Latest news with #BrettPhelps
Boston Globe
30-05-2025
- Sport
- Boston Globe
Arlington's Bryn Ryan goes out in style during Day 1 of Division 2 track and field championship
Related : Ryan, who has only run two seasons of track, came in fifth at last year's D2 meet. But knowing it would be her final high-school race proved to be all the motivation she needed. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up 'You don't want to regret anything, and I think that was just in my mind,' said Ryan. 'I just went all out.' Advertisement Ryan's 10 points helped Arlington take early positioning after Day 1, the Spy Ponders finishing the day with 23 points to North Andover's 27. Peabody (20) is right behind in third. Arlington's Nico Peukert has the finish line in his sights as he wins the 800. Brett Phelps for The Boston Globe Minutes after Ryan won the hurdles, another Spy Ponder emerged victorious. Junior Nico Peukert smashed his personal best by four seconds in the 800, winning with a time of 1:53.03. 'I just felt like I had it in me today and I did,' Peukert said. 'The last few weeks have gone pretty well. I feel more present in the race.' Advertisement Arlington's Nico Peukert celebrates with a teammate after winning the 800. Brett Phelps for The Boston Globe Also on the boys' side, Quincy senior Jayden Francois chased down the leader on the final set in the 400 hurdles to win in 53.97 seconds, almost a three-second improvement from his previous best. 'I felt all my training kick in, all the extra days, all the extra workouts just all came together and I was able to finish that race strong,' said Francois, who is committed to UMass Dartmouth. 'Honestly super excited to get this win.' Quincy senior Jayden Francois hugs a teammate after winning the 400-meter hurdles. Brett Phelps for The Boston Globe Three-time defending champion North Andover (40 points) leads the boys' side as well after the first day of competition, with Peabody (37) and Algonquin (35) close behind. The host Scarlet Knights picked up 16 points in the boys' pole vault thanks to seniors Chris Ferris (second, 11-6), Patrick Nugent (third, 11-6), and Adam Bernat (seventh, 10-0). Catholic Memorial sophomore Amar Skeete broke a 1981 Division 2 record in the boys' triple jump previously held by Jon Belanger of Scituate with a leap of 47 feet, 5 ¼ inches. The Division 1 meet continues Saturday at Merrimack. Plymouth North's Willow Herndon came in second in the 200. Brett Phelps for The Boston Globe King Philip's Alex D'Amadio (second from left) and Whittier's Tech's Mariely Cepeda race to the finish line in the 200 prelims. Brett Phelps for The Boston Globe In the 200 final, King Philip's Alex D'Amadio won by a tenth of a second. Brett Phelps for The Boston Globe Marshfield senior Nathan Looney wins the boys' 200 final. Brett Phelps for The Boston Globe The lead pack starts to form in the boys' 800. Brett Phelps for The Boston Globe Marshfield Freshman Olivia Ravelo hugs goodbye to sophomore Kaydence Boreland after they competed in the 400-meter hurdles. After this school year, Ravelo will be transferring schools. Brett Phelps for The Boston Globe Plymouth North senior Jacob Toledo competes in the 200 prelims. Brett Phelps for The Boston Globe Aiden Barker can be reached at
Boston Globe
12-05-2025
- Business
- Boston Globe
How a R.I. startup is turning seafood shell waste into furniture and building materials
Neuhof is now the founder and chief executive officer of Get Rhode Map A weekday briefing from veteran Rhode Island reporters, focused on the things that matter most in the Ocean State. Enter Email Sign Up Q: What is Shellf Life and how does it work? Neuhof: Shellf Life transforms discarded seafood shells into innovative building materials through a process I developed on my kitchen stove. We take what restaurants throw away — oyster, mussel, clam, crab, and scallop shells — and create architectural surfaces, furniture, and lighting with properties ranging from rigid to flexible to translucent. Since winning the Terra Carta Design Lab competition, I've been scaling operations at our 50 Sims facility in Providence. Advertisement In times of global supply chain uncertainty, Shellf Life offers a literally local concrete alternative that just makes sense — turning waste into valuable building materials through processes accessible to people from all backgrounds and skill levels. Felicia Neuhof, left, collects shell waste from Eric Brown, owner and chef of the restaurant Frank & Laurie's, on April 25, in Providence, R.I. Brett Phelps for The Boston Globe Shell waste from Frank & Laurie's, a brunch and dinner restaurant, in Providence, R.I. Brett Phelps for The Boston Globe Q: How much seafood waste is there in New England? The numbers are staggering. One Rhode Island shellfish processor alone generates 7 tons of shell waste weekly—that's 728,000 pounds annually, enough material for 30,000 square feet of tiling. When combined with restaurant waste across New England, we're looking at a tremendous resource: Rhode Island could produce enough material for 3,000 kitchen backsplashes annually, Massachusetts enough for 5,000 bathroom floors, Maine sufficient for 20,000 serving bowls that return to the restaurants supplying the shells, Connecticut enough for 1,500 countertops, New Hampshire enough for 1,000 shower surrounds, and even my home state of Vermont contributes enough for thousands of decorative elements. An order of a dozen oysters or plate of mussels creates enough shells for one 6-by-6-inch tile. Rhode Island alone produces about 200,000 pounds of shell waste annually — enough for an estimated 330,000 tiles that could completely cover 30 homes. Together, New England's annual shell waste — currently headed to landfills — could tile nearly 300 homes every year. That's an entire neighborhood created from what restaurants are throwing away. Q: What kind of materials are you creating? Furniture and fixtures? Raw materials? Both. I create three product lines: furniture for residential and commercial settings, homeware like bowls and lighting, and architectural materials including tiles and surfaces. I'm also developing specialized applications for marine environments — working with Advertisement Q: Walk me through the process. I collect shells from restaurant partners, clean and sanitize them, then crush them into a calibrated material. This is blended with my proprietary binder — much like following a recipe — and molded into form. During curing, the material actually captures CO2. At my facility at 50 Sims in Providence, I've scaled this process from my kitchen to a manufacturing microlab. I've secured a provisional patent on both the material composition and manufacturing method, which was an important step for commercialization. My goal has been to develop a system so refined that making a tile is as easy as flipping burgers, opening up manufacturing opportunities to anyone regardless of educational background. This simplicity makes our approach scalable within local economies. At her new studio space, Felicia Neuhof pushes a cart with discarded seafood shells she collected from local restaurants. Brett Phelps for The Boston Globe Felicia Neuhof washes discarded seafood shells that she collected from local restaurants around Providence, R.I. Brett Phelps for The Boston Globe Q: What kind of seafood waste are you using? I primarily use oyster, mussel, clam, and scallop shells — any bivalve shells typically tossed in restaurant dumpsters. Each brings unique qualities: oysters provide strength and texture, mussels offer beautiful color and luminosity, clams contribute creamy hues with flecks of purple, and scallops add structural pattern variability. Like a chef selecting ingredients, I blend these shells in various ratios to customize the material for specific applications. Q: What was it like to meet King Charles, and develop Shellf Life as part of the Terra Carta Design Lab? Meeting King Charles III was transformative. When I placed my kitchen-created material in his hands at Hampton Court Palace, his face lit up with genuine curiosity. Remarking on the texture and strength of the Shellf Life bowl, he asked thoughtful questions, revealing someone who truly understood the potential, calling the idea 'genius.' What struck me most was seeing how Shellf Life made intuitive sense to everyone — from farmers and chefs to a King. Advertisement Q: How can restaurants, consumers, and others direct seafood waste to Shellf Life? I've made it as simple as recycling. For restaurants, I provide collection buckets and regular pickup that fits into their existing workflow. I've already partnered with several Providence restaurants, including Various products made from discarded seafood shells are displayed at Felicia Neuhof's new studio in Providence, R.I. Brett Phelps for The Boston Globe Felicia Neuhof's company, Shellf Life, manufactures architectural surfaces, furniture, bowls and lighting solutions using material made from discarded seafood shells. Brett Phelps for The Boston Globe Q: Do you have any investors? Q: What are your goals for the next year? This year is my R&D phase — implementing collection systems, refining manufacturing processes, and rigorously testing products in preparation for the 2026 commercial launch. Within five years, I aim to establish manufacturing microlabs in multiple coastal communities. In the next 10 years I hope to have locations spanning from Portland, Maine, to Portland, Oregon, and beyond. These microlabs will infuse cooking skillsets into manufacturing. My vision is a system so simple that making materials for buildings becomes as accessible as food preparation — democratizing manufacturing while creating resilient local supply chains. Advertisement This interview has been lightly edited for length and clarity. The Boston Globe's weekly Ocean State Innovators column features a Q&A with Rhode Island innovators who are starting new businesses and nonprofits, conducting groundbreaking research, and reshaping the state's economy. Send tips and suggestions to reporter Alexa Gagosz at . Felicia Neuhof inside her new studio space in Providence. R.I. Brett Phelps for The Boston Globe Alexa Gagosz can be reached at
Boston Globe
01-05-2025
- Business
- Boston Globe
There are many tasty reasons to flock to Shy Bird in the Fenway
The backstory : Shy Bird is spacious, sunny, friendly, and well-located — no surprise from co-owner Andrew Holden, who runs more Birds in other advantageous spots: Kendall Square and South Boston. He also runs Branch Line in Watertown, and for years was general manager at Eastern Standard, the nexus of Kenmore Square. Shy Bird is a something-for-everyone, all-day rotisserie that fits many needs: You might see folks pecking at laptops, catching up over snacks, or popping in before a Red Sox game or a show at the House of Blues or MGM Music Hall. 'We wanted something that was accessible, affordable, approachable, and a little bit aspirational — a place where I could run in and have a quick espresso, grab takeout, or if I had friends visiting, sit there at night and the space would feel conducive. On our best day, it's a neighborhood restaurant you'd wish was near you,' he says. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up What to eat : Chicken, of course, and don't be shy about it. At breakfast, there are fried chicken and egg sandwiches bound with hot honey; honey sriracha chicken and waffles; and non-chicken offerings like crepes and scrambled eggs. Most dishes are under $15. At lunch, a Calabrian fried chicken wrap with Caesar dressing gives a spicy zap to a usually standard sandwich. A spicy maple chipotle bowl, a medley of shaved Brussels sprouts, roasted butternut squash, shaved carrots, and candied pumpkin seeds, looks like a Bob Ross easel. Crowd-pleasers like smash burgers and tuna melts round out the lunch menu. Advertisement Regardless of what you order, request an accompanying sauce flight ($3.95), a pentagonal platter of pecorino ranch (sharp, herbaceous), spicy bird bath (think Tabasco, but better), chipotle barbecue, honey mustard, and sweet and sour. Advertisement The sauce sampler at Shy Bird's Fenway location contains pecorino ranch, spicy bird bath, chipotle barbecue, honey mustard, and sweet and sour sauce. Brett Phelps for The Boston Globe Holden emphasizes that while Shy Bird is a busy daytime hangout, they also do dinner, with creative spins by new chef AJ Beaulieu: whipped ricotta and hot honey, anchovies on Iggy's Pullman bread, linguini with clams and chili flakes (Holden's favorite), pork parmigiana, roast cauliflower and cheddar fondue. Again, prices are reasonable, with many dishes in the $25 range. 'The dinner menu used to have a lot of sandwiches and a lot of grain bowls. We really want dinner to feel like a great place to enjoy yourself; a little destination-y,' he says. The pork parmigiana at Shy Bird's Fenway location contains stracciatella, basil, and tomato sugo. Brett Phelps for The Boston Globe What to drink : In addition to booze, Shy Bird has a truly impressive array of zero-proof cocktails, including a hemp-infused Aplós sipper and non-alcoholic beers. (But be careful of the Ghia Ginger spritz, which tastes more like black licorice than ginger.) People who choose to work from Shy Bird can enjoy bottomless coffee (plus breakfast or lunch) for $17.95. The Strawberry Thyme Spritz at Shy Birds's Fenway location contains select aperitivo, strawberry, lime, and sparkling wine. Brett Phelps for The Boston Globe The takeaway : A well-rounded hangout in a prime location; don't be shy about pulling up a seat. 201 Brookline Ave., Boston, 857-449-2204, Kara Baskin can be reached at
Boston Globe
21-04-2025
- Sport
- Boston Globe
See photos from the 2025 Boston Marathon
Men's winner John Korir prayed with his brother Wesley who won Boston in 2012 after crossing the finish line. Jessica Rinaldi/Globe Staff Men's winner John Korir crossed the finish line of the Boston Marathon. Brett Phelps for The Boston Glob Women's wheelchair winner Susannah Scaroni placed her hand over her heart as the national anthem played at the Boston Marathon. Jessica Rinaldi/Globe Staff Runners started the race in Hopkinton. David L. Ryan/Globe Staff Men's wheelchair winner Marcel Hug crossed the finish line. Jessica Rinaldi/Globe Staff A sign for a marathon runner was placed at a spot on Heartbreak Hill before it begins in Newton. Danielle Parhizkaran/Globe Staff Michael Rivelis high-fived a runner passing by during the Boston Marathon. David L. Ryan/Globe Staff Susannah Scaroni and Marcel Hug posed for a photo after winning the marathon. Brett Phelps for The Boston Globe Conner Mantz of the United States ran by spectators on Heartbreak Hill. He finished fourth. Danielle Parhizkaran/Globe Staff Victor Wang arrived for the Boston Marathon at the Athletes' Village in Hopkinton. Craig F. Walker/Globe Staff Grand Marshals Bob Hall and Bill Rodgers, 1975 Boston Marathon Champions, crossed the finish line as they celebrated the 50th anniversary of their victories. Brett Phelps for The Boston Globe Jun Noguchi looked over other course map while preparing for the marathon at the Athletes' Village in Hopkinson. Craig F. Walker/Globe Staff Anton Gavrilnko rested while waiting to start the Boston Marathon at the Athletes' Village. Craig F. Walker/Globe Staff Members of the Merrimack Valley Striders Running Group posed at the starting line in Hopkinton. David L. Ryan/Globe Staff Runners arrived for the Boston Marathon at the Athletes' Village in Hopkinson. Craig F. Walker/Globe Staff Champions Bill Rodgers, in wheelchair and Bob Hall waved to the crowd at the starting line. David L. Ryan/Globe Staff A reenactor portraying Paul Revere attempted to lead a horse to cross the finish line of the Boston Marathon in celebration of Patriots Day. Brett Phelps for The Boston Globe David Cunningham, of the New England Patriots End Zone Militia, walked towards the finish line before the start. Jessica Rinaldi/Globe Staff
Boston Globe
19-04-2025
- Entertainment
- Boston Globe
Photos: American Revolution begins again in Lexington and Concord
Spectators filled the front porch of a home and along Mass Ave., adjacent to the Lexington Battle Green. John Tlumacki/Globe Staff British troops advanced on the Lexington Battle Green as the minutemen retreated. John Tlumacki/Globe Staff A minuteman lay motionless on the Lexington Battle Green as British troops marched by. John Tlumacki/Globe Staff The crowd listend to closing remarks along the Lexington Battle Green after the conflict between the British troops and the minutemen. John Tlumacki/Globe Staff A young spectator got a treetop view during the 250th reenactment of the Battle of Lexington. Brett Phelps for The Boston Globe Minutemen stood with their guns ready as the British regulars marched on to the Lexington Battle Green. John Tlumacki/Globe Staff A minuteman is bayoneted by a British troop on the Lexington Battle Green. John Tlumacki/Globe Staff British troops advanced through the Lexington Battle Green as the minutemen retreat. John Tlumacki/Globe Staff Paul Revere and a fellow minuteman carried away the liberty trunk, which contained critical documents by John Hancock. John Tlumacki/Globe Staff Spectators watched as the British regulars marched off the Battle Green after defeating the Lexington Minutemen. Brett Phelps for The Boston Globe Amy Rocheleau looked at her daughter Charlie, 8, as British regulars marched by. Rocheleau, who grew up in Lexington, brought her family from California to watch. Joanne Rathe Strohmeyer/Globe St British regulars descend Massachusetts Ave. in Lexington as they head toward the Battle Green. Brett Phelps for The Boston Globe Children are mesmerized as they watch the massive presence of British regulars march down Massachusetts Ave. toward the Battle Green. Joanne Rathe Strohmeyer/Globe St Reenactor, who portrayed Thaddeus Bowman, tended to his horse in pre-dawn hours before the 250th reenactment of the Battle of Lexington. Joanne Rathe Strohmeyer/Globe St Children watched as British regulars marched toward the Battle Green during the 250th reenactment of the Battle of Lexington early Saturday morning. (Brett Phelps for The Boston Globe) Brett Phelps for The Boston Globe The Concord Minute Men marched through Minute Man National Historical Park during the Concord250 Dawn Salute on Saturday. Craig F. Walker/Globe Staff Sue Alford and Fritz Folts listened to Taps during the Concord250 Dawn Salute at the North Bridge in Concord. Craig F. Walker/Globe Staff Dr. Samuel Prescott, played by reenactor Frank D. Bradford II, rode across the North Bridge during the Concord250 Dawn Salute. Craig F. Walker/Globe Staff Members of the Concord Minute Men paused at the The Minute Man statue during the Concord250 Dawn Salute. Craig F. Walker/Globe Staff Minutemen meet on the Lexington Battle Green in darkness of the early morning as the First Parish in Lexington is lit up. John Tlumacki/Globe Staff A Paul Revere reenactor stood amid an enthusiastic crowd in Boston's North End during the midnight ride commemoration on Friday. Erin Clark/Globe Staff Drones depicting Paul Revere lit up the Boston sky line as Paul Revere arrived in Charlestown after crossing the Charles River by boat before undertaking his legendary ride. Barry Chin/Globe Staff
