Do home cooks still make use of their favorite cookbooks? We wondered which titles continue to rotate from shelf to counter top despite the ease of digital access, and why some cookbooks stand the test of time while others get recycled to Savers? We posed the question, “What’s your favorite cookbook, and why?” to our edible community and share some responses here for you to compare to your own preferences, and as a resource for potential new favorites. Continue reading
When Lisa Howard was growing up in Norwell, her parents often took her to volunteer at a homeless shelter in Brockton. A few decades later, the now potter and business owner is paying that lesson forward. Lisa Howard is helping South Shore residents support local food shelters while introducing them to her passion for handcrafted pottery. Continue reading
This Saturday more than seven hundred events will take place all over the globe with one common purpose – to celebrate raw milk cheeses! From France to New Zealand, Boston to Los Angeles, thousands of curd lovers will mark April 22nd as the third annual Raw Milk Cheese Appreciation Day. Continue reading
It’s one of those raw days you get along the New England coast in April. A light rain and gusty winds are making the weather seem much worse than suggested by the 50 degrees on the thermometer. Despite the nastiness, Bob Weber stands on a concrete slab at the edge of the Jones River in Kingston staring at the rushing water. Continue reading
Why do I lead culinary adventures to Italy and France? It’s simple, I want to share my love of cooking, eating, breaking bread, and truly “living” with those who travel with me. When my husband Richard and I journeyed with our daughters and friends to Italy in 2012, I realized that the time we spent together––especially the cooking and dining together––was life changing. I call it a “soulful shift in my life’s direction.” Continue reading
I don’t know about you, but I HATE wasting food. I have a long-standing struggle with keeping carrots; I love them, but can’t seem to keep them fresh. When I was a kid, we never refrigerated them, and yet they seemed to last forever. As an adult, I’ve kept them out of refrigeration and they dry out and shrivel up. Refrigerated, they turn soft and limp. I read somewhere to store them in sand. That didn’t work either. And it really kills me when it’s my own garden carrots that go to waste. This year I left them in the ground for as long as possible, then gave them a quick rinse and stored them in an open plastic bag in the fridge. That technique seemed to help, but still, I didn’t want to waste ANY.
The Solution: Fermentation
Enjoy cooking? Writing? Eating? Join the ranks of eSS contributors. We are seeking volunteer bloggers to write about our local food community. Explore your passion, share with our readers, and build your portfolio.
We are looking for people willing to make a 3-month commitment, with 2 blogs a month, 500 words or less per post. We do prefer each blogger to have his or her own single theme or focus for all posts. Continue reading
Local bakers rise to the allergen-free, gluten-free challenge!
A favorite article updated for February 2017!
Sweet indulgences. For those with food allergies or other dietary restrictions, finding a place to purchase those scrumptious cakes, cupcakes, cookies, and pastries can be a challenge.
Cafe Create A Cake treat
We’ve tapped the edible South Shore & South Coast (eSS&SC) community, to help us identify local businesses that are baking up delicious and safe foods for this growing segment of the population. Our goal? To find local bakers and bakeries that not only are making safe products but have created goodies that will leave even the most discriminating cupcake or cookie connoisseur wondering how the treat could possibly be allergen- or gluten-free.
If it seems like more and more people have food allergies, celiac disease, or gluten intolerance … they do. According to FARE (Food Allergy Research & Education), food allergies are on the rise, affecting up to 15 million Americans, including 1 in 13 children, or roughly two kids in every classroom. Sharon Schumack, Director of Education and Programs for the Asthma and Allergy Foundation of America, New England Chapter (AAFA NE), stresses that “since a very tiny amount of an allergen can trigger a serious reaction, avoidance is key.” The National Foundation for Celiac Awareness notes that celiac disease, an autoimmune digestive disease, affects 1% of Americans, has no cure, and requires a 100% gluten-free diet … and 83% of those affected have yet to be diagnosed. So, if you don’t yet know someone with these dietary restrictions, chances are, you will.
Read the entire article on the edible South Shore & South Coast website.