Winter 2016 pages -PROOF

LYNN IS SWEET ON MARSHMALLOW FLUFF
THE ART OF STORYTELLING IN LYNNFIELD
MILLING AROUND PEABODY
SAUGUS’ SPECTACLE OF LIGHTS
WINTER 2016 $5.00

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Publisher
Edward M. Grant
Chief Executive Officer
Beth Bresnahan
F R O M T H E P U B L I S H E R
Food for thought in this One
ONE MAGAZINE WINTER 2016
2
Chief Operating Officer
James N. Wilson
Chief Financial Officer
William J. Kraft
Editor
Meaghan Casey
Directors
Edward L. Cahill
John M. Gilberg
Edward M. Grant
Gordon R. Hall
Monica Connell Healey
J. Patrick Norton
Michael H. Shanahan
Advertising
Ernie Carpenter
Bob Gunther
Ralph Mitchell
Phil Ouellette
Patricia Whalen
Contributing Writers
Leah Dearborn
Rich Fahey
Tracy Miller Geary
Dave Liscio
Steve Krause
Stacey Marcus
Cyrus Moulton
Photographers
Spenser Hasak
Jen Meli
Paula Muller
Reba Saldanha
Design
Trevor Andreozzi
Production
Peter Sofronas
Tim McDonough
I N S I D E T H I S E D I T I O N
Making dreams come true ............. 10
Wildly wonderful .............................. 12
Lynn's sweet on Fluff ...................... 14
All in the numbers ........................... 17
Changing landscape ....................... 18
Centering on Peabody .................... 20
What's up downtown ...................... 22
The joy of life and order .................. 23
In with the old .................................. 24
Winter wonderland .......................... 26
Food + Drink ................................... 29
Winter whites ................................... 36
Welcome to the jungle .................... 37
Tips for writing the college essay ... 38
The 18th anniversary of my mother’s death was a few weeks before this edition of One
went to press. A story in it reminded me of her: David Liscio’s piece on Marshmallow Fluff.
My mother was what you might call culinarily challenged. My grandmother once told me
that when my mother was dating my father, she would prepare whatever it was that my mother
was to serve, leaving her only to turn on the stove – which worked fine until my father asked
for a cup of coffee and my mother plugged in the pot, not knowing that water was an essential
ingredient. My mother herself told me that the first cake she baked could have doubled as a
doorstop; and I remember the first cheeseburger she made for me somehow caught fire.
Not that I’ve exactly appeared emaciated at any point in my life. “Husky,” as I recall,
was the section my mother took me for clothes at Burrows and Sanborn in downtown Lynn
when I was a kid. So I smiled when I read Liscio’s story because it brought to mind my first
Fluffernutter.
My mother packed one for my lunch at St. Joseph’s Grammar School, on Green Street.
After being in a bag in a school desk for several hours, it appeared to have been the first
sandwich ever laminated. The Wonder Bread, Teddy (of course) Peanut Butter, Fluff and
Saran Wrap became one. There was no chance of actually unwrapping and eating the thing; it
sort of just oozed out, all over my hands, my face, and my St. Joseph’s uniform. (Navy pants,
light blue shirt, and green tie. I tried to tell the good Sisters of St. Joseph then that it just
wasn’t a good look. Maybe if the tie had tasteful white polka dots . . . But, I digress.)
A few years ago, I was thrilled upon discovering a restaurant in Manhattan’s West Village
– a place since closed – called Peanut Butter & Co., which featured a Fluffernutter on the
menu. Ah, Heaven on earth. And should I make it to the non-Village Heaven, Fluffernutters
might be a principal reason why. (The esteemed sports editor of The Daily Item, Steve
Krause, years ago told me I’m not getting in, because I lose points by timing homilies at Mass
and grousing when priests go longer than 4 minutes – bless me, Fathers, but the Gettysburg
Address was 272 words and Abe got his point across – and my friend Harold says that other
than him none of our friends is going to be there anyway.) But if St. Peter cuts me a break,
it could be because, since I was a kid, I’ve given up desserts and candy and such for Lent.
(I think the Catholic Church might have stopped that years ago, but I hang onto it for any
number of reasons, including my Lenten sacrifice being the only thing that precludes my
having to lobby Ralph Lauren and Barneys to open their own Husky departments.)
Because my diet consists primarily of peanut M&Ms and cookies, giving it all up for 40
days and 40 nights is brutal. All that saves me is Fluffernutters. And, no, I don’t think that’s
against either the letter or the spirit of my Lenten law. And in the end, that decision will rest
with a Higher Authority. I’m just hoping Don Durkee will be on the screening committee.
As for the rest of One . . .
Read about a group of Saugus neighbors who take Christmas decorations to unimaginable
heights; a professional organizer who has dabbled in celebrities’ wine cellars; a baseball guy
who got his inspiration from Billy Beane; and a writer-illustrator who has a unique way of
capturing some of the fashion icons of our era. There’s also a page dedicated to pastries; and
an overview of development in Lynn, Lynnfield, Peabody, and Saugus and how the comings
and goings of restaurants are a key component. In one of the stories, Cyrus Moulton suggests
that restaurants make downtown Lynn a foodie destination.
I don’t know. How can that be when only one of them – Land of a Thousand Hills coffee
shop, fortuitously located across from my office on Munroe Street – serves Fluffernutters?
Ted Grant
One is distributed quarterly to all households in Lynnfield and select postal routes in Lynn,
Peabody and Saugus. If you reside outside of the distribution areas and are interested in a
subscription, please call 781-593-7700 x1253; or email info@essexmediagroup.com.
Read online: onethemag.com
Cover: Photo illustration by Trevor Andreozzi | Photography by Reba Saldanha | Cocktail courtesy of Stonewood Tavern, Peabody

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WINTER 2016 | 7

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Making
dreams
come
true
ONE MAGAZINE WINTER 2016
As the holiday season
approaches, a special
energy fills the air
with people looking forward
to sharing holiday joy with
family and friends. Images of
excited children being tucked
in bed, tossing and turning with
anticipation, make us smile as
we imagine their sugar plumfilled
dreams. Yet, for the one in
seven children living in poverty
in Massachusetts, dreams are
not always filled with sugar
plums.
As hard as it is to imagine,
some of the children living here
on the North Shore do not have
a bed of their own.
In 2011, advocates from the
Massachusetts Coalition for the
Homeless (whose headquarters
is located on the Lynnway)
learned that many students in
local public schools were not
getting a good night’s sleep
because they did not have
The
inspiring tale,
written by Stacey
Marcus and illustrated
by students from eight
local schools, will be
released in early 2017. Every
book purchase supports
Massachusetts Coalition
for the Homeless' A
Bed for Every Child
initiative.
10

Sisters Kamilah and Kiana share a hug with Tuck, a cuddly teddy bear who helped launch the #sharethebear campaign. Photo: Reba Saldanha
their own bed to sleep in at night. The
Coalition took action and launched A
Bed for Every Child.
“Since we launched the program
we have distributed over 3,600
new twin beds to children living in
poverty in the Commonwealth,” said
Robyn Frost, Executive Director of
the Massachusetts Coalition for the
Homeless. “Unfortunately, the need for
beds has outpaced our ability to raise
the critically needed funding for this
program to expand. With the holiday
season right around the corner, A Bed
for Every Child created the 250 Beds
for 250 Kids by Christmas Campaign.”
As part of the campaign to raise
awareness, the Coalition unveiled its
mascot Tuck, a cuddly Vermont Teddy
Bear Co. bear who helped launch the
#sharethebear campaign and will be
touring the Commonwealth through
appearances and pop-up events over
the next year. The Coalition will be
launching a book entitled “A Bed for
Every Bear: Tuck’s Tale” in early 2017.
The enchanting story was illustrated
by students from eight schools—one of
which was the Cobbet School in Lynn.
Frost notes that the 250 Beds for
250 Children by Christmas is the first
milestone in a larger campaign to raise
money for 1,500 beds over the next
year. The cost of each bed is $250.
For every donation of $250 and above,
donors will receive a Tuck teddy bear or
they can elect to give it to a child who is
receiving a bed from the initiative.
“We’re looking for individuals and
businesses to help us reach our goal.
This holiday season, help children make
their dreams come true by giving them a
bed of their very own,” says Frost.
Visit abedforeverychild.org to learn
how you can help.
ONE MAGAZINE WINTER 2016
11

WILDLY WONDERFUL
By Stacey Marcus
ONE MAGAZINE WINTER 2016
Lynnfield storyteller
has a way with
words — and art.
Illustrations: Courtesy of Carlyn Beccia
12

Award-winning author and illustrator
Carlyn Beccia reflects on her younger years
growing up in Lynnfield with a little laugh.
“I was a child that ran away a lot,” she
says, noting that she never got very far, but
her parents treasure the photo they shot of
her donning a Hollie Hobbie nightgown
and slippers, suitcase in tow, attempting to
escape in the snow. “I was a very rebellious
child always horrifying my mother with
stuff I wore and trying to push her buttons.”
The wild child earned a full fouryear
scholarship to the University of
Massachusetts Amherst and graduated
in 1995. Her first foray into the work
world was with Kronos selling time and
attendance systems.
“I would advise everyone to go into sales
because it’s an aspect of everything you do
in business,” she says.
She then spent the next decade-anda-half
working in graphic design and art
direction at advertising agencies.
“I always loved design,” says Beccia,
who decided to go into children’s book
publishing when she got married and had
children of her own.
She sent some circus posters to an editor
at Houghton Mifflin and got picked from a
slush pile.
“Less than one percent of people get
picked from the pile,” notes Beccia.
Luckily, Editor Ann Rider loved them
and asked Beccia to write a story about
them. Her debut book “Who Put the B
in Ballyhoo?” was the Golden Kite honor
recipient for picture book illustration.
“Karma shined on me by connecting me
with Ann,” Beccia notes.
Her award-winning books illuminate
her myriad talents as an author and
storyteller. She has written and illustrated
six books, has one coming out shortly
and just illustrated two more. Although
an illness sidelined her for a short while,
her well of works showcases a portfolio
of masterpieces that looks like she hasn’t
missed a beat. “The Raucous Royals” won
the International Reading Association’s
2009 Children’s and Young Adult Book
Award for Intermediate-Nonfiction.
“I Feel Better with a Frog in my Throat”
was the nonfiction picture book Cybil
Award winner, Parents' Choice Silver Honor
medalist, an Oppenheim Toy Portfolio award
winner, a Blue Stem Award Nominee and
received a Silver Honor from the California
Reading Association’s Eureka! Nonfiction
Children’s Book Awards. “It's is a gross
book. I wasn’t sure if the market would
like it,” Beccia says of the medical mystery
book that tours a collection and connection
of cures. “It’s hard to predict what kids are
going to like.”
“My favorite book is the fashion book I
just wrote called ‘Fashion Rebels.’ I wish I
had it as a kid.” says Beccia.
The gorgeously illustrated book
shows and tells the stories of 25
fashionistas throughout time and
how their fashion choices influenced
history. Beccia prides herself on her
ability to transition from super girly
stuff to gross subjects like body
parts and decomposition. “In my
other life I was one of those wacky
doctors,” she jokes.
Her two children, Charlotte
and Johnny, are great
Carlyn Beccia, pictured at left, published
this award-winning children’s book in 2010.
inspirations. “Johnny is hilarious and
shares my dark humor while Charlotte is
a real fashionista. Every morning she turns
to the famous fashion icons for style,” she
says.
Beccia loves Lynnfield and that her
family is close by. Along with a strong
sense of community, she applauds the town
for its education system and that everyone
knows each other. She adores doing school
visits.
“I love having lunch with the kids and
interviewing them,” she says. “It’s so
interesting to hear their perspectives.”
Beccia’s illustrations of Katharine
Hepburn, Lady Gaga and Audrey
Hepburn (above, from left) and
Madonna (at left, along with a
fashion sketch) appear in her most
recent book, “Fashion Rebels.”
ONE MAGAZINE WINTER 2016
13

Fluff celebrated by
many, but it's only
made in one place
ONE MAGAZINE WINTER 2016
By David Liscio
When talk turns to
Marshmallow Fluff, it’s not
unusual to hear enthusiastic
opinions from pre-teens, Baby
Boomers and those enjoying
their golden years. After all, the
beloved white goop has been
around for decades, with nearly
every ounce produced at the
Durkee-Mower factory in Lynn.
In fact, Fluff has a birthday
coming up. The popular sugary
sandwich spread turns 100 years
old in 2017 and fans contend it’s
a reason to celebrate.
Oddly enough, the annual Fluff
Festival is held in Somerville,
which boasts a connection to
the product, but isn’t host to
where it’s made. That distinction
is solely Lynn’s—and don’t let
anyone from Somerville tell you
otherwise.
To emphasize that point, five
years ago, the Lynn Museum &
Historical Society began selling
limited-edition t-shirts with the
words: “I’m a Fluffernutter. I’m
from Lynn.” The current leaders
of Durkee-Mower were generous
in offering the rights to use the
Fluff brand logo along with the
Fluffernutter logo. Sales of the
t-shirt not only helped to raise
money for educational programs
at the museum, but helped to
reaffirm Lynn’s title as City of
Fluff.
So how did a festival wind up
in any city other than Lynn? As
it turns out, Somerville’s efforts
to rehabilitate its crumbling
Union Square neighborhood
called for not only shoring up
the commercial buildings and
housing stock, but finding ways
to attract visitors. Eleven years
ago, event organizers joined
forces with the redevelopment
team to sponsor the festival in
Union Square. The madcap
one-day event, which typically
attracts between 15,000 and
20,000 visitors, features a Fluff
jousting match, Fluff sandwicheating
antics, Fluff train, Fluff
cooking contest, scavenger
hunt and other wild and wacky
activities. Ironically, the Fluff
itself is shipped in from Lynn.
Fluff was chosen—some
might even stay stolen—because
its origins can be traced back to
1917, when Somerville resident
Archibald Query began making
the concoction in his kitchen
and selling it door to door. But,
the Somerville connection to
Fluff began and ended in Query’s
kitchen. In fact, it wasn’t even
called Fluff until businessmen
H. Allen Durkee and Fred
L. Mower named it that after
buying the formula from Query
in 1920 for $500. By that time,
Query had shut down his small
operation because World War I
had created shortages of sugar
and other ingredients.
Durkee and Mower, both
graduates of Swampscott High,
were already involved in a candymaking
venture, started upon
their return from the battlefields
of France where they served
in the U.S. Army infantry. So
they continued to cook their
confections at night and sell
door-to-door during the day. At
the time, a gallon container of
Marshmallow Fluff sold for a
dollar.
It didn’t take long for grocers to
realize customers wanted to buy
the product off the shelf instead
of directly from a salesman.
Fluff had established a glowing
reputation among local mothers
who quickly amassed and shared
their recipes. Many praised the
fact that Marshmallow Fluff does
not require refrigeration.
By 1929, Durkee and Mower
had outgrown their small
facility and moved to a factory
on Brookline Street in East
Lynn, tripling their floor space
to 10,000 square feet. Four
more employees were hired,
bringing the staff to 10. The
company also produced an
instant cocoa. The following
year, they began advertising on
the radio, sponsoring the weekly
“Flufferettes” talk show that
was broadcast throughout New
England. The show featured
live music, comedy skits and
commentary. It aired for over a
dozen years.
The current factory on Empire
Street opened in 1950 and has
been churning out the sticky
spread at record rates ever
since, ensuring that Lynn stays
on the map as the official home
of Marshmallow Fluff, no matter
whether other communities
choose to claim part of the fame.
These days, Durkee-Mower is
headed by Don Durkee and Jon
Durkee, the son and grandson of
founder H. Allen Durkee. Don,
91, is in semi-retirement, but
still holds the title of president.
Jon serves as treasurer and
executive vice president.
“We’re happy to keep the
legacy going,” said Jon. “I’d say
we’re caretakers of the product,
which has become so iconic over
the last 100 years. God willing,
it’ll be around for another 100
years.”
The company produces
about seven million pounds of
Marshmallow Fluff per year,
sold mainly in pint-to-quartsized
plastic white tubs. New
technology has improved the
way the company manages its
accounting, but not necessarily
production.
“Most of our machines are 60
years old,” said Jon. “Even the
new mixers we bought last year
are virtually the same as the
50-year-old ones we replaced.
It’s almost like a time machine.”
In addition to its iconic white
Fluff, the company also makes a
strawberry version, as well as a
beet-dyed batch that’s primarily
for its European customers,
a raspberry-flavored version
for its Canadian market and a
chocolate version for German
consumers. And of course, the
peanut butter and marshmallow
combination of the Fluffernutter
remains a popular childhood
(and adulthood) staple.
Interestingly, the Fluffernutter
was the brainchild of Emma
Curtis of Melrose, who was
Revolutionary War hero Paul
Revere’s great-great-great
granddaughter. Using Snowflake
Marshmallow Crème (an early
competitor from 1913 to 1940),
Emma’s Fluffernutter recipe was
unveiled during World War I and
dubbed the “Liberty Sandwich.”
Today, however, the Flutternutter
is a registered trademark of
Durkee-Mower Inc., taking its
rightful place at home in Lynn.
14

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ONE MAGAZINE WINTER 2016
15

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Actual Recipient

ALL IN THE NUMBERS
Lynnfield native hitting a home run in the analytics field
By Steve Krause
According to Jay Sartori,
baseball analytics has no hard
and fast definition. It may not
be a case of “if I told what I
did, I’d have to kill you,” but it
may be close.
“It’s not easy to do,” said
Sartori. “Essentially, at its
simplest level, what we’re
doing is taking any and all
information that we can get
our hands on and, through
the use of various tools—and
a lot of them happen to be
technical computer tools—we
can improve our decisionmaking.”
Got all that? The Detroit
Tigers can only hope Sartori
and his crew do. Sartori is
senior director of baseball
operations and analytics, and
general manager Al Avila’s
right-hand man. Still, if you
ask Sartori what that actually
means, he can’t, or won’t tell
you.
There’s the general
definition, which comes
down to assisting Avila and
overseeing the team’s dayto-day
operation. But then
there’s the other aspect of his
job, which is to use rigorous
statistical analysis and data to
make personnel and in-game
decisions easier.
But what does that mean?
“There are all kinds (of
analytics),” he said. “All
different things. I am sort of
hesitant to point to any one
stat metric. It depends on
what we’re trying to do.”
In other words, there’s a
separate set of metrics for
every type of player, from
Stephen Strasburg to Jose
Jay Sartori is the Tigers’ senior director
of baseball operations and analytics.
Bautista (Sartori worked up
numbers for both).
Sartori grew up in Lynnfield
and attended St. John’s Prep,
graduating in 1998. He played
baseball at the Prep for a year,
in addition to playing football
and running track.
“But it became fairly
obvious,” he said, “that my
athletic career wasn’t going to
take me anywhere. I learned
early on that I had to focus on
the books.”
This doesn’t mean he
stopped playing. It just means
that it became more of an
avocation for him. He played
summer ball for a season for
the Boston Men’s Baseball
League, mainly as a pitcher.
“But I played all over,” he
said. “I even caught a few
times. I considered myself a
utility player.”
He was also a fan. He recalls
attending a 1988 playoff
game at Fenway Park against
the Oakland Athletics.
“That was a huge deal,” he
said. “I remember being taken
out of school for that one.”
The Red Sox lost that game,
during which Spike Owen,
who had been acquired midseason
to solidify the shortstop
position, made two errors.
He matriculated to Boston
College, where he majored
in finance and management
information systems. After
earning his degree, he began
his career in the banking
industry.
Then, he read the book
“Moneyball,” about Oakland
general manager Billy Beane,
and how, through the use
of Sabermetrics and other
esoteric working of numbers—
all of which comprise the term
“analytics”—the A’s managed
to win with one of the
skimpiest payrolls in baseball.
Sabermetrics is defined as
the application of statistical
analysis to baseball records,
especially in order to evaluate
and compare the performance
of individual players. The term
comes from the acronym
“SABR,” which stands for the
Society of American Baseball
Research, and it was coined
by Bill James, who is a pioneer
in the move toward using
computers to enhance the
study of baseball tendencies.
The book, and the methods,
fascinated Sartori.
“I was working, and hadn’t
started grad school yet,” said
Sartori. “And I thought ‘hey,
that would be great.’ That
sparked it my interest.”
Then, he ran into an old
friend—Swampscott’s Peter
Woodfork—and told him of
his burgeoning interest in
parlaying his love of statistics
and computers with baseball.
Woodfork, who is now an
assistant for Joe Torre in MLB’s
New York offices, passed
Sartori’s resume around, and
Sartori began work in the
labor relations office, where
his expertise in PowerPoint
presentations was put to good
use.
After a stint in the MLB
office, Sartori left the industry
for a time to work for Apple.
(He still has an affinity for
working with Macs instead of
PCs, and one of his stipulations
when getting the job with the
Tigers was being able to use
a Mac).
But he got itchy feet, and
before long he was back in
baseball, first as an assistant
GM in Toronto, and now in
Detroit.
And in baseball he hopes to
stay. When asked whether he
would like to work in baseball
for the rest of his life, he said,
“that’s the plan.”
And what’s not to like? He
goes to every Tigers home
game and monitors them
when they’re on the road.
The team flirted with the
playoffs this year, but finished
out of the money as both
the Blue Jays and Baltimore
Orioles snuck in ahead of it.
“We had a good run,”
he said. “We came up a
little short. We were in it
until the last weekend of
the season. We have some
good established players—
(pitcher Justin) Verlander,
Miggy (Miguel Cabrera), (Ian)
Kinsler. The goal is to remain
competitive and try to make
the playoffs every year.”
So, he’ll crunch those
numbers to his heart’s content
and be forever reluctant
to share just exactly which
numbers he crunches.
His ultimate goals are a bit
clearer.
“It’s to win a World Series,”
he said. “That’s most important,
whatever part I play in that. My
goal is to have a nice,
big ring.”
ONE MAGAZINE WINTER 2016
17

The changing
landscape
of Route 1
By Leah Dearborn
As of the writing of this
article, three years have
passed since local landmark
the Hilltop Steakhouse
closed its doors, and it has
been more than a year
since the restaurant was
demolished.
ONE MAGAZINE WINTER 2016
Photo: Reba Saldanha
18

Many in the community saw the closure of
the Hilltop after 52 years of operation as
the end of an era. In some ways, they may
be correct. The implementation of new
zoning regulations on Route 1 in May by a
unanimous Saugus Town Meeting vote has
been slowly changing the face of the road.
Now, developers are focusing on more
pedestrian-friendly mixed use—including
at the two properties that sheltered
the town’s most iconic critters. The
cattle pasture outside the Hilltop will be
turned into a living, shopping and dining
destination, while the mini-golf course
long guarded by the orange dinosaur (and
the adjacent property) is planned to be
replaced by 250 one-bedroom apartments.
The Hilltop site was purchased by
AvalonBay Communities, a Virginiabased
real estate investment trust that
has developed more than 43,000 housing
units in 10 states, including properties
at Assembly Row in Somerville and the
Prudential Center in Boston.
So far, AvalonBay’s plans for the site
include a mixed-use development with
apartments and a retail component. Like
many of the new developments along
Route 1, however, change is still in the
preliminary stages.
“It’s about increasing density in an area
that previously was just a lot of parking
lots. Parking lots are not necessarily
the best use of space,” said Town
Planner Krista Leahy about the zoning
changes. “Everyone has concerns about
development, but it's a chance to bring
more funding into town.”
The town is also taking steps to avoid
alienating old residents as it brings in
new ones. Buffer zones are a part of the
development restrictions on Route 1,
with a required minimum of 50 feet from
existing plot lines. Leahy said the AvalonBay
developers are not allowing public access
to Forest Street, which runs parallel to the
main route. On a narrow, windy street with
a number of old trees, the update should
curb fears regarding an increase in traffic
as the result of development.
Leahy said that although many of the
new projects along Route 1 are still in the
earliest stages, the new zoning regulations
have already helped to attract additional
developers to the area who want to bring
attention to their projects. The road’s
position en route to Boston also makes it
a convenient stop for travelers.
The other site that has attracted attention
on the strip is Essex Landing, designed
by BMA Architectural Group and located
at the former Route 1 Miniature Golf &
Batting Cages. Like the Hilltop site, it's
going to be a mixed-use facility featuring
two hotels, retail space and 250 onebedroom
apartments in four buildings.
Leahy, who began her role at the end
of August alongside Stephen Cole, the
town’s new planning and development
director, hopes that the future of Route 1
will also be a little bit greener.
“A big thing that we're really trying to
encourage is sustainable development,
trying to bring nature back. Saugus is so
much more than Route 1, but Route 1 is
what people passing through see.”
Leahy explained that the general idea is
to make the appearance of Route 1 more
consistent with the rest of town. She said
part of that process is encouraging the
use of plant life in the fronts of buildings
to soften some of their harder edges. The
plants also serve a practical purpose in
that they help reduce flooding.
The town is trying to encourage what
Leahy called “more eyes on the streets,”
meaning buildings with abundant
windows so that passerby aren't just
looking at blank walls. She said that it's
something they received some push-back
on from WoodSpring Suites Extended-
Stay Hotel, which had some difficulty
incorporating windows due to the shape
and positioning of the building.
In the end, however, it became a lesson in
compromise. The town’s former economic
development officer, Bob Luongo, spoke
up and eventually a solution was reached.
“Zoning is a living document,” said Leahy.
“It's not necessarily everything they
wanted or everything the town wanted,
but it shows that the town is willing to
work with developers.”
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ONE MAGAZINE WINTER 2016
19

Brothers Deli made its return to downtown Peabody in November.
By Cyrus Moulton
When she started as the new director of
community development and planning, Karen
Sawyer Conard asked her colleagues how to make a
good impression.
“They said bring back Brothers,” she recalled.
It took her seven years, but Brothers Restaurant
and Deli is returning and, with it, a new era for
Peabody’s downtown.
“When it left, it really marked the downturn of
the downtown, so to bring Brothers back marks the
renewal or rebirth, if you will,” Sawyer Conard said.
But downtown revitalization has involved much
more than the return of a restaurant, and has taken
years.
The first major project began in 2011 with a
city- and state-matching MassWorks grant totaling
$2 million. The project realigned Main Street and
decreased it from two lanes to one lane in each
direction from the Salem line to the TD Bank building
approaching Peabody Square.
This year, the city completed a $3.85 million
MassWorks grant—$1.85 million from the state, $2
million from the city—to reconfigure the square itself
into a true four-way intersection rather than what
Sawyer Conard called a “bit of a speedway” with
ramps enhancing right-hand turns.
Mayor Edward A. Bettencourt, Jr. called the
projects “a dramatic makeover.”
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Breaking Grounds Café has also joined the dining scene on Main Street.
“Few cities and towns of any size can boast such a
large commitment of public funds to infrastructure
improvement,” Bettencourt said.
The square also benefited from a project that—
although out of sight of the square—has made
improvements to mitigate flooding in the square,
which is at the convergence of several rivers.
In 2014, a 2.8-million-gallon retention pond in
Scouting Woods was completed. This helps slow
water draining from impervious surfaces around the
Northshore Mall and areas upstream of Peabody
Square into three rivers that then flow into the
downtown.
Sawyer Conard said the city’s investment in
the square has attracted new private interests. In
February 2015, a portfolio of 14 properties in the
square—12 of which have buildings—changed
hands from a longtime owner.
“The MassWorks project yielded that great
investment,” Sawyer Conard said. “We’re hoping
that the second MassWorks project will do the same
for some buildings that are in serious need of new
ownership and new blood.”
One property that also saw renewed interest as a
result of the first MassWorks grant was 9 Main Street,
which was purchased in 2013 by a developer with
experience in mixed-use developments. Bettencourt
has spoken of a possible boutique hotel or restaurant
at the site, but Sawyer Conard said a specific project
has not yet been proposed. Nevertheless, she
ONE MAGAZINE WINTER 2016
The square has become a true four-way intersection thanks to a project that was completed this year. Photos: Reba Saldanha
20

said the city was encouraged by the
developer’s past projects.
But it’s not just new developers that
are popping up in the downtown.
The city has embraced the idea of
“pop-up” establishments—businesses
or events that operate in a specific
place for a short period of time—and
one has grown roots.
The City of Peabody hosted a popup
cafe last summer at 67 Main St., but
its tenant decided not to continue into
the fall. So Northeast Arc, a nonprofit
agency that works with people of
all ages with disabilities took over,
officially opening Breaking Grounds
Café on Oct. 18.
The café provides work opportunities
for adults with disabilities through
Northeast Arc’s employment services
programming. Participants get to try
working in a café, learn about the
food services industry and what types
of jobs they might enjoy, and gain
some job skills and experience so they
can move on to another job in the
industry, said Tim Brown, director of
day services for Northeast Arc.
“We’re filling the needs of the
people we work with but also we’re
able to help out the city in addressing
one of their needs at the same time,”
Brown said.
The café also complements
Northeast Arc’s other activities in the
downtown such as its community art
center.
“One way to make our art center
successful is to have a successful
downtown, so we really want to
be a part of that,” said Brown. “The
downtown is at a turning point where
we can become one of the keystones
in that turning point, whereas if we
were to move into another downtown
area, we would just be another coffee
shop.”
Meanwhile, it’s not just new, or
expanding entities that are part of the
revitalization of Peabody Square.
Seventeen years after it left, Brothers
Deli and Restaurant has returned to its
Diners line up for lunch at Brothers.
former location, opening for business
Nov. 1.
To be sure, Sawyer Conard said that
there are still challenges that remain
and that the downtown remains a work
in progress.
“It would be great to see more retail
storefronts transformed into spaces
that would attract new pedestrians
and new shoppers to the downtown,”
Sawyer Conard said.
She said perhaps the biggest
challenge is overcoming a mindset
that there’s nothing to do in Peabody
Square. But a new Peabody Main
Streets nonprofit was incorporated in
September, and the city is looking to
other downtowns for activities that
could be brought to Peabody.
“By encouraging a smart mix of
housing and commercial development
in the years ahead, I believe downtown
Peabody is well on its way to realizing
its potential,” said Bettencourt.
Patrons linger over coffee at Breaking Grounds Café.
ONE MAGAZINE WINTER 2016
21

What’s up
downtown?
By Cyrus Moulton
ONE MAGAZINE WINTER 2016
22
Lynn’s downtown has long been known for
its restaurant scene—offering delectable food
from a $27 steak at The Blue Ox to a $1.75 steak
taco at Tacos Lupita. Adding Rossetti Restaurant,
R.F. O’Sullivan’s and White Rose in more recent
years to these pioneers, in addition to stalwarts
such as Brothers Deli and the Capitol Diner, has
made downtown Lynn a foodie destination for
breakfast, lunch and dinner.
And with a full belly, visitors can attend regular
theater events with the Arts After Hours theater
company and concerts at the Lynn Memorial
Auditorium to continue their downtown
experience.
Now, increasingly, there are options for
downtown residents; not just visitors. Fortynine
market rate residences are planned for the
historic flatiron building on Central Avenue,
while a pizza/craft beer joint and upscale coffee
shop are planned for the street level of the
$11-million project, according to an October
announcement. The project is expected to be
complete by April 2017.
The Town of Saugus has meanwhile received
a $10,000 grant from the Massachusetts
Downtown Initiative to help revitalize Cliftondale
Square as a destination downtown. The money
will identify sustainable businesses as part of a
market study and analysis of the square, which
is at the rotary intersection of Essex and Jackson
Streets and Lincoln Avenue.
Like many New England country towns,
Lynnfield’s “downtown” might be perhaps
better described as the center of town, where a
1714 Meeting House, the Centre Congregational
Church and the town library overlook a Town
Common and Old Burying Ground.
But change is coming. Like many New England
buildings, the library has been added onto
over the years as the town grew. Originally a
schoolhouse dating to 1856, additions in 1959
and 1967 and 1991 added roughly 8,600 square
feet to the building and added an elevator.
But Library Director Holly Mercer said a new
building is needed to provide “21st-century
library services.”
Last spring, Town Meeting overwhelmingly
approved submitting a grant to seek state
funding for a new library. This October, Town
Meeting approved a transfer of land on the edge
of Reedy Meadow Golf Course Summer Street,
about one-third of a mile from the current site,
for the new library. The grant will be submitted
in January and seeks 40 to 60 percent of costs,
which Mercer said have yet to be determined.
Diane Pence and Al Button attend a Yes show at the Lynn Auditorium, which has become a go-to spot
on the North Shore for concerts. Photo: Spenser Hasak
Lynnfield’s library—a former schoolhouse—may soon have to find a new purpose if the town is granted
funding for a new building. Photo: Reba Saldanha

Susan Parziale, who started her own consulting business for home and
office organization, has used her talents to help Shark Tank’s Kevin
O’Leary organize his wine cellar with CellarTracker. Above, she stands
by one of her mantras. Below, she points out a barcode on one of his
bottles. Photos: Reba Saldanha
By Stacey Marcus
When Susan Parziale was a
little girl, she loved to organize
her stuffed animals from biggest
to smallest. During her teen
years, her robust collection of
hair products and makeup were
next in line to get systematized.
“I had a lot of stuff, but it was
all organized,” says the Lynnfield
resident.
After studying Paralegal
Studies/Law at Northeastern
University, she held three
administrative assistant jobs—
one at a risk management firm,
another at a small law practice
and the last at Goodwin Proctor
(known as Goodwin) where she
worked for a decade.
When her daughter Jenna
enrolled in a private autism
school in Bedford and she had
to drive her back and forth,
Parziale decided to launch her
own consulting business, which
she named Organizing Offices &
Homes LLC. In looking to define
her target audience she asked
herself, “Who is overwhelmed?
Who needs an extra set of
hands?” She honed in on moms
as a group that could use her
help, put a few ads on Craigslist
and networked.
“Bam, it blew up!” says Parziale
who runs a successful business
and is a Gold Circle member
of the National Association of
Professional Organizers (NAPO).
She even appeared on 20/20
with Shark Tank’s Kevin O’Leary
after helping him organize his
wine cellar. Parziale notes that
O’Leary shares the wine cellar
with five other men and that
she was tasked with organizing
3,000 bottles, which she
arranged by region and then
used Eric Levine’s CellarTracker
to barcode each bottle.
Along with curating wine
bottles for celebrities, Parziale
uses her organizational talents
to help clients downsize or
oversee estate sales, help
executives organize their offices
and help busy moms organize
their homes and lives. Basically,
if you need to make sense of the
mess, Parziale is the go-to gal to
bring order to the chaos.
She also works (at a discounted
rate) with special needs parents
helping them manage the
mounds of paperwork they need
to keep track of.
“In the early days of diagnosis
there is so much paperwork
including medical testing,
evaluations and appointments
with specialists, it helps to
have it all in one binder so the
parents can grab it and go to
appointments,” says Parziale.
So how does this busy
professional, mother and wife
keep it all together?
“My office is my car,” she says.
“I am working all the time so
I have to be organized.” She
shared these tips to help us
everyday folks keep on track:
Don’t retrieve your mail from
the mailbox until you are ready
to deal with it. Put magazines in
baskets, junk mail in the recycling
and bills in their own bin. “If you
are not ready to tackle the mail,
don’t get it,” says Parziale.
If everything has a home, you
will always find it. She notes that
when looking to wrap a birthday
present, her family knows exactly
where the tape and scissors are
located. “No matter what it is, it
needs a home,” she says.
If you can, prepare lunches for
the family the night before.
Keep ingredients for quick
meals on hand. Parziale often
uses the crockpot and always has
frozen shrimp and vegetables in
the freezer for back up.
Lists are great. Parziale loves
to make lists and cross items off
as she is done. When grocery
shopping she creates her list
by aisle noting, “When I’m in
Market Basket I am not going
down an aisle unless I have to.”
Don’t hang onto anything you
haven’t worn in a year. Give it
someone who will wear it.
If you start a project, finish it
before you move onto the next
thing.
As a writer always hanging off
the edge of a comma, I took note
of her sage advice to end with a
period. Period.
ONE MAGAZINE WINTER 2016
23

IN WITH
THE OLD
Former mills get a second life
housing antique treasures
ONE MAGAZINE WINTER 2016
By Meaghan Casey
The saying “everything old is new again”
rings true at the Mills at Pulaski, the North
Shore’s largest indoor marketplace for
antique and vintage items.
Whether it’s retro ornaments or unique
gifts for collectors, you’ll be sure to find
everything on your list this holiday season as
you explore the Mills’ 222,000 square feet of
shopping space.
Located at 58 Pulaski St. in Peabody,
the Mills features more than 40 antique
dealers including Antique Classics, Boston
Vintage, Clifton Cache, Cole Mine Antiques,
Dare to Be Vintage, J. Martin Furnishings,
ModHaus, Never Too Many Books,
Redemption Antiques, Rustic Chic, Timely
Treasures, Outside the Box Collections,
Vestige, Warehouse Provence and more.
Hand-painted one-of-a-kind pieces can be found at Dare to Be Vintage.
24

1
2
Top, Phil Mansfield is one of many vendors with a booth in the fourth-floor co-op of the Mills. Bottom,
every corner of Boston Vintage is filled with treasures. Photos: Reba Saldanha
3
The dealers—specializing in vintage finds,
refurbished furniture, mid-century furniture
and décor, modern reproductions, rustic and
primitive décor, gas station memorabilia,
estate sales, lighting, jewelry, clothing, art,
records, books, toys, archived magazines
and more—occupy three four-story former
mill buildings sitting on 2.25 acres. Space
for each shop ranges from 500 square feet to
30,000 square feet.
Though most of the buildings are filled
with independent dealers, the fourth floor of
the center building—which has more than
30,000 square feet of open space—is a coop,
featuring a variety of vendor booths. It’s
the perfect spot for those who love the joy of
the hunt.
Even walking through each building is
like taking a step back in time, since much
of the industrial structure of the former
manufacturing site remains in place.
“There’s nothing like this anywhere else
in New England,” said Antique Classics
Owner Jim O'Connell, who was one of the
first tenants when the Mills opened in 2012.
“Everybody has something different.”
“I love being here,” continued O’Connell,
who has a full-time upholsterer on staff to
provide custom refurbishing of furniture he
picks up at auctions and from dealers. “It
has high ceilings, space to display bigger
furniture and reasonable rent. Plus, we’re
right at the intersections of all the major
roads—95, Route 1, 128 and 114.”
Harry Bartlett, owner of Warehouse
Provence, moved in to the Mills in June after
being in Salem for nearly five years.
“It seems like it’s getting to be a destination
spot,” he said. “There’s a lot of foot traffic. It’s
becoming more and more popular.”
Bartlett’s inventory is centered on primitive
French country pieces. He also offers custompainted
furniture and cabinets using Chalk
Paint® —a popular decorative paint with a
velvety, matte finish. Bartlett also sells the
paint and offers classes in custom painting.
While the Mills at Pulaski may no longer be
the hidden gem that it once was, expect to find
many gems inside every nook and cranny.
1
2
3
Reupholstered alligator-print footstool, $35.
Available at Antique Classics.
Hand-made pillow by Suzanne Faris, dyed with
Chalk Paint, $46. Available at Warehouse
Provence.
Jar with antique baseballs, $82. Available at
Warehouse Provence.
ONE MAGAZINE WINTER 2016
25

From left, neighbors Luigi
and Juana Guarino and
Joan and Craig Amsden
enjoy decorating their
homes for the holidays.
Winter wonderland
The front yards of the Amsdens, top, and the Guarinos,
below, are completely transformed with lights.
Saugus neighbors create a spectacular
show of lights and decorations
ONE MAGAZINE WINTER 2016
By Rich Fahey
Juana Guarino was happy but sore at the
end of a recent Sunday spent decorating her
home at 16 Lynn Fells Parkway in Saugus.
Since 2006, she and husband, Luigi,
have spent weeks in September, October
and November on the decorations for their
home, which includes thousands of lights
as well as characters such as Big Bird and
Mickey Mouse. The pace gets intense in the
weeks before Thanksgiving.
At the same time, a little more than a mile
up the road, Michael Conlon is readying
his breathtaking display at 401 Lynn Fells
Parkway, which annually draws visitors
from as far as Cape Cod, Connecticut and
New Hampshire. It features more than
100,000 lights, which Conlon calls “a
conservative estimate,” because the actual
number is impossible to tell. Each year, he
purchases about 500 new sets of lights to
replace the ones that have burnt out.
For many years after World War II,
the competition was fierce in the Saugus
neighborhood; in fact, homeowners would
even join formal and informal competitions
to determine who had the best display.
The area’s lighting tradition went handin
hand with the development of the Lynn
Fells Parkway, a road designed at the turn
of the 20th Century by celebrated landscape
architects Charles Eliot and brothers
Charles and Frederick Law Olmsted, who
designed the Emerald Necklace around
Greater Boston. The parkway serves
as a connector between the Middlesex
Fells Reservation and the Breakheart
Reservation, and was originally planned
to extend all the way to the Lynn Woods
Reservation, another Olmsted creation.
The Fellways was once a long stretch
of farmland and forests, but development
began in earnest in the 1940s and early
1950s, when returning vets armed with GI
Bill mortgages purchased the new homes.
In the Lynn Fells area, many families
moved from East Boston and the North End.
And while the number of homes with
large displays has declined in recent years,
those who still participate are in with both
feet, spending many weeks and dollars
transforming their homes into Christmas
wonderlands.
The Guarinos decorate for others—and
themselves.
“My husband is like a big kid,” says
Juana, who met Luigi when the native of
Italy and his family moved to her native
Argentina.
The couple has been married for 47
years. It was after they moved to Malden
(their home before coming to Saugus), that
they saw how beautiful Christmas could be.
And when they saw the displays of some of
their neighbors upon getting to Saugus, they
were inspired. Now the Guarinos’ display is
lit starting Thanksgiving Day at dusk, and
is lit each evening until 11 p.m., except for
the week before Christmas, when the lights
don't dim until 1 a.m. Is that a problem with
the neighbors?
“They love it just as much as we do,”
Juana said.
The decorations now fill two sheds and a
garage on their property. The very first year
they decorated, the Guarinos saw results.
“We started getting buses of senior
26

Unique pieces, like a pig in elf’s clothing, a Christmas
moose and life-size angels, adorn the lawn of the Guarinos.
Photos: Reba Saldanha
citizens,” Juana said.
Their home was featured on several radio
stations and each year the crowds coming
by began to grow.
“Even if I complain about the work, I
love it,” Juana said.
The Guarinos share a driveway—and a
love of Christmas—with their neighbors,
Craig and Joan Amsden, who live at 22
Lynn Fells Parkway.
Craig, Joan and their son, John, have
been decorating their home for about the
same length of time as the Guarinos. A
popular addition to the display has been
the temporary bridge John built over the
brook near their home last year. This year
the bridge has stairs and is all lit up. Santa
Claus is in town, of course, and his 7-foot
reindeer are also in the house. Joan has
changed some of the patterns of lights,
finding she likes it better when she lights
the perimeters of her lawn instead of the
interior.
“Did you know you can only put about
300 lights in an outlet before you trip the
circuit breaker?” Joan said. “You learn a lot
through the years.”
She also admitted the work can be
tiresome and the lights and electricity
expensive, but she wouldn’t want to
disappoint those visitors who come to the
neighborhood and have come to expect a
show from Thanksgiving evening until a day
or two after New Year’s Day.
“We're kind of locked into it now,” she
said.
At the home of Conlon, a phone call
in late October found him knee-deep in
gussying up his home for the 17th year in
Saugus. Counting smaller displays at his
former home in Winthrop, he’s been doing it
for 30 years. Children who came to visit him
when he first started the display are now
bringing their own children.
“When I see that, it really makes me
happy,” he said.
In 2008, AOL Living selected Conlon as
having one of the best-decorated homes in
the world, an honor he shared at the time
with properties in California, England and
Brazil.
And while Conlon goes all out for
Christmas, he also decorates for other
holidays such as Valentine’s Day, St.
Patrick’s Day, Easter, Fourth of July and
Halloween.
The display is lit from about 4:30 p.m. to
11 p.m. each day from Thanksgiving until
after January 1.
On weekends, holiday music is also a
part of the celebration.
“It gives me a lot of satisfaction to watch
people enjoying this,” he said.
Conlon begins his planning as soon as
the Halloween decorations come down,
and the actual decoration takes more than
a month. He is always adding something
new to his display. As is traditional in many
Christian churches, the Baby Jesus is not
part of his Nativity scene until 9 p.m. on
Christmas Eve, when carolers participate in
the ceremony, an event to which the public
is invited.
He thrives on the feedback and gratitude
from his visitors.
“If people didn't care, I wouldn't do it,”
he said. “The feedback I get is why I do it.”
ONE MAGAZINE WINTER 2016
27

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t
FOOD + DRINK-
Holiday edition
It’s the most wonderful time of the year (written
and no doubt read channeling our best Andy
William’s voice). But it truly is a season filled
with joy—with parties for hosting and beverages
for toasting; flour for mixing and icing for fixings;
gingerbread-house making and cookies baking…
You get the idea. As we gather with family and
friends, food and drink seem to be at the center of
it all. And even on the quieter winter nights, settling
in by the fire, we're more apt to to reach for
sweet desserts and beverages like rich stouts or
hot lattes to keep us warm.
Inside this section, we explore recipes for holiday
cocktails, our top picks for winter brews, pastries
that would delight most hosts and a centuries-old
appreciation for the gingerbread man. Happy
cravings.
Spirits of the season ............... Page 30
What's brewing ...................... Page 31
Sweet spots ........................... Page 32
Ginger and spice ................... Page 33
ONE MAGAZINE WINTER 2016
29

FOOD + DRINK
Spirits of the season
It’s the perfect time of year for holiday get-togethers
with family, friends or co-workers—and the perfect
excuse to sip some festive seasonal cocktails. Drink
choices become richer, creamier and adorned with
beautiful (and tasty) touches like peppermint and
cranberries. So rather than hibernating as the days
get colder, enjoy imbibing in some winter warmers.
We asked local bartenders to share their favorite
recipes—all of which should be on their restaurant's
menus now. Three cheers for that.
Apple Alexander
2 oz. Laird’s apple brandy
1 oz. Tempus Fugit crème de cacao
1 oz. light cream
Shaken and served in coupe cocktail glass and
garnished with nutmeg
Available at Rossetti Restaurant, 47 Sutton St., Lynn
Mrs. Kringle’s Secret
1 oz. Belvedere vodka
1 oz. Baileys
.5 oz. peppermint schnapps
.5 oz. Bols crème de cacao
.5 oz. half and half
Shaken and served in a rocks glass with a candy
peppermint rim
Available at Davio’s at MarketStreet, 1250 Market St.,
Lynnfield
Mistletoe Martini
1 oz. Grey Goose vodka
1 oz. St. Elder liquor
.5 oz. blood orange puree
.5 oz. cherry puree
.5 oz. rosemary simple syrup
Shaken and served in a martini glass with cherries
and a rosemary garnish
Available at Stonewood Tavern, 139 Lynnfield St.,
Peabody
ONE MAGAZINE WINTER 2016
Photos: Jen Meli and Reba Saldanha
30
Joel Atlas, beverage manager at Rossetti Restaurant,
pours his brandy-based cocktail.
Donna Runcie of Davio’s Lynnfield mixes
Bols crème de cacao into her minty concoction.
Christina DeSousa pours
Stonewood Tavern’s mistletoe martini.

What’s brewing?
FOOD + DRINK
Winter seasonals showcase sweet malt flavors
Holiday cocktails aren’t the only beverages getting sprinkled with cinnamon and nutmeg this time of
year. Winter beers highlight flavors of the season like allspice, spruce, vanilla, chocolate and gingerbread,
complementing many of our favorite holiday dishes. From stouts to brown ales, barleywine-style ales and
even white IPAs, there’s something for every palate. And while coffee beers are nothing new, we’re seeing
the popularity of cold brew coffee having more of an influence on the craft beer scene this year. Some
of the local varieties we found are really pushing flavors and showcasing new
ingredients. And luckily, they’ve made their way back to shelves just in time for
us to enjoy.
Photos: Spenser Hasak
Holiday Ale
Two Roads Brewing Company
Stratford, Conn.
7.3% ABV
Flavor profile: Caramel, toffee,
allspice
Available at Kappy’s Liquors,
175 Andover St., Peabody
$9.49 for a four-pack of 12 oz.
bottles
Inspired by the Biere de
Noel style, which translates
as “Christmas Beer,” this
amber ale is released in
mid-November and is only
available for the few weeks
leading up to Christmas. It
has a deep malt flavor with
notes of toasted caramel,
nutmeg and plum and pairs
well with slow-roasted and
seared foods.
Xocoveza
Stone Brewing
Escondido, Calif.
8.1% ABV
Flavor profile: Cinnamon, cocoa,
coffee
Available at Whole Foods Market
at MarketStreet, 100 Market
St., Lynnfield
$2.99 for a 12 oz. bottle
This winter-spiced, semisweet
mocha stout is
layered with cocoa, coffee,
pasilla peppers, vanilla,
cinnamon and nutmeg. A
delicious take on Mexican
hot chocolate, it was first
brewed in 2014 as a result
of the company’s annual
homebrew competition. Due
to fan demand, this winning
recipe has gone from being
a one-time offering to a
yearly tradition.
UFO Winter Blonde
Harpoon Brewery
Boston
4.9% ABV
Flavor profile: Chocolate,
vanilla, coffee
Available at Nasty Nonni’s Wine
& Spirits, 32 Main St., Saugus
$9.45 for a six-pack of 12 oz.
bottles
New this year, and only
available in November and
December, this unfiltered
vanilla cold brew ale
balances a subtle vanilla
sweetness with a hint of
cold brew coffee. Hazy
and golden in color, it’s a
refreshing unfiltered wheat
beer, paired well with sweets
such as shortbread cookies
or chocolate pastries. It
follows in the footsteps of
Harpoon’s popular Winter
Warmer, one of the country’s
first seasonal beers.
Hopflake White IPA
The Boston Beer Company
(Samuel Adams)
Boston
6% ABV
Flavor profile: Pine, lemongrass,
honey
Available at Lynnway Liquors,
702 Lynnway, Lynn
$15.79 for a 12-pack of 12 oz.
bottles of six varieties
A new addition to this year’s
Sam Adams winter classics,
this wheat IPA is lively and
bright. It’s light golden with
a distinct floral and honey
aroma. Bold, citrusy hops
and a slightly sweet maltiness
make it an easy-drinking,
yet full-flavored brew,
complementing flavorful,
spicy dishes. In this year’s
variety pack you’ll also find
the new Ginger Beer, the
traditional Boston Lager and
Winter Lager and two former
favorites—Old Fezziwig Ale
and Chocolate Bock.
Holidale
Berkshire Brewing Company
South Deerfield, Mass.
6.3% ABV
Flavor profile: Caramel,
cinnamon, fruit
Available at Kappy’s Liquors,
175 Andover St., Peabody
$6.99 for a 22 oz. bottle
A barleywine-style ale
brewed just in time for
the holidays, Berkshire’s
Holidale features a unique
recipe each year. Available
Thanksgiving through New
Year’s, expect a strong ale
with sweet caramel and fruit
flavors peeking up from the
dark hue. Malt flavors vary
but typically include hints of
plum, chocolate, molasses,
coffee and vanilla bean and
pair well with strong cheeses
or rich, sweet chocolate and
caramel desserts.
ONE MAGAZINE WINTER 2016
31

FOOD + DRINK
Sweet SpotS
One (and maybe the only) advantage to the days getting shorter and colder this time of year is that it leaves more
time for dessert. And, thankfully, the holidays give us an added excuse to bake cookies, craft gingerbread houses
and give in to sweet indulgences. Our cravings tend toward the deliciously rich and drool-worthy. Luckily, even the
sweetest of teeth will be satisfied by these pastries found in local sweet spots. We sampled a few that will be sure to
be crowd-pleasers this holiday season.
CHOCOLATE MOUSSE TAZZA|$3.99
Available at D’Amici’s Bakery, 500 Eastern Ave., Lynn
BEAR CLAW|$4.75
Available at Esposito Bakery, 323 Main St., Saugus
ONE MAGAZINE WINTER 2016
RICOTTA CHOCOLATE CHIP CANNOLI|$3.25 each
SFOGLIATELLA (LOBSTER TAIL) | $4.25
Available at D’Orsi’s Bakery, 197 Washington St., Peabody
RUM BABA|$2.75
ITALIAN ALMOND COOKIES|$0.50 each
Available at Spinelli’s, 10 Newbury St., Peabody
(Route 1, southbound, on the Lynnfield border)
Photos: Jen Meli, Spenser Hasak
32

Ginger,
spice and
everything
nice
FOOD + DRINK
Make way for the gingerbread man.
He’s cute, not so cuddly, but very sweet. And
he comes in with a bang each holiday season—
taking his rightful place in millions of bakeries
and kitchens across the globe.
In fact, no confection represents the holidays
quite like gingerbread in its various forms,
from beautifully decorated houses and cookies
to frosted cakes and loaves like the one we
sampled at D’Orsi’s Bakery in Peabody. The
Gingerbread Construction Co. in nearby
Wakefield has even made it a business to
handcraft gingerbread houses, muffins, loaves
and cookies year-round. Because of its close
proximity to Route 128, the Wakefield shop
(and main construction site) quickly became
the more popular of the company’s two
locations, growing to four times the size of its
original Winchester shop. It’s become a popular
destination spot, particularly this time of year,
for many North Shore natives.
So how did something deriving from the ginger
root (not an obvious ingredient for desserts) get
so popular around here?
You’d have to ask the original settlers.
Gingerbread actually arrived in the U.S. with
the first colonists, bringing recipes with them
from Europe. George Washington’s mother was
said to have developed a recipe for gingerbread
cake in 1784. Queen Elizabeth I, who had
gingerbread figures made and presented in
the likeness of some of her important guests,
has been credited with the invention of the
gingerbread man. And gingerbread houses
gained even more popularity after the Brothers
Grimm published “Hansel and Gretel” in
1812. Amazingly enough, our love of the spiced
ginger-honey-molasses treat hasn’t dwindled
in the nearly five centuries since the first
gingerbread man was served.
But even more surprising is that the true
foundations of gingerbread most likely
originated centuries earlier in the Middle East,
and might even go as far back as the ancient
Greeks and Egyptians. Safe to say, gingerbread
won’t be going out of style anytime soon.
Gingerbread loaf cake with cream cheese
frosting, $8.99. Available at D’Orsi’s Bakery,
197 Washington St., Peabody
Photo: Spenser Hasak
Gingerbread muffins, $2.68 each (or $9.99 for
a box of four). Available at the Gingerbread
Construction Co., 52 Main St., Wakefield
Sip and savor
While the pumpkin spice latte has become
somewhat of a phenomenon in recent years—
and arguably one of the more anticipated
things about the fall season (because, let’s
face it, we need something to look forward
to as we’re putting those beach chairs
away)—don’t be fooled that the demand for
holiday beverages diminishes once those
annual Starbucks red cups get released.
As November rolls into December, the
gingerbread latte quickly becomes the most
requested beverage. And new this year,
baristas also recommend ordering their
holiday spice flat white with gingerbread
syrup. But, you can also make your own
gingerbread latte at home—and save a few
precious dollars for the holiday gift fund.
Here’s how to make it:
Gingerbread latte
1.
Make the gingerbread syrup by
combining 2 cups of water, 1.5
cups of granulated sugar, 2 teaspoons
of ground ginger, half a teaspoon of
cinnamon and half a teaspoon of vanilla
extract in a medium saucepan. Bring the
mixture to a boil, then reduce heat and
simmer for 15 minutes.
Using an espresso machine (or an
2. espresso K-cup in your
Keurig) make a double shot of
espresso. Use the machine to
steam 8 ounces of milk, or heat
up the milk on the stovetop.
Pour half a cup of
3. espresso into a 16-ounce
cup. Add a quarter of a cup of
your gingerbread syrup (and
you’ll have enough left over
for six drinks), followed by the
steamed milk. Stir.
Top off your latte with
4. whipped cream and
ground nutmeg.
ONE MAGAZINE WINTER 2016
33

Find out what
your neighbors
in Swampscott
are up to.
ONE MAGAZINE WINTER 2016
The winter
edition of
01907 is
available now.
Only $15 for 4 issues
Subscribe at 01907themagazine.com
34

Gracie Lane
GRACIELANE.NET
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DEVELOPMENT
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Three Bedroom / 2.5 Bath Townhomes
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Quality construction with the latest materials that provide low maintenance yet energy efficiency
$449,000 – 1,852 sq. ft. of living space
$568,000 – $598,000 – 2,500 sq. ft. of living space
open floor plan on main level • central cooling • designer kitchen
stainless appliances • granite counter tops • hardwood floors • 40 year roof
200 amp electrical service • 2 car parking/garage
THE BEST SPORTS BAR ON THE NORTH SHORE
CATERING FOR ALL YOUR PARTY NEEDS
Monday through Friday
8 OZ. HOUSE GROUND BURGER AND FRIES: $5
1-4 p.m.
As seen on NESN’s
“Wicked Bites” Food Show!
See our website for the fun
events that we have every day!
328A Broadway
Wyoma Square, Lynn
lazydogoflynn.com
Claire Dembowski
781.367.7934
Claire@LiveNearTheShore.com
RE/MAX Advantage Real Estate
781-631-2330
Linda Hayes Power
781.605.8805
Linda@NorthShoreHomeSite.com
781-477-1988
Find our daily specials on Facebook
at “Lazy Dog of Lynn Sports Bar.”
Get into FAIRWEATHER before Spring!
ONE MAGAZINE WINTER 2016
35

WINTER WHITES
The "no white after Labor Day" rule may be well-known, but it’s also, well…
very outdated. Trade cottons for cashmere and wool in shades such as ivory,
ecru and cream to carry the hue into colder months. And who needs snow?
Create your own winter wonderland with these seasonally-appropriate
whites we spied at shops around One’s cities and towns.
1
1. GAP ColdControl Max
hooded puffer vest in off white,
$50 (originally $89.95). Available
at Gap, MarketStreet, 900 Market
St., Lynnfield.
2. POTTERY BARN faux
fur pom pom throw in ivory,
$129. Available at Pottery Barn,
MarketStreet, 700 Market St.,
Lynnfield.
2
3
3. BURBERRY medium
buckle leather satchel in
limestone, $1,695. Available at
Nordstrom, Northshore Mall,
210 Andover St., Peabody.
5
4
4. GAPKIDS cotton
cable-knit sweater in off
white, $39.95. Available at
GapKids, 900 Market St.,
Lynnfield.
5. North Shore designer MARK
CHAPMAN’s custom-made
throw pillows; 20” metallic silk
with feather and alpaca backing,
$45; and 20” silk with sequins and
faux fur backing, $55. Available
at Pick Up Modern & More,
68 Exchange St., Lynn.
6
6. C.C chunky cable knit beanie
in ivory, $14.99, and knit tech
gloves also in ivory, $12.99.
Available at The Paper Store,
Walnut Place Shopping Center,
214F Broadway, Saugus.
ONE MAGAZINE WINTER 2016
36
8
Photos: Jen Meli and Spenser Hasak
7
7. CAROLINE GRACE
cotton/cashmere blend crewneck
pullover in white, $108. Available
at Zimman’s, 80 Market St., Lynn.
8. White 18” bead anchor
necklace with gold hardware,
$108. Available at Vineyard
Vines, MarketStreet, 650 Market
St., Lynnfield.

WELCOME TO THE JUNGLE
One of the season’s biggest trends in women’s fashion is simple to spot:
Leopard. Whether it’s sprinkled in as a subtle trim or a purr-fectly bold
statement piece, leopard print is a sassy classic that makes a comeback every
couple of years (just beware of going full-on jungle cat or it can get tacky).
Take a walk on the wild side with these leopard picks we spotted.
1
2
1. Custom-made velvet throw
pillows in leopard print, $150
each. Available at Zimman’s,
80 Market St., Lynn.
3
2. COACH Tristee shiny rubber
rain boots in black/leopard,
$69.99 (originally $120). Available
at Marshalls, Fellsway Plaza, 655
Broadway, Saugus.
3. KATE SPADE NEW
YORK sleeveless cotton/silk
Domino sheath dress in autumn
leopard, $99.99 (originally
$398). Available at Marshalls,
Fellsway Plaza, 655 Broadway,
Saugus
4. J.CREW Italian calf-hair coin
purse in hazelnut leopard, $49.50.
Available at J.Crew, MarketStreet,
640 Market St, Lynnfield.
4
5. ISAAC MIZRAHI toddler
capelet with leopard trimmings,
$17.99 (originally $36). Available
at T.J. Maxx, Square One Mall,
1201 Broadway, Saugus.
6. KATE SPADE NEW
YORK leopard iPhone 6 & 6s
Case, $40. Available at Nordstrom,
Northshore Mall, 210 Andover St.,
Peabody.
6
5
ONE MAGAZINE WINTER 2016
37

Tips for writing
the college essay
By Tracy Miller Geary
We checked in with Tracy
Miller Geary, Academic
Principal of Enrollment Edge
International, to ask her
advice on crafting effective
and compelling college
essays. Tracy guides high
school seniors from around
the country through the
college application essay
process and offers the
following tips on how to write
an essay that will help you
stand out from the crowded
college application pool.
ONE MAGAZINE WINTER 2016
38

Realize the importance of the essay
It is the job of each college admissions officer to pick the best
candidates for their school. Most college counselors will tell
you that the essay is the most important part of the application
after GPA and test scores because it is the only place in the
entire application process for admission officers to learn who
you really are and discover what you are passionate about.
In order to connect with the person reading your essay, you’ll
want to write a compelling story that highlights who you are,
an authentic and caring individual. Let them see that you
deserve a place in their college community.
Pick a meaningful topic
Pick a topic that interests you personally and is important to
you. The essay doesn’t have to focus on a monumental event
or a life-changing experience. Not everyone can make the
winning goal in a soccer tournament. Don’t be afraid to write
about something small, as long as it can convey who you
are and what you value. Your topic might be something that
others also experienced, but make sure to have your own
personal take on how it affected you. One of the best essays
I ever read involved a student’s experience making soup with
her young niece.
I advise picking a topic before choosing a prompt because
only if the subject is meaningful to you, will you be able to
write about that subject in a complete and personal way.
Almost any story can be framed in a way that responds to
an essay prompt. I suggest writing your first draft without
thinking about the word limit. There is time to edit your essay
later; the first draft should be all about discovering what you
have to say.
Organize what you have to say with
key points
Outlining your ideas before you actually start writing the
essay is a good way to figure out exactly what you want to
say. Spend the necessary time to reflect on yourself and your
experiences so you know your strengths and weaknesses.
Figure out the purpose of your essay, before you write it. Ask
yourself: What message do I want people to take away from
my essay? Knowing the answer to that question before you
sit down to write will make your writing genuine, clear and
compelling.
Answer the Prompt
This seems like a simple idea, but many students do not
heed this advice. An essay, no matter how well-written it is,
will not be successful if it doesn’t answer the question. A
student who submits an essay that doesn’t directly answer
the prompt will be seen as not taking that particular university
seriously. At the very least, the essay will give the impression
that the student can’t follow directions. Answering the prompt
is especially pertinent for those students who are recycling an
essay, or taking an essay from one application and reworking
it to fit into a new application. Recycling an essay saves time
but it only works if you edit the essay so that it answers the
question asked in the new prompt. Don’t take an essay and
stretch it to fit five completely different prompts. If you do,
your essay will be awkward and unconvincing. It’s also very
important to keep to the required word limit. The Common
App requires an essay with a minimum of 250 words and a
maximum of 650 words. The word counts for essays for other
schools range from 100-750 words.
Maintain a positive attitude in your essay
Again, this may seem like an obvious idea, but it is very
important. If you have endured difficult circumstances, it is
appropriate to share your story. But do not point fingers, whine
or sound like you’ve given up. It’s important to demonstrate
perseverance and resilience. An effective essay will talk
about how you have dealt with, and hopefully overcome, the
obstacles presented. The key is to not focus on the event but
on the impact that the event had on you and how have risen
above it.
Use an authentic voice
Admissions officers know that you are a high school senior,
and they expect you to write like one. Since the essay is your
story, it needs to be told in your voice. If an essay doesn’t
match the writing style or supersedes the level of writing found
on your test essays, many schools with automatically reject a
student’s application because they suspect plagiarism. Never
let someone else write your essay, and never let someone
edit your work to the point that it is no longer recognizable
as your essay. A strong essay will include concrete, specific
details, including dialogue. The old saying “Show, don’t tell” is
especially relevant for a college essay. Be sure to avoid slang
and inappropriate language.
Revise, revise, revise
Unfortunately, there aren’t any shortcuts to crafting a
powerful and effective college essay. The best essays
take time and many revisions. Everything you read—in the
newspaper, online, in a book or a magazine—has been
revised many times before you see it. Make sure to also leave
yourself plenty of time to proofread your essay. It helps to
get feedback on your essay; asking one or two people for
feedback is probably enough, but choose the right people,
such as a teacher you trust, a counselor, possibly a parent.
Having too many editors dilutes your work. Remember, you
want your essay to sound like you.
Make sure at the end that your essay
reflects you
If you’re not sure your essay is personal enough, place your
thumb over the name on the paper. Could you put another
name at the top because it could be an essay written by many
other students? Ask yourself if the essay is personal to you so
that your name is the only name that could be at the top. If you
fail the thumb test, you might need to rethink the topic or your
approach to it. You want your essay to be unique to you. My last
piece of advice is that if you wouldn’t want your grandmother
to read your essay, it’s probably not the right one to send to a
prospective college!
Tracy Miller Geary has an extensive background helping students
with their writing. She has been a writing tutor at Harvard and is
the editor of two of the university’s yearly student publications.
Besides having been a writing instructor and tutor at MIT, she
has been a part of that school’s Freshmen Essay Evaluation for
the past 15 years. She holds a master’s in Creative Writing from
Harvard University and has published short fiction in more than
30 literary and national magazines and anthologies.
ONE MAGAZINE WINTER 2016
39

TRUST THE WINDOWS.
MORE REMODELERS DO.
Andersen windows and doors are the most trusted among remodelers. 400 Series
products are available in a wide range of replacement styles with options and accessories
to complement any home. Plus they offer valuable energy savings and long-lasting
beauty. All of this with virtually no maintenance. Why choose anything else?

A D V E R T I S E R S I N D E X
Avico Masonry ....................................15
Boston Porch and Deck Co. ...............15
Carey Law Office ................................34
Coldwell Banker, Debbie Caniff ............7
Coldwell Banker, Evelyn Rockas ..........5
Coldwell Banker, Joyce Cucciara .........9
Coldwell Banker, Louise Touchette .......3
Fairweather Apartments .....................35
FindMassMoney.com,
Unclaimed Property Divisions .............16
Giblees Menswear ..............................41
Good Earth ..........................................41
Lazy Dog ............................................35
LynnArts/Lynn Museum ......................41
Lynn Auditorium ................... Back Cover
Lynnfield Meat and Deli ......................42
Lynnway Auto .....................................34
Malden Catholic H.S. .............. Inside FC
Moynihan Lumber ...............................40
Park Press ..........................................44
P.M. Gallagher ........................ Inside BC
RE/MAX Advantage ............................35
Riverworks Credit Union .....................19
Route 1 Car Wash ..............................15
St. Pius .................................................6
Thin ‘n Trim ...........................................1
Thomas T. Riquier, CFP, CLU ...............4
Tri City Sales ........................................8
U.S. Senior Open ...............................43
Vinnin Liquors .....................................28
burn clean
burn green
With a candle for the Good Earth.
Giblees is New England’s largest men’s store with over 11,000 square
feet of world famous brands, in-house tailor shop and free alterations!
85 Andover Street, Route 114, Danvers
978-774-4080 giblees.com
Pure soy, custom poured candles.
goodearthcandle.com
ONE MAGAZINE WINTER 2016
41

LYNN IS SWEET ON MARSHMALLOW FLUFF
THE ART OF STORYTELLING IN LYNNFIELD
MILLING AROUND PEABODY
SAUGUS’ SPECTACLE OF LIGHTS
COME TRY
OUR DELICIOUS
ITALIAN FOOD
• Everything made fresh daily
• Nothing ever frozen
• Meats that don’t sell become
homemade recipes.
• Full catering services
One subscriptions are the perfect
stocking stuffer for out-of-towners
on your shopping list.
Subscribe online: onethemag.com
Own four markets by
advertising in
ONE MAGAZINE WINTER 2016
42
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