The Maine-made buckwheat snack hit store shelves last summer.
Food & Drink
“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
We asked Maine chefs to share seafood recipes using underappreciated Gulf of Maine groundfish. The results are hearty and delicious — and fortifying for local fisheries too.
The RosellaKPT chef thinks flounder's mild flesh is perfect for layering with bolder flavors.
After seven years devoted to gin, the company is out with a bourbon line.
The chef at Portland’s Sur Lie and Yarmouth’s Gather says you must resist the urge to sear the flaky groundfish.
Owner Kate Shaffer’s new scone, cake, and brownie mixes make whipping up bakeshop-quality treats a breeze.
Chef Neil Zabriskie’s take on a Mexican classic relies on flint corn grown at the Somali Bantu Community Association’s Liberation Farm.
A new and improved class of booze-less beer has bubbled up around the state.
Craft beer became big business, but some brewers say they’re perfectly happy remaining micro.
The organization plans to rapidly grow food distribution to more than 30 million meals per year, in line with Maine’s estimated need.