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PublishedApril 18, 2024
Farmington cook invites community to try Caribbean cuisine
Farmington local Kezia Highsmith is looking to bring more Caribbean flavors to the town, but wants some feedback from the community before taking the plunge.
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PublishedNovember 30, 2023
RSU 9’s food program continues to grow
RSU 9 Director Andy Hutchins has continued to grow and improve the food program in the district, and hopes to expand more into locally grown food.
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PublishedNovember 19, 2023
How to help the environment? Farmers and food enthusiasts have ideas
Three no-nonsense nonfiction books offer helpful tips for making a difference.
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PublishedOctober 22, 2023
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.
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PublishedOctober 15, 2023
The newest names in Maine hard cider
These seven cideries have cropped up around the state in the last few years as Maine's fermented cider scene continues to expand.
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PublishedSeptember 3, 2023
A fresh corn primer: How to choose, store and cook summer’s golden treasure
Four area chefs offer their expertise so you can enjoy this season's sweet corn crop to the fullest.
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PublishedAugust 22, 2023
Closure of Rick’s Lobby Café will leave hole in the heart of Portland
While running their cafe, Rick and Molly Wood also act as greeters, tour guides and door holders, brightening the days of everyone passing through the Post Office Square building.
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PublishedJune 25, 2023
Feeling peckish? Late at night or in between meals, Maine hotels offer plenty to snack on
Some hoteliers say it's about much more than food and makes guests feel cozy and at home.
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PublishedFebruary 2, 2023
Broccoli takes over UMF dining hall
UMaine and Sodexo celebrated an initiative to have locally grown broccoli frozen and served in their dining halls during the winter by having broccoli specific dishes served to their students on Tuesday, Jan. 31.
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PublishedSeptember 28, 2022
Melby’s in Waterford closes this week but the Hills will return
Citing pandemic fatigue and uncertainties surrounding inflation, supply shortages and fuel prices, Wayne and Tracie Hill will take their menu on the road next year, with a food truck.
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