Maine lawmakers and residents of the region have pushed back on the proposal for months, arguing that such federal oversight is unneeded.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inLocal & State
Strong wind and rain storm expected late Sunday into Monday
In the Midcoast and Down East regions, winds could gust to 60 mph, posing a risk of tree damage.
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Posted inBusiness, Food
Is Freeport starved for more restaurants?
Although overhead, labor costs, staffing shortages and the lack of downtown housing make it challenging to launch new restaurants, many say the town of 8,784 (and millions of tourists) needs more choices.
Posted inFood, Lewiston-Auburn
Heaven scent: Holiday aromas emanate from Bates College’s tourtières
For decades, the dining commons kitchen at the Lewiston school has baked and sold fragrant meat pies for the school community, a tradition that links the college with city’s French Canadian heritage.
Posted inBusiness, Food
Brickyard Hollow finds recipe for success in craft brews, creative pizzas and community philanthropy
The rapidly expanding Yarmouth-based brewery has nine locations around Maine, and has opened five of them in the last 12 months.
Posted inBusiness, Food
The Wrap: Weekend opening for gluten-free Orange Bike Brewing; Nosh Taco nearly set to launch
Plus, Chocolats Passion moving to Spring Street; brewery comes to East Bayside; Old Port bar named one of country’s best; and places serving Thanksgiving dinners around Maine.
Posted inFood, Religion & Values
For Diwali, Indians in Maine celebrate and reminisce over sweets
Maine’s Indian community celebrates their biggest holiday of the year with cherished family-based traditions and plenty of sugary treats.
Posted inFood
Winging it: Home cooks, pros share their out-of-the-box chicken wing recipes
And they tell us about the smart tricks that make the difference.
Posted inFood
Maine’s ‘haunted’ hospitality venues serve up plenty of spooky stories
Ghost lore abounds at some of the state’s older restaurants and bars.
Posted inFood
It’s peak time to start slurping from Maine’s abundant oyster farms
There’s just one oyster species that’s native to Maine, but its taste can different depending on where and how it’s grown.