In Our Spring 2017 Edition

Photography By Mae Gammino | Last Updated March 21, 2017
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spring 2017
Wicked tulips by Mae Gammino

Dear Reader,

We are marking several significant milestones in our spring issue. It has been 10 years since we printed the first edition of Edible Rhody in the spring of 2007. While it’s hard to deny that so much has happened in our little state since we launched the magazine, publisher John Schenck and I can scarcely believe 10 years have passed since we began chronicling the local foods movement here in Rhode Island.

In that time Rhode Island has made enormous strides towards connecting eaters with food that is grown, raised, produced and caught here. Nationally, that trend is still growing but I am proud to say that Rhode Island is the leader in direct sales from farms to consumers!

Thinking back to where we were 10 years ago, with just 29 summer farmers’ markets—we now shop at 47 across the state, including seven indoor winter markets, plus our many farm stands. With efforts being made to preserve working farmland and to address its high cost, growth in aquaculture, the rising number of chefs using local product and the increase in local food businesses, to name a few, I remain optimistic that Rhode Island will continue to be a national leader in the advancement of local food systems.

In addition to our 10-year milestone, our publishing group, Edible Communities, is celebrating an anniversary as well. Though we own and operate Edible Rhody locally, we are part of an award-winning international network of mission-driven publications run by likeminded advocates who focus on our local food communities. It has been 15 years since the first Edible magazine was published in Ojai, California, and since then the number has grown to nearly 100 across the United States and Canada.

In recognition of 15 years—and our 10—in print, in this issue we have included an Edible Nation article written by renowned food systems advocate, author and professor Marion Nestle on the impact of Edible Communities and the broader topic of the local food movement with respect to its successes and challenges.

We also sit down with Sue AnderBois, Rhode Island’s—and the nation’s—first governor-appointed director of food strategy, to learn more about the five-year food strategy and discuss goals for Rhode Island’s food economy.

We meet up with Farm Fresh Rhode Island, which is marking its own milestone this year—10 years of the Wintertime Farmers’ Market in Pawtucket, the biggest indoor market in New England. We take a closer look at the multifaceted local food advocacy nonprofit, its growth and what’s in store for its future.

Sharing the stories of the hardworking people who bring us our food and drink and advocate for a better, more edible, Rhode Island has truly been an honor for us. However, Edible Rhody would not exist without our supporting advertisers and our talented and enthusiastic writers, photographers and contributors—those who have been with us from the beginning and those who have joined us along the journey. To all of them, and to all of you, our dedicated readers, a heartfelt thank you for 10 years!

Dig in!

Wicked Tulips Flower Farm

Wicked Awesome Farmer Entrepreneurs Jeroen and Keriann Koeman Welcome Thousands to New England’s Only U-Pick Tulip Farm In the spring of...

Farm Fresh RI Celebrates

From Student-Led Project to Nationally Recognized Organization; Moving Fresh Farm Foods into the Hands and the Kitchens of Rhode Islanders...

Director of Food Strategy Sue AnderBois

Growing a Plan for Rhode Island’s First Statewide Five-Year Food Strategy In a state more accustomed to being near the last on many fronts...

Executive Chef Rich Silvia of the White Horse Tavern

Moving a 344-Year-Old Public House Forward, All While Maintaining Tradition Many are the chefs who strive to make history. Few are the...

Captain David Blaney Turns the Tide Towards Sea Vegetables

A Fresh Idea for the Future of Saltwater Farming David Blaney of Point Judith Kelp is giving seaweed a makeover. It’s his goal that in a...

Go for the Bar, stay for the ‘Cue

After four years of success at The Eddy, known primarily for its bar, General Manager Jay Carr took another look at the word “barbecue” and...

Do touch this Sacred Cow!

Five years ago, when Munroe Dairy President Rob Armstrong wanted to create a tasty granola that would dance beautifully with Munroe’s farm-...

Bathing in Crisp Ocean Breezes and Balmy Salt Air

After Jake and Steph Kopper received a gift of handcrafted soap, they were intrigued by how different it felt from store-bought soap, and...

Congratulations to our 2017 Local Hero Winners!

Chef / Restaurant James Mark / north and north Bakery Sometimes there are definitive moments that lead you to a career (for James Mark, as...

Savor the Middle East

Welcome Spring with Bright Flavors and a Pop of Color There may be no better way, food-wise, to usher in spring than with the flavors of...

Knead Doughnuts

Made from Scratch, with a Touch of Nostalgia Added for Good Measure There’s something deeply satisfying about a classic doughnut, with no...

Simple Green Suppers

A Fresh Strategy for One-Dish Vegetarian Meals Life is funny. You’re busy doing one thing, focusing on the road ahead, and meanwhile...

Modern Tropical: A Taste of Tiki

The tiki genre is one of the most alluring and misunderstood movements in American cocktail history. Known for its romanticized mash-up of...

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