Author Archive | essadmin

Edible Yesteryear: GRAY'S GRIST MILL

by Elizabeth Gawthrop Riely Along a pond straddling the border with Massachusetts stands the village of Adamsville, Rhode Island. It’s a cluster of old buildings—a general store, workshops, houses, and barns––some of which have been turned to new uses. But one plain structure, Gray’s Mill, has been housing more or less the same business for […]

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Fresh & Local: MMM…Maple Syrup

  Mmm…Hot maple syrup…poured over a big stack of pancakes, darkly pooled with warm butter atop butternut squash, stirred into cream of wheat before kindergarten. These are just a few lasting memories of delicious maple syrup from my childhood. My mother always bought true maple syrup and used it in many recipes. I remember our […]

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Edible Community

Untitled Document edible COMMUNITY BIONEERS BY THE BAY: CONNECTING FOR CHANGE by Marjorie R. Williams The raw voices of urban teen poets mixed with polished presentations from Nobel Prize and MacArthur “Genius” Award winners. State-of-the-art multimedia performances resonated with the ancient drumming and chanting of the Wampanoag Nation Singers and Dancers. A vibrant blend of […]

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How On Earth – Mattapoisett

HOPE ON EARTH by Marjorie R. Williams When she leased a vacant storefront in Mattapoisett to serve as a CSA pick-up location, Margie Baldwin had no idea that she was planting the seed for a larger enterprise. Margie and her husband Michael Baldwin had partnered with Weston and Eileen Lant, farmers of Lucky Field Organics, […]

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Food For Thought

WINTER’S CHALLENGE: : Eating Locally During the Cold Months by Mary Blair Petiet In New England, it is easy to eat our fill locally from late spring through first frost. But when the first chills of autumn are felt, when gardens and farms provide their last sustenance, when local markets close until next year, and […]

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Edible Notables

Untitled Document edible NOTABLES by Paula Marcoux CAN PLAN EVENTS A dozen participants chopped, sliced, brined, and boiled a September evening away at the well-appointed Dartmouth Grange Kitchen. When the vinegar fumes had cleared, everyone took home hot jars of bread-and-butter pickles and apple jelly, as well as a newfound confidence in their pickling and […]

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NOELLE ARMSTRONG My favorite holiday memory is of listening to holiday albums and reading stories with my brother Ed around the Christmas tree, drinking hot cocoa, and enjoying my mother’s amazing homemade banana bread and cream cheese. Not very holistic, but oh so good. I still love to do that with my kids—it doesn’t matter […]

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Grist For The Mill

Untitled Document GRIST FOR THE MILL “It is around the table that friends and family understand best the warmth of being together.” – An old Italian proverb This is such a special proverb. Not only do I need to slow down to read it and absorb it, it also reminds me to slow down and […]

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Edible Experience | Weekend in Wareham

edibleEXPERIENCE Weekend inWareham Sometimes the Gateway… …..Is the Desitnation   Cast for decades into the supporting role as “Gateway to Cape Cod”—a fate created by confluence of canal, highway, and railway—Wareham certainly deserves a second look. With many miles of shoreline––estuaries, rivers, beaches and ponds––to enjoy, and a fun and funky seaside with pastel-painted Victorians […]

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Edible Traditions | The World is Our Oyster, Or is it a Clam?

THE WORLD IS OUR OYSTER, OR IS IT A CLAM? by S. Terry Vandewater If the world is our oyster, then southeastern Massachusetts is the epicenter. And not just for oysters, but for a variety of bivalve mollusks, including clams and mussels. Such an aquatic abundance, all with different names, can cause some confusion. What’s […]

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