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Leo Pollock

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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: 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 [email protected].

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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News Bites: Local Agriculture and Seafood Act Grant Program Public Hearing, Tallulah on Thames Burgers BBQ & Sunday Suppers, Providence Chefs & Bartender to Represent at StarChefs in N.Y.

by David Dadekian October 26, 2014
written by David Dadekian
Chef Derek Wagner Part of a Group of 5 Culinary Professionals Representing Providence at the StarChefs.com International Chefs Congress

Chef Derek Wagner Part of a Group of 5 Culinary Professionals Representing Providence at the StarChefs.com International Chefs Congress

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

Rhode Island Department of Environmental Management Division of Agriculture
Notice of Public Meeting for October 29, 2014, 3:30 PM

Notice is hereby given that a public hearing regarding the Local Agriculture and Seafood Act (LASA) Small Grants and Technical Assistance Program will be held in Room 300 of the RI Department of Environmental Management, at 235 Promenade Street, Providence, Rhode Island on Wednesday, October 29th at 3:30 pm.

The purpose of this hearing is to accomplish the purposes of RIGL 2-25-8 which requires the Department to annually schedule and conduct one or more public meetings to solicit input from the general public on whether the program is meeting its intended purposes, and to solicit recommendations for modifying the program.

AGENDA:

  1. General overview of the program (Ken Ayars, DEM)
  2. Grant round #1 overview (Leo Pollock, RI Food Policy Council)
  3. Group breakouts
    • Discussion relative to 2015 round #2 priorities
    • Discussion relative to outreach strategy for 2015 round #2
  4. Wrap up & next steps (Ken Ayars & Leo Pollock)

Written comments are welcome and may be emailed to [email protected] or mailed to/dropped off at the Division of Agriculture office at 235 Promenade Street, Providence, RI 02908 until Wednesday, November 12th at 4:00 pm. Email submissions are strongly preferred. All oral and written comments will be considered in the same manner.

MEETING LOCATION:

RI DEM at The Foundry, Room 300
235 Promenade Street, Providence, RI 02908

NOTES: If you have questions or need additional information, please contact Ken Ayars, Chief, Division of Agriculture, 222-2781 ext. 4500, [email protected], or Nicole Pollock, Assistant to the Director, 222-4700 ext. 2038, [email protected].

The meeting location is accessible to handicapped persons. If you require interpreter services for the hearing impaired, please request by contacting TDD number 222-1205 or #711 (R.I. Relay), at least 3 days in advance of the meeting.

 


Newport’s Tallulah on Thames
BBQ, Burgers + Beer Wednesdays and Sunday Suppers

BBQ, BURGERS + BEER
Every Wednesday….
Starting October 22nd thru the end of December….
Tallulah’s Team is serving up its infamous
Blackbird Farm Burgers, “The Classic” or “The Tallulah”
along with a new soon to be staple,
Chef Jake’s home-style BBQ plate!
Check it out and grab some grub only on Wednesday’s at Tallulah!

SUNDAY SUPPERS
Pre-Fixe (set) 3-course menu
$35.00/person (includes a glass of wine)
Every Sunday starting November 2nd thru the end of December
is our homage to American + Ethnic classic family suppers.
Our regular tasting menu is offered too!

For reservations to BBQ, Burgers + Beer or Sunday Suppers call 401-849-2433. Tallulah on Thames is at 464 Thames St., Newport, RI 02840.


Five Providence Chefs and Mixologists to Represent Providence
At StarChefs International Chefs Congress in New York

Four local chefs and one local mixologist have been tapped by StarChefs.com, a prestigious culinary media group that targets industry professionals, to represent Providence at the 9th Annual StarChefs International Chefs Congress in Brooklyn, New York from Oct. 26-28.

Representing the city will be:

  • Jay Carr of The Eddy;
  • Melissa Denmark of Gracie’s and Ellie’s Bakery;
  • James Mark of North;
  • Jake Rojas of Tallulah’s Taqueria;
  • Derek Wagner of Nick’s on Broadway.

All five will be part of the Congress Cocktail event on Monday, Oct. 27. Carr will be demonstrating and providing samples of his “Orange Julius Caesar,” while the four chefs will be preparing samples of the following dishes:

  • Melissa Denmark
    Juniper Pavlova, Hojicha Chocolate Pudding, Autumn Olives, Toasted Almonds, and Honey
  • James Mark
    Salt Pond Oysters with Preserved Tomato Vinegar
  • Jake Rojas
    Aquidneck Island Blue Fish Tacos
  • Derek Wagner
    Point Judith Fluke, Sweet Potato, Cranberry, and Cider.

Additionally, Mark will be alongside such culinary luminaries as Marcus Samuelsson for a panel discussion on “The New Chef and a Call to Community.”

“One of the major reasons we were just voted ‘America’s Favorite City’ in Travel + Leisure’s recent poll, is because of the strength of our culinary offerings,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau, which is coordinating the trip. “We are proud to have such excellent representation of our city and are thankful to our delegation for giving up their time to come with us to New York.”

The Providence Warwick Convention & Visitors Bureau is an accredited, 501(c)(6) nonprofit organization whose mission is to create vibrant growth for the local hospitality economy by promoting, developing, and expanding a united visitor industry. For more information, contact 401-456-0200 or visit www.GoProvidence.com.

October 26, 2014 0 comment
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News Bites: birch, Wintertime Farmers Market, Meatless Holidays e-book, Southside Community Land Trust, Judd Brown Designs with Siena

by David Dadekian November 7, 2013
written by David Dadekian
Time Magazine's "Coming To You From A Restaurant Far Away" by Aaron Arizpe, Graphic by Heather Jones for TIME

Time Magazine’s “Coming To You From A Restaurant Far Away” by Aaron Arizpe, Graphic by Heather Jones for TIME

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

birch

This week, as part of their Time 100, Time Magazine International and iPad editions published a family tree (of sorts) by Aaron Arizpe, showing the connection many chefs around the world have back to a few superstars such as Thomas Keller, Alain Passard and Ferran and Albert Adrià. One of the chefs mentioned as “from the kitchen of” famed Copenhagen Chef Rene Redzepi is Providence’s own Benjamin Sukle of birch.

Sukle is listed under Redzepi’s “branch” along with a specialty dish, Block Island swordfish belly. Take a look at the full graphic at time100.time.com/2013/11/07/coming-to-you-from-a-restaurant-far-away/


Wintertime Farmers Market

Farmers Market Offers Community Events November Through January

Farm Fresh Rhode Island is hosting a series of community events during the Wednesday evening Wintertime Farmers Market at Hope Artiste Village – 1005 Main St, Pawtucket, RI. The Wednesday Market will be open from 4-7pm, November through January this season, and each week will feature a different workshop or event facilitated by various community partners. There will also be several cooking demos by chef educators. All events are free and open to the public. Shop for your mid-week fruits and veggies every week through January and bring the whole family!

Here is a preview of market workshops for the 2013-2014 season:

  • November 6 – On opening night of the market Whole Foods Market University Heights and Jamie Oliver at Home will host a cooking demo and free screening of the documentary Orchards in the Ocean State. The documentary screening will start at 7:30pm, directly following the market, and will be located adjacent to the market hallway in Suite 8224.
  • December 11 – Chickens in the City….say what?!? 5pm. Come join Leo and Nicole Pollock for a comprehensive primer on urban chicken-keeping. Expect to learn about how to choose the right coop, pick your ladies, manage chicken waste, and how to ensure your chicken operation is legal. Leo and Nicole Pollock live in Providence, where they garden, raise chickens, and tend numerous home compost piles. They helped pass Providence’s chicken ordinance in 2010 and continue to work with other RI communities to encourage urban chicken keeping state-wide.
  • December 18 – Visit the market for your holiday fruits and veggies, and be treated to a Holiday Local Wine and Beer Tasting! More than 7 breweries and vineyards will sample their best. Plus, a cooking demo and live music.
  • January 22 – Bring the whole family for an evening of art activities at the Youth Art Show! Hosted by Mike Bryce Studios. The theme for submissions is “Farms and Food”, and artists should be under 18 years old. Submit youth artwork at the Wintertime Farmers Market, any Saturday or Wednesday in December or January (before January 23). Prizes will be awarded. Please include with the submission: Name of artist, Age, Name of work, Type of work (e.g. watercolors, acrylic, sculpture). Questions? Contact [email protected]
  • January 29 – 2012 Farms and Food Job Fair – Learn about internship and job opportunities on the farm, garden, or at the market. Speak with employers directly and apply on the spot.

For a full schedule of workshops visit www.farmfresh.org/winter. No markets on December 25th and 31st.

Community Market Tours are also available during the Wednesday Market. Bring your business, school, or neighborhood for a behind-the-scenes look at the winter market season. Speak with farmers, taste local samples, learn price comparisons, and ask questions. To schedule a tour please contact [email protected].

Farm Fresh Rhode Island is growing a local food system that values environment, health, and quality of life of Rhode Island farmers and eaters. With this mission in mind, we seek to preserve Rhode Island farmland, build healthier communities, support and strengthen community-based businesses in Rhode Island, increase access to fresh food, and improve the impact of food production and distribution on the environment.


Meatless Holidays by Lydia Walshin

Meatless Holidays by Lydia Walshin

Meatless Holidays e-book

Around the holiday table here at the log house, you’ll find a giant stew pot of turkey lovers, vegetarians, diabetics, picky kids, picky adults, at least one vegan, and occasional guests who are gluten-free, dairy-free, or both. Getting a meal on the table for all of them reminds me of a scene from a Steve Martin movie. (You know the one I mean.)

If this sounds like your house, you’re probably wondering how to please everyone without making seventeen different meals, without serving the vegetarians and vegans only the side dishes cast aside by the omnivores, and with your sanity intact at the end of the feast.

Meatless Holidays, my new e-book, gives you ideas and more ideas for appetizers, side dishes, and meatless main dishes that will delighteveryone at your table. If you’re an omnivore cooking for vegetarians or vegans, don’t panic! This book will help you select easy, satisfying, interesting recipes, with lots of mix-and-match possibilities.

The 35 featured recipes (full-color photos of each one) include many that have not been published here, as well as old favorites I’ve veggified, veganized, and simplified. In addition, I’ve included links to 125 vegetarian and vegan recipes — festive, not fussy — that would be great on any holiday menu.

Remember, you can read my books on ANY computer, tablet or smart phone, with the FREE Kindle Reading app. So, grab the app here.

Then, click here to download Meatless Holidays. (If you have an actual Kindle and Amazon Prime, you can borrow the book free of charge. And if you want to get a free sample, you can read it on any device.)

Click to read this entire post with Lydia Walshin’s recipe for Herb dressing with figs and pine nuts.


Southside Community Land Trust

New Federal Funds to Help Grow Urban Agriculture in Providence

U.S. Senators & SCLT to announce over a quarter million dollars to help refugee gardeners plant roots in the community and cultivate food security

Friday, November 8 at 12:45 p.m., U.S. Senators Jack Reed and Sheldon Whitehouse will join with Margaret DeVos, Executive Director of the Southside Community Land Trust (SCLT), non-profit leaders, community gardeners, and volunteers to announce over $250,000 in federal funds to support urban agriculture and refugee resettlement in Providence.

SCLT has been selected as one of 11 organizations nationwide to receive a federal grant from the Refugee Agricultural Partnership Program (RAPP). Other sites selected include New York, NY; Oakland, CA; Tampa, FL; Cleveland, OH; and Nashville, TN. Dorcas International Institute of Rhode Island will also be working under the grant to support the initiative.

This funding will allow new refugees to grow food for their families and neighbors and accelerate their transition to becoming self-sufficient and active members of the community. In addition to providing fresh, affordable, and locally grown food, SCLT’s initiative will turn underutilized land into plots of verdant, sustainable, community assets.

After leading the senators on a tour, Ms. DeVos, Senator Reed, Senator Whitehouse, and the community gardeners and volunteers will help clean up the garden and prepare it for winter.

WHO: U.S. Senator Jack Reed
U.S. Senator Sheldon Whitehouse
Southside Community Land Trust Executive Director Margaret DeVos
Community gardeners
Refugees who have come to Rhode Island from places like Bhutan, Burundi, Iran, Liberia, and other nations
SCLT Board of Directors and volunteers

WHEN: Friday, November 8 at 12:45 p.m.

WHERE: Brattle Community Garden
52 Brattle Street
Providence


Judd Brown Designs with Siena

Judd Brown Designs Completes Highly Anticipated Third Location for Siena Restaurant Group
New Siena Location in Smithfield Embodies True Italian Influence

Judd Brown Designs (JBD), together with their sister architectural firm, Jefferson Group Architects (JGA), located at 700 School Street in Pawtucket, RI, has completed the third location for the iconic eatery. Siena’s new location at 400 Putnam Pike in Smithfield, brings coveted Italian cuisine closer to residents in northern Rhode Island.

JBD and JGA who specializes in hospitality projects, worked very closely with the owners of Siena to create an authentic and comfortable home for their new location. “We were very excited to work with Siena again on this project,” said Judd Brown, President of Judd Brown Designs. “They are a staple in the Rhode Island community, and their restaurants really strive to bring authentic Italian culture and cuisine to the area.” Judd Brown Designs was charged with designing the entire space that consists of a 220-seat main dining room, private dining room, bar area, and state-of-art kitchen. After 12 months of construction lead by DCI Construction Inc., Siena in Smithfield officially opened its doors in June 2013.

It was important that the new eatery convey a strong Siena brand heritage of rustic Tuscan influence. Therefore, JBD and JGA paid much attention to all elements, from the overall vision to the small details, brining authenticity to all the spaces.

The design team was very intentional in every element selected, from the sourcing of materials by Rhode Island vendors to custom fixtures that truly gave a Tuscan feel. The Italian heritage came to life in many ways including: porcelain plank flooring, rustic beam wood in the ceilings to look like an Italian farmhouse, custom wall murals celebrating the town of Siena, and a rough stone fireplace.

In addition to a traditional old-world Italian feel, the designers also incorporated an updated and modern aesthetic. Contemporary touches are seen throughout, most noticeable is the open kitchen which is visible from the dining room, “so that diners are able to experience the theater of the cooking experience from a celebrated chef,” said Brown.

“JBD brought our vision to life with this new location,” said Christopher Tarro, co-owner of Siena Restaurant Group. “They understood the aesthetic and importance developing a rustic Tuscan atmosphere, and brought that to life. We are so excited to welcome patrons to this new beautiful location.”

November 7, 2013 0 comment
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