More research: Casey Farm on any given Saturday

In Saunderstown, RI (between Wickford and Narragansett) there sits, perched right on the top of a slopping hill, an old colonial farm that looks right out on to Narragansett Bay and Jamestown. It is amazingly picturesque and easy to see how these farmers nearly, 275 years ago, may have had a conversation that went a little like this: 'Jebodiah, this is where thy farm should stand!" "Aye, Obidiah. Thy farm should stand thusly."

Or something like that.

And on every Saturday, for three short hours, Casey Farm hosts a is a local farmers market. With fifteen or so local food wholesalers, retailers, bakers, farmers, and the like you can grab the following:

Local oysters collected that morning from Matunuck Oyster Farm:

-Or locally raised, grass-fed beef from colonial Watson Farm.


or domestic and international artisan cheeses from Farmstead in Providence.



Liam Maloney at Farmstead was particularly sweet. After I tried to explain in 65 words or less what my concept was for opening up a small specialty food retail store in Brookline Village and would Farmstead be interested in working out a relationship as a cheese wholesale provider, Liam kindly said nope but would love to have me down to Providence for more discussion, meet the owners of Farmstead, and then he handed my some free cheese and a roll of cheese paper. Cutie.

The Space - The Project

Site of the future Name-to-be-Determined Village Market. Currently home of Horai-San Crystal Shop.


Located in the heart of Brookline Village, corner of Washington and Davis, I hope to create a small but sufficient small food retail store that will offer locally grown, seasonal, and fresh produce, domestic and imported cheeses and pâtés , bakery items from Clear Flour, organic dairy and eggs, penny candy, and upscale dry goods such as international condiments, olive oils, vinegars, honeys, and the like.

I have no capital. But I do have a dream....and until I hit a dead-end or insurmountable hurdle I'll keep going and going. I was laid off on June 1, what better time than now, right?

I've met with a plumber, electrician, Brookline Health Department, Brookline Business Development, and scores of local business owners that have been crazy supportive and helpful.

And my friends are at the ready to don an apron to help me ring up a pint of berries, cheese, and a baguette for anyone that walks into this store.

I haven't the foggiest name what to call it....Village Market, Village Produce, Brookline Market, Sassy's......mmkay, maybe not Sassy's one but I'm so open for suggestions.

Updates to follow.

Quaint and Charming Overload

Did you know there's a ton of old stuff in New England? A ton. Like bamillions of old stuff.


and some folks have been clever enough to make a decent living out collecting-retailing-selling this old stuff. Gramma's Attic. Without the smell.


In Concord, MA there's such a store. 'Nesting on Main' it's called. Situated right in the heart of Concord center.


I had some fun walking around the store. Lots of rooms, hallways, corners. Took loads of pictures. Even chatted with one of the owners to get more scoop. What's the story, who, what, why, and where.



But I have to say, not so impressed. I know, sort of a bold move here, but I was less than excited about both the feeling I got in this second floor maze and with my somewhat chilled conversation with one of the owners.


I mentioned to her that I was a blogger....getting information about Concord stores....really was interested about the store...the inventory....all the cool items that were 'vignetted' all about.


Maybe I came at the wrong time....(only customer)....maybe she was swamped with work (solitaire spotted on the computer)....maybe it was just . a . bad . day.


but I had high hopes with Nesting. There certainly were reasons to linger with so many nooks and crannies of chock-a-block tchotchkes. But. Me? Not so much.


Here's a particularly quaint and charming local television channel's take on Nesting on Main. So very New England.

It's easy to smile when you say, "CHEESE!"

Concord Cheese Shop, Concord MA

School may be ending for some but I've got one big homework assignment. I'm in the middle of a huge research project....one big, enormous 'discovery phase' and fortunately one aspect of this project is taking the opportunity to visit an old stomping ground and visiting a favorite shop.

From 1995-1998, Scott and I rented the top floor of this sweet Queen Anne Cottage right in the heart of Concord, MA. Otherwise known as the home of the Transcendentalists such as Thoreau, and Emerson, Hawthorne, and other mid-19th century heavy hitters, as well as a crucial mark in the American Revolution (North Bridge), Concord is home to one of the best cheese shops in New England.




My research project took me to meet owner Peter Lovis, of the Concord Cheese Shop yesterday. I spent a good hour soaking up all the sage-like advice and information Peter had to impart regarding owning and operating a specialty food retail store. I was captivated by his charm, humor, and wisdom. With over 30 years of experience, Peter gave me the sense that we had only touched the tip of the iceberg.

Peter's story is particularly interesting due to the very simple fact that he puts nearly all of his energy into the costumer and his staff. And as you enter into the Concord Cheese Shop, you feel that immediately. With everyone saying hello to one another you feel an instant connection to an era gone by, of the small town local food shop where you might get a little gossip, weather report to go with that baguette and Comté.

The shop includes a dynamic selection of ready-made and prepared foods, wine, select specialty items, freshly delivered bread, imported dry goods and the like. But I was there to talk strictly fromage and how one gets into the business of specialty foods. Peter had loads to say.


In fact, he was essential in my decision to jump head first into this idea of opening a small market in Brookline Village.


Shop Staff member, PB, helping a customer make a selection and probably cutting off a nice piece to sample.


The inventory is vast and international. Oils, vinegars, mustards, jams.....easy for me to stare endlessly at the jars, label, and packages.


I highly encourage you to take a drive out to Concord. Say hi to Peter and his loyal staff. And grab some goods from the Concord Cheese Shop.

Concord Cheese Shop
29 Walden St.
Concord, MA
978-369-5778
Tuesday - Friday, 10:00 am - 5:30 pm
Saturday, 9:30 am - 5:30 pm

Authenticity found at Clear Flour

Some mornings it's all about a run, a swim, a bike ride. It's all about packing lunches, checking and double-checking back packs, and getting people out the door. I'm up at 5am and I'm down at 9pm.



And some mornings it's about s l o w m o v e m e n t s. . . . maybe with the Sunday NY Times or an old, unfinished crossword, or just sleepy-quiet kids. And the morning lingers until the afternoon. Like slow motion.



And it's these mornings that the only right thing to do for breakfast is a coffee and a croissant.

(image from paris breakfasts)


(image from svanes)

One would think that obtaining a decent, flaky, light, and buttery croissant in the Boston area would be easier than it is. I'll admit that my research in this quest covered maybe less than 25% of the bakeries in and around Brookline and Boston. And it's hard not to make some sweeping statement that all American bread blows (what, we're the third largest wheat producing country in the world and we still can't figure out well-made, affordable, well-baked bread?).

But after sampling croissants from A&J King, Athan's, Panificio, Canto 6, Hi-Rise, South End Formaggio, even Au Bon Pain, to name a select few I very nearly gave up on my search for this very basic French crescent roll.

(image from paris breakfasts)

Until I went to Clear Flour.

(image from mayambajak)

There are many more reasons to get to Clear Flour but if it's the authentic croissant that you are searching for, you will find it here.

Clear Flour is located at
178 Thorndike St. Brookline MA 02446
phone: 617.739.0060

Mon-Fri 8am - 8pm
Sat & Sun 9am - 7pm

They are open every day except Thanksgiving, the day after Thanksgiving,
Christmas, and the day after Christmas.

Clams in my pocket - A Rhode Island Getaway

I've had Block Island on my mind recently...and not necessarily as a place I want to see again but as a destination that will likely suffer a dearth of tourists this summer and probably fall into a deeper economic downward spiral.


This all came up with the topic of our 15th wedding anniversary that's coming up in September - and would we want to spend a weekend on BI, where we were married, or would we want to do something else....?


There's no question that Block Island holds so much allure for me. There's really no place like it that I've been to on the New England coast with it's immensely beautiful and diverse natural surroundings,


and it's quaint and charming size that you can cover on a bike in two hours. Plus, the beaches are fantastically pristine.


But as I posted last summer, the accommodations on Block Island leave so much to be desired. Just. can't. rationalize. 500 clams for Victorian wallpaper and wall-to-wall carpeting.

But what I could see or really recommend, in lieu of a remote island get-away would be a weekend in Newport. IF I had deep pockets, I might dream up the following weekend romantic retreat:

Beachy and private lodging?


















found here at The Inn at Castle Hill:



With its Adirondack chairs, sprawling lawn, and front row seating for some amazing 12 meters, j-boats, and the like that skirt the rocky coast.


We come here a lot in the summer, co-mingling with the guests. Usually to toast the sunset with a glass of wine or cocktail. We've never stayed for more than a couple of hours, but we always manage to grab a chair. And in June the scent of clover and rosa rugosa is intoxicating. If we can't swing the overnight, surely a seat by the sea will do.

I'm just sayin'

Why not if it's supposed to rain for the next 5 days straight?

Answer: A French Gimlet

Question: What is the answer to a gloomy Thursday?



I know, I know. I've posted about St-Germain before. This amazing liqueur made from elderberry flowers. Here's the deal:

French Gimlet

* 2 ounces gin
* 1 1/2 ounce St-Germain
* 1/2 ounce fresh lime juice

Combine all ingredients in an ice-filled shaker and shake until cold. Strain into a chilled cocktail glass. Garnish with only a tasteful twist of lime.

I finally picked up our dusty only slightly opened bottle of St-Germain tonight. There are a lot of really interesting drinks out there using this liqueur but the overcast skies called for something different.

St-Germain is sweet, but not too sweet, floral, but not too floral, and really quite interesting. This liqueur is used in some very creative ways.

IN THE foothills of the Alps, for but a few fleeting spring days,
this man will gather wild blossoms for your cocktail.

That is the very reason one should fully enjoy the complexities of St-Germain.

and something to go with that gimlet?

Give it until the 13 sec. mark for the full lounge effect. Please.

How 'bout some cakes?

Since my son's birthday is fast approaching, I'm thinking it might be time to break out the cupcake pan.

These would probably work if he were turning 5.

Perhaps these, if he were 18 and feeling a little revengeful?

He is a huge carnivore. Or maybe too confusing?

Who wouldn't want a Gromitcake?

But I'm thinking, as much as I enjoy spending time in the kitchen creating and producing, I've never been very talented with the whole frosting-baking-sugar-fantastic world.

'Fraid my cakes are prolly gonna come out like these:

A beautiful study of spinach-speckled frosting on a over-cooked wad of cake.

Barbara Leather

When I was 8 my uncle made me, my brother, my dad, and my mom each a pair of hand-tooled leather sandals. He was a med. student at Stanford University and it was 1972, so....leather sandals, maxi-dresses, and macrame chokers were all the rage in my little world. But these sandals lasted for years, decades even. And they probably looked a little like this:


I've always had a fascination with handmade or hand-tooled sandals. Such an ancient-old-world trade. There's the famous handmade Italian sandals, Amedeao Canfora, Greek leather sandals, Roman, Gladiator....leather...sandal...leather....and yet before some of my personal favorite leather artists like Jutta Neumann, Lucia Nenickova, and Meichi Peng

there was Barbara Shaum.

A total and complete icon. With a whole cult following (and sidestory that includes being one of the first females to be served at McSorley's), Barbara has been sandaling feet for well over 50 years.

From NYTimes:
The sandal maker Barbara Shaum prefers to focus on her craft, not changing trends. ("So gladiator sandals are popular again?" she asked recently, only moderately curious.) Since opening her business in 1954, her technique has stayed pretty much the same. Customers still choose from about 30 classic styles and an assortment of skins; their feet are measured, patterns are drawn; a couple weeks later, there's a fitting.

The age-old craft was taught to her by Menalkas Duncan, who learned it while visiting Greece with his aunt, Isadora. "I'm not really fashion-fashion," Ms. Shaum, 79, said as an employee fielded a call from a Vogue editor. "I'm more traditional."

Her sandals take four weeks to make (order now and have them by Memorial Day) and cost from $300 to $600 — a good deal, given their shelf life. "A woman came in here the other day who had her sandals for 30 years!" Ms. Shaum said, herself looking a little surprised.


Watch the short film on Barbara and her tiny leather shop on the East Village by Seth Lind *here*.

Sometimes when I'm bored, I fold my money

I dabble mostly.Sometimes have to re-fold. Re-crease.

Press down with the palm of my hand, putting my whole body-weight into it.

Or, with the final product-see how far it might fly across the room,
hoping not to bonk anyone in the head.

Occasionally, I'll line them all up on my desk. In a row.

Acting out different scenarios. Rooster vs. rhino vs. cat vs. headless Pajama Man

I also like to pay with my money-origami. Doesn't really annoy....not at all, actually.


More Creative Origami Links *here*