In our Spring 2019 Issue

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.