Edible BostonComment

People, Places and Things

Edible BostonComment

One of the most exciting aspects of Boston’s current food culture derives itself from very traditional roots: farms surrounding the city providing food to the local communities and the nearby cities. To this day, you can drive within ten miles of downtown and be amongst strong, thriving family farms. These farms remain integrated in their own communities as well as in Boston proper through farm stands, farmers’ markets, CSAs, and directly into the kitchens of the city’s most popular restaurants.

People, Places, Things

  • Cider Hill Farm, Amesbury—A farm that is aggressively working to incorporate new methods of energy use onto their farm and also working to change legislation to make it more attainable for other farms.
  • Kelley Erwin—Kelley is the driving force in the Farm to School program. She works as a liaison between farms and school systems, bringing locally grown food into Massachusetts’s public schools.
  • Taza Chocolates—One of the few chocolatiers in the United States who produces chocolate by beginning with grinding cocoa beans sourced from small cooperatives in the Dominican Republic.
  • Fried Clams, Woodman’s of Essex—Fried clams were first made on July 3, 1916, in Essex by “Chubby” Woodman as a way to increase sale of his locally harvested clams.
  • Peter Davis, Chef, Henrietta’s Table, Cambridge—Peter was a pioneer in sourcing directly from local farms and food artisans.