Jennifer Huberdeau

UpCountry Magazine Editor/Features Digital Editor


Jennifer Huberdeau is the editor of UpCountry Magazine and The Eagle's features digital editor. Prior to The Eagle, she worked at The North Adams Transcript. She is a 2020 New England First Amendment Institute Fellow and a 2010 BCBS Health Care Fellow.
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Not ready to make another round of salsa just yet, I decided to scroll through my Instagram photos from last year to jog my memory of what I was making with tomatillos this time last year. Turns out, I was making a tomatillo guacamole that I was topping just about everything with. 

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I'm one of those people who clip recipes from magazines and pastes them in a small journal.

Some of the recipes are for reference; more of a how-to guide that I can easily find. Others are tucked away for a rainy day. Some will never get made, but should I ever want to gaze at the lovely photo and recipe, I have it. Some are ones I dream of making one day. Recently, I pushed myself to go outside my comfort zone and make one that I gaze at lovingly every time I open up my homemade recipe book — chicken liver ragù rigatoni.

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There's something satisfying about making and eating sauce made from fresh tomatoes, whether they are from your own garden, your CSA or a local farmstand. 

And despite what your grandmother/mother-in-law/best friend/neighbor has told you, there's no wrong way to make tomato sauce. If I can do it, so can you. 

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