First Annual “The Readable Feast” Cookbook Festival: June 17-18

Festival presents author awards, demos, and seminars at the Boston Public Market

MAY 25, BOSTON — “The Readable Feast,” soon to become New England’s biggest culinary and cookbook festival celebrating local talent, today announced the lineup of cooking demonstrations, seminars, and authors for the first annual and inaugural festival, open to the public.

The festival was developed by co-directors Louisa Kasdon, writer, food and community activist, and the founder of Let’s Talk About Food LLC, and Annie B. Copps, writer, editor, trained chef and culinary media personality. It will take place at the Boston Public Market, Boston’s indoor, year round marketplace for locally sourced groceries and specialty agricultural products, on June 17-18, 2016.

“Launching The Readable Feast seemed like a perfect marriage to us. With the Festival, we could connect the dots between the food writing community and the food creating community of farmers, fishers, and artisans at the Boston Public Market,” said Louisa Kasdon. “And we were truly astonished at just how many New Englanders publish terrific new books every year about food! We are thrilled with the response from all of the communities involved.”

“’Local, seasonal, regional’ is part of our lexicon - and that is terrific. This event is another perspective and trajectory to build and educate our community,” said Annie B. Copps. “We’re bringing more people together to encourage reading, cooking, and supporting our economy.”

More info, ticket sales, and the final schedule of events are available at thereadablefeast.com.

Cookbook Awards Ceremony & Cocktail Party

Friday, June 17, 6pm to 9pm

The KITCHEN at the Boston Public Market

A juried committee of established cookbook experts will present awards in six categories of cookbooks and books related to food written by New England authors. Anthony Brooks, Senior Political Reporter for WBUR radio will act as MC. The “People's Choice Cookbook of the Year” will also be awarded based on online voting by cookbook fans across the region. Cookbook fans can visit thereadablefeast.com/vote.html to cast their vote.

The festive affair will include foods prepared by local celebrity chef cookbook authors, including Daniel Bruce (Boston Harbor Hotel), Andy Husbands (Tremont 647, Sister Sorel, and Smoke Shop), Barbara Lynch (9 Park, Menton, B&G Oyster, Sportello, Drink, and Stir), and Jasper White (Jasper White's Summer Shack).

Tickets are available for $50 and can be purchased at thereadablefeast.com.

The Readable Festival

Saturday, June 18, 10am to 5pm

Boston Public Market’s Hub & The KITCHEN

A stellar line-up of free 20-minute cooking demonstrations and seminars, pairing cookbook authors with industry experts and Boston Public Market vendors to share techniques and wisdom on topics including Food Styling Basics, Edible Gifts, or Paleo Perfected.

A “Boston Cookbook Sale and Signing Lounge” hosted by Wellesley Books will feature titles by Readable Feast participants, as well as new releases and time-tested favorites. Signings and Q&A’s with notable cookbook authors will be scheduled throughout the day.

Tickets can be purchased at thereadablefeast.com in advance, or on-site during the festival. Events in the Boston Public Market’s Hub are free. Events in The KITCHEN are $5 each, $30 for an all-day pass, or free with the proof of purchase from 3 Market vendors (as space is available).

An overview of Saturday’s The Readable Festival can be found below, with full details available atthereadablefeast.com/saturday-june-18---the-readable-feast-festival.

In The KITCHEN at the Boston Public Market

Christine Chitnis & Sarah Waldman, Little Bites, Icy, Creamy, Healthy, Sweet

Stacy Cogswell, The New New England Cookbook

Bruce Shaw, Rux Martin & Moderator Andrea Shea, So You Want to Write a Cookbook?

Jeremy Sewall, Barton Seaver, How to Cook Fish Now

Maggie Battista, John Carafoli, & Moderator Andrea Shea, Food Beautiful Food

Sarah Leah Chase, The Open House Sampler (includes samples)

Marilyn & Sheila Brass, Baking with the Brass Sisters (includes samples)

Ali Berlow, Barry Estabrook, Maria Speck, Moderator Ilene Bezahler, Writing Food with a Conscience

Corey Bunnewith, & Tom Acitelli, New England By the Bottle (includes samples)

Becky Sue Epstein, Culture Magazine (includes samples)

In the Boston Public Market’s Hub

Julia Shanks, The Farmers Market Cookbook

Christine Chitnis & Sarah Waldman, Little Bites, Icy, Creamy, Healthy, Sweet

Barton Seaver, Superfood Seagreens, Two if by Sea

Beatrice Peltre, My French Family Table

Jennifer Trainer Thompson, Fresh Fish

Lauren K. Stein, Fresh Made Simple

Richard Chudy, American Burger Revival

Catherine Young, Beetlebung Farm Cookbook

Maggie Battista, Food Gift Love

Marisa Iocco & Nancy Jenkins, Every Menu is a Love Story

Kate Weiler, Real Fit Kitchen

Morgan Morano, The Art of Making Gelato

America’s Test Kitchen, Paleo Perfected

Festival sponsors include the Boston Public Market, The Trustees, City of Boston Office of Food Initiatives, The Boston Globe, Edible Boston, Let’s Talk About Food, Yankee magazine, Oldways, The Greater Boston Food Bank, Gourmet Caterers, S. Pellegrino, The Food Loft, All-Clad Metal Crafters, and Wellesley Books.

ABOUT THE READABLE FEAST

The Readable Feast is an annual culinary book festival designed to celebrate and support New England’s deep and talented pool of writers, cookbook authors, editors and chefs, and connect them with the reading public.

Our mission is to foster and support the cultural wealth and interest in all things culinary that begin in New England and extend beyond our borders. Its founders are: Louisa Kasdon, a writer, food and community activist, and the founder of Let’s Talk About Food LLC, an organization that brings the public and experts together around food; and Annie B. Copps, writer, editor, trained chef and culinary media personality. For more information on the festival, visit our website: www.thereadablefeast.com

ABOUT THE BOSTON PUBLIC MARKET:

The Boston Public Market is an indoor, year round marketplace for locally sourced groceries and specialty agricultural products, where residents and visitors can find fresh, seasonal food from Massachusetts and New England. The Market houses 39 local farmers, fishers, and food entrepreneurs selling items such as farm fresh produce; meat and poultry; eggs; milk and cheese; fish and shellfish; bread and baked goods; beverages; flowers; and an assortment of specialty and prepared foods. Everything sold at the Market is produced or originates in New England. The Boston Public Market, located at 100 Hanover Street above the Haymarket MBTA station, is currently open WednesdaySunday, 8 a.m. — 8 p.m, year-round. Beginning July 18, the Market’s opening hours will be 8 a.m. — 8 p.m. MondaySaturday and 10 a.m. — 8 p.m. on Sundays.

The Boston Public Market is located in downtown Boston’s emerging Market District, next to the Haymarket pushcart vendors and the historic Blackstone Block, and it sits on the Rose Kennedy Greenway and the Freedom Trail. 100 Hanover Street also contains the Boston RMV branch, entrances to the Haymarket MBTA station, and a parking garage. Bike parking is located directly outside the Market on the plaza opposite the Greenway. Two Hubway bike share stations are located nearby, on Cross Street across the Greenway and on Congress Street along the side of City Hall, and several bike parking options surround the Market.

Boston Public Market vendors are proud to accept SNAP/EBT for all eligible market products, and the Market is a participant in the City of Boston’s Boston Bounty Bucks program, which provides a dollar for dollar match, up to $10 a day, for SNAP customers to spend at participating farmers markets and the Boston Public Market.

The Market is a dynamic civic space, educating the public about food sources, nutrition, and preparation. In addition to 39 permanent vendors and a number of rotating short-term “pop-up” vendors, the Boston Public Market includes the KITCHEN, a 3,200 square foot demonstration kitchen programmed by The Trustees, the Market’s programming partner, with opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events.

Development of the Boston Public Market was a partnership between the not-for-profit Boston Public Market Association, individual and corporate donors, foundations, the City of Boston, and the project’s seed funder, the Commonwealth of Massachusetts. The Boston Public Market Association developed and operates the Boston Public Market with a public impact mission to support the farmers, fishers, and food entrepreneurs who grow, catch and produce local food, and to nourish our community with food and experiences.

ABOUT THE KITCHEN:

Visit the KITCHEN at the Boston Public market, programmed by The Trustees, for an exciting line up of culinary, health, and wellness programs. The Trustees offers daily events and programs at the 3,200 square foot, state-of-the art demonstration KITCHEN space. Run in tandem with the Market’s hours of operation, programs are designed to connect Boston residents, commuters, and visitors to local food and healthy, active living.

###

For more information, visit bostonpublicmarket.org, Facebook (Facebook.com/BostonPublicMarket), Twitter (@BosPublicMarket), and Instagram (@BostonPublicMarket). Follow activity at the Market by using #bostonpublicmarket.

"Meet the Vendor" Al & Nancy Rose, Owners of Red Apple Farm

“New York City has the Big Apple, but Boston has the Red Apple”

-Al Rose

Welcome to our new weekly blog series -"Meet the Vendor" - where you'll learn more about the special people you meet at the Market who grow, catch, and produce your food. Find out why they love what they do, where it all started, and what they do in their free time (hint: its usually involves food!).

Tell us a little bit about your business.

Al: Our farm is located in Phillipston, MA. What’s neat about our location is that it’s the highest altitude commercial orchard in New England. Our farmhouse and our barn date back to the 1700s, but Red Apple Farm was started in 1912. We are a fourth generation farm - my family took over the farm in 1929.  My grandfather diversified the orchard, so we have over 50 varieties of apples right now. My dad diversified the crops and the business, adding summer fruits and pumpkins. We have expanded and now operate in all seasons, and we even do weddings and events.

What is your favorite item you sell?

Nancy: Gingergold apple (when you slice them up they don’t turn brown!) and our Mexican Dark Chocolate fudge.

Al: Macoun apple and our later pressings of our cider.

What has been your biggest career accomplishment or proudest moment?

Nancy: How much we’ve grown this business together. Being at the BPM and being at Wachusett Mountain in addition to having our farm - that’s just huge. I never dreamed when we took over the family farm that we would be doing all of this.

Al: I would go along with that and add that my goal when we came back to the farm was to keep it going for the next generation. So I think my proudest part is bringing a sustainable, viable, and relevant business that can be there for our family.

Why were you interested in joining the market?

Al: I had gone to grad school back in the 90s at Cornell studying Agriculture Economics and my thesis was titled “The Family Farm and Direct Marketing:  Adapting to an Urbanizing Environment.” One of the goals was to someday bring the farm to the city. Even back in the 90s, the idea of doing a cooperative effort down here was something I was very interested in. So we’ve always been connected to the idea of the BPM, hoping this would come to fruition.  And when the opportunity came, we had a team meeting and everyone was 100% supportive. Even our kids were! Most of our kids were (chuckles).

How has being a part of the market changed your business?

Al: First and foremost it has allowed us to be a year-round business that’s a lot more sustainable in cash flow alone. Farms are very seasonal, and being at the BPM has taken some of the seasonal risks and fluctuations out of the equation. We really view this area of Boston as a world stage - we have to be a little better at our game and it has made us do a better job. Hey, that was Senator Markey over there. "Hi Senator!" (Senator buying some apples).

What do you like to do outside of the market?

Nancy: We don’t have much downtime but because we’re a family business, a lot of what we do, we do together. We’ll take mini power vacations where we shut off our phones and  go to the movies.

Al: This morning I worked from 2am and my day doesn’t end until 7 at night.  But we’re all together as a family. Which is cool. It’s a family farm, and there isn’t much of a divide. It’s a way of life.

Nancy: And we work with really great people - we call them our “farmily.”

What’s your favorite song?

Anything by The Eagles.

American Stroke Month with the American Heart Association

May is American Stroke Month, and the American Heart Association | American Stroke Association want the people of Greater Boston to become stroke heroes.

You don’t need superpowers to be a stroke hero, but you do need to pay attention to the risk factors and know the warning signs. Stroke is largely preventable and treatable.

To educate the public, the Boston Public Market is teaming with the AHA | ASA and the CardioVascular Institute at Beth Israel Deaconess Medical Center to teach people how to prevent and detect stroke.

From May 18-22, large signs will be displayed at the market displaying the acronym F.A.S.T., which is an easy way to remember and identify the most common symptoms of a stroke. F is for face drooping; A is for arm weakness; S is for speech difficulty; T is for time to call 911.

Take a picture with the signs and share it on social media using the hashtag #StrokeMonth. To learn more about stroke, visit StrokeAssociation.org.

On Saturday, May 21, chef Diane Kochilas will be hosting “Good Food. Good Health.” This is a free, Mediterranean cooking demonstration and tasting being held at The Kitchen at Boston Public Market, from 4-6 p.m. Kochilas is a food critic, host of her own cooking show, and author of 18 books on Greek cuisine.

Kochilas will be sharing recipes celebrating the healthy tenets of the Blue Zones, five regions in Europe, Latin America, Asia and the U.S. researchers have identified as having the highest concentrations of centenarians in the world. Her family roots are in Ikaria, a Greek Island known for the longevity of its inhabitants.

The “Good Food. Good Health.” event will also feature healthy eating tips presented by CardioVascular Institute Vascular Surgeon Chantel Hile, MD, and Registered Dietitian Liz Moore. Every guest will receive a free copy of the CardioVascular Institute’s “Hungry Heart Cookbook.”

Register here.