Hot Pink Cake Adapted From I Loved, I Lost, I Made Spaghetti, originally uploaded by erincooks.

Organic Beef Downeast
“Pineland Farms Natural Meats over the past four years has emerged as the largest integrated beef supplier in the New England region…”

The March of Progress?
“Dunkin’ Donuts now open 24 hours round the clock in Oman“

Red Tide Rears its Ugly Head
An are “stretching from Boston to the New Hampshire border … closed to the harvesting of blue mussels, surf clams, carnivorous snails and whole sea scallops.”

Getting Reacquainted with John Harvard’s
Peter of Le Gourmands du South End, returns to John Harvard’s Brew House after a ten year hiatus.

A Taste of Verrill Farm
Spicy Thai-style dish at Ronnarong in Somerville features “local, picked-that-morning Verrill Farm Asparagus.”

Mom, Dad it’s Time We Had a Talk
“…they sat their parents down in March and delivered a three-word message: Community Supported Agriculture.”

The Answer is Blowing in the Wind
Wind turbine to power gourmet supermarket’s Gloucester fish processing plant.

Dexter Street Eats
Rhode Island’s “smallest city has a vibrant culinary culture that draws customers from near and far.”

Urban Chickens a Big Fish Story?
Goodeater.org ponders if urban chicken farming is a “legitimate movement, or just a feel-good story being passed around?”

Au Revoir Aujourd’hui
“Call it a sign of the times. Aujourd’hui, the fine dining establishment at the Four Seasons, is closing. The hotel says the upscale restaurant’s last day will be June 27.”

Smorgasboards:

Cookbook Quest
“I’m looking for an instructional-themed cookbook that will teach underlying concepts in cooking to an advanced beginner…”

In a Pickle
“I love half-sour pickles but they seem very hard to find in Boston.”

News, randomness, happenings, discussions, murmurings from around New England. Served up fresh daily. Past Servings Got a tip for a tidbit? Tweet: @pubradiokitchen or email: prk@wbur.org