Food

Kids got a taste of democracy at Keene’s Community Night, casting fun ballots in a mock ice cream election.

Several Monadnock Region businesses showcased their products at the 14th annual “Experience New Hampshire” reception, celebrating the state’s small businesses, culture, and tourism.

Downtown Keene restaurateur Kaycie Meyerrose previews her signature dishes and first-time participation in this Saturday’s Taste of Keene food festival on WKBK Radio.

Shanta Lee’s Foodstories project explores how food connects memory, culture, and identity through personal stories and a new digital exhibition.

Chef Wesley Babb celebrates 20 years at Burdick’s in Walpole, NH, with a new spring menu and a continued focus on local, French-inspired cuisine.

Chef Luca Paris and Lisa Maria Andreoli Steinberg share stories, music memories, and a classic zucchini scarpaccia recipe on WKBK’s What’s Cookin’.

Shire’s Naturals, a Peterborough-based maker of plant-based, dairy-free foods, has been named Small Business Manufacturer of the Year by the U.S. Small Business Administration.

Chef Luca Paris dishes out grilling tips, meatloaf ideas, and retro cocktail talk in this flavorful episode of What’s Cooking on WKBK Radio.

Dan Mitchell joins Luca Paris on WKBK to celebrate chicken thighs, share grilling tips, and brainstorm bold new twists on classic meatloaf recipes.

Muse Bistro in downtown Keene is closing this month, but owner Adam Berube’s Fireworks Restaurant and new Yellow Bell Café continue to thrive.