Features

CORN – NUTS

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When I recently interviewed Jordan Rich at the Needham Free Public Library about his wonderful book – On Air: My 50-year love affair with radio (proceeds from which go to Boston Children’s Hospital), many of my fabulous food friends donated samples to share with the audience.

And while there was an impressive spread to go along with Jordan’s impressive stories of his life and career and the many other lives he has touched, two of the most popular items were bags of Q’s Nuts and fresh-made caramel and cheese popcorn from Johnson’s.

While Qs has been a friend and supporter for many years, Johnson’s was a more recent discovery. Even so, my fans and I loved them both equally and, when the interview was over, I mixed the scant leftovers together for a delicious post-event treat! 
Since 1940, Johnson’s has been bringing the flavor of the New Jersey boardwalk to snack lovers around the world. Their air-popped, freshly-packed popcorns are available in an ever-expanding menu of flavors and come in sizes that work well for a family movie night or corporate event.

Though a few years younger, Q’s commitment to quality is no different and their selection of flavors is even greater- wrapping their fresh and nutrient-packed almonds, cashews, peanuts, and pecans in everything from maple and bourbon to garlic and an entire line of chocolate-based varieties.

While I look forward to more author talks and more great food, all you need to do to enjoy a taste of my Writer’s Block series is to visit needhamchannel.org, and please also check out Johnson’s and Q’s anytime you want a delicious snack that is made with love.

MAZAL TOV, STEVE!

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I know that there are few people we talk about more than Steve Peljovich of Michael’s Deli in Brookline. However, as this meat-minded mensch just ran through another Relay for Life to raise funds for the American Cancer Society and is also celebrating his 13th year as the King of Corned Beef, I wanted to wish him a mazal tov on his personal passion and productivity and his business bar mitzvah.

In addition to offering the best in traditional deli in the area (including meats that are “imported” daily from Brooklyn), Steve has maintained a menu of masterfully mishegas-ed knishes that have offered ingredients that have ranged from traditional potato and kasha to Fruity Pebbles and Nutella, with the only consistent theme being their deliciousness.

While it is always fun to drop by and be treated like family at Steve’s Coolidge Corner location, my family always loves it when I bring things home and we have often asked Steve to use his favorite family recipes (including Auntie Bev’s noodle kugel and his mother’s heavenly homestyle meatloaf) to serve and satisfy our family and many others. From finger sandwiches to yard-long subs, Steve has everything you need to bring more flavor and fun to all sort of events – including bar mitzvahs!

When not supporting his friends and neighbors with food (which he also readily donates to area shelters and sports teams, including the Boston Bruins and the Shawn Thronton Foundation), Steve also supports cancer patients and other neighbors and is always ready with a warm smile and friendly greeting, which somedays is more sustaining than even his delicious food.Thanks again, Steve!                   

C’MON- DO IT AGAIN!

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While I love to talk about food, I also make a point to point out and support the many people who do not have enough.

From touting the latest event for the Greater Boston Food Bank (which is June 28 and 29 at Fenway Park, by the way) to writing a cookbook to raise awareness of and funds for the expansion of the WISHDISH homeless catering program to celebrating the spirit and flavor of such waste-fighting food distributors as Too Good to Go and food makers like Matriark, Re-Grained, and the Veteran-owned Fire Dept. Coffee, we all need to support not only the people who use what others throw out but also the people who benefit from such efforts as well.

That is why I want to be sure to spread the word that June is now officially Upcycled Food Month!

By visiting using the tag #ShopUP, consumers and producers can join the Upcycled Food Association (UFA) and be part of the growing movement that promotes using more of what is grown to serve more people and to minimize waste so more food ends up filling stomachs and not dumps.

Throughout the month, the UFA will be hosting live and online events that revolve around Upcycled Food Month. While you are exploring their website, there are membership benefits for every link in the supply chain – from farmers to diners – and all of them benefit everyone else too!

In addition to information about responsible upcycling, the UFA’s website also has tips to help you make your food dollar go further and even recipes to inspire you to try new combinations of foods that can expand your horizons as well.

SUSTAINING SCRUPLES

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All over the food industry (and many others) terms like “organic,” “farm to table,” and “gluten free” are plastered on products in ways that are ultimately deceptive and dishonest.

After all, everything we eat has something from the earth in it that was grown somewhere and things like water and chicken have always been made without gluten- So what’s the deal?!
In You Can’t Market Manure at Lunchtime (which was recently released by Harvard Business Publishing), food industry expert Maisie Ganzler offers honest advice on how to use authentic vocabulary to share your story in a way that consumers can understand and appreciate.

As a strategic advisor for Bon Appétit Management Company, Ganzler helps oversee over 1,000 eateries in more than 30 states, making sure that every one of them uses ingredients that are truly what they claim to be. 

Among the claims that her company has been standing behind for nearly 40 years are that all of their foods are cooked from scratch using ingredients that are grown and harvested using practices that do minimal damage to the environment and that benefit the growers as much as possible.

While many other makers have tainted these terms, Ganzler’s book not only demonstrates how to use them in an appropriate way but how doing so can actually bear more (organic) fruit than not!

Sustainability is more than a buzzword- or at least it should be. After all, if our food is not sustainable- how are we?Fortunately, Ganzler’s book offers real advice and examples from the people who are sustaining proper practices that can guide and inspire others in any industry to do well by doing good.               

STRIKING OUT HUNGER

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Even while we are out enjoying barbecues, farmers markets, and other summertime celebrations of food and fun, it is important to remember how many of our friends and neighbors are not so fortunate and have far less to celebrate, especially when it comes to food.

That is why I am looking forward to visiting Fenway Park on June 28 and 29- Not because the Sox are playing the San Diego Padres (a game even they may not bet on!), but because the Greater Boston Food Bank is hosting its Red Sox Strike Out Hunger event during those games.

As fans enter Fenway Park, GBFB staff will be accepting donations at tables and roaming the concourse, encouraging people to donate so they can help feed others as they wait in line to feed themselves some of the best ballpark food around. There will also be autographed items for sale, proceeds from which will also go to help the Food Bank.

As the Food Bank is one of only three charitable partners who are allowed to take over the park in this way, the event is a big deal. And as the Red Sox Strike Out Hunger program has raised over $240,000 in the past 30 years (with each dollar paying for two healthy meals), the impact on the community is impressive to say the least!

Whether or not the Sox are doing well, a visit to Fenway is always a treat. If you go to the Padres games this month, you can also treat others to healthy food even if your gameday meal plan is not so much.

TIME TO RE-KONNECT

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Before inclusion and diversity were buzzwords, Boston’s Queen of Connection Colette Phillips was forging relationships across neighborhoods, aisles, and other barriers- both real and perceived.

On July 30, Boston’s savviest soiree-ers and supporters will gather at Big Night Live to celebrate her pioneering work and the contributions of her Get Konnected network at the 10th anniversary edition of A Taste of Ethnic Boston. 

Though Boston may be known for its Italian North End (which was originally a Jewish and African-American neighborhood) and its still somewhat Irish Southie, there are neighborhoods and flavors that are just as important that may not get the same publicity (at least not on other media platforms). Get Konnected is out to change that!

During this premiere showcase of Boston’s diverse dining destinations, chefs from all over the area will share their stories and their recipes in a celebration of culinary community.

As part of the decade-marking celebration, the event will include the naming of Get Konnected!’s Top 25 Ethnic Restaurants and Top 10 Chefs of Color in Greater Boston, most of whom get little recognition from most other media outlets. It will also kick off the first A Taste of Ethnic Restaurant Week in Boston, which will encourage diners to expand their restaurant repertoires with special meals and deals at participating venues.

In addition to supporting area chefs and eateries, Phillips’ event will again spread the wealth around by donating part of the proceeds from Get Konnected to The GK Fund, a nonprofit social impact fund dedicated to funding BIPOC entrepreneurs.

Boston is an incredibly diverse city. Especially as so much of the world is falling apart, it is surely time to Get Konnected. And if you can eat great food at the same time- all the better!

STILL BAKING

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Every two minutes, someone is diagnosed with breast cancer in the United States. Last year alone, an estimated 297,790 women (and 2,800 men) were diagnosed with invasive breast cancer.

Though breast cancer remains one of the largest health challenges for women, it has also spawned some of the most creative (and delicious!) means of supporting people in need.

While Susan Komen may be among the best-known breast cancer organizations nationally, MA has its own champion in Carol Sneider, creator of the Bakes for Breast Cancer project which this year is celebrating a quarter-century of support with a sweet series of events that will be hosted in Boston, Virginia, Maryland, and Washington, DC.

Sneider launched her nonprofit organization in 1999 in memory of her mother who lost her battle with breast cancer at the age of 43. As her mother had raised her on a steady diet of wonderful baked goods, Sneider decided to use her family recipes and maternal inspiration as the means through which to raise money for research and keep this condition in the public eye (and mouth).

By partnering with an ever-expanding team of bakers and eateries, Sneider has raised over $2 million for breast cancer research while encouraging fellow food-lovers to support their communities in a deliciously different way.

From May through July, the 25th anniversary celebration will waft through New England, the Mid-Atlantic region, and even the Cape and the islands, bringing Sneider’s roster of pastry-producing partners to over 5,000!

To find out which venues in your area will be participating and how to encourage more to do so, visit www.bakesforbreastcancer.org.  

BY THE LIGHT…

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While many people rush to Vermont in the fall to watch the leaves change, there may be an even better reason this April!

Apparently, the upcoming eclipse will be visible throughout the Northeast Kingdom and right in the middle of it will be our friends at Snow Farm Vineyards. In fact, the Vineyard (which recently added a distillery!) will be hosting an eclipse party April 6-8!

In addition to offering limited-edition wines, the Farm will host local artists and artisans who will be crafting everything from pizza to pebble art and leading guests in dancing, oracle readings, and other flights of lunacy.

Speaking of flights, the tasting room will be open for those who wish to try the latest creations.

As the first commercial grape vineyard in the Green Mountain State, Snow Farm has become an example for how to use land effectively. As any fan can tell you, it is also a great place to find creatively-crafted wines and spirits, like their award-winning Snow White blend and Vidal Blanc, the VT fave Marquette, and my favorites – Fortress Red, Fox Hill Maple and Island Apple.

As their gin, grappa, and locally-sourced maple liqueur are still only available at the distillery, there is all the more reason to visit! And if the sun is out when you get there, enjoy a beautiful stroll around the 140 acres while you enjoy live music and sips of their ever-expanding line of delicious drinks. No matter when you come, there is always plenty of natural wonder to take in at Snow Farm! 

BRINGING IT ALL BACK HOME

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Though I grew up in the Merrimack Valley, my writing career first took root when I lived in Marblehead.

And when you consider that my family shopped at Shubie’s all the time, it may be no surprise that I now write about great independent food makers.

As they have been around for over 75 years, it is a safe bet that I am not the first person to fall in love with the wonderful wares of independent makers with help from the Shube family. 

From freshly-prepared foods, handcrafted salads and sandwiches, and customized cakes at their recently-renovated Foodbar to candies and treats from other local legends like Harbor Sweets and a wide selection of gifts that includes great books to wine and spirits from around the corner and around the world, Shubie’s has everything you need to feed your family, sparkle a party host, and find a new favorite every time you visit! 

If you need help finding new favorites, be sure to take suggestions from third-generation Shubie, Dougy. 

If you need help finding great food for more than just yourself, Shubie’s also carters and consults on menus that are perfect for any occasion. And while a visit to the store is always fun, Shubie’s also offers online consultation and ordering and can deliver even to far-flung festivities beyond the beaches and beauty of the North Shore so you can keep enjoying even if you do not live nearby anymore (though I hope to go back soon!).

HOLI PARTY!

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The ancient Indian festival of Holi is March 24. Especially in this time of trial and trouble, it will be good to celebrate color and hope.

And who better to lead the festivities than the community-minded team at Shanti?

On March 30th from 2-6 PM, Shanti will partner with Roslindale Village Main Streets to host a Holi celebration at Rozzy’s historic and beautiful Adams Park. In addition to marking the Hindu holiday, the event will be an opportunity for people to create interfaith community with the help of music, dance, activities, and Shanti’s amazing food.

At the festival, there will be a trio of food vendors offering Shanti’s incredibly authentic (and delicious!) momo and mithai, street snacks like samosa and pakora and various types of chaat, all of which are sure to satisfy! There will also be plenty of Shanti’s refreshing mango lassi and the traditional Holi spiced milk drink Bhang.

While guests can dance to Holi music provided by a local DJ, there will also be dance performances by a team from Westford Academy and Bollywood dancers. At around 4:45, the traditional color display will be presented, bringing brightness to the darkening day and encouraging everyone to seek Shanti, which means “peace.”

In other Shanti-related news, the Dudley Café (which is also run by the Chowdhury family) will be selling my book on the Ivy League at the Cambridge location! So if you are or know a Harvard student who needs to fill up with delicious food or life-sustaining coffee, encourage them to take a fun study break with the help of Lions, Tigers, and…Bulldogs.