Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
 Ask a question or share an idea or recipe with The Boston Globe food
staff.
 Week of:
November 4
Week of:
October 28
Week of:
October 21
Week of:
October 14
Week of:
October 7
Week of:
September 30
 
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.
|
« Thanksgiving in a pan | Main | What, no brisket ice cream? » Friday, September 29, 2006When will herring get respect?
An email about Bar Harbor Foods herring has a plaintive note. "Herring often gets a bad rep," the publicist writes. She goes on to argue its health advantages -- omega rich and helpful in staving off some cancers in women -- and the company's all-natural, wild-caught products. As I read, I was transported back to a visit to Helsinki many years ago. My sister and I had stopped for lunch at a place advertising its salad bar. She was living in Sweden at the time and I had been in Scandavia for more than a week visiting. We were ravenous for something green, something besides potatoes. So we rushed to the salad bar, and stopped in amazement. Arranged attractively along a bed of ice were as many as 10 different salads --all composed of herring. Pickled herring, herring in red wine sauce, herring with cucumbers in cream sauce, and so on. Not a leaf of green anywhere. The salads were good, and probably good for us. But I got my fill. Maybe now is the time to give them another chance. Posted by Alison Arnett at 12:07 PM
|
