In Our Fall 2016 Edition

Last Updated September 16, 2016
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Fall 2016 cover

Grist for the Mill

Dear Reader,

I’ve always been a picky eater. When I was a kid I refused to eat what I called “cold sandwiches”—you know, the kind of sandwiches every other kid grew up on. If I ate a sandwich, it had to be a grilled cheese or a sandwich made on French bread. Otherwise, I ate soup. At my best friend’s house I was asked what vegetable I would like with dinner. And my response at age 5? “Artichoke, please.”

It was the 1970s—there was no French bread at the IGA—and when you were asked about vegetables, it meant frozen corn or peas. Imagine my parents trying to figure out how to feed this stubborn eater. I’ll admit I was totally high maintenance. But I held my ground, rescued by my trusty Snoopy thermos and a foil-wrapped “hot” sandwich.

My choosiness morphed into an interest in cooking that was born out of self-preservation, if not just a way to avoid doing dishes. By the age of 16 I had traded in my gift subscription to Glamour for a subscription to Gourmet. I increased my appetite for food knowledge and food writing through catering and restaurant jobs. It’s no surprise to anyone in my family that food is the center of my daily occupation, though some might call it my daily obsession.

When the opportunity to launch Edible Rhody came along, it was a natural fit. Almost 10 years later, I am still as excited as ever over my daily dose of gastronomy. Thinking back to the food choices I had in the 1970s, it’s remarkable to see what is available these days on grocery store shelves and at farmers’ markets. Moreover, the choices in foods that are grown and produced locally make cooking and eating an even greater pleasure. But it’s the stories behind our local food that ultimately fulfill my hunger. Learning the driving forces behind our local food producers provides an invaluable perspective on the importance of food, the fuel that drives us all.

In this issue you’ll learn why two local farmers nearly gave up farming in Rhode Island, plus the story behind Narragansett Beer’s near demise and more recent rebirth. You’ll find tempting recipes that I hope will encourage you to hurry up and slow down—and to get in front of the stove and spend an afternoon cutting and chopping and creating food that brings together friends and family. There’ll be a story behind that, too.

One last thing before you delve into this Fall issue: Please don’t forget to vote. I’m not just talking about the November elections; I’m talking about our annual Local Hero Awards. Simply click on the banner at EdibleRhody.com and vote for the local food heroes who bring us our food and help champion positive change in our food community. It could well be the most fun you have at the polls this season!

Farm on the Move

Red Planet Vegetables Takes Root in a New Spot I first met Catherine Mardosa and Matt Tracy of Red Planet Vegetables in the summer of 2007...

Ben Lloyd at the Salted Slate

Chef, Butcher and Chief Bottle Washer: A Chef/Owner’s Multifaceted Endeavors Many a chef delves into the scientific side of food and...

Locally Made Sausages Sizzle with Flavor

A Passion for Italy Inspires Kelly Lynn Thomas to Launch Becoming Italian Today “Anyone can become Italian,” asserts Kelly Lynn Thomas,...

Empty Bowls

Local Potters Get Behind the Wheel to Support the Hungry in Our Community “If you’re a potter, the bowl is probably the simplest form...

Narragansett Beer

A Rhode Island Homecoming Who doesn’t like a tallboy—16 ounces of cold, foamy beer? With its simple red label and proclamation of “made on...

As Fresh as it gets at Newport Cooks

A Cooking Class Ventures to the Farm Before Heading into the Kitchen In our artisanal world, the phrase “farm-to-table” is meant to...

A Pearl of a Cafe

With a design by two RISD grads (Ben and Aja Blanc) and a partnership between locally owned Bolt Coffee and the RISD Museum, Cafe Pearl...

Dunkin’ Biscotti

Kathleen Bellicchi likes to say that the biscotti she makes at Hope & Main’s incubator kitchen in Warren, Bellicchi’s Best Biscotti,...

Turkey Burgers with Sweet Potato Biscuits: Cooking Fresh on a Budget

While ground beef topped with cheese on a bun is typically what comes to mind when we think of burgers, there are countless variations....

More Power to the Fruits and Veggies!

As an artisanal juice company, The Power of Juice gives credence to its name because of its cold-pressing of fruits and vegetables to best...

Fall Into Good Cooking

At the center of most cookbooks is a conception of home. In her latest cookbook, Home Cooked: Essential Recipes for a New Way to Cook (...

Let’s Play Squash

A Manhattan Redux with Autumnal Hues Rest your elbows on the dark steel bar at The Slow Rhode and your attention shifts from white oak bar...

What We're Savoring on the Streets this Season

Meet two of Rhody's newest food trucks: Portu-Galo and FanCheezical.

Doughnuts to Tempt Eve

In that famous creation story, Eve was lured by a shiny red apple as much as by the snake. You would be, too, if you saw the piles of...

Island Community Farms

Nestled amongst the cookie-cutter homes and manicured lawns of suburban Middletown lies a plot of land unlike any other on Aquidneck Island.

Indulge This Binge!

Some of us binge on chocolate, some on harder stuff, but pigging out on BBQ has become a trendy American obsession. Owners Mark and Alicia...

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