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CHI Kitchen Fermented Sesame Slaw Sofi Award
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News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / Blackstone Valley Culinary News

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.

CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.

The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!

Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

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News Bites: Chef Robert Sisca joins ProvidenceG as Corporate Executive Chef / Maple Sugaring Season Opens at Coggeshall Farm Museum / RI Food Fights Announces Best Wing Winner

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.

Chef Robert Sisca Announces Departure From Bistro du Midi and Accepts New Position as Corporate Executive Chef for ProvidenceG

Chef Robert Sisca, photo by JWessel Photography

Chef Robert Sisca, photo by JWessel Photography

After nearly seven successful years at Boston’s award winning Bistro du Midi, a MARC Restaurant Group property, Chef Robert Sisca announces he is leaving his position as Executive Chef & Partner. Sisca was the opening Executive Chef for Bistro du Midi and the restaurant has since earned local and national acclaim such as: Boston Magazine Top 50 Restaurants of Boston, Improper Bostonian Boston’s Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People’s Choice Award for Best New Chef New England, The Boston Globe Best of the New as well as a three-star review by The Boston Globe. Sisca’s last day at Bistro du Midi is today and a new chef is not yet named.

“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition,” says Marlon Abela, MARC Chairman. “We wish him every success in his future endeavors.”

Sisca also announces his acceptance of a new position as Corporate Executive Chef for ProvidenceG, a new development of an iconic historical building in the heart of downtown Providence, Rhode Island, with three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Beginning in March 2016, guests of ProvidenceG restaurants can anticipate an enhanced experience showcasing a new culinary vision and menus finessed with Sisca’s extraordinary talents and direction.

“We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence,” says Colin Geoffroy, President of GHospitality. “As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept.”

At ProvidenceG, Sisca will play a key role in the organization as a senior member of the management team. He will take responsibility for all aspects of food and the kitchen, from concept through execution and oversight and will be intimately involved in the ProvidenceG’s strategy and management.

Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and Four Stars from the New York Times.

Coggeshall’s Annual Maple Sugaring Season Opens Feb. 16

Visit the “Sugar Camp” at Bristol’ s living history museum while the sap is flowing

Maple Sugaring

Maple Sugaring

Coggeshall Farm Museum, a living history museum in Bristol, RI, invites the public to participate in its annual maple sugaring demonstrations Tuesday, Feb. 16 through Sunday, Feb. 21, and weekends from Feb. 27 through March 13. The museum will be open 10 am to 4 pm on maple sugaring days, in all weather.

During your visit you can stroll to an 18th-century sugar camp and learn how Federalist-era people made maple sugar over a campfire. Then warm up around the hearth in Coggeshall’s historic farm house and enjoy some mulled cider and johnny cakes. Visit the farm’s heritage breed livestock, such as American Milking Devon cattle and Gulf Coast Native sheep, including six newborn lambs.

Maple sugaring is included with museum admission and free to Coggeshall members. Weekend admission is $5/children, seniors and active-duty military; $7/adults. Weekday admission from Tues., Feb. 16, through Friday, Feb. 19, is $3/children, seniors and active-duty military; $5/adults. Children under 3 are free. Memberships can be purchased online at www.coggeshallfarm.org or at the museum.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunday during the week of February 16 for school vacation; and by appointment for groups, workshops, private events or scholarly visits.

For more information, email c.elder@coggeshallfarm.org or call 401-253-9062.

Just In Time for the Big Game, RI FOOD FIGHTS Announces Best Wing Winner

Boneheads Wing Bar crowned Lord of the Wings 2016 in online voting

RI FOOD FIGHTSThis Sunday millions of chicken wings will be consumed all over the country as sports fans and friends gather for the big game. While it remains to be seen which team will hoist the trophy, one Rhode Island restaurant is already celebrating victory in the competition for best wings: Boneheads Wing Bar in West Warwick.

RI FOOD FIGHTS’ third annual Lord of the Wings featured over 20 restaurants around the state participating in a virtual event to determine whose bird rules the roost. Over 600 people joined the fun by purchasing a passport to sample each competitor’s wings over the month of January, then vote for their favorite with a social media post. When the votes were tallied, Boneheads was crowned this year’s Lord of the Wings, with Tomaselli’s at Rosario (Providence) taking the runner-up spot. This is the second year in a row that Boneheads has emerged as the Lord of the Wings; they also won Festival Favorite at last year’s National Buffalo Wing Festival in Buffalo, NY.

“We’re grateful for all the restaurants who participated. It was an intense competition and on any given Sunday anyone could have come out on top,” said RI FOOD FIGHTS founder Jim Nellis. “In the end, Boneheads gets to spike the ball and do the Ickey Shuffle… Is that still a thing?”

“Coming out on top of such a great event for the second time is very satisfying and humbling,” said Boneheads co-owner Matt Corona. “Lord of the Wings is one of, if not the most popular Food Fight for a reason: people love wings. Jim has found a great mix of awesome restaurants to participate and we are honored to have been named the favorite.”

RI FOOD FIGHTS next virtual event, the first annual Italian GRINDER Throwdown is going on now through February 29. Visit rifoodfights.com for more information.

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Gracie’s Chef Matthew Varga Wins at 2015 Boston Lamb Jam, Chef Tiffani Faison Takes Best in Show

by David Dadekian
written by David Dadekian

Team Gracie's wins the Middle Eastern category trophy at the Boston Lamb Jam

Team Gracie’s wins the Middle Eastern category trophy at the Boston Lamb Jam

The American Lamb Board held their sixth annual Boston Lamb Jam at the Royal Sonesta Boston tonight. Chef Matthew Varga of Gracie’s in Providence, Rhode Island won the trophy in the Middle Eastern category for his Lamb Shoulder Confit with Za’atar, Muhammara and Lebne. Chef Varga used lamb from Hopkins Southdowns farm in North Scituate, RI.

Boston’s Chef Tiffani Faison of Sweet Cheeks Q won the Asian category and took home Best in Show with her Spicy Chengdu Lamb dish. Faison will go on to compete in the National Lamb Jam in New York against the winners of other Lamb Jam competitions being held around the country. The winner of the Latin category was Chef Thomas Borgia of Russell House Tavern with Tamarind Braised Lamb Shank Empanadas with Plantain, Huitlacoche and Mole Ketchup. The winner of the Mediterranean category was Niko Regas of Emilitsa with Baby Back Lamb Ribs Slow Braised with Coriander-Citrus Honey Glaze with Herb Roasted New Potatoes, Garlic, Capers, Preserved Lemon and Spiced Olives.

Chef Matthew Varga's Lamb Shoulder Confit with Za'atar, Muhammara and Lebne

Chef Matthew Varga’s Lamb Shoulder Confit with Za’atar, Muhammara and Lebne

Two other Rhode Island chefs competed in Boston. The Salted Slate‘s Chef Benjamin Lloyd prepared a Slow Cooked Shoulder Steamed Bun with Chinese-Style Lamb Sausage and Smoked Vegetables. Cook & Brown Public House‘s Chef Nemo Bolin, winner of last year’s Boston and National Lamb Jams, prepared a Banh Mi Flatbread.

There were twenty-four chefs and restaurants represented at the event, each preparing a dish using American lamb in one of four categories: Asian, Middle Eastern, Latin and Mediterranean. This writer was one of the judges for the event. All judging was done blind—we didn’t know which chef made which dish until judging was complete and the scores were tallied. Congratulations to all the winners.

Chef Tiffani Faison's Spicy Chengdu Lamb

Chef Tiffani Faison’s Spicy Chengdu Lamb

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News Bites: Providence Chefs Matt and Kate Jennings Return to Boston, Local Letter Carriers Hold Food Drive May 10, Bakes for Breast Cancer announces Rhode Island fundraising event

by David Dadekian
written by David Dadekian

Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

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

Providence Chefs Matt and Kate Jennings Return to Boston

After ten years of delighting diners with their modern, farm-driven cuisine at their restaurant Farmstead, Inc. in Providence, Rhode Island, Chef and Owners Matt and Kate Jennings are returning to their hometown of Boston and planning a new restaurant in the city where they grew up, met and began their culinary careers.

The Jennings have set their homecoming sights on the new Radian building at 120 Kingston Street where they will open Townsman in late 2014. Defined as “native to a place,” Townsman will showcase Matt & Kate’s incredibly personal approach to dining and hospitality in their new, but familiar community of Downtown Boston.

Due to the enormity of the undertaking, the Jennings have decided to sell their acclaimed Providence bistro and storefront, closing the doors on June 1st. “When Kate and I moved to Rhode Island and opened Farmstead, we knew that we would one day return home to raise our children near our family and friends in Boston. We are forever indebted to all of our loyal guests who helped us build Farmstead into the beloved destination it has become for so many,” said Matt Jennings. “Based on how deeply involved we have been at Farmstead from the very beginning, we knew that keeping our Providence spot open and spreading ourselves across two states would never work for us, our staff and most importantly our guests. We will certainly cherish the memories at Wayland Square and hope that our many Farmstead friends will visit us often at Townsman.”

Recognized numerous times by the James Beard Foundation, Matt Jennings has seen much success over the past decade. Known as the “Prince of Pork,” for his three consecutive wins at the nose-to-tail culinary competition Cochon 555, he currently serves as the program’s Ambassador. Matt was also awarded a Star Chefs “Rising Star” award in 2014, recognized as one of New England’s greatest talents. He has been given the opportunity to grace the front page of The New York Times’ Dining section (wielding a live alligator no less!) and his creative culinary approach has been featured in The Wall Street Journal, Esquire, Food & Wine, Martha Stewart Living, Rhode Island Monthly and more. Matt has also been showcased on PBS’ “A Moveable Feast,” Travel Channel’s “Bizarre Foods with Andrew Zimmern,” and recently launched his own Food Thinkers online video series.

Local Letter Carriers Hold Food Drive May 10

Postal patrons are asked to leave donations on non-perishable food by their mailbox early on the morning of Saturday, May 10.

On Saturday, May 10, letter carriers across Rhode Island and the nation will be working extra hard to make sure the people in the communities they serve have enough to eat. This day marks the 22nd annual “Stamp Out Hunger” food drive, coordinated by the National Association of Letter Carriers (NALC).

“We ask our postal patrons to place a bag of healthy, non-perishable food near their mailbox early on the morning of Saturday, May 10,” says Rhode Island food drive coordinator and veteran letter carrier Steve Lepre. “We’ll do the rest. With the help of volunteers, all of the food will be delivered to the Rhode Island Community Food Bank and local food pantries to help families in need.

Most-needed items include canned soup, canned vegetables, tuna, peanut butter, pasta, rice, canned beans and healthy cereals. Items should be placed in a sturdy bag near the mailbox by 8 am on Saturday, May 10.

“This food drive is a tremendous opportunity to play a part in feeding our most vulnerable citizens,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “It’s one of only two state-wide food drives during the year, and we really need everyone’s support. I urge people to circle it on their calendar and put their food out early.”

Last year, the drive brought in close to 100,000 pounds of food for Rhode Islanders. The previous year, the drive collected 117,000 pounds of food. “We would like to see those numbers go up this year – not down,” said Lepre. “That can only happen if people remember to put the food out. Perhaps they can include an extra can or box of healthy food to help someone in need. Every can and every box makes a difference.”

The Rhode Island Community Food Bank currently serves more than 68,000 people per month through its statewide network of food pantries. One in three served is a child under the age of 18. The food collected during the drive will be hand-sorted by volunteers, who check for use-by dates and damage to packaging.

“Too many people in this country are still going hungry every day,” NALC President Fredric Rolando said. “As letter carriers, we see this first-hand in just about every community we serve. But we aren’t the type of folks who simply move on to the next delivery and hope someone else will do something about it. Instead, for more than two decades now, our members have taken the lead in the effort to help solve this ongoing national problem.”

Last year, letter carriers across the country collected more than 74.4 million pounds of non-perishable food—the second-highest amount since the drive began in 1992, bringing the grand total to just under 1.3 billion pounds.

National partners supporting the Stamp Out Hunger food drive include the United States Postal Service, Feeding America (the national network of food banks), AARP, Campbell Soup Company, the National Rural Letter Carriers’ Association, Valpak Direct Marketing Systems, Valissis Communications, United Way Worldwide, AFL-CIO, Uncle Bob’s Self-Storage and the Publix grocery store chain.

Cartoonist Jeff Keane has continued his family’s connection with the food drive by drawing a special Family Circus cartoon for the poster.

“We need everyone’s help this year in promoting the drive so that we can increase our support to the Food Bank,” said Lepre.

If you would like to promote the drive at your school, business or organization, please contact Cindy Elder at celder@rifoodbank.org.

Bakes for Breast CancerBakes for Breast Cancer announces Rhode Island fundraising event

Participants sought for Rhode Island Bakes for Breast Cancer – Mother’s Day through May 17

Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to supporting breast cancer research and treatment at Dana-Farber Cancer Institute, has announced that its inaugural Rhode Island Bakes for Breast Cancer event will be held Mother’s Day, May 11, through May 17. Restaurants, supermarkets, bakeries, cafés, chocolate and ice cream shops throughout the Ocean State are encouraged to participate by designating all sales of one specific dessert to support breast cancer care and research. Proceeds will be shared by Boston’s Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc.

Since 2000, Boston Bakes for Breast Cancer has been held in Boston during the week leading up to Mother’s Day. The event was founded by Carol Brownman Sneider in memory of her mother, Eva Brownman, who lost her battle with breast cancer. Since its inception, the event has raised more than $700,000 for breast cancer research and care at the Susan F. Smith Center for Women’s Cancers at Dana-Farber through the Eva Brownman Research Fund currently under the direction of Eric Winer, MD.

“The event has been so successful in the Greater Boston area that we wanted to grow it further,” Brownman Sneider said. “Rhode Island shares our love of food and has a rich history in supporting Dana-Farber, especially through the many residents who have benefitted from the care and research the institute has provided them.”

For more information, a list of participating establishments, or to learn more about how to become involved in Rhode Island Bakes for Breast Cancer, visit www.rhodeislandbakes.org, follow Bakes for Breast Cancer on Facebook, and Bakes for Breast Cancer on Twitter.

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