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chefs & restaurantsnews

Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020
written by David Dadekian

We’re All In This Together


¿Necesitas COVID-19 recursos en español? Por favor, póngase en contacto con Dorcas International.

There are a number of resources–on the national level, state level and municipal level–that have been enacted to help small businesses during this time of great need. I receive dozens of messages and emails each day asking what’s out there or do I have more information. Below are links to all the application forms and fact sheets that I’m currently aware of, plus some other resources on unemployment insurance and health.

I am taking all information from official web sites and cannot be responsible for any rule or regulation changes–consult with your accountant, lawyer, loan officer, etc. I can recommend those professionals if you need someone.

Jump down to:

  • Contact Your Government Representation
  • CARES Act General Overviews
  • SBA Coronavirus Pandemic Disaster Loans
  • Rhode Island Grants and Funding
  • City and Town Grants and Funding
  • Rhode Island Unemployment Insurance
  • Worker Relief Funds
  • Other Rhode Island Resources
  • Other National Resources
  • Mental Health Resources

Contact Your Government Representation

The only way these types of aid get passed is by contacting our representatives at all levels of government and making the need to save small businesses, such as our restaurants, a high priority. Here are contact info and search sites for you to find who you should be talking with.

Senator Jack Reed – 401-528-5200 or 202-224-4642

Senator Sheldon Whitehouse – 401-453-5294 or 202-224-2921

Find Your Representative
– Congressman Jim Langevin – 401-732-9400 or 202-225-2735
– Congressman David Cicilline – 401-729-5600 or 202-225-4911

Governor Gina Raimondo – 401-222-2080 / governor@governor.ri.gov

Speaker of the House Nicholas Mattiello – 401-222-2466 / rep-mattiello@rilegislature.gov
Senate President Dominick Ruggerio – 401-222-6655 / sen-ruggerio@rilegislature.gov

Find your Senator and Representative in the RI General Assembly


CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

Independent Restaurant Coalition COVID-19 Legislative Responses: Impact For Small Business


SBA Coronavirus Pandemic Disaster Loans

Coronavirus (COVID-19): Small Business Guidance & Loan Resources – overview page with funding options, guidance for businesses and other SBA information

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at rhodeisland_do@sba.gov or mark.hayward@sba.gov

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

  • Forgiveness Advance of up to $10,000 in 3 business days
  • 3.75% interest rate for businesses, 2.75% interest rate for non-profits of up to $2,000,000 for up to 30 years
  • Unsecured up to $25,000. No personal guarantee for amounts up to $200,000
  • Up to 1 year payment deferral, interest will accrue
  • Apply here

Paycheck Protection Program

  • U.S. Treasury Information Sheet
  • American Enterprise Institute summary
  • Applied via an SBA-certified bank or credit union – find a lender—this is important as I’ve heard from owners around the country who’ve said their bank was not entering this program and they had to find a new bank
  • Apply directly for the PPP through the Community Reinvestment Fund and Goldman Sachs
  • I’ve also heard it’s recommended you download and review, if not fill out the sample lender form, though your bank may use a modified version
  • 1% interest rate, borrow up to 250% of average monthly payroll from the past year capped at $100,000 per employee, up to a maximum of $10,000,000, for up to 2 years
  • Up to 6 months deferral, interest will accrue
  • Forgiveness: up to 100% as long as loan proceeds amount spent by the borrower during the 8-week period after the origination date of the loan is used for: payroll costs, interest payment on any mortgage incurred prior to February 15, 2020, payment of rent on any lease in force prior to February 15, 2020, and payment on any utility for which service began before February 15, 2020. Employee and compensation levels must be maintained and payroll cost capped at $100,000 on an annualized basis for each employee
  • Any advance amount received under the EIDL Forgiveness Advance will be subtracted from the amount forgiven
  • Analytix Solutions in Woburn, MA has offered, for free, to figure out your maximum PPP forgiveness amount. Fill out their form.

SBA Express Bridge Loans

  • For any business that has an existing banking relationship with an SBA-certified lender
  • Up to $25,000 with an interest rate not to exceed prime + 6.5%, fixed or variable, for a maximum of 7 years

SBA Debt Relief

  • The SBA will pay the principal, interest, and fees of the above loans for six months
  • Debt relief is automatic, but you should check with your lender

Rhode Island Grants and Funding

Verizon Small Business Recovery Fund

Citizens Bank – LISC Small Business Recovery Grant

Rhode Island Commerce Short-term bridge loans for restaurants and microbusinesses

Rhode Island Foundation and United Way of Rhode Island COVID-19 Response Fund Grants


City and Town Grants and Funding

Providence Business Loan Fund

East Providence COVID-19 Job Retention Loan Program

East Providence Small Business Assistance

Pawtucket Business Development Corporation COVID-19 Emergency Loan Program


Rhode Island Unemployment Insurance

Unemployment Compensation in the CARES Act FAQ

Understanding Rhode Island and Federal Paid Leave and Unemployment Insurance

Rhode Island Department of Labor and Training

COVID-19 emergency unemployment insurance benefits for gig economy worker, contract worker, small business owner, worker for hire or self-employed


Worker Relief Funds

Another Round, Another Rally

American Farmland Trust Farmer Relief Fund

National Restaurant Association National Restaurant Employee Relief Fund

One Fair Wage Emergency Fund

Restaurant Strong Fund

Southern Smoke Emergency Relief Program

United States Bartenders’ Guild Emergency Assistance Program


Other Rhode Island Resources

Rhode Island Department of Health COVID-19 page

Rhode Island Superior Court Business Recovery Plan

RI DHS is exploring an expansion of a SNAP Restaurant Meals Program (RMP) via a waiver. See details and complete the RI Food Policy Council form.

RI Food Policy Council Interactive Food Access Maps

Restaurants with Online Ordering and Take Out

Shop Local Food & Drink Businesses Online

Breweries Offering Curbside Can Sales


Other National Resources

Independent Restaurant Coalition

Restaurants Act – Tell Congress: Support Bipartisan Efforts to Improve Relief Efforts and To Provide Additional Funding

Restaurant Opportunities Centers United COVID-19 Resources

Restaurant Workers’ Community Foundation Resources for Restaurants and Workers Coping with the COVID-19 Emergency

James Beard Foundation Resources Restaurants and COVID-19

No Kid Hungry Find Free Meals for Kids

Centers for Disease Control and Prevention Coronavirus (COVID-19) page


Mental Health Resources

RI Foundation COVID-19 Behavioral Health Fund Grants

Crisis Text Line – message with a live, trained crisis counselor

Chefs With Issues Facebook Group

Ben’s Friends – food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction

Streaming Service Promotions (if it helps, it helps!)


With thanks to my friend Rick Simone of the Federal Hill Commerce Association and Providence Tourism Council

November 28, 2020 0 comment
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Rhode Island Community Food Bank Holiday Meal Drive 2013
chefs & restaurantscookingfarmsnews

News Bites: RI Community Food Bank, Easy Entertaining, Southside Community Land Trust

by David Dadekian January 2, 2019
written by David Dadekian

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

Rhode Island Community Food Bank

Holiday Meal Drive
November 1 – December 31

Rhode Island Community Food Bank Holiday Meal Drive 2013

Rhode Island Community Food Bank Holiday Meal Drive 2013

The need for food assistance in Rhode Island remains at record high levels. Every month, the Food Bank’s network of food pantries and meal sites is serving more than 68,000 people. One in three served is a child under the age of 18.

Here’s how you can help the Food Bank collect 350,000 additional pounds of food between November 1 and December 31.

  • Drop off donations of non-perishable food any weekday (excluding holidays) between 8 am and 5 pm at the Food Bank, 200 Niantic Avenue, Providence.
  • Organize your own food drive in your neighborhood, school, business or organization. We can provide posters and collection bins. For helpful tips, click here.
  • Make a financial donation to our Holiday Meal Drive by clicking here. Every dollar you gives enables us to acquire three pounds of healthy food for a family in need.
  • Visit our Kids’ Page and learn more about how young people can make a difference.
  • Attend our Holiday Meal Drive Open House on Saturday, Dec. 7 — see details below!

Most needed items

Tuna, peanut butter, canned and dried beans, canned soups and stews, canned fruits and vegetables, nutritious breakfast cereals, whole wheat pasta, brown rice, boxed macaroni & cheese, granola bars, and tomato sauce.

Holiday Meal Drive Open House
Saturday, December 7, 9 am to Noon

Rhode Island Community Food Bank, 200 Niantic Avenue, Providence

Bring the whole family for a festive and heart-warming event at the Food Bank.

On this special day, all ages are invited to drop off donations of non-perishable food and join in the work of the Food Bank, with hands-on sorting and packaging of food for families in need.

Entertainment will be provided by the a capella group, Voices of Christmas, and local teen singing sensation Emeline Easton , along with celebrity appearances by the new Miss Rhode Island USA and Paws from the PawSox.

There will be activities for the whole family, including tours of the Food Bank, a scavenger hunt, a make-your-own donation box activity, and hot chocolate and cookies prepared by our Community Kitchen.

Remember to bring your donations of our most-needed items (see list above or click here for a complete list).

For more information on the Holiday Meal Drive Open House, call 401-230-1674 or email celder@rifoodbank.org.

Many thanks to our event sponsors: Unilever and CVS Caremark.


Easy Entertaining

Easy Entertaining Serves Up A Locavore’s Thanksgiving
Skip the stress, don’t worry about the mess. Easy Entertaining Inc. has Thanksgiving covered this year!

Easy Entertaining Inc. is preparing gourmet Thanksgiving meals to order. The holiday menu features traditional farm to fork favorites such as Baffoni Farm turkeys, herb rubbed and ready to roast. The menu also features a choice of three appetizers, including homespun pumpkin cheese & pretzel roll dippers, ten gourmet sides, such as their signature stuffing with or without sausage and two desserts, including mouthwatering apple spice cake with caramel buttercream that serves 12-15 guests. Customers can head over to the Easy Entertaining Inc. website for the full menu and to place an order.

This is the seventh year Easy Entertaining is preparing Thanksgiving for customers and their first year offering online ordering. “In the last few years we have sold out on dinners and sides. Our staff preps for months to be ready to fulfill our customers’ holiday needs” said Katie Roberts, owner and executive Chef of Easy Entertaining.

“As a sustainable company we are so excited for this time of year to be able to share the local fall flavors of New England with everyone. Thanksgiving is the time of year to harvest and give thanks, and being farm to fork, we embody that concept completely.” Said Roberts.

Customers can order a complete meal that serves four to twelve guests. The deadline for ordering Thanksgiving dinner is Thursday, November 21, at 5 p.m. Customers can pick up their dinners on Wednesday, November 27 or even have their meal delivered.

To place an order click HERE or call 401.437.6090

For more information please contact 401.437.6090 or email Katie@EasyEntertainingri.com.


Senator Jack Reed (far right) with members of the Providence community

Senator Jack Reed (far right) with members of the Providence community

Southside Community Land Trust

New Federal Funds to Help Grow Urban Agriculture in Providence
U.S. Senators & SCLT announce $255,000 to help refugee gardeners plant roots in the community and cultivate food security

Today, U.S. Senators Jack Reed and Sheldon Whitehouse joined with Margaret DeVos, Executive Director of the Southside Community Land Trust (SCLT), non-profit leaders, community gardeners, and volunteers to announce a new $255,000 federal grant to support urban agriculture and refugee resettlement in Providence.

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

Rhode Island Department of Agriculture Chief Ken Ayers (left) with Senator Jack Reed

Rhode Island Department of Agriculture Chief Ken Ayers (left) with Senator Jack Reed

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

“I commend Southside Community Land Trust and am proud to help make this grant possible,” said U.S. Senator Jack Reed, a senior member of the Appropriations subcommittee that funds RAPP. “In addition to providing healthy food and a potential source of income, this program helps refugees plant roots in Rhode Island and connect with the greater community through food and farming.”

January 2, 2019 0 comment
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chefs & restaurantscookingfarmsnews

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

by David Dadekian November 7, 2013
written by David Dadekian

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

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

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

birch

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

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


Wintertime Farmers Market

Farmers Market Offers Community Events November Through January

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

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

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

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

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

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


Meatless Holidays by Lydia Walshin

Meatless Holidays by Lydia Walshin

Meatless Holidays e-book

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

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

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

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

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

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

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


Southside Community Land Trust

New Federal Funds to Help Grow Urban Agriculture in Providence

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

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

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

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

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

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

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

WHERE: Brattle Community Garden
52 Brattle Street
Providence


Judd Brown Designs with Siena

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

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

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

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

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

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

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

November 7, 2013 0 comment
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