Veni,Vidi,Venda

Ravioli? Oh yes. But freshly made pasta and sumptuous prepared dishes are only part of the commandeering success of this mini Roman Empire of food.

by Pippa Jack

Undercover Chocolatiers

As Valentine’s Day approaches, adventures in artisan chocolates await right next door — if you know where to look.

by Jill Harrington

Big Little Cheese

Four Shy Brothers who loved their quiet life on the family farm found a leap into cheese-making brought renewed hope and unaccustomed notoriety.

by Denise Dowling

Pasture-ized

There’s a new cow in town. Reared the archaic way—on that under-used natural resource, grass—it makes for a steak that’s as local, and as delicious, as beef gets.

by Tracey Minkin

The Gift of Oysters

A local farmer grows shellfish deserving of their hefty provenance. Cleaners of the bay, economic powerhouses, the latest in livestock…oysters are also just damn good to eat.

by Tracey Minkin

Harvest Lunch

Getting locally grown food into school cafeterias means paydirt for kids and farmers alike.

The Bugman Cometh

Brace yourself. David Gracer wants you to eat bugs. And his logic has legs: Protein-rich insects one day may be the key to our survival.

by Tracey Minkin

A Growing Trend

Shared urban gardens are an irresistible extension of the locavore trend, offset the soaring cost of living, and grow both food and a sense of community.

by Pippa Jack

A Sweet Job

At the state’s largest apiary, tucked away on Block Island, bees make honey that tastes of their all-wildflower diet. Sue and Chris Littlefield do nothing to get in the way.

by Pippa Jack

Cured for What Ails You

Those sad slices of pepperoni on pizza would give anyone the blues. If you're craving authentic Italian dry-cured meats, you'll find your fix in a surprising place.

by Pippa Jack