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News Bites: RI James Beard Foundation Award Semifinalist, Farm Fresh RI March Madness, Haven Brothers Documentary on RIPBS, Green with Bleu Workshop Series at Hope & Main, The Mooring’s Weekly Specials

by David Dadekian March 3, 2015
written by David Dadekian
Chef Champe Speidel at Persimmon Provisions

Chef Champe Speidel at Persimmon Provisions

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

Another James Beard Foundation Nod for Persimmon’s Champe Speidel

The 2015  James Beard Foundation Restaurant and Chef Awards Semifinalists were recently announced and Rhode Island’s own Chef Champe Speidel, co-owner of Persimmon in Bristol and Persimmon Provisions in Barrington, was named in the Best Chef: Northeast category.

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 24 and then winners will be announced at the Awards Gala in New York City on May 4 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

 


March Madness at the Pawtucket Wintertime Farmers Market

Seasonal Sales, Cooking Demos, Games, Events and Prizes!

March is a challenging month for local farmers. It signals the start of a long thaw from a harsh winter and the beginning of work for planning next year’s harvest. It is also typically a slow time for retail sales at the market. Given the seasonality of farming, March is the time of year when farmers and producers need your business and support the most.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting March Madness at the Pawtucket Wintertime Farmers Market. Shop at the market every Saturday in March to take advantage of seasonal sales and participate in a series of events, cooking demos, and a one-of-a-kind scavenger hunt and raffle with a chance to win over $250 in prizes.

March Madness Events include:

  • March 7th – Cooking Demos by Chef Scott of Melville Grille and Chef Fab of Nosh Eatery
  • March 14th – Humble Pie’s Second Annual Pi(e) Day Pie Eating Contest
  • March 21st – Hope & Main and Bucket Brewery Sample Showcase
  • March 28th – Cooking Demo by the African Alliance of Rhode Island

What to expect:

  • Baskets . . . of delicious produce to feature on your dinner table!
  • Dunks . . . of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops . . . used to support greenhouses that make winter harvests possible!
  • Nets . . . that harvest fresh-caught seafood!

Participating in March Madness is a great way to support local agriculture, empower small businesses and create a vibrant community with local food at the center of every table. To find out more about March Madness, visit www.farmfresh.org/winter.

The Pawtucket Wintertime Farmers Market is open every Saturday from 9am – 1pm at the Hope Artiste Village in Pawtucket. Take advantage of RIPTA’s R-Line to be dropped off at the door of 1005 Main Street in Pawtucket!

 


Original Food Truck Movie TV Premiere on RI PBS!
Thursday, March 5, 9:30 p.m.

The Original Food Truck,” Haven Brothers: Legacy of the American Diner tells the story of Haven Brothers Diner, the oldest operating diner on wheels. The original fast food – and the first food truck owned by woman – this late night lunch cart has served patrons for more than 120 years.

“The Original Food Truck,” Haven Brothers: Legacy of the American Diner premieres on Rhode Island PBS on Thursday, March 5 at 9:30 p.m. David Piccerelli, Rhode Island PBS president, and Margie O’Brien, television producer, present the documentary in segments taped in a full-size replica of a diner exhibited inside the Culinary Arts Museum on the Johnson & Wales University Bayside Campus. Museum Curator and diner expert Richard Gutman provides entertaining and informative information about the original “fast food joints.”

Located in the birthplace of the American diner, Providence, RI, the Haven Brothers diner was almost lost to the modernizing of Providence. The political decision to move the diner from its reserved parking spot next to Providence City Hall was considered blasphemous by its loyal followers, and the ensuing public outrage successfully reversed the ill-conceived notion.

The documentary recounts that story, as well as traces the history of Haven Brothers truck and its owners over the years. The story is told by dozens of fans, in what quickly becomes an endearing, humorous cavalcade of Rhode Island’s famous and infamous personalities. Only in Rhode Island!

The story of Haven Brothers is a rich commentary on the American Dream, the American diet, and what it is to be a success.

 


Hope & Main's 'Green with Bleu' series

Hope & Main’s ‘Green with Bleu’ series

‘Green with Bleu’ Series to Offer Classes on Bone Broth, Fermentation, Seeding and more

New Englanders can forget this winter’s weather and start focusing on spring in the upcoming ‘Green with Bleu’ workshop series at Hope & Main.

Led by the Bleu Grijalva of New Urban Farmers, the nine-class series will run March through May and include Basics of Bone Broth, Fermentation Basics, B is for Brassicas, Easy Seed Starting, The Succession Garden and more. Cost ranges from $25-$33, with supplies included in the registration fee.

Classes are offered on Wednesday evenings from 6-8 p.m., and will take place at Hope & Main, 691 Main Street in Warren. Registration is required. Complete class list:

March 11: Easy Seed Starting in the Garden and Indoors
Starting seeds early is essential for planning out quality succession planting in your garden. From soil and substrates and indoor lighting to basic care needs, this class will explore the simple and easy steps to seed starting directly in the garden and indoors. The workshop will also include demonstrations on cloning, soil blocking and more. Participants who are fans of heirloom and special varieties of garden favorites like tomatoes, peppers, flowers and herbs, will learn how to improve garden growth and increase harvest. Students will leave class with seeds galore! Cost: $29. Register: http://gwbmarch11.eventbrite.com

March 18: Necessary Nourishment: Feeding Plants for Healthy Harvest
What is an organic fertilizer? Can you compost at home? Get answers to all of your organic gardening questions and learn the basic principles and techniques of foliar feeding, soil amendments and simple observation skills. We will discuss various nutrient techniques and forms of growing, including biodynamics and soil mineralization, and practices to help you provide plants with the extra nutrients to ensure plant health and a bountiful organic fruit and vegetable harvest. Cost: $29. Register: http://gwbmarch18.eventbrite.com

March 25: The Succession Garden
This class will focus on how to cultivate a perfect succession garden at home. Participants will learn how to plant one crop after another and to interplant gardens to maximize seasonal harvest. When you grow within a short and intense planting season it is important to plan on proper soil amendments throughout your season. This workshop will walk you from spring through fall on crop planning and soil-fertilizer plans to make your garden grow to your desired needs, as well as how food crops, herb plants and flowers all can be grown together to benefit each other when planted with good planning. This class is great for folks who like to grow a variety of plants and for those who want to maximize garden yields during the growing season. Cost: $25. Register: http://gwbmarch25.eventbrite.com

April 1: Living Soils
Soil is a living system and the heartbeat of your garden. When we begin to understand what soil health means we can then determine how best to support the life in the soil, eliminating dependence on synthetic pesticides, fungicides, herbicides or chemical fertilizers. By encouraging organisms in the soil, we get healthy soil and clean water, sequester carbon, and grow beautiful landscapes and food crops that truly nurture us from the inside out. This class will touch on how to create and maintain a healthy soil. Learn how to nourish your soil that will ultimately nourish you! Cost: $25. Register: http://gwbapril1.eventbrite.com

April 8: Basics of Bone Broth
Referred to as a great gut soother and beauty elixir, bone broth is a super healing food that is said to help to ease food intolerance and allergies, heal a leaky gut, strengthen joints, ease depression and anxiety, strengthen hair, skin and nails, and boost the immune system. This class will discuss the benefits of homemade broth and the importance of properly sourcing your ingredients. Drawing inspiration from “Nourishing Traditions” and “The Heal Your Gut Cookbook,” participants will learn various preparation techniques for busy cooks and will walk away with a week’s worth of nutrient-dense recipes based on variations of this wonderful traditional food. The workshop will also include a general discussion about gelatin, collagen, broth, and healing the gut for optimal health. We will also have samples of broth to share and enjoy. Cost: $33 (includes materials). Register:http://gwbapril8.eventbrite.com

April 15: Fermentation Basics
An introduction to the ancient practice of fermentation, this workshop will demonstrate three do-it-yourself recipes in fermenting vegetables, Kombucha (fermented tea) and Tsukemono (Japanese pickles). Using lactic acid fermentation, or lacto-fermentation, this process is among the most common preservation methods and one of the easiest to experiment with at home. An anaerobic process in which bacteria convert sugar into lactic acid, the process acts as a preservative and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various strains of probiotics. Whether you’re an enthusiast of culinary tradition, interested in potential health benefits or simply enjoy trying new food preparation techniques, this class will be your how-to guide in creating ferments at home. Cost: $33 (includes canning jars, materials). Register: http://gwbapril15.eventbrite.com

April 22: B is for Brassica
Dive deep into the delicious and bountiful world of Brassicas! Impress your friends and neighbors with year-round kale, broccoli, cauliflower, mustard greens and more, grown right on your balcony, along driveway or in your backyard. In this class we will learn how to cultivate these well-adapted and nutritious vegetables in coastal New England gardens. We will learn the history of these delectable vegetables along with how to plant, grow, harvest and, of course, how to cook and eat them too. Cost: $25. Register: http://gwbapril22.eventbrite.com

April 29: Organic Lawn and Garden Care at Home
Planning, creativity and sustainable products are essential for flourishing organic gardening systems and low-maintenance organic lawns. Learn more about effective and natural maintenance practices that will keep your lawn beautiful while keeping your labor to a minimum. Topics covered will include weed control, watering techniques, food & fertilizers, pest management, mulch and other organic cultivation tips to keep both your lawn and garden on track. This class will save you time and money on your lawn and garden care at home – no need to pay expensive lawn care fees when you can do it all at home chemical-free! Cost: $25. Register:http://gwbapril29.eventbrite.com

May 6: Greens with Bleu
Fresh salad greens are one of the most exciting and rewarding crops to grow year-round in the Rhode Island coastal climate. A salad from your garden can be so much more than a bowl of plain chopped lettuce. From common greens like arugula and spinach, to under-appreciated wild edibles like purslane and amaranth, salad consists of diverse shapes, colors, textures, flavors and nutrients. In this hands-on class, participants will discuss potential plants as well review tips you need to know about producing and collecting your own salad greens from seed to the dinner table. Participants will prepare salads to taste and walk away with seeds to get your salad garden. Cost: $33 (Includes seeds!). Register: http://gwbmay6.eventbrite.com

About Hope & Main: As Rhode Island’s first culinary business incubator, Hope & Main’s nonprofit incubator program helps local entrepreneurs jump-start early-stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry-specific technical resources. Members benefit from extensive mentoring, access to fully-equipped and affordable work space, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises. Applications are open. www.makefoodyourbusiness.org

 


Step into The Mooring and Enhance the Week with Delicious Seafood Experiences on Newport’s Historic Waterfront

Newport’s Award-Winning Dining Destination Introduces Unique Weekly Specials

WHO: The Mooring, an award-winning Seafood Kitchen & Bar offering the freshest local seafood, al fresco seating, expansive harbor views, and warm hospitality, has created weekly specials worthy of celebration.

WHAT: The Mooring invites diners to stray away from weekly routines and experience a taste of New England life. Elevating the Newport seafood tradition to a new level since 1981, The Mooring provides casual elegance while maintaining the relaxed Newport charm.

Beat the Monday blues with Build Your Own Prix-Fixe Mondays – where guests are invited to build a unique prix-fixe from the seasonal menu. First, choose from any soup or salad, then complement it with a choice of any entrée, and finally end with a delicious seasonal dessert. This customized 3-course offering is available every Monday for only $30.

Celebrate the best of New England with Half-Price Raw Bar Wednesdays. Sample the freshest local seafood every Wednesday with half-off the ever-changing assortment of raw bar offerings, including “top-of-catch” oysters, littlenecks, shrimp, lobster, and more.

Bring a friend, family member or loved one and enjoy a dinner for two with Paella Thursdays. This seafood comfort dish of paella for two is served with a pitcher of sangria for only $55. The old world-style paella is prepared with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage, and saffron-garlic sofrito paried with house-made sangria.

WHEN: Build Your Own Prix Fixe Mondays
Every Monday
11:30AM – 9:00PM

Half-Price Raw Bar
Every Wednesday
11:30AM – 9:00PM

Paella for Two Thursdays
Every Thursday
11:30AM – 9:00PM

WHERE: The Mooring
1 Sayers Wharf
Newport, RI 02840
401.846.2260
www.mooringrestaurant.com

March 3, 2015 0 comment
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News Bites: Newport Vineyards Opens Restaurant, DEM Farm Viability Grants, Cook & Brown Public House Wins National Competition

by David Dadekian October 24, 2014
written by David Dadekian
Newport Vineyards' Brix Restaurant

Newport Vineyards’ Brix Restaurant

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

Newport Vineyards Announces Addition of Brix Restaurant

New Restaurant Part of a Multi-Million Dollar Winery Expansion

Newport Vineyards is pleased to announce the addition of Brix Restaurant to its winery location, as part of a multi-million dollar expansion. The former location of Nunes Motor Group, Andrew’s Restaurant and The Glass Union, has been transformed into a refined rustic space, including exposed industrial ductwork, wood beams and polished concrete floors. Preserving the history of the space, an original stone fireplace has been restored and serves as an area for guests to gather around. The space also features two walls of windows, overlooking the winery’s barrel room, tank room and views out to the vineyard, ideal for taking in all the action of harvest and winery activities.

Under the culinary direction of Andrew Gold, the Aquidneck Island restaurateur has come full circle to manage Brix Restaurant which is the same location he opened Andrew’s Restaurant in 1988. The nearly 100-seat restaurant will serve dinner daily, and Sunday brunch will be introduced in the coming weeks. Guests can enjoy Newport Vineyards wines, along with a selection of guest wines, beer and specialty cocktails. The space will also be available for daytime corporate and social group functions.

“We are very excited to announce the addition of Brix Restaurant to the Aquidneck Island community and beyond,” stated owner John Nunes. “The restaurant will offer both our local guests and winery guests a truly unique dining experience, coupled with views of our winery and vineyard.”

On the heels of its 20th anniversary, Newport Vineyards is renovating over 30,000 square feet of their building located conveniently on East Main Road, just minutes outside of Newport. Phase one of the expansion has been completed and includes Brix Restaurant, a new fermentation tank room and barrel room, as well as an outdoor patio and seating complete with wine by the glass and tasting bars. Slated for an early 2015 completion, phase two of the renovation includes a new tasting room, three-season porch, second patio, marketplace and new space for neighboring business Fatulli’s Bakery and Deli.

 


DEM Announces Award of $255,543 in Farm Viability Grants to Enhance and Promote Rhode Island Specialty Crops

The Department of Environmental Management has announced the award of farm viability grants totaling $255,543 for projects that will enhance the competitiveness of specialty crops grown in Rhode Island. The funds are from the US Department of Agriculture’s (USDA) Specialty Crop Block Grant program. Specialty crops are defined by this federally-supported program as fruits and vegetables, dried fruit, tree nuts, and nursery crops including floriculture and turf grass production.

“These grants will help promote the long-term viability of agriculture in Rhode Island by strengthening markets for specialty crops and sustaining the livelihood of our state’s farmers,” noted DEM Director Janet Coit.

The farm viability grants will be used for a wide range of purposes, such as enhancing food safety practices among farmers and produce vendors at farmers’ markets; increasing the consumption of specialty crops by the Latino population and decreasing obesity rates among participating families; and supporting agricultural research at Rhode Island College on the honeybee population.

Following is a list of projects awarded funding through the grant round:

  • $37,752,000 for the Rhode Island Good Agricultural Practices Program, a partnership between the University of Rhode Island’s Nutrition and Food Sciences Department and DEM’s Division of Agriculture, to provide growers with training and support to become part of the state RIGAP certified grower program. The program has helped enhance food safety on farms for the past 12 years by providing farmers with information and resources about safe produce planting, harvesting and handling practices;
  • $40,000 to Farm Fresh Rhode Island for the RI Farm to Cafeteria Project, a collaborative effort designed to bring RI institutional buyers such as schools, hospitals, state agencies and worksites together with RI farmers to develop sustainable purchasing agreements. This project builds on the success of the RI Farm to School Program, taking best practices and techniques and applying them to other types of large-scale food buyers. Work will include educating food service buyers and chefs on local specialty crop availability and use through the development and dissemination of a “Harvest of the Month” print marketing campaign to promote local specialty crops in cafeterias, and enhancing the Market Mobile program to serve more institutional purchasers;
  • $10,300 to the Northeast Organic Farming Association of Rhode Island, to increase the production and consumption of certified organic specialty crops in Rhode Island by providing outreach, education, and technical assistance to farmers;
  • $35,400 to New Urban Farmers, to support a collaborative effort with the Pawtucket Housing Authority that promotes the use of specialty crops among Latino residents living in two family development complexes in Pawtucket. The project will include hands-on demonstrations and workshops, a mobile market to make specialty crops available from farm-to-table, and assistance for residents to establish community gardens;
  • $22,736 to the Rhode Island College Honey Bee Study, to conduct a rigorous survey of the health and size of the state’s honeybee populations along with the incidence of the small hive beetle (SHB). Survey data generated will represent baseline data for further monitoring of the bee population in Rhode Island. Educational outreach will be conducted to promote beekeeping and bolster bee populations, and mitigation strategies will be assessed to reduce the impact of the SHB. The goal of the study is to increase the size of the bee population and enhance the ability to pollinate specialty crops in the state;
  • $31,398 to the University of Rhode Island Division of Research and Economic Development to conduct a study entitled, “De-Tasseling Sweet Corn to Prevent Bird Damage: An Alternative to Cannons?” This project is designed to address bird damage to sweet corn, which is a major specialty crop in Rhode Island both in acreage and in value. Uncontrolled feeding by flocks of birds can result in the loss of entire plantings of sweet corn. Currently the most effective and affordable control option for farmers is propane-fueled bird cannons, which emit a sonic blast every 40 seconds to 30 minutes to frighten birds. It has been reported that removing the tassel from corn plants after pollination decreases bird damage and may be an effective alternative to bird cannons. The study will evaluate the effectiveness of de-tasseling at preventing bird damage, measure its effect on corn yield and quality, and determine if de-tasseling provides sufficient benefits to growers to justify the expense; and
  • $6,000 to Harvest New England Association, Inc. for an educational program designed to increase sales and consumption of regional specialty crops by New England consumer, specialty crop producers and wholesalers of specialty crops.

In addition to the grants, $71,957 in funding is provided to DEM’s Division of Agriculture, to continue to increase demand and consumption of Rhode Island-grown specialty crops by expanding on the “Rhode Island Grown Get Fresh Buy Local” initiative through produce preparation demonstrations featuring local celebrity chefs at all RI farmers markets and participating roadside stands; updating its RI agricultural display; and enhancing the marketing program by making point-of-purchase advertising material available to farmers.

Rhode Island has 1,243 farms, mostly family run, which occupy 68,000 acres. The state is a national leader in direct-sales to consumers, with 50 seasonal farmers markets in the state’s urban, suburban and rural areas, seven indoor winter markets, and numerous pick-your-own and farm stand operations. The recent Green Industry Economic Impact Study funded by DEM and conducted by URI conservatively estimates that total agricultural revenues in Rhode Island are $170.6 million.

 


Cook & Brown Public House Wins American Lamb Jam Finale

On Sunday, September 28, 2014, Chef Nemo Bolin of Providence’s Cook & Brown Public House was victorious in claiming the national title in the American Lamb Jam competition. The four competing chefs, all of who won Best in Show at their local area Lamb Jam competitions were: Chef Sophina Uong, Pican (San Francisco), Chef Sarah Lorenzen, Andaluca (Seattle), Chef Rodney Scruggs, Occidental Grill (Washington, D.C.) and Chef Nemo Bolin, Cook & Brown Public House (New England). Bolin’s winning dish was a merguez scotch egg with harissa, herbed yogurt, pickles & herb salad. More information on Bolin’s New England win can be found here on Eat Drink RI.

In celebration of the win Cook & Brown Public House will be hosting a limited dinner featuring local lamb and wines from Neal Rosenthal on Saturday, November 15th at 6 p.m. It will be five courses (with some additional treats here and there) of food and wine for $125 per person. Seating is limited and you don’t want to miss out. Call 401-273-7275 for reservations.

October 24, 2014 0 comment
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News Bites: Hope & Main Announces First Group of Local Culinary Entrepreneurs, RI Food Policy Council Call for Nominations

by David Dadekian September 4, 2014
written by David Dadekian

Hope & MainCurrent news releases—Eat Drink RI is not the source for these items, though I will add I’m a huge fan of Hope & Main and was proud to have several of these first incubuses sample their product at the Eat Drink RI Festival in April, and I’m a member of the Rhode Island Food Policy Council—please follow any links for more information.

Hope & Main Food Business Incubator Announces Inaugural Cohort

More than 30 food entrepreneurs will launch culinary businesses this month as members of the state’s first food business incubator program

Hope & Main, a forward-thinking, non-profit food business incubator designed to support the local food system and to strengthen the region’s economy, today introduced its inaugural group of members, a cohort of more than 30 culinary entrepreneurs who will be growing early-stage food startups and other food-related businesses from the organization’s headquarters in Warren, Rhode Island. The companies will begin full production at Hope & Main’s newly renovated facility in September 2014.

The many resources offered by Hope & Main’s incubator program, coupled with the fact that the organization does not receive equity in its members’ companies, prompted a flood of applications from entrepreneurs seeking to jump-start food ventures. Members hail from across Rhode Island and Massachusetts, and include specialty food product makers, catering companies, food trucks, farmers, personal chefs and nutritionists.

Hope & Main will hold a Grand Opening & Ribbon Cutting event on October 3 to celebrate the opening of the newly-renovated facility, largely financed through a USDA Rural Development Community Facilities Loan, and to introduce the public to the inaugural cohort of member companies.

As the state’s first food business incubator, Hope & Main’s nonprofit incubator program gives food startups the chance to grow in their first two to three years without the cost of equipping their own commercial facilities. Members benefit from extensive mentoring, access to fully equipped and affordable workspace, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises.

Hope & Main is great example the new ‘sharing economy’ where small producers can access an extensive platform of resources that not only reduce expense and exposure to risk but also increase the chance for success,” says Lisa Raiola, founder and president of Hope & Main. “It has given these fledgling entrepreneurs the opportunity to think big even as they start small. It is their promise and enthusiasm that has brought us to this milestone.”

The inaugural cohort of entrepreneurs and their food-related startups are:

Acacia Food Truck & Kitchen
Member: Dawn Brooks-Rapp
www.acaciacafe.com
twitter.com/AcaciaFoodTruck

Agraria Edibles
Member: Barbara Link
www.agrariafarm.com
facebook.com/AgrariaFarm

Allie’s Genuine Goodness
Member: Elizabeth Alvarez
www.alliesgenuinegoodness.com

Anavila Bakehouse
Member: Margie Aitkenhead

The Backyard Food Company – CURRENTLY RUNNING A KICKSTARTER CAMPAIGN
Members: Matthew McClelland and Loubnen Sukkar
www.thebackyardfoodcompany.com
twitter.com/BackyardFoodCo

Bella Piccolina
Member: Daniela Mansella
www.bellapiccolina.com
twitter.com/dmansella
facebook.com/daniela.mansella

Biggest Little Popcorn Company
Member: Roselette W. DeWitt
www.biggestlittlepopcorncompany.com
twitter.com/biggestlilpopc
facebook.com/biggestlittlepopcorncompany

The CupCake Contessas
Members: Marylee Dixon and Karianne Polak
twitter.com/TheCupcakeConte
facebook.com/TheCupCAKEContessas

Dough
Member: Helena Sheusi
www.doughtreats.com
facebook.com/doughtreats

Essentially Coconut
Member: Sophia Gartland
www.essentiallycoconut.com
twitter.com/essentiallycoco
facebook.com/essentiallycoconut

Fox Point Pickling Company
Member: Ziggy Goldfarb
www.foxpointpickles.com
twitter.com/FoxPointPickles
facebook.com/FoxPointPicklingCo

Great Gaines Foods
Member: Judy Venter-Gaines
www.greatgainesfoods.com
twitter.com/greatgainesfood
facebook.com/GreatGainesFoods

Griffith Gardens
Member: Bryan Sirois
facebook.com/GriffithGardens

Halsey & Bowen Peanut Sauce
Member: Morgan Hollenbeck

HOLLISTER Tamales
Members: Charles and Kaari Groscup
www.HOLLISTERTamales.com
facebook.com/HollisterTamales

Laughing Gull Chocolates
Lindsay Tarnoff
www.laughinggullri.com
twitter.com/laughinggullri
facebook.com/LaughingGullRI

Lori’s Primo Granola
Member: Lori Vartanian
www.primogranola.com

Matt’s Magic Brownies
Member: Matt D’Alessio
www.mattsmagicbrownies.com
twitter.com/MattsMagicBrwne
facebook.com/MattsMagicBrownies

Mima’s Gluten-Free & Nut-Free
Members: Lois Mahoney and Betsy Shealy
www.mimasglutenfree.com
twitter.com/mimasgf
facebook.com/mimasgf

My Lil’ Chefs
Members: Jack Achenbach and Casey Paige
www.mylilchefswebsite.com
twitter.com/MyLilChefs

New England Syrup & Tonic
Members: Candace and Chris Clavin

New Urban Farmers
Members: Bleu Grijalva and Emily Jodka
www.newurbanfarmers.org

Nutritionally Sound
Member: Meg O’Rourke RD-LDN
www.harmonywithfood.com

Ocean State Smoked Fish Company
Member: Jeffrey Powell
facebook.com/OceanStateSmokedFishCompany

Pies by Moira
Member: Moira Walker
facebook.com/piesbymoira1

Spicy Penguin
Member: David Peligian
www.thespicypenguin.com
twitter.com/SpicyPenguinPVD
facebook.com/thespicypenguin

Tito’s Cantina
Member: Richard Reavis
www.titos.com
facebook.com/titoscantina

Uncle Truscott’s Classic American Confections
Member: Peter Kelly

 


Members of the RI Food Policy Council tour Hope & Main

Members of the RI Food Policy Council tour Hope & Main

The Rhode Island Food Policy Council is seeking new Council Members for the 2015 term.

New members will be elected at the December 2014 Annual Meeting.

Nomination Forms due on September 30th.

Who Should Be Nominated?

The Council seeks qualified candidates, from diverse sectors of the Rhode Island food system, who are committed to and interested in food systems change.

The membership selection process strives to achieve racial, socioeconomic, ethnic and geographic diversity.

What’s Involved?

Responsibilities of Council members include:

  • Create new and innovative ideas and plans for the Rhode Island food system
  • Monitor and promote the Rhode Island food system across multiple sectors
  • Help to maintain direction, purposes & goals, functions and responsibilities of the RIFPC

Detailed info on Council duties can be found on our website.

How Do I Find Out More?

If you have specific questions about Council roles and responsibilities, please contact RIFPC Vice-Chair Krystal Noiseux.

If you are a part of (or know of!) a community organization that might benefit from hearing more about RIFPC in general -who we are, what we do, and how community members can get involved with us – please let Krystal know and she’d be happy to reach out to them as Chair of our Governance Committee.

September 4, 2014 0 comment
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News Bites: Senator Reed Visits Hope & Main, RI Hospitality Association Staff News, RI DEM Director Janet Coit Receives Environmental Award

by David Dadekian May 12, 2014
written by David Dadekian
Reed Visits Hope & Main Culinary Incubator, Announces $30 Million Grant Opportunity for Local Food Enterprises

Reed Visits Hope & Main Culinary Incubator, Announces $30 Million Grant Opportunity for Local Food Enterprises

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

Reed Visits Hope & Main Culinary Incubator, Announces $30 Million Grant Opportunity for Local Food Enterprises

Food venture center under construction in Warren could help cook up new businesses, jobs, and economic development throughout the region

Today, U.S. Senator Jack Reed joined with local food entrepreneurs, officials from the U.S. Department of Agriculture (USDA), and Lisa Raiola, the founder of Hope & Main, for a “hard hat” tour and firsthand look at efforts to transform a 100-year-old shuttered school building on Main Street in Warren into the state’s first full-service food business incubator.  During the tour, Reed also announced the availability of $30 million in competitive grants for the newly-expanded Farmers Market and Local Food Promotion Program (FMLFPP).

“Rhode Island has so many talented chefs, bakers, farmers, fishermen, and more than fifty farmers markets.  This newly expanded grant program is a great opportunity to support local growers, promote Rhode Island made food and produce, and boost our economy.  I applaud USDA for making these funds available and will continue working to help Rhode Islanders compete for these federal resources,” said Reed, a member of the Appropriations Committee and a cosponsor of the Local Farms, Food, and Jobs Act, which played a key role in making these FMLFPP grants possible.  “Rhode Island is already a great culinary destination.  I want to help the state continue building its capacity as a food hub and connect more farmers and food entrepreneurs to the resources they need to grow their businesses.”

USDA will make the competitive grants available through the Agricultural Marketing Services (AMS) Farmers Market and Local Food Promotion Program.  The funds are designed to help producers better market and promote healthy food access by connecting consumers with local farmers markets.  USDA’s Rural Developments Business and Industry Guaranteed Loan Program will also provide $48 million in loan guarantees to help expand local food projects nationally.  The Hope & Main construction project was made possible in part by a $2.99 million USDA Rural Development Community Facilities loan.

Set to open its doors later this summer, Hope & Main helps local entrepreneurs jump-start early-stage food businesses with a special focus on supporting the local food system.  During the tour, Senator Reed and Ms. Raiola joined federal officials from the U.S. Department of Agriculture (USDA) to meet with food entrepreneurs who are among the first members of the non-profit’s incubator program and discuss the next steps in supporting Rhode Island’s local food infrastructure.

“I commend Lisa Raiola for founding Hope & Main and working so hard to get it off the ground.  This new facility will help local entrepreneurs collaborate, grow their operations, and get technical assistance to cook up exciting new business ventures and turn their ideas and recipes into commercial success,” said Senator Reed.  “Hope & Main is already providing valuable education and business support to Rhode Island food entrepreneurs, and I am excited to see what they’ll cook up next.”

Now in its final months of construction, Hope & Main’s 17,500-square foot multi-kitchen facility will provide commercial cooking and storage space for food entrepreneurs and small businesses that can’t afford the up-front costs of building their own commercial kitchens.  When completed, the renovation will feature three shared-use commercial kitchens, including a gluten-free kitchen and bakery, over 6,000-square-feet of production space, cold and dry storage, a demonstration kitchen and classroom, and a 2,000-square-foot event space.

Hope & Main is now accepting applications and already hosting workshops to help teach prospective food entrepreneurs the recipe for starting a successful food business in Rhode Island, including how to produce, market, finance, and package their products for sale.  Hope & Main is also set to partner with New Urban Farmers on a new, on-site community garden, and plans to host a farmers market.

Food vendors joining Senator Reed for today’s tour included Louby Sukkar and Matt McClelland of The Backyard Food Company and Carol and Matt D’Alessio of Matt’s Magic Brownies.

Senator Reed has been a champion of the “eat local” movement in Rhode Island and has long supported efforts to help boost Rhode Island’s food economy.  He has worked to help bring individuals and organizations from different parts of the state’s food industry together to help the food sector grow and have an even greater economic impact.  In 2004, Reed helped pass the Specialty Crops Competitiveness Act, which authorized the USDA to provide grants to state departments of agriculture for the purposes of enhancing the competitiveness of specialty crops.  Earlier this year the state received over a quarter million dollars to help promote Ocean State agricultural products.  The Local Farms, Food, and Jobs Act, which was authored by Senator Sherrod Brown and cosponsored by Reed, seeks to spur job creation by improving federal farm bill programs that support local and regional farm and food systems.  Many of the provisions included in the Farm Bill passed by Congress earlier this year stem from this legislation.

Reed has also cited improving our transportation networks – upgrading the state’s roads, T.F. Green Airport, ports, and rail facilities – as key to growing Rhode Island’s economy and helping the state become an important food hub.

Construction of Hope & Main’s new facilities is expected to be completed later this summer.

Rhode Island organizations interested in additional information about the Farmers Market and Local Food Promotion Program grants and the Business and Industry Guaranteed Loan Program are encouraged to contact Senator Reed’s office.  Over the last several years, farmers markets have sprouted up across the Ocean State and Rhode Island is now home to 55 farmers markets, as well as other direct-to-consumer agriculture operations.  A comprehensive farmers market directory of locations and hours may be found at: http://www.farmfresh.org/food/farmersmarkets.php


RI Hospitality Association New Hire Announcement and Staff Member National Board Appointment

Matthew Bussey

Matthew Bussey

The RI Hospitality Association (RIHA) is proud to announce that Matthew Bussey of East Greenwich, RI has been appointed as the new Manager of Governmental Affairs.

“We are very pleased to welcome Matthew to the RI Hospitality Association,” said Dale J. Venturini, President and CEO of RIHA. “We believe that his work ethic and legal knowledge will be a tremendous asset to the Association and will greatly benefit our members.”

Bussey brings more than six years of legal experience and expertise to his new role. In his most recent position, Bussey served as an Associate Attorney and later Of – Counsel at Martineau Davis & Associates P.C. in East Greenwich, RI. Prior to joining Martineau Davis & Associates, Bussey served as General Counsel to a small corporation in Tiverton, RI. He is a member of the bar in Rhode Island and Massachusetts, as well as the United States Tax Court.

In Bussey’s new position at RIHA, he will be responsible for evaluating proposed legislation to determine its potential impact on the restaurant and hotel industries and communicating the Association’s position on legislation to legislative and executive branches. He will also educate and inform membership on legislative issues of importance and oversee the Association’s Governmental Affairs Council. He will also be responsible for managing the Association’s Board of Directors.

Bussey graduated in 2008 in the top third of his graduating class at Roger Williams University School of Law in Bristol, RI. He earned his Bachelor of Arts degree in Political Science from the University of Colorado. Bussey is an IRS certified tax preparer and licensed mediator in Rhode Island.

Heather Singleton

Heather Singleton

The RI Hospitality Association (RIHA) is pleased to announce that Heather Singleton, Sr. Vice President of Education at the RI Hospitality Education Foundation (RIHEF) has been elected to the Certification Governing Board (CGB) of the National Restaurant Association Educational Foundation (NRAEF).

“Heather is incredibly deserving of this recognition and we are so pleased that she has been elected to this prestigious national board,” said Dale Venturini, President/CEO of the RIHA and RIHEF. “Her industry experience is invaluable and I know she will be a true asset to this committee.”

Singleton brings more than 20 years of experience in the hospitality industry to her new role. She has worked at RIHA since 1999 and has served as a RIHEF guide and educator to thousands of hospitality students in Rhode Island for many of those years. “I am honored to be elected to the Certification Governing Board and I look forward to serving as a Rhode Island representative,” said Singleton.

As a member of the CGB, Singleton will be responsible for helping the NRAEF with appeals and decision-making of any escalated incidents that may arise, and ensuring that the rights of properly credentialed businesses are protected. It is a three-year term with the opportunity for re-election.

Originally a native of upstate New York, Singleton earned a BS in International Business from Johnson & Wales University and her MBA from the Alan Shawn Feinstein Graduate School at Johnson & Wales University in Rhode Island. She currently resides in Providence.


DEM Director Janet Coit Receives Environment Council of Rhode Island’s John H. Chafee Conservation Leadership Award

Department of Environmental Management Director Janet Coit was presented with the John H. Chafee Conservation Leadership Award from the Environment Council of Rhode Island last night at the organization’s 15th annual Chafee Conservation Celebration.

Honoring the memory of the late Senator and his dedication to protecting and preserving the natural environment, the Environment Council award honors an outstanding individual or organization each year for their dedication and efforts to improve the health of the Rhode Island environment. This year’s award was presented by ECRI President Jamie Rhodes, and John Chafee’s oldest son, Zechariah Chafee.

“The Environment Council of RI is proud to help carry the late Sen. John Chafee’s legacy of conservation into the future. Given the close ties that Director Coit has to that history and the pivotal role she has played in shaping state and national environmental policy, there is no more deserving individual that her to receive the 2014 Chafee Award,” said ECRI President Jamie Rhodes.

“Receiving this award named after one of the nation’s conservation giants, John Chafee, means the absolute world to me,” said Coit. “I am humbled and inspired, and very moved. Thank you, Environment Council of Rhode Island, for providing an event where we come together to support and inspire one another by recognizing John Chafee’s shining example.”

Early in her career, Director Coit served as counsel to the US Senate Committee on the Environment and Public Works, where she worked on national environmental policy for the late Senator John Chafee who chaired the committee. In 1997, she moved to Rhode Island where she worked as counsel and environmental coordinator in the Providence office of the late senator, and subsequently for then Senator Lincoln Chafee. From 2001 to 2011, Coit worked at The Nature Conservancy, where she led the Rhode Island Chapter.

Director Coit presented the keynote address at Thursday’s Environment Council of Rhode Island event and spoke about her experiences working for Senator John Chafee.

“Those of us privileged to work for and with John Chafee think often of what we learned from him, and know we are better people because we had him as a mentor and role model,” she said. “And, when it comes to conservation and protection of our environment – he was truly heroic, and his deeds and good works continue to shape our lands, safeguard are waters and improve the quality of life in Rhode Island and far beyond.”

During her remarks to the 100 environmental and community leaders attending the awards program, Director Coit said, “The lessons I learned from John Chafee influence me every day. I often think of him specifically, and remember his courage in the face of defeats and loss, his delight in nature, and his optimism as he tackled a new challenge with vision and verve.”

Coit told the crowd that this week marked the 50th anniversary of the landmark Green Acres Act, approved by the General Assembly on May 5, 1964. She spoke of how the then Governor pressed for the enactment of this pivotal legislation that led to the establishment of Colt Park, East Matunuck Beach, Snake Den and J.L. Curran Management Areas, and many other parks and refuges across the state. Director Coit read from one of John Chafee’s speeches from 1964 where he spoke of being “in the fight to preserve some parts of our lands in their natural beauty, in their primitive ruggedness.”

Director Coit is dedicated to preserving the quality of our environment and protecting the natural systems critical to the health, safety and well-being of Rhode Islanders as she leads the Department of Environmental Management. The Department is currently supporting a $75 million Clean Water, Open Space and Healthy Communities bond recommended by Governor Lincoln Chafee and currently before the General Assembly as part of the budget. “Rhode Islanders have overwhelmingly approved these bond measures,” said Coit. “This public investment preserves our drinking water quality and supports our tourism, farm and fishing economy,” said Coit. “There is more work ahead.”

“What we do here matters desperately to Rhode Island and the world,” she said. “And, it is heartening and important to celebrate our successes and recognize the important work by people and organizations united in our desire to conserve and safeguard our natural resources, to give nature a chance, and to take on tough challenges so that our children’s children will inherit a healthy and vibrant Rhode Island.”

The Environment Council of Rhode Island (ECRI) is a coalition of over 60 Rhode Island organizations as well as individuals whose mission is to serve as an effective voice for developing and advocating policies and laws that protect and enhance the environment.

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