From Piglet to Pig Roast

Knowing your pig (roast) is an intimate eating experience
By Samantha Barrow

Island Grocers

Past, Present & What’s the Future?
By Elissa Lash

Learning to Cook Brazilian

When food migrates but a family is divided
By Daniela Gerson

Baked: Blueberry Pie Cupcake

Sweet E's Cupcakes
By Ali Berlow

From the Market: Bok Choy

Brassica rapa var. chinensis
By Hara Dretaki

A Cook's Notebook: Chocolate Cake for Stanley

By Ali Berlow

Food Politics: Choice in the Cereal Aisle?

Corporate concentration and the consumer
By Alicia Harvie

At the Table: Community in Food

A note from the Publisher
By Sam Berlow

On the Water: Ebb & Flow

Tides dictate livelihoods from the sea
By Amandine Surier

My Vineyard

Caveat Emptor, The CSA Share
By Thomas Dresser

To Your Health: Not Just a Garnish

Herbs with healing potential
By Mollie Doyle

Okra’s Long Road

This pod finds the Island home
By Daniela Gerson

State Fare: Taza Chocolate

Chocolatiers in Somerville make it from the beginning: “Bean to bar”
By Tony Rosenfeld

In the Kitchen: The Egg Roll Lady

A life of family in food
By Sydney Bender

Farm Life: The Scoop on Poop

It's good stuff
By Kate Athearn

Finds: VERY BERRY

“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.” W. Berry

The Wild Things: Whelk

The Island’s own locally-abundant “conch”
By Christine Conley

The Grape: Wine Pairings

From ‘Our Market’ in Oak Bluffs
By Jamie McNeely

Baby Bok Choy

With Crispy Shallots & Black Sesame Seeds  This is an easy, flavorful side dish. Lightly sauté the bok choy and the shallots until they reach a crispy brown color. Dust with toasted black sesame seeds. Serve sideby- side with Hara’s Homemade Mashed Sweet Potatoes.

Bok Choy with Lemongrass & Red Peppers

Serve with aromatic brown rice. 

Cardamom Brown Rice

By Hara Dretaki

Chicken with Okra

Daniele’s BBQ Sauce

Slather it on  Daniele recommends making this sauce one to two days before using it, so the flavors have a chance to meld. If this is for a whole pig (about 250 pounds) multiply this recipe by ten.

External Liniment

For Inflammation   Use on sore muscles and joints. For external use only.

Hara’s Homemade Mashed Sweet Potatoes

Fill a large pot with water salted until it tastes like the ocean. Wash and peel the sweet potatoes (or leave them unpeeled for a more rustic taste), cut them into 1-inch chunks, and add them to water. Bring to…

Herb-Scented Spirits

Vodka is a good choice for infusion because of its relatively neutral flavor, which makes it well suited to taking on the aromatics of herbs. However other mild flavored spirits, such as gin and light rum also work well.

Internal Syrup

For Stomach Inflammation  For digestive upset, queasiness and indigestion.

Ragged Pasta with A Thousand Herbs

Stracci Di Pasta Con Mille Erbe, from Michele Scicolone’s 'A Fresh Taste of Italy'.

Steamed Dumplings

With Shrimp & Bok Choy