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PublishedDecember 3, 2023
Heaven scent: Holiday aromas emanate from Bates College’s tourtières
For decades, the dining commons kitchen at the Lewiston school has baked and sold fragrant meat pies for the school community, a tradition that links the college with city's French Canadian heritage.
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PublishedDecember 1, 2023
Avoid pre-cut cantaloupe, CDC says, as deadly salmonella outbreak grows
At least 117 people in 34 U.S. states have been sickened by contaminated cantaloupe, including 61 who were hospitalized and two who died.
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PublishedNovember 26, 2023
Brickyard Hollow finds recipe for success in craft brews, creative pizzas and community philanthropy
The rapidly expanding Yarmouth-based brewery has nine locations around Maine, and has opened five of them in the last 12 months.
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PublishedNovember 26, 2023
Grape growing in the big leagues
Our columnist reports back from the French wine-making regions of Burgundy and Champagne. Sorry, Maine, we're not there yet.
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PublishedNovember 26, 2023
The Quarry seemed like an improbable Beard Award winner, unless you’ve met Marilou Ranta
Since winning the prestigious award for Outstanding Hospitality in May, the tireless chef/owner of the Monson restaurant continues to prove why she's deserving of an onslaught of new customers.
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PublishedNovember 26, 2023
Home Plates: The Whatever School of Cooking
Cape Elizabeth resident Elaine Kahaner believes if you can read, you can cook.
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PublishedNovember 24, 2023
Your Thanksgiving leftovers are good in the fridge up to 4 days; don’t let it go to waste
Don't automatically assume a date label on food has to do with safety. (Also: Don't forget to freeze your leftover stuffing and pie.)
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PublishedNovember 19, 2023
Home Plates: A father’s ‘rite of succotash’
The son of a plain-eating Mainer doctors his dad's simple recipe.
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PublishedNovember 19, 2023
Botanic gardens like Dublin’s offer growth opportunities to the traveler
Ireland's National Botanic Gardens include more than 20,000 plants.
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PublishedNovember 18, 2023
For Maine food businesses, helping each other out is part of the job
In a tough, fast-paced business where something often goes wrong, Maine restaurateurs, bakers and brewers have countless tales of coming to one another's aid – or being the recipient of help.
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