Fall 2016


Rosa’s Friendship Sauce • ½ cup best olive oil • 1 cup of finely chopped onions • 1 teaspoon chopped garlic (even more, if you prefer) • salt, to taste • fat pinch red pepper flakes (or a few fresh or dry chiles) • handful of...

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This Cape Verdean staple dish–generally called “jag” these days–has been on tables in our region...

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• 2 tablespoons butter (or bacon fat) • 2 cups stone-ground cornmeal • 1 teaspoon baking powder • ½ teaspoon baking soda • 1 teaspoon salt • 2 eggs • 1 cup buttermilk • 2 tablespoons honey • 1 cup mashed cooked sweet potato...

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Do Not Fear the steamed pudding

edible Notable by Paula Marcoux These bygone desserts are tremendously easy and fun to make. This wonderful recipe, revisited from our Autumn 2009 edition by special request, is a cherished reminder of late Kingston resident...

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Cranberries Up Close and Personal

Every October, people from all over the United States visit the historical town of Acushnet, Massachusetts. This charming little town’s history includes being part of three separate towns (Westport, New Bedford, and Fairhaven)...

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Main Street Fringe

The stately Main Street home, in the heart of Hingham Square, reveals little of its backyard secrets. Passersby—of which there are many, from residents to tourists—would be surprised at what lies beyond the traditional wrought...

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Grist for the Mill Fall 2016

Have you ever wondered how certain people have the courage to jump out of their comfort zone, start a new life, and actually thrive? Have you ever wanted to be that person? Or maybe you already are. All around us, dedicated...

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Our Mission

Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.