The farmers market will open Thursday afternoons in a parking lot at the intersection of Route 133 and Summer Street.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining, Maine, News
Maine maple syrup, honey producers sour on ‘added sugar’ label
The new federal requirement would have them list their products as having added sugars, even though they don’t.
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Posted inLife & Culture, Maine, News
Portland artist Zoo Cain loses roughly 100 of his works in Valley Street fire
He is grateful that everyone got out of the building safely and is taking his loss in stride, saying ‘When you are 66 years old, you can’t get too attached to anything.’
Posted inBusiness, Food & Dining, Maine
Austin Street Brewery to open East Bayside location
The brewery on Industrial Way plans to have a larger tasting room and outdoor area at its second location.
Posted inLife & Culture
This photo of Acadia beat 16,000 entries to win contest celebrating national parks
The photo will appear on the America the Beautiful National Parks and Federal Recreational Lands pass.
Posted inArts & Entertainment, Arts & Entertainment, Nation & World
After Barr blames Ambien for her rant, its maker says: ‘Racism is not a known side effect’
Trump responds to the events around the comedian’s fast downfall by complaining that ABC never apologized to him when he was the object of insulting statements.
Posted inLife & Culture, Maine, News
Emerging artists with disabilities exhibit comes to Biddeford
Maine artist Haley Macherone is represented in the national-touring show at the Engine, a community arts organization.
Posted inFood & Dining, Recipes
Salmon Panzanella looks just as good as it tastes
The variety of flavors and textures makes it a winner.
Posted inFood & Dining, Recipes
This pasta salad is the perfect anchor for a picnic
Plus, the side offers an excuse to hit up your local farmers’ market.
Posted inCookbook Reviews, Food & Dining, Recipes
‘The Harvest Baker’ isn’t groundbreaking, but when the recipes are this good – who cares?
Ken Haedrich’s book should be a mainstay in your kitchen.