This first weekend in July, when you’re missing the customary parades and fireworks, go ahead and get creative: Chat up your local farmer; check out the local farmers’ market; introduce your family to a new vegetable; and get cooking!
Widener had already started a delivery business, the Berkshire Valet, and last year launched its MealGopher unit, which delivered meals from area restaurants to boarding school students in Berkshire County and Litchfield County, Connecticut.
A growing sea of similar stories that swell amid these trying times – when kids are out of school, parents are out of work, and the infrastructure of community that so many rely upon in order to survive feels tenuous at best.
This column is a companion to the WSBS radio call-in show, “It’s Not That Simple.” Every other Friday at 9:05 we will discuss and dissect issues that the citizens of Great Barrington are talking about. Click here to listen to a podcast of last week’s show. * * * Have you ever
There are a variety of theories as to why the seasonal labor market has been tightening over the years. Birth rates have been dropping for at least a generation, and more students are willing to forgo a paycheck in the summer while taking a volunteer position or internship to build their resumes for life after college.
Saint James Place is providing the space to the People’s Pantry at no cost. The pantry is staffed by seven teams of volunteers — four church teams, two synagogue teams, and one community team — that take turns working every Thursday.
There are many paths to becoming a farmer but Meister’s struck me as delightfully unusual – she majored in Art History at the University of Pennsylvania, and went on for a Masters degree in the same field at Tufts.
The juxtaposition of the umami rich Maggi Sauce with the unique taste of cilantro and the sweet and sour bite of the pickles in a cocoon of French bread slathered with mayonnaise makes for a wonderful fusion of east and west. This is the yin and the yang of sandwiches. Namaste.
The Harvest Supper represents community and strengthens the bonds between chefs and farmers who have just finished a hard and rewarding season together.
— Daire Rooney, chef at Allium in Great Barrington