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MORE RECENT FOOD & DINING STORIES


FOOD
Rachael Devaney speaks with fellow Eastern Woodlands Rematriation Collective member Kristen Wyman while preparing fruits and vegetables in Centerville.

‘In caretaking each other, we know that we can provide and have what we need, and that’s how we live abundantly’

The Eastern Woodlands Rematriation Collective nourishes abundance in Indigenous communities throughout New England, with a mission to restore the spiritual foundation of Indigenous people through regenerative food systems.

FOOD & TRAVEL
Black Girl Magic rose.

Black-owned wineries are making their mark in Northern California

Although there are more than 8,000 wineries in the United States, Black-owned wineries are hard to come by. Here are some worth checking out.

GETTING SALTY
TRADE chef Nadia Michaud

Quietly returning to the Financial District, Jody Adams’s Trade reopens with chef Nadia Michaud

"I want people to actually taste good food and know what food really is," Michaud said.

BOTTLES
Ortiz said he hasn't always been a beer guy.

David Ortiz talks beer, baseball, and family

The former slugger and current Red Sox adviser dished on his favorite World Series and Manny's locker room antics.

FOOD & TRAVEL
"Gastro Obscura" is from the folks behind "Atlas Obscura."

From monkey buffets to pork lard art: This food guide is a treat for adventurous eaters

That said, never would we ever try some of the foodstuffs featured in the new book “Gastro Obscura.”


RESTAURANT CLOSURES
Stoner's Delight (peanut butter mousse, chocolate ganache, banana, brulee'd Fluff) at The Gallows restaurant, which has closed.

Haymarket Pizza joins the list of Boston-area restaurants to close amid COVID-19

We started this list as the restaurant scene was changing rapidly, with closures ramping up due to COVID-19. After a somewhat calmer summer, we’re back at it.

TABLES
Fuel up on carbs with bucatini and meatballs at Bambara.

Haymarket Pizza serves its last slice, plus where to carbo-load for the Boston Marathon

Restaurant news you can use.

"On Your Mark, Gose," is a gose-style ale with lemon, lime, and salt.

‘What’s the beer version of Gatorade?’ Night Shift and Tracksmith brew up a Boston Marathon beer

Runners getting ready to cross the finish line on Monday at the 125th Boston Marathon may already be mulling over their post-26.2 reward. Night Shift Brewing and Tracksmith brewed up a limited-edition ale they’re hoping will hit the spot.

E. Frances Paper from Newport, R.I., creates food-centric greeting cards.

These greeting cards play with their food

E. Frances Paper greeting cards strike a nostalgic note. There are hundreds of designs, and dozens are food-centric with charming illustrations and witty, poignant messages.

DEVRA FIRST
Frances Moore Lappé's “Diet for a Small Planet" is turning 50.

‘Diet for a Small Planet’ came out 50 years ago. Its lessons are as relevant as ever

Frances Moore Lappé's groundbreaking book helped bring plant-based dining to the forefront.

Regrained upcycles spent grains tossed away by breweries, and makes flour that’s used to make snack foods. The company partnered with California pasta maker Semolina Artisanal Pasta and introduced Upcycled Strozzapreti with Regrained SuperGrain.

ReGrained is upcycling spent grains into pastas and puffs now, too

One company’s trash is another’s healthy, eco-friendly starch.

Jasper Hill Farm, owned by Andy (left) and Mateo Kehler, is starting to turn out even more of its high-quality cheeses, thanks to several copper-lined vats from France.

Cheese making at Jasper Hill Farm gets a French advantage

Owners buy several copper-lined vats that a Comté cheese maker in the Jura region of eastern France no longer uses because they have transitioned to larger equipment.

GETTING SALTY
Left to right: Joseph Bianco III, Joseph Bianco Jr., Lewis Bianco, and Francesca Bianco Collins.

Any way you slice it, Joseph Bianco III makes a tasty case for sausages

His family business pivots from meat retailer to sandwich-slinger at Hub Hall.