In our Winter 2015-2016 Edition

Last Updated December 08, 2015
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Edible Rhody Winter 2015-2016

Dear Reader,

The news from our greater world has been less than positive these days, in particular the stories and images of refugees fleeing their war-torn homelands. The impact of unremitting migration of people from Africa and the Middle East is changing our world right before our very eyes.

How to meet the needs of the displaced is an overarching question that will be discussed and argued for years to come as the path of migration moves from continent to continent. Putting a local face on a worldwide crisis brings into focus both the obstacles and the possibilities for success of retraining and integrating those who have been displaced after oftentimes unfathomable challenge and loss.

In our own backyard there is an organization that since 2008 has been a beacon for recent refugees, providing job training and basic skill building all through the production of a delicious and wholesome food: granola.

For the Providence Granola Project, simpler truly is better: Making a handcrafted food with little technological integration has been an effective means of helping change the economic condition of its trainees. Its founders and its trainees are indeed food heroes in our midst. You can read about them on page 22 and by buying their products to enjoy and to gift, you help further their mission and success. Just think of the change you can help make by the simple act of eating a good breakfast!

We have many other food heroes in our little state and it is time once again to honor them by voting for your Local Food Heroes: the farmers who grow flavorful foods; the chefs who feed us; the artisans who tempt us; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community.

Just go to and follow the link. Once you vote, we’ll announce the 2016 Local Food Hero winners in our March e-newsletter (sign up on our website) and you can read about them in our spring issue.

And in thinking of our local food heroes, Rhode Island sadly lost two greats this past autumn: George Germon of Al Forno and Guy Abelson of Café in the Barn and InProv, both of whom were instrumental in Rhode Island’s ascension to culinary celebrity. They are remembered for their many important contributions to our food community on page 10.

We’ve got so much in our winter issue I know you will enjoy, from a virtual vacation (and great education) in the olive groves of Italy to the mushroom growers just around the corner. There is a trip to Rhode Island’s only farm brewery and a visit with one of Li’l Rhody’s well-known chef-advocates, Joe Simone. Plus we’ve got tempting recipes and sparkling cocktails to make your winter a little warmer and a little brighter.

With much for which to be grateful, Publisher John Schenck and I wish you our very best for a holiday season full of good flavor and a delicious and peaceful New Year.

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Mac 'n' Cheese

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Providence Granola Project

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Hot Chocolate Bread Pudding

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Roasted Leg of Lamb with Quince Cranberry Pan Sauce and Roasted Vegetables

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I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi...

English Snuggery Meets Crêperie Wine Bar

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Roasted Blue Oyster Mushrooms with Grape Tomatoes and Fresh Herbs

Blue Oyster Mushrooms
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Braised Blackbird Farm Short Ribs

Braised Blackbird Farm Short Ribs
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Butterscotch Pudding

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Oven Roasted Winter Squash with Pancetta and Rosemary

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The King's Cup

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Cauliflower and Leek Sformato

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