The show is asking for anyone with an interesting antique collection to contact them for a possible visit.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inArt, Lifestyle, Local & State, News
Portland Museum of Art to unveil wall-size work by Maine native Tim Rollins
The 13-foot-by-34-foot permanent installation titled ‘A Midsummer Night’s Dream’ will hang in the museum’s Great Hall.
advertisement
Posted inBusiness, Life & Culture, Local & State, News
Central Maine apple farmers not seeing much impact from the drought
As pick-your-own season gets underway, one farmer from Manchester said the drought was good for her apples because they were less prone to be diseased.
Posted inLife & Culture, Local & State, News
Local leaders ‘continue the future’ with new Blue Star Highway marker in Skowhegan
Original marker honoring military veterans on the banks of the Kennebec River on U.S. Route 2 was washed away in the flood of 1987.
Posted inFood, Recipes
Pasta salad goes everywhere without losing any appeal
Vegetables that won’t get soggy and a zesty dressing go into a favorite that endures.
Posted inCookbook Reviews, Food, Recipes
‘The Modern Preserver’ gets creative with canning
Kylee Newton invites cooks to play with flavor combinations that draw inspiration from around the world.
Posted inFood, Recipes
With tomatoes at their best, think beyond the BLT
And it’s OK to get a little messy while celebrating the peak time for tomato sandwiches.
Posted inFood, Vegan Kitchen
For plant-eaters, lots to discover and devour at Common Ground
Besides talks and demonstrations, including cooking tricks like mushroom reduction, there are more veg-friendly food offerings than at most fairs.
Posted inFood
USM ready to get students started in Maine’s food scene
The university hopes its food studies program will help bring the state’s fragmented food system together, train the workforce and bring in some much-needed tuition revenue.
Posted inFood, Recipes
Bread and Butter: Joys and sorrows of the staff revolving door
Mike Wiley of Eventide Oyster, et. al, enjoys the privilege of working with dedicated, talented cooks, and gets used to losing them.