| Selling the product proudly in 2017; a year later, I was out the door. |
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| The early days (with contact lenses). |
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| It was always a balancing act in the early years. |
| The famed "banned byline." |
| Still proud of the work we did. |
THURSDAY, MAY 21: Baseball, Old Colony vs. Tri-County. 3:30 p.m. at Field of Dreams, Plainville; live (North TV Community Channel).
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Check your local cable system's web site for up-to-date telecasting schedules.
No, I haven't stopped drinking it. I drink copious amounts of it. But I am spending less money at the drive-thru windows on it. The reason? Not long ago, I bought a small Keurig coffeemaker for my home office. It makes one cup at a time and it does a terrific job of it. So I have bought in bulk lots of Starbucks K-cups, French Roast and Sumatra in fact, and every morning when I start working on notes and such for upcoming games I'm announcing, I brew up a 12-ounce cup, throw in a ton of Coffeemate and two Splenda packets (I don't have a small refrigerator in that room, otherwise I'd probably use real cream), and that jump-starts my day.
OK, I hear you. "K-Cups aren't recyclable!" "You're spending more money on those than you are at a store!" "Keurigs brew crappy coffee!" I've heard them all. But convenience is the bottom line here, and it does the job to my satisfaction.
Don't worry ... I haven't stopped visiting my local Starbucks entirely. But sometimes, when I have to rush, I have to make a stop at the Evil Empire. Last night, before the game I had to announce, I badly needed a cup of coffee to get the vocal cords warmed up. But I was running late and my only choice was a local Dunkin', where I bought a small coffee with cream and two Splenda. As I expected, I got coffee-flavored water. I really do not understand how the swill they serve at Dunkin' has made it a religion in New England.
RATING: 0.5 CUPS.It was warm. That's the only redeeming value it had.
The Old Grist Mill Tavern is one of those places in my neck of the woods that has seemingly been there forever, and has always been well-received. One of my favorite former co-workers had her first date there with one young man and ended up spending her life with that fellow and producing two terrific kids. I have taken dates there over the course of a half-century and never been unsatisfied ... by the food, at least. But it's been a while for me ... maybe about nine years ago when a good friend from the NFL Network was staying at a Seekonk motel while attending the first Aaron Hernandez trial in Fall River. She and I had a nice break from the real world during our dinners (and, you see, a single guy can have a pleasant dinner with a fellow female reporter without it being scandalous!). So in my never-ending quest for good prime rib, I decided to take a late lunch/early dinner break and visit that venerable place about a week ago. Keep in mind here that the Old Grist Mill is somewhat new in that it was almost destroyed by fire about 15 years ago, but it was rebuilt and revitalized. The first thing you notice is the rustic setting. Nestled into a small parcel of land at the busy intersection of Arcade Avenue and Mass. Route 114A (a stone's throw from the Rhode Island border), the restaurant and gift shop are steeped in colonial-era charm. There are several dining areas inside the building, and I was seated in the one with a charming view of the Old Grist Pond and the waterfall that fed the grist mill that was built there centuries ago. The waitstaff was attentive and friendly, and set about their tasks of serving me immediately despite there being a moderate crowd for the time of day. A quick check of the menu revealed four choices of cut size for the prime rib. I selected the 22-oz. cut, knowing that as with any big chunk of prime, there will be at least two significant areas of fat that will have to be trimmed away. I ordered it medium rare, and it came with mashed potatoes, string beans and an old-fashioned trip to the salad bar. I topped everything off with a shrimp cocktail and a locally-brewed lager beer, and headed to the salad bar. I've always been a little skeptical of salad bars over issues of freshness and cleanliness, but this one was exceptional. The various lettuce selections were fresh and cool and the trimmings equally crisp. Knowing I would have a lot of food coming, I didn't go overboard on the salad, but I did mix the creamy Italian and bleu cheese dressings to taste. The final product was terrific -- and I did notice later that the salad bar was regularly replenished by the staff. Not long after, the shrimp cocktail arrived. There were four jumbo shrimp that were among the largest I've gotten in a long time (probably not since visiting a restaurant in Metairie, La., during Super Bowl 36 week), and they were definitely fresh. I would have preferred lemon wedges to the slices just for ease of squeezing and the cocktail sauce could have used some horseradish, but overall, it was a worthwhile serving. I also snacked a little on cinnamon bread (but didn't want to fill up too much) before the prime rib arrived. Once it did, I was not disappointed. It was a thick cut with two easily-excisable fatty areas that didn't overwhelm the cut. The au jus was served separately in a cup, allowing me to choose how much I used and where. The edge pieces were tender and had a spicy bite to them, and the interior meat was cooked exactly to order -- warm pink and melt-in-your-mouth tender. Given how much I had eaten already, I did leave some of the beans and potatoes behind, but I got every delicious bite of that beef into my stomach without distress. In all, I spent $105 for the meal including about a 25-percent tip (I'm still a 20-percent guy with room to reward a good experience), and then waddled my way back to the car for the half-hour trip home, feeling as if I had just finished a long-awaited renewal of a distant friendship. HOURS: Sunday-Thursday, 11:30 a.m. to 9 p.m.; Friday and Saturday, 11:30 a.m.-10 p.m. Reservations recommended for peak dining hours. Parking is generous, but beware the busy intersection surrounding the property.
| Selling the product proudly in 2017; a year later, I was out the door. |
![]() |
| The early days (with contact lenses). |
![]() |
| It was always a balancing act in the early years. |
| The famed "banned byline." |
| Still proud of the work we did. |
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| The three amigos -- from left, Tom Souza, Mark Farinella, Alex Salachi. |
After all, there is a certain inevitability to death. We all die. The time and place are rarely of our own choosing, nor are the circumstances, but the realization of its finality may be the hardest thing of all to accept. And so it is that I cannot believe that I will never see Tom Souza again.
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| Thomas G. Souza. |
It was a merging of Mansfield cultures -- Tom lived on Pratt Street to the east, I lived on Dean Street to the west, and Alex smack dab in the middle of town on Pleasant Street. Alex and I attended different schools than Tom in our youth, but he knew Tom from his participation in youth sports, and it was only natural that the Three Amigos would be united at some point.
From those humble beginnings were forged a bond that would last a lifetime. And while adulthood, family responsibilities and careers may have extended that bond to its limits at times, it never broke -- until last week.
Cancer took Tom's life after a lengthy battle in which he truly fought the good fight. He endured multiple surgeries and rehabilitation stays, and gradually, the disease robbed him of the vitality that was the hallmark of his 67 years on this earth. But it never robbed him of his spirit.
The last time I saw Tom, we were both undergoing physical therapy at the Foxboro facility of Brigham and Women's Hospital at Patriot Place. His challenge was far more daunting than mine; he was trying to restore his ability to walk after yet another resurgence of his cancer, while I was trying to get my balky left knee to work again after surgery performed last August. Indeed, that was to have been my last visit while it was Tom's first, brought to the facility by his oldest brother, Jack.
After our sessions were over, we chatted in the waiting area. It had been a grueling session for Tom, who, in seemingly another life, had been the quarterback of the Mansfield High School football team and then a defensive back for Dartmouth College. But the light in his eyes was still shining. His sense of humor and his wit were still intact. The confidence that made him a leader in the travel industry and then successful in television sports production later in life was still present.
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| The '71 Hornets. Tom is No. 24. |
In high school, Tom, Alex and I were thick as thieves. Alex was "The Fox." I was "The Hawk," And Tom? Well, he was known by many simply as "T" -- a one-letter brand that was synonymous with a larger-than-life personality.
T was the quarterback. Alex was the basketball star. And I was the clumsy oaf that tried and failed to keep up with my friends' athletic accomplishments, so I turned to scorekeeping and later to sports journalism to be part of the group. But it didn't matter -- my friends never ostracized me for my lack of skill between the lines.
Besides, there was an element of humility involved. We had the misfortune of donning the Green and White of Mansfield High at its lowest ebb in its athletic history, when the school was the smallest in enrollment among the members of the Hockomock League and others took great pleasure in taking us to task for past drubbings dealt by previous Hornet squads. Tom's three years as Mansfield's quarterback resulted in statistics that place him highly among others in school history, yet the one statistic that seems to matter more than it should to those that judge Tom's place in that history still stands out like a sore thumb -- no wins, 24 losses, three ties over that three-year span.
That's what happens when you're playing behind an offensive line in which the weights of three of its five members don't equal the number that Patriots' tackle Trent Brown sees when he steps on the scale.
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| Tom and Alex on Martha's Vineyard. |
But it wasn't always just mindless fun and games.
Early in 1975, I left Northwestern University for a vacation at home, but with an extremely heavy heart. Four years earlier, I had arrived in Evanston, Ill., with my high school sweetheart, Jackie Cross, thinking that college life was just going to be the last obstacle in our path toward a life together. That lasted about eight months; Jackie found someone else and broke up with me in May 1972, and though we occasionally rekindled our relationship for short and terribly confusing periods of time over the next two years, eventually it became clear that reconciliation was not in the cards.
I struggled mightily with the loss of the woman I loved, but I did not know the news that awaited me upon my arrival home on this particular trip -- that she had become pregnant and married her husband of the next 12 years (until her death of breast cancer at the age of 36) in a small ceremony at nearby Wheaton College. Someone was going to have to break the news to me, and that job fell to Alex and Tom -- who, knowing my emotional excesses of the time, feared the worst.
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| Tom, Linda and Alex upon my return home. |
Life took the "three amigos" in different directions, although never too far away from each other.
Alex became a teacher and coach, and today he is the head librarian at Xaverian Brothers High School in Westwood -- as well as my basketball and volleyball broadcast partner for North TV's telecasts of King Philip Regional High School sports.
Tom, meanwhile, became an innovative executive in the travel industry, helping Collette Tours of Pawtucket become a player on the national and international level. One of my happiest memories of his time with Collette was when he hired Alex and me to serve as tour chaperones for a bus excursion of a group of senior citizens to Montreal for New Year's Eve. Once the old folks were put to bed, and fueled by several high-octane Canadian beers, I took a memorable dip in the pool on the rooftop of the Bonaventure Hotel, emerging from the heated indoor portion into the exposed-to-the-elements half, feeling my hair suddenly freeze in place in the sub-zero night air.
Tom eventually struck out on his own, and later in life embraced an entirely different challenge when he founded his own television production company, USA World Media. His company would provide the production equipment and talent for telecasts of small-college sports and the Cape Cod Baseball League for various networks such as NESN, Fox College Sports, NBC Sports Network and ESPNU, among others. Tom was particularly proud of his work with the Cape League, and that the sideline reporter's position for those games helped jump-start the media careers of talented individuals such as NBC's Kathryn Tappen and Megan O'Brien, a fellow Northwestern Wildcat, who until recently was a familiar face on the Patriots' in-house media presentations and now works on WWE telecasts.
And of course, my career in sportswriting took me to nine Super Bowls and also involved coverage of a World Series, the NCAA men's and women's basketball championships and a whole lot more. Alex and Tom started families, while I adopted the athletes I covered for my newspaper as "children in sport" -- an acceptable substitute for something that had been ripped out of my heart years earlier.
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| Tom Souza in 2009. |
In more recent years, fortunately, we saw each other more. Alex and I would make a point of checking in with him as he supervised a Cape League telecast. He continued to work even after his initial diagnosis, and it was at one of the more recent games that I realized what a toll it was taking on his physicality. But as stated before, the spirit was still as willing as ever -- just as it was when I saw him a few months ago, trying to exercise as a harness supported him on a treadmill.
My heart is with his family -- brothers Jack, Bob and Paul, all fondly remembered by many for their athletic prowess at Mansfield High, and sister Janet, and their families. Tom met his wife, Sylvie, in Montreal, and while I was not as present as others in the lives of her and her children, Kyle and Alexandra, I want them to know that Tom was as much a brother to me as if I had been blessed with one of my own. His spirit and the grace and dignity with which he faced his last challenge will be an inspiration to me for as long as I have left on this planet.
And I hope that Tom has finally found that good cup of coffee.
It's been a while since the last episode of the After Dark franchise, but as promised, I have returned with the step-by-step instructions for how you can make quick and relatively easy fake Southern pit barbecue on your very own outdoor grill -- no hours waiting for meat to tenderize in a smoker, no special ingredients, no muss and no fuss. Just good eatin' in less than 60 minutes from turning on the grill.
I also offer a quick update about my remaining TV schedule for baseball and softball at King Philip Regional High this spring.
It's quick and entertaining, and you will be hungry afterward.
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| Ray Martel is the executive producer of Mets baseball on WCBS Radio in New York. |
I recently spoke to Ray to get his insights into what it takes to get Major League Baseball to you in the midst of a pandemic, and it was an entertaining and informative conversation. What we have in this episode of After Dark is about five-eighths of the full interview, which can be heard in its entirety in Episode 36 of The Owner's Box, my original audio podcast. These are good highlights, and thus we could bring this interview to you in under an hour's time.
Enjoy!
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| Bishop Feehan alum Ray Martel is the executive producer of Mets baseball on radio. |