Category Archives: Uncategorized

Urban Greens Food Co-Op Spring 2010 Member Drive Launch Party

Please join the Urban Greens Food Co-Op at their Spring 2010 Member Drive Launch Party. Come and help us reach a goal of 500 members by the summer! The event will take place at Loie Fuller’s on Tuesday, March 16th from 6-8pm and include complimentary treats, a FREE RAFFLE, guest speaker, cash bar, and the chance to learn more about your community food co-op! Everyone is welcome to attend! More information at http://hosted-p0.vresp.com/368705/6a8e2ae979/ARCHIVE

Recipe of the Month – Braised Red Devon Short Ribs from Chef Twillia Glover

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Braised Red Devon Short Ribs
from Chef Twillia Glover co-owner Little Farm Catering

I use Conanicut Island Grass-Fed beef from Watson Farm in Jamestown, Rhode Island. When preparing grass fed beef, remember to reduce cooking time and use additional liquid.

Yield 4 servings

4 pounds grass fed beef short ribs, cut into 1 rib pieces
3 tablespoons olive oil
Half of an Empire apple, about ¾ cups chopped
3 garlic cloves, 1 tablespoon, chopped
1 medium onion, 1 ½ cup, chopped
2 peeled parsnips, ¾ cup, sliced
2 peeled carrots, ½ cup, sliced
3 stalks celery, 1 cup, chopped
¾ cup Newport Vineyards Merlot
3 cups natural beef stock
3 sprigs of thyme

Preheat oven to 300 degrees. Heat olive oil over medium high heat in Dutch oven. Salt and pepper ribs to taste and brown 2 ribs at a time on all sides, remove first 2 ribs and place on a plate, then brown remaining 2 ribs.

In remaining oil, reduce heat to medium and cook all vegetables until onions are translucent about 5 minutes. Deglaze the Dutch oven with the red wine (vegetables remain in Dutch oven). After the alcohol has burned off add the beef broth and bring to a boil while stirring. Place thyme sprigs on vegetables and place ribs in Dutch oven and cover. Place Dutch oven in preheated oven and cook for 3 hours, until tender, turning every 45 minutes.

Remove ribs and place on a serving platter, cover with foil to keep warm. Carefully strain cooking liquid over a saucepan, discard vegetables and skim the fat, pour remaining sauce over ribs and serve with crusty artisan bread and local greens.

Food INC showing at The Four Corners Arts Center – Wednesday, March 10th

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Food INC will be shown at The Meeting House at Tiverton Four Courners, RI on Wednesday, March 10th at 7 pm. Admission is free, it is open to the public and there will be light refreshments. The film explores the food industries effects on health and the environment.

Films at The Four Corners Arts Center
at The Meeting House
3850 Main Road
Tiverton Four Corners, RI 02878

Temple Grandin signing books at University of Rhode Island – Wednesday, March 3rd, 5:30-6:30 pm

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Temple Grandin, one of the world’s leading animal behaviorists and expert on the humane treatment of animals destined for slaughter, will be visiting New England and signing her books at the Memorial Union Building at the University of Rhode Island on Wednesday, March 3rd. A recent HBO movie and biography states that animal behavioral scientist Temple Grandin has “devoted her career to improving conditions at the large processing plants that slaughter some of the 40 billion pounds of cattle and pigs for human consumption every year in the United States. She is a strong advocate for more humane livestock handling, and has designed numerous innovations at such facilities that help to reduce stress in the animals during their final minutes. Grandin’s mission is deeply connected to her autism, and she credits this developmental brain disorder for her success as a scientist. Once she recognized that animals and autistic people share certain traits, such as a reliance on visual clues to navigate their environment, she began to rethink how livestock are handled in the beef and pork industry. Since the early 1990s, a large number of U.S slaughterhouses have implemented her designs and innovations, and comply with the humane-handling guidelines she authored for the American Meat Institute.”

Temple Grandin book signing at the Memorial Union Building at the University of Rhode Island

Wednesday, March 3, 2010
5:30-6:30 pm

OPEN TO THE PUBLIC

For more information contact:
Katherine Petersson – kpetersson@uri.edu – 401-874-2951
or
Kristen Castrataro – kcas@uri.edu – 401-874-2967

Boston’s Mangalitsa Debut – A Very Special Dining Event Presented by Executive Chef Jason Bond of the Beacon Hill Hotel & Bistro

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The Mangalitsa officially debuts in Boston, MA courtesy of Chef Jason Bond of the Beacon Hill Hotel & Bistro. Bond will hold a very special “Black and Tan Dinner” (named after the two pigs he brought to New England). The six-course menu featuring Bond’s organic pasture-raised Mangalitsa dinner will be held on Wednesday, March 3, 2010 with two seatings (6:00PM and 8:30PM) and costs $65.00 per person with an optional wine pairing for an additional cost.

“I’m very proud to be the guy who brought this breed to New England and gave Boston its first taste of these fabulous pigs which we raised on a rotating organic pasture,” said Bond.

Be part of New England Foodie History and join Chef Bond at the Beacon Hill Hotel & Bistro for this very special event. Reservations are highly recommended and can be made by calling 617-723-7575. (see the Menu at http://beaconhillhotel.com/bistro/menus/events.html)

Known for its high quality fat, Mangalitsa meat is more heavily marbled, delivers a more pronounced and flavorful meat, and is hailed as some of the
world’s best tasting pork. While a lard-type breed, the Mangalitsa fat is more unsaturated than normal pig fat.

Deli meat demo, Saturday, January 16, 11:30-3pm

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Deli Arts, a two-year old Massachusetts company founded by native New Yorkers, produces authentic New York deli meats (pastrami, corned beef, and two flavors of roasted turkey), and they just happen to be doing a demo at Eastside Marketplace on Saturday, January 16, 11:30am until 3:00pm. It also just so happens that January 14 is National Hot Pastrami Sandwich Day, so the timing seems quite auspicious.

From the Deli Arts website:

Deli Arts reflects our passion to preserve great, endangered, food traditions and share them with others. We are especially focused on restoring the grandeur of traditional regional and ethnic specialties that have crossed over into the mainstream – but somehow lost their soul along the way. These once great treats have become all but unrecognizable through assimilation and commercialization. We’re working hard, through research into traditional materials and methods and through innovation in modern preparation and packaging to bring these once great flavors and textures back to life…

I, for one, like the sound of that, and the fact that Deli Arts’ founder, Dan Estridge, is a scholar of deli – blogging about deli meats here – is fascinating as well.

Slow Food RI’s Annual Meeting, Tuesday, February 2 at 7pm

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2009 was a great year for Slow Food Rhode Island: We not only saw our membership more than double, we also hosted and co-hosted some great events (movie nights, panel discussions, a movie followed by a talk on coffee with New Harvest Coffee Roasters, and a wonderful author and farmer talk with author-farmer Novella Carpenter and Providence’s City Farm farmer Rich Pederson) as well as increased activism on the local and national level with the push to increase biodiversity and awareness of place-based foods through the Renewing America’s Food Traditions (RAFT) Grow-out, and the Slow Food USA Time for Lunch campaign, which strives to get healthy food into schools through an increase in funding for the Child Nutrition Act.

As you may know, local Slow Food chapters are run entirely by volunteers, and our funding comes from event fees and donations to the chapter. In addition to events similar to those we hosted in 2009, we will be fundraising to send a local farmer, food producer, cook, academic, or advocate (or perhaps a couple of people) to Terra Madre in October 2010.

To start off 2010 strong, we are hosting our annual meeting on Tuesday, February 2 at 7pm at Local 121. There will be a delicious buffet available for $15, cash bar, and we are requesting a donation of $5 per person to help fund this year’s efforts and events.

During the meeting, we will discuss our plans for this year and beyond – and we want to hear your ideas as well. We’d like to know what types of events you’d like to attend, and, of course, if you’d like to coordinate an event, we’d love that as well!

We will also vote on officers for our chapter, including Chairperson, Membership, and Secretary. The current officers are Chair, Amy McCoy, and Secretary, Ingrid Lofgren.

Please rsvp to slowfoodri@gmail.com, and feel free to send along any questions or suggestions for the chapter, whether you are able to attend or not. As always, if you are interested in volunteering with Slow Food RI in any way, please also drop us a line at slowfoodri@gmail.com.

We look forward to seeing you at the annual meeting and making plans for this year and beyond!