WINTER 2015

Cover

LETTER FROM THE EDITOR

Features
Lilac-Hedge-right LILAC HEDGE FARM: TWO YOUNG FARMERS WITHOUT A FARM
by Margaret LeRoux
Fermentation-right CULTURE CLUB: POTTER JEREMY OGUSKY SPEARHEADS THE LOCAL FERMENTATION MOVEMENT
by Steve Holt
Row-34-left MEGAN PARKER-GRAY SERVES UP A BEER FOR EVERY BITE
by Luke Pyenson
Compost-right COMPOSTING IN THE COMMONWEALTH: TURNING TRASH INTO TREASURE
by Bethany Graber
50 X 60: A NEW ENGLAND FOOD VISION
by Leigh Belanger
Edible Food Finds
OMG! BAGELS
by Rebecca Hansen
OMG!-Bagels
SOMERVILLE CHOCOLATE
by Andrea Pyenson
Somerville-Chocolate
THAT NUTTY REDHEAD
by Deb Kaneb
That-Nutty-Redhead
BUTTERMILK BAKING CO.
by Shannon Mullen
Buttermilk-Baking
COCOA SANTE
by Andrea Pyenson
Cocoa-Sante
Farmer’s Diary
FARMER’S DIARY, 
Read More

Composting Trash In The Commonwealth: Turning Trash Into Treasures

Compost-spread

By Bethany Graber / Photos by Adam DeTour

Composting is quite literally the act of turning one man’s trash into another man’s treasure. The beauty of it is that we are all the “other man.” We all stand to benefit from it. Composting is the new frontier in the recycling revolution, and it has finally begun to take hold in and around Boston.

The multi-step process of composting begins with the separating out of green waste from other trash and recyclables. Green waste is all that is compostable: food scraps, lawn clippings, coffee grinds, and tea bags (among other things).

Read More

50 X 60: A New England Food Vision

By Leigh Belanger

The Greenway is a crowded ribbon of parkland, packed with people and exhibits during the Boston Local Food Festival. It’s warm and cloudless and the festival is buzzing with activity. We move through the crowd, shedding layers and taking in the booths with grass-fed dairy products, sustainable lumber, and sweet apple cider. Music chimes from a far-off stage. Whiffs of coffee and garlic from a cooking demo mix with the tangy salt air coming off the harbor.

If you didn’t know it was happening, it would have been easy to miss the public launch (appropriately made at

Read More

Megan Parker-Gray Serves Up A Beer For Every Bite

Row-34-right

By Luke Pyenson / Photos by Kristin Teig

There are so many expressions of the hop plant,” Megan Parker-Gray says to me, like an art historian talking about Van Gogh’s brush strokes. We’re talking about beer, but the fact that Parker-Gray actually does have a degree in art history shouldn’t come as a surprise to anyone who’s spoken to her about beer at Fort Point’s year-old Row 34, where she directs the beer program. Terms like “fruit-forward,” “earthy funk,” and “softer hop” weave in and out of our conversation—these are terms that could come off as pretentious if uttered by

Read More

Culture Club: Potter Jeremy Ogusky Spearheads The Local Fermentation Movement

Fermentation-right

By Steve Holt / Photos by Michael Piazza

On a brilliant Saturday morning in late September, Jeremy Ogusky is a hard guy to track down. Partly, it’s the crowd, larger than usual for a typical Saturday at the Egleston Farmers Market. On this particular day, the Boston Fermentation Festival is sharing the Jamaica Plain market space, adding some tangier offerings to the market’s typical slate of vendors hawking apples and carrots: pickles, kimchi, kombucha, cider, and other fermented foodstuffs. Ogusky bounces from exhibitor to exhibitor, making sure everyone is happy, checks in with the volunteers at the registration table to

Read More