Monadnock Table
Many think artists are solitary types, hard at work in creative bliss tucked away in studios or attics. But that’s only part of being an artist — for some.
“It’s a mixed bag at this point. Many farms are selling out, others are throwing food out,” says the team at Food Connects.
Who doesn’t love a chipwich? These are next level. To start, I like to make a serious chocolate chip cookie — the kinds with chunks of Valrhona Chocolate discs, lots of salt, a bit of orange zest and Grand Marnier (optional, of course, if you have kids). Then I like to fill them with Frisky …
My younger sister went to college near Philadelphia, and it was there we discovered the amazing chef, Susannah Foo. She had two incredible Chinese restaurants that fused classic dishes with a locally sourced New American twist. I hope they are still there. As a pig farm, we make a lot of pul…
Making healing body products from plants must be in Trish Thomas’ blood. One of her grandmothers was an herbalist and naturopath, the other a horticulturist. This native Californian’s mother was a cosmetologist, medical esthetician, and a professor of anatomy and physiology.
If you’ve ever wondered what was meant by the word “artisanal,” a look at the creations of Tavernier Chocolates of Brattleboro, Vermont, can provide the definition. Everything that this chocolate maker makes is a work of art. The artistry is found in the way the chocolate looks and what goes…
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