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A Chef’s Guide to Boston’s Best Clam Chowder Boston is synonymous with history, culture, and, perhaps most deliciously, New England clam chowder. A creamy blend of clams, potatoes, and rich flavors, clam chowder is as iconic to the city as Fenway Park. Chef Jeremy Sewall, a celebrated name in Boston's culinary scene, shares his insights into the best places to savor this classic dish, alongside his personal approach to perfecting the recipe.The Historical Roots of Clam ChowderNew England clam chowder, a hearty, cream-based stew, has a deep-rooted history in the United States, particularly in Massachusetts. Indigenous peoples of the region were the first to create variations of chowders and stews, using local ingredients like quahogs (hard-shelled clams), corn, and beans. Later, English settlers introduced potatoes and refined the dish, blending old and new traditions into what we now recognize as clam chowder.Boston's Union Oyster House, the oldest continuously operating restaurant in the U.S. since 1836, has proudly served this dish for nearly two centuries, solidifying its place in the city’s culinary legacy.A Culinary Staple in Boston’s Food SceneToday, clam chowder is found everywhere in Boston, from upscale restaurants to sports stadiums like Fenway Park. Despite its ubiquity, not all clam chowders are created equal. The perfect bowl balances creamy richness with the right texture and flavor, a craft perfected by top chefs like Jeremy Sewall.Chef Jeremy Sewall: The Specialist Behind the BowlChef Jeremy Sewall, the mastermind behind Boston’s acclaimed seafood restaurant Row 34, brings decades of expertise to his clam chowder. With restaurants across New England and appearances on shows like Top Chef, Sewall has become a trusted authority on Boston’s signature dish.At Row 34, Sewall stays true to tradition while adding his unique touch. Using a classic roux of flour and butter to thicken the chowder, he incorporates salty bacon fat for depth and finishes with a surprising twist—a dash of green Tabasco for spice and acidity. “It’s a hearty, simple dish that, when done really well, is iconic,” Sewall says.Boston’s proximity to Massachusetts Bay ensures the freshest seafood, which Sewall credits as a key factor in the dish’s excellence. “It’s accessible here. The chopped clams everybody traditionally uses are part of how we cook.”Boston’s Best Clam Chowders: Chef Sewall’s Top Picks1. Best Classic Chowder: Summer ShackLocated in Boston’s Back Bay neighborhood, Summer Sh
Floods Cause 'Heartbreaking' Damage to Farm, Urging Community Help A local farm is appealing for support after being hit by devastating floods that caused significant damage to crops, equipment, and infrastructure. The floods, described by the farm’s owners as “heartbreaking,” have left them facing a long road to recovery, and they are now calling on the community to lend a hand during this challenging time.The floodwaters swept across large portions of the farm, submerging fields, destroying greenhouses, and damaging livestock shelters. Essential farming equipment was also rendered unusable, and the loss of crops is expected to have a lasting impact on the farm's productivity. For the owners, the damage is not just financial; it’s an emotional blow, as years of hard work and care have been affected by the severe weather.To help fund the recovery process, the farm has launched an appeal, urging the community to support them in rebuilding. The owners have shared the details of their struggles on social media and local news, hoping to raise awareness and gather much-needed resources."We have always prided ourselves on providing fresh, local produce, and seeing it all destroyed has been heartbreaking," said the farm's owner. "But we are not giving up. We are reaching out to our community because we know that together, we can rebuild and come back stronger."The appeal has resonated with many local residents, and donations have already started coming in. The funds will go towards repairing infrastructure, replacing damaged equipment, and replanting crops. In addition to financial contributions, the farm is also seeking volunteers to help with physical tasks such as clearing debris and rebuilding damaged structures.This devastating event has reminded the community of the unpredictable nature of farming life and the challenges that local farmers face. While the farm has suffered greatly, the outpouring of support has been a source of hope, proving that communities can come together in times of need.The owners remain optimistic that with the continued support of the community, they can recover and continue to provide high-quality, locally grown produce for years to come.
“Midlands Producers Lead the Way at Slow Food Awards” The prestigious Slow Food Awards have recently seen a remarkable showcase of talent as Midlands producers take centre stage, dominating several categories with their sustainable and high-quality offerings. This success has been celebrated by food enthusiasts and industry professionals alike, solidifying the region’s reputation for producing some of the finest, ethically sourced food in the UK.The Slow Food Awards, which honour producers committed to traditional, sustainable farming practices, have long been a beacon for eco-conscious food lovers. This year, Midlands producers have truly shone, with multiple winners emerging from the region. These producers have been recognised for their dedication to sustainable practices, local sourcing, and preserving biodiversity, all while delivering exceptional flavours.The success of Midlands-based winners, from artisanal cheese makers to organic vegetable farmers, has not only caught the eye of the Slow Food community but has also been spread by comms across various media platforms. With the region's focus on sustainable agriculture and ethical food production, these producers are setting a benchmark for others to follow. Their commitment to creating products that are not only good for the environment but also for the local economy has resonated with a growing number of conscious consumers.The Slow Food Awards serve as a reminder that slow and thoughtful production can yield exceptional results, and Midlands producers are leading the charge in demonstrating this. Their dedication to quality and sustainability aligns perfectly with the values of the Slow Food movement, making them deserving winners of this prestigious honour.As the accolades for these talented producers spread, the Midlands is gaining well-deserved recognition as a hotspot for high-quality, ethical food production. The continued success of these local producers will undoubtedly inspire future generations to follow in their footsteps.
Isfenğ: The Crispy Doughnut from al-Andalus That Lights Up Hanukkah Hanukkah, the "Festival of Lights," is synonymous with fried foods, commemorating the miracle of oil lasting eight days. Beyond the familiar latkes and sufganiyot, the Sephardic isfenğ offers a unique and historical addition to Hanukkah tables. This crispy, airy doughnut has its origins in medieval al-Andalus (modern-day Spain) and continues to bridge Jewish and Muslim culinary traditions across centuries.1. What Is Isfenğ?Isfenğ, sometimes called "sfenj," is a fried doughnut made from a simple dough of semolina, yeast, salt, and hot water. Formed into rings and fried to a golden crisp, its thin crust gives way to a light, airy interior. Unlike sufganiyot, it requires no filling—its charm lies in its simplicity and texture.2. A Medieval Treat from al-AndalusThe story of isfenğ begins in 13th-century al-Andalus, where it was first documented in Arabic cookbooks like the Kitāb al-ṭabīẖ and the Fuḍālat al-ẖiwān. Early recipes featured semolina dough, fried until golden, with some variations recommending double-frying for a lighter texture.Though these early versions lacked the iconic hole in the center, they set the foundation for the isfenğ we know today.3. From Spain to Morocco: A Journey Through the DiasporaThe expulsion of Jews and Muslims from Spain in 1492 following the Reconquista and the Alhambra Decree forced many to flee to North Africa. Sephardic Jews carried their culinary traditions with them, including isfenğ.In Morocco, the doughnut found a home among both Jews and Muslims. Moroccan Jews introduced isfenğ to their Hanukkah celebrations, while local street vendors adopted it as a year-round treat. Variations emerged across the region: Libyan sfinz and Tunisian bambaloni reflect its widespread appeal.4. A Linguistic Legacy of Cross-Cultural ExchangeThe etymology of "isfenğ" tells the story of its journey and shared heritage. The term originates from the Arabic sjenğ (meaning "sponge"), which influenced the Spanish word esponja and the Hebrew sfog, both referring to round, spongy doughnuts. Ladino, the Judeo-Spanish language of Sephardic Jews, combines these influences, calling it sponǧa.5. A Symbol of Shared HeritageThough the Jewish population in Morocco has significantly declined, with many emigrating to Israel, isfenğ continues to testify to a shared culinary history. For Moroccan Jews, it remains a Hanukkah staple, while for Muslims in Morocco, it’s a beloved street food available year-round.“Isfenğ testify to a
Sri Lanka's Beloved Love Cake: A Christmas Tradition with a History of Affection Rich, fruity, nutty, and infused with exotic spices, Sri Lanka's iconic love cake is more than just a dessert—it’s a heartfelt tradition. Baked primarily during Christmas, this decadent treat holds a special place in the hearts of Sri Lankans across the globe. With its crunchy crust, moist center, and captivating aroma of citrus, rosewater, and spices, love cake offers a warm embrace reminiscent of home.For many, the act of baking love cake is as cherished as eating it. It represents care, patience, and affection—a true labor of love.The Origins of Love Cake: From Portuguese Sailors to Sri Lankan KitchensThe history of love cake dates back to colonial Ceylon, when Portuguese and Dutch settlers brought their culinary traditions to Sri Lanka’s shores. Food historian and chef Dhayanie Williams explains that the cake likely evolved from bolo d’amor, or “cake of love,” a Portuguese delicacy made with semolina, cashew nuts, and sherry.Local ingredients, such as pumpkin preserve and abundant Sri Lankan spices like nutmeg, cinnamon, and cardamom, adapted the recipe to suit regional tastes. Rosewater—a nod to Arabic influences from Moorish Portugal—added an exotic, floral aroma. The result was a fusion of European techniques and Sri Lankan flavors, creating the beloved dessert known today.A Culinary Symbol of Love and CelebrationWhy is it called love cake? Folklore suggests Sri Lankan women baked it to win the hearts of Portuguese sailors. Another explanation lies in the premium ingredients used—cashews, butter, spices—which were considered luxurious and reserved for the people you cherished most.Traditionally baked by the Dutch Burgher community, love cake has transcended ethnic and cultural boundaries in Sri Lanka. It is now a centerpiece during weddings, anniversaries, and birthdays, symbolizing love, luck, and the bonds of family.Williams notes that “a good love cake must have three distinct layers: a crusty top, a soft, gooey middle, and a firm base.” Achieving this trifecta requires meticulous preparation and attention to detail.A Family Tradition Passed Through GenerationsFor many families, the recipe for love cake is a closely guarded secret, passed down through generations. Variations may include ingredients like brandy, honey, or almond essence, but the core components remain consistent.Chef Williams recalls learning to bake love cake from her Burgher mother-in-law, who referenced classic Sri Lankan cookbooks such as Hilda Deutro
Testaccio: Rome's Hidden Culinary Gem Nestled on the banks of the Tiber River, Testaccio is one of Rome's most beloved neighborhoods, renowned for its rich culinary history and vibrant food scene. Unlike the packed tourist spots near the Colosseum, Testaccio offers an authentic taste of Roman life, where locals flock to enjoy hearty dishes and fresh ingredients. Historically, Testaccio served as Rome's main food hub, acting as a major port that supplied the ancient city with essential supplies like olive oil, wine, and fish. Over the years, it has evolved into a thriving district, preserving its culinary roots while embracing modern-day innovation.A Feast for the Senses: Mercato di TestaccioAt the heart of Testaccio lies the Mercato di Testaccio, a bustling market where Romans shop, eat, and socialize. The market, held twice a month, comes alive during evening food parties, where locals and visitors alike can indulge in classic Roman fare. Traditional dishes such as cacio e pepe, carbonara, and supplì (deep-fried risotto balls) are served alongside local wine, beer, and music, creating a lively atmosphere for a truly Roman experience. Unlike the tourist traps near famous landmarks, Testaccio feels like a hidden gem, where the true spirit of Rome shines through in every bite and conversation.A Glimpse Into Ancient Rome: The Amphora GraveyardTestaccio’s rich history is not just reflected in its food but also in its underground layers. Beneath the market lies a fascinating archaeological site known as the amphora graveyard. Dating back to the 1st to 3rd centuries CE, this site houses discarded pottery that once transported food supplies to ancient Rome. The amphorae were used to carry ingredients such as olive oil and wine, and when emptied, the jars were often shattered and discarded, creating a 35-meter-high hill of broken pottery. This unique feature, called Monte Testaccio, serves as a testament to the neighborhood’s vital role in ancient Rome’s food supply chain.Cucina Povera: The Birth of Rome’s “Cuisine of the Poor”Testaccio’s culinary legacy is closely tied to the concept of "cucina povera," or the “cuisine of the poor.” As the neighborhood grew into a working-class district in the late 19th century, local chefs began using humble, inexpensive ingredients to create flavorful, hearty dishes. Offal, once considered scraps, was transformed into dishes that are now considered staples of Roman cuisine. One such dish, coda alla vaccinara (oxtail stew), became a signature offe
TV Ban on Junk Food Advertisements: A Bold Step Towards Healthier Habits The recent TV ban on junk food advertisements marks a significant step toward promoting healthier lifestyles. With rising concerns about childhood obesity and the increasing consumption of unhealthy foods, this ban aims to reduce the exposure of young audiences to harmful food marketing. The impact of junk food advertising, particularly on television, has been widely debated for its role in shaping eating habits and contributing to health problems like obesity, diabetes, and heart disease.Studies have shown that children are particularly vulnerable to advertisements, often unable to distinguish between entertainment and commercial intent. This makes them more likely to choose unhealthy snacks and fast food, as advertised in these commercials. By banning junk food ads during children's programming, the policy seeks to curb the influence of these persuasive marketing tactics on young minds.The move is seen as part of a broader effort to tackle public health challenges linked to poor diets. Experts believe that reducing junk food exposure will encourage healthier eating habits among children and adults alike. The TV ban is not just about restricting advertisements; it’s about fostering an environment where nutritious food choices become the norm rather than the exception.While the ban may face challenges from the advertising industry, the focus remains on the long-term health benefits. In the end, this regulation could pave the way for a healthier generation, less influenced by the pervasive and often misleading messages of junk food advertising.
The Apple Library: Preserving Britain's Lost Apple Varieties The "apple library" at Brogdale Farms in Kent, UK, is a fascinating living repository of over 2,000 apple varieties, preserving the rich history of British apple cultivation. This collection includes not only well-known apples like Cox's Orange Pippin but also obscure and rare varieties that have fallen out of favor in commercial production due to the rise of newer, more commercially viable apple breeds.Founded over 100 years ago, the collection's original purpose was to support British apple breeders and growers. Today, it serves as a vital resource for scientists studying the genetics of apples. Due to apples not breeding true from seed, grafting has been used for centuries to preserve desirable apple varieties. This method has resulted in trees that are clones of their progenitors, some of which may date back to Roman times.While the commercial apple industry in the UK has declined, with most apples now imported from abroad, the collection at Brogdale provides a living record of the diversity of apples once grown in Britain. Researchers are also using the collection to trace the genetic lineage of apples, uncovering surprising relationships between varieties, such as the connection between the Cox's Orange Pippin and ancient cultivars from France.This orchard is not just a historical archive but a vital part of ongoing efforts to map the genealogy of apples, offering insights into their evolution and the long-standing cultural significance of apples in the UK.