Thursday, January 27, 2022

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Hope & Main

FIRST OF ITS KIND: Jamie Freda makes her vegan pasta at Hope & Main in Warren. / PBN PHOTO/RUPERT WHITELEY

Preserving tradition through pasta

Jamie Freda spent her summers in Puglia, Italy, learning the finer points of cooking traditional Italian food from her grandmother. “She taught me everything,” Freda...
DISHING OUT MEALS: Douglas Spikes, kitchen manager, and volunteer Kathy Block prepare meals for guests at social services nonprofit Amos House in Providence. / PBN PHOTO/MICHAEL SALERNO

For many groups, hardships evolving, not subsiding

Social services nonprofit Amos House in Providence has been inundated since the COVID-19 pandemic first hit in March 2020, and it doesn’t appear that...

Aura’s Chocolate Bar lands $8K Sam Adams grant

CRANSTON – Fifteen years ago, Aura Fajardo Quintero, a graphic designer, never imagined herself working with chocolate. Now, Fajardo Quintero owns a growing chocolate...
MUSCLE REPAIR: Rupert Whiteley, managing partner with Joro Protein LLC in Warren, holds a bag of the plant-based protein he created. / COURTESY JORO PROTEIN LLC

Plant-based protein for active lifestyles

Rupert Whiteley was not feeling well one day after taking the whey-based protein powder supplements he had been consuming. Whiteley, a workout enthusiast, needs protein...

Governor’s panel discusses strategies for aiding state’s small businesses

PROVIDENCE – A panel of business leaders discussed potential strategies aimed at aiding the state's small businesses on Facebook live on Thursday. The discussion was...

Feast & Fettle helps keep the community fed

PBN FASTEST GROWING COMPANIES 2020 $250,000 - $5M 2. Feast & Fettle Inc. CEO (or equivalent): Carlos Ventura 2019 Revenue: $782,581 2017 Revenue: $230,926 Revenue growth: 238.9% AT A...
SWEET ROLE: Guy Hanuka, foreground, owner of Buns Bakery, in production mode at the Hope & Main commercial kitchen in Warren, makes babka. In the background are Morgan Moats and John Wilda. / PBN PHOTO/MICHAEL SALERNO

Baker rises up in a time of crisis

Launching a business in a pandemic may seem like a leap of faith. But for Guy Hanuka, it was an affirmation of how he...
PASSED DOWN: Schantel Maxine Neal uses whole ingredients in her Maxine Baked desserts, just as her grandmother used to do when Neal was growing up. / PBN PHOTO/ELIZABETH GRAHAM

Just like grandma used to make

Schantel Maxine Neal grew up with a grandmother who baked using whole ingredients, and who created meals and desserts from scratch. Her new business, Maxine...
KITCHEN TIME: Josh Berner, owner of the food truck HG80, uses commercial-grade equipment at the Providence Kitchen Collaborative to prep ingredients before heading out on the road. / PBN PHOTO/ELIZABETH GRAHAM

New life breathed into kitchen collaborative

Restaurants and other food businesses, like many small businesses, have high failure rates. How to get started in the business while learning the ropes?...

Roger Williams University to offer course on creating sustainable food systems

BRISTOL – Roger Williams University’s University College will offer a new course starting June 29 on how a more sustainable approach to food systems...

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