Cranberries sold fresh need to be dry-harvested, which is how it’s done at Birch Bog Farm.
Food & Drink
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.
In Farmington, Rustic Roots Farm prepares to harvest its Maine-grown ginger.