A hub for good is the simplest way to describe The People’s Pint in Greenfield, Massachusetts. Now having been in the community for almost 25 years, the People’s Pint has proven to be a restaurant where you can find good food, good beers, good company, and good business practices.

Founder and owner, Alden Booth, opened The People’s Pint in 1997 with his previous business partner, Dan Young. Dan has since pursued his own business venture in Michigan, and Alden now co-owns the restaurant with his wife, Lissa Greenough. Since day one, they took an active approach in creating a closed-loop system that reduces waste and utilizes local resources. From lugging food scraps home to compost, to bringing tomatoes from their garden to feature on the menu, they did whatever they could when they first started.

As the business evolved, they’ve built other partnerships to maintain this regenerative and local cycle. They now partner with a farm in Gill that uses their brewing waste as livestock feed, Compost Cooperative for food waste, and numerous local farms like Atlas Farm and Jekanowski Farm to get the freshest products.

The overlap of Alden and Lissa’s lifestyle and their business model has been a seamless pairing. As gardeners, composters, bee and chicken keepers, and mushroom cultivators, the integration of these aspects into their business was undeniable. The idea behind The People’s Pint was aimed at working closely with the local community and harnessing what it has to offer. They have worked with and supported over 60 local farms and businesses in the region.

Alden explains that one of the wonders of buying locally is the ability to work with seasonal offerings. Seasonality provides them with an ever-changing menu and the creative opportunity to showcase seasonal staples in a variety of unique ways.

The local food scene has grown substantially since The People’s Pint first came into business and they certainly have grown with it. In the early days of the restaurant, Alden shares that he would ride his bike to nearby farms and establish first-hand partnerships with local farmers, some of which still hold strong today. While this approach isn’t always feasible with the scale of their current operation, they still uphold their partnerships with the same authenticity.

In the evolution of the local food movement in western Massachusetts, Alden and Lissa both expressed appreciation for the network and support CISA has been able to build, with Lissa stating that “it [CISA] really gave a huge impetus to the whole movement.” But as the old proverb goes, “it takes a village”, and it truly does. The work CISA does wouldn’t be possible without people like Alden, Lissa, and all the other amazing Local Heros.

Their sustainably minded approaches to business are part of what they hope attracts people to their establishment. During your next trip to The People’s Pint, you’ll notice some exciting changes like their addition of solar hot water and bi-fold windows in the front of the restaurant that creates a refreshing open-air concept.

But there is no denying that their menu and seasonal offerings are the star of the show. Come see for yourself and give your tastebuds a treat at The People’s Pint, located on Federal Street in downtown Greenfield.

When looking over the locally renowned Tuesday Market in Northampton, the founder and owner of Bueno Y Sano, Bob Lowry, reflects on the beauty of the local food movement here in the Pioneer Valley.  Beyond the vibrant spreads of fruits and vegetables, he sees the movement as an “incredible beehive of entrepreneurship” that brings empowerment and meaning to our communities. This type of empowerment, meaning, and community nourishment is exactly what Lowry has been able to cultivate in his own business.

The idea that grew into Bueno Y Sano began with a late-night burrito on Nantucket, a restaurant for sale in Amherst, and Lowry’s desire to be the kind of boss where people are positively reinforced and encouraged. As a UMass alum, he knew the attraction for food that downtown Amherst possessed. The pieces began to fall into place when he was reminded of that burrito on Nantucket and thought “I can do this”. After a little research and outreach, it was clear that burritos would do exceptionally well in the college town – and did they ever!  Within months, Bueno Y Sano transformed from a business plan on paper to a full-on brick and mortar restaurant, which has become a Fresh Mex gem in the Valley.

Since the first location opened in Amherst at the beginning of 1995, the company has expanded to five other locations across Massachusetts and one location in South Burlington, Vermont. Apart from establishing roots across locations, Bueno Y Sano has been able to develop roots that go much deeper. In the decades of operation, Bueno has remained a family business that now has employees who span generations. Alongside Lowry’s family, a family from El Salvador have been the primary people managing, staffing, and operating the company. One of the first employees was Florentina — she and her son, Rolando, are now part-owners of the company with Lowry. Bob reflects on this and how his family and the families of his employees have literally grown together over the years. Together they celebrate their children’s birthdays and other milestones, which has brought a whole new level of meaning and empowerment into the company and their lives.

The growth of Bueno Y Sano has been far-reaching in so many ways but especially in our communities. They are active in a variety of initiatives that range from support of the Big Brothers Big Sisters of Hampshire County to the purchasing of locally grown and made products. Lowry emphasizes the practicality of buying some of their staple ingredients locally when available. The simplicity and authenticity of their menu allows local ingredients like jalapeños, chili peppers, tomatoes, and kimchi from Hosta Hill to take center stage. They even take some production into their own hands by now producing house-made seitan.

The mental and physical nourishment of each other and the community is something that has long resonated within Bueno Y Sano, and you can feel it when you step inside. The atmosphere is always warm, welcoming, and easy, with a menu that can appease anyone’s tastebuds. In honor of Eat Local month, stop by one of Bueno Y Sano’s Local Hero locations in Amherst, Northampton, South Deerfield, or West Springfield to get your taste of Fresh Mex food with a local flair or order online at Bueno Y Sano | Fresh Mex Restaurant | Burritos.  You can also find Bueno Y Sano at the Transperformance Live Tribute Music Fundraiser at the Pines Theater in Look Park on August 17, 2021.

When Ashley was diagnosed with multiple sclerosis at the age of 21, it completely changed her life. “When I got sick, I started to learn about what makes me healthy, and found that healthy starts from the inside out. I discovered the power of clean eating and knew I had to share it with my community. From there, Bella Foodie was born.”

Ashley Tresoline is a personal chef and lifelong “foodie.” At Bella Foodie LLC, Ashley teaches cooking classes for children and adults, offers private classes for individuals and businesses, creates custom meal plans, and counsels clients on nutrition, all while promoting local and organic foods.

“I got into this business because I love to cook. I grew up cooking. It’s in my blood.”

With an emphasis on providing clients with local, organic, nourishing foods, Bella Foodie sources from many Local Hero farms in the Pioneer Valley, including, but not limited to, Red Fire Farm, Mapleline Farm, and Mycoterra Farm. Ashley emphasizes the benefits of local food, both for clients’ health and the local economy, in all of her work. “The money stays in the community, the food tastes better, and it’s healthier for us. Eating local and organic makes such a huge difference, and until you’ve been to a farmers’ market and had something that’s been pulled from the ground that morning, you don’t know the difference.”

Like many businesses in the Pioneer Valley and the world, Bella Foodie has been significantly impacted by the COVID-19 pandemic. “I have to say, the last year has been the biggest challenge in my business. But, I’ve learned to adapt and overcome.” Most years, Bella Foodie is best known for their homemade meals and curated event catering, but COVID-19 has pushed the business to pivot towards more individualized options. This includes virtual classes on cooking and meal planning, personally curated meal plans and shopping lists, and a dedicated blog on healthy eating and intentional living. Ashley says that these programs are motivated by her need to help people, which is also her greatest reward. “I want to keep everyone in a happy, healthy place. I talk to you, I get to know you, and I get to know your wants and needs.” At Bella Foodie, creating a specialized, personal experience is everything, even when one-on-one meetings are no longer an easy feat.

Right now, one of Ashley’s biggest COVID-19-safe projects in the works is the Food Reset 3-Month Program. “This time of year, we are inundated with workout and diet programs, cleanses, and “New Year, New You” messages. Well, diet is a four-letter word if you ask me. Instead, we need to focus on sustainable, healthy habits.” This 3-month program includes curated healthy monthly recipes, monthly health habits and cooking tips, weekly check-in calls, customized meal plans for you and your family, help stocking your pantry for success, and four 1-on-1 cooking lessons, all flexible to fit your schedule. Ashley aims to help her clients develop a healthy and happy relationship with food. “Food should make you happy!” Registration for the 3-Month Reset Program runs through the end of March and can be done through the Bella Foodie website here.

What makes Bella Foodie LLC so unique is Ashley’s connection to her clients. Aside from her dedication to personalization and a specialized approach, she has seen firsthand how healthy eating impacts her relationship with M.S. To those impacted by lifelong health problems or recent diagnoses, she says “I can relate. I have been through it. I know what it’s like. I’m not a health coach or dietician or some program you’ve seen on TV where this is just their job. This is my life. I’ve been there, and I can empathize with your situation.” To Ashley, Bella Foodie is much more than a business, but an extension of herself, and her greatest reward in life is helping others. Whether through her blog, classes, workshops, or cooking homemade meals, Ashley aims not only to share her love of food, but her knowledge of how powerful a healthy lifestyle can be in positively affecting physical and mental health.

See for yourself all the work she is doing to promote healthy living, explore her blog, or sign up for one of her monthly classes on her website. Or, you can stay up to date and show Bella Foodie your support by following her on Facebook and Instagram.

“Feeding people, feeding my community, is in every cell of my being, it’s who I am, it’s what I do.”

Alice Cozzolino, owner of Alice’s Kitchen at Honey Hill Homestead, has been a professional chef for over 38 years. She and her partner Amy Pulley have lived in Cummington for nearly 36 years, and their homestead, Honey Hill, is the culmination of a life-long love for growing food, feeding people, and caring for their land. “Nothing brings me greater joy than preparing fresh and delicious meals with food from the gardens Amy tends with expertise and love.”

Homesteading is a lifestyle for Alice and Amy, with the focus of growing as much as they can in an environmentally sustainable, regenerative way. At Honey Hill, Amy and Alice grow over 300 varieties of vegetables and herbs, and many types of fruit trees, berries, other small fruits, and nut trees. Amy also grows over 300 species of perennial pollinator plants to feed and offer shelter to the many pollinators experiencing devastating population declines.

“We feed our friends and neighbors in times of hardship and in times of celebration, and all the ordinary days and ways in-between.”

Alice does not just provide a food service. She provides a deep dedication to authenticity and intention, and foods that meet their high standards of environmental and social impact.

At Honey Hill Homestead, Alice’s Kitchen provides a narrowly focused, delicious, and wholesome menu of items. This menu changes weekly, though it routinely consists of 25 to 30 menu items, which include main dishes, sides, salads, soups, desserts, and breakfasts, and many miscellaneous items.

Alice’s dedication to authenticity and her mission of environmental stewardship extends past the homestead itself. Many ingredients she works with come from farmers and producers she has either spoken to or met herself. Thorough time and research goes into ensuring every product provided to her community is up to the standards of Alice herself, and Honey Hill Homestead.

Many of Alice’s favorite ingredients are sourced from her backyard, but the rest do not come from much further, such as Sawyer Farm, Kitchen Garden Farm, Queen’s Greens, Old Friends Farm, and of course, Marty’s Local. Alice does not simply source from these farms and retailers because they’re local, but because Alice truly believes in the owners, their missions, their practices, and their products. “People know that they can order food from our business and trust the integrity of the ingredients we’re using, and that takes so much pressure off of them.”

It is apparent that Alice’s heart and soul go into her kitchen. Her biggest challenge? “The interface between my own physical limitations and my desire to bring food into the world and into people’s lives that will make a difference to them and be kind to the earth.” Her greatest reward? The surprising degree to which her delicious, wholesome, nourishing food changes lives. “I didn’t foresee the impact it would have on people’s lives.” Alice’s Kitchen provides a relief, whether a full week’s worth of food, or just one meal, from the pressure of putting hot, healthy, nourishing meals on the table. Alice has watched her food change lives, from nourishing the body, to the mind, to the soul. And that is her life’s mission, to provide nourishing, wholesome, delicious food to her community with the least negative environmental impact. And Alice is beyond thrilled to be a part of the network of growers, producers, cooks, and chefs that is the Pioneer Valley local food movement.

Alice’s dedication to good food, her community, and the environment are unlike most. With a goal of bringing nourishing, wholesome, delicious food to the people in her community, it is apparent that Alice’s passion towards helping others runs deep. If you would like to learn more about Alice, Amy, Wing & A Prayer Nursery, or Alice’s Kitchen, you can visit their website!

“The heart of this Valley, to me, is the farms,” said Dre Rawlings, co-owner and chef at the Ashfield Lake House. “The reason my husband and I decided to move here and start our family here was because of the abundance of the farms in the area. We wanted to be able to help nurture and grow that sense of connection and community through our love for food.” 

  Dre and Chris Rawlings have owned and operated the Ashfield Lake House since 2015. Prior to the Rawling’s ownership, the Ashfield Lake House was known as the local beer and burger place. Dre and Chris decided to run with the image that the Lake House was known for, but with their own spin on things. “Since we source as many ingredients as we can locally, the menu really varies each week to reflect what is happening on farms, and what is available,” Rawlings explains. The Ashfield Lake House now offers many vegetarian meals, recently becoming known for their smoked tofu and chicken-fried tofu sandwiches. 

Not unlike most restaurants throughout the state, the COVID-19 pandemic has caused the Ashfield Lake House to make major changes and reinvent aspects of their business. The silver lining of this crisis, Rawlings explains, is the ability to focus on making the food that she loves to cook. “Making the specials often used to get placed on the backburner, when there was a dining room full of customers, and other aspects of running a business pulling for my attention,” Dre explains, “but now, it is how the Ashfield Lake House has both managed to stay viable throughout these challenging times, and continues connecting with the community we love.”

Dre explains that she starts making the menu on Sunday evening after work, based on local products that are available and that she is inspired to work with. True to what the Ashfield Lake House has always served, these specials are casual and accessible, while still being very well made. Specials each week may include items such as the tofu sandwiches, salmon cakes, and chicken picnic plates served with local greens, potato salad, and melon.

Dre sources her ingredients from a variety of local farms throughout the region including Good Bunch Farm in Shelburne Falls, Hart Farm in Conway, Kitchen Garden Farm and Riverland Farm in Sunderland, Next Barn Over in Hadley, and Queens Greens in Amherst. The Ashfield Lake House also uses Myer’s Produce, a wholesale company, that helps them to source local produce.

Having both attended Rhode Island School of Design, Chris and Dre come from a background in design. This attention to detail, and artistry, has transferred to the meals that they serve and the atmosphere they have created at the Ashfield Lake House. “It has been rewarding for us to become known as an inviting and nice place to be, suitable for anything from getting dinner with friends to catering for small wedding parties,” Dre says. 

The Rawling’s are excited to hopefully open their doors to the public, and invite folks into their beautiful restaurant in the spring once it is safe to do so. For now, the Ashfield Lake House is offering takeout on the weekends. If you are interested, please place your order one day in advance at https://theashfieldlakehousetogo.com. 

Whirring blenders and 90’s rock music combine for a unique soundtrack as I walk into Nourish in downtown Northampton to speak with part owner Ethan Vandermark about his wellness cafe. The sunny room is filled with plants and mason jars; the walls lined with local art, juice and smoothie menus; and descriptions and quotes about Nourish’s mission and values. We sit down at one of the tables and Vandermark begins to tell me about the Northampton spot. “Nourish is really about serving the community through food,” Vandermark tells me. “We want to feed the community healthy food and support the community by sourcing our produce from local farms.” 

This philosophy is proudly posted on small chalkboards all around the cafe. “Our intention is to contribute to the health and well-being of our community through the food we create, the guidance that we offer, and the space that we provide,” reads a chalkboard on the back wall next to the menu. Similar chalkboards hang nearby and inform customers of Nourish’s commitment to organic, local, and whole foods, the community and the environment. 

Nourish’s Roots 

Ethan and his wife and business partner Ashley Niles started Nourish as a small juice bar in nearby Thornes Marketplace with dreams of opening a bigger cafe focused on supplying healthy, local, and organic vegetarian food to the community. “Ashley is really into nutrition,” replied Vandermark when I asked him about Nourish’s origins. “We eat a healthy, mostly plant–based diet at home and are all about buying local, but we didn’t really see a restaurant like that in this area. We saw an opportunity to make a difference in the community by being one of the first places in Northampton to provide this type of food, so we went for it!” 

What’s on the Menu 

After working the juice and smoothie bar for a few years Ethan and Ashley finally took the leap and opened the full cafe space in 2016. The Wellness Cafe goes way beyond the juices and smoothies they used to sell at Thornes though, and they now also offer bowls, soups, salads, toasts, coffee, and tea all made with local, healthy ingredients. Their bowls have become especially popular among customers as they appreciate the bright, delicious, and healthy meal. “The idea for the bowls is grains, greens, proteins, healthy fats, and veggies, and our most popular bowl, the Buddha Bowl, has ginger carrots (from Real Pickles), purple cabbage, brown rice, kale, avocado, pumpkin seeds and pea shoots.” says Vandermark. “People leave not feeling too full, and feeling good about the local, all-organic meal they just had.”  

Nourish’s Community and Local Farm Connection 

Vandermark also spoke about Nourish’s connection to the local community and local farms in sourcing the food they serve at the cafe. Nourish serves greens, sprouts, wheatgrass, root vegetables, ghee, fermented vegetables, sriracha, apples, spinach, and other produce from Queens Greens in Amherst, Dwight Miller Orchards in Dummerston, VT, Gill Greenery in Gill, Natural Roots Farm and South River Miso in Conway, and Full Moon Ghee and Real Pickles in Greenfield among other local producers. Vandermark loves how many local options are available in the Pioneer Valley. “I love the fact that we have so many local farms.” The Pioneer Valley is a very abundant place, you have so many options and I really enjoy the opportunity to choose the farms that we work with.” 

Vandermark is also a big fan of the friendly and tight-knit local business scene in Northampton. “I love talking to people and connecting with community members, business owners ,and just people in general,” beamed Vandermark. “For me and my wife, it’s that connection piece that really drove our passion to open this business.” 

Vandermark and Nile’s passion for good health, the environment, and the local community really shine through in the environment they have created in their café. In order to keep their staff and customers safe during these times, they are currently open for take-out only. Their hours are Monday – Sunday 9-4. Find their full menu and online ordering here. To find other open local businesses, please check out CISA’s Online Guide

Chef David Schrier and his partners at Daily Operation in Easthampton have built a remarkable restaurant. Their menu is driven by ingredients from local farms and everything is under $10. “Not only are we trying to build a community of local farms and agriculture,” Schrier said. “But also other restaurants. Ultimately we’re all in it together.” Enjoy a video profile of Daily Operation below, featuring a cameo from Dave Wissemann of Warner Farm in Sunderland.

Esselon Café, Hadley

Local is a central value of the Esselon Café on Russell Street in Hadley. The food is locally sourced, and the community is strong. Mark Krause has owned the café for the past 11 years, and originally bought it from a friend of his. Mark said that he was driven to become involved in this café by his love for food and coffee and has found his previous business experience to come in handy.

Esselon uses local ingredients, and in many cases, they come from hyper local sources. On the Hadley Common, a minute’s walk away from the restaurant, sits a farm just under an acre in size. Mark owns the farm and it supplies the café with produce, including squash, tomatoes, herbs, and greens, throughout the summer months. Mark said that when they have salad specials, as was the case on the day I was there, he will “go over and cut the heads of lettuce 15 minutes before service”. Talk about local! Mark and his team use organic practices and with its location right next door, Mark considers the products ‘plant to plate.’ Mark, Esselon’s Executive Chef, and many of the café’s employees spend time working on the farm. With the Esselon family spending time out in the field, the opportunity is ripe to create dishes that showcase the farm’s produce.

Having a farm specifically for the café is amazing, but the menu and volume of customers calls for more product than the not-quite-an-acre can supply. To supplement the café’s farm, Esselon uses produce and other products from farms just down the road in Hadley and neighboring towns, including Four Rex Farm, Next Barn Over Farm, and Plainville Farm. The café also buys its milk locally from Mapleline Farm.

I asked Mark why he’d chosen to source locally. “It just makes sense to support local agriculture,” Mark responded. “The products are fresher, and it makes less of an impact on the environment.” He also said that they go out to the farms so they can see directly what they are buying before purchasing it, and to perhaps even discover new products to use in Esselon’s dishes. Visiting the farms is also an amazing opportunity to interact with the farmers in-person to build positive and collaborative relationships. These relationships allow Esselon and the farmers to assist each other in successfully using the products produced, and to support each other’s businesses. And going out to the farms “is just fun!” Mark told me with a laugh.

The local food and strong sense of community create a wonderful ambiance for Esselon’s many menu options. The café is open Monday through Sunday for breakfast, brunch, lunch, and dinner depending on the day. They offer a variety of delicious dishes from grilled chicken and pesto pizza, to blueberry pancakes, most made with local ingredients. Their street corn dish features corn from Four Rex farm in Hadley, and the risotto is made with mushrooms from Mycoterra Farm in South Deerfield. This enticing menu and venue brings in around 4,500 people per week, keeping the business and its local partners going strong. If this all wasn’t enough, Mark said that the café also does catering, including 10 weddings this year. Esselon also acts as a local packer and distributor for chai, loose teas, maple syrups, and of course their coffee. Esselon roasts their coffee in-house within view of the customers, and it’s available as a beverage in the café, or for sale as whole beans– which are Fair Trade and organic.

Community is important in the café’s day to day operations. Mark said they have many regulars, especially outside of the summer season. He mentioned that many of them bring in their laptops to spend time doing work outside of the office, and to enjoy the atmosphere. Esselon also supports the local community by donating items such as gift cards, coffee, and even sometimes the café space for events to local groups to use for fundraisers.

Towards the end of our conversation, Mark told me that despite the many challenges that come with running a café, he really enjoys the business, especially the community aspect. One of the events that had the most impact on Mark, was their 10-year anniversary where they handed out $10 gift cards to a many of their regulars. Mark said this gave him an opportunity to connect with customers he doesn’t always have the opportunity to speak with. These regulars told Mark that Esselon is a special place to them, somewhere they feel comfortable and welcomed.

As for the future, Mark said that they want to expand the variety of products they purchase from local farms and producers. This would consist of not only produce, but other products that are made in the area, including their most recent acquisition, the mushrooms from Mycoterra Farms. Esselon is a wonderful spot to stop and enjoy the local flavors and community, to see some coffee roasting in action, and to support local farms and businesses, so come on by.

The dining room of The Bement School is unlike any dining hall I’ve ever seen—or smelled, for that matter. My first clue that Bement does things differently was the aroma of roasting meat and vegetables that smelled more like Sunday dinner at grandma’s than typical dining hall fare.

The space is carefully crafted to reflect this homey feel. The two dining rooms of this historic building on the Deerfield campus are furnished with wooden tables that invite you to sit down as if you were in your own kitchen. Each table seats a small group of ten, adding to the cozy feel of the space. These thoughtful touches are present even in the finishing details: bouquets of tulips from LaSalle Florists that adorn each table and signal spring.

This space reflects the philosophy of family and community that guides the kitchen at Bement. Kitchen Manager Jess Maenzo-Tanner grew up in family restaurants. She now provides daily meals to some 225 students and 50 staff, including her daughter who is a student at the school. Meals are served ‘”family style”, meaning that each table of eight or nine students and one adult receives a large portion of the day’s specialties, which are then shared amongst them. All students, even the pickiest, are encouraged to take a “tasting portion”—although I don’t think many would balk at this food.

As children began to line up outside the door, some peered inside at the chalkboard featuring the day’s menu and local producers, which was proudly exhibited across from the entrance. The student closest to the door read the menu aloud and was met by exclamations of “yes!” from those around her. In addition to the popular salad bar, many students helped themselves to the daily special: New England pot roast with local potatoes, celery root, carrots, and onions from Atlas Farm.

This commitment to quality local food is a key element of Bement’s guiding principles. Jess began running off just a few items from the long list of local products that they use: Kitchen Garden Sriracha, vegetables from Atlas Farm, Diemand Farm eggs, and McCray’s milk—which she said the students absolutely love.

Jess, who joined Bement this past year, maintains the practice of buying local and isn’t discouraged by the winter months. “Even in the cold weather,” she argued, “there’s still an abundance of local items to be used.” Jess said that she always has plenty of tabs open to CISA’s online guide, which she uses regularly to find local producers. She continued by explaining that there are “little ways to go about [eating local]” and gave the mouth-watering example of homemade soup with miso and local kale.

In addition to embracing winter produce, Jess plans to push Bement’s use of local food even further. This summer, Jess and the five other kitchen staff will be taking up the task of preserving the season’s bounty—something normally off limits to an educational institution that is closed during the summer months. Jess says that this means “being creative to think of how we can continue to [eat local] year-round, even when those things aren’t available.” For Bement, this means bringing in local berries and corn during peak season to prep and freeze for use during the school year.

This commitment to local food ensures the quality and freshness of what comes out of Bement’s kitchen, but it also teaches students the importance of what they eat and where their food comes from. Sometimes this learning comes in the form of food-based lessons. At Bement, the kitchen is an open resource, where teachers bring students to make pizzas for a lesson about self-sustainability, or where kindergarteners come to make maple waffles as part of their unit on the region’s maple syrup tradition.

Beyond these food-based activities, Jess says that even the daily meal can act as “a learning lesson” that places food in the cycle of life. Yesterday, this lesson was about the ethical choices linked to eating meat, as the young students wanted to learn what exactly was the veal in their veal Parmesan. For these same curious students, local farms that supply the kitchen are presented on multiple signs throughout the dining space, which act as a constant reminder to consider where their food comes from. For Jess, this is about kids being agents of what they eat, and education is the first step.

Food is about more than sustenance at Bement. It is an educational tool, a link to local producers, and an experience that brings together students, faculty, and staff. “We like to see people enjoy our food,” Jess admits, but she explained that it’s about much more than that. For this team of chefs, it’s about “making people want to come into this dining hall and sit down and do something other than eat.” Jess continued, “Part of enjoying cuisine isn’t just consuming it — it’s the entire experience: walking in, having the smell, seeing their friends, hugging them, talking, sitting down at their table … their meal as something for them to look forward to, other than just eating.”

With a focus on local food, education, and family, Bement has created a unique model for an institutional dining hall that promises even more growth. Jess and members of the kitchen staff harness their creativity as chefs to make use of the region’s bounty regardless of season, and this food is served not to nameless students, but to children whom they know personally. Jess is most proud of these connections that have been created around food and declares, “we’re a family—we’re a family inside our kitchen, we’re a family outside as the Bement family, [and] we’re a family as a whole, as a community.”

John Grossman, owner of Holyoke Hummus Company

Not a single food truck showed up for the 2013 Great Holyoke Brick Race. John Grossman was horrified to see crowds of Holyokers missing lunch because food vendors had decided to skip the event. That was the moment that John decided it was time for him to start his own food business. “I said, ‘next year I’m going to be here serving falafel.’” With his goal set, John was off to the races.

I sat down with John on a recent sweltering afternoon in the cool oasis of the Holyoke Hummus restaurant on High Street in Holyoke. John explained that back in 2013, a brick and mortar restaurant felt impossibly far away. He had seen first hand that falafel carts can be a centerpiece of food culture in the Northeast – his regular business trips reminded him that New York City had a halal cart on practically every block. John had a gut feeling that the Pioneer Valley community was lacking a bonafide falafel cart, but it’s one thing to see a gap and quite another to fill it. 2013 was a whirlwind of tracking down equipment, obtaining food safety certifications, and, most importantly, perfecting the Holyoke Hummus falafel sandwich recipe. John and his family pushed through and sure enough, when the summer of 2014 rolled around, John proudly set up a falafel stand at the Great Holyoke Brick Race. Holyoke Hummus was born.

John’s falafel stand was a huge hit in Holyoke and it quickly became clear that it was time to scale up. John bought a food truck and with their newfound mobility, Holyoke Hummus began popping up at events throughout the Valley. By their second year, the team felt ready to take on one of the biggest events in Western MA – the Green River Festival. Holyoke Hummus was a huge draw at the festival but the crowds of falafel loving concert goers put the young food business to the test. “I love the interaction of being in the window and taking people’s orders but sometimes I would look out at that line of 100 people and think ‘oh god – how are we going to feed all of them?!’ I just had to go over to the fryer and let people who didn’t internalize the pressure so much get in the window.”

Holyoke Hummus Company Food Truck

Holyoke Hummus has come a long way from tents, tables, and frayed nerves. The team just recently served at their third Green River festival and these days John doesn’t sweat it to take on a major event. In bigger news, Holyoke Hummus can now call their brick and mortar restaurant home base. Along with the new storefront has come a lot of curiosity from customers who have never been introduced to falafel. “A fun byproduct of running Holyoke Hummus is that every day people walk in here asking ‘What’s falafel?’ and ‘What’s hummus?’ I explain that falafel is a chickpea fritter and hummus is a spread made from chickpeas and then I give them a taste. That’s the best thing we can do and it’s my favorite thing to do. People are often really excited about the way it tastes and it’s a welcome addition to the other food that’s here on the street.” For John, it’s thrilling to see a customer who’s never tried falafel be transformed into a Middle Eastern food lover in just a few visits. “It happens all the time… Once you get into someone’s routine, they keep coming back. I look at every customer that way – I want to see them coming back over and over again.”

It’s no surprise that customers keep coming back with all the different options on the Holyoke Hummus menu. Of course there’s the classic falafel sandwich, featuring falafel balls, hummus, tomato-cucumber salad, pickled turnips, and a creamy tahini sauce – all rolled up in a Lebanese style pita. But don’t stop there, there’s also the falafel burger (served on a bun, of course) and the falafsicle (falafel skewered with pickled turnips and drizzled with tahini sauce.) Switch it up and try the shakshuka, featuring poached eggs over a tomato sauce. Or maybe you’re in the mood for the roasted eggplant dip babaganoush, or stuffed grape leaves with fried cauliflower. August is the perfect time of year to make your way through the Holyoke Hummus menu as the fresh local vegetables are rolling in from local farms including Red Fire Farm and Kitchen Garden Farm. (Also, the tasty turnips that John pickles in-house come from Winter Moon Roots and Crabapple Farm!) You can sample it all at the Holyoke Hummus restaurant on High Street in Holyoke. You can also catch Holyoke Hummus at the Northampton Tuesday market or other events including the Dream Picnic at Gateway City Arts on September 8^th, The Taste of South Holyoke on September 22^nd, and the Garlic and Arts Festival on September 29^th and 30^th.

Platter from Holyoke Hummus Company

It’s been a pleasure for John to see his dream of a falafel stand grow into a full scale restaurant and gathering place for the downtown Holyoke community. “I love it when people are getting together here at the restaurant and seeing each other. Lunchtime becomes this amazing bustle where you’ve got people from so many businesses and organizations coming in here and saying hi to each other and catching up on their lives and friendships. It’s becoming a place where people can hang out and see their friends and colleagues and fellow townsfolk – I really enjoy the connections that people can make here.” But at the end of the day, the bottom line for John is the food that they’re serving up. “I take all the food that we’re sharing with people very personally. I think of everyone who comes into the restaurant as if I’m welcoming them into my home. I’m so happy that they’re here and it’s amazing to me that people want to come and eat my food. I love to share it with them and I want them to feel good about what they’re eating and what they paid for it.” Swing by and meet John. He’ll be there behind the counter, as he says, “Just taking it one sandwich at a time.”

On August 28, 2011, there were five and a half feet of water in the Deerfield Inn. Hurricane Irene, which pummeled much of the east coast, had burst the banks of the nearby Deerfield River and flooded the historic inn. In a Greenfield Recorder article from a few days after the storm, the total damage to Historic Deerfield was estimated to be upwards of $1.6 million. The Army National Guard was called in to help repair the damage around Franklin County.

Eighteen months later, Champney’s reopened its doors as a completely reimagined restaurant. No longer the formal dining room for the Deerfield Inn, the new Champney’s is a more casual, welcoming space with an eighteen-seat bar and a cozy fireplace. I spoke to the Innkeeper, Steve Pardoe, who told me that the transformation has been a boon for business. “People aren’t really looking for formal dining in quite the way they used to be,” he told me. “It has really changed our role in the community.”

As a part of Historic Deerfield, Champney’s tries to balance the historical and the modern. The restaurant is named for James Wells Champney, a Deerfield-based painter and early innovator in the field of photography. Champney was a professor of art at Smith College, and would teach summertime art classes on the banks of the Deerfield River or in the meadow by his Deerfield home. He was well liked by his neighbors and reputed to be “a genial host and charming guest,” values which his namesake restaurant holds as a core part of their identity.

If you head out from Champney’s in any direction, you’ll quickly find yourself in farmland. Being surrounded by farms makes it easy for the chefs to find lots of fresh local ingredients, and the menu is filled with names like Clarkdale, Atlas, Kitchen Garden, Mycoterra, and many other Local Hero farm. These relationships with local farmers don’t end at the loading dock; Steve told me, “Many of the local farmers we buy from come in here to eat all the time. We’re the first place some of them think of when they have an event or a party. We just had a few farmers’ birthdays here in the last few months.”

Champney’s also has a wide selection of locally brewed beer—Steve told me that, of the fourteen beers on tap at the bar, twelve of them are brewed within 50 miles of the restaurant, which they buy in small quantities and rotate seasonally. Their “Thirsty Thursday” tasting series features local breweries, cideries, and distilleries sampling their products every Thursday during the summer, and their “Inn-between” menu (served between lunch and dinner) features a number of locally-sourced small plates and appetizers that pair great with a drink on a warm afternoon.

Whether your looking for a hearty dinner or a drink and a snack, a quiet evening or a group outing, something formal or something relaxed, Champney’s is worth a visit. Check out the beautiful scenery and the extensive selection of local fare they have to offer.

Owners Aimee Francaes and Jesse Hassinger
Photo by Leslie Lynn Lucio

Before Aimee Francaes and Jesse Hassinger opened the doors to their restaurant, Belly of the Beast, the couple hit the road – touring pastures and barns throughout the Northeast. “We wanted to visit all of the farms where we source our meats from to see that the meat we were getting was sustainably raised and the animals were pastured,” Jesse told me on a recent hot July morning. Aimee jumped in, “And we also wanted to build those relationships with the farmers!” Sitting side by side at a table in their restaurant on Main Street in Northampton, the pair explained that “Belly of the Beast is comfort food, mindfully made.” ‘Mindfully made’ means that Aimee and Jesse know exactly where their ingredients come from and how they were produced. “It allows us to really stand behind everything that we serve to people,” they proudly declared.

One of the greatest accomplishments of Aimee and Jesse’s travels was discovering the delicious chickens raised at Eden Pond Farm in Bernardston. It had been a dry spring and the couple had witnessed first hand how dried out pastures were impacting neighboring farms. The pair was expecting to find more arid fields at Eden Pond but they were ecstatic when they arrived to discover an oasis perfect for raising poultry. “Everything was abundantly lush and the pasture was doing just great. We did a taste test comparing the chicken [to neighboring farms] and it was obvious that Eden Pond’s chickens were getting all those big fat grubs and getting the nutrition from that specific area with a pond right there. It was a wonderful experience to see those differences firsthand and then taste the differences in the chicken.” Unsurprisingly, Aimee and Jesse decided to bring chicken from Eden Pond Farm to the Belly of the Beast menu.

Nearly every ingredient at Belly of the Beast comes along with a similar story of tracking down the greatest farm for the food – and virtually all of the farms are local! When I asked which other farms from the Pioneer Valley regularly make it onto the menu, the pair began ticking off names. There’s Sage Farm in Montague, Kitchen Garden Farm in Sunderland, Crimson and Clover Farm in Florence, and that’s just to name a few. In fact, all of their meat comes from within 150 miles of the restaurant – and most of their produce does too. To keep prices reasonable, they buy in whole animals and do the butchering themselves in-house. “It’s the most cost effective way for us to be able to provide this quality of meat to the community at a price that is as affordable as possible,” Aimee pointed out. “We’re maybe a dollar or two more expensive for a sandwich than other places. Sure, sometimes you can feel that. But on the other hand, it’s this moment of ‘wow, only a dollar more and I can know exactly where my meat is coming from – compared to somewhere else where you just have no idea.’”

Jesse – who has taken on the role of Chef de Cuisine – developed a deep love of cooking and eating during his childhood. His parents were passionate home cooks who loved to experiment with cuisines from all over the world, pulling in flavors from India to Japan to North Africa and much more. Amidst these culinary travels, Jesse always found himself circling back to his family’s roots in Central Pennsylvania – which he affectionately describes as the ‘Northern-most part of the deep south.’ During summer visits to stay with his grandmother down in PA, Jesse recalls the formative experience of waking up early to run through farmers markets packed with delicious southern fare alongside Pennsylvania Dutch classics. As Jesse puts it, “The spirit of how I approach my cooking is fed from my upbringing of having Southern trailways meeting up with the classic Asian flavors.”

You can join Jesse as he explores his culinary origins alongside chefs Neftali Duran and Alex Kemper (of Little Trúc) for a Belly of the Beast special event on August 29^th. During ‘Homeland Hearth,’ each chef will craft a dish that speaks to their idea of what ‘homeland’ means to them. The event promises to be a unique experience that will combine different cuisines from around the world into one complementary dinner.

Photo by Leslie Lynn Lucio

If you miss Homeland Hearth, have no fear – the ever evolving menu at Belly of the Beast offers up specialties from around the world on a daily basis. Swing by for a traditional Southern-Pennsylvania Dutch breakfast featuring the specialty scrapple – slow cooked pork chopped finely with mixed herbs and corn meal, thinly sliced and griddled into a crispy goodness. Delicious alongside biscuits and gravy. If you’re not in the mood for the taste of the South, sample the Xiu Mai Meatballs – prepared with ground pork, cilantro, water chestnuts, and shaoxing vinegar. Or try the Jamaican Beef Hand Pie, or maybe the Fried Shan Tofu with some Black Flag Kimchi (there are plenty of other tasty vegetarian options available too!)

Jesse and Aimee have a passion for experimenting with new flavors and influences – there’s never telling what fresh dish might pop up on your next visit to Belly of the Best. After all, when you’re riding the wave of cooking with the seasons and putting every cut of meat that comes off the butchers table to use, there’s constant opportunity to innovate. There’s one thing, however, that you can count on staying steady: Aimee and Jesse’s commitment to their mission of serving up ‘Comfort Food Mindfully Made.’ Aimee puts it best herself: “Our mission statement and what we’re based around is something that’s not going to change. We’re always going to be sourcing animals from farms that we know and work with, are local, and are using good practices. We want to be able to create something which we can share with our guests and have a shared experience. There’s this further level there that you don’t get in any other type of business.”