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From The Gloucester Daily Times-
Keeping tradition as others fall out of flavor
Food for Thought Heather Atwood
No one can deny how fast the world has changed in this century, or the velocity with which we’ve discarded cultural traditions. Many ethnic foods are seen in the rear-view mirror as the bus pulls out of town, leaving behind raw sea urchins eaten at a picnic table, scooped with a hunk of crusty Italian bread, and speeds toward a horizon at which everyone eats basically the same 12 dishes.
Communities forever defined themselves by the foods they made, but now most children in this country choose macaroni and cheese over just about anything. Women choose Caesar salads, and men Buffalo wings. This is not about “local” or “sustainable” foods; it’s about the fact that some dishes — recipes that absolutely described who a person was and what community they lived in — for whatever reason are not so slowly fading into the past. Fortunately, in some cases, they are simply evolving into something different.
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Good Morning Gloucester 
Great recipe. Never had octopus, but may have to give this a go. Can you use the same technique and recipe for squid? How long do you normally cook squid to get them tender/edible?
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