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News Bites: Local Hand Sanitizer from: Sons of Liberty Beer & Spirits Co. and JAVA Skin Care / The Industrious Spirit Company

by David Dadekian March 22, 2020

written by David Dadekian

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

Sons of Liberty Beer & Spirits Co. and JAVA Skin Care Team Up To Donate Hand Cleaner To Rhode Islanders In Need

Rhode Island businesses unite as COVID-19 continues to create supply shortages

Sons of Liberty Beer & Spirits Co. (SOL) and JAVA Skin Care are packaging two thousand 50ml bottles of hand cleaner to be given away to locals on Monday, March 23^rd. Craft distilleries across the country are stepping up to help as the supply of hand sanitizers has quickly diminished due to the coronavirus outbreak.

“People need it, we can make it, so it’s not even a question,” says Bryan Ricard, SOL’s marketing director. “We’re following a formula recommended by the World Health Organization which is just ethanol, hydrogen peroxide, glycerol and purified water. We definitely have plenty of the first ingredient, so we’re going to help as much as we can.” The team at Sons of Liberty isn’t sure how long COVID-19 and supply shortages will last, but the hope is to produce as many future batches as possible.

In response to the national crisis, the Alcohol and Tobacco Tax and Trade Bureau (TTB) waived provisions this week, giving the green light for distilleries to produce ethanol-based sanitizers. “That was huge,” Mike Reppucci, founder and president of Sons of Liberty, explained, “in times like this, you definitely don’t want to be stopped by red tape and be prevented from trying to help.” The effort of the two Rhode Island businesses has received support from many within the state, a sign of RI’s eagerness to work together amid the national emergency.

Sons of Liberty, with help from their friends at JAVA Skin Care, gathered the supplies needed as fast as they could. “We created a video to show folks how to make a DIY hand sanitizer out of household items when we realized people couldn’t buy it in stores,” said JAVA’s Director of Innovation, Emily O’Donnell. “Now, being able to create a hand sanitizer with SOL and give it away to the community is just amazing. We jumped at the opportunity to help and to share our packaging connections.”

Plans for larger batches are underway as Sons of Liberty seeks to help businesses as well. “We’ve been receiving calls and emails non-stop. There are so many businesses currently in operation that need a hand sanitizer to keep their staff and customers safe,” says Ricard. Sons of Liberty will donate as much as they can to the community, but to keep the operation running and producing larger amounts for businesses, they hope to only charge minimal pricing to businesses to cover some costs. They want to reiterate that they will do everything they can to accommodate everyone.

“We love our community and will do our absolute best to fulfill this need,” said Reppucci. “We just ask that everyone be patient with us as we navigate something that is very new to us.” Rhode Island businesses can request sanitizer with this form.

Free Sanitizer Pick Up

Monday, March 23^rd from 12-6pm
Peace Dale School at 109 Kersey Rd, Wakefield
Free. Donations accepted
Two 50ml bottles per household
Please be patient and try to maintain 6 feet of distance between other people

Future pick-up dates will be determined after the first day. Follow Sons of Liberty on Facebook or Instagram for updates or visit http://www.drinksol.com.

The Industrious Spirit Company Offering Free House Made Hand Sanitizer

The Industrious Spirit Company (ISCO), Providence’s first distillery since prohibition, is using a byproduct of the production of its structural vodka to create alcohol based hand sanitizer. Using the World Health Organization (WHO) recipe they are able to develop small batches, which they are giving away to anyone who stops by their “Wish We Could Window” while supplies last.

“We want to do our part in helping the community during these challenging times,” said distiller Dan Neff of The Industrious Spirit Company. “Across the country we are seeing distilleries produce high-alcohol based sanitizer and know this is a way we can give back. With the small volume we currently produce we expect it to go quickly, but will keep making as long as we have the ingredients to do so. We do encourage social distancing when coming by to pick up a bottle and apologize in advance if our supplies cannot keep up.”

Stay up to date by following us on Instagram @iscospirits. We are located at 1 Sims Avenue #103, Providence, RI 02909.

March 22, 2020 0 comment

chefs & restaurants cooking farms news

News Bites: Daily Programming at Coggeshall Farm Museum / Pizza J Is Real / JWU Changing the Way the World Eats™

by David Dadekian November 12, 2015

written by David Dadekian

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

Daily Programming Brings Coggeshall to Life

November/December Schedule of Daily Activities

Coggeshall Farm Museum, 1 Colt Dr., Bristol, RI (off Poppasquash Road)

Assistant Director Casey Duckett teaches a child how to use the two-man saw at Coggeshall Farm Museum.

Coggeshall Farm Museum brings the lives of Rhode Island’s 18th-century farmers to life through daily activities and emonstrations. Visitors are encouraged to participate and experience first-hand what it’s like to cook over a hearth, train a cow, use a two-man saw or care for a historic farmhouse.

Coggeshall Farm Museum is open year-round, Tuesday through Sunday, 10 am to 4 pm. The following activities are free to Coggeshall members and included with regular admission for nonmembers (Weekdays: $5/adults; $3/children, seniors and active-duty military. Weekends: $7/adults; $5/children, seniors and active-duty military). No registration needed. For more information, visit www.coggeshallfarm.org or call 401-253-9062.

Hearth Cooking
10:30 am, daily
Help prepare simple foods over an open hearth. Learn how to preserve food harvested from our heirloom garden and transform farm ingredients into something delicious!

Pasture Walk
Noon, daily (weather permitting)
Accompany a trained staff member on a walk to see Coggeshall’s largest farm animals, including heritage breeds like American Milking Devon cows and Gulf Coast Native sheep. Sturdy walking shoes recommended.

Period Woodworking
1 pm, daily
Try your hand at the two-man saw and other woodworking tools common in the 18th century. Learn how Coggeshall farmers use these tools to restore buildings, repair fences, build gates,crafting shingles or process firewood.

Workyard Chores
1:30 pm, daily (weather permitting)
Every season brings new tasks that must be accomplished on a farm. Autumn is a time for raking leaves, collecting sticks and firewood, gathering feathers for household use and other chores. Jump in and help!

Cow School
2:30 pm, daily (weather permitting)
Have you ever wondered how a 1,500-pound animal learns to respond to simple commands? With lots of practice! Learn how we train our cows and see if you can follow cow commands, too.

Home Sweep Home
3 pm, daily
As our day comes to an end, it’s time to tidy up our historic farmhouse. Help us sweep using a handmade broom, clear the cobwebs using a feather duster made from feathers collected on the farm and other household activities. And we might just relax with a cup of tea to reward our efforts.

PIZZA J IS REAL

Pizza J

Starting off as a dream from a long time ago in a galaxy far far away, Pizza J breathes fresh life into the formerly vacant L&G Armature building located at 967 Westminster Street in Providence, RI.

Owner & Founder Julian Forgue touched every inch of this building in the redesign and build out process. His goal was to recreate some of his favorite child hood memories from when his folks would take him out for a pizza. A special treat in his house hold.

The menu, which is still growing – starting small as Julian’s menu had – consists of 6 staple pizzas, a selection of appetizers, salads, sandwiches and a daily pasta dish. The idea being to do a classic pizza place with the best ingredients and carrying on the Julian’s mantra; hand made with love and imagination.

And yes there are vegan options, you can substitute a vegan cashew “cheese” made in house as well as gluten free options with a cauliflower crust made in house for any of the pizzas.

The bar features 17 craft beers on tap and two bottled beer (16oz Bud can and Orval Trappist Ale) options as well as two wines on tap. The wine on tap is fun because you can get a glass or a carafe or even a half carafe!

In the near future we plan on adding many more bottled non-alcoholic beverage options as well as creating a deli case where you can buy our pulled pork by the pound, par-baked calzones, preprepared entrees and salads, ya know in case you have to just run in and run out and don’t have the time for a full blown dinner experience.

Oh, almost forgot to mention, secret arcade in the back room for you to get away from the crowd for a minute featuring a multicade and pinball. Good times. Good times.

Right now Pizza J is open Wednesday thru Sunday 5pm-1am, serving food till 1am. We will expand to being open Monday and Tuesdays with in the month. Stay tuned for the deets. In the meantime, join us for a slice. C’mon down!

This project has been a long time in the coming, we hope you enjoy it.

Johnson & Wales University is Changing the Way the World Eats™

A new movement towards eating healthy is launched

Much about the way we eat has changed since 1973 when Johnson & Wales University (JWU) opened it College of Culinary Arts in Providence, R.I. Americans have gone from adhering to four food groups (milk, meat, vegetables and fruits, and bread/cereal), to decoding nutritional labeling, assessing a multitude of diet recommendations and fads, and getting caught between the crosshairs of fact and hyperbole. Simultaneously, the university has expanded to four campuses across the U.S. while the power of food has become as controversial as it has beneficial.

As an international leader of culinary education and with its scores of alumni who have become established in the food industry as executive chefs, research chefs, nutritionists, dietitians, food service managers, entrepreneurs and business leaders, JWU has become a recognized food authority. In addition, the university has collaborated with medical schools across the U.S. including Tulane University School of Medicine, Warren Alpert Medical School of Brown University, and the University of Colorado School of Medicine in an effort to bridge the gap between food and medicine. To emphasize its role in the world’s food decisions, industry choices, and overall health and well-being, JWU has launched a public awareness effort with the theme, “Johnson & Wales University is changing the way the world eats.”

Chef Jonathan Poyourow ’03, RD, LD, an assistant professor in the Culinary Nutrition department, is leading the effort with new TV segments that appear bi-weekly as part of Cooking with Class on NBC10’s noon news broadcast which airs in southern New England. Chefs and faculty at all campuses will be joining the effort to educate consumers about eating healthy through media and community appearances. A new website has been launched featuring blogs, tips, and recipes from JWU faculty experts, http://www.jwu.edu/eathealthy/, and a visual identity captures the essence of the effort.

Since 1973, the world’s eating habits and global food industry have evolved exponentially. The World Health Organization reports that worldwide obesity has more than doubled since 1980. “Consumers have been blitzed by information on what’s good and not good to eat,” Peter Lehmuller, Ed.D., dean of the College of Culinary Arts says, “Our faculty, alumni, and inquisitive students are able to apply what they know and learn so that a multitude of people can eat healthier. All the healthy food in the world isn’t good if it isn’t palatable.”

Lehmuller, a 20-year veteran with the university, articulates the sea-change in culinary education. Once considered a vocation, culinary arts has been generating a new field of careers that extend beyond the kitchen and into the research labs of major food companies, entrepreneurial start-ups, medical schools, and more.

During the past three decades, JWU’s culinary programs have evolved to include a Bachelor of Science degree in Culinary Nutrition. The program, launched in 1999, was the first of its kind to receive accreditation from the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Many of its graduates go on to become dietitians and research chefs. According to the U.S. Bureau of Labor Statistics, employment of dietitians and nutritionists is projected to grow 21 percent through 2022, faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.

November 12, 2015 0 comment

chefs & restaurants farms news

News Bites: Amica’s $75,000 Community Challenge, Food & Water Watch, north bakery

by David Dadekian February 5, 2014

written by David Dadekian

Providence Citizens Meeting to Support City Council Ban of Antibiotic Misuse on Factory Farms

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

Amica’s $75,000 Community Challenge

Amica Insurance is teaming up once again with the Rhode Island Community Food Bank, United Way of Rhode Island and Crossroads Rhode Island for the Amica $75,000 Community Challenge. Amica will match donations from people or businesses, dollar for dollar, up to $25,000 per charity, until Monday, March 3. Visit this donation page to make a gift to the Food Bank that will be matched by Amica. Thanks for participating in the Challenge!

Providence Citizens Support City Council Ban of Antibiotic Misuse on Factory Farms

Today at the Fertile Underground Natural Cooperative, members of the medical and farming communities and concerned community members came together to encourage local action on a critical public health issue. Concerned residents and community leaders gathered to support the Providence City Council in anticipation of their vote to pass a local resolution in support of a federal ban on the misuse of antibiotics on factory farms.

The routine daily use of antibiotics on livestock, whether or not they are sick, is directly linked to the creation of antibiotic-resistant bacteria, which have become a serious human health threat. Federal legislation, the Preservation of Antibiotics for Medical Treatment Act (PAMTA) in the House and the Prevention of Antibiotic Resistance Act (PARA) in the Senate, would prevent medically important antibiotics from being used needlessly on healthy farm animals. Food & Water Watch and local residents are calling on City Council to pass a resolution calling on Rhode Island’s congressional delegation to support the bill.

“We need to make a stand to eliminate the practice of pumping our livestock full of drugs, simply because they’re raised in deplorable conditions, in order to make more money and make it faster,” said David Dadekian, President of Eat Drink RI and partner with Blackbird Farm in Smithfield, Rhode Island, in a statement. “Rhode Island has been a leader in growing and distributing local food. Let’s see it be a leader in raising healthier, antibiotic-free meat.”

“We are facing a major health crisis brought about by the widespread use of antibiotics on healthy animals on factory farms,” stated Dr. Sarah Davenport, a local pediatrician and active campaign volunteer. “Strains of bacteria that were once only present in high risk environments are now widespread in the community.”

“All of the major health institutions, including the American Medical Association and World Health Organization, agree that antibiotics are losing their effectiveness,” added Gus Fuguitt, Providence field organizer with Food and Water Watch. “We can’t afford to let agribusiness wipe out life-saving antibiotics for the rest of us.”

Currently, factory farms across the country routinely feed livestock low doses of antibiotics to compensate for filthy living conditions and unnaturally promote growth. The practice creates a breeding ground for antibiotic-resistant bacteria, which are responsible for two million human infections and 23,000 deaths annually, according to a study released by the Center for Disease Control in September 2013. PARA would decrease the livestock’s unnecessary exposure to antibiotics, and help to preserve our medicine’s live-saving properties.

“The incidence of community acquired multi-drug resistant bacteria bred by these practices is rising at an alarming rate, which is a critical public health threat,” said Dr. Davenport.

“We can try our best to make the right choices as consumers, but many people don’t have the good fortune of knowing their farmer and what is in their food,” echoed Fuguitt. “We support the Providence City Council in doing the right thing and taking a stand for Rhode Island’s health.”

The resolution, sponsored by Councilman Seth Yurdin, is to be voted on at the February 6th City Council Meeting. If passed, Providence would become the first city in the country to pass a resolution in support of a federal ban on the misuse of antibiotics on factory farms. The meeting will be held at 7PM in the City Council Chambers, 3rd Floor, City Hall (25 Dorrance St, Providence, RI 02903). For more information on the campaign, visit www.foodandwaterwatch.org.

north bakery

In our constant mission to bring new concepts and food to the West End and Providence, the boys and girls at north are crazy excited to announce that we will be opening a bakery this spring on the corner of Battey and West Fountain Streets! Kelly Dull has joined our team and will be heading up the pastry program at the space. It will be a non-traditional American bakery, in the spirit of north, open from the morning until early evening. An array of sweet and savory baked goods will be available – scones, cookies, breads, granola, wedding and non wedding cakes, either packed to go or to be eaten at our tables. We will also be offering full service coffee, produced by local roasters and prepared by dedicated baristas. The menu will be rotating as we go through the different growing periods, sourcing locally when we can, but with a focus on always being delicious – if a bit different.

north
north is a nontraditional American restaurant at 3 Luongo Memorial Square in Providence RI. It opened in September of 2012 and has garnered praise and criticism from lots of folks. It is run by a group of friends and is open for dinner seven nights a week.

Kelly Dull
Kelly has lived and worked in various places all over the country, including NYC, Cleveland, and LA. She feels incredibly lucky to have learned from some of the best chefs, pastry chefs, and cake decorators in the country, including Wendy Kromer of Martha Stewart Weddings fame. Kelly most recently worked in Chicago running the kitchen at a well-known bakery and teaching cooking classes on the side.

James Mark
James is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north. He most recently worked at Nick’s on Broadway where he developed their in house bread program, among many other jobs, and the Red Fez where he was the head of hot dog R&D. In 2008 he helped open momofuku ko in NYC, and a year later he helped open Momofuku Milk Bar with Christina Tosi as their bread baker.

February 5, 2014 0 comment