The once-temporary measure to help restaurants and bars during the pandemic became law on Monday, and now includes beer and wine by the glass as well as cocktails.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inOn this date
April 25, 1972: Colby College officials partially revoke suspension of 10 student protestors arrested yesterday morning, plans reveled to add 20,000 new jobs to Maine, and the Morning Sentinel has a new front page look
Visit Centralmaine.com/archive to view nearly 200 years’ worth of history at your fingertips.
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Posted inOn this date
April 24, 1993: Waterville student now authorized to sell stocks, Augusta’s new economic developer gets acquainted with city, and a road in Richmond is about to receive international recognition
Visit Centralmaine.com/archive to view nearly 200 years’ worth of history at your fingertips.
Posted inFood & Dining, Green plate special, Recipes
Tamar Adler’s new cookbook on leftovers is encyclopedic, smart and useful
‘The Everlasting Meal Cookbook: Leftovers A-Z’ is filled with clever, unusual – and pretty quick – ideas for meals.
Posted inBusiness, Food & Dining, Maine
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?
Posted inBusiness, Food & Dining, Maine
Portland orders restaurant to remove antique doors over ‘false sense of history’
Papi imported doors from Puerto Rico, but the city says the doors must come down because they don’t honor the history of the Exchange Street building. Some residents say it’s unfair.
Posted inFood & Dining, Maine Gardener
From beech leaf disease to browntail moths, Maine’s forests face a multitude of threats
Though the state is 90 percent forested, invasive insects, diseases and a warming climate imperil the health of the trees.
Posted inFood & Dining, Recipes
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.
Posted inOn this date
April 23, 2002: C.F. Hathaway workers crew could be eligible for federal retraining assistance if factory closes, local crews battle 5 railway blazes, and the quick removal of a dam in Newport remains up in the air.
Visit Centralmaine.com/archive to view nearly 200 years’ worth of history at your fingertips.
Posted inOn this date
April 22, 1988: DEP official says study shows several environmental violations at Jay mill, Augusta lawmakers lose fight for tax relief, and the circus is in town
Visit Centralmaine.com/archive to view nearly 200 years’ worth of history at your fingertips.