Edible Boston, Spring 2025
In "Getting Back in Touch with New England's Culinary History" by Ari Navetta, in the Spring 2025 online edition of Edible Boston, you'll learn about the Maine Vegetarian History Project, a very creative chef named Marc Sheehan who's working with historic cuisine in his Canton, Massachusetts, restaurant, Northern Spy, and you'll also see mention of our first book, America's Founding Food. It's a great piece--take a look!