food

Taste Trekkers Descend On Providence

Sep 23, 2013
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.

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.

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.

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.

Food Tourism Conference to Come to Providence

Apr 1, 2013

The nation’s first Food Tourism Conference is coming to Providence thanks to a successful Kickstarter campaign which reached its goal of $12,000 over the past weekend.

Seth Resler is a foodie, and he believes there are many others out there like him. 

That’s the idea behind the first Taste Trekkers Food Tourism Conference. 

Resler, who has produced a number of food-related events, believes that there is a large number of people who base a major part of their vacation planning on where and what they will eat.

Rhode Islanders to Receive Food Aid for Storm Losses

Feb 21, 2013

Help is coming to Rhode Island residents who receive food assistance, or SNAP, benefits and lost food supplies during the recent storm power outages. The U.S. Department of Agriculture will provide up to $2.1 million dollars to assist communities hit hardest by the storm.

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