Politicians love her. So do neighbors, cops, and hot dog vendors. And her selfless spirit — and the demographic shift she represents — can reshape our state for the better.
Engineer Eric Schade has created an elaborate railway village in his Phippsburg garden.
We asked readers and friends to share their traditions and stories about going out each winter in search of that perfect tree. Here are a few of our favorite responses, from across the generations.
The pages of a beloved children’s book come to life on the portland waterfront.
Choosing Thanksgiving wines that will complement the food and please everyone can be tricky, says Back Bay Grill general manager Adrian Stratton. A good rule of thumb is to look for wines that balance acidity with big fruit flavor. Here are some of his favorites.
The harvest isn’t over in Hancock County until Hannah Semler gets gleaning.
The November issue of Down East is now available. See 10 Ultimate Maine Thanksgiving Recipes, plus the ancient art of gleaning, a Rockport restaurant tell-all, Maine made must-haves, and more!
What’s Thanksgiving Without Pie? Baker Sara Ettinger of Aurora Provisions, a gourmet market, café, and caterer in Portland’s West End neighborhood, offers her versions of two holiday classics.
Last year, 170 new restaurants opened in Maine. Statistically, more than a quarter of them won’t make it through their first year. This is the story of one that did — restaurateur Annemarie Ahearn’s ambitious Salt Water Farm — and of what it took to get there: bruised egos, broken friendships, and tough lessons about what Mainers want.
We set out to explore the radical breadth of styles and flavors that makes Maine’s cider boomlet so much fun. Our search was fruitful.
Every family has their own Thanksgiving dinner traditions, but some common elements, like turkey, sweet potatoes, and a whole lot of butter, unite us all in mouthwatering anticipation. Larry Matthews, chef/owner of the iconic Back Bay Grill in Portland, likes to keep things simple and delicious, with dishes that allow for easy adjustment to accommodate a potentially increased guest list.
After lying dormant for nearly a century, Maine’s hard cider industry is ripe for a comeback.