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Some news, and ideas, for the weekend. 
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Good morning. 

And welcome, almost, to the weekend.

If this is your first time here, this is my favorite newsletter of the month. What used to be called "What to cook, eat, and read..." was eventually reimagined, in its current form as "To cook and comprehend," taken from the double meaning of comprehend in Emily Dickinson's 112. With thanks for the inspiration to Juliet staff member, and founder of Promenade Opera Project, Rachel Davies. 

Success is counted sweetest
By those who ne'er succeed.
To comprehend a nectar
Requires sorest need.


Comprehend, then, will be to eat, and to understand. And to understand, we might read, watch, or listen. Cooking...well, that's still just cooking. 

What To Cook

Oh, hey, we've got a bit of tiny news.

Juliet will be publishing our first cookbook later this month. Really...a cookbook(let). This book will be specifically focused on the farmers market, a sort of seasonal guide to navigating the market season in New England. Steps away from our favorite market in Union Square, Juliet has always been tuned in to cooking flexibly with the growing season. We are sharing a bit of that experience with you. 

Our Market Season will be published here, in house, at Juliet + Company, under the same arm of our little but rapidly growing company that publishes of Juliet, the magazine...Prospect Tower Observation. Wow. That's a mouthful. 

This arm of what we do is about producing great work, to entertain and educate you, to get you thinking and cooking...but it is also about empowering ourselves and our team to carve out a creative work life of our own design. We are professional cooks, chefs, servers, and managers, and proud of it...but many of us are writers, artists, photographers...even theater producers (so, stay tuned for something live action someday soon). Part of our work at Juliet (ahem... and company, now...) is taking control of that intersection where our restaurant work, which we love dearly, meets our other creative dreams, and polishing that into something great for you. 

So, without further ado...Our Market Season by Joshua Lewin (that's me) and special support from Rachael Collins, illustrated by Jill Petersen, with special thanks to Sam Mangino and Katie Rosengren for design and editing, is now officially available for pre-order. Phew, that's a mouthful...more on that in a minute. 

In company style, revenue from the project is shared with the creative team behind it, in an effort to create new, exciting opportunities for our team, by taking control of the entire publishing process we are learning new things and creating sustainable plans for future projects. We hope you'll come along for this new adventure
 

And Comprehend: to eat, and understand

Ok, an admission. This newsletter will be a really big departure from the typical format. The only thing I have for you for the rest of this is to introduce you to the core of our team...who now work across two different restaurants in support of Katrina's and my vision for cuisine and hospitality based in storytelling, as well as of a future of restaurant work that is supportive and career oriented, and something to be proud of, where anyone can access opportunity and excel. 

These people are instrumental to our early successes and our current growth. Peregrine, our second restaurant, opened last week, and Katrina and I have all but (temporarily) moved in to The Whitney Hotel as a result. Our opening was the smoothest I've ever been a part of (plenty of bumps still to come, we expect and are prepared for...and smooth is definitely not code for easy) and Juliet has swung into action without us, as they wrapped up Cuina Catalana and opened our summer production, an old favorite, Beach Rose: an ode to the New England shoreline

For the moment, I'd just like to introduce you to these truly important individuals by name: 
Juliet is: 
Katie Rosengren, Operations Manager
Ariel Knoebel, Service Manager
Rachael Collins, Chef de Cuisine
Megan Mooney, Sous Chef 
Sam Mangino, Communications Manager

Peregrine is: 
Managers: Andrew Thompson and Joseph Rinaldi
Chefs: Matthew Bullock, Noah Clickstein, and Will Deeks

They have interesting backgrounds, and so much to share, and you can learn more about each of them here: http://www.julietsomerville.com/our-team and here: https://www.peregrineboston.com/our-story/

Please keep them busy this summer at Juliet and Peregrine! 

Oh, by the way, as a team we are nominated for a number of Scout's Honored awards from the Somerville Scout. We are proud of our nomination for Best Brunch, but particularly excited about our collective nomination for Best Service Staff, and for Rachael's nomination for Best Chef in Somerville! We'd love your support to stay on top of the voting! Can we count on you? 
We'll give you a couple of notes on reading, as a bonus. These are mostly just in house recommendations. First, the new of Juliet is now available on the newstands (or...really, just here at the counter at Juliet). Full disclosure though, as of this year, we are free to read online, and accepting "subscriptions" on a pay what you can basis. So read for free, please, as often as you like, and if you can we appreciate your support along the way. 

There is still something special about print though, if you ask us. You can pick up hard copies of the magazine, for $20 at Juliet, and hang on to them, because each year is designed with three collectible cover designs. We only print 50 copies in addition to our subscribers, so come down quick, or be sure to subscribe through our website to make sure you always have a copy reserved. Don't like to read online? Don't want to subscribe? We always have a store copy at the restaurant that you are welcome to enjoy while you are here. 

Since it is Beach Rose season...here (and here) are a couple of poems that I had published locally during this season last year.

Happy summer to you! 

Curious about the early word on Peregrine? Here's a bit of critical opinion from The Boston Globe
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