But over the last 10 years The Prospector has done much more than featuring first-run blockbuster movies and sell its very popular popcorn. It’s also a nonprofit that provides a competitive and inclusive work space for people with disabilities, a space that aims to let them flourish and thrive.

“It’s hard to believe that a decade has gone by. We’re incredibly proud of the successes we’ve had since opening,” said Ryan Wenke, executive director. “We’ve welcomed nearly one million moviegoers, worked over 1.1 million hours of meaningful employment, and a staggering $27 million in payroll has been paid to Prospects” (what everyone who works at the theater is dubbed).

The four-screen theater, located at 25 Prospect St. in Ridgefield, sees half of its revenue come from daily operations, and the other half is derived from charitable donations and grants. Also, the theater has a gourmet popcorn business called Prospector Popcorn featuring gourmet popcorn made in the theater’s commercial kitchen. In 2021, the business went nationwide, selling over 135,000 bags and shipping to all 50 states.

The theater features adaptive technology and sensory-friendly screenings, film festivals and premieres, and every year it hosts numerous public and private parties, and welcomes thousands of school students to share their mission.

Upon its opening in 2014, the theater introduced an employment model that broke barriers and highlights how people with disabilities are highly motivated and can successfully run a business.

Approximately 75% of the theater’s workforce self-identify as having a disability.

“We originally planned to hire a maximum of 60 Prospects. When our first job fair received 500 applications, we knew we had to be bigger,” said Wenke. “We’ve increased our employment number two-fold. That increase is direct evidence that we’re qualified for in-demand jobs and have the skills necessary to excel at those jobs.”

The Prospects work every job at the theater.

“We’ve become videographers, projectionists, marketers, bakers, graphic designers, landscapers, public speakers, ushers, party planners, baristas, concessionists, artists, musicians, grant writers, and without question, we have the cleanest theater on the planet,” said Wenke.

Each Prospect is paired with jobs that highlight their strengths and passions, or, as they call it, ‘sparkle.’

“Sparkle is what you love to do, what you’re passionate about.  At The Prospector, we look at the person. When you have an employee doing a job they love, the output will be unparalleled and the guest experience will be memorable,” Wenke said. “During our interview process, we ask every applicant what their sparkle is. It’s our way of getting to know each person, so we can best pair them with a job they love doing.”

Joe Gillotti has been a 10-year Prospect as an usher.

“Those close to me have told me how they’ve seen my life being changed by The Prospector,” Gillotti said. “It’s enriched my life in ways I wouldn’t have imagined. When I first started here I was still living at home; now I’m an independent homeowner and I’m running a small business out of my home. I’ve recently gotten engaged and I’m living an incredibly productive life.”

“When I first got hired I was just excited to have a job. I had no idea it was going to change my life in the incredible way it has,” he said.

The Prospector was founded by Valerie Jensen.

“Val’s passion and lifelong work started when her sister, Hope, was born in 1979 with Down syndrome. After receiving her master’s in education, Val worked as a teacher, then as executive director of an arts non-profit for adults with disabilities in Ridgefield. There, she wrote, designed, developed, and orchestrated live musicals and feature-length films starring adults with disabilities,” Wenke said.

As she created these productions, Jensen was shocked by the number of her friends who were unemployed. “She knew how talented, motivated, capable, and hardworking they were. Her sister, Hope, has always loved working, and Val wanted her friends to experience the joys of competitive, inclusive, and meaningful employment,” Wenke said.

The Prospector is one of the largest employers in Ridgefield.

“The economic impact The Prospector has had locally is remarkable,” said Wenke, noting the theater has 116 Prospects, aged 16-70+, with disabilities including autism, Down syndrome, cerebral palsy, multiple sclerosis, and other intellectual and physical disabilities.

“Our human resources team works tirelessly to make sure our scheduling makes sense and that everyone is set up for success. We have a culture of transparency, continuous improvement, competitiveness, and inclusion. We are all held to the same standards of excellence, we don’t create distinction in the form of attire or job position when it comes to self-identification of a disability, and that self-identification is represented throughout our entire organization,” Wenke said.

At The Prospector, nothing is outsourced, everyone is paid competitively, they don’t accept volunteers, and there are no job coaches, Wenke noted.

Since opening day, the town of Ridgefield has been supportive, he said.

“We love our community and their continued support over the last decade has been instrumental to our success,” said Wenke. “The town of Ridgefield is filled with art and culture, and it was great to be able to bring back a movie theater to Ridgefield. Prior to The Prospector, the closest theater was 10 miles away. Every year we welcome 100,000 moviegoers.”

To celebrate the theater’s 10-year journey, the Prospect Productions team created a short film to highlight how the theater is making a difference in the community. “We have an extremely talented production team that storyboard, write, edit, design, film, mix, and star in all of our pre-show and marketing content.  Close to 20 million people have viewed our videos, and Production is a perfect example of debunking the stereotype that people with disabilities are only capable of menial job skills,” said Wenke, adding, “We’re amazing at what we do, because we love what we do.  Our Prospect Productions team is also frequently commissioned to make videos for other businesses.”

The talent of the Prospects encompasses even more, with the theater inspiring the Prospect Band in 2017 that plays at local events and for corporations and parties. It released two albums and is currently at work on its third.

The Prospector is a meaningful place, for both moviegoers and Prospects. “Everyone wants to wake up and know they’re needed, have responsibilities, and contribute meaningfully to society,” said Wenke.  “We want guests to have a memorable experience that goes beyond the film they just watched. When you observe the cleanliness of the building, the professionalism of Prospects, the attention to detail, and our pink glove service, you’re witnessing the most talented yet underrepresented workforce in the world in action.”

Prospector Popcorn can be bought at prospectorpopcorn.org.

And that means dogs that can’t hear, dogs that can’t see, dogs that have conditions many people have never heard of, according to Trisha Malfitano, founder of Perfect Imperfections Dog Rescue.

“People don’t see the dogs I take in as worthy, but these dogs are amazing. The impact these dogs have on people is growing,” said Malfitano, who started Perfect Imperfections Dog Rescue in Watertown in 2017 and who rescues dogs that are living with various medical issues.

The nonprofit special needs organization rescues, rehabilitates, and rehomes dogs with disabilities and educates people about the different types of special needs and how to live with a dog with disability and ways to care for them.

“We take in deaf, blind, deaf and blind dogs, dogs who are paralyzed and/or missing limbs or dealing with neurological issues,” said Malfitano. “We have dogs with megaesophagus, which is a disorder where they cannot eat like normal dogs and require special chairs to sit in.”

In over seven years, she has adopted out over 270 dogs, Malfitano said.

“People always think they can’t help, but I think more people absolutely could. We don’t want people to feel sorry for the dogs or pity,” she said. “We want people to see their resilience, their amazing attitudes, and just how much love they can bring into a family.”

The nonprofit takes in dogs from all over the United States and has also rescued dogs from South Korea and Jordan. At one point she had 42 rescues, but she tries to keep the number between 25-30.

“The dogs we take in are found abandoned on dirt roads, wooded areas, some are brought into shelters and they are usually the first to be euthanized, and we also get owner surrenders. We also get dogs from people who breed dogs and end up with a special puppy or their dog gets sick or injured and they feel like they can no longer care for their pet,” Malfitano said.

When Rebekkah Comstock, of New Milford, and her family wanted a dog, she wanted to adopt one that no one else wanted and would have a hard time finding a family, she said.

“Trisha is truly amazing. I found Perfect Imperfections and fell in love with several of the dogs she had posted. I wouldn’t say they suffer from their special needs. They don’t know any different and are happy just as they are,” said Comstock who adopted Plutus, a blind pitbull puppy, and fostered and adopted Chip, a husky mix who is half blind and half deaf and has a cleft lip.

A dog that “tried so hard to be the perfect girl”

Malfitano runs the rescue from her home along with assistance from her husband, so she is limited by how much space she has.

“I give everything I have into saving as many dogs as I can.  I do most of the work alone, but my husband helps out when he is off from work and I also have some volunteers who also come help,” she said. “My personal pack is so good about welcoming in new dogs and I typically only take in one new dog in at a time. I find they learn from the others who are already on the schedule.”

It was Malfitano’s own dog, Theresina, who inspired her to work harder to make her dog rescue  different from other rescue organizations.

“After losing Theresina in 2020, I realized that there were few people or places that I was able to ask for help with a deaf and blind dog. Theresina was the most difficult dog and most loving dog that has graced my life,” Malfitano  said. “She tried so hard to be the perfect girl but sadly her neurological issues were too much. We tried behavioral training, specialists, medication, and I really thought if I loved her enough I could fix her, but the hard reality was she couldn’t be fixed so we loved her just as she was for as long as we could.”

Malfitano said she has worked with other rescues and “saw how often special needs dogs were passed by because people didn’t want to put in the time. I knew I needed to help these dogs. After losing Theresina it pushed me to finally start my own rescue.”

Once a dog is identified as in need, it receives vaccinations and is spayed or neutered.

“We give them x-rays, a neurological consultation, and we provide wheel carts for the paralyzed dogs, and Bailey chairs for dogs with ME. Sometimes limbs need to be amputated,” said Malfitano. “Our vets are incredible and we start there then seek out specially vets for further assistance. We work with physical therapists when a dog will benefit from their services outside of what I can provide at home, such as using an underwater treadmill.”

Malfitano noted people are apprehensive about adopting a special needs dog due to the extra costs for special care and the unknown.

“People are afraid of the unknown so it’s important to get the dogs out to public events so people can see first-hand what they’re like and what their care is We just placed a two-legged dog who had been with us for over two years and a three-legged incontinent dog who was with us for almost three years.,” said Malfitano, noting there is an adoption fee of $375.

Comstock said adopting her dogs “has been life changing. The love they exude is endless.”

“Many say you don’t know love till you experience the love of a rescue animal, but amplify that 10 times and that’s what it’s like to be loved by a special needs rescue dog,” Comstock said. “It has also been an amazing lesson for my kids. They learn to accept that many are born different and that those differences are good and doesn’t mean they can’t be loved any less than those that are not different. It’s also teaching them responsibility as they help take care of the fosters in many ways including feeding, taking them out, and most importantly showing them lots of love and how to live in a family.”

The experience has encouraged Comstock to continue to foster and adopt.

“We’ve had six fosters so far; two are currently still with us. We love it and there really isn’t anything better than happy dog tails wagging knowing they’re living their best lives,” Comstock said. “We love fostering and we keep on learning about many special needs and how to handle them and how they make someone unique.”

The rescue’s Foster-to-Adopt Program allows people to foster a dog for a few weeks to see if it fits into their lifestyle and is they’re comfortable with it.

“We have several resources that we share with adopters so they can get extra support with care, training, and everyday advice,” said Malfitano noting raising money to sustain the rescue is difficult. She has a donation page on her website and social media, hosts events, and partners with other rescues to raise money.

Malfitano is committed to every dog she rescues.

“My dream is to be able to move somewhere with more land and have a house that can be modified for the dogs in my care. The best I can do right now is celebrate their uniqueness and their success stories of their adoptions,” she said. “More and more dogs are being saved despite their disabilities. Other rescues have resources to help them all over the U.S. now. There are many other special needs rescues and if we continue to support each other we can save even more.”

If you’re a foodie, know someone who is, or even have no idea what a crisp is, you’re in luck: You can experience a whole new world of food from the United Kingdom without leaving Connecticut.

“I love the food and the culture. Many Americans (or Yanks) who went to the UK and Ireland for a visit or a semester fell in love with it. Once they try the cheese, chocolate, and chips, (we call them crisps) they have a hard time going back to anything else,” said Lisa Whitmore, owner, along with her husband, Nigel, of the unique specialty store UK Gourmet located at 78 Stony Hill Road in Bethel.

“We pride ourselves on having the biggest, most smashing selection of British and Irish goodies in the area,” Lisa Whitmore said. “You don’t have to be British or Irish to find things you’ll love or for people on your… list. You’re not going to find another adventure like us.”

Opened in 2003, UK Gourmet is a grocery and gift store featuring delicacies, treats, gift items, and other products that shoppers would normally find in a grocery store in England, Ireland, Scotland, and Wales.

“Customers feel as if they’re across the pond when they walk into the store,” said Whitmore. The 1,400 square foot space is filled with traditional favorites, including biscuits (cookies), crisps, baked beans, mushy peas, curry mixes, cheeses, preserves, marmalades, and more.

“The most popular items we sell are bangers. They are British and Irish sausages that you have for breakfast or use for the classic bangers and mash,” she said, noting the best part of the store is the chocolate and sweets wall featuring hundreds of different types of treats.

“It’s not only the taste that makes these items so popular, it’s also the ingredients, or lack of them. They don’t use ingredients like… artificial colors or flavors. The chocolate is so creamy and no wax is ever blended into it like what is done in the states,” Whitmore said.

Also, the shop has two rows dedicated to more than 250 different kinds of tea, in addition to baking and cooking essentials, party poppers (a holiday noisemaker originating in England), mugs, apparel, flags, stationery, royal commemoratives, and more.

Whitmore has become a pseudo-expert on everything related to the United Kingdom through her husband, Nigel, a native of Gloucester, England.

“Nigel visits twice a year to visit family, and, of course, to peruse the grocery stores. He always makes sure he brings home everything new for me and Team UKG to sample. My team really keeps me laughing and they love being there,” she said.

“We love trying new things. I do visit with him every other year, and I love visiting cheese shops and food stores, especially the local farmers markets – a delicious good time,” Whitmore said.

Whitmore said Christmas is a huge holiday in the UK and that meant all the fun traditions that make the day amazing, such as Christmas crackers, mince pies, chocolate selection boxes, and of course, Christmas Figgy Pudding.

Cheese is a big seller. “We have an amazingly creamy Irish Brie and Stilton, the King of Blue Cheeses. We carry 50-plus different cheeses, and we have a lovely assortment of crackers, and chutney to enhance the deliciousness,” said Whitmore.

The Christmas crackers were also a big deal: They’re a party favor that you put at your place setting. It snaps when you pull it open and it comes with a cheesy joke, gift, and a paper crown.

The store also has special gifts such as Dunoon Bone China from England, a company in business for over 50 years. ”The designs are stunning. Many feel your cuppa tastes even better out of a Bone China Mug. We say…pinkies up,” Whitmore said.

Whitmore said one of the perks of the store is sampling everything so she can share her insight with customers.

“It’s fun for them to look around and take it all in, but we’re always there to help them make a delicious choice. We love sharing our favorites,” she said.

Whitmore also has an online shop and ships across the U.S.  Although she enjoys finding new items to sell in the store, her favorite part is the conversations with customers about food, tea, and other interesting items.

“Chatting about the old country is great fun, too. We’re usually asked about advice on traveling there. There’s a lot of fun banter and it’s great to get to know everyone and all their favorites,” she said. “Most of my customers are now are lifetime friends. It’s been amazing to see the people who have been shopping at the store over 21 years and still shop with us today. I’ve seen many of the kids that would shop with their parents now shop with their families.”

Whitmore always had an interest in the retail business. “I loved playing shop when I was a little girl. I converted my parents’ pantry into my storefront where my sisters were my first customers,” she said.

After working in corporate retail, she decided to open her own shop. “I love the organization and merchandising aspect. I’m always doing something different and the day goes by quickly.”

Whitmore said she loves owning UK Gourmet.

“It’s fun to see different and creative flavors. People go nuts with crazy crisps like Ireland’s Taytos Turkey, Ham, and Stuffing, or Prawn Cocktail. There’s England’s Tate of The Game Crisps like Wild Boar or Smoked Pheasant. Everyone that comes into the store to shop really enjoys the whole experience.

“We love the cheeky Irish and British sense of humor. If you treat everyone like family and friends and give them great things to buy and offer them a fun experience life is grand,” she said. “The most important thing is Nigel, my ieam, and I are happy and having fun. If that is accomplished then it transfers into everything else. That makes me feel so grateful.”

Pamela Brown is a freelance writer in Connecticut. Editor’s note: This story is part of an occasional series looking at grocery stores in Connecticut.

And now Talbot is a potter who finds purpose in the creative process, seeing it as mindful meditation and a way of accepting the unpredictability of the final product.

“I like winging things. If you go in to any of these firings with expectations, you’ll be disappointed. Over the years, you learn to not think about it, to sit with it, and after a while you end up loving it. It’s a great activity in accepting loss and being able to let things go,” said Talbot.

Talbot, owner of Bell Hill Pottery in Washington, said, “It’s exciting every time. Some pieces survive, some crack, or fall over, or the glaze doesn’t melt correctly.

“Some come out more beautiful than expected. The unpredictability can break your heart, but it also keeps you coming back again and again,” he said.

Open since 2018, Talbot’s studio/gallery is located in a rustic New England wood-heated barn where he creates handmade pottery.

The online-only business specializes in teapots, Chinese-style and Japanese-style tea bowls and cups, in addition to orchid pots. Talbot also sells his work at the Clay Way Studio Tour, an annual tour held in October.

“I like teaware and little tea pots. I did a lot of Gongfu Cha tea drinking out west out of little teapots and cups. I was inspired by Japanese forms and I’ve put my own take on it,” he said.

Gongfu Cha is an ancient Chinese tea ritual of brewing tea with loose tea leaves and drinking mindfully.

Talbot said he finds meaningful connection in what he makes, creating sculpture that can be interacted with, held, used, and loved.

“There has to be a relationship. Gongfu Cha tea drinking creates that relationship where you’re not just consuming caffeine,” he said.

Talbot describes his pieces as having intentional undulation with lots of movement where you can move the pot around and hold it in any way. “They’re very wavy, with a lot of motion. I like my pots to look kind of silly, to have whimsy.”

In 2019, Talbot designed his own wood kiln. Kilns are expensive, he pointed out, noting it cost him $15,000 to build his kiln that uses a ceramic firing technique called atmospheric firing that gives each piece a unique look.

“There’s nobody doing atmospheric firing of Gongfu Cha teaware in the northeast. It’s pretty niche and very expensive,” said Talbot whose kiln measures 9 ½-feet by 2.5-feet wide, and can accommodate 150 pieces at once.

“It’s called a coffin kiln because you have to physically get inside it to load it,” he said, pointing out that unlike an electric kiln that requires little attention and offers predictable colors, his wood kiln takes a half cord of wood that he cuts by hand and it fires very quickly and very hot, around 2,300-2,400-degrees Fahrenheit, for nine to thirteen hours.

Talbot is on-site the entire time, stoking it by adding wood every five minutes to 10 minutes. At peak temperature, he walks around the kiln for about two and a half hours spraying it with sodium bicarbonate or table salt.

“It creates another atmosphere along with the wood. It makes the glaze more enhanced.”

Talbot’s kiln is cross draft, so the front and back are different colors. Talbot also fires some of his pieces in Joy Brown’s 29-foot-long Japanese style Anagama kiln and Alison Palmer’s wood and soda fire kilns, both in Kent.

The entire process from creation to final product averages nine to 10 weeks.

“A double walled tea cup takes about forty minutes to make,” said Talbot, who explained the piece needs to be dried for at least three to four days, given a bisque firing, glazed, wood fired, cooled for four days, then grinded.

Talbot said he is never fearful of expressing his own self in his work, creating pieces in front of a live video, including TikTok and YouTube. “I get feedback. Having that critique constantly there is nice to bounce ideas off of.”

Although Talbot never planned on making pottery a career path, it was predestined by his DNA.

“I come from a huge family of artists and it was always going to be some kind of art activity,” he said, rattling off every art category his family is involved with in some way.

Talbot earned a degree in fine arts from Pacific Northwest College of Art, but realizing his future wasn’t in the three-dimensional art form, he said he taught himself how to throw on the wheel.

“Part of my interest in ceramics came when I found a teahouse that had amazing koi. It gave me a sense that I wanted to make these vessels and it snowballed from there.” Upon graduation, he helped set up a pottery studio for a ceramic artist in New York then returned to Connecticut and began teaching at the Brookfield Craft Center and the Rumsey Hall School.

At his home studio, Talbot also offers private lessons.

Thomas Kox, of Roxbury, has been a student for eight years.

“Will is an amazing potter and an amazing teacher. I love his art because it’s always evolving, and his technical skills are incredible,” said Kox. “As a teacher he has taught me and guided me to a point where I feel that I’m an accomplished potter with my own esthetic, and he has also generously supported me as I’ve developed the business side of being an artist.”

Knox describes Talbot’s teaching style as generous and kind.

“He’s always posing a question rather than making a suggestion. He’s always present and mindful of what I’m doing in every moment,” Knox said. “Sometimes it will only be when I ask him a question that he will offer very wise commentary.”

Knox said he appreciates how Talbot’s aesthetic is in evolution. “He’s restless in the best way, or curious —always working on the ‘what if’—taking risks to modify his work today into the next stage tomorrow.”

After six years in the business, Talbot feels lucky to be working at a craft he loves. “I enjoy doing this and I’d like to keep doing it as long as I can. I get to spend time with my dog and hang out outside and make pots all day,” he said.

Pamela Brown is a freelance writer in Connecticut.

In Newtown, that idea has sprouted into an Indoor Market at the Newtown Community Center, which puts a different spin on the traditional Farmer’s Market by running through the winter and being held inside. The twice monthly market offers a variety of vegetables and products from local farms along with handcrafted items from artisans.

“It was on my wish list to have an indoor farmers market,” said Jen Cebry, indoor market coordinator.

“After the success of the Farmers Market last year, Matt Ariniello, director of the community center, and I decided to expand it and develop the market to include artisans,” Cebry said. “Many artisans reached out last year so we included them this year.

“We’re excited to bring this offering back to Newtown with the addition of selected artisan and crafters,” she said.

Cebry is often on site and said she enjoys seeing the influx of customers.

“My favorite part of the market is watching the shoppers come in with their recyclable bags excited and ready to shop. We’re getting a good flow of traffic especially… when people are looking for fresh, local food and gifts We’ve had an outpouring of positive feedback from our first market last year and expect to gain more attendance this year.”

The second annual Indoor Market will be held two times per month on Tuesdays in the Newtown Community Center multi-purpose room located at 8 Simpson Street. It takes place from 2 to 6 p.m. and will run through April on the following dates: January 7 and 21; February 4 and 18; March 4 and 18; and April 1 and 15. It is open to the public there is no entrance fee.

The market offers a mix of items from local vendors, including farmers, artisans, and crafters from Newtown and surrounding towns.

“It’s a relaxed atmosphere and we offer an entire room dedicated to shopping for everything from tea, chocolates, and honey to fresh prepared food, fresh produce, and plants, along with artisan crafts such as jewelry, pottery, soaps and oils, fiber art, hand-knitted products, local books, woodcrafts, and seasonal décor,” said Cebry. “Each week is different and unique because we have different and new vendors.”

“Many of our artisans take custom orders and farmers have other programs like CSAs that you can sign up for,” Cebry said.

The farmers appreciate extending their selling season and reaching more of the community.

“We see this as a great way to continue the Outdoor Farmer’s Market giving the surrounding community access to local farmers and foods throughout all seasons. Getting fresh, straight-from-the-farm vegetables, locally sourced and grown, is something many people appreciate,” said Cebry, noting that supporting local farms helps boost the local economy and reduces the environmental impact because it requires less transportation, while customers get the benefits of buying nutritious and flavorful food.

“A bonus is that many local farms prioritize sustainable farming practices that promote biodiversity and soil health,” she said.

Waldingfield Farm, located in Washington, has been a vendor for the past two years.

The farm sells certified organic vegetables, mushrooms, and some of their jarred products including Bloody Mary mix, pasta sauce, and crushed tomatoes.

“Being indoors is a good thing in the winter because people don’t like to be in the cold when they shop. We like that the potential is there to create a good, long-lasting market, one that runs all year round in Newtown,” said Patrick Horan, co-owner of the farm along with his brother Quincy.

“People should shop locally as much as possible because if they don’t everything they purchase in the future will come from someplace far away,” Horan said. “There will be no connection to their purchase; in our case, the food they eat. We cannot compete with supermarkets, and don’t try, but at least a meaningful percentage of your weekly consumption spent locally goes a long way to ensuring that farms continue in the future and that you’re getting fresh, Connecticut-grown food.”

Horan noted that the summer market is located on the Fairfield Hills campus from June through October.

Corinna Manesiotis, owner of Big G’s Cookies, a home-baking business based in Trumbull with her son, said Big G, was a monthly vendor last year at the market and is attending this year too.

They make classic traditional and specialty cookies.

“The market is a beautiful place for people to shop as there’s a big variety of food vendors there, but also Artisans. Nothing beats freshly picked produce from our local farmers and freshly homemade baked goods from local businesses like ourselves,” said Manesiotis.

Manesiotis said the market offers the opportunity to advertise products, make connections and necessary networking for continuous promotion of goods, and to increase clientele.

“Additionally, the market makes us all feel like a big family working together to promote local shopping and ultimately enhance people’s lives by offering organic and handmade/homemade products. It’s a win-win for all,” Manesiotis said.

Manesiotis said she sees more people supporting local vendors.

“They care what they bring to their table,” Manesiotis said. “When people choose to shop at a Farmer’s Market, they make better and healthier food choices for their daily nutrition and they can trust on those farmers and vendors to keep providing their customers with the most fresh and most pure homemade products.”

The Indoor Market also aligns with the objectives of the Community Center.

“The Newtown Community Center’s Mission is a multi-generational hub that enhances our community by promoting social interaction, health and wellness, creative opportunities, and personal growth. The market embodies every part of our mission,” said Cebry.

“It is so important to promote local businesses – they are the backbone of our local economy,” she said. “Money spent with local farmers stays in the community and is reinvested. Buying local helps foster a stronger economy and also creates employment opportunities.”

The Indoor Market is all about bringing people together, she said. “Having so many local vendors in one spot makes it convenient for people and creates a one-stop shopping experience,” said Cebry. “Many of our vendors don’t have a brick-and-mortar business so it helps them to get the word out about their business and strengthen their connection to the community.”

For more information, visit: newtowncommunitycenter.org

But Daniel and Brittany Moreno, the entrepreneurial husband and wife duo behind Kneads bakery and cafe know the power of this baking technique to create pastry and bread that’s not only tasty, tender, and moist, but has a complex and satisfying flavor.

“We produce 100% whole grain organic flour using our New American Stone Mill from Elmore, Vermont  that’s found in our unique selection of fresh artisan breads and pastries baked on-site daily. Flavor, nutrition, and tradition – fresh stone milling gives you the ability to enjoy the grains at their full potential,” said Brittany Moreno, owner of Kneads in Westport with her husband Daniel.

Visiting Elmore Mountain breads in Vermont and learning about their milling process confirmed the Morenos’ desire to join a community of bakers that work directly with farmers to bring freshly milled flour to customers, they said. The bakery also sources grains from Maine Grains.

Opened in 2020, Kneads is a family-owned bakery, cafe, and flour mill in Saugatuck Center within walking distance of the Westport train station. At the bakery, the couple divides various tasks according to their specialties. Brittany Moreno is the chef who makes sweet treats; Daniel Moreno focus on the savory side. “It’s a love language – all jokes aside, we do work together really well,” said Brittany Moreno.

The café is open for both breakfast and lunch. It features a vast selection of pastries, including 17 different types and 19 types of bread. Some of the sweet selections include biscotti, cookies, cakes, cupcakes, turnovers, and muffins, while the bread menu includes, scones croissants, brioche, baguette, buns, sourdough, ciabatta, challah, and more.

“Our pastries rotate along with our breads. One of our most popular is our fruit scone, made with freshly milled spelt flour,” said Brittany Moreno. “One of our staple breads is our Levain, a 100 percent whole grain sourdough. We use the breads to prepare breakfast and lunch items, such as our bacon egg and cheese and grilled chicken sandwich.”

The Morenos said they are proud to use authentic fresh stone milled flour from local farmers and certified organic grain farms that offer knowledge and allow them the opportunity to work with unique grains ranging from heritage wheats, in addition to helping promote grain-based local agriculture.

“We source local grains and mill them in house to make 100% whole grain flour. When you do use our flour, it is so fragrant. Think of freshly milled flour as freshly ground coffee. We get to capture the grain in its peak moment and use all the grain in our pastries and breads,” said Brittany.

She said their straightforward culinary philosophy is fresh ingredients, truly from scratch.

“Through sourcing local ingredients and milling our own flour we give flour a better reputation. It’s no longer a stale pantry item. It can be nutritious and taste great. We hope that people enjoy our breads for what bread used to be.”

Kathleen McManus, an employee since 2023, said she enjoys the breads and pastries because they’re natural and high quality.

“Because we mill our own flour our pastries are whole grain and it’s easy not to feel guilty. My go-to snack is the chocolate cherry hazelnut biscotti – it’s some of the highest quality chocolate and they’re always fresh,” said McManus, noting appreciation of the Morenos’ attention to detail.

“Everything is an experience. We all love what we’re making and it’s reflected in everything we do,” she said, adding, “The atmosphere is lively and welcoming, like you’re with friends. We work hard on maintaining our relationships with our guests and the community. Everything we use is from local farms, vendors, and even a local apiary.”

The bakery uses a fair amount of organic ingredients, but it’s not technically classified as organic.  “We source most of our ingredients locally. We offer a few gluten-free pastries including our granola bar, hazelnut cake, coconut macaroons, and a buckwheat brownie,” she said. The savory menu offers some gluten free options, as well, including their popular yogurt and granola.

Both Morenos, who met at the Culinary Institute of America, grew up with an interest in baking.

“Daniel’s family owned a restaurant for much of his childhood where he spent a lot of his time cooking and helping his grandmother who was the chef,” said Brittany Moreno.

Spending 10 years making traditional Spanish dishes alongside his grandmother led to his education at The Culinary Institute of America where he graduated with a bachelor’s degree in culinary arts management.

After spending time at prestigious restaurants in New York and Paris, Daniel Moreno  became sous chef at Blue Hill at Stone Barns, a farm-to-table restaurant in New York, where he learned the symbiotic relationship between restaurants and local farmers, he said.

Similarly, Brittany Moreno grew up making pastries and desserts for family and friends

“I fell in love with the art.” Upon graduating from Henry Abbott Technical School for Culinary Arts, she earned a bachelor’s degree in baking and pastry management from The Culinary Institute of America and spent time at various food establishments, including working as pastry sous chef at Gramercy Tavern.

She moved to Paris to focus on classic French pastry techniques and worked at Carette in the Place de Trocadéro, making bread under Florian Berthe, who believed in supporting local millers to source high quality flour and went on to become pastry sous chef at Blue Hill at Stone Barns, she said.

The Morenos said they appreciate being a local business and forging connections with the community beyond customers.

“We have a great relationship with our staff, guests, the Westport Farmers Market, Food Rescue, and local businesses,” said Brittany Moreo, noting they give back to other local establishments, hosting a staff party at The Whelk, a restaurant and seafood bar located across the street from the bakery.

To extend their reach in the Westport food scene, the couple opened MOMU with partners Christian and Emily Muñoz.  Momu is an ice cream shop across the street, that features ice cream made in-house daily, utilizing locally sourced ingredients. “Our hope is to share and continue the tradition of bringing together farmers and bakers through milling,” said Brittany Moreno.

That affection has led to a whole new world.

After taking her precious dog, Rocky, to the vet for allergy-related issues where she learned she had to be careful of the types of treats she was feeding him, Putetti said she began reading labels on treats she was buying in stores.

“I couldn’t believe there were ingredients listed I couldn’t pronounce and had no idea what they were,” said Putetti, now owner of Rocky and a Rollin’ House of Chews, an all-natural dog treat business in Waterbury.

“Because he was already on a prescription diet for his food, the only way I could still spoil him with his treats was to make them myself. He loved them and I knew exactly what he was eating,”  she said.

When Rocky passed away from cancer, Putetti decided to continue baking the healthful, all-natural treats and in 2022 began her home-based business in honor of her precious pup.

Putetti’s mission is to provide homemade all-natural dog treats using only high-quality ingredients that contain no sugars or preservatives, she said.

Depending on the needs of the dog, Putetti’s treats are gluten-free, nut-free, grain-free, and a mix of all three.

“All of our treats are made in small batches that are hand-cut, oven-baked to perfection, and then dehydrated to provide a longer lasting crunchy treat,” said Putetti.

The line of treats, baked fresh daily, comprise training treats, biscuits, and other items made with ingredients such as flaxseed, cinnamon, blueberries, strawberries, coconut oil, pumpkin, bananas, and chia seeds, in addition to whole wheat flour, chick pea flour, oat bran, and sunflower butter.

The numerous health benefits derived from these ingredients are intended to help the dog maintain a healthy coat and immune system, support joint health and mobility, aid in healthy digestion, regulate blood sugar levels, support metabolism, boost brain function, support vision and heart health, and more, she said.

“I even make the peanut butter with crushed peanuts and nothing else to insure there is no other ingredients added. Sure, it’s time consuming, but our fur babies deserve nothing but the best.”

Brian and Liz Michaud are frequent customers and fans of the food for their dog.

“Rocky and a Rollin’ House of Chews is PAWfection. Our dog, Ollie, has always had a sensitive stomach, but not with these treats.  Marybeth bakes treats with minimal ingredients that our dog not only loves, but they’re good for him too – we even tried a bite,” said Liz Michaud.

“From getting our pup everyday treats to a custom design for a birthday or special event, Marybeth does it all. She goes above and beyond to create treats that not only taste good, but look great, too.”

She tries every dog treat

All of the treats are named after a popular song.

“My husband and I love music and always have music playing. Every time Rocky saw me dancing in my kitchen he would come running in and we would dance. That’s how Rocky and a Rollin’ House of Chews was born,” said Putetti.

Her three biggest sellers are I’m a Good Dog, and Work All Day, Pawty All Night made with freshly-ground peanut butter, cinnamon, and whole wheat flour and You Ain’t Nothin’ But A Hound Dog made with whole ground oats, freshly ground peanut butter, banana, and flaxseed.

It was named for Elvis Presley’s song because of his fondness for peanut butter and banana. A popular treat is Sealed with a Kiss made with peanut butter, pumpkin, egg, and cinnamon.

“They’re Keto-friendly so pup parents can snack on them, too,” she said.

Putetti tries every treat she makes to ensure they have a crunch and will appeal to dogs.

“Every human can eat these treats because the ingredients are all things that we have in our diets.” A new item is Rocky’s Bad A** Biscuit Bar, a doggie bag with personalized treats for weddings, baby and wedding showers, or other events.

Like all dog owners who lose a beloved pet, Putetti mourned. So it took a while to move forward and establish her full-fledged business.

“It didn’t happen overnight.  After my Rocky passed away, I was broken.  It took a long time for me to get back to a good place,” she said. “Eventually, I decided I should continue to make homemade treats for my other pup and researched different recipes, joined a variety of homemade dog treat groups from all over the world, took a course on how to start a dog treat business, researched what dogs can and can’t eat, and the different types of treat recipes that could be used.”

Feeling confident in her newfound knowledge and her abilities in the kitchen, Putetti made a variety of recipes using the best and most beneficial ingredients, ending up with 15 taste-testers to determine the best ones to keep as her main recipes.

“Over time, with a lot of hard work, Rocky and a Rollin’ House of Chews was born. All our treats are manufactured here in our home. Dough created, baked, dehydrated, decorated, packaged and labeled,” said Putetti.

The dehydrated treats can be stored in an airtight container for up to one month or they can be refrigerated for longevity or frozen for up to three months

Rocky and a Rollin’ House of Chews also offers customized treats for special occasions and holidays, including birthday, gotcha day, feel better soon, and more, along with a variety of items for various holidays.

The treats can be purchased on her website at: rockyandrollinchews.company.site and at various local markets, such as Act Natural Health and Wellness in Thomaston and Camp Canine doggie daycare in Bristol. Putetti also sells her products at various events throughout the year.

Putetti’s business also gives back to dogs in need. “When starting this business, one important goal was to help crush the harsh perception of ‘bully breeds’ and to support the shelters where they sit far longer than almost any other breed,” said Putetti who created Bully Buddies treat packets in honor of her pups, past and present, and those struggling to find a forever home.

“For every packet purchased, Rocky and a Rollin’ donates 50 percent of its proceeds to a different shelter every month to help make these pups’ lives a little easier while waiting for their special human to give them the life they deserve.”

Putetti hand-delivers these orders with a note card with the purchaser’s name. Through the mission, she has donated $300-plus bags of bullies to Happily Furever After Rescue in Bethel and $200 to Bikers Against Animal Cruelty.

“Also, every year on October 10, Rocky’s birthday, we deliver bags of some of his favorite homemade treats to area rescues to share with pups that may never have had the opportunity to have a birthday celebration. We continue on a monthly basis going to different shelters and either give a donation or bring treats to the pups,” she said.

Putetti appreciates the opportunity to honor Rocky while helping other dogs. “People want to find the healthiest treats to give their pups so they will live long happy lives,” she said. “It warms my heart to know that pup moms and dads trust me enough to buy my homemade treats. I enjoy every minute of what I do and I’m so happy when pup parents tell me how much they appreciate me and how much their pups love my treats.”

Pamela Brown is a freelance writer in Connecticut.

For Joe Briganti and his son, Adam, the town’s annual Guilford Tree Lighting in 2016 sparked their imagination and inspired their recently-published children’s book, “A Town’s Not So Perfect, Perfect Christmas Tree.”

Joe Briganti and his son, Adam, penned their recently-published children’s book, “A Town’s Not So Perfect, Perfect Christmas Tree.”

“You can imagine the excitement of a nine-year-old writing a story about Christmas. He was my inspiration and I witnessed firsthand how independent and free-thinking my son is,” said Briganti of his now 17-year-old son, a senior at Guilford High School.

“Our goal was to restore the true purpose of annual tree lighting ceremonies – the coming together of communities and the celebration of kindness and compassion. Through this story, we hope to share our belief that values like unity, empathy, and support are essential in building a stronger, more connected community,” said Briganti, a resident of Guilford.

“These are values we deeply cherish, and we believe they are worth sharing with the world.”

The book tells a charming story about children, older folk, lights on trees and the real joy of communities.

The idea for the book came when Adam, at the age of 9, pondered the meaning of the tree lighting event.

“I was left without an answer when my kids asked questions like, ‘Why does Guilford have a tree-lighting ceremony?’ and ‘How long has it been going on?’ Not long after, my son and I watched a Target commercial featuring mischievous elves that caused Christmas lights to go out. That commercial sparked an idea, and we began brainstorming together to answer the ‘Why’ behind town tree lightings,” he said. “Countless revisions later, we had a plot, main characters and sketches that we had created as a father and son team.”

It was the duo’s goal to provide an origin to the purpose of tree lightings that generations have enjoyed.

“We often wondered how many people have forgotten, or were never informed, about the original ‘why’ behind these traditions. As with many customs that have been passed down for decades or even centuries, it’s easy to lose sight of their true meaning. We wanted to share our ‘why’ and connect it to the tree-lighting tradition in our storyline.”

Writing the story together, Adam drew the initial illustrations. “That helped us visualize the original manuscript. Through the colorful illustrations and lively narrative, we hope readers experience the excitement of the children and feel their determination as they race against time to save Christmas for their town,” said Briganti.

The main characters, Adam and Gabby, are named after his own two children, but the other character names were selected at random.

“We wanted simple names that sounded very different from each other so families and children could see themselves reflected in the book and feel a connection with the characters through words or illustrations. We were very deliberate about including a diverse group of children.” Adam added,

“Working with my dad to create this story has been really cool. From brainstorming ideas, rewrites, and the journey to publication, it’s been an unforgettable experience that definitely brought us closer during my teen years.”

The book shares that it’s not just the Christmas tree that’s special, it’s the lights that are symbolic.

“They symbolize hope – hope for building strong communities, one town at a time. Each Christmas tree bulb stands as a beacon, guiding people together,” said Briganti. “Light has symbolic meaning in many religions, and our hope was to transcend boundaries, uniting people through the shared symbol of light and community.”

Although completing the book eight years ago, the duo didn’t publish it until this year due to the challenges faced finding a publisher.

“My son and I had written “A Town’s Not So Perfect, Perfect Christmas Tree” before my first book, “Moral Demise,” finally got published after 17 years of rejections,” said Briganti. “The publication of “Moral Demise” three years ago reignited my passion and excitement, boosting our confidence to revisit our Christmas story. We began reaching out to publishers, and soon, Mascot Publishers contacted us – and the rest is history.”

The book is targeted at children ages five and older.

“If we could tell the story through the eyes of children and have it read to them by adults, we believe our message will resonate with everyone. Our ultimate goal is for families to incorporate our book into their annual Christmas tree decorating ritual,” said Briganti.

“For example, when families bring out their decorations, they can also bring out our book and read it together year after year. We hope our book will become a cherished keepsake. We added something very special and unique at the end of the story that we’re confident will spark warm memories year after year.”

The Brigantis are proud of their accomplishment.

“I remember being so excited when we first came up with the idea and it’s hard to believe but it’s even more exciting now that we actually got published, are doing book read-alouds and getting invited to holiday events,” said Adam. His dad adds, “We set out to achieve something meaningful, and we did it. We overcame our own doubts about tackling such a lofty goal as writing a children’s book.”

This season, the Brigantis share a holiday message. “The more, the merrier! Surround yourself with family and friends this holiday season. We have the most amazing friends and family. Much like the story, our community of people are unbelievably encouraging and supportive. The fact that they’re  spreading the joy of the season and our story is truly a gift that means so much to us.”

To purchase a copy of the book, shop local at The BookSmiths Shoppe in Danbury or Breakwater Books in Guilford; or visit Amazon.

“Helping animals who have been abandoned, neglected, or are at risk of euthanasia is important because every animal deserves a chance to experience love and be treated like family,” said Gartner, founder of Happily Furever After Rescue, a no-kill foster-based organization located in Bethel.

Established in 2020, the nonprofit rescues dogs and cats locally and from kill shelters across the country.

Over the years, it has successfully rescued hundreds of dogs and cats, she said, noting she likes “to help the ones that no one else will, especially the bully breeds and larger dogs as they’re harder to place.”

“We provided them with a second chance at life. My organization was founded out of a deep passion for animals and a desire to make a difference,” Gartner said. “We’re a 100 percent volunteer-run organization. Every one of us is here because we believe in the mission and the cause. For me, it’s my life, my purpose.”

The nonprofit serves Fairfield County and beyond. At any given time, the nonprofit has up to 20-25 animals depending on the number of fosterers they have volunteering, with an average of 175 yearly adoptions.

Across Connecticut abandonment of pets has risen, with experts saying they include families who can’t afford to keep their pets, including because of the cost of veterinary care.

Dog and cat food, littler, and pet-sitter costs also add to expenses for many already financially strapped pet owners.

“We’re seeing a significant slowdown in adoptions right now, and many perfectly adoptable animals are waiting far longer than they should. Some of these dogs and cats have been with us for months, and in some cases, even years,” said Gartner. “The need to help animals is greater than ever.

“Shelters across the country are overwhelmed, with many operating well beyond capacity, leading to an increased risk of euthanasia for adoptable pets,” she said. “Thankfully, we’re seeing animals from high-kill shelters being transported to safety, but the influx of rescues often outpaces the available foster homes and resources.”

Gartner believes no animal should ever be defined by their past.

“These animals often arrive broken, emotionally or physically, but with the right care and lots of love, they can heal, trust again, and become the loyal companions they were always meant to be,” said Gartner who has fostered 30 animals over the years and currently has a longtime foster dog she’s had for almost two years along with a 10-year-old senior cat she took in this November. “Every rescue is a reminder of the power of compassion, and the difference a person can make in the life of an animal.”

Gartner’s life mission began in 2017 after she adopted her soul dog, Tyler.

“Tyler was at Best Friends Animal Society in New York City for nearly three years. He was the dog no one wanted – adopted and returned multiple times – but I gave him the chance that no one else would and it changed my life,” Gartner said. “Tyler was the true definition of resilience and while our time together was not nearly enough (he passed in 2021 from cancer at age seven), he left a legacy on this world, and everything I do is for him. I knew I had to do something to help other animals like Tyler.”

Soon after, she became involved with her local animal shelter and was then inspired to start her own nonprofit.

“Making dreams come true, four paws at a time” is the organization’s mission.

“We’re dedicated to giving homeless animals the chance at a better life through adoption, fostering, or providing care and support. We work tirelessly to ensure each animal finds its way to a loving home, and we’re committed to making a real impact in the lives of both the animals and the families who welcome them in,” she said.

This year, Renee DePalo did a foster-to-adopt through the nonprofit with a dog named Hazel.

“Jaclyn was so helpful and such a support during the first days until now. She really cares about every dog that she takes into her care and has a sense of duty and responsibility far after their adoption,” said DePalo.

“I would adopt through this rescue again, and I highly recommend to anyone looking for the best possible experience,” DePalo said. “It can be a challenge to adopt a dog who has come into rescue. It can be a challenge to adopt any dog, even from a breeder. Jaclyn makes the experience less overwhelming with her continuous support and care.”

For Gartner, foster families are the heart of her work.

“They’re crucial to our success, providing the love, care, and attention that many of these animals need to heal and thrive. Their commitment and support allow us to rescue more animals than I could ever do alone,” she said. Being a small rescue and considering herself a one-woman show, Gartner relies on a dedicated team of volunteers. “I handle everything – it’s a lot to juggle, but every task is worth it when I see the positive impact on the animals we save,” she said.

Securing consistent funding is also ongoing. The nonprofit relies on fundraisers, events, and community outreach. “We’re always looking for new ways to engage supporters who are passionate about helping animals in need. Without the generosity of our donors, our work wouldn’t be possible.”

The nonprofit will celebrate five years in March. “We’re proud of everything we’ve accomplished, but we recognize our work is far from finished. In five years, we’ve rescued nearly 750 cats and dogs. We’ve built a strong, compassionate community of volunteers, donors, and adopters, who are critical to our mission. That said, the need for fostering is still immense,” she said. “The lives we save are a reminder that every rescue matters, and that compassion, teamwork, and community can make a world of difference for animals in need.”

To raise awareness throughout the year, Gartner hosts community events to promote pet adoption and encourage fostering, including her annual event, Bark in the Park: In Memory of Tyler to honor Tyler’s birthday. “It’s become a beloved tradition that draws over a thousand people each year. It’s a celebration for the whole family – including furry members – and it’s rewarding to see everyone come together to support animal rescue. The outpouring of love from the community makes all the hard work worth it,” she said.

This holiday season, Gartner encourages people to consider opening their heart to a homeless pet.

“The gift of adoption or fostering is one of the most rewarding experiences you can give, not just to the animal, but to yourself, as well. The unconditional love and joy a pet brings into your life is immeasurable, and there’s no better time than now to make a difference in the life of a deserving animal,” said Gartner. “Whether you’re able to adopt or foster, your act of kindness can change a life furever.”

Rebecca White says she knows the power of those three words and they’ve become the essence of her new restaurant, Mangia Mi in the Sandy Hook section of Newtown.

“I’m coming in with a different approach to the restaurant business. Come in, smile, drink some good wine, eat some good food, and have fun,” White said.

“When you come to my restaurant, I’m inviting you into my home and making you dinner and giving you energy and love,” said White who is also chef-owner of Mangia Mi West in Napa Valley and Mangia Mi in Puerto Rico. “I was looking to create a safe space where you can come in and be happy. I’m not a Michelin-star chef, but I have a clear vision of fresh, local, simple food that you can really feel the love in it.”

Opened in October, Mangia Mi is more than a restaurant, she said.

“It’s an open kitchen culinary experience. You can see, feel, and smell the food – it encompasses all your senses. It’s like I’m throwing a dinner party every night,” said White.

The restaurant is a family affair. You’ll see White’s 79-year-old mother and 83-year-old aunt making meatballs, sauce, and pizza dough that’s cold fermented to create a richer, flavorful crust.

“I don’t own a freezer. The food is fresh every day,” she said. The menu features Italian comfort food including its signature pasta and New Haven-style pizza (including gluten-free) along with antipasto boards, soup, seafood, meat dishes, and more.

The chalkboard-style menu, featuring family recipes, changes every day to offer everything made-from-scratch with seasonal, locally-sourced ingredients.

“I’m proud of coming here and offering authentic cuisine,” said White who is focused on teaching people how to look at food in a different way. One example is the restaurant’s huge Caesar salad served in a platter. “I go to tables and tell them to eat it with their hands. Get into it. It’s an experience.”

Calling her dishes her “children,” White said she is proud of all of them, but she’s partial to her fresh pasta and pizza.

“There’s a new era of pizza aficionados. Ours is delicious with a thin New Haven-style crust with San Marzano tomatoes, fresh mozzarella, fresh garden basil, and extra virgin olive oil,” she said.

“Connecticut has an intense food scene. We’re serious about food. I use smaller vendors who show me the cheeses they hand make or the vegetables they grow,” she said.. “The fish I get from Maine and Massachusetts is unbelievable. I use different purveyors of meat from the city and little mom-and-pop places.”

White only serves fish on Fridays and Saturdays when she receives fish deliveries. She said those little details make a difference. An extensive wine list, procured by White, features selections from Napa Valley vineyards that she has tasted and visited, along with handcrafted cocktails.

The restaurant has seating for 50 in the dining room and accommodates 10 at the bar/lounge.

The atmosphere offers a cool vibe, with Motown, Bill Joel, and even Grateful Dead playing in the background.

“When you walk in, you’re going to see the servers singing and dancing. Our motto is, ‘a place to get sauced,’ ” she said with a laugh.

White also visits tables to check in with diners, encouraging them to eat family-style and sit for a while to enjoy the experience. “Sandy Hook is a great little village. I love talking to everybody when they come in.”

So far, online reviews are mixed, though the new eatery does have a fan base building. “We absolutely loved our meal tonight,” one person wrote. “The service was great and food came out promptly and was so delicious.”

White grew up in Connecticut surrounded by a big Italian-Irish family who loved to cook, she said

“I’m lucky to have a beautiful, large, loving, loud, wine drinking, food loving, life loving family,” said White.

At home, cooking was a family affair with extended family making big feasts. When she was a teen, she and her cousins would engage in pizza-making competitions.

“Everybody thought they won because the judges were our parents,” she said.

Despite a fondness for food, White went on to attend film school at Emerson College in Boston and had a 10-year career as a talent agent in Hollywood, worked for many famous people, traveled and lived around the world, and even worked for 80s supermodel Naomi Campbell.

Returning to Litchfield, she relied on her food background to open her first restaurant, but admits, “I failed miserably. Like any good failure, I moved to Key West where I relaxed and found myself again.

“Cooking has always been a background passion so I rented a food truck and went up and down the Florida coast and then opened a pop-up restaurant in Key West,” said White, noting she’s learned a lot from failure. “You have to own up to it. All of my failures led to where I am today.

“Growing up my mother always said, ‘Hey Bec, you can do whatever you put your mind to.’ That resonated through my life. It’s scary to make choices, but you only live once. You have to move forward, do your best today,”  she said.

White’s competitive spirit was re-ignited when she competed and won Food Network’s Cooks vs. Cons in 2016, a competition show between home cooks and professionals. Winning $10,000 with her fish and chips dish, White used the money to embark on a professional culinary journey by opening her first brick-and-mortar restaurant in Rincón, Puerto Rico.

“That was my precipice vision and it blew up into this,” said White.

About five years ago, she opened Mangia Mi West in Calistoga, in northern Napa Valley. “I thought if I can be successful in Napa Valley, I can do it here. I’ve been very successful in re-creating that magic. I’m the chef and owner of all three and I’ve been lucky to create an amazing team. We’re primarily women-run, and that’s a big thing for me, especially as a gay woman and entrepreneur in a business that’s hard for women to get recognized. My restaurants are women strong and I’m proud of that.”

White is happy where she is, she said.

“I’m in the best space of my life. It’s about having faith in yourself,” said White who envisions offering dining al fresco on the outdoor patio and wraparound porch in milder temperatures and people playing bocce and lounging in Adirondack chairs on the front lawn while sipping wine.

“Again, it’s more of an experience than a restaurant. Food brings people together. Cocktails bring people together. I want people to sit and enjoy each other for a couple hours. My new restaurant is special and I’m looking forward to seeing her grow. It’s been morphing into something bigger and better. If you want to be great, be great.”