Famous Rhode Island Quotes

By 1750, Rhode Island was recognized as the nation’s most active trading center for slaves.7 In 1774, Newport was declared the most active city in the slave trade of any town on the continent.8 From 1725 to the end of 1807, it can be proven that Rhode Island was the most important base for American carriers of African slaves.9 While a number of Rhode Island families participated in the trade, including the famous Brown family of Providence, among the most successful was the DeWolf family.10 Their longevity in the trade was predicated on the lasting participation of central figure James DeWolf, who did almost anything to continue amassing economic and political power. The DeWolf story begins in 1744 with Simeon

Ancient Ways The Greek Isles are divided into several major chains lying in the Aegean, the Mediterranean, and the Ionian seas. The Cyclades chain alone includes more than two hundred islands clustered in the southern Aegean. In the southeastern Aegean, between Crete and Asia Minor, there are 163 islands known as the Dodecanese chain. Only 26 of these are inhabited; the largest of them is Rhodes, where the world-famous Colossus once stood. The Ionian chain of western Greece (named for the eponymous sea) includes the large island of Corfu. Cyprus lies in the eastern Mediterranean, south of Turkey. Today, Cyprus stands politically divided, with Turkish rule in the north, and a government in the south that remains independent from Greece. However, the island has always been linked culturally and linguistically to Greece, and it shares traditions and ways of life with the smaller islands scattered to its south and west. In the Greek Isles, history blends myth and fact. Historians glean information about the early days of the Greek Isles from the countless ancient stories and legends set there. According to Homer, battleships sailed from the harbors of Kos and Rhodes during the Trojan War. A well-known legend holds that the Argonauts sought refuge from a storm on the island of Anafi in the southeastern Cyclades. The lovely island of Lésvos is mentioned throughout the Homeric epics and in many ancient Greek tales. Tradition has it that the god Helios witnessed the island of Rhodes rising mystically from the sea, and chose it for his home. The ill-fated Daedalus and his son, Icarus, attempted to soar through the skies over the magical island of Crete, where the great god Zeus was born in a mountaintop cave. Villagers still recount how Aphrodite emerged from the sea on a breathtaking stretch of beach near the village of Paphos on Cyprus. Visitors must actually lay eyes on a Greek island to gain a full appreciation for these ancient stories. Just setting foot on one of these islands makes you feel as if you’ve stepped into one of the timeless tales from ancient Greek mythology.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.