Local Food: From the Farm to the (Restaurant) Table
Martina Windels
With the national trend towards locally grown, organic, seasonal foods gaining momentum in Rhode Island, consumers are increasingly searching out local produce, meats, and seafood as healthy alternatives to factory farmed foods. With that in mind, we tasted a sampling of dishes made from locally available, seasonal ingredients.
Craft and Creativity on Tap at Trinity
Sam Costello | Michael Christofaro
Trinity Brewhouse, in downtown Providence, was built from the inside out: the brewery first and then the restaurant was built around it. And since 1994 it's been pleasing beer devotees and casual fans.
Vol 1 Issue 1 Spring 2009
Interview with Noah Fulmer, Farm Fresh RI
Joe Maurer | Michael Christofaro
Farm Fresh Rhode Island is a non-profit dedicated to developing a local food system that strengthens the links between Rhode Island farmers and eaters. The organization, based in Providence, runs farmers’ markets and a variety of other initiatives that make local food more widely available throughout the state.
Vol 1 Issue 1 Spring 2009
Local Culture
Jan Faust Dane | Michael Christofaro
The Narrangansett Creamery backstory wends through Maine, New York, and most fittingly, Italy. But it really picks up speed in 2006, when Louella Hill, a local food advocate and cheesemaker, sensed that the time was right for Rhode Islanders to have a cheese they could call their own.
Vol 1 Issue 1 Spring 2009
Chimi Trucks on Broad Street
Erik Gould | Erik Gould, Adrienne Adeyemi, and John Nguon
The blocks and blocks of Chimi trucks that line Broad St. throughout the spring and summer - and the culture that springs up around them - are one of Providence's best-kept secrets.
Vol 1 Issue 1 Spring 2009
Follow Your Tastes Through Restaurant Weeks
Stephanie Obodda | Michael Christofaro
Providence is renowned for its great restaurants, and Restaurant Weeks is the perfect way to discover the city's culinary offerings. The annual event, expanded to two weeks due to popular demand, offers curious diners a chance to enjoy lunch and dinner at participating restaurants.
Vol 1 Issue 1 Spring 2009
Farmers' Growing in R.I. Winter
WRNI
The popularity of farmers' markets and the growing trend to eating 
local are keeping some Rhode Island farmers busy even in the winter…
Have Fork Will Travel: A Tour of Downtown’s Best Desserts
Kristen Adamo, courtesy of Destination Providence | Kristen Dziedzic
It’s not an easy task to find the best desserts in downtown Providence. The city has received national acclaim as a top culinary destination, with scores of critically lauded restaurants. Limiting ourselves to only the downtown area, a small group sets out, forks in hand, ready to take on the challenge bite by bite.
GETTING FRESH: A Growing Trend in Providence
Martina Windels | Lucas Foglia
The national trend towards locally grown, organic, seasonal foods has been gaining momentum thanks to recent food scares and recalls. Vegetables containing E-coli and peanuts spreading salmonella have helped raise awareness about food production, called into question factory-farming practices, and led consumers to want to know where their food is coming from.
Vol 1 Issue 1 Spring 2009