Italians are fascinated by Trump. Tuscany is very liberal, but even my more conservative friends here and in Sicily and Milan cannot understand why he continually changes his policies on a daily basis.
A growing sea of similar stories that swell amid these trying times - when kids are out of school, parents are out of work, and the infrastructure of community that so many rely upon in order to survive feels tenuous at best.
Death Café events are nationwide and part of a larger movement that originated in Switzerland via sociologist Bernard Crettaz, who believed that talking about death promoted authentic living.
She retired at the age of 85, having taught physical education and computer science at Southern Berkshire Regional School District, Salisbury Central School and Farmington River Elementary School.
If you count yourself among the 1 in 5 Americans estimated to be taking part in Dry January, don’t despair; the local food scene might just be enough to satiate your need for heading out for a night on the town sans alcohol.
Classically trained clarinetist Green was both surprised and honored by the news, in particular because he only began playing jazz seriously in 2007, when he was already in his 50s.
Participants will spend two to four afternoons per week working hands-on in the work world, on construction sites and working farms, earning both class credit and stipends, and learning skills in virtual and physical 'makerspaces.'
As an adjunct professor in Connecticut's community college system, David Bosco has taught courses in American history, labor history, state and local government, and business law.
In Berkshire County, roughly 10 percent of residents are food insecure, which means they do not have reliable access to a sufficient quantity of affordable, nutritious food.
'Voices of Poetry' will feature five acclaimed poets: Doug Anderson, 2018 Pulitzer Prize for Poetry winner Frank Bidart, Rage Hezekiah, Krysten Hill and Ellen Doré Watson.
Regardless of what chef Josh Irwin makes for the Harvest Supper, it will utilize in-season produce grown on the premises of his restaurant or gleaned from a cache of about five local farmers he tries to support as much as possible.
