One of many wonderful eSEMA professional contributors, Author at edible Southeastern Massachusetts

Oysters: Bivalve, Buy Local

by Bill Braun. Several great offenders have tainted public perception of farmed aquaculture...

Couch Potato: The New England Kitchen

by Brooke McDonough. Finally, a cookbook that celebrates New England with a contemporary look at food. After all, New England has been on the culinary cutting edge for a while; it’s time for everyone to recognize that. Aptly...

Web of Life Farm

For those committed to eating locally grown, sustainably raised food, the South Shore and South...

Edible Oddity Winter 2014-2015

edible Oddity Milkshake on the Rocks. . . iMoo iMunch iMountainClimb. At Round The Bend Farm in Dartmouth, “Milkshake” explores higher ground.

Grist for the Mill Winter 2014-2015

As we hunker down and ready our hearth and homes for winter celebrations we are once again reminded of the importance of our own cherished family food traditions. Whether they are a culinary inheritance from another country,...

Edible Notables

edible Notables by Mike Gioscia Fill Your Plate Massachusetts! Do you have a minute and nineteen seconds to spare? That’s how long it took me to sign up for the BRAND NEW Massachusetts ‘Choose Fresh & Local’ license plate....

Couch Potato Winter 2014-2015

by Brooke McDonough Winter is a season for cooks. The days are shorter, bringing us indoors for warmth, comfort, and food. There is nothing cozier than lighting a fire on a winter’s day and poring over a recipe. But for...

A Taste of Home

by Julia Powers Backyard gardens have gained many new devotees in recent years, however, long before it became hip to grow your own food, two South Shore families had already spent decades tending extensive gardens. They not...

An Oyster Roast

by Paula Marcoux. I once cooked at an inn on Cumberland Island, Georgia, where every winter...

Learning to Love Cabbage

by Joan Kocsis. When I first lived on my own, I compared prices for iceberg lettuce and a similar-looking head of cabbage and opted for the cabbage, thinking it was almost the same thing but cheaper. When I cut it into the same...

One of many wonderful eSEMA professional contributors