JOURNEYS OVER A HOT STOVE
on July 23, 2016, at 8:53 a.m.
Ranked-Choice Voting is Question 5 on this November’s Maine ballot. It’s an idea that could radically alter our political landscape, and if adopted nationally, could release us from the straitjacket of the two-party system.
By Kathleen Pierce on July 19, 2016, at 3:33 p.m.
Faced with a crop of cilantro, lemon cucumbers, radishes and new potatoes, you rack your brain for a recipe. What if someone took the guesswork out of this equation? Someone has.
By Anthony Brino on July 19, 2016, at 2:28 p.m.
“Our main thesis is to have local honey, which contains all the natural enzymes of honey. It’s a labor of love, not a labor of financial independence.”
on July 19, 2016, at 1:56 p.m.
Food writer and author Michael Pollan has said that everything he’s learned about health and food can be summed up in just seven words: “Eat food. Not too much. Mostly plants.” The often repeated advice forms the crux of several of his books including “In Defense of Food” and “Food Rules” …
on July 19, 2016, at 8:40 a.m.
Not all meatloaves are made equally. The one that follows was sent me by Sharon Frost in Calais who commented that it was the best thing for family gatherings, which we are likely to have in Maine summers, plus she wrote, “My mother made this many times for Legion suppers, …
By Shelby Hartin on July 18, 2016, at 8:13 a.m.
“Before it was Little Vietnam restaurant, and you could cook the food from Vietnam only. Now you can cook Vietnam[ese] food, Chinese food, American food — whatever you want, you can cook.”
By Jen Lynds on July 16, 2016, at 12:54 p.m.
Don Flannery, executive director of the Maine Potato Board, said the industry encourages anything that can draw more attention to the potato in general.
By Leah Eskin, Chicago Tribune (TNS) on July 12, 2016, at 2:49 p.m.
Sizzle is the best part of the burger. But it’s limited to side A and side B. In between lurks the granular middle — it’s a lot of ground to cove
on July 12, 2016, at 1:42 p.m.
Farmers market meets favorite takeout in this recipe for Vegan Beet Fried Rice. It’s perfect for beet lovers. Last year, in the springtime, I had a conversation with a friend that went something like this: “I only eat fried rice if I make it. I never order it out.” Then …
on July 12, 2016, at 9:31 a.m.
If you grow garlic, you know that the plant sends up a fetching coiled stem with a long-billed flower bud, which, if you leave it on the plant, will bloom and prevent proper formation of an underground bulb. You really have to take the scapes off the plants, and you …
‘A glorified version of my basement’: Brewer’s new Mason’s Brewing Co. slow and steady for the best brew
By Shelby Hartin on July 11, 2016, at 3:11 p.m.
“I built a building that I would want to sit and hang out in. I drink beer that I would want to drink more than one of, and I eat what I would want to eat when I go out,” said Mason’s owner Chris Morley.
JOURNEYS OVER A HOT STOVE
on July 10, 2016, at 4:04 p.m.
Take a quick quiz to see if you may be obsessive-compulsive in the kitchen, plus the perfect summer seafood refresher – scallops ceviche.
on July 09, 2016, at 8:15 p.m.
Another installment in my progress as a Maine Master Naturalist Tier 1 student. “Dissect an owl pellet, separate and identify bones, and build and label a skeleton,” was one of the assignments due this week. “Piece of cake,” I thought, remembering seventh grade biology and all the dissections we …
THE (207) FOODIE
on July 08, 2016, at 12:33 p.m.
We know that it goes without saying that I adore brunch. If I could have it as every meal of my day (complete with a mimosa) I probably would. But since I can’t, this is the next best thing. Tired of going to all the same spots for brunch? When …
JOURNEYS OVER A HOT STOVE
on July 05, 2016, at 4:22 p.m.
A repost: A genuine Cajun gumbo recipe that may leave you in tears from exhaustion – followed by tears of exultation when you eat it. Like most masterpieces, it takes a lot of work. Suffer… then enjoy!
By Jill Wendholt Silva, The Kansas City Star (TNS) on July 05, 2016, at 1:53 p.m.
Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal.
By Bethany Jean Clement, The Seattle Times (TNS) on July 05, 2016, at 1:42 p.m.
In these United States of America, the hamburger is close to an unalienable right. That the burger should be made with 100 percent beef and the bigger the better are truths many hold to be self-evident, especially fast-food advertising agencies. Can less be more, my fellow Americans? Can we unshackle …
on July 05, 2016, at 1:07 p.m.
Hot dogs with crispy, perhaps even slightly charred, skin. The rich aroma of juicy burgers cooking on the grill. The sizzle of sausages cooking. These are among the textures, smells and sounds of summer barbecues. This past weekend, they were aplenty. As I walked down a road in Southwest Harbor, I caught …
on July 05, 2016, at 7:14 a.m.
Now that summer here has finally gotten around to being genuinely warm, we might actually welcome cold food for supper. Here is a cold pizza, loaded with vegetables and made zippy with a Thai-style peanut sauce. No cheese in sight. I first ate this pizza at a party I attended, …
By Kathleen Pierce on July 02, 2016, at 9:09 a.m.
This new workplace farm share makes it easy for office workers across the state to eat fresh and healthy.