The goal for restaurants has always been to raise the bar, but for Longfellow Bar, they take the adage quite literally. Elevation of typical bar food and drinks, as well as physical elevation from the […]
Ah, the first month of school. When that Boston College meal plan money is at its peak. I’m sure a lot of you are wondering, how, oh how, will I ever spend it all? I […]
Cambridge gains a new French restaurant with Colette, sister restaurant to South End staple, Frenchie. […]
“Speaking of half-baked, how the hell is this whole operation going to function?” […]
“I’m no stranger to witnessing fights, and I’ve come to savor them—to appreciate their boldness and subtle touches, as one would a fine wine,” said Magazine Editor Joan Kennedy. […]
“Daily food demand in the wealthiest countries—mostly because of the demand for animal-based foods—requires producing around 8,000 calories of food to deliver 3,500 to each person, of which 25 percent is wasted,” Jenkins said. “But that seems to be the diet people want, for as incomes rise, humans everywhere are demanding more meat and more disposable products with empty calories.” […]
“The seemingly endless process of extracting and wasting must eventually switch to a circular production system, as the earth can only give so much of itself to humans, and a large portion of the destruction caused has already proven irreversible.” […]
“When we shorten the food chain, people learn more about how food is produced,” Pollan said. […]
During El Pelon’s first year of business, the lines often ran out the door and across the B Line. […]
From breakfast to late night, features editor Shannon Kelly runs down your best bets at the dining halls. […]
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