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Features

Keeping Bees Safe: It's a Ruff Job, But This Doggy Detective Gets it Done

 Keeping Bees Safe: It's a Ruff Job, But This Doggy Detective Gets it Done | WGBH | Craving Boston

The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.

Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.

  • May 3, 2016

Dorchester's Daily Table Is More Than a Grocery Store

Healthy, affordable food and reduced waste are just two of the significant benefits to community at this blossoming market. 

Dorchester's Daily Table is More Than a Grocery Store | WGBH | CRAVING BOSTON

"Let your food be your medicine and your medicine be your food." Hippocrates was on to something when he said that. In order to work well, our bodies and minds need nutritious food. Not that eating should be merely a fueling function. Food should be enjoyed, too, and sometimes even satisfy a decadent craving – I see you, rice pudding!

  • May 2, 2016

It's About More Than Margaritas: Celebrate Cinco de Mayo at WGBH

Enjoy Mexican bites, cold beverages, and authentic music, while a professor gives us the real scoop on the Pueblan holiday that's caught fire in the U.S. 

It's About More Than Margaritas: Celebrate Cinco de Mayo at WGBH | WGBH | Craving Boston

I'll be the first to admit it: I don't know much about Cinco de Mayo. I just recently learned (from the speakers of this upcoming event) that it's a celebration of the anniversary of when a small band of Mexican soldiers defeated a much larger French invading force backed by Napoleon.

I'm a little embarassed to confess that for most of my twenties, the holiday was simply an excuse to down margaritas and eat chile rellenos at my favorite mexican joint. 

  • May 1, 2016

News Bites (April 23 - 29): Very Bad News in Baby Food, and All Things Italian

From local restaurant news to national trends, we're serving up a sampling of weekly news stories that may affect how you eat.

News Bites (April 23 - 29): Very Bad News in Baby Food and All Things Italian | WGBH | Craving Boston

Just in case new parents aren't nervous enough, it turns out the first food we feed our little babes might be laced with poison. How appetizing!

And speaking of little ones, do we think Guy Fieri cries like a baby every time a restaurant critic takes a crack at his persona? Probably not. Probably too busy hi-fiving the owners of greasy spoons and cashing checks in Flavortown.

  • April 28, 2016

All Up in the Shrub, Bottle Full of Bub: A Primer on Boston's Hottest Cocktail Trend

Drinking vinegars are making their way onto cocktail (and mocktail) lists all over town. Here's a little history, and where to drink them right now. 

All Up in the Shrub, Bottle Full of Bub: A Primer on Boston's Hottest Cocktail Trend I WGBH I Craving Boston

If I’m being honest, a lot of cocktail trends make me roll my eyes and order a beer. But the appearance of shrubs on cocktail lists in Boston has been a refreshing revelation. All but extinct until 2004, the shrub was a relic of colonial America, favored by the Pennsylvania Dutch and nobody else. Then food columnist Eric Felton ran a story on Tait Farm Foods in Pennsylvania and their commercially available drinking vinegars called shrubs.

  • April 26, 2016

Beans and Rice For Passover? A Divisive Question Gets the Rabbis' OK

Beans and Rice For Passover? A Divisive Question Gets the Rabbis' OK | WGBH | Craving Boston

As a Latina who married into a Jewish family, I've long lobbied my in-laws to include beans and rice on the Passover menu. The holiday is a time when Jews avoid leavened foods in commemoration of their biblical exodus from Egypt — when they had to flee so fast, they couldn't even let the bread rise.

But beans and rice aren't leavened, I've argued, so why not include them in the Seder meal? The answer I've long gotten from my mother-in-law: tradition.

  • April 23, 2016

News Bites (April 18 - 22): We're Talking About What it Means to Eat Locally—Again

From local restaurant news to national trends, we're serving up a sampling of weekly news stories that may affect how you eat.

News Bites (April 18 - 22): We're Talking About What it Means to Eat Locally Again | WGBH | Craving Boston

It was a week of highs and lows in the food world. A beloved Inman Square institution is being brought back to life by a local restaurateur. Full-fat dairy is having a well deserved moment in the sun. And it looks like we're still trying to figure out what it means to eat locally.  

  • April 21, 2016

Your Guide to the World's Second Most Popular Drink

We spent a day steeped in tea education with a local sommelier to bring you this in depth sipping (or slurping) guide. 

Your Guide to the World's Second Most Popular Drink | WGBH | Craving Boston

Hillel Bromberg lifts a small white ceramic cup—the kind you might find at any local Chinese restaurant—to his mouth. He takes a big, extremely noisy slurp of tea. Hesitantly, I follow suit, slurping my first mouthful as daintily as I can. "I feel so self-conscious!" I say, laughing.

"Oh, it’s great," Bromberg replies. "It’s great when I have a whole roomful of people going"—and he makes a huge slurping sound.

  • April 20, 2016

Not Your Bubby's Brisket Part II: An Exploration of Boston's Jewish Deli Scene

For a time, it seemed delis were endangered. Then, suddenly, they're one of the nation's hottest food trends. This is part two of our exploration into the local deli's nostalgic past and promising future.

Not your Bubbie's Brisket II: An Exploration of Boston's Jewish Deli Scene I WGBH I Craving Boston

Historian Ted Merwin tracks the beginnings of the Jewish deli not to the old country of Eastern Europe but to the really old country of biblical Israel. In his book Pastrami on Rye, Merwin explains how Temple priests performed ritual sacrifices, cooking meat to be distributed to the community.

  • April 18, 2016

We Know What Local Culinary Trends Chef Ming Tsai is Most Excited About

The star of "Simply Ming" is prepping to host the James Beard Book, Broadcast & Journalism Awards, and tells us how he's looking forward to promoting the New England chefs, trends, and local charities close to his heart.

We Know What Local Culinary Trends Chef Ming Tsai is Most Excited About | WGBH | Craving Boston

As one of food television’s most charismatic chefs, Ming Tsai is frequently invited to take the stage. So when the James Beard Foundation tapped him to host its upcoming Book, Broadcast & Journalism Awards in New York on April 26, he happily said yes. “It’s always a huge honor,” he says of the chance to participate in what’s known as the Oscars of the food world.

  • April 10, 2016

Learn to Love Lamb With Boston's Best Chefs

The local culinary authorities share advice on cooking and enjoying lamb, as they prepare to compete in this year's Boston Lamb Jam.

Learn to Love Lamb with Boston's Best Chefs | WGBH | Craving Boston

The familiar proverb that “March comes in like a lion and goes out like a lamb” may not always ring true in terms of New England weather, but it’s certainly indicative of what’s on the menu. Twenty percent of U.S. lamb is consumed around the spring holidays, including Easter and Passover, according to Megan Wortman, the executive director of the American Lamb Board.

  • April 1, 2016

You Won't Believe What Went Down At These Boston Bars

We poured over police logs, interviewed local scholars and chatted with business owners to uncover some of the most glamorous — and gruesome — stories about our city's infamous historical haunts.

You Won't Believe What Went Down at These Boston Bars | WGBH | Craving Boston

When you start to fall in love with Boston, you begin to stumble upon landmarks in corners of the city you think are forgotten. You can’t walk into a Chipotle or grab a steak without stuffing your face in some place where history was made.

  • April 1, 2016

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