LIKE A BOSS

As I have been talking about food so long, I am comfortable saying again that, especially at this time of year, I often find myself drinking the amazing Maple products from Cochrane’s and UnTapped straight from the bottle, but I recently found another direct-to-mouth product of which I cannot get enough that I wanted to share with everyone!

In addition to being a maple maven, I am also a granola gourmand and I’ve talked a lot about favorites like Forij and Golden Girl and Humble Bones– all of which are great straight from the container yet some of which are not always easy to just scoop and savor.

Fortunately, I recently found a long line of delicious nut-free butters that work everywhere my beloved PB does but takes the taste even further!

Oat Boss butters were made for a little girl with nut allergies but are sure to drive any food fan nuts (in a GOOD way)!

Though they all start with wholesome oats, coconut oil, and honey, Oat Boss butters add such impressively authentic natural flavors as blueberry muffin, shortbread, chocolate chip cookie, chocolate fudge, and even a granola butter donut that deserves a call from Kane’s Donuts!

As the butters are packed with protein and fiber and still only free of nuts, gluten, and soy, they can serve not only as a sandwich starter but also – as I said – as a spoon-fed snack for anyone!

And as they come from a family-run business, I want to get behind them with as many spoonsful as I can…and you will too!

THE MEDITERRANEAN DIET

With all that’s going on in the Middle East, many are being discouraged to use many of the life-improving inventions that have come from the region.

Fortunately, the food is still too good to ignore!

In addition to Tzurit Or of Tatte, fans in MA can also enjoy the sweet creations of ‪Liron Pergament Gal’s Choc-allure and Uri Scheft and Or Ohana of Bakey and the authentic Lebanese flavors of Cedar’s Foods.

While the Haverhill-based, family-run company has been around for over 40 years, they are not resting on their laurels (or is that cedars?) and continue to innovate and introduce new taste sensations that bring the nutrition of chickpeas and other fresh Mediterranean foods to people all over the world with nothing artificial and everything fresh and founding family-approved.

Among their most recent releases are a pair of authentic labneh (a yogurt made with goat’s milk) that are flavored with scallions or feta cheese and onion and that make for creamy and cooling counterparts to hot and spicy favorites and great toppings for Cedar’s new pita chips.

For those who are familiar with their hummuses, Cedar’s can still help you expand your palate with new flavors like hot honey and pumpkin, each of which adds nutrition and pizzaz to nearly any dish.

For those who want to dip a toe in the Mediterranean, Cedar’s also offers single-serving packs that are also great to take with you on your next adventure (or just to work).

Friends and relatives may be facing unimaginable horrors in the Middle East, but at least we can support our neighbors while enjoying nutritious delicious food.  

APRÉS ALL DAY

Though you may not know it from looking outside, it’s apparently ski season…somewhere. It is also five o’clock somewhere too!

That is why I was so stoked to find Backcountry Cocktails – a collection of White Mountain-inspired, beautifully-depicted recipes that are perfect for before, after, or instead of skiing, hiking, or any other exterior exertions.

Written by liquor legend Steven Grasse and food writer extraordinaire Adam Erace, Backcountry Cocktails has all you need for a great time in the great outdoors (or a safe and warm vantage point inside).

From a fresh-picked dandelion wine, a hard-seltzer-based Ameri-can-o, and a gin and juice-d Franconia 75 to a maple slush that brings in the best from the Green Mountain state of Vermont and an alpine cocoa that can be made kid-friendly so it is safe to drink even before your adventure, this handy guide to rural refreshment has something for every taste and activity.

With recipes and easily-improvised ingredients sourced from local crafters (many of whom are introduced in the book), readers can be sure to get the freshest, most authentic tastes no matter which new favorites they find. And as the book has offerings inspired by each season and tips on everything from foraging and fire making to beaver dam traversing, it is great to use to freshen up fishing trips, loosen up leaf peeping, or make any outdoor opportunity optimal.

The land of the Abenaki, Pennacook, and Wabanaki has been a source of sustenance and inspiration for generations. Now you can take some of the best of that knowledge and enjoyment with you wherever you go!

 www.RunningPress.com

COOKIN’ UP A NEW SPACE in NEWTON

While I admittedly talk a better food game than I create, I still like to learn. That is why I was so bummed when Create-a-Cook closed and why I am so excited to see the space being revamped as Third Space Kitchen & Events.

I recently met owner Eric Brown and found that he also comes from more humble cooking stock. Having been in the tech world for most of his career, Eric went to the Cambridge School of Culinary Arts before opening Third Space in Groton and hopes to bring other amateur and professional chefs to teach and learn about food while building community and having fun!

The name of the place comes from the concept of a space that is neither work nor home but that is comfortable and productive nonetheless. Both Third Space spaces offer after school classes that are intended to imbue newer chefs with confidence in both their kitchen skills and creativity and evening classes that will work well for date nights and also as sources of great family-style meals that can also lead to networking and friend-making. 

Eric also hopes to involve area food-makers and even has plans to set up a podcasting area where he can continue the culinary community support he offers on the regional food forum Nashoba Valley Eats.

While he is already sourcing from Springdale Farm and looking for other independent food makers (which we also have in common!), Eric admits that not every meal will be seasonal and makes it clear that the recipes that involve out of season ingredients are meant to allow students to find favorites they can make work any time of year and to enjoy and learn about food just like Eric and I do!

thirdspacekitchen.com

GATHER-ING SUPPORT

Our food community is made up of not only some of the most talented chefs and restaurateurs but also some of the most giving!

From Steve Peljovich at Michael’s Deli to Karen Masterson at Johnny’s Luncheonette to Jeanie Gruber at Wish Dish, the list of food makers and food sellers who often give away more than they make to support their community is inspiring!

Apparently, this noble tradition of giving goes back quite some time – all the way back to 1816, in fact!

It was then, in Portsmouth, NH, that a group of charitable women who wanted to support the families of local fishermen started a social services organization named Gather, which was one of the first such groups in the country.

Since then, Gather has continued to grow, gathering more support and also gathering more people it supports with its pantry and food delivery programs.

As evidence of its continued development, Gather opened the Gather Cafe at Great Bay Community College just last year as a means of combatting food insecurity among college students. The Cafe charges the general public reasonable prices for freshly-made food and catering services so it can subsidize the food purchases of area students, allowing them to fuel their bodies so they can fuel their minds and fuel the future for all. Though this may be an underexposed issue (especially considering that nearly 40% of all students go hungry from time to time), it is one that is unfortunately very real and that other schools and organizations would be wise to get involved with as well.

Another way to get involved is through the Seacoast Half Marathon on October 29. Proceeds from this year’s event will benefit Gather! 

With food and tuition prices rising and campus gun violence more prevalent than ever, students have a lot to worry about when they go to school. Eating should not be one of them.

Please go to www.gathernh.org and help gather support for this historic helping hand.

QUAK-ING UP THE FOOD DESERT

As a proud Penn Quaker who has written a book about the Ivy League and who tutored Philadelphia students as captain of the Penn boxing team and director of the Boxing Scholarship Foundation, I was thrilled to hear that some younger alumni were carrying on the proud Penn tradition of town and gown community support through the food space and just had to take a minute to tell everyone!

When they found the boxes of ingredients they were trying to distribute being turned down by residents who did not know how to use them, recent Penn grads Alexandre Imbot and Eli Moraru went to Harvard Law School’s Food Law and Policy Clinic to develop a new model that would allow and encourage people to use food stamps om foods they would actually eat. It is called The Community Grocer.

Serving as an antidote to the food deserts that exist in to many communities that are primarily inhabited by people of color, The Community Grocer partners with other organizations to help people who are involved with Federal food aid programs like SNAP stretch their dollars further while making food that is healthier and more nourishing for their families and the communities. They also encourage people to cook and eat at home more often, making healthier meals in a healthier environment.

By offering market space with social gathering rooms and classes about nutrition and other sustaining subjects ,and other offerings that are often not offered in many neighborhoods, the Community Grocer provides goods and services that are necessary for survival and growth and will hopefully offer a model that others can adopt and spread across the country and around the world.

Watch for the Community Grocer team in a future edition of Lions, Tigers, and…Bulldogs?

Founder Franklin would be proud!

www.thecommunitygrocer.org

JELLY THAT CAN GET YOU PICKLED

We have used many words for food over the years, but here are two I have not heard together before- jelly and alcohol!

I have been a fan of PB&J since I was a kid, but now that I am…older, I sometimes seek a more sophisticated sweetener for my legumated lunch.

That is why I am so thrilled to have found Olde Haven Farm!

As it is a family-run farm in Maine, it may be no surprise that Olde Haven uses traditional and ethical techniques to process and distribute its many delicious products. What might be interesting, however, is that many of these products combine flavors and ingredients that are not usually combined.

In addition to their home-grown produce and meats, Olde Haven is known for their preserves and preservations. From authentic salsas from south of the (Canadian) border to mustard pickles that combine the two best hot dog toppers in one to dill-brined green beans and garlic honey carrots, the folks at Olde Haven know how to use old techniques to make new taste sensations. But what may be the most sensational are their fresh fruit jams that, as mentioned before, are often laced with liquor!

In addition to familiar faves like strawberry rhubarb and (of course) wild Maine blueberry, Olde Haven whips up boozy batches of cherry Amaretto, cinnamon apple Whiskey, pomegranate Rosé, and Bourbon peach (which is GREAT on ice cream!), and even a Christmas flavor that is perfect for mull-ing over a gift list. Speaking of gifts, Olde Haven’s products can be combined to fit any occasion and any recipient, regardless of age or tolerance.

From the famed Maine farmer’s markets to your local grocer (just ask!), Olde Haven is growing in popularity thanks to its combination of family tradition and creative ingenuity- Just like a farm in Maine should be!

www.oldehavenfarm.com

GLUTEN-FREE FOR ALL

As we try to stay on the forefront of consumer desires, we talk a good deal about the latest in gluten-free options. Among our recent scoops have been Mightylicious cookies, the latest Celiac-friendly faves at Kane’s Donuts, and the newest tummy-friendly temptations at South Street Diner.

While gluten-free foods remain popular and have been shown to reduce the chance of developing many other diseases, they can still post complications for many people who want to cook and bake on their own.

Fortunately, there is a new set of gluten-free doughs that allow even the most amateur chef to become a gluten-free pro in no time!

Appropriately named Gluten Free Easy, this raft of recipe starters includes puff pastry, pita and pizza doughs that are not only gluten-free, but also vegan and kosher!

Created by a pair of women, who wanted to allow and encourage friends with sensitive stomachs enjoy more dough Gluten Free Easy doughs have been tested by hundreds of blindfolded fans, many of whom claim that they taste even better than their proteined partners!

To use Gluten Free Easy doughs, all you need to do is take them out of your freezer and top or fill them with whatever you choose to make everything from blintzes Spanakopita and whatever your edible imagination conjures.

If you need more gluten-free inspiration, Gluten Free Easy doughs are available at thee Gluten Free Shoppe (spelled with the old-timey “ppe” at the end), a Brooklyn-based marketplace that is a safe haven and epicurean wonderland for those dealing with Celiac or those who just want to try new versions of traditional favorites.

In addition to the doughs, the Shoppe has premade baked goods (including challah and donuts!), as well as snacks and supplements and their site has a handy Q&A about Celiac so those with it and those who love them can be more informed as they all expand their menus with these delicious foods.

https://www.gf-easy.com / https://theglutenfreeshoppe.com

SLAW DANCING

There is so much information out there about so-called “superfoods” that are supposed to help keep you healthier or even improve your body, mind, and spirit.

And while we love examples like IQBAR, Flava Naturals, Forij, and even items from Boston legends like Harpoon Beer and South Street Diner, what they have in common more than nutritional value are great taste and great local people behind them.

Two more who fit this category are Lost Art Culture Foods and Pigeon Cove Ferments.

Lost Art is run by a single mom in Charlestown, who wants to give her daughter (and everyone else) not only wholesome, healthy, organic, sustainably-sourced food, but a better future. In addition to some of the best kraut around, Lost Art offers truly artistic options like their combination sauerkraut-kimchi and a beet-based kraut that can color your plate and your life.

Pigeon Cove is a fermenting family from Gloucester who are also taking the hyper-local and kombucha trends to new places. In addition to delicious and refreshing kombuchas that mix bold and balanced flavors like pineapple and chamomile, jalapeno and cucumber, and raspberry and basil, they also have a fermented coffee that adds brain-helping lion’s mane mushrooms to the gut-supporting probiotics and tastes so good it has often replaced my morning joe (though not IQJOE, of course!).

As a fitness trainer, father, and food recommender, I am all about finding and haring healthy options that may improve and even extend my life. But if you don’t enjoy that life, why bother extending it? With friends like the folks at Lost Art and Pigeon Cove, I do not have to choose., I can just enjoy. And so can you!

https://lostartculturedfoods.com / https://pigeoncoveferments.com

SHARING YOUR DOUGH

I love to support Veteran businesses and I also love to support those who give back to their community, so I LOVE talking about Chris Wysong at Bucket of Bread!

As he was intricately involved in Operation Provide Comfort in Iraq, it may be no surprise that Wysong now makes his mark on society by providing some of the best comfort food around- homemade bread.

And as he has been at it since before COVID made home baking a thing, Wysong truly knows what to do with dough!

His certified-organic Bucket of Bread kits now not only come in traditional white, hearty wheat and his amazing seven-grain variety, but all come in two sizes- neither of which comes with preservatives, added sugars, or challenges for the baking novice. In a further effort to help others afford and enjoy healthy, delicious, comforting food, Chris recently lowered his prices, despite inflation – making his mouthwatering breads even more appealing!

While it is always fun and fulfilling to bake for friends and neighbors, Wysong takes the idea of breaking bread with others one step further by offering an online option by which visitors to bucketofbread.com (which also has great recipes and fun merch) can donate buckets directly to food pantries, knowing that an additional 10% of profits got help others as well! Especially at this season of giving, such extra-mile operations not only befit a Veteran but benefit the givers and receivers (who receive a tax deduction in addition to the good feelings that come from being generous).

So whenever you need a gift (or just a delicious, nutritious, homemade treat), forget the fancy paper. Grab a Bucket of Bread instead!

http://bucketofbread.com