In our Spring 2019 Issue

Last Updated March 27, 2019
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Spring 2019, Issue 48

Dear Reader,

One of the best things, if not the best thing, about my job is making connections with the incredibly inspiring people in our local food community. To bring you each seasonal issue of Edible Rhody, I get to travel the roads and byways of our state and engage with people doing amazing work, showcasing the bounty of our local fields and waters.

I meet the people who are growing and catching our food, those making handcrafted foods and beverages and those working to improve the state of our small state through their work in food-related policy and activism.

Our spring issue is filled with the stories of these individuals, including our 2019 Local Food Heroes, voted on by our readers, found on page 8. Congratulations to this year’s winners!

There is a Q&A on page 40 with Erika Lamb, who channeled her understanding of the needs of underserved populations to create a handcrafted, high-protein food product using underutilized seafood and vegetable “seconds” from local farms. Her SecondsFirst fishcakes (which are delicious, I might add) rely on a Robin Hood model, whereby wholesale and retail purchases help fund distribution to food pantries and senior centers. Lamb has worked diligently to make a food product that can make a difference, and it’s insightful to learn what’s involved in getting it to market.

Another story you’ll enjoy during this season of rebirth and renewal is that of the Edible Schoolyard project that is delighting children on Aquidneck Island while fostering an understanding of where their food comes from and how it is grown. As we witness children connect more now to their electronic devices than to the great outdoors, it is outstanding to see the rise of a program that gets kids to dig soil, pull carrots and taste food they’ve helped to grow.

The story on page 54 has been in the works for more than a year. It’s a historic look at what was once the world’s leading manufacturer of fine tableware: Gorham Manufacturing Company. The article purposely coincides with a show, Gorham Silver: Designing Brilliance, 1850–1970, opening at the RISD Museum in Providence in May.

In its day, Gorham produced some of the most intricate and elaborate silver designs for the table imaginable. After viewing part of the collection that will be on display (and getting to learn the behind-the-scenes from the wonderfully helpful team at the museum), I can assure you, if you’re at all interested in food and food service, you won’t want to miss this show—or the article in Edible Rhody that will prep you in advance. While none of us doubtless need (or perhaps could afford) a sterling macaroni serving spoon or a silver tureen fit for King Neptune—just two of the many examples—it’s fascinating to see the level of craftsmanship that went into these flights of fancy, made right here in Li’l Rhody.

I hope your spring is full of engaging edible excursions, whether they be to witness a part of Rhode Island’s artistry and unique history, or to seek out a new restaurant, speakeasy or foodstuffs. Enjoy this season as the outdoor growing cycle begins, delicious foods sprout from the ground and beautiful flowers start to bloom in gardens and on farms across our state.

The Floral Reserve and the Business of Blooms

Semia Dunne’s Providence Flower Market Brings Local Growers and Designers Under One Roof Semia Dunne rarely has a spare moment to pause and...

Courtland Club

A Two-Woman Team Builds an Atmosphere of Creative Comradery in this Federal Hill Speakeasy On a quiet side street on Federal Hill, two...

The Compost Plant is More Than a Diversion for Two Waste Stream Entrepreneurs

Nat Harris and Leo Pollock Embrace a Mission-Driven Messy Job: Creating Compost from Food Waste So, are chicken carcasses, eggshells and...

Making Seconds Come First

Underloved Fish and Vegetables Take Their Place at the Table The lack of healthy protein options for underserved populations and an...

The Edible Schoolyard at Green Animals in Portsmouth

Digging Dirt and Pulling Carrots: Growing a Healthy Appetite for Good Food and Gardening for Aquidneck Island’s Youth Elementary education...

The Enduring Elegance of Gorham Silver

Made in Rhode Island and Admired Around the Globe After a visit to the RISD Museum in Providence, you may never look at your own forks and...

10 Days, er, Pastas a Week

It’s no secret that fresh-made pasta has more texture and flavor than dried. And, in the case of the pastas at Prica Farina, that could...

Vegan Goes Italian

When Liz Barrett’s partner, Steve Davis, decided to “go vegan” a few years back, she said, “Count me in.” But when she decided to bake...

A World of Olives and Vegan Products

At Olive del Mondo, customers may use a list (akin to a long dim sum list) to check off dozens of fused (fruit or peppers crushed with the...

Congratulations to our 2019 Local Hero Winners!

Every autumn, readers of Edible Rhody are invited to vote for their local food heroes, as a way to honor the people who bring us our food...

Sparkle and Shine

Lather Up with Hand-Crafted Rhody-Made Soaps These days, many Rhode Islanders are springing for the sudsy satisfaction of Rhody-made hand-...

Spring Sessions

A Lotta Love for Low-Octane Libations In the wide wild kingdom of strong and stirred cocktails, it’s refreshing to see a new spark in the...

Stir Fried Rice: A Tasty, Versatile Way to Give New Life to Leftovers

Originally conceived in southern China where rice is the predominant grain crop, fried rice is a dish that has traveled throughout the...

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March 30 | 9:00 AM - 1:00 PM

Providence Farmers Market

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Providence Farmers Market

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