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PublishedJuly 12, 2020
Ripe for debate: How to make the best tomato sandwich
Despite hints of disagreement, there's general consensus on one thing: It tastes great, no matter how you slice it.
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PublishedJuly 1, 2020
The Wrap: Via Vecchia, Two Fat Cats and Primo opening soon
Plus, a digital cookbook raises money for independent restaurants, and Maine breweries embrace the Black is Beautiful campaign.
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PublishedJune 21, 2020
Our dads and granddads were an undemanding lot at the table
As an entire generation of fathers and grandfathers leaves us, we remember the food they loved (American chop suey, pup-gullion, biscuits) and the experiences that shaped their palates.
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PublishedJune 17, 2020
The Wrap: Melissa Kelly testifies, Bob’s Clam Hut sold, and Black Dinah picks a new name
The owner/chef of upscale Primo in Rockland will speak before Congress.
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PublishedMay 31, 2020
We all scream for – well, you know
Here's the scoop on a few ice cream shops that are (still) dishing it up in Maine.
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PublishedMay 31, 2020
One sweet journey back in time
Inspired by recipes from vintage cookbooks in Bowdoin College's special collection, ice cream maker Lauren Guptill churns out interesting, old-fangled flavors.
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PublishedMay 27, 2020
The Wrap: LB Kitchen West closes permanently
The food truck park in Wells will open June 4, and you can now buy Holy Donuts at Hannaford.
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PublishedMay 20, 2020
The Wrap: Drifters Wife closes indefinitely, online food drive launches May 28
The Portland restaurant ended take-out and has no set date for re-opening, but several other Maine restaurants have launched take-out programs.
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PublishedMarch 22, 2020
Who does maple season best?
Put up your dukes, Vermont, New York state and Quebec. We're coming for ya.
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PublishedMarch 19, 2020
Without restaurants to buy their goods, farmers turn to consumers
A Waldoboro cheesemaker made a spreadsheet of Maine farms and what they have to sell. Before you could say local lamb, University of Maine Cooperative Extension turned it into a website.
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