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RVA Foodie Spotlight: Chili Bowls & Pork Chops

John Reinhold | December 18, 2020

Topics: 821 Cafe, Cheddar Jackson, Chili, Dot's Back Inn, Foodie, Fresh Bread, Idle Hands Bread, local food, local foodie, Nightingale Ice Cream Sandwiches, Pops on Grace, Pork Chops, RVA Food Trucks, rva restaurants, Saison, Smohk, Southbound, Sugar And Salt, The Continental, The Savory Grain, vegan, vegetarian food

Its been a hard year on the local restaurants. Quite a few closings have happened over the past few weeks. This amazing food community is holding on as best it can. We here at RVA have been posting lists of delivery and dining spots, and posting these Instagram spotlights to highlight some of the wonderful food you can order for pickup and delivery. Please do check these spots out, and if you can, support them by ordering a meal or telling friends about your favorite spots. This week, local food creations continue to spotlight the cold weather with warm fixings for RVA.

Every week we spotlighting our favorite local restaurants with the best #RVAFoodie finds around town. We’ll be searching weekly for the best of delicious local food porn in our community, from amazing restaurants to chefs, food trucks, pop-ups and more. Here’s a few close-to-home favorites this week to follow on Instagram. Stay warm and happy, Richmond!

If you’ve got an awesome restaurant to spotlight, reach out to [email protected]! Support local, RVA! 

#RVAFoodie This Week

@thesavorygrain

#VeggieChilli Big fan of Savory Grain, lots of choices from vegan to allergen free. Local sourced fresh food, great lunch choices to pick up.

www.thesavorygrain.com

@smohkrva

#SmokedChilli Smohk makes southern food delights with of course a classic BBQ edge. This is pitmaster style goodness, ready for pickup!

https://smohkrva.com/

@dotsbackinn

#RibNoodleBowl Dot’s Back Inn is a staple of Richmond. Classic dining style food stop thats been listed on TV multiple times. Always top-notch food. They sure could use some love right now, check them out and try an RVA Classic.

dotsbackrichmond.com

@821cafe

#VeganFrenchDip 821 is another Fan Staple — and definitely loved by many of my Vegetarian and Vegan friends. I want to also mention their desserts, which are always banging. New daily updates – and specials like the one above. Check the menu and pick up an order to go!

https://qrcodes.pro/iaE7zQ

@popsongrace

#PotatoSoup This is a new one we just found out about. The pictures on the account look so good. Looks like a perfect down-home lunch spot.

popsongrace.shopsettings.com

@cheddarjacksonrva

#EggMuffin Cheddar is a great panini shop that makes many good bites to eat. They have something for everyone, with vegan and veggie options.

cheddarjackson.com

@thecontinentalrichmond

#Frenchtoast The Continental serves up a serious brunch; it’s exactly what you need to get your day going. The French toast is fluffy and perfect, with fruit to compliment. Reimagined classics for your tongue.

thecontinentalrva.com

@southboundrva

#PorkChop Southbound is located in Chesterfield and has a great locally sourced menu. This is some fine eating here that also offers some classic fare that you know and love.

https://www.toasttab.com/southboundrva/v3

@saisonrva

#FreshPlates Oh Saison, how I need to visit you. One of my favorite meals ever in RVA was their habanero-crusted Red Snapper. Their seasonal choices are excellent — and the market also has quick bites and great beer and wine to go!

www.toasttab.com/saison-rva/v3

@idlehandsbread

#FreshBread I don’t even know. I mean, look at the picture. Need I say anything more? Check their site and daily posts for fresh baked delights and even some vegan choices. Looks so good!

https://www.idlehandsbreadcompany.com/

@sugarandsaltrva

#RedVelvetCake Red Velvet is one of my favorites so this made me stop in my tracks. I can barely stand it. NEEED IN MY LIFE.

sugarandsaltrva.com

@nightingaleicecream

#CookieMonster! You gotta love ’em. It’s just so good. Made local and fresh, and they hold together! Classic way to end the post. Check them out online, and find local spots with them as well. Cheers!

https://www.nightingaleicecream.com/

That’s all for this week’s #RVAFoodie. See you next week, Richmond!

If you have ideas or favorite spots please do reach out to [email protected]!

RVA Foodie Spotlight: Mughlai Lamb & Butternut Lasagna

John Reinhold | November 13, 2020

Topics: Deserts, eat and drink, GOOD EATS RVA, Indian food, Itailian, richmond restaurants, rva food, rva foodies, take out, vegetarian food


If there’s any activity our RVA Magazine team loves unanimously, it’s eating. And of all the dishes in the world, nothing tastes quite as good as the ones made right here in the River City. 

So in the spirit of eating ourselves into food comas in Richmond, we’re spotlighting our favorite local restaurants each week with the best #RVAFoodie finds around town. We’ll be searching weekly for the best of delicious local food in our community, from amazing restaurants to chefs, food trucks, pop-ups and more. Here’s a few close-to-home favorites this week to follow on Instagram. 

If you’ve got an awesome restaurant to spotlight, reach out to [email protected]! Support local, RVA! 

#RVAFoodie This Week

@namaonbroad

@LambCurry Nama serves up some very flavorful curries, this week started the Diwali celebration with 11 new curry’s. Make sure and check out the new menu, and all the tasty Indian creations they make.

www.namarva.com

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@hobnobrva

#ButternutLasagna Hobnob with a very festive creation that is perfect for any vegetarian. Make sure and check their page for some amazing pies weekly you will want to try.

www.hobnobrva.com

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@surroundingcounties

#DeviledEgg Is this a perfect looking Deviled Egg or what? I mean its just so perfect in its little dish. Surrounding Counties serves up Specialty Coffee and International Foods. Create your own perfect breakfast at this stop.

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@cancanbrasserie

@EggsBenedict Can Can in Carytown is always a classic stop, quite known for its amazing brunches. Here we have a favorite of mine, an Eggs Benedict with a twist. Super down for this in every way.

ordercancanbrasserie.com

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@izzys.kitchenrva

@SuperItalian Izzy’s in the Museum district brings you fresh local sourced food with Italian flare. You can find speciality foods that have been brined, cured, smoked, and of course roasted.

www.izzyskitchenrva.com

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@Lulusrva

@CornedBeef Lulus has your dinner fare directly in RVA Bottom open for Brunch. They have it set up with really nice Patio seating and social distancing.

www.lulusrichmond.com

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@sabairva

@Noodles Sabai Dragon Noodle shrimp perfection. I want this right now. I look at this and I can taste it. Get in my belly.

www.sabairva.com/online-ordering

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@Alamorva

@BBQCuban Alamo has dank BBQ thats just the facts. The Alamo Cuban has been a good friend to me many times. This and the Train wreck. Get to Churchill and get some Alamo, its that simple.

www.alamobbq.com

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@thelibertyrva

@BreakfastBurrito Liberty Public House in Churchill with a big ass burrito here for you. They have some outdoor seating and a banging take out online menu

thelibertyrva.com

@arley.cakes

@Pies Arley makes pies and special desserts to order. Check in on the Instagram page to see what special creations will be available.

@sugarandsaltrva

@MiniCakes Looks like sushi doesn’t it? These are some fun little cakes. Sugar and Salt have a nice bakery that makes creations like this daily. Check in and get yummy desserts to take home.

sugarandsaltrva.com

That’s all for this week’s #RVAFoodie. See you next week, Richmond!

.

The Delicious Mission of Hungry Harvest

John Reinhold | October 29, 2020

Topics: agriculture, delivery, environment, Evan Lutz, food delivery, Food waste, fresh, fruits, HarvestRX, Hungry Harvest, Produce In A SNAP, Ram Pantry, Shark Tank, vegan food, Vegetables, vegetarian food

Beginning in a University of Maryland dorm, Hungry Harvest has grown over the past six years into a formidable fresh produce delivery company that is working to eliminate food waste and feed the hungry.

With over 40 percent of food going to waste and 20 billion pounds of food thrown away before it even leaves the farm on which it was grown, the fact that 20 percent of the US lacks access to a nutritious diet is a cruel irony. But for Hungry Harvest, it’s a call to action, one that fuels their mission to fight both hunger and food waste while providing a service to the public.

Based in Baltimore and delivering to nine different areas around the eastern United States, including Richmond and Northern Virginia, Hungry Harvest is a bulk produce subscription service that works with farms and within the world of agriculture to make a positive environmental impact, reduce food waste, and feed the hungry. They work every day to bring their subscribers, and those in need, delicious locally-grown food that’s just a little off-size or ugly, as well as overproduced crops. They bring these fresh rescues straight to your door, and while doing so, have also provided over 800 pounds of donated food to their charitable partners.

RVA Mag was sent a box of their fresh harvest to try, and I was very impressed with what we received. Buying fresh produce is always a chore — having to make a trip, and plan in advance what meals we are going to make with them. With the delivery box, it was easy to just plan out what we could use in meals over the next few days. There is also an element of pleasant surprise, and some new veggies I might not find or notice at the store. You can also customize and pick exactly what you want for your order.

I was interested in learning more about how the company started, exactly how it does what it does, and the future plans for Hungry Harvest. I caught up with Even Lutz, the CEO and founder of the company, to dig deeper into their mission and his passion towards eliminating food waste.

Evan, what sparked your interest in food, farming, and agriculture? 

When I was 10 years old, I was told about my great-great-grandfather, Abe Lutz, a first generation American, who was a farmer in Southern New Jersey. He didn’t speak any English, but he knew how to grow produce. Every day he made the 10-mile trek to South Philadelphia to sell his fruits and vegetables at a farm stand. But since the early 1900s, no one in the Lutz family has been in agriculture. I was so intrigued by his story that I insisted we visit Abe’s farm. My family took a trip to the 10-acre plot of land where my great-grandparents used to farm. We had the chance to talk to the current owners of the farm, and learned that they treat the land like the valuable resource it is. They don’t use pesticides, they practice modern farming techniques, and sell to local vendors in Philadelphia. That trip planted a seed within me to somehow continue my ancestors’ legacy of agriculture, and treat food with the respect it deserves. 

Over the years, my curiosity about the origins and science of food increased exponentially. I was fortunate to be raised with home-cooked, healthy, and generally plant-based meals, where everything on the plate would be eaten. I loved helping my mom cook. Every day when I got home from school, I would help chop vegetables, measure out pasta, and preheat the oven. My favorite part of cooking was when I got to season the veggies in the stir fry. To this day I love cooking and eating healthy. I only wish everyone had access to the same healthy foods that I do. Unfortunately, an estimated 54 million this year do not.

What did you see about food waste that caught your attention?  

Food is something we can all relate to. Everyone needs to eat, but too often it is taken for granted – unless of course, you don’t have enough. The reality is that hunger is something that too many people in our country face. In the US alone, 20 percent of people live in food insecurity, and yet 40 percent of our food goes to waste. Not only is that a huge problem, the environmental effects of food waste are detrimental to our planet and consequential to our health.

Each year, perfectly good food is wasted for the most ridiculous of reasons, including overproduction and rejections for being too big, too small, or too odd-looking. The result? Food waste statistics that are appalling. For example, it takes approximately 48 gallons of water to grow one pound of food — when we waste food, we are also wasting all of the resources used to grow it as well. Every year 19 percent of our fields are left unharvested. That’s the equivalent of wasting the crops from a farm the size of New Mexico!

In addition to the amount of natural resources wasted, the US spends $218 billion each year on food that goes to waste. Think of that for a second. That means every person in the US — man, woman, child — is spending $1.76 on food we don’t eat, every single day.

We simply cannot let this cycle of waste continue, so I choose to fight.

How did Hungry Harvest’s business start? 

I started the concept for Hungry Harvest in my dorm basement. I was hauling 50-lb bags of produce up and down stairs to the farm stand, and desperately trying to get people to take a free sample. The beginning was tough, as I pleaded with the residence halls over spacing, and tried to work out the supply chain by myself. Yet I was determined to make this a success. Four months into the school project, we finally got some traction and started getting customers. I had proven the concept could work, but it was just the beginning of an uphill run.

In May of 2014, I graduated from the University of Maryland and started Hungry Harvest. I took the farm stand concept and turned it into a delivery model. I had no idea what I was doing, yet I was dedicated. Through the sweltering summer heat, I recruited some interns and went door knocking. Nobody had heard of “ugly produce” before, and food waste was not a big issue when we were first getting started in 2014. We were basically begging people to sign up for a free trial of our subscription service. After the first four months, having spent almost all of what was in our bank account, we only had 100 recurring customers to show for it — but we kept pushing forward. Fast forward to today, where with the help of our subscribers, we’ve expanded to deliver in nine different markets, and have rescued over 22 million pounds of food waste, while providing access to over 1.5 million pounds to those in need.  

What’s your connection to Shark Tank? 

The struggles of our first year were vindicated on June 17, 2015, when we made a deal with Robert Herjavec on Shark Tank. The tears shed on the show were raw emotion, as I flashed back to just how far we had come. Being on the show helped us increase awareness of the problems we were trying to solve, and validated the idea. We had a huge influx of customers as a result of the exposure on the show, which in turn helped us grow our impact.

Robert also helped us immensely in the early stage of the company. He advised us on how we could best create more robust, mature supply chain, marketing, and product strategies. He connected us with subject matter experts and folks from his own team who helped us navigate challenges and provide us insights to help us succeed. 

How has Hungry Harvest grown from the early beginnings to now, and defined its mission? What challenges did you face along the way? 

Our mission has always been clear: We believe every person has the right to eat healthy, and every fruit and vegetable deserves to be eaten. This idea guides everything we do, every employee, at every level. Logistically speaking, however, learning how to turn that idea into reality took time.

Figuring out our supply chain model was one of our biggest challenges. It was hard to decide how to order the right quantities and quality of produce. We started the company packing out of a partner’s unused warehouse space and relying upon friends and volunteers. Not a sustainable model — but that all changed once we saw growth in customer base and, subsequently, revenue from Shark Tank. Along with the revenue came innovations around how to scale our supply chain, which in turn created a better, higher-quality product. With a better product came more customers. Hungry Harvest picked up some local media. We were able to hire more team members. We expanded to Philadelphia. We minimized our weekly error rate to among the best in the industry. 

I started to focus on team building & management. I dedicated myself to culture, and making Hungry Harvest a place where people wanted to work. We created core principles of our culture – honesty, transparency, and vulnerability. 

How has COVID affected the business and people you work with? 

The need for reliable home delivery of fresh, healthy food during the pandemic brought an enormous influx of demand to Hungry Harvest. We feel so lucky that we have been able to meet this need for our longtime customers, as well as the thousands of new subscribers per month who have joined more recently.

This is something we are careful not to take for granted. Because it is such a volatile time, we saw a chance to serve others who weren’t experiencing the same good fortune. With hearts full of gratitude, we decided to make this an opportunity to show even greater support for our community, our coworkers, and our customers.

Since March, we’ve partnered with several new local organizations to help ensure access to fresh, healthy produce in underserved communities. So far we have provided access to over 65,000 (and counting) emergency food boxes. Fostering relationships with these partners has not only gotten healthy food to people in need, but it has also created long-lasting partnerships with some truly wonderful organizations.

We’ve made it our top priority to ensure our staff feels safe and able to maintain a healthy work-life balance given the ever-changing and unprecedented circumstances. We ensured that all of our rigorous Good Manufacturing Processes have been strictly followed, including routine environmental cleaning; and that all Hungry Harvest staff have been trained in the most up-to-date health and safety practices, including glove use, proper use of all protective gear, and personal hygiene.

It was extremely important to us to make sure our subscribers knew that our commitment to continue produce deliveries would not waiver, so we actually temporarily stopped accepting new customers for a short period of time in order to make sure we were continuing to provide the highest level of service we possibly could.

What partnerships have been a part of Hungry Harvest in helping in its mission? 

Helping is in the DNA of everything we do, so we are committed to finding the right ideas and people to help make that happen. Our hunger-fighting partners and farmers are our most important partners in executing our mission. In Richmond, we are working with VCU Ram Pantry to donate 300 pounds of produce every week to their program that fights food insecurity on campus.

Our mission has allowed us to develop relationships with community centers, hospitals, schools, and insurance companies to deliver food through our food access initiatives. Our Produce In A SNAP community markets, our COVID-relief Emergency Food Box program, and our “food is medicine” program, HarvestRX.

We also work with nutritionists, dietitians, and chefs to help bring the message of wellness home, showing folks how to use their entire Harvests once they have them in hand. 

What do you see as the possible future of agriculture, farming, and connections to everyday people? 

As climate change continues to become a more real and present danger, people will be forced to be more mindful of where their food comes from, what they choose to eat, and how that all contributes to either the solution or the problem. A greater focus on our food system means there will be more pressure for sustainable practices in farming and a demand for options that actively help mitigate climate change.

We want to be a part of the solution. Supporting farmers by rescuing food from going to waste will always be our primary goal and we see the mitigation of waste becoming a more critical factor in how consumers choose to spend their grocery dollars.

PLEASE check out hungryharvest.net, and use the code RVA50 for 50 percent off your order. For more info on Hungry Harvest, watch Evan Lutz’s TED Talk.

A New Home For Jamaica House

Robin Schwartzkopf | September 21, 2020

Topics: Carena Ives, carenas jamaican grille, curry, Jackson Ward, jamaica house, jamaican food, richmond va restaurants, vegetarian food

Since 1994, Jamaica House has been serving authentic Jamaican food to all of Richmond. Now they’ve moved from its old spot to a new space at 416 W. Broad Street with more seating and an expanded menu that puts a twist on classic flavors. 

When Carena Ives moved to Richmond in 1989, the section of Broad Street now teeming with businesses serving hungry students and locals was only home to a few restaurants. Ives didn’t have any plans to start up her own place, either. 

“The idea was to go school and do a normal thing; get a career in nursing, or become an administrative assistant,” Ives said. 

Now, Ives is the owner of Jamaica House — which moved to a new location in the Arts District September 8 — and Carena’s Jamaican Grille in Midlothian. Her restaurant experience before opening Jamaica House in 1994 included a few jobs in her hometown of Brooklyn, running registers and food. 

PHOTO: Via Jamaica House

“I was always curious, but I really didn’t have much experience… so I just decided, ‘What better thing to do than to open a restaurant?’” Ives said. “It’s crazy looking back on it now. I just realized how audacious that was.” 

Living in Brooklyn, Ives was used to the food scene being one of diversity, convenience, and quality. Mid-nineties Richmond was a bit different. Namely, there was a clear lack of classic Jamaican fare. 

“I missed my mother’s cooking. I missed having a really good plate of curry goat, the first bite of a hot beef patty right out of the oven. The flaky crust in the hot, spicy filling,” Ives said. “I missed all those things. So I decided, ‘Why don’t I bring some of that to Richmond?’” 

After over two decades in the same location on West Broad, Ives and her team are moving to a new building further east. The new location will include expanded seating, better equipment, and innovative new menu items. Compared to the original spot, which could only seat 14 guests at a time, the new building has much more room. It also features a better heating and cooling system — a must for Richmond summers. 

PHOTO: Via Jamaica House

“Some of [the customers], to be fair, would call and say, ‘Hmm… how’s it feeling down there today? Is it cool enough?’” Ives laughed. “We’d say ‘Yeah, yeah, come on down. It’s not that bad.’”

The space is also more comfortable for the staff. “It’s going to offer everyone the level of comfort that we should have had years ago,” Ives said. 

For Ives, serving her customer base was the priority in choosing the new location. 

“It made sense for me to be close to the people we serve,” Ives said. “For the kids at school, it’s completely walkable. Being this close to Jackson Ward is important to us as a small Black business. The history and heritage of Jackson Ward is relevant.” 

The pandemic complicated her moving and reopening plans, but Ives is pressing ahead. In the past couple months, it’s been difficult to secure permits and get orders shipped on time; the coronavirus response has impacted the supply chain of materials. The new location is open for online and phone orders, but no dine-in service. They’re observing social distancing rules and cleaning guidelines to keep staff and customers safe. 

PHOTO: Via Jamaica House

“I’m hoping soon that will be behind us,” Ives said, “and we can invite everyone in to sit down and relax.” 

Jamaica House will also feature new menu items to suit the variety of tastes in the Richmond market. 

“Jamaican cuisine is not known for being the most accommodating for vegan or vegetarian tastes. It’s important to me as a business owner, and in my own lifestyle, to do something sustainable,” Ives said. “I want to put dishes out there that I know I’d be happy to eat, love to eat, and feel good eating because I know it will make me super healthy and strong.” 

Ives is particularly excited about her new “Big Bout Yah” bowls — a dish with curry chickpeas, butternut squash, and other fixings over a bed of rice and a side of greens. The way Ives talks about it makes the stomach rumble and the heart warm. 

PHOTO: Via Jamaica House

“It’s satisfying because with the butternut squash and coconut milk, it’s so rich,” Ives said. “It’s not one of those meals where you eat vegetables and you’re thinking, ‘Uh… I need something else.’ I’m super, super proud of it. I can’t wait for people to start sampling it.” 

The new Jamaica House will also feature some menu favorites from Carena’s Jamaican Grille, including spicy jerk wings and salmon in creamy coconut sauce. With the new offerings and new digs, Jamaica House will continue to promise the authentic, tasty cuisine they’re known for, as well as some new favorites for years to come. 

Keep up with Jamaica House for updates on the new location via their website and Facebook. 

Top Photo via Jamaica House

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