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News Bites: Hemenway’s Renovation / Weekapaug Inn New Executive Chef Gerardo Viejo/ RI Food Fights & Providence Vegan Deli Feed The Hungry / 2025 RI Local Agriculture and Seafood Act Grants

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.

Hemenway’s Seafood Grill & Oyster Bar Reopens after Winter Renovation

Iconic downtown restaurant offers updated, modernized interior touches complemented by expanded raw bar with crudo, and sushi

Hemenways
Hemenway’s

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce that Hemenway’s, located at 121 South Main Street in Providence, has reopened after undergoing a refresh this winter.

“Hemenway’s is an institution, and as such, it was important to us that we preserved much of its iconic look,” said Nicole Christie, Regional Manager, Newport Restaurant Group.  “While minor updates have been made through the restaurant, what’s most impressive is the gorgeous new raw bar area.  We hope our new and loyal guests will be wowed by the refresh and our exciting new menu offerings.”

A premier dining destination in Rhode Island for 40 years, Hemenway’s reopened on March 5th with a refreshed raw bar, serving new menu items against a backdrop of white quartz and new lobster tanks; enhanced views of the city throughout; and a brand-new, updated bar area with three high-top bar booths.

The Raw Bar remains at the front of the restaurant, where, in addition to local oysters, littlenecks, and cherrystones, shrimp cocktail, lump crab meat with creole mustard, and Alaskan King Crab, guests many now enjoy a selection of Crudos: Tuna with black garlic aioli, soy-ginger vinaigrette, and pickled shallot and Fluke with cured egg yolks, crispy capers, Banyuls vinaigrette, and sprouts; Tartares: Yellowfin Tuna with harissa, cured cucumbers, hazelnut, roasted red peppers, and micro greens; Georges Bank Scallop with mango-ginger vinaigrette, radish, cucumber, pickled onion, and wonton chip; and Vegetarian Dressed Cucumbers with sesame oil, sambal oelek, peanut, crispy shallot, and garlic.
 
Share plates from the raw bar include the traditional Hemenway’s Shellfish Platter with lobster, shrimp, littlenecks, oysters and Shellfish Tower: two 1 ¼ lb. lobsters, shrimp, littlenecks, oysters, lump crab; as well as the new Golden Osetra Caviar with petite waffles, creme fraiche, shallot, chives, and sieved egg.  A selection of sushi is also available, and include the Jonah Crab Roll with avocado puree, micro greens, togarashi-cilantro sauce, cucumber, and wonton chips; Native Lobster Roll with Negi, pickled beech mushrooms, nuoc cham aioli, and chili crisp; and the King Salmon Roll with salmon roe, pickled carrots, Fresno relish, eel sauce, and wasabi peas.
 
Entrees from the kitchen include pan-seared Sea Scallops from George’s Bank with pea puree, poached radish, fennel, peas, and mint chimichurri; grilled Swordfish with romesco, kale pistou, beluga lentils, and roasted tri-color cauliflower salad; Honey-Aleppo Half Chicken with warm Yukon potato-bacon salad, seared lemon, and green goddess; and Lobster Tortellini with arugula, tomato concasse, pink vodka sauce, and basil.
 
Hemenway’s Premium Chop House offers an 8 oz. Angus Filet Mignon with Yukon mashed potatoes, grilled asparagus, and red wine demi-glace; a 12 oz. NY Sirloin with pan-roasted vegetables, fried shoestring potato, sweet onion soubise, and bordelaise; and bourbon-brined Pork Chop with smoked gouda bread pudding, rhubarb mostarda, and spring vegetable.
 
As always, Hemenway’s offers live Maine Lobsters from 1 ¼ to 5 lbs., available stuffed with Hemenway’s shrimp, scallop & crab stuffing, and Lobster Mac ‘n’ Cheese with a whole lobster, cavatappi pasta, Vermont white cheddar, bechamel, seasoned crumbs, and garlic sauteed spinach.

Weekapaug Inn Welcomes Gerardo Viejo as New Executive Chef

Weekapaug Inn Executive Chef Gerardo Viejo
Weekapaug Inn Executive Chef Gerardo Viejo

Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, is delighted to announce the appointment of Gerardo Viejo as its new Executive Chef.

A culinary leader with more than 15 years of experience at some of the world’s most prestigious hotels and resorts, including Four Seasons properties across Boston, Vail, Athens, and Oahu, Chef Viejo brings a fresh perspective rooted in creativity, leadership, and a passion for coastal cuisine.

Prior to joining Weekapaug Inn, Chef Viejo served as Executive Sous Chef at the acclaimed Shore Lodge and Whitetail Club in McCall, Idaho, where he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team to new heights of excellence. His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island.

Chef Viejo’s career is distinguished by an emphasis on menu engineering, team development, and sustainability, aligning seamlessly with Weekapaug Inn’s dedication to locally sourced ingredients and authentic New England dining experiences. He is a proud graduate of Johnson & Wales University, holding both a Bachelor of Science in Food Service Management and an Associate of Science in Culinary Arts.

“We are thrilled to welcome Chef Gerardo Viejo to Weekapaug Inn,” said Daniel Abrashoff, General Manager of Weekapaug Inn. “His global experience, combined with his deep appreciation for local ingredients and culinary innovation, makes him the perfect fit to lead our culinary team and continue elevating the dining experience for our guests.”

Chef Viejo plans to introduce a series of new seasonal menus that highlight the best of Rhode Island’s coastal bounty, as well as special dining experiences inspired by his international culinary background.

All day meals are enjoyed in the elegant, coastal casual Restaurant where the culinary team collaborate with local growers, farmers and fishmongers, to create an intentionally seasonal take on New England cuisine. The Restaurant’s intimate dining room beckons guests with cozy corners and views of the pond, the firepit, and The Lawn while The Bar offers a family room setting with cocktails, traditional fare and modern light bites tucked around a wood burning fireplace. In warmer months, al fresco dining is available at The Deck, around the pool, beach and at the Bathhouse. Seasonal BBQ events with a grand smoker as well as Lobster Boils take place while stargazing and classic s’mores are served up nightly year-round (weather permitting).

Originally built in 1899, the charming Weekapaug Inn has welcomed guests ever since to its bucolic landscape where a shimmering sun rises over Quonochontaug Pond, Adirondack chairs grace the great lawn, and a verdant chef’s garden provides the Inn’s kitchen and bar with the freshest of ingredients. 33 guest rooms, including four Signature Suites, range from 250 to 2,000 square feet. Each is distinctive in décor, and equipped with the finest amenities, as well as a mix of original Inn furnishings and up-to-date pieces.For more information about Weekapaug Inn and its dining offerings, visit weekapauginn.com. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook and X.

RI FOOD FIGHTS Launches GoFundMe to Support Providence Vegan Deli’s Mission to Feed the Hungry – One Sandwich at a Time

In a powerful act of community compassion, Providence Vegan Deli has been quietly feeding those in need — no questions asked. Now, RI FOOD FIGHTS is stepping up to help keep the mission alive.

On the wall of the Providence Vegan Deli, located on Hope Street, a discreet sign offers free sandwiches to anyone who needs one. Attached to the sign are tear-away meal tickets, allowing people to accept the offer discreetly and with dignity. This simple but powerful gesture, started by deli owner Rich Gaccione, is his way of paying it forward — and it’s making a real difference in the lives of many in Rhode Island.

Moved by Gaccione’s generosity, Jim Nellis, founder of RI FOOD FIGHTS, has launched a GoFundMe campaign to help fund the initiative. The campaign, which can be found at HungryRI.com, invites the community to come together and contribute whatever they can to keep the deli’s free sandwich program going strong.

“Rich is a good dude doing great things and I thought I could help,” said Nellis, who first met Gaccione during RI FOOD FIGHTS’ 10th Annual #BestSandwichRI Showdown. “This is exactly the kind of grassroots effort we love to support — people helping people.”

In addition to the GoFundMe, Nellis has pledged to donate $10 from every VEG OUT RI Passport purchased. VEG OUT RI, the state’s largest celebration of plant-based cuisine, runs through the month of September and features dozens of local restaurants. Passports can be purchased at VegOutRI.com. Use promo code: HungryRI to identify donation.

Founded in 2011, RI FOOD FIGHTS is known for uniting the food and beverage community in Rhode Island through its popular “Best Of” competitions and for giving back through community-based initiatives. From helping send local high school students to national competitions, to supporting frontline workers during the pandemic, the organization has a strong track record of making a difference.

The public is encouraged to support Providence Vegan Deli’s mission — whether by donating to the GoFundMe, purchasing a VEG OUT RI Passport, or simply spreading the word. Every act of generosity helps feed someone in need.Together, one sandwich at a time, we can nourish not just the body, but the spirit of our community.

Governor McKee, DEM, General Assembly Award Nearly a Half Million in Grants to Local Farmers, Fishers, Food Producers

Governor Dan McKee, members of the Rhode Island General Assembly, and the Rhode Island Department of Environmental Management (DEM) today announced the 2025 Local Agriculture and Seafood Act (LASA) grantees at Farm Fresh Rhode Island (FFRI) in Providence. 33 local farmers, fishers, specialty food producers received LASA grant awards, totaling $486,000 in funding for projects that will support the growth, development, and marketing of local farms, seafood harvesters, and food businesses. LASA grants support small businesses and enhance Rhode Island’s food security.

The LASA program, established in 2012 by the General Assembly and managed by DEM, is designed to support the growth and success of small food businesses in Rhode Island. The program prioritizes building capacity for markets connecting local farms and fishers with food-insecure communities and supporting agriculture producers and fishers along with the development of small food enterprises. The LASA program provides grants that directly benefit and strengthen RI’s local food system by providing funding for projects that help support the growth, development, and marketing of RI Grown produce and RI Seafood. Over the last 12 years, LASA has provided $3,111,238 through individual program grants up to $20,000 with no direct match required.

In this grant round, 33 awards were distributed across various categories, including agriculture, aquaculture, seafood or fishery-based projects, and farmers’ markets that support these sectors. Given the strong competition, the LASA committee conducted a thorough evaluation process. The goal was to ensure that funding recommendations were equitable and diverse, considering factors such as Environmental Justice alongside scores. The final list of grantees reflects the program’s commitment to expanding the scope and diversity of its awardees.

“The LASA program remains a vital source of support for Rhode Island’s local food industry,” said Governor Dan McKee. “Given the unpredictability of federal funding support, state-led investment is critical to providing stability for our farmers, fishers, and food producers, while strengthening our state’s food security and economic resilience.”

“The LASA grant program taps into our state’s incredible potential by building on our existing strengths,” said Senate Environment & Agriculture Committee Chairwoman V. Susan Sosnowski (D-Dist. 37, South Kingstown). “These grants enhance food security, boost small businesses, and make Rhode Island more sustainable and resilient. They are an investment in our people and our future, and in the agriculture and seafood industries that mean so much to our state. I am grateful to the many supporters and stakeholders who continue to make this program possible.”

“The LASA program creates opportunity, promotes sustainability, and expands access to healthy local food options across our state,” said Senate Majority Whip David P. Tikoian (D-Dist. 22, Smithfield, North Providence, Lincoln). “The latest round of grants reaffirms our commitment to this program, and to ensuring we have a thriving local food system here in Rhode Island.”

“LASA grants have been instrumental in growing a robust, resilient, and sustainable local food industry in Rhode Island,” said Representative Teresa A. Tanzi (D-Dist. 34, South Kingstown, Narragansett). “This year, the Commercial Fisheries Center of Rhode Island is receiving a grant to expand their successful seafood donation program, which does important work in my district and beyond by suppling fresh local seafood to vulnerable community members, while supporting local fishers and reducing waste by finding a home for species that are under-appreciated in the market. Another grantee is the Narragansett-based Wicked Tiny Farm, which will be improving the overall efficiency of their operation, particularly by upgrading their wash-pack and sanitation stations. Both of these projects are improving resiliency, equity, and sustainability by ensuring that we can produce and deliver food locally to those who need it.”

“Today’s LASA awards will continue to help Rhode Island’s farmers, fishers, and food producers expand their operations, increase efficiency, and implement sustainable practices,” said DEM Director Terry Gray. “As federal programs supporting local food systems face uncertainty and cuts, continued state support for LASA is crucial for the resilience of Rhode Island’s local food system.”

LASA 2025 grantees:

  • Annie’s Farm (Providence) – $8,881: To purchase a tool shed, small animal exclusion fencing, and irrigation equipment to boost production of vegetables and African specialty crops, along with harvest bins and carts.
  • Aquidneck Island Oyster Company (South Kingstown) – $20,000: For a shellfish counting machine to support operations to meet the growing demand for bay scallops and enhance oyster production.
  • Ayers Foundation (Westerly) – $13,600: To upgrade to a more powerful generator to expand volume capacity and ensure uninterrupted service for the Farmers Community Food Hub cold storage facilities.
  • Big Train Farm (North Scituate) – $19,980: To support six beginning farm operations in the Seed to Seed Farm School apprenticeship program, which provides training in core farm business skills and wage assistance.
  • Chai Thao dba Daily Farm (Providence) – $17,502: To purchase a walk-in cooler for vegetable storage to ensure proper storage and handling of vegetables for markets.
  • Chou Vang (Hope) – $7,000: For an outdoor wood storage shed to store farm equipment and produce. This extra space will benefit all the Southside Community Land Trust farmers at the Good Earth Farm.
  • Commercial Fisheries Center of RI (Wakefield) – $18,000: To expand the reach of the Seafood Donation Program, which provides underappreciated, local seafood species caught by RI Fishermen and fishing businesses to Rhode Islanders facing food insecurity.
  • Eliya Ntahondereye (Providence) – $5,444: For a walk-behind tractor and tiller, new harvest bins for farmer’s market and wholesale sales, and other small equipment like fencing and a garden cart.
  • Farm Coast Brewery dba Gnarly Vines Farm (Tiverton) – $13,546: To upgrade mobile poultry processing equipment to improve efficiency, worker safety, and processing capacity to reduce costs and meet the growing demand for direct-to-consumer poultry sales.
  • Farm Fresh Rhode Island (Providence) – $18,000: To expand Hope’s Harvest program to support small, BIPOC farmers in Rhode Island by providing contracts to grow produce for the emergency food system, thereby connecting food insecure communities with farmers’ fresh, healthy, locally grown fruits and vegetables.
  • Farmacy Herbs LLC (Providence) – $18,136: To expand production by renovating the current drying room to help reduce electricity costs, ensure better climate controls, and a shorter drying and processing cycle for herbal teas and products.
  • Grateful Bee Apiary (North Smithfield) – $19,533: To double honey production and enhance processing capabilities, which will increase local honey availability, improve food safety, and strengthen partnerships with Rhode Island farms through pollination services and market access.
  • Hallene Farm Products (West Kingston) – $11,959: To upgrade and modernize greenhouse heating systems to reduce costs, improve heat consistency, and minimize crop failures.
  • Hmong RI Association, Inc. (Providence) – $17,225: To acquire essential tractor components, including a rototiller, front-end loader, flail mower, and field cultivator to modernize farming operations by improving soil preparation, weed management, and material handling, reducing manual labor and operational inefficiencies.
  • Hoofprint Farm (Foster) – $20,000: To construct a dedicated production and processing facility and install a commercial-grade walk-in cooler to enhance the quality and longevity of locally grown flowers. 
  • Interstellar Microgreens LLC (West Warwick) – $13,000: To purchase a flat filler, a key piece of equipment, that will automate production, reduce labor demands, and increase operational capacity by 400%.
  • Local Patch LLC (Portsmouth) – $3,950: To increase carrot production and distribution to local food banks and improve washing processes by using a barrel washer.
  • Lovewell Farms (Hope Valley) – $19,951: To expand operations by 50% to increase production and value-added product capacity to meet growing market demand while supporting sustainable farming practices.
  • Lucayda Farm LLC (Cranston) – $20,000: To support production automation to support chemical-free edible plant starts, increasing capacity by 50% and enhancing efficiency, and expanding service to 20 new CSA members.
  • Narragansett Indian Tribe (Charlestown) – $10,879: To purchase equipment and supplies to provide healthy, culturally relevant traditional foods to the Tribal community, promoting healing and well-being while reconnecting with ancestral gardening practices and reclaiming food sovereignty and addressing health disparities rooted in historical trauma caused by colonization.
  • Northern Rhode Island Conservation District (Johnston) – $20,000: To improve and upgrade the electrical infrastructure for current agricultural producers at Snake Den Farm, so they can expand their propagation operations and support future agricultural land leases.
  • Open fArms Retreat (Cumberland) – $19,895: To purchase a small tractor to increase production, sustainability, and capacity of the extensive no-till raised bed system for produce and herb production.
  • P&L Bayside Apiary (Barrington) – $11,453: To upgrade and expand queen-rearing and nucleus colony production to meet the growing demands of local beekeepers and farmers.
  • Phoenix Ocean Farm (Portsmouth) – $3,700: To expand a newly re-established oyster farm in the Sakonnet River through the purchase of 20 bottom cages, enabling growth from 25,000 to 100,000 oyster seedlings. 
  • Potter’s Farm (Providence) – $20,000: To purchase a walk-behind tiller with interchangeable implements and fencing materials to improve efficiency and protect crops.
  • Quonnie LLC (Charlestown) – $20,000: To install a clam sorting and counting machine and shucking equipment, along with additional shellfish harvesting tools to support the processing, handling, and distribution of underutilized seafood species.
  • Sanctuary Herbs of Providence (Smithfield) – $5,971: To purchase a commercial dehydrator and an upgraded POS system. These improvements will increase our purchasing power with the local farmers we partner with and decrease the amount of time it takes to dehydrate goods for our value-added tea blends and spices.
  • Small World Farm, LLC (Little Compton) – $20,000: To install a walk-in cold storage unit to preserve harvest and expand market opportunities and reduce food waste, enhance collaboration with neighboring farmers, and support food security.
  • Smithfield Growers (Smithfield) – $9,799: To expand mushroom production through the acquisition of upgraded equipment to streamline production, improve efficiency, and support growth to meet increasing demand.
  • Stonehenge Farm (Pascoag) – $19,888: To upgrade equipment used for cold storage to more effectively produce, store, and sell a greater quantity of food on site.
  • The Cove Oyster Co. LLC (Narragansett) – $18,500: To purchase cages for shellfish bed restoration work and to engage BIPOC youth through engagement programs.
  • West Passage Oyster Company (North Kingstown) – $12,740: To unlock new markets by increasing oyster production by 29% through sustainable aquaculture.
  • Wicked Tiny Farm LLC (Narragansett) – $12,564: To purchase harvesting equipment, upgraded equipment for sanitation systems, and a multi-use trailer to provide on-farm and at-market cold storage for harvested crops.

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 the 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.

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Rhode Island Governor Dan McKee at LASA Award Ceremony
chefs & restaurantsfarmsnewswine & drinks

News Bites: 2024 Local Agriculture and Seafood Act Grantees / The East End’s New General Manager / New Brunch at XACO TACO

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.

Governor McKee, DEM, RI General Assembly Announce 2024 Local Agriculture and Seafood Act Grantees, Helping Grow Agricultural, Seafood Businesses

Governor Dan McKee, members of the Rhode Island General Assembly, and the Department of Environmental Management (DEM) today announced the 2024 Local Agriculture and Seafood Act (LASA) grantees at Newport Vineyards. More than 40 local farmers, fishers, specialty food producers obtained LASA grant awards, splitting more than $650,000 in funding on projects that will support the growth, development, and marketing of local farms, seafood harvesters, and food businesses. LASA grants support small businesses and increase Rhode Island’s food security.

“LASA grants continue to be a game-changer for Rhode Island’s farmers, fishers, and aquaculturists,” said Governor Dan McKee. “I congratulate this year’s recipients and look forward to working with them to foster community resilience, promote sustainable practices and increase food security across our state.”

Authored by Senator V. Susan Sosnowski in 2012 and run by DEM, the LASA program helps new and existing small food businesses grow and flourish. Since the COVID pandemic, DEM has steered the program to prioritize building capacity for markets connecting local farms and fishers with food-insecure communities and supporting agriculture producers and fishers who are Black, Indigenous, and People of Color – along with developing small food businesses. The LASA program provides grants that directly benefit and strengthen the local food system in Rhode Island by providing funding for projects that help support the growth, development, and marketing of RI Grown produce and RI Seafood. Since its enactment 12 years ago, LASA has provided more than $2 million through individual program grants up to $20,000 with no direct match required.

Last year the Governor and the General Assembly pledged their support to continue funding LASA, which is an important catalyst in strengthening the local food system, at historically high levels in fiscal year 2024. During this grant round, 43 grant awards totaling $662,000 were broadly distributed across many categories including agriculture, aquaculture, seafood or fishery based, and farmers markets that support these sectors. Eligible entities included Rhode Island-based, for-profit small or beginning farmers including aquaculture operators, fishers, producer groups, and non-profit organizations. Given the depth of the application pool, the evaluation of applications is a concerted effort by the LASA committee, which includes DEM staff and the RI Food Policy Council, with the goal of funding recommendations being as equitably and diversely as possible by taking score into consideration among other factors such as Environmental Justice. The final grantees awarded during this grant round reflect the purpose and value of the LASA program by fulfilling its purpose of seeking to broaden the scope and diversity of awardees.

“Since the food shortages and price spikes of the COVID pandemic, Rhode Islanders have been looking for food producers closer to home, so these Local Agriculture and Seafood Act grants are well timed and the awardees well positioned to meet growing consumer demand,” said Representative Terri Cortvriend (Portsmouth, Middletown). “I’m lucky to have an organic farm in my district, Garman Farm, that is receiving LASA funding. Jim and Michelle Garman believe that farming is as much about community as it is about plants. This funding will allow them to continue cultivating local food that is fresh, delicious, and safe. I am very proud to support this program.”

“Agriculture and seafood are extremely important economic sectors in all four of the communities I represent in the State Senate,” said Senator Louis P. DiPalma (Little Compton, Middletown, Newport, Tiverton). “The Local Agriculture and Seafood Act helps incubate new and growing small businesses, some of which will one day become cornerstones of our communities. Supporting the production of local food also means fewer trucks on the road, which means less air pollution and better health for Rhode Islanders and our environment.”

“Food security means that all people, always, have access to sufficient, safe, and nutritious food,” said Representative Teresa Tanzi (Narragansett, South Kingstown). “The Commercial Fisheries Center of Rhode Island, which is in Wakefield in my district and obtaining a Local Agriculture and Seafood Act grant today, is addressing food security by supplying local seafood to Rhode Island public schools, especially in low-income districts. Another LASA grantee in my district, Moonstone Flower Company, is trying to solve a much different problem: deer pressure. By installing deer fencing with LASA funding, Taylor Olson soon hopes to put her company on a path toward supplying local restaurants with fresh flowers. I salute the vision and tenacity of all LASA grantees in growing their businesses and making Rhode Island a more beautiful, fair, and food-secure state.”

“As the chairwoman of the Senate Environment and Agriculture Committee, I am always on the lookout for legislation and programs that benefit both the environment and agriculture,” said Senator Alana M. DiMario (North Kingstown, Narragansett, New Shoreham). “The Local Agriculture and Seafood Act program is one of a very few that does. I have seen the power of LASA grants at work in my district where farmers, food businesses, shellfishers, and aquaculturists have gotten just the boost they needed from a LASA award. I look forward to today’s awardees using their grants to gain traction and flourish in their marketplaces.”

“DEM is always working to get more RI Grown food and RI Seafood on the table by supporting local farmers and fishers in growing their businesses, and the support of Governor McKee and the General Assembly for a well-funded LASA program helps achieve this,” said DEM Director Terry Gray. “Today’s LASA awards will help build Rhode Island’s food security while bolstering the traction of a diverse range of local food businesses in the marketplace by harvesting and marketing fresh home-grown food to meet consumer demand.”

LASA 2024 grantees:

NAMECITY/TOWNGRANT AWARD
401 Oyster CompanyCharlestown$20,000
Allen Harbor Oyster Co.Saunderstown$10,600
Aquidneck Community TableNewport$20,000
Ashawaug FarmAshaway$18,572
Bee Happy HomesteadCharlestown$5,337
Block Island Shellfish FarmNew Shoreham$14,955
Breakwater Oyster CompanyBristol$20,000
Center for Mediation and Collaboration RI – Land & Sea TogetherWarwick$20,000
Commercial Fisheries Center of Rhode IslandWakefield$20,000
East Coast Oysters LLCSaunderstown$7,500
Eastern Rhode Island Conservation District (ERICD)Tiverton$12,000
Foggy Notion FarmJohnston$4,202
Frontier FarmWesterly$9,008
Fue KhangCranston$20,000
Garman FarmNewport$17,903
Gather FarmJohnston$10,752
Hard-Pressed Cider Company, LLCWest Greenwich$14,165
High Tide Mushroom FarmCoventry$19,532
Hmong Rhode Island Association, Inc.Providence$20,000
Josephine’s FarmProvidence$20,000
Long Lane FarmWarren$16,077
Luckyfoot Ranch PartnershipSaunderstown$20,000
Marie’s FarmCoventry$20,000
Moonstone Flower CompanyWakefield$12,695.3
Moorefield Oyster FarmNarragansett$20,000
Mount Hope FarmBristol$19,080
Narragansett Indian TribeCharlestown$15,426.2
Night GardenPortsmouth$19,963
Open fArms RetreatCumberland$8,486
Pea Shoot Farm LLCFoster$14,900
Quononchontaug Fish CompanyWesterly$20,000
Rocky Rhode Oyster Co. LLCNarragansett$3,380
Saunderstown Garlic FarmSaunderstown$12,650
Seraphina’s FarmProvidence$20,000
Silk Tree FarmExeter$19,280
Southern Rhode Island Conservation DistrictWesterly$12,534.5
Sowams Cider WorksWarren$9,600
Stephen DuyenProvidence$20,000
SunRise Forever, Inc.Providence$20,000
Tiverton Farmers MarketTiverton$17,651
Transfarmative ProjectFoster$20,000
Westbay Community ActionWarwick$10,000
WinterHawk VineyardsWest Kingston$5,751

The 2024 grant funding priorities included:

  • Supporting the development of new marketing, promotion, sales, and/or distribution channels, including connecting local farms and fishers with Rhode Island’s food insecure communities.
  • Supporting the development of new products, including value added processing capacity.
  • Fostering new cooperatives, partnerships, and/or collaborations among Rhode Island agriculture and aquaculture producers, and fishers and supporting organizations.
  • Protecting the future availability of agricultural land for producers, including farm transition planning and implementation.
  • Assisting with on farm food safety improvements including Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control (HACCP) Compliance.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually. DEM 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. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. According to the recently published 2022 Census of Agriculture, which is conducted once every five years by the US Department of Agriculture (USDA), Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and the percentage of farmland 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.

The East End Welcomes Hannah Weaver as New General Manager

The East End's General Manager Hannah Weaver
The East End’s General Manager Hannah Weaver

The East End, Providence’s premier Whiskey Bar & Bistro, renowned for its exceptional culinary offerings, unparalleled service, and a robust cocktail program complemented by hundreds of rare and special whiskeys behind the bar, is excited to announce the appointment of Hannah Weaver as its new General Manager. This strategic move is part of The East End’s ongoing commitment to elevating its dining experience and operational excellence.

With a rich background in the hospitality industry, Hannah Weaver brings a wealth of experience to The East End. Her journey in hospitality has led her through several renowned establishments across the United States, from Seattle to New York and Detroit, before settling in Providence in 2015. Hannah has been instrumental in building and managing outstanding restaurant and bar programs, with a particular focus on whiskey and innovative cocktails.

Beyond her expertise behind the bar, Hannah has also showcased her culinary talents as a contestant on Season 13 of MasterChef on Fox. Her leadership and dedication are driven by a profound passion for the culinary arts, innovative operational strategies, and an unwavering commitment to customer satisfaction.

In her new role as General Manager at The East End, Hannah will be responsible for overseeing all operational aspects, from enhancing service delivery to guiding the team toward realizing the restaurant’s ambitious vision. Her appointment marks a significant step in The East End’s journey to continue leading the culinary scene in Providence.

The East End extends a heartfelt invitation to our esteemed guests and the entire Providence community to join us in welcoming Hannah Weaver. With her leading the charge, we’re on the brink of unveiling thrilling new ventures and continuing our tradition of crafting dining experiences that linger in your memories.

For more insights, media inquiries, or to chat with Hannah Weaver about what’s on the horizon for The East End, feel free to reach out at:

Hannah Weaver
General Manager, The East End
hannah@theeastendpvd.com

Spice Up the Weekend with New Brunch at XACO TACO

Authentic Mexican Street Food Eatery Debuts Weekend Brunch on May 11th just in time for Mother’s Day

XACO TACO's Brunch Bar, photo courtesy of Chow Fun Food Group
XACO TACO’s Brunch Bar, photo courtesy of Chow Fun Food Group

XACO TACO, located at 370 Richmond Street in Providence, Rhode Island, is pleased to launch a festive brunch menu, sure to spice up the weekend. Debuting on Saturday, May 11th, just in time for Mother’s Day, Executive Chef Andy Pyle’s menu is infused with traditional techniques and authentic flavors, which along with creative cocktails, puts the rise and shine in every palate. Brunch will be served Saturdays and Sundays from 10:00 a.m. to 3:00 p.m., indoors and on Xaco’s streetside patio now open for the season. For more information, visit www.xacotacori.com.

Guests may start with a selection of fresh, fruit-forward Mimosas including freshly-squeezed orange, freshly-squeezed grapefruit, and guava juice; XACO’s Bloody Maria featuring Cazadores Blanco, bloody mix, spicy, pickled vegetables and a tajin rim; Tijuana Sunrise with El Jiamador Silver, mango and pomegranate grenadine; Coffee Margarita with Cazadores Café, cold brew coffee, Kahlua, cold foam and lime; and Smoked Horchata with Illegal Mezcal, house-made horchata and cinnamon; in addition to the restaurant’s full list of specialty cocktails, beer and wine. Zero-proof cocktails include Spicy Pineapple Mint with house-made pineapple mint agua fresca, lime, serrano simple syrup, and fresh mint; and Cold Brew Coffee with house-made cold brew over ice; and Corona N/A served with a lime wedge. 

Brunch at XACO features dishes inspired by traditional, authentic Mexican cuisine with a modern twist such as the Grande Mexican Breakfast with two tacos (choice of carne asada, beef barbacoa or house-made chorizo), scrambled eggs, jack cheese, crispy home fries, avocado and pico de gallo; Chilaquiles Verdes with totopos and sunny-side eggs, spicy salsa verde, refried black beans, Mexican crema, and queso fresco; and Horchata French Toast featuring Seven Stars Bakery challah bread, “Rumchata” custard, Vermont maple syrup, ancho-chili bacon, and whipped strawberry butter.

A XACO Kids Breakfast will feature scrambled eggs, crispy home fries, and house-made tortillas. Sides include crispy home fries, ancho-chili bacon, French toast, avocado, guacamole, refried beans, and pico de gallo. 

“We are excited to share our delicious brunch offerings with the downtown community,” said Harrison Elkhay, President, Chow Fun Food Group. “Guests will love the authentic, fresh, and bright flavors in our brunch dishes and cocktails, all served in a relaxed and fun environment. We’re the perfect, laid-back spot for delicious food and great drinks.”

XACO TACO is open for brunch on Saturdays and Sundays from 10:00 a.m. – 3:00 p.m., and serves its all-day menu daily from 11:30 a.m. – 10:00 p.m.

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The Good Trade Makers Market 2021, photo by Carly Rae Brunault
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News Bites: Local Agriculture and Seafood Act Grants Now Open / The Good Trade Makers Market Returns / Branchfood Launches RI Operations / BEATNIC Offering BOGO for Beginning of World Vegan Month

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.

Gov. McKee, Legislative Leaders, Dem Announce $700,000 Program Funding To Support Food And Seafood Businesses

Rhode Island Department of Environmental Management

Governor Dan McKee, leaders of the Rhode Island General Assembly, and the Department of Environmental Management (DEM) announce that $700,000 in Local Agriculture and Seafood Act (LASA) programming funding is available to help new and existing food businesses grow and flourish. Enacted in 2012 to “support and develop more robust and self-sustaining agricultural and seafood sectors,” LASA is an important catalyst in strengthening the local food system. Since its enactment 10 years ago, LASA has provided more than $1.4 million through individual program grants up to $20,000.

“The 2022 Local Agriculture and Seafood Act grants support projects that help with the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor McKee. “LASA is a pillar of our food strategy through which Rhode Island is investing to provide consistent access to safe, healthy, affordable food.”

“The Local Agriculture and Seafood Act has always been about being firmly committed to our constituents and sending the message that we are 100 percent behind local businesses,” said Sen. V. Susan Sosnowski, the Senate sponsor of LASA. “Local food gets from farm to table in fresher condition and means fewer trucks on the road, which means less air pollution. LASA encourages more people to eat more local food. This means better health for Rhode Islanders and our environment.”

“In the 10 years since LASA’s inception, a broad and diverse array of businesses and organizations have benefitted from grants including farmers’ markets, family farms, urban agricultural initiatives, oyster growers, cider makers, and dozens of others,” said Rep. Deborah Ruggiero, LASA’s House sponsor. “I am thrilled to see the level of support going into the next round of program grant funding and look forward to seeing how recipients use it to make Rhode Island’s food system more resilient and sustainable.”

“The fiscal 2023 budget was a product of true collaboration between the House, the Senate, and the Administration, and the House is particularly proud to have helped expand the program funding of the LASA grants to an historically high level,” said House Finance Committee Chairman Marvin Abney. “From Newport to North Smithfield, seafood and agriculture are staples of Rhode Island and investing in them by investing in small producers will boost our whole food economy.”

“Small businesses are the cornerstone of the Rhode Island economy, and agriculture and seafood businesses are the backbone of our food system. This significant investment in the LASA program championed by Senator Sosnowski will enhance the great work it does to support Ocean State food producers, strengthen our local food system, and help address food insecurity in our state,” said Senate Finance Committee Chairman Ryan W. Pearson.

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2022 programming funding priorities include:

  • Supporting the entry, growth, and sustainability of small or beginning agriculture producers and fishers.
  • Supporting agriculture producers and fishers that are Black, Indigenous, and People of Color.
  • Supporting the development of new marketing, promotion, sales, and/or distribution channels.
  • Supporting the development of new products, including value-added processing capacity.
  • Fostering new cooperatives, partnerships, and/or collaborations among Rhode Island agriculture producers and fishers and supporting organizations.
  • Fostering and building capacity for markets connecting local farms and fishers with Rhode Island’s food insecure communities.
  • Protecting the future availability of agricultural land for producers, including farm transition planning and implementation, and assisting with on farm food safety improvements, including the developing of Food Safety Modernization Act and hazard analysis critical control point standards.

During the 2021 grant program, DEM awarded $250,000 of programming funding in LASA grants to 12 recipients. Eligible entities include for-profit farmers, fishers, producer groups, and non-profit organizations. Applicants must be based in Rhode Island and only small and/or beginning farmers, or producer groups of small or beginning farmers, are eligible to apply for capital grants. Aquaculture operators are considered farmers in the LASA program. 

For more information on the LASA Grant program, please visit DEM’s website. Applications should be completed online via the State of Rhode Island Grant’s Management System by Nov. 30, 2022 at 11:59 PM. Grant-related questions should be directed to Ananda Fraser, Chief Program Development in DEM’s Division of Agriculture and Forest Environment at 401-222-2781 or via email to DEM.LASA@dem.ri.gov.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM 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. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem) for timely updates.

The Good Trade Makers Market Returns to WaterFire Arts Center

The large-scale community shopping experience brings nearly 100 independent makers under one roof in Providence for a two-day celebration of creatives and tradespeople.

The Good Trade Makers Market 2021, photo by Carly Rae Brunault
The Good Trade Makers Market 2021, photo by Carly Rae Brunault

The Good Trade Makers Market will return to Providence, RI on November 19-20, 2022. This annual event gathers nearly 100 independent makers and small manufacturers of home decor, art, apothecary products, apparel, accessories, and more from all over the country for a weekend-long community shopping experience at WaterFire Arts Center (475 Valley Street, Providence, RI).

“What’s unique about The Good Trade is that we’re not only showcasing the amazing artisans, makers, and manufacturers who are based here in Rhode Island, but we are also welcoming businesses from 11 other states and introducing them to our little city during the weekend,” said event organizer BJ Mansuetti. “Rhode Islanders have long been committed to shopping small, and we believe that creating an inclusive space for creatives to come together before the holidays and sell their handcrafted goods provides an important boost to the local economy.”

Last year’s event brought in 5,000 shoppers from across New England and generated an estimated $300,000 in revenue for participating small businesses over the course of the weekend. “The community response to the event has been overwhelmingly positive, both from the vendor and shopper perspective. In 2021, vendors shared moving personal stories with our team about the life-changing support they received from shoppers, which was especially meaningful after an extremely difficult couple of years for small businesses,” added Mansuetti.

“With a return to live in person events in 2021, The Good Trade Market was such a great success for the art and maker community in New England, driving a much-needed revenue boost for so many small businesses around the holiday season,” said Peter A. Mello, managing director and co-CEO of WaterFire Providence. “We can’t wait to welcome them back to the WaterFire Arts Center again this year. It’s an event that we’re always excited about and look forward to hosting for many years to come.”

The Good Trade will also be bringing back the popular “Plinko for a Cause” this year. A large, interactive fundraising game where shoppers can donate $5 to play to win prizes provided by The Good Trade and their vendors. This year, 100% of the funds donated will benefit The Steel Yard’s Workforce Training Program, a job-readiness initiative that teaches industry safety standards and a wide range of metalworking skills to prepare community members for a career in metalworking.

Advance tickets for The Good Trade are available now for $7 in advance (advance sales end at midnight on November 18th ) and $10 at the door at goodtrademakersmarket.com. Ticket price include a beverage from our sponsors, including a small beer from Proclamation Ale or Trinity Brewhouse, a small cocktail from The Industrious Spirit Company, a small hot coffee from New Harvest Coffee Roasters, an iced tea from Grany Squibb’s Iced Tea, or a small ice cream from Gather Farm.  Other sponsors include Trinity Beer Garden, Gather Glass, Yelp, and Swamp Yankee Art.

Visit @goodtrademakersmarket on Instagram for daily giveaways from now through November 18th.

The Good Trade Makers Market
November 19 & 20, 2022
Noon to 6pm
WaterFire Arts Center
475 Valley St.
Providence, RI 02908
More info and tickets: goodtrademakersmarket.com/tickets

Branchfood Launches Rhode Island Operations

Global Food Innovation Platform Celebrates Expansion into the Ocean State

More than 80 food and industry leaders today celebrated the expansion of Branchfood, a global food innovation launchpad, into Rhode Island. First established in Massachusetts in 2015, Branchfood will support stage-two food and beverage startups, foodtech, and agtech companies in the state through a comprehensive set of services including curated events, connections to investors, shared workspaces, and advisory support.

“At Branchfood, we bring food founders and leaders together with corporate partners, investors, and experts to create a platform for collaboration and provide strategic advice to help the sector grow and thrive,” said Branchfood Founder and CEO Lauren Abda. “We are thrilled to expand this work into Rhode Island, where we hope to bolster the state’s already rich food ecosystem to help solve the food industry’s most pressing challenges while also positioning Rhode Island to become an internationally-recognized food innovation leader.”

Earlier this year, Branchfood received funding from a Rhode Island Commerce Network Match Grant to assist Rhode Island’s food-related businesses to grow, scale, and lead the future of the food industry.

“Rhode Island is committed to building a strong local food economy and we see enormous potential for homegrown food entrepreneurs and established innovative food companies to find success in our state,” said Rhode Island Secretary of Commerce Liz Tanner. “Partners such as Branchfood are critical in helping us achieve this vision by supporting and connecting high-growth potential companies to strategic resources as they land and expand in Rhode Island.”

As part of this effort, Branchfood is partnering with the Cambridge Innovation Center (CIC) Providence, which will provide workspace, event venues, and marketing, as well as connections to a robust network of industry professionals and entrepreneurs.

“Innovation is our era’s answer to solving the world’s problems, and CIC supports innovation with every partnership we forge and every business we support,” said Tim Rowe, founder and CEO of CIC. “We’re proud and excited to work with Branchfood to not only grow and strengthen the economy, but also to increase opportunities for entrepreneurs and ultimately tackle complex challenges like food security and food waste.”

Branchfood has successfully supported more than 800 food founders across the region and globally and works with both start-ups and established global food corporations in the consumer products, agricultural, and tech spaces, as well as leading academic institutions and governments. To date, Branchfood’s sister company, Branch Venture Group, has invested more than $3.3M in 15 early-stage food startups.

The celebration kicked off with a panel discussion with some of the state’s most renowned food pioneers, including Lisa Raiola, president and founder of Hope and Main; Todd Blount, president of Blount Fine Foods; and Nicolas Warren, Branch Venture Group Angel Investor. Following the panel, attendees sampled food and drinks and engaged with entrepreneurs at a startup showcase that highlighted 10 local companies, such as Westerly’s Granny Squibb, Barrington’s Big Picture Foods, and Providence’s goTeff.

“We are thrilled to have Branchfood join the food ecosystem in Rhode Island,” said Lisa Raiola, founder and president of food incubator Hope & Main. “Branchfood’s services will advance and accelerate the work that we’ve been doing since 2014 to cultivate a thriving and resilient local food economy. The hundreds of food founders that incubate their start-ups at Hope & Main will find vital support to help them scale to the next level in Rhode Island and the region as Branchfood brings their marketing and manufacturing expertise along with food-focused sources of capital.”

Branchfood’s work in the Ocean State continues on October 6, with a session called the “Ins and Outs” of Scaling a Food Business in Rhode Island, followed by programs including Branchfood’s signature event, Community Table, and financing and investment opportunities for startups and investors in Rhode Island. Additionally, Branchfood and the Cambridge Innovation Center will begin welcoming entrepreneurs and food teams to the 225 Dyer Street location to work and collaborate later this fall. Learn more about Branchfood at branchfood.com and branchventuregroup.com.

World Vegan Month is More Fun with a Friend . . . That’s why BEATNIC is offering a buy one, get one, offer to kick off World Vegan Month!

Did you know that you don’t need to be vegan to enjoy vegan food? Well, of course you did :) but did you know that 90% of plant-based food consumers are not vegan or vegetarian? 

Come and join the trend this November with Beatnic’s BOGO offering – you and a friend can enjoy a BUY 1 GET 1 FREE meal from November 1st to November 8th at all Beatnic locations in NYC, Providence, and Boston

Formerly By Chloe, Beatnic provides high quality, fast casual, vegan food, with a little something for everyone including their Guac Burger, Chicky Dippers, and seasonal menu items like their Loaded Shroom Chili or Truffle Melt.

The best part? You won’t have to feel guilty going back for seconds. Even swapping just one meal a week can positively impact the environment and your health (see below). 

ENVIRONMENTAL IMPACT

  • Diets of meat eaters create 7x the greenhouse gas emissions and use 10x the amount of water compared to the diets of vegans
  • A plant-based diet requires only one third of the land needed to support a meat and dairy diet. 
  • The vast amount of grain feed required for meat production is a significant contributor to deforestation, habitat loss and species extinction

HEALTH BENEFITS 

  • More input of whole grains, fruits, vegetables, beans, nuts, seeds, etc, provide more fiber and antioxidants to the body
  • Eating a low fat, high fiber vegan diet could lead to greater weight loss
  • Eating vegan can lower one’s risk of diabetes and certain cancers

ETHICAL CONSCIOUSNESS

  • Animals required for a meat diet are kept in overcrowded unethical conditions and are eventually slaughtered

Instructions:

  • Sign up using the link: https://signup.thanx.com/bychloe/worldveganmonth
  • Download the app and sign in
  • See the reward “free entree for a friend when you buy one!” 
  • Visit any Beatnic store, and redeem the reward at the register
  • To redeem, you must order one entree (salad, burger, sandwich) with both parties physically present to then redeem another entree for free

Terms and conditions:

  • Must redeem in store. Beatnic team member to swipe reward in app at the register to redeem.
  • Both parties must be physically present at the register.
  • Must purchase one entree to get the second of lower cost free.
  • Limit one per customer.
  • Must be an active Beatnic account holder or download the Beatnic app using the following link (https://signup.thanx.com/bychloe/worldveganmonth) to join our loyalty program to redeem.
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Anna's Kitchen Shrubs International SIP Awards Competition
chefs & restaurantsfarmsnewswine & drinks

News Bites: Anna’s Kitchen Shrubs Wins Awards / RI DEM and RI Food Policy Council Grants / Graze Burgers Patio and New Menu Items

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.

Anna’s Kitchen Shrubs Win More Awards

Anna's Kitchen Shrubs International SIP Awards Competition

The results are in from the International SIP Awards Competition. There were almost 1000 entrants and Anna’s Kitchen Shrubs cleaned house. We won a total of SEVEN awards!

Each flavor won in the Taste Category

  • Strawberry Lemon Thyme – Platinum Taste
  • Apple Cider Ginger – Platinum Taste
  • Cranberry Mint – Double Gold Taste
  • Banana Turmeric – Gold Taste
  • Peach Jalapeno – Bronze Taste

Series Bottle Design – Silver

The SIP Bottle and Packaging Design Awards are conducted separately from tasting and recognizes successfully crafted designs that complement the spirit and appeal to the consumers’ aesthetic sense. Criteria for the design awards include creativity, originality, theme consistency and overall design.

Innovation Award

Last but not least Anna’s Kitchen Strawberry Lemon Thyme Shrub was awarded the Innovation Award! The Innovation Award applauds spirits with an interesting and unique taste profile or design. Consumer judges deem these spirits as innovative and groundbreaking by highlighting them with this exclusive recognition.

DEM and RI Food Policy Council Announce Nearly $100,000 In Grants To Strengthen Local Food Businesses

Rhode Island Department of Environmental Management

To accelerate growth of Rhode Island’s green economy, the Rhode Island Department of Environmental Management (DEM), in partnership with the RI Food Policy Council, has awarded $95,949 in grants to 12 local agriculture and food businesses. The awards, funded under the Local Agriculture & Seafood Act (LASA) grant program, help new and existing small businesses and food initiatives take root and prosper in Rhode Island.

“We’re excited to award these grants to help farmers, fishers, and food businesses start or expand their operations in Rhode Island,” said DEM Director Janet Coit. “LASA continues to be an important catalyst in growing a wide range of food and agricultural businesses across our state, and we look forward to celebrating the success of these outstanding initiatives.”

“Each 2019 LASA grant directly benefits and strengthens the local food system in Rhode Island,” said Nessa Richman, Network Director of the RI Food Policy Council. “This unique program helps us reach the ambitious but achievable goals set out in Relish Rhody, the state’s 5-year food strategy.”

Now in its sixth year, LASA has provided over $1.2 million – through grants up to $20,000 – to support the growth of Rhode Island’s local food economy. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

The 2019 LASA grant awards include:

BreenBain LLC, Foster, $5,250:
To purchase materials that will be used to construct a mobile produce cooler that can be towed by a pickup truck, keeping vegetables cool and extending their shelf life.

Endless Farm, Johnston, $6,676:
To build 10 energy-efficient, unheated caterpillar tunnels that will be used to produce a consistent, year-round supply of greens and herbs in a low-cost manner.

Chessawanock Island Oysters, Cranston, $16,647:
To implement an innovative oyster farming project that will reduce mortality and increase product desirability using a dual grow-out system and flip-bag technology.

Sweet and Salty Farm, Little Compton, $15,000:
To significantly increase production and sales of cheese and yogurt through the purchase and installation of an ice accumulator that can cool milk rapidly after pasteurization.

The Local Patch, Middletown, $3,087:
To build a walk-in cooler on a small, diversified market garden that will hold harvested produce in half of a 20-foot shipping container until sale.

Warren Cider Works Company, Warren, $15,640:
To increase production of unique, local hard ciders through purchase and installation of improved juice processing equipment.

Roots Farm, Tiverton, $4,725:
To increase productivity though the purchase and implementation of scale-appropriate tools for seeding, transplanting, and cultivation on a small-scale, intensively planted, non-mechanized farm that will help increase productivity, and to share this work with other RI growers through on-farm workshops.

Territorium Farms, North Smithfield, $3,379:
To increase production of local beer, wine, and beer-wine hybrids by installing additional trellises for additional hop and grape production for on-farm beverage production and raw product sales to local homebrewers, breweries, and vineyards.

Seaside Botanicals LLC, Foster, $600:
To create locally-grown herbal products through the purchase and installation of a steam distiller for making essential oils and hydrosols from Rhode Island-grown herbs.

Stony Lane Apiary, Exeter, $3,445:
To build a dedicated, free-standing honey house to process and sell honey and honeybee-related products, and to collaborate with and mentor other beekeepers.

Moonstone Mushrooms, Wakefield, $15,000:
To assist a small-scale mushroom grower to increase production of gourmet culinary and medicinal mushrooms through a move to a larger facility and purchase and installation of upgraded equipment.

Quaintly Farm, Providence, $6,500:
To increase the capacity and volume of produce grown by an urban farm through the purchase and installation of a walk-in cooler and storage shed, and to support the establishment of more farms owned and operated by African-American farmers in Rhode Island.

LASA is funded by the State. In 2019 State funds were supplemented with a $30,000 Senate Legislative Grant sponsored by Senator Susan Sosnowski.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM 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. In addition to the above grant awards, $20,000 is directed to DEM to support the state’s local seafood campaign, RI Seafood, and the promotion of local dairy products.

Graze Burgers Opens Patio for the Season

Celebrate Summer with New Menu Items and Sunday Hours in Downtown Westerly

Graze Burgers Mushroom Swiss Burger
Graze Burgers Mushroom Swiss Burger

Graze Burgers, located at 127 Granite Street in Westerly, is welcoming the warmer weather with the opening of its outdoor patio. Guests can enjoy Graze’s famous 100% grass-fed beef burgers, hand-cut fries, frozen custard shakes, beer, wine, and more in the sunshine or under the shade of an umbrella, right in downtown Westerly.  Graze will also be open on Sundays for the season, from 11:00 a.m. to 8:00 p.m.  For more information, please visit www.grazeri.com. 

In addition, Graze has added three specialty burgers to its menu.  The new burgers are the Mushroom Swiss Burger topped with melted Swiss cheese and sautéed Crimini mushrooms; the Avocado Burger with fresh avocado, ripe tomato and leafy mixed greens; and the Breakfast Burger topped with crispy bacon, an over-easy fried egg, and American cheese.  All start with a quarter pound of 100% grass-fed beef and are served on a brioche bun or in a lettuce pocket. 

For a sweet ending, guests can try the new Cinna-Bomb, a toasted cinnamon cereal-infused soft serve ice cream sundae topped with toasted cinnamon cereal crunchies.

“There’s a lot going on at Graze Burgers, and we are absolutely thrilled to share our delicious, new menu items with our loyal and new customers,” said Kevin Bowdler, Co-Owner, Graze Burgers. “With the opening of our patio and our expanded summer hours, we’re looking forward to making connections with even more members of the community and sharing the benefits of eating locally-sourced, 100% grass-fed beef.”

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