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We’ll be continuing to add more People, Places and Things to this page. If you know of someone, somewhere or something you think should join the list, please email us at firstname.lastname@example.org with the subject “Another People, Place or Thing for Edible Rhody.”
Louella Hill & Mark Federico—Narragansett Creamery began in 2007 as Rhode Island’s only producer of locally made cheese made from local milk. Their delectable artisan cheeses are the brainchild of Hill, a local food advocate (now living in California), and Federico, owner of Providence Specialty Products, where he has been producing award winning cheeses since 1989.
Johanne Killeen and George Germon – Since 1980 the owners of Providence’s Al Forno restaurant have seen foodies flocking from across the globe in search of their renowned grilled pizzas, baked pastas and desserts. Sourcing from local farms like Col Walker’s in Little Compton, George and Johanne were at the forefront of Rhode Island’s culinary renaissance and continue to make their mark on the local food scene.
577 South Main St.
Perry Raso of Matunuck Oyster Bar—Perry Raso founded Matunuck Oyster Farm in 1992 on Potter Pond in East Matunuck. His oysters are now being served from the waterfront view of his restaurant, the Matunuck Oyster Bar, where shellfish and locally grown produce are served fresh daily. His oysters can also be purchased at farmers’ markets across Rhode Island.
Matunuck Oyster Bar
629 Succotash Rd.
East Mutunuck, RI
Joe Simone of The Sunnyside—Chef/owner Joe Simone believes that breakfast and lunch should receive as much attention as dinner. Overlooking the Warren River, come savor Joe’s fresh fish tacos, seasonally inspired egg dishes or the fabulous burger from Blackbird Farm beef. Ingredients are locally sourced.
267 Water St.
Bruce Tillinghast of New Rivers — Bruce Tillinghast’s story can be found in Edible: A Celebration of Local Foods. As the chef/owner of one of
AS220 is a non-profit arts space in downtown Providence featuring local artists, local food and local musicians. It provides a space for all creative minds to express themselves and display their works. At AS220 you can grab a bite to eat at their FOO(d) Restaurant and then catch a visual or performing arts show in their gallery next door.
115 Empire St.
Block Island off the coast of Rhode Island is the perfect place to experience nature, taste fresh locally landed seafood and explore history. Spend the weekend or an afternoon outing on this island and enjoy the fresh food, breathtaking seascapes, native birds and two local farmers’ markets in season.
Carpenter’s Grist Mill –The state’s only active water-powered gristmill, built in 1703, was restored by Bob and Diane Smith. Using whitecap flint corn grown from Stuart Sherman’s nearby farm, the mill grinds cornmeal for the state’s signature jonnycakes.
Carpenter’s Grist Mill
Call for grinding dates or for a list of specialty stores carry the jonnycake meal, yellow corn meal and clam cake and fritter mix.
Casey Farm – Owned by Historic New England, this historic eighteenth-century farm in Saunderstown offers farm tours, a CSA program and hosts a vibrant weekly farmers’ market, Coastal Growers’ Market, from late spring to mid-autumn.
Village Hearth Bakery Café — The creative fire burns hot at Village Hearth Bakery Café. Loaves of sourdough, olive, and sesame seaweed bread are among the hand-crafted temptations from baker Andrea Colognese’s wood-fired brick oven. The line for pizza on Sundays goes out the door.
Village Hearth Bakery Café
The Local Catch is a fisherman-operated local seafood producer and wholesaler selling local seafood to residents of Rhode Island. The founder, Captain Rich Cook, works to provide seasonal, fresh and sustainably caught seafood, which can be purchased at various farmers’ markets.
The Local Catch
55 State St.
Farm Fresh Rhode Island – A non-profit organization working to connect farmers with eaters through farmers’ markets, restaurant and school delivery programs and an exceptional website that details seasonal availability of fresh produce, local farms, farm stands, farmers’ markets, delivery routes and more. www.farmfreshri.org
Original New York System weiners — Though the ubiquitous weiner with secret sauce can be found in Cranston, Warwick, East Providence and beyond, we love the folks at Original New York System who have been serving weiners “up d’arm” since 1927.
Quahogs – Rhode Islanders can’t get enough of these hard-shell bivalves whether simmered in chowders, chopped in “stuffies,” fried in fritters, served over pasta, on the half shell, or even personified in cartoons. A dwindling number of quahoggers still venture out on Narragansett Bay in all types of weather to bring us Rhode Island’s best-known clam.
Southside Community Land Trust works to provide access to land, education and other materials for Providence community members who are interested in growing food sustainably and locally. They also run City Farm and fruits (and vegetables) of the urban farm’s labors can be purchased at various Providence farmers’ markets and restaurants.
Southside Community Land Trust
109 Somerset St.