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By MAX BOWEN

ATHOL — Residents can expect to see volunteers on the street collecting donations in pickle jars and to hear the 12-hour North Quabbin Food-A-Thon on the air to help combat a growing need.The fundraiser and food collection drive, now in its 20th year,...

Two area businesses were recognized at the recent Good Food Awards, held on April 29 in Portland, Oregon.Real Pickles, a worker co-operative based in Greenfield, won a Good Food Award for its organic sauerkraut and Stoneman Brewery of Colrain won for...

By LISA GOODRICH

Nick Martinelli, CEO of Marty’s Local, began his career with a stint at the Farm School in Athol, hoping to learn how he might participate in the local agricultural economy. While conducting market research in 2015, he recognized there was a lot of...

By TINKY WEISBLAT

May 1, May Day, arrives almost halfway between the vernal equinox and the summer solstice. Although spring officially arrives on the former day, our weather often doesn’t feel springlike until April … and, as recent weeks have shown, it can sometime...

GREENFIELD — The Salvation Army of Greenfield raised more than $5,000 on Friday during its “Fill the Plate” fundraising dinner.On a monthly basis, The Salvation Army of Greenfield distributes more than 800 meals to residents who struggle with food...

By TINKY WEISBLAT

My great-grandmother’s oak dining table has graced my kitchen ever since my parents built the house in the 1980s. Looking at it makes me happy. The table — actually, almost any table — signifies history, nourishment, family and community.The...

By ROBIN GOLDSTEIN

Passover has always been my favorite Jewish holiday. The Passover Seder my parents host annually in my childhood house in Northampton has been the most festive and joyous meal of the year for as long as I can remember.My dad’s childhood Seders were...

By TINKY WEISBLAT

Passover begins this coming Monday night. This eight-day holiday means many things to many people: the survival of the Jewish people in the book of Exodus, the overall history of Judaism, and even the last supper of Jesus.This year Easter came more...

By VIRGINIA RAY

Though her original idea to start a small community orchard at Buckland-Shelburne Elementary School doesn’t appear to be in the cards, Julia Godfrey will instead donate and move most of her fruit trees and bushes to the Demonstration Permaculture...

By CHRIS LARABEE

SOUTH DEERFIELD — After more than a decade in the previous owner’s hands, the Rodas family is taking the reins at Primo Restaurant & Pizzeria with plans to continue the eatery’s legacy.The new owners officially took over the pizza, sub and pasta shop...

GREENFIELD — The culinary dreams of eight aspiring chefs are taking flight once again as Stone Soup Culinary Institute welcomes its third cohort of students.With nearly 50 applicants vying for the openings, this year’s selection welcomes eight...

By TINKY WEISBLAT

Food connects Americans to each other and to our history. Those connections were highlighted in a recent book and a library talk. The book is “Smithsonian American Table: The Foods, People and Innovations That Feed Us,” (Harvest) by Lisa Kingsley in...

By TINKY WEISBLAT

I frequently wow my nephew as we compete to yell the answers to the questions (or rather the questions to the answers) on “Jeopardy” at the television set. My secret is that I have had way too much schooling and have read way too many books.I was...

By CHRIS LISINSKI

BOSTON — This week’s dismal weather forecast might actually have a silver lining for some restaurateurs.After nearly four years with a streamlined system in place to permit outdoor dining and permission to sell takeout alcoholic drinks, both practices...

By TANISHA BHAT

Franklin County restaurant owners have mixed feelings about a proposed ballot question that would increase service wages for tipped workers and allow businesses to create a tip pool for all employees, supporting the concept but worried about the...

By TINKY WEISBLAT

When I was a child, I loved embracing spring at this time of year by eating a hot cross bun. I still do.Hot cross buns are sweet, yeasty rolls traditionally served toward the end of Lent, specifically on Good Friday. The cross of icing that tops them...

By TINKY WEISBLAT

I think of my mother and her grandmother whenever I get ready for St. Patrick’s Day. I forage in the basement for my light-up shamrock (which a neighbor whom I shall not name says makes the house look like a low-rent tavern). I affix it to a window,...

By DOMENIC POLI

Local DJ Robert “Bobby C” Campbell is soliciting donations for his eighth annual Franklin County TRIAD Hams for Seniors drive.People have until March 18 to contribute cash to the fundraiser and Campbell hopes to purchase 400 hams to distribute to...

By TINKY WEISBLAT

The little church I attend in Charlemont is in transition, getting ready to look for a new minister. Right now, we are enjoying sermons from the Rev. Randy Purinton of Amherst.Randy is a delight. He is wise and funny, and he often manages to work a...