In Our Winter 2022 Issue

Dear Reader,

After the silky ramen noodles followed by fresh cheeses, both made by hand, I saw where this was heading—one slurp and one bite and our winter issue theme came into clear focus: Handcrafted. This issue features the stories of an array of local chefs and makers of specialty handcrafted foods, both savory and sweet. In addition, we’ve added something not exactly edible but no less important for the table, handcrafted tableware by Rhode Island makers. I assure you, you are in for a treat!

In our cover story about Yagi Noodles in Newport, learn how chef and co-owner Basil Yu makes handmade ramen noodles daily for the restaurant he owns with his wife, Kodi Keith. He uses his own blend of hard and soft wheat from grains that are sourced regionally and milled at a small operation in Massachusetts. Such care and attention to the ingredients and the craft of handmade noodles comes through in every mouthful of ramen—as do the scratch-made broths that are on par with the noodles themselves.

Adding flavor to food with just the right spices can turn a good meal into a great meal. When you sprinkle in a spice mix that is grown, dried, ground and blended right here in Rhode Island, you can bet it will punch up even the simplest of menus. Such is the story with Ocean State Pepper Company, whose owners are making farm-to-table spice blends free of the additive salts and sugars found in most market brands. Find out how their labor-intensive work and handcrafted spice blends can add more flavor and more fun to your next meal.

Taking a bite of Luca Mignogna’s homemade mozzarella was an “aha moment.” Warm and so fresh, just pulled and stretched by hand that morning, it’s a taste experience few of us have had the pleasure of enjoying ... until now. Mignogna makes fresh mozzarella daily in small batches at Mozz, the Newport shop he opened with his wife, Christina, just over six months ago. You’ll learn how the Italian-born cheesemaker came to cheesemaking—and to Rhode Island.

I’ll freely admit I eat a little bit of chocolate every day—just a nibble or two when I need something to perk me up. Some say it’s health food, right? So, when I stopped into Divas Dips to meet the mother-and-daughter team of Sandy and Carissa Meekins and saw the array of handmade chocolates and all things dipped in chocolate being crafted in their Pawtucket workshop, I could already feel the endorphins kicking in. Learn how these hardworking moms turned a sometime hobby into a small business that’s making more than a few people smile with pleasure.

Since the holidays are upon us and you might be looking for that thoughtful gift for someone special or to feather your own nest, I decided it would be fun to add another category of locally crafted items to our issue: handmade tableware to bring the celebration of local foods full circle with local tabletop designs. You’ll find everything from plates to bowls, serving spoons, candleholders, glasswork, metalwork, ceramics, woodwork, linens and more in an elegant array of seaside hues.

To round out our issue, join the party—the very artsy party—with Here’s How! Cocktails columnist Willa Van Nostrand and friends and get the tips and tricks you need to host a gathering you can revel in as much as your guests do this winter.

I hope you enjoy reading through this issue as much as we enjoyed putting it together for you. We wish you the best of the season and a happy and healthy New Year from all of us at Edible Rhody.