Edible Southeastern Massachusetts Summer 2025 Issue Shines a Light on our Underappreciated Coastal Treasures
From under-the-radar seafood to long-held coastal customs, the new issue invites readers to reconnect with the flavors and stories hiding in plain sight.
Southeastern Massachusetts — July 2025 — The Summer 2025 edition of Edible Southeastern Massachusetts is hitting stands this July with a fresh and thoughtful theme: "From the Sea: Appreciating the Underappreciated." With over 1,500 miles of shoreline, inlets, and bays, Massachusetts’ coastal communities are rich in resources, history, and stories—many of which often go unnoticed.
“Too often, we overlook what’s right in front of us,” says editor Laurie Hepworth. “This issue is about giving a second look to the people, ingredients, and traditions that quietly shape our coastal culture.”
From dock to dish, the Summer 2025 issue dives deep into the unsung treasures of the Atlantic:
- Discover how chefs are turning so-called “ugly fish” into elegant meals
- Explore the culinary potential of Irish sea moss and invasive green crabs
- Learn the deeper history behind the humble quahog and its transformation into a regional staple, the beloved “stuffie”
- Try your hand at making whimsical honey-butter fish molds
The issue also surfaces lesser-known stories from our coastal communities:
- The meaning and modern relevance of wampum, once used as currency and still rich in cultural symbolism
- A look at the quiet “harbor war” between Scituate and Cohasset, where local pride and oysters collide
- An invitation from chef Barton Seaver to rethink seafood as an everyday choice—not just a special occasion indulgence
More than a travelogue or seasonal food roundup, this edition of Edible Southeastern Massachusetts is a call to pause, look closer, and appreciate what our coastal region provides—from nourishment and tradition to economy and identity.
Find the Summer 2025 issue at local shops, markets, and cafes—or subscribe at edibleSEMA.com to receive it at home.