Winter 2022 Publisher’s Letter
Every year, in the weeks leading up to Thanksgiving, our next door neighbor, Robin Jones, mobilizes a small army of volunteers to cook, package and deliver hot turkey dinners to people in need. She calls this program #CookingForCommunity, and it’s become an annual Wayland tradition coordinated through the Catholic church down the street. For as many years as I can remember, I’ve spent Thanksgiving Eve boiling and mashing 20 pounds of potatoes, but that’s just a small fraction of the donated food and goodwill that Robin assembles, in a church basement, all before noon on turkey day.
In 2019, for instance, Robin’s by-the-numbers recap of the morning’s work was impressive:
200 cups minestrone soup
98 pounds roasted turkey
88 pounds stuffing
80 pounds creamed onions
88 pounds mashed potatoes
960 ounces gravy
100 pounds veggies
83 pies
Over 200 loaves of baked breads
178 handwritten notes of gratitude
178 bouquets of flowers
178 meals delivered
Infinite amounts of gratitude and love!
A (pre-pandemic) Thanksgiving morning at Good Shepherd Parish is a hive of activity; Robin orchestrates as turkeys roast, while green beans, stuffing and potatoes gently reheat. Young families arrive in their holiday best and form an assembly line, packing bags full of hot meals, sweet breads, pies, juice, rolls—even flowers and cards with messages of love—to deliver to people in need, with a smile, before giving thanks at their own bountiful tables.
COVID protocols changed this tradition in 2020, but Robin persevered and steered our team to 60 hot meals produced in 50 different kitchens delivered with love under very difficult circumstances. In Robin’s generous words: “No pandemic is ever going to stop us from doing what this special community does best—serving others.” Wayland is so lucky to have her.
With Robin’s compassion and generosity in mind, we’re bringing you a whole lot of COMMUNITY in this issue. Read the final installment in Tara Taft’s Feeding Massachusetts series to learn about five mission-driven organizations feeding the hungry with more than just food; conversation and a sense of belonging can be just as nourishing as a hot meal. Rachel Caldwell’s thoughtful profile of Adobo-Fish-Sauce, a Lowell-based spoken-word performance duo, shows how poetry and live-action cooking can open dialogue and make connections between people of diverse backgrounds. Andrea Pyenson introduces us to Gate House Kitchens, a new outfit offering commissary kitchen space to fledgling businesses to share resources—and much-needed camaraderie. Worcester’s Canal District community worked tirelessly to bring a multi-vendor, food-oriented marketplace to their city and it opened in late 2019; Robin Hauck’s roundup will surely entice you to the Heart of the Commonwealth for some good eats.
The final story of Kyisha Davenport’s arc as our resident cocktailist is a study in generosity; as a tribute to the friends she’s met along the way, the folks who’ve supported her efforts and helped make Boston feel like home, she’s designed a drink in honor of each of them, shined a spotlight on their work and shared a bit about why they are special to her—and should be to us, too. I hope her words will inspire you to mix up a batch of It’s A Celebration (page 47) and toast to your people, your community.
If it looks like your holidays might feature friends and family around the table this year, then I hope you’ll choose one of my festive braises to share with your crowd. Each of these suppers—beef, pork or lamb—is made with locally raised bone-in meat, supporting our community of farmers in their efforts to sell the whole beast, not just steaks and chops. Embrace the bones!
If you’re following a more plant-based diet, you’ll love Annie B. Copps’ profile of chef Mary Dumont’s Kendall Square vegan venture, Plant Pub; with a menu of burgers and pizzas with beer and wine, it’s “good for you, good for the planet.”
Just in time for the winter farmers markets and your CSA box share of cold-weather roots and brassicas, Kate Strangfeld’s bright and flavorful vegetarian recipes are simple enough for weeknight cooking. Have leftovers from that box? Anna Derian and Pri Paige share their genius tips for reducing food waste by supplementing your dog’s diet with healthy fruits and veg. And Jackie Cain digs deep into the edible cannabis industry, introducing a community of chefs devoted to developing good tastes, not just a good time.
At the end of a long and challenging year, I hope you find time to give back to your own community, however you can. There are programs like #CookingForCommunity all over the Commonwealth, improving the health and wellbeing of our neighbors—global pandemic or not. Find one in your town or neighborhood, and let’s look out for one another.
Wishing you the happiest of holidays, from our family to yours.
Now, it’s time to peel those potatoes.
Peace,
Sarah Blackburn
