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SLF Limited Edition T-Shirts
Series #1 - Raul Gonzalez

Somerville Local First Launches Exclusive Line of Locally Designed T-Shirts - ONLY $25 with Shipping

SLF is happy to announce the exclusive and limited line of T-Shirts designed by Somerville Artists and Designers.  The First, seen here, is designed by Raul Gonzalez of the Miracle 5.   Check out more of Raul's work here .

We will print only 50 numbered copies of each design, so order yours today...they won't last long.

***Note:  These shirts are printed by SLF Member Hemlock Ink on American Apparel Shirts.  We went as local as we could :) 



Sizes (Note that AA shirts tend to run small)
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Welcome to Somerville Local First.  We support a thriving local economy and sustainable community by supporting locally owned independent businesses.  Check out our member list (click Membership) and member directory to find a local business near you. 

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Locals Guide to Somerville, an 84 page magazine about the Local Independent community in the 'ville:


Went to printer today! 


Latest news from Somerville Local First

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  • Someone said blog posts should be posted more than 1/month

    Seriously, I have been incredibly slack on this lately…sorry folks. Trying to get back in the swing of things, here are a few brief updates on all things Local & Independent —The 10% Shift continues to gain momentum.  We’ve launched in 14 communities across New England, Local Networks are integrating it into their programs, events and marketing, [...]

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  • Lovin’ the Local

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  • A new revolution is starting, and its starting close to home

    It is with great pleasure and pride that I put this post online today.  I have long believed that the movement to support Local Independents (locally owned & independent businesses) has been building, and that at the appropriate time and place, we would see our cause catapulted into the spotlight.  I write with confidence, that [...]

  • Davis Square Local Independents Making A Charge

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  • An exciting addition to Somerville

    For those who don’t know, the old Armory in Somerville on Highland Ave has been renovated to become a community arts space.  I went to visit Deb McLaughlin, who is overseeing the launch and operation of this program, today.  All I can say is…WOW! The space (see images) is both beautiful and functional…and its HUGE!  SLF [...]

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  • A bit risque…

    …but still super cool.   Check out this event coming up on Friday:  Holiday Handjobs:  A Truth serum/Nine Inch Needles mash up. They will be offering handmade (get the title now???) crafts on Friday 12/19 @ the VFW in Davis.  Shopping, Music and Drinks, sounds pretty good to us. Check out their website to see if this event [...]

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Local Recipe of the Month
Ukranian-Style Borscht
When it gets really, deep down in the bones cold like this I can't help but think of what it must have been like for my grandparent's families, who came from places where this kind of cold is a way of life.  In Ukraine, and Poland, the temperatures dip down, down, down and stay there for a long, long, time.  These are people who only have a few short months to get what they can out of the ground, and they invest their farming time in starchy roots that will support them through the winters.  Things that store well in cold, dark places- cabbages, beets, carrots, parsnips, potatoes.

My mother's borscht was a pure beet soup, but I prefer a meaty, rich version, not nearly so dark red at the end, as you use a wide variety of root vegetables to accompany the ubiquitous beet.

If you can start with meat on the bone it is best, but if you don't have it you can substitute stock of whatever type you like.

2 uncooked lamb shanks- bone and all- in one gallon of water (or 1 gallon of stock)
2 bay leaves
a small handful of flat leaf parsley
4 large beets, well scrubbed, and diced
2 carrots, scrubbed and diced
2 parsnips, scrubbed and diced
1 celery root, scrubbed and diced
1 rutabaga or turnip, peeled and diced
1 large white onion, cut into small cubes
4 cloves of garlic, chopped
1/2 head of green cabbage, cut into cubes
1/4 cup each fresh dill and parsley, finely chopped
Salt and pepper to taste

Place the lamb shanks, bay leaves and whole parsley in a large soup pot, add the water and bring to a simmer.
Continue to simmer for several hours on medium-low heat.  Remove from heat and strain, retaining lamb.
Remove lamb meat from bones and return to soup pot with the strained stock
Bring again to a simmer and add all of the vegetables except for the cabbage and fresh herbs.

Cook for 10 minutes, and test vegetables for softness.  When the beets are getting soft, add the remaining ingredients and cook for another half hour.

Serve with or without sour cream at the table.  This soup keeps well, the flavors will bloom if you make it a day ahead of time.

jj gonson · personal chef ·  locavore
Cuisine En Locale
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