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The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8. Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. University of North Carolina Press. ISBN 0-8078-2894-7. Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.
Southern New England Algonquian cuisine comprises the shared foods and preparation methods of the indigenous Algonquian peoples of the southern half of New England, which consists of Massachusetts, Connecticut, Rhode Island, but also included portions of coastal New Hampshire and Long Island, now part of New York, as a cultural and culinary region.
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Associated Grocers of New England (AGNE) is a retailers' cooperative serving over six hundred independent grocery stores and convenience stores, in Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, and Pennsylvania. It was founded in 1946 as New Hampshire Wholesale Grocers and took the present name in 1969.
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A Snob’s Guide to Winter in New England. Lila Harron Battis. January 21, 2025 at 9:42 AM "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."
A New England clam bake consists of various steamed shellfish. The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had been established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England.
Wildlife Refuge Pond. The Stoddard Education and Visitors Center is the hub for visitor activities at New England Botanic Garden at Tower Hill. The complex houses the Farmer & The Fork café [5] and Garden Shop, as well as space for special events, art exhibitions, educational classes and workshops, concerts, and private event rentals that include weddings and corporate events.