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Food
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Written by staff writer
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Wednesday, 03 October 2007 |
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New England Confectionery Company
Peanuts and peanut
butter flavor are a staple of the candy industry, but there is one
quiet giant that has stood above them for almost a century, and she has
the face of a little girl: Mary Jane.
The Mary Jane isn't just peanut-flavored; rather, it tastes,
feels and looks like the candy reincarnation of an actual peanut. It's
peanut sized, in a pale yellow wrapper, and inside it's tan and tender
and almost earthy—eat one with your eyes closed and you can feel the
sun of the heartland on your face, nearly smell the hay and hear the
slow rustle of grasshoppers. It makes you think about more than the
generic one-note "peanut" flavor we're used to, making you contemplate
the whole peanut with its soft, airy shell, its funny, quirky shape,
the mix of sun-dry and nut-oily. It makes you think about what it means
to be a peanut, the funny little legume that no one respects.
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Written by Patrick Law
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Wednesday, 03 October 2007 |
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EcoFish serves up sustainable seafood
Having grown up
watching Jacque Cousteau, Henry Lovejoy developed a deep respect for
the ocean and its inhabitants. Before starting EcoFish in 1999, Lovejoy
and his wife, Lisa, owned a seafood exporting company. They traveled to
Europe and Asia to visit seafood exchanges, which Lovejoy described as
“massive rats’ nests of huge warehouses that literally, every night,
fill up with seafood.”
But, many of the fish they were seeing seemed to be getting
smaller and smaller. “We saw tuna the size of a football,” Lovejoy
said. He and Lisa concluded that “man’s ability to remove seafood from
the ocean far outstripped the ocean’s ability to replenish itself.”
That’s when the couple decided: “We really should come up with a
business solution for the problems we saw with the seafood industry.”
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Written by staff writer
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Thursday, 27 September 2007 |
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Vosges Haut-Chocolat
Sometimes you eat a snack that
changes everything, a snack that stops you cold and makes you realize
that nothing is ever going to be the same.
Satin-sheen dark milk chocolate in an elegantly thin bar, the
surface of the bar smooth and unbroken, with no hint of pork. Bite
down, though, and bits of delicious bacon are released, each crunch
like a tiny breakfast star in a rich chocolate sky. Pinprick moments of
saltiness burst across the deeper field of sweetness, burst and then
fall, dissolve, fade.
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Written by staff writer
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Wednesday, 19 September 2007 |
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Harris Dairy Farm
For an entire generation, having blue
milk at breakfast has always been just an unreachable Tattooine heat
dream, but no more. From nearby Dayton, Maine—not far, far away at
all—comes blueberry milk!
Sweet, wonderful blueberry milk, not made by milking blueberries
but rather by milking special cows that—actually, we have no idea how
they make it, but it’s delicious. Remember at the bottom of a bowl of
sugar cereal, the sweet, sweet milk that would collect there, infused
with whatever Captain-Count-Lucky-Boo-Frostedness had leeched out of
the cereal? The best part of the bowl, darn it, now in a bottle! That's
what blueberry milk tastes like.
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Written by Matt Kanner
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Thursday, 06 September 2007 |
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Brazo opens in Portsmouth
As Phelps Dieck stood
outside her new restaurant on Pleasant Street on a recent afternoon, a
man strolled past and informed her that he had eaten there over the
weekend and thought it was fantastic. She thanked him and smiled
graciously, standing beneath a bright red and orange sign emblazoned
with the word “Brazo.”
Dieck is the co-owner and executive chef of Brazo, a Latin
American restaurant that opened its doors on Aug. 24. Dieck and
co-owner Deb Weeks also own The Green Monkey, which is located directly
across the street from Brazo, between State and Court streets in
Portsmouth. Those who enter Brazo will hardly recognize the former
location of 43 Degrees North, which briefly reinvented itself as KNR’s
Wood Grill before shutting down this spring. Dieck and Weeks decided to
tear down the old bar and build a new, 24-foot coppertop bar on the
opposite side of the establishment. The architect implemented a number
of curved features throughout the bar and dining area, including arched
cutouts in a dividing wall.
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