Seven Stars Bakery Supports We Share Hope Food Rescue

Seven Stars Bakery Supports We Share Hope Food Rescue

Seven Stars Bakery will donate 100 percent of their sales from their 3 locations to We Share Hope on January 2, 2015. WOW!

to-the-right-of-what-we-doOpened on January 2, 2001, Seven Stars Bakery is a family owned and operated business that started on Hope St. in Providence, and has grown to 3 locations (820 Hope St. & 342 Broadway in Providence, Rumford Center and 20 Newman Ave in East Providence). Owners Lynn & Jim Williams decided to donate their sales to We Share Hope food rescue on their 5th anniversary as a way to give back to the community. “We had a successful neighborhood business on our hands and it was time to give back to the community that gave so much to us,” Lynn Williams said.

For 9 years, Seven Stars donated their proceeds to Rhode Island Food Bank. This year, they chose We Share Hope. “We’ve worked with We Share Hope for years. They pick up our leftovers and get them to people that need to eat in our community. The best experience we ever had was when we heard from a woman who gets food from one of the pantries that they service. She was ecstatic to be able to feed her daughter good bread!” Lynn Williams said.

The proceeds will support We Share Hope, a food rescue organization that aims to resolve the hunger problem in Rhode Island by providing food to charities that feed the poor and underprivileged. We Share Hope provide donated food to over 100 public, private, and faith-based organizations throughout Rhode Island.

Based in Warren Rhode Island, We Share Hope is a community of individuals who are committed to serving the common good. We Share Hope locates, gathers, and distributes food to groups that feed the poor, distressed, and the under privileged. To make donations, or find out about volunteering go to For more detailed information call us at 401-289-0448 for additional information.

Food Bank Open House Set for Saturday, Dec. 13

Food Bank Open House Set for Saturday, Dec. 13

All ages invited to donate food, tour the Food Bank, sort fresh produce for food pantries and enjoy musical performances.

The Rhode Island Community Food Bank will open its doors to families, community groups and the public on Saturday, December 13 for the annual Holiday Meal Drive Open House. The all-ages event will be held at the Food Bank’s facility at 200 Niantic Avenue in Providence.

DSC_0727The event is free and no registration is required. Donations of non-perishable food are requested to help the Food Bank meet its goal of collecting an additional 350,000 pounds of food by December 31. Most needed items include: canned tuna, peanut butter, canned fruits and vegetables, dried or canned beans, whole wheat pasta, brown rice, healthy breakfast cereal, and canned soups, stews or chili.

The Details:
Holiday Meal Drive Open House
Saturday, December 13, from 9 am to noon
Where: RI Food Bank’s facility at 200 Niantic Avenue in Providence
Cost: Free. Donations of non-perishable food are requested

“The Open House is a time when the entire community can come together around the simple idea of feeding our people,” says Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “We encourage everyone to donate healthy, non-perishable food that can be used to make a nutritious meal for a family, because so many of the people we serve have children or seniors in the household.”

The Rhode Island Community Food Bank now serves 63,000 people every month through its statewide network of food pantries. One in three served is a child under the age of 18. One in five is a senior 60 years of age or older. Last year, the Food Bank distributed nearly 10 million pounds of food to ensure that no Rhode Islander goes hungry.

Music will be provided by the a cappella group, “Voices of Christmas,” Rhode Island teen singer/songwriter Emeline Easton and the Wheeler Jazz Ensemble. Activities for children include a scavenger hunt, packaging of fresh produce, and a make-your-own donation can. Hot chocolate, cider and cookies fresh from the Food Bank’s Community Kitchen will be served.

Live demonstrations by the Food Bank’s “Community Cooking: Wholesome Eating on a Budget” program will be presented. The Community Cooking program brings nutrition education to clients of food pantries and empowers them to eat healthier on a tight budget using food that can be obtained from a food pantry.

The 2015 Rhode Island edition of City Dining Cards will be on sale for $20/deck — $10 from every sale goes directly to the Food Bank. This year’s Rhode Island edition offers savings to an expanded selection of restaurants and food trucks across the state.

The Holiday Meal Drive Open House is open to individuals and families, as well as civic, business and faith groups. Children’s programs, such as the Girl Scouts and Boy Scouts or local school groups, are also invited to participate (with adult supervision).

Financial Donations Help Feed the Hungry

Financial donations are critical in helping the Food Bank provide healthy food to families struggling to feed their families on extremely low incomes. Every dollar raised enables the Food Bank to acquire three pounds of nutritious food for Rhode Islanders in need. Contributions may be made online at You may also call 401-942-6325 or mail your donation to the Rhode Island Community Food Bank, 200 Niantic Avenue, Providence, RI 02907.

If you are unable to attend the Holiday Meal Drive Open House, you may drop off donations of non-perishable food any weekday (excluding holidays) between 8 a.m. and 5 p.m. at the Food Bank’s facility at 200 Niantic Avenue in Providence.

For more information, visit or call 401-942-6325.

Get Your Squash On!

Get Your Squash On!


Each year the Summit Neighborhood Association introduces a festive gathering which offers family fun and seasonal treats. This year, it’s 4th time around, local families are invited to don their Halloween costumes and serve up their favorite squash dish. There is no entry fee and prizes will be given for best dish.  No worries if you don’t have time to cook anything, just show up anyway and taste everyone else’s.

More details:

Head to Seven Stars Bakery on Hope Street on Wednesday, October 29th at 6.30pm to join in the fun!

Families & costumes encouraged!

  • Prizes for best dishes
  • Judges from local eateries
  • People’s choice awards
  • Awards for best costume
  • Wine and olive oil tasting
Edible Rhody KIDS: APPLES (Fall 2014)

Edible Rhody KIDS: APPLES (Fall 2014)

73373_EdibRhod_I042Welcome Fall! Edible Rhody KIDS is created in collaboration with Edible Rhody magazine. This seasons’ topic, “Apples”, celebrates this delicious fall fruit in all its many shapes, sizes and colors! Check out the ER fall issue online or available at local newsstands all over the state.

Why we LOVE apples!

• Super yummy!
• Easy snack to pack—no utensils needed!
• Full of healthy nutrients to make your mind and body strong!
• There are 7,500 varieties (different kinds) of apples grown throughout the world.
• It takes about 36 apples to create one gallon of apple cider.
• Apples are a member of the rose family.
• Apples come in shades of red, green and yellow.
• Eat the peel too! Apple peels are loaded with fiber and vitamins A and C.

Homemade Applesauce

Homemade applesauce is delicious all by itself, with yogurt or on top of waffles, pancakes, ice cream, pork chops and more.

  • 73373_EdibRhod_I0413 pounds (8-9 medium) apples (Cortland, Macintosh or your favorite)
  • ½cup water or apple cider
  • Juice of 1 lemon
  • ½ cup brown sugar (or white granulated sugar)
  • ½teaspoon ground cinnamon
  • Pinch salt

• Peel, core and cut apples into l-inch chunks.
• Combine apples with remaining ingredients in a large heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until apples are quite soft (about 25 minutes). Allow to cool before proceeding.
• Carefully puree using a food mill or a food processor or blender. A potato masher works well too. Store applesauce up to 1 week in clean glass jars or containers in the refrigerator.

We’ve got more helpful tips and fun recipes online including applesauce parfaits and applesauce cake. Just click on the chef’s hat at

Pick your own: Visit the RI Fruit Growers website for a list of Pick Your Own orchards.

Children’s Healthy Cooking Classes

Children’s Healthy Cooking Classes

Don’t know about you but I have all the best intentions to have my kids help out more in the kitchen.  When dinner time actually comes around, we often run out of time and energy and the scene is rather like that of Swedish Chef from The Muppets!  I really do want my kids to know where their food comes from, understand basic nutrition and perhaps cook a meal themselves before leaving home.  We also fall into a rather predictable 8 meal rotation so any new, easy ideas are always welcomed.

safe_image.phpNo worries!  Help is here! Check out these hands-on, fun and nutritious cooking programs for children aged 4 and above.

Claire Moscrop of Claire Moscrop Nutrition brings her expertise as a Mom of three and Nutritionist to her children’s classes by introducing healthy choices, table manners (yahoo!) and encouraging our budding young chef’s to explore new tastes and textures.

Salmon Cakes and Moroccan Carrots - Yum!

Salmon Cakes and Moroccan Carrots – Yum!

Cooking classes run in 2 sessions with 6 classes in each session.  The next session is themed ‘Healthy Holidays’  and runs from October 28th until December 2nd.

Registration is now open.


Great Cookbooks for Families: Flourless

Great Cookbooks for Families: Flourless

flourlessHaving spent most of 2014 elbow-deep in gluten free cookbooks, Nicole Spiridakis‘s Flourless is a bright surprise.

Most GF cookbooks fall into one of two categories: those using nutritionally bleak wheat flour substitutes (like tapioca and potato starches or xanthan gum) and those emphasizing nutrition over fabulousness. Flourless is different.

The desserts in Flourless are inherently gluten free (flourless chocolate cake, pudding, meringues) or, if not inherently gluten free (muffins, cupcakes), stand-ins for flour are normal kitchen citizens like almond flour, cornmeal, or beaten egg whites. Moreover, and this is what makes Flourless such a thrill, the goal is decadence.

These are balls-out creations with plenty of butter, sugar, and heavy cream. They require no preamble prior to serving: try this gluten free crumble; it is almost like normal crumble. Instead, this perfect crumble speaks for itself, which is convenient, because my mouth is full of crumble at this time. This small shift in approach is huge for someone (I’m picturing a child at a potluck dinner) living in a state of constant vigilance (Is that gluten free? No?) and deprivation (I’ll just have this weird, pale cookie).

Both Mixed Berry Crumble and Peanut Butter and Jelly Bars met my three requirements for dessert: 1. Easy to make; 2. Force voracious lunatics to pause and worship/thank mother; 3. Cause immediate requests for more. There you have it. Success! I like this book.

The cookie recipe below is reprinted with permission from Chronicle Books.

As ice cream sandwiches

OCCC, pictured here in ice cream sandwiches. Do this.

Oatmeal Chocolate Chip Cookies


Oats whirled with peanut butter seems almost as natural a combination as peanut butter and chocolate, and indeed the addition of chocolate chips here sends these cookies into the realm of the sublime. Though it’s difficult not to eat them as soon as they come out of the oven, when cooled completely these cookies make great, sturdy cookies for ice cream sandwiches, particularly with vanilla ice cream.

¼ cup/55 g unsalted butter, at room temperature

1 cup/255 g creamy peanut butter

¾ cup/140 g packed light or dark brown sugar

½ cup/100 g granulated sugar

2 large eggs, lightly beaten

1½ tsp baking soda

1 tsp pure vanilla extract

3 cups/255 g rolled oats

1½ cups/255 g milk chocolate chips

Heat the oven to 350°F/180°C. Line two baking sheets with parchment paper.

In a large bowl, using an electric mixer, beat together the butter, peanut butter, and both sugars on medium-high speed. Add the eggs, baking soda, and vanilla and beat well to combine. Fold in the oats and chocolate chips and stir until incorporated.

Using a small scoop or a teaspoon, scoop out balls of dough and drop them on the prepared baking sheets about 2 in/5 cm apart.

Bake until the cookies are lightly browned, 12 to 14 minutes. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.



by Nicole Spiridakis

2014 by Chronicle Books $28

View a sample in iBooks here.

Editor’s note: Chronicle Books provided a review copy of this book. Kidoinfo publishes reviews of things we have tried and liked, and never accepts payment for reviews.