summer issue exhale lifestyle magazine

STYLE

10A PASSION FOR STITCHERYSarah Grey, PhD, left academia to open a fabric store and is loving it

14SIMPLE LOOKS FOR SUMMERLightweight options for summer

SKIN

15ADULT ACNESIZZLING SUMMER TIPS

HEALTH MATTERS

17MASSACHUSETTS GOES RED FOR WOMENRaising awareness of heart disease, the number one killer of women

FOOD

20A DIETITIANS TOUR OF THE FARMERS MARKET By Allison Knott, MS, RD

23LOCAL FARMERS MARKETDirectory

24LOCAL RECIPESQuinoa salad with fresh cornRoasted red snapper with rainbow chard

CONTENTS

Raquel Barrientos and Shea Rose our cover girls along with Samantha Farrell, Rajdulari and Saucy Lady are carving a niche in Bostons music scene.Photography by Ian Justice; www.ianjustice.com Hair and makeup for Raquel and Samantha by Nelse Karini Hair for Shea by Nancy Brown NV Makeup for Shea by Joanna Petit-Frere

Cover Story

FEATURE

50WOMEN WHO ROCK

Samantha Farrell

PROFILE

30BARBARA LYNCHBoston chef brings gardening and cooking to Blackstone Elementary School

34MARLO FOGELMANStaying on top in the public relations field

winning over one client at a time

36CHRISTINA LAMPE-NNERUDA clean-tech entrepreneur has not let the male-dominated field keep success from her grasp

38COLETTE PHILLIPSA trailblazer opening doors to Bostons diverse populations

40JENNIFER HOUSEFlat Black Coffee from down under to

Dorchester

41COURTNEY FORRESTERThe sweet success of launching Bostons favorite dessert spot

42ORLA MURPHY-LASCOLAThe accidental restaurateur serves up local cuisinein Nantucket

COMMUNITY

44LUCYS LOVE BUSA 12-year-olds dying wish to help other children is realized

46WOMENADEPhilanthropy has long been the dominion of men women are changing that paradigm

CONTENTS

30Barbara Lynch Foundation gets cooking

34Marlo Fogelman10A passion for stitchery20 Farmers Market

26 Delicious local recipes

Exhale is published by Banner Publications, Inc.All rights reserved Copyright 2012 Volume 4 Number 3 Summer 2012

Sandra CasagrandPublisher

Howard ManlyExecutive Editor

Jacquinn WilliamsAssociate Managing Editor

Dobrodana Popova Creative Director

Marissa GiambroneAssociate Creative Director

Graphic Design InternSarah Rabinovich

Contributing WritersLauren CarterFran CroninAllison Knott

Abby KurzmanSandy Larson

Astrid LiumBrian Wright OConnor

Jacquinn WilliamsPhotographer

Ian JusticeCopy EditorsRachel Banks

Rachel ReardonExhale Lifestyle Magazine is a quarterly magazine distributed

throughout the Greater Boston region. For detailed information visit our website www.exhalelifestyle.com.

To subscribeAnnual subscription cost is $16. Mail check to:

Banner Publications, Inc.23 Drydock AvenueBoston, MA 02210

If paying by credit card please contact Rachel Edwards at (617) 261-4600 ext. 119.

For advertising opportunitiesPlease contact Sandra Casagrand

at (617) 261-4600 ext. 111 or [email protected]. Visit our website to download the media kit www.exhalelifestyle.com.

Send letters to the publisher to [email protected].

TRAVEL

48SUMMER TRAVELSummer fun right here in Massachusetts

PROFESSIONAL DEVELOPMENT

67WOMENS LEADERSHIP PROGRAMSDirectory

TOP LEADERSHIP PROGRAMSThree programs are highlighted in this issue: UMass Boston Emerging Leaders, LeadBoston and The Partnership

BENEFITS OF EMOTIONAL INTELLIGENCE IN THE WORKPLACE

CULTURAL CALENDAR

58BERKLEE SUMMER IN THE CITYCITY OF BOSTON EVENTS AND MORE

58 Berklee Summer in the City

Exhale Lifestyle Magazine is printed by Cummings Printing4 Peter Brook Drive, P.O. Box 16495 Hooksett, N.H. 03106-6495 603-625-6901 cummingsprinting.com

some of our Contributors

Professional DevelopmentSally Ourieff, MD

A native of Los Angeles, Sally Ourieff gradu-ated from Stanford University and Harvard Medical School. She completed her training at Childrens Hospital Boston and McLean Hospital. She later became interested in coaching within organi-zations, which led her to found Translational Consulting, her ex-ecutive consulting and coaching firm.

Theres something about summer that makes one want to escape the everyday grind and spend long week-ends relaxing with friends and family. We are fortunate to live in a region rich with options for quick weekend getaways, and our travel section high-lights just a few of them. Finding the right balance between work and play is something we all struggle with I know that I do!

Also, in this issue, we highlight women who started their own busi-nesses from cupcakes to environ-mentally friendly batteries. In our Question and Answer section with the

Greater Boston Chamber of Com-merce I learned that the number of women-owned businesses has increased 31 percent in Massachusetts and 50 percent nationally. Even more impressive is the American Express OPEN Forums State of Women-Owned Businesses Report, which states that women-owned businesses have done better than their male counterparts over the past 14 years. I am continually amazed by the women we profile in Exhale. I hope that their stories will inspire and inform you.

Enjoy the summer!

Publishers Note

Sandra CasagrandPublisher

Skin CareEmmy Graber, MD

Emmy Graber is an assistant professor of dermatology at the Boston University School of Medicine. She is also the director of the BU Cosmetic and Laser Center at Boston Medi-cal Center. Graber has academic interests in both acne and cosmetics dermatology, having written extensively on these subjects.

Skin CareJeffrey Dover, MD

Jeffrey Dover graduated from the University of Ottawa and received dermatology training at the University of Toronto. He is an associate clinical professor of dermatology at Yale University School of Medicine and adjunct professor of medicine at Dartmouth Medical School. Dover is a director of SkinCare Physicians in Chestnut Hill, MA.

Skin CareNazanin Saedi, MD

Nazanin Saedi graduated from Princeton Univer-sity and completed her medical education at the George Washington Uni-versity School of Medi-cine. She was trained in dermatology at the University of California, Irvine, where she served as chief resident. Saedi is completing advanced fel-lowship training in laser and cosmetic surgery at SkinCare Physicians in Chestnut Hill, MA.

FoodCatherine Cooper

Catherine Cooper pursued her passion for cooking after working in public re-lations on food accounts. She completed profes-sional cuisine training at cole Ferrandi in Paris. She is an advocate of children learning to cook and holds two masters degrees in education. Her blog appears regularly on mealmaven.blogspot.com.

PhotographyIan Justice

A native of picturesque Melton Mowbury in England, Ian Justice has wrought his sense of style and impeccable work ethic into a photography career approaching the two-decade mark. His skill and knowledge make each project sparkle with creative freedom and originality.

Style

10 Exhale Summer 2012

Q. What made you decide to open a fabric store?

I had just gotten my PhD, and the academic job market was abysmal. I was ap-plying for all kinds of jobs, even office and secretarial work. And then one day my husband said, Why dont you open a fabric store, and I said, yes yes, I will do this!

So I incorporated, contacted wholesalers, and all of a sudden it was a real thing. I rented this space sight unseen, as I was still in Minnesota, where I had defended my dissertation. I incorporated in May, found the space in July, moved to Boston in September and opened in October. It was kind of a whirlwind.Q. You moved from Minnesota. Had you been to Boston before?

Yes, we had lived here earlier, in the North End, while my husband was in grad school for philosophy at BU. I am originally from Virginia. Q. Are you finished with academia, then?

I dont have any plans in the near future to go back into the academic world. With the way the tenure system is breaking down, theres just no job security in it anymore. Its broken.

What I would like to do is be able to incorporate more active thinking into the profession Im in now. For example, one of my goals is to write about the connection between art and craft, and to think about aesthetics as they relate to popular culture and how that influences our hobbies.

So, Im not necessarily giving it up. I want to incorporate it in my work here.Q. Did you grow up sewing?

No. I cheated on that Girl Scout badge! It was just not cool enough. I took shop in high school.

By Sandra Larson

Sarah Grey had earned two degrees in art history and a PhD in com-parative studies in discourse and society when she left academia in the fall of 2010 to open a fabric store.

Now the 33-year-old Virginia native spends her days at Greys Fabric & Notions choosing fabrics, teaching sewing classes and creating eye-catching items from dresses and skirts to home decorations.

Even her ironing board cover is artful! Her store is nestled among the galleries of the South Ends art-rich

SOWA district. Surrounded by resplendent fabrics and inspiring sample garments, the crafter with a lofty education talked with Exhale about her labor of love.

for stitcheryA PASSION

Q. When did you discover it?I started as a knitter, in graduate school when I wanted a creative

outlet beyond writing papers. Knitting is great, but its really slow. It took months to knit a sweater. With sewing, you can make a dress in an afternoon.

My mom got into quilting in a big way in the early 2000s. She bought me a sewing machine. At first, I thought, You bought me a sewing machine? It didnt seem like something I would do. But then I started using it, and it was amazing!

I was just telling the gals in sewing club about one of the first things I made: An A-line skirt, when I didnt know how to do facings or zip-pers. It was kind of nutty. But you just kind of work through it, mak-ing mistakes, practicing, messing up. Now I know how to do zippers. I made my own wedding dress [in 2008]; we were actually featured in Boston Weddings magazine.Q. Whos buying fabric these days, and what are they making?

Our core demographic is mid-30s, professional women; people who didnt grow up taking home economics. Theyre realizing they have jobs that might pay really well, and are fulfilling in other ways, but are not creative. They dont get to do things with their hands.

I would say 75 percent are making clothing. Some are making baby blankets and quilts, but lots and lots of people are learning to make their own dresses and blouses. Q. What is your style?

Colorful. Streamlined. Classic... or maybe retro? I like classic makeup, red lips. I like simple lines that can be accessorized but dont have to be. I dont wear a lot of jewelry. I try not to make things that are going to be too fussy. I wear what I make.Q. What happens at the Wednesday night sewing club?

We bring whatever project were working on, and we hang out and talk and sew and drink wine. Its a great time. Its the highlight of my week.Q. Which classes are most popular?

The basics class, absolutely. Its sort of, Dont be afraid of the ma-chine, and Dont be afraid of having to take out stitches the seam ripper is your friend! Its a two-session class, and we make a pillow and a tote bag.Q. How do you decide which fabrics to stock?

There are so many cool, fun designs coming out! I look for fabrics that can be used in a crossover way. Theres a really cool company called Premier Prints, in Mississippi. Theyre coming out with some super-cool stuff for home decor, but its universally applicable. I just used one of their fabrics to make some shorts from a Colette pattern super-duper cute and easy.

I have a hard time buying fabrics that are not really appealing to me. I choose things I like, and so far people have been into them.Q. What new directions do you have in mind?

Id like to add more and more classes, and introduce classes taught

by other instructors. And in the future, I would love to develop a pat-tern line to make patterns and kits for people new to sewing.Q. Are you enjoying running your own show?

Theres joy, absolutely. Theres fear, as well am I going to be able to pay all the bills, theres always that. But being able to meet and interact with people who share the same passion I do, being able to collaborate with folks and share our love for creativity its really wonderful.

I feel lucky to have opened at a time when some independent pattern lines are in full swing, like Colette and Sewaholic. Its nice to be able to support other designers and grow in tandem.

And Im teaching. In many ways this is far superior to teaching jaded college kids. Everyone who signs up for a class here wants to be here. And theyre not being graded. The pressure is off, and the joy is up. =

exhalelifestyle.com 11

Sarah Grey (Ashley ODell photos)

Style

1Limitless db cosmetics cream blush for cheeks and lips ranges from nude to pinks and corals. Wear as a sheer glow or a bright splash of color. $26 2For added brilliance, pop a fun shimmery gold lip luster. Try dbs Wilma 1960 (named after Wilma Rudolphs three-gold-medal per-formance in the 1960 Olympics). $18

Simple lookS for Summer


Dont weigh down your bag with products this summer. Simplify your look and travel light.Mariolga, founder of define:beauty cosmetics, shares three lightweight, versatile, simple-to-apply options.

Mariolga PantazopoulosMakeup Artistdefine:beauty, inc.


1Limitless db cosmetics cream blush for cheeks and lips ranges from nude to pinks and corals. Wear as a sheer glow or a bright splash of color. $26 2For added brilliance, pop a fun shimmery gold lip luster. Try dbs Wilma 1960 (named after Wilma Rudolphs three-gold-medal per-formance in the 1960 Olympics). $18 3Cream eye shadow will wear well in the summer sun and wont budge even at a pool party. It is both crease-proof and water-resistant. $24

Are you suffering from adult acne?

emmy Graber, mD

If youre looking for treatment, try: Spironolactone. Its a pill that can greatly improve adult acne.

It blocks hormones from acting on the sebaceous (oil producing) glands in the skin. Spironolactone and certain birth control pills are the most effective medicines for adult acne in women, espe-cially if topical creams have not helped.

Isotretinoin, a pill previously known as Accutane, can be used to treat moderate to severe cases of acne. However, it is not as ef-fective in adult women as it is in teenagers and adult men.

There are countless anti-acne washes, creams, masks and scrubs available without a prescription. If you would like to try one of these, look for a product containing benzoyl peroxide.

Also, using makeup that is labeled as non-comedogenic is best for acne-prone skin.

Advertisement

Skin Care

Summer is finally here. We all look forward to warm weather, longer days and summer vacation. But, unprotected sun exposure increases the chances of sunburn, skin cancer and signs of aging such as wrinkles, sagging and brown spots. Here are some myths and tips on how to protect your skin from the summer rays.

To protect your skinNazanin Saedi, MD

Jeffrey Dover, MD FRCPC

Sizzling summer tips

Myth: ITS all rIgHT To uSe my BoTTle of SunSCreen from laST Summer.You should not have sunscreen left over from last summer. If you do, check the label to be sure it is not past the expiration date. The most important sunscreen advice is to use it. You should apply one ounce about the amount in a shot glass for your body, and a full teaspoon just on your face. Reapply every few hours that you are in the sun.Myth: geTTIng a BaSe Tan IS a good Way To proTeCT my SkIn Before I go on vaCaTIon.Theres no such thing as a healthy tan. Any kind of tan is the bodys response to skin damage. Any time the suns rays touch your skin, they increase the chances of sunburn, skin cancer and signs of aging. While having a tan does mean that your skin has increased melanin, the added protection is only equivalent to a sun protective factor (SPF) of 3 or 4. It is better to protect your skin with sunscreen. If you want to have a glow before going on vacation, use a self-tanner.Myth: I donT need To Wear SunSCreen on a Cloudy day.This is one of the biggest myths of all. Even on the cloudiest day you should wear sunscreen. Clouds filter only 20 percent of UV rays, which means that 80 percent are getting through. It is best to apply sunscreen every day 20-30 minutes before going outside, regardless of the weather.Myth: I only need To apply SunSCreen onCe a day.If you are going to be outdoors, applying sunscreen once in the morning isnt enough. The key to protecting your skin in the sun is to reapply sunscreen generously every few hours. Also, reapply after swimming or any excessive sweating. Use a sunscreen that is SPF 30 or higher and has broad spectrum coverage for UVA and UVB rays.

With these tips, you should be able to enjoy the summer and be safe in the sun.


Health Matters

Massachusetts Goes Red for women

At the age of 17, just before graduating high school, I experienced my first car-diac episode in the shower I had passed out, and my parents found me as I woke up. It was the day before my younger brother turned 15. We all spent his early morning birthday in the ER.

After three months of testing, doctors realized I had something rhythmically wrong with my heart. They implanted an automatic implantable cardioverter defibrillator (AICD) three days after my birthday and exactly two days before I moved into my campus dorm at Holy Cross. I was scared, not really knowing or being able to fathom what had just hap-pened to me. I was healthy all my life and then my heart stopped.

It wasnt until a few months later, after finishing my first semester, that I was shocked from my defibrillator. That scared me and I became paranoid I felt like I couldnt go anywhere without awakening the monster in my chest. I stayed in my house for almost a year because I was afraid to go somewhere and get shocked. I took a medical leave for my second semester. I just wanted to be a normal college student.

After completing a lot of therapy and cardiac rehab, I finally returned to school. In ad-dition to my late night studies, exams and tight schedules, I had to deal with taking care of my health, eating right and sleeping more. It was a struggle and I had anxiety attacks. But despite all these challenges, I graduated with my BA in visual arts. It was the happiest day of my life.

I have been physically active my entire life. I am a personal trainer and I have run in 17 marathons. In December 2009, I had successfully complet-ed a Body Pump Certification, which is a challenging class to learn and teach. The following January, I was teaching many classes to practice for a video.

On January 19, 2010, I woke up feeling like I had overdone it the day before. My chest was hurting and my forearms were sore. I told my husband that I would be fine if I went back to bed for a bit. But, I took two steps and hit the floor holding my chest. I couldnt take a deep breath and I felt like a rhino was on my chest. My husband rushed me to the hospital. I thought I was having muscle spasms from push-ups the day before.

I was initially checked out and the doctor told me

that I was having a panic attack. He told me to take a deep breath. I couldnt and I begged him to help me. I started sweating and vomiting. I was ignored for an hour and 45 minutes. I felt like I was going to die. I got one more jolting chest pain and screamed for my husband to get the doctor or I was going to go to another hospital.

The doctor did another EKG and told me that I had a heart attack widow maker with 100 percent occlusion. I was in complete shock. I kept thinking, Not me. I am healthy and I am not ready to die. I learned afterward that heart disease runs in my family.

I am still recovering and will be on medication for the rest of my life. I want to prevent this from hap-pening to any other women.

Dianne Kane-McGunigle Heart Disease Survivor; Family History Hometown: Quincy, MA Age: 54

In 2004, the American Heart Association (AHA) faced a challenge. Cardiovascular disease claimed the lives of nearly 500,000 American women each year, yet women

were not paying attention. In fact, many dismissed it as an older mans disease. To dispel the myths and raise awareness of heart disease as the number one killer of women, AHA created Go Red For Women a passionate, emotional, social

initiative designed to empower women to take charge of their heart health. Here are a few stories from participants in the Go Red For Women campaign.

Amanda GonzalesHeart Disease Survivor Hometown: Worcester, MA Age: 23

17


I had a good life and a healthy lifestyle. I ate a balanced diet, didnt smoke, exercised regu-larly and practiced meditation. I didnt need to lose weight and had nothing more than normal stress. I had an annual check-up several months before the heart attack, and all of my blood work (including cholesterol) came back normal.

The day before the heart attack, I felt unusually tense but I didnt think much about it. I woke up during the night because I thought I had indi-gestion and felt tension in my back. I never get indigestion, and had nothing to take to relieve the discomfort.

The next morning, during a conference call, the tension felt increasingly more salient. It was hard to concentrate and I felt nauseous. I ex-cused myself and called my physician to sched-ule an appointment. When the nurse practitio-ner heard my symptoms, she told me to get to the hospital immediately.

Upon arriving to the ER, I learned I was hav-

ing a heart attack. I was rushed to the CATH (catheterization) Lab, where two stents were in-serted. I was told to rest for one month.

Ten days later, the chest and back pain resumed. I called a friend who was a nurse. She felt it was probably nothing and took me to the ER to be sure. It turned out that I was having a second heart attack. When they inserted the first two stents, the left ventricle was tiny and shaped like a cork screw. There was a laceration on the ventricle that required the insertion of two more stents.

My cardiologist is working with me to stay heart healthy and, at the same time, reduce the number of medications I need to take to maintain that balance.

If you are fortunate enough to survive a heart at-tack, it changes your life, and the life of your family. It isnt a one-day event; its one you live with every day. Prevention is the best cure. Know the symp-toms. Know what questions to ask. Know how to advocate for yourself. Know when you are at risk.

Even with a family history, I never expected to have a heart attack at 56. I had been on blood pressure and cholesterol medication for several years, I am a nonsmoker and had a healthy diet.

I think one of the greatest threats to women is denial. In my case, the symptoms werent subtle: I had numbness, tingling and throbbing in my left arm, shortness of breath and pain across my chest. I was in a cold sweat and felt as if I would blackout. My rational mind told me to call 911. The wife and mother in me said, You did push-ups wrong at the gym, your heartburn pills didnt work today, youre having an allergy is-sue, your bra is too tight. Finish your grocery shopping. I couldnt leave perishables in the car. If I called 911, how would my husband get to the store parking lot to get the car?

I did everything wrong. I drove myself home, told my hus-

band to put away the perishables and then take me to the hospital. It was incredible that I survived. I had a completely blocked artery and had two stents put in.

My story spread through the hospital and the doctors and nurses knew me as the lady with the perishables. Most of the female doctors and nurses admitted they would have probably reacted the same way, because thats what women do. I learned to never ignore symptoms, to call 911 and that sometimes, symptoms dont present themselves so clearly in women.

In many ways, my life was changed for the better. I joined a cardiac rehabilitation program and not only got a great educa-tion, but for the first time in my life, accepted exercise as my new best friend. Initially, I worked out because I had to, but it has become a way of life.

Patricia Fox Heart Disease Survivor; Family HistoryHometown: North Andover, MAAge: 56

Lorri Alexander Heart Disease Survivor; Family HistoryHometown: West Yarmouth, MAAge: 57


It had been 15 years since I last saw a heart specialist for my heart mur-mur. I told myself that, despite the symptoms I was having, there really wasnt a problem. I didnt want to hear or acknowl-edge it, but my life was changing and now it was my turn to be a patient a patient affected by heart disease.

Im proud to be a great nurse. But I never imagined how it would feel if the roles were reversed. When my cardiologist told me I had a valve that wasnt working well and an aneurysm that needed repair, my world crumbled.

I was scared. I was going to be a patient in the Cardiac Intensive Care Unit (CICU). I prepared as best I could. Finally the day of the operation came. When I opened my eyes again, I had a new aortic valve, a

new aorta and a much-improved heart. My new lease on life had officially begun, and I wanted to make it count.

I understand now what its like inside the side rails the fears, anxiety and emo-tions that come from living this experience. I also know that as caregivers of so many, we have to take care of ourselves. Though my condition was congenital, many forms of heart disease are preventable. I was ex-periencing symptoms, but I wasnt getting them checked out. We have to make the time to get regular checkups, ask questions about our health and learn what we can do to prevent them. We owe it to ourselves to live a long life with our families and loved ones. Everyone has a ticking heart that needs care, and its never too late to start doing it right.

I remember being aware from a rela-tively young age that heart disease ran in my family. My grandfather had by-pass surgery and he had the tell-tale scar on his chest. I also knew my mom had started taking medicine to treat high blood pressure and high cholesterol. She also had an active lifestyle and was always in great shape.

But, in spite of how healthy she appeared to be, my mom died of a heart attack one month before her 46th birthday. I was 16 at the time and my sister was 13. We were both there alone with her when it happened. Her final moments were on the kitchen floor of our house, where she passed out while waiting for the paramedics to arrive. The memories have haunted my sister and me for the past 17 years.

My mom was a single parent and a teacher. When she came home from work on August 16 the first day of my senior year of high school I heard her calling to me from the hallway to her bedroom where I was watching TV. There was a strange sound in her voice. I came into the hallway to find her hunched over on the floor, forehead on the carpet, hold-ing her left arm. I called her doctors office and they told me we had to take her to the ER.

After calling 911, I told my sister to stand on the corner and wave down the ambulance.

In the aftermath, I learned that my mom had woken up that morning unusually early, in a cold sweat and feeling nauseous. She went to work, and was in pain, so she called her doctor to make an appointment for later that week. This was the same doctor who, at her last checkup, said her cardiovascular health was like that of a 21-year-old. And, I also learned that the puffy ankles Id no-ticed and talked to my mom about the night before she died were a possible symptom of congestive heart failure. Last, I learned that, according to the medical examiner, had she not been as active as she was and built up col-lateral arteries, she would have had a heart attack sooner than she did.

I know that my mom didnt have all the facts and she didnt feel empowered enough to push her doctor when in her gut she felt something wasnt right. I would not wish my experience on anyone, especially on two kids. But the truth is that experiences like my moms are still happening today, which is tragic. My hope is that our story will com-pel a mother to go to her doctor and ask for more, and maybe save a life.

Eva Gomez Heart Disease Survivor Hometown: Newton, MA Age: 39

Tamara BarberFamily History; AdvocateHometown: Allston, MAAge: 33 2012, American Heart Association. Also known as the Heart Fund.

Food

A dietitians tour of the farmers market By Allison Knott, MS, RD

An outdoor farmers market on a sunny summer day is hard to pass up just walking through one brings me the feeling of health and well-being.

But to some, the market can also feel overwhelming. Unfamiliar fruits and vegetables mingle with more familiar ones on market tables. Follow these tips from Boston-based registered dietitians and soon you will be navigating the market like a pro.

Bulbs and Roots Root vegetables can conjure up images of winter harvest. But many

root vegetables are available in late summer, too. Look for beets and rad-ishes starting in late June, and carrots, garlic and onions in late July.

Try golden beets as a complement to the traditionally deep purple ones in a salad. Or, boil the beets and slice for a colorful side dish rich in vita-mins and high in fiber. Add radishes to a vegetable plate for extra crisp. For a simple side dish, try sauting garlic and onions with fresh greens.

Dietitian tip: Many farmers give samples of their vegetables to market goers. Ask

to taste carrots or radishes before buying. You wont be disappointed.

Apples In New England, apples are typically associated with autumn, but

they appear in markets beginning in early July.Dietitian Janel Funk loves filling her bags with freshly picked apples.Im an apple-a-day type of girl, and when they start popping up in

farmers markets in late summer, I bring bagfuls home, and can hardly carry them they get so heavy! she says.

The farmers market is the perfect place for just picked from the tree apples. I discovered Zestar apples at the Coolidge Corner farmers market last year and am counting down the days until I see them again. Theyre crisp, juicy and have a sweet-tart taste, says Funk.

Dietitian tip: Ask the farmer about the lesser known varieties of apples. Some are best for baking, while others are perfect for an on-the-go snack.



Beans and Legumes Beans and legumes are an excellent source of

fiber and protein. They are also high in nutrients like zinc and iron. Youll find more than just the traditional pole beans at New England farmers markets. Look for colorful varieties like cran-berry or Dalmatian beans. Add these to soups, salads and stir-fries.

Try a bean burger instead of beef or turkey for a meatless dish. After cooking the beans, mash in a bowl and mix with spices of your choice. Form into patties and grill.

Heirloom Tomatoes Nothing says summer like heirloom toma-

toes from the farmers market, says dietitian Ericka Stachura.

Heirloom tomatoes are often passed over because they are usually not perfectly red, or round, like commercial tomatoes. Stachura loves their imperfections and says their vibrant colors match their incredible taste.

Pick up some fresh mozzarella and basil along with a few heirloom tomatoes and turn them into a simple caprese salad. Drizzle with balsamic vinegar, extra virgin olive oil, and a pinch of kosher salt to bring out all their fla-vors, she says.

Leafy Greens Leafy greens dont always have to end up in

the salad bowl. The many varieties in New Eng-land allow you to spice up traditional dishes like soups or casseroles. And greens especially the dark, leafy kind are packed with vitamins and antioxidants.

Dietitian Jessica Maillet recommends enjoy-ing produce in its most natural state. When I buy asparagus and spinach, I will grill the as-paragus for a few minutes and serve over a salad of chopped lettuce, spinach and boiled eggs, she says.

Try adding escarole to soup, toss mizuna with lemon juice and add to your favorite pizza. Toss kale with olive oil, salt and pepper, and bake for a delicious kale chip. Dont be afraid of trying new greens! Their robust flavor will often sur-prise you.

Dietitian tip: Soak greens in a bowl of water before

rinsing to remove excess dirt.

Herbs Farmers markets are always overflowing with

fresh herbs. Some farmers even have seedlings for sale in miniature pots. If you prefer not to grow your own, look for bunches of freshly

clipped herbs like cilantro, basil and thyme. If the bunches are too large to use all at

once, try this tip from dietitian Ayla Withee: Wash and dry the leaves, spread them on a cookie sheet and freeze them. Once the herbs are completely frozen, transfer to a freezer bag for later use.

Berries Berries are packed full of disease-fighting

antioxidants and are high in fiber. Look for strawberries in June, blueberries and raspber-ries in July and cranberries in September.

Try using berries in untraditional ways, as dietitian Kerri Hawkins does.

I always think of strawberries as a dessert, but I have been using them in main dishes lately, like cold soups, she says. You can also try berries as salad toppers, in a smoothie, or on top of pancakes and waffles with yogurt.

Enjoy the summer months with all the fresh produce New England has to offer. Visit the Mass Farmers Markets website www.massfarmersmarkets.org for a schedule of markets near you.


BarnstaBle CountyBuzzards Bay

Main St., Bourne, near Chamberof Commerce, Friday, 10:00 am -2:00 pm, July to October

Chatham1652 Main St., Local Color andOcean State Job Lot parking lot,Tuesday, 3:00 pm - 6:30 pm, May 15to October 29

FalmouthPeg Noonan Park, Main St.,Thursday, noon - 6:00 pm, May 24 toOctober 11

Falmouth/Green harvestBarnstable County Fairgrounds, 1220Nathan Ellis Highway (Rt. 151),Tuesday, 12:00 pm - 4:00 pm, June5 to mid-November

Falmouth/Green harvest Winter

Barnstable County Fairgrounds, AdultExhibit Building, 1220 Nathan EllisHighway (Rt. 151), Sunday,noon - 3:00 pm, mid-November tomid-December

harWiChHarwich Historical Society, Rt. 39,Thursday, 3:00 pm - 6:00 pm, June14 to October 11

hyannis/mid Cape486 Main St., corner of HighSchool Rd., Wednesday, 2:00 pm -6:00 pm, June 6 to October 31

orleans21 Old Colony Way, Wednesday,4:00 pm - 7:00 pm and Saturday,8:00 am - noon, Wednesdays: July 7to September 1, Saturdays: May 12to November 17

ostervilleOsterville Historical Museum, 155West Bay Rd., Friday, 9:00 am -1:00 pm, June 1 to September 28

provinCetoWnRyder St., next to Town Hall,Saturday, 11:00 am - 4:00 pm, May19 to November 17

sandWiChVillage Green, Rt. 6A, across fromthe fish hatchery, Tuesday, 9:00 am -1:00 pm, June 5 to October 30

sandWiCh WinterScenic Roots 349 Rt. 6A EastSandwich, every other Sunday, 10:00am - 2:00 pm, Nov. 6, Nov. 20, Dec.4, Dec. 18, Jan. 8, Jan. 22, Feb. 5,Feb. 19, March 4, March 18

sandWiCh/oakCrest CoveOakcrest Cove, 34 Quaker MeetingHouse Rd., Wednesday, 8:00 am -noon, April 25 to October 10

south yarmouth/Bass river307 Old Main St., Thursday, 9:00am - 1:30 pm, May 24 to September 27

WellFleetBehind Preservation Hall, 335 MainSt., Wednesday, 8:00 am - noon, June to October

essex County

amesBuryUnion Congregational Church, 350Main St., Saturday, 10:00 am -2:00 pm, May 26 to October 13

andover97 Main St., Andover HistoricalSociety, Saturday, 12:30 pm - 3:30pm, June 30 to October 6

BeverlyVeterans Park, Rantoul St. andRailroad Ave., Monday, 3:00 pm -7:00 pm, June 11 to October 22

GeorGetoWnCrosbys Marketplace, 62 CentralSt., Saturday, 9:30 am - 1:00 pm,June 6 to October 20

GlouCester/Cape annStage Fort Park, Thursday, 3:00 pm -6:30 pm, June 21 to October 11

haverhill40 Bailey Blvd., next to police station,Saturday, 9:00 am - 1:00 pm, June toOctober

ipsWiChEbsco Parking lot on Union St.,Saturday, 9:00 am - 1:00 pm, July toOctober

laWrenCeAppleton Way, in between Essex andCommon Sts., next to City Hall,Wednesday, 9:00 am - 2:00 pm, July11 to October 31

laWrenCeParking lot across from GreaterLawrence Family Health Ctr., 216Park St., Saturday, 9:00 am - 3:00pm, July 7 to October 27

lynnExchange and Washington Sts.,Central Sq., Thursday, 11:00 am -3:00 pm, July 5 to October 25

marBleheadMiddle School on Vine St.,Saturday, 9:00 am - noon, June 9 toNovember 17

middleton49 South Main St., AngelicasRestaurant parking lot, Wednesday,3:00 pm - 7:00 pm, June 13 toOctober 17

neWBuryportThe Tannery Marketplace, 50 WaterSt., Sunday, 9:00 am - 1:00 pm,May 6 to December 23

peaBodyLeather City Common, Lowell St.,Tuesday, 2:00 pm - 7:00 pm, June 12to October 23

peaBody/saturdayPeabody Institute Library, 82 MainSt., Saturday, 10:00 am - 2:00pm, July 7 to September 29 (nomarket 9/1)

roWleyRowley Town Common, Rt 1A,Sunday, 8:00 am - 1:00 pm, July 8 toSeptember 30

salemDerby Sq., in front of Old TownHall, Thursday, 3:00 pm - 7:00 pm,June 14 to December 20

sauGus/CliFtondaleCliftondale Sq. exit off Rt. 1,Cliftondale Sq. ( Jackson St.),Tuesday, 10:00 am - 3:00 pm, July toOctober

sWampsCottSwampscott High School, frontparking lot, 200 Essex St.,Sunday, 10:00 am - 1:00 pm, June toOctober

topsFieldTopsfield Fair Grounds, Rt. 1,Saturday, 8:00 am - noon, July 7 toSeptember 22 (Plant Sale 5/12, 5/19, 5/26)

West neWBury/laurel GranGeGrange Hall, 21 Garden St.,Saturday, 9:00 am - noon, July to October

Middlesex County

aCtonPearl St., West Acton Village,Sunday, 10:00 am - 1:00 pm, June17 to October 21

arlinGtonRussell Common parking lot inArlington Ctr., Wednesday, 2:00pm - 6:30 pm, June 13 to October 31

ashland125 Front St., across from thelibrary, Saturday, 9:00 am - 1:00 pm,June 9 to October 20

ayerDepot Sq., Main St.,Downtown, Saturday, 8:00 am - 1:00pm, July to October

BelmontBelmont Ctr. Municipal ParkingLot, Cross St. and Channing Rd.,Thursday, 1:30 pm - 7:00 pm, PostLabor Day, closes at 6:00 pm, Juneto October

BilleriCaIn Front of Council of Aging, 25Concord Rd., Monday, 3:00 pm -dusk, June 25 to October 22

CamBridGe Ctr. marketCambridge Ctr. Plaza, MainSt., Wednesday, 11:00 am - 6:00pm, May 16 to October

CamBridGe WinterCambridge Community Ctr., 5Callender St., Saturday, 10:00am - 2:00 pm, January 7 to April 28

CamBridGe/Central sq.Parking lot # 5 at Bishop Allen Dr.and Norfolk Sts., Monday, noon -6:00 pm (Closes at 5:00 pm afterNovember 7), May 21 to November 19

CamBridGe/Charles sq.Charles Hotel Courtyard at HarvardSq., Friday, noon to 6:00 pm andSunday, 10:00 am - 3:00 pm, Friday:May 25 to November 16, Sunday:May 20 to November 18

CamBridGe/harvard university

26 Oxford St., in front of theHarvard Museum of Natural History,Tuesday, noon - 6:00 pm, June 19 toOctober 30

CamBridGe/kendall sq.Kendall Sq., 500 Kendall St.,Thursday, 11:00 am - 2:00 pm, June7 to September 6

CamBridGeportMorse School Parking lot. MagazineSt. and Memorial Dr., Saturday,10:00 am - 2:00 pm, June 2 toOctober 27 (no market 10/20)

CarlisleKimballs Ice Cream Stand, Rt. 225,Saturday, 8:00 am - noon, June 16 toOctober

ChelmsFordTown Common, North Rd.,Intersection of Rt. 4 and Rt. 110,Thursday, 2:00 pm - 6:00 pm, July 12to October 18

Continued to page 25

farmers marketslocal


Local Recipes

Instructions:Rinse and cook quinoa according to

package directions. Set aside in a large bowl to bring to room temperature.

Meanwhile, bring a medium pot of water to a boil. Season with salt. Cook corn until tender, about 4 minutes.

Remove with a slotted spoon and transfer to a plate.

When corn has cooled, carefully cut kernels from corncobs using a sharp knife, and transfer to the bowl with quinoa. Add onions, beans, red pepper and cilantro.

Submerge diced avocado in a small bowl with three tablespoons of lime juice to prevent browning. Mix avocado and remaining lime juice into quinoa bowl.

Season with salt to taste. Serve cold or at room temperature.

Corn-eating season is finally here! My favorite way to enjoy corn on the cob is with a squeeze of fresh lime juice and a pinch of sea salt. But if youre looking for a new way to enjoy the summer staple off the cob, this quinoa salad is a perfect side or main dish. It also makes a delicious accompaniment to any BBQ. If you like Mexican food flavors like cilantro, avocado and lime, youll love this

quinoa salad that is bursting with flavor and texture.

Quinoa SaLad with FReSh CoRn

Janel Funk, MS, RD, LDN, is a Boston-based Registered Dietitian who enjoys experiment-ing with plant-based recipes. You can follow her food blog, Eat Well with Janel, and follow her on Twitter @DietitianJanel.

Ingredients:

1 cups quinoa (pronounced

KEEN-wah), rinsed and cooked

2 ears of corn, husked and halved

1 medium white onion, diced

1 can black beans, rinsed

and drained

1 red bell pepper, diced

1 avocado, diced

Juice from 3 limes

- cup fresh cilantro, chopped

Sea salt to taste

Chelmsford AgwAy winterChelmsford Agway, 24 Maple Rd.,Saturday, 10:00 am - 2:00 pm,November 5 to February 4 (Nomarket 11/26, 12/24, 12/31)

everettEverett Sq., adjacent to Library,Wednesday, 3:00 pm - 7:00 pm,June to October

frAminghAmSt. Tarcisius Church parking lot,Waverly St. (Rt. 135),Wednesday, 3:00 pm - 6:00 pm &Saturday, 9:00 am - noon, July 11 toOctober 31

frAminghAm/villAge greenVillage Green on Edgell Rd. atFramingham Ctr., Thursday, 12:00pm - 5:30 pm, June 7 to October 25

grotonWilliams Barn, 160 Chicopee Row,Friday, 3:00 pm - 7:00 pm, July 6 toOctober 5

hopkintonWeston Nurseries, Rt. 135,Friday, noon - 6:00 pm, June 15 toOctober

lexingtonLexington Ctr., Corner ofMassachusetts Ave. and FletcherAve., Tuesday, 2:00 pm - 6:30 pm,May 29 to October 30

lowellCity Hall Plaza, Arcand Dr., Friday,2:00 pm - 6:00 pm, June 29 toOctober 26

mAldenGovernment Ctr. Plaza, 200Pleasant St., Tuesday, 3:00 pm -6:00 pm, June 19 to September 18

mAynArdDowntown Maynard, Clock TowerPlace, Mill Pond parking lot,Saturday, 9:00 am - 1:00 pm, LateJune to October

medfordOne City Hall Mall, corner ofRiverside Ave. and ClippershipDr., Medford Sq., Thursday,3:00 pm - 7:00 pm, June 7 to October 11

melroseBowden Park at West Emerson St.and Cedar Park, Thursday, 1:00 pm -7:00 pm, June 14 to October 25

nAtiCkNatick Common, Downtown,Saturday, 9:00 am - 1:00 pm, May 12to November 17

newtonCold Spring Park, 1200 Beacon St.Newton Highlands, Tuesday, 1:30pm - 6:00 pm, July 3 to October 30

newton/post 440American Legion Post 440, 295California St., Friday, noon - 5:00pm, July 6 to October 5

pepperellTown Field/Community Ctr., HollisSt., Near intersection of Rt., 111and 113, Saturday, 9:00 am - 1:00pm, June 23 to October 6

somerville winterCenter for the Arts at the Armory, 191Highland Ave., Saturday, 9:30 am -2:30 pm, November 12 to May 26

somerville/dAvis sq.Davis Sq., Day & Herbert Sts.Lot, Wednesday, noon - 6:00 pm(Closes at 5:00 pm in November),May 23 to November 21

somerville/mystiC mobileMystic Housing Development, 530Mystic Ave, Somerville Council onAging, 167 Holland St, Clarendon HillTowers, 1366 Broadway, 4th locationTBD, Thursday and Saturday, 11:00am - 4:00 pm, June to November

somerville/swirl & sliCeUnion Sq. on the plaza,Thursday, 5:00 pm - 8:00 pm, June14 to September 20

somerville/Union sq.Union Sq. on the plaza, Saturday,9:00 am - 1:00 pm, June 2 toNovember 17

stonehAm/fArm hill fArmers mArket

Stoneham Common, across fromTown Hall, Tuesday, 2:00 pm - 6:00pm, June to October

wAkefieldHall Park adjacent to the Veteransballfield and parking lot on LakeQuannapowitt, Saturday, 9:00 am -1:00 pm, June 23 to October 20

wAlthAmSovereign Bank parking lot, Main &Moody St., Saturday, 9:30 am - 2:30pm, June 16 to November 10

wAylAndRussells Garden Ctr., 397 BostonPost Rd, Rt. 20, Wednesday, noon -5:00 pm, June 27 to October 3

wellesleyWhole Foods parking lot, 442Washington St., Thursday, 2:00pm - 6:00 pm, May 10 to November 15

westfordTown Common, Tuesday, 2:30 pm -6:30 pm, September and October,2:30 pm - Dusk, June 19 to October 30

westford winterErics Garden Ctr., 68 BostonRd., Saturday, 9:00 am - 1:00 pm,November 5 to March 31

Continued to page 28

farmers marketslocalcontinued from page 23


Local Recipes

Roasted Red Snapper

RainbowChardwith

This meal is perfect for the family or a small summer dinner party. You can prepare the fish in the oven or in foil on the grill. Rainbow chard, in particular, has sweet elements when cooked. Grill a fresh baguette with olive oil or prepare a grain as your starch. - Catherine CooperServes 4


Summer is the prime season for chard, which can be found seasonally at local farm-ers markets and year round at grocery stores across the country.

Nutritious and delicious, rainbow chard is also referred to as bright lights for its vibrant stems and veins. Popular in Mediterranean cooking, chard is less bitter than spinach with golden health benefits.

According to the Worlds Healthiest Foods, a

Rainbow chard bursts with color and flavor

SHOPPING LIST

4 Red snapper fillets, boned (you can use any type of white fish)

3 Lemons

1 Large bunch rainbow chard

1 Large shallot

2 Garlic cloves

Cup pine nuts or sliced almonds (optional)

Cup dry white wine

Cup Parmesan cheese

Extra virgin olive oil

Fresh thyme

Fresh rosemary

Fresh parsley

Salt and fresh ground pepper

PREPARATION

Red Snapper Preheat oven to 375F. Wash fresh herbs. Slice lemons for garnish. Spray baking dish with olive oil. Keep the skin on the garlic, but cut the

ends off. Add to baking dish the juice of 1 lemon,

cup white wine, pinch salt and pep-per, and fresh herbs and garlic.

Pat the fillets dry with paper towel. Generously salt and pepper both sides

of fish fillets and place them over the herbs in baking dish.

Squeeze more lemon over the fish fil-lets, pour a little olive oil and place more fresh herbs on top. Set aside.

Prep any other food you plan to serve.

Rainbow chard Toast sliced almonds or pine nuts using

medium-low heat. Stir often until golden and set aside. Wash the chard leaves well. Mince shallot and set aside Measure wine and set aside. Measure parmesan cheese and set aside. Place each chard leaf on cutting board. With a sharp paring knife, cut the leaves

away from the stems. Set leaves aside. Dice the stems and place in bowl. Set

aside. Cut the leaves into 1- or 2-inch strips

and place in bowl.

COOKING

Red Snapper Place fish in oven for 18 minutes. While the fish cooks, prepare the

chard.

Rainbow chard In a large saut pan sweat shallot

with 2 tablespoons of olive oil for 3 minutes using medium-low heat.

Stir often to avoid browning shallot.

Add chard stems. Stir often for 5 minutes. Add salt and pepper to taste. Remove stems from the pan and set

aside. Add wine to the pan and the chard

leaves. Stir often for 7-10 minutes or until

leaves wilt. If the pan gets dry, add cup water

as needed. Add salt and pepper and taste. Add the stems back to the pan and

stir. Check fish for doneness and re-

move from oven. Remove chard from heat and add

parmesan cheese and toasted nuts to chard.

Stir and serve immediately.

nutrition guide by George Mateljan: ...Chard is considered one of the worlds healthi-est vegetables for several reasons. It has at least thirteen known antioxidants, including syrin-gic acid, which helps regulate blood sugar levels, and kaempferol, known for its ability to benefit cardiovascular health. The stems and veins of the plant also have nutrients called betalains that help reduce inflammation and detoxify the body...

INSTRUCTIONS

Catherine Cooper


WilmingtonAcross from the Town Common, 138Middlesex Ave., Sunday, 10:30 am -1:30 pm, June 17 to September 30

WinchesterTown Common, Laraway Rd.,Saturday, 9:30 am - 1:30 pm, June 9to October 27

WoburnSpence Farm, 41 Wyman St.,Sunday, 10:00 am - 2:00 pm, June 10to October 21

Norfolk CouNty

braintreeTown Hall Mall, 1 JFK MemorialDr., Saturday, 9:00 am - 1:00 pm,June 16 to end of October

brooklineCoolidge Corner, Centre St. Westparking lot, off Beacon St.,Thursday, 1:30 pm - dusk, June 14October 25

cohassetCohasset Common, Main St.,Thursday, 2:30 pm - 6:00 pm, June14 to October 11

DeDhamLawn outside of the First Church ofDedham, High and Court Sts.,Wednesday, noon - 6:00 pm, June20 to October 31 (no market 7/4)

FoxboroPatriot Place, Thursday, 3:00 pm -6:00 pm, June 28 to September 6

FranklinTown Common, Friday, 12:00 pm -6:00 pm, June 8 to November 2

holbrookUnion St. Lanes, 231 Union St.,Rt 139, Saturday, 9:00 am - 2:00 pm,May to October

meDFielDFirst Parish Church, 26 North St.,Thursday, 2:00 pm 6:30 pm, May 31to October 11

miltonTown Park on Wharf St. in MiltonVillage, Thursday, 1:00 pm - 6:00 pm,June 21 to November 1

milton/thayer nurseryThayer Nursery, 270 Hillside St.,Sunday, 10:30 am - 3:30 pm, April 15to June 24 and September 9 toNovember 18

neeDhamFirst Parish Unitarian-UniversalistChurch, 23 Dedham Ave.,Sunday, 1:00 pm - 5:00 pm, June 10to October 28

norWooDTown Common, Nahatan andWashington Sts., Tuesday, 12:00pm - 6:00 pm, June 19 to October 30

QuincyJohn Hancock Municipal Parking lot,Quincy Ctr., across from the CourtHouse, Friday, 11:30 am - 5:30 pm,June 22 to November 16

WalpoleTown Common, Main St., at theintersection of Main and FrontSts., Wednesday, 2:00 pm - 6:30pm, June 30 to October 31

WeymouthTown Hall parking lot, 75 MiddleSt., Saturday, 9:00 am to 1:00pm, June 23 to October 20

Suffolk CouNty

allstonParking lot at the intersection of North Harvard St. and WesternAve., south of Harvard footballstadium, Friday, 3:00 pm - 7:00 pm,June 15 to October 26

allston VillageJackson Mann Plaza, Cambridge St., Saturday, 11:00 am - 3:00pm, May 12 to October 29

boston meDical centerMenino Pavilion at BMC Lobby, 840Harrison Ave., Friday, 11:30 am - 2:30 pm, June to October

boston/boston uniVersity 775 Commonwealth Ave., Thursday, noon - 4:00 pm, September 6 to October 25

boston/city hall plazaBoston City Hall Plaza (Government Ctr., along Cambridge St.), Monday and Wednesday, 11:00 am - 6:00 pm, (11:00 am - 5:00 pm afterNovember 4. No market on Mondayholidays), May 21 to November 21

boston/copley sQ.Copley Sq., along St. James Ave., Dartmouth and Boylston Sts., Tuesday and Friday, 11:00am to 6:00 pm, May 15 to November 20

boston/pruDential ctr. Boylston St., next to entrance of Prudential Ctr., Thursday, 11:00am - 6:00 pm, May 17 to October

boston/pruDential center. Winter

Inside the Prudential Center Mall,Belvedere Arcade near the post office, Thursday, 11:00 am - 5:00 pm,November to April

farmers marketslocalcontinued from page 25


boston/ south station/ DeWey sQ.

Dewey Sq., across from South Station, Tuesday and Thursday,11:30 am - 6:30 pm (11:30 am - 6:00pm after November 4), May 24 to November 20

boston/ south station/ DeWey sQ. Winter

Dewey Sq., across from South Station, Tuesday and Thursday,11:30 am - 2:30 pm, November 29 to December 22

boston/ soWaIn conjunction with the South EndOpen market, at the end of Thayer St., Sunday, 10:00 am - 4:00 pm,May 6 to October

boston/soWa Winter Indoors at 485 Harrison Ave.,Sunday, 10:00 am - 3:00 pm,November 20 to April 29

charlestoWnThompson Sq. at Main & AustinSt., Wednesday, 2:00 pm - 7:00 pm, July to October

chelsea communityCity Hall parking lot, 500 Broadway, Saturday, 9:00 am - noon, July to October

Dorchester WinterCodman Sq. Health Ctr.,Great Hall, 6 Norfolk St, Sunday,noon - 3:00 pm, January 8 to March 25

Dorchester/ashmont peaboDy sQ.

Ashmont Station Plaza, across from1911 Dorchester Ave., Friday, 3:00 pm - 7:00 pm, July 6 to October 12

Dorchester/boWDoin geneVa Bowdoin St. Health Center,Bowdoin St., Thursday, 3:00 pm - 6:30 pm, June 28 to October 25

Dorchester/coDman sQ. Codman Commons, Corner ofWashington St. and Talbot Ave., Thursday, 1:00 pm - 6:00 pm, June21 to October 25

Dorchester/Dorchester house

Dorchester House, 1353 Dorchester Ave., Tuesday, 11:30 am - 1:30 pm,June 26 to October 16

Dorchester/FielDs corner Park St., Shopping Center parkinglot, Saturday, 9:00 am - noon, July 7to October 30

Dorchester/groVe hallNext to Flames Restaurant, 469 BlueHill Ave., Tuesday, 3:00 pm - 7:00pm, July 10 to August 28

east bostonCentral Sq. at Meridian,Bennington and Border St.,Thursday, 3:00 pm - 7:00 pm, July 5to October 18

hyDe park main streetsBlue Hills Bank parking lot, 1196River St., Saturday, 2:00 pm -5:00 pm, July 14 to October 6

Jamaica plainBank of America parking lot, 677Centre St., Tuesday, noon - 5:00 pm,and Saturday, noon - 3:00 pm, May12 to November: Tuesday Marketopens June 19

Jamaica plain/loring-greenough

Loring-Greenough House, 12 SouthSt., Thursday, 2:00 pm - Dusk,May 31 to end of October

mattapanChurch of the Holy Spirit parking lot,525 River St., Saturday, 10:00 am -2:00 pm, July 14 to October 13

mission hillBrigham Circle, intersection ofHuntington Ave. and Tremont St.,Thursday, 11:00 am - 6:00 pm, June21 to October 25

reVere beachRevere Beach by the William G.Reinstein Bandstand, Thursday,11:00 am - 6:00 pm, July 19 toOctober

roslinDaleAdams Park, intersection ofWashington St. and CumminsHighway, Saturday, 9:00 am - 1:30pm, June 2 to October 27

roxbury/DuDley toWn common

Dudley Town Common, Dudley St.and Blue Hill Ave., Tuesday andThursday, 3:00 pm - 7:00 pm, June 5to end of October

south bostonWest Broadway Municipal Frontparking lot, Monday, 12:00 pm - 6:00pm, May 7 to November 19

For complete listings, visitwww.mass.gov/agr

Schedules subject to change

Published by Massachusetts Department of Agricultural Resources

251 Causeway Street, Suite 500, Boston, MA 02114

617-626-1700

farmers marketslocal


Barbara Lynch

Meet the WorMs Foundation Gets CookinG By Brian Wright OConnor

Boston ber-chef Barbara Lynch is renowned for cuisine that combines French savoir faire, Italian passionata and Southie steel. Her latest offering, Meet the Worms, may not make the menu at No. 9 Park but will have an im-pact that long outlasts the aftertaste of bison strip loin

or prune-stuffed gnocchi. Growing up in the South Boston projects, Lynchs standard of fresh

food was a newly opened can of Spaghettios. The closest she got to a garden was a dandelion or two pushing up between the cracks of the

glass-littered courtyard in the McCormack housing development. After close to 30 years of serving high-end cuisine to a well-heeled clientele, shes bringing her cultivated zeitgeist of fresh ingredients closer to her roots by teaching Boston schoolkids how to grow and cook their own food.

Meet the Worms, the inaugural program of the newly launched Barbara Lynch Foundation, brings gardening and cooking experts once a week to the Blackstone Elementary School in the South End. Every Wednesday afternoon, first and third graders crowd around

Jeronimo Lopere waters lettuce in the greenhouse at the Blackstone Elementary School in Bostons South End. (Brian Wright OConnor photo)

ProfileEntrepreneur

raised planters and trash cans converted into potato beds to learn the basics of gardening, nutrition and cooking. The broader goal is to teach healthier living in a city where about one in five children suffers from food insecurity. Sadder, many of those who have more access to food end up consuming empty calories.

Lynch has three businesses in the neigh-borhood the popular Butcher Shop and B&G Oysters restaurants, and the demon-stration kitchen Stir so the Blackstone was a natural choice to run a program tapping into her passion for education and nutrition. I had long been interested in getting kids to under-stand the value in eating well, exercise and basic cooking skills, she says. I also grew up in the city and know that the opportunities to garden, visit farms and learn about nutrition and healthy living are not always plentiful.

The Blackstone School, flanked by the Villa Victoria and Cathedral projects, had a long-neglected greenhouse that teenage volunteers from the nearby St. Stephens Church helped restore under the direction of Elle Jarvis, the Meet the Worms program manager who also runs Stir. Lettuce, cucumbers and toma-toes grown in the greenhouse have gone into salads and the potatoes used to make potato, parsnip and green garlic soup.

Jeronimo Lopere, a 9-year-old from East Boston, feels right at home beneath the slant-ing skylight of the third-floor greenhouse. Back in his native Colombia, he milked cows and planted crops at his aunts farm. This is the best part of school, he says with a grin while watering rows of romaine and red let-tuce. We get to plant things and make deli-cious food.

Mathematics and writing teacher Ana Vaisenstein says the garden has made biology come alive for the children. Theyre so excit-ed when they see the plants grow from seeds. And when they prepare what theyve grown, its another learning experience. This is great food! they say.

Lynchs plunge into worm-world began when Boston Mayor Thomas M. Menino took her on a tour of greenhouses at some of the citys at-risk schools. The school communities were anxious to restore them and incorporate lessons in sustainability, nutrition and cooking into the curriculum, says Lynch.

While stepping up her philanthropy, Lynch has also engaged in efforts to encour-age more women to take the entrepreneurial plunge, speaking at local forums on women in business and serving on the advisory board

of Women Entrepreneurs in Science and Technology (WEST), which helps women advance their careers in the fields of science and technology.

Sitting down with Barbara Lynch to dis-cuss her business and charitable ventures is like stepping into an entrepreneurial whirl-wind. Her cell phone rings incessantly. Min-ions come and go with questions and messag-es. Throughout it all, Lynch compact and intense, with a chopped gamine haircut falling around expressive eyes and a sculpted jawline sizes up every question while glancing sideways as if to make sure the exit is still near,

the window not too far off the ground to af-ford escape.

Well, maybe this one is. Its probably a 14-foot-drop from the dining room of Menton, her Fort Point dining emporium, to the Con-gress Street sidewalk. When she does answer, she turns her head from the window with a disarming gaze. Whyd I take the leap into starting my own restaurant? she asks. Its simple. I had nothing to lose. And the best thing I did was not listen to everyone telling me why I couldnt do it.

Lynchs father, a taxi driver, died when she was an infant, leaving her mother to raise six kids. In the midst of the drugs and the booze and the fights and the anger of a neighbor-hood that felt under siege, I was never a fol-lower, Lynch says. I went to the beat of my

own drum. Especially when it came to legal or illicit job prospects, whether dealing drugs or serving black-and-white frappes (with three eggs for protein) to Whitey Bulger and the boys at Southies Soda Shack.

even as a kid, I liked to make money. I got my first cooking job when I was 13 over at the St. Monicas rectory, making sausages and onions for the priests. I liked cooking and I figured if I could cook, Id always be able to support myself.

She looks around the sparsely elegant dining room, which by 9 pm will be filled with customers in search of Lynchs magical

touch. But I always thought I would have a sub shop.

But fate and ambition led to a loftier perch. Going to school at the height of the bus-ing era in Boston, she was shipped off the peninsula to Madison Park High School in Roxbury, where, in the midst of racial brawls and making money by placing bets for teachers with a Southie bookie she found two classes to her liking, Gaelic and cooking. The Cambridge pastry chef who taught the cooking class recognized in the tough-talking Lynch the raw ingredients of a great chef and encouraged her talents.

Lynch dropped out of school but took an-other step up the food ladder when she got a job at the tony St. Botolph Club on Com-monwealth Avenue in the Back Bay the


Justin Ide photos

This is the best part of school. We get to plant things and make delicious food.

Jeronimo Lopere

same club where her mother waited tables. She watched the chef pre-pare grouse and sole and told him she wanted to be a cook. Her first break came when she lied about her cooking experience to get a job on a dinner cruise ship out of Marthas Vineyard.

The next rung was apprenticing at Michaelas under the hard-driv-ing Todd English, whom she followed to Olives and Figs. Where others wilted beneath the chef s explosive temperament, Lynch per-severed, soaking up the knowledge of sauces and sauternes, filets and fricassees. To a Southie girl raised among rival gangsters and political wannabes, the kitchens resemblance to the fighting factions of Fal-lujah was just a part of the learning process.

Kitchens are tough places, says Lynch, who worked in kitchens in Italy to round out her experience. Tough boys and tough condi-tions its a dog-eat-dog world. You have to stand up for yourself to survive.

After leaving English to become executive chef at an Italian res-

taurant in the theater district, she decided she didnt want to ever work for another chef. She knew what she wanted and found inves-tors who agreed.

No. 9 Park, nestled in the half-sunk ground floor of a Beacon Hill townhouse just steps from the State House, opened in 1998. Between its candlelit setting facing the Boston Common, the intimacy of low ceilings, fresh flowers, rich linens and, most of all, the fresh and fabu-lous food, Lynchs flagship restaurant soon became the gastronomic destination of choice for the Hubs discriminating diners.

Her success came as a surprise to some of her pals from the proj-ects. One of them, an apprentice politico working under the Golden Dome, remembers heading out for dinner with a brace of lobbyists to chow down at a new restaurant owned by his old neighbor.

I couldnt legally let them pay for dinner but I figured that $13


would be enough for a place owned by Barbara, says the politician who asked not to be named. Then we walked into No. 9 Park. While they started ordering everything off the menu I went back into the kitchen to find Barbara to see what $13 could buy. She just laughed and told me not to worry about it.

At heart, Lynch is a neighborhood girl. I like to think I raised the bar a little bit on the restaurant scene, says Lynch. When I started, chef-owned restaurants existed, but they were run much differently. Im sort of that blue-collar Boston person who believes deeply in loy-alty. I want to treat my staff the way I want to be treated with dignity and respect. Thats the way I run everything.

The results speak for themselves. Her cookbook, Stir, is a best-sell-er. Besides No. 9 Park, Menton, Stir, B&G Oysters and the Butcher Shop, the Lynch empire includes the 9 at Home catering business, the cocktail bar Drink and the retro luncheon joint Sportello. An-other venture, BLinc, will soon sell dehydrated food packs to busy

urban dwellers. All together, her businesses employ 250 workers and generate an estimated $25 million in annual revenues.

Along the way, she has collected a coveted James Beard award and become the only woman chef in North America named a Grand Chef Relais & Chteaux one of worlds highest culinary honors. Resting on her laurels is not in the game plan. She works long hours and often spends the night in a city condo when its too late to get home to Winchester to join her husband, Charles Petri, and 8-year-old daughter Marchesa, named after her favorite chef.

The biggest lesson of my career is to follow your dream, she says. Whatever you want to do, whatever youre passionate about, pursue it. The second lesson is dont give it away if youre the visionary. Keep ownership. Hire the people you need to hire to run the business, but dont give away the store. =

Marlo Fogelman

The MarloMeThodWinning over one

ClienT aT a TiMeBy Abby Kurzman

its clear a woman runs this company. At Marlo Marketing/Communica-tions, located in Bostons Back Bay, vases of bright orange Gerber daisies bid you welcome. The conference room is white, accented by elegant, crystal

chandelier lamps. But the rest of the room gets down to business:

The walls are covered with magazines that have featured clients products and compelling titles: Clean Plate Awards, Night Club Bar Awards 2011, Best Prom Up-Dos and Launch Your Company This Weekend.

(Mimi Rutzen Crawford photos)34 Exhale Summer 2012

ProfileEntrepreneur


When asked what it feels like to be one of Boston M a g a z i n e s 2008 25 Most

Envied People, company founder Mar-lo Fogelman rolls her brown eyes. She has long hair to match, and wears a beige-yellow, richly textured jacket. She has won numerous other awards as well, including accolades from PR News and Boston Business Journal. She was also recognized as one of the seven most in-novative Bostonians by BizBash maga-zine in 2011.

Its not just her success that people envy its that she has done it on her own terms. Marlo says she only works with companies she feels good about, compa-nies offering the best-in-class consumer lifestyle products and services.

She does not solely promote high-end items, though. Take Annas [Taqueria] for example, she says. They offer the best burrito youll find anywhere, and it costs just $5.

The enthusiasm Marlo brings to ev-ery project is the main ingredient in the Marlo Method, an individualized focus on each clients goals, combined with a willingness to break the rules to get them there.

What does this company need? Marlo trains her staff of 17 to ask. Thats what well focus on. We create branding and build an image. We take the client to the next level.

She uses this same strategy to reach her own goals. Originally from the De-troit area, she earned a BA at Michigan State University. Then she came east to earn a law degree and a masters degree in international relations, both from Boston University. While she is licensed to practice law in both Massachusetts and New York, Marlo says she knew it wasnt what she wanted to do.

Her first job in public relations was unexpected. A friend saw a PR firms job advertisement, specifically targeting law school grads, and told me, this is what you should do, she says.

Marlo wasnt sure what she was get-ting into, but figured since 499 other

lawyers applied for the job, it must be a good one.

She got the job and it was a great fit. While there, Marlo began working on the Starbucks account, starting in 1995. Starbucks wasnt happy with the firm, but Marlo turned it around.

She still had the account in 2011, and helped the coffee company launch their clean up campaign. Starbucks encour-aged employees to volunteer, and then paid them for their efforts. They taught me how to incorporate volunteerism into the workplace, Marlo says, claim-ing to have kept this in mind when she started her own firm.

She is well-known for her philan-thropy and pro bono work for local organizations such as the Police Ath-letic League and the Franklin Park Zoo. For the last five years or so, she has served on the Board of Directors of the Boston Public Market Association. BPMA operates seasonal farmers mar-kets in Government Center and Dewey Square, but plans to open a year-round market by 2014.

Marlo has a get-it-done personality

and makes things happen for us, says Don Wiest, BPMA board chair. We want our markets to be important re-sources for chefs right in the city. Chefs want food thats locally sourced. Marlos connections in the restaurant world have been invaluable. She got local chefs ex-cited [and] got them to sign a state peti-tion on our behalf.

Looking back on her career choice, Marlo says she wasnt too intimidated about starting her own firm. She knew she had a flair for the business, and she was determined. Normally, I get it right, she says.

Many of her clients echo that sentiment.Garrett Harker, owner of Boston res-

taurants Eastern Standard, Island Creek Oyster Bar and The Hawthorne, agrees. Marlo is uncompromising about deliv-ering product at the highest level and is constantly self-assessing how to get better, he says. We would not have en-joyed the same level of success without her vision and drive. Shes a bold think-er who goes beyond the mere execution of marketing strategy and inspires the team with big ideas and lofty goals. =

Marlo Fogelman poses with her staff.


Boston-Power founder Christina Lampe-nnerud was run-ning battery safety investigations for the consulting giant Arthur D. Little when she found

her mission. Speaking at the Sustain-able Economy Conference in Boston, the Swedish-born chemist tells her story:

In 2004, we had completed 100 investi-gations of lithium-ion batteries, she says. Case number 99 was a boy wearing sum-mer shorts, and without warning his cell-phone in his cargo pocket exploded. Case 100 was a lady checking e-mail in bed when, without warning, metal shards flew out through her keyboard.

These were big multinational compa-nies, she continues. One hundred times they had retained me, and had discussions of root cause. Every time they concluded, Its just a business risk. I had a 1-year-old and a 4-year-old at home, and I decided that was not an acceptable answer.

So she left her prestigious job to build a better battery. She turned the garage of her suburban Boston home into a laboratory for reformulating the lithium-ion battery. And so Boston-Power was born.

Today, the Westborough-based company is building its second factory to produce its longer-lasting, faster-charging, non-toxic batteries. The innovative batteries are scalable for uses from laptops to power grids and electric cars. From her solo start, Lampe-nnerud has built a force of 500 employees; she expects to add another 800 in the next 18 months.

And safety is still an essential goal. Weve been in production four years now, and have had zero incidents, she says.

Her pursuit of science and technology was influenced in part by her father, an in-novator in the power transmission field. Growing up, the engineers daughter found math and science easy and school fun.

Her community was a factor, too. Where I grew up, the expectation was youd go into

Christina Lampe-nnerud

Woman of poWer

Clean teCh entrepreneur Creates safer, Better-performing Batteries

By Sandra Larson

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the toughest field you could, she says. After earning her PhD in inorganic chemistry at Swedens Uppsala Uni-versity, she came to the US to do post-doctoral research at MIT.

Being female in a male-dominated field has certainly not kept success from her grasp, though she has en-countered old-fashioned attitudes.

You get comments like, You dont

look like a scientist, or Youre too happy to be a CEO, she says. My professors said, You cant be serious, you have long hair. But I had no re-spect for that comment. You can look any way you like, it has nothing to do with your ability to think.

In a panel discussion and in an inter-view, the 45-year-old exudes warmth, enthusiasm and pride; its hard to imag-ine her without an infectious smile at the ready. But she can be tough.

People on my teams say my lead-ership style is more demanding than you think when you walk in, she says. I will push people to do things they didnt think they could. If youre a high performer and you want to fly high, Im a good leader.

And what of those young children at

home that helped propel her quest for safer, greener batteries?

Her son is now 8, her daughter 12. With long work hours and extensive travel, she has relied on a live-in au pair as well as a network of supportive friends who brought meals during the busy times.

Its extremely intense, Lampe-n-nerud says. But I was blessed with two very gifted, easygoing kids. They are healthy, and they do really well in school. I think when thats not true, its really hard.

She also attributes her successful balanc-ing act to deliberate focus.

I have the mental discipline to be present, she says. Thats really im-portant. I see other mothers at play-grounds or at recitals on their phones, and I think, Dont do that. Be present. When Im at a recital, Im really there. I book time for my kids bedtimes. Its on my calendar and no one can inter-rupt me.

Much of her travel in the past few years has been to China, where the companys factories are located and where demand is high for Boston-Power products. Last fall, she shed her

CEO role and became the companys international chairman. She remains based in Westborough, where business development activity is centered.

Lampe-nnerud is unapologetic about moving much of her companys operations overseas.

As an entrepreneur, you have to make sure your company survives, she says. I felt a huge opportunity to get this technology out and let it do its work. I could let it starve in the reces-sion, or bring it to China.

From the Sustainable Economy Con-ference, Lampe-nnerud heads straight for the airport and to a week of business meetings in Europe. The week prior, she was in Atlanta delivering the clos-ing keynote at the Women Presidents Organizations annual conference, with a message about a global concern.

I told them, I think we are standing in front of almost insurmountable evidence that we are heading for big problems en-vironmentally. And to me, its inexcus-able not to engage, she says. I think the deal is to engage, collaborate some-thing women are generally very good at and to transcend borders. We have so little time, and so much to do.=

I will push people to do things they didnt think they could. If youre a high performer and you want to fly high, Im a good leader.


Photos c

ourtesy

of Bosto

n-Power


E pluribus unum is not the usual way most Bostonians describe diversity. But then again, Colette Phillips is not the usual Bostonian. E pluribus unum, Phillips ex-plains, Out of many one, is true now more than ever. Five years ago, most people didnt know that a large number of Brazilians existed in Boston. When they won the World Cup, Brazilians were coming out in Allston, Brighton, Framingham, Fall River and Dorchester. People were saying Where did all these Brazilians come from?

But Phillips knew all about the Brazilian population. Its her job. Boston has the second largest number of Brazilians outside of Bra-

zil, she says. To Phillips, diversity is not only a good thing, its inevitable. Given

the browning of national demographics according to recent census

data, Phillips may very well be on to something. We are not mono-lithic in thought, she says. Diversity of people, thought and lifestyle is forever going to be what strengthens us.

Phillips is a trailblazer. When the Antigua native started Colette Phillips Communications, Inc. in 1986, she was the first person of color to start a successful public relations and marketing agency in Boston, she says. The firm provides PR and marketing services for multicultural markets.

I come from a family of entrepreneurs, she says. Its in the blood. I saw their hard work, commitment, dedication and focus. I was work-ing at a company where the general manger got fired and another came in and he decided he was going to do away with all the others. I told myself, I never want to be in a situation where anyone else can call the shots about my future or who I am as a person.

Before starting her own firm, Phillips was working as the head of PR for the Royal Sonesta Hotel in Cambridge when she got

Colette Phillips, pictured here with Michelle Obama, is a member of the executive committee of the Massachusetts Women for Obama and served as one of the hosts for the March 9th 2012 fundraiser at the Institute of Contemporary Art, Boston. Photo courtesy of Obama for America.

Colette Phillips

ConnECting CompaniEs with divErsE markEts By Jacquinn Williams

profileEntrepreneur

fired in 1985. By 1986, they were my cli-ent, she explains.

She came to Boston in the 1970s to attend Emerson College. After graduating in 1976, she headed home to Antigua to work. While there, she worked in TV and also worked for the Antiguan prime minister as his press secretary. Later, she decided to head back to Boston. Boston grows on you, she says.

Though Phillips is no stranger to boot-strapping, getting her career off the ground did not come without obstacles.

Certainly, financing was challenging, she says. I had to go all the way to Rockland Federal Credit Union to get a line of credit even though I had almost $100,000 in con-tracts for the first year. My clients included Dimock Community Health Center and Judge Baker Childrens Center.

I was [also] doing work with Hill Hol-liday for the states office of travel and tour-ism and I needed the line of credit to pay bills. We were looking for only $10,000. But I couldnt get any of the [larger] banks to give us credit.

Despite the growth of her business, it took nearly seven years for a major bank to give her a line of credit.

When she decided to strike out on her own, Phillips knew she had to set her com-pany apart from the competition.

My differentiator was the fact that I could offer companies the opportunity to do what I call multicultural or ethnic marketing, she says. We basically pioneered it. Nobody was thinking about it at that time. [Also] Im re-ally good at community engagement.

Jackie Jenkins-Scott, president of Whee-lock College, credits Phillips success to her creative mind. Jenkins-Scott met Phillips in 1986, when she worked at Dimock Com-munity Health Center. Phillips handled PR for Dimocks fundraiser in 1988.

Shes always thinking of ways to put peo-ple together and projects together, Jenkins-Scott says. Shes always done a phenomenal job for any project I asked her to undertake.

Agnes Bundy Scanlan, chief regulatory of-ficer at TD Bank, agrees. Scanlan gave Phil-lips her first big corporate account.

To me, Colette is larger than life, Scan-lon says. She is a truly exceptional com-munications and marketing executive. She knows everyone in New England and even beyond. From a professional perspective, Colette has enabled my former company

[to] exponentially grow its business in these diverse markets.

Initially, Phillips didnt have a lot of men-tors, but she decided to get involved with organizations relevant to her business and utilize the relationships she did have.

Getting actively involved in the Ad Club and Greater Boston Chamber of Commerce were two good decisions, she recalls. I didnt have anyone that looked like me doing what Im doing.

But she did have some key people who helped her along the way.

Mel Miller, publisher of the Bay State Banner, was a big supporter of mine, she says. Friends and mentors of mine [were]

Larry Lowenthal, Marian Heard and Ev-elyn Murphy.

In addition to her company, Phillips published Kaleidoscope a multicultural resource guide in 2000 and 2006, and founded Get Konnected!, the citys first monthly multicultural networking event, in March 2008.

Colette is the consummate connector, Jenkins-Scott says.

With Get Konnected! Phillips says she aims to create a place where people feel in-stantly comfortable.

Get Konnected! is as strong as ever and her company is doing well. But, if the pop-ulation trends continue, will the need for ethnic-focused public relations and mar-

keting still exist?I think thats a misnomer, she says. I

think were [the nation] becoming more of a salad bowl than a melting pot. We still need to market to the peppers, carrots, lettuce each part of the beautiful mosaic of people.

Phillips observes that racial and ethnic minorities are enjoying American culture but still maintaining their own respective identities and cultures.

People want to keep something integral to who they are as a people, she says. They are acculturating, embracing American cul-ture and keeping their own. We dont have to force our ways on people, thats what makes us American.=


Outside Of the Office

Though she spends a lot of time around town, Phillips claims that shes a real homebody.

I can be very much a recluse, she says, laughing. Being out in the public for me is a pushing of myself. I have to really work at it.

But she does love to entertain and hang out with friends.

I love the theater, I love jazz, she says. I love going to Scullers or Regattabar. I like good food. I like to travel!

Colette and Get Konnected! Legends and Leaders 3rd Anniversary Honorees: Eastern Banks President Bob Rivers; Division of Capital Asset Management Commissioner Carole Cornelison; Mass. Treasurer Steve Grossman and Ferderal Reserve Bank VP Marques Benton (Demonika Bray/CPC photo)


It took a honeymoon in Australia for Jen-nifer House to realize her lifes purpose coffee. In 2001, Jennifer and her husband, David, spent five weeks exploring the eastern coast of Australia, which included several in-dependent coffeehouses. I plan my vacations around food and drinks, she says.

The specialty coffee movement Down Un-der offered flavors and artistic designs in-cluding an octopus shape atop Jennifers latte like none the newlyweds had seen in Bos-ton. It was difficult to get a good cup of coffee at home, she says.

After returning to their home in Dorchester, the couple established Flat Black Coffee Com-pany with their friend, Jeffrey Chatlos. The three business partners opened their first of four cafs with more on the horizon.

Paying homage to their inspiration, Jenni-fer explains that flat white is an Aussie ref-erence to a caf latte and flat black loosely refers to espresso.

All coffee drinks outside of the United States are espresso-based, she says. An American cof-fee which is espresso with water added is called a long flat black.

The first Flat Black Coffee location opened on Washington Street in Dorchester on Febru-ary 19, 2003. I remember the date because it was my best friends birthday and I was seven and a half months pregnant, Jennifer recalls.

After the success of the first business, the trio opened a second spot, on Dorchester Avenue, where Jennifer spends most of her time oversee-ing operations. Dorchester gets a bad rap, she says. We wanted to do something [positive] in our own backyard.

The New York native has established roots in Dorchester and notes that the two cafs are within walking distance of her house. Flat Black has expanded into the downtown area, opening a caf on Broad Street, and more recently, an-other on Franklin Street.

Jennifer wanted to create a livelihood with-out sacrificing time with her family hus-

band Big Davy, 9-year-old son David Jr. and 5-month-old daughter Sofia. My son grew up in a coffee shop, she says. Its a true mom and pop business.

She also wanted to create something differ-ent. We didnt want to have just a glass carafe on a burner and serve coffee, Jennifer explains. We wanted something with substance.

The substantial focus of Flat Black is sustain-ability, with an emphasis on single-source coffee that is, coffee from one geographic origin. Noting that the training of their employees teaches them geography and taste, Jennifer sums up Flat Blacks philosophy with the question: Whats in the cup and why is it important?

She tastes coffee the way a sommelier sips wine. I love tasting flavors! the self-appointed most sensory of the three owners says. Its captivating. Jennifer, a coffee connaisseuse, con-sumes four drinks daily straight espresso, cof-fee, caf latte and tea.

She holds a bachelors degree in criminal jus-tice from Mt. Ida College and a masters in clini-cal social work from Northeastern. She expected her training to lead her to a career working with families, not coffee. I wanted to open my own clinical practice and make improvements for children and mothers, she says. I [now] want to have a similar impact in the coffee world.

The next goals for Flat Black Coffee in-clude more Boston locations, ideally in com-munities where their business will live and continue to grow, according to Jennifer. As for the taster herself, she wants to become a Q Grader, which is comparable to that of a wine sommelier and requires extensive classroom time and 20 written exams.

Coffee should receive as much attention as a cut of beef or tuna, Jennifer explains. You often get a crappy cup of coffee after dinner and that is no way to end the night. =

Summer SipsJennifer created the entire menu at Flat

Black Coffee, including their seasonal spe-cialty drinks. She says that the most popu-lar summer beverage is the iced vanilla latte. Other flavored favorites include blueberry pie, raspberry kiss and banana split latte, served either hot or iced. Jennifer is con-stantly mixing flavors for the perfect bever-age to add to her extensive list.

Jennifer House

Flat Black coFFee: From down under to dorchester By Astrid Lium

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Courtney Forresters life is pretty sweet. Each morning shes greeted with the scent of sugar and butter at one of her bakeries aptly named Sweet downtown on School Street. The wife and mother of two

left the corporate world for entrepreneurship four years ago after becoming frustrated with the lack of cupcake options in Boston.

thing ice cream.On the 4th of July, I was grilling the ca-

shier on how many people had come in to JP Licks that day. But, people dont buy ice cream in dozens, she explains.

Finding real estate was another challenge. As a historic city, Boston has a plethora of building regulations, many of which prohibit structural changes to old buildings. Also,

landlords were hesitant to rent the space to an entrepreneur proposing su

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