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ONE MAGAZINE FALL 2016
2
Publisher
Edward M. Grant
CEO
Beth Bresnahan
Vice President, Finance
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
Bill Abramson
Bill Brotherton
Leah Dearborn
Rich Fahey
Paul Halloran
Steve Krause
Stacey Marcus
Cyrus Moulton
Photographers
Sean Browne
Spenser Hasak
Paula Muller
Owen O’Rourke
Bob Roche
Reba Saldanha
Mark Sutherland
Design
Tim McDonough
Production
Peter Sofronas
I N S I D E T H I S E D I T I O N
He’s super ............................................ 10
All in the family ................................ 12
Hungry?........................................16
Where’s the beef ?................................ 18
5 things you didn’t know ................... 21
Coaches’ corner ................................ 22
Straight talk ........................................ 25
It’s not easy being green ..................... 26
Mall wars ........................................... 28
Food for thought ................................ 30
Spalenza ............................................ 31
Talking turkey ...................................... 32
Arts alive at OLA ................................. 35
F R O M T H E P U B L I S H E R
Take 2
One, 2.
Three things come to the fore for me in this, the second edition of One: high school football,
big personalities, and cheeseburgers.
From upscale places and down, cheeseburgers lead our menu. One stands out as my favorite,
but, in fairness, I think I need to try them all again to be sure. You do the same and let’s talk.
Then there’s turkey. Not the fowl, the pigskin. Football season has just begun, but it’s never too
early to talk traditional Thanksgiving rivalries. And within the footprint of One – where Route 1
intersects with 128 and 129 – we have some classics. I’m partial to the Thanksgiving Eve Classic,
in 1987, when Coach Ray McDermott led St. Mary’s over Bishop Fenwick 32-27 – but as Steve
Krause’s story will remind you, there is no shortage of great memories from the Peabody-Saugus,
Classical-English, and Lynnfield-North Reading games.
Then there are the big personalities. Like the school superintendent who just can’t seem to get
retirement right. And two guys with the same name. Sort of.
Tom Demakes and Tom Demakis are cousins. One (the former) owns Old Neighborhood
Foods; the other is an attorney. I’ve gotten to know both over the last 25 or so years, through our
involvement with the Agganis Foundation. (Commercial: the foundation has awarded $1.75 million
in scholarships to 927 young men and women since its inception in 1955.) To keep them straight,
I started calling one Hot Dog Tom (guess which one). Then the other wanted a nickname. He chose
Good Looking Tom (or GLT, if you will). Hey, it works for me. One is among the most generous
individuals I’ve ever met, the other one of the most interesting. (Tell me after reading 5 Things you
didn’t know about GLT that he doesn’t qualify as interesting. He was a real-life Jack McCoy – and
he doesn’t even watch Law & Order. Which should qualify as a bonus No. 6.)
But what’s with the spelling discrepancy? Demakes, Demakis.
GLT explained that his grandfather, Euthymios, came through Ellis Island from Greece and he
spelled it Demakes. Many people looked at the spelling and pronounced it with a long “a.” Two of
Euthymios’ four sons, Charles (GLT’s father) and Peter, changed the spelling to Demakis to help
people pronounce it phonetically. The other two brothers— Louis (Hot Dog Tom’s father) and
Nick – stuck with the original spelling. Hey, it’s all Greek to me.
Then we have the orthodontist who seemingly has fitted every 9-year-old on the North Shore
with braces. Every 9-year-old and at least one 50-year-old. Me.
Here’s the backstory: Through the Lynn Business Partnership, I’ve come to know Rich
Holbrook, who in December will retire as chairman and CEO of Eastern Bank. Month after month,
I’d see Rich at an LBP meeting. One morning, he showed up with braces. Because it seemed a bit
on the intrusive side, it took me months to ask: What’s with the braces? I assumed some dental
disaster. Nope. Being the Yale man that he is, he gave me an inarguable answer. “I decided I didn’t
want to wake up at age 50 with crooked teeth.” Made sense to me. Inspired by Mr. Holbrook, a
few weeks later I sat in Dr. Don Feldman’s office with a bunch of 9-year-olds. The thought of that,
Rich, and Donnie still brings a (perfectly straight) smile to my face.
Which is what I hope this edition of One does for you.
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.

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HE’S
SUPER
By Cyrus Moulton
“As bad as things were at SBHS,
I thought that if I went there and
failed, people would say, ‘well
nobody could have succeeded,’”
Levine said. “If I went through
and succeeded though, people
would say I was really something.”
~ Herb Levine
ONE MAGAZINE FALL 2016
Herb Levine, interim superintendent
of Peabody Public Schools, stands outside
the new Higgins Middle School, which
opened this fall.
Photo: Reba Saldanha
10

H
e retired in 2005 after more than three decades in education, culminating as superintendent of
Salem Public Schools, where he built four schools and rehabilitated the high school. Then he
retired again. And again, and...
“I guess I’ve retired three times,” said Herb Levine, now interim superintendent of Peabody Public
Schools. “I like the work, like the people; I’ve been an educator since I was 21.”
Levine, 69, is a familiar face in school districts in eastern Massachusetts after a long career in education.
He started as a classroom teacher in his hometown of Revere in 1969. In 1976, he was hired by Judge
W. Arthur Garrity Jr., to be the dean of students in South Boston High School, as part of the judge’s order
to desegregate Boston schools through busing.
“As bad as things were at SBHS, I thought that if I went there and failed, people would say, ‘well nobody
could have succeeded,’” Levine said. “If I went through and succeeded though, people would say I was
really something.”
Levine said he did succeed and learned the valuable lesson that being the “champion of the underdog”
was “the right thing to do,” especially when he felt so fortunate.
Levine said he had a “Leave it to Beaver” kind of childhood with “everything you could ask for.”
“So many kids don’t have that advantage. Even many of the kids who do well,” Levine said. “I do spend a
good deal of time trying to level the playing field for kids who don’t have the advantages that some of us
have—books in the home, parents reading to them.”
After South Boston, Levine went to a school district in southern New Hampshire—Timberlane
Regional—where he served as a principal beginning in 1988. He returned to Massachusetts to be principal
at Chelmsford High School from 1992 to 1996, then deputy superintendent in Wakefield from 1996 to
1998. He was superintendent in Salem from 1998 to 2005, a time of which he was particularly proud.
“We had great accomplishments for a city that had, at that time, a very large Spanish population that
struggled with English as a second language,” Levine said, noting five major school projects, expanded
and expedited opportunities for dual-language learning, and MCAS scores that improved district-wide
each year.
Then Levine retired for the first time. But he said he “became fidgety” and went to interim superintendencies
in Blackstone/ Millville Regional School District in 2007-2008, then to Peabody in 2011-2012. After his
then third retirement, he accepted a position as the community liaison for the committee to build the new
Higgins Middle School. The city asked him to return for a year as interim superintendent in 2015-2016,
and then to stay on another year. So this year, he got to be superintendent as the new Higgins opened
for students.
“I’ve been very lucky in my career, throughout my career, wherever I’ve been to work with incredible
people,” Levine said. “Most of all, I enjoy the superintendency because I can help people. I’m in a position
where I can make somebody’s life better, more productive, whether helping a student or hiring somebody
to be a great classroom teacher. Ultimately the job of superintendent is to be the prime advocate of kids.”
And helping kids seems to have made his life better and more productive. Just witness his retirement
success.
“I’m just not a guy who can sit around,” Levine said. “You can only golf so many times per week. In winter,
I can’t sit around and do nothing. And this is what I know, this is what I love.” l
ONE MAGAZINE FALL 2016
11

{
All in
the family
By Bill Brotherton
{
PHOTO: Courtesy of Tom Demakes
Tom Demakes, 74,
the president of
Old Neighborhood and
the man who steered
the company into the
powerhouse it is today,
remembers a time
when everything was
all-natural. Organic
and natural foods are
now in high demand.
Old Neighborhood’s been
doing it for 102 years.
ONE MAGAZINE FALL 2016
Top to bottom:
Louis Demakes oversees production
at Old Neighborhood Foods, back
when it was still named Holiday
Brands. Louis’ son, Tom Demakes,
is the current president of the
company. Tom’s sons, Tim, Elias
and Andrew, also now work for
the family business.
12

O
ld Neighborhood Foods has been
in business on the same Lynn street for
102 years.
“But people who live down the street don’t
know who we are,” says Elias Demakes, vice
president of Sales and Marketing. He admits
it drives him a little crazy.
Great, innovative things are happening at the
Waterhill Street meat manufacturing business,
just as they have for more than a century. The
company that anticipated the minimallyprocessed,
low-sodium, low-fat trend way
back in 1985 with its Thin ‘n Trim deli meats
line is now ramping up its Waterhill Naturals
& Organics line with a national launch of new
branding, package design and website.
Demakes says Waterhill Naturals & Organics
produces premium foods that are flavored
naturally and are free of nitrates, antibiotics,
hormones and gluten. It also sells authentic
coconut water that is raw, organic and
“Organic food doesn’t have to taste terrible,”
he adds. The buyer at Kroger, the country’s
largest grocery chain by revenue, told the
family that its organic beef franks were the
best he ever tasted.
To reach the strict federal organic/natural
guidelines, Old Neighborhood has made a
major investment, opening a high pressure
processing (HPP) facility in Danvers. Elias says
they were trucking meat to a Connecticut
processing plant that was organic-certified
because “There was no room in Lynn. The
machine we were to buy was very expensive
and was the size of a school bus.”
Tim Demakes, director of Business Development/
Fresh Advantage (the HPP business), says high
pressure processing is a method where food
is subjected to elevated pressure of up to
87,000 pounds per square inch. This helps to
disrupt the cellular activity of bacteria and
food-borne pathogens, he says, while HPP
retains food quality, maintains natural
freshness and extends shelf life of
preservative-free food. Most processed foods
Andrew, vice president of Foodservice/
Operations, the fourth generation of owners,
have slowly convinced their father that the
company’s achievements and innovations
should be shared with the community.
To wit: Old Neighborhood is one of Lynn’s
largest employers (a staff of 375) and many
workers have been with the company for 30-
40 years. It will do $150 million in sales by the
end of this year. Its products are in some of
the nation’s largest supermarkets, including
Market Basket, Stop & Shop, Kroger, Shop-
Rite, Hannaford, Publix and many more.
Customers are enthusiastic about their love
for Old Neighborhood meats; just check out
the testimonials on the company’s website.
Plus, Tom has long been committed to giving
back to the community that’s given so much
to him and the company. He will chair the
fundraising efforts for a new YMCA this year.
KIPP Academy, Lynn Community Health Center,
Lynn Arts, Raw Arts, Lynn Museum and
many more local organizations have benefitted
Old Neighborhood Foods is proud of its Waterhill Naturals & Organics line, which includes premium
foods that are hormone- and gluten-free, as well as coconut water that is packed with nutrients.
Workers at the Lynn facility
prepare ham steak for packaging.
packed with nutrients.
“We’ve come full circle. Organic and natural
foods are now in demand, and we’ve been
doing it for 102 years,” says Demakes.
His dad, Tom Demakes, 74, the president of
Old Neighborhood and the man who steered
the company into the powerhouse it is today,
remembers a time when everything was allnatural.
“We’d go to Jim and Stella Martin’s
farm in Lynnfield to get a turkey or chicken,”
he says. “They had pigs in the backyard.
Everybody did that. It was not uncommon.
The whole of Route 1 and pre-Route 128 was
mostly farms. Many manufacturers use
ingredients to boost yield and add flavor, we
like to keep our products simple, with limited
ingredients, cleaner labels, and great texture
and flavor.”
today are heat-treated to kill bacteria, which
often diminishes flavor and quality.
“Because most of our products are lower in
sodium, and contain limited ingredients, we
were not able to achieve good shelf life,”
adds Elias. “With the introduction of HPP, we
have the ability to deliver cleaner and safer
products, all over the country. We believe that
very few products on the market come
close to us taste-wise, can compete with us
nutritionally, or really offer the consumer what
they are looking for. This makes us a very
unique company.”
Tom has always been forward-thinking,
but hesitant to toot his own horn. A
great product should speak for itself, he
believes. Elias and his brothers Tim and
from the company’s generosity. The new Girls
Inc. building on High Street is named for the
Demakes family, its biggest donor.
And during the holiday season, Old
Neighborhood donates boxes of hot dogs,
sausages, deli meats and more to the city’s
schools to help children and families who
might otherwise go hungry.
To think it all started in the family home on
this very site, 37 Waterhill St., in 1914, when
Tom’s grandparents, Thomas and Jean,
owned a small neighborhood grocery and
lived upstairs with their eight children. In the
back room of the grocery, grandma Jean used
a family recipe from Greece to make sausage.
Continued on page 14
ONE MAGAZINE FALL 2016
13

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Continued from page 13
One day, grandpa “Papou” Tom brought
home Locanico, which was reportedly “the
best Greek sausage in Boston.” Grandma
“Yia Yia” Jean was not impressed. “I can
do better,” she boasted. And she did.
Before long, the couple’s four boys – Peter,
Louis, Nick and Charlie – were jumping on
the trolley to take orders and deliver her
sausage to Boston, Haverhill, Lawrence.
Holiday Brands was born. Hot dogs and
other products were added. Business was
booming.
Photo: Shawn Hogan, courtesy of Rossetti’s
That was threatened when the company
van burned. Grandpa Tom and the four
boys had bought the wagon for $600 and
had no money to buy another. As one of
the brothers was gassing it up in Haverhill,
“it started smoking and then caught fire,”
says Tom.
Leave it to grandma Jean to save the day,
again. “My grandmother did laundry for
other people, in addition to making the
sausage,” adds Tom. “She had saved
enough money doing various jobs and
loaned it to the boys to buy another van.
My grandmother was the disciplinarian.
She was the boss. A female started the
business, ran the business and saved
the business. My grandmother was very
progressive.”
“Maybe one day my granddaughter (Elias’
daughter Hannah, 1½ years old) will take
over the business,” he says.
Want your event
to make history?
Tom has never been averse to taking risks,
such as his decision in 1985 to change the
Holiday Brands name to Old Neighborhood.
“My father and his brothers nearly had a
heart attack,” he says with a laugh.
ONE MAGAZINE FALL 2016
14
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Recently, at Tom’s urging, he and his three
sons earned their MBAs together in 2012,
attending Suffolk University’s Sawyer
Business School at night for five years. Elias
and Tim had been selling commercial real
estate in Boston; Andrew had been selling
residential real estate.
“We put all our money into the plant, into
equipment, into making our products the
healthiest, best-tasting they can be. You
don’t see us on TV, at Fenway Park, or in
magazines too often. We have always
flown below the radar. High-quality
products consumers can trust has helped
us establish word-of-mouth buying and
building a customer base,” says Elias.
“We are a nimble, high-quality food
manufacturer … most of the large food
corporations feed the masses with belowaverage
products, whereas we try to give
consumers exactly what they want,” he
adds. “As a family-run business, we do
not have to keep shareholders happy by
boosting profits. Our responsibility is to
keep our customers happy, and we do that
by providing high quality, better-for-you,
safe products 365 days a year.” l

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HUNGRY?
route 1
By Stacey Marcus
When Keisha Whitaker, wife of Oscar-winning actor Forest
Whitaker, visits the North Shore she sometimes takes a
nostalgic ride along Route 1. Anyone with roots on the North
Shore is familiar with the iconic highway whose revolving
restaurant and entertainment scene has hosted family
favorites (think Hilltop Steak House, The Continental
Restaurant, Augustine’s, Kowloon Restaurant, Diamond
Head and Prince Pizzeria) and famous fruits (imagine
Green Apple, Golden Banana) to provide a kaleidoscope
of colorful memories throughout the years.
“I remember thinking the cows at the Hilltop were real,” says
Whitaker. While she now calls the West Coast home, the Lynn
native makes it a point to visit Kowloon to enjoy egg foo yong
and crab rangoon on her East Coast visits.
Whitaker is not the only celebrity to pop by Kowloon.
Numerous luminaries have enjoyed the legendary restaurant
and one of the few establishments that has stood the test
of time on the busy highway. Jerry Seinfeld performed at
Kowloon in 1989 and Anne Hathaway filmed a portion of the
movie “Bride Wars” there. Owner Stanley Wong says that when
his grandparents established The Mandarin House in 1950,
they were able to seat between 40-50 people. Today Kowloon
seats 1,200 people and welcomes over 500,000 guests per year.
What is Wong’s recipe for success? “We have a great staff
and wonderful patrons,” he says. “We also changed with the
times, adding Szechuan, Thai cuisine and sushi to the popular
menu choices.” He adds that the “Disneyland” vibe
with boats, fountains and the Hong Kong
lounge creates a fun environment.
Photos: Reba Saldanha
ONE MAGAZINE FALL 2016
Restaurants such as Polcari’s, The Continental Restaurant,
Kowloon and Prince Pizzeria are landmarks on Route 1.
At right, Joe Santarpio and Paul Minafo get some pies
out of the oven at Santarpio’s Pizza.
16

“Route 1 on the North Shore is a unique stretch of roadway in
that it offers some of the most iconic restaurants in the history
of the Boston food industry, along with some of the newest
innovative restaurants just coming into the local dining scene,”
said Bob Luz, President & CEO, Massachusetts Restaurant
Association. “One fact is certain about Route 1: there is a
choice, and likely multiple choices, for every conceivable
genre of restaurant for which a guest may be searching.”
North Shore natives love to reminisce about their Route 1
dining experiences. As a teenager I personally remember
buzzing past the famous orange dinosaur to hang out at
Prince Pizzeria or enjoy a pu pu platter at Kowloon. Who
doesn’t recall standing in the Hilltop’s endless lines waiting
to hear “Four for Kansas City” yelled, navigating the bottomless
buffet at Augustine’s or donning Sunday best to celebrate a
special occasion at The Continental Restaurant?
A group of seniors at the Ralph Kaplan Estates in Peabody
engaged in a lively discussion of dining on Route 1, recalling
places like Adventure Car Hop, Yokem’s, Carl’s Duck Farm,
Valle’s Steak House, Chickland and Continental. “During the
war, we went to The Continental every Friday night after
work,” recalls 90-year old Estelle Millar.
Clockwise from left:
Jack Upton of
Saugus enjoys a slice
at Prince Pizza.
Chef Amorn
Vutcharangkul at
work at Kowloon.
Lily Martinez delivers
a meal of Kelly’s
famous roast beef
sandwiches.
Continental’s Owner and General Manager Paul Kourkoulis
notes that the combination of “a quality meal at a reasonable
price” has kept families flocking to the family-owned and
operated business for over six decades.
“It is a competitive market that keeps on getting tougher and
tougher,” said Kourkoulis, adding that plans are underway to
refresh the restaurant.
Steven Castraberti, owner of the “the largest family-owned
pizzeria in America,” aka Prince Pizzeria, says that both Route
1 and driving have changed since his father, Arthur, purchased
a 12-seat drive-in pizza place known as “The Leaning Tower
of Pizza” from Prince Macaroni. Today Prince seats 625
customers. Price, quality and availability are the trio of factors
that has kept the business flourishing according to Castraberti
who says his father always ran the business with Benjamin
Franklin’s motto of “no detail is too small” in mind. Along with
a large dining room and three function rooms, Prince added
Giggles Comedy Club in 1978, which consistently welcomes
sell-out crowds. Times have changed since 1961 when Route 1
was a two-lane highway and a popular destination for people
to shop and dine.
Throughout the years Route 1 has seen many establishments
that have been successful in other places open such as Border
Cafe, Santarpio’s Pizza, Red’s Kitchen + Tavern, Polcari’s
Restaurant and Kelly’s Roast Beef, to name a few. Since Kelly’s
opened its doors and drive-thru in 1994, the Saugus restaurant
has enjoyed great success in its prime location with both north
and south access on Route 1. Director Dean Murphy notes that
the Saugus location outperforms its other three restaurants—
Revere Beach, Natick and Medford—generating between 800
and 2,500 orders a day, 40 percent of which are placed via the
drive-thru. He attributes the success to a combination of the
prime location and the fact that Kelly’s never cuts quality.
I reached out to a number of friends who grew up on the
North Shore to share their dining memories and assembled a
list of the things people loved about dining on Route 1:
• Throwing popcorn and hanging out with friends at
The Ground Round.
• Getting dressed up and celebrating a special family
occasion at The Continental.
• Donning a sparkling blue gown and dyed blue shoes and
dancing at prom at Caruso’s Diplomat.
• The jingle, jingle at Adventure Car Hop.
• Standing in the buffet line at Augustine’s.
• Driving up the ‘mountain’ to Weylu’s to enjoy great
Chinese food.
• Enjoying a big breakfast and frozen dough at Godfried’s.
• Savoring a pile of pancakes swimming in maple syrup at
Bickford’s Restaurant .
• Toasting to good times with a Mai Tai and and pu pu
platter while reveling in the ambience at Kowloon
Restaurant.
• The joy in hearing your name called at Hilltop followed
by a discussion about the famous place mats and an
enormous portion of lobster pie or steak.
As new dining destinations continue to sprout up on the North
Shore, Route 1 will undoubtedly continue its legacy of being
dotted with an eclectic assortment of places to grab a bite with
family and friends. l
ONE MAGAZINE FALL 2016
17

Where’s the
BEEF?
Lynn.
By Meaghan Casey
Jimmy Buffet enjoys his cheeseburger in
paradise. Bob Kraft likes his topped with four
onion rings (one for each of the Patriots’ Super
Bowl wins). Greg Bates, the self-named “burger
master” of the North Shore,” prefers his in Lynn.
Bates, a Beverly resident, created a Facebook
page under the burger master name and
quickly attracted nearly 2,500 group members.
“Our customers love the burger,” said Pike. “We
use the best meat and always cook it fresh,
never frozen.”
Pike, a Saugus resident, is the visionary behind
the Lazy Dog’s Reuben burger—a combination
of lean corned beef, Swiss cheese, Russian
dressing and sauerkraut, anchored by nine
ounces of Angus beef.
ONE MAGAZINE FALL 2016
Top to bottom:
Samantha Earp enjoys
a burger at the
Lazy Dog.
Chef Hermerling
Mauricio serves up
the breakfast burger
at Rolly’s Tavern.
“Burger Master”
Greg Bates has high
praise for the Reuben
burger at the Lazy Dog.
Photos: Reba Saldanha
and Mark Sutherland
“I started it as a hobby and figured maybe
50 people would join, but it was up to 2,300
members after four months,” said Bates, who is
still in awe at how many other burger lovers are
in the area.
He regularly posts with updates on local burger
specials, reviews, photos and polls, and has
even involved local businesses to offer up gift
cards. He’s also scheduled “meat-ups” for
members at different restaurants.
“People love sharing their own photos and the
owners and chefs have had some fun interacting
with the members,” said Bates.
Chris Pike, who has been the chef and manager
at the Lazy Dog in Lynn for six years, said their
numbers have soared since Bates’ Facebook
page gained some popularity.
“I’ve seen a big jump,” said Pike. “We’ve been
getting a lot of new patrons in the door—
people from Marblehead or Beverly Farms
who’ve now heard about us—and we’ve even
had more of our regulars ordering the burger.”
The Lazy Dog ranks among Bates’ top 5 burgers
in the area—the others being Fibber McGee's
Bar and Grill in Beverly, Rossetti Restaurant in
Lynn, Barrel House American Bar in Beverly
and the Barrelman in Marblehead.
“I had added pastrami to a burger one day and
thought, why not try a Reuben,” said Pike. “It
was more or less an experiment, but we’ve be
selling them every day since.”
Bates calls the burger “a bit of a religious
experience.” He also has high praise for Lynn’s
other options for pub burgers—naming Rolly’s
Tavern on the Square and Four Winds Pub and
Grill, also both in Wyoma Square (70 feet
and two-tenths of a mile, respectively, from the
Lazy Dog), as well as Brickyard Bar and Grill
and R.F. O’Sullivan’s.
“Every town in the North Shore has one to two
good places, but Lynn is loaded,” said Bates,
who has declared Lynn the burger capital of the
North Shore. “You could take any place in Lynn
and put it in another town and they’d be voted
number 1 or 2.”
As it is, Bates’ poll for the best pub burger in
Lynn was neck and neck for the top spot, with
the Lazy Dog earning 111 votes and Rolly’s
earning 108, followed by Brickyard with 39
votes and O’Sullivan’s with 31.
“Most of these places are grinding their own
beef into custom blends, and all of them have
the passion that their burger is the best,” Bates
said. “Salem has their witches, Ipswich their
clams and Essex their antiques, but Lynn has
their burgers.” Continued on page 20
18

Photos: Sean Browne, Meaghan Casey, Reba Saldanha and Mark Sutherland
R.F. O’SULLIVAN’S
FOUR WINDS
BRICKYARD
THE LAZY DOG
THE BLUE OX
ROSSETTI’S
ROLLY’S TAVERN
ONE MAGAZINE FALL 2016
19

Continued from page 18
At R.F. O’Sullivan’s—which had a muchanticipated
opening in downtown Lynn in 2015—
owner Richard Sullivan’s number-one rule for
cooking great burgers is never to press down on the
half-pound ground sirloin. Using a charcoal grill,
each burger has a smoky flavor and remains juicy
enough to need a napkin.
And Brickyard might be the only place in the area
where you can get a delicious burger, made with a
pound of house-ground beef, for just $3. That tasty
deal is available Monday through Wednesday from
1 to 4 p.m., but don’t worry—the price only jumps
up to $5.50 all other times.
Side orders
ROSARIA
GASLIGHT
BRODIE’S
PUB
If you’re willing to invest a few more dollars in your
burger, Bates recommends one of his other
favorites—Rossetti’s burger, which is made with its
own special blend of beef, topped with aged
Vermont cheddar, crispy bacon and balsamic
caramelized onions and served on a grilled brioche
bun alongside truffle fries.
Chris Rossetti, the restaurant’s co-owner and
general manager, says the restaurant tried 17
different combinations before coming up with the
perfect blend of filet mignon, short rib and wagyu
beef chuck.
“I still don’t even consider that perfect, but it is
absolutely fantastic,” said Rossetti. “People love it,
and it’s unexpected at an Italian restaurant.”
Down the road, Chef Matt O'Neil at The Blue Ox
was named champion of Boston Magazine’s Battle
of the Burger for three years running. He had to
retire his crown this year after reaching the quota
for wins. His “sin burger” is hand-packed and
served with applewood smoked bacon, Swiss
cheese and truffle aioli on a brioche bun with
truffle fries.
Welcome to Lynn. Come hungry, leave happy. l
While Lynn might be the burger capital, that doesn’t mean
it’s the only place to bite into good beef.
At MarketStreet in Lynnfield, a number of restaurants that also
have locations in Boston—Gaslight, Davio’s, Legal C Bar, Yard
House and Wahlburgers—all feature delicious burger options.
At Gaslight, we sampled the hand-ground short rib burger, topped
with caramelized onions, cheddar and truffle mayo and served with
hand-cut fries.
ONE MAGAZINE FALL 2016
20
In Saugus, Rosaria Restaurant features a rotating burger special
on its bar menu, made with grilled sirloin and topped with either
blue cheese and crispy bacon or barbecue, aged cheddar and bacon.
Brodie’s Pub in Peabody was the clear victor in Bates’ Facebook
poll to determine the best burger in Peabody, outscoring competitors
Stonewood Tavern, the Wardhurst, Mike & Lill's Black Sheep Pub
& Grill and Champions Pub. The hand-crafted burger at Brodie’s is
made with 10 ounces of ground Angus sirloin. Minimalists will enjoy
the Brodie’s burger or the bacon burger, while the more adventurous
might try the chili burger or Philips burger—topped with Italian
sausage and sautéed peppers and onions.

5Things
you didn’t
know about
Tom Demakis
By Paul Halloran
Attorneys who practice business and real
estate law typically do so in relative anonymity,
operating about as far out of the legal spotlight
as you can get.
That wasn’t always the case for Tom Demakis,
a Lynn attorney who has worked the last 35
years at the family firm in Lynn founded by his
father, Charles, in 1942. While Demakis is
recognized as a go-to lawyer in his field, you’re
probably not aware that he once played a
leading role in the busiest and most prominent
district attorney’s office in the country.
In order to obtain discovery on that and the
complete docket on Demakis, One called him
in for a deposition. His testimony revealed that:
1.
Working as senior trial counsel in the
Manhattan DA’s office from 1972-81,
Demakis prosecuted the three people charged
with kidnapping Calvin Klein’s 11-year-old
daughter, including her babysitter. When the
ransom demand to the multi-millionaire fashion
designer was only $100,000, the New York City
cops figured they were dealing with amateurs
and they were right. Marci Klein was found
within nine hours and the kidnappers were
arrested the next day.
“They got all the money back except for
$100,” Demakis recalled. “They bought a
bottle of Dom Perignon to celebrate.” One of
the kidnappers pled guilty and the trial of the
babysitter and her half-brother resulted in a
hung jury, despite the fact that Demakis had
taped confessions from both. They ultimately
pled guilty before the retrial.
Marci Klein, 49, is an Emmy-winning producer
of powerhouse TV shows including “Saturday
Night Live” and “30 Rock.”
2.
Demakis was one of six senior trial
counsels in an office with 350 assistant
district attorneys. In the fall of 1980 he
announced that he would be leaving the DA’s
office. Had he stayed, he would likely have
been the lead prosecutor in the trial of Mark
David Chapman, who killed John Lennon
in the Upper West Side of Manhattan on
Dec. 8, 1980.
Demakis said what he enjoyed most about
his stint in the DA’s office was working with
some of the best cops in the world. “I had a
great relationship with the New York City
detectives,” he said. “I would happily take a
weaker case if there were great detectives on
it.” The feeling was apparently mutual.
Demakis’ detective friends once gave him a
lifetime pass to Studio 54, at that time one of
the hottest clubs in the world. He never used it.
3.
After returning to Lynn in 1981 to work
at the family firm – which, he believes,
is the oldest continuously operating law firm on
the North Shore – and working several months
as John Kerry’s campaign manager in his
lieutenant governor bid, Demakis suffered
some PHCW – post high-profile case
withdrawal. He filled the gap, with the help
of his brother and law partner Greg.
The Lynn Sailors, a Double-A affiliate of the
Seattle Mariners, were playing at Fraser Field.
At that time, Demakis explained, it was not
uncommon for professional players to reach
that level without having an agent. So, Tom
and Greg Demakis got into the sports agent
business – and lasted for almost 20 years.
Future Red Sox Steve Lyons and Dennis “Oil
Can” Boyd were among their clients, as when
the pro team left Lynn in 1983, the Demakis
brothers hit the road to other New England
cities to recruit players. They represented
Jeff Bagwell as a minor leaguer and had a few
pretty good major leaguers, including
lefty reliever Mike Magnante and catcher
Matt Merullo.
4.
Demakis is an NBA Draft nut whose
affinity for the league dates back to
his law school days at Columbia, where he
befriended Jan Volk, who went on to become
general manager of the Celtics and remains
a close friend.
The 1970 NBA Draft featured Bob Lanier
going No. 1 and Pete Maravich No. 3, with
Rudy Tomjanovich in between. Demakis was
more interested in the Celtics’ first pick, Dave
Cowens, at No. 4 and Princeton grad Geoff
Petrie, taken by Portland with the eighth pick.
“I bet a friend on the Rookie of the Year,”
Demakis said. “I told him he could take any
two players, then I would take two and he
could have the rest. He took Lanier and
Maravich and I picked Cowens and Petrie.
They finished as co-MVPs.”
Demakis has pretty much been a draftnik
since and he annually reads everything he
can in the months leading up to the draft.
Thank you, Internet.
5.
Demakis is an arithmophiliac, that is he
is fascinated by numbers. “When I was
a kid I learned to square numbers in my head,”
he said.
Demakis explained how to get the square of a
number between 26 and 50 – we’ll use 44 as
an example: “1. Take the number and subtract
25 from it. (44-25=19). 2. Subtract the number
you are trying to square from 50 (50-44=6). 3.
Square that number (6x6+36). Connect No. 1
with No. 3. 44 squared = 1936.”
You may step down, counselor. l
Photo: Sean Browne
ONE MAGAZINE FALL 2016
21

ONE MAGAZINE FALL 2016
22
COACHES’
By Bill Abramson
A
Photo: Bob Roche
CORNER
H A L L of F A M E R
BILL ADAMS
s a player, an offensive lineman, Bill Adams was “that faceless piece
of the puzzle.” As a football coach at Lynnfield High School, he was far
from faceless. He was out front and was everything that a coach should be.
He was a player at the high school, college and professional levels, gaining
the expertise necessary to run a football program at a high level. Make that
a hall-of-fame level.
“My record wasn't strong, so I was shocked when I got the call,” Adams said
when he was notified he was among six inductees into the Massachusetts
High School Football Coaches Association's Hall of Fame in the spring.
“When I took over, our enrollment was 750 for a three-year high school,” he
said. “In three years, it was 630 in a four-year high school. In 1992, the graduating
class was 83 and two of the four elementary schools in town were closed.
Winning didn't mean that much to me. The parents told me I should leave
for a better opportunity, but I liked the kids and the school, so I stayed.”
FOLLOWING THE ROAD MAP
When Adams first came to Lynnfield, he coached under Bill Rodan and
learned about coaching high school players.
“Bill Rodan was a really fantastic coach, who had the gift of psychology
to make kids feel good about themselves,” Adams recalled. “He helped me
understand what high school football was all about. After I took over, I tried
to make our teams the most well-prepared they could be, the most skilled
in technique, the most organized, in great shape and having as much fun
as we could have. I tried to do things that would make kids feel that this was
worth it. When they were done, they would say, ‘That was good and I
enjoyed that.’”
There were trips to the Carrier Dome to watch Syracuse play Oklahoma, to
West Point for the Boston College-Army game, and to the Yale Bowl for
Harvard vs. Yale. It was not unusual that the college trips were
supplemented by whitewater rafting during the off-season.
“We lifted (weights) from the first week in January and we used to have
Super Bowl parties at my house for the kids, cookouts, and pasta parties
for the parents,” he said. “Bill Rodan did it and I kept it going. We watched
game films on Sunday in the early evening with food for the kids, and then
on Monday we’d watch the film with the coaches as a teaching tool. Bill
painted me a huge road map to follow.”
After a decline in student enrollment, the numbers started to come back for
the Pioneers and Adams felt it was time for a younger coach, a new voice,
to take over the program. His 30-year coaching career had run its course.
“I'm most proud of the fact that we kept football alive in Lynnfield,” he said.
A MATTER OF BAD TIMING
The road from Swampscott to Lynnfield made stops in Worcester and Buffalo
along the way.
The seventh-round draft pick of the Miami Dolphins somehow found his way
to upstate New York and played with the Bills for seven years as a guard.
Unfortunately for Adams, the Bills had drafted Joe DeLamielleure, a guard
from Michigan State, in the first round and guard Reggie McKenzie out of
the University of Michigan, in the second round the next year. That was fast
company for the lineman from that football power, Holy Cross.
DeLamielleure and McKenzie were part of the offensive line known as “The
Electric Company” because it “turned loose The Juice.” The line opened the
holes and running back OJ Simpson ran through them for 2,003 yards in
1973, the first back to rush for more than 2,000 yards in an NFL season.
Both guards were annual all-pro selections until John Hannah of the New
England Patriots perennially took one of those spots. DeLamielleure wound
up in the NFL Hall of Fame.
“Reggie was ridiculously fast for a lineman,” Adams said. “He only weighed
240-something, moved extremely fast, was tall, lean and muscular.
DeLamielleure was thicker and was nicknamed ‘The Clydesdale.’
“I actually played more at tackle than guard, but I don't hold any grudges.
I can tell you, they were better football players. It wasn't ideal for me,
personally, but we had a pretty good time. We had OJ and he was an
unbelievably huge star. When I got my opportunities, he made the game
easy. You didn't have to hold your block as long. Here was a guy who
weighed 210 and was on the 4x100 NCAA record relay team from USC.”
The philosophy of the NFL at the time was to keep the offensive line intact
the entire game, every game. That was driven home to Adams in his final
season as the Bills were being hammered by the Seattle Seahawks, 45-3,
and McKenzie dislocated his finger in the second half.
“Reggie got hurt so I got to play for a series,” Adams said. “We got a couple
of first downs and kicked the field goal. Meanwhile, they yanked Reggie's
finger, put it back in place, taped it up and sent him back in the game the
next series.”
“I had a decision to make,” he added. “I didn't want my family life to be all
messed up. My son, Bill Jr., was starting school and there were two all-pro
guards, one my age and one a year younger. I was 30 and I knew they had
to get younger at the position so I retired.”
THE MAKING OF A COLLEGE GUARD
Adams chose to attend Holy Cross College in Worcester and hoped to
become a linebacker for the Crusaders.
“I played the line in high school at 217 and after my senior year of basketball,
began lifting by myself and gained about 10 pounds,” Adams recalled with
a chuckle. “I played in the Agganis Game at 232 and the coaches at The
Continued on page 24

By Bill Abramson
J
ane Heil didn't have a choice: She was born into basketball.
The former Peabody High School girls basketball coach served two terms
on the bench, covering 33 years at the helm of the Lady Tanners, retiring
for the final time after the 2014 season.
She parlayed those seasons into 528 coaching victories, 17 Greater Boston
League championships and one Northeastern Conference title, 27
tournament qualifications, three Div. 1 sectional finalist teams and, in 1985,
an Eastern Mass. and state Div.1 championship team.
In 2013, she was inducted into the Mass. Basketball Coaches Association Hall
of Fame.
For Heil, the daughter of former Medford High School basketball coach Leo
Appiani, it became the sixth Hall of Fame into which she has been inducted.
Previously, she had been honored by her alma mater, Bridgewater State
University, Converse North Shore Basketball Coaches Association, New
Agenda: Northeast, New England Basketball and Peabody High School.
“My dad was a pretty successful basketball coach for several years at
Medford,” Heil said. “That's where I first developed my love for the game.
There were no girls sports in high school so I played at Bridgewater State.”
Photo: Paula Muller
COACHES’
H A L L of F A M E R
JANE HEIL
CORNER
Her 33-year tenure on the sidelines was split into two parts. The first was
18 years and she retired for the first time in 1995.
“It was the way circumstances fell,” Heil explained. “I took time off to watch my
daughter Kristin play at Beverly High School. She went to Trinity College and
I went to see her play there, but she blew her knee out at the end of her
freshman year.
“I was refereeing basketball and was able to do freshmen and junior varsity
games and get back in time to see my daughter play,” she said.
After being out of coaching for four years, and with Kristin no longer playing,
the Peabody girls basketball coaching position proved too much of a
magnetic draw to avoid. Shortly before the deadline, she applied to return.
“I intended to go back for two years and already had two people picked out
to replace me,” Heil admitted. “And, then they both got married and left the
school system. My husband, Bob, is quite good as an Xs and Os man and
he was my assistant.”
“The second time around (15 years, 1999-2014) was different than the first
time,” she added. “It was a lot of fun. I coached as long as I wanted and left
when I was ready to leave with these wonderful memories.”
During her time at Bridgewater State, the game of basketball was 9-on-9,
she recalled. Then, it went to 6-on-6 with two defensive players prohibited
from crossing midcourt on each team. By the time she was ready to coach,
the girls’ game had evolved into what the boys’ game was.
“I started (teaching) in Peabody in 1969 and it was in the fall of the 1977-
78 season that the position became open and it turned out great,” she said.
“Definitely, my love of basketball began more by the fact that my father had
been a coach and, if I was going to coach something, I was going to jump
into basketball.”
Her biggest challenge, however, wasn't on the basketball court. In 2003,
she was diagnosed with breast cancer and, before that season began, she
had undergone surgery, chemotherapy and radiation. She never missed a
practice or a game and even recorded her 400th coaching victory on Feb.
21, 2004. She credited her survival to “family, friends and the 2003-2004
Peabody High girls basketball team.”
HER COACHING WASN'T LIMITED
TO PEABODY HIGH
“I actually coached the Beverly High School boys team in the summer of
the year my son, Bobby, was between his junior and senior years,” Heil said.
“The high school coach couldn't coach his own players (out of season) and
asked me to coach the summer league team in 2005. When Bobby
graduated, the coach asked me to stay on and I did.
For three more years, I coached the boys in the summer and it was a great
experience. It was different, but I enjoyed it.”
After her retirement from her physical education teaching position in 2005
and coaching in 2014, Jane Heil hasn't sat around doing nothing. She still
is active refereeing basketball games in the men's and children's leagues
at the Beverly and Ipswich YMCAs as well as doing AAU tournament games.
“I'm a pretty good tennis player, too,” she said. “Since college, I competed
in the nationals twice at the USTA 35 level and the seniors (over 60). There's
a team of us, the Bass River Tennis Team, that placed fourth nationally in
the USTA Women's Doubles 7.0 at the Super Senior National Championship
in 2010 in Surprise, Ariz.” Heil reflected on her induction into the state
coaches' Hall of Fame.
“Being inducted into the Hall of Fame is like having your number retired, but
since I never had the opportunity to have a number, it's pretty big to go into
the Hall of Fame,” she said. “It's always nice to be recognized for the things
you did. This is not a personal award, but it goes to everybody who has
been a part of the program. I've had great assistants and talented kids. It's
a great honor, but an honor that needs to be shared.” l
ONE MAGAZINE FALL 2016
23

ADAMS, continued from page 22
Cross said I'd have to play guard. I was 235 and I was the biggest guy on
the team. My linebacking career lasted one day. They asked me to run
sideways, then backwards and then they said ‘guard.’”
Freshmen weren't allowed to play varsity sports at that time, and Adams'
varsity career got off to a rocky start when his sophomore season was
canceled due to a hepatitis outbreak. In his junior season, the team went 0-10
and, as a senior, he was playing under his third head coach. He managed
to be named the Davitt Award winner as the team's best offensive lineman.
A BIG BLUE BEGINNING
Playing for legendary high school coach Stan Bondelevitch at Swampscott,
Adams was part of the glory days of the football program. The seeds of a
hall-of-fame coaching career were sown in Swampscott.
“Playing for Bondy was a ton of fun,” Adams said. “As a motivator, he
understood the psychology of football better than anyone I've known.
He was a gifted orator at pre-practice and post-practice. Every day, he
talked about interesting things about life, more than football. He was
just fantastic.”
“The assistant coaches were Dick Lynch, and Frank DeFelice was my line
coach,” he continued. “They were phenomenal. Dick Lynch was my
basketball coach, too, and he was a mastermind technician, calling the
offenses and defenses. Frank was young and he taught me skills that, even
after I went through college, he was the best line coach I had. The three
of them made me fall in love with sports and made me want to be a
teacher-coach.” l
Send us your
Lynn, Lynnfield, Peabody
and Saugus stories.
We’d love to tell them in One.
HALLof FAMERS
THE FOLLOWING LOCAL COACHES HAVE BEEN
IMMORTALIZED BY BEING INDUCTED INTO HALLS
OF FAME IN THEIR RESPECTIVE SPORTS:
Massachusetts Football Coaches Hall of Fame
LYNN
Carl Palumbo, English • Tom Whelan, English
Bill Joyce, Classical • George Moriarty, Classical
Bill Wise, Classical (inducted as Springfield Cathedral coach,
but highly successful at Classical)
LYNNFIELD
Bill Adams • Steve Sobieck
John Driscoll (inducted as coach at Northeast Regional,
Lynnfield resident)
PEABODY
Arthur Adamopoulos • Ed Nizwantowski • Bill Seeglitz
SAUGUS
Mike Ginolfi • Walter Sheridan
Bill Perkins (coached at Pope John, former long-time Saugus resident)
Massachusetts Basketball Coaches Hall of Fame
PEABODY
Jane Heil
Massachusetts Baseball Coaches Hall of Fame
LYNN
Jim Tgettis
Frank Carey (all-time leader in wins as North Reading coach; Lynn
native and St. Mary's graduate and Hall of Fame member)
LYNNFIELD
Harry Jameson
PEABODY
Kevin McCarthy (inducted as coach at Bishop Fenwick)
ONE MAGAZINE FALL 2016
Contact us at:
781-593-7700
info@essexmediagroup.com
Massachusetts Hockey Coaches Hall of Fame
LYNN
Red Foote • George Gunning • Al Melanson
PEABODY
Charlie Carlin • George Kinnaly
Bob Tierney (inducted as coach at Bishop Fenwick)
Bob Driscoll (inducted as coach at Masconomet Regional,
Peabody resident)
SAUGUS
Chris Serino
In Massachusetts, there are two halls of fame, one to honor players
and contributors to the sport (Mass. Hockey Hall of Fame) and another
to honor coaches of the sport (Mass. Hockey Coaches Hall of Fame).
Massachusetts Hockey Hall of Fame
LYNN
Larry Pleau
PEABODY
Bill Kipouras • Lee Johnson
SAUGUS
Sandra Whyte-Sweeney
24

Dr. Don Feldman and technician Natalia Munera work on patient Alex Moya.
Photo: Paula Muller
Straight Talk with Orthodontist
Dr. Donald Feldman
by Stacey Marcus
There is nothing I like more than a genuine nice person who
tells it like it is, which is precisely why I fell in love with Dr.
Donald Feldman the minute we began our conversation. The
Lynnfield resident, whose business Feldman Orthodontics
has been in Lynn since 1973, was quick to proclaim his
Revere heritage.
Although his professional line of business is straightening teeth,
Feldman learned the art of working with people by helping out
his father at his supermarket, Arthur’s Creamery, on Shirley
Avenue in Revere when he was 10 years young. After he assisted
in the supermarket he helped his uncles Jack and Saul cut
onions at their food stand on Revere Beach. His father taught
him the essence of customer service.
“If a customer brought in year-old sour cream to return he would
just give them a new one,” says Dr. Feldman.
After graduating from the University of Vermont, Feldman
attended Tufts Dental School where he chose orthodontics
as a specialty. “I couldn’t stand the sight of blood and I didn’t
want to hurt anyone,” says Feldman.
When he first launched his practice in Lynn, the city was
brimming with workers.
“General Electric employed 20,000 people and NYNEX had
10,000 people working in Lynn,” he notes.
Throughout the years the business landscape and demographics
have changed, however Feldman maintains a very busy practice
serving local patients as well as patients from Gloucester,
Swampscott, Marblehead, Beverly Farms and as far away as
Salem, N.H. He also sees many second-generation patients. “It’s
the same service whether you live on Marblehead Neck or are on
public assistance,” notes Dr. Feldman, a lesson he learned from
his mentor Samuel Kane who treated many famous sports
figures and also grew up in Revere.
Although his business practices have stayed the same throughout
the years, his practice has seen many new products. “The new
wires make it easier with minimal discomfort. Braces are
smaller and elastics are smoother,” he says, noting patients can
cut down on the time of visits.
At 73 years young, Feldman has no intention of retiring,
claiming he works as hard as he did at 30 years old. He and
his wife Karen love to travel the world and have two grown
children. Son Craig is an orthodontist in New York and
daughter Tracey is a CFO at Bank of America in New York.
The couple also has four grandchildren: Holden, Tenley,
Ellie and Julian.
Dr. Feldman loves to give back to the community. “I have 75
charities on my office mirror,” he says.
He is very active in fundraising at Boston University where
he taught for 20 years and raised $1.5 million for the
Orthodontic Chair. He also gives scholarships to the high schools
in Lynn to students who want to improve their lives. His
mantra for life and business was indelibly imprinted on his heart
by his grandmother who told him, “It is better to give than
to receive.” l
ONE MAGAZINE FALL 2016
25

It’s not easy
being green
By Rich Fahey
But Lynnfield native Christine Dwyer has loved
performing the role of Elphaba, the green-tinged
witch who grows up to become the Wicked
Witch of the West in the long-running mega-hit
musical “Wicked.”
ONE MAGAZINE FALL 2016
Photos: Joan Marcus and Matthew Murphy
26

If you want to see the real Christine Dwyer,
don’t tune in when she’s on TV.
“Every time I’ve been on TV, I’ve been green,”
she laughed, including her appearance
as Elphaba performing “For Good” on the
2014 Tony Awards, where she met Idina
Menzel, the actress who originated the
role on Broadway.
Dwyer first fell in love with the stage after
seeing a performance of “Cinderella” at the
North Shore Music Theatre when she was
just five. She has carved out her own solid
professional career on the stage after graduating
from Lynnfield High and the Hartt
School of Music at the University of Hartford.
Dwyer struck gold almost immediately after
graduating from college when she won the
role of the activist/performance artist
Maureen in a national tour of the iconic
musical “Rent.”
She has also graced Broadway and theaters
across the country in several stints since
March 2010 as Elphaba, the latest Broadway
stint ending this past March when her
contract ended.
OK, we all want to know: How long does
it take to put on and take off the green makeup?
“It takes about 20-25 minutes to apply green
makeup to the face, chest, ears, hairline and
hands.,” said Dwyer, who also wears a body
suit when she plays the role.
The makeup was usually retouched at
the beginning of the second act and took
about 10 minutes to wash off. The ears
and hairline were constantly the most
problematic areas to keep clean.
“The left-over makeup always looked
yellow,” she said.
Marybeth Abel, the production stage
manager for “Wicked” on Broadway, said that
Dwyer was ready when she came from the
national tour to take over the role of Elphaba
on Broadway.
“We knew she knew the show and was
extremely talented, but we found her when
she came to Broadway to be reliable and
wonderfully warm and welcoming.”
said Abel.
Abel said it isn’t easy to join a new company.
Dwyer had to learn to react and play off new
actors and actresses, and said that Dwyer
handled the stress of the situation well.
“It’s a huge responsibility headlining a
Broadway show,” said Abel. “A principal
player has to understand the rigors and the
challenge. You have to take care of yourself
to be ready to perform every day and in the
case of joining a new show, you have to be
willing to change when events call for it.
Maureen was a joy to work with.”
Abel said there is always a chance Dwyer
could return to the role someday.
“She’s in that pool of actresses,” she said.
Dwyer also took the character of Elphaba to
Hannover, Germany in April for the Hannover
Messe, one of the world's leading trade fairs
for industrial technology. There were cultural
representatives from different countries, and
the U.S. representatives were “Wicked” and
the Alvin Ailey Dance Theatre, so Dwyer had
a chance to perform for President Obama,
German Chancellor Angela Merkel and other
world leaders.
She also recently finished work on the indie
movie “200 Hours” in Austin, Texas.
And while she is waiting for the next thing to
come along, there’s a mortgage to pay on a
recently-purchased apartment in midtown
Manhattan.
“A very small percentage of performers can
support themselves entirely from their
professional earnings and teaching,” she
said. “Most do something else – catering,
waitressing, maybe performing as a soloist
with a symphony orchestra. There are other
ways to make money if you’re OK with that.”
She has worked with aspiring singers
and also works with actor and fiancé Matt
DeAngelis in business coaching and preparing
students thinking of a career on the stage.
They both returned to the area recently:
DeAngelis proposed to Dwyer in late August
at the New England Aquarium.
DeAngelis is a native of Boxford and a
graduate of Masconcomet Regional High. He
appeared on Broadway and the West End of
London in “Hair” and has done national
tours of “Hair,” Once” and “American Idiot.”
His parents now live in Lynn. Dwyer's
parents, Tom and Ann, still live in Lynnfield.
During the slack times, Dwyer not only does
whatever she has to do to pay the rent, but is
always working hard to keep her name and
face out there.
“I've sung in concerts and benefits for no pay
to do just that,” she said.
Social media and Facebook allow Dwyer to
interact with her fans, and her Web site even
includes a link for the avid devotees of
“Wicked” who spawned a group of fans
known as “Dwyer's Flyers.”
Music-wise, Dwyer is a rocker at heart who
plays the guitar and has been writing her
own music for several years, and would like
to put together an album someday.
Might she someday have enough material to
put together her own cabaret act?
“That kind of scares me,” she said, while
allowing it could happen at some point.
Writing her own music is not only a creative
outlet but it also offers another opportunity
to perform, and the writing is food for her
soul when she's not performing nightly.
“It's hard to live in New York City and be a
creative person and not be doing something
creative,” she said.
One of the ironies of the stage – especially
on Broadway – is that there is more security
to being a member of the ensemble – where
Dwyer began in “Wicked” – than being in a
in principal role.
“The contracts for ensemble members tend
to get renewed while those for principals
don't,” she said.
Like most actors, Dwyer has a “wish list” of
dream roles she’d like to play some day,
including Louise (Gypsy Rose Lee) in
“Gypsy,” Viola in “Twelfth Night,” and Sally
Bowles in “Cabaret.”
She also dreams of creating a character from
the ground up in a new show.
Dwyer said she offers younger actors and
actresses who wish to try the stage some
simple advice. “Be a hard worker and easy to
work with,” she says. “Be nice to people,
do favors when you can, and say yes to
everything. That person you're saying yes to
might be close to the person casting that
next show. And remember: You’re always
auditioning for that next role.” l
ONE MAGAZINE FALL 2016
27

M A L L W A R S
Square One Mall, Saugus
Is indoor
shopping
ONE MAGAZINE FALL 2016
dead?
By Leah Dearborn
28

At 11:45 a.m. on a Friday, the food court at the Square
One Mall in Saugus was quiet. Approximately two dozen
tables sat unoccupied, and only the occasional passerby
frequented the aisles between stores.
A trip around the building revealed much of the same.
Clothing store Madrag had only three customers perusing racks
of discounted shirts, and Sears—one of the flagship stores—
wasn’t much busier. A massage parlor on the second floor was
quiet with only a single employee sitting in dimmed lights.
Drive only about 10 minutes north to MarketStreet Lynnfield,
the open-air shopping center that opened in 2013, and you will
encounter a very different, very lively, scene.
“Today it’s just a convenient meeting place,” said Market-
Street shopper Laurie Smith, who estimated that she
“The malls have been on a downward cycle for 20 years,” said
Tesler. “The issues are far beyond and above the opening of
MarketStreet in Lynnfield. Although, it doesn't help to have
something kinder and more current for consumers to go to.”
Instead, Tesler blames a number of factors, including online
shopping and a lack of diversity between the types of stores
represented in indoor malls. As it turns out, there can be too
much of a good thing.
“In the 1990s, Gap was everything to everybody,” said Tesler.
“Now it’s close to nothing to nobody.”
When Macy’s declared in August that it would be closing 100
stores nationwide, investors hailed the decision as a smart
move in a country that has more physical retail space than it
needs or wants. Green Street Advisors estimated that the chain
MarketStreet, Lynnfield
Photos: Reba Saldanha
Northshore Mall, Peabody
frequents the center approximately once a month.
Smith clearly isn’t the only one who sees the center as a
convenient meeting spot. A visit to MarketStreet at noon on
a weekday paints a picture of professionals talking business
and friends catching up over lunch at one of the outdoor
center’s multiple restaurants.
Within the past few years, upscale retailers Williams-
Sonoma and Pottery Barn have fled the Northshore Mall in
Peabody (owned, like Square One, by Indianapolisbased
Simon Property Group Inc.) and relocated to
MarketStreet.
Beth Johnson, an associate at the Williams- Sonoma in
Lynnfield, said the store exited the Northshore Mall two
years ago because sales at the location were dwindling.
According to statistics produced by real estate research firm
Green Street Advisors, more than two dozen enclosed
shopping centers closed across the U.S. between 2010 and
2015. If both customers and retailers are leaving indoor
malls, are lifestyle centers like MarketStreet to blame?
Michael Tesler, consultant at Retail Concepts and lecturer
at Bentley University, doesn’t believe direct
competition from lifestyle centers is the main source of
sloping sales at indoor malls.
would need to close each of these locations to bring Macy’s
productivity levels back to where they were in 2006.
As Simon’s largest tenant, news of Macy’s closings caused a
two-percent share drop that day, which rebounded by the
week’s end. During the company’s May earnings call, Simon
officials noted that only one department store vacancy
existed in its entire portfolio.
When asked whether he believes indoor malls will ever
disappear completely, Tesler said he didn’t believe so. It’s more
likely, he said, that they will continue trying to adapt
to mixed success. Some might open up to become
partially outdoor centers, while others might add more
restaurant or food shopping options in mimicry of the Whole
Foods partnership that has made many lifestyle centers
so successful.
The decline of the indoor mall is a nuanced issue, and
comparing such drastically different shopping locations can be
a bit of an apples-to-oranges exercise no matter how you
slice it.
“I grew up going to Square One Mall, but MarketStreet caters
to a different tier of shopping,” said Lynn resident Jazzmin
Bonner, who frequently visits Square One for its Macy's and
Forever 21. “I don't think there's any way they could put
Northshore and Square One out of business.” l
ONE MAGAZINE FALL 2016
29

FOOD
ROAST BEEF “THREE-WAYS”
FOR THOUGHT
Massachusetts has an official state berry, the cranberry; an official state dessert, the Boston cream pie; and,
even an official state bean, the baked navy bean. While these delicacies may have gained official status in
representing the Commonwealth, everyone knows the designated sandwich of choice for carnivores
residing north of the Tobin is: the beef, served “three-way” style.
Elements of a classic “beef three-way” may sound simple, but something magical happens when thinly-sliced,
rare roast beef is piled high on a griddled bun and topped with the trifecta of cheese, mayo and tangy sauce.
Here are three delicious takes on a the “beef three-way” style that will make your mouth water.
WHAT: Roast beef sandwich
Thinly-shaved roast beef with Swiss cheese, BBQ
horseradish mayonnaise and fried onion strings on
a brioche roll. Served with a choice of seasoned
French fries or homemade cole slaw.
WHERE: Sylvan Street Grille
12 Sylvan St., Peabody
PRICE: $10.99
WHAT: Roast beef panini
Roast beef with American cheese, BBQ sauce
and mayo on rosemary focaccia bread.
WHERE: Lynnfield Meat & Deli
445 Broadway, Route 1N, Lynnfield
PRICE: $6.95
Photos: Spenser Hasak, Owen O’Rourke, Mark Sutherland
ONE MAGAZINE FALL 2016
WHAT: Super beef
Rare, thinly-sliced roast beef doused with James
River BBQ sauce, topped with American cheese
and mayo. Served on a grilled onion roll.
WHERE: Superior Roast Beef
200 Lynnfield St., Lynn
PRICE: $4.80
30

“I created Spalenza
to honor my beloved
Renato. I love taking
care of other people.”
~
Silvane Spalenza
SPAlenza
SPAlenza
SPAlenza
A place for pampering in Peabody
By Stacey Marcus
Sitting on the veranda of Spalenza on Lake Street in Peabody—the historic
site of the Saltonstall Mansion on Suntaug Lake—one is awed by the
exquisite surroundings.
Although the grounds of the estate are on Puritan Lawn Memorial Park, the
site feels alive with energy. The trees waltz lightly in the breeze, the light
skips softly on the water and Spalenza feels like a sacred spot where one
drinks in a divine presence refreshing both body and mind. Listening to the
story of owner Silvane Spalenza, one can’t help but feel that destiny led her
to this spot to create a sanctuary where people can discover beauty, peace
and wellbeing.
“It was meant to be,” says Spalenza of her founding of the spa. Why else
would her last name sound like a zesty European spa?
There are many ways to describe the Brazilian beauty who designed
Spalenza to bring grooming and wellness to the North Shore and also honor
the memory of her late husband, Renato. She is an entrepreneur,
a kind soul, a cancer survivor, a widow, a mother of three, a certified
massage therapist, a licensed esthetician and skilled in the art of Ashiatsu
Oriental Bar Therapy.
“I created Spalenza to honor my beloved Renato,” says Spalenza. “I love
taking care of other people.”
Walking around the mansion one travels from room to room to enjoy a
plethora of pampering and primping. A hair salon for women offers a full
range of services including Brazilian blowouts. An authentic barber shop
featuring a master barber fulfills all men’s grooming needs, even a hot towel
shave. The massage rooms are reserved for treatments like hot stone and
Reiki with one room featuring equipment for an Ashiatsu
barefoot massage where the therapist walks on your back. Spalenza also
offers services like waxing, facials, laser hair removal, make-up application,
manicures and pedicures.
Photos: Reba Saldanha
Top to bottom:
Silvane Spalenza
stands on the
veranda of her
Lake Street spa.
Products include
Aveda skin care.
Spalenza styles
the hair of
Kayla Sullivan
of Boxford.
A wonderful spot at Spalenza is the spacious studio that is the home
of Peace, Love and Yoga (PLAY). The gorgeous space is lit through
surrounding wall-to-ceiling windows letting in natural light and allowing
yogis to gaze at nature’s glory. Although light also sparkles from the
brick fireplace and candles, the true beacon of peace is founder Anthony
Tomasi, whose great energy and vision create a unique holistic experience.
Andover resident Carolyn Lightner followed Tomasi to his new space
and took advantage of the spa services at Spalenza. “I came three weeks ago
and got the best pedicure and also had Silvane blow out my hair.
Silvane is a such a special lady,” says Lightner, who also
commented that she loves the peaceful and relaxing ambiance at the
mansion.
Spalenza enjoys seeing people take advantage of spa days where
they kick off the day with a yoga session and breakfast on the porch
followed by a sea salt scrub, massage, sauna, shower, lunch outside
overlooking Suntaug Lake, spa manicure and pedicure and hair
treatments, followed by hors d'oeuvres at sunset.
“I want people to feel like they are somewhere really far away as they
enjoy the convenience of getting all their spa services in one place,” she
said. l
ONE MAGAZINE FALL 2016
31

TALKING TURKEY
FORMER HIGH SCHOOL PLAYERS SHARE THANKSGIVING GAME MEMORIES
By Steve Krause
Photo: Courtesy of Lynnfield Weekly News
F
ormer Lynnfield High football coach Bill Adams tells a
story that illuminates the importance of the
Thanksgiving Day rivalries in a unique way.
Lynnfield coach
Bill Adams
And it involves a game
that wasn’t even played
on Thanksgiving.
The year was 1989. Lynnfield,
as always, was to play North
Reading. But the weather
was horrible.
“We got to the field, and
that’s where (North Reading
Athletic Director) Roy Condon
called to tell me they’d postponed
the game til Saturday,”
Adams said.
“He asked me if noon Saturday
was OK. I said it was. I told
him I had to go to a wedding later in the day, but that noon
was fine. He asked me who was getting married. I told him
I was.”
Peabody struck early and often, winning the game, 39-8, and
going on to win the Division 1 Super Bowl.
“We were both very good teams,” said Mark Bettencourt, who
coaches Peabody now and was a tight end on the 1990 team.
“We may have gotten them that day, but I’ll bet if we played a
couple of more times, things would have been different.”
The Saugus-Peabody rivalry dates back to 1943, with the
Tanners holding a 41-29 edge. But that’s due, in large part, to
a winning streak that began in 1989 and lasted until 2005.
Until then, Saugus had the edge, especially when it came to
springing upsets.
Bettencourt said he never fully realized the importance of
Thanksgiving football until he came back to coach at Peabody.
“You don’t have it in perspective until later on,” he said. “The
you realize that it’s a lot of fun, and you see what it means to
seniors, especially the kids who don’t go on to play a college
sport. It’s very emotional.”
Sean Fitzgerald, Peabody High Class of 1988, recalls the loss
to Saugus at Stackpole Field his senior year in a miserable
Adams married Jane Dempsey that day, and if it had been
anyone other than the sister of a football coach (Lynn
Classical’s Dave Dempsey), chances are this wouldn’t have
gone off nearly as well as it did.
ONE MAGAZINE FALL 2016
“Dave was to bring her down the aisle,” Adams said. “I think
we ended up playing at 11. The wedding was at 3. I had to get
my son, Bill Jr., home (his son played in the game) so he could
change into his tux, and I had to change into mine. I ended up
being a half-hour late.”
Dempsey’s Rams also played that day – and lost to English.
He and his sister showed up five minutes later than
Adams.
Thanksgiving football is more than a game. And more than
even a tradition that dates back, in some cases, for more than
100 years.
“It’s the last time you’re all going to be together as a team,
unless you’re lucky enough to be in a Super Bowl,” said Dan
Schena of Saugus, whose 1990 against Peabody was one of
the most ballyhooed around that year. Both teams were vying
for Super Bowls, with a victory being crucial in both cases.
“We’d have needed help even if we’d won,” said Schena, a
two-way lineman and captain for the Sachems. “Everyone, all
the media, all the fans, was talking about it like it was going
to be the game of the day. But it didn’t turn out that way.”
Classical’s Ed Thurman and
Coach Bill Wise
Photo: Courtesy of Eddie Thurman
32

“Years and years later, when you all get together,
that’s the game you’re going to talk about.”
~ Dave Duggan, Bishop Fenwick, Class of 1990
Thanksgiving Day game after the Tanners went for a
two-point conversion rather than an extra point that would
have resulted in a tie. Afterward, coach Ed Nizwantowski
echoed the famous words of former New York Jets coach
Herm Edwards, saying “we play this game to win.”
Still, Fitzgerald felt forlorn and empty as he left the field.
“I recall Niz always saying to seniors, ‘this is your last
game. You’ll never be together again. Some of you will never
play again.’
“So I’m walking off the field after that game and I’m crushed,”
Fitzgerald said. “I’m hearing all those words that Niz
spoke for the three years. Then he comes up behind me and
says to me, ‘don’t worry, Fitzy, you’re gonna play.’ Then it was
shortly after I found out I had a scholarship to Central
Connecticut State.”
Those involved in the Saugus-Peabody rivalry have a unique
perspective on it because for two years (2007-8) the teams
did not play each other. The series resumed in 2009, but was
not moved back to Thanksgiving until well after that.
“I remember when I started coaching,” said Bettencourt, who
is in his fourth season, “we played Malden Catholic the night
before Thanksgiving. Talk about a buzzkill.”
Another rivalry that was moved back to Thanksgiving after a
lengthy absence is St. Mary’s and Bishop Fenwick. The game
was discontinued after the 1991 so that the Spartans, who
were about to change leagues from the Catholic Central to the
Commonwealth Conference, could play Lynn Tech as part of
an effort to get Lynn’s schools playing each other. It didn’t pick
up again until 2006, when St. Mary’s, which had rejoined the
CCL, moved to the upper division.
Finally, last year, the Thanksgiving Day rivalry was reborn.
While all that was going on, Fenwick was nomadic as far as
Thanksgiving rivalries go. The Crusaders played, among
other schools, Malden Catholic, Austin Prep and Pingree.
Mark Nerich (St. Mary’s) and Dave Duggan (Fenwick) both
played in the 1989 game, but they are united in their love for
the old rivalry.
“It was nice when St. Mary’s played Tech,” said Nerich, “but it wasn’t
Fenwick. I’m glad they’re back to the way it used to be.”
Photo: Courtesy of The Daily Item
St. Mary’s Mark Nerich
“Same with Saugus and Peabody,” said Nerich, who is now a
Lynn Police officer. “They broke apart for a few years and now
it’s back. I look forward to it every year.”
Nerich is the youngest of six, and St. Mary’s-Fenwick on
Thanksgiving was a big part of his life.“Ever since I was a
young child, I remember the Fenwick-St. Mary’s rivalry,” he
said. “I love the tradition of it.”
Conversely, Duggan was the oldest of three.
“It was great to be a part of it,” Duggan said. “I’d been going
to that game since I was in the fifth grade. I think having
the two schools so close to each other made for a better
rivalry, too.”
Continued on page 34
ONE MAGAZINE FALL 2016
33

Continued frrom page 33
ONE MAGAZINE FALL 2016
In that 1989 game, “I remember (Mark) had a huge game, and
no matter what we tried to do we couldn’t stop him,” said
Duggan, now an assistant for Dave Woods at Fenwick. “I
remember our coach, Jim Lyons, trying to figure out a way to
stop him. But we scored first in that game (Fenwick won,
20-14) and that was the difference.”
“That was the end of our football careers,” Nerich said. “It
meant a lot to our schools and to our families. I was fortunate
in that I played in prep school and (at Fordham), but you felt
bad for the kids who were playing their last game. You go
through so much with those guys over the course of a season.
It really is something you remember for the rest of your life.”
Duggan agrees.
“Years and years later, when you all get together, that’s the
game you’re going to talk about.”
The Lynn Classical-Lynn English rivalry celebrated its 100th
anniversary in 2013. And for many of those years, says Dick
Newton, who played in the famed 1976 game that put the
winner in the Division 2 Super Bowl, “we didn’t know them
and they didn’t know us. And I think that made for a
better rivalry.
“Now, there’s no more (Washington Street) dividing line.
It’s open enrollment. Everybody knows everybody. You’ve had
brothers playing against each other. You could have kids who
live next door to each other playing for different schools.
“But I went to the Ingalls Elementary School and Eastern
Junior High and I knew from the time I was old enough to know
that I’d be going to English,” Newton said.
Ed Thurman, who played for Classical in that 1976 game
(which Classical won, 7-0), said “we didn’t hang around in
the same places either. We wouldn’t go to Goldfish Pond or
anyplace like that.
“I knew I wanted to go to Classical,” he said. “I’d met Coach
(Bill) Wise. He asked us what we all wanted to do. We all said
we wanted to go to college. Bill said, ‘you go to Classical, you
work hard, and I’ll work hard for you.’”
Adams recalls Thanksgiving from two perspectives, as a
player for Swampscott and a coach for Lynnfield.
“As a player, of course, all you’re worried about is going out
there and playing. As a coach, you have to worry about any
number of little and big things.”
As a coach, Adams tried to borrow freely from Stan
Bondelevitch, his coach at Swampscott, “who was always
doing things to get you properly motivated to play. He was a
real character.
“So we’d do things like have T-shirts made that said ‘finish the
job’ or ‘make the turkey taste good,’ or something like that,
and, of course, we’d expect the kids to wear them under their
pads during the game.
“It’s not always the game itself,” he said. “It’s the stuff leading
up to the games. It’s the rallies in the gym, it’s the special
awards, special themes.
“I always saw Thanksgiving as its own separate season,”
Adams said. “There’s the regular season … and there’s
Thanksgiving.”
But for some, what goes on during the game bears little
resemblance to real life. One year, after Saugus had defeated
the Tanners on Thanksgiving morning at Coley Lee Field in
Peabody, Kevin Ward, Saugus’ coach, was asked whether the
turkey was going to taste better as a result.
Ward just smiled.
“The turkey,” he said, “always tastes good.” l
2016 THANKSGIVING
FOOTBALL SCHEDULE
Wednesday, Nov. 23 at 7 p.m.
Lynn Tech at Austin Prep
Thursday, Nov. 24 at 10 a.m.
Classical at English
Saugus at Peabody
St. Mary's at Fenwick
N. Reading at Lynnfield (10:30 a.m.)
34

Arts alive at OLA
By Paul Halloran
At a time when it is not
uncommon to see schools
decreasing offerings in the
a r t s , O u r L a d y o f t h e
Assumption in Lynnfield is
singing a different tune.
The Catholic school for students in grades
pre-k through 8 has added band and choir
this school year, with about 45 students
participating. Both activities are offered once
a week (on Monday) during the school day.
“The students leave class and go to band or
choir,” said OLA Principal James Grocki.
“We make sure there is no new material
introduced in classes during those periods
(band in the morning and choir in the
afternoon).”
Not only is the school offering these musical
opportunities, it is also providing a high level
of instruction, with Tom Mangeum and Dr.
Bobby Thorp. Mangeum is the cantor at the
Cathedral of the Holy Cross in Boston and
music director at Holy Name Parish in West
Roxbury, while Thorp teaches music at OLA.
“We weren’t sure how it was going to go, but
the kids have signed up and are enthusiastic
about it,” Grocki said. “We have allotted two
periods in the morning and two in the
afternoon so there is room for the program
to grow.”
In addition to offering band and choir for
students in grades 3-8, OLA started a drama
program last year for students in grades 5-8.
Teachers Will Bachner and Eloise Gabriel
coordinate the drama group, which stages a
play in December and musical in the spring.
Drama is an after-school activity for which
students try out, Grocki said.
All OLA students take art and music once a
week. Last spring, the school held its first fine
arts night, at which students’ art work was
showcased.
Grocki said OLA has the same number of
students this year as last year – 316 – marking
the first time enrollment has remained level in
several years. He is hoping the expanded fine
arts offerings will help in that regard.
“We understand the importance of the arts
and what it adds to our school,” the principal
said. l
Students at OLA have the opportunity to participate in band,
choir and drama.
Photos: Courtesy of OLA
O
LA
ONE MAGAZINE FALL 2016
35

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Buy/Sell Agreements
BUSINESS LAW
Contract Review
Business Disputes
Sale of Business
Purchase Agreements
REAL ESTATE
Purchase and Sales Agreements
Leases
Tenant Disputes
Sale of Property
Realty Trusts
You don’t have to be a resident of Brooksby Village to receive care here.
Call 978-221-2524
for your free brochure and bonus copy of our
“Healing at Home” checklist.
CAREY LAW OFFICE
SERVING CLIENTS IN
GREATER BOSTON AREA
SINCE 1991
ONE MAGAZINE FALL 2016
North Shore
EricksonLiving.com
Brooksby Village has received a 5-star quality rating
from the Centers for Medicare & Medicaid Services.
11663348
Christine Carey, Esq.
Seaport Landing
152 Lynnway, Unit 1F
Lynn, MA 01902
Tel: (508) 397-8167
Fax: (781) 289-2180
Email: christinecareyesq@gmail.com
36

The new
A D V E R T I S E R S I N D E X
Anne Marie Jonah Realtors .......……42
Avico Masonry …….......................….39
Bent Water Brewing Co. ……..........….8
Boston Porch and Deck Co. ……....….38
Brooksby Village ……...................…...36
Care Dimensions .............................42
Carey Law Office …….....................….36
Coldwell Banker, LouiseTouchett ……3
Coldwell Banker, Debbie Caniff……….7
Coldwell Banker, Joyce Cucciara ..….9
Coldwell Banker, Evelyn Rockas..…….5
Eastern Shed Company ….....…….38
Equitable Bank …........................…….43
Fairweather Apartments …….........….37
Falcon Financial/Matt Sachar …….….14
Giblees Menswear ……...................….37
LaRosa’s Kitchen ……....................….38
Lynn Arts/Lynn Museum ……........….14
Lynn Auditorium ……......….Back Cover
Lynnway Auto ……..........................….39
Malden Catholic H. S. .............Inside FC
Moynihan Lumber ……..................….41
Our Lady of the Assumption ….........15
P.M. Gallagher …….............….Inside BC
Riverworks Credit Union ……........….40
Su Chang’s ……..............................….38
Thin ‘n Trim …................................…….1
Thomas T. Riquier, CFP, CLU …...…….4
Tri City Sales ……...........................….40
The Ultimate ……............................….41
U.S. Senior Open …...................…….44
Vinnin Liquors ……...........................….6
Fall Collection
has arrived
at Giblees!
85 Andover Street
Route 114, Danvers
978-774-4080
giblees.com
ONE MAGAZINE FALL 2016
37

The North Shore’s
First Cantonese Restaurant
••••••
Enjoy Our Authentic Chinese Cuisine
••••••
Ginger Scallion Lobster
Shrimp Stuffed Eggplant
(in black bean sauce)
Walnut Shrimp
Rack of Lamb
(so delicious, it needs to be ordered a day in advance)
Our chefs always choose
the freshest ingredients for all our
authentic and luscious meals.
••••••
Enjoy Live Music Wednesday Nights
6:30 – 8:30 p.m.
SU • CHANG’S 373 Lowell St., Peabody
suchangspeabody.com
T. 978.531.3366
(Take out always available) F. 978.531.3060
Sun. – Thurs. 11:30 a.m. – 10 p.m.
Friday and Saturday 7 77 11:30 a.m. 77 – 11 7 p.m. 77 7
CLASSIC FRESH PASTA, VEAL, CHICKEN AND SEAFOOD ENTREES
The word is out
and it’s delicious
781-666-3106
Hours of Operation
Mon. – Sat., 11:00 a.m. – 9:00 p.m.
240 Lincoln Ave., Saugus
Delivery Area: Saugus
EAT IN - BYOB - TAKE OUT - DELIVERY
This is what we call getting
Decked Out.
!AJJK
J@HC

QUALITY WORK. COMPETITIVE PRICES.
Since 1988
We are family-owned business that has built a
reputation on craftsmanship and a strict code of perfection
in all aspects of masonry and waterproofing.
AVICO
MASON CONTRACTORS, INC.
You can put your trust in us and experience our
professionalism first-hand by hiring us for your next
project. Fully licensed and insured since 1988.
SWAMPSCOTT • 782-598-0031 • AVICOMASONCONTRACTORS.COM
LYNNWAY
AUTO SALES, INC.
295 Lynnway, Lynn
781-581-5160
Monday – Thursday 9 a.m. – 7 p.m.
Friday – Saturday 9 a.m. – 6 p.m.
Sunday 11 a.m. – 2 p.m.
Great vehicles, great deals and great service
AUTO SERVICE & FINANCING AVAILABLE
lynnwayauto.com
ONE MAGAZINE FALL 2016
39

Appliances you’ve
dreamed about,
service and selection
you’ll love.
Elevate your
kitchen
savings event.
262 HIGHLAND AVE.
SALEM
978-744-6100
77 TURNPIKE ROAD
IPSWICH
978-412-0033
Get a 10% mail-in rebate + $ 250 installation
rebate when you purchase three or more
qualifying Bosch Benchmark® kitchen
appliances. Plus purchase an eligible
refrigerator as a 4th appliance to receive an
additional $300 rebate.*
Valid from July 1 - December 31, 2016.
Discover the Difference at Tri-City Sales.
• Three generations
• Family owned
• Serving the North Shore for over 60 years
262 Highland Ave.
Salem, MA
978.774.6100
www.tri-city-sales.com
77 Turnpike Rd.
Ipswich, MA
978.412.0033
© 2016 BSH Home Appliances. *Receive a 10% mail-in rebate plus a $250 installation mail-in rebate when you purchase three (3) or more qualifying Bosch
Benchmark® kitchen appliances, and a $300 bonus with the purchase of the B26FT80SNS, B21CL80SNS or B36BT830NS refrigerator as a 4th appliance
in the same purchase transaction between July 1, 2016 and December 31, 2016. Valid only at select Bosch Authorized Dealers. Offer not available at
Lowe’s, Sears or Best Buy locations nationwide, or at Pacific Kitchen and Home locations outside of California and Hawaii. Rebate via prepaid American
Express® Reward card. Cards will not have cash access and can be used everywhere American Express® cards are accepted. #16-BOS-0716
ONE MAGAZINE FALL 2016
40

VOTED #1 BOUTIQUE IN NEW ENGLAND AGAIN!
HHHHH
FIVE STAR REVIEW BY ANOTHER
SATISFIED CUSTOMER:
“You want 1,000 choices to pick from?
Large sizes you can try on instead of
holding up a size 8 and wondering if it
will look good on you? Staff that is there
to help you and dedicate their time to
you while you’re there?
The Ultimate is the place!”
Rt. 1s - 130 Newbury St.
Peabody, 978-535-5440
www.ultimatewomansapparel.com
Mention this ad for a FREE GIFT with purchase.
TRUST THE WINDOWS
MORE REMODELERS DO.
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?
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?
“ENERGY STAR” is a registered trademark of the U.S. Environmental Protection Agency.
“Andersen” and all other marks where denoted are trademarks of Andersen
Corporation. ©2016 Andersen Corporation. All rights reserved. MS1607_1069
“ENERGY STAR” is a registered trademark of the U.S. Environmental Protection Agency.
“Andersen” and all other marks where denoted are trademarks of Andersen
Corporation. ©2016 Andersen Corporation. All rights reserved. MS1607_1069
ONE MAGAZINE FALL 2016
41

When you list
or buy with
Annmarie
Jonah
REALTORS
you can be sure
you are getting an
experienced, honest,
knowledgeable realtor.
Real Estate is local
make sure your
realtor is local too.
follow us on
Representing Buyers
and Sellers in Lynn and the
North Shore.
2015 President - North Shore Association of Realtors
Eileen Jonah-Daly, Broker
A. Jonah REALTORS
781-596-1174
e: a.jonah@comcast.net
w: annmariejonahrealtors.com
We’ll take care of your family
like you’re a part of ours.
ONE MAGAZINE FALL 2016
At Care Dimensions, we’ve been helping families
deal with advanced illness for more than 35 years.
We’ll be there when you need us most providing
strength and support, plus a range of specialized
clinical programs and expert medical care that
helps patients make the most of everyday.
As a community-based non-profit hospice
provider, we are committed to respecting the
wishes of every individual, and bringing peace
and comfort to those who love them. That’s what
family is all about.
Call or visit us online and discover the many
dimensions of care that you can only get from
Care Dimensions.
HOSPICE | PALLIATIVE CARE | SUPPORT SERVICES
CareDimensions.org | 888-283-1722 | 24/7 Referral Center: 888-287-1255
42

ONE, THE MAGAZINE
IS LOCATED AT THE INTERSECTION OF RTE 1, 128 AND 129.
So are we.
In today’s busy world, most people rarely go to the bank. So after you stop by our 400 Broadway, Lynn office
just once, to open your new free checkIng account and receive a free gift, you can use our convenient
and easily accessible atM located at 917 Lynnfield Street, Lynn at goodwin circle near the junction of
routes 1, 128 and 129. or use our Mobile app with its Bill Pay and remote Deposit features, anywhere.
For more information or
to set up an appointment
Contact Michelle Grzela at (781) 927-1384,
mgrzela@equitablebank.com or one of her team,
Hope, Savoeun, Jennifer or Kerry at (781) 927-1386
Or stop by during business hours
Monday through Saturday at our office
at 400 Broadway, Lynn MA 01904
Visit our website for details www.equitablebank.com

Be a part of history.
The U.S. Senior Open Championship returns to Salem Country Club
in the summer of 2017. Premium opportunities are available to entertain
your valued clients in your private hospitality tent or exclusive Clubhouse location.
Join us to capture the magic of this historic occasion.
Learn more at 2017USSeniorOpen.com
2017 U.S. Senior Open | June 26 - July 2 | Salem Country Club | Peabody, MA
SALEM COUNTRY CLUB