Culinary Guild Symposium Showcases Charlotte’s Rich Food Scene

In early March, JWU’s Charlotte Campus played host to — and participated in — the first annual Piedmont Culinary Guild Food & Beverage Symposium.

The event brought together 30+ presenters from all sectors of Charlotte’s thriving food scene, from farmers, growers and butchers to chefs, cheesemakers and bakers to share their expertise and knowledge with more than 200 food professionals, purveyors and enthusiasts.

How Do You Cook with Rhode Island’s Seasons? Ask North’s James Mark.

James Mark '08 opened 21-seat North on the West Side of Providence in 2012 with partners Tim Shulga '08 and John Chester.

From the start, this collective of cooks (don’t call them “chefs” — they are strictly non-hierarchical) have made it a priority to give back to the community as much as possible, including donating a portion of every dish sold to Amos House or the RI Food Bank. (That community focus earned Mark a Star Chefs Coastal New England Rising Star Community Chef Award in 2014.)

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.

2015 RI Seafood Challenge: What’s Scup?

The 2015 RI Seafood Challenge is all about finding a market for scup, an “underloved” local fish.

What’s scup? Most Rhode Islanders don’t know about this plentiful local fish — or that RI is its largest harvester.

Last week, JWU Providence’s College of Culinary Arts and the Rhode Island Sea Grant joined forces for the 2015 Rhode Island Seafood Challenge, an annual event designed to create a thriving market for scup, also known as porgy.