The Maine Department of Agriculture, Conservation and Forestry said it is awarding about $250,000 in grants this year.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Invasion of the jumping worms
It sounds like the title of a horror film, but these invasive Asian worms are very real, and they are very bad for your garden.
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Summer sparklers to last all year
Stored memories of foods that capture sunshine on a plate will help tide our critic over through the long winter to come.
Posted inBooks, Food & Dining, Maine Authors, Recipes
A mother’s chocolate cake brings up the kitchen confessions of writer Monica Wood
The cake appears in her memoir, and at many a family occasion. But don’t ask Wood to bake it.
Posted inBusiness, Food & Dining
Pearl Kennebunk closes amid pandemic’s ‘ripple effects’
The restaurant, owned by the same chef who introduced New Yorkers to lobster rolls, is another victim of the pandemic.
Posted inBusiness, Food & Dining
The Wrap: Pasta pause, downtown doughnuts and a Greek revival
Grab Italian cookies this weekend and buy tickets for an old-fashioned southern BBQ and fish fry.
Posted inFood & Dining, Things to Do
Eat & Run: Wild Grace Farm a handy stop on Route 3
The store and cafe in Liberty serves breakfast and lunch all day.
Posted inArts & Entertainment, Food & Dining, Things to Do
Tap lines: Enjoy its easy-going style, but whatever you do, don’t call it Kölsch
Many Portland-area breweries make a Kölsch-style ale, but no surprise the Germans have rules around the name.
Posted inFood & Dining, Green plate special, Recipes
Discussions about farm succession plans can be complicated and fraught
A spoonful of sugar – in the form of chocolate-carrot snacking cake with vanilla yogurt glaze – and help from a regional nonprofit can ease the pain.