This spring, 26% of all credit hours in the system are delivered virtually.
April 2019
Posted inFood & Dining, Lifestyle
It’s never too early to order a local Easter ham
Maine-raised hams have a better taste and texture than hams from factory-farmed animals, local butchers say, but there are only so many they can produce.
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Posted inArts & Entertainment, Lifestyle, Local & State, New England
Portland Museum of Art heads to court over a disputed bequest
The museum alleges a caretaker exerted ‘undue influence’ on a former patron to change her will just before she died.
Posted inBill Nemitz, Local & State, News, Opinion
Bill Nemitz: Welcome to America – one backpack at a time
Seventeen church congregants from Yarmouth, most of them retirees, head for Texas to see the border crisis for themselves.
Posted inMeetinghouse, Opinion
Lee Van Dyke, Portland: Giving in to the tyranny of style
Dating back to Tom Wolfe’s essays, I’ve been hip to the tyranny of style – but hip to it doesn’t mean immune. I drove convertibles with long fins when I was chasing perfect teenage tans. But as I grew to adulthood, I graduated to the vicissitudes of men of my era: Nehru collars and, eventually, […]
Posted inFood & Dining, News, Source
New Aldi sustainability goals target packaging
The low-cost grocer plans to make all of its private-label packaging reusable, recyclable or compostable by 2025.
Posted inFood & Dining, Recipes
Green shaksuka is humble and yet so satisfying
Healthy greens remain center stage in this classic dish.
Posted inFood & Dining, Recipes
Behold the mighty Bundt, king of cakes and still going strong
Nordic Ware says that 70 million households worldwide are equipped with a Bundt pan.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Po’ Boys & Pickles has a loyal following, but the sandwich shop needs a serious tune-up
Too many dishes at the New Orleans-themed store disappoint.
