In which our columnist takes one for the team – and explains cheese curds.
local food
Green Plate Special: Red cabbage is a keeper
The underrated workhorse of the winter kitchen grows locally and stores well.
The Wrap: Three new restaurants, a second location, and a new chef
South Portland is getting a new bistro and Brunswick a new steak house and oyster bar. Copper Branch opens today in Portland.
The Wrap: Manhattan landmark comes to Gorham, and Andy’s closes
Portland is about to get a new African restaurant, as well as a new pasta and pizza place.
Maine food tour wins international award
Maine Food for Thought wins an award in London at the World Food Travel Association.
Vena’s Fizz House buys bitters company
The Portland bar has been distributing its own line of bitters nationally and will add Coastal Roots recipes to its product line.
Maine Voices: Immigrants are the new American faces of the green revolution
Recently arrived Angolan and Congolese migrants have an assimilation role model in Maine’s Somali farmers.
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine’s economy and good health – both the soil’s and your own.
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
Dine Out Maine: The Well at Jordan’s Farm brims with summer flavor
A family-style feast in a reserved gazebo feels homey and miles from civilization.