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Food
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Written by Matt Kanner
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Thursday, 28 May 2009 |
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weekly markets take off across the Seacoast
Demand for
local meats, herbs, produce and other foods has ballooned in recent
years, and area farmers are answering the call with weekly markets
around the Seacoast. The Portsmouth Farmers’ Market, held in the City
Hall parking lot every Saturday morning, opened the first weekend of
May and has enjoyed early success. This year, that market will get a
little competition from a new Saturday morning event in Newmarket.
Meanwhile, The Seacoast Growers’ Association’s five weekday afternoon markets are taking off across the region.
Exeter
opened its Thursday afternoon market two weeks early this year,
starting on May 21 with a record 32 vendors in Swasey Parkway.
New
vendors have been added at the Durham Farmers’ Market, held every
Monday afternoon in the Durham Bike parking lot on Pettee Brook Lane.
Starting June 1, this year’s market will see the addition of Nottingham
Orchards, offering a variety of fruits and cider. Other returning
vendors will add more fruits, vegetables, baked goods, spices, plants
and other products.
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Written by staff
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Thursday, 21 May 2009 |
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As American obesity rates continue to soar, the Pepsi company
introduces the limited editions Pepsi and Mountain Dew Throwback. Made
closely to the original recipes, they include real sugar, not the high
fructose corn syrup and many –ine ending chemicals that pervade their
present counterparts. (The ingredient lists on the bottles are now MUCH
shorter.)
“Retro” would have been a better description, as “throwback”
makes one think of something you wouldn’t want, but the drinks
themselves are heart-swelling, bringing back memories of pom-poms on
roller skates and feathered hair clips. The most immediate difference
is less carbonation. Gone are the aggressive attack-your-nasal-cavities
bubbles, replaced with a calmer, smoother syrup. The Pepsi has a warm,
friendly taste, like a mud puddle in the Garden of Eden, and the
Mountain Dew is clearer and nowhere near as sickly-sweet. Mmm...
nostalgia.
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Written by Chloe Johnson
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Thursday, 21 May 2009 |
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Yankee Magazine editor Edie Clark shares the history of regional food
Bean-hole
baked beans, johnny cakes, fish chowder and red flannel hash are foods
that can bring people back to New England faster than any airplane,
says Edie Clark of Yankee Magazine.
Most of the people in the room raised their hands when she asked
if they had tried these foods before her talk at the Governor John
Langdon House in Portsmouth last week. The program was one of several
ways Historic New England continues to celebrate its “Year of the
Kitchen.”
There was a time when signature New England dishes were on most
menus in the region, and Clark explained how that has changed, though
people still sometimes eat traditional foods. She called the region a
place “where so much began and remains.”
Foods help define a region, Clark said. New England food, like
its people, was hard-working and practical, she said. It was made from
the sea and the earth with ingredients that were on hand, such as maple
syrup and fiddleheads in spring.
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Written by Chloe Johnson
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Thursday, 14 May 2009 |
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culinary companies open at One Washington Center
The
savory smells from Terra Cotta Pasta have drifted into the spacious
second floor of One Washington Center in Dover for more than 15 years,
but the sweet scent of cookies baking on the third floor is relatively
new.
Be Sweet Cookie Dough and North End North moved into the
renovated mill this spring, joining a growing community of food and
beverage companies. Three more small companies are expected to sign
leases this month, according to property manager Brint Shone. These are
Oven Lovin, Dynamite Dad’s Pies and Popper’s Sausage Kitchen.
Also on premises are two tea companies. White Heron Tea, organic
and mostly fairly traded, now prepares local, seasonal food here to
sell at area farmers’ markets. Kick Pouches makes paper pouches filled
with tea that steeps in the mouth.
Stephanie Beck and Carol Walker Morin of Be Sweet make and
hand-pack small batches of cookie dough and sell it frozen in
biodegradable ice cream cartons. A pint yields two dozen cookies. Some
of the products names and packaging refer to their families and
friends, like a photo of a nephew on the Snappy Jacks label. Because so
many costumers confessed to eating the dough raw, they’ve also started
making dough, without the eggs, on a stick.
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Written by Matt Kanner
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Wednesday, 29 April 2009 |
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Four Seacoast organizations are coming together to help promote the
local food movement as the spring farmers’ market season gets underway.
The Local Food Advocate program will equip community members with
training and knowledge about increasing access to local food.
The program is a joint initiative of Seacoast Eat Local, the
Seacoast Growers’ Association, Seacoast Local and Slow Food Seacoast.
Representatives from the groups will be on hand at the season’s first
Portsmouth Farmers’ Market in the City Hall parking lot on Junkins
Avenue on Saturday, May 2.
Participants will meet at the market’s information booth at
12:30 p.m. for an introduction to the Farmers’ Market before moving to
Portsmouth Public Library on Parrott Avenue for a two-hour training
session. Discussion at the library will include the social, economic
and environmental implications of people’s daily food choices. The
program is free and open to the public.
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