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Lou & Lucy’s Leftovers: Woe, the canned lima bean

9/28/19

Most people I talk to about lima beans get a bad expression on their face and a shiver up their spine. And usually say, “Ewww, yuck.” I always ask,...

Got a haul of apples for fall?

9/27/19

It’s that time of year again, when fresh apples are piled high at farmer’s markets. If you are lucky enough to live near an orchard, you can take...

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...

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