Bob Sewall’s Lincolnville farm — Maine’s oldest organic apple orchard — is his life’s passion and a wellspring of innovation.
Unlike shiny, symmetrical mass-market varietals, heirloom apples are often mottled, lumpy, and specialized. But the black sheep of the apple family are making a comeback.
A late-summer bounty of wild mushrooms makes for a savory tart.
The Bissell brothers take their cult beers to the woods.
A star chef’s Maine cooking comes home.
Blackberry buckle is a fine farewell to berry season.
Six months ago, Seafolk Coffee opened in Rockport without a sign, website, or phone, but from day one, they were packed.
Five restaurants, a brewery . . . and an eco-resort in Belize? How Matt Haskell, son of Bangor, started out scrubbing pots and wound up a restaurant mogul.
A pair of first-time restaurateurs reinvents an airport snack bar as a dining destination for travelers and locals alike.
The seafood slingers, chefs, glossy food-mag writers, and entrepreneurs who helped turn the unassuming lobster roll into a national phenomenon.
We hunted down a half-dozen of the craziest, messiest, tastiest franks at stands, food trucks, and sit-downs all across Maine.
Once a tiny restaurant crammed inside a wine shop, this creative East Bayside bistro now has bigger digs and a more elaborate menu to match.