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Beyond sushi sheets
Dig in, with our Maine seaweed tasting guide.
Easier to grow than tomatoes
To experience the wonder of garlic, you have to grow it for yourself. It's an easy enough gateway crop the blackest thumb can tackle, even on a stoop in pots. All garlic requires is patience.
Suits meet boots
Do front-yard gardens and backyard chicken coops, as leading symbols of our thriving food movement, deserve First Amendment protection, much as black armbands did during the Vietnam War?
Eats roots and leaves
If you want to eat more local produce come winter in Maine, you have to learn to love root vegetables.
Going whole hog
Bacon is so 2010 — no one is surprised to find cured and candied pork belly in cocktails and chocolate bars anymore.
Preferably pastured, it’s no longer treif for many locavores
Rabbi Jared Saks, of Maine's largest Jewish congregation, no longer subscribes to his religion's most well-known taboo.
Fresh Maine sea scallops (dredged by day-boats or caught by divers) are everywhere this fleeting season, rebounding after a collapse that prompted a three-year-moratorium.
French-Canadian hot seat
When greasy poutine with cranberry ketchup is the salad course, you know you're in for a raucous meal.
When chef Aaron Park pickled a batch of fresh, young ginger this fall, its color amazed him.
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