We climb narrow metal steps from the top floor of the Boston Design Center, set out through a heavy, metal door, and over a final raised ledge at the bottom of the door that can only be intended to discourage entrance onto the roof. Even before my eyes adjust to the brilliant sunlight, with my first breath, I can feel the farm in my lungs. It is not exactly just the smell of things growing; more the feeling of being given pure, new oxygen, in even exchange for the CO2 I am offering. When, still squinting, I first see the careful rows of vibrant life, I have that feeling of gazing at a mirage – it seems a bit of that visible, liquidy heat shimmers up into the air just beyond the edge of the rooftop, slightly obscuring the Boston skyline, at eye-level, off in the distance.
Oktoberfest is here! With more than eight Oktoberfestbiers in stock, I decided to look into what exactly Oktoberfestbier is, and how they vary.
I always look forward to celebrating Rosh Hashanah, the Jewish New Year, and this year I decided to pair my apples with three distinct honeys with geographic, visual and textural diversity.
Juicy red fruit and acidity make Pascal Pibaleau rosé one of the best Loire Valley wines for a stormy New England September.
Pizza dough is part art, part science, and high quality flour like Mulino Marino’s is a key to both.
It’s not easy to find herb producers committed to taste over profit, but Daphnis and Chloe break the mold.