Charlotte’s Legendary Lobster Pound owner, Charlotte Gill, has been experimenting with ways to help her crustaceans feel no pain. Her favorite method? Getting them high.
In Lincolnville, Phish percussionist Jon Fishman marches to many beats.
Father-son artists Philip and Matt Barter rebuild a factory town.
Maine’s one-stop shop for outdoors adventure gets an upgrade.
A Maine company helps democratize avant-garde cooking.
Veep’s Timothy Simons on his favorite bookstore.
One summer, WABI-TV meteorologist Todd Simcox had tomatoes growing like gangbusters in his garden. He made pasta sauce, but it tasted terrible. He tried salsa, and friends and family loved it.
Off-peninsula Portland has Maine’s most diverse mile of cooking.
A classic BLT, served with a side of local history and a water view.
New England Distilling releases bottles of Rack IV Saison whiskey on April 6, Saison Day, an Allagash-spearheaded national celebration of the beer style.
New England Distilling founder Ned Wight takes a classic cocktail recipe — the New York Sour — and subs in Saison whiskey for the classic rye, to create yeasty, floral notes.
The earthiness of sea lettuce and sweetness of honeybush give Emerald Honeybush tea a honey–truffle character, Cup of Sea owner Josh Rogers says.