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News Bites: RI Honors Food Day, Farm to School Month / Pawtucket Wintertime Farmers Market / Jamestown FiSH / Coastal Wine Trail

by David Dadekian October 20, 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.

Rhode Island Honors Food Day, Farm to School Month

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

The RI Farm to School Project is busy throughout the month of October, supporting special events and distributing resources to engage the state’s schools and institutions in fresh, delicious and nutritious local eating. Governor Gina Raimondo recently proclaimed October to be “RI Farm to School Month.” And the most recent USDA Farm to School Census revealed that Rhode Island schools rank number-one in the nation for district participation in Farm to School programs!

At the same time that obesity and diabetes are occurring in our nation at record rates among children, Farm to School activities empower youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that healthy, fresh foods are delicious. Farm Fresh Rhode Island’s Farm to School Project is a critical part of the non-profit’s strategy for fostering a culture of healthy eating in the next generation of consumers. As larger local farms seek secure wholesale markets, school meals represent a viable outlet for Rhode Island farmers. Farm Fresh RI hopes that local food celebrations generate enthusiasm among diners and demand by meal providers so that RI Grown items continue to appear regularly on cafeteria menus.

“Consistent purchases by institutional customers such as Rhode Island’s school food service providers are what our agricultural producers need to assure their investments in expansion,” notes Farm Fresh RI Co-Executive Director Sheri Griffin. “These sustainable purchasing relationships are a win-win for everyone. Our students benefit by enjoying the freshest and most delicious food as our agricultural economy thrives. This kind of activity fosters the development of a secure and sustainable local food system.”

Instagram art contest sponsored by the RI Fruit Growers Association
In celebration of both National and Rhode Island Farm to School Month, as well as Farm Fresh RI’s “Harvest of the Month” initiative featuring apples for October, the RI Farm to School Project hosted an Instagram art contest sponsored by the RI Fruit Growers Association. Rhode Island middle school students (5th – 8th grade) were invited to submit artwork or photography depicting their enthusiasm for Farm to School, Rhode Island agriculture and Rhode Island grown foods. Two fifth-grade students from Reservoir Avenue School in Providence won the contest for their class with colorful drawings of RI Grown fruits and vegetables. Teacher Maureen Rooney’s class will enjoy the first-place prize: apple picking while on a farm fieldtrip Tuesday, October 25, hosted by Steere Orchard in Greenville, RI. The class will also celebrate the second prize, a local foods classroom cooking extravaganza. Students will use RI Grown foods to prepare brunch this Friday, October 21. Menu items include veggie frittatas featuring various vegetables from RI Mushroom Company and multiple RI farms, Baffoni Farms eggs, Schartner Farms sweet potato hash, Steere Orchard apple crisp, and apple pie smoothies using Narragansett Creamery yogurt.

Sodexo Providence, the food service provider at Reservoir Avenue School, will hang the winning artwork in the cafeteria—where all students can view it while enjoying a Great RI Apple Crunch on Food Day, October 24.

The Great RI Apple Crunch, October 24
The second annual Great RI Apple Crunch will be held at Pell Elementary School in Newport, RI, on October 24th—Food Day. To celebrate, the entire school population (including over 850 students, plus faculty and staff!) will gather at 2:00 pm on the school lawn to simultaneously bite into a delicious apple grown locally at Steere Orchard.

The event is coordinated by the school’s food service director, Cindy King of Chartwells, and Farm Fresh RI’s Farm to School team. Chartwells and Farm Fresh RI have worked together in Newport and all East Bay school districts for over 10 years to promote RI Grown foods in school meals and to facilitate food education activities like classroom nutrition lessons, gardening programs and after-school cooking clubs.

This October, Chartwells is participating in Farm Fresh RI’s “Harvest of the Month.” In exchange for printed marketing materials and support with local food celebrations, the district has committed to purchasing RI Grown apples three times during the month!


Farm Fresh RI Wintertime Farmers Market Celebrates 10th Year!

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

The Pawtucket Wintertime Farmers Market is opening for its 10th season on November 5, 2016. The largest indoor farmers market in New England, it will be open every Saturday through April 29, 2017 from 9am to 1pm — this year including both December 24 (Christmas Eve) and December 31 (New Years Eve). That means extra holiday shopping opportunities for consumers and more chances to support local businesses.

To celebrate the 10th anniversary of the wintertime market, Farm Fresh Rhode Island will be hosting special events, cooking demos, give-aways, and sales throughout the season. Ever growing, the 2016–2017 Pawtucket Wintertime Farmers Market will be home to a bustling community of shoppers, families, musicians, artists, growers, and artisans gathering over a shared interest in delicious locally grown foods. The market will feature over 80 new and returning vendors selling a huge array of local products, from fresh produce, seafood, poultry, meats, and cheeses to baked goods, prepared foods, herbal remedies, seasonal flowers and wreaths… and so much more! The Pawtucket Wintertime Farmers Market is located in two spacious hallways at 1005 and 999 Main St., Pawtucket, RI 02860. The R-Line bus literally stops at the market’s front door. Multiple parking lots are provided for convenience, and street parking is available in the surrounding neighborhood. Ramp accessibility is located at the 999 Main St entrance and in the building’s center courtyard. For more information: farmfreshri.org.

From Humble Beginnings — 10 Years of Supporting Local Growers
“Let’s just do it. Let’s find a place!” That was how it all started, seemingly simple words that transformed years of dreaming into a realistic way to support RI food producers all year long. Farm Fresh RI Co-Executive Director Sheri Griffin was there, then just starting at the fledgling nonprofit. Griffin along with Farm Fresh RI founders Louella Hill and Noah Fulmer knew that local growers need a consistent marketplace to thrive, even after the New England temperatures start to dip. But asking for a commitment from vendors and pulling together all the logistics were far from a sure thing.

“At first, we weren’t even certain it would fly,” explains Griffin. “As a grower, it’s one thing to need a marketplace. It’s another to be able to dedicate valuable time and resources to test new waters.” In fact, the market may not have gotten off the ground in 2007 without integral support from AS220, a Providence gallery and forum for the arts that donated space and tables for that first wintertime market. But the market was a hit almost immediately — thanks to Hill Orchards, Simmons Farm, Matunuck Oyster Farm, Earth Essence Herbals, Wishing Stone Farm, Jack’s Snacks and Whispering Elms Farm blazing the trail, and Farm Fresh RI rounding out the market with buy-in from other small vendors. So, after that first season, Griffin and team were again in search of a space to house the growing demand.

By the following November, 2008, the market had moved to its current home in the Hope Artiste Village in Pawtucket, after recommendations by Farm Fresh RI friends and market partners New Harvest Coffee Roasters and Seven Stars Bakery, which had already set up shop in the building. Jumping dramatically from 7 to 51 vendors in just its second year, the market’s success was a boon, and it has continued to thrive in the years since. In Fall 2012, with the market bursting at the seams, Farm Fresh RI expanded the market into two hallways — as it will continue to be this, the 10th year!

“The Wintertime Market has made a real difference to a lot of local growers,” explains Griffin. “Having a stream of income from the other eight months of the year can help make or break small food & agra businesses. And our community is hungry for what they catch, grow and create. Making these connections is what Farm Fresh RI is all about.”

Cash, Credit/Debit, EBT Accepted
The market accepts cash, check, credit/debit, and EBT. For shoppers using SNAP (Supplemental Nutrition Assistance Program) benefits, Farm Fresh RI provides a 40% bonus! Customers simply swipe their EBT card at any of the market Welcome Tables and receive tokens to spend on groceries at the market. For every $5 swiped on EBT, shoppers get $2 FREE Bonus Bucks to buy fresh fruits and vegetables — and the tokens never expire!


Sunday Brunch Begins at Jamestown FiSH

At Jamestown FiSH, Sunday Brunch is a special event. We have made every effort to elevate its status to an art form. With imaginative twists on traditional dishes and inventive new creations inspired by European cuisine, we strive to give our guests an unprecedented dining experience.

A sampling from the menu includes: Omelette, served with a side of Scotch Whiskey Smoked Salmon or Prosciutto & Atwell’s Gold Cheese; Ceufs en Meurette, a classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter and served on top of toasted country bread; Brioche Paine Perdu, with apple-cranberry compote; Jamestown Fish Soup, a spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico and; Cod “Acqua Pazza,” local Cod poached in a “crazy water” of white wine, hot pepper, garlic, parsley and a touch of tomato and served with potatoes and spinach.
(view the entire menu)

Join us in our sunny dining room from 11 a.m. – 2 p.m. each Sunday through May. A dinner menu is offered from 2 p.m. – 7 p.m.


Demand for CT, RI, & MA Coastal Wines Peaks with Record Attendance

Tasting Deal for 10th Anniversary of Coastal Wine Trail

Newport Vineyards in Fall, photo by Marianne Lee Photography

Newport Vineyards in Fall, photo by Marianne Lee Photography

Look out, Napa! Wineries in Connecticut, Rhode Island, and Massachusetts are seeing record demand for their whites, reds, and sparkling beverages. The Coastal Wine Trail, a nonprofit group of 14 wineries that weave through the heart of Southeastern New England, has quietly built a reputation for serving nationally recognized wines in unique tasting rooms that offer a deep connection to the roots of each bottle. Tourists and locals alike are taking notice, making the Coastal Wine Trail a top destination in New England.

The secret’s out. Tickets for the Coastal Wine Trail’s annual Wine, Cheese, and Chocolate Festival sold out two months before the event, even after expanding the event to allow 600 hundred additional guests. Even wineries are taking notice. In the past year, five new wineries have joined the Coastal Wine Trail, skyrocketing foot traffic to the wineries.

“There is a new energy on the trail,” said Maggie Harnett, Director of the Coastal Wine Trail, which is celebrating its 10th anniversary this year with special tasting deals. “There is a growing awareness that wines made in Southeastern New England are truly exceptional and can compete on a national level.”

Member wineries have amassed an impressive collection of international and national awards, including a Gold Medal in the 2016 Indy International Wine Competition, a Silver Medal in the 2015 Amenti Del Vino 22nd Annual International Wine Competition, and second place in the Dry White Wine category from the Connecticut Specialty Food Association. Saltwater Farm Vineyard was named one of the Top 50 Romantic Wedding Venues in the U.S. by Brides Magazine.

The secret to the Coastal Wine Trail’s success? An unusually tight-knit community of winemakers who are dedicated to creating more than great wines. These winemakers, including a former dentist, snowboarding instructor, and engineer among them, want to convert every visitor into wine lovers, as they were once converted. Call them wine missionaries, because to join the Coastal Wine Trail, you must have a tasting room to connect with visitors.

Close proximity to each other also means travelers can tour the entire Wine Trail in two to three days, all the while sticking close to New England’s scenic coastline. The heart of the Coastal Wine Trail is less than 3 hours from New York City and 90 minutes from Boston.

To celebrate the Coastal Wine Trail’s 10th anniversary, member vineyards are offering a barrel of a deal for just a few more weeks: 67% off a Vintner’s Tasting Ticket that includes wine tastings for two at each of the 14 member wineries. Bottle yours today for just $99. Vintner’s Tasting Tickets can be purchased on the Coastal Wine Trail website: http://coastalwinetrail.com/on-sale-vintners-tasting-ticket/.

October 20, 2016 0 comment
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Guest Editorial: Food for Thought on Food Day

by guest August 1, 2018
written by guest

Rhode Island Food Policy Council and Food Day

National Food Day is October 24 and in New England the day falls on a time of deep seasonality—the harvest. A time of pumpkins, whose orange roundness is a reminder of the warm August sun and is redolent with the shades of the falling leaves. It is a time of jack-o-lanterns, whose carved faces and flickering light lasts but briefly and is intended to haunt us. The days are growing shorter and colder. There is something in the air of autumn—perhaps the smell of it—that calls forth in us a desire for celebration and reflection. Food Day, a national celebration, can be a time for both celebration and reflection in our own state.

Rhode Island’s food system, according to calculations recently done by the Providence Plan for the Rhode Island Food Policy Council, provides employment to some 60,000 Rhode Islanders; only health care is a larger sector according to Department of Labor and Training statistics. Let us be grateful for these jobs, and reflect that local farming and fishing and food production, are a small fraction of this total. Much of what Rhode Islanders spend on food goes out of state. Think about the possible growth of employment in Rhode Island if more of our food dollars stayed here at home. Increased local food spending might well make us happier because we do enjoy the flavor, freshness and nutritional value of local food – berries in June, tomatoes and sweet corn in summer, fresh apples and squash in autumn, fresh fish and seafood harvested from our local waters.

In tourism circles, Rhode Island is renowned for its good food and top places to eat. Johnson & Wales University is a leader in culinary arts education. Calamari is the state’s official appetizer and Rhode Island harvested squid are exported internationally.

Yet Rhode Island has the highest levels of food insecurity in New England. Too many Rhode Islanders worry about where their meals are going to come from.

The situation has been growing worse; between 2008 and 2013 the number of people served monthly through the Rhode Island Community Food Bank grew from 37,000 people in 2008 to 68,000 people in 2013. The specter of hunger actually haunts Rhode Island. And this is disturbing.

Furthermore, the incidence of diet-related illness is not spread evenly across our population; it is concentrated in our low-income and minority populations. Inequality in health conditions is another and sad part of our reality and increasing access to healthier (local) foods across our state would benefit all Rhode Islanders.

On Food Day, October 24, let us both celebrate the wonders of the good sustenance and the plenty that is available here, but let us also reflect upon and resolve to do something about the real food inequities that haunt our culture.

Kenneth F. Payne is chairperson of the RI Food Policy Council and administrator of the Rhode Island Agricultural Partnership.

August 1, 2018 0 comment
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farmsnewswine & drinks

News Bites: Relish Rhody, Rhode Island Community Food Bank and Tilted Barn Brewery

by David Dadekian February 9, 2022
written by David Dadekian

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

Relish Rhody

Participate in Relish Rhody as part of Food Day 2013!

Food Day, October 24, 2013, is a nationwide movement for healthy, affordable and sustainable food. Relish Rhody is the RI Food Policy Council‘s statewide campaign to celebrate RI food during the entire month of October.

It’s easy to participate and/or incorporate Relish Rhody into your existing Food Day celebration:

  • CHOOSE a RI food action: Harvesting, delivering, donating, preparing, processing or eating a RI food are examples.
  • REGISTER: Where and when is your food action taking place and who is involved? Register at www.rifoodcouncil.org/relishrhody
  • RECEIVE Relish Rhody logo cards: We will mail them to deliver them, or you may download them from www.rifoodcouncil.org/relishrhody
  • TAKE A PHOTO of your RI food action: Display the Relish Rhody logo in your photo so we can include you in our Relish Rhody Gallery!
  • SHARE YOUR PHOTOS:
    • Facebook: Facebook.com/RelishRhody
    • Twitter: @RIFPC #RelishRhody
    • Instagram: @RIFPC #RelishRhody
    • Email: [email protected]

Teen Chef Creates 2014 Food Calendar to Benefit Food Bank

Warwick student has two-year history of supporting the Food Bank

Catherine Amoriggi’s 365 Food Calendar 2014 to support the RI Community Food Bank

Catherine Amoriggi may be only 16 years old, but she is a seasoned chef and food blogger. And she’s putting her skills to good use for hungry families in Rhode Island.

Catherine has created a unique 2014 wall calendar, featuring her recipes with professional photographs of each dish. In addition, the calendar presents facts about hunger and information about the Rhode Island Community Food Bank. She’s also included a variety of “food days,” like National Brown Bag It Day.

“Thanks to the generosity of the Amoriggi family, every penny of the proceeds from the calendar will benefit the Food Bank,” said Andrew Schiff, Chief Executive Officer of the Food Bank. “This grassroots project demonstrates the ability of young people to make a real difference in our community.”

Catherine has a history of cultivating ways to help the Food Bank. At age fourteen, she hosted a culinary event where she prepared an elegant meal for a large community gathering, raising more than $3000 for the Food Bank.

Catherine Amoriggi

The 365 Food Calendar 2014 is now on sale for $15 at Barrington Books and several Providence locations, including Stock Culinary Goods, Books on the Square and Farmstead. In addition, the calendar can be purchased online at www.rifoodbank.org/gifts, at the Food Bank’s facility at 200 Niantic Avenue, Providence, and at the Food Bank’s special events.

Catherine is one of many young philanthropists who have found creative ways to benefit the Food Bank. Recognizing this desire in our youth to make a difference, the Food Bank recently published “One Kid Can! Helping the Hungry: A Toolkit for Kids and Young Adults.” The 20-page booklet contains dozens of ideas organized by age group, along with tools and helpful hints for conducting food and “fun” drives; and can be downloaded for free by visiting www.rifoodbank.org/HungerActionMonth or by picking up a copy at the Food Bank, which is open Monday through Friday from 8am to 5pm.

The Rhode Island Community Food Bank provides food to more than 68,000 Rhode Islanders in need every month through its statewide network of food pantries and meal sites. One in three served by the Food Bank is a child under the age of 18.


Tilted Barn Brewery, RI’s First Farm Brewery, to Open

Tilted Barn Brewery Founders Matt and Kara Richardson Seek Funding via Indiegogo to Build Rhode Island’s First Farm Brewery

Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery
Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery

In 2007, Matt Richardson and Joel Littlefield founded Ocean State Hops, Rhode Island’s first commercial hop farm. As their mission statement declares, these home brewing brothers-in-law were fueled by a passion to cram as many hops into each batch of beer as humanly possible and supply other brewers looking to quench their thirst for hops. Over the past six years Matt and Joel have succeeded, supplying hops to local homebrewers and breweries alike. Now Matt and his wife Kara will be expanding upon this success as they open Tilted Barn Brewery, Rhode Island’s first farm brewery.

Tilted Barn Brewery will be located in the historic barn on their farm in Exeter, Rhode Island, which has been in Kara’s family for over 50 years. The couple’s mission is to expand upon the success of Ocean State Hops and not only provide locally grown hops but also provide local, hand-crafted beer that is brewed with ingredients grown on the farm. The motivation behind Tilted Barn Brewery is to keep Kara’s family tradition of farming alive while adding their own modern twist for craft beer and the art of brewing. Visitors to the farm brewery will be able to tour the barn brewery, enjoy samples in the tasting room, and walk around the farm to see the ingredients that will go into each batch of beer.

Contributions will be used to

  • Convert the first floor into the brewery space and second floor into a tasting room and viewing area of the brewery.
  • Make the necessary modifications to the infrastructure of the barn, such as heating, plumbing, drains, etc.
  • Construct the bar and purchase the necessary draft lines, refrigeration, etc.
  • Build a temperature controlled fermentation and cold storage room.

This campaign will receive all funds raised even if it does not reach its goal. Funding duration: September 24, 2013 -November 23, 2013 (11:59pm PT).

Indiegogo Page: http://www.indiegogo.com/projects/tilted-barn-brewery/

February 9, 2022 0 comment
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chefs & restaurantsfarmsnews

Coming Sunday, October 14: 2012 Chefs Collaborative RI Farm Picnic

by David Dadekian September 10, 2012
written by David Dadekian

Nick's on Broadway's wood grill at the 2011 Picnic

Nick’s on Broadway’s wood grill at the 2011 Picnic

On Sunday, October 14, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with Chefs Matthew Gennuso of Chez Pascal, Mike McHugh of Julian’s, David Reynoso of Al Forno, Darius Salko of Tini, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Champe Speidel of Persimmon and Eli Dunn of The Beehive Café in Bristol, and Tyler Burnley of TSK (Thames Street Kitchen) in Newport to create a locally sourced, home-style barbecue-themed menu. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth and Jonathan Edwards Winery in North Stonington, Connecticut. Local breweries Grey Sail Brewing Company of Westerly and Revival Brewing Co. will be offering beer selections.

An Autumn Harvest will celebrate local and sustainable food at Schartner Farms in Exeter, Rhode Island. The fundraiser is to support Chefs Collaborative and to support the Rhode Island Chefs Collaborative Local, a group of chefs that network together to represent the state in culinary competitions, dinners and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events and programs at each chef’s restaurant.

“This is by far my favorite event of the year. An event that truly celebrates all of the things that we as cooks, chefs, farmers, artisans and food lovers are so passionate about, hand-crafted food and drink, the farm, the fall harvest in New England and our sense of community,” said R.I. Local co-leader Derek Wagner. “This is our 3rd year and it just keeps getting better and better. This is an event put on by chefs for chefs and gives us the opportunity to break bread with our friends and fellow food lovers in the most fun, sincere and beautiful setting possible: on the farm.”

“We are very pleased and excited to be working with such a wonderful and forward thinking group of chefs. Not only is the food coming out of Rhode Island delicious, but the chefs cooking for this event really strive to cultivate a vibrant, sustainable community,” said Chefs Collaborate Executive Director Melissa Kogut.”

Chefs Collaborative is a partner with the National Food Day, a nationwide celebration of and movement toward more healthy, affordable, and sustainable food culminating in a day of action on October 24 every year. The Rhode Island Farm Picnic embodies Food Day’s message of “Eat Real” and seeks to reinforce Food Day’s aim to bring us closer to a food system with “real food” that is produced with care for the environment, animals and the women and men who grow, harvest, and serve it. For more information about National Food Day, visit www.FoodDay.org.

The Rhode Island Farm Picnic is a perfect event for families and friends. Ticket holders are encouraged to bring a blanket for the picnic and enjoy the pristine beauty of the pond-side environs of Schartner Farms. The event is $55/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://ri-bbq.eventbrite.com/.

Photos from last year’s event.

Panorama of the Schartner Farms site. Please click the image for a larger version.

Panorama of the Schartner Farms site. Please click the image for a larger version.

Gracie's Executive Chef Matthew Varga at his barbecue pit

Gracie’s Executive Chef Matthew Varga at his barbecue pit

A full Steamship Round (leg of beef) from Blackbird Farm on the Gracie's grill

A full Steamship Round (leg of beef) from Blackbird Farm on the Gracie’s grill

The Beehive's grilled pizza

The Beehive’s grilled pizza

September 10, 2012 0 comment
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