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Limits of language

The tasteful philosophies of Schulte and Herr
Is it enlightened or provincial that we Mainers hear “ethnic” and don’t think, as many do, exclusively of non-Europeans?
By: BRIAN DUFF  |  November 03, 2014


Infinite Brooklyns

Ten Ten Pié makes the neighborhood sing
Last year some national magazine said that Biddeford is to Portland as Brooklyn is to New York. No. Biddeford is a mash-up of Newburg and Poughkeepsie. It is East Bayside that is our Brooklyn.
By: BRIAN DUFF  |  October 24, 2014


A call for coq au vin

Immigrant kitchens
I do wonder why our theories about animal fat are totally inconsistent with low rates of heart disease in France.
By: LINDSAY STERLING  |  October 16, 2014


Raise a glass to Prohibition's influence

Portland cocktail bars embrace historic recipes
The phrase “Prohibition-era cocktails” may sound like an oxymoron, but much of what we see in today’s craft cocktail revival is actually borne of drinking during Prohibition.
By: KATE MCCARTY  |  October 11, 2014


Start digging here

Sub-level maps turns out to be a gold mine
Because music is now basically free (thanks to torrents, Pandoras, Spotifies, etc.), the only way for musicians to make money is through constant touring and related merchandise sales. Or they can appear as a judge on The Voice. Food, on the other hand, will still cost ya...
By: BRIAN DUFF  |  October 03, 2014


Pick your poison

Is Lanzalotta's Slab the city's best outlaw food?
The National Institutes of Health just published a randomized study that confirms the rumors: carbohydrates are poison and should be avoided. So how should we feel about Slab Sicilian Streetfood?
By: BRIAN DUFF  |  October 01, 2014


Cool cucumber recipe

Immigrant Kitchens
She poured two tablespoons of a black liquid from a large bottle with a bunch of Chinese on it. “Vinegar,” she offered, her best translation. I tasted it—interesting, familiar, definitely vinegar, but not sweet like balsamic vinegar and not clean like white or light colored vinegars I knew.
By: LINDSAY STERLING  |  September 19, 2014


Cheap eats in Maine's culinary capital

13 ways to experience Portland’s great restaurants for less
These cheap dishes are quintessentially Portland.
By: KATE MCCARTY  |  September 19, 2014


How do you like them apples?

Overcome apple fatigue with new varieties
As students trundle off to school, the nighttime temperatures begin to dip, and the daylight lessens, apple trees all across Maine are ripening.
By: KATE MCCARTY  |  September 12, 2014


A little whine

Munjoy's new Lolita revives a classic narrative
The lessons of Lolita are that something simpler and less challenging can be lovely, and that some cheap wine could really loosen things up.
By: BRIAN DUFF  |  September 05, 2014


Tacos on the town

The search for taste, tenderness, and thrift
While there’s no class mobility in this town, we do have taco mobility—even taco-class mobility.
By: BRIAN DUFF  |  August 31, 2014


Every beef eater should read this

Immigrant Kitchens
Reunited with beef tongue at last!
By: LINDSAY STERLING  |  August 22, 2014


Preserve precious produce

You can pickle that!
You can pickle that!
By: KATE MCCARTY  |  August 14, 2014


Coping with adulthood

Central Provisions vs. Old Port wisdom
The neighborhood’s newish Central Provisions is grown up. But it also embodies our ambivalence about adulthood, and our persistent hope that a few more drinks will help us cope with it.
By: BRIAN DUFF  |  August 07, 2014


Paths to greatness

New Indian food options offer rich discoveries
India, like the American university, is mostly in the news these days for its bloated and ineffective administration and an epidemic of underprosecuted sexual assault. But let’s not give up on either—India or college—as a source of wisdom and repository of culture.
By: BRIAN DUFF  |  July 31, 2014


Argentinian family secret

Hand-held pies
Hand-held pies
By: LINDSAY STERLING  |  July 24, 2014


Unusual ice cream options

Keep cool with these new sweet treats
Our short Maine summers mean we must maximize our ice cream eating opportunities.
By: KATE MCCARTY  |  July 16, 2014


The quay to good living

Porthole diners forgive, forget, feast on
Though they offer an appealing moral clarity, in practice zero tolerance policies have ruined any number of urban schools, fragile marriages, and card-marred soccer games. Zero tolerance almost ruined Portland a few years back, too.
By: BRIAN DUFF  |  July 11, 2014


Biting into the fantasy

Film and food trucks rev up our primal urges
Is it a sign of the shallowness of our national culture that we have spent half a decade excited by the idea of food served from trucks? Sure. But is it a symptom of some deeper condition? I suspect so. This summer offers a chance to investigate thanks to the arrival of a critical mass of food trucks around Portland, along with the film Chef, about a restaurant chef who starts a food truck.  
By: BRIAN DUFF  |  July 10, 2014


A real Ugandan feast

An awesome thing happened at the Halal Market
Immigrant Kitchens
By: LINDSAY STERLING  |  June 26, 2014
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