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THE POKATIMUS CURE

Want to give some elementary pork-curing a try? The Hainers were kind enough to share their master treatment behind bacon, pancetta, and guanciale. As for acquiring the raw materials, the Hainers say, “Talk to your local butcher...

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“MUSH”—THE TWO-POT-METHOD

BASIC SAMP, GRITS, POLENTA, HASTY PUDDING, SUPPAWN, MAMALIGA, MUSH, CORNMEAL PORRIDGE, MIELIEPAP . . . The two-pot-method—which was advocated by wise cooks as long as two centuries ago—may seem like a pain to set up, but you...

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Island Creek Oysters Bring It On Home

edible Notables by Kate Strassel For years, people have been enjoying award-winning Island Creek Oysters at Boston restaurants Island Creek Oyster Bar and Row 34 (both owned by ICO), Thomas Keller’s French Laundry in California,...

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COPICUT FARMS

edible Notablesby Julia Powers The past decade has been an exciting time for local food lovers, with an increasing array of foods coming to market. Yet, surprisingly, finding local chicken—that staple of the weeknight dinner...

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INDIE FERM

by Charlotte Malakoff. Deep in the recesses of a Plymouth cul-de-sac, strange and wonderful things are afoot. Paul Nixon, a newly-commercial microbrewer—make that nanobrewer—is taking advantage of his LACK of scale to ferment...

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Resources: Local Home Cooking

The Kingston Public Library and edible South Shore and South Coast present Local Home Cooking February 20, 2014 Books in the Old Colony Library Network Robin, Vicki. Blessing the hands that feed us: what eating closer to home...

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Our Mission

Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.