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Flounder is moving beyond restaurant fare

·16h ago
Source: The Boston Globe
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Boston’s chefs aren’t the only ones doing their part to highlight flounder on their menus (“Underfished for decades, flounder gets a new PR campaign,” Food, Sept. 23). At Community Servings in Jamaica Plain, Brian Hillmer, chief culinary officer, and Dianna MacPhee, executive chef, regularly use locally sourced flounder as part of the made-from-scratch, medically tailored meals they provide weekly to more than 1,900 clients living with serious medical conditions in Greater Boston and Rhode Island. Inspired by their mission that food is medicine, Community Servings puts nutrition research squarely into practice to support our most vulnerable neighbors while also partnering with local farm and seafood vendors. Now that’s a great catch! Bev Leute BruceScituateThe writer is a volunteer with Community Servings.

This article is an excerpt. To read the full content, visit the original source. The Boston Globe

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