The lobby  of the New London Post Office on Masonic Street boasts remarkable murals painted in the  1930s.  Hailed by Philip Eliasoph as “the  Sistine Chapel of Connecticut,” these murals by New   England artist Thomas La Farge (1904-1942) feature scenes of a  crew at work on a whaling ship.  La  Farge’s murals were created under the auspices of the art projects of the New  Deal, President Roosevelt’s comprehensive relief program designed to put  Americans back to work during the Great Depression.

The Lyman Allyn   Art Museum is fortunate  to have in its collection the artist’s preliminary studies for the murals;  these are the local inspiration for the exhibition. The aim of America  @ Work: New Deal Murals in New London and Beyond is to bring attention to our often overlooked local treasures in the context of  New Deal murals in other states. The government funded hundreds of murals in  federal buildings across the country, typically providing artists with a list  of topics pertinent to local history.   The artists were then free to choose their own content.  Thomas La Farge was quick to identify whaling  as an apt theme for murals in New London, a city  long known as the “Whaling   City.” Other artists in  the exhibition chose topics such as the cotton industry in North   Carolina, corn harvesting in Georgia,  onion farming in upstate New York, processing  steel in Ohio, and pioneering and mining in Idaho.

Although  the artists included in America @ Work: New Deal Murals in New London and Beyond are from distant corners of America,  they share a focus on working Americans.   More notably, they espouse an uplifting message of pride in American  ingenuity and a belief that the country’s economic woes could be overcome  through hard work—this in the face of the stark realities of life in America, a  country suffering from significant hardship and unemployment during the Great  Depression.

These works  also resonate with today’s economic climate; the American population is again  faced with economic challenges unheard of since the Great Depression. The  government’s establishment of the New Deal art projects of the 1930s provides a  provocative model of how to get America  back to work while also enriching our cultural heritage.

Barbara Zabel, Professor Emeritus of Art History at Connecticut  College, has organized many  exhibitions for the Lyman   Allyn Art    Museum.   Most recently, she served as guest curator of last year’s popular Face Off: Portraits by Contemporary Artists. Again this year, Barbara has drawn  on her teaching and research interests to curate America @ Work: New Deal Murals  in New London and Beyond.   Barbara Zabel has published widely in journals and anthologies; last  year her second book, “Calder’s Portraits, A New Language,” was published, and  she curated an exhibition on the subject for the Smithsonian Institution’s  National Portrait Gallery in Washington,   D.C., which was on view from  March to August, 2011.

The Lyman Allyn   Art Museum’s mission is  to respond and to appeal to the regional community.  In that spirit, the museum has planned an  exciting schedule of programs to accompany this exhibition.  The programs are designed to engage people of  all ages.

America @ Work:  New Deal Murals in New London and Beyond Programming:

Thursday,  March 8

Exhibition opening with a gallery talk by guest curator  Barbara Zabel, Professor Emeritus of Art History at Connecticut College.   Gallery talk at 6:00 p.m.  Reception at  5:00 pm.  Members free, non-members $10.

Thursday,  March 29

“From  Ship to Shore: The Whaling Murals of Thomas LaFarge,” a gallery talk with  Robert Richter, Director of Arts Programming at Connecticut College and  Connecticut College student Elizabeth Petersen. Gallery talk at 6:00 p.m.  Reception at 5:00 pm.  Members $5,  non-members $10.

Thursday,  April 5

“Painters.  Politics & Propaganda: The W.P.A.’s “Paint America”  Project—An Ongoing Legacy,” a lecture by Philip Eliasoph, Professor of Art  History at Fairfield   University.  Lecture  at 6:00 p.m. Reception at 5:00 pm.  Members $5, non-members $10.

Saturday,  April 7

Free  First Saturday

Join us for  an afternoon of free admission, free art activities and free snacks each month.  Hands-on mural making project in the studio for children of all ages from 1:00  – 3:00 pm.

Check the  museum website at www.lymanallyn.org for updates and additional programming.

Tours of  the exhibition are available for groups.   To schedule tours, call Director of Education Mollie Clarke at 860-443-2545,  x 110 or e-mail at clarke@lymanallyn.org.

This  exhibition is made possible in part by the Frank Loomis Palmer Fund, Bank of  America, Trustee; the Anthony and Elizabeth Enders Fund; the Lyman Allyn Art  Museum Exhibition Fund; and the Department of Economic and Community  Development, State of Connecticut.

The New England Regional Chili Cook Off has had a long history in Somers, CT in the 80′s and 90′s. The event then was held in Woburn, MA in recent years before returning to its home in Somers, CT in 2006. Sanctioned and governed by the International Chili Society, cooks will compete in Red Chili, Chili Verde and Salsa categories. There will also be non-ICS categories for a Youth Division for kids under 18 years of age and People’s Choice Chili. Cash awards will be distributed to winning teams.

The New England Regional Chili Cook Off is very proud to announce that the event will benefit the Somers (CT) Fire Department and Patriot Guard Riders CT and the outstanding work that they do in our community.

The event is open to the public from 11am to 4pm. Tasting kits will be sold at the gate for $6 and 2 canned goods per adult, kids under 5 and over 70 free. All canned goods will be donated to “Champs Place” a Somers, CT Food Shelf. Live local entertainment will take the stage. There will be food vendors &crafters. There will be a hot pepper eating contest and DEFCON will have a “Death Match” wing eating contest!

Please come out on April 28th and 29th 2012 and support the Somers Fire Department and Patriot Guard Riders CT.

For more information please contact Michael Freedman, Chairman of the New England Regional Chili Cook Off at madmike@chilict.com or go to www.chilict.com

In a continuous effort to increase brand exposure for local emerging fashion talent and businesses, Celebrity Stylist and Fashion Show Producer, Ricky Davis, states, “I have high expectations for this show. With this year’s concept, I plan to see trendy, fierce, high fashion, over the top designs on the runway and outfits from people in attendance. I thank everyone for their continued support for my last two shows. In addition, I am looking forward to working with local businesses to help expose their brands to those in attendance.”

Sponsored by Comcast and AT&T, the evening will showcase fashions from designers throughout the state of Connecticut. This year’s runway designers include: Sani Auri, by Carmen Veal, Spiked Intuition, by Ashley Banks, Lamoo Designs by Bertha Angelo, Loop 18 (Plus size), World Wide Denim, Kozby World, by Kozby Daniel Kydd, and the very own Da’Vista Shades by Ricky Davis. Hosted by Millionaire Models, this fashionable event will highlight Connecticut’s fashion world at its best, the phenomenal guest in attendance, and live music by DJ CurtKrez.

Bianca Golden added, “I am excited to have the opportunity to work with the fab stylist Ricky Da’Vista, and to be a part of the most anticipated fashion show in Connecticut. Attendees should be very excited to see all the fashion talent in Connecticut, and be amongst so many elite people.”

For additional information about Ricky “Trendy” Da’Vista’s fashion show please visit www.rickydavista.com. To purchase advanced tickets visit http://wearwhatufear.eventbrite.com.

About Ricky Davis A wardrobe stylist and accessory/eye wear designer based in Connecticut, Ricky does not limit himself to just Connecticut as he travels to major cities to embrace the fashion world. High fashion and edgy looks is what gets his heart racing in hopes of styling his next client and making their fabulous wardrobe dreams come true. Since birth, Ricky has had dreams and aspirations to break into the fashion Industry.

Producing annual fashion shows to styling many models for various photo shoots and events are only some of the projects Ricky is involved in. His work has been featured and seen on many blogs and in fashion magazines. His glasses (Da’Vista Shades) were most recently seen on the Queen Bee Lil Kim on New Year’s Eve 2010, Tionna Smalls (What Chilli Wants 2), and he is currently working with Somaya Reece (VH1 hit show Love and Hip Hop Season 2). With his celebrity break out, Ricky is on the rise to many more glamorous ventures.

Safe Harbor Act: This release includes forward-looking statements made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995 that involves risks and uncertainties including, but not limited to, the impact of competitive products, the ability to meet customer demand, the ability to manage growth, acquisitions of technology, equipment, or human resources, the effect of economic business conditions, and the ability to attract and retain skilled personnel. The Company is not obligated to revise or update any forward-looking statements in order to reflect events or circumstances that may arise after the date of this release.

Peak Resorts is a leader and innovator in the ski industry committed to building an enhanced resort experience. It currently owns and operates several U.S. ski resorts including: Attitash (NH), Boston Mills (OH), Brandywine (OH), Crotched Mountain (NH), Hidden Valley (MO), Jack Frost (PA), Big Boulder (PA), Mad River Mountain (OH), Mount Snow (VT), Paoli Peaks (IN), Snow Creek (MO) and Wildcat (NH). Peak Resorts is defined by the passion, determination, and commitment of each of its resorts to family recreation, improvements in technology, and service. For further information, please visit www.peakresorts.com

The 2012 Inaugural “class” includes individuals who have impacted both Waterville Valley and the ski industry as a whole. The list includes Tom Corcoran, the founder and master developer of Waterville Valley and two-time Olympian; Anna McIntyre, club leader of BBTS Snowsports Educational Foundation, and World Cup organizer; Jim Shea, the owner and founder of Capital Distributors, a major financial supporter of many of the events hosted at Waterville over the years; and lastly Wayne Wong, freestyle legend and World Champion who helped put freestyle skiing on the map and who often called the area his second home.

Wong also recognizes Waterville Valley as playing a large part in the birth of freestyle skiing – it was the first ski area to organize and host the National Championships of Exhibition Skiing in 1971. Corcoran, McIntyre, and Wong will all be at the resort for the weekend of the ceremony, along with the family of Jim Shea. The Induction Ceremony, open to the public, will occur during an awards dinner on Saturday, Mar. 31st. Earlier that day, skiers or riders will have the opportunity to spend time on the slopes with the inductees.

“This is going to be one of the highlights of the winter season”, said Bob Fries, President of Mountain Operations. “There have been so many people who have made significant contributions to Waterville Valley, and we wanted to honor some of them. This is going to be an annual event we hope everyone puts on their calendar.”

Tickets for the dinner are $75 per person, or $900 for a table of ten if purchased prior to March 10. Afterwards, tickets will be $85, or $1,000 for a table. Proceeds from the event will benefit the non-profit Waterville Valley Foundation. Space will be limited so advance reservations are encouraged. The telephone number is 603 236 8311. The Waterville Valley Hall of Fame Committee received and reviewed more than 70 nominations, and chose four recipients to be inducted into the Hall of Fame in its founding year. Those individuals nominated, but not chosen, may still be inaugurated in years to come.

Waterville Valley was designed and planned specifically as a self-contained, four-season resort. In addition to its world-class ski area, Waterville Valley Resort has award-winning tennis courts, golf, hiking, biking, lodging, cultural activities and summer theater, an indoor ice arena, boating, a skate park, and a host of outdoor activities. Restaurant options include traditional favorites and elegant fine dining.

Chocolate has to be the most delicious taste in the world!  With Valentine’s Day just around the corner, I am hoping that my hubby buys me the biggest box of chocolate that is for sale. Then, I can sit in bed and delve into the box.  I love chocolate.   And what other ways can I get my fix of chocolate?  Hot chocolate, chocolate flavored cereal, chocolate chip cookies, chocolate flavored drinks and the lists go on and on.  They even have chocolate martinis!  Now that chocolate has made it beyond just candy and has entered into the world of alcohol, the list will continue to go on and on again!

I was lucky enough to try out a chocolate liquor and I was amazed at how well the infusion of chocolate and vodka came together.  Van Gogh Vodka sent me one of their flavored Vodkas and it just happened to be the Rick Dark Chocolate sample.  Can you imagine how excited I was to try this out? 

I am usually a little leery when it comes to putting chocolate in liquor because I don’t want it to be too sweet and syrupy, as I have experience in the past.  Van Gogh Rich Dark Chocolate Vodka was not syrupy or too sweet.  I could taste a hint of coffee and even some spices plus the deep, rich flavor of cocoa. The chocolate flavor lingered for quite awhile after the last sip, making the desire for more never ending.

 The Chocolate Vodka can be used in many different ways besides drinking it as is.  I tried mixing the Chocolate Vodka in with my evening coffee.  It enhanced the flavor of the coffee and offered a lingering taste for both.  I also tried the Chocolate Vodka on ice cream and it was delicious.  Just sweet enough and with a little ‘kick’ in the end.

I definitely recommend the Van Gough Rich Dark Chocolate not just to those that love chocolate, but it’s great to experiment with new and different flavors with my drinks.  And, with Valentine’s Day just around the corner, what better way to celebrate it with glass of Rich Dark Chocolate Vodka by itself, or in a mixed drink. It is definitely worth it!

To find out more about this vodka and the many other vodkas made by Van Gogh, please visit their website at: http://vangoghvodka.com.  And definitely check out the history of this magnificent vodka and how it all started.  

DESSERT FIZZ  

Created by The Cocktail Guru, Jonathan Pogash
1 1/2 oz. Van Gogh Dutch Chocolate Vodka
1 large strawberry, chopped
Handful of mint leaves
1 tsp. agave nectar
1/4 oz. fresh lemon juice
3 oz. sparkling wine or Champagne
Muddle the strawberry and mint with agave and lemon. Add Van Gogh Dutch Chocolate and strain into chilled Champagne flute. Top with the sparkling wine or Champagne. Garnish with a strawberry slice on the rim.

DUTCH TEA  
Created by James Labe

4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Sugar
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.

• Condé Nast Traveler- 2012 Gold List – The World’s Best 511
• Condé Nast Traveler – 2011 Readers’ Choice Awards: Best in the World- #56 in Top 200 U.S. Mainland Hotels
• Fodor’s – Fodor’s 2011 Top 100 Hotels of the World Awards, featured in the “Casual Chic” category
• Northwest Meetings and Events 2011 Readers’ Choice Awards – Runner up: Best Oregon Resort
• TripAdvisor Reader’s Choice Awards – Top 10 Spa Hotels in the U.S.
• 2011 Wine Spectator Award of Excellence for 800 label wine list
• JORY Executive Chef Sunny Jin named Portland “Rising Star” by Star Chefs
• JORY – OpenTable Diners’ Choice Winner 2011

This is the first year The Allison joined Condé Nast’s esteemed Gold List, along with other distinguished hotels that this year reflect Condé Nast’s “love affair with the great outdoors.” This impressive debut comes just two years after The Allison’s grand opening. This past year has also garnered continuous support from the nation’s top travel and food media. Features from Travel + Leisure, Departures, 7×7, Every Day with Rachel Ray, AAA’s Via Magazine, FOOD & WINE and Touring & Tasting have highlighted both the resort and the valley as a must-see destination.

In addition to praise from media and guests alike, The Allison shares a unique and mutually beneficial relationship with the Willamette Valley Wineries Association and its distinguished vintners. As The Allison has established itself as a premier destination, its success has contributed to the growth of Willamette wine country just as much as neighboring wineries have brought business to The Allison. The wine industry has embraced The Allison and recognizes its contributions to the growth of Willamette Valley as a top U.S. wine destination:

“There is no doubt that The Allison is a well-timed and very welcome addition to the Valley, and is having terrific impact. Perhaps more important than that, The Allison is a model business in many ways (footprint, sustainability, community involvement, etc.) – it’s both new Oregon and classic Oregon.” – David Millman, Domaine Drouhin
“The Allison has been a much needed addition to Oregon Wine Country and we look forward to its continuing momentum in bringing the Willamette Valley to the next level.” – Nichole Pattalochi, Domaine Serene
“There is no doubt that the Allison has had a very positive influence over the wine industry. In addition to being the only place in the valley of its type and quality, The Allison is a great neighbor who works hard to be a positive influence not only on the wine industry but also over the larger community.” – William Sweat, Winderlea Wine Company

Pierre Zreik, Managing Director of the Allison Inn & Spa is delighted with the praise The Allison has received since its debut and looks forward to the area’s continued growth and prosperity for years to come. “It is hard to believe that nearly three years have passed since The Allison opened in the heart of Willamette Valley. When I look back at everything we have accomplished, I am so truly thankful to be blessed with an amazing team of professionals that share in the passion of providing world class service to our guests. Establishing ourselves among some of the best in the country has been largely attributed to the national recognition we have received as we have elevated the level of hospitality in the Oregon Wine Country and the surrounding area. I look forward to the coming years and all that it has to offer The Allison, wine country and the hospitality industry.”

About The Allison Inn & Spa
Set on 35 hillside acres with views of adjacent Willamette Valley vineyards, meadows and gardens, The Allison Inn & Spa features 85 deluxe guest accommodations (all with fireplaces, terrace or balcony, window seat and spa-like bathrooms), inclusive of eight suites. The Allison Spa consists of 15,000 sq.ft. with twelve treatment rooms, swimming pool, whirlpool, Fitness Studio and retail boutique. There is a dedicated entrance for the 12,000 sq. ft. of function space with views and outdoor access as well as a dedicated Board Room.

Opened in September 2009, the property achieved LEED Gold certification in April 2010. They are also a member of the prestigious Preferred Hotel Group’s Boutique segment. In the fall of 2011, renowned winemaker David Adelsheim and his team harvested the first crop of The Allison’s Pinot Noir grapes, which will debut in 2013 as The Allison’s premier estate vintage.

The 100-seat signature restaurant, JORY, showcases Oregon Wine Country Cuisine, a five-acre working vineyard and a half-acre Chef’s Garden. A Celebrity Wine-Tender, a complimentary tasting for guests, is held every Thursday from 6:30pm to 7:30pm and showcases a local winery and vintner. Live jazz performances take place in the Living Room on Friday and Saturday evenings. Executive chef Sunny Jin and wine director Tom Bean featured JORY’s food and wine demonstrations at the 2011 FOOD & WINE Classic in Aspen. JORY also received the 2011 Wine Spectator Award of Excellence for their 800 label wine list.

For reservations and information, please visit www.theallison.com

Providence Children’s Museum is celebrating the 20th anniversary of Families Together – an innovative program for court-separated families – and expanding its services with Nina’s House, a homelike environment for children and families opening on February 15.

Created by Providence Children’s Museum in collaboration with the RI Department of Children, Youth and Families (DCYF) in 1992, Families Together provides therapeutic visitation and permanency planning for children in foster care and their families.

When the state steps in to remove children from their parents’ care because of abuse or neglect, the usual goal is to reunite the family. While parents are helped to acquire the skills and resources they need to care for their children, the children live in foster care. It is critical that children and parents have regular high-quality contact while living separately. Families Together participants – children ages 1 to 11, their parents, and often extended family members -¬ work with the program’s family therapists to rebuild relationships and strengthen parenting skills. During visits, the therapists assess the family’s strengths and challenges and help develop a permanency plan so their lives won’t be disrupted again.

For 20 years, DCYF-involved families in need of special guidance have played and learned together at Providence Children’s Museum – a nurturing and inspiring environment for fostering positive parent-child interaction for all families, especially those at risk. Since its inception Families Together has helped more than 2,000 families. In 2011, the program served 500 children and parents in 180 families.

With the addition of Nina’s House, a Providence home purchased and renovated by The Nina Foundation, families will also rebuild relationships while practicing basic skills in a warm, homelike setting conducive to family healing. It will enable the Families Together program to expand clinical services to serve more families and better meet their specific needs; fill a major need for early and thorough assessment of DCYF-involved families; provide parenting skill development for more families with very young children; and better serve those with serious emotional and cognitive challenges.

“Nina’s House provides a wonderful opportunity to grow Families Together to better meet the needs of fragile families and continue our leadership in modeling best practices in challenging and changing times,” said Providence Children’s Museum Executive Director Janice O’Donnell.

Families Together’s approach is regarded as a best practice throughout the state and nation, with the program’s staff seen as experts in therapeutic visitation and permanency planning. The program was a top finalist for the prestigious Innovations in American Government Award in 2003, which recognizes innovative and effective government initiatives.

In 2006, the program received a Promising Practice Replication Award from MetLife Foundation and the Association of Children’s Museums, inspiring the development of other programs based on the Families Together model. Families Together has advised new child welfare partnerships for Rhode Island’s Family Resources Community Action Program and Family Services, Children’s Museum of the Arts and Long Island Children’s Museum in New York, and Niantic Children’s Museum in Connecticut.

Providence Children’s Museum is grateful to The Nina Foundation as well as to Ocean State Charities Trust, Admirals Bank, Creative Office Environments, and to 50 individuals who contributed cash gifts, toys and household items to Nina’s House for supporting children in foster care and their families as they strengthen their relationships and work toward permanency.

“Nina’s House is about and for families – a place where families can grow through the reunification process,” said Mike Dionne, director of The Nina Foundation. “It’s really going to be an exceptional place.”

 If an unforgettable bush picnic surrounded by the sights and sounds of African wildlife and lilting birdcalls doesn’t spark the adrenaline rush of love, then perhaps a sunset cruise will do the trick. As the boat leisurely drifts along the Douw Steyn Dam, the sky will transform from stark blue to a rich crimson and gold until finally the golden twinkle of the stars sparkle in the sky. And, one of the most magical experiences at Shambala is spending a few hours in the silence of the African bush under the Milky Way, taking in the wonders of galaxies, constellations and stars.

Shambala’s Zulu Camp offers traditional honeycomb-shaped chalets in the heart of the bushveld, with streams from the nearby river running through the camp. The seven chalets are furnished and decorated in chic Afro-French Provincial style. Each has its own private entrance with the bedroom featuring a dressing room and leading out to the romantically situated outdoor shower and bathroom. The doors from the bathroom open out onto a wooden deck with views of the surrounding bush.

And during your stay, enjoy personalized cuisine where world class chefs take the greatest pleasure in preparing dishes to suit guests’ individual tastes accompanied by wine pairings. With food for the soul and stomach, and the use of Shambala’s spa, anyone will be refreshed enough to take on an elephant safari. The elephants are trained and cared for by their experienced trainers with whom they share a close bond. This will be your opportunity to see the Big Five: the leopard, lion, elephant, black and white rhino and buffalo.

While discovering the quiet rhythms of nature, uncover a lover’s paradise at Shambala.

Rates are R18000.00 ZA ($2,282) per night, excluding transfers and international brand drinks.

Contact info@shambalagamereserve.co.za, +27 (0)11 292 6030 or visit http://www.shambalagamereserve.com/ for more information.