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Blount Fine Foods Fund
By Jean Cohoon / March 2, 2015 /   Loading Disqus...

The Blount family has been in the food business for five generations, beginning in the 1880s when Eddie B. Blount started an oyster packing business in West Barrington, RI. The company has re-invented itself through the years – and through the generations – from a seafood processor to a premium prepared foods company.

Blount also is re-inventing its community involvement. “We’ve always been involved in the community,” states Blount President F. Nelson “Todd” Blount, explaining that the company long has made product donations to food banks, soup kitchens, and charity events. It also makes cash donations to nonprofit organizations, especially those focused on the community, Christian education, and where employees are involved.

“Our giving has been at the corporate level. Through this fund, I want the employees to have a say in directing the money. The goal is that we, and that includes a team of employees, will work with the Rhode Island Foundation to determine where the money will go,” Todd explains.

Today, Blount Fine Foods – formerly Blount Seafood – produces refrigerated and frozen gourmet soups, sauces, side dishes, and entrees for food service and retail, including products under the Legal Sea Foods and Panera brands. Although it has expanded beyond seafood, Blount remains the largest producer of clam chowder in New England and the largest manufacturer of lobster bisque in the country.

“We needed to be value-added to survive,” Todd says, adding that they put the Blount Seafood brand equity into the Blount Market in Warren and Blount Clam Shacks in Fall River, Warren, and Riverside, the latter two of which are seasonal. “The clam shacks and market are a neat way for us to hold onto our heritage, our legacy, and our name. That’s really important to us."

Blount has facilities both in Fall River and its original site in Warren, and Todd emphasizes, “We’re still Rhode Island focused. We want to touch all parts of the state with our food and cash donations. It’s part of our tradition, and now we’re bringing that to the employee level.

“But we’re not experts in that area. That’s why we need the Foundation to help us to find the best organizations to support,” Todd acknowledges.

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