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WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
chefs & restaurantsfarmsnewswine & drinks

News Bites: WhistlePig Launches PiggyBack Rye Smash / Blackstone Valley Culinary News / Local Agriculture and Seafood Act Grants 2021

by David Dadekian October 6, 2021
written by David Dadekian

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


WhistlePig Launches PiggyBack Barrel Aged Rye Smash in Time for Tailgating Season
World’s First Craft Can is Made with 100% Estate Rye, Harvested From the Same Fields as WhistlePig’s Award-Winning Whiskey

WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

WhistlePig Whiskey, a leading distiller of independent craft whiskey, is excited to introduce the first-ever, super-premium, ready-to-drink craft Rye beverage – PiggyBack Rye Smash. The small-batch canned beverages are specially crafted with barrel-aged ingredients and 100% Estate Rye grown directly on the WhistlePig Whiskey Farm.

A bolder, more balanced and full flavored take on a seltzer, each can is locally crafted and independently made in the U.S. with all natural ingredients, and packed with 100% of the good stuff like fresh farm fruit and natural carbonation. 

Jeff Kozak, Chief Executive Officer of WhistlePig exclaims, “We’re a restless and experimental team who love to fight the good fight for Rye, in whatever form that means. We thrive on testing out new, innovative, and dynamic ways to use our Rye.  We crafted this drink with 100% Estate Rye directly from the WhistlePig Farm, and paired it with ingredients barrel-aged in our WhistlePig barrels – staying true to our WhistlePig ways.”

Giving iconic cocktails a fresh twist, PiggyBack Rye Smash comes in three delicious flavors – Blackberry Lemon Fizz, Session Citrus Mint, and Fresh Ginger Lime – for a refreshing take that is perfect for grilling, tailgating, cornhole, or catching up with friends around the bonfire. Expertly crafted like a good whiskey cocktail should be, each flavor balances fruit, citrus, and strength for a delicious, craft-inspired Rye beverage you won’t want to hit the outdoors without. 

This game-changing canned cocktail will be available in four-packs (SRP: $17.99) in Georgia, Missouri, Vermont, Massachusetts, and Rhode Island, expanding across the U.S. in 2022. Each 12-ounce can contains 8 percent ABV and is best straight from the chilled can, making it the perfect ready-to-drink beverage. 

For additional information and product availability, please visit www.piggybackryesmash.com. Follow @whistlepigwhiskey on Instagram, Twitter, and Facebook to show your favorite way to enjoy WhistlePig PiggyBack Barrel Aged Rye Smash.

WhistlePig PiggyBack Barrel Aged Rye Smash Tasting Notes

  • Blackberry Lemon Fizz: Slightly sweet and naturally carbonated. The perfect balance between fruit and freshness. Turn up the music, then turn up a can and let the blackberry and barrel-aged lemon take your senses for a spin.
  • Session Citrus Mint: Features the sweetness and tartness of a farm fresh lemonade balanced with notes of WhistlePig PiggyBack 100% Rye and a hint of mint. 
  • Fresh Ginger Lime: Inspired by the Moscow Mule, it strikes a unique balance between the spicy warmth of ginger, a juicy citrus hit, and a hint of 100% Rye. 
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

Blackstone Valley Culinary News – October 6, 2021

Harvest Kitchen
2 Bayley Street, Pawtucket, RI  02860
401-335-3766
farmfreshri.org/programs/harvest-kitchen/

Harvest Kitchen has salami specials this week:  Salami Grilled Cheese (Cheddar and Parmesan, Danieli Sweet Salami, Pesto and Blistered Tomato) for $6.00 and a Hot Italian Sub (Narragansett Creamery Smoked Mozzarella, Danieli Hot Sausage, Deli Style Lettuce, Pickled Jalapeno, May and Mustard).  They are open Monday through Friday from 10 am to 3 pm.  And check out their new Fall Menu.

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma is offering family style chicken dinners on Wednesdays.  It includes ½ roasted chicken, pasta (pink or red sauce), choice of garden or Caesar salad and oven roasted potatoes with focaccia bread and dipping oil.  You can dine-in or place an order to bring home.  Single – $15.95, Dinner for 2 – $27.95, and Dinner for 4 – $59.95.  For all their menus and specials, click here:  Parma Ristorante

Cook & Dagger
566 Putnam Pike, Greenville  02828
401-349-3927
Cookanddagger.com

Here a link to a great article about Cook & Dagger by “Only In Your State” recently:
Only In Rhode Island    Cook & Dagger supports local farmers and businesses – check out their wonderfully creative menu on their website:  Cook and Dagger.  For the pumpkin lovers, they’ve got a dessert you’ll want to try:  Pumpkin and Brown Sugar Crème Brulee!   

Notes Coffee Co.
508 Armistice Blvd., Pawtucket 02861
401-335-5181
notescoffeeco.com

Speaking of pumpkin….Notes Coffee Co. has their fall goodies menu out:  House-made Pumpkin Spiced Latte, House-made Pumpkin Spiced Chai, House-made Rosemary Maple Latte, Chagaccino Latte, Apple Cider Doughnuts (*GF *V Available), Caramel Macchiato Old Fashioned, Pumpkin Coffee Cake, Pumpkin Cream Cheese Danish and Pumpkin Chocolate Chip Muffin.  See their entire menu and order online here:   Notes Menu

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

So much happening at RI Spirits!  They’ve got a new fall menu, including fall cocktails and food, they’ve got fall product releases (including the very popular coffee & black walnut vodka filled chocolates) and new events (live music, Spooky Spirits Halloween Party and a Sassy Succulents DIY Terrarium Workshop) scheduled into mid-November.    For all the details, click here:   RI Spirits News


Governor McKee Announces $250,000 In Grants To Spur Growth Of Agriculture, Aquaculture, And Seafood Sectors

Twenty grantees obtain funding through the Local Agriculture and Seafood Act, aimed at helping small businesses in RI’s green economy prosper and increasing the diversity of both food producers and foods in the state

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

Governor Dan McKee and the Rhode Island Department of EnvironmentalManagement (DEM) today announced $250,000 in grant awards aimed at spurring growth in the agriculture, aquaculture, and seafood sectors of the economy. The grants are funded by the state through the Local Agriculture andSeafood Act (LASA), which directly benefits and strengthens the local food system by helping new and existing small businesses and food initiatives take root and prosper. Now in its seventh year, LASA has provided more than $1.4 million – through grants up to $20,000 – to support the growth of RhodeIsland’s local food economy.

“The 2021 Local Agriculture and Seafood Act grants prioritize projects that support 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 Dan McKee. “This will help make our local food system both more resilient and inclusive, which is a win-win for Rhode Islanders.”

“Small businesses are the backbone of the Rhode Island economy and small agriculture and seafood businesses are the backbone of the local food system,” said Lieutenant Governor Sabina Matos. “The COVID pandemic has exposed that one of our weaknesses is food insecurity – too many Rhode Islanders lack reliable access to a sufficient quantity of affordable, nutritious food. The LASA grants will invest in our state’s vibrant food economy and build capacity to feed more people.”

“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 Acting 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 2021 LASA grantees

African Alliance of Rhode Island, Providence, $15,175: To help establish two permanent sites for weekly farmers’ markets and provide markets at three rotating locations from June to October.

Ashawaug Farm, Ashaway, $20,000: To purchase a tractor and thus expand the farming operation’s agricultural production.

DBA Ocean State Community Seafood, Warren, $9,910: To develop tools and educational/outreach resources and initiate a presence at local festivals, farmers’ markets, and docks, to enhance local fishers’ brands, consumer connections, and profitability.

First Light Fisheries Inc., Portsmouth, $20,000: To develop marketing techniques and business channels to increase profitability of catch sales to local restaurants, small grocery stores, and the public across the state.

Hawk and Handsaw Farm LLC, Newport, $5,167: To purchase a caterpillar tunnel to expand business, extend the growing season, and provide more locally grown food to the community.

Hope’s Harvest Rhode Island, Providence, $20,000: To enable contracts to grow produce for the local emergency food system, build farmer capacity, and enhance the economic competitiveness of RI-grown agricultural products.

Movement Ground Farm, Tiverton, $10,756: To purchase essential items to increase farm viability, such as a potato digger to aid in harvest, a buckeye cultivator and tool bar for weed management, and a composting toilet to accommodate increased farm visitation.

Quaintly Farm LLC, Providence, $10,532: To update an existing high tunnel (where plants are growing right in the ground as they would in a garden) thereby establishing a longer growing season and increasing capacity of local vegetable and fruits to Communities of Color.

Revelry Greens/White Horse Farm, Portsmouth, $18,500: To initiate a farm expansion project, which will provide new tools, season extension, arborist services, and infrastructure needed to increase no-till vegetable production and establish a new, full-time family farm in Portsmouth by 2022.

Roots 2Empower, Pawtucket, $12,904: To construct a drying shed to enable the increase of value-added products such as vinaigrettes, garlic powders, and savory rubs.Sakonnet River Oyster Company, Bristol, $10,000: To purchase a tube sorter or tumbler, which sorts oysters by size and efficiently prunes the edges of the oysters. The tumbler will help produce a higher yield of marketable oysters

Silk Tree Farm, Exeter, $20,000: To buy a tractor and attachments to allow the farm to execute daily tasks more efficiently and safely.

Small World Farm LLC, Little Compton, $15,000: To build an agricultural utility building that will serve as a farmer’s market, enabling direct consumer sales of fresh and local produce.

Snake Den Farmers Association, Johnston, $8,607: To update a washroom to a standard of food safety that meets state and federal requirements and provide an indoor protected workspace to enable an extended harvest season.

Southside Community Land Trust, Cranston, $15,426: To provide farmers at Good Earth Farm with a designated space for crop storage and wash/pack facilities.

Swallowtail Farm and Cidery, Glocester, $7,795: To purchase a cool bot-regulated walk-in cooler for processing and storage of apple cider, honey, and vegetables.

Tiverton Farmers Market, Tiverton, $16,180: To promote growth for small agricultural producers and food entrepreneurs by providing a year-round farmers’ market to the local community.

Wellspring Apothecary, Tiverton, $2,500: To purchase a tincture press and dehydrator to assist with more efficient herb processing.

Westerly Land Trust, Westerly, $5,000: To purchase materials to construct a permanent farm stand, which will facilitate community access to local grown food and agricultural products.

Winterhawk Vineyards, West Kingstown, $6,548: To expand the capacity of the grape vine cloning operation from 50 stations to 200 stations and double output by higher-efficiency pumps, misters, and controls.

October 6, 2021 0 comment
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The Rhode to Recovery: RI Food and Drink, Part 2 of 4
newswine & drinks

The Rhode to Recovery: RI Food and Drink, Part 2 of 4

by David Dadekian November 23, 2020
written by David Dadekian

From Yurview.com:

It’s been more than half a year since the Coronavirus put a fork into the concept of business as usual, but it’s been particularly tough on folks working in the food and beverage industry. After months of navigating a changing, uncertain landscape, industry professionals are taking a realistic look at what the future holds in a series of virtual panel discussions sponsored by YurView and hosted by Eat Drink RI President David Dadekian.

In this episode:

  • Alecia and Carlo Catucci, White Dog Distilling
    • Instagram
    • Facebook
  • Jeremy Duffy, The Guild
    • Instagram
    • Facebook
    • Twitter
  • Morgan Snyder, Jr., Buttonwoods Brewery
    • Instagram
    • Facebook
    • Twitter

Please check out all The Rhode to Recovery episodes and subscribe to the entire Eat Drink RI You Tube channel.

Also available as an audio-only podcast below.

https://media.blubrry.com/eatdrinkritheshow/p/eatdrinkri.com/wp-content/uploads/2020/11/rhode_to_recovery_ri_food_drink_s01e02.mp3

Podcast: Play in new window

Subscribe: Apple Podcasts | Spotify | Android | Pandora | iHeartRadio | Stitcher | Blubrry | Email | TuneIn | Deezer | RSS | More

November 23, 2020 0 comment
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Knead Doughnuts
chefs & restaurantsnewswine & drinks

News Bites: Knead Doughnuts Expands / Graze Burgers “Graze Gives” Initiatives / Virginia Distillery Company New Releases

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.


Knead Doughnuts Expands Into Former Pilotworks Space; Invests In New Small Businesses

Knead Doughnuts
Knead Doughnuts

Knead Doughnuts has expanded their donut production into a 5,000-square-foot commercial kitchen previously operated by the food incubator Pilotworks, now called Providence Kitchen Collaborative. With the capacity to handcraft even more gourmet doughnuts, Knead will be at more farmers markets, serve more weddings, and craft more special seasonal flavors. A third donut shop is slated to open at their new production space this spring.

With a significantly larger commercial kitchen, Knead is now able to give back and support several budding food businesses by leasing them commercial kitchen space. “We are humbled to be able to support Providence’s dynamic food scene” said Knead co-founder Adam Lastrina. “All these businesses were right where we were two years ago.”

The new location at Providence Kitchen Collaborative is already home to all of Knead’s doughnut production, as well as seven food entrepreneurs leasing commercial kitchen access from Knead, including Brown Paper Bounty, Fountain & Co, and Long Live Beerworks, which will operate a brewery and bar just steps from Knead. Inquire about leasing kitchen space here.

Knead plans a grand opening of its new donut shop at Providence Kitchen Collaborative, which will be open on weekends and select evenings, in May 2019. Follow updates on Knead’s lively Facebook and Instagram pages.

The award-winning gourmet doughnut shop opened its first Providence location, at 32 Custom House, in December 2016. A second Providence storefront opened in April 2018 at 135 Elmgrove Avenue. To learn more about Knead Doughnuts, visit kneaddoughnuts.com.


Graze Burgers in Westerly Announces Community-Based “Graze Gives” Initiative

Graze Burgers
Graze Burgers

Graze Burgers, located at 127 Granite Street in Westerly, RI, is pleased to announce its new community-based initiative, Graze Gives, designed to engage local non-profit organizations by providing them with a venue to hold fundraisers and to express appreciation to their donors. 

Through Graze Gives, participating organizations are responsible for inviting guests and selling tickets, while Graze will provide the space, light bites of their famous 100% grass-fed burgers and chicken sandwiches, fries, and more; wine and beer tastings; and soft drinks. The organization receives one hundred percent of the proceeds.

“At Graze Burgers, we are passionate about supporting the community we serve and we hope that our Graze Gives initiative not only allows us to become more familiar with the members of our community, but that it provides our local non-profits with the opportunity to further expand their reach and fundraising efforts,” said Kevin Bowdler, Co-Owner, Graze Burgers.

Non-profit organizations in the greater Westerly area interested in participating in the Graze Gives program can contact Spencer Gossy at 401.351.8855.  Events will be booked monthly in the spring and fall on a first-come-first-served basis.


Chardonnay and Cider Cask Finished Whiskies Back in Stock at Virginia Distillery Company

Virginia Distillery Company Cider Cask Finished Virginia-Highland Whisky
Virginia Distillery Company Cider Cask Finished Virginia-Highland Whisky

Just in time for warmer weather, American Single Malt whisky distillery Virginia Distillery Company will release batch #3 of its Chardonnay Cask Finished Virginia-Highland Whisky and batch #4 of its Cider Cask Finished Virginia-Highland Whisky on Saturday, April 13th. Earlier batches of both whiskies produced limited cases, some becoming out of stock shortly after release. The Cider Cask Finished Virginia-Highland Whisky was recognized as one of Whisky Advocate’s “Top 20 Whiskies of 2018.”  

The bottles kick-off the distillery’s rolling release schedule of its Virginia-Highland Whisky series. The new approach allows consumers to purchase offerings from the line more regularly throughout the year in markets across the United States, online through Passion Spirits and on-site in the distillery’s Visitors Center.

The Virginia-Highland Whisky series is made from 100% malted barley and marries American Single Malt whisky made on-site in Virginia with whisky from Scotland. It is then cask finished in barrels sourced from wineries, cideries and breweries across Virginia and beyond. 

Batch #3 of the Chardonnay Cask Finished Virginia-Highland Whisky spent an additional 8 to 10 months in Chardonnay casks, adding nuance and complexity to the whisky. The final product offers notes of lemon zest, green apple and honeysuckle.

Batch #4 of the Cider Cask Finished Virginia-Highland Whisky features finishing barrels from two Virginia cideries, Potter’s Craft Cider and Buskey Cider, giving the whisky notes of apple, pecan and vanilla.

“We’re excited to have both of these whiskies back in our regular rotation,” said Ian Thomas, Distillery Director at Virginia Distillery Company. “The offerings from our Virginia-Highland Whisky series are a great testament to our many partnerships across the state of Virginia – and the result is some pretty phenomenal whisky.”

Both products retail for $64.99.

These new batch releases are part of the Virginia-Highland Whisky series, which includes the flagship offering, Port Cask Finished Virginia-Highland Whisky and a beer finished whisky, Brewers Batch Virginia-Highland Whisky.

The distillery is preparing for the 2020 launch of Courage & Conviction, its signature American Single Malt whisky. The name is a nod to a phrase founder Dr. George G. Moore was often heard saying: “Always have the courage of your convictions.” 

For more information, visit the distillery’s website at www.vadistillery.com.

May 9, 2019 0 comment
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2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

ExpiredEat Drink RI Festival 2019 Grand Tasting

by David Dadekian April 19, 2019
written by David Dadekian
  • April 27, 2019
    12:00 pm - 4:00 pm
We're sorry, but all tickets sales have ended because the event is expired.

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

The Eat Drink RI Festival Grand Tasting features samplings of over fifty locally produced beer, wine & spirits, as well as an abundance of local food artisans in the Rotunda & Ballroom of the Rhode Island Convention Center.

During the Tasting there will be all-new local food & drink presentations and this year we’re going for maximum interactivity with our presentation areas set in-the-round for attendees to enjoy.

Rotunda Lobby Presentations:

  • 1 p.m. Nicks on Broadway’s Chef Derek Wagner on Seafood
  • 3 p.m. Renaissance Providence Downtown Hotel’s Chef Rebecca Lentrichia and Blackbird Farm’s Ann Marie Bouthillette on Meatballs

Ballroom Presentations:

  • 12:30 p.m. Newport Vineyards’s Executive Chef Andy Teixeira on Ricotta
  • 1:30 p.m. Great Northern BBQ Co.’s Chef Jimmy James Caruso on BBQ
  • 2:30 p.m. Basta and Bettola’s Chef Antonio Franco on Prosciutto

For the full list of Grand Tasting tables and participants, please see the Exhibitors page (continually updated).

Grand Tasting tickets are $75 and includes all food and beverage samplings offered and Local Food & Drink Presentations

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

2018 Eat Drink RI Festival Grand Tasting, photos by Brad Smith Photography
April 19, 2019 0 comment
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