URI conference explores regenerative agriculture
With summer getting underway, one of the delights in living here are the fresh options we have on our plate.
We may not think much...
Take a bit of Block Island with you when you fly...
Block Island has landed at Rhode Island T.F. Green International Airport.
The Spring House Seafood Grill, inspired by the iconic Spring House Hotel on Block...
RIHA offers timely active shooter training ahead of FIFA World Cup
We often take the occasion of going out to our favorite restaurant as a chance to forget about life for a while, to escape...
Gift cards that keep giving
The benefits of the Newport Restaurant Group’s gift card program don’t end with the meal. As part of the annual, year-round program, the group...
Cutting out food waste and dining no-shows
There are two ways to think about food. There is food we prepare and there are meals that are prepared for us.
Where food is...
World Cup bringing new flavors to New England
A plethora of flavors and cultures will descend on the region from Boston to Providence this summer when the United States, Canada and Mexico...
A happy hour everyone can cheer
As spring returns and daylight lasts longer, the evening is starting earlier these days.
Restaurant owners have always tried to shift time away from “ground...
Harts create a symphony of hot sauces
The French refer to a symphony conductor as “the chef of the orchestra.” It is a most fitting description, as the conductor uses the...
A love of Portuguese food
This Valentine’s Day, instead of the usual battle for tables for two and the pressure that the day has brought to romance in general,...
Vegan chef competes on ‘Hell’s Kitchen’ before taking over Mill’s Tavern
The headline read, “Industry veteran takes the helm at iconic Providence restaurant Mill’s Tavern,” but what it doesn’t say is how chef Cara Marie...
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