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Sustainable Food Grant Recipients to be Announced Next Thursday

Saturday, April 26, 2014

 

As part of the 2014 Rhode Island Agricultural Day, Janet Coit, Director of the Rhode Island Department of Environmental Management (RIDEM), will announce the awardees for the 2014 LASA grants on Thursday May 1, at 2:00 p.m. at the Statehouse.

The LASA Grants Advisory Committee, created to assist the RIDEM in matters related to the LASA Grants program, received, reviewed and scored over 90 grant applications for the 2014 funds. Recommendations for grant recipients were sent to Director Coit’s office for final approval. The LASA Grants Program was established by the Local Agriculture and Seafood Act of 2012 to support the growth, development and marketing of local food and seafood in Rhode Island. 2014 LASA applicants were encouraged to apply for projects that would increase the competitiveness of RI agricultural products and local seafood while also strengthening the local food system.

Funding was made possible by $100,000 in State funds and $100,000 in funds from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation and the Rhode Island Foundation. RIDEM coordinated with the Rhode Island Food Policy Council (RIFPC) to administer the LASA Grants Program.

For more information on the LASA grants program, visit the RIDEM website or the RIFPC website.

 

Related Slideshow: 5 New Food Trends to Try in 2014

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Upscale Chefs go "Downscale"

It's an incredible expense of time and money to be among the best chefs around. All of those high-end ingredients cost an arm and leg and the pressure to stay on top is enormous. Most cooks began learning at the feet of their older relatives--moms and dads; grandmas and grandpas. It's this food that calls them back. We see local Chef Jake Rojas rejoice in dropping the tweezers and cooking those SoCal family recipes he grew up eating. Local faves Thames Street Kitchen embarked on a burger concept this year and Providence icon Chez Pascal has its "Wurst Window" serving homemade sausage and comfort food. They're upscale food is wonderful, but this might be their best!

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More Gluten Free Options

As we continue to pay the "processed food" price, our nation's food allergies continue to soar. Restaurants have been on the forefront of the movement towards options that take these allergies into account. The gluten allergy has taken the fore as bread and pasta and coated French fries became the first food victims of this allergy. Local establishments such as the Grange have taken gluten free to new heights with terrific vegetarian offerings. On the Hill, Pane e Vino has got an almost 40-item menu of gluten free options. It features everything an Italian meal could need without the worry.

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Vietnamese as the "Go-To" Asian Cuisine

Every year it seems as though America "discovers" a new Asian country's food and gets hooked. This year it's the foods of Vietnam. Vietnamese food and ingredients have been a part of local Asian food for years now, but this time it stands on its own. Vietnam's food is highlighted by fresh, simple ingredients treated respectfully and flavorfully. Broths and noodles; lightly cooked meats and fresh vegetables all combine in a balanced meal. Locally we love Pho Horn in Pawtucket and Minh Hai in Cranston. Both are very good local versions of this wonderful cuisine.

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Fishy Fish

Look...here's the problem with us Americans: we only eat the mild stuff. The muscle meat. It's chicken breast and tenderloin and striped bass filets. The problem with this style of eating is what it does to our ecosystem. Local fishermen used to be able to catch a bounty of swordfish BETWEEN the mainland and Block Island, now it's a day's trip to find them. Local chefs and fishermen are working diligently to bring back the mackerel and the sardine and the scup. Fish we have long since forgotten, but helped our forefathers thrive. Check out any of our top-notch "farm to table" spots--Persimmon in Bristol or Farmstead in Providence for example--to try a forgotten yet delicious fish.

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Micro-Distilleries

As with most things food and beverage, the last 10 years have seen a move towards "smaller is better". Big box stores are gone and chain restaurants are suffering locally. It was only a matter of time until these ideas began making their way into our cocktails and boy are we psyched to see what the future holds. Locally we have Sons of Liberty in South Kingstown, producing small-batch whiskey, single malts and, even vodka. Our state features Coastal Extreme Brewery which makes Thomas Tew rum along with their Newport Storm beer. We've only gotten back into the distilling business here in Rhode Island in 2006 but we think tasty things are coming soon!

 
 

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