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PublishedOctober 30, 2016
Chef Berry of Union at the Press Hotel gives his thoughts about farm-to-table cuisine
It's the phrase he quibbles with, not the concept.
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PublishedOctober 30, 2016
Spruce up your garden and ditch the yellow daffodils and red tulips
This fall, reject the conventional and plant some unusual bulbs.
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PublishedOctober 30, 2016
Nurse transforms typewriter keys into jewelry
Karen Foley preserves the past not through the written word but through old writing instruments
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PublishedOctober 30, 2016
The value of rockweed is rising – as are tensions over its ownership
Concerns over the ecological consequences of cutting the commonplace seaweed have led to a lawsuit.
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PublishedOctober 23, 2016
A step-by-step guide to making leaf mold (for a better garden)
Leaf mold is compost made 100 percent from decomposing leaves.
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PublishedOctober 23, 2016
Maine used to be the ax-making capital of the world, and now vintage has its value
Fans of vintage Maine axes want to see the industry restored.
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PublishedOctober 23, 2016
Expos in Portland, Orono aim to help food providers scale-up production
'We want people to walk out of the room informed on how to take the next step in selling to an institution like Sodexo or the University of Maine,' the event's director said.
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PublishedOctober 23, 2016
Open Book: Dana Wilde’s new book is an ode to Maine’s seasonal beauty
In “Summer to Fall: Notes and Numina from the Maine Woods” ($16.95), newspaper columnist and Troy resident Dana Wilde focuses on a time of year when Maine has “the most gorgeous weather in the world.” The task he sets himself writing about this period is not easy, he writes: “Exposing the feel of an autumn […]
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PublishedOctober 23, 2016
Using up Asian ingredients: Lots of hits and a few misses
The many little bottles in your pantry and fridge hold lively flavorings for plenty more dishes.
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PublishedOctober 23, 2016
Small-batch cheese spread with a big taste
Squire Mountain tub cheese comes in six flavors and three sizes, and it won't break your cracker.
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