The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
local food
Posted inFood & Dining, Green plate special, Recipes
Betwixt and between: When summer produce lingers, but the calendar says it’s fall
What to do? Apply cold weather cooking methods, such as roasting and braising, to summery produce.
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Posted inFood & Dining
Maine-made sausages are getting ever more creative – and ever more popular
Forget the old adage. You may well want to see these sausages being made.
Posted inFood & Dining, Local & State, Recipes
A culinary quest for the best mushrooms led this Maine professor back into the woods
When she isn’t teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.
Posted inFood & Dining, Local & State, Outdoors
So you want to forage for mushrooms? Here’s what you need to know
A ‘phenomenal year’ for fungi is just another reason to get outside, but experts urge caution when scavenging for wild foods.
Posted inFood & Dining, Green plate special, Recipes
Stuffed squash boats are versatile and easy to prep ahead
The roasted vessels can be filled with a host of different ingredient combinations – the only limit is your imagination.
Posted inBusiness, Food & Dining
The Wrap: Comfort food for Drew Brees, kudos to Hot Suppa and more Cowbell
Plus, a new landlord for Katie Made and an Indigenous Peoples’ Day dinner.
Posted inFood & Dining
Too many apples? A nice problem to have. Still …
… if you’re worried that all those apples you picked will go bad long before you can finish them, we’re here to help.
Posted inFood & Dining, Vegan Kitchen
Dairy farmers have an opportunity, if only the state would help
Don’t milk cows. Grow plant-based proteins instead. The switch would benefit farmers, farm towns and the Maine economy, but government assistance is needed.
Posted inFood & Dining, Green plate special, Recipes
It’s chili season. Time to ferment
Some like it hot, hot, hot.