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Valley Bounty: Swiss chard


The Swiss chard harvest recently began on Bardwell Farm in Hatfield. It was nearly three weeks later than usual. “Last year, we had a nice warm...

Doable Dinners: Hibachi at home


My husband, Michael, and I discovered our local Hibachi joint years ago when the cousins came to town. The kids were little and didn’t fully...

BARRE, Mass. — Pigeon pose and pale ale. Lotus and lager.The contemplative practice of yoga isn’t usually the first thing that comes to mind when...

Western Mass Beer Week starts now


I keep my finger on the pulse of local craft beer business. Since 2014, I’ve had plenty of little dramas and lucky breaks to cover, from small...

“Don’t be one of the people who lets strawberry season pass them by. The trick with berries is to get them while you can,” said Dave Wissemann...

Rhubarb delivers a serious blast of acidity, and that’s a major source of this unusual plant’s amazing array of possibilities.The acidity comes...

Martha Stewart’s a fan. 


Amy Klippenstein and Paul Lacinski didn’t set out to be the largest local yogurt producers in western Massachusetts. “The idea was to homestead...

A master class in smoothies


Making smoothies is an art, and no two drinks are ever exactly the same. But there’s also a science to tinkering with the ratios of fruits...

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