Foodways
Of Shell & Story: The Meaning and Memory of Wampum
by DANIELLE ALONSO-WYNNE (P’urhepecha) and co-authored by MALISSA COSTA (Mashpee Wampanoag) The...
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The Three Sisters Garden and Indigenous Wisdom
Long before the term “sustainable agriculture” entered our vocabulary, Indigenous communities were practicing it through the Three Sisters garden—an elegant system where corn, beans, and squash work together in harmony. This timeless method offers more than just food; it reflects a worldview rooted in balance, reciprocity, and care for the land.
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Cinnamon Sugar Churros
by Jillian Walraven. Who can resist crispy, fried, warm little crevasses with sweetness in every...
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Acorn Flour From Foraged Acorns
Acorns are one of the most under-utilized, free, foraged foods on the planet. But we can remedy that.
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Octopus Ceviche
by RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a...
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When You Can’t Take it With You
Words, photos, and recipe card courtesy of Maxx Fidalgo. In late fall of 2022 my grandmother...
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Forefathers Day—South Shore’s Other Winter Holiday
By Paula Marcoux. Today, the majority of Americans may be found cooking and celebrating in...
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Bog Life: Red Meadow Farm, Cranberry Growers in Carver
Growing cranberries, agri-tourism, and their agricultural knowledge; a young couple jumps in with enthusiasm and lots of questions in Carver MA.
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Lolans Farm Brings Raw Milk Back to Plymouth County Massachusetts
By Mike Gioscia. Raw milk from cows used to go by a different name… just, milk. Prior to the...
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Edible FoodWays: The Dill Pickle Soup
The aroma is always tantalizing when entering The Pretentious Pickle, but when “soup’s on” your nose immediately informs your stomach it’s time to find the source of that smell and eat!
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Cape Verdean Culinary History in Southeastern Massachusetts
By Suzette Martinez-Standring. (Published in our fall 2022 edition as Cape Verdean Delights. See...
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