Each month, Down East editors select our favorite response to “Where in Maine?” Here is our favorite letter from November’s photo.
Chef Neil Zabriskie’s take on a Mexican classic relies on flint corn grown at the Somali Bantu Community Association’s Liberation Farm.
Her cut-glass creations, some nearly three feet tall, are designed to bounce color and light around a room.
Craft beer became big business, but some brewers say they’re perfectly happy remaining micro.
With increasingly frequent run-ins between pinnipeds and humans, the nonprofit's passionate crew is constantly on call.
When the holiday table is laden with artful, local wares in an autumnal palette, the turkey is gravy.
Owner Kate Shaffer’s new scone, cake, and brownie mixes make whipping up bakeshop-quality treats a breeze.
A new and improved class of booze-less beer has bubbled up around the state.
The Natural Resources Council of Maine CEO is captivated by Acadia’s Wonderland Trail.
After a rough pandemic year, John Petersen and Riley Kinnane-Peterson, of Gunner & Lux, were ready for a change — and a decorating project.
Now celebrating its fifth year, the free monthly journal publishes in seven languages.
More and more craft breweries are adding their own kitchens, tapping into a business model that had its heyday in the '90s.