The school-choice funding model in Massachusetts is based on the economic principle that the marginal cost of educating an additional student is much lower than the average cost per student.
Check with your town, but most paper and tissue gift wrappings, as well as cards, are recyclable as long as they don’t contain foil, metallic inks or glitter. And all those cardboard shipping boxes could make a great first layer of sheet mulching next spring.
Prana Bar owner Shelly Williams says restaurant work is not about “the bottom line” for her. “We want to make people happy,” she said. “Why else be in this business?”
The most important thing to remember is that just because you allowed yourself a treat (or two or three) today does not mean you have blown it for the season. Make sure you get lots of sleep. Make time for exercise. Walk a little farther, make a point of getting to the gym or pool.
Prized and versatile local chef Thomas Lee will preside over “American classic” food in an open kitchen, with a similar principle as The Meat Market’s “see your food.”
Pasta feeds children well. It is cheap, and serves as a vehicle to deliver any number of lovely sauces. But there is so much more there, so much more flavor, in fresh pasta, and it is much better for you.
I think shellfish makes for a light, savory, and romantic dinner, and it goes well with champagne. The pinch of saffron makes this dish special, and is affordable.
What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.
"Baking is art and science at the same time. It’s like music -- you have to learn the structure before you can set yourself free to experiment."
-- Shelly Williams, owner of Haven Café and Bakery, in Lenox and Great Barrington
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
Like the growing interest in food and wine, coffee has benefited from our desire to have every element of our culinary experience enhanced to its logical — or illogical — conclusion.
So — enough with the food-pyramids and the nutrition admonitions. Don’t tell me how many glasses of this or ounces of that I’m supposed to consume, or the dire consequences if I don’t. From now on I am going to listen to what my own body is telling me.
