Pittsfield: Food

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A post on the Eat Close to Home blog describes the Preserving Traditions event at the Pittsfield Grange on Sunday, where seven people gathered to learn to make yogurt and granola. “We made half a gallon of plain yogurt and three batches of granola: pineapple/ coconut, sesame/currant, and ‘the kitchen sink’ with wonderful crispy walnuts, sesame seeds, and several kinds of dried fruit. Even after our yogurt parfait buffet, there was plenty for each person to take home.” Recipes follow. [Source]