I have often spoken of the great wines and the great events at City Winery in Boston. To put it mildly, March is packed with both! Their popular Wine Education 101 series is made up of two-hour sessions “taught” by the Winery’s own sommelier Alex Nezam that include explorations of grape varieties and regions and the techniques that […]
Since lighting his first oven torch at the Olympic Games in Atlanta in 1996, Chef Brian Poe has been lighting the way for food lovers and industry friends. In Boston, he has been the brains behind such celebrated sites as Seasons at the Millennium Boston Hotel, The Rattlesnake, and his current hit- The Tip Tap
While I have sung the praises of many delicious and beneficial coffee brands, including explosively good Atomic, brain-builders like IQBAR and Kickstarter, and our Veteran friends at Fire Dept. and Military Java Group, I am still a fan of Steeped Coffee as their pre-measured, fully-compostable, teabag-inspired packets of craft-roasted, ethically-sourced, nitro-sealed coffee allow me to have fresh-brewed
During a recent trip to Scandinavia, I enjoyed visiting Hamlet’s castle and shopping at IKEA, but the best part was surely having my fill of authentic Scandinavian licorice. I have been a fan of the sweet and chewy stuff for as long as I can remember and I always love trying new varieties and flavors.
Variety is the spice of life, especially when that life includes spices and other ingredients from around the world. While I would travel pretty far for a masterful meal or creative comestible, I recently found a company that brings many of the world’s favorite flavors not only to my door but to the palm of
I lived on the North Shore of Boston for many years and, though I have an ancient photo of my grandfather in front of the famed fisherman statue, the closest I ever came to Gloucester was a box of Gorton’s fish sticks. These days, between the amazing fermented foods from Pigeon Cove Ferments and the
I have been talking a good deal about fermented foods of late and how good they are for you. Unfortunately, many people have been led to understand that fermented foods taste bad or that they fizz and tingle on your tongue in an unpleasant way. Apparently, these people are not fortunate enough to have Gloucester’s
When I first saw a product called “Pep” that claimed to offer clean energy and helpful probiotics, it seemed like something out of a movie that did not want to use a brand name. However, after I interviewed health expert Dr. Shawn Talbott from Pep’s producer, Amare Global, I was convinced to give the vegan,
In the process of supporting Project Insulin in their efforts to develop a generic version of the life-saving medicine, I have had the privilege of meeting many other wonderful and community-minded people. Among these is Patrice Jean-Philippe, who also supports the health and well-being of her RI neighbors. When not serving her community as an administrator,
