Weather conditions in northern parts of the state resulted in the lowest yield since 2012.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inFood & Dining, Outdoors, Sports
A day-hiker’s guide to trail food
Our expert sources share tips on the snacks, meals and drinks that keep them properly fueled and hydrated on summer hikes, from GORP and PB&Js to dried kiwis and charcuterie boards.
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Posted inLocal & State, News
Harpswell lighthouse among latest beacons U.S. government is giving away
Town officials say they plan to discuss taking ownership of Little Mark Island Monument.
Posted inBusiness, Food & Dining, Sports
Former pro baseball manager has become prolific restaurateur, now with Westbrook sports bar
Since 2016, Alex Markakis and his partner have launched local restaurants and bars at an impressive pace. And at 31, he’s just getting started.
Posted inBusiness, Food & Dining, Local & State
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?
Posted inFood & Dining, Recipes
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.
Posted inFeature Obituary, Food & Dining, Local & State
Joann Grohman, Carthage farmer and author of ‘Keeping a Family Cow,’ dies at 94
A health advocate and cow-keeping trailblazer, Grohman lived self-reliantly and led by example.
Posted inFood & Dining
Lamb, ham and salmon: What to do with your Easter leftovers
Local chefs and market managers helped us compile loads of dish ideas to reinvigorate your Easter proteins the second time around.
Posted inBusiness, Food & Dining, Local & State
Maple syrup producers optimistic about season’s sap run
Warm weather last month allowed for early runs of what some farms report was a particularly tasty product.
Posted inFood & Dining, Local & State, Maine Crime, Nation & World
Maine prisons’ food program on track to become national model
The state’s Department of Corrections is a leader in food service and culinary training and now is working with outside organizations to replicate its approach.