Retired doctor Richard Miller finds a new career helping his son, Graeme, get his business off the ground.
Peggy Grodinsky
Rejecting the tyranny of the new, these three restaurants are maturing, not aging
Why is new always confused with better? Many restaurants find their footing – and their real purpose – over time.
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
Grow: Garlic
Garlic is a backwards plant. During the high-activity spring season, this tasty member of the onion family can be ignored. Feeding with balanced fertilizer is recommended, when the plants first sprout and a few weeks later, but that takes little time. You can remove the mulch that you put on last fall to protect the […]
What to do, and in what order, when your garden is a mess
Don’t get overwhelmed. From invasives to misplaced plants, we got this.
Strawberry season arrived early this year, so get picking quick
It might be a short season at pick-your-own farms, many of which opened this week.
‘The Maine Farm Table Cookbook’ celebrates the state’s many food producers
Kate Shaffer’s newest cookbook also serves as a guidebook.
This season, try renewing your old strawberry bed
The potential pay-off? Strawberries squared. Boy oh boy oh boy!
Vegan food continues to flourish in Maine
There’s a bounty of doughnuts, dog treats, mac and cheese and much more – just about everything gets the vegan treatment.
Grow: Lettuce – again and again
Using a process called succession planting, lettuce can be planted several times during a growing season.