Gov. Mills announces $10 million in funding for Maine seafood dealers and processors

The new seafood infrastructure program will provide grants to upgrade buildings, utilities and equipment, and invest in new technology.

The Wrap: Common Ground Fair vendors gather, a call for recipes

Free coffee for a cause, Maine Lobster Week is underway, and a fermenting guru speaks

The Wrap: Anna Kendrick drops by Portland, and gluten-free craft beer debuts in Biddeford

Meanwhile, Holy Donut and Otto continue to expand.

Ten Maine lobster dishes you really don’t want to miss

Do not read this list when you're hungry.

The story of how lobster became the symbol of Maine

The Rockefellers, a smart marketing campaign and the ritual of cracking into one all played roles in making lobster intrinsic to the state's identity.

Given the price of lobster, smart cooks know to use every last bit of the bug

Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.

Lobster recipes from local cooks and restaurants

Think you know the truth about lobster? Here are some common misconceptions

We tell 'em and dispel 'em.

No crabs, no scallops: Seafood is vanishing from U.S. restaurants

A pound of halibut that cost up to $16 pre-pandemic is now $28. Blue crab has gone from $18 to $44 a pound.

Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall

Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.