A: At eSS&SC, one of our main priorities is supporting our advertisers by driving traffic to...Read More
A: We are thrilled your business is a success and understand that you may not need (or even want)...Read More
A: We understand cash flow problems and we are open to creative ways of working together. Perhaps...Read More
A: Our readers are typically concerned about their health, their community, and their environment;...Read More
A: We don’t make any type of arrangements like this. We feel that our readers, and ourselves,...Read More
A: We gather recipes through many different channels: restaurants, home cooks, traditions, history, and we also create our own. Our head notes always explain the recipe’s provenance, if there is no credit given it is an original recipe developed by our food editor Paula Marcoux…Read More
A: While we don’t have any paying job openings at this time we do work with several terrific...Read More
A: Writers: we use freelance writers for all editorial, if you have an article idea, please send a...Read More
Advertisers and subscribers make it possible for eSS&SC to help build the food community of...Read More
FAQ: My collection of eSS&SC is missing a couple of issues, how can I get back issues to fill in the gaps?
A: Once readers find eSS&SC they often want a complete collection of our previous issues. We...Read More
A: Laurie Hepworth and Michael Hart started edible South Shore & South Coast in 2008 because...Read More
ads due: January 28
ads due: April 28
ads due: July 28
ads dues: Oct 28
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.