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ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
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News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

by David Dadekian
written by David Dadekian

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

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
ISCO’s Li’l Rhody Pizza Strip, photo by Rachel Hulin

ISCO Spirits announced the upcoming release of what is believed to be the first-ever pizza strip spirit, Li’l Rhody Pizza Strip. Paying homage to a beloved Rhode Island food, this specialty spirit is joyfully crafted from 100% organic wheat, real pizza strips from local spot Pizza J and spices from The Ocean State Pepper Company. 

This new spirit continues to tell the story of ISCO’s out-of-the-box approach to product development and authenticity. Almost five years after opening their doors, the distillery continues to be more innovative than ever. Lil Rhody Pizza Strip vodka joins their mainstay spirit line up of Ostreida Oyster Vodka, Seaflow Ocean Gin, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Standard Bourbon, Patina Barrel Aged Gin and Gemma Crystal Vodka. They are also working on a pizza vodka that includes cheese for release later this year, for those that prefer a beverage based on a more widely-known style of pizza. 

“This project has been an absolute blast to work on,” said Manya Rubinstein, CEO of ISCO. “ISCO has two main interests: sustainable sourcing and making something that speaks creatively about where we come from. Li’l Rhody Pizza Strip does both: it uses organic wheat as its base and is a loving homage to the quirkiness and vivaciousness of our home state.” 

“The spirit opens with an herbaceous bouquet of oregano and marjoram, followed by flavors of bright garlic, rich tomato, fresh bread and savory Italian herbs that coax your palate towards a comforting and lightly herbal finish—basically, perfection!” said Co-Head Distiller Dan Neff. Co-Head Distiller Eric Olson agreed, adding that “it’s delicious in a martini, Bloody Mary or simply mixed with Coca Cola and a squeeze of lemon.” Early fans of the spirit have also created the “Italian Stallion” shot, which involves licking shredded cheese off your wrist, taking a shot of Li’l Rhody Pizza Strip, then quickly eating a pickled pepperoncini pepper.

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

New initiative enables customers to donate food to area pantries at no cost

Ocean State Job Lot (OSJL), the region’s premier discount retail chain with 159 stores across the Northeast, is proud to announce the launch of its Feed for Free program, an innovative food donation initiative designed to provide critical resources to area food pantries while rewarding customers for their generosity. Piloting in all Rhode Island stores beginning Monday, February 17, this new program builds on OSJL’s long-standing commitment to fighting food insecurity.

How It Works:

  • Customers can purchase $10.00 or more of food from specially marked Feed for Free displays at any OSJL store in Rhode Island.
  • They will receive a Crazy Deal® Gift Card equal to the value of their purchase.
  • Customers can then choose to donate the food to OSJL for distribution to area food pantries or keep the food for themselves.

“This program provides a simple way for customers to help their neighbors while getting rewarded for their generosity,” said Marc Perlman, Principal Owner and CEO, Ocean State Job Lot. “We donate millions of meals each year, and now, with the Feed for Freeprogram, our customers can take an active role in supporting their communities while enjoying the savings OSJL is known for.”

The Feed for Free program expands on OSJL’s successful Eat for Free initiative and reflects the company’s deep commitment to philanthropy and community engagement. OSJL has a long history of addressing food insecurity through its Three-Square Meals program, ongoing food pantry partnerships, and large-scale meal donations.

The Rhode Island pilot program will serve as a model for potential expansion to OSJL locations across the Northeast later this year.

Over $1M in Grants Awarded to Support RI’s Local Food System

The Rhode Island Department of Environmental Management (DEM) is announcing over $1M in Resilient Food Systems Infrastructure (RFSI) grant awards to four local food businesses and organizations. These projects support the development of RI Grown products and will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally produced food products, including specialty crops, dairy, grains for consumption, aquaculture, and other food products, excluding meat and poultry. DEM’s RFSI Grant Program is funded through American Rescue Plan (ARP) funding from the US Department of Agriculture (USDA) to provide grants that directly support middle of the supply chain activities in RI’s local food system.

“I’m glad the state is distributing these federal RFSI funds that were made available under the Biden Administration to local projects that will strengthen the resilience in Rhode Island’s food system and create new revenue streams for small and mid-sized farmers and producers,” said Senator Jack Reed.“This federal investment will benefit food producers statewide and help get more fresh, Rhode Island-grown food and products to tables, grocery stores, and restaurants across the region and beyond.”

“Families in every corner of the state should have access to affordable, healthy food,” said Senator Sheldon Whitehouse.  “This federal funding will support our small businesses as they connect more Rhode Islanders with fresh products from local farmers and fishermen.”  

“This funding for Rhode Island’s food infrastructure is a win for local farmers and consumers. By strengthening our state’s food supply chain, we’re not only supporting small businesses but also ensuring that more locally grown food reaches Rhode Islanders,” said Representative Seth Magaziner. “I’m glad to see these federal dollars at work, and I’ll always fight to bring more of our tax dollars home to strengthen Rhode Island’s food supply and lower food costs.”

“At a time of rising prices — from eggs to produce and other grocery staples — it’s important that we bolster Rhode Island’s food supply chains and infrastructure,” said Representative Gabe Amo. “This funding will help support farmers in our state who rely on local markets to sell their products while also delivering fair wages for laborers and fair prices for consumers. I look forward to continuing to work as a delegation to bring these federal resources home to help bring down prices and put healthy on the table for families.”

“By helping local businesses and food producers gain access to improved infrastructure, the RFSI grants make Rhode Island’s local food system more resilient and inclusive,” said Governor Dan McKee. “The supply chain is at the heart of our local food system, and providing funding assistance for food infrastructure improvements allows Rhode Island’s vibrant food economy, food security, and supply chain resiliency to grow stronger.”

“Providing grants to local food businesses and producers is essential to DEM’s mission of fostering a more resilient, locally driven food system,” said DEM Director Terry Gray. “These grants are a step forward in strengthening Rhode Island’s food security and supply chain resilience, supporting local food infrastructure, and promoting growth across the food economy, while enhancing access to fresh, locally sourced products for consumers.”  

The grant awardees are as follows:

  • Farm Fresh Rhode Island (FFRI), Providence.
    • Award amount: $193,463.
    • Project description: Through this project, the FFRI Food Hub will upgrade equipment, expand processing capabilities, and modernize IT systems to build resilience in the center of the supply chain and increase new market opportunities for RI and regional farmers with wholesale and institutional customers. In this scope of work, FFRI will pilot Rhody Red Sauce, a product that will incorporate locally grown food into a sauce for K-12 cafeterias. FFRI will also improve the Market Mobile Food Hub Technology system that updates and improves our overall systems for the sales, and aggregation and distribution of local food to institutions and wholesale customers.  
  • Southside Community Land Trust (SCLT), Cranston.
    • Award amount: $519,939.
    • Project description: SCLT will develop the Cranston Food Hub, a new facility at Urban Edge Farm that will streamline and expand SCLT’s capacity to aggregate, process, store, and distribute locally sourced and culturally familiar produce grown by the small-scale farms operated by historically underserved producers based in SCLT’s land access network in the Providence Metro Area.
  • Brandon Family Farm, West Kingston. 
    • Award amount: $101,670.
    • Project description: Real Food RI LLC D.B.A. Brandon Family Farm will make several upgrades and additions to a farm building that will allow it to aggregate and distribute over 75 tons of RI Grown produce every year to grocery stores across RI through a collective purchasing agreement between at least eight different farms.
  • The Hard-Pressed Cider Company, West Greenwich.
    • Award amount: $282,844.
    • Project description: The Hard-Pressed Cider Company will use RFSI grant funds to construct a new apple cider production facility on their farm. The production facility will focus on the aggregation of local RI apples to increase the ability to store, sort, wash, and process apples into apple cider, hard apple cider, and other apple food products while improving food and worker safety.

Future RFSI equipment only awards are currently under review by USDA. DEM will continue supply chain coordination initiatives that focus on business support and market development to support the impact of these RFSI awards on RI’s food system. DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu Available for the Month of March

Avvio "Taste of Sicily" Menu
Avvio “Taste of Sicily” Menu

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will celebrate the cuisine of Sicily with a special prix fixe menu for the month of March.

The three-course menu is available daily during dinner hours only. The cost is $42.00 per person, exclusive of tax and gratuity, and is not available for take-out. For more information or to make reservations, visit www.avvioristorante.com. 

The menu begins with a choice of antipasti: Crudo, with fluke, orange, pistachio, fennel, Castelvetrano olive, and extra virgin olive oil or a Stuffed Sweet Pepper with focaccia stuffing, scamorza, hot Italian sausage, and bread crumb.

Entrée choices include a whole roasted Sea Bass with citrus, herb, and chicory salad; Pollo Agrodolce: tomato-olive braised chicken thighs, white wine, cannellini beans, oregano, parsley, and cous cous; and Gnocchi alla Norma with charred eggplant, tomato, basil, garlic, and ricotta salata.

Dessert choices are Pistachio Cannoli with sweet cream and chocolate chips or Blood Orange Sorbetto with candied mint.

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu 

Celeste "Taste of Italy" Menu
Celeste “Taste of Italy” Menu

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island is pleased to announce its latest monthly prix fixe menu, a two-course meal that highlights the cuisine of Italy. The specialty menus are available Sunday through Thursday and are $30.00 per person, tax and gratuity excluded. To make reservations, please call 401-792-4333 or visit www.celesteri.com. 

Each month during the off-season, Celeste has highlighted the culinary delicacies of a new coastal European region, including France and Portugal.  Celeste’s menu this month will take guests on a tour of Italy with dishes inspired by Venice, Veneto, Rome, Tuscany, and Puglia. 

First-course choices include Beet Carpaccio (Venice) with whipped goat cheese, winter citrus, shaved chicories & fennel and hazelnut; Gnocchi (Veneto) with pancetta, brussel sprouts, Pecorino Romano and browned butter; or Bruschetta (Rome) with caramelized winter squash, Stracciatella, bitter greens, crumbled walnut and balsamic. 

Entrée selections include Chicken Cacciatore (Tuscany) with roasted local mushrooms and creamy polenta and Orecchiette con Salsiccia (Puglia) with shaved onion, braised rabe and Pecorino Romano.

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Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
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News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

by David Dadekian
written by David Dadekian

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

Chef/Owner Benjamin Sukle Announces New Restaurant, Gift Horse, to Open this Spring; Additionally, Oberlin will move to new location, directly across the street this Summer

Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI

Chef/Owner Benjamin Sukle of Oberlin (which opened in 2016) in Providence, Rhode Island, will be opening a new restaurant this Spring 2023, Gift Horse (address: 272 Westminster Street). The tongue and cheek saying which the restaurant borrows its name should offer a preview to the eccentric, playful tone the team hopes to achieve. With a strong focus on local shellfish, seafood, and catches from New England waters via raw bar dining in a style distinctive of Chef Sukle’s approach to seasonality, as well as the cultivated relationships he has with farmers and fishermen alike. One unique distinction is the oysters featured on the menu will predominantly be harvested from different bays around the state or within very close proximity.*  The beverage program will feature an expanded wine list, and highlight low ABV cocktails as well–think creative takes on Spritzes inspired by the Mediterranean coast. *More info on oyster programming available. 

Additionally, Oberlin which is currently located at 186 Union Street in downtown Providence will move directly across the street to a new location this Summer to 266 Westminster Street. The team plans to close the restaurant for a brief time to anticipate and prepare for the new location’s opening. Benjamin and team will expand hours of operation to add lunch and brunch service. The change of location promises to continue to offer the same experience diners have come to expect in the past six years, along with many added amenities including a new wood-burning oven–which will serve as the heart of the restaurant influencing respective seafood and vegetables dishes alike–a larger wine cellar and bar program, and overall more expansive footprint with additional seating, along with options for private dining and catering. The new location–being adjacent to Grant’s Block Park–allows for an expansive outdoor patio and bar, which will be weather proofed with a retractable roof and heaters to extend seasonal dining. Longtime general manager, Bethany Caliaro, will join as a partner in the restaurants as well.

“Rhody Feeding Rhody Alliance” Gets The Greenlight From USDA

Rhode Island Food Policy Council awarded $498K grant to fortify RI’s emergency food network while supporting local farms and fisheries

Movement Ground Farm in Tiverton, Rhode Island, photo courtesy of RI Food Policy Council

The Rhode Island Food Policy Council has been awarded a $498K grant from the U.S. Department of Agriculture (USDA) Local Food Promotion Program (LFPP) to launch the “Serving the Food Insecure Market: Connecting Rhode Island Farmers and Fishermen with Our Emergency Feeding Network” project. Implementation partners include Farm Fresh RI, Southside Community Land Trust, and the Commercial Fisheries Center of RI The Rhody Feeding Rhody Alliance will work with emergency food providers to build sustainable market channels between local farmers and fishers and Rhode Island residents in need of  fresh, local, culturally-appropriate food.

This project was strongly supported by Rhode Island’s Congressional Delegation. A joint letter of support was signed by U.S. Senators Jack Reed and Sheldon Whitehouse and Rep. Jim Langevin and Rep. David Cicilline.

“This federal funding will help feed the hungry and expand opportunities for local food producers and businesses.  Rhode Island has amazing food and this collaborative effort will help the Rhode Island Food Policy Council and their partners find new ways to improve marketing, transportation, and distribution of local food and strengthen supply chains for food businesses,” said Senator Reed.

“I’m pleased to have helped secure the funding to stand up the Rhody Feeding Rhody Alliance, an innovative partnership that will connect fresh food from local farmers and fishermen to Rhode Islanders facing food insecurity,” said Whitehouse.  “This initiative will strengthen our food supply chain, boost the market for local agriculture and seafood businesses, and provide healthy food to our neighbors in need.”

“All Rhode Islanders deserve access to safe and nutritious food, which is why I’m so happy to deliver these crucial federal dollars to launch the ‘Rhody Feeding Rhody’ Alliance,” said Rep. Jim Langevin. “This new partnership will establish a critical connection between Rhode Island’s underserved communities and our best-in-class farmers and fishers, so that families experiencing food insecurity can enjoy the fresh produce and seafood produced right here at home.”

“Congratulations to the Rhode Island Food Policy Council and all of the tremendous local organizations who will be partnering for the Rhody Feeding Rhody Alliance,” said Congressman Cicilline. “I was thrilled to advocate to USDA for this innovative project. This effort will build a more resilient food system that not only addresses food insecurity but also supports our local producers and growers. It’s a win for our farmers and fishers and helps our vulnerable neighbors.”

Eva Agudelo, Farm Fresh RI’s Hope’s Harvest Executive Director, notes “This funding strengthens the work Farm Fresh RI does to bring millions of servings of locally grown and caught products into the emergency food market. “USDA programs like LFPP help us put our trucks, coolers, and dedicated staff in service to meeting the needs of Rhode Island farmers and our neighbors who struggle with food insecurity.”

“Add up the costs of healthy food, housing, child care, utilities – everything families need to succeed.  It’s all too expensive relative to income levels. Until this problem is fixed, SCLT will work through this program with USDA and our local partners to help hundreds of families in need serve up fresh produce grown right here by 40 small scale, sustainable urban and rural farmers.” says Margaret DeVos, Executive Director, Southside Community Land Trust

“This project will help to build on unique initiatives to connect local products to the emergency food system during a time of increasing need.” says Fred Mattera, Executive Director of Commercial Fisheries Center of RI, “For the Commercial Fisheries Center, this funding allows us to greatly expand and streamline access to nutritious local seafood among communities in need while helping to support our vibrant fishing industry.”

“Local seafood is an abundant resource in Rhode Island, an important part of a healthy diet, and is also a fundamental part of our culinary traditions for so many people in our community and yet still many people don’t have access to it.” says Kate Masury, Executive Director of Eating with the Ecosystem, “This funding will help Eating with the Ecosystem and the Commercial Fisheries Center of Rhode Island support seafood businesses in providing local seafood to the emergency food system and sharing this delicious and healthy resource with people in need.”

“Access to safe and healthy food is a key determinant of health at the individual level and the community level. This grant will be critical to the Rhode Island Food Policy Council’s work to ensure this access for Rhode Islanders in every ZIP code throughout the state,” said Utpala Bandy, MD, MPH, Interim Director of the Rhode Island Department of Health. “We thank the U.S. Food and Drug Administration’s Local Food Promotion Program for their partnership, and we look forward to the vital collaborations with our community partners that these funds will support for years to come.”

“Both Rhode Island’s emergency feeding network and local food producers experienced massive disruptions and challenges during the COVID-19 pandemic. The Rhody Feeding Rhody initiative will deepen supply chain connections between these stakeholders, helping to build the kind of resilient and regional food system we envision in our state food plan “Relish Rhody” says Juli Stelmaszyk, RI State Director of Food Strategy

RIFPC’s project builds on a successful planning grant awarded by USDA in 2020 which piloted connections between 25 RI farmers and fishers. Now, 80 RI farmers and fishers (at least 9 of whom are from historically underserved communities, 

The new, 3-year grant will enable RIFPC and partners to build information exchanges, infrastructure, and ordering systems that will benefit these local businesses and RI emergency food providers alike. Mutually-agreed upon product, price and delivery specifications will build greater confidence and offer lower risk to food producers and harvesters. 

The Rhody Feeding Rhody Alliance will identify pathways to financial viability, enhancing and growing the wholesale market for 50+ locally-grown agricultural products as well as growing wholesale markets for 30+ locally-harvested, wild-caught seafood in the emergency food system. The Council will measure and evaluate project impacts, using findings to continually improve program operations and advocate for sustainable funding. As a result, the local emergency feeding system will become a larger, more reliable wholesale market for local producers and harvesters while also becoming more resilient to supply chain shocks from public health emergencies and climate-related disasters.

To learn more about the Rhody Feeding Rhody Alliance, email info@rifoodcouncil.org.

Rory’s Market And Kitchen Launches Pound For Pound Fresh Produce Program November 2022 In Downtown Providence

Rory’s Customer Shopping for Organic Produce, photo courtesy of Rory’s

Rory’s Market + Kitchen and UNFI Produce & Fresh Co. have partnered to expand the Pound for Pound program originally initiated in 2019 at the company’s Cape Cod stores to include Rory’s new location in downtown Providence. 

Throughout the month of November, select produce will be on sale at all Rory’s Market + Kitchen locations. For every pound of eligible produce purchased by Rory’s customers, Rory’s will donate a pound to the community’s local food bank. 

At the company’s Dennis Port and Mashpee locations, the weight of purchased produce will be donated to the Family Pantry of Cape Cod. Purchases made at Rory’s in downtown Providence will contribute to poundage donated to the Rhode Island Community Food Bank. No monetary donations are required to participate; customers simply purchase at Rory’s and know they will be supporting members of their local community in need.

“Food insecurity affects every community, and fresh produce is often an area that food banks are lacking in donation or supply,” says Rory Eames, owner and namesake of Rory’s. “We are committed to using our purchasing power to help increase access to fresh, quality produce to our local communities.”

At the conclusion of the program, Rory’s will purchase the fresh produce in highest demand by the food banks which will then be delivered to drop locations at the Rhode Island Community Food Bank and the Family Pantry of Cape Cod. 

“The Food Bank is so appreciative of the generosity of Rory’s Market and its customers,” shared Lisa Roth Blackman, the Rhode Island Community Food Bank’s Chief Philanthropy Officer. “The need for food assistance in Rhode Island has increased dramatically. Our member agencies are serving 63,000 people per month – an increase of 20% from last year. This donation from Rory’s will help us meet the demand for healthy, fresh produce – an important part of our distribution.

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Follow Congressman Jim Langevin’s Second Food Week

by David Dadekian
written by David Dadekian

Congressman Jim Langevin visiting Nickle Creek Vineyard in Foster, Rhode Island

Congressman Jim Langevin visiting Nickle Creek Vineyard in Foster, Rhode Island

Back in February, Congressman Jim Langevin spent a week touring various food-related businesses in his district and he’s back at it again, this time spreading the visits over the last week of September/first week of October. You can see his full schedule in this previous post.

Langevin’s “RI Food Week” received national coverage in Roll Call when the Congressman visited several food trucks in Kennedy Plaza on Wednesday, September 24th.

As with February’s RI Food Week you can follow Langevin’s trip on his Twitter @jimlangevin, and Instagram @repjimlangevin. Congressman Langevin is also posting updates and thoughts from RI Food Week on his site’s blog “Langevin Hits the Rhode.” Both the Twitter and Instagram feeds using the tag #RIFoodWeek are below, live and up-to-the-minute (you may need to reload).

 

Instagram of #RIFoodWeek

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News Bites: Bakes for Breast Cancer October Bake Sale, Langevin Continues Focus on Food Economy, George’s of Galilee Fall Seafood Specials

by David Dadekian
written by David Dadekian

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

Bakes for Breast Cancer Holds First Annual “Office Bake Sale”

Boston non-profit raises funds during Breast Cancer Awareness month one sweet at a time

Bakes for Breast Cancer, Inc., a regional non-profit organization dedicated to raising funds for breast cancer research and care, is launching its first month-long “Office Bake Sale” campaign on October 1, 2014. Participants simply bring baked goods or sweet treats to work and sell them in their office during the month of October, also known as Breast Cancer Awareness Month.

“By selling just a few cookies or cupcakes in your office, whether homemade or purchased, to your work mates and colleagues, you’ll be contributing to the cause, one sweet at a time,” said Carol Sneider, founder and President of Bakes for Breast Cancer. “Even if you have no time to bake, you can participate virtually by sharing a photo of your favorite dessert and making a donation to Bakes for Breast Cancer.”

Participants log on to www.bakesforbreastcancer.org, download the office calendar to place in the office kitchen or break room. Work mates select a day on the calendar to bring in a baked good and place a donation jar next to the baked treats. Then the participating office can take a group “selfie” and post it on their Facebook page with “#officebakesale” and challenge friends to participate during the month of October.

Since its founding in 1999, with its annual dessert campaign Boston Bakes for Breast Cancer, Bakes for Breast Cancer has been dedicated to the eradication of breast cancer. “Through partnerships with restaurants, bakeries & shops, we have raised almost $1,000,000 for breast cancer research and care. Today, we strive to expand upon our success and continue our influence by enlisting individuals and other organizations in our fight against breast cancer,” Sneider added. “By simply purchasing a dessert at one of our events you can help make a difference. Over time, these sweets continue to make a real impact and significant contributions to finding a cure.”

Breast Cancer affects one in eight women, some with a family history of breast cancer and some without one, women of all ages get breast cancer as do men. Last year over 230,000 women were diagnosed with breast cancer and almost 40,000 of those women died from this very indiscriminate disease.

With each of us as a separate ingredient, we can help raise funds to defeat breast cancer, as well as support our loved ones who have been affected by breast cancer. Please, join us in our baking. One sweet at a time, we can make a difference.

For more information on Bakes for Breast Cancer, Office Bake Sale event, or Boston Bakes for Breast Cancer, visit http://www.bakesforbreastcancer.org/. Follow us on Facebook – Bakes for Breast Cancer, @Bakes4bc on Twitter and Bakes for Breast Cancer on Pinterest.

 

Langevin Continues Focus on Food Economy with RI Food Week Follow-Up Tour

RI Food Week II Highlights Role of Agriculture in Strong Food Economy

Following up on his February RI Food Week tour, Congressman Jim Langevin (D-RI) will continue to meet with food-related business owners next week to discuss the opportunities and challenges facing Rhode Island’s food economy. This round of visits will focus on agriculture and the beverage industry, in particular.

“Tourism and hospitality are central to the overall Rhode Island economy, and our food-related businesses – from five-star restaurants to bountiful farmlands – play a major role in strengthening and further developing our state’s reputation as a world-class destination,” Langevin said. “I learned so much during my RI Food Week, and I look forward to this exciting follow-up that will highlight some of the other excellent food businesses in our state.”

Langevin believes that improving the state’s economic climate and supporting business growth is best achieved through public-private partnerships and collaboration between government, consumers and the business community. He regularly visits businesses to speak with owners about what’s working and what isn’t when it comes to doing business in Rhode Island, soliciting their ideas on how to make the state an even better place to live and work. In addition to the original RI Food Week, he launched his RI in Business (#RIinBiz) tour in August and met with 15 different businesses, including five restaurants, to discuss strategies for a more robust economy.

Follow the progress of RI Food Week II on Twitter and Instagram using the hashtag #RIFoodWeek and check Congressman Langevin’s blog for updates from each visit.

EVENT: Congressman Jim Langevin’s RI Food Week II

DATE: MONDAY, SEPTEMBER 22

  • WHAT: Visit to the East Greenwich Farmer’s Market
    WHEN: 3:30 p.m.
    WHERE: Academy Field
    Church and Rector Streets, East Greenwich

DATE: TUESDAY, SEPTEMBER 23

  • WHAT: Tour of Pat’s Pastured
    WHEN: 11 a.m.
    WHERE: 830 South Road, East Greenwich

DATE: WEDNESDAY, SEPTEMBER 24

  • WHAT: Visit to Kennedy Plaza Food Trucks
    WHEN: 12 p.m.
    WHERE: 2 Kennedy Plaza, Providence

DATE: THURSDAY, SEPTEMBER 25

  • WHAT: Visit to Armory Farmer’s Market
    WHEN: 6 p.m.
    WHERE: Parade and Hudson Streets, Providence

DATE: FRIDAY, SEPTEMBER 26

  • WHAT: Visit to the Goddard Park Farmer’s Market
    WHEN: 10 a.m.
    WHERE: 345 Ives Road, Warwick
  • WHAT: Tour of Nickle Creek Vineyard
    WHEN: 12 p.m.
    WHERE: 12 King Road, Foster
  • WHAT: Tour of Mulberry Vineyards
    WHEN: 1:30 p.m.
    WHERE: 95 Pound Road, Chepachet

DATE: SATURDAY, SEPTEMBER 27

  • WHAT: Visit to Scituate Farmer’s Market
    WHEN: 11:15 a.m.
    WHERE: West Greenville Road and Silk Lane, North Scituate

DATE: WEDNESDAY, OCTOBER 1

  • WHAT: Visit to Exeter Library Farmer’s Market
    WHEN: 4:30 p.m.
    WHERE: 773 Ten Rod Road, Exeter

DATE: THURSDAY, OCTOBER 2

  • WHAT: Visit to Westerly-Pawcatuck Farmer’s Market
    WHEN: 11 a.m.
    WHERE: 85 Main Street, Westerly
  • WHAT: Tour of Pelloni Farm
    WHEN: 12:30 p.m.
    WHERE: 56 Ashaway Road, Ashaway
  • WHAT: Tour of Whaler’s Brewing Company
    WHEN: 2 p.m.
    WHERE: 1070 Kingstown Road, South Kingstown

 

George’s of Galilee Presents Seafood Specials for Fall

RI Landmark Restaurant Offering Weekday Deals during Off-Season

George’s of Galilee, located at 250 Sand Hill Cove Road, Port of Galilee, RI, is welcoming fall with a variety of dining specials available throughout the week. For more information, please call 401-783-2306 or visit www.georgesofgalilee.com.

“Just because summer has come to an end doesn’t mean waterfront dining has to,” said Kevin Durfee, owner, George’s of Galilee. “We look forward to autumn with new fall deals, with the same beautiful view of Block Island Sound we’ve enjoyed all summer.”
Beginning Tuesday, October 7th, George’s will offer the following specials throughout the fall and winter:

    • Monday: Wine Specials
      Half price bottles of wine with purchase of entrées
    • Tuesday: Buck-A-Shuck
      Local oysters and clams will be available for $1.00 per piece all day, while supplies last.
    • Wednesday: $15 Entrees
      Excluding lobster dishes
    • Thursday: Kids Eat Free
      Kids under 12 years of age eat free from kid menu with parent’s purchase of entrée item
    • Friday: Fish Fest
      An all-you-can-eat dining experience where you have the opportunity to taste some of the restaurant’s signature dishes, including Clam Cakes, Chowder, and Fish & Chips, for just $14.99 and Roasted Cod or Baked Stuffed Flounder for $16.99.
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