One of many wonderful eSEMA professional contributors

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...

by Katherine Rossmoore The ancient Greek physician Hippocrates, the “Father of Western Medicine,” who incidentally, proclaimed, “Let food be thy medicine,” is said to have insisted that his first hospital be built by a stream so...

by Aja Amontea Cooking With Fire! Food historian, archaeologist, and edible SOUTH SHORE & SOUTH COAST Food Editor Paula Marcoux talks about her new cookbook, using live fire, and looking to the past for exciting cooking...

by Paula Marcoux. Although we don’t remember it, we New Englanders used to eat hominy grits with at least as much enthusiasm and dedication as Southerners, only we termed our staple food samp, hasty-pudding, suppawn, mush*....

Running with The Onions – Sprout Wrangling Ninja Style!

We say this over and over and apologize if you’ve heard it before, but the most intriguing thing we’ve learned since starting eSS&SC is how much we don’t know about what’s going on in our own food community! We are...