One Square Mile: West Warwick

One Square Mile: West Warwick
9:36 am
Wed June 2, 2010

One Square Mile: West Warwick

West Warwick, R.I. – Hear the hour long One Square Mile: West Warwick program here.

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OSM: West Warwick
7:53 pm
Thu May 27, 2010

Did that weenie just order a hot dog?

WRNI News Director Anthony Brooks is pictured during a visit to Ferrucci's New York System. Photo by Alex Nunes.

West Warwick, R.I. – Ferrucci's New York System is one of the bright spots in West Warwick's downtown business section in the village of Arctic. Locals gather here for breakfast - as well burgers, fries, wraps and seafood rolls. But this local eatery is best known for something else.

"Ah, weenies," says Michael Ferrucci, of Ferrucci's New York System.

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OSM: West Warwick
11:02 am
Thu May 27, 2010

West Warwick and more on this week's Roundtable

Luke Peterson, assistant to the town manager of West Warwick, is pictured during a visit to Political Roundtable.

Providence, R.I. – As part of our One Square Miles series this week, this Political Roundtable's focus is West Warwick, as well as immigration reform, the boycott of the Westin Hotel and tax reform.

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OSM: West Warwick
7:06 am
Thu May 27, 2010

A tour around West Warwick with the former RI house speaker

Former House Speaker William Murphy is seen during a tour of West Warwick. Photo by Alex Nunes.

West Warwick, R.I. – House Speaker William Murphy, one in a long line of West Warwick politicians to reach a leadership role at the Rhode Island State House. WRNI's Scott MacKay met with Murphy for a tour of the town, and prepared this report.

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OSM: West Warwick
6:12 am
Thu May 27, 2010

A self-styled outsider gets cold shoulder at the Statehouse

Michael Pinga is pictured in front of a van he uses to deliver bread from his bakery in West Warwick. Photo by Alex Nunes.

West Warwick, R.I. – Michael Pinga grew up working in the family business, Westcott Baking Company, in West Warwick. So he's very familiar with the details of commercial bread baking.

"We refrigerate some of the dough, the product, at night, and then we bake it off this afternoon," Pinga says. "That's Italian bread, French bread, all different kinds of rolls, and this is our big walk-in freezer. We keep some product on hand in case customers forget to order."

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