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...
Read Moreby 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...
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Bluefin tuna make their grand entrance to our coastal waters in June, although it is rare to see...
Read Moreby 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*....
Read Moreby Julia Powers New homeowners often have big plans for their backyards—a stone patio, a garden, or perhaps a pool. When Amy and Sam Hainer purchased their Norwell home four years ago, they too had big plans for the space out...
Read MoreKingston Public Library and edible South Shore and South Coast Present: Edible Marketplace, November 21, 2013 Books in the Old Colony Library Network: Local dollars, local sense: how to shift your money from Wall Street to Main...
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Past South Shore Locavore Gatherings: Beyond Cape Cod Potato Chips & Sam Adams Beer: How to eat locally in the middle of winter. Celebrate our Local Heroes! Last fall you voted and told us loud and clear who your food heroes...
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