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News Bites: Hemenway’s Renovation / Weekapaug Inn New Executive Chef Gerardo Viejo/ RI Food Fights & Providence Vegan Deli Feed The Hungry / 2025 RI Local Agriculture and Seafood Act Grants

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Hemenway’s Seafood Grill & Oyster Bar Reopens after Winter Renovation

Iconic downtown restaurant offers updated, modernized interior touches complemented by expanded raw bar with crudo, and sushi

Hemenways
Hemenway’s

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce that Hemenway’s, located at 121 South Main Street in Providence, has reopened after undergoing a refresh this winter.

“Hemenway’s is an institution, and as such, it was important to us that we preserved much of its iconic look,” said Nicole Christie, Regional Manager, Newport Restaurant Group.  “While minor updates have been made through the restaurant, what’s most impressive is the gorgeous new raw bar area.  We hope our new and loyal guests will be wowed by the refresh and our exciting new menu offerings.”

A premier dining destination in Rhode Island for 40 years, Hemenway’s reopened on March 5th with a refreshed raw bar, serving new menu items against a backdrop of white quartz and new lobster tanks; enhanced views of the city throughout; and a brand-new, updated bar area with three high-top bar booths.

The Raw Bar remains at the front of the restaurant, where, in addition to local oysters, littlenecks, and cherrystones, shrimp cocktail, lump crab meat with creole mustard, and Alaskan King Crab, guests many now enjoy a selection of Crudos: Tuna with black garlic aioli, soy-ginger vinaigrette, and pickled shallot and Fluke with cured egg yolks, crispy capers, Banyuls vinaigrette, and sprouts; Tartares: Yellowfin Tuna with harissa, cured cucumbers, hazelnut, roasted red peppers, and micro greens; Georges Bank Scallop with mango-ginger vinaigrette, radish, cucumber, pickled onion, and wonton chip; and Vegetarian Dressed Cucumbers with sesame oil, sambal oelek, peanut, crispy shallot, and garlic.
 
Share plates from the raw bar include the traditional Hemenway’s Shellfish Platter with lobster, shrimp, littlenecks, oysters and Shellfish Tower: two 1 ¼ lb. lobsters, shrimp, littlenecks, oysters, lump crab; as well as the new Golden Osetra Caviar with petite waffles, creme fraiche, shallot, chives, and sieved egg.  A selection of sushi is also available, and include the Jonah Crab Roll with avocado puree, micro greens, togarashi-cilantro sauce, cucumber, and wonton chips; Native Lobster Roll with Negi, pickled beech mushrooms, nuoc cham aioli, and chili crisp; and the King Salmon Roll with salmon roe, pickled carrots, Fresno relish, eel sauce, and wasabi peas.
 
Entrees from the kitchen include pan-seared Sea Scallops from George’s Bank with pea puree, poached radish, fennel, peas, and mint chimichurri; grilled Swordfish with romesco, kale pistou, beluga lentils, and roasted tri-color cauliflower salad; Honey-Aleppo Half Chicken with warm Yukon potato-bacon salad, seared lemon, and green goddess; and Lobster Tortellini with arugula, tomato concasse, pink vodka sauce, and basil.
 
Hemenway’s Premium Chop House offers an 8 oz. Angus Filet Mignon with Yukon mashed potatoes, grilled asparagus, and red wine demi-glace; a 12 oz. NY Sirloin with pan-roasted vegetables, fried shoestring potato, sweet onion soubise, and bordelaise; and bourbon-brined Pork Chop with smoked gouda bread pudding, rhubarb mostarda, and spring vegetable.
 
As always, Hemenway’s offers live Maine Lobsters from 1 ¼ to 5 lbs., available stuffed with Hemenway’s shrimp, scallop & crab stuffing, and Lobster Mac ‘n’ Cheese with a whole lobster, cavatappi pasta, Vermont white cheddar, bechamel, seasoned crumbs, and garlic sauteed spinach.

Weekapaug Inn Welcomes Gerardo Viejo as New Executive Chef

Weekapaug Inn Executive Chef Gerardo Viejo
Weekapaug Inn Executive Chef Gerardo Viejo

Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, is delighted to announce the appointment of Gerardo Viejo as its new Executive Chef.

A culinary leader with more than 15 years of experience at some of the world’s most prestigious hotels and resorts, including Four Seasons properties across Boston, Vail, Athens, and Oahu, Chef Viejo brings a fresh perspective rooted in creativity, leadership, and a passion for coastal cuisine.

Prior to joining Weekapaug Inn, Chef Viejo served as Executive Sous Chef at the acclaimed Shore Lodge and Whitetail Club in McCall, Idaho, where he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team to new heights of excellence. His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island.

Chef Viejo’s career is distinguished by an emphasis on menu engineering, team development, and sustainability, aligning seamlessly with Weekapaug Inn’s dedication to locally sourced ingredients and authentic New England dining experiences. He is a proud graduate of Johnson & Wales University, holding both a Bachelor of Science in Food Service Management and an Associate of Science in Culinary Arts.

“We are thrilled to welcome Chef Gerardo Viejo to Weekapaug Inn,” said Daniel Abrashoff, General Manager of Weekapaug Inn. “His global experience, combined with his deep appreciation for local ingredients and culinary innovation, makes him the perfect fit to lead our culinary team and continue elevating the dining experience for our guests.”

Chef Viejo plans to introduce a series of new seasonal menus that highlight the best of Rhode Island’s coastal bounty, as well as special dining experiences inspired by his international culinary background.

All day meals are enjoyed in the elegant, coastal casual Restaurant where the culinary team collaborate with local growers, farmers and fishmongers, to create an intentionally seasonal take on New England cuisine. The Restaurant’s intimate dining room beckons guests with cozy corners and views of the pond, the firepit, and The Lawn while The Bar offers a family room setting with cocktails, traditional fare and modern light bites tucked around a wood burning fireplace. In warmer months, al fresco dining is available at The Deck, around the pool, beach and at the Bathhouse. Seasonal BBQ events with a grand smoker as well as Lobster Boils take place while stargazing and classic s’mores are served up nightly year-round (weather permitting).

Originally built in 1899, the charming Weekapaug Inn has welcomed guests ever since to its bucolic landscape where a shimmering sun rises over Quonochontaug Pond, Adirondack chairs grace the great lawn, and a verdant chef’s garden provides the Inn’s kitchen and bar with the freshest of ingredients. 33 guest rooms, including four Signature Suites, range from 250 to 2,000 square feet. Each is distinctive in décor, and equipped with the finest amenities, as well as a mix of original Inn furnishings and up-to-date pieces.For more information about Weekapaug Inn and its dining offerings, visit weekapauginn.com. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook and X.

RI FOOD FIGHTS Launches GoFundMe to Support Providence Vegan Deli’s Mission to Feed the Hungry – One Sandwich at a Time

In a powerful act of community compassion, Providence Vegan Deli has been quietly feeding those in need — no questions asked. Now, RI FOOD FIGHTS is stepping up to help keep the mission alive.

On the wall of the Providence Vegan Deli, located on Hope Street, a discreet sign offers free sandwiches to anyone who needs one. Attached to the sign are tear-away meal tickets, allowing people to accept the offer discreetly and with dignity. This simple but powerful gesture, started by deli owner Rich Gaccione, is his way of paying it forward — and it’s making a real difference in the lives of many in Rhode Island.

Moved by Gaccione’s generosity, Jim Nellis, founder of RI FOOD FIGHTS, has launched a GoFundMe campaign to help fund the initiative. The campaign, which can be found at HungryRI.com, invites the community to come together and contribute whatever they can to keep the deli’s free sandwich program going strong.

“Rich is a good dude doing great things and I thought I could help,” said Nellis, who first met Gaccione during RI FOOD FIGHTS’ 10th Annual #BestSandwichRI Showdown. “This is exactly the kind of grassroots effort we love to support — people helping people.”

In addition to the GoFundMe, Nellis has pledged to donate $10 from every VEG OUT RI Passport purchased. VEG OUT RI, the state’s largest celebration of plant-based cuisine, runs through the month of September and features dozens of local restaurants. Passports can be purchased at VegOutRI.com. Use promo code: HungryRI to identify donation.

Founded in 2011, RI FOOD FIGHTS is known for uniting the food and beverage community in Rhode Island through its popular “Best Of” competitions and for giving back through community-based initiatives. From helping send local high school students to national competitions, to supporting frontline workers during the pandemic, the organization has a strong track record of making a difference.

The public is encouraged to support Providence Vegan Deli’s mission — whether by donating to the GoFundMe, purchasing a VEG OUT RI Passport, or simply spreading the word. Every act of generosity helps feed someone in need.Together, one sandwich at a time, we can nourish not just the body, but the spirit of our community.

Governor McKee, DEM, General Assembly Award Nearly a Half Million in Grants to Local Farmers, Fishers, Food Producers

Governor Dan McKee, members of the Rhode Island General Assembly, and the Rhode Island Department of Environmental Management (DEM) today announced the 2025 Local Agriculture and Seafood Act (LASA) grantees at Farm Fresh Rhode Island (FFRI) in Providence. 33 local farmers, fishers, specialty food producers received LASA grant awards, totaling $486,000 in funding for projects that will support the growth, development, and marketing of local farms, seafood harvesters, and food businesses. LASA grants support small businesses and enhance Rhode Island’s food security.

The LASA program, established in 2012 by the General Assembly and managed by DEM, is designed to support the growth and success of small food businesses in Rhode Island. The program prioritizes building capacity for markets connecting local farms and fishers with food-insecure communities and supporting agriculture producers and fishers along with the development of small food enterprises. The LASA program provides grants that directly benefit and strengthen RI’s local food system by providing funding for projects that help support the growth, development, and marketing of RI Grown produce and RI Seafood. Over the last 12 years, LASA has provided $3,111,238 through individual program grants up to $20,000 with no direct match required.

In this grant round, 33 awards were distributed across various categories, including agriculture, aquaculture, seafood or fishery-based projects, and farmers’ markets that support these sectors. Given the strong competition, the LASA committee conducted a thorough evaluation process. The goal was to ensure that funding recommendations were equitable and diverse, considering factors such as Environmental Justice alongside scores. The final list of grantees reflects the program’s commitment to expanding the scope and diversity of its awardees.

“The LASA program remains a vital source of support for Rhode Island’s local food industry,” said Governor Dan McKee. “Given the unpredictability of federal funding support, state-led investment is critical to providing stability for our farmers, fishers, and food producers, while strengthening our state’s food security and economic resilience.”

“The LASA grant program taps into our state’s incredible potential by building on our existing strengths,” said Senate Environment & Agriculture Committee Chairwoman V. Susan Sosnowski (D-Dist. 37, South Kingstown). “These grants enhance food security, boost small businesses, and make Rhode Island more sustainable and resilient. They are an investment in our people and our future, and in the agriculture and seafood industries that mean so much to our state. I am grateful to the many supporters and stakeholders who continue to make this program possible.”

“The LASA program creates opportunity, promotes sustainability, and expands access to healthy local food options across our state,” said Senate Majority Whip David P. Tikoian (D-Dist. 22, Smithfield, North Providence, Lincoln). “The latest round of grants reaffirms our commitment to this program, and to ensuring we have a thriving local food system here in Rhode Island.”

“LASA grants have been instrumental in growing a robust, resilient, and sustainable local food industry in Rhode Island,” said Representative Teresa A. Tanzi (D-Dist. 34, South Kingstown, Narragansett). “This year, the Commercial Fisheries Center of Rhode Island is receiving a grant to expand their successful seafood donation program, which does important work in my district and beyond by suppling fresh local seafood to vulnerable community members, while supporting local fishers and reducing waste by finding a home for species that are under-appreciated in the market. Another grantee is the Narragansett-based Wicked Tiny Farm, which will be improving the overall efficiency of their operation, particularly by upgrading their wash-pack and sanitation stations. Both of these projects are improving resiliency, equity, and sustainability by ensuring that we can produce and deliver food locally to those who need it.”

“Today’s LASA awards will continue to help Rhode Island’s farmers, fishers, and food producers expand their operations, increase efficiency, and implement sustainable practices,” said DEM Director Terry Gray. “As federal programs supporting local food systems face uncertainty and cuts, continued state support for LASA is crucial for the resilience of Rhode Island’s local food system.”

LASA 2025 grantees:

  • Annie’s Farm (Providence) – $8,881: To purchase a tool shed, small animal exclusion fencing, and irrigation equipment to boost production of vegetables and African specialty crops, along with harvest bins and carts.
  • Aquidneck Island Oyster Company (South Kingstown) – $20,000: For a shellfish counting machine to support operations to meet the growing demand for bay scallops and enhance oyster production.
  • Ayers Foundation (Westerly) – $13,600: To upgrade to a more powerful generator to expand volume capacity and ensure uninterrupted service for the Farmers Community Food Hub cold storage facilities.
  • Big Train Farm (North Scituate) – $19,980: To support six beginning farm operations in the Seed to Seed Farm School apprenticeship program, which provides training in core farm business skills and wage assistance.
  • Chai Thao dba Daily Farm (Providence) – $17,502: To purchase a walk-in cooler for vegetable storage to ensure proper storage and handling of vegetables for markets.
  • Chou Vang (Hope) – $7,000: For an outdoor wood storage shed to store farm equipment and produce. This extra space will benefit all the Southside Community Land Trust farmers at the Good Earth Farm.
  • Commercial Fisheries Center of RI (Wakefield) – $18,000: To expand the reach of the Seafood Donation Program, which provides underappreciated, local seafood species caught by RI Fishermen and fishing businesses to Rhode Islanders facing food insecurity.
  • Eliya Ntahondereye (Providence) – $5,444: For a walk-behind tractor and tiller, new harvest bins for farmer’s market and wholesale sales, and other small equipment like fencing and a garden cart.
  • Farm Coast Brewery dba Gnarly Vines Farm (Tiverton) – $13,546: To upgrade mobile poultry processing equipment to improve efficiency, worker safety, and processing capacity to reduce costs and meet the growing demand for direct-to-consumer poultry sales.
  • Farm Fresh Rhode Island (Providence) – $18,000: To expand Hope’s Harvest program to support small, BIPOC farmers in Rhode Island by providing contracts to grow produce for the emergency food system, thereby connecting food insecure communities with farmers’ fresh, healthy, locally grown fruits and vegetables.
  • Farmacy Herbs LLC (Providence) – $18,136: To expand production by renovating the current drying room to help reduce electricity costs, ensure better climate controls, and a shorter drying and processing cycle for herbal teas and products.
  • Grateful Bee Apiary (North Smithfield) – $19,533: To double honey production and enhance processing capabilities, which will increase local honey availability, improve food safety, and strengthen partnerships with Rhode Island farms through pollination services and market access.
  • Hallene Farm Products (West Kingston) – $11,959: To upgrade and modernize greenhouse heating systems to reduce costs, improve heat consistency, and minimize crop failures.
  • Hmong RI Association, Inc. (Providence) – $17,225: To acquire essential tractor components, including a rototiller, front-end loader, flail mower, and field cultivator to modernize farming operations by improving soil preparation, weed management, and material handling, reducing manual labor and operational inefficiencies.
  • Hoofprint Farm (Foster) – $20,000: To construct a dedicated production and processing facility and install a commercial-grade walk-in cooler to enhance the quality and longevity of locally grown flowers. 
  • Interstellar Microgreens LLC (West Warwick) – $13,000: To purchase a flat filler, a key piece of equipment, that will automate production, reduce labor demands, and increase operational capacity by 400%.
  • Local Patch LLC (Portsmouth) – $3,950: To increase carrot production and distribution to local food banks and improve washing processes by using a barrel washer.
  • Lovewell Farms (Hope Valley) – $19,951: To expand operations by 50% to increase production and value-added product capacity to meet growing market demand while supporting sustainable farming practices.
  • Lucayda Farm LLC (Cranston) – $20,000: To support production automation to support chemical-free edible plant starts, increasing capacity by 50% and enhancing efficiency, and expanding service to 20 new CSA members.
  • Narragansett Indian Tribe (Charlestown) – $10,879: To purchase equipment and supplies to provide healthy, culturally relevant traditional foods to the Tribal community, promoting healing and well-being while reconnecting with ancestral gardening practices and reclaiming food sovereignty and addressing health disparities rooted in historical trauma caused by colonization.
  • Northern Rhode Island Conservation District (Johnston) – $20,000: To improve and upgrade the electrical infrastructure for current agricultural producers at Snake Den Farm, so they can expand their propagation operations and support future agricultural land leases.
  • Open fArms Retreat (Cumberland) – $19,895: To purchase a small tractor to increase production, sustainability, and capacity of the extensive no-till raised bed system for produce and herb production.
  • P&L Bayside Apiary (Barrington) – $11,453: To upgrade and expand queen-rearing and nucleus colony production to meet the growing demands of local beekeepers and farmers.
  • Phoenix Ocean Farm (Portsmouth) – $3,700: To expand a newly re-established oyster farm in the Sakonnet River through the purchase of 20 bottom cages, enabling growth from 25,000 to 100,000 oyster seedlings. 
  • Potter’s Farm (Providence) – $20,000: To purchase a walk-behind tiller with interchangeable implements and fencing materials to improve efficiency and protect crops.
  • Quonnie LLC (Charlestown) – $20,000: To install a clam sorting and counting machine and shucking equipment, along with additional shellfish harvesting tools to support the processing, handling, and distribution of underutilized seafood species.
  • Sanctuary Herbs of Providence (Smithfield) – $5,971: To purchase a commercial dehydrator and an upgraded POS system. These improvements will increase our purchasing power with the local farmers we partner with and decrease the amount of time it takes to dehydrate goods for our value-added tea blends and spices.
  • Small World Farm, LLC (Little Compton) – $20,000: To install a walk-in cold storage unit to preserve harvest and expand market opportunities and reduce food waste, enhance collaboration with neighboring farmers, and support food security.
  • Smithfield Growers (Smithfield) – $9,799: To expand mushroom production through the acquisition of upgraded equipment to streamline production, improve efficiency, and support growth to meet increasing demand.
  • Stonehenge Farm (Pascoag) – $19,888: To upgrade equipment used for cold storage to more effectively produce, store, and sell a greater quantity of food on site.
  • The Cove Oyster Co. LLC (Narragansett) – $18,500: To purchase cages for shellfish bed restoration work and to engage BIPOC youth through engagement programs.
  • West Passage Oyster Company (North Kingstown) – $12,740: To unlock new markets by increasing oyster production by 29% through sustainable aquaculture.
  • Wicked Tiny Farm LLC (Narragansett) – $12,564: To purchase harvesting equipment, upgraded equipment for sanitation systems, and a multi-use trailer to provide on-farm and at-market cold storage for harvested crops.

DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and the total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

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Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE
chefs & restaurantsfarmsnewswine & drinks

News Bites: Track 15 Finalizes Food Hall Lineup / ISCO Spirits Announces Aged Bourbon / Little City Thrifty Vintage Market Returns / Newport Restaurant Group Raised Funds for Farm Fresh RI

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Track 15 Announces Final Vendors of Highly Anticipated Food Hall 

Middle Eastern and Modern Indian Concepts Round Out Merchant Lineup; Grand Opening Set for February 2025

Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE
Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE

Track 15, the highly anticipated food hall from the Marsella family, is pleased to announce the final two additions to its merchant lineup: Little Chaska and Tolia. They will join Dune Brothers, Dolores, There There, Giusto PVD, and Mother Pizzeria PVD to offer a variety of fare, from burgers and seafood to  Mexican, Middle Eastern, Indian, and Italian, at Track 15 when the food hall opens in February 2025.

Little Chaska, from Sanjiv and Vandana Dhar of Kabob and Curry Rasoi in Pawtucket, Rasa in East Greenwich, and Chaska in Cranston’s Garden City Center, will showcase some of the unique recipes that have made their restaurant group a favorite for diverse flavors and spices since 1990. 

Tolia, a new concept from Turkish native Alp Gumuscu, formerly the executive chef at Yagi Noodles in Newport, will bring a taste of the region of Anatolia to Track 15. Anatolia surrounds Turkey, Greece and other parts of the Middle East and its cuisine is deeply rooted in ancient ingredients, spices, and history. Chef Alp and his team will bring his story and culture to life with thoughtful food and cared-for ingredients.

“We are excited to welcome the Dhars and Alp Gumuscu to the Track 15 family,” said Christopher J. Marsella, President, Marsella Development Corporation. “They are the final pieces to this culinary puzzle we’ve been putting together, and we look forward to showcasing their exceptional talent.” 

Built in 1898, the original Union Station consisted of 14 intercity rail lines and operated until 1986, when the smaller Amtrak station was built. The name Track 15 is a nod to Union Station’s earliest days as the hub of southeastern New England’s transportation network, supporting the machinery, textile, and jewelry industries that fueled the growth and future of Providence.

Marsella Development Corporation and the Marsella family, longstanding visionaries in the City of Providence, partnered with acclaimed Convivium Hospitality Group to redevelop the historically important space and deliver a diverse, inclusive, and approachable hospitality experience that reflects the many cultural influences in Rhode Island. 

“Building this food hall has been a labor of love for all of us,” continued Marsella.  “Despite the challenges of renovating a historic building, our team is making progress every day, and we can’t wait to open our doors to a truly unique experience that is unlike anything in Rhode Island.”

The overall development of the 18,000 square foot represents a $25 million investment in the restoration of the historic building which, when completed, will include a large central bar, a new home for seven Rhode Island-based restaurateurs, indoor and outdoor seating for approximately 600 patrons, an entertainment venue, and a 10,000 square foot plaza which will provide outdoor seating and a home for special events.   Rhode Island-based Vision 3 is the architect and Boston-based CM&B is the construction management firm, bringing to the project a wealth of experience in building food halls around the U.S. 

ISCO Spirits Announces 4 Year 100% Organic Corn Bourbon- Small Batch from the Smallest State

ISCO Spirits four-year aged Bourbon
ISCO Spirits four-year aged Bourbon

Today, ISCO Spirits announced the upcoming release of their first ever four-year aged Bourbon, made from a 100% corn mash, a rarity in the bourbon industry. The base of their spirit starts with 100% regeneratively grown organic corn sourced from their partner farm in New York State, which is then distilled from scratch in Providence and rested for four years in charred new oak barrels. The product is 100% gluten-free. 

This new spirit continues to tell the innovative story of ISCO’s approach to product development and authenticity. Four years after opening their doors their aged Bourbon joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Patina Bourbon Barrel Aged Gin, Gemma Crystal Vodka and Seaflow Gin.  

“We’ve been working on this project since the inception of ISCO, it’s a great time to reflect on how far we’ve come in such a short time. The flavors are deep and rich, it showcases our passion for authentic tasting notes made from the purest of ingredients.” said Head Distiller Dan Neff.  “With sweet notes of caramel and bourbon vanilla on the nose and a rich, full body with a lingering finish, it’s perfect for the change in seasons,” added Head Distiller Eric Olson. 

On Thursday, October 10 ISCO will host a fun filled launch party from 5PM – 10PM in conjunction with Little Engine Personal Fitness who will be debuting their brand-new sauna that night as well. Staying true to offering attendees delectable taste, Pizza Envy will be on site serving up creative pies for the party.  

Tasting notes for the bourbon: sweet notes of caramel and bourbon vanilla, balanced with warm cinnamon, walnut, toasted oat and hints of fruit and dark cocoa. Rich and full-bodied with smooth, lingering finish. 750ML per bottle, Alcohol is 50% by volume.  

The Sauna @ Little Engine, ISCO’s neighbor on their patio will launch the same night as their bourbon, because nothing goes together like saunas and a little warming bourbon! ISCO will be offering special ongoing deals for Sauna members this fall and winter and the first 50 people to sign up for a membership will also receive a 20% discount on a bottle of bourbon from ISCO. 

The Sauna @ Little Engine gives members exclusive access with online booking and payment, keyless entry, flexible memberships and limited time promotions. The sauna is accessible 7 days a week, making it a great place for patrons to unwind and hangout no-matter what their schedule is.

Little City Thrifty, Rhode Island’s Largest Vintage Market, Returns to Providence

October 5th and 6th, 2024
Noon to 6pm (11am Early Buying Hour)
WaterFire Arts Center
475 Valley Street, Providence, RI

past Little City Thrifty Vintage Market courtesy of Ampersand Creative Co.
past Little City Thrifty Vintage Market courtesy of Ampersand Creative Co.

Little City Thrifty Vintage Market is one of the largest curated indoor vintage shopping events in New England, bringing vintage lovers from far and wide to Providence for the weekend. On October 5th and 6th, 2024, Little City Thrifty will bring an eclectic lineup of over 90 vintage booths, with dealers from Rhode Island and nine other states (traveling in from as far as Tennessee, Florida, and Michigan). With 15,000 square ft of pre-loved home décor, vinyl records, books, barware, art, collectables, ephemera, jewelry and accessories, small furniture, size-inclusive clothing, and much more available at all price points, Little City Thrifty is a vintage dream come true at WaterFire Arts Center.

“To us, Little City Thrifty is so much more than a fun vintage party and shopping experience – it’s a celebration of a community who truly loves vintage goods of all styles, eras, and types and the history behind them,” says co-organizer of Little City Thrifty, BJ Mansuetti. “Having such a beautiful venue filled with kind and passionate vintage dealers and appreciators is heartwarming and inspiring. It’s a special feeling to have this community in the same room with us here in Providence for a whole weekend.”

Robin Dionne, co-organizer of Little City Thrifty, adds, “As a Rhode Islander who grew up thrifting with my family, I’ve always been focused on re-use and recycling, and I love to see the community come together to support small businesses who are giving vintage items a new life. In the spirit of re-use, we are again working with Bootstrap Compost to help divert event trash from the landfill. Little City Thrifty is a fully compostable event, and Bootstrap will work their composting magic and turn restaurant and bar waste into useable soil.”

The event will feature food from local favorites Knead Doughnuts, Diego’s East Side, and JA Patty, a bar hosted by Inside Voices serving Rejects beer (Middletown, RI) specialty cocktails featuring Mad River Distillers spirits (Vermont), mocktails, and non-alcoholic beverages from Topo Chico. Entry includes a drink ticket that can be redeemed for a complimentary small drink, provided by participating beverage sponsors, or a discount on full-sized beverages. 

Little City Thrifty typically sells out in advance. General Admission tickets are available now for $8 online ($10 at the door if the event does not sell out), and Early Buying Hour tickets are available for $15. Early Buying Hour tickets allow entry a full hour before the event starts, and they’re perfect for those who want some extra elbow-room while shopping and to get a first look at the vendors’ collections and rare items. Early Buying Hour tickets will not be available at the door.

For a full list of vendors and to purchase advance tickets, visit www.littlecitythrifty.com.

Newport Restaurant Group’s “Fruits from the Field” Fundraiser Yields More Than $3,000 for Farm Fresh Rhode Island’s 20th Birthday 

Paul Sousa, General Manager, Bar ‘Cino; Caroline Grand, Associate Director of Marketing, Farm Fresh RI; Delite Primus, Director of Advancement, Farm Fresh RI; and Mariana Gonzalez Trasvina, Executive Chef, Bar ‘Cino.
Paul Sousa, General Manager, Bar ‘Cino; Caroline Grand, Associate Director of Marketing, Farm Fresh RI; Delite Primus, Director of Advancement, Farm Fresh RI; and Mariana Gonzalez Trasvina, Executive Chef, Bar ‘Cino.

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, celebrated Farm Fresh Rhode Island’s 20th birthday in August with a special ‘fruits from the field’ fundraiser.  

From August 1st through August 31st, NRG restaurants Avvio (Cranston), Bar ‘Cino (Newport), and Waterman Grille (Providence), offered a special, locally-grown tomato dish using produce from Farm Fresh and Greenview Farms, and donated $2.00 from each dish sold to Farm Fresh. More than 1,500 dishes were sold, yielding a $3,058.00 donation to the organization.   

“Farm Fresh has been an invaluable partner to NRG since its inception 20 years ago,” said Kevin DiLibero, Director of Culinary Arts, Newport Restaurant Group. “We are so thankful to our loyal guests who participated in this fundraiser, so that this wonderful organization can continue its efforts to not only connect farmers with restaurants, but to also increase access to fresh local food for those who need it the most.”

When Farm Fresh was created, Newport Restaurant Group quickly became its largest customer. Since then, NRG has continued its support of the organization, landing in its top three largest customers every year, and regaining the title of largest seven times, including this year.  NRG is Farm Fresh’s top tomato purchaser and has been each year since its founding in 2004. “Farm Fresh Rhode Island is deeply grateful to Newport Restaurant Group for their generous support through the ‘Fruits from the Field’ fundraiser,” said Nikki Ayers, Director of Giving, Farm Fresh Rhode Island. “This donation reflects their ongoing commitment to our mission of connecting local farmers with the community and increasing access to fresh, local food. We are thrilled to celebrate our 20th anniversary alongside such a dedicated partner and look forward to continuing our impactful work together.”

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Yacht Club Soda's 2024 Limited Release Kamala's Berry Surprise
chefs & restaurantsfarmsnewswine & drinks

News Bites: Yacht Club Soda’s 2024 Soda Pop Poll’s Unprecedented Surprise / Newport Restaurant Group Fundraises for Farm Fresh RI’s 20th / Ocean House’s Land and Sea Experience

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Yacht Club Soda’s Soda Pop Poll Is Ready To Go With Kamala’s Berry Surprise Entering The Race Against Donald’s Trumpian Punch

Yacht Club Soda's 2024 Limited Release Kamala's Berry Surprise
Yacht Club Soda’s 2024 Limited Release Kamala’s Berry Surprise

Yacht Club Soda, The Official Soda of Rhode Island, knows that unprecedented times call for unprecedented bottling. This week sees the release of Kamala’s Berry Surprise taking over for Joe’s Bidenomics Berry in the Soda Pop Pollagainst Donald’s Trumpian Punch.

What began as Round Two when the first two new Limited Release flavors were released in June is now Remixed, with a new label for Vice President Harris. Just as Harris is taking over the Democratic race for President Biden, the VP’s flavor is taking over in the Soda Pop Poll. Sales figures for Joe’s Bidenomics Berry will be collected until August 22nd when bottles of Kamala’s Berry Surprise will hit shelves and have its sales tracked.

You may find Joe’s Bidenomics Berry on sale after the changeover date, but sales won’t be counted toward the poll. The final poll results will reflect the combined sales with no overlap. There’s no rigging a Soda Pop Poll! That certainly makes the Biden bottle a collector’s item now, so you might not want to pass it up.

“Like the rest of America, and the world, we were surprised by President Biden’s unprecedented decision to drop out of the race,” said Yacht Club Soda owner John Sgambato. “But making soda at Yacht Club never stops and our team is fired up to release Kamala’s Berry Surprise.”

While the soda in the bottle for Kamala’s Berry Surprise is the same blueberry-raspberry soda as in Joe’s Bidenomics Berry, the team at Yacht Club had to leap into action to produce the new bottle label. As before, Frankie Galasso, nationally syndicated sports, editorial and entertainment cartoonist/artist and Rhode Island resident, drew the Limited Release label art. Kristina Cinquegrana Petrilli, graphic designer and artist, and co-founder of Faith & Grace Design Studios created the new label. You can find more about Galasso, including his limited-edition lithograph celebrating the Celtics latest world championship at www.thefrankiegalasso.com. More information about Petrilli and her design work, including shopping her co-founded line of greeting cards, can be found at kristinapetrilli.com.

Both Soda Pop Poll flavors are now available at the Yacht Club Factory Store in North Providence—see their Facebook page at facebook.com/yachtclubsoda for hours, will be sold at farmers markets and can be found in local stores and restaurants through multiple distributors. Plus, you can order online from Yacht Club Soda’s site at yachtclubsoda.com and they ship all their flavors anywhere in the United States.

As with the last two presidential Soda Pop Polls, Yacht Club will release the results of the poll this fall to see which political pop people like best. Donald’s Trumpian Punch and Kamala’s Berry Surprise will only be available through election season, or while supplies last, so don’t miss out on your chance to vote in the Soda Pop Poll!

Yacht Club Soda's 2024 Soda Pop Poll
Yacht Club Soda's 2024 Limited Release Kamala's Berry Surprise

Newport Restaurant Group Celebrates Farm Fresh Rhode Island’s 20th Birthday with a ‘Fruits from the Field’ Fundraiser

For the Month of August, $2.00 from every local tomato dish sold will go to Farm Fresh Rhode Island

At Waterman Grille, $2.00 from every Grilled Peach and Farm Fresh Tomato Salad sold in the month of August will be donated to Farm Fresh Rhode Island. Local tomato dishes will also be offered at Avvio in Cranston and Bar ‘Cino in Newport for the organization’s benefit. Photo courtesy of Newport Restaurant Group
At Waterman Grille, $2.00 from every Grilled Peach and Farm Fresh Tomato Salad sold in the month of August will be donated to Farm Fresh Rhode Island. Local tomato dishes will also be offered at Avvio in Cranston and Bar ‘Cino in Newport for the organization’s benefit. Photo courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, will celebrate Farm Fresh Rhode Island’s 20th birthday with a special ‘fruits from the field’ fundraiser. NRG is Farm Fresh’s top tomato purchaser, and has been every year since the organization began. 

From August 1st through August 31st, NRG restaurants Avvio, Bar ‘Cino (Newport), and Waterman Grille (Providence), will offer a special, locally-grown tomato dish using produce from Farm Fresh and Greenview Farms, and will donate $2.00 from each dish sold to Farm Fresh. 

Waterman Grille will feature a summery Grilled Peach and Farm Fresh Tomato Salad for the month. Bar ‘Cino and Avvio will offer a daily special featuring Greenview Farms tomatoes.

“We have been a proud partner of Farm Fresh since its inception, from utilizing its Market Mobile to hosting the annual Local Food Fest at Castle Hill Inn,” said Kevin DiLibero, Director of Culinary Arts, Newport Restaurant Group. “What the organization has done to not only connect farmers with restaurants, but also to increase access to fresh local food for those who need it the most, is nothing short of amazing. We look forward to another 20 years of the organization’s positive impact.”

When Farm Fresh was created, Newport Restaurant Group quickly became its largest customer. Since then, NRG has continued its support of the organization, landing in its top three largest customers every year, and regaining the title of largest seven times, including this year. “Farm Fresh Rhode Island is honored to have Newport Restaurant Group’s support in celebrating our 20th anniversary. Their commitment to sourcing local produce has not only strengthened our organization but has also provided vital support to our local farmers,” said Nikki Ayres, Director of Giving, Farm Fresh Rhode Island. “This partnership has been essential in our mission to connect farmers with the community and ensure access to fresh, local food. We are deeply grateful for their dedication and look forward to many more years of collaboration and shared success.”

Ocean House Introduces An Extraordinary Land And Sea Yacht Experience Combining A Stay In The Nautical-Inspired Morgan Suite And Cruise Aboard The Historic Aphrodite Yacht

Guests Will Have the Opportunity to Sail on the Completely Restored 1937 Vessel that Once Carried Luminaries Such as ShirleyTemple, Fred Astaire, Nelson Rockefeller and President Roosevelt

Cruises Aboard the Aphrodite Can Also be Reserved Independently for Regional Voyages Exploring the Scenic New England Coastline and Celebrated Summer Destinations

Aphrodite, photo courtesy of Ocean House
Aphrodite, photo courtesy of Ocean House

Ocean House, a Forbes Five Star, AAA Five Diamond hotel overlooking the Atlantic Ocean, will introduce the first-of its kind Land and Sea Yacht experience combining an unforgettable suite stay with a scenic sunset champagne cruise for up to six guests aboard the historic Aphrodite yacht. A professional photographer is also on hand to capture images prior to departure, enhancing the transporting experience only available to guests of the Relais and Chateaux property. Guests-in-residence can also reserve the Aphrodite for leisurely sailing discoveries in and around the area.

The Land and Sea Yacht Experience

The package includes a three-night stay in the sprawling nautical-inspired Morgan Suite, reflective of Watch Hill’s maritime heritage and inspired by the classic sailing and motor yachts that take to local waters. The bi-level suite includes four guestrooms, a private outdoor terrace, and garden space with beach-level access. In the living room, the custom-milled, vertical-grain beams, doors and floors pair seamlessly with the custom-made hardware of the suite, enhancing its warm seaside surroundings. The dining area with demonstration kitchen features a classic Molteni range and encourages conversation while allowing dining companions to admire expansive ocean views. The lower level is complete with vintage nautical touches. A private beach cabana is also offered daily.

Aphrodite’s Storied History

Originally built by the Purdy Boat Company in May of 1937 for Wall Street financier, John Hay (Jock) Whitney of Long Island, Aphrodite has a storied history of its own. Best described as a “Commuter Yacht”, this elegant and sleek 74-footer would take Whitney on a daily journey down the Long Island Sound to his Wall Street office. Over the years, Aphrodite’s guest list became a “Who’s Who” for summer day cruises with such luminaries as Fred Astaire, Sir Laurence Olivier, Spencer Tracy, Katherine Hepburn, Henry Ford II, FDR advisor Harry Hopkins, Shirley Temple and Nelson Rockefeller. In April 1942 she was commissioned as a Coast Guard auxiliary vessel and spent her wartime career ferrying dignitaries and transporting President Roosevelt to and from his Hyde Park home. In 1983, John Pannell, owner of the Harbor View Marine repair company, restored the yacht which had fallen into disrepair and relaunched the Aphrodite in 1984.

In 2003, Pannell sold Aphrodite to her present owner, Charles Royce, the owner and proprietor of Ocean House. A classic boat enthusiast, Royce began a complete restoration of the yacht to bring her systems up to today’s standards while using the original boat as a template to ensure its authenticity. True to Royce’s nature and aligned with how he approached Ocean House’s careful restoration in 2004, the first stage of the project was to extensively catalog all aspects of the boat for later reference. Once this historical documentation was completed, reconstruction began with the replacement of the original backbone, stem, floors and the reframing of Aphrodite’s signature torpedo stern. Once the framing work was completed, the hull was then re-planked, as originally built, with two layers of Philippine mahogany and copper rivets. A new deck, along with the crafting of Aphrodite’s distinctive cabin and interior accommodations was then finalized, and in October of 2005, Aphrodite traveled to its new home in Watch Hill, Rhode Island.

The Aphrodite Yacht Experience

Guests of Ocean House can reserve a private cruise aboard Aphrodite during their visit and select from a variety of curated tour immersions to scenic destinations and popular regional locales. Onboard, they’ll learn more about the yacht’s legendary history and surrounding areas from a knowledgeable captain while being well-cared for by an attentive crew. Whether venturing out for a scenic excursion to Fisher Island or Montauk; being dropped off on Block Island with a picnic lunch for an afternoon of exploration; or embarking on a sunset cocktail cruise to enjoy a gourmet dinner in nearby Stonington; a selection of two to three hour curated journeys at sea await.

The package and yacht sailings are offered August 1 through October 31, 2024, The package is priced at $42,000.00 plus taxes and fees, and the individual yacht sailings are priced from $5,000. For information and reservations for the package, please call 401-584-7000 and visit Ocean House Special Offers. For information and reservations for the Aphrodite Yacht Experience, please call 401-584-7000 and visit Ocean House Experiences.

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Goat Island Beverage Co. photos by David Dadekian
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News Bites: Goat Island Beverage Co. Launches with Margarita / Mill’s Tavern & Red Stripe Wins Two Awards / Senator Reed Celebrates RI Farm Bureau and Talks EAT Local Foods Act

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Goat Island Beverage Company Launches Ready-to-Drink Craft Cocktails with a Premium Margarita

Goat Island Beverage Co. logo

Goat Island Beverage Company is excited to announce the launch of their first product, Agave Margarita, a premium canned cocktail that brings the handcrafted taste of a professionally made cocktail to wherever you enjoy a drink. Made with tequila, not a neutral spirit like so many ready-to-drink cocktails on the market, Goat Island’s Margarita features simple, natural ingredients: tequila, lime, agave syrup, orange cognac (triple sec), a hint of lemon and a pinch of salt. These ingredients ensure an authentic flavor without the harsh burn often found in other products.

Goat Island Beverage Co. is a Rhode Island-based, woman-owned business. Founded by Lindsay Sgambato, creating a beverage company is a new venture, but a familiar one for Lindsay, working alongside her husband John, owner of Yacht Club Soda, a 109-year-old soda and seltzer company based in North Providence, Rhode Island. For years John had beenmaking crowd-pleasing margaritas at cookouts and parties, and Lindsay often heard friends and family say, “You should bottle this!” With her great love for cocktails, Lindsay was encouraged by this feedback and with extensive bottling experience already in the family, saw the potential for a high-quality canned cocktail and pushed the idea forward.

As John’s partner, over the years Lindsay had become de facto chief taste taster for Yacht Club, guiding the flavor profile for some of Yacht Club’s recently released sodas. As many people can attest, spouses tell the unvarnished truth when trying things their partner creates and knows what she and the consumer are looking for in a tasty drink. Lindsay considers herself to have a consumer’s palate as opposed to John’s producer’s sense and that consumer’s palate played a crucial part in crafting the perfect flavor profile for Goat Island’s Margarita.

Lindsay aimed to create a margarita that is both enjoyable and accessible. “I wanted something fun and easy to bring to the beach, parties, or on a boat,” Lindsay says. “There are plenty of canned cocktails out there, but we wanted ours to stand out with a fresh, handcrafted taste that you can enjoy straight from the can or elevate with your own personal touch. Pour it into a rimmed glass over ice and experiment with different rim flavors like spicy with TAJIN® or sweet with sugar,” Lindsay explains. “Consumers can enjoy it however they like!”

The Sgambatos partnered with a canner specializing in creating shelf-stable cocktails, embarking on a new venture beyond their in-house production at Yacht Club Bottling Works. The name and logo for Goat Island Beverage Co. holds a special significance for Lindsay and John. John loves visiting Goat Island in Newport with its perfect view of the Newport Bridge and there have always been iconic Rhode Island landmarks featured on Yacht Club soda and seltzer labels, so Lindsay was looking for something different but related for Goat Island Beverage Co. All that led to the name of the company and along with it a logo embodying a strong, confident presence. “It’s an extension of Rhode Island, yet it stands on its own out there in the world,” Lindsay says. “We’re here with a well-developed beverage ready for you to enjoy!”

Goat Island Beverage Co. Agave Margarita is available in Rhode Island, distributed by McLaughlin & Moran, Inc. Distribution in Massachusetts and Connecticut is coming soon. Follow Goat Island Beverage Co. on Instagram @goatislandbeverage.

Goat Island Beverage Co. Agave Margarita tasting notes:

Directly from the can there’s a mild sweetness from the agave along with slightly sour notes from the lime and touch of lemon that gives a brisk tartness to each sip. These ingredients, balanced well with the blanco tequila, give no burn. Drinkers will get a hint of effervescence and light acidity making for a very drinkable cocktail.

Once poured into a salt-rimmed glass, first impressions bring the tropics to the senses with strong lime and floral notes. The salt rim brings out the citrus flavors and increases the sweetness while making a smoothly balanced cocktail to begin with, even smoother.

Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co. photos by David Dadekian
Goat Island Beverage Co.

Mill’s Tavern Secures Eat Drink RI Award at Taste of RI / Red Stripe Wins People’s Choice Award in 11th Annual RI Food Fights’ “Big BURGER Blowout 2024”

Taste of RI's Eat Drink RI Award for Mill's Tavern
Taste of RI’s Eat Drink RI Award for Mill’s Tavern

Mill’s Tavern, an iconic restaurant located at 101 North Main Street in Providence, is thrilled to announce it was awarded the prestigious Eat Drink RI award at the recent Taste of RI in Warwick. Presented by David Dadekian, founder of Eat Drink RI and a well-known figure in Rhode Island’s culinary scene, this award highlights Mill’s Tavern’s exceptional contributions to the local hospitality industry.

The Taste of RI is a celebrated showcase of the state’s finest culinary talents, featuring over 40 vendors. Mill’s Tavern stood out for its innovative use of local and seasonal ingredients, masterfully crafted by Executive Chef Ed Bolus. This recognition from Eat Drink RI underscores the restaurant’s commitment to providing a remarkable dining experience.

“We are honored to receive the Eat Drink RI award at the Taste of RI,” said Executive Chef Ed Bolus, Mill’s Tavern. “This recognition is a testament to the hard work and dedication of our entire team. We strive to create dishes that not only highlight the incredible local ingredients available to us but also provide a memorable dining experience for our guests.”

Red Stripe, located at 465 Angell Street in Providence, is pleased to announce that it won the coveted People’s Choice Award in RI Food Fights’ “Big BURGER Blowout 2024”

The “Big BURGER Blowout” is a month-long celebration that features numerous restaurants across Rhode Island competing to create the best burger. This year saw a record number of participating restaurants and Food Fighters—enthusiasts who sample and vote on the offerings—making Red Stripe’s win particularly significant.

“We are incredibly honored to receive the People’s Choice Award,” said Joe Peticca, Sous Chef at Red Stripe. “Our team has dedicated themselves to crafting a burger that not only meets but exceeds our guests’ expectations. This award is a testament to their hard work and the support of our patrons.”

Established in 2005, Red Stripe has built a reputation as an ‘American brasserie’ known for serving creatively refined comfort food with an upscale French influence. This latest accolade underscores the restaurant’s dedication to delivering high-quality, memorable dining experiences. 

For more information about Red Stripe, or to make a reservation, call 401-437-6950 or visit www.RedStripeRestaurants.com.

On RIFB Farm Scavenger Hunt, Reed Celebrates Local Farmers & Sows Seeds of Support for EAT Local Foods Act

Senator Jack Reed at Goodwin Bros.
Senator Jack Reed at Goodwin Bros.

As Congress considers the Farm Bill and debates issues to support farmers, bolster nutrition programs, strengthen the food supply chain, and lower grocery prices, U.S. Senator Jack Reed today toured local farms to speak directly with farmers, agriculture policy experts, and Rhode Island families. 

Senator Reed also highlighted the Expanding Access To (EAT) Local Foods Act (S.3982) – which aims to promote economic opportunities for farmers, fishermen, and food producers, strengthen the nation’s food supply chain network, and increase access to locally-grown, nutritious food in underserved communities. Reed helped include a provision in a version of the Farm Bill making its way through the Senate Agriculture Committee that would provide $200 million over five years in mandatory funding for a program based on the EAT Local Foods Act.

“Rhode Islanders know – good food brings people together. It was great to visit two stops on the Rhode Island Farm Bureau’s 2024 Farm Scavenger Hunt: Wright’s Dairy Farm and Goodwin Brothers Farm. Today, we discussed local priorities for the Farm Bill, raised awareness about the critical work our farmers do to supply Rhode Islanders with healthy, fresh, nutritious food, and talked about how my EAT Local Foods Act would give a boost to family farms and the national food supply chain network while also providing fresh, nutritious food for Americans in need,” said Senator Reed. 

Senator Reed partnered with Henry B. Wright III and Heidi Quinn of the Rhode Island Farm Bureau (RIFB) and officials from the Rhode Island Farm Service Agency (FSA) and the Rhode Island Department of Environmental Management (DEM) Division of Agriculture to tour Wright’s Dairy Farm & Bakery and Goodwin Brothers Farm in North Smithfield.  Reed also teamed up with the Rhode Island Farm Bureau to highlight the 2024 Rhode Island Farm Scavenger Hunt and raise awareness about the positive impact that local farms and farmers have on the environment and public health of Rhode Island and the state’s economy.

“The RI Farm Scavenger Hunt is designed to create awareness of local food in Rhode Island, and the many opportunities offered by Rhode Island’s diversified agriculture.  The Scavenger Hunt brings out people that don’t necessarily realize local food is produced closer than they think.  It also allows producers the opportunity to interface with the culturally diverse consumers in our state, providing farms with the opportunity to trial new crops,” said RIFB President Henry B. Wright III.

Both family farm operations are among the thirty farms featured on this year’s RI Farm Scavenger Hunt.  Visitors are invited to pick up a “game board” flier, available for free at all thirty participating Rhode Island farms and the RI Farm Bureau office, to match corresponding picture clues with each farm and collect stickers at each of the stops. The goal of RIFB’s Scavenger Hunt is to raise awareness of the impact of Rhode Island farmers and to engage friends and families in adventuring around dozens of local farms. 

At Wright’s Dairy Farm & Bakery, the tour highlighted a newly renovated milk processing facility on the farm for Wright’s 115 Holstein cows. Senator Reed and Clayton Wright, Director of Farm Operations & Owner of Wright’s Dairy Farm, discussed the growth of the over 200-acre, fourth-generation family farm over the last 110 years.

After stopping at Wright’s, Senator Reed joined Robert and Joshua Goodwin at Goodwin Brothers Farm to tour their acclaimed farm stand and pick blueberries, which are just began ripening for the season. The multi-generational 80-acre farm features a 960 square-foot custom heavy timber barn that was built in 2000 and sells fresh produce and fruit grown at Goodwin Brothers and other local farms throughout Northern Rhode Island.

“Rhode Island’s farms are critical to the state’s health, prosperity, resilience, and way of life.  As Congress considers the Farm Bill, I will do everything I can to ensure our family farmers, growers, and food producers have the tools they need to survive and thrive and that their businesses are productive and sustainable,” said Senator Reed.

Congress is supposed to pass a new Farm Bill every five years.  The current Farm Bill is set to expire on September 30.  A new five-year Farm Bill must be passed by both the House and the Senate before it can be signed into law.

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