Top 5 Fun Things To Do: June 20 – June 26
THU 21
Chuck and Brad Re-Imagine Jurassic Park: Bone up on the prequel to the big dinosaur movie in cineplexes this summer, with this two-person comedic reenactment that’s sure to befuddle lizard brains. 7:30pm, The Comedy Connection, 39 Warren Ave, East Providence. ricomedyconnection.com
THU 21 – FRI 22
CraveRI: A local foodie festival celebrating all things local. Keep your eyes on our FB for ticket giveaways. 5:30pm, Dunkin Donuts Center, 1 LaSalle Sq, PVD. cvscaremarkcharityclassic.com
FRI 22 – SUN 24
Federal Hill Summer Festival: Showcasing the best of what Federal Hill has to offer (and it’s not just mob fronts). 11am. Atwells Ave, PVD. federalhillprov.com
SAT 23
Go Over the Edge for PCL: Rappel down the face of the Regency Plaza building to raise money for Providence Community Libraries. 9am. Regency Plaza, 1 Regency Plaza, PVD. provcomlib.org/edge
The Steel Yard’s Fire Camp — Festival of the Fire Arts: Bring your family and experience pouring iron, welding tiles, art, shopping and live demonstrations as well as a tour of the industrial arts studio. 3pm. The Steel Yard, 27 Sims Ave, PVD. thesteelyard.org
2018 Food Truck Award Nominees
Favorite Burger/Slider Haven Brothers Open Season Red’s Street Kitchen Rhody Roots (Formerly Fork In The Road) Rocket Fine Street Food
Favorite Grilled Cheese Captain Cheese Championship Melt Fancheezical Red’s Street Kitchen Rhody Roots
Favorite Chicken Wings Buddha Belly Citizen Wing Fugo Julians Omnibus Rhodies Food Truck SoulFull
Favorite BBQ Baby’s Bonetown BBQ Binge BBQ Eddie’s BBQ GottaQ BBQ Food Truck & Catering Great Northern BBQ Co. Little B’s BBQ Smoke & Squeal Barbeque
Favorite French Fries Citizen Wing Friskie Fries Open Season Portu-Galo Red’s Street Kitchen SoulFull
Favorite Hot Dogs/Sausages Elwood’s Doghouse Fenway Sausage Works Gastros Haven Brothers Noble Knots Rocket Fine Street Food Weenie Wizard
Favorite Pizza (Delivery not included) Food4Good G Truck Gilded Tomato Jeff’s Wood Fired Pizza The Rolling Tomato
Favorite Sandwich-like Object Food4Good Noble Knots Portu-Galo Rhody Roots Rosie the Food Truck Z Food Truck
Tacos FanTex-Mexical Fugo Mijos Tacos Paco’s Tacos Poco Loco Tacos
Favorite Other Ethnic Buddha Belly Johnny’s Chimi Place Lotus Pepper Mamita’s Plouf Plouf Gastronomie Portu-Galo Sazon Bandit
Favorite Vegan / Vegetarian Incred-a-Bowl Like No Udder Lotus Pepper Rhody Roots Rosie’s Eats to Go Z Food Truck
Favorite Dessert Cape Cod Cannolis Erm’s Cupcakes Jo Jo’s Cupcakes Poppy’s Waffles Sarcastic Sweets
Favorite Frozen Dessert The Big Freezy Del’s Lemonade Kona Ice Like No Udder Mr. Lemon Palagis Ice Cream Tricycle Ice Cream
Favorite Portable Not-A- Truck (Like carts, trailers, etc.) Ellie’s Elwood’s Doghouse Gastros Nitro Cart Tricycle Ice Cream
Favorite Coffee/Beverage CaFeiNa The Coffee Guy Nitro Cart Poppy’s Waffles Presto Strange O Coffee Truck
Favorite Late Night Truck Friskie Fries Haven Brothers Mijo’s Tacos Sazon Bandit
Best Graphics Citizen Wing Erm’s Cupcakes Friskie Fries Gotta Q Shuckin Truck
Favorite Winter Warrior (Trucks that serve through winter) Incred-a-Bowl Mijos Tacos Poppy’s Waffles Presto Strange O Coffee Truck Red’s Street Kitchen Rocket Fine Street Food
Favorite New Truck Captain Cheese Hometown Poke Jeff’s Wood Fired Pizza Mamita’s Poppy’s Waffles Smoke & Squeal Barbeque
Favorite Food Truck with Storefront Eddie’s BBQ Friskie Fries GottaQ BBQ Johnny’s Chimi Place Like No Udder Paco’s Tacos Mobile Mex Poco Loco Taco
Favorite Location/Festival Food Truck Fridays at RWP Carousel Village Food Trucks at Narragansett Beach Food Truck Night at Impossible Dream New Bedford Food Truck & Craft Beer Festival Providence Flea Warwick Food Truck Nights
Favorite Farmer’s Market Brooklawn Park (New Bedford) Burnside Park (PVD) Colt State Park (Bristol) Fishermen’s Memorial Park (Narragansett) Goddard State Park (Warwick) Hope Artiste Village / Hope Street (Pawtucket) Newport Vineyards (Middletown) O’Connell Field (Attleboro) Pawtuxet Village (Cranston) Arcade (PVD) Stillwater Mill (Burrilville) South Kingstown (URI East Farm) Wickford Village (Wickford)
Favorite Outdoor Treat (Not a truck) Brickley’s Ice Cream (Wakefield) The Daily Scoop (Barrington) Gray’s Ice Cream (Tiverton) Iggy’s Doughboys (Various) Rocky Point Clam Shack (Warwick) Lincoln Creamery (Lincoln) Moose Café (Tiverton) Three Sisters (Hope St, PVD)
Favorite Locally Produced Food Carried in Stores or Trucks The Backyard Food Company (condiments) Yacht Club Soda Narragansett Creamery Ice Cream Ocean State Pepper Company Pastaio’s Fresh Pasta Venda Ravioli Lobster Ravioli Sacred Cow Granola Anchor Toffee Favorite Mobile Pop-Up The Burgundian Newport Jerky The Perfect Sweet Sassy Mama Cuisine Strictly Biscuits
Eric Weiner, King of the Road
Eric Weiner at the 2016 Motif Food Truck Awards
Eric Weiner is the maven impresario of food trucks. His website, FoodTrucksIn.com, after five and half years in operation, lists more than 7,000 vendors in 1,600 cities, allowing the public to see the exact locations of trucks near them in real-time to help decide where to eat.
Based in Rhode Island, his PVD Food Truck Events – facebook.com/pvdfoodtruckevents – is now in the fourth full season hosting regular gatherings of as many as 20 trucks catering to a “something for everyone” philosophy – different vendors specializing in everything from barbecue to vegan desserts, from grilled cheese to Asian cuisine, from beer to gourmet coffee – nearly all accepting cash, credit or debit. We caught up with him at what he describes as his flagship event, Food Truck Friday at the Carousel Village at Roger Williams Park in PVD, complete with carousel rides, train rides, camel rides, a bounce house and a free “boundless playground” for kids. Running 5:30 – 8:30pm every Friday until Labor Day, the free outdoor event draws 1,400 visitors on a good night. PVD Food Truck Events
“We’re using social media and technology to build an old-fashioned town square experience. This is community: you look around and you see people of all socio-economic backgrounds, you see people of all ages, you see single people hanging out near families, you see people on dates hanging out near grandparents,” Weiner said. He views it in keeping with the festival ethos: “When you look at the Providence Flea and you look at PVD Fest and you look at the Washington [County] Fair, all of those things are rooted in people being able to get together and have a community. What’s great about what we’re doing is that all of our events are free, and even though something like Food Truck Friday is the same location every single week, the trucks are different and the music’s different, so you can come and have the comfort of doing the same thing over and over again but always having a different experience.”
The growing popularity of food trucks has allowed him to expand into Warwick, Lincoln, Scituate and Warren. “We have some singular events: we do Rocky Point twice each summer, which is a really big event. The one we do at the PawSox – this is our second year – for a first-time event last year that was spectacular. That will be one of our largest events,” Weiner said.
We asked him what it takes to go into the food truck business. “It’s the same advice I give to anyone who wants to go into any small business: No matter how much work you think it is, no matter how much fun it’s going to be, it will be 20 times more work and 10 times less fun. If … you still want to do it, then go for it and grind it out. But it is a tough business, it’s a grinding business. It’s a lot of fun and the rewards are great, but it’s not what a lot of people think, which is that if you start a business and you own your own business you become a millionaire,” Weiner said. “For a lot of people owning a small business is a lifestyle choice, not an economic choice, and I think that most of these food truck operators are doing it because they love it and they’ll probably tell you they’re making the same amount of money or less money than when they had other careers working for people, but this is what they want to be doing with their time and their energy.” Vendors have to build slowly, he said. “Nationwide across the board without a doubt, the biggest mistake is people think if they buy a great truck and they have a good brand and they have great food, that there will be magically places to go and make money, and unfortunately it just doesn’t work that way. It takes a lot of time and effort to find places that are good vending spots.” His advice for customers who have never been to a food truck event? “Don’t wait any longer. Just come. The thing … that’s special about this is that it doesn’t matter who you are in your day-to-day life, there’s something here for you to enjoy and you’ll see that in the cross-section of customers…”
Does he worry he’ll burn out in the food truck business? “No! I don’t burn out. There’s no burn out for me. My entire goal in life is to not go get a job with someone. I started my limousine company when I was 19 and I did it for 20 years, and the only time I’ve had anxiety in my life is when I sold that limousine company and at 40 years old I thought, ‘Oh my God, I might have to go get a job.’ Every day that I can wake up and not have to go get a job working for someone else, how could you burn out from doing something where you’re supporting 25 business owners on any given night and you’re getting 1,500 people to come out and have a good time and no one is upset about anything and everyone has a great experience? How could anyone burn out from that?”
No LNG in PVD
WHO: National Grid
WHAT: … has proposed the construction of a $180 million liquefied natural gas (LNG) facility right next to some other fossil-fuel producing, chemical-leaking facilities, all of which are conveniently located on the wrong side of the hurricane barrier.
WHERE: Allens Avenue, South Side of Providence — otherwise known as The Sacrifice Zone. Opposition to the influx of industrial facilities placed along Allens Avenue has gradually gained momentum over the past two to three years.
WHY? A few individuals, with no intention of benefiting Rhode Island, make a profit. Perfect.
WHY NOT? Where to begin? The growing campaign, No LNG in PVD, has made significant strides in communicating the stark environmental racism occurring in PVD, specifically on Allens Avenue. Every EPA-identified toxic polluter in the PVD area operates in this location.
The proposed project will only prolong damaging effects of fossil fuel pollution. In addition to the new LNG facility being environmentally problematic, the detrimental health effects associated with industrial facilities are concentrated in a single area, populated mainly by low-income people of color. More than enough accidents have occurred on Allens Avenue that could have ended in explosions and taken the lives of area residents. On March 9, 2017, at the Motiva Enterprises terminal, an ethanol train ran off the tracks at 1am and jutted out into Allens Avenue. Although no toxins leaked, ethanol is explosive and highly flammable. Had the accident taken place during the day, the story may have had a horrific ending. Shortly after this incident, on March 29, 2017, a high-pressure gas main on Allens Ave ruptured and leaked gas onto the street. Responses by National Grid members, as well as RI State House figures, to these particular environmental events have been relatively nonchalant or nonexistent. In addition to these environmental issues and dangers, the new LNG facility would come at an incredibly high cost to the public. Taxpayers will be paying upward of $180 million over the next 20 years.
TODAY: No LNG in PVD campaign coordinator Monica Huertas has had enough. On Wednesday, June 6 she organized an event to sit-in at State House hearings concerning the appointing of three people to the Coastal Resources Management Council (CRMC). Many campaign supporters testified in the hearings, explaining that the make-up of the CRMC needs to reflect all people living along the coast, not just the rich communities. In an on-site interview with Huertas she stated, “The environmental racism piece is that [the facility] is going to be built in South Providence, and it’s not going to be built anywhere else. Nor should it. I’m not saying that [the facility] should be built anywhere else, but the fact is that it would not even be proposed to be built in any area where there were rich or white people.” Huertas went on to explain that in this day and age, it shouldn’t be difficult to seek qualified scientists or environmentalists of color to correct the clear lack of representation of coastal, low-income communities in environmental debates.
One could argue that the increase in job opportunities created by this facility would be a positive for the low-income community. Although an increase in employment stimulates the economy, employment in another industrial facility would hurt the community more than help. As Democratic candidate for state senate Paul Roselli said in an interview with Motif, “Rhode Island is still on the track to put a lot of gas infrastructure, fossil fuel infrastructure, in place, whether it be on the northwest corner of RI or Fields Point in PVD. The LNG tank is just another example of a mentality, a 1930s, 1940s mentality, that says that we need this stuff… and we don’t.”
The world needs to be collectively moving toward green energy. Allens Avenue has paid its dues as a sacrifice zone since the late 1800s. Roselli explained that there is an inherent need to value the health and safety of all citizens of Rhode Island. Without value of certain sectors, environmental racism will continue to run its course.
Looking toward the future of this fight, Huertas urged the youth of affected areas to take action. “Stand up. Just because we live in the place that we do doesn’t mean we don’t have the power to change it. Just because the pollution is there doesn’t mean we have to live with it.” No LNG in PVD demands change, and change is imminent. Pin-up: Mika Rae
What do you never leave home without? Chapstick, Blistex, lip balm, something to keep my lips feeling good! What’s your favorite book? Anything by Chuck Palahniuk. I hated reading until I found his books! What’s your favorite TV show? “Family Guy.” I have almost every volume! What’s your biggest pet peeve?
Costume malfunctions. A safety pin in the wrong place, tape that’s not sticky enough, nothing good happens when you don’t prepare a costume.
What’s the best part of summer? Getting to spend more time outdoors and with my dogs. I’m so busy during the year that I look forward to a little down time! What does House of Mood have coming up? Broadway on July 14! Come see your favorite Fringe Follies work it out to the best tunes of Broadway music! It’s a new theme to our calendar; be sure to check it out.
Food Favorites
We asked our team of food writers to tell us their favorite places to dine. We’re lucky to live in a state with so many stellar restaurants, so it was tough to narrow this down. Maybe there’s a few on the list you haven’t tried, but should. Maybe you know of one we haven’t tried, but should. If there is, tell us about it! Maybe over nachos? On the Water The Coast Guard House, Narragansett Blount Clam Shack, Warren The Grill at Forty 1* North, Newport Ocean Mist, Wakefield Skyline at Waterplace, PVD Waterman Grille, PVD Oysters Walrus and Carpenter Oysters, Charlestown Hemenway’s, PVD Matunuck Oyster Bar, Wakefield Dune Brothers Seafood, PVD Providence Oyster Bar Al Fresco Rocky Point Chowder House, Warwick The Duck and Bunny, PVD Avenue N, Rumford The East End, PVD Brutopia Brewery & Kitchen, Cranston Vegetarian/Vegan Garden Grille, Pawtucket The Grange, PVD Veggie Fun, PVD Waterman Grille, PVD Julians, PVD Local Ingredients Cook & Brown Public House, PVD RISD Portfolio Café, PVD Nicks on Broadway, PVD Ellie’s Bakery, PVD Vinya Test Kitchen, PVD The Salted Slate, PVD Gluten-Free The Grange, PVD The Malted Barley, PVD Greenville Inn, Greenville Blackie’s Bull Dog Tavern, Smithfield Mac and Cheese Durk’s Bar-B-Q, PVD Bravo, PVD Red Fez, PVD Blackie’s Bull Dog Tavern, Smithfield Waterman Grille, PVD High-End Loie Fuller’s, PVD The Capital Grille, PVD Gracie’s, PVD Oberlin, PVD Persimmon, PVD Spain Restaurant, Cranston BBQ Brutopia, Cranston Durk’s Bar-B-Q, PVD Pink Pig BBQ, Warwick Becky’s BBQ, Middletown Great Northern @ The Point Tavern, PVD GottaQ Smokehouse BBQ, Cumberland Burgers/Sliders Harry’s Bar & Burger, PVD Luxe Burger Bar, PVD Chomp Kitchen and Drinks, Warren Trinity Brewhouse, PVE The Abbey, PVD Stanley’s Famous Hamburgers, Central Falls Breakfast/Brunch Julians, PVD Ocean Mist, Wakefield Cook & Brown Public House, PVD JP Spoonem’s, PVD Nicks On Broadway, PVD Cal’s Corner, PVD T’s, Cranston and East Greenwich Grilled Cheese Malted Barley, PVD Championship Melt, Food Truck Brass Monkey, PVD UMelt, PVD OV’s, PVD Milk Money, PVD Seafood Dune Brothers Seafood, PVD Boat House, Tiverson Hemenway’s, PVD Bywater, Warren Champlin’s Seafood, Narragansett Old World RI The Old Canteen Italian Restaurant, PVD The Old Grist Mill Tavern, Seekonk Twin Oaks, Cranston Angelo’s Civita Farnese, PVD Al Forno, PVD Spirito’s, PVD Spicy Den Den Cafe Asiana, PVD Pakarang Exquisite Thai Cuisine, PVD Rasoi, Pawtucket Not Just Snacks, PVD Ken’s Ramen, PVD Masala Pakistani and Indian Cuisine, PVD Latin El Rancho Grande, PVD La Lupita, PVD Diego’s, Newport Chilangos, PVD Xaco Taco, PVD El Charro, North Providence Los Andes, PVD Tallulah’s Taqueria, PVD Asian Den Den Cafe Asiana, PVD Mokban Korean Bistro, PVD Apsara on Public St, PVD Green Basil, North Providence Vatsana Thai and Sushi, Cranston Lim’s, PVD China Inn, Pawtucket Sushi Lemongrass, Warwick Bon Asian Bistro, Johnston Haruki, PVD Ichiban, Cranston Yama Fuji, PVD and Riverside Enn Japanese and Sushi Bar, Lincoln Sumo Sushi, Newport Vatsana Thai and Sushi, Cranston Sakura, PVD Juice Wild Flour, Pawtucket Amy’s Place, PVD Benefit Juice Bar and Cafe, PVD Fully Rooted, Pawtucket Quench Juicery, Scituate, Mass Other Cultural Flavors India, PVD Kleos, PVD Los Andes, PVD Yoleni’s, PVD Angkor, PVD The Village, Pawtucket 10 Rocks Tapas, Pawtucket Madeira, PVD O Dinis, PVD After Midnight Haven Bros, PVD Friskie Fries, PVD East Side Pockets, PVD Betty’s, North Providence Wise Guy’s Deli, PVD California Taco Shop, Warwick, Cranston, PVD Pizza Piemonte Pizza and Grill, PVD Caserta Pizzeria, PVD Antonio’s Pizza, PVD, Pawtucket Pizza J, PVD Timmys, PVD Fellini, Cranston, PVD Figidini, PVD Federal Hill Pizza, PVD The Big Cheese, Cranston Nice Slice, PVD Romantic Waterman Grille, PVD Loie Fuller, PVD Wharf Tavern, Warren Siena, PVD, East Greenwich, Smithfield Tree House Tavern, Warwick Pizzico, PVD Spain, Cranston 22 Bowen’s, Newport Cav, PVD Castle Hill Inn, Newport Romantic on a Budget Fellini, Cranston, PVD North, PVD Rosalina, PVD Kitchen Bar, Pawtucket Salvation Café, Newport Blount Clam Shack, Warren Three Sisters, PVD Secret Rendezvous Ocean House, Watch Hill Mill’s Tavern, PVD Beachead, Shoreham Camille’s, PVD Loie Fuller, PVD Centro, PVD Tree House Tavern, Warwick Diego’s, Newport The Avery, PVD Coffee New Harvest, Pawtucket, PVD The Shop, PVD The Nitro Bar, PVD Vanuatu Coffee Roasters, PVD Dave’s Coffee, PVD, Charlestown Bolt Coffee, PVD Borealis Coffee Company, Riverside Coffee Exchange, PVD Calamari Kon Asian Bistro, East Greenwich Providence Oyster Bar, PVD The Dorrance, PVD The East End, PVD Circe, PVD Pinelli’s, PVD Los Andes, PVD Soup Pho Horn’s, Pawtucket Thailand, PVD The Dune Brothers, PVD Hon’s House of Noodle Soup, Cranston Spirito’s, PVD Gracie’s, PVD Noreys, Newport Best Service Hope St Pizza, PVD The Dining Room at Castle Hill Inn, Newport Cav, PVD Bacaro, PVD Cook & Brown Public House, PVD Gracie’s, PVD Desserts Sin, PVD Gregg’s, multiple locations LaSalle Bakery, PVD Becketts Gelato, Block Island Duck and Bunny, PVD Pastiche Fine Desserts, PVD Sweet Indulgence, Cranston Milkshakes Friskie Fries, PVD Kaffeology, Newport Harry’s Burger Bar, PVD Newport Creamery, multiple locations The Annex, Watch Hill Three Sisters, PVD Food on a skewer: Askew
Food Truck Award Winners
We asked and you voted for your favorite mobile cuisine in our fine state. During voting the names of your favorites stood next to a lot of other fantastic road warriors. When they’re hitting the streets this summer, be sure to support these hard-working and creative chefs by attending a food truck event or chasing down a truck like the hungry dog you are. We sure have a lot to celebrate.
Friskie Fries, Favorite Truck 2018, Favorite French Fries, Favorite Food Truck with Storefront and Favorite Graphics
Where’s the weirdest place you’ve ever parked? Outside of a cemetery
What’s the most lost you’ve ever gotten with the truck? In the mountains of Springfield MA truck over heating What device would you invent for your truck to help business run better? Magic is totally allowed. A robot to cook the fries on 100 degree days How did you come up with the name for your business? Nibble and Bits was the first name, then once we chose the logo with the cat we decided Friskie Fries When you were a kid, what did you want to be when you grew up? Tom a news caster and Rande wanted to be a vet What’s your favorite other food truck? All of them, we truly love what our community has to offer… haven’t really had a bad experience yet! What’s your favorite other food truck?
If you were on a desert island with your truck, what ingredients would you want to have with you?
Bacon, cheese, sour cream, chive, fries and Titos, red wine and water Poppy’s Waffles, Runner Up Favorite Truck 2018, Favorite Winter Warrior and Favorite New Truck
Where’s the weirdest place you’ve ever parked? My daughter’s driveway What device would you invent for your truck to help business run better? Magic is totally allowed. Automatic refill on all supplies How did you come up with the name for your truck? I called my father-in-law Poppy. If someone was going to try one dish of yours, what would you recommend? The cookies and cream waffle When you were a kid, that did you want to be when you grew up?A big equipment operator, like a bulldozer If you were stuck on a desert island, what ingredients would you want to have with you? Waffle batter and chicken
Haven Brothers, Favorite Burger/ Slider and Favorite Late Night Truck
Where’s the weirdest place you’ve ever parked? We catered a house party with armed security, and they weren’t friendly.
What device would you invent for your truck to help business run better? Magic is totally allowed. A fryer that can fry a basket of fries in seconds
How did you come up with the name for your business? It was established in 1893 by Ann Haven.
If someone was going to try one dish of yours, what would you recommend? Of course it’s the murder burger. Once you eat it, you feel you’ve died and gone to heaven. The flavor is killer…
When you were a kid, what did you want to be when you grew up? Rich and famous because I have ketchup in my blood and hot dogs in my genes. I knew I was destined for Havenly things!
What’s your favorite other food truck? Haven Bros Diner — that’s what got me started in the mobile catering business!
If you were on a desert island with your truck, what ingredients would you want to have with you? I would bring oil. I could lube myself up to catch a great tan and use it to fry up anything I catch. It’s a win, win. I will look great with my beautiful tan and my stomach will be full with all my fried exotic foods.
Championship Melt, Favorite Grilled Cheese
Where’s the weirdest place you’ve ever parked? We did an event for the special teams coach of the New England Patriots, and he had a basketball court built at his house just for the event. It was a 2 on 2 tournament that he was having for NFL players.
What’s the most lost you’ve ever gotten with the truck? We went to Melrose, MA and the GPS took us down a road with a tunnel that had 8-foot-clearance, which we couldn’t mae. Directly in front of us is the tunnel and on either side of us were two one-way roads and we had nowhere to go but backward.
What device would you invent for your truck to help business run better? Magic is totally allowed. It exists in reality and it’s called an air conditioner. It gets hot on the truck this time of year.
How did you come up with the name of your business? I bought the truck from the previous owner. It’s a play on words for a championship title belt. If someone was going to try one dish of yours, what would you recommend? The most popular is called the Stan Hansen, named after a very popular US wrestler who wrestled in Japan. It’s cheddar, pulled pork, honey BBQ sauce and macaroni and cheese.
When you were a kid, what did you want to be when you grew up? I wanted to do something in wrestling. And that’s kind of cool because we get to promote wrestling events through my organization, Beyond Wrestling.
What’s your favorite other food truck? Pretty much anyone who’s going to give us free food at the end of the night.
If you were on a desert island with your truck – what ingredients would you bring?
We have just a flat top grill on the truck, so I would bring the ingredients to make myself a chicken stir fry sandwich.
Citizen Wing, Favorite Chicken Wings
Where’s the weirdest place you’ve ever parked? You mean besides Kennedy Plaza? Actually the weirdest/coolest moment was on the set of the Ghostbusters reboot parked next to Ecto-1; it was just nuts to me.
What’s the most lost you’ve ever gotten with the truck? We did a party for some friends last year down on Wallum Lake. Anyways, GPS took us down a steep and narrow dirt looking “path” you could call it, and at the end was the the lake. So I almost drove into the lake basically.
What device would you invent for your truck to help business run better? Magic is totally allowed. Self cleaning fryers or self cleaning truck. I spend more time cleaning than I do cooking, but that may be just my OCD. I love a clean kitchen!
How did you come up with the name for your business? I originally told people I named it to build a brand that could become more than just a food truck that everyone could relate to. Then someone asked if it had anything to do with Citizen Kane. Lately I have been inclined to think the latter. It might just be my rosebud and my demise someday. Just kidding — I actually love what I do no matter how hard it gets!
If someone was going to try one dish of yours, what would you recommend? I love our chicken & waffles, poutine and other creations, but our wings are unique. We brine them in beer from local breweries, season them and deep fry them — sometimes beer battered, grilled, smoked, sous vide. We are always trying new stuff. But I would say smoked chicken wings with Volcanic ash sauce, which is made with Borealis coffee, habaneros, fig jam and cardamom, then topped with toasted sesame seeds and scallions.
When you were a kid, what did you want to be when you grew up? I’m not really sure I knew when I was a kid. I mean definitely Indiana Jones, but it didn’t seem like a real option.
What’s your favorite other food truck? Do not make me pick! This is a tough one. It has to Be Plouf Plouf Gastronomie and Rocket Fine Street Food. But again I’m not gonna pick one in any order at any time! If you were on a desert island with your truck, what ingredients would you want to have with you? I would have to say we need duck fat to fry stuff, lots of beer and Sriracha, cuz I could eat just about anything with Sriracha on it!
Gastros, Favorite Hot Dogs / Sausages and Favorite Portable Not-A-Truck How did you come up with the name for your business? Gastros is short for gastronomy, which means the art of cooking or eating good food. If someone was going to try one dish of yours, what would you recommend? Bacon cheddarwurst When you were a kid, what did you want to be when you grew up? Food truck owner GottaQ BBQ Food Truck & Catering, Favorite BBQ
Where’s the weirdest place you’ve ever parked? We do all kinds of weird stuff. Probably my first event that my wife and I did when we launched our food truck. We were in CT at a large festival and were selling only pulled pork with cole slaw and in two days we sold, like, I can’t even remember the amount. It was an absurd amount. We were like, “Whoa, why did we do this?” It took off for us then.
What’s the most lost you’ve ever gotten with the truck? Probably trying to navigate through Boston. The truck can’t go through the tunnels, so we have to stay on the surface roads. Going to Suffolk Downs with a truck from RI is really difficult.
What device would you invent for your truck to help business run better? Magic is totally allowed. Probably a way for the trucks to clean themselves. Our trucks get blown up, so something that would allow us to push a button and steam clean the whole thing.
How did you come up with the name of your business? I did it without anybody understanding what it was. When I came up with GottaQ, it’s a noun, a verb and an adjective. GottaQ is the business name. GottaQ as in, you’ve gotta eat this barbecue. As an adjective, it’s gottaq. GottaQ barbecue is the only kind of barbecue. Got to have that barbecue.
If someone was going to try one dish of yours, what would you recommend? Brisket. Our beef brisket is national class. I would put it against any barbecue house anywhere in the country.
When you were a kid, what did you want to be when you grew up?
I did it. I was a firefighter/EMM/paramedic for 37 years. In my second career, I built theme park attractions for Disney. In my retirement, I switched from doing lighting and sound to doing the food part of events.
What’s your favorite other food truck? We most get along with Presto Strange-o. We’re going to use their brand of drinks on our trucks and store.
If you were on a desert island with your truck – what ingredients would you bring? Brisket and dry rub. I’m sure I could build a smoker out of something.
Jeff’s Wood Fired Pizza, Favorite Pizza
Where’s the weirdest place you’ve ever parked? It has got to be in an apple orchard, which was inside a mansion compound in Newport. We were there for nine hours doing a private party and probably made 13 pizzas. I think we were more for decoration than food. What’s the most lost you’ve ever been? It was in Newport. I ended up going down a very narrow dead end, which is like the worst nightmare for a guy driving a trailer. What device would you invent for your truck to help business run better? Magic is totally allowed. That would have to be a machine that magically preheats my oven in seconds rather than hours. How did you come up with the name for your business? I’m Jeff, we cook pizza. So Jeff’s Wood Fired Pizza seems to make sense. If someone was going to try one dish of yours, what would you recommend? I like all my pizzas, but I recommend people go with the margherita. If a place can do the simple pies well, then the fancy creative pies should be great. When you were a kid, what did you want to be when you grew up? I wanted to be a monster truck driver. What’s your favorite other food truck? That’s hard cause I love them all. I honestly haven’t had a meal off any truck that I haven’t loved. I’m a big fan of what Gastros is doing, Fugo, Smoke & Squeal. There all great. If you were on a desert island with your truck, what ingredients would you want to have with you?All the ingredients to make pepperoni pizzas for a lifetime. Noble Knots, Favorite Sandwich-like Object Where’s the weirdest place you’ve ever parked? No place really weird. Worst has been when they try to park us on a hill, making it practically impossible to cook.
What’s the most lost you’ve ever gotten with the truck? We have never gotten lost (thank you gps). We did once cater a wedding that in order to get to required us to go under a bridge we wouldn’t fit under. Fortunately, a local saw us coming and told us how to get to our destination without going under the bridge.
What device would you invent for your truck to help business run better? Magic is totally allowed. A weather control device to ensure we always had great weather. How did you come up with the name for your business? Our business name is also our mission statement. Noble reflects how we like to conduct ourselves both in our business and in our lives. Knots is for our pretzel bread. If someone was going to try one dish of yours, what would you recommend? Really can’t go wrong with any dish. Probably the hush puppies. When you were a kid, what did you want to be when you grew up? A chef What’s your favorite other food truck? Rhode Rage If you were on a desert island with your truck, what ingredients would you want to have with you? Arugula, eggs, chicken stock, heavy cream, flour, salt, short ribs Poco Loco Tacos, Favorite Tacos Where’s the weirdest place you’ve ever parked? Kennedy Plaza is the weirdest place we’ve parked. Mostly because of the clientele. What’s the most lost you’ve ever gotten with the truck? We went to the wrong building in the CVS park in Woonsocket once. Not a very exciting story, the buildings just all look the same. What device would you invent for your truck to help business run better? Magic is totally allowed It may already exist but I’d like a device to keep bees from flying into the truck while we’re trying to cook. Maybe it’s the bright yellow color of our truck they identify with. The thing is a bee magnet. How did you come up with the name of your business? Poco Loco means “Little Crazy” which I felt described some of our less traditional tacos and menu items. If someone was going to try one dish of yours, what would you recommend? The PBJ Taco has always been our best seller. Pulled Pork, Black Beans, Jalapenos, cheese and our sweet BBQ sauce. When you were a kid, what did you want to be when you grew up? My mother showed me something I wrote in 5th grade describing how I wanted to be an ice cream truck driver. Landed a little off the mark, but I was close. What’s your favorite other food truck? For savory foods trucks I love Rocket Street Food. Their sliders and dogs are epic. For sweet I go to Like No Udder. Their vegan ice cream is so good you can’t notice it’s dairy free. If you were on a desert island with your truck – what ingredients would you bring? If the island was deserted I would probably just bring a bottle of Buffalo Trace Bourbon. Might as well relax and have a drink if there’s no one to sell food to.
Buddha Belly, Favorite Other Ethnic
Where’s the weirdest place you’ve ever parked? I haven’t really parked anywhere weird. I have had the opportunity to park in some really cool spots, such as a beautiful ocean-front spot while providing service at a yacht club or in the middle of the RI POPS at Roger Williams Park Temple of Music. If I had to answer this, I would say my driveway at home. Before I opened to the public I did a couple test runs with my friends, family, and neighbors out of my driveway to work out any kinks.
What’s the most lost you’ve ever gotten with the truck? I have never really gotten lost. I’m born and raised in this area and with all the technology available to us, there really is no excuse to be lost in Rhode Island.
What device would you invent for your truck to help business run better? Magic is totally allowed. I would love to invent a robot that can prepare the whole truck for me. Handle the shopping and make my sauces. If it would also cut veggies and make my batter and clean – that would be pretty awesome. Now that I think about it, how about it does everything and I just interact with customers?
How did you come up with the name for your business? Buddha Belly came from my thinking that I wanted something that could tie together something Asian with something food-related that conveyed my sense of humor. I use the Laughing Buddha image on my truck and joke that is a self-portrait or my twin brother.
If someone was going to try one dish of yours, what would you recommend? I would definitely recommend my Chinese Style Crepe. It is unique in this area and is THE number 1 street food in China. It really is a great representation of my truck and a true Chinese street food cuisine.
When you were a kid, what did you want to be when you grew up? I wanted to be a surgeon or an Air Force jet pilot.
What’s your favorite other food truck? I think there is something from each that I really love to eat every once in awhile. With that said I will NEVER pass up the opportunity to get a burrito from Mijio’s or the Artichoke Balls off of Noble Knots! This is like asking me to choose between my two children, this is not possible – I want them all, all of the time!
If you were on a desert island with your truck, what ingredients would you want to have with you? I would want the 11 ingredients I use to make my chicken wing sauce; it’s an awesome sauce that seems to taste pretty good on anything I put it on!!
Jo Jo’s Cupcakes, Favorite Dessert
Where’s the strangest place you’ve ever parked? I actually sold right out of my driveway at home on Saturday, and sold 12 dozen cupcakes in 1 hour and 15 mins! Was nice to be 50 feet from my door. What’s the most lost you’ve ever been? In Providence? I’m always lost. How did you come up with the name for your business? As a li’l girl, my dad and ONLY my dad called me JoJo. He passed away when I was 21 years old and I named it in honor of him. If someone was only going to try one thing of yours, what would you recommend? The cannoli cupcake is my signature cupcake. When you were a kid, what did you want to be when you grew up? I wanted to be a lawyer. What’s your favorite other food truck? I do like Presto Strango. If you were on a desert island with your truck, what ingredients would you want to have with you?Whipped cream, strawberries, blueberries, oh and whipped cream again
Del’s Lemonade, Favorite Frozen Dessert
It just wouldn’t be RI without Del’s. The relief on a hot day, the bits of real lemon, the spoon straw … it’s no wonder you can’t resist the siren song of the yellow and green cup!
Like No Udder, Favorite Vegan / Vegetarian Options
Where’s the strangest place you’ve ever parked? We served a funeral; the person who passed away wanted something fun at the funeral and requested an ice cream truck. She also requested that the ice cream be eaten outside to ensure ice cream wouldn’t be spilled on the carpet.
How did you come up with the name of your business? A friend of ours came up with the name Like No Udder in her sleep.
If someone was going to try only one dish of yours, what would you recommend? The peanut butter chocolate shake is the most popular item on the truck.
What’s your favorite other food truck? Unfortunately, there are no other vegan trucks in RI. So while we love our fellow truck friends, our favorite vegan truck food comes from the Cinnamon Snail in NYC and Taco Party in Boston.
Presto Strange O Coffee Truck, Favorite Coffee / Beverage Truck
Where’s the weirdest place you’ve ever parked? Probably on the wrong side of a state highway at an abandoned rest stop to serve a movie crew at 1am.
What’s the most lost you’ve ever gotten with the truck? Took the exit for rt4 instead of exit 4 off of rt95. Added about 45 min to the trip What device would you invent for your truck to help business run better? Magic is totally allowed. A device that caused a dance party to break out whenever the line got too long! How did you come up with the name for your business? Just wanted to break away from typical coffee shop names. If someone was going to try one dish of yours, what would you recommend? I would recommend asking for whatever the barista is currently drinking. That’s a way to find out what’s good. When you were a kid, what did you want to be when you grew up? Anything except ordinary. What’s your favorite other food truck? Anyone offering some vegetarian options. I like Fugo. If you were on a desert island with your truck, what ingredients would you want to have with you? Coffee beans, vanilla beans, sugar cane
Iggy’s Doughboys, Favorite Outdoor Treat
Deep-fried bread served with a generous sprinkling of sugar — no fair, carnival, beach day or any summer day spent outside would be complete without it. We’re just glad their delicious doughboys don’t actually come out of the fryer with faces. We’d still devour it, but we’d feel bad about it.
Yacht Club Soda, Favorite Locally Produced Food Carried in Stores or Trucks
Rhode Island’s been loving Yacht Club for more than 100 years! Made with artesian water and no high fructose corn syrup before being bottled in glass, the anchor label means you’re about to taste the good stuff. At a backyard BBQ, at the beach, mixed with liquor, turned into ice pops or served with food truck fare, Yacht Club’s exceptional flavors make them a favorite year after year.
The Burgundian, Favorite Mobile Pop Up
What’s been your most unusual pop-up experience? I would probably say the Attleboro Zoo. I was legit right near the lion’s den and Mufasa was definitely staring me down the entire time. It was kind of creepy cool.
What device would you invent to help your pop-ups run more smoothly? Magic is totally allowed. Definitely a teleportal window to my commissary kitchen. That way, I wouldn’t actually have to set anything up other than a table. I’d have my staff cooking in the kitchen, and when we had an order – BAM – hand it to me through the teleportal window. I feel we have the technology to make this happen. How did you come up with the name for your business? When I lived in Lille, France (on the border of France and Belgium), I really got into Belgian beer. I bought books, researched, toured, etc. One of the books was titled The Great Beers of Belgium by renowned booze author Michael Jackson. In this book, Jackson went into some history of Belgium, and talked about the days when Mary of Burgundy reigned over this region. During this time, the name Burgundian was born in Belgium, and it’s still used today. The book said a Burgundian is “someone who loves food and drink in both quality and quantity.” This description resonated with me. I worked with a number of Belgians at this time, who all gave me their own version of what this term meant. Essentially, it boiled down to a very social and communal way to interact with food and drink. It’s a means of pausing everyday life, and enjoying food and beverage delights with others. So, our Burgundian slogan is “Someone who loves food and drink, in both quality and quantity, shared amongst friends.” It’s like “foodie” or “gourmand,” but much more evolved. Hence our hashtag #weareburgundians…because I think many of us are Burgundians at heart. If someone was going to try one dish of yours, what would you recommend? For savory, I would say our fried chicken and waffles. My chef has a secret recipe from his Georgian family, and we put this on a Liege waffle. We mix up the sauce — sometimes a beer shallot gravy or maybe an roasted adobe pepper maple butter. For sweet, I would try one of our boozy mascarpone whipped cream concoctions, like our Falling for Waffles — spiced apple & pear compote topped with a Sons of Liberty Rum-infused mascarpone whipped cream, candied pecans and Newport sea salt caramel drizzle. When you were a kid, what did you want to be when you grew up? When I was a young kid, I would probably say some sort of superhero. Or Joe Montana. When I was a teen, it was definitely a soccer star. And I was headed that way until I gruesomely busted my knee up. But waffles are cool, too. What’s your favorite other food truck? Wow, this one is really difficult. So many great ones. While it’s not in service anymore, when I moved to the area in 2011, I fell head over heels with Hewtin’s Dogs Mobile Food Truck. It bordered on obsession — the sausages were amazing and the bacon wrapped meatloaf? I mean, come on. Luckily, Chez Pascal opened Wurst Window so I can still get my fix. My other favs and regulars: Gastros, Baby’s Bonetown and Rocket Fine Food (The Ron Swanson!!!). If you were stranded on a desert island, what ingredients would you want to have with you? A pig. So many delicious options. I’m always reminded of that Simpson’s episode when Lisa wants to be a vegetarian. Homer asks her if she’s going to give up bacon, pork and ham. She says that those all come from the same animal, and he replied “Right, some wonderful, magical animal.” Rhody Roots, Best Overhaul Where’s the weirdest place you’ve ever parked? To be weird we’d first have to be any kind of “normal,” and we’re still figuring out what that means. Everywhere we’ve gone we’ve met great people. I guess we’re lucky because we really can’t complain about a single location we’ve been to. Have you ever been really lost with your truck? We are forever getting lost going to breweries! What device would you invent to make your business run more smoothly? If our truck could pack and unpack itself that would be great … if it wanted to throw in parking and driving to the event location that would be cool, too. I think I just asked for a Transformer. How did you come up with the name for your business? We wanted something that related directly to our concept and spent hours flipping through cookbooks and asking our friends/family what their thoughts were. (Thanks Eric and Katie!) What one dish would you recommend? The “Curd You Dare?” is mind blowing, and unfortunately the least commonly ordered. It actually breaks my heart and I’m often tempted to give it away so consumers can understand its greatness. When you were a kid, what did you want to be when you grew up? We both wanted to be lawyers… so clearly being food truck owners makes a ton of sense. What’s your favorite other food truck? Presto!!!! Coffee is needed to survive this life. If you were stranded on a desert island, what ingredients would you want to have with you? Give Lou any sort of produce or meat, a little salt and pepper maybe some garlic, and he will make it work.He will hate me for saying that, but he’s seriously that good at what he does. It’s about the love (and cook times), but seriously, he really gives it his whole heart.
Tricycle Ice Cream, Favorite Truck on a Bike
Where’s the weirdest place you’ve ever put your cart? One time we catered birthday party for a dog, held at a mansion in Newport. It was super elegant and there were over a dozen dogs there. We made dog-friendly ice cream sandwiches.
What device would you invent for your cart to help business run better? Magic is totally allowed. I would make a self-driving tricycle that could make deliveries right to your door. I’d also like to create dry ice that doesn’t sublimate, so I can save some money.
How did you come up with the name for your business? I like business names that are both simple and conjure up an image in a consumer’s head. Obviously, we vend out of a tricycle, so some inspiration came from that. However, we liked the name, too, because it conjures up a kind of nostalgia that would resonate with a lot of people.
If someone was going to try one recipe of yours, what would you recommend?Callebaut Chocolate Ice Cream paired with Salty Pretzel Shortbread Cookies. You can’t go wrong with salty and sweet. When you were a kid, what did you want to be when you grew up? Gio wanted to be an architect. I wanted to be a rock star. What’s your favorite other food truck? We have so many favorite trucks, so I can’t pick just one, but some of our top faves include Fugo, Mijos, Rocket, and Incred-A-Bowl. If you were on a desert island with your cart, what ingredients would you want to have with you? Birdseed so that I could catch a pigeon and tie a message around its neck to go get help. Actually, this idea makes me want to make a sunflower seed ice cream. Maybe we’ll do that in August! Food Truck Fridays at Carousel Village, Favorite Location / Festival Every summer and well into the fall, crowds gather at Carousel Village every Friday night. The playground and carousel keep the kids entertained, the live music and shady trees keep the grown-ups entertained, and with the multitude of trucks that show up to start the weekend off right, even the pickiest eater will find something delicious to eat.
Hope Village / Hope Street Market (Pawtucket), Favorite Farmer’s Market
The Hope Street Farmers Market is like something out of a movie. Filled with couples, families and budding chefs, Saturday mornings at Lippit Park is a gorgeous experience. There’s freshly picked produce, coffee, baked goods and live music right next to a playground and an occasional artists market. And of course, there’s always a food truck nearby.
Frank Terranova, Achievement Award
Chef Terranova announced his retirement this year, and we want to thank him for keeping us Cooking with Class for so many years. See our interview with him on page XX.
Tomaquag Museum Celebrates Strawberry Thanksgiving
To the Narragansett people of Rhode Island, the humble strawberry carries an importance that goes beyond the confines of everyday convention. In the Narragansett language, wuttáhminneash translates as heart berry, and on June 23, the the Tomaquag Museum in Exeter will be hosting one of Rhode Island’s oldest celebrations of friendship and harvest.
“Strawberry Thanksgiving is one of the traditional 13 thanksgivings celebrated historically among the Narragansett people,” explains Silvermoon LaRose, assistant director at the museum. “We remember the Creator’s gift of the strawberry, a symbol of love and friendship.” It is in the spirit of that symbol of unity that the Narragansett welcome both the Native and non-Native communities to eat, dance and exchange stories, while acknowledging a shared responsibility of respect and stewardship to the earth. There will be storytelling by Paulla Jennings, author of the book Strawberry Thanksgiving, as well as traditional dance narrated by tribal scholars who will explain the symbolism behind the performances.
“Since each song, dance and story has special meaning and purpose,” explains Lorén Spears, museum executive director, “we will share the history, culture and meaning as each is introduced so that everyone can understand the meaning behind what they are experiencing.”
It’s not a one-way street either. There will be interactive elements throughout the event, including open access to the museum, and visitors will even be invited to participate in a number of social dances led by tribal educators and artists. Guests also will be invited to make their own friendship bracelets (for a small fee), while children will be able to participate in a range of free craft projects. And the creativity doesn’t stop there. Visitors with an interest in how-tos will be able to attend a painting demonstration with indigenous artist Nayana Glazier, while athletic sorts will have an opportunity to compete in the traditional game of ring and pin.
However, these activities are not simply creative pursuits for the enjoyment of the crowds. Under the protection of the museum’s Indigenous Empowerment Network (IEN), the artistic attractions at Strawberry Thanksgiving hold a deeper meaning: to protect the Native community against artistic theft and cultural appropriation. The organization achieves this in two ways. One, by ensuring that only Native vendors are permitted to sell art at tribal events, and two, that they are fairly compensated for their work.
Because the struggle is real.
According to Indian Country Today, as much as 80% of all Native art sold in the United States is fake, meaning that indigenous artists frequently lose out on the meager funds that they depend on for survival. The impact can be catastrophic. According to a 2013 report published by the American Community Survey, Native Americans have a median income of $36,252; a $22,018 deficit compared to their white counterparts. To compound the issue, in 2016 the Bureau of Labor Statistics reported the unemployment rate among indigenous communities at 8.9%, compared with 4.9% for the country as a whole. To redress the balance, many Native people need to create and sell art work just to make ends meet. Yet, all too often, the consumer doesn’t seem to know (or care) about the situation. But it is an important consideration to make. By failing to support indigenous artists, the consumer actively takes funds away from some of the most impoverished – and systematically abused – communities on the continent.
The situation is even more acute in Rhode Island. According to recent statistics released by the Rhode Island Department of Health, the median household income for Native Americans living in the Ocean State is $21,476, roughly $34,000 less than the state median. Just under 19% of Native Americans own their housing unit, compared to almost 65% among the white population. Perhaps the most shocking statistic of all is that the median age for the Native American population in Rhode Island is just 37.
“As an individual with a disability, I’ve been able to help bring income into my family through my arts and crafts. Tomaquag Museum offers a free venue to local native artists to sell our creations, thereby supporting small businesses and artists like myself. My family and I are blessed to have this opportunity!” This brings the endeavors of the Tomaquag Museum into a much sharper focus. A Native led non-profit, they are Rhode Island’s only museum entirely dedicated to telling the story of indigenous people from a first-person perspective. This year marks their 60th anniversary, and with the vigor of Spears at the wheel and the support of the community behind her, the museum is currently deep in a concerted effort to raise $20,000 in order to receive the matching donation of $20,000 from an anonymous donor. Funds will be invested in growth of the museum, the care of collections and archives, and the development of new exhibits and educational programs. Behind the scenes, the museum is in the process of finding a new location and is planning to build a new facility to better serve the Rhode Island community and tourists who visit the homeland of the Narragansett people.
“Thank you to all who have donated thus far; we are just $6,000 away from our goal. With your help we can reach it by the June 30 deadline and empower Native artists and the Indigenous community, and share our culture, history and arts,” stated Spears.
“Our mission is to provide public education,” she continues, “and Tomaquag serves as a cultural bridge between the past, present and future, as well as a facilitator between the Indigenous communities and the diverse world.”
And they have achieved their mission. In 2016, the Tomaquag Museum was a recipient of the National Medal for Museum and Library Service, the nation’s highest honor given to museums and libraries for service to the community. Not bad for a seven-person museum that was almost obliterated by flooding as recently as 2010.
Yet, despite all their efforts, this small yet incredibly powerful and focused institution is one of the unsung heroes of Rhode Island. Located in a far-flung corner of Washington County with limited funds and resources, the museum and the Narragansett community as a whole need your support. Which is exactly why you should be in Exeter on June 23 between 10am and 2pm. Entrance is included with general admission to the museum, meaning that you will not only experience moe than four hours of traditional celebrations, but also will go home with the the knowledge that you are supporting a much larger cause.
The cause of humanity.
Strawberry Thanksgiving takes place on Jun 23 from 10am – 3pm at the Tomaquag Museum, 390 Summit Rd, Exeter; tomaquagmuseum.org
Phillipe & Jorge’s Cool, Cool World
Miss Management
The British have a phrase about general ineptitude, that “they couldn’t organize a piss-up in a brewery.”
It appears the Raimondo administration is falling into that category. We have been treated to “Cooler and Warmer” and the UHIP debacle. Now it is revealed that because of missed deadlines for responding to legal demands, the state could be on the hook for millions of dollars in fines. Not only will these come out of the taxpayers’ pockets, but they could throw the entire state budget into a train wreck situation. And what makes it even more appalling is that the lawyers supposedly in charge of meeting the court deadlines are not even licensed to practice law in Little Rhody. The best and the brightest, indeed.
Governor Gigi appeared clueless about all these things. Maybe it’s time for her to consider a job managing a Burger King, if she could even run that well. Instead, she continues to race out of the Biggest Little to shake down donors to her campaign, especially her bosom buddies on Wall Street.
This total lack of oversight and management shows what’s wrong with Gigi’s administration. She hires a bunch of cronies to do grind-it-out duties they want no part of.
Gigi also seemed to have missed Harry Truman’s very responsible and correct edict that “The buck stops here.” That is, on the top man or woman’s desk. But Gigi runs away every time there is a screw- up, instead putting the blame on her underlings. No, Gigi, you are the ultimate party to blame, so suck it up and take responsibility.
Unfortunately, despite her annoying campaign ads, it is unlikely she will lose the next election, due to the lack of quality challengers to her throne. Incompetence is its own reward.
Is This How It’s Done?
A couple of front page articles in The Providence Journal in recent weeks indicated to your superior correspondents that there is a way to live like an incredibly wealthy person without having to go through the trouble of actually earning a lot of money. One article was about GOP gubernatorial candidate and former CEO of Benrus, Giovanni Feroce. This story, reported and written by the estimable Amandas Milkovits, ran on June 12, 2018. Benrus was described as a “failed company,” yet, somehow, for a number of years, Feroce lived in an opulent estate in Newport. Feroce and his former lawyer, Michael F. Sweeney, are embroiled in a lawsuit involving such elements as who actually owns (or owned) the Benrus trademark. Both Feroce and Sweeney were living high on the hog without actually making any money. All of Benrus’ business dealings apparently were done by having work for the company done on credit with promises to pay back their creditors. Is this the person you want to be the Biggest Little’s next chief executive? On June 15, 2018, there was an Associated Press story in The Journal on U.S. President Donald Trump’s apparent misuse of charity funds through the non-profit Trump Foundation. Since El Presidente will not release his tax information, we have no idea where all the money he spends actually comes from and if it was earned by doing something of actual value. Our suspicion is that the source of most of his “wealth” is borrowed money, fronted by banks speculating that there will be a big payoff for them some day. So folks, that’s the way to live like a king in the US: by merely shifting money around. As Jorge’s grandmother used to say, “Idn’t that cunnin’.” So the trick in the Yahoo Capitalist present day seems to be to become a big-time liar and thief, and do it all with borrowed money. And it appears to be getting worse for all of us who are part of the hard-working, honest public. Yeah the economy is doing well, but what is “the economy”? It’s rather obvious that neither you nor P&J are part of it. Sleep tight, Planet Earth. Jockular
With the start of the World Cup, Phillipe and Jorge are reminded of one of the funniest things we have seen from the fans.
Years ago, one of the opening matches was between Scotland and Russia. There is a famous photo of the hard-partying Scottish fans going to the stadium with a big banner that read, “Alcoholism versus Communism.” Doesn’t get any better than that kind of sense of humor.
(This year’s best World Cup chuckle: Uruguay’s team has a player named Jose Jimenez. For those of certain years who remember the Bill Dana character, it’s a hoot every time they mention his name. But he’s not an astronaut.)
Creep Show
If President Pussy Grabber isn’t repulsive enough on his own, what a great idea to bring in Phantom of the Opera manqué and creepiest person on the planet, Rudy Giuliani, to be his lawyer and
spokesperson, whether he knows what he’s talking about or not.
Giuliani looks like a bad version of Klaus Kinski in Nosferatu, save for Count Dracula’s better manners. If this is the face of America to the rest of the world, we’re in trouble.
Join the Family at Little Falls Cafe
Surely everyone from RI has heard of historic Pawtuxet Village in Cranston, nestled in a Narragansett Bay cove famous for the burning of the Gaspee (look it up!). In the heart of the village is a quaint coffee house called Little Falls Café, where friends and family (or friends who are family and family who are friends) gather.
Established in 2001 by spouses Jeff St. Germain and Matt Donnelly, the café is still going strong and running smoothly, despite the duo having side businesses. St. Germain is a realtor with Keller Williams, and Donnelly is the proprietor of Heart in Hand Massage Therapy just up the road. As if they aren’t busy enough, they are the proud parents of two children, and are eagerly awaiting the arrival of two more. They bring that family feel to the café, having created a sense of community where strangers and friends can come together and experience art, music and cultural diversity. “Through the years, the café has sponsored many events for the young and old alike,” says St. Germain. They also encourage taking an active role in the activities and preservation of historic Pawtuxet Village.
Jennifer Del Sesto of Narragansett, who frequented the café when she lived in the village, returns whenever she can. When asked what her favorite menu item is, she pointed to her ham and cheese croissant. “It’s so hard to choose though, everything is so good!” Coupled with the fact that scone and soup choices may change daily, you’re sure to find something new to try each visit.
Jess Watts has been the creative chef here for many years. She’s been known to add gluten-free or vegan choices, including lemon poppy or cinnamon scones, using cane juice and flax seed meal in place of the usual eggs and sugar. It’s interesting to see what she’ll whip up next. She uses farm-fresh vegetables in season for her vegan and vegetarian options, as well as the hearty meat stews and chilies, never sacrificing flavor for her creations.
The quiches and pizzas looked amazing, but I had to choose just one and went with the vegan pizza strip. It’s a big slice of heaven, with just the right amount of crushed red pepper heat. The whole wheat crust was rubbed with garlic, crunchy yet soft, and topped with spinach and black olives. To die for!
I was told the coffee is awesome, and I wasn’t disappointed in my iced vanilla hazelnut. It’s no wonder there’s a steady stream of customers at the 6am opening. All coffees are available by the pound for home brewing, blended and ground to your preference. They also feature an eclectic choice of teas, featuring whole leaf organic hand-blended options, which are beautiful to look at and smell fantastic.
Open seven days a week, the café closes at 4pm Monday through Thursday, with slightly extended hours on the weekends. Don’t want to leave the house? Delivery is available via doordash.com. Stay for a packed sandwich and latte at a cozy table, grab a fresh-baked muffin and tea to go, it’s all good!
Little Falls Cafe, 2166 Broad St, Cranston; littlefallscafe.com