Sara Rademaker is working to keep elvers in Maine via her company, American Unagi, the only eel-farming venture in the state.
Food & Drink
Who says you can’t bring food into the museum? Three food-adjacent exhibits not to miss this spring.
New England Distilling releases bottles of Rack IV Saison whiskey on April 6, Saison Day, an Allagash-spearheaded national celebration of the beer style.
Here’s everything you need to know about Maine’s signature seafood, from the experts at lobsterfrommaine.com.
New England Distilling founder Ned Wight takes a classic cocktail recipe — the New York Sour — and subs in his distillery's Saison whiskey for the classic rye to create yeasty, floral notes.
Lone Pine Brewing’s Maple Sunday is available this month only.
The earthiness of sea lettuce and sweetness of honeybush give Emerald Honeybush tea a honey–truffle character, Cup of Sea owner Josh Rogers says.
From lowbrow munchies to local delicacies, they're the iconic Maine foods that define us.
Often overshadowed by bigger, hipper Rockland — and, more recently, crushed by nonstop roadwork — a coastal town shows signs of a food-and-drink revival.
An egg-and-cheese croissant all too often involves an overdone fried egg and a bland slice of Swiss wedged into a too-chewy pastry. At Portland’s Belleville bakery, the pastry that goes by that name is something else entirely.
In downtown Ellsworth, a veteran chef delivers all-occasions eats.