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Methane, a greenhouse gas, gets turned into electricity at Barstow’s Longview Farm in Hadley. Enough electricity is generated from cow manure and...

Lou & Lucy's Leftovers: Cuddle up to this squid dish

9/21/19

Squid dishes bring out the hard-core Italian in me. After all, my password at the Gazette for several years was calamari. Which everybody knew...

“I don’t remember seeing this many apples on the trees for quite a while,” Aaron Clark told me during a recent conversation. Clark runs Clark...

It’s time vermouth came out of the back seat and leapt into the driver’s seat. No longer just the briny backbone of a martini or the sweet round...

Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products...

People are finicky over breakfast. Some hate it. Others say they like it but don’t have time for it. Yet others absolutely must have the same thing...

Lou & Lucy’s Leftovers: Just peachy

9/14/19

It’s been a great year for peaches and it isn’t over yet. I have really been peaching it up. I have bought and eaten at least a firkin of peaches...

The Valley is back to school. “It is peak vegetable and peak student season,” Maida Ives, manager of farm operation and education at Amherst...

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