Contributing Editor Sarah Connell breaks down the numbers to determine the most popular Mass Foodies stories from 2018. One thing is clear; you like to read about openings, you love to read about closings, and you know how to pay proper tribute when it is due.
This week, we discuss millennial friendly working conditions, bias in the workplace, and accurate pop culture depictions of attorneys. We are joined by AiVi Nguyen and Mark Borenstein. AiVi is the youngest attorney ever elected to partnership at Worcester’s premier law firm, Bowditch & Dewey. Hear how Legally Blonde could be a more accurate measure of…
Silly Goose aims to attract an “after hours” crowd with classic French cuisine on Fridays and Saturdays from 7 p.m. to 1 a.m. this winter.
We discuss the rapid growth of Worcester’s restaurant scene and the difficulties that come along with launching a new concept in a gateway city with endless and unrealized potential. We are joined by Jonathan Demoga, Chef/Owner of MamaRouxFood Trailer, as well as Ellen Benson, General Manager of simjang. We also talk about the death of…
Red Lantern completed its last dinner service last night, Sunday, December 9th at 235 Shrewsbury Street in Worcester.
The Stillman Quality Meats retail store is located at 157 Harding Street, adjacent to Page Boy and The Queen’s Cups. Opening hours will span Tuesdays to Sundays from 10:30 a.m. to 6:30 p.m.
Sometimes it’s okay to give yourself a holiday. This Thanksgiving holiday, Leave the prep and cleanup to the professionals and leave the house.
October was full of ups and downs for Worcester’s food scene, but in the end, we came out even.
A chat with pop star Brynn Elliottwho came to town for the City of Worcester’s annual Festival of Lights on the Worcester Common Oval. Elliot is a recent Harvard graduate with a rapidly rising girl power anthem on the Billboard charts, “Might Not Like Me.” We also discuss the restructuring of our current radio studio 102.9…
Lynn Cheney, owner of Lettuce Be Local, is no longer limiting herself as an intermediary for notable chefs; now, she wants to help you gain access to the region’s top farms from the comfort of your own kitchen.