In Our Fall 2018 Issue

Last Updated September 14, 2018
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Dear Reader,

Whether it’s sharing a meal or just talking about your favorite cuisine, cooking experience or food story, food brings us together. In particular, the appreciation for fresh local food that we share brings us closer as a community—what I like to call our food community. I see it every week at the farmers market: veritable strangers sharing recipe tips over the Swiss chard, regular customers reporting back to their farmer on their latest kitchen masterpiece or friends meeting to shop together and catch up.

That idea of community building through the enjoyment of good food is explored in the story on page 40 with the growing number of library cookbook clubs sprouting up around Rhode Island.

Members share cooking experiences and explore new cuisines through different titles each month as they gather to sample recipes each one has prepared for the enjoyment of the group at large. That’s nourishment for the body and soul indeed.

On page 44 we learn from farmers in our food community who are taking a greener approach to energy use, aided by the Rhode Island Farm Energy Program, a multi-agency program designed to reduce the use of fossil fuels on the farm. It’s part of a cooperative regional approach, from New England to the mid-Atlantic, by the Regional Greenhouse Gas Initiative (RGGI), to reduce greenhouse gas emissions from the energy sector.

We’ve got so much potential in Rhode Island to grow our green economy and support our regional foodshed at the same time. Getting to the ballot box and supporting the Green Economy and Clean Water Bond this fall is just one of the important things you can do to steer a course to a greener future for Rhode Island—one that’s good for our community.

Just as I hope you will get out and vote in our local and national elections, I hope you will also take a few minutes to vote for your local food heroes.

Each fall we ask our readers to vote for the people who bring us our food and drink as a way to honor our hardworking farmers, chefs, food and beverage artisans, our food, wine and retail stores and the nonprofits that effect change in our food community. Watch our e-newsletter, homepage, and social media channels for your opportunity to vote for the 2019 Local Hero Awards—it’s a wonderful way to express your gratitude for the important work they do. We announce the winners though our e-newsletter in February (sign up when you vote), followed by our spring print edition in late March.

We’ve got plenty of other stories to keep you salivating. Like our cover story: It’s not often you find a locally raised pastrami on rye! We’ve got delicious seasonal recipes for every day and a few you’ll want on your holiday table, too. I hope you enjoy the best of the high harvest season and all of its delicious flavor.

Greening the Farm

Rhode Island Steps Ahead to Cleaner Energy for Local Ag As any farmer will tell you, the sun is the basis of all food production. In fact,...

Like to Cook? Join the Club!

Libraries are Learning to Nourish the Taste Buds as Well as the Mind These are happy meal times for home cooks in search of food adventures...

Curing Time

In Pursuit of Preservation and Sustenance Last fall, World’s Fair Gallery on Providence’s West Side hosted Curing Time, artist Kelli Rae...

Squid for the Main Course

Rhode Island’s Biggest Catch Is More than an Appetizer Coastal communities around the world feature squid on their menus, from the...

A Delicatessen Does Local

Mercer’s Takes Traditional Fare in its Own Direction Ben Lloyd is always a chef-on-the- move in his successful Wayland Square bistro, The...

Scraps to Soil: Door-to-Door Composting

While still seniors at the University of Rhode Island, Brendan Loflin, Conor Macmanus and Miguel Costa formed a “compost club,” in order to...

Not Your Auntie's Kitchen

After cooking 96% vegetarian for the past 30 years, after a six-year stint at Sweet Cakes Bakery and after only a month of cooking for the...

Hedghogs and Butterscotch

Many are the origin stories of butterscotch, beginning with the Yorkshire candy and “scotch” referring to “scorching” the butter or,...

Go-to Provisions for Parties, Polo, Boats and Home

Though Aquidneck Meat & Provisions has been a Middletown fixture for more than 20 years, it took on a new look two years ago, when John...

A Spark for Your Taste Buds

Growing up in Miami, Nathalie and Alan Alberto ate the Argentinian food of their parents’ homeland, with their father grilling steaks for...

Fall Into Seasonal Cooking

Are you curious about cooking with seasonal ingredients but don’t feel confident in your cooking abilities? Authors Ian Knauer and Shelley...

A Syrian Baker Finds the Sweet Life in Li’l Rhody

Youssef Akhtarini Starts Anew with Aleppo Sweets Like other refugees seeking shelter in the United States, Youssef Akhtarini was seeking a...

Chosen By Chocolate

Aura Fajardo Brings a Taste of Venezuelan Cacao to Rhode Island Aura Fajardo had no idea that she’d be so drawn to the chocolate- making...

Chef Andy Teixeira Takes No Prisoners

A Culinary Pirate Heads up the Kitchen at Newport Vineyards As executive chef of the four kitchens at Newport Vineyards— overseeing Brix...

Shake It Up

Return to Red for a Decidedly Quaffable Autumn Season Whiskey aficionados, cocktail lovers and tipplers alike, step this way: The East End...

An Exerpt from Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries

Excerpted from Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries (University of Rhode Island, 2018). Used with permission....