Jack and Maureen Leyden, who’ve operated Big John’s Christmas Tree Farm in West Greenwich since 1970, last year incorporated wine production into their business. more

SOUTH KINGSTOWN – The University of Rhode Island’s Hope Commons dining facility has been recognized for excellence by the National Association of College & University Food Services, for its efforts in environmental conservation. more

When restaurateur and Rhode Island-raised Glenn Beattie returns to the state next year, he will be bringing the Corner Bakery Cafe with him. more

“I have to say, it is a phenomenal year here!” says chef Brian Kingsford. He was waxing enthusiastic about a place where he spends almost as much time as he does in his well-regarded Providence restaurant, Bacaro. The chef starts most days out at Confreda Farm in western Cranston. He picks by hand basil and heirloom tomatoes and works closely with farmer Vin Confreda to select corn, peppers and other fresh vegetables. The close relationship Kingsford has with Confreda is readily apparent when the chef says he wants to have an in-depth conversation “with my farmer” about the bounty of this season’s produce and its exceptional quality. more

Rachael Wright had culinary training, a bachelor’s degree in nutrition and a dream of putting her education to work. After a couple of years waiting tables and trying to launch her career, Wright finally went where the jobs are: quick-service food. more

When HP Hood, the dairy company based in Lynnfield, Mass., started looking to relocate its annual amateur cooking competition from Portland, Maine, after three years there, there were lots of reasons to consider Providence. more

My interest in the Italian food-and-wine cultural exchange that was held in Providence early in October was piqued when an interview guest brought it up on my radio show. more

When Nora Alexander was a student at Rhode Island School of Design 10 years ago, the only things that routinely drew her and her classmates into downtown Providence were live music and “dive” bars. more

Though holiday-season tourism in the state encompasses much more than December tidings, it still comes down to tying up a package with a nice, pretty bow. Only when you’re talking tourism, the package is a grouping of activities, attractions, eateries and hotels. more

One of the great things about chefs and restaurateurs here in our state and across the nation is the never-ceasing giving that is part and parcel of their everyday lives. The food-service industry is at the forefront of good works, in times of trouble and more importantly every day helping people you and I never hear of. more