Step away from the kale. There’s a new nutrient-dense king in town.
Let’s make bacon chocolate bourbon shots!
So, the editor of this venerable publication asked me to write a column on drinks. Hmm. Either he thinks I am a good drinker, or a good writer.
I will leave evaluation of the sentences I manage to string together for others to judge. I confess, however, that the editor may have been motivated to enlist my expertise because of my long experience in sizing up a bar, backed up by a fine appreciation for well-crafted beer, well-distilled spirits, and well-mixed cocktails.
Shanks, soup bones, and shoulder chops are less expensive than steaks and loins, but they lend themselves beautifully to the long, slow-cooked braises and stews that comfort us in winter.
Cider, the old-fashioned hard kind with a fizz and a kick, is growing in popularity.
Jessica B. Harris
Once upon a time in old Manhattan, there was a place where Islanders could raise a glass or two and feel right at home. Sort of.
Seaweed could be the Island’s next big thing in aquaculture, depending on the results of an experiment growing the plant in Vineyard waters.