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The Magazine

Northshore October 2025
  Narrow planters filled with basil line the windows inside Pastaio Via Corte, a new pasta shop in Gloucester, waiting for any customer to pluck a handful for free. It’s a small thing, but it speaks volumes about owner Danielle Glantz, who is less interested in maximizing profits than in using her delicious handmade pasta to encourage people to think more about where their food is coming from—and show them that cooking locally doesn’t have to be costly or burdensome. “Everybody loves pasta, and I think it’s one of the easiest ways to start the conversation on sustainably grown wheat,” Glantz says
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