When I was a kid, I thought that ginger was a spice quite similar to a peppercorn or a clove.  Much different from the knobby root that it is, I thought that ginger… Continue reading

The Many Hands of Many Hands Farm Corps…

It’s no secret that the number of young farmers is increasing at a drastic rate.  Be it the influence of authors such as Michael Pollan, Barbara Kingsolver, and Jonathan Safran Foer, the desire… Continue reading


Thyme Herbal: “Teaching People to Fish…”

“You know the bush to the left of the front door? Go there[…]look for the plant with the long green leaves that stick together.  Bring your clippers”.  Brittany, just a teenager then, took… Continue reading

Cultivating Community: Running Fox Farm

  Community, passion, dedication: three words that accurately describe how the farmers at Running Fox Farm operate. Tending to the land is never an individual effort, and the six co-owners of this farm… Continue reading

Reconnecting with Food: South River Miso

In a world that relies so heavily on over-the-counter drugs and prescriptions as a way to cure our ailments, the healing power of food tends to be forgotten. “We’re all kind of uprooted… Continue reading

February Fresh: Winter Moon Roots

Every week, Michael Docter delivers 2,000 pounds of root vegetables to stores and restaurants…by bicycle… in the middle of February. His farm, Winter Moon Roots, located in Hadley, Massachusetts, specializes in producing organic… Continue reading

Local Grain, Local Beer : Valley Malt

Andrea and Christian Stanley never thought they would own a malt house.  In fact, before the couple started their business Valley Malt, they wanted to be brewers. They had an idea: to brew… Continue reading

Real Food, “Real Pickles”

Picture a pickle. …A soggy companion to your burger and fries? Inside that unattended glass jar in your refrigerator labeled with an overly excited cartoon stork? Thrown on top of your turkey and… Continue reading

“We like to keep it simple” : Bread Euphoria

“Today, my favorite bread is the baguette,” Mark Pollard, co-owner of Bread Euphoria in Haydenville, Massachusetts tells me. He explains that his favorite loaf changes almost daily, and by looking at the fully… Continue reading