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Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
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News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

by David Dadekian November 14, 2022
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/Owner Benjamin Sukle Announces New Restaurant, Gift Horse, to Open this Spring; Additionally, Oberlin will move to new location, directly across the street this Summer

Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI

Chef/Owner Benjamin Sukle of Oberlin (which opened in 2016) in Providence, Rhode Island, will be opening a new restaurant this Spring 2023, Gift Horse (address: 272 Westminster Street). The tongue and cheek saying which the restaurant borrows its name should offer a preview to the eccentric, playful tone the team hopes to achieve. With a strong focus on local shellfish, seafood, and catches from New England waters via raw bar dining in a style distinctive of Chef Sukle’s approach to seasonality, as well as the cultivated relationships he has with farmers and fishermen alike. One unique distinction is the oysters featured on the menu will predominantly be harvested from different bays around the state or within very close proximity.*  The beverage program will feature an expanded wine list, and highlight low ABV cocktails as well–think creative takes on Spritzes inspired by the Mediterranean coast. *More info on oyster programming available. 

Additionally, Oberlin which is currently located at 186 Union Street in downtown Providence will move directly across the street to a new location this Summer to 266 Westminster Street. The team plans to close the restaurant for a brief time to anticipate and prepare for the new location’s opening. Benjamin and team will expand hours of operation to add lunch and brunch service. The change of location promises to continue to offer the same experience diners have come to expect in the past six years, along with many added amenities including a new wood-burning oven–which will serve as the heart of the restaurant influencing respective seafood and vegetables dishes alike–a larger wine cellar and bar program, and overall more expansive footprint with additional seating, along with options for private dining and catering. The new location–being adjacent to Grant’s Block Park–allows for an expansive outdoor patio and bar, which will be weather proofed with a retractable roof and heaters to extend seasonal dining. Longtime general manager, Bethany Caliaro, will join as a partner in the restaurants as well.


“Rhody Feeding Rhody Alliance” Gets The Greenlight From USDA

Rhode Island Food Policy Council awarded $498K grant to fortify RI’s emergency food network while supporting local farms and fisheries

Movement Ground Farm in Tiverton, Rhode Island, photo courtesy of RI Food Policy Council

The Rhode Island Food Policy Council has been awarded a $498K grant from the U.S. Department of Agriculture (USDA) Local Food Promotion Program (LFPP) to launch the “Serving the Food Insecure Market: Connecting Rhode Island Farmers and Fishermen with Our Emergency Feeding Network” project. Implementation partners include Farm Fresh RI, Southside Community Land Trust, and the Commercial Fisheries Center of RI The Rhody Feeding Rhody Alliance will work with emergency food providers to build sustainable market channels between local farmers and fishers and Rhode Island residents in need of  fresh, local, culturally-appropriate food.

This project was strongly supported by Rhode Island’s Congressional Delegation. A joint letter of support was signed by U.S. Senators Jack Reed and Sheldon Whitehouse and Rep. Jim Langevin and Rep. David Cicilline.

“This federal funding will help feed the hungry and expand opportunities for local food producers and businesses.  Rhode Island has amazing food and this collaborative effort will help the Rhode Island Food Policy Council and their partners find new ways to improve marketing, transportation, and distribution of local food and strengthen supply chains for food businesses,” said Senator Reed.

“I’m pleased to have helped secure the funding to stand up the Rhody Feeding Rhody Alliance, an innovative partnership that will connect fresh food from local farmers and fishermen to Rhode Islanders facing food insecurity,” said Whitehouse.  “This initiative will strengthen our food supply chain, boost the market for local agriculture and seafood businesses, and provide healthy food to our neighbors in need.”

“All Rhode Islanders deserve access to safe and nutritious food, which is why I’m so happy to deliver these crucial federal dollars to launch the ‘Rhody Feeding Rhody’ Alliance,” said Rep. Jim Langevin. “This new partnership will establish a critical connection between Rhode Island’s underserved communities and our best-in-class farmers and fishers, so that families experiencing food insecurity can enjoy the fresh produce and seafood produced right here at home.”

“Congratulations to the Rhode Island Food Policy Council and all of the tremendous local organizations who will be partnering for the Rhody Feeding Rhody Alliance,” said Congressman Cicilline. “I was thrilled to advocate to USDA for this innovative project. This effort will build a more resilient food system that not only addresses food insecurity but also supports our local producers and growers. It’s a win for our farmers and fishers and helps our vulnerable neighbors.”

Eva Agudelo, Farm Fresh RI’s Hope’s Harvest Executive Director, notes “This funding strengthens the work Farm Fresh RI does to bring millions of servings of locally grown and caught products into the emergency food market. “USDA programs like LFPP help us put our trucks, coolers, and dedicated staff in service to meeting the needs of Rhode Island farmers and our neighbors who struggle with food insecurity.”

“Add up the costs of healthy food, housing, child care, utilities – everything families need to succeed.  It’s all too expensive relative to income levels. Until this problem is fixed, SCLT will work through this program with USDA and our local partners to help hundreds of families in need serve up fresh produce grown right here by 40 small scale, sustainable urban and rural farmers.” says Margaret DeVos, Executive Director, Southside Community Land Trust

“This project will help to build on unique initiatives to connect local products to the emergency food system during a time of increasing need.” says Fred Mattera, Executive Director of Commercial Fisheries Center of RI, “For the Commercial Fisheries Center, this funding allows us to greatly expand and streamline access to nutritious local seafood among communities in need while helping to support our vibrant fishing industry.”

“Local seafood is an abundant resource in Rhode Island, an important part of a healthy diet, and is also a fundamental part of our culinary traditions for so many people in our community and yet still many people don’t have access to it.” says Kate Masury, Executive Director of Eating with the Ecosystem, “This funding will help Eating with the Ecosystem and the Commercial Fisheries Center of Rhode Island support seafood businesses in providing local seafood to the emergency food system and sharing this delicious and healthy resource with people in need.”

“Access to safe and healthy food is a key determinant of health at the individual level and the community level. This grant will be critical to the Rhode Island Food Policy Council’s work to ensure this access for Rhode Islanders in every ZIP code throughout the state,” said Utpala Bandy, MD, MPH, Interim Director of the Rhode Island Department of Health. “We thank the U.S. Food and Drug Administration’s Local Food Promotion Program for their partnership, and we look forward to the vital collaborations with our community partners that these funds will support for years to come.”

“Both Rhode Island’s emergency feeding network and local food producers experienced massive disruptions and challenges during the COVID-19 pandemic. The Rhody Feeding Rhody initiative will deepen supply chain connections between these stakeholders, helping to build the kind of resilient and regional food system we envision in our state food plan “Relish Rhody” says Juli Stelmaszyk, RI State Director of Food Strategy

RIFPC’s project builds on a successful planning grant awarded by USDA in 2020 which piloted connections between 25 RI farmers and fishers. Now, 80 RI farmers and fishers (at least 9 of whom are from historically underserved communities, 

The new, 3-year grant will enable RIFPC and partners to build information exchanges, infrastructure, and ordering systems that will benefit these local businesses and RI emergency food providers alike. Mutually-agreed upon product, price and delivery specifications will build greater confidence and offer lower risk to food producers and harvesters. 

The Rhody Feeding Rhody Alliance will identify pathways to financial viability, enhancing and growing the wholesale market for 50+ locally-grown agricultural products as well as growing wholesale markets for 30+ locally-harvested, wild-caught seafood in the emergency food system. The Council will measure and evaluate project impacts, using findings to continually improve program operations and advocate for sustainable funding. As a result, the local emergency feeding system will become a larger, more reliable wholesale market for local producers and harvesters while also becoming more resilient to supply chain shocks from public health emergencies and climate-related disasters.

To learn more about the Rhody Feeding Rhody Alliance, email info@rifoodcouncil.org.


Rory’s Market And Kitchen Launches Pound For Pound Fresh Produce Program November 2022 In Downtown Providence

Rory’s Customer Shopping for Organic Produce, photo courtesy of Rory’s

Rory’s Market + Kitchen and UNFI Produce & Fresh Co. have partnered to expand the Pound for Pound program originally initiated in 2019 at the company’s Cape Cod stores to include Rory’s new location in downtown Providence. 

Throughout the month of November, select produce will be on sale at all Rory’s Market + Kitchen locations. For every pound of eligible produce purchased by Rory’s customers, Rory’s will donate a pound to the community’s local food bank. 

At the company’s Dennis Port and Mashpee locations, the weight of purchased produce will be donated to the Family Pantry of Cape Cod. Purchases made at Rory’s in downtown Providence will contribute to poundage donated to the Rhode Island Community Food Bank. No monetary donations are required to participate; customers simply purchase at Rory’s and know they will be supporting members of their local community in need.

“Food insecurity affects every community, and fresh produce is often an area that food banks are lacking in donation or supply,” says Rory Eames, owner and namesake of Rory’s. “We are committed to using our purchasing power to help increase access to fresh, quality produce to our local communities.”

At the conclusion of the program, Rory’s will purchase the fresh produce in highest demand by the food banks which will then be delivered to drop locations at the Rhode Island Community Food Bank and the Family Pantry of Cape Cod. 

“The Food Bank is so appreciative of the generosity of Rory’s Market and its customers,” shared Lisa Roth Blackman, the Rhode Island Community Food Bank’s Chief Philanthropy Officer. “The need for food assistance in Rhode Island has increased dramatically. Our member agencies are serving 63,000 people per month – an increase of 20% from last year. This donation from Rory’s will help us meet the demand for healthy, fresh produce – an important part of our distribution.

November 14, 2022 0 comment
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Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020
written by David Dadekian

We’re All In This Together


¿Necesitas COVID-19 recursos en español? Por favor, póngase en contacto con Dorcas International.

There are a number of resources–on the national level, state level and municipal level–that have been enacted to help small businesses during this time of great need. I receive dozens of messages and emails each day asking what’s out there or do I have more information. Below are links to all the application forms and fact sheets that I’m currently aware of, plus some other resources on unemployment insurance and health.

I am taking all information from official web sites and cannot be responsible for any rule or regulation changes–consult with your accountant, lawyer, loan officer, etc. I can recommend those professionals if you need someone.

Jump down to:

  • Contact Your Government Representation
  • CARES Act General Overviews
  • SBA Coronavirus Pandemic Disaster Loans
  • Rhode Island Grants and Funding
  • City and Town Grants and Funding
  • Rhode Island Unemployment Insurance
  • Worker Relief Funds
  • Other Rhode Island Resources
  • Other National Resources
  • Mental Health Resources

Contact Your Government Representation

The only way these types of aid get passed is by contacting our representatives at all levels of government and making the need to save small businesses, such as our restaurants, a high priority. Here are contact info and search sites for you to find who you should be talking with.

Senator Jack Reed – 401-528-5200 or 202-224-4642

Senator Sheldon Whitehouse – 401-453-5294 or 202-224-2921

Find Your Representative
– Congressman Jim Langevin – 401-732-9400 or 202-225-2735
– Congressman David Cicilline – 401-729-5600 or 202-225-4911

Governor Gina Raimondo – 401-222-2080 / governor@governor.ri.gov

Speaker of the House Nicholas Mattiello – 401-222-2466 / rep-mattiello@rilegislature.gov
Senate President Dominick Ruggerio – 401-222-6655 / sen-ruggerio@rilegislature.gov

Find your Senator and Representative in the RI General Assembly


CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

Independent Restaurant Coalition COVID-19 Legislative Responses: Impact For Small Business


SBA Coronavirus Pandemic Disaster Loans

Coronavirus (COVID-19): Small Business Guidance & Loan Resources – overview page with funding options, guidance for businesses and other SBA information

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at rhodeisland_do@sba.gov or mark.hayward@sba.gov

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

  • Forgiveness Advance of up to $10,000 in 3 business days
  • 3.75% interest rate for businesses, 2.75% interest rate for non-profits of up to $2,000,000 for up to 30 years
  • Unsecured up to $25,000. No personal guarantee for amounts up to $200,000
  • Up to 1 year payment deferral, interest will accrue
  • Apply here

Paycheck Protection Program

  • U.S. Treasury Information Sheet
  • American Enterprise Institute summary
  • Applied via an SBA-certified bank or credit union – find a lender—this is important as I’ve heard from owners around the country who’ve said their bank was not entering this program and they had to find a new bank
  • Apply directly for the PPP through the Community Reinvestment Fund and Goldman Sachs
  • I’ve also heard it’s recommended you download and review, if not fill out the sample lender form, though your bank may use a modified version
  • 1% interest rate, borrow up to 250% of average monthly payroll from the past year capped at $100,000 per employee, up to a maximum of $10,000,000, for up to 2 years
  • Up to 6 months deferral, interest will accrue
  • Forgiveness: up to 100% as long as loan proceeds amount spent by the borrower during the 8-week period after the origination date of the loan is used for: payroll costs, interest payment on any mortgage incurred prior to February 15, 2020, payment of rent on any lease in force prior to February 15, 2020, and payment on any utility for which service began before February 15, 2020. Employee and compensation levels must be maintained and payroll cost capped at $100,000 on an annualized basis for each employee
  • Any advance amount received under the EIDL Forgiveness Advance will be subtracted from the amount forgiven
  • Analytix Solutions in Woburn, MA has offered, for free, to figure out your maximum PPP forgiveness amount. Fill out their form.

SBA Express Bridge Loans

  • For any business that has an existing banking relationship with an SBA-certified lender
  • Up to $25,000 with an interest rate not to exceed prime + 6.5%, fixed or variable, for a maximum of 7 years

SBA Debt Relief

  • The SBA will pay the principal, interest, and fees of the above loans for six months
  • Debt relief is automatic, but you should check with your lender

Rhode Island Grants and Funding

Verizon Small Business Recovery Fund

Citizens Bank – LISC Small Business Recovery Grant

Rhode Island Commerce Short-term bridge loans for restaurants and microbusinesses

Rhode Island Foundation and United Way of Rhode Island COVID-19 Response Fund Grants


City and Town Grants and Funding

Providence Business Loan Fund

East Providence COVID-19 Job Retention Loan Program

East Providence Small Business Assistance

Pawtucket Business Development Corporation COVID-19 Emergency Loan Program


Rhode Island Unemployment Insurance

Unemployment Compensation in the CARES Act FAQ

Understanding Rhode Island and Federal Paid Leave and Unemployment Insurance

Rhode Island Department of Labor and Training

COVID-19 emergency unemployment insurance benefits for gig economy worker, contract worker, small business owner, worker for hire or self-employed


Worker Relief Funds

Another Round, Another Rally

American Farmland Trust Farmer Relief Fund

National Restaurant Association National Restaurant Employee Relief Fund

One Fair Wage Emergency Fund

Restaurant Strong Fund

Southern Smoke Emergency Relief Program

United States Bartenders’ Guild Emergency Assistance Program


Other Rhode Island Resources

Rhode Island Department of Health COVID-19 page

Rhode Island Superior Court Business Recovery Plan

RI DHS is exploring an expansion of a SNAP Restaurant Meals Program (RMP) via a waiver. See details and complete the RI Food Policy Council form.

RI Food Policy Council Interactive Food Access Maps

Restaurants with Online Ordering and Take Out

Shop Local Food & Drink Businesses Online

Breweries Offering Curbside Can Sales


Other National Resources

Independent Restaurant Coalition

Restaurants Act – Tell Congress: Support Bipartisan Efforts to Improve Relief Efforts and To Provide Additional Funding

Restaurant Opportunities Centers United COVID-19 Resources

Restaurant Workers’ Community Foundation Resources for Restaurants and Workers Coping with the COVID-19 Emergency

James Beard Foundation Resources Restaurants and COVID-19

No Kid Hungry Find Free Meals for Kids

Centers for Disease Control and Prevention Coronavirus (COVID-19) page


Mental Health Resources

RI Foundation COVID-19 Behavioral Health Fund Grants

Crisis Text Line – message with a live, trained crisis counselor

Chefs With Issues Facebook Group

Ben’s Friends – food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction

Streaming Service Promotions (if it helps, it helps!)


With thanks to my friend Rick Simone of the Federal Hill Commerce Association and Providence Tourism Council

November 28, 2020 0 comment
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News Bites: RI Food Policy Council Food System “Snapshots” / Urban Greens Food Co-op / USDA Specialty Crop Block Grant Program

by David Dadekian December 16, 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.

RI Food Policy Council Unveils Food System “Snapshots” to State Leaders at Inter-agency Food & Nutrition Policy Advisory Council (IFNPAC) meeting, Brings Local Food Systems Data to Forefront

Rhode Island Food Policy CouncilThe Rhode Island Food Policy Council (RIFPC) unveiled its food system snapshots last week to the Inter-agency Food and Nutrition Policy Advisory Council, sharing data about the food systems of all 39 Rhode Island cities and towns, as well as for the entire state. All 40 snapshots are available to download on the RIFPC website at www.rifoodcouncil.org.

On the heels of Governor Raimondo’s announcement that Rhode Island will be developing a State Food Plan, the release of these data will help stakeholders better understand the food systems of their state and communities, and identify leverage and action points from which to evolve and improve. RIFPC Chair Ken Payne notes, “food systems have to work at a community level, otherwise people, especially the most vulnerable, are put at risk; therefore the components of the food systems need to be understand locally. Let’s be clear- living in a place that has great, nutritious food is wonderful. We in RI are blessed to have an outstanding food culture. Good local food is a building block to a healthy future.”

These fact sheets are a first: comprehensive, locality-by-locality information about the food system in a state. They bring attention to the importance of food system impacts and issues – economic, social, and environmental – while remaining accessible and available for laypeople and experts alike. “The ability to collect, analyze, and clearly communicate data is central to our work to improve health outcomes for all Rhode Islanders,” said Nicole Alexander-Scott, MD, MPH, Director of the Rhode Island Department of Health. “I applaud the Rhode Island Food Policy Council for this innovative new initiative. It will help us better understand the food system in Rhode Island communities so that we can eliminate gaps in access to food and boost our food economy, which will benefit the entire state.”

Leo Pollock, RIFPC Network Director, noted that this was an unprecedented effort, “we had no roadmap for how to proceed, and we learned a great deal along the way.” Lessons learned include that in some cases, there is no available source for specific data by municipality. The number of farms is one such data point. No entity maintains a complete list of farms, so the best municipal numbers were compiled from RIDEM and Farm Fresh RI lists, which are incomplete. The 2012 Census of Agriculture does not provide information at the level of municipality, so as a result, the number of farms reported in the fact sheet for Rhode Island was quite different from that of the Census.

While these fact sheets represent a single moment in a local food system, over time, as future series of “snapshots” are developed, the set as a whole will provide a dynamic picture of the evolving food system in our state and communities. “Rhode Island is experiencing exciting growth in its agricultural and local food sector,” said DEM Director Janet Coit. “These snapshots offer a valuable glimpse into the diversity and breadth of our food system; we look forward to working with the RI Food Policy Council and other partners to continue to build upon resources like this to shape stronger food policies for our state.”

The work of the RIFPC is made possible by the generous contributions of the Henry P. Kendall Foundation, van Beuren Charitable Foundation, and the John Merck Fund. Their contributions, along with funds from the Rhode Island Agricultural Partnership, supported the development of these fact sheets.


Urban Greens Food Co-op Announces Site of Future Grocery Store

Urban Greens Food Co-opIn an event at the Columbus Theater this evening, Urban Greens Food Co-op announced the future location of its consumer-owned grocery store. The retail store will be located at 93 Cranston Street, the site of the old Louttit Laundry building. The co-op store will be the anchor commercial tenant in a mixed use development including 39 residential units. Urban Greens will occupy a 7000 square foot retail grocery space. The Co-op will be a full-service grocery store, though it will emphasize natural, healthy, and local food in its product mix. This announcement comes after a multi-year search and planning effort by the Co-op’s Cooperative Council & Site Committee to secure a viable site for Providence’s first consumer-owned retail grocery store.

The former Louttit Laundry site has been abandoned since 1985, and an empty lot since 2008. Owned by the Providence Redevelopment Authority (PRA), it was a Brownfield site, requiring environmental remediation. The city was supportive of the co-op’s desire to locate the store on the site, and the PRA and Urban Greens have worked together over the last two years to create a plan for the site, and bring the appropriate developer on board to purchase and develop the site. The development team is a partnership of Bourne Avenue Capital Partners, D+P Real Estate, and Truth Box Studio.

Urban Greens grew out of a group of residents need for a full-scale grocery store on the west side of the city, especially one that offered healthy & local goods. “This site is ideal in so many ways for Urban Greens Food Co-op. It’s situated at the nexus point of three diverse neighborhoods: Federal Hill, West End & Upper South Providence, as well as being just west of downtown, and easily accessible from I95 and Rts 6/10” said Philip Trevett, an Urban Greens Cooperative Council Member, “we’re incredibly excited to help meet the food needs of our immediate neighborhood residents by while at the same time helping to expand consistant retail access to locally sourced foods in the Providence Metro area.”

Founded by a group of residents on the west side of Providence lacking a full-scale grocery store and seeking increased access to healthy foods closeby, Urban Greens Food Co-op now has 630+ member-owners, made up of residents of the surrounding neighborhoods, as well as from across the city and the state–all excited to spend their food dollars at a community-owned and invested grocery store. The innovative ownership model of a consumer co-op will ensure that local sourcing is a strong priority, and that profits stay in Rhode Island. The store will help fill a missing link in Rhode Island’s growing food economy by providing local farmers and producers a new, stable, year-round sales opportunity, and significantly increasing the consistent availability of local products to consumers. The store will provide and promote local, healthy, affordable, and culturally appropriate food options. The Co-op will support the local economy by creating new jobs, supporting local farmers and producers, and reinvesting its profits locally.

Urban Greens Food Co-op announced the future location of the Co-op’s much anticipated retail grocery store in a celebration and informational session at the Columbus Theatre on Thursday, December 3rd. Together with the project developer, the Urban Greens Council and Site Committee unveiled initial plans, including preliminary building design, as well as presenting information about the Co-op’s funding structure and overall project timeline. Representatives from the City and the State joined the evening’s speaking program: Peter Asen, Director of the City’s Healthy Communities Office, Mark Huang, the City’s Director of Economic Development, and Ken Ayars, Chief of the Rhode Island Division of Agriculture.

The event was attended by over 275 community members and featured food & drink (generous donations provided by Pizza J, Acacia Cafe, Seven Stars Bakery & The Avery Bar) and live music by Chris Monti.

Please visit http://www.UrbanGreens.com for more details, or get in touch with us using the above contact info if you have further questions.


DEM Promotes Growth of Local Farm Economy with Latest Grant Awards

A total of $244,109 will be invested to support specialty crop production and sales in Rhode Island

The Department of Environmental Management announced today the award of farm viability grants to six Rhode Island-based groups working to support local farmers; the grants, totaling $244,109, are made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program and will support efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

“Rhode Islanders take great pride in their agricultural heritage,” said Governor Raimondo.  “The exciting growth of our local food economy is a testament to that history and expertise – supporting thousands of jobs, businesses, and families across the state.  We all play a role in moving our state forward, and I am proud of these grant recipients and their efforts to support Rhode Island food producers and to foster innovation and growth in local agriculture.”

“We are thrilled to announce these awards that help to sustain our local farming industry and support the livelihoods of so many families in Rhode Island,” said DEM Director Janet Coit.  “Promoting growth in this important economic sector requires a coordinated yet varied approach that focuses on supporting growers and cultivating their practices but also increasing consumer knowledge and demand.  We are pleased to reflect this approach in the diversity of initiatives funded in this grant round and look forward to the success of these projects.”

Grant recipients include:

  • University of Rhode Island, Nutrition and Food Sciences Department – $20,131
    Rhode Island-based Produce Safety Alliance will provide training for farmers in safe produce planting, harvesting and handling practices to better assist them in meeting FDA regulatory compliance mandates and/or buyer requirements.
  • Alex Caserta and the RI Public Broadcast System (PBS) – $48,745
    PBS will air seven episodes of the Harvesting Rhode Island television series to promote Rhode Island specialty crop growers and educate consumers on the benefits of buying locally-produced crops.  This series brings viewers on location to see the farms, meet the farmers, and hear them talk about food cultivation and what it takes to grow these crops.  The series’ pilot, which aired last spring, was funded through a $35,000 farm viability grant in 2013.
  • Rhode Island Agricultural Council (RIAC) – $14,291
    The Council will develop and implement a promotional campaign to enhance the visibility and viability of specialty crops throughout Rhode Island and New England.  Campaign activities will include development of a website, promotional materials, and a traveling display highlighting local specialty crops.  Presentations will also be given at agricultural events throughout New England and in classrooms across Rhode Island.
  • Farm Fresh Rhode Island – $49,621
    Farm Fresh will engage in a systematic approach to increasing the demand for locally grown specialty crops in school cafeterias.  Activities will include joining school district wellness committees, developing and implementing educational programs for classrooms and after-school programs, and facilitating communications among purchasers, producers and processor/distributors.
  • Northeast Organic Farming Association of Rhode Island – $20,000
    The Association will provide training and technical support to farmers to enhance the competitiveness of eligible specialty crops.  Specifically, efforts will focus on training farmers to produce high-value organic crops to meet local market demand through a series of advanced grower training seminars; technical support from local farm advisors and on-farm workshops where organic techniques will be demonstrated will be provided.
  • Rhode Island Beekeepers Association (RIBA) – $27,400
    The Association will provide registered Rhode Island beekeepers with a genetically-superior queen for re-queening of an existing hive.  The project supports RIBA’s ongoing efforts to develop its own breeding program and will assist local beekeepers in invigorating and growing their colonies and increasing disease and mite resistance; it will also support the viability of the honeybee population, increasing the yield and quality of Rhode Island fruit and vegetable crops.

In addition to funding these grants, USDA awarded $63,921 to DEM to strengthen the “Get Fresh, Buy Local” campaign.  The funds will be used to support specialty crop sales and improve promotional materials and activities, including featuring produce demonstrations by local celebrity chefs at farmers’ markets. To date, DEM has awarded more than $2 million in farm viability grants to support the competitiveness of locally-grown specialty crops.

Rhode Island is experiencing significant growth in its agricultural and local food sector.  The state’s food system supports 60,000 jobs in Rhode Island and more than 7,000 businesses.  Rhode Island is home to more than 1,200 farms – which are largely family operations and occupy a total of 68,000 acres across the state.  The Ocean State is a national leader in direct-sales to consumers, with approximately 50 seasonal farmers markets in the state’s urban, suburban and rural areas; eight indoor winter markets; and numerous pick-your-own and farm-stand operations.

For more information, visit www.dem.ri.gov.  Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

December 16, 2015 0 comment
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News Bites: Reed Announces $100K Grant for RI Public Health Institute, Lyle Morse Named Executive Chef Hyatt Regency Newport Hotel & Spa, Jack’s Abby Brewing Expands to R.I.

by David Dadekian April 8, 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.

Reed Announces $100,000 to Help Rhode Island Public Health Institute Turn “Food Deserts” into Fresh, Healthy “Food Oases”

In an effort to make fresh, nutritious foods accessible to more Rhode Islanders, U.S. Senator Jack Reed today announced a $100,000 federal grant to help the Rhode Island Public Health Institute (RIPHI) extend the reach of its “Rhody Food on the Move” initiative. The program works year-round to help bring discounted, mobile, fresh fruit and vegetable markets directly into neighborhoods and worksites that don’t typically have affordable, fresh food nearby. With the support of this grant, RIPHI will help increase the purchasing power of Supplemental Nutrition Assistance Program (SNAP) participants’ by doubling the value of SNAP benefits spent on fruits and vegetables purchased at the mobile market. The program also provides nutrition education and cooking demonstrations in conjunction with the markets.

“I commend the Rhode Island Public Health Institute for its efforts to provide more Rhode Islanders with ready access to affordable, fresh, and healthy food. I am pleased RIPHI is receiving $100,000 in federal funding to expand the reach of its year-round mobile food market and help low-income consumers increase their purchasing power. RIPHI provides a convenient way to help people eat healthy and live healthier lives. This is a smart investment in our local food system and a great community resource,” said Senator Reed.

The Rhode Island Public Health Institute’s mission is to promote community health and to eliminate health disparities in Rhode Island and beyond. The institute partners with Brown University and the Rhode Island Department of Health to develop innovative public health programs, conduct translational and policy research, and train students and public health practitioners.

“This is a great example of how RIPHI works with Brown University’s new School of Public Health to translate research into public health practice to reduce disparities in Rhode Island. The research of Dr. Kim Gans and Gemma Gorham proves that lowering prices and bringing fresh food to underserved communities can help improve both access and consumption of fruits and vegetables. This program will implement the findings of their groundbreaking research across our state in a sustainable program,” said Dr. Amy Nunn, the Executive Director of RIPHI.

According to the Providence Foodshed Justice Mapping Project, a three-year course-based research project on how Providence grows, processes, distributes and consumes food – there are several sections of the city that could be considered “food deserts.” The term “food desert” refers to neighborhoods with limited access to affordable, healthy foods, such as fresh produce.

RIPHI notes that low-income consumers in many neighborhoods face several barriers to healthy eating, including the high cost of fresh fruits and vegetables, little time to shop due to hectic lifestyles, and limited access to and poor quality of fruits and vegetables in low income neighborhoods.

The “Rhody Food on the Move” initiative grew out of the “Fresh to You Market,” which was found to be effective in increasing fruit and vegetable consumption of children from low income families and is currently being evaluated in worksites and subsidized housing projects as part of two federally funded research projects overseen by Dr. Kim Gans. RIPHI’s goal is to sustain and extend the Fresh to You Markets using a ‘Robin Hood’ model whereby the profit from sales at worksites will help to cover the cost of bringing the markets into low-income, “food desert” neighborhoods. The program will also serve neighborhoods with “food swamps,” a term used to refer to communities with large numbers of fast food restaurants and limited fresh foods.

The federal funds are administered by the U.S. Department of Agriculture (USDA). The grant is made available through the Food Insecurity Nutrition Incentive (FINI) program, authorized by the 2014 Farm Bill. FINI is a joint effort between USDA’s National Institute of Food and Agriculture (NIFA) and USDA’s Food and Nutrition Service, which oversees SNAP and has responsibility for evaluating the effectiveness of the incentive projects. FINI brings together stakeholders from distinct parts of the food system and fosters understanding of how they might improve the nutrition and health status of SNAP households. The awards under FINI represent a variety of projects, including relatively small pilot projects, multi-year community-based projects, and larger-scale multi-year projects.

Rhode Island is also due to receive a portion of federal USDA funding through the Wholesome Wave project, which will be conducted in 17 states and the District of Columbia, including: Arizona, Georgia, Hawaii, Louisiana, Maine, Missouri, Nebraska, Nevada, New Hampshire, New Jersey, Pennsylvania, Ohio, Rhode Island, Vermont, Virginia, West Virginia, Wisconsin, and DC. The final level of funding for that program will be determined at a later date.


Lyle Morse, Executive Chef, Hyatt Regency Newport Hotel & Spa

Lyle Morse, Executive Chef, Hyatt Regency Newport Hotel & Spa

Lyle Morse Named Executive Chef Hyatt Regency Newport Hotel & Spa

Rhode Island native brings his years of experience and knowledge of sourcing locally to his new role

The Hyatt Regency Newport Hotel & Spa is excited to announce the appointment of their new Executive Chef Lyle. Cooking professionally since 1982, Chef Lyle embraces the philosophy of serving tastefully prepared dishes created to awaken different flavors. He continuously prepares delicious meals through the use of the highest quality seasonal ingredients, imaginative arrangements and consistent cooking technique. As a Rhode Island local and Johnson & Wales graduate he understands Rhode Island, the local harvest and the importance of serving local fresh foods.

Morse has had a wide range of experience over the years. An internship opportunity brought him to Bournemouth, England with the chance to further his art as a chef. He has been working on Aquidneck Island since 1993, and has worked primarily in boutique Newport restaurants and hotels. He started his own hospitality food service company and operated that in a local hotel for the past six years. He strongly believes in sourcing sustainably and responsibly from local farms and brings these beliefs with him to the Hyatt.

“[I’m] Excited to be part of a corporate leader that cares about sustainability in seafood and sources local ingredients.”

Morse is a true Newporter, enjoying sailing in his spare time. He also enjoys flying, tinkering with old cars and, just last year, he took up kite boarding. We are happy to have Morse on our Hyatt Newport team and look forward to seeing new things from our restaurant!

Thoughtfully Sourced. Carefully Served.
Good for your health, our communities and our planet.

For more information about Hyatt Regency Newport Hotel & Spa visit: www.newport.hyatt.com


Jack’s Abby Brewing Continues to Grow Distribution, Expands to the Ocean State

Massachusetts-based Brewery to work with Atlantic Imports in new statewide territory

Jack’s Abby Brewing today announces plans to extend distribution of its word class lagers to Rhode Island. The brewery is expanding to the Ocean State with its oldest partner and sole distributor in Massachusetts, Atlantic Importing, who is opening its own venture in the state—the Atlantic Importing Company of Rhode Island. This is the latest in a quick succession of new territories for Jack’s Abby following the launch of Eastern Pennsylvania at the end of March, as well as Connecticut this past June.

“Our fans in Rhode Island have requested our beer for a while now, and we’re happy to deliver,” said Sam Hendler, Co-Owner, Sales, “We couldn’t be more excited to get out lagers into the state in time for the spring and summer seasons.”

The Atlantic Importing Company of Rhode Island will distribute both draft and package for all of Jack’s Abby’s year-round offerings (Hoponius Union, Mass Rising, Leisure Time, Jabby Brau and Smoke & Dagger), as well as seasonal and specialty brews including Sunny Ridge Pilsner. The first delivery day is scheduled for Tuesday, April 21st.

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