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Locavore Resources: Northeast

Locally minded chefs Tony Maws of Cambridge, Massachusetts; Brooklyn’s Andrew Feinberg; and Champe Speidel of Bristol, Rhode Island, divulge their favorite regional food finds.

Massachusetts

Captain Marden’s Seafoods

Kim Marden’s relationships with area fishermen ensure the freshest possible quahogs, haddock fillets and other New England favorites for home cooks and chefs like Tony Maws of Craigie Street Bistrot in Cambridge; Captain Marden’s will also overnight anything it sells in its retail store.

Iggy’s Bread of the World

Iggy’s makes its bread old-world style, using almost all organic products,” says Maws. “The crusts bring me back to my time cooking in France.”

Verrill Farm

Maws buys produce from Verrill’s; the farm store also carries local Stonewood Farm turkey and Shattuck’s Sugar House maple syrup.


New York

Blooming Hill Farm

Guy and Cindy Jones supply their Hudson Valley farm stand, CSA and chefs like Andrew Feinberg of Franny’s in Brooklyn, with produce from sorrel to cardoons; in return, chefs cook monthly reservation-only dinners at the farm.

Evans Farmhouse Creamery

Third-generation dairy farmers Dave and Sue Evans produce exquisite organic milk from grass-fed Jersey and Ayrshire cows for chefs like Feinberg and customers at their farm store.

Sixpoint Craft Ales

Feinberg loves this Brooklyn brewery, whose category-defying beers (like the chocolaty Brownstone that’s part porter, part ale) reflect the quirky spirit of 29-year-old brewmaster Shane Welch.


Rhode Island

American Mussel Harvesters, Inc.

Champe Speidel of Bristol’s Persimmon restaurant gets razor clams from this shellfish farm, which harvests its clams, mussels and oysters to order.

Milk & Honey Bazaar

Speidel likes the cheeses, honeys and oils at Tom and Jennifer Jansen’s shop; check out Rhode Island favorites like Shy Brothers’ Hannahbells cheese and wildflower honey from Tiverton’s Beebop Apiaries.

Triple Eight Distillery

On Nantucket, this arm of Cisco Brewers has caught Speidel’s attention with its vodkas, gin and rum, but the proprietors’ real passion is their single-malt whiskey, which debuts this month.


More Locavore Resources:

Published August 2008
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