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This Week's Food

The Very Best Part

The Very Best Part

Every job comes with a host of pros and cons. Ups and downs. For me the pros are as diverse as they are numerous. Talking with our members, finding new products, eating an ungodly amount of Port City Pretzels - you get the picture.
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Previously on This Week's Food:

Falling Into a New Season

Falling Into a New Season

Year after year, seasons change and every growing season brings its own challenges; droughts happen or like last year, we had the rainiest season on record. But. after years working outside and on the land many farmers have observations that indicate to them that the seasons are a changing!
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There's Always Room for Pie...

There's Always Room for Pie...

"You can't please everyone, you're not pizza." Those words, uttered by some infinitely eloquent sage (was it Lao Tzu? Brené Brown? I can't recall), couldn't be more true.

The world seems intensely hectic, a pandemic-laden carnival ride we can't seem to get off of or get reprieve from. And as it spins faster and faster, there is also no reprieve from the demands on our time or attention. We pour the same amount of ourselves into an ever-increasing amount of cups, and somehow always feel like we're letting people down, not doing enough.

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Good News for the Good Guys

Good News for the Good Guys

Farming ain’t easy. Raising animals with respect and care requires loads of effort. And one of the biggest hurdles facing many small farms is at the end of the cycle. There is a growing waitlist for animals to be processed at USDA-inspected facilities which have limited openings and capacity. The increased waits means farms are providing the good life to their animals for longer and longer periods, driving up costs. Additionally, in Maine, some facilities may only be approved to process meat to sell within the state or are only approved to sell certain types of meat.
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Laboring on Labor Day

Laboring on Labor Day

At Family Dinner, we often say that there is something for everyone in the story of local food. Whether you are passionate about the environment, food miles, the ethical and loving treatment of animals or simply delicious tasting food, there is a chapter for you in this tale.  At Family Dinner, we often say that there is something for everyone in the story of local food. Whether you are passionate about the environment, food miles, the ethical and loving treatment of animals or simply delicious tasting food, there is a chapter for you in this tale.  
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Summer Salads

Summer Salads

This week we have beautiful lettuces from Heron Pond and Clark Farm in Massachusetts and South Paw Farm in Maine.  Summer Lettuce, because I'm incredibly creative and can make giant cognitive leaps, makes me think of Summer Salads.
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Tomato, ToMAHto.

Tomato, ToMAHto.

'Tis the season to be putting fresh tomatoes on absolutely everything. And by "everything" I mean open-faced sandwiches with a thick layer of Fresh Ricotta from Mozzarella House and a heavy freckling of Maldon salt.
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Pro Tips for the Fam Din Win

Pro Tips for the Fam Din Win

Hello, wonderful people!

Olivia (aka Liver) here with some reminders/advice on how to get the most out of your Family Dinner subscription:

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When the Moon Hits your Eye

When the Moon Hits your Eye

Little known fact, the next line in this classic Dean Martin love ditty is :

"When the stars make you drool 

Just like pasta e fasul, that's amore. "

Now I have to admit to not exactly being a sucker for love songs, but one that contains explicit references to pizza and pasta dishes can win this cold, dead heart over for sure.

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All Along the Squash Tower....

All Along the Squash Tower....

This week in shares we have Zucchini and Squash, those summer starlettes. God forbid we let this moment pass without a quick history lesson and some fun/mostly useless facts about our favorite summer veggie (spoiler alert - actually a fruit).
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Christmas in July

Christmas in July

It's been a banner week here at Family Dinner! The crew got to celebrate at the Best of Boston soiree on Wednesday night. We got all gussied up, ate pickles on pizza, owned the dance floor, and didn't even get kicked out--success!
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The Souls of Soils

The Souls of Soils

Hey, all!  Shannon here to share some of my "Card Catalog" of random knowledge (as Erin and Olivia like to call it). And because I'm in charge (temporarily), we're going to be talking about SOIL! 

This week I received an email in which someone declared "sustainable agriculture is an oxymoron."  They proclaimed that with all the carbon emissions released from farming, there is no way it can be sustainable.  This person probably isn't connected with their food or even curious to really know how it's created.  But what really broke my heart was that they were completely closed off to the idea that some forms of agriculture can be beneficial and regenerative for the soils and the world. 

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A Love Letter....

A Love Letter....

You guys.  Sam. Sifton. Is. Coming. Back. To. Maine. 

For those who aren't nerdy/creepy enough to be tracking every movement of this wonderful man's life, Sam Sifton is the food editor for the New York Times and a founding editor of New York Times cooking.  He is the author of delightfully pithy newsletters that sprout into your inbox prodding you to cook this or that on any lackadaisical weeknight.

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