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PROVIDENCE – U.S. Sen. Jack Reed is seeking to boost federal investments in upgrading the water and wastewater infrastructure, funds that would have a direct impact on Rhode Island. more
WASHINGTON – The U.S. Department of Agriculture said last week that Rhode Island’s farmland was the second-most expensive in the U.S., Bloomberg News reported. more
PROVIDENCE – The Department of Health is advising restaurants, markets and consumers that raw and undercooked oysters and hard clams harvested from waters with specific lot numbers in Norwalk and Westport, Conn., have been named as the source of a number of illnesses related to the bacteria Vibrio parahaemolyticus, which can cause serious illness. According to the department, among the distributors who received the recalled shellfish was a distributor in Rhode Island, American Mussel. more
BOSTON – Fall River and New Bedford were among 21 communities awarded grants by Attorney General Martha Coakley to encourage the rehabilitation of distressed properties. more
PROVIDENCE – Dr. Carol Strohecker will join Rhode Island School of Design’s academic leadership team as vice provost for academic affairs at the end of August. more
EAST GREENWICH – The New England Institute of Technology has received provisional accreditation from the American Veterinary Medical Association for its Associate in Science degree program in veterinary technology. more
SOUTH KINGSTOWN – University of Rhode Island Gender and Women Studies Program Director and associate professor Jody Lisberger has been awarded a competitive fellowship to share her passion for teaching, social justice and liberal arts. more
NORTH DARTMOUTH – The University of Massachusetts Dartmouth Charlton College of Business has renewed its exchange agreement with Ostfalia University, which works closely with the Volkswagen Group. more
PROVIDENCE – The R.I. Department of Education has classified 20 schools in 16 school districts plus four charter public schools as “commended,” the highest possible classification. more
Chefs, like other artists, are always looking for inspiration to create new tastes or interesting variations of signature dishes. Often after-hours or during off-peak times, a restaurant’s kitchen can resemble a laboratory with new ingredients awaiting just the right touch. more
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