food

Food
8:34 am
Wed March 26, 2014

Local Coffee Company Goes National

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.

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RI News
3:54 pm
Tue March 25, 2014

Ocean State Job Lot Donating Thousands Of Pounds Of Food

Ocean State Job Lot is making a large food donation as part of its 2014 Three Square Meals Program. 78 trucks are hauling 600,000 pounds of food to 13 food banks around New England and New York.

Ocean State Job Lot's head of marketing David Sarlitto says Job Lot's customers have played an important role in the donation's success.

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The Pulse
12:35 pm
Thu February 27, 2014

Reading The Labels On Drugs And Food

Example of the FDA's proposed new food label
Credit US Food and Drug Administration

Do you read the labels on food before you buy it? How about on pill bottles, supplements, and other drugs? If some Rhode Island lawmakers have their way, you could be seeing "country of origin" labels on your pharmaceuticals. But would that change your mind about taking a drug, or make you ask your doctor for a different brand?

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Artscape
8:55 am
Thu November 28, 2013

Artscape: Fellini's Famous Thanksgiving Pizza

The pizza itself, pre-oven.
Credit John Bender / RIPR

Today is thanksgiving, so for this month’s Rhode Island Artscape, Rhode Island public radio’s John Bender, looked to the culinary arts.

You’re probably familiar with all the traditional dishes of thanksgiving, but once a year, one the day before the big turkey; hundreds of people wait in line for a very specific pizza.

John went over to Fellini’s pizzeria to find out more about their Thanksgiving pie.

Fellini’s Pizzeria on the east side of Providence has your typical pizza fair. 

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RI News
9:15 am
Mon November 25, 2013

Community Food Bank Straining To Keep Up With Demand

This year saw the demand for food rise in Rhode Island.
Credit Rhode Island Community Food Bank.

The Rhode Island Community Food Bank is out with its annual report on hunger.  It shows the recession is still playing a very large role in the lives of Ocean State residents.

The Rhode Island Community Food Bank is now serving 68-thousand people a month, up three percent from a year ago and an all-time high.  At the same time, food donations are down by nearly two million pounds, said Food Bank CEO Andrew Schiff.

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Arts & Culture
9:00 am
Mon October 7, 2013

Historic Providence Diner Gets a Second Life

The historic West Side Diner on Westminster Street in Providence.
Credit Flo Jonic / RIPR

An historic Providence diner is back in business after years of painstaking restoration.  The building is on the National Register of Historic Places.

The West Side Diner on Westminster Street was originally located in Olneyville. After it closed in 1999, it was slated for demolition until developer Jon Ozbek purchased and moved it.  The result is a gleaming stainless steel and glass block edifice that has been fully restored to its 1947 glory.  Co-owner Lisa Arena said much of the structure is original.

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Arts & Culture
10:08 am
Mon September 23, 2013

Taste Trekkers Descend On Providence

Food trucks wrap up the Taste Trekkers convention in Providence
Credit Flo Jonic / RIPR

Providence restaurants did a brisk business this weekend as a convention of foodies descended on the capital city.

For the uninitiated, a taste trekker is a person who plans their vacations around food.  Over the weekend some 150 of these people visited Providence for the first Taste Trekkers Convention.  They listened to top chefs, heard lectures on subjects as obscure as Memphis barbecue and chocolate from Madagascar, and of course they ate.  Matt Bowie came from Somerville, Massachusetts.

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RI News
1:49 pm
Fri August 23, 2013

Iconic Downtown Diner 'Eddie and Son' Serves its Last Meals

Eddie And Son Diner has been operating out of it's Dorrance St. location for the last 20 years. Before that it was located on Westminster, Pine and Broadway.
Credit John Bender / RIPR

After more than 65 years in business, the iconic Providence eatery, Eddy and Son’s Diner is shutting its doors.

About a dozen customers sat scattered through the restaurant in the calm before the early lunch rush at Eddie and Son Diner in downtown Providence on their final day of business.

The restaurant has been serving affordable Italian and diner fare for the last 70 years, always taking only cash.

At the counter Connie Caputo, who runs the restaurant with her husband takes orders at the cash register.

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Health Care
8:19 am
Wed August 21, 2013

Food as Medicine: Doctors and Chefs Training Together

Fourth year Tulane medical student Neha Solanki, right, prepping a Greek frittata
Credit Kristin Gourlay / RIPR

There’s no shortage of advice on healthy eating. But sometimes it seems there’s a shortage of reliable advice. Medical schools traditionally don’t offer much training in nutrition, but a new partnership between Johnson & Wales University and Tulane medical school could change that.

Welcome to a busy kitchen classroom at Johnson & Wales University in Providence. Typically, you’d find only culinary students here, busy chopping or sautéing, trying to plate the perfect dish. But for the past few weeks, they’ve been working with some less-than-seasoned sous chefs.

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Local Features
10:45 am
Thu May 16, 2013

Regional Delicacy Fiddlehead Ferns Begin To Sprout in New England

Basket full of fiddlehead ferns.
Credit Sam Evans-Brown / NHPR

Fiddleheads are the whimsical, tightly coiled spiral of fern sprouts that push their way up from under the layers of winter debris on the forest floor.

They are also a regional and seasonal delicacy.

Fiddleheads are the whimsical, tightly coiled spiral of fern sprouts that push their way up from under the layers of winter debris on the forest floor. They are also a regional and seasonal delicacy, and their season is incredibly short. In some Southern parts of the state, it may already be over. For any given fiddlehead patch, it can last as little as a week and a half.

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