Fishermen scan for roiling water as the ferocious bluefish migrate to Florida from Maine. Georgia O’Keeffe clouds scud across the sky. In fall, Goosewing’s grassy dunes ripple in chilly breezes and swollen rose hips turn tawny swallows emerge from holes drilled into high, eroding clay banks seaweed and lichen on the boulders blaze with color, just like the leaves of the tupelo and maple in nearby woods.
One end is crowded with clusters of human encampments the other, Goosewing, reached by wading across a shallow tidal breach, is usually empty. Because of this deeply entrenched quirk in human nature, South Shore is able to offer both solitude and cacophony. But I have noticed that most people gravitate to. Most people think they like an empty beach they admire the fiction of unspoiled stretches of wilderness. But South Shore features a long stretch of sand, ringed with visitor parking, and - here’s where the personality splits - it is the only way into another gentle crescent of beach, where no cars can venture, and the swales and dunes are left alone, protected by the Nature Conservancy, called Goosewing Beach Preserve. Rhode Island’s beaches are gorgeous, dramatic places, but frustrating for walkers and swimmers who like to go the distance. We’re in that transitional zone between the sandy stretches of Long Island and the rock-strewn coast of Maine. From there grew a fascination that has grown into a career.Many of eastern Rhode Island’s beaches are rather short affairs, a bit of cobble-strewn sand boundaried by ancient upheaves of red granite cliffs that glow with sunrise, as one legend has it, giving the state its name. The baby girl watched her mom prepare food and desserts and was always intrigued as a very small child by what was done in the kitchen.
Alma in turn shared what she learned with her 2 daughters, Yvonda and Corina. Alma, our namesake began cooking at an early age and put into effect southern techniques she learned from her mother Annie and older sister Betty Jean who both were awesome cooks from Arkansas. She has catered for over 20 years, and finally has established a home for she and her mother Alma's first restaurant in the great city of Compton, with southern hospitality at the forefront. She also attended culinary school to further her education in food service, and has a dedication to her customers that is unmatchable. Alma has always been known throughout the city of Compton as a great cook, and on Novemfinally found a storefront to call home.Ĭorina (Cookie gal C) Pleasant is a chef and Baker who learned from her grandmother, aunt, and mother.