Eat Drink RI
The best local food and beverage information in Rhode Island
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers…

      November 14, 2023

      Marsella Family Unveils Name and First Vendors in Highly Anticipated Food Hall

      November 7, 2023

      News Bites: Mill’s Tavern and Red Stripe Veterans Day Specials / Giusto…

      November 7, 2023

      News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn…

      November 5, 2023

      News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Tag:

Movement Ground Farm

The Industrious Spirits Company's Blue Velvet Bourbon
chefs & restaurantsfarmsnewswine & drinks

News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers One Millionth Pound of Food / Suya Joint Coming to Providence

by David Dadekian November 14, 2023
written by David Dadekian

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


The Industrious Spirit Company Announces Upcoming Iteration of Hit Blue Velvet is Officially a Straight Bourbon

The Industrious Spirits Company's Blue Velvet Bourbon

Today, The Industrious Spirit Company (ISCO) announced that their smash hit 100% Blue Corn Blue Velvet Bourbon, has been aged for more than two years, giving it the designation of a “straight” bourbon. It joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Patina Bourbon Barrel Aged Gin and Gemma Crystal Vodka. Because ISCO makes its spirits from scratch, creating Bourbon takes time. Blue Velvet is just the start of a number of bourbons that are beginning to come online after nearly four years in business. 

“Blue Velvet has been such a special project for us over the years and now it has earned the distinction of being aged long enough to officially be called a ‘straight’ bourbon” said Dan Neff and Eric Olson, Head Distillers at ISCO. “From a distillery that cares deeply about spirits’ and the relationship to agriculture, we follow the flavor directly from the field to the barrel. By using corn that has been grown for nutrition and deliciousness as opposed to yield, we give ourselves a leg up on spectacular flavor. Intentionally youthful, this straight bourbon still drinks “wise beyond its years”. 

Blue Velvet boasts aromas of toasted brown sugar that give way to warm baking spices with subtle notes of chocolate and pepper, followed by a rich, robust caramel and roasted blue corn chip finish. Bottled at 90 proof or 45% alcohol by volume, the spirit will retail for $54.99 at select bars, restaurants, and liquor stores in Rhode Island this fall. It is best sipped neat, over rocks or in a Manhattan. 

A launch party will be held at ISCO on November 9th starting at 5pm. The first 20 attendees to arrive to the party will receive a special gift – blue velvet clip on bow ties, to help with the festive and fancy vibes! In addition to pours and cocktails, the evening will feature delicious bites prepared by No Rules, No Worries Experience, a food project that harnesses global flavors from local purveyors by Chef Mark Lawless and ISCO’s very own Tasting Room Manager Makayla Habershaw!

Blue Velvet is a unique marriage of cultures and places. The blue corns in the mash bill are sourced from the Midwest and Mexico, marrying an organic strain of indigo with a single origin and non-GMO landrace blue variety sourced from independent farming communities. After being cooked and fermented (fun fact: blue corn turns PINK when you ferment it due to a pH change that affects the anthrocyanins, the naturally occurring dyes with antioxidant properties that give blue corn its color!), the bourbon is carefully distilled in small batches before it rests in charred new oak barrels for at least two years—ISCO’s goal is to ensure the corns’ flavors remain the stars of the show.


One Million Pounds Saved from Local Farms to Feed Hungry Rhode Islanders

Hope's Harvest Volunteer Gleaning Leeks
Hope’s Harvest Volunteer Gleaning Leeks

Providence-based nonprofit local food hub, Farm Fresh RI is excited to announce that its Hope’s Harvest program has just recovered its one-millionth pound of food from local farms to feed Rhode Islanders struggling with food insecurity. Hope’s Harvest mobilizes volunteers to harvest surplus fruits and vegetables from local farms, contracts with the growers, and pays them a fair price for this otherwise wasted produce. The program then distributes the fresh food to hunger relief agencies across the state. Nearly half of the million pounds recovered came from a process called “gleaning,” when surplus produce is gathered from local farms and orchards for feeding community members in need. The rest of the million pounds for hunger relief was recovered through surplus purchasing and contracting with local growers. 

“Gleaning is an efficient and effective solution to the twin challenges of food waste and hungry people,” explained Farm Fresh RI’s Director of Value Chain Strategy and founder of Hope’s Harvest, Eva Agudelo. “Recovering food in this way strengthens our local food system and makes our communities less dependent on commodity food shipped from thousands of miles away instead of what’s in our own backyard.”

The one-millionth pound mark was reached on November 9th as Hope’s Harvest volunteers visited Wishing Stone Farm in Little Compton, RI, and filled bins of freshly picked leeks. Those 345 lbs of leeks were then distributed to St. John’s Lodge Food Bank in Portsmouth, RI; East Bay Food Pantry in Bristol, RI; and East Bay Community Action Program in Newport, RI. This impressive achievement is the result of five years of hard work by Hope’s Harvest and its 1,325-plus volunteers, who since 2018 have engaged in over 9,000 hours of labor to glean produce from 56 local farms. During this time, the program has provided this fresh produce to 53 hunger relief agencies in RI — serving approximately 35,000 food-insecure Rhode Islanders every month.

“We are in awe of the many, many people who have come together to do such good for their community,” Agudelo said. “We’re honored that our farmers, agencies, and volunteer partners have contributed their time, resources, and hard work to ensure our neighbors have access to fresh, nutritious, locally grown food.”

Rumford-based hunger relief agency, We Share Hope, has been a partner of Hope’s Harvest for many years, providing fresh produce for their school-based food pantries, partner meal sites, and community distributions. 

“Hope’s Harvest’s focus on fresh, local produce fills a huge gap in our efforts to provide our clients with food that is not only filling, but nutritious. Fresh produce are often priced higher than shelf-stable bulk items and our dollars don’t go as far,” said We Share Hope’s Executive Director Johanna Corcoran. “Thanks to our partnership with Hope’s Harvest we can ensure that folks experiencing food insecurity have their nutritional needs met in a dignified way.”

Hasbro Children’s Hospital has been another strong and valued partner of Hope’s Harvest for several years. The hospital offers a free farmers market for patients and their families that brings nutritious food to approximately 100 participants each time it’s held. Dr. Celeste Corcoran, Hasbro’s community outreach program director and a champion of bringing fresh food to Hasbro’s patients and families, said: “We here at Hasbro Children’s Hospital are so indebted to the Hope’s Harvest team for the wonderful fresh foods that we have been able to share with our families. They are thrilled with the food. One young patient of mine summed it up: ‘DELICIOUS.’”

Local farmers are also key beneficiaries of the Hope’s Harvest program. Patch Tseng Putterman, farm team member and organizational development strategist at the Tiverton-based Movement Ground Farm, explained: “Growing exactly the right crops and quantities to supply our customers while minimizing food waste is an excruciating puzzle. Hope’s Harvest is an amazing outlet to absorb a lot of the crops we otherwise couldn’t sell.”

Hope’s Harvest is busy gleaning on Rhode Island farms every spring through fall, with activities in the fields slowing during deep winter months. Anyone interested in getting involved as a volunteer, farm, or agency partner can learn more about the program at farmfreshri.org/hopesharvest or reach out to Hope’s Harvest Operations Manager Shannon Hickey at HH@farmfreshri.org.


Chef and Owner Cecilia Lizotte Brings Acclaimed West African Restaurant Suya Joint to Downtown Providence

Cornish Associates is pleased to announce the opening of Suya Joint at 320 Westminster Street, on the ground floor of the Kinsley Building in downtown Providence in the spring of 2024. The restaurant, owned by Chef Cecelia Lizotte, will serve Nigerian cuisine and will include a vibrant bar and cocktail program highlighting flavors from West Africa.

Lizotte opened her first location as a catering business in the Roslindale area of Boston in 2012. The original Suya Joint relocated and expanded in 2016 to a larger footprint in the Roxbury neighborhood. Today, Lizotte continues to operate the Roxbury location and has added a popular food truck which serves Suya Joint menu favorites in and around Boston. Lizotte has received a number of accolades since opening the restaurant in 2012: the most recent was awarded by Boston Magazine in 2023, naming Suya Joint the Best West African restaurant in Boston. The new Providence location will bring the West African cuisine Lizotte is well known for in Massachusetts to downtown Providence.

“We’re so fortunate to have crossed paths with Cecilia in her initial visits to Providence,” says Joanna Levitt, Cornish’s Director of Commercial Leasing and Marketing. “Her food is delicious, which will be warmly welcomed here in Providence–and beyond the menu–we connected immediately on the importance of community that Cecilia embodies in her cooking.”

Suya Joint’s menu highlights the cuisine of Lizotte’s native Nigeria, with favorites including Jollof rice and beef Suya, a Nigerian meat skewer and the restaurant’s namesake. Other well known dishes include Nigerian stews offered with a choice of protein alongside a choice of fufu, a dumpling made with pounded grain. Since the entire menu is dairy-free, Suya Joint’s offerings will be a popular option for those with dietary restrictions; much of the menu is gluten-free and vegetarian as well. Adding to the mouth-watering menu selection, the new restaurant will also offer a bar and cocktail program highlighting West African flavors.

“I’ve spent a good amount of time seeking locations for the next Suya Joint,” says Lizotte. “When I saw the Westminster space, I knew it was right. I can’t wait to open and share my food with the Rhode Island community.”

The new location in Providence will serve guests seven days a week, for lunch and dinner, from 11 a.m. to 10 p.m. Takeout and delivery will also be available. Construction is underway and the anticipated opening is Spring 2024. For updates on Suya Joint’s Providence opening, visit their website and follow on Instagram.

November 14, 2023 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
chefs & restaurantsfarmsnewswine & drinks

News Bites: WhistlePig Launches PiggyBack Rye Smash / Blackstone Valley Culinary News / Local Agriculture and Seafood Act Grants 2021

by David Dadekian October 6, 2021
written by David Dadekian

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



WhistlePig Launches PiggyBack Barrel Aged Rye Smash in Time for Tailgating Season
World’s First Craft Can is Made with 100% Estate Rye, Harvested From the Same Fields as WhistlePig’s Award-Winning Whiskey

WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

WhistlePig Whiskey, a leading distiller of independent craft whiskey, is excited to introduce the first-ever, super-premium, ready-to-drink craft Rye beverage – PiggyBack Rye Smash. The small-batch canned beverages are specially crafted with barrel-aged ingredients and 100% Estate Rye grown directly on the WhistlePig Whiskey Farm.

A bolder, more balanced and full flavored take on a seltzer, each can is locally crafted and independently made in the U.S. with all natural ingredients, and packed with 100% of the good stuff like fresh farm fruit and natural carbonation. 

Jeff Kozak, Chief Executive Officer of WhistlePig exclaims, “We’re a restless and experimental team who love to fight the good fight for Rye, in whatever form that means. We thrive on testing out new, innovative, and dynamic ways to use our Rye.  We crafted this drink with 100% Estate Rye directly from the WhistlePig Farm, and paired it with ingredients barrel-aged in our WhistlePig barrels – staying true to our WhistlePig ways.”

Giving iconic cocktails a fresh twist, PiggyBack Rye Smash comes in three delicious flavors – Blackberry Lemon Fizz, Session Citrus Mint, and Fresh Ginger Lime – for a refreshing take that is perfect for grilling, tailgating, cornhole, or catching up with friends around the bonfire. Expertly crafted like a good whiskey cocktail should be, each flavor balances fruit, citrus, and strength for a delicious, craft-inspired Rye beverage you won’t want to hit the outdoors without. 

This game-changing canned cocktail will be available in four-packs (SRP: $17.99) in Georgia, Missouri, Vermont, Massachusetts, and Rhode Island, expanding across the U.S. in 2022. Each 12-ounce can contains 8 percent ABV and is best straight from the chilled can, making it the perfect ready-to-drink beverage. 

For additional information and product availability, please visit www.piggybackryesmash.com. Follow @whistlepigwhiskey on Instagram, Twitter, and Facebook to show your favorite way to enjoy WhistlePig PiggyBack Barrel Aged Rye Smash.

WhistlePig PiggyBack Barrel Aged Rye Smash Tasting Notes

  • Blackberry Lemon Fizz: Slightly sweet and naturally carbonated. The perfect balance between fruit and freshness. Turn up the music, then turn up a can and let the blackberry and barrel-aged lemon take your senses for a spin.
  • Session Citrus Mint: Features the sweetness and tartness of a farm fresh lemonade balanced with notes of WhistlePig PiggyBack 100% Rye and a hint of mint. 
  • Fresh Ginger Lime: Inspired by the Moscow Mule, it strikes a unique balance between the spicy warmth of ginger, a juicy citrus hit, and a hint of 100% Rye. 
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

Blackstone Valley Culinary News – October 6, 2021

Harvest Kitchen
2 Bayley Street, Pawtucket, RI  02860
401-335-3766
farmfreshri.org/programs/harvest-kitchen/

Harvest Kitchen has salami specials this week:  Salami Grilled Cheese (Cheddar and Parmesan, Danieli Sweet Salami, Pesto and Blistered Tomato) for $6.00 and a Hot Italian Sub (Narragansett Creamery Smoked Mozzarella, Danieli Hot Sausage, Deli Style Lettuce, Pickled Jalapeno, May and Mustard).  They are open Monday through Friday from 10 am to 3 pm.  And check out their new Fall Menu.

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma is offering family style chicken dinners on Wednesdays.  It includes ½ roasted chicken, pasta (pink or red sauce), choice of garden or Caesar salad and oven roasted potatoes with focaccia bread and dipping oil.  You can dine-in or place an order to bring home.  Single – $15.95, Dinner for 2 – $27.95, and Dinner for 4 – $59.95.  For all their menus and specials, click here:  Parma Ristorante

Cook & Dagger
566 Putnam Pike, Greenville  02828
401-349-3927
Cookanddagger.com

Here a link to a great article about Cook & Dagger by “Only In Your State” recently:
Only In Rhode Island    Cook & Dagger supports local farmers and businesses – check out their wonderfully creative menu on their website:  Cook and Dagger.  For the pumpkin lovers, they’ve got a dessert you’ll want to try:  Pumpkin and Brown Sugar Crème Brulee!   

Notes Coffee Co.
508 Armistice Blvd., Pawtucket 02861
401-335-5181
notescoffeeco.com

Speaking of pumpkin….Notes Coffee Co. has their fall goodies menu out:  House-made Pumpkin Spiced Latte, House-made Pumpkin Spiced Chai, House-made Rosemary Maple Latte, Chagaccino Latte, Apple Cider Doughnuts (*GF *V Available), Caramel Macchiato Old Fashioned, Pumpkin Coffee Cake, Pumpkin Cream Cheese Danish and Pumpkin Chocolate Chip Muffin.  See their entire menu and order online here:   Notes Menu

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

So much happening at RI Spirits!  They’ve got a new fall menu, including fall cocktails and food, they’ve got fall product releases (including the very popular coffee & black walnut vodka filled chocolates) and new events (live music, Spooky Spirits Halloween Party and a Sassy Succulents DIY Terrarium Workshop) scheduled into mid-November.    For all the details, click here:   RI Spirits News


Governor McKee Announces $250,000 In Grants To Spur Growth Of Agriculture, Aquaculture, And Seafood Sectors

Twenty grantees obtain funding through the Local Agriculture and Seafood Act, aimed at helping small businesses in RI’s green economy prosper and increasing the diversity of both food producers and foods in the state

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

Governor Dan McKee and the Rhode Island Department of EnvironmentalManagement (DEM) today announced $250,000 in grant awards aimed at spurring growth in the agriculture, aquaculture, and seafood sectors of the economy. The grants are funded by the state through the Local Agriculture andSeafood Act (LASA), which directly benefits and strengthens the local food system by helping new and existing small businesses and food initiatives take root and prosper. Now in its seventh year, LASA has provided more than $1.4 million – through grants up to $20,000 – to support the growth of RhodeIsland’s local food economy.

“The 2021 Local Agriculture and Seafood Act grants prioritize projects that support the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor Dan McKee. “This will help make our local food system both more resilient and inclusive, which is a win-win for Rhode Islanders.”

“Small businesses are the backbone of the Rhode Island economy and small agriculture and seafood businesses are the backbone of the local food system,” said Lieutenant Governor Sabina Matos. “The COVID pandemic has exposed that one of our weaknesses is food insecurity – too many Rhode Islanders lack reliable access to a sufficient quantity of affordable, nutritious food. The LASA grants will invest in our state’s vibrant food economy and build capacity to feed more people.”

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Acting Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2021 LASA grantees

African Alliance of Rhode Island, Providence, $15,175: To help establish two permanent sites for weekly farmers’ markets and provide markets at three rotating locations from June to October.

Ashawaug Farm, Ashaway, $20,000: To purchase a tractor and thus expand the farming operation’s agricultural production.

DBA Ocean State Community Seafood, Warren, $9,910: To develop tools and educational/outreach resources and initiate a presence at local festivals, farmers’ markets, and docks, to enhance local fishers’ brands, consumer connections, and profitability.

First Light Fisheries Inc., Portsmouth, $20,000: To develop marketing techniques and business channels to increase profitability of catch sales to local restaurants, small grocery stores, and the public across the state.

Hawk and Handsaw Farm LLC, Newport, $5,167: To purchase a caterpillar tunnel to expand business, extend the growing season, and provide more locally grown food to the community.

Hope’s Harvest Rhode Island, Providence, $20,000: To enable contracts to grow produce for the local emergency food system, build farmer capacity, and enhance the economic competitiveness of RI-grown agricultural products.

Movement Ground Farm, Tiverton, $10,756: To purchase essential items to increase farm viability, such as a potato digger to aid in harvest, a buckeye cultivator and tool bar for weed management, and a composting toilet to accommodate increased farm visitation.

Quaintly Farm LLC, Providence, $10,532: To update an existing high tunnel (where plants are growing right in the ground as they would in a garden) thereby establishing a longer growing season and increasing capacity of local vegetable and fruits to Communities of Color.

Revelry Greens/White Horse Farm, Portsmouth, $18,500: To initiate a farm expansion project, which will provide new tools, season extension, arborist services, and infrastructure needed to increase no-till vegetable production and establish a new, full-time family farm in Portsmouth by 2022.

Roots 2Empower, Pawtucket, $12,904: To construct a drying shed to enable the increase of value-added products such as vinaigrettes, garlic powders, and savory rubs.Sakonnet River Oyster Company, Bristol, $10,000: To purchase a tube sorter or tumbler, which sorts oysters by size and efficiently prunes the edges of the oysters. The tumbler will help produce a higher yield of marketable oysters

Silk Tree Farm, Exeter, $20,000: To buy a tractor and attachments to allow the farm to execute daily tasks more efficiently and safely.

Small World Farm LLC, Little Compton, $15,000: To build an agricultural utility building that will serve as a farmer’s market, enabling direct consumer sales of fresh and local produce.

Snake Den Farmers Association, Johnston, $8,607: To update a washroom to a standard of food safety that meets state and federal requirements and provide an indoor protected workspace to enable an extended harvest season.

Southside Community Land Trust, Cranston, $15,426: To provide farmers at Good Earth Farm with a designated space for crop storage and wash/pack facilities.

Swallowtail Farm and Cidery, Glocester, $7,795: To purchase a cool bot-regulated walk-in cooler for processing and storage of apple cider, honey, and vegetables.

Tiverton Farmers Market, Tiverton, $16,180: To promote growth for small agricultural producers and food entrepreneurs by providing a year-round farmers’ market to the local community.

Wellspring Apothecary, Tiverton, $2,500: To purchase a tincture press and dehydrator to assist with more efficient herb processing.

Westerly Land Trust, Westerly, $5,000: To purchase materials to construct a permanent farm stand, which will facilitate community access to local grown food and agricultural products.

Winterhawk Vineyards, West Kingstown, $6,548: To expand the capacity of the grape vine cloning operation from 50 stations to 200 stations and double output by higher-efficiency pumps, misters, and controls.

October 6, 2021 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail

Search:

Recent Posts:

  • News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers One Millionth Pound of Food / Suya Joint Coming to Providence

    November 14, 2023
  • Marsella Family Unveils Name and First Vendors in Highly Anticipated Food Hall

    November 7, 2023
  • News Bites: Mill’s Tavern and Red Stripe Veterans Day Specials / Giusto Holiday Lasagna to Fight Hunger / The Good Trade Makers Market Returns

    November 7, 2023
  • News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn Supper Club Series / Blackstone Valley International Food Trail

    November 5, 2023
Advertisement:
Advertisement:
Eat Drink RI YouTube Channel
Advertisement:
Advertise with Eat Drink RI
Advertisement:
Advertisement:
Advertisement:
Facebook

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation

Instagram

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • Tumblr
  • Youtube
  • Email

Copyright © 2010-2023 Eat Drink RI LLC. All rights reserved.


Back To Top
Eat Drink RI
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers…

      November 14, 2023

      Marsella Family Unveils Name and First Vendors in Highly Anticipated Food Hall

      November 7, 2023

      News Bites: Mill’s Tavern and Red Stripe Veterans Day Specials / Giusto…

      November 7, 2023

      News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn…

      November 5, 2023

      News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact

Terms and Conditions – Privacy Policy