And don’t forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine Gardener
Skip the grow lights. Try a method that’s stood the test of time
A centuries-old gardening method for starting seedlings is finding new life.
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Posted inBusiness, Food & Dining, News
Lisbon Falls chef Jason LaVerdiere named semifinalist for prestigious James Beard Award
The 38-year old co-owner of Flux is one of 5 semifinalists named in Maine.
Posted inFood & Dining, Maine Gardener
Viles Arboretum experiments with ‘Forest of the Future’
As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
Posted inFood & Dining, Green plate special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
Posted inFood & Dining, Local & State, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
Posted inFood & Dining, Vegan Kitchen
Maine was once home to a pioneering U.S. tofu expert
In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.
Posted inFood & Dining, Nation & World
New USDA rule boosts ‘organic’ food oversight, targets fraud
The new rule, aimed at cracking down on fraud and boosting oversight, takes effect in March.
Posted inFood & Dining
Aragosta goes to Paris, and a culinary collaboration continues
After hosting Paris-based chef Braden Perkins last summer, Aragosta chef-owner Devin Finigan took her staff to France in November for a three-week research tour, including a pop-up dinner at Perkins’ restaurant.