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This Porridge is Too Good
Oats, shrimp, sharp cheddar, and rosemary porridge (and photo) by the author. Every winter, our mammalian kin pack on the blubber and slow down the pace of life so as not to expend valuable calories...
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Haunted by SIBO: Savoring holiday foods wih chronic sickness
Fork and knife photo by Marco Vech. SIBO is a medical condition that stands for small intestinal bacterial overgrowth. For people with SIBO, the composition of bacteria in the small intestine becomes...
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Spoon + Board: Wood never looked so good
Juan Ferrer with his wooden wares. (Photo: Carly Rae Photo) Juan Ferrer runs a blossoming new woodshop called Spoon + Board, featuring tree-to-table goods. Himself a lifelong chef, his love of...
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Green Line Apothecary: The “Aesthetic” of old school cool
Exterior photo by Meg Coss. The moment you learn most soft drinks began their lives as medical elixirs is always an enjoyable experience. Yes, Dr. Pepper was invented by a licensed pharmacist. Pepsi...
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Farewell to Dusk: A musical sanctuary says goodbye
For more than a decade, Dusk has been the beating heart of Providence, offering a refuge for both local and international musicians. However, circumstances beyond their control have forced the closure...
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Providence as Muse: Diving deep with Divey
Slugger album cover via artist’s Bandcamp. Slugger by Divey Divey & The Likes, or just Divey, are a rapidly growing presence in the Providence indie rock scene. Helmed by frontman Alexander...
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Sowing Seeds of Sanctuary: One farm’s journey to change the food system
Julius Kolawole works with a young volunteer to plant seeds. Photos courtesy of the African Alliance of RI. There is nothing that defines a culture more intrinsically than its food. The food a region...
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Guest Editor Bio
Mark-Anthony Lewis is a writer and comedian from East Providence, RI. As one of New England’s top Bird Comics, Mark-Anthony has performed at clubs like The Comedy Studio and Laugh Boston. He was a...
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Monthly Mixology Madness Mocktail Winner: Winter’s Folly by Patrick Hamilton,...
“I love the idea of challenging myself to use different and creative processes that I would not use on a daily basis at Skeff’s. One of the big ideas behind this drink and all the ones that I try to...
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Ten Date-Worthy Restaurants
From L to R: dishes from Hoof’s, La Condesa, Aspara, and Corner Cafe. Each of the restaurants on this list, which is organized from south to north, is a fitting location for a date, but what kind of...
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Date Night Guide
In my first date night guide installment, I professed my love for date nights in the fall due to their comfy, cozy vibe, and I stand by that. For many of the same reasons, I would argue that winter is...
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Sugar Never Goes Bad: The indestructible love of archival work with Darlene...
Photos courtesy of the Candy Wrapper Museum. Read the full interview with Darlene Lacey below. Darlene Lacey started The Candy Wrapper Museum in 1975, when she was just a teenager. She says, “I had...
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An Ode to Providence
Illustration by the author. Like many young people, I came to Rhode Island for college. Sure, I liked Providence, but I was far too focused on doing well in classes, making friends, and trying out for...
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Skeff’s Pub: Tábhairne Fíor-Ghaeilge (a genuine Irish Pub)
Have yourself an Irish sip at Skeff’s pub. (Photo: Skeff’s Pub) I met Eileen Harvey, then Eileen Skeffington, in 1978 when she and her parents moved to my neighborhood. Eileen grew up with her older...
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Waste Not Want Not: A conversation with chef Alison Mountford about America’s...
Alison Mountford + veggies in her home kitchen. (Photo: Ends + Stems) The rectangle of light from the open fridge illuminates the darkening kitchen. Behind its doors stands a woman with glazed over...
View ArticleElizabeth’s Portofino Tuscan Grill: Fine cuisine, philanthropy, and a shot of...
Elizabeth’s Portofino Tuscan Grill is a delicious gem located in a tiny Warwick strip mall. Upon entering, the welcoming atmosphere is immediately felt — Elizabeth’s is full of friendly faces and...
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Recipe: Stuffed Quahogs
Stuffed quahogs, more commonly and endearingly referred to as “stuffies,” are an iconic, delicious Rhode Island staple, up with the rest of the greats: coffee milk, Del’s Lemonade, and clear chowder....
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The “Brightside” of Seafood: A new market’s journey to change the way we buy,...
Photo via Brightside Seafood. A fishing boat rests in the middle of the Atlantic. It sways like a piece of driftwood under the heat of the summer sun. The ocean stretches towards the blue horizon,...
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Munchies Tips: 4/20 is on the horizon and so are the munchies
Clam cakes and chowder by Iggy’s. What is the best munchie food? The answer is simple, all munchie food is the best! It just depends on you. Are you hungry hungry or just looking for a snackaroo? Is...
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Scrumptious Chow at Scurvy Dog: Rebel’s Rations takes pride in serving good...
Dan Brown. (Photo courtesy of Dan Brown.) Rebel’s Rations is the brainchild of chef Daniel Brown and best friend Alec Labine. It came about as a way to build community and provide kick-ass, late-night...
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