“We’re accustomed and willing to be creative with what’s available,” said Cantina 229 chef/owner Josh Irwin, who hopes current times will create new ways of life for many.
If you count yourself among the 1 in 5 Americans estimated to be taking part in Dry January, don’t despair; the local food scene might just be enough to satiate your need for heading out for a night on the town sans alcohol.
Stockbridge Main Street at Christmas to capture small-town holiday spirit
Stockbridge -- The Stockbridge Main Street at Christmas celebration, which captures small-town Christmas spirit in...
Chris Bonniver, executive chef of the Hermitage Inn in West Dover, Vermont, will be the special guest chef at its annual culinary arts celebration dinner, to be held Monday, Dec. 4.
“We’ve always been about the needs of individuals, whether they want college or not. We ask what they need to thrive and see their future, not as something abstract, but concrete, now, here.”
-- Ananda Timpane, executive director of Railroad Street Youth Project
The Winter 2017 issue of Stone Walls II features work about the late poet, journalist and feminist Michelle Gillett written by Patty Crane and others, as well as two poems by Gillett.
A former professional basketball player, Will Allen is now a practitioner of urban agriculture whose methods of composting, vermicomposting, and aquaponics result in remarkable yields of food in small growing areas.
Throughout their partnership, Officer Ullrich and K-9 Jori have assisted in conducting numerous missing persons’ cases, suspect apprehensions and narcotics investigations.
Now Railroad Street Youth Project provides apprenticeships in computer coding and robotics, photography, theatre appreciation and directing, cosmetology, and culinary arts.
In addition to long-term partnerships with regional farms and food producers, Dan Smith, chef at John Andrews Farmhouse Restaurant, created his own garden on the property, which supplies additional produce for the restaurant.
The full name of Smith’s restaurant is “John Andrews, a farmhouse restaurant.” Thus it is not surprising that each week Smith presents a special menu highlighting the bounty of a local farm. Recently the menu featured Susan Sellew’s Rawson Brook Farm goat cheese.
