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Redentore Celebration
It all started in 1576 when the senate voted to build a church dedicated to the Redeemer if Venice was freed from the plague. By that time the plague had killed a quarter of the city’s population and by the end of the winter the death toll stood around 50,000 people.
The Doge, head of the Republic, Alvise Mocenigo promised to build a majestic church on the island of Giudecca (across the channel from San Marco) to give thanks for the end of the plague. The architect was the now famous stone cutter, Palladio, born in nearby Padua whose style of architecture influenced many buildings around the world. Thomas Jefferson’s home in Monticello was built in the Palladian style. Before the church as we see it today was built, the Doge had a small temporary wooden church built and to celebrate the Venetians made a temporary bridge of barges from the Zattere which Doge Venier walked across to give thanks. Thus began a tradition of the Doge giving thanks at the Church of the Redeemer, Redentore, each and every year. The wooden barges bridge has given way to an elaborate pontoon structure known as Ponte Votivo, which requires days to complete and is only opened on Saturday afternoon before the festivities begin. Opening of the bridge is presided over by the Mayor of Venice, local priests and other officials. The bridge is high enough for the vaporetti and other local boats to go beneath in the center span, but not for cruise ships so a lot of scheduling is done to accommodate everyone. The bridge is in place through Sunday, the day of ceremonies in the church. This year it is reported there were over 2,000 boats, looking like the paintings of the battle of Lepanto (1571) once the fireworks start. Boats of every size from the small sandalo (a rowboat) to maxi luxury yachts all anchored between the islands in anticipation of the fireworks. Food and wine are the conversation of the day having spent the better part of a week preparing for this party.
The boats are laden with food for an army. It’s classic Venetian cuisine, cichetti: sarde in saor (sardines and onions in vinegar) and better for me, the gamberi in saor (shrimp); ‘Baccalà mantecato’ (reconstituted dried salted cod; and gallons of Prosecco (the famous white sparkling wine of the Veneto) along with Reds. And maybe a few bussolai (type of cookie) from Burano and a sweet desert wine to top it off or for the hardy, grappa (always good for the digestion). The conversation and banter among the boaters is light hearted and the lights of San Marco twinkle in the distance. All heads are tilted upward from the moment the first fireworks begins. Yes there are longer fireworks, larger fireworks, but they are not set in this magical place called Venice. Sitting in the boats the fireworks seem to come out to reach you. The booms reverberate against the ancient buildings. Laughter and cheers can be heard and the party doesn’t end until well after midnight. Then is it is real traffic jam in the canals trying to get back to home. So here’s to the end of the plague and let’s celebrate it every year! Watch our video of a few minutes of the fireworks from 2013 on our YouTube channel: CLICK HERE If you have the opportunity to visit Venice during this feast, do so. You can have a wonderful view from many spots around the islands. There are dinner parties in San Marco and in front of many hotels. But for the real Venetian experience, the boat is the place! See you next year!Google
What is Calcedonia Glass?
Costume Jewelry in the US
A couple of years ago when we did a bead show in Providence, Rhode Island, we became fascinated with the rich history of the area. If you make jewelry, you are all too familiar with the term “findings. Well you need look no further than Providence and nearby Attleboro to see where many of the small pieces everyone needs to make a necklace, bracelet, or earring were manufacturered. Some of the names are now famous such as Gorham, the well known silver manufacturer. It was the home to innovation of such important techniques as, soft-solder, rolled gold and seamless silver tubing with companies even today holding patents on these techniques.
The History of Jewelry Manufacturing in the USWhen we think of “Vintage” Jewelry, it must bring to mind Providence Rhode Island and Attelboro, Mass, the home of the American Jewelry Industry.Just why the silver smiths’ settled in Providence is probably a matter of convenience to the seas and boats which brought them raw materials and buyers as well. . Famous Immigrants: After immigrating to Providence in 1784, the Dodge brothers pioneered the manufacturing of jewelry. They are credited with inventing a less expensive process to apply a gilt of gold over a less a base metal, such as copper plate. Using silver solder he hammered and rolled it becoming the first manufacturing jeweler. This was also known as “soft solder”. Famous Apprentice: The Dodge brothers’ most famous apprentice was Jabez Gorham, the founder of the Gorham company beginning with a small shop on Main Street, a now an internationally known company for its silver wear. Rolled Gold: Thomas Lowe arrived in Providence in 1844 and brought with him the technique of forming rolled gold plate, which was first developed in Sheffield, England was a fusion of silver and copper, known as Sheffield Plate. Lowe used gold instead of the silver to create less expensive jewelry. Costume – Fashion Jewelry: In the 1850s with the development of electroplating, Providence and nearby Attleboro had an hold on the technology for the production of “costume” jewelry which today continues. By 1890 Providence reportedly had more than 200 jewelry manufacturers employing a large population from Rhode Island.
Large Factories:The Luther Brothers (factory pictured on right) introduced the stud-wire machine and electroplating process for novelty items and shirt studs, buttons, badges, and numerous articles for the “findings” industry, components of earrings, backings for brooches , clasps for bracelets and necklaces.. Levi Burdon established the seamless-filled-wire production . They brought all the items we use today into production and at prices the average person could afford. No longer was fashion jewelry limited to the ultra rich.Famous Designers: Among the early designers whose names we all recall or still see in the jewelry cases, Alfred Philippe, Marcel Boucher, Balfour (famous for class rings). The behind the scenes producers of the individual components, the jump ring, the ear wire, lobster claw still manufacturer their components used by all of us in jewelry, like Guyot and Sons who filed patents on many elements we still use, like the snap clutches and the production of filigree. The chain manufacturers were also busy producing equipment, goods and patents. Ups and Downs: The industry suffered in all the economic downturns and wars with major blow to the industry with the stock market crash of 1929 drying up the demand for jewelry in the more expensive carat, but opening up the market in the 30’s for even more inexpensive jewelry. Jewelry Makers to War Supplies: During WWII, the need for the metals again crippled the industry as these materials were diverted to national defense.. Many firms survived only by converting their tooling to producing items needed for the war. As many of their workers were women, they had a ready trained work force. After the war, they returned to producing intricate pieces for jewelry. Providence Museum: The Providence Jewelry District was placed on the National Registry of Historic Place in 1985. The Providence Jewelry Museum is the work of Peter Discristofaro, who has spent 3 decades trying to preserve the tools and history of this American industry.Links: For more information on the Jewelry Industry of Providence compiled by Hugo Kohl watch these videos.
Kohl & Discristofaro Video Hugo Kohl Workshop VideoHow Jewelry Was Made: Die Sets
More Online sources:–American Costume Jewelry by Juliet Friedman-History of the Guyot Brothers a great read about a historic jewelery manufacturer-Chicago Silversmith from a Silversmith point of view-History of Providence more history of Providence and the industry. Other Published Resources:
Becker, Vivienne Fabulous Costume Jewelry: History of Fantasy and Fashion in Jewels. Atglen, Pennsylvania: Schiffer Publishing Ltd, 1997
Cera, Deanna Farneti, ed. Jewels of Fantasy: Costume Jewelry of the 20th Century. New York: Harry N. Abrams Publishing, 1992
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Fishel, Carlton Oral history project of the fashion industries ; v. 35, pt.1-2: Carlton Fishel, Louis Krussman, Trifari, Inc. New York: Fashion Institute of Technology, 1982
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Weisberg, Alfred Why Providence?: how did it become the jewelry center of the U.S?: an introduction to the first 100 years. Providence, R.I.: Technic, Inc., 1988 Weisberg Naida D., ed. Diamonds are Forever, but Rhinestones are for Everyone! An oral history of the costume jewelry industry of Rhode Island. Providence, R.I.: The Providence Jewelers Museum, 1999Google
Chihuly Glass Inspiration
When we are in need of inspiration for new bead designs or new jewelry, there are lots of places we turn. Of course, we use the Pantone colors and pour over the latest fashion magazines. But there are other great sources of inspiration that we fine in museums, gardens and in the works of one of America’s most famous glass artist, Dale Chihuly. His works are monumental in size, for example, the ceiling in the Hotel Bellagio in Las Vegas, or his installations in Venice, Japan and the impressive Glass Museum in Tacoma, Washington. Because of his fame, his works are installed in many public buildings, and locally in the Palo Medical Foundation in Mt View Ca. Each time I visit, I have to make new pictures as the colors never fail to brighten the day and the colors change with the light. For your enjoyment, here’s the link to a list on Chihuly’s website of public buildings where you can find his chandelier’s installed. If you live near one, visit and send us the picture, we’ll post it. Just seeing these amazingly colorful and bigger than life blown glass pieces will surely make you smile. And of course watch for an exhibit near you as well. If you’d like to see the slide show we put together from Chihuly’s exhibition in San Francisco at the De Young Museum in 2008, YOUTUBE: VenetianBeadShop Chihuly. For Chihuly’s website pictures click here or visit his site. The colors will inspire you to try new combinations in your jewelry.
Eating in Venice & Murano
Eating in Venice is an adventure and a gamble. Our list of restaurants is by no means a complete list. We’ll review some other restaurants later. The food is expensive and since they have a new boatload of tourists each day, the need to keep the quality, flavor and service up doesn’t exist. Locals don’t eat out often, or believe me the food would improve immediately. We usually eat with friends in their homes; however, I have been forbidden to give out the addresses, though they rank well above any of the restaurants below. With our friends, we eat the freshest of vegetables and fish & other local items. We go to the vineyards outside of Venice and bring our wine home in plastic jugs where we bottle it according to the little printed paper they give us with the signs of the moon. Maybe we’ll never get a 99 in Wine Spectator, but we have fun! As I explain to any friends or family who join me at in Venetian homes, if they make it, we eat it. Drink more wine! Restaurants in Venice are expensive anyone’s standards. It is a tourist town situated in the middle of a lagoon, thus everything they serve to you has been brought in by boat. The cost of property is beyond outrageous and the cost of labor high. Traditional foods in Venice mostly comes from the lagoon. The fisherman of Burano are renown as the provider of fish and today the lagoon is subdivided into farms where they carry on their tradition. In the season, we find a small boat by the bridge near our apartment in Murano with the night’s catch for sale, especially schie, a very small anchovy size fish served fried, in risotto and polenta. Here is a list of a few of the traditional foods, read well so you can either avoid them on any menu or be brave and try a few
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1. Baccala (dried salted cod( served in several ways, but most popular is Baccala Mantecatao , where the cod is rehydrated and creamed with olive oil, much like making mayonnaise. The rehydration preparation takes two days and the creaming up to an hour. So if someone makes it for you, you’d best eat every bite and tell them how wonderful it is.2. Sarde in Saor – Fried Sardines and onions marinated in vinegar3. Sepe al Nero – Cuttlefish cooked in their ink. It can be served several ways, in pasta where the pasta looks black, with Risotto, where the rice looks black,4. Fegato ala veneziana – Liver chopped and cooked together with onions.5. Bigoli in salsa – A pasta served with anchovy and onion sauce and less commonly found on the menu.6. Moéche, a small lagoon crab(granchio), in the soft shell phase, battered and fried (This one scrumptious, but available only in season (March-April and October –November). It is the job of the fisherman of Burano to carefully watch the for the perfect moment to harvest these and get the to the restaurants and fish market immediately.
Famous, expensive but worth it for a once in a lifetime experience. Experience or view may exceed the quality or taste of the food!1. Hotel Cipriani Fortuny Restaurant located o the island of Giudecca . A private launch from San Marco provides the transporation. Exclusive with amazing view, and obviously expensive. You can also arrive by vaporetto.2. Do Forni $$$$ Calle dei Specchieri, 468 Venice 30124, Telephone 041-523-2148 (Reservation) It is expensive and the food is classic Venetian, so save your money unless you like fish.3. Il Trattoria al Gatto Nero da Ruggero on the island of Burano. This is a very popular local restaurants for Venetian Wedding parties as well so it’s good to have a reservation. You can arrive via the #12 Line from Fondamenta Nove in Venice or catch it in Murano. Restaurants We frequent in Venice, please don’t write me if you go and it’s horrible.1. Osteria Mocenigo, Santa Croce 1919, Salizada, Boat Stop San Stae and just straight ahead across from the Palazzo with the same name, Palazzo Mocenigo. It’s not expensive, filled with locals, noisy and makes a great place for us to take the kids. They serve traditional Italian, including roasted lamb, spaghetti Bolognese (with meat sauce), chicken.2. Osteria alla Vedova, Calle del Pistor 3912, near the Ca’d’oro Vaporetto stop. When you walk into the Strada Nuova from the boat stop it will be directly across and set back.. It’s all Venetian, enjoy scampi and listen to the locals and catch a little Venetian dialect.3. Osteria Giorgione, attached to the Hotel of the same name, Cannaregio 45827a Calle Larga dei Proverbi. Boat Stop Ca’d’oro or Fdta Nova. Again the food is mostly traditional Venetian, but good.4. Algiubagio Restaurante, Fondamenta Nuova, Cannaregio 5039 Tel: 041 52 36 084. Originally a bar serving cafe & pastries, wine and sandwiches to the vaporetto workers and locals, over the years it has changed into a full restaurant. It’s perfect for Americans as they listen to Giulio’s collection of jazz and one of the few places you can get a steak. Reservations aren’t necessary and if you have to wait, sit outside on the terrace looking over to Murano.I recommend their cappuccino, the Raboso (a red wine from the Veneto region) and the Spritz, a Venetian drink of white wine and aperol or bitters. As it is so close to the vaporetto to Murano, I stop in morning, noon and night. Do tell them Brenda sent you!5. Trattoria Giorgione, Castello 1533, Via Giuseppe Garibaldi, It’s noisy, people burst into songs, especially the owner Bisutto. Great experience – and all Venetian Foods (see list above). For an evening you won’t forget along with traditional Venetian folk songs.6. Trattoria Da Remigio, Castello 3416 Salizada dei Greci, 041 523 0089. Recommend reservations. If moeche are in season, don’t waste your money or calories on anything else. And the Sgroppino, a Venetian Cocktails are superb – but watch how many you drink. (They go down easy, but they are strong, vodka and limon gelato and Prosecco.)7. Pizzeria Trattoria Vesuvio, Sestiere Cannaregio, 1837 Venice 041 795688 (near the boat stop San Marcuola and the TIM store on Strada Nuova. It has air conditioning. Not expensive and the pizza is good (for Venice). It has outside dining as well.8. Il Caffé Florian in Piazza San Marco, opened in 1720. Sit outside, buy a bottle of prosecco and listen to the orchestra.9. La Columbina in Cannaregio, The owner is from Sicily so the food is a mix of northern and southern. There is also a selection of meats. They have just moved, so we’ll get the correct address shortly. 10. Bàcaro Jazz has a great selection of jazz music on CD and a friendly, casual atmosphere. It is located near Coin the department store not too far from Rialto Bridge. It is one of the few places serving American cocktails. So if you are in need of Jack Daniels, you’ll find it here. It is also open late, a plus in Venice. Restaurants I go to in Murano: In Murano, the restaurants are generally less expensive than Venice. However, they are open mostly for lunch (il pranzo) though recently their has been a joint movement to keep at least one open at night during tourist season. Since friends or family friends own these I will leave the critique to you! There are other restaurants, some better, or worse. As we have been coming for about 20 years, we are not experiencing it as a tourist, the waiters we know by name, and we have long ago chosen our favorite dishes on the menu.1. Antica Trattoria Muranese –Rivalonga, 20, Murano 30100, 041 739 610 Good friends own this restaurant. It’s not expensive, great terrace out back for hot days. I recommend the Scampi Fritti (Fried Shrimp) or the assorted (a place of fish, shrimp & calamari fried). The salads are fresh and check for the daily special. It is just down from the Museo boat stop in Murano.2. Da Tandue, Fdm Manin (between 2nd and 3rd bridge) This has been a home away from home for us for many years. We sit and write orders here, catch the locals at the bar, take an espresso and hold impromptu meetings.3. Al Soffiador connected to the small hotel by the same name (just off the boat stop Il Faro). In the summer you can sit outside on the small piazza.4. Ristorante Pizzeria Marlin Fdm Dei Vetrai, not too far from Colona the boat stop, before the 1st bridge. There is an inside air conditioned room if it is hot, another of our impromptu offices where we can talk quietly.5. Al Ponte, a sandwich, pastry, gelato & great espresso. Just at the foot of the bridge to Riva Longa. Packed with locals, it’s a frequent choice when we are in a hurry and on any occasion for a coffee!6. NEW: Acqua Stanca Osteria, Fdm Manin near the 2nd bridge – Opened in May 2012 on the site of a former panifico (bakery) with a couple of famous Muranese last names, Nason and Arcangeli, with only 24 seats serving local fare, cicheti and Veneto wines. The co-owner worked for 8 years for Harry’s Bar catering, great training for the restaurant business. We will update this from time to time to add a few quick places for lunch, great sandwiches in 30 minutes or less and affordable. If you have a favorite, send to us and we’ll add to our list or if you found an absolutely horrible one, send to us so we don’t add to the list. (Note that in Venice there are two spellings for many words, the old Venetian spelling and the Italian spelling. For many I choose the Venetian as it is how I learned it. It may not be correct in Italian, but in Venice it will mark you are a local!)
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PerlaVita Bed of Roses Large Hole Beads
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It takes the large hole beads to another level! They will fit popular bracelet systems like PerlaVita, Pandora, Chamilia and any other as the hole size is 4.5mm. Available in Rhodium plated Sterling Silver or in Vermeil (Gold plate over Sterling Silver).