Dear Reader,
This winter lingered in more ways than one—in enormous snowbanks and frozen mornings, and in heartbreaking events here at home and across the country that gave us pause. As spring slowly unfolds, this issue of Edible Rhody feels especially welcome. While the days begin to lengthen and signs of renewal appear, I’m grateful, as I suspect many of us are, for the small but promising reminder that brighter seasons do return.
Our cover story celebrates one of those bright spots: Jasmine Watson, whose French-inspired cooking at Audette in Newport has earned her a nomination for “Best Emerging Chef” from the James Beard Foundation. This year Rhode Island received eight nominations, which is a remarkable moment for our small state. I still remember in the early days of Edible Rhody, when two or three nominations in a year felt like plenty to celebrate. To see our restaurant community recognized on this national stage is a testament to the extraordinary talent, dedication and creativity found here. And regardless of how it all unfolds when the final winners are announced, this recognition alone is something to savor.
Close to home, but a little farther offshore, we take a ferry ride to Block Island, where contributor Eric Voorhis and his spouse set out to explore the island outside its busy summer months. What they discovered was a restaurant community that hums with quiet determination: chefs, bartenders and café owners who continue to welcome guests, cultivate local connections and keep their kitchens warm in fall, winter and spring—the “off-season.” The story offers a thoughtful look at the quieter rhythms of island life and the good food that sustains it.
From ferry crossings to salt ponds, water continues to shape lives and livelihoods in Rhode Island. In another story, a determined young harvester shares his unlikely journey of learning to work with the rhythms of the tides by trapping invasive green crabs and bringing them from pond to plate by selling them to restaurants. Along the way, he even helped change state law, successfully advocating for a lower-cost harvesting license to make this important work more accessible and affordable. His story is a hopeful reminder of what curiosity, persistence and care for our coastal ecosystems can accomplish.
We also turn to the question of what comes next for Rhode Island’s farms. With the highest farmland prices in the country and decades of development pressure reshaping our landscape, many local farmers are facing difficult decisions about succession, preservation and retirement. The story looks at the delicate balance between holding on to working farmland and planning for the future. It’s a thoughtful, timely reminder that protecting local agriculture requires both vision and support.
With the season’s turn we’ve got fresh recipes, vibrant flavors and inventive cocktails for a welcome change of perspective. We’re also delighted that our cover chef, Jasmine Watson, will join us this spring as guest chef for our spring cooking class at Gil’s Appliances. (See opposite page.) In whichever way this spring unfolds, may it bring renewal to your table and to the food community we celebrate.
Dig in!
