it! So if you ever open up a wall….’” (Mike hasn’t found it either….)...

More coming in the tale of Casey's Bar later this month.

Meet Your Neighbor: Cobble Hill Apartments

2011-01-04T09:56:00.018-05:00

If you haven't ever noticed January's Neighbor of the Month, Cobble Hill Apartments, it's only because you mistook it for a park! Located at 84 Washington Street, Cobble Hill Apartments are better known as East Somerville's "oasis." Cobble Hill sits on over 10 acres of award winning landscaping and beautiful blooming dogwoods, setting a high bar for property maintenance in East Somerville!

Cobble Hill was developed by Corcoran, Mullins, Jennison, Inc (CMJ) in 1981 and continues to be managed by CMJ Management. The complex is a great community member, providing affordable housing and a dedicated, responsive staff. Serving primarily the elderly, Cobble Hill takes customer service seriously, going as far as to host monthly birthday parties for all of their residents. And they buy the giant cake from, you guessed it, their neighbor Patsy's!! While Cobble Hill is nearly fully occupied due to this great service, if you are interested in a unit you can speak with their friendly manager, Carlota Rios. In the mean time make sure to enjoy the view of the lush Urban Oasis next time you're on Washington Street.

And for those of you interested in finding out more:

Resident Services and Activities

• Weekly - Transportation to Grocery Store; Bingo; Coffee Hour • Monthly - Birthday Party; Pizza Specials

& Blood Pressure Clinic• Annual - Christmas Party; Easter Brunch; St. Patrick’s Day Dinner; St. Valentines Day Brunch;

4th of July Cookout;

Halloween Brunch & Thanksgiving Dinner

• Various Bus Trips throughout the year. All events are publicized in a monthly newsletter which is distributed to each resident.

Features & Amenities

• 24 Hour Emergency Maintenance• Resident Service Coordinator• Handicapped Parking• Air Conditioning• Wall to Wall Carpeting• Heat and Hot Water included.• Electric Stoves; Garbage Disposals; Refrigerators and Stainless Steel Sinks• On-Site Laundry Rooms • Two Greenhouses• Four Community Rooms• Gazebo• Free On-Site Parking

The Faces Behind Savoring East Somerville: Maya Sol!

2011-01-03T15:00:00.004-05:00

The Faces Behind "Savoring East Somerville"

An exciting community blog series
By: Linda J. Mazurek

After visiting two longtime All-American East Somerville spots, an ice cream shop and a bakery, we turn 180 degrees to our first international restaurant, Maya Sol Mexican Grill, which happens to be directly across the street from Patsy’s. And right next to Casey’s Bar, our next stop. Maya Sol is also one of East Somerville’s newest restaurants, as it opened on May 23, 2008, and the first one of the three to have a Web site (www.mayasolmexicangrill.com).

Why open a Mexican restaurant? According to Benjamin Arguetas, one of the three owners, they wanted a family restaurant that would expand on Taco Loco’s success and have a bigger space for people to enjoy the food. (Taco Loco is number 23 in the book and basically a take-out stand.) “My sister and brother-in-law own Taco Loco, but it’s too small down there. Here we have seating for 38,” said Benjamin. Benjamin’s brother-in-law, Luis Morales, and his son’s godfather, Silas Alfredo Valle, are the other two owners of Maya Sol.

Why the name? “A lot of people know ‘Maya Sol,’ and it’s easy to remember.”

Benjamin emigrated from El Salvador in 1999 and worked in restaurants, including Taco Loco, for many years before branching out on his own. He also lives close to the restaurant, which makes working there easy.

Maya Sol, as planned, offers more dishes than Taco Loco. Although it serves mostly Mexican food, there are a few nods to Benjamin’s home country, notably the lobster soup (“mariscada,” for $17.99), a specialty of El Salvador. Maya Sol also offers “curtido,” a Central American version of cole slaw that’s served with pupusas (two kinds of pork, cheese or beans with cheese), which don’t appear on too many menus.

There are eight “special plates,” including grilled shrimp and shrimp fajitas (both $11.99) and a “plato maya,” which is steak, chicken, sour cream, beans, and fried cassava and plantains ($11.49). Besides the usual burritos and quesadillas ($5.49 or $6.49), there are seven “Mexican melts,” (from $4.49 to $8.99) and five versions of taco salad ($5.99), including beef tongue. There’s an extensive list of sides – more than 20 – including fried and boiled cassava, and “Enchiladas Salvadoreñas,” which are corn tortillas, fried then layered with beans, meat, and the “curtido.”

A hearty breakfast is served all day long for $6.49: three styles of eggs (rancheros, con chorizo or picados) served with refried beans, farmers cheese, sour cream, fried plantains, and a choice of thin or handmade tortillas. A small dessert and beverage list, including milk shakes and a non-alcoholic piña colada, rounds out the offerings.

Benjamin said that the burritos are the most popular item, followed by chicken and steak nachos. His favorite item? “The nachos – because of the melted cheese!” Friday nights are especially busy, for some reason.

The recipe in Savoring East Somerville, “sopa de mondongo,” is unusual and complex, as it includes 18 ingredients, like beef feet and tripe, as well as many spices and fresh vegetables. Among the spices is “relajo,” a typically Salvadorean spice mix composed of bay leaves, sesame seeds, guaco chili, pumpkin seeds, and annatto powder. Vegetables include cassava and quisquiles, a pear-shaped green vegetable often found in Central American cooking.

What’s unique about Maya Sol? “The food is good, and the place is comfortable, with lots of space. The table and floor tiles are imported from Mexico, and so are the art and photos on the wall.”

Why should we eat at Maya Sol? “Come for the burritos and tacos and quesadillas!”

Meet your neighbor: Mezzo Design Lofts!

2010-12-10T10:34:00.005-05:00

Located at 30 Caldwell Street, right on the border of Charlestown and East Somerville, Mezzo Design Lofts have been providing sophisticated loft rentals, ranging from spacious studios to dramatic 3 bedrooms, since January 2008. Their properties feature free wi-fi, your own parking space, a fully equipped gym, a private outdoor courtyard, and even allow dogs under 85 lbs. It's no wonder they are at 95% capacity after only two years in the neighborhood!

ESMS has been fortunate enough to partner with Mezzo Design Lofts when they joined our sponsorship program this year. After talking to property manager, Robin Boersner, it quickly became clear that Mezzo was so much more than 146 lofts conveniently located near Boston. Aside from the beautiful properties and an incredibly impressive list of amenities, Robin is dedicated to simultaneously reaching out to the community as well as creating a sense of community amongst her residents. And she is well on her way to both those goals!

One of the most notable features of Mezzo is their community room (pictured below). In addition to being outfitted with the latest in multi-media entertainment, the community room also provides a dynamic space that allows Mezzo to create a community among their renters and welcome in the East Somerville community. Don't miss this opportunity to learn more about your neighbors - stop in for a cup of coffee, check out the community room, and enjoy a tour at 30 Caldwell Street, right off of Broadway.

ESMS is thrilled to be partnering with such a dynamic neighbor in the upcoming year. Please join us in continuing to welcome Mezzo Design Lofts, their residents, and staff into our East Somerville community.

Dec 4th: Toys for Local Children Fundraiser!

2010-12-03T17:23:00.002-05:00

TOMORROW! Please come out at support friends of ESMS at the Toys for Local Children Fundraiser, they are doing GREAT work and we would like to support them in their goal of making sure every child has a Merry Christmas.

Toys for Local Children Fundraiser
Saturday, December 4th 2010
Holiday Inn, 30 Washington Street
7:00pm - 10:00pm

There is a donation of $20 with the change to win cash prizes!
1st prize - $1,000
2nd prize - $500
3rd prize - $250
4th prize - $250

Come enjoy food, fun, and much more!

More tasty tidbits from Patsy's!

2010-12-03T09:54:00.006-05:00

The holiday season is Patsy's busiest time of year!! Before you stop in to pick up your holiday treats from this East Somerville establishment, read what makes the Italian bakery so special (and successful) for more than 40 years. Linda J. Mazurek, the author of the 'Faces Behind Savoring East Somerville' community blog series, truly discovers the heart behind Patsy's and proves she can handle even the toughest cookies.

UP NEXT MONTH: Linda J. Mazurek will continue to follow the route laid out in the "Savoring East Somerville" cookbook as she visits Benjamin Arguetas, owner of Maya Sol at 179 Broadway! After ice cream at Louie's and pastries at Patsy's we can't wait to see what Linda discovers about their more savory neighbor next door - Maya Sol!

More tasty tidbits from Patsy’s

Foodie that I am, I am a bit ashamed to admit that, during 15 years of living in Somerville, including 5 years in Ten Hills, an easy walk away, I had never been inside Patsy’s – but I’m not a big dessert eater, at least until this discovery! For the article, I was able to do some pre-interview research: two stops and I left each time with a small white box of pastries, tied with red and white string, for under $5. Good value, indeed! Prices aren’t prominently displayed, but mini-pastries are 75 cents, regular pastries are $1.10, loaf cakes are $4 each, small pies are $7, bread costs $2.50, and the smallest whipped cream cake, with fruit, costs $23.

The first time the box was filled with a lemon bar, a miniature éclair (decorated with a lovely little flower on top of the chocolate – talk about gilding the lily!), a miniature baba au rhum, a flaky raspberry turnover, and something I’d never seen before, called a sfogliatelli, which is the ultimate flaky pastry, shaped like a scallop shell, filled with custard and some candied fruit, with just a hint of rum, and dusted with confectionery sugar – it’s turning out to be my all-time favorite! And I couldn’t resist a dark, dense brownie decorated with chopped nuts that glistened like a piece of fudge, so I added that to the total. The second time I ordered a fig bar, another éclair, another baba au rhum, a chocolate cupcake decorated for Halloween, and another sfogliatelli. (I had a pen and paper with me that time, so I could write this one down – I’d never come across it before and still can’t pronounce it correctly!) I devoured everything, eventually, relishing the freshness of the custard, chocolate, and butter – no tasteless shortening in these pastries! And now I’m Patsy’s newest fan!

Like Louie’s, Patsy’s has been around for a long time, and I couldn’t fit everything in the first article. (Both have been around for more than 40 years – and are probably the oldest businesses in East Somerville – so how do you condense all that history in 1,000 words??) Here are some tasty crumbs, in no particular order:

When I asked about the passion part (“How do you keep the enthusiasm for 42 years?”), the answers from Sal and Vito came so fast I didn’t know who said what: “A wife! Kids at home! A house! College! And seven grandkids!!” They both laughed heartily. Sal added, “It’s happy work. We make a decent living, even though there are lots of hours involved.” Sal takes one day off a week (Wednesday), is in the store at 4 a.m. and often doesn’t leave until the bakery closes at 7 p.m. “Well, if you want something done right…..”

“The Italian line is hard,” said Sal, “because there are lots of creams. The next day, you may have to do it over again. That’s why a lot of people don’t want to get into this business, because there’s a lot of work involved.” Sadly none of the five kids seems to want to take over Patsy’s.

Speaking of Patsy’s longevity, Sal reflected, “Life goes by so fast. You’d be surprised….you say 42 years, but it seems like yesterday. The kids all worked here, they were brought up that way, and it’s a good thing. You’re so busy because of your work, your kids are growing – they go to high school and then college. They get married, but everything falls into one place – right here. We were brought up that way, and hopefully we brought up our kids that way.”

Sal first lived in a three-decker near Foss Park. “My father was on the first floor, I was on the second, and my sister was on the third. Old Italian people, that’s how they operated at the time. We were up the street, that’s how the kids used to work for us, too. They could just walk down, they didn’t need a bus or anything. And the kids helped a lot.”

Patsy’s offers some calzones and fresh pizza, available between 11 a.m. and 2 p.m. Like all its products, the pizza is done well, and many people order trays to go.

So, does Sal bake at home? The answer again came quickly and with another hearty laugh: “I don’t bake or cook. I never even boil a pot of water at home! If it weren’t for my wife, I’d starve to death!” He also doesn’t talk on the phone at home, because he’s always on the phone at the bakery.

Why should we patronize Pasty’s? “You’ll know what you’re going to get: a fresh item, a good quality item at a reasonable price. It’s worked out for us over the years. We’re not rich, but I put my three kids through college.”

And why the biscotti recipe in Savoring East Somerville, which features a picture of two of his employees, but neither owner? “It’s an item that everyone likes, an Italian item that everybody recognizes. It’s a nice easy item to make, too. My brother and sister-in-law picked out the recipe.”

The Faces Behind Savoring East Somerville: Patsy's Pastries

2010-11-10T12:01:00.008-05:00

The Faces Behind "Savoring East Somerville"

An exciting NEW community blog series
By: Linda J. Mazurek

Savoring East Somerville: Sal Ferrigno of Patsy’s

How ironic, that a bakery follows an ice cream stand in Savoring East Somerville….but what goes better with ice cream than cake or cookies?! And again, what a sweet intro to the neighborhood.

And Sal remembers Louie! “Louie’s was here when we bought the land,” he said. “I remember the original Louie – a guy with white hair, a nice-looking guy who redid the place. Know who’s also been here a long time? Vinny [Migliore]. He was here a year or two before us. We grew up together and knew each other from the North End and West End.”

But Vinny’s story will have to wait his turn, as Vinny’s at Night is nineteenth on the list.

How did Patsy’s come to be? It’s the classic American-dream-come-true story, 42 years later. The family emigrated from Marsala, Sicily in 1954. There were five at the time: Sal and his younger brother Vito (the other co-owner), his sister, mother, and father Pasquale. Another brother, “the American,” was born a year later. The family operated five canteen trucks in the late 60s, catering to the many factories in Cambridge that didn’t have restaurants. They would load and unload the trucks in the streets of Cambridge, and neighbors complained about the noise. Sal’s father Pasquale had a friend who owned land in East Somerville, so he bought it in 1965, and they put up the building. “Money was a bit short. That’s why there’s no basement, no second floor,” said Sal. “We were a big family, and it was all we could afford at the time.”

They put in a large garage door so the trucks could come in and load and unload in peace, which they did for many years. Then one day, Pasquale realized that all the empty space next to the loading area could be transformed into a bakery where they could make their own pastries and cookies, instead of buying them from someone else – and they could save money. As it happened, Pasquale had another friend who was a baker, so he and Vito began baking in the space next door to provision the trucks. The bakery officially opened on December 13, 1968.

“The trucks got old, things changed, and we relied more and more on the bakery, and then phased out the trucks in the late 70s.”

Why the name? “We named it after my father, but we didn’t want ‘Pasquale’ on the sign because there were a lot of Irish people here. There were a lot of Italians, too, so we used the American version – Patsy’s – for the sign.” When Pasquale retired to Florida, the two older brothers took over the business.

The two brothers eventually married two sisters, and the families remain close. All the children, three of Sal’s and two of Vito’s, worked for many years in the bakery. Often you will still find at least one or two of them there, especially around the holidays, when the pie orders pile up. They’ll arrive at 2 a.m. to start on the orders. “If it weren’t for them,” said Vito, “I don’t know if we’d still be here.” And Patsy’s has many loyal employees, some of whom have been there 15, 20 years or even longer, like Jose, who’s been with Sal for 30 years. (He’s the one in the center of the photo; Vito is on the left and that’s Sal on the right. The pastry cart is loaded with ricotta pies.)

“Luckily for us, we still make a living at it, still do well,” said Sal. “We give good quality for a good price. I tell everybody, we’re not in Boston or the North End. We have the local trade and offer a decent product for a decent price. There’s no square here, so anybody who comes to us, comes because they know our product. We’ve developed a good following over the years.” On major holidays, the line is out the door until the bakery is sold out of product. Sal has begun closing on Christmas for the last two years. He remains open on Thanksgiving and all other major holidays because “people know the product will be fresh. It loses a lot, sitting in the fridge. That’s why we still do well, because if you order from me, we make it that morning.”

So how many ingredients does Patsy’s use in a typical week? Sal calls on Vito, “the baker,” for the answers: 1200 pounds of flour, 30 pounds of butter, and 50 gallons of heavy cream. Five to eight 100-pound bags of sugar, depending on the season. Thirty to 50 pounds of chocolate, “for dipping and decorating,” according to Vito, and 20 – 25 pounds of cocoa for chocolate cakes and cupcakes. Eggs? Ten to 12 cases, and there are 30 dozen in a case, so that translates to 3900 to 4680 eggs – a week! “Oh, my God!” said Sal. “Yeah, it’s a lot of eggs!” seconded Vito.

The bakery sells around 50 items each day and is particularly known for its whipped cream cakes, one of Sal’s favorites. “Cakes, cookies, and pastries, those are our most popular items,” he explained. “Ninety percent of our cakes are ordered, and we are very busy on weekends. We make a lot of mini-pastries because people are on diets, and they come in handy for parties. Cookies naturally sell themselves, everybody loves cookies.” Vito is more involved in the daily baking, and Sal handles most of the decoration. “We each do our own thing, and at the end of the day, everything matches.”

What’s ahead? “In this business, you have to change every so often. So we’re thinking of adding a few tables. Today a bakery alone isn’t enough to pay the expenses, so you have to have other things. We’d like to expand into the empty space [that was once the garage] and have a small coffee shop, maybe by next year. People will be able to come by and relax with a cup of coffee and a cookie.”

Get more of the inside 'scoop' on Louie's!

2010-11-02T15:52:00.007-04:00

Linda J. Mazurek continues to explore East Somerville!! This month, look out for her exclusive interview with Patsy's Pastries, meet the owners Sal and Vito and hear the story behind your favorite East Somerville bakery.

Did you enjoy last month's blog on Louie's? Looking for more of the inside scoop? You're in luck! Linda was generous to share with East Somerville Main Streets some tidbits that didn't make it into the article. These are just some of the things that make Louie's, the Broadway business district, and East Somerville so unique.

(Pictured: Paul, his wife Gail, and their son PJ)

More sweet stuff from Louie’s:

There were a few interesting nuggets that came out of my interview with Paul Robichaud a few weeks back that I couldn’t work into the article. Here they are, in no particular order:

He started Robi’s Tools in East Somerville when he was 20 years old, and it’s been going strong for the past 41 years.

They buy bananas every day, strawberries every other, for the banana boats.

His daughter Suzanne, the one who wants to take over Louie’s when she graduates, is getting a mini-ice cream maker for Christmas this year, because that’s what she wants.

Richardson’s, in Middleton, starts making ice cream in January and deep-freezes it; otherwise, they would never be able to keep up with the demand at Louie’s.

Inside the small building is seating for 24, and there is ice-cream making equipment and storage in the basement. Paul and his brother purchased the building, so they won’t need any approvals or permits if they want to begin making their own ice cream, something that will probably happen down the road.

What’s unique about Louie’s? “Our relationship with the community. Before we open, it’s amazing how many people will call me or pop their heads into Robi’s Tools and ask ‘When are you opening?’ It builds anticipation….it’s amazing! Everyone loves Louie’s.”

What’s it like doing business in East Somerville? “It’s a good place to be because of the people. The people are good, and that’s what it’s all about. I’m very comfortable here.”

Paul’s favorite flavor/Louie’s product? “Maple walnut ice cream. It was my father’s favorite. There must be something there….,” he mused.

Oh, yeah, the woman in the picture is his wife Gail. Her favorite flavor is chocolate.

A final thought from Paul: “What it [Louie’s] needs is someone to love it and take care of it and do all those little things that have to be done. The restaurant business , if you love it, it’s a great business because you’re going to be putting in a lot of hours. If you don’t love it, then you’re going to hate it, because it’s going to tie you down. You have to love what it is. And Louie’s isn’t work, it’s fun!”

The Faces Behind Savoring East Somerville: Louie's Ice Cream

2010-10-07T14:43:00.007-04:00

The Faces Behind "Savoring East Somerville"

An exciting NEW community blog series
By: Linda J. Mazurek

Paul Robichaud of Louie’s Ice Cream

How ironic, and how appropriate, that it’s so warm and humid – a perfect day for ice cream – on the day that I’m interviewing the owner of Louie’s Ice Cream. It’s one of the last days of September, yet it feels like summer, but Louie’s is closed for the season, and I’m disappointed – I love ice cream! Paul Robichaud, who was born in Somerville, has been doing business in the same corner in East Somerville for the past 41 years, mainly as the owner of Robi’s Tools, where we meet, a few blocks in from McGrath.

“What I’d do after work is go get an ice cream at Louie’s, across the street. This went on for 20, 25 years,” said Paul. “Then one day I went to get an ice cream, and they were closed! So I called my brother, Robert, and he said, ‘I know what this is leading to, Paul. Go to Friendly’s and get over it.’ But this is Louie’s, a fixture of the community, and they’ll probably make a real estate agency out of it! Then he hung up on me.”

Three days later, Robert called back. “So, what did we offer for Louie’s?”

“They turned down our offer, Robert.”

“Thank God!”

Three months after that conversation, in 2005, the brothers and lifelong business partners bought Louie’s.

“And what is nicer, really, than entering East Somerville and seeing a bunch of kids eating ice cream?” asked Robichaud. Indeed!

Louie’s has been around as long as Paul, 61, remembers. “The lovely neon signage reminds me of days gone by and is almost a work of art. I would never change the name,” he explained. Apparently there was a Louie who scooped ice cream out of a garage on the same spot.

It’s only open from Memorial Day to Labor Day, because that’s when the staff, Paul’s three children and his brother’s younger three, is out of school. Paul’s oldest daughter, Suzanne, is now a junior in college, studying art. “Infatuated,” she has expressed an avid interest in running Louie’s year-round, once she graduates. “Art and ice cream go together really well; you have to be creative.”

That shouldn’t be difficult, as Louie’s can offer between 70 and 90 flavors of treats, with ice cream made by Richardson’s, as well as frappes, sundaes, and its signature “Marquis” dish, the banana boat, which is the recipe he contributed to the book. “Louie’s has always been known for its banana boats. They were so well known that I couldn’t improve them,” explained Paul. A real treat, the banana boat easily feeds two.

“I get great enjoyment out of Louie’s,” said Paul. “The kids call me when they get short-handed, but most of the time, they don’t want me there. They think I get in the way.”

Paul has some culinary background, going back to when he was 15 and worked nights at Anthony’s Pier 4 in Boston. “I’ve always worked, and I’m grateful that I worked there for 11 years. Anthony was a great teacher, so I learned the restaurant business and felt comfortable buying Louie’s. The skills and the training came back,” he said. “The hot stuff [fudge] has to be hot, and the place has to be clean.”

Paul added slushes when he reopened the business, again aided by his brother, an amateur chef who comes up with the 10-15 recipes which he makes fresh every two weeks. He sent his son, DJ, to learn how to do it, but after three sessions with Robert, in true amateur chef style, adding “a dash of this and a dab of that,” DJ admitted defeat. So Robert continues to provide the slush mixture. Paul admits that one day, they’ll have to be more scientific about the recipe.

Slushes were very popular this summer, as people were still affected by the recession. Even though the restaurant sales tax rose from 5 to 7%, Paul didn’t raise his prices (in which the taxes are included), so his customers got a bit of a break. “We noticed people were ordering more slush than ice cream, because it was less expensive. We noticed a lot of people counting pennies, literally. And it didn’t rain, so we were much busier this year.”

Paul said in the book that “East Somerville has been evolving over the past 30 years and finally has a personality.” He added the neighborhood is much more eclectic, friendlier, and safer than ever. “The flavors we have are so diverse because of the different backgrounds of our customers. We have a huge amount of walk-in traffic and are blessed with a park across the street. Coconut is huge, banana is huge, and maple walnut and frozen custard are also popular.” Louie’s attracts loyal customers from 2-100, because “everyone loves ice cream.” Mini-buses, including from the local senior center, and Little League teams also often drop by.

Sunday is their busiest day, and Paul shares a poignant story that demonstrates how important his ice cream stand is to the community. “One day, my youngest daughter called me up. It was Sunday about 1. ‘Dad, I just had a man come up and want a rum raisin ice cream, the smallest scoop we had, in a small cup with a cone on top. I told him that we didn’t have any children’s sizes, so I’d have to charge him for a small, and he said he didn’t care.’ And he started to tell her that they were going to their grandmother’s grave, and that there was nothing that she liked better than to go to Louie’s and have a dish of rum raisin ice cream on a Sunday afternoon. My daughter had the good sense not to charge him, and he left an exorbitant tip. It still brings tears to my eyes. That was the importance of Louie’s to that elderly woman. And that spoke to why I bought Louie’s.”

Linda J. Mazurek feeds her passion for food and wine by writing about it. Since late 2006, she has published more than 60 articles, both online and in print. In this newest venture, she will be following the route of the restaurants laid out in Savoring East Somerville: A Taste-Based Guide to the Neighborhood and talking to the owners, the “faces behind the food.”

Triumvirate Environmental - A partner in a better East Somerville

2010-10-07T14:27:00.011-04:00

Tucked away in the Inner Belt, Triumvirate Environmental --an environmental services company based in Somerville for over twenty years-- has made its commitment to its home neighborhood a priority. Triumvirate shares East Somerville Main Streets' commitment to a stronger East Somerville, with a thriving business district anchoring that community. We are proud to have Triumvirate as one of our partners and sponsors.

THIS MONTH'S COMMUNITY BLOGGER:
Kat Johnson, a Somerville resident and dedicated ESMS board member, is a valued employee at Triumvirate Environmental-- Kat agreed to let our readers know a little bit more about one of our newest partners by being one of October's community bloggers of the month! Read below and visit Triumvirate's website for more information on this proud Somerville-based company.

Somerville's Inner Green

You may not have heard of Triumvirate Environmental, Inc the privately owned environmental services company nestled just down the street from Broadway. However as dawn breaks over the Schraffts building and many of us are having our first sip of coffee, more than 150 environmental professionals are making their way to Triumvirate’s office and warehouse on Inner Belt Road, ready to take on the toughest environmental challenges of the day. As a longstanding member of the community, Triumvirate has been headquartered in Somerville for over 20 years and continues to play an active role in supporting the area’s vibrant way of life.

With a commitment to providing unsurpassed customer service, the triumvirate engine is truly the people who put on the green uniforms every day. So who are these champions in green? They are environmental chemists, drivers, waste water technician’s and field services professionals who make their living by effectively managing the hazardous materials utilized by New England’s educational, research, health care, and industrial institutions. Behind the dedicated field team is a highly experienced compliance and consulting group backed up by the technical support of Triumvirate’s friendly service managers. Whether they are shipping out unwanted chemicals from college laboratories, cleaning out old oil tanks to prevent ground water contamination, or providing environmental health and safety compliance consulting for clients, these individuals get the job done and get it done right.

So next time you see a green truck heading down Washington street with the Triumvirate logo on the back, give a wave and a smile as you will be sure to get the same in return.

Triumvirate’s Mission is to “Build the most productive, long-term, customer-intimate, environmental services firm by WOWing! each employee, and each customer, every day." Learn more at www.Triumvirate.com.