Northeast
Bodycam captures moment hero first responders save 11-month-old baby's life as deadbeat dad faces charges
New York police and other first responders saved an 11-month-old baby from a fentanyl overdose on bodycam video — and while detectives were investigating his father for the exposure, an unrelated woman died from the same batch of drugs, prosecutors say.
The boy survived, his father is facing child abuse and other charges, and the father’s dealer has been charged with the woman’s death and other crimes, Suffolk County District Attorney Ray Tierney’s office announced Monday.
Bodycam video, taken in January but released this week, shows police arrive at a Lake Grove, New York, home and attempt to resuscitate a child who wasn’t breathing, identified only as John Doe.
POLICE IN NEVADA RESCUE 8-YEAR-OLD GIRL CRYING FOR HER MOTHER DURING APARTMENT FIRE: VIDEO
A first responder administers aid to an 11-month-old New York boy whose father is accused of exposing him to fentanyl, causing a near-fatal overdose. Rescuers were able to revive the infant, who had stopped breathing. (@SuffolkCountyDA/YouTube)
Without success, they call for an ambulance. While en route to Stony Brook University Hospital, the ambulance pulled over so a Suffolk County police medic could board with additional expertise and equipment, the video shows.
Rescuers applied Narcan, an opioid-antidote, and the child soon began crying – a positive sign.
“There we go,” one of the rescuers says, as the mother, also in the ambulance, cheers them on out of view.
BODYCAM SHOWS TERRIFIED GIRL, 5, RESCUED FROM HIDDEN CLOSET COMPARTMENT
A police medic boarded the ambulance before it reached the hospital and applied Narcan as rescuers successfully got the baby to start breathing again. (@SuffolkCountyDA/YouTube)
John’s father’s identity is being withheld to protect the 11-month-old’s privacy. He has been described only as a 35-year-old man from Lake Grove. He faces charges of assault, endangering the welfare of a child and criminal possession of a controlled substance.
The alleged drug dealer, 39-year-old Robert Mauro, faces a manslaughter charge for the woman’s death along with a slew of drug-related offenses and one count of evidence tampering.
After the infant’s overdose, police searched his father’s phone and identified Mauro as the suspected supplier of the drugs, prosecutors said. While they were investigating, county police in another precinct found a 31-year-old woman dead in Patchogue. Her phone also showed alleged details of a drug deal with Mauro.
INDIANA POLICE RESCUE CIRCUS ANIMALS FROM BURNING TRUCK ALONG I-69, BODYCAM VIDEO SHOWS
Police and emergency responders arrive at a home in Lake Grove, New York, where an 11-month-old had stopped breathing. In a harrowing ambulance ride, they saved the child. (@SuffolkCountyDA/YouTube)
Police served a search warrant at his house in Miller Place, and he allegedly tried to throw evidence out a window, which police recovered.
Prosecutors allege that Mauro knew how potent his drugs were because in another conversation they say they found on his phone, he allegedly told someone that he was “knocked out” for hours after taking them himself.
Both men are being held without bail.
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Johnstown, Pa. (WJAC) — The Rock and Roll Hall of Fame just released this year’s list of inductees, and a new clothing store just opened in the Johnstown Galleria.
What do these two things have in common?
If you grew up listening to 90’s hip-hop, then you’re probably familiar with the Wu-Tang Clan.
Wu-Tang Clan member opens clothing store in Pennsylvania (WJAC)
They said, “We’re in the building right now, we’re out in Johnstown making it happen, fashion and rapping, and Wu-Tang, you already know Wu-Tang is the witty, unpredictable talent and natural game. So, it’s all grassroots with us, man. We do everything from scratch.”
They’re being inducted into the Rock and Roll Hall of Fame this year, and Darryl Hill, aka Cappadonna, and manager Al “Heck” Felder are opening the Pillage, a clothing store in the Johnstown Galleria, selling apparel with a purpose.
Cappadonna said, “‘Cappadonna,’ that stands for ‘Consider All Poor People Acceptable, Don’t Oppress Nor Neglect Anyone,’ and we stand on that.”
They were introduced to mall owner Leo Karruli through Mustafa Curry, a childhood friend from New York, who owns a store on Main Street in Johnstown.
Heck said, “BK Styles, I’ve got to give a shout out to my boy, Mustafa. They’ve got some apparel down there, too. We’re all over. We’re spreading the word and we’re spreading the love.”
Wu-Tang Clan member opens clothing store in Pennsylvania (WJAC)
Their other clothing line, Angry Elephant, promotes being good stewards of the Earth, with a portion of the proceeds protecting the animals from poachers.
They said they believe in always putting God and family first.
Cappadonna said, “When you recognize the God in us, then you can see the God in you.”
They said they want kids to know that violence is not the answer, and it doesn’t cost anything to be kind.
Cappadonna said, “We just want to say that it’s nice to be important, but it’s even more important to be nice.”
Rhode Island
Gather Round at These Unique, Seemingly Unrelated Rhody Businesses – Rhode Island Monthly
Ice cream class attendees look next door at the glassblowing studio. Courtesy of Gather
It all started with a glassblowing studio. Benny Giguere had just moved from Vermont to Providence when he and high school friend, Matt Stone, decided to turn their passions into a brick-and-mortar endeavor. Giguere had been a glassblower for twelve years and felt Rhode Island was the perfect place to bring his talents.
That was around 2010. Now, in addition to a Providence glassblowing studio, Gather has two other businesses under its belt: an adjoining ice cream shop and a farm in Johnston. The goal for all three? To bring people together.
“One of the reasons we named it Gather was because the goal is to bring in more of the public and offer experiences,” Giguere says. “Gathering is the first thing you need to do in order to make something. We couldn’t do any of this without gathering.”
Fire and Ice
Benny Giguere uses his breath to expand glass during a live demonstration. Photo courtesy of Gather
Located at the tail end of Atwells Avenue, Gather Glass and Gather Cafe & Ice Cream Bar offer an experience called Fire and Ice, where participants make their own glass (the fire) and then craft a batch of ice cream (the ice). I set out to try the experience that blends the two businesses, starting with glassblowing.
The glassblowing space is split into two parts, a retail side and a studio side. We step into the studio and Giguere shows me the color options for my soon-to-be wine glass. Brightly colored glass pieces rep Rhode Island-friendly names like RIDOT, bright orange with white glass, and Blizzard of ’78, blue with white glass. I choose one called Grinch (a bright green).
Giguere takes me through the motions of the glassblowing process. Once prepped, I put on my safety goggles to do it for real. Giguere stays by me the whole time, mirroring what I need to do next while jumping in when I need assistance. With his laid-back but assertive cadence, he is obviously the man in charge.
“Once you choose a career like glassblowing, you either work for somebody else’s dream or you forge your own path,” he says.
Giguere helps a student shape their glass. Photo courtesy of Gather
Since opening, Gather Glass has partnered with multiple local businesses. WaterFire was one of the first to work with Gather and that relationship still stands today, with Gather Glass glassblowing at almost every WaterFire lighting. Other local partners include Bellini and the Industrious Spirit Company. The shop also works with the Rhode Island Community Food Bank and donates to Crossroads Rhode Island.
“While the goal is to bring people in our doors, we also go out of our doors to help better things in the community,” Giguere says.
My glass needs to stay overnight to properly harden and cool, but not before Giguere helps me with the finishing touches.
In its first year, Gather Glass welcomed around 350 people to its studio. In 2025, that number climbed to more than 9,000.
Ice Cream Madness
After finishing my wine glass, I switch gears and walk next door to the ice cream making class. The ice cream shop shares a glass wall with the studio so customers can watch the classes while enjoying their ice cream. A fully stocked bar with local brews and spirits from local distilleries offers visitors a stronger alternative to milkshakes.
I make my way over to the ice cream making station, complete with a scale, a stovetop and other ice cream making tools. Leading our class is Andrea LaFazia, a chef who helped open Troop.
Liquid nitrogen floats out of an ice cream churn as attendees look on in awe. Photo courtesy of Gather
The ice cream shop was born in large part due to the Johnston farm, which had an apiary and lots of lavender growing. They used the ingredients in a honey lavender ice cream, which they sold on the farm and at events. After positive feedback, they used the farm’s basil in a lemon basil ice cream, and an idea was born.
“The thing that makes Gather special is everything we do is an experience that we can share,” LaFazia says. “So, we decided that it wasn’t enough to just make our own ice cream — we had to teach people how to make ice cream.”
Gather began renovating the space next to the glassblowing studio two years ago and opened the ice cream shop last July. The shop is open for ice cream making classes and premade ice cream purchases.
After hearing the shop’s backstory, it’s time to decide our flavor base. Options include vanilla, chocolate and coffee made from New Harvest coffee beans.
I decide on my flavor: chocolate-strawberry. After mixing some cracked eggs, milk and other ingredients on the stovetop, the base goes inside a freezer to harden while we decide on our mix-ins. Some, like marshmallows and peanut brittle, are made in-house. I go for the cookie dough globs and waffle cone bits.
Andrea LaFazia adds the showstopping liquid nitrogen to her ice cream creations. Photo courtesy of Gather
LaFazia starts churning the ice cream using liquid nitrogen.
“When we dump the liquid nitrogen into the cream, the air pockets shut down,” she says. “This makes it so you don’t have that crunch and thinness you get with other ice cream.”
The liquid nitrogen’s foggy contents waft out of the churner as I add my mix-ins, watching them fold into the ice cream’s base. LaFazia gives me two scoops of my creation to sample and puts the rest into the freezer to harden. It’s some of the best ice cream I’ve ever tried, and the view of glassblowing next door provides entertainment while I scarf it down.
“Sometimes people get confused about how a glass studio, an ice cream shop and a farm are all tied together,” LaFazia says. “But we’re really just trying to create an environment where people can get together, have a great time and not be scared.”
Go for the Goats
A fifteen-minute drive from Atwells Avenue brings me to my final stop, Gather Farm in Johnston. The farm uses a community supported agriculture model, where consumers purchase shares of the farm’s harvest. Once a week during the season, the farm brings produce to the ice cream shop for CSA members to pick up.
All the produce is grown using organic and regenerative practices. CSA members have access to weekly yoga sessions in the summer and fall and pick-your-own opportunities during peak season. Spring sees produce like lettuce, carrots and rosemary harvested while summer is for cucumbers, sweet corn and blueberries.
The farm also offers various classes and works closely with the African Alliance of Rhode Island, which runs the six-acre Bami Farm in Johnston.
Gather Farm goats Salty and Fawn seemingly pose for a photo in the goat greenhouse. Photo courtesy of Gather
Aidan Simmons, the farm’s goat caretaker, waves at me as I park. She’s a twelfth-generation dairy farmer and second-generation goat farmer. In 2024, after learning her family could not continue operating Simmons Farm in Middletown, Simmons found a new home at Gather. Since then, she’s worked to perfect the farm’s goat hikes and goat cuddling sessions.
She leads me through the greenhouse, which doubles as the property’s event space. Here, Simmons and Gather farmer Elisabeth Stone tell me about their efforts to make the goat hikes more accessible for all.
“It’s important we make the hikes doable for all people,” says Simmons. “The hiking trail is mostly flat, so even if you aren’t completely mobile you can participate.”
We finally reach the stars of the afternoon: the goats. Twenty-three goats waddle by as I step into their space, with Simmons greeting each one by name.
A few goats congregate toward the front corner of the goat greenhouse, and I walk over. Behind the blocked off area, three pairs of bright eyes stare up at me, each pair belonging to a floppy-eared baby goat. Their names are Jude, Willow and Ivy. Each is small enough to pick up and carry around. Simmons hands me Willow as we settle in for goat cuddles.
The cuddles are a new offering at the farm. During each session, guests can sit and snuggle with the goats for thirty-five minutes.
While I’m holding Willow, Simmons tells me more about the farm. Weekends are for the farm’s goat hikes, one-hour strolls through the property where attendees learn about goat history and fun facts from Simmons. The hike gives the goats time to forage around the property, which helps with the enrichment they require. Simmons also has plans to start offering goat yoga.
Simmons’ world revolves around the goat’s happiness. During our cold snap in January, Simmons brought the babies inside to the guest room of her home, which is on the Gather Farm property only a few feet from the goat greenhouse.
Aidan Simmons leads hikers and her goats through the hiking trails on the Gather Farm property. Photo courtesy of Gather
“Some of them have never met their mom, but I’m their mom,” she says. “I kind of had to stop everything I had going on in my life to take care of them, but it’s worth it.”
I put down Willow, who’s been gnawing at my hair for the past few minutes. I stand up next to Simmons and ask what her dream is for the farm.
“The dream is to have a fully functioning farm,” she says. “I really want to prove that you don’t have to be the worst person in the world to be a dairy farmer.”
I give each of the baby goats one last squeeze before I head back to grab my things. I tell Simmons she has a pretty great thing going and she laughs, nodding.
“While I gave them goats, they gave me and my goats a home and hope when I didn’t know what was coming next,” she says. “This place really is like a family. All of the people I get to work with, they’re everything to me. I just feel like the luckiest person every day.”
I say my final goodbyes and walk to my car. My drive home is filled with thoughts of Gather and the people who make it all happen. From the heat of the glassblowing studio to the chill of the ice cream class and the warmth of the goat cuddles, Gather makes people feel like they belong. And in these chaotic times, couldn’t we all use a little sense of togetherness?
Gather Glass, 521 Atwells Ave., Providence, gatherglass.com; Gather Cafe & Ice Cream Bar, 519 Atwells Ave., Providence, gathercafe.com; Gather Farm, 380 Greenville Ave., Johnston, gatherfarm.com.
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Learning Experiences
Interested in more hands-on experiences that blend education and fun? Check out these three spots below.
Thames Glass
Located in the City by the Sea, Thames Glass offers various make-your-own classes. Guests can make ornaments, paperweights and vases, among other items, with the help of a professional glassblower. 688 Thames St., Newport, 846-0576, thamesglass.com
The 1661 Animal Farm
Part of the 1661 Block Island Resort, this farm houses goats and pigs and more exotic animals like kangaroos and camels. Visitors can purchase vegetables to feed the animals at a farm store on the property. 1 Spring St.,
New Shoreham, 466-2421, blockislandresorts.com
CHOP
The Culinary Hub of Providence offers sit-down dining and engaging culinary classes. Through educational workshops, visitors can learn skills from CHOP’s culinary professionals and expert guest chefs. CHOP’s open kitchen also allows diners to peek into their meals’ creation process while the Chef Demo Bar offers quick kitchen demos and tastings. 211 Washington St., Providence, 429-2450, culinaryhubpvd.com
ESSEX JUNCTION, Vt. (Aging Untold) — For 10 days, the Champlain Valley Fair, a county fair in Vermont, becomes its own little town with thousands of people, hot afternoons and the occasional emergency.
Charlene Phelps, 74, runs the fair’s emergency response team.
“We have a lot of seniors that come and people don’t drink enough water,” Phelps said.
The team handles sprains, bee stings, heat exhaustion and whatever comes through.
“I like taking care of people, I like helping people,” Phelps said.
Living out a childhood dream
It’s also a childhood dream.
Phelps wanted to be a nurse, but college wasn’t possible, so she found another route into care and has been showing up year after year at the fair.
Aging Untold expert Amy O’Rourke said living out your purpose can improve mental and spiritual well-being.
“When you tap into that, you’re tapping in on a place that’s a risk, that’s a challenge that inevitably creates growth inside you, gives you confidence so that if you’re in another situation you can build on that,” O’Rourke said. “Or, if you’re in an everyday situation where you’re a little anxious, it’ll help create stabilization in that place as well.”
Saving lives at the fair
Sometimes it’s bigger than a bandage.
“Over on there near the swings way over there is Gustovo, and we saved his life,” Phelps said.
Gustovo had gone into cardiac arrest at the fair a few years ago.
“I mean he was gone,” Phelps said.
Now he’s back and working the rides.
“Came for my hug, Gustovo,” Phelps said.
O’Rourke said stories like this are also why some people keep working past retirement age. Purpose isn’t a number, it’s a role.
“I’ve seen a 92-year-old still working as a nurse’s aid. I’ve seen people in my neighborhood chilling out and loving it,” O’Rourke said. “So, I think it’s being really self-aware of what you need and making sure that you’re getting those needs met.”
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