PARLEZ-VOUS AMERICAN?
    Today in Maine’s Franco History is a look back at important dates in the history of Maine’s Franco-American communities. It will run throughout 2020, the bicentennial year of Maine’s statehood. Your suggestions for additional events, people, and institutions to celebrate are most welcome. January 13, 1964… Read More
    PARLEZ-VOUS AMERICAN?
    Today in Maine’s Franco History is a look back at important dates in the history of Maine’s Franco-American communities. It will run throughout 2020, the bicentennial year of Maine’s statehood. Your suggestions for additional events, people, and institutions to celebrate are most welcome. January 10, 1951: The… Read More
    PARLEZ-VOUS AMERICAN?
    Today in Maine’s Franco History is a look back at important dates in the history of Maine’s Franco-American communities. It will run throughout 2020, the bicentennial year of Maine’s statehood. Your suggestions for additional events, people, and institutions to celebrate are most welcome. January 8, 1883: Opening… Read More
MAINE COURSE
A few weeks ago, it first appeared — several ribs of red and green rhubarb at the farmers market. It’s one of the first signs of the impending summer harvest season, and a glorious tart element that adds a tasty balance to spring sweets. I… Read More
    MAINE COURSE
    My daughter and I crouched on our porch Monday, our hands covered in gloves. She loosened plants from their trays while I dug in the soil. Potting soil splattered around us, nature’s confetti decorating our small porch. Soon snap dragons and pansies and a creeping little… Read More
TASTE BUDS
With another week of Christmas and New Year gatherings still to enjoy, here is a handy, flexible recipe for an appetizer I collected from my friend Kathy Kerr who picked it up from her sister. Called cheese balls, they aren’t the spread-on-a-cracker kind,… Read More
    TASTE BUDS
    Mincemeat has been around for centuries, a way to preserve meat during butchering season, taking all the small tough bits, cooking them well, then chopping them finely and mixing them with apples, raisins, suet, cider or brandy, spices, sometimes candied fruit peels, and… Read More

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