Rhode Island
Frostbitten lizard found in Rhode Island is healing
While shoveling his driveway during yet another winter storm, a man in Providence, Rhode Island found something rather unexpectedâa very cold giant lizard. Fortunately, the animal rehabilitation experts at the New England Wildlife Center found that besides being very dehydrated and having frostbite on its tongue and toes, the female tegu named Frankie was doing okay.Â
Tegus are large South American reptiles, so how did Frankie end up in the middle of a snowstorm in New England? Tess Gannaway, a veterinarian at the wildlife center who treated Frankie, tells Popular Science that she was probably someoneâs pet.Â
âGiven their size they often roam folkâs homes like dogs or cats and there is a chance that in warmer months Frankie escaped and was surviving on her own outside until the weather got too cold for her to manage,â Gannaway explains. Thereâs also the more unfortunate possibility that the lizard was recently abandoned.
Either way, Frankie was likely unable to pull her tongue back into her mouth at the start of the storm, which caused the frostbite on both her tongue and her toes. The tongue frostbite is particularly notable because known cases of animals with mucus membrane related frostbite are exceedingly unusual. Because of the frostbite, Frankie no longer has the iconic reptilian V-shape in her tongue.Â
In fact, veterinary medicine as a whole didnât have any published accounts of such an affliction. As such, Gannaway and her veterinary student turned to human medical literature to decide on Frankieâs best treatment option, and ultimately identified what they were looking for.Â
This âis really cool and an example of something in veterinary medicine and other fields we call one health, so the intersection between human and animal health,â Gannaway explained in a New England Wildlife Center video.Â
In the human report, a portion of a patientâs tongue had unintentionally frozen because of a medical intervention in the mouth. Doctors then removed the dead external tissue a number of times, healing the injury within three weeks.Â
Similarly, the team at the New England Wildlife Center aims to remove part of Frankieâs dead tongue tissue every two or three weeks. Hopefully, the tongue will heal on its own, but the good news is that tongues are rapid healers.Â
Gannaway says that the team is âcautiously optimisticâ about Frankieâs future.Â
âShe did great during her first debridement [the tissue removal] and has moved on from liquid to solid food. New England Wildlife Centersâ Veterinarians will keep checking her tongue every 2 weeks to see if she needs further sedation to remove more superficial tissue,â she adds.âUntil then she is on pain medications and an antibiotic. Tegus can live normal lives with only part of their tongue so as long as we can get her tongue to stabilize she should be ready to live a warmer although slightly less adventurous life.âÂ
Rhode Island
Nothing Bundt Cakes opens first RI bakery
EAST GREENWICH, R.I. (WPRI) â If youâre looking to satisfy youâre sweet tooth, look no further than Division Street.
Nothing Bundt Cakes opened its first Rhode Island bakery in East Greenwich earlier this month. The new bakery is situated within East Greenwich Square, which is also home to the Ocean Stateâs first Crumbl.
The bakery is known for its handcrafted specialty Bundt cakes, as well as smaller âBundtlets,â and bite-sized âBundtinis,â that come in a variety of flavors.
âThereâs a strong sense of local pride, creativity, and community here that aligns perfectly with our values,â said Jake Williams, who owns the East Greenwich bakery. âWe were drawn to the areaâs vibrant small business culture and the opportunity to contribute something special.â
Nothing Bundt Cakes is also expected to open another bakery at Chapel View in Cranston later this year.
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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 GatherÂ
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.
âOne of the reasons we named it Gather was because the goal is to bring in more of the public and offer experiences,â Giguere says. âGathering is the first thing you need to do in order to make something. We couldnât do any of this without gathering.â
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 â78, 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.
âOnce you choose a career like glassblowing, you either work for somebody elseâs dream or you forge your own path,â 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.
âWhile the goal is to bring people in our doors, we also go out of our doors to help better things in the community,â 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 farmâs basil in a lemon basil ice cream, and an idea was born.
âThe thing that makes Gather special is everything we do is an experience that we can share,â LaFazia says. âSo, we decided that it wasnât enough to just make our own ice cream â we had to teach people how to make ice cream.â
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 shopâs backstory, itâs 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.
âWhen we dump the liquid nitrogen into the cream, the air pockets shut down,â she says. âThis makes it so you donât have that crunch and thinness you get with other ice cream.â
The liquid nitrogenâs foggy contents waft out of the churner as I add my mix-ins, watching them fold into the ice creamâs base. LaFazia gives me two scoops of my creation to sample and puts the rest into the freezer to harden. Itâs some of the best ice cream Iâve ever tried, and the view of glassblowing next door provides entertainment while I scarf it down.
âSometimes people get confused about how a glass studio, an ice cream shop and a farm are all tied together,â LaFazia says. âBut weâre really just trying to create an environment where people can get together, have a great time and not be scared.â
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 farmâs 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 farmâs goat caretaker, waves at me as I park. Sheâs 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, sheâs worked to perfect the farmâs goat hikes and goat cuddling sessions.
She leads me through the greenhouse, which doubles as the propertyâs event space. Here, Simmons and Gather farmer Elisabeth Stone tell me about their efforts to make the goat hikes more accessible for all.
âItâs important we make the hikes doable for all people,â says Simmons. âThe hiking trail is mostly flat, so even if you arenât completely mobile you can participate.â
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 Iâm holding Willow, Simmons tells me more about the farm. Weekends are for the farmâs 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.
Simmonsâ world revolves around the goatâs 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
âSome of them have never met their mom, but Iâm their mom,â she says. âI kind of had to stop everything I had going on in my life to take care of them, but itâs worth it.â
I put down Willow, whoâs 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.
âThe dream is to have a fully functioning farm,â she says. âI really want to prove that you donât have to be the worst person in the world to be a dairy farmer.â
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.
âWhile I gave them goats, they gave me and my goats a home and hope when I didnât know what was coming next,â she says. âThis place really is like a family. All of the people I get to work with, theyâre everything to me. I just feel like the luckiest person every day.â
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, couldnât 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.Â
___________________
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 CHOPâs culinary professionals and expert guest chefs. CHOPâs open kitchen also allows diners to peek into their mealsâ creation process while the Chef Demo Bar offers quick kitchen demos and tastings. 211 Washington St., Providence, 429-2450, culinaryhubpvd.com
Rhode Island
The Real Housewives of Rhode Island Recap: Wrong Side of the Tracks
As if the aftermath of her explosion at the Studio 54 party wasnât enough to deal with, Liz also now has to figure out what to do with the six bunches of bananas that Gary accidentally ordered when he meant to order six individual bananas. But until theyâre ripe enough to make banana bread, sheâll focus on the other issue. âI came across as a bitter, drunken, witch,â she tells Dolores â three words that I have to imagine also appear on the showâs casting notice.
Meanwhile, Ashley takes some of the other women to her favorite beach, and Alicia, who is used to her country club, is terrified. âThis is not my vibe, Iâm freaking out,â she whispers as sheâs forced to carry her chair, bag, and snacks. The snacks in question are something called âpizza chips,â which appears to just be bread with sauce on it? Alicia, being the brain behind Pizza Mamma, tries to break down the science to us, saying that cheese canât sit out in the sun, but she need not explain. She had me at pizza chips.
She also had me when she revealed that Rulla apparently met Brian while he was married to Aliciaâs high school Spanish teacher. âI donât know if this is true, Brian cheated on his first wife, my Spanish teacher,â she says with her hands over her heart, âwith Rulla. I hope thatâs not true because I really did like my Spanish teacher.â Yet again, Iâm obsessed with how deep the ties between these women go. A game of six degrees of separation hates to see them coming. I also love Alicia starting a declarative sentence with, âI donât know if this is true,â but she should say it in Spanish next time.
And speaking of those deep ties, we already know that there was some connection between Jo-Ellenâs sister and Jo-Ellenâs husband while they were in high school, before Jo-Ellen swooped in. But now weâre finally getting to meet Jen, who is basically subbing for Jo-Ellen at the house while sheâs on a work trip. âShe perpetuates this fun little game of flirting with my husband,â Jo-Ellen explains, but assures us that nothing is going on. That being said, Jen does joke that theyâre like an old married couple and Jo-Ellen tells us that Jen wants his sperm to have a babyâŠbut apart from that I guess everything is totally normal! Iâm putting together a list of side characters who should be in the running to hold clams in future seasons, and so far Jen and Aliciaâs Spanish teacher are leading the pack.
But when it comes to side characters, the real stars are of course Aliciaâs aunts, who are thankfully back on our screens for a backyard barbecue with some of the ladies. And what better group to speak frankly to Rulla about her situation with Brian? The second Rulla alludes to bumps in the road, this beautiful coven of scorned divorcĂ©es pounce, encouraging Rulla to leave him. âDo you want to spend the rest of your life looking over your shoulder?â one of them asks her, and later in her confessional Rulla even admits that those words stayed with her. I feel like weâre seeing something real with Rulla and sheâs finally letting the glossy veneer slip. But the best commentary comes from Aliciaâs mother, who says, âI just hope and pray that you somehow hurt himâŠIâm gonna pray you get him back.â Forget the usual Bravo aftershows, I want a show thatâs just all of Aliciaâs aunts watching and commentating on each weekâs episode. The ratings will be higher than the MASH finale.
As for Liz and Kelseyâs simmering conflict, the pair finally meet up to clear the air by the water where Lizâs boat is docked. Iâve seen similar meetings play out just like this on The Sopranos, so I had to keep reminding myself that Kelsey was safe because surely Bravo would never broadcast a woman being murdered. Then again, this would be the show to break that glass ceiling. As it turns out, I had no reason to fear because the sit-down goes incredibly smoothly. Liz explains that it felt like Kelsey was co-signing the rumors by bringing them up, and Kelsey says her instinct for Liz to keep her distance from Dino actually had more to do with her own history. She explains that ten years ago she and Dino hooked up but it didnât go well, and now his presence is a reminder of a time in her life that sheâs trying to forget. She even says she has PTSD over it and now avoids him like the plague, but respects that Liz has a meaningful friendship with him. I still have a lot of questions about this, but ultimately Liz and Kelsey clear the air and reconcile.
And thank god, because then theyâre able to go rail biking in peace. All of the women split up into groups to cycle their way three miles down an old railroad track, with drinks in hand of course. âRullala, how you doing back there?â Alicia asks as they ride, which made me scream out in delight upon once again getting to hear my new favorite word: âRullala.â Itâs my mantra. I say it no fewer than 50 times a day. Itâs a greeting, itâs a prayer, itâs a way of life. Better yet, when the camera cuts to Rulla, she finally wins me over. Mid-cycle sheâs shaking a cocktail shaker and pouring her tequila into a wine glass. Leave Brian and his bullshit at home, this is the woman that I want to see on my screen.
Iâm even more enamored with her once they get to their location and sheâs horrified to discover Aliciaâs financial situation. Sheâs telling the ladies about not feeling valued given that her husband wonât put her name on the house or business, and Rulla, being a financial planner, springs into action. Seeing this smart, powerful side of her, especially as sheâs trying to empower Alicia, is a great look and is far more compelling than watching her meekly defend her cheating husband. It gives a glimpse at what an independent Rulla might look like on this show in a couple of seasons.
But sheâs not the only one supporting Alicia â Kelsey steps up to play Billy in a role-play so Alicia can practice airing her grievances. Sidebar: everyone talks about these women looking alike, but the real problem is that all of their partners have such similar names. Aliciaâs is Billy, Kelseyâs boyfriendâs is Bill, Rullaâs is Brian, Jo-Ellenâs is Gary, Lizâs is Gerry, Ashleyâs is Jared, and thankfully Rosieâs is just Rich. But oh my god, how am I supposed to keep that all straight? Anyway, the little role-play Alicia does ends up being heartbreaking, as she gets emotional saying that he makes her feel worthless in their relationship. But the fact that weâre talking about this so much feels promising, and I hope we get to see Alicia ultimately bring all of these feelings to Billy. And if he doesnât listen, I hope her aunts attack him.
The conversation then turns to how Liz has been gelling with newbie Ashley, and they joke about how Ashley is a little scared of her. When the Studio 54 party comes up, Liz says that that wasnât her finest moment and wasnât a good representation of what sheâs really like. âAlicia, you said sheâs always like that,â Rosie says, throwing Alicia right under the bus. âDonât flip that shit, donât do that to me, donât put shit in my mouth,â Alicia fires back, as Dolores looks on like a proud mother. âShe twisted my words, youâre a fucking troll,â Alicia yells, saying that Rosie fucked her. Itâs a line-o-rama of iconic outbursts, one after another: âWelcome to Rhode Island, bitch, this is how we roll,â then, âFucking thirsty bitch, so thirsty its scary,â and finally, âI need to get out of here cause Iâm gonna end up killing her.â Our first death threat!
But the craziest part of this comes when Alicia and Rosie step away from the group for a moment. Itâs allegedly to sidebar, but I was convinced it was so Alicia could murder her with fewer witnesses. Alicia tells her that if she apologizes everything will be good, Rosie apologies, and then things are good. âDid she just hug her?â someone asks from the circle, shocked. The series has had a lot of incredible moments thus far, but this one is what is most promising about its longevity as a Housewives show. The secret sauce of these shows is resilience â the ability to be as angry at someone as humanly possible, and move on like nothing happened so they can do it all over again. Long, drawn-out grudges make for bad television (as RHOBH proves), so this castâs ability to reconcile and move on will be the thing that makes it great.
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