Posts Tagged ‘The Other Cape’

Goodbye FFT, hello The Other Cape.

Thursday, March 9th, 2017





Well, it’s ALMOST time for me to say goodbye to Food for Thought. The site will still stand, and I will post the occasional OMG Recipe, the recipe so good I just have to print it, or a really good fish story, but mostly I will be working as managing editor of The Other Cape.

If you haven’t already, check it out. Today’s story is once again about Lila Deluca, the 10-year-old Rockporter competing on this season’s MasterChef Junior Thursday nights at 8:00. The photography is gorgeous, and there is a bonus video in which Lila teaches how to make Slime. Upcoming stories will be on Mayflour Confections, Lynzariums Plant Shack, and Cape Ann winter surfing. Follow us!

The Other Cape

Tuesday, October 25th, 2016



Welcome to The Other Cape, a new online magazine celebrating Cape Ann. (Click that link.)

Stories and beautifully curated photographs of Cape Ann’s best – the old, the new, and the fringe, The Other Cape is a kind of magazine-as-compass. If you don’t live here, you will want to visit. If you do live here, The Other Cape will remind you why.

As a local food writer who sometimes ventures into style, I think our “other” Cape is having a renaissance. I can’t keep up with the growers, makers, bakers, coffee roasters, picklers, and even gorgeous terrarium designers hanging signs (and posting websites) on Cape Ann everyday.

A small flock of young farmers has grown up in the last five years, and they are talented, tireless, and, as farming on rock demands, inventive. Today, you can find Cape Ann-raised eggs, chicken, turkey, pork – and in the spring Salt Marsh Farms in Essex will have lamb – for dinner.

Nationally prominent Boston chefs – you know who they are, and if you don’t you can read about them soon in The Other Cape – are not just calling Cape Ann a beautiful place to live, but they are betting on this to be the next great place to have a restaurant. They are putting Gloucester fish, Essex clams, produce from Cape Ann farms, pasta from our new pasta-maker, Danielle Glantz, on their menus.

The Cape Ann AirBnB business is busting out, a certain sign that people are discovering the unique culture on our granite peninsula, which, by the way, is supposedly a great chunk of North Africa left behind by a glacier on its slide to Canada.

Cape Ann has had its share of renaissance times; Gloucester is, after all, “America’s oldest seaport.” Post 1623, fishing and quarrying attracted immigrant communities that salted cod, braided Nisu and celebrated saints galore. A-list artists writing, painting, and chiseling on Cape Ann were once almost thick as fishing boats in Gloucester harbor. Almost. For heavens sake, we have an organ company! (C.B. Fisk, Inc.)

There are many stories to write about Cape Ann’s past, and more to write about its exciting future, the crafts people, the innovators, the renovators, the incubators. And there are hundreds of beautiful places to see, from the best Dogtown trails to the best works at the Cape Ann Museum.

“The Other Cape” will be an almost monthly way to check in on what’s new, what’s interesting, and what’s beautiful here.

About that “other” thing: Cape Ann is the other Cape, why? It has more granite than sand? It’s “uphill” from Boston? We have no Kennedys?

Or, maybe it’s because one of our best keep secrets is the sensual pleasure of lying on a warm slab of granite, not sand, beside the Atlantic ocean. Maybe it’s because, while we’re “uphill” from Boston, we’ve got a highway blessed by an orange dinosaur and the Rockport Line from North Station, not the Southeast Express Way, that links us to the city. Maybe it’s because we have no Kennedys.

We have Sefatia. Check out my piece on the mayor who cooks – or on Pastaio via Corta – in the first issue of The Other Cape.