Video

Go behind the scenes of Annie Sherman’s Edible Boston Spring 2025 issue story on a ramps foraging hunt with local chefs Jared Forman of Worcester’s deadhorse hill and Tracy Chang of Cambridge’s Pagu. Made by: Arete (@witharete.co). Cinamatographer: Matt Baldelli (@mattbaldelli). Executive Producer: Adam DeTour (@adamdetour)

Our Winter 2020 issue focused on Climate, Community and Conservation, so we asked local chef and entrepreneur Irene Li to join Sarah in the kitchen and make two delicious dishes from some pretty ugly food. Turn scraps into supper! And pick up Irene’s book, Perfectly Good Food at an independent bookstore near you.

Chef Jeremy Sewell of Boston’s acclaimed Row 34 (with additional locations in Cambridge, Burlington and Portsmouth, NH) produced a winning set of recipes for our Spring 2019 issue using one of his favorite early season seafoods: squid. To get a clearer picture of where this springtime delicacy comes from, Sarah went down to the Woods Hole docks with Jared Auerbach of Red’s Best to watch the last of the squid trawlers land. After a visit to Red’s Boston HQ to see the squid be processed and readied for cooking, she sat down with Chef Sewell to learn more and watched some essential squid cookery in his kitchen. For the accompanying squid story and recipes, along with the step-by-step squid breakdown, click here>>

In late 2017 Sarah wrote a sad story about her sourdough fails—which, thankfully, she’s overcome. But way back when, this easy no-knead yeasted bread was a family favorite and she still makes it to this day. For the accompanying story and recipe from “No Need to Knead: Easy Homebaked Bread”, click here>>

To obtain the ingredients for the nettle soup recipe in the Summer 2012 issue, Michael filmed while Sarah foraged the edges of Siena Farms in Sudbury. For the accompanying recipe, courtesy of Siena’s farmer Chris Kurth, click here>>

For Andrew Janjigian’s accompanying story on Fire, Clay, Flour, click here>>