Five Tips for Helping Your Garden Survive the Heat Wave

Here in Cambridge, we haven’t seen a drop of rain in over a week, and none is on the horizon for many more days.  Given the wet June we had, it may seem like a relief. But with temperatures soaring…

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Culinary Incubator

The barriers to entry for food manufacturers make entrepreneurship difficult. Many of us have the perfect idea for a rich chocolate sauce, frozen food line or catering business. Getting your product…

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Great Review in Today’s Boston Herald

Mat Schaffer wrote a lovely review of my book, The Farmer’s Kitchen, in today’s Boston Herald.  You can read it here. In other promotional news: I will be guest-chef at EVOO Restaurant on Wednesday,…

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Sustainable Seafood

Barton Seaver’s new cookbook hits shelves on May 3rd.  What? You’ve never heard of him?  Neither had I until 3 weeks ago, when at the last minute I decided to attend a lecture on sustainable seafood…

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Farmers and Chefs: Working Together

Last week I attended a farmer to farmer conference put on by the New Entry Sustainable Farming Project.  During the lunch break, I listened in on a conversation between two farmers discussing the…

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Local Food Systems

The books proliferate. The newspapers cover it, and the movies mainstream it: people want to know where their food comes from, and think more about creating a sustainable food environment. Meanwhile,…

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