The Winter Issue, January & February 2016

By Edible New Hampshire | Last Updated January 06, 2016
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Edible New Hampshire, Issue #5, January/February 2016: The Winter Issue

Edible New Hampshire*, Issue #5, January/February 2016: The Winter Issue

*We have a brand new name! We're proud to kick off 2016 by expanding our coverage, our reach, and our mission.

Combating Food Waste

Butternut Squash Custard Pie
An article published by NPR in September of 2015 reported that “133 billion pounds of food is wasted in the U.S. each year.” This...

Throwback Brewery: A Farm to Beer Vision

Throwback Brewery at Hobbs Farm
The moment you turn onto Hobbs Road in North Hampton, New Hampshire, it’s impossible to ignore the Throwback Brewery sign welcoming guests...

A Turnip Saved is a Penny Earned: A Waste Not Challenge

Chicken Pot Pie
I recently overheard a Millennial say she’d rather lose her wallet than her phone. I see her point. At upwards of $600 a pop, a Smartphone...

Winter Wellness with Decoctions & Tonics

Deconctions
Harnessing Natural Plant Medicine Decoctions of roots, seeds, berries, mushrooms, and bark find their place next to elixirs and potions in...

What Tea Leaves Had in Store for the Fox

Rian Bedard
The Tale of a Local Composting Service The first time Rian Bedard really saw a teabag, he sold his car and began bike commuting, which was...

With Loving Hands: Main Street Cheese Loves Its Curds and Whey

Hanging cheese
On your honor. That might as well be the motto of Main Street Cheese, a 21-goat operation that produces its own Chevre and alpine-style...

Raising the Bar: Exploring Artisan Chocolate

Artisan chocolate
Exploring Artisan Chocolate A few years ago I set out to learn how to taste and understand fine chocolate. Not the chocolate made by...

Broccoli Stem and Potato Soup

Broccoli Stem and Potato Soup
This is a riff on potato leek soup that keeps the potato skins on for texture and used broccoli stems for flavor and high ground for not throwing them out. Don’t skip the buttermilk as it ups the...

It Takes Just a Tweak, or Ten: A Realistic Approach to Sustainable Eating

Realistic Approach to Sustainable Eating
My sister Kate has 358 children. She’s birthed only three. The rest attend the elementary school in western Massachusetts where she is...

Eating Local: Re-establishing a Sustainable Eating Culture in New England

Local meats
“We’ve discovered that an abundance of food does not render the omnivore’s dilemma obsolete. To the contrary, abundance seems only to...

Watch Your Language: On Sustainability

A Field in the Fall
There is a lexi-con game of sorts going on in today’s confusing food world, and although we consumers read messages from marketers every...

Finding Balance: The Story of Laney & Lu

Laney & Lu latté
Growing up in northern Vermont, Jennifer Desrosiers remembers a connection to food beginning early on. Surrounded by farms, her family ate...
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