NEWBURYPORT — James DiResta, DPM, MPH, of West Newbury has returned to DiResta and Associates Podiatry after an extended medical leave of absence. Also, associate podiatrist, Angela Barnes, DPM, of Andover, has recently joined the practice.
Dr. DiResta has been practicing in Newburyport for the majority of his career, and is currently vice president and member of the Board of Trustees of the Massachusetts Podiatric Medical Society and chairman of the Public Health Committee.
Barnes completed a three year residency in podiatric medicine and surgery and served veterans the last two years of her residency in Richmond, Va.
DiResta and Associates Podiatry practice encompasses a wide spectrum of procedures. To make an appointment or for more information, call 978-465-2122 or visit newburyportpodiatrist.com.
LOWELL — Nora Burchfield of Marblehead has been appointed the new Executive Director of the New England Quilt Museum in Lowell. Burchfield has seventeen years of experience in strategic events management, fundraising and donor relations. She served most recently as Director of Centennial Planning and Programming at Brigham and Women’s Hospital in Boston.
BOSTON — Bumble Bee Foods announces the company’s entry into the premium frozen seafood category with the introduction of Bumble Bee SuperFresh Premium Fresh Frozen.
Bumble Bee SuperFresh is a new line of premium fresh frozen seafood that is cleaned, cut and fresh frozen within hours, then chef prepared with high-quality all natural ingredients. High in protein, rich in flavor and gluten free, the six premium seafood items include Spicy Shrimp Romesco, Lemon Shrimp with Garlic & Herbs, Salmon with Garden Pesto, Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil, Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic & Extra Virgin Olive Oil.
Each premium fish fillet comes with its own baking parchment, an uncoated parchment paper to seal in flavor and juices. The shrimp sauté quickly on the stovetop with seasoning medallions. All Bumble Bee SuperFresh entrées go from freezer to table in 20 minutes or less.