Bank sponsoring RiverCulture’s summer event series MONTAGUE RiverCulture’s summer events series is being sponsored by Greenfield Cooperative Bank. RiverCulture, has organized the series to feature a variety of cultural events in the five villages.
At 9 p.m. on a balmy Friday, my friends and I stood outside Tellus & the Satellite Bar, while the host checked our IDs and welcomed each of us by name.“You’re the second group here,” she said proudly. “We just opened a few minutes ago.” Dark curls.
Published: 3/12/2021 5:08:33 PM
NORTHAMPTON Andrew Brow refers to the period between New Year’s and Valentine’s Day as the “dark days” of the restaurant season a time when people spend less money eating out.
But that was before the pandemic hit, casting a heavy cloud over his business that’s stretched on for an entire year, says the chef and owner of HighBrow Wood Fired Kitchen + Bar in Northampton.
“We’re getting by,” Brow said. “The doors will not lock.” But the business isn’t “printing money, either.”
Out in Florence, Miss Florence Diner owner Georgie Brunton said business is down quite a bit because of the pandemic, but that the restaurant is “hanging in there,” and holding out hope that as more people get vaccinated the business can get back to 2019 numbers.
Off The Menu: Lab-grown meats, seafood on the horizon
Updated Mar 06, 2021;
Posted Mar 06, 2021
Memphis Meats shows chicken it produced in a laboratory from chicken cells in Emeryville, Calif. A growing number of startups worldwide are making cell-based or cultured meat that doesn t require slaughtering animals. (AP Photo/Terry Chea)AP
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The animal proteins meat, poultry, seafood, and eggs that have always been a focus of the restaurant dining experience have been undergoing a metamorphosis over the last several years, with plant-based substitutes and now lab-grown alternatives becoming increasingly available and, more importantly, competitive in terms of both eating quality and price.