NEW: Rhode Island Named 6th Best State to Eat Local

Monday, April 14, 2014

GoLocalProv Food Team

Rhode Island is one of the best states in the nation when it comes to providing access of local food to its residents, according to a new survey by Strolling of the Heifers, a Vermont-based local food advocacy group.

The group’s third annual Locavore Index has ranked Rhode Island the 6th best state in the country in terms of its commitment to local foods. This year's ranking marks the first time Rhode Island has made the top 10 in the Locavore survey. The past two years the Ocean State has finished 11th and 24th respectively.

“For all the attention that locavorism has received in recent years, reliable and consistent state-by-state statistics on local food consumption are hard to come by,” said Orly Munzing, founder and executive director of Strolling of the Heifers “If we all agree that growing, buying and eating local foods is good, then we need to do a better job of measuring it."

GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLAST

The index consists of four components:

• Number of farmers markets
• Number of CSAs (consumer-supported agriculture)
• Number of food hubs (facilities that handle the aggregation, distribution and marketing of foods from a group of farms and food producers in a region)
• Percentage of school districts with farm-to-school programs

Best and worst

So which other states made the top 10? Here they are:

1. Vermont
2. Maine
3. New Hampshire
4. Oregon
5. Hawaii
6. Rhode Island
7. North Dakota
8. Wisconsin
9. Montana
10. Iowa

As for the worst states for local food availability, they are:

1. Texas
2. Nevada
3. Arizona
4. Louisiana
5. Arkansas
6. Oklahoma
7. Mississippi
8. Illinois
9. Utah
10. Alabama

Sources for the data used in the Index includes three U.S. Department of Agriculture databases: farmers markets (updated monthly), food hubs, and the Farm-to-School Census; the U.S. Census bureau (July 2012 estimates of population); and the California-based local food resource directory LocalHarvest, a frequently-updated database of CSAs.

Related Slideshow: 5 New Food Trends to Try in 2014

View Larger +

Prev Next

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!

View Larger +

Prev Next

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.

View Larger +

Prev Next

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.

View Larger +

Prev Next

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.

View Larger +

Prev Next

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!

Prev Next