"You don't have to be a chef to enjoy cooking, or to even care where your food comes from," he continues, after we walk around the corner to Barrington Coffee to warm up. "I think people in general have a vested interest in what they're putting in their bodies, where it comes from, and are looking for a sustainable community feel where things aren't mass-produced. Just being able to do something that you know has meaning and integrity for people feels nice."

>>  CLANDRY@PHX.COM :: @EATDRINKWRITE

BEE'S KNEES SUPPLY COMPANY :: 12 FARNSWORTH ST, BOSTON :: 617.292.2337 OR BEESKNEESSUPPLY.COM 

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ARTICLES BY CASSANDRA LANDRY
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  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
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    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
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