Spring 2014


Want to give some elementary pork-curing a try? The Hainers were kind enough to share their master treatment behind bacon, pancetta, and guanciale. As for acquiring the raw materials, the Hainers say, “Talk to your local butcher...

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BASIC SAMP, GRITS, POLENTA, HASTY PUDDING, SUPPAWN, MAMALIGA, MUSH, CORNMEAL PORRIDGE, MIELIEPAP . . . The two-pot-method—which was advocated by wise cooks as long as two centuries ago—may seem like a pain to set up, but you...

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edible Notablesby Julia Powers The past decade has been an exciting time for local food lovers, with an increasing array of foods coming to market. Yet, surprisingly, finding local chicken—that staple of the weeknight dinner...

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by Charlotte Malakoff. Deep in the recesses of a Plymouth cul-de-sac, strange and wonderful things are afoot. Paul Nixon, a newly-commercial microbrewer—make that nanobrewer—is taking advantage of his LACK of scale to ferment...

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Wild Watercress

by Katherine Rossmoore The ancient Greek physician Hippocrates, the “Father of Western Medicine,” who incidentally, proclaimed, “Let food be thy medicine,” is said to have insisted that his first hospital be built by a stream so...

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What’s Cooking? Paula Marcoux

by Aja Amontea Cooking With Fire! Food historian, archaeologist, and edible SOUTH SHORE & SOUTH COAST Food Editor Paula Marcoux talks about her new cookbook, using live fire, and looking to the past for exciting cooking...

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True Grist

by Paula Marcoux. Although we don’t remember it, we New Englanders used to eat hominy grits with at least as much enthusiasm and dedication as Southerners, only we termed our staple food samp, hasty-pudding, suppawn, mush*....

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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.