½ pound dried Jacob’s Cattle or other local beans 8 cloves garlic ½ teaspoon salt 1 tablespoon olive oil, plus another 2 tablespoons to finish a few sprigs winter savory Cover the beans with at least three inches of cold water...
Read MoreWhat event has invested the most in working with and promoting responsibly raised heritage breed pigs? Cochon555! Launched in 2008, the event was created as a platform for farmers to educate chefs, for restaurants to source...
Read More
Our region’s top chefs and restaurateurs simply refer to her as Eva, but like most rock stars, she...
Read More
A Bicycle Built By Lu By Bill Braun Photo Courtesy of Bill Braun I first heard of Lu Yoder through...
Read MoreThe South Shore and South Coast are replete with locavore options. However, knowing where to find all this goodness sometimes can be a challenge. eSS&SC wants to help you charter this territory, providing healthy options for...
Read MoreMeet two local people. Unknown to each other, both are seeking a life and career change, and both are striving for a healthier lifestyle. Each is told by mutual friends that they really should talk to one another....
Read MoreA Chilling Tale A couple summers ago I worked on an organic farm at the head of Buzzards Bay, the exact point where the South Shore meets the South Coast. Ordinary weeding chores at Bay End Farm were occasionally enlivened by an...
Read More
Cranberries are one of a handful of fruits native to North America. For those of us who live in...
Read More
For lazy gardeners—or for anyone who wants to grow some of their own food but has no...
Read MoreI’VE GOT THE WORLD ON A STRING by Paula Marcoux “Placing poultry in proximity to the hot coals and smoke of a hardwood fire definitely gets at that primal craving.” When you lay your hands on really choice foodstuffs in this...
Read More
