Andrea Pyenson

On local campuses, the repurposed shipping containers aren’t just used for growing food, they’re helping teach valuable lessons about science, social justice, and the humanities.

Kate Stillman has very quietly come to embody the best of female entrepreneurship in the local food world.

The company opened a pristine, 800-square-foot butcher shop in the South End in early November.

Welcome to Koko Bakery, meeting all your shoku-pan, croissant, red bean bun, and green tea cheesecake needs

Sales of these two flavors benefit the Maine national park

But no, there isn’t actually any lobster in the Maine Lobster Tracks flavor

Where your cocktail is ice cream, frozen on the spot.

High school friends meet every New Year’s Day for 11 years  The Boston Globe

In response to diners’ allergies, sensitivities, and intolerances, chefs are creating dishes on the fly or, as is becoming the new norm, shaping menus to fit someone’s preferences.

At the American Repertory Theatre, “Waitress,” the musical adaptation of the 2007 film in which pie is practically a supporting character, brings a new twist to pie making and eating.

Important things first: There’s no Lola at Lola’s Local Food Lab in Wellfleet. The rubs, shrubs, and muffins are made by owner Kim Shkapich.

In its spare harborside dining room, Ceraldi seats 40 and takes two seatings a night. The Wellfleet restaurant, next to a theater, is a little like a well-rehearsed performance.

Thomas Hepner, who was a chef for 20 years before Keith Marden, “The Captain” of Captain Marden’s Seafoods recruited him, has just written “Fresh from the Source,” a seafood cookbook.

Alan and Wendy Issokson own Chill on Park, an ice cream shop in Fields Corner. They employ local high school students and recent grads, hoping to make a community place.

Life in Trancoso, Brazil, revolves around the grassy square called Quadrado and the beautiful beach. Sip cold coconut water directly from the fruit.

The Sisterhood of Temple Shalom Brisket (& Kugel) Throwdown was held recently as a social event for the Newton congregation to kick off a cookbook project.

At Andy Goldfarb’s Passover seders, guests have matzo-eating contests. They watch the host perform a “magic trick” with the unleavened bread.

Katie Hamilburg gracefully weaves her way around the line cooks in the small open kitchen at 80 Thoreau. This is the former ballerina’s first job as pastry chef in charge of the dessert menu.

At Water Fresh Farm in Hopkinton, plants can be grown indoors using a hydroponic method, which allows the plants to thrive even in climates, like ours, that are not friendly to year-round growth.

Last fall, Neely Cohen, 28, opened Vicuna Chocolate, a bean-to-bar factory and cafe in Peterborough, N.H. She is currently producing about 30 pounds, or 200 bars of chocolate weekly on her own.