food

Alex Braunstein / RIPR

What if you could only eat food grown within a few miles of your home for the next ten days? For most of us, that would mean no bread, no coffee, and no olive oil. A group of 57 Aquidneck Island residents decided to take on the challenge, and Rhode Island Public Radio’s Alex Braunstein joined one of them for lunch at her home in Newport.

Stephen Melkisethian / Creative Commons via Flickr

A new urban farm in Providence’s Olneyville neighborhood opens today. It’s the fifth urban farm created by the nonprofit Southside Community Land Trust.

Providence Business News Editor Mark Murphy joins Rhode Island Public Radio's Dave Fallon for our weekly business segment, The Bottom Line. 

This week Mark and Dave chat with "Eat-Drink-RI” founder and president David Dadekian about the plan to develop vacant waterfront land in Providence into a year-round food and drink market.

US Dept. of Health and Human Services / Food and Drug Administration

Rhode Islanders who want to follow the federal government’s new dietary guidelines may find it a challenge, especially when it comes to sugar. Here’s why.

The guidelines recommend you limit your daily intake of added sugar – ingredients like corn syrup or fructose, not normally found in fresh food – to 10 percent.

John Bender / RIPR

A recent AP investigation found major grocery store chains across the country fail to provide food for areas that need it most. In Rhode Island some fifty-thousand people don’t have easy access to healthy foods, and most of them are in Providence county.

A small group of locals have been trying to open a grocery store on their own, but it’s taken a decade to get the project off the ground.

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George Germon, who co-created with his wife Johanne Killeen the landmark Providence restaurant Al Forno, died Tuesday, following an illness.

National Cheese Society Convenes In RI

Jul 31, 2015
RIPR file photo

More than 1,000 cheese lovers have descended on Providence for the American Cheese Society’s annual conference. 

This is the first time in more than a decade that the national conference has come to New England.

Winners of the 2015 Cheese Competition will be on display at a cheese festival scheduled for Saturday.  Norah Weiser from the American Cheese Society said the event will feature more than 1,700 different types of cheese. 

Poor People's Pub

Bacon is on the menu Saturday at Poor People’s Pub on Block Island. The restaurant is hosting the second annual “Bacon Fest,” a benefit for the Block Island Conservancy. 

Why bacon?

"Why not?" asked server Corinne Adams, a seasonal resident of Block Island. 

The event features a mixture of professional chefs and home cooks, all competing to make the best bacon dish. Participants have the chance to taste each dish then vote for their favorite.

John Bender / RIPR

Mama Kim’s is a well-known food truck in the Providence area specializing in Korean Barbeque.  It’s just opened its very first brick-and-mortar sit-down restaurant in Cranston.

    

For this month’s Rhode Island Artscape, Rhode Island public radio’s John Bender stopped by the new Cranston space to talk with owner Don Fecher about the business, the transition from the truck, and, of course, the food.

    

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Providence LA

Foodies in Los Angeles are flocking to a restaurant named after Rhode Island’s capital city.

The restaurant Providence has received two stars from the Michelin Guide. Rhode Island Public Radio’s Elisabeth Harrison spoke with Head Chef Michael Cimarusti

Before he opened a top-rated restaurant in Los Angeles, Chef Michael Cimarusti grew up spending vacations with his grandparents in Rhode Island.

He remembers summers on Scarborough Beach, where the clam cakes were to die for.

Amos House, a social service center in Providence, hosts the largest regular soup kitchen in the state. On Wednesday, the center's meal will serve turkey and all the trimmings to between 500 and 700. 

It’s a tradition at Amos House, to serve the turkey, potatoes, cranberry all on the day before the holiday.  That’s because, other places will offer the Thanksgiving meal on the actual day, so Amos House decided why not give the needy a nutritious meal the day before?

Courtesy of Rhode Island College

Rhode Island College is on a mission to improve the state’s declining honeybee population. Honeybees are responsible for one out of every three bites of food we eat. They pollinate nuts, fruits, and vegetables. The honeybee population has declined dramatically nationwide by more than 50 percent over the last 75 years.

Hope & Main

Rhode Island’s very first food business incubator opens officially Thursday in Warren.  The program, called Hope and Main, helps local culinary companies get on their feet.

Companies accepted into the non-profit program get use of three full sized industrial kitchens, for rent at below market rates.  They're located at the program’s headquarters; an old school building in Warren. The idea is to make it easier for culinary business by keeping down the high initial investment of equipping a commercial kitchen. Currently businesses are staying for their first two to three years.

Rhode Island based Dave’s Coffee has landed a deal to put its coffee syrup on the shelves of Crate & Barrel. The company says “Dave’s Original Cold Brew Coffee Syrup” and “Dave’s Vanilla Cold Brew Coffee Syrup” are being featured in the gourmet food section in 89 Crate & Barrel stores nationwide.

Do you have insight or expertise on this topic?  Please email us, we'd like to hear from you.  news@ripr.org

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