EMPTY BOWLS, AN ARTISAN’S SPIN ON FEEDING THE HUNGRY

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

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Raw Milk Cheese Appreciation Day 2017

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

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THE DISH ON MEAL KIT COMPANIES: FARMERS

From our friends at South Shore Organics

With all the ‘farm goodness’ on marketing materials, we asked if meal kit companies deliver on their ‘small farm’ promise, the results were not that surprising:

Menu’s Are Not Regional, or That Local

Large meal kit companies are sourcing and shipping raw ingredients nationally and internationally, and distributing the end product all across the USA. “There’s less carbon emitted to aggregate meat on a shipping container on a boat from New Zealand than if we were driving it from Nebraska to Chicago,” says Matthew Wadiak about grass-fed beef, Matthew is Blue Apron’s 38-year-old chief operating officer and one of its three co-founders.

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River Herring: Past, Present, Future

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

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Culinary Adventures : Cooking with Abby

Part One

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

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Ferment It : Carrots

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

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THE DISH ON MEAL KIT COMPANIES (part one): PACKAGING

From our friends at South Shore Organics, by Pam Denholm:

I have been watching the meal kit company space develop with great interest over the last year or two. I’ve overheard people talking about how convenient it is, and how there is no waste, and how it all seems too good to be true. And it is. Not only do meal kits take all the spontaneity out of cooking, but they fly in the face of all ethics we value and cherish.
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Volunteer Bloggers Wanted

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

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SWEET INDULGENCES

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.

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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.

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THAR’ SHE BLOWS! • CRAFT BEER COMES TO NEW BEDFORD

When it comes to the future of beer in New Bedford, call us thirsty. Moby Dick Brewing Company is coming to the corners of Union and South Water Streets.

Moby Dick Brewing

A family-friendly brewpub named after the classic Herman Melville novel, Moby Dick Brewing is aiming to open in March of 2017. Nautically themed, the brewery will offer seating for nearly a hundred patrons indoors as well as seasonal outdoor patio seating. Huge windows will overlook the New Bedford Whaling Museum, located just across the intersection. With a design meant to reflect New Bedford’s rich whaling history, the decor will feature authentic artifacts, artwork, and photography.

Moby Dick Brewing plans to offer between five and seven beers from their ten-barrel brewery operation viewable behind the bar. Each beer will be named for themes from the famous novel. They aim to produce 750 barrels the first year. The menu will be traditional pub fare emphasizing locally sourced fresh ingredients. Future expansion plans being considered include a retail area for purchasing memorabilia, and perhaps a growler refill station for those that prefer to chase whales at home.

Powered by a team of local investors, Moby Dick Brewing Company is a $1.3 million project of love. President and operations leader David Slutz, a Drink Localformer CEO of a North Shore manufacturing company, joined efforts with Maureen Sylvia Armstrong (CEO of the Sylvia Group in Dartmouth), Peter Kavanaugh (president of La-Z-Boy Furniture Galleries in Dartmouth), Richard Lafrance (CEO of Lafrance Hospitality), and Bob Unger (principal of Unger LeBlanc, Inc. Strategic Communications). Each came to the table wanting to contribute to a project that would add allure to the downtown district. As Slutz put it, “We all wanted to do something that would be interesting and good for the city of New Bedford.”

With such caring stewardship, a prime location, and total focus on food and beer quality, Moby Dick Brewing Company looks to be a whale of an addition to the New Bedford restaurant scene.

Moby Dick Brewing
16 South Water Street
New Bedford, MA 02740
(508) 542-1252
www.MobyDickBrewing.com

Adam Centamore is a local wine and cheese educator and author who lives in Quincy. When he’s not scoping out cheese and booze combinations for his next book, Adam enjoys diving deep into the local food scene, wherever that locale might be.

Reprinted with permission from edible South Shore & South Coast 2007 Winter edition.

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