Updated November 28 at 6:25pm
30 results total, viewing 21 - 30
The farm, food and youth programs director at the Southside Community Land Trust talks about food insecurity and how the trust is helping children learn how to grow their own food. more
The growth of food as an industry is well-known in Rhode Island, so it wasn't startling to see it emerge last week as one of five potential economic-development clusters for Providence to cultivate. What was surprising was the pace of … more
Leo Pollock talks about how The Compost Plant helps recycle food waste. more
It's been more than 30 years since my father decided to retire. At the time, we were seriously considering closing our doors. But when we looked at the Munroe team, we saw a tremendously dedicated core of people who believed in our company and … more
PROVIDENCE – The R.I. Department of Environmental Management has announced $150,000 in farm-viability grant funding for projects that “enhance the competitiveness of specialty crops grown in Rhode Island.” more
The latest power tool in the landscaper's shed has four legs and an insatiable appetite. Goats have become an increasingly popular choice for clearing ivy, vines and underbrush on farms, in parks and in residential areas, making them a … more
Two years ago, Rhode Island joined other New England states in setting a goal of producing 50 percent of its food by 2060. It's an ambitious goal, since at present only about 1 percent of the food now consumed in the state is grown within its … more
Maplewood Farm, a three-season business since 1950, is a family affair and the owner wants to keep it that way. Owner Judith A. Carvalho inherited the 37-acre Portsmouth farm from her father, Manuel, who died suddenly in 1988. She works … more
"Farm to table" is such a familiar term these days it may be about to lose its meaning. Here in Rhode Island, some restaurants have been practicing the method long before it became fashionable. Lou Perella, chef-owner of Perella's … more
Social Enterprise Greenhouse recently launched a food accelerator program. Isabella Cassell, SEG’s food and health venture development manager; Kelly Ramirez, CEO; and Cayla Mackey, university … more
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