A good woodpile should offer protection from the elements, airflow, ease of retrieval, and no chance of toppling over.
Katy Kelleher lives in Buxton and is the author of Handcrafted Maine. Her second book, a history of beautiful objects, is due out in 2023.
But didn’t know who to ask! If you’re smitten with the romance of a well-made woodpile or a dancing flame, you have a few things to learn.
Five variations on the woodstove (and why some are better than others).
By adding a bit of natural flavoring to its rhubarb wine, Portland’s Eighteen Twenty Wines says it can approximate familiar wine styles.
On 104 acres in Wales, the farmers of the Little Jubba agrarian commons are demonstrating another model for American agriculture — and replanting what was once uprooted.
What does the founder of Maine Crisp put on her buckwheat crackers?
We asked Alissa Wetherbee, a lifelong wood splitter and founder of the logging-sports troupe Axe Women Loggers of Maine, how to chop firewood effectively and safely.
Not every species performs identically in your woodstove.
Cranberries sold fresh need to be dry-harvested, which is how it’s done at Birch Bog Farm.
The Portland specialty seafood dealer is trying to change the paradigm of Maine groundfishing.
They're as irresistible as they are animal-product-free.
With demand from restaurants way down, farmers find other ways to keep up during the pandemic.