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News Bites: Sons of Liberty Wins American Craft Producer of the Year / RI Quahog Week Kicks Off March 20th / Jo’s American Bistro Wins Newport Burger Bender

by David Dadekian March 18, 2017
written by David Dadekian

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

Sons of Liberty Named American Craft Producer of the Year at Whisky Magazine’s 2017 Icons of Whisky Awards

Rhode Island Craft Distillery Garners Top National Honors from Global Whisky Industry’s Most Prestigious Insider Awards Program

Whisky Magazine's Icons of Whisky Award

Sons of Liberty Beer & Spirits Co. was named American Craft Producer of the Year, last night, February 28th, at Whisky Magazine’s 2017 Icons of Whisky awards, presented in New York City at the Brandy Library. Sons of Liberty also took home several individual product awards with America’s Best Flavored Whiskey for its Gala Apple Seasonal Release and two Gold Medals in the American Single Malt category for its UPRISING and Battle Cry whiskies.

Judged exclusively by an editorial panel of decorated industry insiders, Whisky Magazine’s annual Icons of Whisky celebrates the finest companies and individuals in the whisky industry, with regional winners advancing to the global round.

“To say we’re ecstatic is an understatement. With more than 1,200 distilleries currently operating in the U.S. it is an incredible honor to be named an Icon of Whisky for 2017,” said Sons of Liberty Founder, Mike Reppucci. “Since day one we have strived to redefine American Spirits and the support we have received from the local community over the years has been invaluable in putting Sons of Liberty in the conversation with the world’s finest distilleries.”

No stranger to individual product recognition from Whisky Magazine in years past, Sons of Liberty has taken home World’s Best Flavored Whiskey (2014) for its Pumpkin Spice Seasonal Release, North America’s Best Flavored Whiskey (2015) for its Hop Flavored Seasonal Release and a Gold Medal (2016) for its Battle Cry Single Malt Whiskey, and now looks to capture the Global Craft Producer of the Year title won by Seattle WA’s Westland Distillery in 2016.

“It all starts with beer,” says Reppucci. “We craft our spirits from distinct styles of beer brewed on-site and those unique flavors carried through the distillation process have established our identity in redefining American craft spirits. Whiskey, specifically, is a very traditional industry, but you won’t find very much traditional with us. Now that we hold our brewer’s license, the goal is to offer the beers in our tasting room and give everyone the opportunity to taste the originating beer alongside the resulting spirit. A truly unique experience that we are very proud to have underway.”.

New England’s most awarded distillery with 75+ awards in blind tasting competitions since 2012, Sons of Liberty’s first product release was its signature, UPRISING Whiskey, born from a stout beer brewed by the team themselves. Sons of Liberty pushed the envelope one step further by introducing the first-ever, seasonal line of craft whiskies and since then has transitioned its beer-into-spirit methodology to the gin category with its True Born Gin. Recently acquiring its brewer’s license and expanding the distillery to feature a full bar and tasting room, Sons of Liberty is now serving and bottling the flavorful craft beers responsible for the distillery’s award winning whiskies.


2nd Annual Rhode Island Quahog Week Kicks Off On Monday

Quahog Week March 20-25, 2017

Governor Raimondo—along with the Rhode Island Department of Environmental Management (DEM) and other partners—will kick off the 2nd Annual Rhode Island Quahog Week with a special launch event at Save The Bay in Providence on Monday. Quahog Week, running March 20 – 25, highlights the importance of Rhode Island’s wild shellfish harvest to the state’s history, traditions, and economy.

WHERE: Save The Bay
100 Save The Bay Drive
Providence, Rhode Island

WHEN: Monday, March 20, 2017
12 – 2 p.m.

WHO: Governor Gina Raimondo
Janet Coit, DEM Director
Loren Spears, Tomaquag Museum
Chef Chris Kleyla, Statesman Tavern
David Ghigliotty, RI Shellfishermen’s Association

At the launch event, local shellfishermen will compete in a quahog shucking contest and educate guests on their profession. Guests will also enjoy a raw bar and creative preparations of the quahog, courtesy of RI Shellfishermen’s Association, Nicks On Broadway, The Capital Grille, Statesman Tavern, and Matunuck Oyster Bar. Beverages will be provided by Rhode Island’s own Granny Squibb’s Ice Tea.

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and local coastal waters. Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishermen as well as serving as a treasured pastime for Rhode Island families.

As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events, including a quahog-themed Eating with the Ecosystem School of Fish Workshop on March 20 and the Official Beer of the Clam Wrap Party on Saturday, March 25 at the new headquarters of Narragansett Beer at The Guild in Pawtucket.

Quahog Week partners include Blackstone Valley Tourism Council, Dave’s Marketplace, Discover Newport, Eat Drink RI, Eating with the Ecosystem, Go Providence, Granny Squibb’s Ice Tea, Iggy’s Doughboys & Chowder House, Isle Brewers Guild, Johnson & Wales University, Narragansett Bay Lobsters, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, Tomaquag Museum, the University of Rhode Island, and Yacht Club Soda.

For more information on Quahog Week and participating venues, visit www.seafoodri.com. Follow us on Facebook @RISeafoodRocks and join the conversation using #QuahogWeek.


Jo’s American Bistro Wins Inaugural Newport Burger Bender

The restaurant’s all-beef patty wins the hearts and palates of casual diners and critics alike

Newport Burger Bender 2017

Limited to just 25 participants, the Newport Burger Bender proved to be a savory success over its 10-day tenure with Jo’s American Bistro in Newport taking top honors. The “best burger” contest took place February 17 through February 26, 2017, in tandem with the Newport Winter Festival. Local chefs and restaurateurs were challenged to “bring the heat” by offering their best hamburger to diners who were encouraged to vote for their favorite. Burgers ranged from traditional beef patties to creative culinary delights.

“The secret is out: We have great burgers!” said Joann Carlson, owner of Jo’s American Bistro in Newport. “I especially want to thank my brilliant Chef, Brian Ruffner, for creating such a tasty and messy burger.”

A Critic’s Choice category was also presented with Gail Ciampa from the Providence Journal and providencejournal.com naming three Critic’s Choice winners: Midtown Oyster Bar, Pour Judgement and Jo’s American Bistro.

“It was a tough choice,” admits Ciampa. “The fried oysters in the Oyster Bar Burger were amazing and Pour Judgement’s burger was a perfect bargain. But the bacon onion jam burger at Jo’s—so messy to eat, just like a good burger should be, was sweet and salty with bacon onion jam and spicy with siracha sauce, and then a wave of creamy cheese, too.” Ciampa paired Jo’s burger with Rhode Island’s own Foolproof beer. “What a delicious idea for a dining promotion. The Burger Bender put the spotlight on the All-American burger. But the choices were anything but ordinary as the chefs built their burgers with fabulous flavors and sauces. Long live the burger.”

The next big culinary extravaganza gourmands should mark on the calendar is Newport Restaurant Week, which will take place March 27 through April 7, 2017. For more information, visit www.DiscoverNewportRestaurantWeek.org.

March 18, 2017 0 comment
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2015 Local Agriculture and Seafood Act (LASA) Grant Recipients Announced

by David Dadekian May 29, 2015
written by David Dadekian

2015 Local Agriculture and Seafood Act (LASA) Grant Recipients Announced

Rhode Island Department of Environmental Management

The Department of Environmental Management (DEM) and the Rhode Island Food Policy Council (RIFPC) announce the 2015 recipients of the Local Agriculture and Seafood Act (LASA) Grants Program. A total of $210,000 is being awarded this year to 15 recipients, including $20,000 to be used by DEM and the RI Seafood Marketing Collaborative for a statewide local seafood promotion campaign.

“Rhode Islanders are eager to grow, eat and promote local food,” said DEM Director Janet Coit, who recognized the award recipients at the annual Rhode Island Agriculture Day celebration, held today at the State House. “This initiative is one of many efforts taken by DEM to enhance our state’s food economy and the economic competitiveness of Rhode Island-grown agricultural products and local seafood.”

“The LASA grant program is an important step forward in Rhode Island toward building a vibrant local food economy in relation to farming and fishing. It involves a unique and forward-thinking partnership between DEM, the RIFPC and other important non-profits that are committed to building a local, sustainable food system in Rhode Island,” said Ken Ayars, chief of the Division of Agriculture, who served as chair of the LASA Grants Advisory Committee.

The Local Agriculture and Seafood Act of 2012 established a grants program within DEM’s Division of Agriculture to support the growth and marketing of local food and seafood in the state. The LASA Grants Program was made possible by a unique and unprecedented public-private partnership with $100,000 in funding from the State of Rhode Island and $110,000 in funds from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation and the Rhode Island Foundation. DEM coordinated with the RIFPC to administer the LASA Grants Program.

Rhode Island Food Policy Council

“Big changes are often accomplished by smaller incremental changes sustained over time. That’s the promise the LASA small grants program holds: funding that is incremental, manageable and can be productively absorbed into a growing local food sector. The LASA grants program is a multifaceted partnership, and the RI Food Policy Council is thrilled to be a part of this unique and much needed public-private partnership. Our congratulations go to the grantees and the applicants: it is their work on the ground and on the water that is moving Rhode Island in the right direction,” said Kenneth Payne, Chair, RIFPC.

“It is a privilege to partner with the many talented food, agriculture and seafood leaders across public and private sectors in Rhode Island. Together we are creating the foundation for a more resilient food system and local economy,” said Courtney Bourns, senior program officer at the Henry P. Kendall Foundation.

President and CEO of the Rhode Island Foundation Neil Steinberg said, “This program provides invaluable seed capital for local businesses. We’re very pleased to join with the state and other foundations to strengthen Rhode Island’s food system and economy.”

“The LASA grants illuminate the entrepreneurial spirit and economic opportunity in Rhode Island’s agricultural and seafood industries,” said Elizabeth Lynn, Executive Director, van Beuren Charitable Foundation.

The LASA Grants Program Advisory Committee, established to advise and assist DEM in matters related to the LASA Grants Program, received, reviewed and scored 73 applications totaling $1,025,993 in requested funds for this second year of the grants program.

The 2015 grant recipients are as follows:

$20,000 for the DEM and RI Seafood Marketing Collaborative’s statewide seafood branding and marketing campaign;

$17,165 to the African Alliance of Rhode Island in Providence to support the efforts of immigrant and refugee farmers to acquire more growing space, increase crop production to meet growing demand for ethnic specialty crops, and improve marketing expertise and consumer education;

$13,000 to Big Train Farm in Cranston to increase community-supported agriculture (CSA) membership among Supplemental Nutrition Assistance Program (SNAP) recipients in Rhode Island through targeted outreach and collaboration with community organizations and the purchase of a larger-capacity market vehicle;

$6,973 to Blue Skys Farm in Cranston to build a professional drying room that will increase production of dried crops (including culinary, medical/tea herbs, flowers and hot peppers) and reduce drying times, creating new sales channels and increasing wholesale demand;

$13,406 to Brian Pinsky, Matt Behan, Jim Arnoux, Jules Opton-Himmel, and Dr. Michael Rice in Charlestown to study seasonal and tidal variation in food levels and observe the growth and condition index of oysters being cultivated by six oyster farmers in Ninigret Pond;

$7,600 to the City of Providence’s Healthy Communities Office to research and develop a Farmer’s Guide to detail regulatory, zoning, and permitting requirements related to on-site farm sales in Providence and develop marketing and outreach materials for a new urban farm stand in Providence;

$16,432 to Eating with the Ecosystem in Warren to work with the Rhode Island Community Food Bank to get local Rhode Island seafood into Rhode Island’s food pantry distribution system through an experimental pilot project focused on distribution and education around low-value seafood;

$9,464 to Elizabeth McDonnell and Michael de Cruz in Providence to build the infrastructure for small-scale, artisan sea salt production in Rhode Island, focusing on the unique and uniquely varied waters of the Narragansett Bay;

$15,442 to Indie Growers in Bristol to build a solar heating system to provide radiant heat to the floor of an existing 12′ x 30′ high tunnel, enabling production of micro-greens and other unique specialty crops during winter months;

$18,000 to the Northern RI Area Health Education Center in Woonsocket to support the Rhode Island Hospital Local Foods Challenge, a program to galvanize three Rhode Island hospitals to support the state’s food producers and fishermen through increased institutional purchasing;

$10,700 to the Rhode Island Shellfishermen’s Association to produce an educational video on how to become a commercial shellfisherman in Rhode Island and create an apprenticeship program to match Rhode Islanders with professional shellfishermen, with the goal of engaging youth and young people in the shellfishing sector;

$20,000 to the South County Food Co-op in South Kingstown for the South County Farm to Market Initiative, expanding farmer access to the Co-op’s certified commercial kitchen to prepare foods for wholesale sales, and enabling local farmers to serve more CSA customers through the Co-op;

$13,728 to the Local Catch in Charlestown to establish a fish-smoking operation specifically utilizing RI-landed seafood, with an emphasis on increasing sales of underutilized species which are landed in high volume at the Point Judith port but have had weak consumer demand;

$8,090 to Thundermist Health Center in South Kingstown to institute SNAP and credit card access, as well as SNAP and WIC incentives at a minimum of three farmers’ markets in Washington County;

$20,000 to Tilted Barn Brewery in Exeter to make improvements to the barn brewery, expand hop production, and host a workshop during the hop harvest to provide information to other farmers in RI who are interested in growing crops to support the expanding craft beer industry, or plan to start their own farm brewery; and

$20,000 to Wild Harmony Farm in Exeter to purchase an insulated trailer with freezer compressor and generator to enable the transportation of frozen meat from certified butchers back to farms, as well as the transport of whole animal carcasses from the slaughterhouse directly to local restaurants utilizing whole animals.

May 29, 2015 0 comment
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News Bites: Senator Reed Helps Launch Senior Nutrition Initiative, Hope & Main Schoolyard Market, Rhode Island Named #1 Food-Friendly State

by David Dadekian September 14, 2017
written by David Dadekian

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

Sen. Reed, RI Community Food Bank, USDA & RI Division of Elderly Affairs to Launch New Food Assistance Program for Seniors

Commodity Supplemental Food Program will help provide low-income seniors with monthly food boxes containing items like cereal, fruits and vegetables, pasta, and peanut butter

Rhode Island Community Food Bank

In an effort to help end senior hunger, U.S. Senator Jack Reed will join representatives from the Rhode Island Community Food Bank, the U.S. Department of Agriculture (USDA), and the Rhode Island Division of Elderly Affairs on Monday, May 18th at 1:00 p.m. at the Food Bank to launch a new senior nutrition initiative in the state, the Commodity Supplemental Food Program (CSFP).

The partnership between USDA’s Food and Nutrition Service (FNS), the RI Division of Elderly Affairs, and the Rhode Island Community Food Bank – made possible through a legislative boost from Senator Reed — will help the Food Bank distribute boxes of nutritious USDA commodities on a monthly basis to seniors in need as part of the federally-funded CSFP, which provides monthly food assistance specifically targeted to low-income seniors.

The contents of the box will change each month, based on what is available through the USDA, but will include a variety of canned vegetables and fruit, beans, cereal, pasta, rice, and other seasonal items. The food package provided by CSFP is intended to supplement the diet of seniors, providing healthy options to help seniors meet their dietary needs for essential nutrients like protein, calcium, potassium, magnesium, and fiber.

Eligibility for the food boxes is based on income and age. Recipients must be at least 60 years old and their monthly income must be less than 130% of the Federal Poverty Guideline (not exceeding $1,245 per month if single or $1,681 per month if married).

Senator Reed, a senior member of the Senate Appropriations Committee, worked at the federal level to successfully insert language into the Fiscal Year 2015 Agriculture Appropriations bill making it possible for Rhode Island to start participating in CSFP, along with six other states that did not have the program. He also secured over $100,000 in federal funding to help launch the program.

In 2013, the Rhode Island Community Food Bank distributed 9.9 million pounds of food, and each month more than 63,000 Rhode Islanders seek food assistance. According to the National Foundation to End Senior Hunger, one out of eight Rhode Island seniors faced the threat of hunger in 2013.

“This is a proven, effective program that makes it easier for hungry seniors to get some extra nutritional assistance. I am pleased to help bring this program to Rhode Island. And I appreciate the hard work of the Rhode Island Division of Elderly Affairs and Andrew Schiff and his team at the Rhode Island Community Food Bank for playing critical roles in establishing it and getting it up and running. The Food Bank has already begun a successful senior food box pilot program. They do an outstanding job of distributing food and serving people with respect and dignity,” said Senator Reed, Reed who helped appropriate $211.5 million in FY 2015 for CSFP nationwide. This funding will support over 600,000 caseload slots in participating states and more than $44 million in state administrative grants. In FY 2015, Rhode Island has been allocated 2,000 caseload slots and will receive an estimated $110,669 in administrative grant funding to carry out the program.

“At the Food Bank, twenty percent of the 63,000 people we serve each month are over 60 years old,” said Andrew Schiff. “Thanks to Senator Reed’s efforts, the CSFP program has been expanded to include Rhode Island and six other states. This funding will allow us to partner with the Division of Elderly Affairs and the USDA to provide this vulnerable population with healthy food and nutrition education to help them remain independent and healthy.”

“The U.S. Department of Agriculture is honored that Rhode Island will be participating in the Commodity Supplemental Food Program,” said Kurt Messner, acting regional administrator for the USDA Food and Nutrition Service. “This federal nutrition program strives to improve health by supplementing seniors’ diets with nutritious USDA commodity foods. Once enrolled, eligible seniors will receive a box of nutritionally balanced supplemental food every month.”

The Rhode Island Division of Elderly Affairs will help to facilitate and raise awareness about the program.

The USDA commodity foods included in the food boxes are all U.S. grown and produced products. While the cost to the USDA to provide the food package is about $20 per month, the average retail value of the package provided to seniors often exceeds $50 per month.


Schoolyard Market Launches July 19

Hope & MainHope & Main is launching “Schoolyard Market” Sunday afternoons July 19 through September 27, 2015, transforming a former playground in a 100­-year-­old school into a uniquely interactive food experience. The market will feature a wide variety of vendors including farmers, fishermen, and Hope & Main culinary artisans. Workshops and how-to demonstrations for adults and children will be offered each week on nutrition, food preparation, urban gardening, and more.

Schoolyard Market will provide a highly interactive experience, connecting eaters with farmers and makers. “Food is a relationship that goes so much deeper than reading a label in a supermarket,” said Hope & Main Founder, Lisa Raiola. “We want to share the fascinating story of the origin and production of the food we eat everyday.”

The market will be dedicated to educating the community about cultivated, caught, and crafted in Rhode Island ­­ from growing to production to distribution­­ and enabling eaters to better understand and manage their personal relationship to local food.

Each week Schoolyard Market will offer free themed workshops for adults and children on topics such as fermentation; raising backyard chickens; home pickling; bee education and honey making; bread baking; solar and renewable energy demonstrations; composting and more. Families can also enjoy live music and other performances. “We want to stir up important conversations about food and reconnect with our community, our food, and our planet,” said Hope & Main Community Education and Outreach Director, Bleu Grijalva.

Cooking demonstrations with some of the region’s pre­eminent chefs will also be offered. For example, Chef Jonathan Cambra from Eating with the Ecosystem, a non­profit that promotes a place­based approach to sustainable seafood, will demonstrate how to prepare some atypical fare featuring catch that is abundant in Rhode Island waters such as razor clams, scup and slipper limpets. Schoolyard Market will also collect food waste through a program managed by Leo Pollock, President of the Compost Plant. Market­goers can learn the basics of composting and will be given receptacles for at­-home use that they can bring to Schoolyard Market on a weekly basis.

The Community Table will feature a different local non profit each week to spread the word about their mission and upcoming activities. Schoolyard Market plans to accept WIC, SNAP, and Senior Coupons.

For more information, to apply as a vendor, or to volunteer, email market@makefoodyourbusiness.org.

IF YOU GO
Sundays July 19­ – September 27
11 a.m­ – 3 p.m.
691 Main Street
Warren, RI 02885
Free event
*No market Sunday, September 6


America’s Top 10 Food-Friendly States

Rhode Island at #1 via Retale.com

Retale's America's Top 10 Food-Friendly States

Retale’s America’s Top 10 Food-Friendly States

“Rhode Island is the food-friendly powerhouse in these fifty states – and for good reason. This pint-sized non-island is stocked with top-tier, flavorful foods – many of which are “all their own” in the same way New Orleans claims beignets and Kentucky claims fried chicken. For one: Rhode Island has “Stuffies” (baked clams stuffed with herbs, mollusc, chourico sausage, and peppers), “Donut Cake,” coffee milk , Awful Awfuls, and Del’s lemonade.

“Little Rhody” offers the most total restaurants per one million inhabitants in the U.S. Further, they have the most snack bars per one million inhabitants, and they hold the eighth place in “best access to food,” meaning that if people really want a “Stuffie,” they’re likely to find one not too far from home. The Ocean State is also the number nine best state for Farmer’s Markets, where seafood, vegetables, and RI classics abound.”

Check out Retale’s visualization to compare Rhode Island’s rankings here: http://www.retale.com/info/food-friendly-states/

September 14, 2017 0 comment
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