Food

 
JOURNEYS OVER A HOT STOVE

Easy baked baby sprouts! And more…

on Dec. 04, 2016, at 8:04 a.m.
Baked baby Brussels sprouts made easy and tasty. Also, introducing Mussel Ridge Market in Spruce Head, and some random bits of insight and humor.
Allison Basye and Greg Doak are planning a trio of businesses in downtown Presque Isle, starting with the Allegro coffee shop opening in December.

Cafe duo has big plans brewing for downtown Presque Isle

By Anthony Brino on Dec. 03, 2016, at 2:56 p.m.
In a long-empty building in downtown Presque Isle, Allison Basye and Greg Doak are opening a new cafe, Allegro, which they hope will be the first of a trio of food ventures.
THE DAILY SIMMER

Sushi, Bao and Singapore street noodles are highlights on new Oriental Jade menu

on Dec. 02, 2016, at 2:19 p.m.
Stan Belch of the Belfast Co-op, who will be teaching a class on making kimchi, holds up two daikon radishes, which he uses to make the spicy fermented cabbage dish, on Wednesday in Belfast.

Kimchi catching on in Maine

By Abigail Curtis on Dec. 01, 2016, at 11:54 a.m.
Fewer folks here are on a first-name basis with kimchi, a spicier fermented concoction made with cabbage and other vegetables that is the national dish of Korea, but that is changing.
THE DAILY SIMMER

Hollywood Casino to revamp on-site restaurant, renamed Hop House 99, focus on craft beer

on Dec. 01, 2016, at 10:09 a.m.
PETER PETER PORTLAND EATER AT BDN

Union – Keepin’ It Classy

on Nov. 30, 2016, at 8:30 p.m.
MAINE AT WAR

Cemetery of Flies — Part I

on Nov. 30, 2016, at 4:16 p.m.
PARLEZ-VOUS AMERICAN?

Lessons From Maine’s Alien Registry

on Nov. 30, 2016, at 12:36 a.m.
Fresh brewed fancy Starbucks coffee is now available daily at the University of Maine at Fort Kent's Bengal Lair

Get your coffee on at state’s northernmost Starbucks counter

By Julia Bayly on Nov. 29, 2016, at 3:03 p.m.
MAINE COURSE

On safety, kindness and no bake cookies

on Nov. 29, 2016, at 12 p.m.
Studies of tuna caught in the Gulf of Maine between 2004 and 2012 revealed that levels of methylmercury in their bodies decreased at a rate of 2 percent per year, or nearly 20 percent over a decade.

Burning less coal isn’t just making air cleaner. It’s making your tuna safer.

By Darryl Fears, Washington Post on Nov. 29, 2016, at 11:57 a.m.
Studies of tuna caught in the Gulf of Maine between 2004 and 2012 revealed that levels of methylmercury in their bodies decreased at a rate of 2 percent per year, or nearly 20 percent over a decade.
TASTE BUDS

Whipped Shortbread for a Running Head Start on Holiday Baking

on Nov. 29, 2016, at 9:56 a.m.
THE DAILY SIMMER

Novio’s, new Italian-inspired downtown Bangor bistro, has opened

on Nov. 28, 2016, at 10:48 a.m.

Power is no problem for vegan athletes

By Kristen Hartke, Washington Post on Nov. 26, 2016, at 2:26 p.m.
“The biggest and strongest animals on the planet — elephants, gorillas, rhinos — are herbivores.”
JOURNEYS OVER A HOT STOVE

What’s Christmas without balls?

on Nov. 25, 2016, at 11:43 a.m.
It takes balls to do the holidays in style. Bourbon balls, that is. Also, happy to say my novels are all now in the Rockland Public Library – thanks, Amy Levine!
PETER PETER PORTLAND EATER AT BDN

The Corner Room – Sunday Brunch

on Nov. 23, 2016, at 8:45 p.m.
THE THEATER AND ARTS OF MAINE

The Hampden Academy Drama Department proudly presents “Welcome to the Monkey House”

on Nov. 23, 2016, at 7:56 p.m.
MAINE AT WAR

Racist white soldiers go after their black comrades in Cape Elizabeth — Part II

on Nov. 23, 2016, at 1 p.m.
MAINE AT WAR

Racist white soldiers go after their black comrades in Cape Elizabeth — Part II

on Nov. 23, 2016, at 1 p.m.
PARLEZ-VOUS AMERICAN?

A French Thanksgiving Off the Coast of Maine

on Nov. 23, 2016, at 9:59 a.m.