The LOOK: Battle the Winter Blues with a Bold New Haircut

Frank Barbosa, GoLocalProv Style Expert

The LOOK: Battle the Winter Blues with a Bold New Haircut

Are you feeling the winter blues? You’re in luck, because February is the perfect time to reinvent yourself with a new look. Celebrities in fashion magazines and on the red carpet are doing it, so why not you? Step out of the ordinary this winter with a bold new haircut that will have everyone talking. Don’t let this opportunity pass you by. And remember, it will always grow back.

Must-have tips

1.) Bangs are a great way to embrace a whole new look without sacrificing your length. It allows you to maintain a long flowing look, while still rocking a new style.

2.) Why not compliment your new body with a new haircut? If you’re working hard during these winter months to shed excess weight and create a toned physique, choose a hairstyle to compliment it. Perhaps you’ve been working hard to sculpt your shoulders – why not show them off with a daring new do.

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3.) There are so many great looks hitting the runways this spring and summer, which you can get by cutting that extra layer hanging over your shoulders. If length is what you desire, opt for a length that just touches the shoulders and cut interior shapes within the cut itself. It’s a great way to lose years and look refreshed. While you’re at it, change up your makeup to drive home your younger and refreshed look.

Happy styling!
 

From Sex and the City 2 to Rachel Getting Married, from The Sorcerer's Apprentice to Bride Wars, Frank Barbosa has styled some of the biggest celebrities in film, TV, and theater. He's just finished styling on location alongside film stylist Alan D'Angerio on the film, The Odd Life of Timothy Green, starring Jennifer Garner. He's been in the industry for 17 years, moving from hip neighborhoods in Chicago, to Boston's Newbury St, to Bellevue Avenue in Newport. He maintains that his real passion, though, is being behind a salon chair at Frank Antonio Hair and Makeup in Newport.

5 New Food Trends to Try in 2014

Upscale Chefs go "Downscale"

It's an incredible expense of time and money to be among the best chefs around. All of those high-end ingredients cost an arm and leg and the pressure to stay on top is enormous. Most cooks began learning at the feet of their older relatives--moms and dads; grandmas and grandpas. It's this food that calls them back. We see local Chef Jake Rojas rejoice in dropping the tweezers and cooking those SoCal family recipes he grew up eating. Local faves Thames Street Kitchen embarked on a burger concept this year and Providence icon Chez Pascal has its "Wurst Window" serving homemade sausage and comfort food. They're upscale food is wonderful, but this might be their best!

More Gluten Free Options

As we continue to pay the "processed food" price, our nation's food allergies continue to soar. Restaurants have been on the forefront of the movement towards options that take these allergies into account. The gluten allergy has taken the fore as bread and pasta and coated French fries became the first food victims of this allergy. Local establishments such as the Grange have taken gluten free to new heights with terrific vegetarian offerings. On the Hill, Pane e Vino has got an almost 40-item menu of gluten free options. It features everything an Italian meal could need without the worry.

Vietnamese as the "Go-To" Asian Cuisine

Every year it seems as though America "discovers" a new Asian country's food and gets hooked. This year it's the foods of Vietnam. Vietnamese food and ingredients have been a part of local Asian food for years now, but this time it stands on its own. Vietnam's food is highlighted by fresh, simple ingredients treated respectfully and flavorfully. Broths and noodles; lightly cooked meats and fresh vegetables all combine in a balanced meal. Locally we love Pho Horn in Pawtucket and Minh Hai in Cranston. Both are very good local versions of this wonderful cuisine.

Fishy Fish

Look...here's the problem with us Americans: we only eat the mild stuff. The muscle meat. It's chicken breast and tenderloin and striped bass filets. The problem with this style of eating is what it does to our ecosystem. Local fishermen used to be able to catch a bounty of swordfish BETWEEN the mainland and Block Island, now it's a day's trip to find them. Local chefs and fishermen are working diligently to bring back the mackerel and the sardine and the scup. Fish we have long since forgotten, but helped our forefathers thrive. Check out any of our top-notch "farm to table" spots--Persimmon in Bristol or Farmstead in Providence for example--to try a forgotten yet delicious fish.

Micro-Distilleries

As with most things food and beverage, the last 10 years have seen a move towards "smaller is better". Big box stores are gone and chain restaurants are suffering locally. It was only a matter of time until these ideas began making their way into our cocktails and boy are we psyched to see what the future holds. Locally we have Sons of Liberty in South Kingstown, producing small-batch whiskey, single malts and, even vodka. Our state features Coastal Extreme Brewery which makes Thomas Tew rum along with their Newport Storm beer. We've only gotten back into the distilling business here in Rhode Island in 2006 but we think tasty things are coming soon!

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