Page 7 - Jamie Bissonnette News Today

Apartment buildings are bringing work perks home by putting food lockers in the lobby Food lockers and pods are making apartment lobbies feel more like the office breakroom By Janelle Nanos Globe Staff,Updated March 8, 2021, 10:55 a.m. Email to a Friend When Junru Chen gets hungry and doesn’t feel like cooking, the 24-year-old no longer turns to take-out. Chen simply walks to the lobby of his apartment building and peers through the window of a temperature-controlled locker that resembles ...

LAKEVILLE — Quietly, and without any fanfare, the town’s first cannabis product kitchen was recently cleared to start cooking up marijuana edibles by the Board of Health. Except for the products to be created, it was another routine approval of a commercial kitchen operation for the board. Bountiful Farms Inc. of Franklin received the license to operate the kitchen at 200 Kenneth Welch Drive in the town’s primary industrial park at the Feb. 3 meeting of the Board of Health after Health A...

100 top restaurants for takeout in Boston and beyond Globe food writers reveal where to pick up some of the very best meals from local, independent restaurants. By Devra First and Kara Baskin Globe Staff and Globe Correspondent,Updated February 11, 2021, 10:02 a.m. Email to a Friend A month ago, The Boston Globe launched Project Takeout, an initiative asking you to do your (delicious) civic duty: Get food to go that you can afford from a local, independent restaurant. Restaurants are in a fi...

3 restaurants we supported this week Want to order from local, independent restaurants? Here are some suggestions from Globe staff. Email to a Friend FAMILY MEAL If another week of pandemic life has left you too tired to cook, you’re in luck. Family Meal, a pop-up takeout restaurant in Jamaica Plain, is offering convenient, delicious meals that probably taste better than anything you would have cooked, anyway. This operation is a one-woman show, run by Eliza Purvis-Lemasters, an out-of-wor...

Aberration or apparition? Ghost kitchens could replace your favorite haunt These virtual restaurants offer chefs a lifeline during a pandemic, and beyond. By Kara Baskin Globe Correspondent,Updated January 26, 2021, 12:00 p.m. Email to a Friend Back in the old days of 2019, you’d visit a restaurant to chat with the bartender, see a familiar waiter, and enjoy a favorite dish. Now that restaurant might actually be a ghost kitchen — no bartender, no waiter, and maybe a completely new dis...

This Fishmonger Will Ship Michelin-Quality Seafood to Your Doorstep Amy Tara Koch © Provided by Food & Wine Fish Matthew Henderson, who goes by the moniker Dead Fish Guy, has been supplying Michelin-starred restaurants like Alinea, Eleven Madison Park, Daniel, Jean Georges, Masa, and The French Laundry with just-plucked-from-the-ocean seafood for a decade. He nabbed that gig by staking out chefs and then sneaking into kitchens armed with samples offloaded that morning from do...

Advertisement As more and more community fridges are installed in neighborhoods throughout the Boston area, it’s important to remember that in order to keep them stocked, well, we all need to stock them. On Saturday, the Dorchester Community Fridge will partner with the Milton Community Network and China Pearl to host a food drive. Suggested donations include fresh fruit and vegetables, pasta, rice, cereal, milk, eggs, cooking oils, cleaning supplies, and napkins, all of which can be dropp...

Expanding brands are among news on the local food scene this week Greg Morago December 18, 2020Updated: December 21, 2020, 4:55 pm Van Leeuwen Ice Cream, a New York cult favorite known for its dairy and vegan ice creams, will open a brick and mortar store at 2565 Amherst in Rice Village in spring 2021. Photo: Van Leeuwen Ice Cream Dish Society has new West U location Dish Society has opened a new restaurant at 4191 Bellaire at Southside Commons between the West U and Bellaire neighborho...

Throughout the coronavirus pandemic, restaurant owners have made the hard decision to either close their business or remain open and hope that takeout and indoor dining get them through the colder months. But in late fall, a third option emerged: hibernating, which entails temporarily closing a restaurant with the hope of reopening when the weather is warmer or the world is safer. Emory “Andy” Kilgore, whose downtown restaurant, The Emory, is closed but hopes to reopen in the spring, told B...