Valley Breeze

The Valley Breeze & Observer 10-15-2020

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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Page 23 of 39

©2020 THE VALLEY BREEZE Living THE VALLEY BREEZE & OBSERVER OCTOBER 15-21, 2020 @ Traditional Parenting JOHN ROSEMOND Saying 'no' too much can cause problems Q: Our first child, a boy, just turned 2. Per your advice, he is toilet trained and eating whatever I serve. Before he was born, we determined that we were not going to raise a picky eater. Our problem isn't our son; it's my sister-in-law, who has three kids, the youngest of which is 4. She insists that my husband and I say "no" to our son way too much. Is that even possible? Our son is very active and determined to get his own way. Your advice would be greatly valued. A: First, I congratulate you on get- ting off to such a good start. These days, it is the rare child who is toilet trained on time (before 24 months) and equally rare for a 2-year-old to be eating whatever is put in front of him. Those are hardly accidents of genetics or "luck of the draw." They testify to parents who understand the need to set good disciplinary precedents early in a child's life. Now, to the matter of your sister-in- law. I'm not there – on the ground, so to speak – to make an on-site assessment, but she may be correct. Most toddlers, especially boys, are "very active and determined" to get See PARENTING, Page 29 Low, slow, and smokin' Scratch-made barbecue heats up the local food scene Looking for news about something that is actually thriving in 2020? Look no further. Barbecue in New England seems to be having its day in the sun. Over the last few years, interest in bar- becue in the area has seen a significant increase, with local pitmasters deliver- ing to meet the need. One common denominator runs through the local scene: Barbecue is a labor of love. As a culinary art that requires patience and thrives on "low and slow," you can't rush good barbecue. Those who excel in the business seem to have a true passion for what they do, spending hours tending to their prized smokers. Johnny Hanaway, of Johnny's Victory Diner in Burrillville, went from a background in the mortgage business to having his barbecue named as the Rhode Island pick in Food and Wine's "Best barbecue in every state" article in September. His wife, Rhonda Hanaway, said it began when they were living in New Hampshire years ago, where "a little old man had a smoker out on a street cor- ner," selling barbecue sandwiches. Johnny was intrigued, repeat- edly visited the man to ask questions, and was inspired to buy his own small smoker. He cooked for friends, honing his craft, and brought the smoker with him when the Hanaways moved back to Rhode Island to be closer to family. The Hanaways opened up a small roadside stand outside of what was then Stick's Tavern in Glocester, and "before we knew it we were smoking 600 pounds of meat per weekend," Rhonda said. Johnny's passion led him to a class in Georgia studying under Myron Mixon, celebrity chef and barbecue competitor, as well as to taking a trip to New York to purchase a smoker that was big enough to serve the grow- ing demand. The Hanaways bought their current diner in July of 2018, incorporating barbecue into the dinner menu on Friday nights, and things took off from there. Rhonda said they've seen the interest in barbecue grow significantly over the last few years, with their mention in Food and Wine also giving them an extra boost. "Since we've got the recognition, we've had foodies from all over com- ing to visit," she said. The brisket grilled cheese is a customer favorite. What makes the barbecue at their diner unique? Rhonda says it's Johnny's rub recipe, and "there's a dif- ference between a little mom and pop place" and other places. While the diner usually ends its barbecue season Labor Day weekend, it's extended through to the end of By LAURA COLANTONIO & MELANIE THIBEAULT Valley Breeze Staff Writers Cornbread, collard greens, pork loin ribs, and beef brisket from GOTTAQ in Cumberland. HANAWAY See BARBECUE, Page 26 Register For Online Courses: excel.html Improve Your EXCEL Skills! • Take courses from the comfort of your home or on-the-go using your smart phone • "Ask The Expert" feature submits your questions directly to an expert in the field you are studying Find out more, call 401-334-9555 x134 401.333.0665 Visit our website: Since 1935 Oil | Propane | Bioheat | Motor Fuels Generators | Complete Heating Service Emergency Generators Sales & Installation Propane for your Home Heating & Cooking Together we make a difference

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