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Making Food Security a Priority in Rhode Island

Panelists at the JWU BRIDGE Center’s Food Sovereignty discussion are (L-R): Tood Sandstrum and Craig Jones (Crave Food Services), Isabella Cassell (Social Entreprise Greenhouse), Mark Huang (Providence director of economic development), David Dadekian (Eat Drink RI), Cameron Sycks (JWU Providence’s Club of Culinary Excellence) and Ann-Marie Bouthillette (Blackbird Farm ).

Food will help Rhode Island grow” is a common refrain here in the Ocean State, where our culinary economy stands strong next to our health care and creative sectors.

JWU Providence’s BRIDGE Center recently brought together a panel of thought leaders to discuss the role governing bodies, higher education and community-based organizations can play in addressing issues of food sovereignty and food security.

Recreating Big Night’s Iconic Italian Feast in Denver

Welcoming diners to JWU Denver’s epic “Big Night” feast.

How do you celebrate 20 years of the epic food film “Big Night”?

At the end of January, JWU Denver College of Culinary Arts chef-instructors (Robert Corey, Kevin Kester, Michael Angelo and Taylor Cookingham ), students (more than 20) and one alumni chef (Ian Wortham '12 of Frasca) recreated the iconic Italian feast that serves as the centerpiece of the movie — and they invited more than 25 alumni and assorted guests to join in the fun. (Presumably, Louis Prima was unavailable.)

Cake Genius Joshua John Russell on His Evolution as a Baker

Joshua John Russell to JWU students: “You can break the rules as long as you learn how to do it right the first time.” | Photo: Peter Goldberg

“You can break the rules as long as you learn how to do it right the first time,” Joshua John Russell '01 told a packed auditorium at JWU’s Providence Campus.

Russell, a veteran of “Food Network Challenge” and “Last Cake Standing,” was referring to traditional piping techniques in this case, something he calls “a dying art,” but stresses this applicable to just about anything.