Goes Together Like Maple and Milk

on March 21, 2014, at 3:21 p.m.
Rodney Hall considers dairy to be the hub of his family’s farm in East Dixfield. The spokes are hay, his brother Randy’s herd of beef cattle, firewood processing and Rodney’s maple syrup operation. “We were diversified before diversified farms were the ‘in’ thing,” Rodney says. “We knew that milking 50 …
Waldo County Technical Center culinary arts students Oona Foley, left, of Montville and Ali Bryant of Jackson take direction Thursday from Chef Mark Hannibal.

Waldo Tech culinary arts students earn their just desserts: trip to national competition

By Abigail Curtis on March 20, 2014, at 5:01 p.m.
WALDO, Maine — When the team of three high school senior girls from the Waldo County Technical Center competed two weeks ago against schools all across the state for culinary laurels, they were nervous — and a teammate down. But after building a three-course meal in an hour that included …

Steak Quesadilla and Eggs

on March 20, 2014, at 12:48 p.m.
This is one of those meals that could be eaten for breakfast, brunch, lunch, or dinner. Hell, I love this meal so much that I could likely eat it for all of those in one day. A perfect way to use up leftover steak from a previous meal, and is …
The wait list to get a newly named "C&D" at Little Bigs in South Portland extends at least to Easter Sunday.

SoPo bakery ordered to change name of doughnut-croissant hybrid

By Shelby Carignan, The Forecaster on March 20, 2014, at 8:26 a.m.
SOUTH PORTLAND, Maine — Foodies need not panic: the pastry responsible for lines out the door at Little Bigs bakery is not dead, it’s just had yet another identity crisis. Owners James and Pamela Plunkett received a formal letter March 8 ordering them to cease and desist from calling their …

Coaster Critique: Baxter Brewing Tarnation

on March 19, 2014, at 7:34 p.m.
Name: Tarnation Brewed By: Baxter Brewing Company Style: California-style lager ABV: 5.3%   Tarnation pours a bright copper color with shimmers of red and gold as the light hits it, pour produced a frothy white head that lingered the entire glass. Nose is malty, biscuits and yeast with just a …

Maine chefs locked out of James Beard Awards this year

By Kathleen Pierce on March 18, 2014, at 1 p.m.
The James Beard Foundation Award nominees were announced Tuesday morning in Chicago and surprisingly no Maine chefs or restaurants rose to the top. New York City, Boston and Chicago, the city of broad shoulders or the “third coast” as Mayor Rahm Emanuel said in his opening remarks, took the cake. …
Crumbs deserve respect. Those morsels of breads, cookies or crackers can be a cook's best friend, if you master their power to add texture and flavor to foods.

Crumbs can be a cook’s best friend

By Judy Hevrdejs, Chicago Tribune on March 18, 2014, at 12:29 p.m.
Crumbs deserve respect. Those morsels of breads, cookies or crackers can be a cook’s best friend — if you master their power to add texture and flavor to foods. Cooks around the world have. They use crumbs to crisp-coat meats in Austria (Wiener schnitzel), Italy (alla milanese or alla parmigiana) …

Making the perfect crepe

By L.V. Anderson, Slate on March 18, 2014, at 12:21 p.m.
NEW YORK — Let’s play a word association game. When I say crepe, what’s the first word that comes to mind? Maybe it’s France. Perhaps it’s pancake. But I bet a lot of you are thinking thin. The crepe’s most famous quality is its lack of height — in the …
Lee Kinney poses with his sap boiler at Kinney's Sugarhouse in Knox on Monday. Single digit temps kept him from boiling as all sap lines were frozen. Gov. Paul LePage believes that Maine's maple syrup industry could become a national leader. "We have the trees and the resources. It's a matter of getting more people involved in the industry." said LePage earlier this month.

Sweet idea: Could Maine lead the world in maple syrup making?

By Abigail Curtis on March 18, 2014, at 12:16 p.m.
KNOX, Maine — Could the Pine Tree State become the sugar maple state? Some state officials, tribal leaders and maple syrup producers say the answer is yes, but that it will take a lot of work and a lot of planning to sweeten Maine’s syrup industry so it becomes the …

Leftover St. Patrick’s Day dinner, plus the Porridge Papers continue

on March 18, 2014, at 10:16 a.m.
Continued cold weather means we are still grateful for warming winter food like corned beef hash and another steaming bowl of oatmeal. I know the Equinox is this week, but I don’t see many signs of spring around this house, and I’ll bet you don’t either. I have been struck …
EAT REAL (blog)

The Food Safety Modernization Act – Part 1

on March 17, 2014, at 9:19 p.m.
The Food Safety Modernization Act, signed into law by President Obama on January 4, 2011 is, according to the Food and Drug Administration “the most sweeping reform of our food safety laws in more than 70 years”.  If you’ve been paying attention since this bill was reintroduced in June 2009 …

Tender triple-maple barbecue ribs — in the oven!

on March 17, 2014, at 12:38 p.m.
This week, we packed up our kitchen and moved it from Bangor to Portland. We’re still digging ourselves out from under the boxes (and trying to figure out how to fit all my frequently-used kitchen items into my tiny new kitchen) but while I was in the midst of tying up …

For St. Paddy’s Day, try ‘Jiggs Dinner’ and a green dessert

By Georgia Clark-Albert on March 17, 2014, at 11:16 a.m.
Growing up in an Irish household, there was always Jiggs dinner, lassy pudding and some kind of a green dessert served on St. Patrick’s Day. What is Jiggs dinner? It is the Newfoundland version of a boiled dinner. Even if St. Paddy’s Day fell on a Friday during lent, it …
EAT REAL (blog)

CSA Choices – Debit Style

on March 15, 2014, at 7:54 p.m.
Here at Parker Family Farm I run our CSA with the Debit Style, as opposed to the Box Style which I highlighted in my last post.  The debit CSA offers more freedom to you, the CSA member, in several important ways.  You can choose which type of vegetables (or meat, dairy …

Classic French bread boules — A scatter of voices

on March 15, 2014, at 6:23 p.m.
Overnight (but minimal kneading) classic French bread boules with crunchy crusts... and a collection of voices, recorded and live, that shock, calm, and entertain, with some fun audio samples.

Please dont dye my beer

on March 15, 2014, at 3:06 p.m.
  “Please don’t dye my beer” If you hear me order a drink on Monday, you’ll hear me include that request. I mean no offense to those who love their green beer on St. Patrick’s Day, by all means drink what you like. I just can’t do it, call me …
THE (207) FOODIE (blog)

Maine Restaurant Week 2014: A 207 Foodie Recap

on March 13, 2014, at 11:30 p.m.
Well, fellow foodies, Maine Restaurant Week has come to a close. But just because it’s over, doesn’t mean we can’t relive it! Come along on a food journey with me. Monday: Bonobo Pizza- The Bessie pizza, a simple caesar salad and creme brulee to finish it all off. I love …

Pork Fried Rice

on March 12, 2014, at 1:26 p.m.
Okay, so pork fried rice is one of my favorite guilty pleasures for Chinese take-out. I had no idea how simple it was to make it myself!! I decided to take a spin on the classic “pork” in this rice and use this as an excuse to utilize one of …
From the community

EMCC offering classes in small business catering, gluten-free cooking

Bangor Daily News on March 12, 2014, at 9:43 a.m.
BANGOR, Maine – Beginning in April, Eastern Maine Community College will offer noncredit hospitality courses in catering small to medium-sized events and gluten free cooking. The courses, titled “Catering: A Small Business Opportunity” and “Gluten Free and Easy” will run through the first two weeks of April and are being …
Belfast writer Murray Carpenter takes on America's favorite drug in "Caffeinated."

Belfast journalist takes on America’s favorite drug in new book

By Kathleen Pierce on March 11, 2014, at 11:21 a.m.
BATH, Maine — Murray Carpenter is sipping a medium roast at Cafe Creme and talking rapidly about America’s favorite drug. Baristas sling lattes at the bar. A coffee-fueled crowd chatters all around and the Belfast writer tells me just how little we know about the jolt in our joe, the …
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