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PublishedMarch 22, 2017
Ever thought about drinking your pancake breakfast?
This year, try a pint of Maple Sunday, a new beer "reminiscent" of pancakes drowned in syrup.
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PublishedMarch 22, 2017
Here’s how to use barrel-aged maple syrups
Glaze roasted vegetables, pour it on oatmeal or ice cream, use it in a cocktail – or just drink it straight.
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PublishedMarch 22, 2017
The Maine Ingredient: Turkey patties and roasted lemon broccoli supper
A quick and delicious dinner awaits.
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PublishedMarch 22, 2017
‘Delicious’ and ‘vegan’ not mutually exclusive: These dishes prove it
A well-balanced vegan diet can provide the body's essential nutrients, but cooking requires extra care.
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PublishedMarch 22, 2017
Just in time for spring, a hearty soup made verdant with kale
Here's a recipe that incorporates sauteed mushrooms in a popular comfort-food dish.
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PublishedMarch 22, 2017
Freeport resident Barton Seaver wins prestigious cookbook award
Seaver won in the "Food Matters" category of the International Association of Culinary Professionals competition.
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PublishedMarch 21, 2017
After 40 years, Wiscasset mourns the loss of landmark restaurant
The owner of Le Garage is retiring and will close the business at the end of April.
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PublishedMarch 19, 2017
If it grows together, it goes together
Is companion planting effective? And what does it mean when it's time for dinner?
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PublishedMarch 15, 2017
Two Maine chefs and a brewer are James Beard Awards finalists
Mike Wiley and Andrew Taylor of Eventide Oyster Co. and two other Portland restaurants are finalists for Best Chef: Northeast. Rob Tod of Allagash Brewing Co. is a finalist for Outstanding Wine, Beer, or Spirits Professional.
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PublishedMarch 15, 2017
Woman who adopted plant-based diet, saw MS symptoms fade will speak at nutrition conference
Dr. Saray Stanic will give the keynote address at the annual Maine Nutrition Council conference April 10 in Augusta.
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