If you have good soil, garden in the ground. It’s easier because you don’t have to build beds and add soil to them. But if you have ledge, rocky soil, lead in your soil or perhaps you have trouble bending down to reach the garden, use a raised bed. In sum, in the soil is […]
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine Gardener
Vegetable gardening season is here: Ready, set, go
Are you a new gardener? Follow this timeline and our tips to get started this season.
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Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: Have you heard about the Vice President’s lunch?
Kamala Harris stopped for vegan tacos in Las Vegas recently. Would she like a side of policy with that?
Posted inBusiness, Food & Dining
The Wrap: Big Tree goes to the beach, Bao Bao gets new shoes
Burn up the dance floor, enjoy frog legs and periwinkles, drink ‘exclusive beer’ in Freeport.
Posted inBusiness, Food & Dining, News
Mast Landing Brewing plans to expand with large location in Freeport
The Westbrook-based brewery is expanding with a new tasting room and pilot production facility in the Freeport Crossing shopping mall.
Posted inFood & Dining, Things to Do
Bar Guide: Parkside ‘bardega’ redefines convenience store
Quinn’s opened a year ago in the Mellen Street Market.
Posted inBooks, Food & Dining
In a new memoir, Maine’s rock star chef Erin French hits bottom and gets a second chance
‘Finding Freedom: A Cook’s Story; Remaking a Life from Scratch’
Posted inFood & Dining
Dine In/Out Maine: Big Tree Grocery lets home cooks and food lovers choose their own adventures
The company behind Eventide, The Honey Paw and Hugo’s has been operating a specialized online store. And among the two dozen items our restaurant critic has tried, ‘precisely none have been duds.’
Posted inArts & Entertainment, Books, Food & Dining
This new guide to Maine food and drink takes a fast, fun look at what and how we eat
‘Eat Like a Mainer’ is a roundup of Maine food and drink, both traditional (think Moxie, whoopie pies and Indian pudding) and modern (lobsticles, craft beer and coffee shops).
Posted inFood & Dining, Green plate special, Recipes
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.