With stamps, ribbons and pine cones, you can repurpose them into beautiful holiday wrapping paper.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining
The Wrap: Brew summit returns, and Turkey Lurkey potato chips arrive
Jewel Box asks for proof of vaccination.
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Posted inFood & Dining, Things to Do
Tap Lines: These Maine breweries are all set up for winter
Fire pits, outdoor activities and, of course, the beer make these destination drinking establishments.
Posted inBusiness, Food & Dining
Dairy’s unlikely new champion is a centuries-old Indian cheese
An under-the-radar cheese that’s been around since the 1500s is making inroads in the U.S. Americans may know paneer, a staple of Indian menus, as the central ingredient in saag paneer.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Stumped by how to use up the leftover cranberry sauce?
Here is a cornucopia of options for making use of that one last thing in the fridge.
Posted inFood & Dining
Going out for a holiday get-together, with a little social distance
As COVID-19 continues to surge in Maine, if your family and friends don’t feel at ease dining among strangers, you have options.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Cliff Trail at Fort Williams Park to get whole new look
That area of the Cape Elizabeth park was a snarl of invasive plants. Thanks to a true community effort, they are being replaced with natives.
Posted inFood & Dining, Vegan Kitchen
Bloom time: Vegan food options proliferate in Maine
From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state’s plant-based portfolio grew in 2021.
Posted inBusiness, Food & Dining
The Wrap: Christmas tree shopping just got better
Plus a smorgasbord of options, from kelp to Bloody Marys, monkfish stew to S’mores.
Posted inFood, Life & Culture, Lifestyle, Maine, Morning Sentinel
Greaney’s Turkey Farm wraps up 40th season in Mercer
Scott Greaney has been working to process turkeys with his family, friends and a local Amish family, capping his fourth decade at his farm.