In Our Summer 2024 Issue

Dear Reader,

Summer is here at last, and we have some inspiring stories to share with you in our 70th issue of Edible Rhody, including our cover story on climate winner seafood and adaptive approaches to fishing in warming waters. As fish species adapt to changing ocean temperatures, so too should eaters by seeking out fish that are abundant, sustainable and delicious. The story includes interviews with both a seasoned fisher whose livelihood centers on a flexible “close-to-home” approach to fishing and a chef who aims to show customers how to enjoy these lesser-known fish when eating out and dining in.

The health of our oceans has much to do with what we are doing on land. The story on Ocean Hour Farm in Newport details the farm’s efforts to develop climate change prevention practices through regenerative agriculture aimed at soil health, watershed science and whole-systems design. Through research and education, they are building models for better farming practices that can positively impact the land and, consequently, our ocean waters.

In the story on Ethiopian Eats, you will meet Martha Tsegaye, whose love for cooking is equal in measure to her love of sharing the traditional cuisine of her homeland. She is an entrepreneurial powerhouse who does it all—and then some. She does the cooking, the transportation, the selling (at farmers markets) and manages the myriad details that go into owning a small business—not to mention, she’s also a mother of two! Once you read her story, you are going to want to try her food: You can visit Tsegaye this summer at the Hope Street Farmers Market on Saturdays in Providence; the Hope & Main market on Wednesdays in Warren and the Tiverton Farmers Market on Sundays. (And for a full list of summertime farmers markets around the state, click here.)

A love of family, cooking and community is at the heart of Chef Gina Pezza’s food philosophy, which centers on highlighting local, seasonal foods on her menu at Vanda Cucina in Warwick. In this issue, she shares her story with us, as well as three recipes that showcase summer seasonal favorites that will delight you and anyone lucky enough to join you at your table this summer. Chef Pezza is also the guest chef for our cooking class series at Gil’s Appliances in Bristol on August 14. She’s going to demystify homemade ricotta, demonstrate a summer-inspired pasta dish plus a grilled pork entrée utilizing both ripe peaches and local sweet corn. The sign-up link is on our website and classes typically sell out, so I encourage you to sign up soon and grab your spot.

Don’t miss all the other servings in this issue, too: Our cocktail columnist Willa Van Nostrand has some very tempting savory cocktails to quench your thirst; or read up on Origin Beer Project and their creative thirst-quenching lower-alcohol beers. Plus, for those hot summer days, we’ve got a guide to help you find vegan ice cream around the state so everyone can relish a cooling cone.

Enjoy summer and all that it provides with its abundance of locally grown foods from our hardworking farmers, the seafood that is a hallmark of living in the Ocean State, and all the flavors that make our small state such a delicious place to live and eat.

Dig in!

Genie McPherson Trevor