LOCAL TREATS

Mind Your Own Beeswax
From 10am – 1pm on Saturday, August 27th, the Northeast Organic Farming Association (NOFA), in collaboration with the Boston Nature Center, will host Honey Harvest: From Hive to Jar, a workshop for those interested in harvesting their own honey. Cost: $25 members/ $30 non-members.
To register for the workshop or for more information contact Laura Eppstein at laura@nofamass.org or call 617-913-0538.

Last call for free ice cream!
It’s the final week of the Ben & Jerry’s Scoop Truck in Boston. If you want the truck to roll your way with free phish food before it’s final day on August 28th, tweet your address to www.twitter.com/benjerrystruck.

Catching on
Cape Ann Fresh Catch (CAFC) begins its Fall 2011 CSF season on September 6th. This year, CAFC will deliver fresh, sustainable seafood to members at 17 delivery sites throughout MA–including their newest site in Needham–for a ten-week period. To become a member, and for information on share options, pricing, and the Fall 2011 season contract/online shopping cart, head to their website.

Tomato Tastings
To kick off Massachusetts Farmers Market Week, the Patrick-Murray administration hosted the Commonwealth’s 27th Annual Tomato Contest this past Monday. Over 100 tomato growers from around the state converged on City Hall Plaza to display the fruits of their labors. Top prizes went to Idylwide Farm of Acton, Stillman’s Farm of New Braintree, Verrill Farm of Concord, and Ward’s Berry Farm of Sharon.

Waffle Week at the Bristol Lounge
The Bristol Lounge at the Four Seasons has kicked off National Waffle Week with an updated menu. You can sweeten their traditional Belgian waffle even more with options such as peanut butter and jelly, red velvet and cream cheese butter, lemon poppyseed, strawberry shortcake, and even pecan pie! The sugar high ends Saturday, Aug. 27th.

NATIONAL BITES

A Word from Alice
The iconic Alice Waters speaks with sweet clarity on NPR’s “Fresh Air” about her work over the last four decades in sustainable food. A wonderful, inspiring segment.

And more on tomatoes…
The New York Times dishes up a slideshow of 26 recipes you can try with tomatoes. A true celebration of summer’s versatility.

That’s Gotta Be Tuna You’re Eating
Sue Shellenbarger of “The Juggle” in The Wall Street Journal, has posted an interesting little report on at-your-desk-lunches and the effects they can have on both your and your colleagues’ productivity. It’s a topic that will ring familiar to anyone who works in an office and brown-bags it — or not. HuffPost Food takes a ‘middle of the road’ stance.

GLOBAL TASTINGS

South African Wine Industry Exposed
The Guardian has published an exposé on the poor conditions for workers on South African grape and fruit farms. Read about it, and it might make you think twice before taking a swig of their world-class pinotage or chenin blanc again.

The Real Flavors of Europe
Andrew Purvis, of The Sydney Morning Herald, tips tourists on how to find the most authentic dishes in Italy, Spain, France, Portugal and Greece.

A “New Nordic” Cuisine
This week’s Dining section of The New York Times lead with the wave of “New Nordic” cuisine that has reached the U.S. In contrast with the highly technical cooking of (late) restaurants such as El Bulli, “New Nordic” cuisine emphasizes old methods of drying, smoking, pickling, curing and smoking, and includes ingredients such as rutabagas, whey, pine and juniper.