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Boy Scouts Kick Off the 29th Annual Food Drive, Ask Community to Give Generously

Rhode Island Community Food Bank

For the 29th consecutive year, the Narragansett Council, Boy Scouts of America is preparing for its annual “Scouting for Food Good Turn” drive. On October 29th, thousands of Scouts from across the state will be distributing door hangers to neighbors’ homes seeking donations of nutritional, non-perishable canned goods. The annual initiative, which is the largest food drive in New England, highlights one of Scouting’s primary focuses – doing a “Good Turn” daily.

More than 200 Scouting Packs and Troops will participate in the drive, collecting canned goods from families and individuals throughout Rhode Island, Southeastern Massachusetts and Connecticut. Donation pick-ups will take place the following Saturday, November 5 starting at 9 a.m., and will be delivered to the Rhode Island Community Food Bank.

“Every year the Scouts of the Narragansett Council are excited to participate in the food drive and eager to do their part and help make a difference,” said Joe DeStefano, Volunteer Coordinator for the annual Scouting for Food drive since it began in 1987. “This opportunity helps Boy Scouts learn first-hand the importance of helping people in need, and offers the chance for everybody to partake in the spirit of generosity.”

Each month, 59,000 Rhode Islanders seek food assistance through the Food Bank’s network of emergency food programs. 11.8% of Rhode Island households are food insecure, and 4.7% of Rhode Island households experience severe hunger. 146,000 Rhode Islanders are living in poverty. – These numbers probably have to be updated.

Over the years, the Scouts have collected more than 8.5 million pounds of food for the Food Bank.

“The hard work and dedication of everyone involved with the Narragansett Council and Scouting for Food is truly remarkable,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “This food drive is so critical to our ability to serve the 1in 8 Rhode Islanders in need of food assistance, especially as we head into the winter months.”

For more than 25 years, the Narragansett Council, Boy Scouts of America’s commitment to this cause has inspired community members to get involved.

“Scouting for Food is a special annual event that asks individuals in the greater community to do their part and give what they can,” said Tim McCandless, Scout Executive/CEO. “In preparation of another successful drive, we ask the community to give generously.”

Scouting for Food is a cooperative effort supported by the Narragansett Council of the Boy Scouts of America, the Rhode Island Community Food Bank, WPRI-12 News, Fox Providence, the Rhode Island National Guard, The Valley Breeze and area fire stations.

Following the USDA’s guidelines for healthy eating, donors are encouraged to fill their bags with the Food Bank’s most needed items:

• Canned Soup, Tuna, Canned Meats, Peanut Butter, Nuts
• Canned Fruits & Vegetables, Dried Fruit, Tomato Sauce
• Nutritious Breakfast Cereals, Whole Wheat Pasta, Rice
• Granola Bars and other healthy snacks
• Canned or Dried Beans

If the Boy Scouts are not able to cover your neighborhood, please visit your local food pantry or the RI Community Food Bank located at 200 Niantic Ave., Providence.

Federal Hill Pizza Welcomes Henry and Fran Brewing Company to Introduce Their First Craft Beer, “Pleasant Surprise”

On Saturday, November 12th, Federal Hill Pizza in Warren, RI is thrilled to welcome Henry and Fran Brewing Company of West Boylston, MA to introduce their first craft beer creation. Craft beer lovers are in for a real treat as the brand new brewery launches their beer “Pleasant Surprise” for the first time ever to the public. While most products launch with distributors that then market the beer to individual establishments, Henry and Fran has chosen Federal Hill Pizza as the location for their exclusive launch before the product is available to anyone else.

Attendees are encouraged to show up early to get marked down for the first pour once the keg is tapped. The first pour will take home a souvenir glass. Other merchandise will be available for purchase. Henry & Fran co-founders Tim Westerman, Zach Laegel and Nick Schiebel will present the new brew and party with the guests. In addition to the pizza and beer, In Your Ear Records will be spinning live music starting at 7pm. The event is free and open to the public.

Saturday, November 12th | 6:00pm to 10:00pm | 495 Main Street, Warren, RI 02885 | 401.245.0045

New Menu Items at Mill’s Tavern and Red Stripe Restaurants

Mill’s Tavern, 101 North Main St., Providence, (401) 272-3331, has launched its new fall dinner menu. Starters include an autumn beet tasting salad featuring salt roasted and pickled beets served with roasted onion and goat cheese fondue finished with pickled fennel, blood orange segments and a dusting of hazelnut powder. For entrees, try a duo of sweet potato-marshmallow and brie mashed potato gnocchi with smoked turkey; harrissa glazed wild Alaskan king salmon served over vegetable a la Greque; seared Long Island duck breast with squash and mascarpone filled sage and squid-ink agnolotti served with roasted spaghetti squash; or an autumn harvest vegetable tasting from the wood-burning oven served with three bean cranberry salad. Desserts range from Portuguese bread pudding with currants and apple tart with pecan-oat streusel and bourbon-brown butter caramel to chai-spiced roasted white chocolate carrot cake with pistachio brittle and maple crème brulee with oatmeal cookies. Along with its extensive wine list, seasonal libations include the Downtown, made with rye vodka, cranberry liqueur, cinnamon and apples; and the West Side, a cocktail of tequila, hard cider, pomegranate and lime on the rocks. For the complete menu, go to millstavernrestaurant.com.

Red Stripe, in East Greenwich, 455 Main St., (401) 398-2900, and Providence, 465 Angell St., (401) 437-6950, have added seasonally inspired dishes to its regular menu for fall. Among new entrees are twin 8 oz. maple bourbon glazed pork chops, served with Dijon roasted fingerling potatoes and honey glazed rainbow carrots; roasted apple and sage gnocchi filled with maple mascarpone, butternut squash and caramelized onions, finished with cream and cinnamon; and oven roasted turkey, accompanied by mashed potatoes, apple and cornbread stuffing, cranberry-orange chutney and giblet gravy. On the lighter side, there is grilled salmon served over garlic pea puree and paired with a warm farro salad, beets and spinach; and beer brined roasted half chicken, with choice of house frites or greens. Dessert offerings include chocolate hazelnut cremeux and cardamom apple tarte tatin. For the complete menu, visit redstriperestaurants.com.

Disclosure: Federal Hill Pizza is a client of Eat Drink RI Marketing Services