A food blog from NHPR news, digital, & programming staff, exploring food & food culture around the state & the New England region. On-air features air Thursdays on All Things Considered and Saturdays during Weekend Edition.
Strawberry picking is a New Hampshire tradition that dates back to the days when “all natural” was a given, not a gimmick. There are over 20 farms throughout the state that offer the chance to “Pick-Your-Own” pint (or quart—more berries just means more jam).
A family from Michigan is behind a newly opened brewery in the North Country. Schilling Beer Company is located in an old grist mill next to the Ammonoosuc River in Littleton.
That fulfills the Cozzens' family dream of one day having such a business, said CEO Jeff Cozzens. He and brothers Matt and Stuart, parents, Bruce and Kathy and a best friend, John Lenzini, opened The Schilling Beer Company last September.
Smuttynose Brewing Company's new brewery opens Saturday in Hampton, NH. Below is an audio postcard in which Smuttynose's "Master of Propoganda," JT Thompson, gives a tour of the $24 million energy efficient brewery, which produces 65,000 barrels of beer each day.
The 2014 Locavore Index again ranks New Hampshire's local food system as one of the strongest in the country, rating third behind Vermont and Maine.
Martin Langeveld of Strolling of the Heifers, the Vermont organization which produces the Locavore Index, talks with All Things Considered host Brady Carlson about how New Hampshire's food system is growing and changing.
In the late '90s, craft beer saw a renaissance of sorts. After years of nondescript light beers almost completely dominating the market, tastes seemed to wake up. Breweries and brew-pubs started up almost overnight. A boom was born.
Nana never made this dish. There is no family recipe for Timpano that has passed down through generations of Parrellas. But when it comes to inspiring nostalgia for the cooking of my grandmother, there’s nothing like Big Night.