As a multimedia company, we have a real affection for using the right medium to fit the message. And while our videos say a million words, there is nothing like a well-written article or photo reportage to hit the sweet spot!

Below is a selection of our work for Edible Cape Cod, for which we’ve been honored with national Eddy Awards two years in a row.

Diamonds in the Rough

The Next Generation Keeps Agricultural Tradition Alive on Pariah Dog Farm

Edible Cape Cod, Spring 2017

Story by Elise Hugus. Photos by Daniel Cojanu.


Pariah Dog might seem an unusual name for a farm on Cape Cod. But for Matt Churchill and Jeny Christian, these Indian street dogs—which survive off waste from human settlements—symbolize a vital ecological niche that inspires their farming philosophy.

“We view ourselves as pragmatic scavengers. Our goal is to source as much as feasibly possible from locally produced waste streams and convert it into wholesome food for local consumption,” says Christian.

A closer look at this tidy eight-acre farm in East Falmouth reveals evidence of the “scavenger” approach. Piles of wood chips from local tree companies dot the landscape, to be spread on fields, parking areas and pathways. The fertile moraine soil is supplemented with compost and manure from local sources. Flocks of chickens peck at bright orange pumpkins left over from last fall’s crop. Jugs of brown waste veggie oil are lined up in the barn, waiting to be transformed into biodiesel that heats the greenhouses and powers trucks and machinery.

The result of this ingenuity and thrift is a year-round abundance of vegetables, eggs and herbs, available through the Pariah Dog Farm CSA, a weekly farm stand and presence at various local farmer’s markets.

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Through the Pass: Fishermen’s View

Edible Cape Cod, Spring 2017

Story by Elise Hugus. Photos by Daniel Cojanu.

Though we’re surrounded by water on Cape Cod, few people catch their own fish. The seafood in our markets and restaurants, even if caught by a Cape-based fishing boat, was most likely landed elsewhere—or worse, landed on the Cape, trucked to Boston, and then trucked back.

But thanks to the Fishermen’s View, an innovative sea-to-table restaurant-market at the Sandwich marina, Cape Codders now have access to locally-landed seafood.

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Black Soldier Flies to the Rescue

Edible Cape Cod, Winter 2016

Story by Elise Hugus. Photos by Daniel Cojanu.

Li Ling Hamady is elbow-deep in maggots. Writhing with blind purpose, six inches deep in a tub of spent beer grains, they appear to be a single creature, rather than thousands of individual future black soldier flies.

“That’s a T-bone steak right there,” says Bill Mebane, Hamady’s boss, sifting through the squirmy mass.

Before you throw down this magazine in disgust, consider these facts:

  • Black soldier fly larvae consume three to four times their body weight in organic waste per day.
  • Dried fly larvae are 40-60% protein.
  • Chickens and fish love to eat fly larvae. Chicken eggs are 19% protein; fish are 15-25%.
  • Globally, fish provide 4.3 billion people with 15% of their protein needs. As wild fish populations decrease, aquaculture is expected to fill the demand.

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Playing With Permaculture on Punkhorn Farm

Edible Cape Cod, Summer 2016

Story and photos by Elise Hugus.

Time seems to stand still in the Punkhorn Parklands of Brewster. Rural roads wind between kettle ponds and bogs, which segue to trails through 835 acres of oak and pine.

A hiker or horseback rider might appear before becoming shrouded in the swampy depths. Birds call, uninterrupted by the white noise of traffic. At the end of a cartway, curious wanderers will stumble upon Punkhorn Farm, a permaculture garden that combines ancient rhythms with contemporary thinking on what it means to grow food.

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Sustaining Sea Scallops

Edible Cape Cod, Winter 2015Critics_BestStory

By Elise Hugus

Plate o scallopsThey call them pearls of the Atlantic. Glistening with pan-seared succulence on fine dining tables worldwide, the sea scallop’s value is found not just in its flavor, but also its promise for a new era of sustainable seafood.

Over the past two decades, the unassuming sea scallop has brought on a quiet revolution in East Coast fisheries, one based on cooperation among fishermen, scientists, and government managers. Could cooperative research become a new model for New England fisheries?Readers_BestFeature

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Going Home to Roost

Edible Cape Cod, Summer 2015

Cover story & photos by Elise Hugus


Skye2“Which comes first, the chickens or the coop”?

It’s a warm spring afternoon, the first day in months that it’s possible to wear a T-shirt outside. Mike Dodge and his wife Kara are relaxing in their Osterville backyard, explaining how their chicken coop came to look like something out of a Dr. Seuss book.

Beyond Cape Cod’s front yard fences and hydrangea bushes, you’re almost guaranteed to find a backyard chicken coop in any given neighborhood. Russ Norton, an agriculture and horticulture educator with the Cape Cod Cooperative Extension, says he’s noticed an uptick in backyard coops over the last few years.

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The Cape Cod Ark: A Study in Sustainability

Edible Cape Cod, Winter 2014

Story by Elise Hugus. Photos by Daniel Cojanu.

Winner of the 2015 EDDY award for Best Story in the Sustainability category


Eddy AwardIf paradise is a place where the impossible becomes tangible, Hilde Maingay and Earle Barnhart’s Cape Cod Ark is heaven on Earth. But it’s not just a pleasure for winter-deprived senses. True to its name, the Ark is a study in self-sufficiency, an ecosystem unto itself.

“I call it my Club Med,” Maingay is fond of saying. But “vacation” isn’t part of the spry, smiling Dutchwoman’s vocabulary. As we talk, she neatly cuts fronds of kale and trims parsley for dinner. She climbs onto a rock embankment to pluck two ripe lemons from a tree heavy with fruit. “We’ll have lemon mousse for dessert, I think.”

Unlike Noah’s Ark, the Cape Cod Ark isn’t a myth based on catastrophe. It’s the product of years of research by scientists like Maingay and Barnhart at the New Alchemy Institute, a research and education non-profit that operated in the Falmouth village of Hatchville from 1971 to 1991. For the past four decades, the Ark has served as an example of how people living in cold climates can sustain themselves—without relying on fossil fuels—year round.

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First Light Oysters: First Responders to the Nitrogen Crisis

Edible Cape Cod, Summer 2014

First Light webStory by Elise Hugus. Photos by Daniel Cojanu.

As the sun rises in soft shades of pink and yellow over Popponesset Bay, the shoreline glistens fluorescent green. Unlike the new foliage unfurling in the tree canopy, the seaweed lining the eroded banks is an unwelcome sign of spring. It’s a sign of ecological imbalance created by excess nitrogen, on its last stop on a journey through the groundwater from thousands of septic systems.

Some of the biggest casualties of this imbalance are the shellfish that make Cape Cod famous. The lush eel grass beds that once sheltered bay scallops are distant memories. It’s rare to find water clear enough to spot littleneck airholes in the sand—or sandy bottom at all.

Though it’s still possible to fill up a basket of steamers in the Cape’s coastal ponds, odds are they were seeded by the local shellfish warden. Overfishing, development and disease have also put a dent in shellfish populations, but declining water quality has made it hard for the creatures to bounce back.

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The Gathered Table

Edible Cape Cod, Spring 2014

gathererd-tableStory by Elise Hugus. Photos by Daniel Cojanu.

On the electric stove in the basement kitchen, tall metal pots emit bursts of steam. The air thickens, fogging up the windows, frost settling on the outside panes. Despite the heat, the two chefs exhibit grace under fire as they bustle between the stoves, the coolers, and the prep table.

It’s almost show time.

Welcome to The Gathered Table, a bi-weekly gastronomic event hosted by David Haddad and Corey Phillips. Since October 2013, the two young chefs have delighted diners with creative multi-course tasting menus served from a pop-up kitchen at Coonamessett Farm in Hatchville. The name derives from the randomness of the people who assemble two Mondays a month in the impromptu farm stand dining room. Or, it could simply refer to the artful ensemble of gathered ingredients they savor—the element of surprise.

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Paleo Treats for the Modern-Day Caveman

Edible Cape Cod, Winter 2013

white_lionStory by Elise Hugus. Photos by Daniel Cojanu.

Liz Miles is surrounded by boxes. Big ones. Little ones. Styrofoam ones for express-mailing pies, cakes and cookies on ice packs.

As one of the most comprehensive paleo bakeries in the country, the Mashpee-based White Lion Baking Company does brisk business in online sales. If the bakery’s Facebook fans are any indication, White Lion’s gluten- and sugar-free muffins, cookies, crackers and baking mixes are in hot demand from San Diego to Afghanistan. Customers may suffer from celiac disease, arthritis, or diabetes, follow a vegan or low-carb diet, or simply be hungry for a healthy snack.

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