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Patina by The Industrious Spirit Company
chefs & restaurantsnewswine & drinks

News Bites: The Industrious Spirit Company Releases Patina / First Annual Taste of Thayer / G Pub Reopening in Providence

by David Dadekian October 27, 2021
written by David Dadekian

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



The Industrious Spirit Company Releases Third Retail Product, Patina

Patina by The Industrious Spirit Company

Just a year and a half after opening their doors, well really a window, during a pandemic The Industrious Spirit Company is adding a third mainstay product, Patina – a bourbon barrel aged gin. Joining their Structural Vodka and Ornamental Gin this product will be available at Rhode Island restaurants and liquor stores beginning tomorrow. ISCO will also feature a special handmade Patina themed bag giveaway to the first ten people to purchase a full-size bottle online to pick up at the distillery that night.

“Patina—our bourbon barrel aged gin—perfectly embodies our commitment to superior flavor as well as to reuse and revitalization. In the same spirit with which we create our products out of a reimagined former steel yard in the heart of Providence’s Industrial Valley, we reuse the charred oak barrels initially used to age our Blue Velvet Bourbon to turn our Ornamental Gin into something entirely unique and delicious,” said Manya K. Rubinstein, CEO of The Industrious Spirits Company.

Starting with organic corn from a regional farm, they do multiple runs through the copper Vendome still to create the neutral spirit, which is slowly proofed down and then followed by the more delicate process of steeping it in botanicals in various ways to create the flavor profile. Once that is achieved, they begin the charred oak barrel process once used to create their Blue Velvet Bourbon. The process takes time. Whenever aging a spirit you can expect it’s depth and beauty of flavor to take time.

A bridge between their clear and aged spirits, Patina is a great option for gin fans who want to try something new and also for those that prefer brown liquors like bourbons to clear spirits. The experience of drinking Patina is entirely different than imbibing ISCO’s regular Ornamental Gin—the oak imparts flavors of sweet vanilla and caramel to the floral, herbal gin, creating complex layers that float in your mouth. Fabulous sipped by itself on the rocks, or in a cocktail such as a Bee’s Knees or a twist on an Old Fashioned.  

Patina by The Industrious Spirit Company

Announcing First Annual “Taste of Thayer”

Twenty-nine (29)Thayer Street Businesses to participate in the first annual “Taste of Thayer” on November 3rd sponsored by the Thayer Street District Management Authority

TheThayer Street District Management Authority (TSDMA) is thrilled to announce the twenty-nine Thayer Street District businesses (23 food and 6 retail venues) have signed on to participate in the first annual “Taste of Thayer” to take place on November 3, 2021, 4:00 p.m. to 7:00 p.m. sponsored by theTSDMA. 

The current list of venues includes: Aroma Joes, Andreas, Ayame Hibachi Express, Baja’s TexMax, Baja’s Taqueria, Beatnic, Ben and Jerry’s, Blue State Coffee, Chinatown, Den Den Korean Fried Chicken, East Side Pockets, Flatbread Co., Heng Thai and Rotisserie, Insomnia Cookies, Kabob and Curry, La Crepiere, Metro Mart Deli, Mike’s Calzones, Pokeworks, Shake Shack, Shaking Crab, Ten One Tea House, Tribos Peri Peri, Berk’s Shoes and Clothing, Brown Bookstore, Kind Connection, Pleasant Surprise, Rev’d Indoor Cycling, Spectrum-India. Live Music at Blue State Coffee and Pokeworks. 

How it works: Each attendee will receive an admission button, a map of participating locations, and two drink tickets, which may be used at participating food venues for soft drinks, beer, wine, or well drinks. They will receive a complimentary, sample-size tasting of a signature menu item at each of the twenty-three (23) participating food venues and special offers or shopping discounts at the six (6) participating retail stores. The button (ticket) and package will be available for pickup at our will-call location (Outside the Brown Bookstore) on November 3, 2021, from 3:30pm to 6:30pm. Tickets are $30/each and can be purchased at: https://www.thayerstreetpvd.com/ 

The Thayer Street Business Interactive Map at https://www.thayerstreetpvd.com/interactive-street-map shows the locations of each participating venue under the “Taste of Thayer location” category. 

Attendees will also have the opportunity to vote for their favorite venue and crown theKing/Queen of the Street, which will receive a $1,000 prize.A $300 prize will also be awarded to the Most Creative venue. The awards will be announced Thursday, November 4, 2021.


G Pub Makes Its Epic Return To Downtown Providence

 The Doors are Re-Opening at Rhode Island’s Favorite Gastro Pub on October 29th

After temporarily closing its doors in March of 2020, G Pub is ecstatic to re-open to the public on Friday, October 29th. G Pub Providence has something for everyone to enjoy and is ready to welcome back those seeking a destination for fun, fellowship, and gastro-inspired fare and drink in a casual yet stylish atmosphere.

G Pub was developed by leading hospitality management and development company G Hospitality which owns and operates several restaurants and venues throughout Rhode Island and Massachusetts. These venues include the Rooftop at the Providence G, Sarto, and the Ballroom at the Providence G in Rhode Island and the newly opened G Pub Plymouth and Garde East in Massachusetts.

Located at 61 Orange Street in the heart of downtown, G Pub Providence has been the go-to spot for the best food, drink, entertainment, and game day fun in the city since 2014. During the unexpected closure and under the leadership of newly appointed COO, Karsten Hart, the G Pub team utilized this time to refine and refresh food and beverage offerings, focusing on a broader variety of gastro-style dishes like shareable Italian Nachos, Korean Sticky Ribs and Lobster Mac & Cheese. Guests can also sink their teeth into other new mouth-watering selections like the G Pub Smokehouse Burger, Short Rib Grilled Cheese, Bahn Mi and Wild Mushroom Fettuccine. G Pub Providence will continue to offer an exceptional range of craft beers, with an emphasis on local breweries. A list of carefully crafted cocktails like the High Limb 75 made with gin, lemon, simple syrup, High Limb “Core” cider and the Salted Caramel Martini made with caramel vodka, espresso, Irish cream and a salted pretzel rim can also be found on the menu.

G Pub Providence boasts an expansive bar where guests can catch all the game day action on more than 17+ TVs. For those looking for a spot to comfortably drink, dine and enjoy each other’s company, G Pub offers several comfortable tables and banquettes creating the ultimate setting for any occasion. Guests can also enjoy variety of games throughout the space including, billiards, air hockey, video games, board games, foosball, and shuffleboard, making it a great sporting event destination during the week or weekends. The venues diverse range of experiences paired with distinctive late-night programming invites guests to stick around for afterhours food, drink, and entertainment Thursday-Saturday.

G Pub’s talented team is equipped to plan the perfect event, for game day watch parties to corporate events, birthday gatherings, and more.

G Pub is located at 61 Orange Street, Providence, RI 02903 and will open with hours of operation on Wednesday & Thursday from 4-11PM, Friday & Saturday from 4PM-12AM, and Sunday from 4-11PM. For more information, visit gpubrestaurants.com or follow @provgpub on Instagram for updates. G Pub is hiring. For more information or to apply today, visit ghosp.com/careers.

October 27, 2021 0 comments
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News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian February 2, 2016
written by David Dadekian

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

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Massimo

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.


Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

Social Enterprise Greenhouse

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti  now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb


Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past "Savoring Italy" Tour, photos by David Dadekian

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at Jessica@thesavorygrape.com.

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

 

 

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

February 2, 2016 0 comments
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News Bites: Daily Programming at Coggeshall Farm Museum / Pizza J Is Real / JWU Changing the Way the World Eats™

by David Dadekian November 12, 2015
written by David Dadekian

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

Daily Programming Brings Coggeshall to Life

November/December Schedule of Daily Activities

Coggeshall Farm Museum, 1 Colt Dr., Bristol, RI (off Poppasquash Road)

Assistant Director Casey Duckett teaches a child how to use the two-man saw at Coggeshall Farm Museum.

Assistant Director Casey Duckett teaches a child how to use the two-man saw at Coggeshall Farm Museum.

Coggeshall Farm Museum brings the lives of Rhode Island’s 18th-century farmers to life through daily activities and emonstrations. Visitors are encouraged to participate and experience first-hand what it’s like to cook over a hearth, train a cow, use a two-man saw or care for a historic farmhouse.

Coggeshall Farm Museum is open year-round, Tuesday through Sunday, 10 am to 4 pm. The following activities are free to Coggeshall members and included with regular admission for nonmembers (Weekdays: $5/adults; $3/children, seniors and active-duty military. Weekends: $7/adults; $5/children, seniors and active-duty military). No registration needed. For more information, visit www.coggeshallfarm.org or call 401-253-9062.

Hearth Cooking
10:30 am, daily
Help prepare simple foods over an open hearth. Learn how to preserve food harvested from our heirloom garden and transform farm ingredients into something delicious!

Pasture Walk
Noon, daily (weather permitting)
Accompany a trained staff member on a walk to see Coggeshall’s largest farm animals, including heritage breeds like American Milking Devon cows and Gulf Coast Native sheep. Sturdy walking shoes recommended.

Period Woodworking
1 pm, daily
Try your hand at the two-man saw and other woodworking tools common in the 18th century. Learn how Coggeshall farmers use these tools to restore buildings, repair fences, build gates,crafting shingles or process firewood.

Workyard Chores
1:30 pm, daily (weather permitting)
Every season brings new tasks that must be accomplished on a farm. Autumn is a time for raking leaves, collecting sticks and firewood, gathering feathers for household use and other chores. Jump in and help!

Cow School
2:30 pm, daily (weather permitting)
Have you ever wondered how a 1,500-pound animal learns to respond to simple commands? With lots of practice! Learn how we train our cows and see if you can follow cow commands, too.

Home Sweep Home
3 pm, daily
As our day comes to an end, it’s time to tidy up our historic farmhouse. Help us sweep using a handmade broom, clear the cobwebs using a feather duster made from feathers collected on the farm and other household activities. And we might just relax with a cup of tea to reward our efforts.


PIZZA J IS REAL

Pizza J

Pizza J

Starting off as a dream from a long time ago in a galaxy far far away, Pizza J breathes fresh life into the formerly vacant L&G Armature building located at 967 Westminster Street in Providence, RI.

Owner & Founder Julian Forgue touched every inch of this building in the redesign and build out process. His goal was to recreate some of his favorite child hood memories from when his folks would take him out for a pizza. A special treat in his house hold.

The menu, which is still growing – starting small as Julian’s menu had – consists of 6 staple pizzas, a selection of appetizers, salads, sandwiches and a daily pasta dish. The idea being to do a classic pizza place with the best ingredients and carrying on the Julian’s mantra; hand made with love and imagination.

And yes there are vegan options, you can substitute a vegan cashew “cheese” made in house as well as gluten free options with a cauliflower crust made in house for any of the pizzas.

The bar features 17 craft beers on tap and two bottled beer (16oz Bud can and Orval Trappist Ale) options as well as two wines on tap. The wine on tap is fun because you can get a glass or a carafe or even a half carafe!

In the near future we plan on adding many more bottled non-alcoholic beverage options as well as creating a deli case where you can buy our pulled pork by the pound, par-baked calzones, preprepared entrees and salads, ya know in case you have to just run in and run out and don’t have the time for a full blown dinner experience.

Oh, almost forgot to mention, secret arcade in the back room for you to get away from the crowd for a minute featuring a multicade and pinball. Good times. Good times.

Right now Pizza J is open Wednesday thru Sunday 5pm-1am, serving food till 1am. We will expand to being open Monday and Tuesdays with in the month. Stay tuned for the deets. In the meantime, join us for a slice. C’mon down!

This project has been a long time in the coming, we hope you enjoy it.


Johnson & Wales University is Changing the Way the World Eats™

A new movement towards eating healthy is launched

Johnson & Wales University is Changing the Way the World Eats™Much about the way we eat has changed since 1973 when Johnson & Wales University (JWU) opened it College of Culinary Arts in Providence, R.I. Americans have gone from adhering to four food groups (milk, meat, vegetables and fruits, and bread/cereal), to decoding nutritional labeling, assessing a multitude of diet recommendations and fads, and getting caught between the crosshairs of fact and hyperbole. Simultaneously, the university has expanded to four campuses across the U.S. while the power of food has become as controversial as it has beneficial.

As an international leader of culinary education and with its scores of alumni who have become established in the food industry as executive chefs, research chefs, nutritionists, dietitians, food service managers, entrepreneurs and business leaders, JWU has become a recognized food authority. In addition, the university has collaborated with medical schools across the U.S. including Tulane University School of Medicine, Warren Alpert Medical School of Brown University, and the University of Colorado School of Medicine in an effort to bridge the gap between food and medicine. To emphasize its role in the world’s food decisions, industry choices, and overall health and well-being, JWU has launched a public awareness effort with the theme, “Johnson & Wales University is changing the way the world eats.”

Chef Jonathan Poyourow ’03, RD, LD, an assistant professor in the Culinary Nutrition department, is leading the effort with new TV segments that appear bi-weekly as part of Cooking with Class on NBC10’s noon news broadcast which airs in southern New England. Chefs and faculty at all campuses will be joining the effort to educate consumers about eating healthy through media and community appearances. A new website has been launched featuring blogs, tips, and recipes from JWU faculty experts, http://www.jwu.edu/eathealthy/, and a visual identity captures the essence of the effort.

Since 1973, the world’s eating habits and global food industry have evolved exponentially. The World Health Organization reports that worldwide obesity has more than doubled since 1980. “Consumers have been blitzed by information on what’s good and not good to eat,” Peter Lehmuller, Ed.D., dean of the College of Culinary Arts says, “Our faculty, alumni, and inquisitive students are able to apply what they know and learn so that a multitude of people can eat healthier. All the healthy food in the world isn’t good if it isn’t palatable.”

Lehmuller, a 20-year veteran with the university, articulates the sea-change in culinary education. Once considered a vocation, culinary arts has been generating a new field of careers that extend beyond the kitchen and into the research labs of major food companies, entrepreneurial start-ups, medical schools, and more.

During the past three decades, JWU’s culinary programs have evolved to include a Bachelor of Science degree in Culinary Nutrition. The program, launched in 1999, was the first of its kind to receive accreditation from the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Many of its graduates go on to become dietitians and research chefs. According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 21 percent through 2022, faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.

November 12, 2015 0 comments
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RI Food Policy Council Media Release: Rhode Island Receives $437,000 through USDA’s Food Insecurity Nutrition Incentive Grant Program

by David Dadekian April 10, 2015
written by David Dadekian

Rhode Island Food Policy Council

Rhode Island Food Policy Council

Rhode Island Receives $437,000 through USDA’s Food Insecurity Nutrition Incentive Grant Program

The Rhode Island Food Policy Council (RIFPC) is pleased to announce that federal Farm Bill funds have been secured for Rhode Island through a multi-pronged collaboration to support increased access to fruits and vegetables for the food insecure of Rhode Island, while also benefitting small and mid-sized farmers in the region. Last week, Rhode Island celebrated USDA Secretary Tom Vilsack’s announcement of $31.5 million granted through the Food Insecurity Nutrition Incentive Program (FINI). Rhode Island received two grants through this funding stream, an impressive accomplishment for the smallest state in the nation.

The Rhode Island Public Health Institute received $100,000 to extend the reach of its “Rhody Food on the Move” initiative. Farm Fresh Rhode Island received $337,000 (over three years) to double the amount of nutrition incentives distributed at farmers markets across the state. Farm Fresh is a subgrantee of the national nonprofit Wholesome Wave, who received a $3.77 million FINI grant. Funds from this grant, in both projects, incentivize the spending of SNAP (Supplemental Nutrition Assistance Program, formerly known as “food stamps”) on fresh fruit and vegetables.

“These grant awards are the result of a truly collaborative effort that brought together leaders in public health, food systems, and government. The FINI grants provide a double benefit for Rhode Island: the most food insecure residents in the State have increased purchasing power to buy fresh fruits and vegetables, and local and regional producers, processors, and distributors directly benefit from the increased sales,” says Kenneth Payne, Chair of the RI Food Policy Council.

Since 2004, Farm Fresh Rhode Island has been committed to building a local food system that values the health, environment, and quality of life for Rhode Island farmers and eaters. They have offered nutrition incentives named “Bonus Bucks” to SNAP recipients at farmers markets since 2009. SNAP redemption at farmers markets has subsequently grown from $500 in 2007 to over $80,000 in 2014. The grant issued to Farm Fresh will enable further expansion of Bonus Bucks incentives for SNAP shoppers through partnership with independently-managed markets across Rhode Island. Markets that offer Bonus Bucks will expand in number from 13 in 2014 to 25 in 2015.

“Bonus Bucks are a win-win for Rhode Island,” says Sheri Griffin, Co-Executive Director of Farm Fresh Rhode Island. “They ensure that federal food benefit dollars support our state’s agricultural economy, while enabling our neighbors affected by poverty and food insecurity to share in the local bounty.”

Farm Fresh received this award as a subgrantee on a larger $3.77 million grant, which nonprofit, Wholesome Wave, obtained from the USDA to support their national network of nutrition incentive partners. Farm Fresh is one of 32 community-based organizations that will join Wholesome Wave in this Large-Scale FINI Project.

The Rhode Island Public Health Institute (RIPHI), a 501c3 non-profit housed at Brown University’s School of Public Health, will use its FINI grant to expand their ‘Rhody Food on the Move’ mobile markets and introduce financial incentives into their project. ‘Rhody Food on the Move’ builds upon the experience and success of the ‘Fresh To You’ (FTY) mobile market program, which was the focus of three, recent Brown University research studies conducted by Kim Gans, PhD, MPH, LDN and Gemma Gorham, MPH. The long-term goal of the grant is to increase SNAP recipients’ purchase and consumption of fruits and vegetables by ‘making the healthy choice easy and affordable’.

“One of the big challenges with helping people to improve their diets is the lack of access to fresh produce in their neighborhoods,’’ said Dr. Amy Nunn, Executive Director of the Rhode Island Public Health Institute. “And even when it is accessible geographically, the costs can be price prohibitive.”

One of the Rhode Island Food Policy Council’s four central goals is that every Rhode Island resident will have access to safe, fresh, affordable, nutritious and culturally appropriate food, regardless of income or race. The Bonus Bucks expansion and Rhody Food on the Move projects are two prime examples of statewide efforts to pursue this vision.

April 10, 2015 0 comments
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