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To Eat or Not to Eat

If you grew up in the ‘80s or '90s, it was commonly understood that red meat was considered bad for our health and best eaten only on a limited basis. This conception is finally beginning to fade, in part thanks to new studies and diets that suggest that the quality of the meat in question…
Community Cafes

Is there anything better during the winter than the aroma of cooking or baking emanating from a warm kitchen? There are two spots in Litchfield County that have continued to keep a pot warm for the community for decades, and despite a changing of the guard, The Pantry in Washington Depot and John’s Cafe in…
Popovers, Pastries, and Puddings, Oh My!

Most Americans hear, “pudding,” and think of a creamy or custard-like dessert. However, throughout the history of food, the English word, “pudding,” has signaled many different foods, from stuffed pastry to meat-based concoctions, like blood pudding. One of the most mysterious for those of us on this side of the pond is “Yorkshire Pudding,” a…
Is Plastic Waste the Cost of Eating?

While many plastics are recyclable, they still end up in landfills, oceans and ultimately, in our bodies. With less than 9% of plastic waste being recycled—and packaging comprising the largest percent of plastic waste—businesses and entrepreneurs are rethinking how to package food.
The Chance Seedling

Most people don’t move north in pursuit of their dreams, trading southern sun and slow Georgian days for long, frigid New England winters. Nor do they throw a party after a hurricane has torn through their workplace, much less a “chainsaw party.” And most people certainly don’t have Firecracker apples. But most people aren’t James…
Seek No Further

Deep in the holds of the creaking wooden ships of the 1600s, boxes of apple seeds lay in wait. The North American continent had its own small, sour apples, but immigrants from England, Holland, and France all brought their own assortments. When they had cleared the native trees, these apple seeds were planted in the…
Fort Hill Farm

Paul Bucciaglia and Rebecca Batchie have run Fort Hill Farm in New Milford since 2002, when they first began leasing the property from Sunny Valley Preserve, a land conservancy group dedicated to protecting both farmland and wild spaces. This year, 2022, marks their 20th year in operation as certified organic growers. It’s a milestone that…
#whogrowsyourfood

“Two years ago, I started the Who Grows Your Food (#whogrowsyourfood) campaign to help expand people's knowledge of who their farmers are and what their lives are really like, with the hope of evoking emotion to warrant further support for local agriculture."
Restaurant Road Trip on Connecticut Public Television

edible Nutmeg recently got the chance to catch up with an old friend, edible Nutmeg on the Road’s old host, Chef Plum! It turns out that he’s still on the road, this time with Connecticut Public Television for their newest show, Restaurant Road Trip. We sat down with Plum to get the story behind his…
A Fresh Appreciation for Pea Soup

Peas are often the first seeds to be planted and one of the first to be harvested. If you planted peas when the ground first thawed, they will be ready in two or three months, in May perhaps, or even earlier if you overwintered them.
Getting CRAzy with Chefs Carlos Perez and Emily Mingrone

When the Connecticut Restaurant Association (CRA) hosted their CRAzies Awards Gala last December, it provided an eruption of relief and joy amidst one of the roughest times in restaurant history. When the dust settled from the excitement, we caught up with two of the night’s big winners, Chef Carlos Perez of At the Corner in…
Deeply Rooted

Mention the name “Bloodroot” to anyone familiar with the Bridgeport area, and you’ll surely be met with smiles and nods of recognition. Noel Furie and Selma Miriam, owners of the iconic feminist vegan restaurant and bookstore, are fixtures in the community. But the mission-driven enterprise that they’re celebrated for today was, at it’s inception, decidedly…