100 top restaurants for takeout in Boston and beyond
Globe food writers reveal where to pick up some of the very best meals from local, independent restaurants.
By Devra First and Kara Baskin Globe Staff and Globe Correspondent,Updated February 11, 2021, 10:02 a.m.
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A month ago,
The Boston Globe launched Project Takeout, an initiative asking you to do your (delicious) civic duty: Get food to go that you can afford from a local, independent restaurant. Restaurants are in a fight for their lives due to the pandemic, but takeout doesnât just support these small businesses that are such an integral part of our cities and neighborhoods. It supports those they employ. Pre-pandemic, 1 in 10 Massachusetts jobs was located within the four walls of a restaurant. Few places are profitable right now, but many are staying open to support their employees. If diners do our part, more restaurants will make it to the other side â to the return of better weather and
Mullan area impact fees possible to fund infrastructure ahead of growth
Martin Kidston/Missoula Current file photo
The Mullan area is one of several rapidly growing areas of Missoula. The city may place impact fees on new development in the area to help fund the expanded city services needed to accommodate the growth.
and last updated 2021-02-05 15:54:35-05
MISSOULA â Developers in the greater Mullan area could be asked to pay impact fees on new construction to help cover the cost of expanding city services ahead of the regionâs current and future growth plans.
On a 12-0 vote, the Missoula City Council on Wednesday set a public hearing to consider two separate fees, including transportation impact fees and a utility development fee.
Brassica Kitchen + Cafe canât be contained
The JP restaurant pursues passion and creativity through difficult times
By Devra First Globe Staff,Updated January 12, 2021, 6:12 p.m.
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The B.K. Buffalo Chicken Sandwich at Brassica Kitchen. Brassica, a cafe by day and neighborhood restaurant serving homemade, locally sourced food by night, has been staying busy with takeout.Erin Clark/Globe Staff
Itâs hard to package creativity in tiny little boxes. It shines on ceramic plates handmade by a local potter friend. It grows amok in jars of miso and containers of kimchi. It flourishes in community, when likeminded experimentalists come together to make things, and share them with those who appreciate the wild things they make. Creativity is the way of life at Jamaica Plainâs Brassica Kitchen + Cafe, and this year the people behind the restaurant â people who also donât fit well in tiny little boxes â are working hard to sustain themselves, th
You’ve likely heard of fruit, vegetable, and even meat CSAs. But a CSA for fermented food and drink? That’s a little more funky.
Enter Juice Box Ferments, a fermentation-centric company founded by Brassica Kitchen + Cafe’s beverage director/partner Noah Todoroff and executive chef/partner Jeremy Kean. In September, the duo began offering special-edition bottles of fermented beverages sold through the Jamaica Plain restaurant, gaining a small but steady following. On Wednesday, Juice Box Ferments introduced a monthly CSA-style box of fermented food and fruit wines, many of which use local and foraged fruits, herbs, and homemade wild yeast.