Grist Mill line drawing

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 constantly amazed.

Did you know that there is a couple raising heritage breed pigs and goats on just a few acres of backyard in a residential neighborhood? Read about Amy and Sam Hainer and their passion for saving rare breed animals with romantic names such as the Arapawa, San Clemente, Ossabaw Island, and Partridge Plymouth Rock.

Just a few miles north, there are people in our community so committed to the environment that they have taken on the challenge of teaching teens how to compost their lunch waste, which is no small feat—envision over a thousand students being asked to sort through their banana peels and leftover pizza crusts. Well, Hingham High School has come up with innovative motivators such as the Slash The Trash competition and a privileged parking spot for one uniquely qualified participant.

And did you know there is man harvesting one of the most nutritious wild-grown greens you can eat, right in Marshfield? Harvesting is a term used loosely as Bill Frugoli’s efforts are primarily an attempt to keep “the weeds” in check, since they would choke off the well-water supply if allowed to grow freely. But what a great reward to be able to sell what he harvests. Check page 13 for details on this fabulous green.

And of course, we are continually amazed by the mystery of the sea. Read about committed fishermen in search of the highly prized bluefin tuna in Kathleen Fitzpatrick Wright’s article on page 25. One last question: did you realize that there are highly specialized professionals known as a tuna graders who are on call 24/7 to race to the dock as soon as a tuna comes in and evaluate the fish?

Publishing eSS&SC is a constant discovery. Our food community is growing and we hope to honor the participants with our articles, telling the stories of our new friends and neighbors who are passionate about food. We are inspired every day by their zeal and devotion, and they challenge us to be more conscious in our everyday decisions.

Do you know a story that should be told in pages of eSS&SC?

Tell us about it: email

Eat thoughtfully.
Laurie Hepworth & Michael Hart