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@SouthCoastToday Facebook.com/SouthCoastToday $2.50Serving The SouthCoast CommunityMonday, February 3, 2020

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Vol. CLXX, No. 297, 16 pages, 2 sectionsHome delivery: 1-800-445-7482News tips: 508-979-4440

WEDNESDAY

Rain possible41° / 24°

TUESDAY

A shower47° / 37°

TODAY

Partly sunny48° / 31°

By Aimee Chiavaroliachiavaroli@s-t.com

NEW BEDFORD —

C u l t i v a t o r S h o a l s , which the craft cock-tail bar manager likes to refer to as “down-town’s living room”

is under- going a renovation to just about double its capacity and permanently welcome a new, local coffee company.

It’s a natural extension of the bar on Union Street, said man-ager Gina Mucciardi, 29, of New Bedford. It’ll absorb the former space of New Bedford Tattoo Company which moved next door into the Jardin and Dawson build-ing in the city’s historic district. The bar used to allow room for about 38 people, but will be able to fit about double that.

They’ll reopen, in about three weeks, with Scuttlebutt Coffee

Co. which previously visited the bar as a pop-up on Fridays.

“That went really well and we

also seem to have a lot of over-lap with Cultivator’s customers because the same people that like

artisan coffee like craft cocktails,” said Scuttlebutt co-owner Casey Cutting, 30.

“It’s huge for the coffee side of things because it’s the first time we’ll have a permanent setup,” said 33-year-old Scuttlebutt co-owner Mike Cutting, Casey’s husband.

Scuttlebutt means rumor or gossip. It’s also a nautical term that refers to opening a water cask on a ship where everyone working on it would congregate, Mike said.

Mike is from Washington, D.C. and Casey is from Dartmouth, where they currently live. The two met while coaching sailing at Tabor Academy’s summer camp. They lived in London for nearly four years where Casey worked full-time remotely as a geologist and managed a coffee shop part time to meet people and Mike

Coff ee meets cocktails

New Bedford’s Izzy’s Restaurant, fi shing boat Mary K featured on PBS show ‘No Passport Required’

By Kiernan Dunlopkdunlop@s-t.com

NEW BEDFORD — If you tune into PBS next month, you may see some familiar city sites and faces.

Despite being over an hour drive away from the state capi-tal, the “Boston” episode of PBS’ “No Passport Required,” which is scheduled to air on Feb. 17, features several locations in the Whaling City.

The episode includes scenes of host Chef Marc Samuelsson enjoying halibut chowder on a New Bedford fishing vessel, stopping by Izzy’s Restaurant on Spring Street to chat with local singer Candida Rose, and talking traditional Portuguese food with Chef Jose “Joe” Rego’s cooking club.

At the beginning of the show, Samuelsson, a James Beard-winning chef, explains that the goal of the show is to learn more about immigrant communities and cul-tural traditions in the United States and how food connects them all.

In the “Boston” episode, the immigrant communities he learns about are all Portuguese-speaking, with ties to Cabo Verde, Brazil, and Portugal.

Dr. Akeia Benard, the Curator of Social History at the New Bedford Whaling Museum, provides context in the episode for how immigrants in the Cape Verdean and Portuguese communities made a home in New Bedford.

Benard said it was great being on the show, and despite her dislike of being on camera the crew made it very easy.

On the show, Benard calls New Bedford the Ellis Island of Cape Verdeans, explaining that for over a hundred years the majority of Cape Verdeans immigrants came to the U.S. through New Bedford and that the whaling industry also attracted Portuguese immigrants from the Azores.

Benard is glad Cape Verdean and Portuguese immigrants stories are getting a national audience.

“I think it's amazing that the story is out there,” Benard said on Thursday. “I've been to other parts of the country where if you men-tion Portuguese or Cape Verdean, they don't know what you’re talking about, so it's nice that it will be on a national platform.”

Benard has seen the show, which is streaming on PBS.com, and said she thinks it came out really well and the communities are really well represented.

Cape Verdean-American and New Bedford native Candida Rose

Spotlight on city immigrants

By Robert BarbozaContributing Writer

LAKEVILLE — The redevelop-ment of the former Island Terrace Nursing Home off Long Point Road officially got underway last week, with a pair of giant excavators spending two days tearing down the longtime local landmark overlook-ing Great Quitticas Pond the week before last.

Developer Jon Delli Priscoli’s project team is putting the finish-ing touches on plans to construct two three-story buildings housing 66 upscale condominium units on

the hilltop site that housed the well-known and well-respected nursing home for generations.

The Planning Board is scheduled to begin its site plan review of the project on Feb. 13. The Zoning Board of Appeals has already approved the special permit needed for the high-density housing proposed.

Financial difficulties and bank foreclosure shut down the nursing home more than a year ago, lead-ing to Delli Priscoli’s purchase of the property and his subsequent proposal to redevelop the site for

Island Terrace demolished, site plans being fi nalized

The demolition of the Island Terrace Nursing Home last month drew a steady stream of residents to Long Point Road to check on the planned destruction of the sprawling complex, destined to be replaced by 66 condominium units for residents 55 and older. In this view from the road, a half-dozen watchers saw dust fl ying as two big excavators took down the main building. [ROBERT BARBOZA/THE GAZETTE/SCMG]

Chuck Rooney uses a rotary tool and a dentist light, to fi nd and drill out any imperfections on the fi rst layer of epoxy resin he laid on the bar he made for Cultivator Shoals on Union Street, before applying the fi nal coat of resin. [ PETER PEREIRA/THE STANDARD-TIMES/SCMG ]

Cultivator Shoals adds Scuttlebutt Coff ee Co.

Nelson Daluz paints the window frames of Cultivator Shoals. When it reopens after the current major renovation, it will have about double its former capacity. [ PETER PEREIRA/THE STANDARD-TIMES/SCMG ]

Alcindo Franco teaches Chef Marcus Samuelsson how to create a hearty halibut chowder onboard the Mary K fi shing vessel in New Bedford. [PHOTO

COURTESY THEODORA CHRISTAKIS/PBS]

See IMMIGRANTS, A2

See COFFEE, A2

See TERRACE, A2

A2 Monday, February 3, 2020 The Standard-Times | SouthCoastToday.com

W E AT H E R

Shown is today’s weather. Temperatures are today’s highs and tonight’s lows.

New Bedford

Wareham

Middleboro

MarionWestport

The higher the AccuWeather.com UV Index™ number the greater the need for eye and skin proctection. 0-2: Low, 3-5: Moderate, 6-7: High, 8-10: Very High, 11+: Extreme

10 a.m. Noon 2 p.m. 4 p.m.

New Bedford

Canal at Buzzards Bay

Westport

TIDES TODAYLocation High Low

MARINE FORECAST

SUN AND MOON

UV INDEX TODAY

ALMANAC

OCEANTEMPERATURE

39

2:04 a.m. 8:49 a.m.2:34 p.m. 8:12 p.m.

3:28 a.m. 11:18 a.m.3:45 p.m. 9:30 p.m.

2:06 a.m. 9:15 a.m.2:36 p.m. 8:38 p.m.

Sunrise 6:55 a.m.Sunset 5:01 p.m.

Moonrise 11:50 a.m.Moonset 1:36 a.m.

Wind from the west at 6-12 knots today. Seas 2 feet or less. Visibility clear. Wind from the southwest at 4-8 knots tonight. Seas 1-3 feet. Mostly cloudy.

TODAY

LOCAL

Mild with intervals of clouds and sunshine

48/31

TUESDAYMostly cloudy with a shower in the area

47/37

WEDNESDAYCloudy with rain possible

41/24

THURSDAYRain and snow at times becoming all rain

40/35

FRIDAYMild with rain

49/26

Full

Feb 9

New

Feb 23

Last

Feb 15

First

Mar 2

1 1 1 1

48/31

47/31

48/30

47/3248/32

SUMMARY: Mild today with intervals of clouds and sunshine. Winds west 6-12 mph. Mostly cloudy tonight. Winds light and vari-able. A shower in the area tomorrow. Winds north 3-6 mph.

Forecasts and graphics providedby AccuWeather, Inc. ©2020

Snag, Yukon, holds the record for the coldest Canadian temperature ever, with 81 degrees below zero on Feb. 3, 1947. That same day, temperatures in the interior of Alaska dropped as low as 75 degrees below zero.

WEATHER HISTORY

Highest W at 10 mph

PRECIPITATION

TEMPERATURE

HEATING DEGREE DAYSAn index of energy consumption indicating how many degrees the average temperature was below 65 degrees for the day.

WIND

High/low 42/33Normal high/low 38/22Record high 56 in 1973Record low -4 in 1961

Sunday 27Month to date 58Season to date 3090Normal season to date 3102

New Bedford through 6 p.m. Sunday

24 hours ending 6 p.m. Sun. 0.00"Month to date 0.06"Normal month to date 0.25"Year to date 0.92"Normal year to date 4.08"Snowfall 24 hours ending 6 p.m. Sun. 0.0"Snowfall season to date 16.3"

MASS. DAILY NUMBERSDrawn Saturday afternoon 2-9-4-7Payoffs on $1 bet exact order4 digits $4,7733 digits $6682 digits $571 digit $6Payoffs on $1 bet any order4 digits $199First 3 digits $111Last 3 digits $111Drawn Saturday night 7-0-2-8Payoffs on $1 bet exact order4 digits $5,3853 digits $7542 digits $651 digit $6Payoffs on $1 bet any order4 digits $224First 3 digits $126Last 3 digits $126

RI SATURDAY MIDDAY 6-6-1-0RI SATURDAY EVENING 8-7-7-1

Drawn Saturday nightRI Wild Money 1-7-9-12-21Extra Ball 18MASS CASH 7-9-17-28-29MEGABUCKS 7-8-10-19-23-39POWERBALL 12-33-54-57-60Powerball 13Power Play 4

Sunday’s lottery numbers will appear in Tuesday’s paper.

L O T T E R Y

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The Circulation Department is open to serve you 7 AM to 3 PM Monday through Friday, 7 AM to noon on Saturdays and 8 AM to noon on Sundays and holidays.

Humane Society & Shelter — SouthCoast

31 Ventura Dr., Dartmouth | Open 12:30 to 5 p.m. Monday - Saturday.Contact at (508) 995-6661, stop by, or on Facebook.If you are not already pre-approved for an adoption, pleasestop by the Shelter during offi ce hours to fi ll out an application.

DOGS

If you have not already been pre-approved for an adoption, pleasestop by the Shelter during offi ce hours to fi ll out an application. It will just speed up the process when you do meet that special 'one.'Cash: 2-year-old chocolate brown lab retriever/beagle mix male.Ethan: 2-year-old tan/fawn col-ored pub/beagle mix male.LP: 3-month-old tan/fawn col-ored lab retriever mix female.Luna: 3-month-old black lab retriever female.Mac: 6-month-old tan/fawn col-ored lab retriever mix male.Starla: 4-month-old brown beagle mix female.Weasel: 10-month-old brown chihuahua mix male.

Habitat For Cats

1322 Ashley Blvd, New Bedford, (508) 961-2287www.habitatforcats.org; hfcadopt@gmail.com

CATS

Lucas: Precious, 7-month-old black and white male with beau-tiful markings. Butterscotch's brother, he’s also a little shy but loves to cuddle.Iris: Beautiful, 3-year-old Siamese mix female with strik-ing blue eyes. She’s a purring machine.Franchesca: Sweet, 1½-year-old dilute tortie female. Loves to be pet.Miss Kitty: Darling, 5-year-old calico female. Loves to get her head scratched.Benny: Handsome, 9½-year-old tuxedo male. Quite shy but his real personality is playful and affectionate which will emerge in a quiet loving household.Butterscotch: Adorable, 7-month-old calico female. A little bit shy but purrs away when you pet her.Bandit: Beautiful, 1½-year-ld long-haired tuxedo male. Super affectionate.

G E T A P E T

Habitat For Cats | Cat of the Week, Milkshake: Cute as a button black and white male kitten with a face that will steal your heart away. Shy but very curious and often his curiosity wins out over his shyness.

Humane Society & Shelter | Pup of the Week, Lovey: Adorable, 3-month-old tan/fawn colored lab retriever mix female. A puppy who is eager to learn, she will need some training and patience, but as you can see in her face, she is ready to be with you and love you unconditionally for many years to come.

upscale condominium hous-ing units for residents 55 and older.

In November, the devel-oper told selectmen that the redevelopment project would tie into the new septic system installed by the Tolles family just before the business closed. Concept plans shown to that board consist of two L-shaped buildings each containing 33 two-bedroom condo units and a number of common areas to be shared by future residents.

Delli Priscoli suggested then that the likely future residents of the condomin-ium village would be active, working, or recently retired folks who will be eager to become part of their new

community.A f t e r r e v i e w i n g t h e

preliminary site plans, pro-posed building facades, and the suggested details of key architectural elements, selectmen voiced their over-whelming support for the redevelopment plan back in November.

Selectman John Powderly told Delli Priscoli, “It’s a good looking project” that will provided needed hous-ing in Lakeville for over-55 homeowners looking to downsize and seeking the benefits of country living.

He was also looking for-ward to the town adding $250,000 dollars in new tax revenues from the redevel-opment project, he said back in November.

At that meeting, selectmen made a pointed sugges-tion that some significant improvements to the pri-vate gravel road leading to

the hilltop site will have to be made to insure the safety of residents and visitors.

There are no guard rails marking the banks of adjoin-ing cranberry bogs, and selectmen feared that new residents might end up in the bog ditches without safety improvements, they said.

The cities of Taunton and New Bedford, which use Great Quitticas as a public water supply under state license, have both had con-siderable input on the early concept plans, Delli Priscoli’s engineers advised town officials.

The pond is technically a state-owned reservoir licensed for use by the cities, and boating or swimming by future occupants of the condo village will not be allowed, his attorney has pointed out at past meetings. The development company has agreed to post signs to

that effect along the shore-line, and individually advise residents of the restriction, the attorney said.

“They want to be sure this body of water, and this prop-erty, will not be abused,” Delli Priscoli said. Many of the cities’ initial requests were incorporated into the DEP-approved plan for the 66 units of housing, he noted.

Original plans floated late last year for the 8.2-acre site called for 84 condominium units.

That number was low-ered by the Zoning Board of Appeals permitting process, and cut again by the DEP review and approval process.

In addition to the Planning Board site plan approval process, the development company is always working on securing needed Board of Health approvals for the project.

TERRACEFrom Page A1

represented her culture by bringing Samuelsson to Izzy’s Restaurant and order-ing a traditional jagacida or jag  — Cape Verdean beans and rice.

Though it’s not on the show, Rose said finding a restaurant to film at was dif-ficult, because Samuelson came on President’s Day last year and the restaurant she planned on taking him to, Central Kitchen Grill, was closed.

Izzy’s was also closed, but Rose said she was able to get in touch with the owner and though she couldn’t come and open it herself, her daughters agreed to.

The episode also features Rose singing at Restaurante Cesaria in Dorchester and Rose said the show origi-nally was only going to film her driving to Dorchester and at the restaurant there.

Rose said that after she spoke to the shows produc-ers about the Cape Verdean community in New Bedford and its history, "I guess they realized that they really can’t do a piece on the New England Cape Verdean com-munity without coming to New Bedford.”

Being able to share her Cape Verdean American experience was awesome, Rose said, and she’s wait-ing to watch the show until she can watch it in a setting where she can appreciate the significance of the moment.

“This is a big thing for me,” Rose said. “I don’t just want to sit and watch it on my phone by myself.”

To highlight Portuguese culture in the city, the show reached out to Chef Jose “Joe” Rego, who has won episodes of Food Network’s “Cutthroat Kitchen” and “Chopped,” and Rego said he arranged for Samuelsson to go aboard one of his friend’s fishing vessels.

In the episode Samuellson c a l l e d N e w B e d f o r d a “ q u i n t e s s e n t i a l N e w England seafood town. It’s windy, there’s fishing boats everywhere.”

A b o a r d t h e M a r y K , Captain Henrique Franco and his father Alcindo Franco prepared a halibut chowder and Samuelsson seemed to enjoy it immensely, call-ing Alcindo a master chef. “ I m e a n y o u c a n ' t e a t better than this, this is just

the freshest.... I love it,” Samuelsson said.

Rego then took Samuelsson to a cooking club he’s been meeting with regularly for the past seven years where they cook traditional Portuguese dishes that you can’t find in restaurants.

On the show, Samuelsson was able to sample chourico a bombeiro — flame cooked pork sausage, coelho guisado (stewed rabbit), (polvo assado), and more traditional dishes.

Samuelsson joked with the club to, "Always have one extra seat because their might be a hungry Swede Ethiopian coming by."

Rego said he was with Samuelsson for six hours for filming, calling him “such a good guy” and “so down to Earth.”

Rego has seen the epi-sode and said it was a really good show and like any other Portguese person would be, he was proud to be able to highlight Portuguese culture.

The show also highlights Portugalia Marketplace in Fall River.

The “Boston” episode of “No Passport Required” is streaming online at pbs.org/food/features/no-passport-required-season-2-boston.

IMMIGRANTSFrom Page A1

worked in banking.T h e i r b u s i n e s s p a r t -

ner, Jake Shwartz is also from Dartmouth and lived in Portland, Oregon, for a number of years. A mutual friend introduced Casey and Mike to Shwartz.

“We wanted to, like, bring that same sort of community coffee shop feel back to New Bedford,” Casey said.

Both businesses will oper-ate out of the same bar, so where a patron orders a cocktail, they can also order coffee, although initially at different times. Scuttlebutt which offers espresso-based drinks such as lattes and cap-puccinos (and even off-menu items such as flat whites and cortados) initially plans to be open 7 a.m. to 2 p.m., Monday through Friday, but those hours could be expanded.

Scuttlebutt will also offer a light menu of baked goods

such as scones, muffins and cookies which Casey makes.

The bar typically opens at 5 p.m. during the week and around 2 p.m. on the week-ends and closes as late as 2 a.m. The cocktails are made with fresh juices, house-infused liquors, handmade ingredients and original recipes that pay tribute to classics.

Mucciardi pointed to dark wood on the wall which she said makes for a cozy envi-ronment, compared to the interior of a ship or ski lodge.

In the evening, the lights will be low but during the day there’s plenty of natural light.

Unlike a lot of other modern bars or restaurants, there are no televisions, which is intentional. It’s all about carefully crafted cocktails, music and conversation.

“It’s going to be that cozy living room space that existed before,” Mucciardi said, only bigger.

Follow Aimee Chiavaroli @AimeeC_SCT

COFFEEFrom Page A1

Left to right: Father and son Fernando and Michael Benevides, owners of Portugalia Marketplace in Fall River, with show Chef Marcus Samuelsson, take a look around a bacalhau (dried and salted cod) storehouse. [PHOTO COURTESY SARAH STORRER/PBS]

Left to right: Chef Marcus Samuelsson with Tony Barros and José Fonseca-Brandão, co-founders of Restaurante Cesaria, a Cape Verdean restaurant in Dorchester. [PHOTO COURTESY SARAH

STORRER/PBS]