South Shore Bar Pizza: The Legend Grows
By Kerry Byrne • Edited By Sean Labombard. Of all the world’s match-made-in-heaven food pairs...
Read MoreBy Kerry Byrne • Edited By Sean Labombard. Of all the world’s match-made-in-heaven food pairs...
Read MoreTaffy, or La Tire This recipe descends from my great-grandmother Dora Letendre Tougas (1876-1960)...
Read MoreBy Paula Marcoux. Photos By Mike Race. My mother’s cooking rarely reflected her 100% Quebecois...
Read MoreBy Pamela Denholm. Hey, come on in, pull up a seat. Coffee is on. I’m making oxtail stew. This...
Read MoreBy Colleen Leonardi. Updated by eSS&SC editor Terry Vandewater. MARION INSTITUTE AND LOCAL...
Read MoreThe Indie Ferm Hop Yard preserves agricultural land in Plymouth with its hop crops.
Read MoreIt’s puzzling why kiwi berries are so obscure. I don’t understand why — they should be in every grocery store and farmers’ market in autumn.
Read MoreBy Mike Gioscia. For generations, South Shore kids and their parents have made the fall trip to...
Read MoreBy Adam Centamore. If you’re like me, you planted herbs in the spring. A lot of herbs. Visions of...
Read MoreBy Carter Wilkie. New Englanders import 99% of the meat we consume… Meat processing has become so...
Read MoreBy Lauren Diggin. Intro: When coronavirus started creeping through Massachusetts in early March,...
Read MoreAccording to a travel writer in 1875, “The Isles of Shoals, off Portsmouth Harbor, have risen to...
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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.
We're a dynamic community of folks who appreciate good food and great times in SE Massachusetts.
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