Fenway to Serve House-Smoked Franks with Locally Made "Catsup"

After a management shakeup, Sox fans can count on a winning culinary team this season.

Fenway to Serve House-Smoked Franks with Locally Made "Catsup" | WGBH | Craving Boston

In an effort to keep up with the city's cutting edge food scene, Fenway Park has ditched its longtime supplier of franks, in favor of hiring a flock of bearded ex- Brooklynites to curate the park's new hot-dog program. "You can be sure we checked these guys out good," says Pat O'Brien, the stadiums new culinary director, "Every one of em’ is a Mets fan."

As part of the initiative, the park will unveil it's most exciting new import, — no, not David Price — a massive wood-fired sausage smoker, commissioned from a master welder in Vienna, Austria.

  • March 31, 2016

5 New England Urban Gardening Trends to Try This Season

We took a trip to the Boston Flower & Garden Show to scout what's hot in urban agriculture. Here are the top 5 trends of 2016. 

Top 5 Urban Gardening Trends in New England | WGBH | Craving Boston

The Boston Flower & Garden Show set up shop at the Seaport World Trade Center a couple of weeks ago.  Avid gardeners flocked in by the busload to see the lavish landscape displays, attend lectures, and shop for seeds, supplies, and bulbs to their green-thumbs content. 

  • March 28, 2016

Why Are Boston Bartenders so Smitten With Mezcal?

The centuries-old agave spirit is having a well-deserved moment. And we know why the smoky Mexican elixir is popping up in craft cocktails all over town.

Why Are Boston Bartenders So Smitten with Mezcal? I WGBH I Craving Boston

In 2008, I transitioned from brewpub beer-slinger to serious restaurant professional. Coming from a world of blueberry ales and frozen jalapeno poppers I had a lot to learn. I didn’t know merlot from Manischewitz, but I knew I liked IPAs and this weird new thing called Fernet Branca that tasted a bit like toothpaste and got my whole body drunk. Months later, I wrapped my head around the concept of terroir, a French term referring to the location specific conditions that give products like wine and coffee their local flavor.

  • March 28, 2016

This Somerville Start-Up Teaches You How To Grow Lettuce In Your Living Room

Grove creates aquaponic ecosystems, bringing style and sustenance to the indoor home garden. 

Somerville Start-Up Grows Lettuce in Your Living Room | WGBH | Craving Boston

On the wall of the entrance to Grove’s Urban Research Farm (GURF), a sketch of the “GAIA mothership system” hangs next to various charts and models. In the drawing, a dude in dreads stands inside a veritable tech-abled forest: beds of bright green lettuce heads and tomato plants offer themselves to the stick figure, all connected by cords that link to a smartphone (noted with a separate diagram). To Grove, the future is green and always in season, even in the snowy days of a Somerville spring.

  • March 27, 2016

You Can Help Stop Hunger in Boston

Catherine D'Amato, president and CEO of The Greater Boston Food Bank, chats about how they provide fresh, healthy food to more than 500,000 people every year. 

Catherine D'Amato, president and chief executive officer of The Greater Boston Food Bank, has led the organization for more than 20 years. (Photo: Courtesy of The Greater Boston Food Bank) | WGBH | Craving Boston

If you have the good fortune of knowing where your next meal is coming from, it’s hard to wrap your mind around the fact that one in nine people in eastern Massachusetts struggle with hunger. Catherine D’Amato, the president and CEO of The Greater Boston Food Bank (GBFB), wants you to know that hunger is a problem that can be solved. The organization she's led since 1995 is an important part of the solution. She starts by explaining what her organization is, and what it isn’t.

  • March 23, 2016

These Kids Can Take the Heat

In Taunton, high school students forge career paths in the kitchen.

These Kids Can Take the Heat | WGBH | Craving Boston

The culinary team at Bristol-Plymouth Regional Technical High School (BP) makes award winning seafood chowder. Taking second place at the 2015 Great Chowder Cook-Off in Newport, Rhode Island was all in a day’s work for these busy students.

  • March 13, 2016

The Top 5 Foods to Bring a New Mom

When you're keeping a tiny human alive, hangry happens. Here are some staples you can find around Boston to bring over to help.

The Top 5 Foods to Bring a New Mom | WGBH | Craving Boston

You’ll cry for no reason. You’ll fall in love. You’ll be exhausted. You’ll feel a renewed sense of purpose. You’ll experience a deep animal hunger the likes of which you’d never imagined possible in your 30 years on this planet.

  • March 8, 2016

Not Your Average Farmer’s Market

You don’t have to travel very far north to find this impressive blend of working farm, market, culinary initiative, and community leadership.

Not Your Average Farmer’s Market I WGBH I Craving Boston

For months, I’d been planning a winter visit to the farmer’s market at The Farm at Eastman’s Corner in Kensington, New Hampshire. I had visions of country roads with snowcapped fence posts and frozen ponds. I’d arrive in my puffiest coat, squinting through fogged glasses and rubbing my hands together for warmth while sorting through tubers and hearty greens. But El Niño has other ideas, and the mild weather spoiled my perfect winter vignette. Instead, it’s a 57 degree day in February — not that I’m complaining.

  • March 8, 2016

Sweet Rewards from Your Own Backyard

Maple sugaring is a New England tradition you can — and should — tap into!

Sweet Rewards from your Own Backyard | WGBH | Craving Boston

As a kid, I loved to read the Little House on the Prairie books. One of my favorite chapters included a whimsical description of the maple sugaring process. I remember pestering my mom about tapping the maple trees in our suburban New York backyard, only to find out there weren’t any. Undeterred, I quickly recovered from my disappointment by suggesting we fill a cake pan with what snow remained on our patchy winter lawn, then top it with maple syrup as a treat, just like little Laura Ingalls Wilder had done.

  • February 29, 2016

Boston Winery Is Bringing Wine Country to the City

At the DIY club in Dorchester, even beginners can learn to make wine alongside experienced winemakers, without leaving town. 

Boston Winery is Bringing Wine Country to the City | WGBH | Craving Boston

Even if you’re an avid wine enthusiast, you’re probably more familiar with sipping reds and whites than making them yourself. But if you find yourself craving a hands-on experience that involves your favorite beverage, you're in luck. Boston is home to a winery where you can learn the art and craft of "grape to glass." You’ll be in good company, every step of the way.

  • February 28, 2016

Eating Local Meets Meal Delivery Service

Two Boston-based food startups are making it even easier to eat locally sourced, sustainable food from the comfort of your own kitchen.

Eating Local Meets Meal Delivery Service | WGBH | Craving Boston

Getting into the kitchen should be a noble cause: a way to reconnect with what you consume, to learn how to use seasonal ingredients, to save money. Or is it? Startup culture is all over that game, even if they seem to lose sight of those wholesome goals along the way.

  • February 24, 2016

Fighting Waste and Hunger, One Lovin' Spoonful at a Time

Ashley Stanley, the founder and executive director of Lovin' Spoonfuls, Boston's premiere food rescue agency, has plenty to say about food waste, feeding hungry people, and celebrating local purveyors who cultivate community. 

Fighting Waste, and Hunger, One Lovin' Spoonful At a Time | WGBH | Craving Boston

When you lead an organization that has rescued more than 3 million pounds of fresh food and advanced the conversation about food waste and hunger, you have every reason to feel proud. Ashley Stanley, executive director of Boston’s premiere food redistribution agency, is filled with a sense of gratitude whenever she reflects on these accomplishments. “Lovin’ Spoonfuls belongs to the community,” she says of the non-profit she founded six years ago. “It’s a celebration of what food can do.”

  • February 22, 2016

The Culinary Reawakening In Winter Hill

You can learn a lot from the personalities behind the brewing, scooping and baking that’s reviving an old-school neighborhood’s food scene.

The Culinary Reawakening in Winter Hill | WGBH | Craving Boston

In 2016, Winter Hill residents will finally be able to order an artisanal latte — from a brewery, no less — without leaving the neighborhood. Winter Hill Brewing Company’s morning cafe will fill a hole that those who know Somerville as one of the best cities to visit, and live in, might be surprised to learn exists.

  • February 19, 2016

What's the Secret Behind the Best Winter Braises? Wine!

Ralph and Kim Hersom, the South Shore couple behind “Corks & Forks,” a series of food and wine pairing classes, reveal their secrets for making delicious braised meats, with red wine suggestions for both the pot and the glass. 

What's the Secret Behind the Best Winter Braises? Wine! | WGBH | Craving Boston

On a wintry night, there are few dishes more comforting than saucy braised beef or a steaming bowl of stew. Whether it’s a humble pot roast or boeuf Bourguignon, the idea is the same: you’re harnessing moist heat, flavorful liquids, and a few idle hours to transform a humble cut into something rich and hearty. If you’re looking for a fresh approach to these one-pot wonders — and are curious about what wines to add to the mix — we know just the couple to turn to for advice.

  • February 16, 2016

Matt Rodbard Talks Koreatown and Gives Us a Primer on Korean Cuisine 

The food journalist shared some of the inspirations for his upcoming book with us at one of his favorite restaurants in NYC. Don’t miss a chance to meet the authors, in Boston this week.

Matt Rodbard Talks Koreatown and Gives Us a Primer on Korean Cuisine  | WGBH | Craving Boston

On 35th street in New York, Cho Dang Gol almost disappears beside a large chain hotel, a small sign overshadowed by screaming midtown neon. Inside, the cold of the Northeast winter melts into the mists of warm Korean hotpots, clay bowls steaming with short ribs and tofu stews.

  • February 9, 2016