Emily Makrez is a food, farm, foraging and fermenting enthusiast. Her interest in food took her to Seattle to study nutrition at Bastyr University, but a love of New England brought her back home to a farm with two dogs, a cat and a whole bunch of chickens.
Brian Ruhlmann of Craic Sauce, a craft hot-sauce company based in Lowell, discusses the use of Koji to create luxurious soy sauces, miso, sake, and many other products.Read Story →
This month Emily Makrez, a wild foods specialist and fellow farmer, presents some great recipes using fermentation, an ancient method of food preparation.Read Story →
This month Emily Makrez, a wild foods specialist and fellow farmer, presents some great recipes using fermentation, like this Sweet Heat Habanero Honey Mash.Read Story →
Timna Nwokeji takes you on a tour of global cuisine offerings in the Merrimack Valley. Up next is Simply Khmer in Lowell, Mass.Read Story →