Living Swell

A NEW VENTURE FOR INTERIOR DESIGNER DIANA JAMES

Living Swell

Postcards from the past

A PICTURE PERFECT WAY TO CELEBRATE SWAMPSCOTT

Postcards from the past

Field of vision

FORESIGHT HELPS MAKE BLOCKSIDGE A POINT OF PRIDE

Field of vision
Local journalist presents a collection that celebrates the Greater Boston middle class

By RICH FAHEY

As a staff writer for The Boston Globe, Steve Rosenberg covered the suburbs from 2001 to last December, and along the way has documented many of the traditions and rituals that make the Greater Boston area what it is.

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Town Barre owner Michelle Nigro opened a new Marblehead studio in late February. 

The trendy workout finds a new home locally

By MEAGHAN CASEY

Women of all ages are flocking to a new bar in town — where fitness, not alcohol, is served.

Swampscott resident Michelle Nigro opened her own studio, Town Barre, on Tioga Way in Marblehead (in the same complex as CrossFit Marblehead) in late February. She offers daily barre classes, as well as cardio dance and TRX® suspension training classes.

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Lou Gallo, the town’s unofficial historian, meets with other history buffs on the first Friday of every month at the Swampscott Library. 

Unofficial historian shares stories of Swampscott’s past

By SANDI GOLDFARB

Although he now lives in Saugus, Louie Gallo’s heart remains in Swampscott.

“When I moved to Saugus in 1995, I had mailing labels printed with my new street address and Swampscott as my town,” he said.

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Author James Hankins, outside of his Swampscott home. | Photo: Paula Muller

By RICH FAHEY

When it came time to lay down the law, James Hankins was happy to do it.

It proved to be a wise choice.

Now Hankins, a Swampscott resident, is a best-selling author who has a deal with a major publisher and a new novel — “The Inside Dark” — set to debut in July.

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Dr. Ronald Plotka takes pride in his practice, North Shore Center for Family and Cosmetic Dentistry. He is holding the hand piece of the Solea laser that he uses to perform procedures painlessly without needing to inject Novocain. 

Plotka’s taking the pain out of dentistry

By STACEY MARCUS

It was the family dinners in Atlantic City, N.J., watching his relatives’ dentures fall out, that inspired Dr. Ronald Plotka to devote his life to dentistry. Another motivating force was the memory of being an 11-year-old boy and accompanying his 40-year-old mother to the dentist and hearing him say, “Jeanette, you are 40 years old. It’s time for dentures.”

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From left to right: Peter Barba on the bow of the The Tioga; the boat approaching Bermuda; Josh Antrim washes a coffee pot; crew members, from left, Josh Antrim, Tom Gutermuth, John Fulghum, Peter Barba, Philip Kersten and David Liscio mark their arrival on land with a flash of a HOOMPA bumper sticker; and, Philip Kersten aloft on the sail of his 44-foot sloop. 

by DAVID LISCIO

WE WANTED TO GO TO BERMUDA.

No big deal. Friends said we could fly there from Boston in two hours. But that wasn’t what we had in mind.

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By MEAGHAN CASEY

All eyes will be turned to Bermuda’s iconic Great Sound this spring for the 35th America’s Cup, where the world’s best sailors will battle for one of the oldest and most prestigious sporting trophies. Racing starts with the qualifiers on May 26 and the top challenger will meet defending champions — OracleTeam USA — in the final match presented by Louis Vuitton, beginning on June 17.

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Karen and Roger Lin are the new owners of Fantasy Island, which reopened in February. 

Yan China Bistro’s owners now operating Fantasy Island

By STACEY MARCUS

When Karen and Roger Lin moved to the United States from Southern China 21 years ago, the young couple worked together at a Chinese restaurant in Arlington. Roger honed his cooking skills in the kitchen while Karen worked in the front of the restaurant learning about operations and customer service. Six years later, they found a spot on Lewis Street in Lynn and opened Yan’s Cafe, a takeout restaurant featuring Chinese and Vietnamese favorites.

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Sometimes there’s nothing better than having your protein, rice and veggies (and everything but the kitchen sink) all wrapped up in one delicious bite. And even though most burritos are often consumed at the same rapid-fire pace they’re constructed, there’s an art to getting that bite right—starting with the careful selection of ingredients and ending with that perfect fold, so that not even a grain of rice escapes. We sampled a few creative combinations at popular spots around town to take the guesswork out of your next order.

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Year after year, “it” colors are hailed as the “new black,” but as trends come and go, one thing remains constant: black is always an in fashion choice. However, too much black, too often, can get a bit drab, especially as nature’s colors begin to emerge with spring’s warmer weather. 

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