On Saturday night, the store closed early for an all-out after-hours bash, where we introduced some of our favorite local craftspeople to their devoted fanbase in Southie and welcomed some newcomers and out-of-towners to celebrate the artisanal New England scene, too. Continue reading
Ok, real talk—does anyone actually know if salt is bad for us? Supposedly it increases blood pressure, which apparently leads to a slew of health problems that do not sound fun. But I swear I read something recently about how it isn’t that unhealthy. Or that our risk of high blood pressure is predetermined at birth. Or that you’d need to eat Burger King two meals a day to be in real danger—not exactly cause to worry about how much finishing salt you sprinkle on your organic veggies.
Whichever one of those theories is true (…if any), we are hanging our hats on it. Because here at AP, we really like salt. Like, are stupid smitten crazy about the stuff. The crystalline white flakes top two items on our sandwich menu, we got Night Shift Brewing to put our name on their salted beer, and some of us have even been guilty of crusting lunch-time tomatoes and avocados with it (if it doesn’t crunch, it’s not enough). Lately, we’ve been bringing in way more fixes for the sodium fiend than just your standard granules. On our shelves right now, you can find products as varied as candy & ice cream, cookies & chocolate bars, beer & bagel chips that all boast a salt-centric agenda. Continue reading
Last time, we visited the kitchen with Chica de Gallo as our host, where the conversation circled around avocados, limes, and mouth-searing peppers. For our second go-around at the Crop Circle communal kitchen space in Jamaica Plain, things were a little more sweet than spicy.
We arrived at 9pm on a chilly Thursday last week, while the Roxy’s crew was wrapping up for the night and members of the Nola’s Fresh team were sticking labels on salsa tubs. We’d barely said our hellos to hosts Russ & Shari of Apotheker’s Chocolate before they were offering us nibbles off a broken bar of their Cashew & Sea Salt chocolate—the first of many such generosities to come. Continue reading