Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1050416
NORTHSHOREMAG.COM 8 NOVEMBER 2018 PHOTOGRAPHS BY, TOP TO BOTTOM, ADAM DETOUR, ANTHONY TIEULI, AND NUBAR ALEXANIAN / EDITOR'S NOTE / WELCOME TO THE ISSUE As we were putting this November Food Issue together, it struck me just how much we have access to locally grown produce and wild-caught fish in this region—and many of the farmers and fishermen producing the fish, fowl, fruit, and veggies are millennials. Chris Grant, who founded Grant Family Farm in Essex, is 28 years old. He attended Essex North Shore Agricultural & Technical School and then the Stockbridge School of Agriculture and UMass Amherst. He has found his niche selling fresh eggs and chicken. In fact, he is the only chicken farmer around. Today he is raising both laying hens and meat chickens and selling through local farmers' markets in Swampscott, Salem, and Marble- head, to name a few. We also visit with twentysomething Erin Bligh who raises goats for her cheese company Dancing Goats Dairy. She is moving her operation to Lillooet Cheesery in Boxford later this year where she will continue to care for her goats and make her award-winning marinated chèvre and Ruth Bader Ginsburg, a creamy ash-rinded aged cheese that packs a punch. Another young locavore crusader is Lauren Puishys, who spent the summer after she finished grad school working with the Massachusetts Oyster Project tending baby oysters, known as spat, which were growing inside an upweller on the pier at Maritime Gloucester. e organization is working to raise the spat and introduce them back into our coastal waters. We also look at sustainable fisheries management off our coast. Fishery scientists and fishermen make stock assessments to estimate how many fish are in the water so we are not overfishing. Gloucester is promoting redfish—a species not typically found on local menus. And restaurant owners are introduc- ing more sustainable choices into their menus such as monkfish, skate, cusk, and hake. With the abundance of local food sources, it is hard to believe that food insecurity is still so prevalent in our region and throughout Massachusetts. is is where Rescuing Leftover Cuisine steps in. e Massachusetts nonprofit organization, enlists volunteers to recover excess fresh and prepared food from local businesses to bring to nearby nonprofits who feed those in need. Instead of sending food to the landfill, it ends up feeding families who may go without. Now that is something to be thankful for. By supporting our local farmers, fisher- men, cheesemongers, chefs, bakers, restaura- teurs, brewers, and distillers, we make the North Shore just that much more delicious. EAT LOCAL Nancy E. Berry, Editor WE'D LOVE TO HEAR FROM YOU Send comments to the editor: nberry@nshoremag.com Top to bottom, Dancing Goats Dairy, treat cake & confections, Danielle Glantz's pasta NOV 2018