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Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
chefs & restaurantsnewswine & drinks

News Bites: Sons of Liberty Beer & Spirits Co. Loyal 9 Cocktails / Lark Opens 3rd Newport Hotel / Evelyn’s Drive In Turns 50

by David Dadekian May 9, 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.



Loyal 9 Cocktails Raises the Bar with 9% Alcohol Canned Cocktails

Sons of Liberty’s Loyal 9 Cocktail Line is Disrupting the Ready-To-Drink Category and is Set to be the Hit of the Summer

Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade

Loyal 9 Cocktails, produced in Rhode Island by Sons of Liberty Beer & Spirits Co., are vodka-based craft cocktails canned at 9% alcohol by volume. The three core flavors – Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade are all gluten-free and produced with real fruit. First introduced in March of 2018, Loyal 9 Cocktails saw monumental success its first year and now boasts a fresh new look, new flavors and greater distribution.

The Ready-To-Drink (RTD) category has been on an upward trend in recent years, most notably with the influx of many spiked seltzer brands. Loyal 9 Cocktails, however, differ from most of the popular RTDs in the market. “All of our cocktails are being packaged at 9% alcohol. You’re really getting a drink and a half per can,” said Mike Reppucci, President of Loyal 9 Cocktails. “Most seltzers, hard lemonades and teas are at 5% abv. We want to give our customers way more bang for their buck.”

If you’re worried about them tasting too strong or too sweet, don’t be. The team at Loyal 9 Cocktails uses all real fruit and zero artificial flavors. “We’re literally peeling thousands of lemons for these cocktails,” said head distiller Chris Guillette. “It definitely makes a difference. We focused on making them balanced, extremely refreshing and very drinkable.”

The Rhode Island based cocktails land in the middle of the spectrum for the RTD category. “You have the light and fizzy seltzers on one end, then the sugary hard lemonades and teas on the other end,” Mike explained. “Our cocktails are loaded with refreshing flavors, not bubbles, and you don’t feel like your teeth are coated in sugar afterwards. And the cherry on top…they’re 9% alcohol.” 

The sleek, 12-ounce cans are sold in 4-packs for $11.99. They can be purchased at liquor stores throughout Rhode Island, Connecticut and Massachusetts or at Sons of Liberty’s tasting room in South Kingstown, Rhode Island. Distribution plans for Maine and New Hampshire are in the works. Customers can use the product locator on their website to find the closest availability: https://www.loyal9cocktails.com/find-cans.


Lark Hotels Opens Third Newport Property, The Cliffside Inn

Preserved Features Meet Modern Design in this Enchanting Victorian Destination

Cliffside Inn, photo credit: Read McKendree
Cliffside Inn, photo credit: Read McKendree

Lark Hotels, the boutique hotel company with more than 20 properties in New England and beyond, will open the doors to its third Newport, Rhode Island property, The Cliffside Inn, on May 1st. Originally a 1876 Victorian manor that housed former Maryland Governor Thomas Swann and artist Beatrice Turner, The Cliffside Inn’s interior melds historic elements with modern touches. The year-round hotel is just steps from Newport’s scenic Cliff Walk, renowned coastline, and ornate mansions. In addition to The Cliffside Inn, Lark Hotels operates sister Newport properties The Attwater and Gilded.

The Cliffside Inn’s many preserved historical elements harken back to the home’s former identity as “Swann Villa,” so named by former Governor Swann, who first built the stately property as a residence. Redesigned in 2019 by Boston-based Rachel Reider Interiors, a rich palette of jewel tones, rich textures, and eclectic patterns pair old with new and traditional with bold to a charming effect. The quirky, eccentric spirit of artist Turner, who lived onsite for more than 40 years, is also captured in The Cliffside’s design.

The newly updated Cliffside Inn features traditional motifs mixed with modern touches to blend the property’s historic charm with contemporary style and amenities. Reider created a sophisticated design aesthetic that hints at Turner’s eclectic and mysterious persona while keeping with the time period. Dark details and a deep color scheme were inspired by Turner’s unusual choice to paint the home black during her residence there in an effort to deter onlookers. Original early 20th century furnishings range from four-post beds to armoires and ornate side tables, while modern touches give the hotel a contemporary feel of its own. Deep green, blue, and eggplant hues contrast the property’s gold accents and appeal to both history buffs and modern travelers.

“To me, Newport represents the essence of year-round New England travel,“ said Rob Blood, CEO of Lark Hotels. “We’ve celebrated its nautical history and the star-studded Gilded Age at our first two Newport properties, and with Cliffside, we really wanted to embrace this iconic building’s historic roots and prime location To me, this thoughtful redesign communicates the best of Newport – both old and new.”

Each of The Cliffside Inn’s 16 guest rooms and cottages feature unique designs, furnishings, and amenities. All rooms offer whirlpool tubs and/or spa showers, gas fireplaces, and unique architectural details original to the building. Rooms range from the petite, 210-square-foot Swann Room inspired by the property’s former persona as “Swann Villa,” to the 675-square-foot signature Cliff Suite where king and twin beds allow for three guests, while a private entrance and semi-private deck and seating area provide a peaceful, quiet getaway. Rates at The Cliffside Inn range from $180 to $650 for double occupancy depending on room type and time of stay.

From gourmet breakfast to plush beds, fine linens, and fireplaces in every room, The Cliffside Inn provides all the luxurious amenities desired from a large hotel in a personalized, boutique setting. Amenities include a gas fireplace in every room, small plates breakfast included with each stay, evening turndown service, wrap-around front porch, outdoor fire pit, onsite library and more.


Evelyn’s Drive In: 50 Years of Serving Summer Fun

Evelyn's Drive In
Evelyn’s Drive In

Evelyn’s Drive In (http://www.evelynsdrivein.com), founded in the “summer of ’69,” is marking its 50th year as Rhode Island’s first stop for delicious summer fun with nightly food specials and the same dedication to community and good cheer that has made the restaurant a landmark on the East Bay.

“We’re excited to be open for the 2019 season and sharing this amazing milestone with our loyal customers and newcomers alike,” says Jane Bitto, who owns Evelyn’s along with her husband, Dom. “Evelyn’s is all about family and good times, and we look forward to celebrating with old friends and new.”

To make its anniversary year even more special, Evelyn’s is offering great midweek deals that include $10.99 fish and chips on Mondays, $10 fish tacos on Tuesdays, $10 cheeseburgers and fries on Wednesdays, and $6 chowder and clam cakes Mondays through Thursdays.

Famous for fresh seafood, including Rhode Island clear clam chowder, fish and chips, lobster rolls, and its unique lobster chow mein, Evelyn’s was opened in 1969 by Evelyn DuPont, who began with a simple menu and takeout service catering to families heading to the beach. 

As business grew, the original clam shack was expanded by moving a building from further down Main Road in Tiverton and attaching it to create a dining room. (Today’s visitors can still see the original address on a sign hanging on the building.)

Working at the restaurant seven days a week, Evelyn built a strong following thanks to her fresh, affordably priced, and meticulously prepared food. (“If you’re in a hurry, you’re in the wrong place,” another sign once read.) 

After nearly 18 years, however, Evelyn was ready to move on and put her namesake restaurant up for sale. The Bittos showed up at just the right time. “We took a wrong turn and stopped for lunch, and heard the owner say the restaurant was for sale,” Jane remembers. Evelyn gave the Bittos her recipes and helped them take over the operation in 1987. 

Over the decades, Evelyn’s has survived a fire and changing dining habits by staying true to quality ingredients and classic recipes while adding new menu items like fish tacos and an expansive drink menu, a waterfront patio and dock, and — after a devastating fire in 2005 — an expanded dining room.

What hasn’t changed, however, is the Bittos’ commitment to the community and the family like atmosphere at Evelyn’s, where generations of East Bay residents have grown up with the restaurant’s food or working at summer jobs in the kitchen, dining room, and takeout window. 

Evelyn’s also hosts a series of Singing Out Against Hunger concerts on Friday nights to raise money for charity. This summer, the free shows will take place on Aug 9. and Sept. 6; both shows will be from 5 p.m. to 9 p.m., performers to be announced.

May 9, 2019 0 comment
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GottaQ Smokehouse BBQ logo
chefs & restaurantsnewswine & drinks

News Bites: GottaQ Smokehouse BBQ Wins Best Food Truck BBQ / Newport Restaurant Group Unveils Seasonal Menus / Good Food Awards Entry Period

by David Dadekian September 7, 2017
written by David Dadekian

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

GottaQ Smokehouse BBQ Brings Home the National Title of the Best Food Truck BBQ in America

GottaQ Smokehouse BBQ logo

GottaQ Smokehouse BBQ, based in Cumberland, RI, is thrilled to announce that they’ve been awarded first place in Mobile Cuisine’s national Best Food Truck BBQ contest! Their authentic wood-smoked barbecue is served up on two food trucks, a BBQ trailer and a mobile smoker, as well as two brick & mortar locations, and a successful catering business. After placing 3rd in the annual contest three years in a row, GottaQ has proven that they are a BBQ force to be reckoned with nationally.

“Every year we’ve progressively grown and grown, but this year we exploded,” said Anthony Mardenly, the director of food and beverage. “Once we found out we won, it was almost just euphoria. Our emotions started to run haywire and everything felt a little surreal.”

“We feel that as long as we keep our quality up, keep our customer service up, keep our staff happy, and keep moving forward, that there’s never a time when we shouldn’t be number one,” said owner Michael Strout, “I was literally in tears.”

In addition to GottaQ’s two brick & mortar locations, you can find the Q-Crew out and about on one of their food trucks, with their Festival BBQ trailer and soon from a new mobile smoker. Enjoy lunch in downtown Providence at Kennedy Plaza every Tuesday and Thursday from 11:30 a.m. – 2 p.m., or check them out at Food Truck Friday at Roger Williams Park Carousel Village every Friday night starting at 5 p.m. You can also find GottaQ serving at special events and festivals by following them on social media.

Hosting a summer party and want GottaQ to come to you? GottaQ offers simple solutions for all your catering needs with everything from easy pick-up platters, delivery upon request, to full on-site vending from one of their food trucks or the giant BBQ trailer. For more details and pricing, please visit: https://gottaq.com/catering.

Follow GottaQ Smokehouse BBQ on Facebook @GottaQ, Twitter @IGottaQ, and Instagram @GottaQbbq.


Newport Restaurant Group Unveils Seasonal Menus

Enjoy Inspired Dishes with Farm-Fresh Flavors at NRG Restaurants

Newport Restaurant Group (NRG) is welcoming the arrival of summer with a selection of new menu items at its award-winning restaurants. For more information, please visit www.newportrestaurantgroup.com.

Trio, located at 15 Kingstown Road in Narragansett, is featuring seasonal starters such as Spiced Cod Tacos with tomato salsa, avocado crema, and slaw in corn tortillas and an Arugula Salad with strawberries, toasted pine nuts, goat cheese, shaved fennel, and citrus vinaigrette. Entrees include Grilled Shrimp Beet Risotto with peas, zucchini, summer squash, parmesan, and lemon butter; Maine Grains Polenta with eggplant caponata and parmesan; and twin 6 oz. Boneless Pork Shops with green and wax beans, potato salad, and peach-bourbon bbq sauce.  For more information, visit www.trio-ri.com.

The Mooring Seafood Kitchen & Bar located at 1 Sayer’s Wharf in Newport, is offering a new Summer Salad of strawberries, Kitchen Garden Farms spinach, toasted pistachios, and green goddess dressing; an appetizer of seared Sea Scallops with locally harvested greens and pickled vegetables and topped with salsa verde; Pan-roasted Cod with tomato-onion jam, pesto aioli, and arugula on a potato bun; Ahi Tuna Nicoise with a warm olive, summer bean, tomato, and orzo salad and egg-caper vinaigrette; and Georges Bank Scallops with potato, corn, arugula, poblano, and pancetta hash and corn puree. For more information, visit www.mooringrestaurant.com.

The Boat House Restaurant, located at 227 Schooner Drive in Tiverton, is featuring an Arugula & Watermelon Salad with Narragansett Creamery feta, radish, radicchio, and mint-white balsamic vinaigrette; Burrata & Heirloom Tomatoes with Jeffrey’s greens, basil pistou, balsamic reduction, and grilled sourdough bread; pan-roasted Coriander-crusted Swordfish with baby squash, grilled potatoes, ratatouille puree, fennel confit, and pea greens; baked Chourico-crusted Haddock with crispy polenta, grilled scallions, and caper buerre blanc; and a Jerk Pork Sandwich with slow roasted pork, pineapple chutney, and jicama slaw on a potato roll. For more information, visit www.boathousetiverton.com.

New appetizers at Hemenway’s, located at 121 South Main Street in Providence, include House Smoked Bluefish Pate served with grainy mustard, caper berries, pickled vegetables, shaved beets, toasted bread; Crispy Pork Belly and Clams with fermented Portuguese peppers, saffron aioli; and Hawaiian style Tuna Tartare with cucumber, watermelon, radish, mint, and honeyed gochujang.

Seasonal entrees include Roasted Game Hen with parmesan polenta, English peas, baby carrots and pearl onions and chicken au jus; Pan Roasted Salmon with black rice, red curry coconut broth, carrots, and bok choy; Grilled Swordfish with spring vegetable quinoa and raisin vinaigrette; and Lobster Ravioli with grilled shrimp, English peas, roasted cherry tomatoes, grilled corn, and tarragon cream sauce. For more information, visit www.hemenwaysrestaurant.com.


2018 Good Food Awards Entry Period

2018 GFA Entry Period Emailer

The Good Food Awards launches its eighth year with a call for entries to American food producers crafting the nation’s best tasty, authentic and responsible foods. Entries are judged at our September Blind Tasting with over 250 food leaders and experts. Entry period runs from July 5-31 at www.goodfoodawards.org ($70 fee to cover storing, sorting and transporting the entries). New and renewing members of the Good Food Merchants Guild receive one free entry.

September 7, 2017 0 comment
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Farm Fresh RI Farmers Market
chefs & restaurantscookingfarmsnewswine & drinks

News Bites: Food Bank Launches Summer Food Drive / Summer at Newport Vineyards / Six Farmers Markets Opening in July

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.

RI Community Food Bank Launches Summer Food Drive

Rhode Island Community Food BankDuring the summer, the need for food assistance among families spikes as children lose access to the healthy, nutritious meals they normally receive at school. To help fill the gap throughout the summer months, the Food Bank is asking the community to support the Summer Food Drive.

Here’s how you can help:

  • Drop off donations of non-perishable food
  • Pick up donation boxes and posters for a food drive in your workplace or community (or download and print your own poster).
  • Get the kids involved in an activity to benefit the Food Bank
  • Make a financial donation to help end hunger in Rhode Island

First Gentleman of Rhode Island and Chair of the Summer Food Drive Andy Moffit launched the campaign along with Food Bank CEO Andrew Schiff by encouraging Rhode Islanders to join the effort and help their neighbors in need.

Get more details and a list of most-needed items»

Watch the Summer Food Drive kick-off with Andrew Schiff and Andy Moffit:


Newport Vineyards Brings the Napa Experience to Newport with Summer Events, Tours & Tastings, Live Music & Seasonally Inspired Dining

Newport Vineyards

Newport Vineyards

Newport Vineyards, an award winning winery located in beautiful Middletown, RI, has a big summer planned with tours, tastings, special events, live music and much more. Founded by brothers John & Paul Nunes in 1995, the vineyard is the largest grower of grapes in New England. The winery produces nearly 30,000 cases of estate-grown wine each year through sustainable farming methods on 75 acres of historically preserved farmland. Following a multi-million dollar renovation completed in 2015, the winery has become a culinary and wine destination offering multiple experiences including daily tours and tastings, 100% from scratch culinary programs at Brix Restaurant and The Vineyard Café, The Marketplace, seasonal live music, private events and public activities.

Each Wednesday evening through the summer, enjoy an extended evening wine tasting from 5-8pm! Hear live music from a variety of artists while you sip and savor around the welcoming fire pits. In addition to wine, beer and sangria, snacks from the kitchen are available. The vineyard also hosts a weekend music series from 1- 4pm on Saturday & Sunday afternoons. Savor the season, glass in hand! No tickets are needed and all are welcome. For more details, including the artist lineup, please visit www.newportvineyards.com/calendar-of-events.

Dine at Brix Restaurant following an afternoon at the winery or just because! Cozy up around the fire with a glass of wine. Enjoy expansive views of the vineyard and the entire winemaking operation through two walls of windows that drape the room. The culinary approach, artfully prepared by Executive Chef Andy Teixeira, starts with the basic belief that it is their responsibility to provide truth in their food. “We love the food from the minute in comes in the door, to the minute it goes into the guest’s mouth,” said Chef Teixeira. The seasonally inspired menu highlights local farms and offers something for everyone’s palate. Wednesdays are Flight Night – just $10 for a tasting of four wines or beers.

Whether you’re looking for a relaxing afternoon sipping wine and local beer with friends amid the vines, grabbing a quick breakfast or a leisurely lunch, enjoying a gourmet dinner, or hosting a private event, Newport Vineyards truly has it all. Located just 45 minutes from downtown Providence, experience summer at its finest on Aquidneck Island.

Follow Newport Vineyards on Facebook @NewportVineyards, Twitter @NewportVines, and Instagram @NewportVines. For more details, please visit www.newportvineyards.com.

Tasting RoomWinery ToursVineyard CaféBrix Restaurant
Mon – Sat
10am – 6pm
Sunday
12 – 6pm
Sun – Fri
1pm & 3pm
Saturday
hourly, 11am – 4pm
Sunday
12 – 5pm (seasonally)
Monday
closed
Tues – Thurs
11am – 4pm
Friday
11am – 5pm
Saturday
9am – 12pm
breakfast sandwiches only
11am – 5pm
full menu
Tues – Thurs
5 – 9pm
Fri & Sat
4 – 10pmClosed Sundays & Mondays, but always available for private events, day or night

Six Farmers Markets Increasing Food Access To Open In July

Farm Fresh RI Farmers Market

Farm Fresh RI Farmers Market

Farm Fresh Rhode Island is excited to announce six of their farmers markets opening in July. Located in neighborhoods at risk for health disparities, Farm Fresh RI markets focus on increasing access to fresh, local food and nutrition education.

In July, shoppers can expect to find tomatoes, corn, peppers, blueberries, melons, grapes, greens, herbs, cheese, radishes, mushrooms, carrots, bitter melons, fresh bread and so much more! It’s easy to find a farmers market in your neighborhood and shop for fresh, local fruits and vegetables all summer and well into fall. Many markets also feature live music, prepared foods & food trucks and family-friendly activities.

According to a recent study by the United States Department of Agriculture (USDA), “When comparing product prices between farmers markets and retail stores, local products are competitively priced – within a 10 percent price range – at farmers markets a majority of the time, even less expensive for some foods.  Local, certified organic products at farmers markets are almost always competitively priced when compared to prices at retail stores.” (May, 2016; source with graphic: http://blogs.usda.gov/2016/05/19/local-and-organic-food-shopping-finding-the-best-price)

Farm Fresh RI markets accept cash, credit, debit, SNAP, WIC Fruit & Vegetable checks, and Senior vouchers. And in partnership with Wholesome Wave (wholesomewave.org), Farm Fresh RI provides Bonus Bucks—an additional 40% bonus for customers using EBT—to increase access to fresh fruits and veggies for low-income individuals receiving federal Supplemental Nutrition Assistance Program (SNAP) benefits.

The following markets, managed by Farm Fresh Rhode Island, open in July.

For a full list of farmers markets in Rhode Island, visit www.farmfreshri.org.

BROAD STREET — 807 Broad St, Providence
July 1 to October 28
Saturdays, 8:00am – 11:30pm

DOWNTOWN PROVIDENCE — Kennedy Plaza
July 11 to October 31
Tuesdays, 3:00 – 6:00pm

CENTRAL FALLS — Garfield St Playground
July 5 to October 25
Wednesdays, 2:00 – 5:30pm

WEST WARWICK —Thundermist Health Center, 186 Providence St
July 6 to October 26
Thursdays, 3:00 – 6:00pm

SLATER PARK — 825 Armistice Blvd, Pawtucket
July 9 to October 29
Sundays 12:00 – 3:00pm

NEUTACONKANUT PARK — 675 Plainfield St, Providence
July 3 to October 30
Mondays, 3:00 – 6:00pm

And two other Farm Fresh RI markets are already underway!
ARMORY — Parade St at Hudson St, Providence
May 25 to October 26
Thursdays 3:30 – 7:00pm or dusk

WOONSOCKET — Thundermist Health Center, 450 Clinton St
Year-round (Moves outside July 5)
Tuesdays, 3:00 – 6:00pm

January 2, 2019 0 comment
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news

Rhode Island Community Food Bank 2013 Summer Food Drive and “Word Soup”

by David Dadekian May 28, 2013
written by David Dadekian

Rhode Island Community Food Bank 2013 Summer Food DriveFrom the Rhode Island Community Food Bank comes the following two news releases. The first covers this year’s Summer Food Drive, which kicks off on June 3rd. The number of those without food in Rhode Island—a third of which are children under the age of 18—has doubled over the last six years and donations in that time have sadly decreased. Please read the details below and see how you can help this summer.

Also below is information on Word Soup, a new online poetry journal founded by Rhode Island poet Kim Baker, which is looking for poetry submissions on hunger and includes collecting donations for the RI Food Bank and Share Our Strength.

 

 

Summer Food Drive Kicks Off Monday, June 3
Major food donors make first major delivery of the summer
Public urged to conduct food drives

With the need for food assistance at an all time high, the Rhode Island Community Food Bank is seeking help from private businesses and the general public to collect 150,000 additional pounds of food this summer. On Monday, June 3, at 9:30 am, the Food Bank will kick off its 2013 Summer Food Drive at its facility at 200 Niantic Avenue.

A caravan of trucks, led by Ocean State Job Lot, will deliver the first major food donations of the summer. In addition, food drive posters, collection bins and information kits will be available to the general public.

“Many local companies are stepping up with donations of food and funds to help families get through the challenging summer months,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “We’re also counting on caring individuals to initiate food drives in their neighborhoods, businesses, organizations and faith communities.”

Food donations have been dropping in recent years, while the need has grown at a staggering pace. The Food Bank’s statewide network of food pantries and meal sites now serves more than 66,000 people every month, up from 33,000 in 2007.

One in three served by the Food Bank is a child under the age of 18. Currently, 22% of Rhode Island’s children live below the federal poverty threshold. Rhode Island has the highest level of food insecurity in New England.

Childhood hunger is a particularly challenging problem during the summer, when school lunches and breakfasts are no longer available to children in need. Less than 10% of the 50,000 Rhode Island children receiving free and reduced-price lunches accessed the federally funded Summer Food Service Program last year.

“We are working with the Rhode Island Department of Education and other key partners to increase participation in the Summer Food Service Program,” said Schiff. “In the meantime, we need to be prepared for a significant increase in demand at our food pantries across the state. We really need every concerned citizen to consider what they can give.”

Food drive materials will be available at the Food Bank’s offices at 200 Niantic Avenue in Providence every weekday from 8 am to 5 pm while supplies last. For more information on conducting your own food drive, contact Farris Maxwell at fmaxwell@rifoodbank.org or 401-230-1690.

Financial donations are critically important as well. Every dollar donated enables the Food Bank to acquire three pounds of nutritious food. You can donate online at www.rifoodbank.org/SummerFoodDrive or send a check to Summer Food Drive, RI Community Food Bank, 200 Niantic Avenue, Providence, RI 02907.

The Summer Food Drive is sponsored by Ocean State Job Lot and Go Veggie™. In addition, many local food distributors will make significant food donations to the Food Bank during the Summer Food Drive to help the Food Bank reach its 150,000-pound goal.

Other businesses supporting the Summer Food Drive kick-off include Bliss Bros. Dairy, Stop & Shop, Little Rhody Foods, Top This Fire-Grilled Pizza Crusts, Confreda Greenhouses & Farms, Pippin Orchard, Daniele Inc., Autocrat, Mansfield Paper Company, Munroe Diary, Pepsi Bottling Company and Roch’s Fresh Foods, Reinhart Food Service and AGAR.

______________________________________________________________________________________

Word Soup Seeks Poetry Submissions on Issue of Hunger
New online poetry journal raises money for RI Food Bank and Share Our Strength

Word Soup, a new online poetry journal founded by Rhode Island poet Kim Baker, is accepting submissions now through August 1 for its premier issue, due out in September 2013. Poets may send three to five poems per submission. A reading fee of $6/submission will be donated entirely to the Rhode Island Community Food Bank and Share Our Strength, a national organization focused on childhood hunger.

“Word Soup wants to end hunger one poem at a time,” says Baker. “To that glorious end, we are seeking well-crafted poems on the theme of hunger. Imagine “hunger” in all its possible meanings, from physical food deprivation to hunger for love, acceptance, actualization.”

To submit poetry, first go to https://goto.rifoodbank.org/sslpage.aspx?pid=473 to pay the $6 reading fee, and then email your poems to wordsoupendhunger@gmail.com.

For more information on Word Soup, visit http://wordsoup.weebly.com. For information on the Rhode Island Community Food Bank, visit www.rifoodbank.org.

May 28, 2013 0 comment
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