With the unofficial kickoff of cookout season this weekend, Mainers are deciding what measures to take to feel safe.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining
The Wrap: New hires, Italian truffles, and a beer barrel to call your own
Chef Cara Stadler makes some changes at Bao Bao Dumpling House in Portland, and Tao Yuan in Brunswick.
advertisement
Posted inFood & Dining, Things to Do
Bar Guide: Rigby Yard transitions from coffee to cocktails on weekends
The train-themed restaurant, bar, coffeeshop and work space is a welcome addition to Portland’s Wharf Street.
Posted inBusiness, Food & Dining
Restaurant-loving couple creates heated cushion to keep eating outside
The Southport couple started Hüga to make al fresco dining less frigid over the winter.
Posted inBusiness, Food & Dining
For some food businesses, the pandemic created new customers
Small-scale shopping, prepared foods and delivery services have been in high demand.
Posted inFood & Dining, Green plate special, Recipes
Spring clean your pantry and bolster your sustainable eating habits
Lentils and seaweed lurking in the back of the pantry like some people we know? Keep them front and center and you’ll reach for them more often.
Posted inFood & Dining, Maine Gardener
Tomato planting time – and cukes, and more – has arrived
Here’s our guide to some of the vegetables you’ll want to plant now.
Posted inBusiness, Food & Dining
Dine Out Maine: What to expect when you’re expecting (to visit Maine)
Restaurant people set expectations for diners this summer: In sum, be kind.
Posted inFood & Dining, Maine Gardener
Grow: Corn
Corn is many people’s favorite summer vegetable, eaten on the cob at summer picnics, as part of lobster bakes or on any ordinary evening for dinner. I have grown corn semi-successfully in the past on occasion, but I have never figured out a way to keep raccoons from decimating the crop just before it reaches […]
Posted inFood & Dining, Nation & World
Freaked by cicada swarms? You could just stick a fork in ’em
Full of protein, gluten-free, low-fat and low-carb, cicadas were used as a food source by Native Americans and are still eaten by humans in many countries.