NOMADIC CHEF

NOMADIC CHEF: Above the Fold Restaurant Marketing

2013-01-12T18:58:00.001-05:00

NOMADIC CHEF: Above the Fold Restaurant Marketing: Above the Fold restaurant marketing by DOUGLAS D. STUCHEL | ASSISTANT PROFESSOR AT THE CENTER FOR FOOD & BEVERAGE MANAGEMENT IN THE HOSP...

RADISH—The Farmer's Food Truck

2013-01-09T12:12:00.000-05:00

RADISH—The Farmer's Food Truck

RADISH, a food truck serving locally grown and organic menu items, was created to promote healthy eating and creativity in Providence, Rhode Island. The food truck was the brainchild of a few passionate students at Johnson & Wales University, the Rhode Island School of Design and Brown University. The students were looking to put their exciting and progressive ideas to good use. In addition to offering organic, farm-fresh food, the RADISH team promotes artists, musicians, cooks and adventurers every month via its truck and website.

After winning the grand prize in the Johnson & Wales Shark Tank Competition (modeled after the ABC television series), CEO and 2011 JWU graduate Tim Silva and his team used the social networking website known as Kickstarter to fund their mobile restaurant. Kickstarter is an entrepreneurial social media outlet that serves as a funding platform for creative projects. Through Kickstarter, cutting-edge ideas are brought to life as people all over the world donate money to support the development of innovative products and services. Since its launch, Kickstarter supporters have brought to life more than 30,000 creative projects in the fields of music, art, technology, film, gaming and food services. To date, monetary support of Kickstarter projects totals over $350 million, with pledges from more than 2.5 million individuals.

By April 5, 2012, RADISH had received financial support from 95 supporters. With pledges totaling nearly $10,000, the RADISH team had reached its Kickstarter goal. The team used some of the cash to refurbish a truck to comply with health code requirements and other state regulations, while the remaining funds went toward a commercial hood system, a flat top grill, plumbing and wiring costs, a commercial refrigerator and decorating materials.

According to a recent Forbes article, the cost of starting a food truck business can range from $50,000 to $200,000, with $60,000 being the expected cost of a reasonably priced and reliable truck. An additional $10,000 is needed to cover start-up costs including fuel, maintenance, permits, kitchen equipment purchases or rentals, food supplies, insurance, advertising dollars and employee expenses.
The costs of a food truck are far lower than those of a traditional restaurant with a physical space in one location. Start-up costs for a traditional restaurant typically range from $100,000 to $300,000, depending on its size and location. Both the mobile food truck and the fixed location restaurant have a niche in the food service industry, and each caters to the unique needs of its respective clientele. In fact, many restaurateurs in Providence now have both a fixed location restaurant and a mobile food truck.

The founders of RADISH wanted their truck to be a hub for artists, musicians and adventurers in their community. Imagine a mobile gallery space that also serves delicious, feel-good food you can eat with your hands. Shortly after winning the competition, the RADISH team conducted a guerilla marketing campaign by posting black and red stickers all over Providence; the stickers featured an image of a radish and the slogan: “RADISH - the farmer’s food truck.” They also created “Where is Radish?” accounts on Facebook, Twitter and LinkedIn, and even posted pictures of future menu items on Pinterest.
To learn more about RADISH, visit http://whereisradish.com/.

by DOUGLAS D. STUCHEL | ASSISTANT PROFESSOR AT THE CENTER FOR FOOD & BEVERAGE MANAGEMENT IN THE HOSPITALITY COLLEGE

AT JOHNSON & WALES UNIVERSITY

Above the Fold Restaurant Marketing

2013-01-08T21:26:00.007-05:00

Above the Fold restaurant marketing

by DOUGLAS D. STUCHEL | ASSISTANT PROFESSOR AT THE CENTER FOR FOOD & BEVERAGE MANAGEMENT IN THE HOSPITALITY COLLEGE

AT JOHNSON & WALES UNIVERSITY

The restaurant business has traditionally relied on word-of-mouth advertising as a method of marketing and to drive repeat business. Historically, this exchange has resulted directly from conversations amongst friends and acquaintances who have recently dined at a particular restaurant.

The advancement of technology, though, has prompted modern society to rely more and more on such mobile applications as Urbanspoon, Foodspotting, and OpenTable to guide them in their quest for dining options. It used to be said that if you had a bad meal at a restaurant, you’d tell approximately ten friends about your experience. Today, one bad online review can reach hundreds of potential customers in real-time, thereby influencing their dining decisions and immediately impacting a restaurant’s bottom line.

Recognizing this growing trend, technologically savvy restaurateurs have begun to promote and market themselves instantaneously through the use of social media, blogs and smartphone applications. Capitalizing on new advances in technology, current and future restaurateurs alike are challenging preconceived notions of what it takes to establish, promote and operate a restaurant. If your customers aren’t tweeting about their experience, liking your restaurant on Facebook, or posting photos of menu items on Pinterest, you are losing a valuable market segment comprised of young, tech-savvy customers with an ever-increasing desire to eat out and socialize with their friends.

Customer preferences are changing. Virtual menus adopted by such establishments as the Grand Met restaurant at the Grand Hyatt Dallas Fort Worth offer guests an interactive, touch-screen tour of the menu, detailed food descriptions and chef-recommended food and beverage pairings. The virtual menus are available for dinner service only and do not at all infringe on the first-class service provided to patrons by the Grand Met’s wait staff. Rather, the virtual menus are simply a new option intended to enhance the overall dining experience of Grand Met’s guests. After a guest completes their virtual menu tour, a personal server is on-hand to offer further recommendations and answer any questions.

Another innovation is the use of Twitter by mobile restaurants, whose teams will broadcast their next location to their online followers. Food trucks sell niche menu items ranging from cupcakes and sushi to vegan dishes and everything in between. Food & Beverage Management seniors at the Johnson & Wales North Miami campus responded to the food truck trend for their capstone project, operating their own mobile restaurant for a day. The introduction of food trucks on campus was so successful that several trucks now drive through campus every Thursday, offering unique cuisines to students and the community.

Pop-up restaurants, yet another restaurant trend, rely almost exclusively on social media for promotion, as they will only be at a specific location for an evening or two. In the pop-up environment, chefs set up temporary kitchens and serve hip, locally-sourced meals in any location deemed safe to cook and serve food. Menus are typically prix fixe and offer few or no substitutions to customers. Some chefs see pop-up restaurants as an opportunity to generate the revenue necessary to open their dream restaurant, while others simply like the challenge of offering completely different menus in exciting locations for a short period of time.

Doug Weiler, a 2009 JWU graduate and one of the chefs and owners of Lost and Found, a pop-up restaurant located in the Long Island area of New York, focuses on menus that offer healthy, Long Island-grown and locally foraged ingredients. Chef Weiler and his partners use Facebook, Twitter and its website to build buzz about their food and the unique, exciting and innovative locations in which they serve it. One recent stand-out location was the Lali Lali Salon Gallery in New York City, where Lost and Found was part of a book launch for famed photographer Denis Piel in October 2012.

The restaurant trends discussed here suggest that physical structure and location are no longer as important to a restaurant as is its ability to promote good food through both traditional and innovative methods. But what’s next? What are some future trends in restaurant marketing?

Look for restaurants, especially high-end ones, to start promoting smartphone applications and websites that allow the customer to order from an online menu, like the very successful tracker website introduced by Domino’s Pizza. However, unlike the pizza giant’s menu options, expect your gourmet items to be packaged in eco-friendly, reheatable containers.

Also look for new and creative apps that incorporate social media into the marketing mix. “Gratafy” is one such smartphone/social media application; recently launched, it lets you buy and pay for a round of drinks, food items, a game of pool or even comedy tickets for your friends over the web. This online service is sure to entice customers to visit a restaurant or venue that they otherwise may not have considered going to before. Think about it—would you pass up a free meal?

To view the Grand Met’s virtual menu description, please visitwww.hyatt.com/hyatt/images/hotels/dfwgh/TheVirtualMenu.pdf.

To locate Lost and Found, like them on Facebook:facebook.com/LostAndFoundPopup, follow them on Twitter:@lostandfoundpop, or go to their website: www.lostandfoundpopup.com.

New York Produce Show and Conference 2012

2012-12-07T18:19:00.005-05:00

THE NATIONAL PRODUCE SHOW & CONFERENCE, NYC DECEMBER 4-6 2012

http://www.nyproduceshow.com/about.html

For the second year in a row I had the great honor of taking four Johnson & Wales University, Culinary Foodservice Management Students with me to NYC for the National Produce Show & Conference.

Prior to the event opening up to the public the students and I got a chance to forage from all of the fresh produce on the trade show floor. This to many may seem to be a chefs dream, but as soon as you start foraging you don't know where to begin. Do I want unique and new to the market produce such as the finger limes, or produce that have yet to hit the market such as the micro greens that taste like granny smith apple, or the one that taste like cheese? Do I want to use product that I have never seen before or really have never cooked with? Do I want to use a product my students coined "culinary pop-rocks"? These Herb Crystals & Flower Crystals from Fresh Origins were my personal favorite of the show.

Herb Crystals™ and Flower Crystals™ are an innovative original concept from Fresh Origins! With dazzling, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs, these are spectacular new flavor ingredients. We are developing a full spectrum of flavors and colors to be introduced over the coming months.

Currently they have four flavors Mint, Basil, Fennel and Rose. I added these to several of the dishes we prepared, they were great for both a pop of flavor and for a garnish.

The students had the great opportunity to assist Chef Ben Pollinger

and Chef Michael Giletto with their chef demonstrations:

Executive Chef Ben Pollinger from New York City's Oceana

Chef Michael C. Giletto, Executive Chef for Bayonne Golf Club

"The students from JW helped me with my demos , they all performed fantastic !"

Chef Stuchel and his team

Until I blog again: Eat Well, Live Life and Be Safe

https://www.facebook.com/media/set/?set=a.4612378101199.179684.1044914656&type=1&l=342759b6c1

http://www.freshorigins.com

The urban chicken roost movement hits Rhode Island - This Just In

2012-11-29T19:59:00.001-05:00

Providence Phoenix article where I am quoted in about the Urban Chicken Movement
The urban chicken roost movement hits Rhode Island - This Just In

The urban chicken roost movement hits Rhode Island

Good Eggs

By JOHN LARRABEE | November 21, 2012

Ernest and Linda Lambert, retirees living in a shaded suburban cul-de-sac just off Woonsocket's Mendon Road, have an unusual backyard project.

There, in a series of plywood coop houses, sit more than three dozen chickens — Rhode Island Reds, Guinea Hens, and other pedestrian breeds. And some that are more exotic, like Araucana, known for their turquoise eggs, and Silkies, covered with fluffy plumage to the tips of their toes.

A wire fence surrounds the hen house, but during the day the gate is open and the birds run about the yard. They've scratched small pits into the earth where they sit and rub their feathers in the dust, a behavior said to ward off mites. They also pursue any squirrel that tries to mooch some feed.

Linda collects 10 or 12 eggs a day. "They taste better than the ones you get in a supermarket," she says. "Buy them in a store, and you have no idea how old they are."

As it turns out, breakfast eggs that fresh can be a rarity, in Rhode Island and elsewhere. The Lamberts' flock is tolerated in Woonsocket only because their coop is older than a zoning ordinance that bans farm livestock from the city. Other families in the old mill town have been ordered to bid their birds goodbye. Many communities in America's urbanized areas — yes, the Blue States — have similar laws, adopted in an age when anything that smacked of Old MacDonald was viewed as a dirty, stinky nuisance.

But these days a revolution's brewing. Foodies and locavores across the country are pushing to end local restrictions, and a half dozen websites now advise urbanites on how to raise "pets with benefits." The argument: backyard eggs are cheaper, tastier, and healthier, with higher levels of omega-3 fatty acids. Sustainability is an issue, too. Grow your own and you eliminate the energy consumption and carbon emissions that go with transporting food. What's more, chicken shit is a great fertilizer for your organic garden plot.

In just a few years grassroots activists have overturned ordinances in more than 30 major cities, including Los Angeles, Houston, Ann Arbor, Madison, and Missoula. They've gained ground in the Ocean State, too. Providence, West Warwick, and even snooty Barrington have all revised their laws, allowing residents to keep hens in limited numbers, so long as there are no crowing roosters in their coops. And in Cranston and Warwick, city council members are now reviewing proposed changes.

"It's definitely a national movement, and I think the Internet has a lot to do with it," says Douglas Stuchel, a professional chef who now teaches at the Hospitality College at Johnson & Wales University. "People can research and learn how agriculture has become big business. They know it's not simply about feeding the world."

Stuchel has taken up the banner himself. He's constructing a coop behind his West Warwick home where he plans to keep some Rhode Island Reds. "As a chef, I know the food your raise yourself is better," he says. "Pesticides are one concern, but taste is an issue, too."

Chicken fancier Sam Abram believes snobbery fuels anti-avian sentiments in some Rhode Island suburbs. The real estate manager raised hens while living in New Hampshire and never heard any complaints. Shortly after he moved to Barrington, he built a backyard hen house. A few days later an animal control officer told him it had to go.

He fought back, lobbying town officials to change the law. Today residents are allowed to keep up to six hens, and the town has a dozen coops. Abram says he's won over some neighbors by sharing eggs and letting their kids visit and observe his flock. "I guess some people thought Barrington would be less elite with chickens," he says. "One member of the zoning board told me it would change the character of the town."

The movement has some opposition. Sanitation is a common concern: manure piles can stink, and rats are attracted to food scraps left for hens. Critics also fret some newbie chicken enthusiasts will neglect their animals once the novelty wears off. In a recent Slate article, vegan journalist James McWilliams ridiculed urbanites who raise chickens as naive hipsters looking for a bandwagon to climb aboard. He emphasized the point by posting an audio file of a bleating goat; the animal was dying, sickened after eating something careless left around by a wannabe urban farmer.

Back in Woonsocket, the Lamberts are largely unaware of the national debate. They began raising hens almost two decades ago, when their children were young and there was nothing trendy about homegrown eggs. Today they enjoy their pets chiefly for the entertainment they provide.

"It's a great hobby," Ernest says. "But not in this city. There's a law against it on the books. We happen to be grandfathered."

Urban Greens Food Cooperative- Providence

2012-07-25T11:08:00.000-04:00

My latest locavore food adventure was joining Providence's only cooperative food market, Urban Greens Food Co-op, Urban Greens Food Co-op is a community of members who believe in establishing a full-scale, cooperatively owned market to expand access to healthy foods throughout our community. They are scheduled to open this fall, I hope you join me and become a member in this sustainable food adventure.

So What is a Food Cooperative?

A food cooperative or food co-op is a grocery store organized as a cooperative. Food cooperatives are usually consumers' cooperatives and are owned by their members. Food cooperatives follow the 7 Cooperative Principles and typically offer natural foods. Since decisions about how to run a cooperative are not made by outside shareholders, cooperatives often exhibit a higher degree of social responsibility than their corporate analogues. ^{^}^{The food cooperative. Guardian.co.uk. 8 December 2005.}

The following information is from the Urban Greens website.

Urban Greens Food Co-op?

Urban Greens is a food co-op working to open a full-scale consumer-owned grocery store on Providence’s west side, to provide direct access to affordable, local, natural products. Urban Greens Food Co-op evolved out of a buying club that began in the year 2000 and is still in operation today. By opening a community-owned grocery store Urban Greens will meet our community’s needs for healthy food, support our local economy, and provide a sustainable community based-alternative to corporate supermarkets.

The store will have about 6,500 square feet of retail space, with another 1500 square feet of office space and storage space: the size of a well-stocked neighborhood grocery store. The atmosphere will be warm, friendly, neighborly and informal. The members shop at Urban Greens for reasons of health, affordability, politics, community involvement and quality. The co-op will welcome members of the community into the storefront through classes and workshops on topics such as nutrition, health, gardening and more. All members will have a equal opportunity to make organizational decisions and to become involved in programing.

Mission

Urban Greens is a food cooperative on the west side of Providence with a mission to provide simple, direct access to affordable, local, natural products through a full-scale, community-owned grocery store.

Values

Equal Access: Every person, regardless of economic or social status, deserves access to healthy, affordable food produced in an environmentally and socially responsible manner.
- Local Agriculture: Our health is dependent upon responsible stewardship of the planet's resources. Supporting local agriculture is an important part of this stewardship. Happily, local food also tastes better
- Local Economy: Small businesses, as opposed to national retail chains, keep a higher percentage of every dollar spent within the community. The co-op will help create and support jobs for local farmers, food producers, and staff.
- Cooperative Principles, Cooperative Values: Cooperatives are based on the values of democracy, equality, equity and solidarity. As a cooperative, we believe in the ethical values of honesty, openness, social responsibility and caring for others.
- Community Partnerships: Building and sharing strength requires actively seeking collaboration with neighbors, community members, local community groups, small businesses, non-profits, members and non-members.
- Social Entrepreneurship: We can affect social change in our food systems through entrepreneurship. The cooperative measures success in terms of both social change and economic viability.
Membership Options
- The full one-time cost of a member share is $160, which can be paid in full or $40/year over 4 years.
- We also offer the option to purchase a low-income member share, which reduces the cost to just $80, paid in full or $10/year over 8 years. (Download the Membership Form for more details about member shares)
Contact Information

Urban Greens Food Co-op
1560 Westminster St
Providence, RI 02909
401-267-UGFC info@urbangreens.com

I hope you join me and I look forward to seeing you as a member.

Until I blog again: Eat Well, Live Life and Be Safe

Now Legal to Raise Chickens (hens) in West Warwick, RI

2012-07-17T21:28:00.000-04:00

Urban Chickens - THE VOTE

TOWN OF WEST WARWICK

TOWN COUNCIL MEETING

DATE: TUESDAY, JULY 17, 2012

PLACE: TOWN COUNCIL CHAMBER

1170 MAIN STREET, WEST WARWICK, RI 02893

Tonight the West Warwick Town Council voted and passed ORDINANCE NO. 2012- 6,

It is now legal to raise chickens (hens) in West Warwick, RI if you abide by the following:

TOWN OF WEST WARWICK ORDINANCE OF THE TOWN COUNCIL ORDINANCE NO.

AN ORDINANCE AMENDING SEC. 4-24 ABATEMENT OF NUISANCE ANIMALS AND CONDITIONS, ADDING SEC. 4-24.1 KEEPING OF HENS AND AMENDING SEC. 4-34 KENNEL LICENCE OF THE WEST WARWICK CODE OF ORDINANCES.
WHEREAS: There has been shown an interest by the residents of the Town to raise hens for the personal consumption of home grown hens and the production for personal use of eggs from such hens, and

WHEREAS: The Town Council is desirous of enabling such endeavors but doing so in a manner that will be in the best interests of the Town and will have no adverse affect on the surrounding neighborhood, and

WHEREAS: The Town Council had been made aware of an error in the provisions for the issuing of kennel licenses and now desires to correct such error, Town Council

NOW, THEREFORE, IT IS HEREBY ORDAINED that the Town Council of the Town of West Warwick hereby that the West Warwick Code of Ordinance shall be amended as follows:

Sec. 4-24. Abatement of nuisance animals and conditions shall be amended,

Sec. 4-24.1. Keeping of hens and shall be added, and

Sec. 4-34. Kennel license shall be amended as follows:

Sec. 4-24. Abatement of nuisance animals and conditions.

(b) In addition to those animals prohibited by Rhode Island General Law, the keeping of specific creatures is designated as a public nuisance: fowl, poultry except hens as hereinafter provided for in Sec. 4-24.1 hereof, rabbits, pigeons, poisonous snakes, pigs, minks and any similar species which carry or may carry and spread diseases or otherwise may be considered unsanitary or present a nuisance or hazard to the general public, except for the following:

(1) Pet stores that are in compliance with all applicable local ordinances and state laws;

(2) Agricultural enterprises that are in compliance with all applicable local ordinance and state laws;

(3) Research facilities that are in compliance with all applicable local ordinance and state laws;

(4) Creatures kept by special permit approved by the town council, with conditions as established by the town council;

(5) Rabbits and pigeons for personal enjoyment and/or use.

Sec. 4-24.1. Keeping of hens.

(a) The keeping of hens shall be subject to the following restrictions and regulations:

(1) The keeping of hens shall be permitted in Residential Districts only and shall be on a lot containing a dwelling in which dwelling the owner of the hens must be a resident.

(2) There shall be no more than 12 hens per lot.

(3) The keeping of any roosters is prohibited.

(4) All hens must be provided with both a hen house and a fenced outdoor enclosure subject to the following conditions, restrictions and regulations:

a. The hen house must be covered, predator resistant and well ventilated.

b. The hen house must provide a minimum of two (2) square feet per hen.

c. The hen house must be kept clean, dry and sanitary at all times.

d. The hen house must be located on a permeable surface that prevents waste run-off.

e. The hen house must provide the hens with adequate protection from the elements and inclement weather and provide for the hens good health and prevent any unnecessary or unjustified suffering.

f. The enclosure fence must adequately contain the hens and provide security from intrusion by any predators or animals, wild or domesticated.

g. The fenced enclosure must be kept clean and sanitary at all times.

h. All manure must be composted in enclosed bins.

i. No food shall be placed in the open for the feeding of the hens except in such containers as will prevent the scattering of such food upon the ground.

(b) All hens shall be subject to the nuisance provisions of Sec. 4-24 of the West Warwick Code of Ordinances and must be confined in the hen house between the hours of 9:00 pm and 8:00 am.

Sec. 4-34. Kennel license.

(a) Required. No person shall operate a kennel as defined herein, without first obtaining a license to operate said establishment by the state director of environmental management, as provided in §4-19-6 of the Rhode Island General Laws; and obtaining a license to operate said establishment as issues by the town council.

(b) Kennel permitted. No license shall be issued by the town council, director of environmental management to operate a kennel on premises other than those designated by the zoning ordinances.

AN ORDINANCE AMENDING SEC. 4-24 ABATEMENT OF NUISANCE ANIMALS AND CONDITIONS, ADDING SEC. 4-24.1 KEEPING OF HENS AND AMENDING SEC. 4-34

Until I blog again: Eat Well, Live Life and Be Safe

Urban Chickens - First Reading at Town Council

2012-06-19T17:01:00.000-04:00

TOWN OF WEST WARWICK

TOWN COUNCIL MEETING

DATE: TUESDAY, JUNE 19, 2012

PLACE: TOWN COUNCIL CHAMBER

1170 MAIN STREET, WEST WARWICK, RI 02893

Tonight the West Warwick Town Council had their first reading of ORDINANCE NO. 2012- 6. This is the ordinance that we need changed in order for the residents of West Warwick to legally raises urban chickens for the purposes of fresh eggs.

Here is the proposal that was voted on and passed the first reading tonight. In two weeks we will have the second reading and the ordinance is expected to pass.

TOWN OF WEST WARWICK ORDINANCE OF THE TOWN COUNCIL ORDINANCE NO.

AN ORDINANCE AMENDING SEC. 4-24 ABATEMENT OF NUISANCE ANIMALS AND CONDITIONS, ADDING SEC. 4-24.1 KEEPING OF HENS AND AMENDING SEC. 4-34 KENNEL LICENCE OF THE WEST WARWICK CODE OF ORDINANCES.
WHEREAS: There has been shown an interest by the residents of the Town to raise hens for the personal consumption of home grown hens and the production for personal use of eggs from such hens, and

WHEREAS: The Town Council is desirous of enabling such endeavors but doing so in a manner that will be in the best interests of the Town and will have no adverse affect on the surrounding neighborhood, and

WHEREAS: The Town Council had been made aware of an error in the provisions for the issuing of kennel licenses and now desires to correct such error, Town Council

NOW, THEREFORE, IT IS HEREBY ORDAINED that the Town Council of the Town of West Warwick hereby that the West Warwick Code of Ordinance shall be amended as follows:

         Sec. 4-24. Abatement of nuisance animals and conditions shall be amended,

         Sec. 4-24.1. Keeping of hens and shall be added, and

         Sec. 4-34. Kennel license shall be amended as follows:

Sec. 4-24. Abatement of nuisance animals and conditions.

(1) Pet stores that are in compliance with all applicable local ordinances and state laws;

(2) Agricultural enterprises that are in compliance with all applicable local ordinance and state laws;

(3) Research facilities that are in compliance with all applicable local ordinance and state laws;

(4) Creatures kept by special permit approved by the town council, with conditions as established by the town council;

(5) Rabbits and pigeons for personal enjoyment and/or use.

Sec. 4-24.1. Keeping of hens.

(a) The keeping of hens shall be subject to the following restrictions and regulations:

(1) The keeping of hens shall be permitted in Residential Districts only and shall be on a lot containing a dwelling in which dwelling the owner of the hens must be a resident.

(2) There shall be no more than 12 hens per lot.

(3) The keeping of any roosters is prohibited.

(4) All hens must be provided with both a hen house and a fenced outdoor enclosure subject to the following conditions, restrictions and regulations:

a. The hen house must be covered, predator resistant and well ventilated.

b. The hen house must provide a minimum of two (2) square feet per hen.

c. The hen house must be kept clean, dry and sanitary at all times.

d. The hen house must be located on a permeable surface that prevents waste run-off.

e. The hen house must provide the hens with adequate protection from the elements and inclement weather and provide for the hens good health and prevent any unnecessary or unjustified suffering.

f. The enclosure fence must adequately contain the hens and provide security from intrusion by any predators or animals, wild or domesticated.

g. The fenced enclosure must be kept clean and sanitary at all times.

h. All manure must be composted in enclosed bins.

i. No food shall be placed in the open for the feeding of the hens except in such containers as will prevent the scattering of such food upon the ground.

(b) All hens shall be subject to the nuisance provisions of Sec. 4-24 of the West Warwick Code of Ordinances and must be confined in the hen house between the hours of 9:00 pm and 8:00 am.

Sec. 4-34. Kennel license.

(b) Kennel permitted. No license shall be issued by the town council, director of environmental management to operate a kennel on premises other than those designated by the zoning ordinances.

AN ORDINANCE AMENDING SEC. 4-24 ABATEMENT OF NUISANCE ANIMALS AND CONDITIONS, ADDING SEC. 4-24.1 KEEPING OF HENS AND AMENDING SEC. 4-34

Until I blog again: Eat Well, Live Life and Be Safe

Urban Chickens- Supporting the Urban Agricultural Movement

2012-06-08T12:06:00.001-04:00

We are still waiting to be heard by the West Warwick Town Council in hopes that we can change the local chicken ordinance, to allow hens in our town for the purpose of providing fresh eggs.

The following is a fact sheet that I customized for the West Warwick Urban Chicken Campaign.

I would like to thank the following people/organizations who have thus far given their support:

Christine Chitnis- from whom the fact sheet below originated

John Engelhorn, colleague, friend, fellow West Warwick resident, Assistant Director of Campus Dining Johnson & Wales University

Kenneth D. Ayars, Chief, Division of Agriculture, RIDEM

Kathryn Teigen De Master, Ph.D., Visiting Assistant Professor, Center for Environmental Studies, Brown University

Farm Fresh RI

edible Rhody magazine

Mark Bourget, Councilman Ward 5, West Warwick, RI.

URBAN CHICKENS:

S U P P O R T I N G T H E U R B A N A G R I C U L T U R A L

M O V E M E N T I N W E S T W A R W I C K

Why Urban Chickens?

As people grow more concerned about the economy, the environment, and food safety, there is a growing interest in vegetable gardening, canning food, and raising chickens. Adding urban chicken-keeping to this growth in local food would continue to establish West Warwick as a leader in the local food movement. More than 65% of major U.S. cities including Portland, Denver, Madison, Baltimore, and New Haven have chicken keeping ordinances. Now is the time for West Warwick to pass a chicken-keeping ordinance and build on the strength of its local food system.

Sustainability

It is estimated that the average American meal travels about 1500 miles to get from farm to plate. By increasing production of local food and keeping a small number of egg-laying hens, West Warwick residents can reduce their consumption of resources, use fewer pesticides on lawns and in gardens, and also be more self-reliant. In addition to these environmental benefits, homegrown eggs are also known to contain more nutrients and are less likely to contain hazardous bacteria. Hens provide a high nutrient fertilizer that is easily composted and offer a natural form of pest control.

Economic FactorsA readily available source of eggs would save money, energy, and time for West Warwick families. The initial cost of a small chicken coop and pen can be as little as $100. Hens cost very little to feed, especially if their diet is supplemented with weeds, grass clippings, bugs, and kitchen and garden scraps. A single hen lays around five eggs a week, or over 20 dozen eggs per year! At West Warwick farmers markets, fresh, locally produced eggs cost nearly $5 a dozen. Families raising their own hens will save close to $100 per chicken per year. Chickens can also save families additional money by reducing fertilizer and pesticide use.

Educational Opportunities
Several educational opportunities are available to Rhode Island residents dedicated to raising hens in the state. Since 1981, the Southside Community Land Trust (SCLT) has partnered with Rhode Islanders to improve residents’ health and welfare by helping them grow food. SCLT is committed to educating city residents on responsible and economical chicken-raising. SCLT has offered to serve as a community resource to help answer chicken keeping questions, and provide free public workshops on raising urban chickens. The Northeast Organic Farmers’ Association (NOFA) also offers Backyard Chicken Workshops throughout the year and at their annual summer conference.

Why West Warwick?

The unemployment rate in Rhode Island is at a record high, but food prices continue to rise, consuming a significant percentage of family budgets. The Rhode Island Food Bank reports that the prevalence of hunger in Rhode Island has reached the highest level in ten years. As the increased costs of food continue to hit West Warwick residents, efforts are urgently needed to increase both the affordability and availability of low-cost, local food. Enabling town residents to produce fresh eggs in their backyards increases access to healthy, affordable food, enhances sustainable environmental stewardship, and contributes to household economic resilience.

Benefits of Urban Chickens:

Local Source of Protein: One egg provide 5.5 grams of protein, or 11% of the daily value for protein.

Better Quality: Home-raised eggs tend to be naturally richer in many nutrients, including omega 3 fats and vitamin E, compared to chickens raised in industrial farm settings. Also, there is no need to worry about food safety, antibiotics, or hormones.

Source of Fertilizer: Chicken poop is high in nitrogen and, when added to compost, provides a rich food source for indoor and outdoor plants.

Natural Pest Control: Chickens are great at controlling cockroaches, tomato horn worms, aphids, grubs, and many other unwanted insects. Chickens will also eat small mice.

COMMON MYTHS ABOUT CHICKENS

They are noisy -- hens are one of the quietest domestic animals. Unless they are in danger, they do not squawk. They sleep at night just like most household pets, and are completely quiet from dusk to dawn.
They are dirty -- Chickens are very clean animals. They will occasionally give themselves “dirt baths” but this is actually in order for them to preen their feathers and keep themselves clean and cool.
They attract predators --Chickens do not attract predators any more than cats, rabbits, dogs and other pets.
They carry disease -- Diseases are much more likely to be harbored in confined animal feeding operations due to their sheer size and tight conditions than in a healthy backyard setting.
They need a lot of space -- Free range chickens need very little space. Most poultry associations designate that chickens need about 3 square feet of ranging area.

Until I Blog Again: Eat Well, Live Life, Be Safe, and go raise some chickens

45FWZESBZDER

Changing the Chicken Law, So I Can Raise My Own Chickens in the Suburbs

2012-06-02T15:31:00.001-04:00

I am trying to "Legally" raise chickens (hens) in West Warwick, RI so that I can have fresh eggs.

I contacted the West Warwick Town Council, through a friend of mine, but he was informed that it was illegal to raise chickens in West Warwick, I felt it was my duty to try and change the West Warwick law. Seeing as though many large cities and small towns have already done the same. In fact the following article was just pubished by

U.S. City Dwellers Flock to Raising Chickens

Thus my Chicken Law experience began.

First thing I did was to send the following email to the Town Manager and each of the Town Council Members.

Hello Mr. Town Manager and honorable town council members.

I hope this email finds you well.

I am a resident of our beloved town of West Warwick, I am also a chef, a foodie and a locavore who strongly believes in acting locally and thinking globally. I do my best to raise my own vegetable during the summer months, buying produce items during the non-growing months from farmers markets, and I buy my meats from local Rhode Island farmers.

I recently decided I wanted to raise a few chickens (no more than 3 hens) for the purposes of having fresh eggs, eggs that are not from chickens that have been fed steroids and pumped with antibiotics. But before I invested in buying the chickens and the chicken coop I wanted to make sure it was allowed, unfortunately yesterday I found out through my friends the Paliotta family that it is against the West Warwick zoning laws and or charter to raise chickens for eggs.

I am curious as to the reason for the ban? As I am sure many of you know many cities and towns in the United States permit their residents to raise chickens for the purposes of having fresh eggs, including Providence.

What would be the process to change the zoning or ordinance to raise chickens?

I thank you for your time and look forward to your response.

I quickly received from Mark Bourget, my town council representative stating that he would look into the matter. A few days later Mr. Bourget informed me of the following:

This is the problem here in West Warwick and I am sure in other places as well. As you can see from the e-mail below there is a conflict between the zoning codes and the ordinance. I am going to have this placed on the next council agenda and see if the ordinance can be modified. In my opinion, if a person wants to raise chickens so they can have their own fresh eggs that is their choice and should not be obstructed. I will keep you informed.

Since that time Mr. Bourget has worked with the other council members to get a feel for the climate of acceptance from he fellow council members and the solicitor this is the email I received today.

One council member is uncomfortable with it as well as the solicitor. The zoning lawyer also has some concerns that he is going to mention Tuesday. This is listed as a first reading so if you cannot attend I can fill you in. There will be a second reading later in the month to finalize the ordinance.

I did just talk to the zoning lawyer his main concern is chickens being raised in certain areas of town that would not be appropriate, like very small yards with close neighbors.

So now I am pulling together resources that I have found while doing some research so that I can be prepared at this meeting. Luckily I also have Chef John Engelhorn, a fellow West Warwick resident who is Pro Chicken Raising to help me and attend the Town Council Meeting as well.

I will keep you posted, but below you will find some of the great resources I have so far.

http://www.backyardchickens.com/

http://www.facebook.com/pages/PECK-green-News-People-Encouraging-Chicken-Keeping-in-greater-RI/140475832699344

U.S. City Dwellers Flock to Raising Chickens http://www.worldwatch.org/node/5900

Until I blog again: Eat Well, Life Life and Be Safe and go raise some chickens,,,,

How Does My Heirloom Garden Grow

2012-05-25T18:11:00.000-04:00

As we approach the Memorial Day Weekend, the symbolic start of summer and the traditional weekend to plant your summer garden plants such as tomatoes and peppers, I would like to share with you what is in my 2012 Heirloom Garden.

Tips for growing heirloom vegetables by Esther Sung

Read More http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/heirloom-garden-vegetable#ixzz1vqXsHNcW

I have already harvested a bushel of spinach as well as a few onions and leeks that overwintered from last season. Additionally my chives and sage are in full bloom, here is a photo of some of the flowers I picked:

I planted the following from seed in March and the plants are coming along nicely and I am looking forward to a bountiful harvest.

Thomas Laxton Peas (Heirloom)

Triumph De Farcy Garden Bean (Heirloom)

Touchon Carrots (Heirloom)

Short'n Sweet Carrots (Heirloom)

Waltham 29 Broccoli

Melody Hybrid Spinach

Detroit King Beets

Evergreen Long White Bunching Scallions

Golden Grande Onions

The following plants I purchased at the Southside Community Land Trusts 20th Annual Rare and Unusual Plant Sale, to learn more about this great organization, click here.

Mr. Stripey Tomato (Heirloom)

Beefsteak Tomato (Heirloom)

Golden Jubilee Tomato (Heirloom)

Brandywine Tomato (Heirloom)

Pruden's Purple Tomato (Heirloom)

Banana Legs Tomato (Heirloom)

Delicious Tomato (Heirloom)
Hot Banana Pepper

Chocolate Sweet Pepper (Heirloom)

Sweet Banana Pepper (Heirloom)

Golden California Wonder Pepper (Heirloom)
Poona Kheera Cucumber (Heirloom)
Sour Gherkin Cucumber

Suhyo Long Cucumber

Black Beauty Zucchini

Enjoy the summer and what bounty your garden my bring you.

Until I Blog Again: Eat well, Live Life and Be Safe

Blackbird Farm 4th Annual Farm-to-Chef Open House

2012-05-22T14:43:00.000-04:00

On Monday, May 21, 2012 the Bouthillette Family held their 4th annual Farm-to-Chef Open House at Blackbird Farm located in Smithfield, Rhode Island.

The Farm-to Chef Open House for the past three years has been an event for culinary professionals, chefs and farmers, but this year the event was opened to the general public and I would estimate there were approximately 60 attendees to this years event.

The program started with welcome from Ann Marie Bouthillette and an introduction of her husband, sons and David Dadekian of Eat Drink RI. We were then entertained and educated by Levi Geyer who did a USDA grading demonstration. Levi is a USDA-Market News Supervisory Market Reporter for Pennsylvania and the Northeast.

Levi both spoke about and demonstrated how Feeder Cattle are evaluated based on their age, frame, muscle thickness, flesh to determine their U.S. Quality Grades (prime, choice, select, standard and utility). For a detailed description of how the Feeder Cattle are evaluated click here. Blackbird Farm produces and sales only 100% high quality Black Angus Beef from high quality animals from superior stock.

We then moved onto the American Heritage Berkshire Pigs where Levi and Brandon Bouthillette spoke about the breed and how it is graded. Brandon also spoke about why the family raises only this high quality heritage breed. For more about American Heritage Berkshire Pigs, click here.

We then enjoyed a great lunch by Chef Derek Wagner of Nicks on Broadway. Lunch consisted of:

SLOW-BRAISED BARBECUED BLACKBIRD FARM BEEF

GEER FARM CORN +BUTTERMILK BISCUITS

SCHATNER FARM ASPARAGUS, RADISHES + POTATOES

As well as

COWBOY BEANS

SOUTHERN MAC & CHEESE

from Chef Kaitlyn Roberts

After lunch Mr. Tom Burke, President of the American Angus Hall of Fame in Smithville, Missouri reinvigorated us with a tent revival presentation on the history of Black Angus Beef and why he, and the farm feel that it is a superior breed of beef,

Mr Ed Maltby, Manager of Adams Farm a USDA, USDA Natural and USDA Organic Certified, Halal, Kosher and Animal Welfare Certified harvesting plant spoke about how the Blackbird Farm cattle are only harvested at the Adams Farm plant and how the animals end their life cycle with the most human and ethical treatment possible,

The tour also included a walk in the fields to see the free range pigs and cattle as well as a tour of the Rhode Island Red chickens used for both meat and egg production.

This Farm-to-Chef Open House is just another example of how America is reaching back in time and embracing the small local farmer. I hope this trend continues to both help the American economy and diet.

Until I blog again: Eat Well, Live Life, and Be Safe

Herb Garden

2012-04-20T18:05:00.002-04:00

As a follow up to my last blog post Earth Day 2012- A Culinary/Locavore Holiday and in honor of Earth Day. I decided to plant a herb garden.

•"An herb is a friend to physicians and the praise of cooks." - Charlemagnes

I decided to use the space between my two raised garden beds because I will still be able to access the garden beds from all sides and I was tired of mowing that little strip of grass. I decided to use rocks instead of mulch because rocks will last forever, compared to mulch that I would have to replace every few years and now I have a rock garden.

I planted 12 herbs plants:

German Thyme
Spicy Oregano
Greek Oregano
Flat Parsley
Cilantro
Lemon Balm
Thai Basil
Glove Basil
Purple Basil
Basil
Lavender
Dill

I have sage, chives and thyme as perennials in my garden and I have rosemary as a house plant,

In the following pictures you will not only see the herb garden, but the progress of my spring garden seed that I planted about a month ago they are growing great, notice the baby spinach and pea shoots as well as sage that is growing wild at the moment.. Enjoy and Happy Earth Day, go plant something :)

Until I Blog Again: Eat Well, Live Life and Be Safe

Earth Day 2012- A Culinary/Locavore Holiday

2012-04-16T10:05:00.000-04:00

". . . on April 22, 1970, Earth Day was held, one of the most
remarkable happenings in the history of democracy. . . " -American Heritage Magazine, October 1993

This Sunday April 22nd we celebrate the 42nd annual Earth Day. A day that I have personally deemed to be not only a Culinary Holiday but also a day to celebrate being an Locavore. Treating the environment and our bodies correctly and naturally go hand in hand, but we continue to abuse both, we are becoming more and more obese in America and corporate farmers, seed makers, food producers are continually trying to find a seed that grows quicker, a cow that is so pumped up with hormones that I wouldn't be surprised if it could no longer Moo, but instead quacks. So why not start making a difference and changing how and what you eat.

Please take this time to think about what you put in your body, where it came from, how was it raised or grown. Was it genetically altered to grow quicker while loosing most of its nutritional value, or was it fed growth hormones and raised in unethical and inhuman conditions. Why change your normal routine and think about going to farmers markets or supporting your local small farmer (thus supporting your local community). Perhaps raise a few chickens at your home so you have a fresh supply of eggs, but first check your town or city laws, or grow a few fresh vegetables on your deck in some pots. Even go to your local supermarket and demand change, especially those of you who shop at Walmart. Walmart is the worlds largest supermarket chain, and they have the ability to make change in where our food comes from and how it is grow and/or raised.

Farmers Markets are almost everywhere nowadays and there are plenty of resources to find local farmers. It just takes a few minutes and perhaps a few extra dollars. Dollars that you will most likely spend on medicine, an operation or other health care costs if you don't make the change to unadulterated food products. Below you will find two links to assist you on finding locally grown and raised food products.

Click here to find a Farmers Market near you

Live in Rhode Island? Join me at Farm Fresh R I

We are in a time where everyone wants to know how to cook, where chefs are celebrities, and the food network is watched by not only adults but children as well. But change starts at home, in your local community, on your local farms and in the local stores and even local restaurants. You can make a difference in the World, To the Earth to Your Body and for Future Generations. Celebrate Earth Day all year long, as long as you are on the earth. We only have on earth and you only have one life. Doesn't it make sense to make the best of both?

One of my favorite sayings: Think Globally, Act Locally.

Locavore app will be free on Earth Day

The app that helps locate local food anywhere in the United States and parts of Canada is waiving its price on April 22, and for the first time it’s being offered for the Android.

Until I blog again: Eat Well, Live Life and Be Safe

HDXR4BTY5MJ

Going Grey: Why is it important to be flexible in the workplace?

2012-04-11T11:24:00.001-04:00

I recently had an opportunity to speak to JWU students on my management philosophy, a philosophy I have named Go Gray.

Several years ago, I had an epiphany while at work, the exact circumstances I do not recall, but I do know that one moment changed my life as to the way I think, treat and manage students, coworkers and employees forever. At that moment it dawned on me that many things are black and white in this world, but when it comes to managing people and their life moments, black and white no longer exist, the only thing the remains are the varying shades of gray.

For about a month after that moment I focused on my thoughts to developing a training program for the coworkers I managed at the time. I wanted to manage an office that took into consideration what happened and why no matter who the person was a coworkers, a students or an employee. I wanted those opportunities to be used as teachable moments. I no longer wanted to work in an office that made all decisions based on just the rules, but I wanted to work in an office that made decisions about people based on the "Human Element", I wanted myself and those around me to focus on the positive aspects of the situation and reduce negative ones to come to a fair, reasonable and human decision.

I knew implementation this would not be easy, I often questioned myself on what I was attempting to do. But deep down I knew it was the right thing to do. Much of my life was dictated by rules, policies and procedures with a total disregard to what happened to the actual person or how my decision might impact that person right then, right there. Cooking is black and white, its made correctly or it isn't, it taste correctly or it doesn't, you follow certain health codes so that people don't get sick, but people, I came to realize make mistakes and if they can learn from them and if they aren't habitual mistakes why punitively punish them, we are after all we all make mistakes.

The more I researched this area, the more excited I became to work on changing the culture of my office. Here a few of my findings and some recommended reading to anyone trying to make change.

Intellectual Deficit Disorder

The process by which there is the potential to make our smart students turn not so smart by telling them all the things that they must not do.

Here are some of the quotes that helped keep me going.

"Culture does not change because we desire to change it. Culture changes when the organization is transformed; the culture reflects the realities of people working together every day." The Key to Cultural Transformation, Leader to Leader (Spring 1999)

"I never teach my pupils; I only attempt to provide the conditions in which they can learn" –Albert Einstein

"I would rather be deep and simple than shallow and complex"- Fred Rogers, aka Mr. Rogers

Books I found helpful

Switch: How to Change Things When Change Is Hard

Hardcover: 320 pages
Publisher: Crown Business; 1 edition (February 16, 2010)
Language: English
ISBN-10: 0385528752
ISBN-13: 978-0385528757

Students of Life

Today’s college students are catapulted into adulthood as soon as they arrive on campus. They’re away from home, trying on new found independence and wondering where they belong. While they’re still navigating their way through an extended adolescence, they are confronted with major life decisions about careers and their view of the world and their place in it. Where do we fit in?

Until I Blog Again: Eat Well, Live Life & Be Safe--- and, also, GO GRAY

My First Seder Dinner

2012-04-07T18:21:00.001-04:00

The Passover Seder is a Jewish ritual feast that marks the beginning of the Jewish holiday of Passover and involves retelling of the story of the liberation of the Israelites from slavery in ancient Egypt.

My first Seder experience happened at Temple Shalom in Middletown, Rhode Island. Although I was not actually partaking in the ceremonies, I got to experience the Passover Seder (a Jewish ritual dinner) based on the haggadah, a book of instructions, prayers, blessings, and stories that lays out the proper order for the ritual. Haggadah means “the telling,” referring to one of the most important aspects of the Seder: the recitation of the Exodus story.

I took several photographs before service began to give those of you who like me (until this point) an idea of the foods used and there symbolism. Below myself & Professor Brian Van Gyzen and Johnson & Wales Hospitality Student Corey Smith.

The Tree of Life

The Seder proceeds through its 15 steps:

(according to http://www.dummies.com/how-to/content/the-haggadah-and-the-steps-of-a-seder.html)

Kadesh (sanctification of the day)

Fill your cup with the first glass of wine or grape juice, lift the cup, say the Kiddush (sanctification over the fruit of the vine and over the special energies of the holiday), and drink, leaning to the left. Tradition says to fill the cup to the brim, but also says that you shouldn’t get drunk, so you only have to drink half the glass (which may be small).

The Manischewitz Wine

Urchatz (handwashing with no blessing)

The second step is a ritual ablution — a spiritual cleansing by pouring water over the hands. The water should be warm enough to make the washing pleasant. Traditionally, a pitcher of water is used to pour water over the right and then over the left hand. You can then dry your hands on a towel. In some homes, and in a large congregation, the leader often acts as proxy, performing the urchatz for everyone in attendance. Ordinarily a blessing is said over the ritual washing of the hands, but not this time.

Karpas (eating the green vegetable)

The first bite of food people get is the karpas, the green vegetable, symbol of spring and renewal, which they dip in salt water (purifying tears) before eating. Apart from its ritual symbolism, karpas serves as an hors d’oeuvres before the meal. Wise arrangers make sure there is plenty available, so eat plenty.

Yachatz (breaking the matzah)

Now the Seder leader picks up the middle of the three matzah from the matzoh plate and breaks it in half. The leader puts the smaller half of matzah back in between the other two pieces of matzah, but the larger half is reserved as the afikomen (“dessert”), which is eaten at the end of the meal.

In some families, the afikomen is taken away and hidden somewhere in the house, and near the end of the Seder, the kids are allowed to go looking for it (see Step 12). Another common practice is to place the afikomen near the leader, from whom the kids must steal it during the Seder without the leader noticing. In some Sephardic families, each person places a broken afikomen matzah on their shoulder, symbolizing the quick exodus from Egypt.

Maggid (telling the story)

Usually the longest of the 15 Seder steps, the Maggid is the telling of the Exodus narrative. It’s now that the youngest child at the table asks the four questions (every haggadah lists them). Actually, any person can read the questions, or everyone can read them together. The four questions all revolve around the basic question, “Why is this night different than all other nights?” (Mah nishtanah halailah hazeh mikol haleilot?)

The rest of the Maggid answers this question with the story of the Hebrews’ exodus from Egypt, some Torah study, and a discussion of the description of the four types of children: the wise child, the wicked child, the simple child, and the child who doesn’t know enough to ask a question. You may be tempted to look around the table to find a good example of each child, but it's more appropriate to look inside, to find the parts of ourselves that fit each of these descriptions.

Finally, the second cup of wine is poured, but don’t drink it yet! Traditionally, you dip a finger into the wine and transfer ten drops of wine to your plate, one for each of the ten plagues in Egypt. Then, after songs praising God, pointing out the various items on the Seder table yet again, and reciting the blessing over the wine, you can drink the second cup. By this time, you usually need it!

Rachtzah (handwashing with a blessing)

It’s time to wash your hands again, but this time you do say the blessing. It’s customary not to speak at all between washing your hands and saying the blessings over the matzah. You can use this time to reflect on the sanctification and purification that you’re undergoing.

Motzi (blessing before eating matzah)

Next, raise the matzah and recite two blessings over the bread: the regular motzi blessing and one specifically mentioning the mitzvah (Jewish commandment) of eating matzah at Passover.

Matzah (eating the matzah)

Blessings said, everyone breaks off a piece of matzah and eats it.

Maror (eating the bitter herb)

It’s perfect Jewish irony that just as your stomach is starting to growl, you get to eat maror, the bitter herbs. Whether you eat a fresh slice of horseradish (which promises to bring tears to your eyes) or a leaf of romaine lettuce (which is pretty wimpy), you should be thinking of the bitterness of slavery. Traditionally, you should dip the maror in the charoset (the apple-nut-wine-cinnamon salad) to taste a small amount of sweetness along with the pain

The Charoset

The Horseradish and Beets

Korech (Hillel’s sandwich)

While the English Earl of Sandwich is generally credited for inventing the snack of his namesake, Hillel may have originated it two thousand years ago by combining matzah, a slice of paschal lamb, and a bitter herb. Jews no longer sacrifice and eat the lamb, so the Passover sandwich is only matzah, charoset, and a bitter herb now (many people use the chazeret instead of horseradish).

Shulchan Orech (eating the meal)

Once the korech is finished, it’s time for the real meal, usually beginning with a hard-boiled egg dipped in salt water and quickly progressing to gefilte fish with horseradish, matzah-ball soup, chopped liver, and as much other food as you can stuff down your gullet.

Although you drink four ceremonial glasses of wine during Passover, this doesn’t mean you can’t have some more during dinner, too. No beer, though.

Tzafun (eating the afikomen)

Whether or not dessert is served after dinner, the last food that is officially eaten at the seder is a piece of the afikomen matzah (see Step 4), which symbolizes the Pesach sacrifice. If the afikomen is hidden or stolen by the children, it must be returned to the leader by the end of the seder. The seder can’t be concluded without the afikomen (and tradition says that the Seder must end before midnight), but the children are usually pretty tired at this point, so both sides have good bargaining positions. Many folks don’t actually eat the afikomen itself; any taste of matzah will do once the afikomen has been returned.

The afikomen also represents the part of the self or soul that is lost or given up in enslavement. The Seder represents the journey from enslavement to freedom, and at Tzafun, people reclaim the pieces of self that were missing. Again, it’s traditional to ingest the symbol to internalize it.

Barech (blessing after eating)

Jewish meals always conclude with a blessing, and this meal is no different. At this point, however, the meal may be over, but the Seder is not. The third cup of wine celebrating the meal is poured and, after a blessing is recited, drunk. Now, a curious tradition occurs: A cup of wine is poured in honor of the prophet Elijah, and a door is opened to allow Elijah in. Many folks think the cup is for Elijah. Actually, the extra cup stems from a rabbinic debate over whether we should drink four or five cups of wine during the Seder; the compromise was to drink four (the fourth is drunk in Step 14), pour a fifth, and wait until Elijah comes to tell the Jews which is correct.

An alternative custom invites each person to pour a little of their own wine to fill Elijah’s cup, symbolizing each person’s own responsibility toward bringing about redemption.

Hallel (songs of praise)

After closing the door, the final Seder ritual includes singing special songs of praise to God, and then filling, blessing, and drinking the fourth cup of wine.

Nirtzah (conclusion)

The prescribed rituals and actions end at the 14th step; Nirtzah celebrates a conclusion. The most common prayer at the end is simply L’shana haba-a bi-Y’rushalayim, meaning “Next year in Jerusalem!” Then, depending on the hour and the energy level of the participants, you may find yourself singing more songs and possibly even dancing! Some families make a tradition of reading aloud the Song of Songs at the end of the Seder, though be prepared for sleepy groans if you suggest it.

Gefilte Fish

Matzo Balls for the Soup

Enjoy Passover & Easter

Until I blog again: Eat Well, Live Life & Be Safe

Welcoming Spring- Lets Start Anew

2012-03-14T14:06:00.000-04:00

I took the months of January and February off from blogging, but just as mother nature renews the landscape in spring, I am back to share my Culinary, Foodie, Locavore and Gardening Adventures.

Last weekend we "Sprung" the clocks ahead, so now is the time to start preparing the garden. I am looking forward to two upcoming garden sales to purchase my heirloom plants.

First up is the URI to host ninth East Farm Spring Festival, May 8 in Kingston, Rhode Island, sponsored by the Master Gardeners and the URI College of the Environment and Life Sciences

Second on my list is the City Farm 20th Annual Rare and Unusual Plant Sale May 19 May 20 in Providence, Rhode Island. The Plant Sale is a community event, and a community effort. All proceeds from the Plant Sale support Southside Community Land Trust's education and community gardening programs, and plant starts that are not sold are donated to over 30 area non-profits.

Until then I will work on preparing my raised garden beds so that in a few weeks I can sow the seeds of beets, various lettuces and other cold hardy plants.. so stay tuned.

Until then, I leave you with a Spring Poem

A Salute To Spring...Spring Time The Best Time

Spring in my step
Spring in the air
Spring!
Spring!
Lingering everywhere.

Spring fever to follow,
But I don't care,
Spring, for new journeys,
I'll meet you there!

Where?
By the garden gate,
You silly thing,
It's an invitation to frolic
So let's begin to sing.
It's Spring!

Written first day of Spring 2010

Dorothy Alves Holmes
A Poet Who Loves To Sing

Until I blog again: Eat Well, Live Life, and Be Safe

2011- A Locavore Year in Review by the Nomadic Chef

2012-01-03T18:09:00.003-05:00

As 2012 begins, I would like to review some of the highlights of the Nomadic Chef Locavore posts of 2011 the Year of the Rabbit

The year started off slow, but by mid February I was in Singapore teaching a Western Cuisine class At-Sunrice Global Chef Academy. Because of that adventure this blog began. While visiting China Town and all the Food Hockers I became re-energized with the passion of eating fresh, local foods,thus the idea of the Nomadic Chef Locavore blog began.

During 2011 I made my own cheese from local Rhode Island farm milk.

I built two raised garden beds to supply some of my own fruits & vegetables over the summer. I then went to the 19th Annual Rare and Unusual Plant Sale to buy heirloom vegetable plants to fill the beds.

I had the great pleasure of touring two local farms, first I went to Blackbird Farm in Smithfield, RI where they raise Black Angus Beef as well as Rhode Island Red Chickens. The second farm I toured and have bough chickens, a half of a lamb, a quarter side of beef and my Thanksgiving Turkey from is Locust Leaf Farm in Foster, RI. Both farms are small family run farms that serve different consumers but both are a model of sustainable local farming. I also frequented many of the great Farmers Markets the Rhode Island has to offer.

Johnson & Wales University in Providence, RI hosted its first Food Day Celebration at the Harborside Campus where I made sure to take snap many pictures posterity.

There were three very inspiring locavore focused books I read in 2011,

A Year of Food Life

Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver

All three of these books are very though provoking and show a side of our food industry that most Americans have no idea about, or even care about. But they should!!! I would recommend everyone to read these books, I will even let you borrow them if you are local to Rhode Island.

I had the pleasure of participating in three conferences this year, the 2011 CAFE Conference, Research Chef Association Conference and the National Produce Show and Conference.

Finally I ended up the year celebrating Christmas in Montreal, and enjoying the local markets full of charcuterie and French cuisine.

That is a quick review of my Locavore 2011, looking forward to a local, fresh, sustainable, prosperous 2012. Happy New Year !!!!! Feel free to read the older posts to get a more in depth idea of what this blog is all about.

Until I blog again Eat Well, Live Life and Be Safe

A Montreal Christmas- The Conclusion

2011-12-26T18:15:00.002-05:00

Today is December 26th, Boxing Day in Canada but it is also time for me to return home to Rhode Island.

I have enjoyed my short time here in Montreal. Julie Andrews has her favorite things, and so do I here are a few of my favorite things of this trip.

Spending time with my brother and mother
Charcuterie, charcuterie, charcuterie, charcuterie
My French Lunch: (23.02$)

Notre Vin Maiso, Papille Rossette, Chevre Neig Fromage, Pain Baguett

The Montreal Tower
A White Montreal Christms
Chez Diane & Denis, Couette et Cafe
McCord Museum: Edward Burtynsky- oil painting exhibit
Cretons
Old Montreal
The Christmas Village on Christmas Eve with French Christmas Carols (it was very cold that night)
The border crossing and driving in Canada
The Montreal Farmers Market

I hope you enjoyed the Montreal Christmas adventure.

Until I Blog Again: Eat Well, Life Life and Be Safe

A Montreal Christmas- Christmas Day

2011-12-25T11:39:00.000-05:00

After much speculation, it is indeed a White Christmas here in Montreal

The moon on the breast of the new-fallen snow.

Gave the lustre of mid-day to Montreal out my window.

When, what to my wondering eyes should appear, but the innkeeper wishing me a Joyeux Noël !

Wishing all of my wonderful followers and their families

a very Merry Christmas

My Christmas Wish, is that we as Americans & Canadians, do a better job feeding our growing population of adults and children who go hungry each day.

We are two of the greatest nations on earth and it is a utter shame that we have citizens and families that go hunger or go days without food all together.

Help make a difference this year, in whatever way you can

Here is the charity of my choice: THE RHODE ISLAND FOOD BANK

God Bless, Merry Christmas,

Until I blog again, Eat Well, Live Life and Be Safe

White Christmas (mp3)

A Montreal Christmas Day 2- Christmas Eve

2011-12-24T13:12:00.001-05:00

la veille de Noël

Today is Christmas Eve and in the morning we focus on the Montreal's Public Markets/Farmer's Markets to find food for our Christmas Eve and Christmas feasts. We started at Jean-Talon Market where I purchased an array of fresh vegetables to cook and serve with my Locust Leaf Farm leg of lamb that I brought with me from home. But if I wanted to I could have purchased any meat, produce, dairy, bread and dessert item imaginable while there.

While at the public market I also purchase a the traditional Christmas Eve or Christmas dinner tourtière or meat pie originating from Quebec, they has a few types, Pork, Pork with Beef and Pork with Duck. The just pork was sold out, so I chose the pork and beef as I knew my mother would not eat the pork and duck. What would a Christmas Eve feast in Canada – Réveillon – be without tourtière, the classic meat pie beloved of Quebeçois and French-Canadians everywhere?

Here are some photos I took a the market.

Until I Blog Again: Eat Well, Live Life and Be Safe

A Montreal Christmas, Day 1 December 23rd

2011-12-23T09:53:00.003-05:00

After a much needed long nights nap, I arose to a clatter of Chef Diane cooking up our breakfast, (not really a clatter, but a calming hum). The aroma rose to the second floor to awake me. After getting ready I went downstairs for breakfast, the first thing I noticed (besides a table full of wonderful food) is that there was a light coating of snow on the ground and it was still lightly snowing. I feel like I am in the movie It's A Wonderful Life, now all we have to wait for it for Clarence to get his wings.

After breakfast I picked up my brother and mother and we headed to the streets of his Rosemont neighborhood a neighborhood full of cafes, charcuterie markets and restaurants.

We then headed the Olympic Park and the Montreal Tower built for the 1976 Olympics.

Watch the video I took to the top

Then to Old Montreal, note the Quebec, Canada and Montreal flags below blowing in the cold breeze

And finally to the McCord Museum the Canadian history museum where even there I could find things related to food

Until I blog again: Be Well, Live Life and Be Safe

Jusqu'à ce que je tiens un blog de nouveau: Bien, vivre la vie et être en sécurité

A Montreal Christmas- Leaving Rhode Island

2011-12-21T23:52:00.001-05:00

I was scheduled to leave yesterday from Rhode Island around 11 pm to start my journey north to Montreal. Unfortunately my mothers flight did not arrive until close to 1 am, thus we were a few hours behind schedule.

We got on the road around 1:30 am, we took interstate 95 North from Rhode Island to 93 North to 89 North. The weather was wet and windy, but it could have easily been worse, it is winter after all so it could have been a snowy and dangerous travels, so all in all I can not complain.

We made great time getting to the US-Canada border, around 6 hours.

The boarder crossing was simple and painless, when we arrived at the crossing we were the only car there so we did not have to wait in line. The Canadian customs agent was quick and efficient with his questions, checking our credentials and doing his job.

Once in Canada, we quickly went from a highway to a two lane road, the terrain was flat and farms populated the country side. Suddenly I had to reassess my driving as the road signs went from English to French and the speed limit from miles per hour to kilometers per hour and on top of that we started to experience some icy conditions as freezing rain had just finished falling.

After about an hour or so we finally reached a very frosty ice coated Montreal and my brothers flat. I napped a few hours at his place before heading to the B&B I was staying at to check in.

Once I arrived at the B&B Chez Diane & Denis Couette et Café, I quickly realized that my brother did a great job finding me a place to stay, upon entering I was quickly hit with wonderful aroma of today's culinary creation and warmly greeted by Denis and Chef Diane, I was given a tour, checked in and made to feel like I was part of their family. Although their website is in French, here is a rough translation:

Welcome to the comforter and coffee Diane and Denis. We are very happy to welcome yourself to our warm one and comfortable bed & breakfast in the middle of the heart of the neighborhood Rosemont, to Montreal. Situated opposite the magnificent park Beaubien, to five minutes of the Subway, our charm comforter and coffee consisting of 3 comfortable and well equipped rooms of the pleasant common areas and a pretty garden with terrace.

Comforter and coffee Diane and Denis, a refuge and ideal to discover all that the beautiful city of Montreal has to present you, you offer the services of which have you need to return your stay of the most pleasant ones. You will be able therefore to take advantage of a private parking, Internet cordless telephone, telephone service and of local télécopieur as well as bicycles at your disposal.

The rooms of the bed & breakfast consisting of all of the cabled television and readers dvd. Our lunches are delicious and diversified and you will have served to the dining room, to the room or to the garden, according to your preference.

I am staying in the La rustique room, here is a photo:

Tomorrow should be an agenda packed day, so we decided to keep our evening simply so I attempted to nap (unsuccessfully) a few hours before heading back to my brothers flat for dinner. Fin

Until I blog again. Live Life, Eat Well, and Be Safe

A Montreal Christmas

2011-12-21T12:44:00.000-05:00

Joyeux Noël !

I leave Rhode Island tomorrow driving north along with my mother to spend Christmas in MONTREAL (Paris without the jet lag, especially at Christmastime) visiting my brother Daniel.

The trip is approximately 390 miles and is expected to take slight over 7 hours to get there. I will be taking photos, enjoying the food, the people and culture along the way and blogging several times while there.

I was hoping for a white Christmas, after all I am heading North, Right?......

White Christmas? Not likely click here to see why..

Until I Blog Again: Live Life, Eat Well and Be Safe

A Culinary Christmas Tree

2011-12-17T22:23:00.000-05:00

O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging;
O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging;
Not only green when summer's here,
But also when 'tis cold and drear.
O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging!

The History of the Christmas Tree is very interesting, especially to me being of German decent and growing up in Pennsylvania/ The German-American sect used apples, nuts, and marzipan cookies. Popcorn joined in after being dyed bright colors and interlaced with berries and nuts.. In this blog I will share my findings on how we came to put a tree in our houses every December, decorate it, and admire it for a month or so, the toss it out. As well I add my own spin to the tradition by decorating my tree in culinarian fashion, so enjoy the photos below.

How It All Got Started via HISTORY.COM

Long before the advent of Christianity, plants and trees that remained green all year had a special meaning for people in the winter. Just as people today decorate their homes during the festive season with pine, spruce, and fir trees, ancient peoples hung evergreen boughs over their doors and windows. In many countries it was believed that evergreens would keep away witches, ghosts, evil spirits, and illness.

In the Northern hemisphere, the shortest day and longest night of the year falls on December 21 or December 22 and is called the winter solstice. Many ancient people believed that the sun was a god and that winter came every year because the sun god had become sick and weak. They celebrated the solstice because it meant that at last the sun god would begin to get well. Evergreen boughs reminded them of all the green plants that would grow again when the sun god was strong and summer would return.

The Romans knew that the solstice meant that soon farms and orchards would be green and fruitful. To mark the occasion, they decorated their homes and temples with evergreen boughs. In Northern Europe the mysterious Druids, the priests of the ancient Celts, also decorated their temples with evergreen boughs as a symbol of everlasting life. The fierce Vikings in Scandinavia thought that evergreens were the special plant of the sun god, Balder.

Germany is credited with starting the Christmas tree tradition as we now know it in the 16th century when devout Christians brought decorated trees into their homes. Some built Christmas pyramids of wood and decorated them with evergreens and candles if wood was scarce. It is a widely held belief that Martin Luther, the 16th-century Protestant reformer, first added lighted candles to a tree. Walking toward his home one winter evening, composing a sermon, he was awed by the brilliance of stars twinkling amidst evergreens. To recapture the scene for his family, he erected a tree in the main room and wired its branches with lighted candles.

Most 19th-century Americans found Christmas trees an oddity. The first record of one being on display was in the 1830s by the German settlers of Pennsylvania, although trees had been a tradition in many German homes much earlier. The Pennsylvania German settlements had community trees as early as 1747. But, as late as the 1840s Christmas trees were seen as pagan symbols and not accepted by most Americans. To Read The Complete Article, Click Here

Here are Culinary Christmas Tree for your enjoyment: MERRY CHRISTMAS

No matter you religious beliefs, or what holidays you celebrate--Happy Holidays, Enjoy the Winter Solstice.

Eat Well, Live Life, Be Safe, yours truly, THE NOMADIC CHEF, DOUGLAS STUCHEL

NOMADIC CHEF

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Until I blog again: Eat Well, Live Life and Be Safe﻿

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Until I blog again: Eat Well, Live Life and Be Safe

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Until I blog again: Eat Well, Live Life & Be Safe

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A Montreal Christmas, Day 1 December 23rd

A Montreal Christmas- Leaving Rhode Island

A Montreal Christmas

White Christmas? Not likely click here to see why..

A Culinary Christmas Tree

O Christmas Tree! O Christmas Tree!Thy leaves are so unchanging;O Christmas Tree! O Christmas Tree!Thy leaves are so unchanging;Not only green when summer's here,But also when 'tis cold and drear.O Christmas Tree! O Christmas Tree!Thy leaves are so unchanging!

How It All Got Started via HISTORY.COM

Until I blog again: Eat Well, Live Life and Be Safe

O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging;
O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging;
Not only green when summer's here,
But also when 'tis cold and drear.
O Christmas Tree! O Christmas Tree!
Thy leaves are so unchanging!