The Meat

Wednesday, Nov. 14, 2018

Good morning, foodie friends.

Welcome to the first edition of TheEat — our weekly tasty newsletter covering all things food in your community.

You're receiving this email because you're an active subscriber to The Berkshire Eagle, the Bennington Banner, the Brattleboro Reformer or the Manchester Journal. If you'd like to unsubscribe, just click the "unsubscribe" link at the bottom of this email.

Who will be dishing up the goods every Wednesday morning? Lindsey Hollenbaugh, managing editor of features, here, with no shortage of food-related puns. I’m a working mom feeding one busy toddler boy (who has recently been convinced Ninja Turtles turned green because they ate green veggies — I have until he’s 9 until he figures that out, right?) and a hungry husband who believes to his core that soup doesn’t count as a meal. I’m also charged with balancing my own dietary needs of cholesterol-lowering foods with my love of all things cheesy and fried — wait, is that a doughnut?

Here at the features department, we love to eat. We love it so much there’s a department rule that if one of us spots free, communal food, the entire crew must be alerted (I mean, no one’s been fired over this, but there has been some sternly written emails …). We love to experiment with food (we once dared each other to come up with condiment-based recipes) and we’re always sharing recipes, like this braised ragu that has warmed many of our kitchens.

But what’s really on our minds right now, besides hunting for the perfect cookie recipes for our upcoming cookie swap, is the feast of all feasts: Thanksgiving.

With only a week and crumbs left to plan your big meal, you might still be looking for those finishing touches. Did you just find out your vegetarian cousin is stopping by? May I suggest a hearty vegetable side dish like spaghetti squash casserole. Or, if you’re already thinking about what you’ll be doing with all that leftover turkey, try one of these tried-and-true reader recipes.

And if you’re still not too sure how to cook that big bird, reporter Benjamin Cassidy got some good insight from millennials hanging out at a local bar: “First thing you have to do, you get this injector thing, and you inject some type of stuff into it.”

Gobble, gobble!
Lindsey Hollenbaugh
Managing editor of features,
lhollenbaugh@berkshireeagle.com

 



The Sides

For an easy, nutritional chicken dish, add a sheet pan

A sheet pan full of roast chicken, kale and butternut squash promised a satisfying, nutritious meal with minimal cleanup. However, in order to combine sturdy squash, dark leafy greens and chicken in … more

Robin Anish | The Table Is Set: Little ones can add to holiday dinner, too

Thanksgiving is a great opportunity to let kids share in the making of a meal that brings family and friends together in such a meaningful way. When I was a kid, my job on Thanksgiving was to dress … more

Happy Peanut Butter Fudge Day!

National Peanut Butter Fudge Day is Tuesday. And what's not to love? Peanut butter ... fudge ... sweet creaminess melting on your tongue ...According to the National Peanut Board website, ancient … more


Don't feel like cooking?

For owner, Spring Street Market and Cafe is like 'feeding my family'

WILLIAMSTOWN — When the wind is blowing, the rain is falling and the temperatures are dropping, Karen Gosselin wants everyone to know: she's got hot soup, fresh scones, a full breakfast menu … more

Madison Brewing launches locally-sourced 'Farm to Glass' series

BENNINGTON — Bennington's own brewing company will soon debut a Farm to Glass series of beer made from locally grown and locally sourced ingredients, beginning with a crisp, refreshing Saison. … more



Get your fill

Arlington Winter Farmers' Market announced

BENNINGTON — Following the success of Arlington's six-week summer farmer's market, the Arlington Area Renewal Project is introducing the Arlington Village Winter Farmers' Market. The five-week … more

Bits & Bites: Thanksgiving meals, farmers markets on tap

WINTER FARMERS MARKETS Berkshire Grown will host Winter Farmers Markets from 10 a.m. to 2 p.m. Saturday, Nov. 17,  at Monument Valley Regional Middle School, 313 Monument Valley Road, Great … more


We don't just eat ...

Our reviews: 'Where the Crawdads Sing'

The Book: "Where the Crawdads Sing"by Delia OwensPublisher: G.P. Putnam's Sons; First Edition, First Printing edition (Aug. 14, 2018)Synopsis: For years, rumors of the "Marsh Girl" have haunted … more

Phil Lewis | Bookshop Buzz: A double agent's past comes back to haunt her

London, 1940. Juliet Armstrong is recruited by MI5, Britain's domestic counter-intelligence service, and tasked with transcribing the recordings of a group of suspected Fascist sympathizers who meet … more

How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.


Drool-worthy

Gillian Jones - The Berkshire Eagle
Matt Masiero, co-owner of Guido's Fresh Marketplace in Pittsfield and Great Barrington, coats apples with caramel. If you're looking for a nice Thanksgiving host/hostess gift, one of Guido's delicious caramel apples might be a welcome surprise.

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Phone: (413) 447 - 7311
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