THE BOSTON FISH PIER: AN INSIDER’S VIEW
By Roz Cummins It is still dark at 6am on this cold January morning as I drive down Northern Avenue. The first light of day can’t be far off, but the area is so deserted that it feels like it’s the...
View ArticleReimagining the Palate
Sourcing and delivery are both close to home for Cuisine en LocaleWORDS BY LESLEY MAHONEY / PHOTOGRAPHS BY MICHAEL PIAZZA During a Monday morning menu-writing session in a rented Somerville kitchen,...
View Articleedible gardening
What to Grow When You Do Not Have SpaceWORDS BY ELLEN ECKER OGDEN / ILLUSTRATION BY RAMSAY GOURD Waiting for winter to end always involves thinking about food. I gaze longingly out my kitchen window...
View Articleedible traditions
Parsnips: A versatile combination of sugar and spiceWORDS BY ELIZABETH GAWTHROP RIELY Like the auntie who got into the parsnip wine in Dylan Thomas’s A Child’s Christmas in Wales, the parsnip seems...
View Articlefarmer’s diary
Transitions Breed OpportunityWORDS BY JOHN LEE Recently there has been quite a bit of presentation in these pages about transitions in farm management and ownership. This is important and particularly...
View ArticleAll Because of a Garden: Comida Mexican Taqueria
WORDS BY BRIAN KNOWLES / PHOTOGRAPHS BY KATIE NOBLE How does a small taco joint offer food made with local ingredients at an affordable price? In the case of Comida Mexican Taqueria in downtown Salem...
View ArticleTOUGH COOKIE: FITNESS TRAINER WHIPS SWEET TREATS INTO SHAPE
WORDS BY RACHEL TRAVERS / PHOTOGRAPHS BY KATIE NOBLE This is Bonnie Clancy’s story, as related on her website: “I have been encouraging people to stay fit and be healthy most of my life. Being a...
View ArticleRose 32 Bakery: West Coast bakers rise in mid-Massachusetts
WORDS BY MARGARET LEROUX / PHOTOGRAPHS BY KATIE NOBLE Cindy and Glenn Mitchell know what it’s like to run a small bakery and they’ve experienced the rigors of owning a corporate baking company. When...
View ArticleThe New Wave in Microwave Popcorn: Quinn Popcorn
WORDS BY ANDREA PYENSON / PHOTOGRAPHS BY KATIE NOBLE When Quinn Popcorn hit store shelves last September, “we didn’t know if we were crazy or not and if people wanted to eat [premium] microwave...
View Articlegrist for the mill
In 2006 when Edible Boston was just starting up, “local” in relationship to “food” was not a phrase that was often used. It wasn’t until 2007 that the Oxford American Dictionary added “locavore” to its...
View ArticleApple and Maple Ricotta Tart
By Cuisine en Locale (enlocale.com) We know a magic secret: You don’t need lemon to cure apples and keep them from turning brown in your tart and pie recipes. You can use honey! Yes, it’s true. Just...
View ArticleWhere to Catch ‘Em at Area Fish Markets
WORDS BY ROZ CUMMINS One of the nicest aspects of living in New England is having access to fresh, local seafood. Local waters were once world-famous for the variety and abundance of their fish. These...
View ArticleIN SEARCH OF LAND
It’s a chilly November evening, and snow from the surprise Halloween storm lingers on the grass. Up a narrow flight of stairs in the Groton Grange, a white-shingled building that resembles an old New...
View ArticleFood Swapping: A New (Old) Trend
WORDS BY STEVE HOLT / PHOTOGRAPHS BY ADAM DETOUR Back in January, when the experts were making their predictions for 2012, Grist.org food editor Twilight Greenaway named food swapping as one of the...
View ArticleCandy Land: History of Candy in the Bay State
WORDS BY IRENE COSTELLO / PHOTOGRAPHS BY MICHAEL PIAZZA Pop quiz! Which of the following candy brands is not made in Massachusetts? a. Junior Mints b. Necco Wafers c....
View Articlegot cows?
When I was a kid, nobody ever had to tell me to drink my milk. I loved the stuff. Except in the spring. Every year, around early April, I always detected what I described as “a funny taste,” and for...
View ArticleFarm Bill
Why the Farm Bill Matters By Louisa Kasdon Food activists call this a special window in time to make sure the 2012 Farm Bill supports an agenda that puts a higher premium on sustainability than it...
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