Grist for the Mill


Do you remember the crash of 2008? We do. It happens to be when we first discovered edible Communities, and despite the dire economy, we couldn’t resist starting eSS&SC. In our optimistic hearts we figured, “there’s no place to go but up.” And since our inception we have had growth, albeit slow. However, this summer it feels as though we’ve reached the tipping point. With the official embrace of the South Coast we’ve been able to expand awareness by increasing our print run and page-count—and with that expansion, to share the love and importance of a strong local food community with ever so many more readers. So, please utilize eSS&SC as your source for good local food. Read the ads—find new businesses to support—and devour the editorial.

In this issue we reminisce with Betsy L. Haase about childhood trips in the family car, driving with no particular place to go—just enjoying summer, fresh air, and being with each other, ready to take advantage of any food opportunity around the next corner. We travel through a tumultuous year of growing giant pumpkins with Alexandra Hallowell’s uncle, who, after a trip to Nova Scotia’s Howard Dills Giant Pumpkin Farm, was inspired.

Our “What’s Cooking” column features Dr. Mark Mincolla and our “Couch Potato” features Lexie Williams. The two of them were brought together as a result of Lexie’s journey through cancer treatment, and not coincidentally both preach local fresh foods as the healthiest choices for preventing, living with, and curing illness.

Join us as we celebrate with “Farmer Pete” Reading and his wife Lynn in the realization of their lifelong dream, as another 74 acres of farmland is preserved in perpetuity in Southeastern Massachusetts at the C&C Reading Farm.

And let us not forget the sea: in our pages we have a behind-the-scenes look at two lobstering families, one from Westport, one from Scituate, both trying new and innovative ways to create a sustainable business to support themselves, their families, and their local food community. And eSS&SC Food Editor Paula Marcoux pays tribute to the often-maligned local bluefish. Her advice: make sure it’s handled properly on board the boat and eaten incredibly fresh.

Finally, with this issue we’d like to wish Kezia Bacon a very fond farewell. She has been with us since issue #1, whether writing her own features or guiding other writers in her role as Assistant Editor. We will greatly miss her input and sage advice. And yet with open arms we welcome Lori Rohleder as our new Assistant Editor. Lori has written feature articles for us in the past and is a staunch supporter of local food and the bonds created while building a food community.

Eat thoughtfully.
Laurie Hepworth & Michael Hart