A: At eSS&SC, one of our main priorities is supporting our advertisers by driving traffic to their businesses. One of the ways we do this is to offer almost exclusive eSS&SC distribution rights for the first few weeks...Read More
A: We are thrilled your business is a success and understand that you may not need (or even want) additional customers. If you’d still like to support our work, we’d be happy to develop some creative ways of working together...Read More
A: We understand cash flow problems and we are open to creative ways of working together. Perhaps you could donate food for an eSS&SC event in exchange for advertising? Are you a chef? Perhaps you could donate time at one...Read More
A: Our readers are typically concerned about their health, their community, and their environment; they believe everyday choices make a difference in the quality of life. Many are part of the LOHAS demographic (Lifestyles of...Read More
A: We gather recipes through many different channels: restaurants, home cooks, traditions, history, and we also create our own. Our head notes always explain the recipe’s provenance, if there is no credit given it is an original recipe developed by our food editor Paula Marcoux…Read More
A: While we don’t have any paying job openings at this time we do work with several terrific volunteers who are passionate about our mission and want to help expand the magazine’s reach. If you have a little extra time each week...Read More
A: Writers: we use freelance writers for all editorial, if you have an article idea, please send a query letter to Laurie@edibleSouthShore.com outlining the details of your idea. At this time, our writers contribute their work...Read More
Advertisers and subscribers make it possible for eSS&SC to help build the food community of Southeastern Massachusetts. We engage and entertain our readers while educating them on the importance of celebrating and...Read More
My collection of eSS&SC is missing a couple of issues, how can I get back issues to fill in the gaps?
A: Once readers find eSS&SC they often want a complete collection of our previous issues. We sell our back issues for $8.00 each (including postage). Many of our readers collect and save all their issues in order to refer...Read More
A: Laurie Hepworth and Michael Hart started Edible South Shore & South Coast in 2008 because Laurie loves food (she loves to talk about food, read abut food, cook food, and especially eat food) and Michael got involved...Read More
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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.