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.
local food
Posted inMaine, Schools & Education
Students, farmers to benefit from partnership that will bring state-grown broccoli into UMaine dining halls
The broccoli, grown at Circle B Farms in Caribou, will be served this fall.
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Posted inbPlus
Gourmet grub behind the wheel
We’ve heard rumors that truckers out on the highways are finding pretty inventive ways of getting their grub on — cooking themselves up some great meals on the road and showing off their culinary cab skills. And that’s good — these guys are largely responsible for our grocery store shelves staying stocked so we WANT […]
Posted inMaine
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 inNews
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 inNews
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
Posted inBusiness, Maine
Farm-to-table restaurant Gather in Yarmouth is for sale
Owner Matt Chappell promises to keep the restaurant open until he can find a buyer.
Posted inMaine
As Winslow Blueberry Festival marks 5 decades, the event’s founding history mystery solved
Over 625 pounds of blueberries are expected to be made into baked goods and consumed this weekend at the annual Blueberry Festival in Winslow, which is celebrating its 50th year.
Posted inThe Bethel Citizen
La Ferme: A fairy tale farm-to-table story
When the pandemic hit, Walker and her husband decided to take action. Rolling up their sleeves, the magic began in the kitchen. The two working relentlessly, waking up at 11 p.m. and working through morning, then walking through the garden at five a.m. before they began picking herbs, pulling out the weeds, and labeling all the food.
Posted inNews
Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall
Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.