FOOD

FigBrew, for coffee lovers who need a coffee alternative

The grinds come from roasted organic figs and look similar to coffee. Brew it the same way — in a drip, pour-over, French press, Chemex, or whatever equipment you choose. 1:00 p.m.

FOOD

Where to find Choco Taco-inspired desserts across Greater Boston

As stores clear out their remaining inventory, Boston-area restaurants and pastry chefs are getting creative with the nostalgic ice cream treat. 12:31 p.m.

BOTTLES

Once a hidden treasure, Sip of Sunshine is now on more shelves

According to Nielsen sales data, Lawson’s Finest Liquids’ Sip of Sunshine IPA was among the best-selling craft beers of any kind in the state of Massachusetts last year. 12:00 p.m.

FOOD

In Maine, a farmer and scientist collaborate, creating a plan that adapts to climate change

The Climate Adaptation Fellowship helps small farms across the Northeast prepare for the future. 12:00 p.m.

GETTING SALTY

His restaurant was destroyed by a fire. But now, life’s a beach.

At the new Pasta Beach Rowes Wharf, Eldredge Ropolo hopes people will put their phones down and savor the moment. 11:05 a.m.

TRENDSPOTTING

Something new for travelers is popping up all over

Pop-up shops are surging in trendy destinations, filling empty storefronts left behind by the retail carnage of the pandemic and offering unique goods far more interesting than what’s available in kitschy tourist outlets. 10:00 a.m.

Tofu press makes it a breeze to squeeze

A device is not essential, but for tofu lovers, the new Tofuture might be an item you never knew you needed. 1:03 p.m.

Give your G&T a rosy tint

A simple gin and tonic can get a rosy hue with Wire Works Rosé Gin from the South Boston distillery GrandTen Distilling. 1:01 p.m.

Whimsical dog bowls for on the go

The Cleveland home goods company Modgy produces durable and collapsible dog bowls that are useful for outings. 1:00 p.m.

DEVRA FIRST

A first look at Blue Ribbon Sushi in Kenmore Square

Like it or not, Boston, the strip that was once Harkertown is moving on. And the moment I walked through the door, I thought, yeah, OK, I get it. This space makes a perfect sushi bar. 12:00 p.m.

BY THE GLASS

Liters to love all summer long

A Greek rosé and an Italian red share more in common than just 1-liter packaging. 11:30 a.m.

GETTING SALTY

No sour grapes for Il Capriccio and Michela’s sommelier Jan Novak, who was there when it all began

Young Todd English had a way with meat; Barbara Lynch was talented but green; Christopher Myers was a coat-checker. She poured the wine for all of them. 10:01 a.m.