We love the sharp design of Bixby Chocolate’s new calendar — and the sweets, made in Rockland.
Food & Drink
Cranberries sold fresh need to be dry-harvested, which is how it’s done at Birch Bog Farm.
Simplicity is the mantra at this hyper-local (and gratuity-free) fine-dining spot.
The maker of Maine’s favorite coffee liqueur is releasing six beacon-shaped bottles — the latest, Petit Manan Light.
Erin French's sweet clam chowder is “a quintessentially Maine recipe," Mills says.
By adding a bit of natural flavoring to its rhubarb wine, Portland’s Eighteen Twenty Wines says it can approximate familiar wine styles.
A by-the-numbers look at craft beer and Maine-grown grains.
The Chopped champion pairs classic techniques with flavor-bomb ingredients to create his fish chowder.
The Harbor Cafe chef adds mirepoix and dashi for a full-flavored chowder.
The seaweed evangelist wants to build up Maine’s seaweed economy, one sip at a time.
Sean Turley knows that with great fruit come great libations.
In Wilton, Don and Mary Beane serve up comforting and creative dishes they’ve been perfecting for decades.