School is Out! (What does that mean for local children?)

It’s summertime. The kids are out of school and sprinklers are set up in the yard. Bedtime is a bit later, and homework feels like something of the past. The pools are filled with joyful kids, and their parents are slathering sunblock on their shoulders. But as any...
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The Possibilities Are Endless for Providence Culinary Training Graduate Charles Jarvis

Charles Jarvis cooked the entire meal for his rehearsal dinner before he married his wife, Brionne. Stuffed chicken breasts, stuffed mushrooms with rice…it took days to make all the dishes, and get it just right.   It had to be perfect: he was marrying his high...
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Second Harvest Food Bank’s Statement On Release of the 2018 Senate Farm Bill

  Late last week, the U.S. Senate Agriculture Committee released its version of the 2018 Farm Bill, which presents an opportunity for the Senate to strengthen the national commitment to reducing hunger and support agriculture. Second Harvest Food Bank applauds...
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“Let us be full of compassion, but hungry for mercy and justice.”

  The following is an excerpt from  Dr. Mark Jensen's Keynote Address at Set the Table, a celebration of Second Harvest's CEO Clyde Fitzgerald on his retirement. These astute words from Dr. Jensen served as a gentle call to action, a reminder as to why it is we...
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Feeding Opportunity: Jobs, Wages, and Secretary Acosta’s Visits Second Harvest

  The Providence Culinary Training kitchen at Second Harvest Food Bank smelled amazing—like tomatoes and tarragon and cheese: Swiss, gruyere, parmesan. The students had just plated tomato cheese tarts and tossed the salad when Secretary R. Alexander Acosta and...
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Southern Traditions: Blues and Food

  From Sonny Terry’s “Custard Pie Blues” to James Cotton’s “Digging My Potatoes,” the Blues and Southern food have always been deeply intertwined. The Piedmont Blues Preservation Society celebrates the Blues at the Carolina Blues Festival every spring, but this...

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