The Rhode Island Senate passed two bills sponsored by Senate Finance Committee Chairman Louis P. DiPalma, D-Middletown, on Thursday — one creating a state dementia services coordinator and another allowing the state to revoke pension benefits from public employees convicted of job-related felony sex crimes.

The first bill (2026-S 2874) would create a dementia services coordinator within the Rhode Island Department of Health to oversee the state’s approach to Alzheimer’s disease and other forms of dementia. According to DiPalma’s office, the coordinator’s duties would include overseeing implementation and updates of the Rhode Island Alzheimer’s Disease and Related Disorder State Plan, analyzing dementia-related data collected by the state and recommending strategies to improve coordination of services provided by public and private entities.

“Unfortunately, most of us have been touched in some way by Alzheimer’s and dementia,” DiPalma said in a statement. “Whether it’s caring for a loved one or seeing a friend suffering from these devastating diseases, the toll they take is significant. That’s why it’s important to have a central authority in the state whose job it is to support all those afflicted by these diseases.”

The second bill (2026-S 3296) would authorize the State Retirement Board to revoke or reduce a person’s pension benefits if the individual is convicted, or pleads guilty or no contest to, a felony sex crime related to their public office or public employment.

“Any state worker who commits a sex crime in relation to their official duties does not in any way deserve the continued financial support of the state through pension benefits,” DiPalma said. “This is a common-sense measure that will hold sex offenders accountable for their despicable actions.”

DiPalma represents District 12, which includes Middletown, Little Compton, Newport and Tiverton. Both bills now head to the House for consideration. Rep. Julie A. Casimiro, D-North Kingstown, has introduced companion legislation on the dementia services coordinator (2026-H 7542), and House Judiciary Committee Chairwoman Carol Hagan McEntee, D-South Kingstown, has introduced companion legislation on the pension revocation (2026-H 7656).

(WJAR) — The Rhode Island Department of Children, Youth, and Families disclosed the fatality of an 18-year-old who was previously the subject of a near fatality notification on June 2.

According to the department, the 18-year-old died on Thursday and was involved with DCYF.

The Office of the Child Advocate was notified about the incident.

DCYF did not disclose additional information due to confidentiality laws.

The original incident that required the prior notification occurred on May 27, officials said.

According to DCYF, Rhode Islanders are required by law to report known or suspected cases of child abuse or neglect within 24 hours of becoming aware of such cases and can do so by calling 1-800-742-4453.

He became obsessed with driving around, searching for any local farm or fisherman on a dock and bugging them to see if they, too, wanted to help him with his vision.

His menu now, which reflects a reinvention, leans into a new way to present New England seafood for an old suburban fishing town, serving snacks like a smoked Rhode Island bluefish paté, raw New Bedford sea scallops with sesame and crispy shallots, chowder with quahogs and fermented hot sauce. He also makes his own pasta with milled local grains.

Today, Dion has largely taken over the business, although his mom can still be found in the kitchen.

“If you’ve had a piece of swordfish at S.S. Dion in the past 43 years, she’s grilled it. And she doesn’t want that to end,” said Dion. “She loves it, and wants to work forever.”

His father visits every day for an hour to keep track of “all of my numbers.”

“I do it all on a computer, and he’s got every, every penny of it on paper,” said Dion.

The reimagined version has had a lot of success, growing 300 percent over the last five years.

What to eat: Try any of the snacks to start with, but be sure to get at least one of their house-made pastas for the table to share: a black spaghetti puttanesca with fried squid, anchovies, Calabrian chilies, and braised tomato. A bowl of gemelli with house-made fish sausage, rapini, pangrattato, and aglio e olio. A roasted mushroom campanelle with sautéed leeks, Brussel sprouts, tarragon, and tender pea tendrils. A perfect bolognese. There are also comforting staples from S.S. Dion’s past life: “The chicken parmesan will be on that menu for my whole life,” said Dion. “But there’s a fermented hot sauce martini on there as well.”

“I want to have that spectrum of people who have always come into S.S. and ordered what they love and remember,” said Dion. “But also there might be something exciting for someone else in their party who is more adventurous.”

You can get three courses for just $40 per person if you order from their prix fixe menu. Your options include local crudos; a funky caesar with smoked Rhode Island bluefish and sourdough croutons, calamari from Point Judith, all sorts of scratch-made pastas, and plenty of desserts.

Dion said his fries take three days to prepare, and he makes every part of their burger from scratch (an “everything” milk bun, house bacon, crispy onions, a 21-day dry-aged burger bun from Blackbird Farm slathered in a special sauce) other than the cheddar cheese it is topped with.

“The world just seems to get more and more artificial, and there’s a really blurry line between what is human and what is manufactured,” he said. “It just feels good to be authentic to my place.”

What to drink: Start off with a bang and get the “Low Tide Hot N’ Dirty,” which uses a nori-infused Lime Rock gin, fermented green chili, yuzu, and topped with a spicy seaweed chip. Or their bacon fat-washed maple old fashioned. The beer list has a ton of local brews from around New England, while the wine list has some interesting choices for the area: a Primitivo from Puglia, an Austrian riesling, and a chenin blanc-viognier from Napa.

Don’t forget dessert: The bananas foster bread pudding is baked in a cast iron pan drizzled with rum caramel and topped with pecans and vanilla ice cream. The chocolate pot de creme uses miso caramel, beetroot meringue, salted cashew crumble, and fennel. Or you can order a basque cheesecake topped with flaky sea salt and orange zest, or a traditional affogato that’s drowned in a double shot of espresso from Borealis Coffee Company, a small-batch local specialty roaster.

Final say: S.S. Dion is one of those legacy restaurants that found further success after reinventing itself when the second generation took over. Dion has dreams of opening his own restaurant with a different concept and to potentially do it in Providence. He’s looking for locations, but isn’t ready to sign a lease yet.

“I’m really happy with where S.S. is now,” said Dion. “But what chef doesn’t have dreams of opening a dozen more restaurants?

“I’d say that’s what’s next,” he added. “I’d like to start something else soon.”

S.S. Dion, 520 Thames St., Bristol, R.I., 401-253-2884, ssdion.com. Raw bar $3.5-$165; salads $13-$18; snacks $9-$25; scratch pasta $14-$38; entrées $25-market price; Sides and sauces $1-$7.

Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.