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Whiskey isn’t just the water of life

A civilized drink
Vodka is supposed to taste like nothing and gin is supposed to taste like something (juniper).
By: BRIAN DUFF  |  February 06, 2013

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A bunch of Maine-related whiskey items, some of them a stretch

Shots
How did Blood & Whiskey Studio — a custom-printing business based on Peaks Island — get its name?
By: DEIRDRE FULTON  |  February 13, 2013

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Embracing everything but the squeal in Porkland

Going whole hog
Bacon is so 2010 — no one is surprised to find cured and candied pork belly in cocktails and chocolate bars anymore.
By: LAURA MCCANDLISH  |  February 01, 2013

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Jews wrestle with pork

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.
By: LAURA MCCANDLISH  |  January 30, 2013

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Learning to eat more with less impact

Plant-based practice
In the course of an hour, Chris McClay convinced me that I just may be able to live without cheese.
By: DEIRDRE FULTON  |  January 23, 2013

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The koan of Chinese food

Where can we find our moment of Zen?
It seems every time I check out a promising new Chinese place in Portland, federal officials arrest someone at a dismal Chinese restaurant elsewhere in Maine (this week it was the Twin Super Buffet in Brewer that was raided by the feds).
By: BRIAN DUFF  |  January 23, 2013



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Eventide’s superior oysters, and imaginative cuisine

Slurping with delight
When you take the helm of a great institution, it can create a paralyzing fear of screwing things up.
By: BRIAN DUFF  |  January 16, 2013

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Building a hub for food

Behind the scenes with a community project to feed bellies and souls
Exploding out of the mind of Portland idea-man Eli Cayer, 39, and with financial backing from his Urban Farm Fermentory, is the conversion of a former East Bayside taxi garage into a home for food processors and preparers right on the Portland peninsula.
By: JEFF INGLIS  |  January 09, 2013

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Haiti’s in trouble

But the food’s awesome — and you can help
We're cooking green plantains, habanero-lemon pork ribs, and rice and beans.
By: LINDSAY STERLING  |  January 09, 2013

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Eat more Maine scallops and pollock, and less imported, farmed salmon and shrimp

Seafood resolutions
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.
By: LAURA MCCANDLISH  |  December 31, 2012

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Portland should play catch-up in the coming year

Trend-getters
Each century remains mired in the past one for about a dozen years.
By: BRIAN DUFF  |  December 26, 2012



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Plenty of sweetness, though a touch of sour too

Tastes of the year
Our lives are dominated by strange forces we cannot control — economic, demographic, epigenetic, psycho-sexual.
By: BRIAN DUFF  |  December 19, 2012

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Learning about Nigerian cuisine and culture

A ticket to Africa
I was thrilled recently when the director of the Museum of African Culture offered to add another country to Immigrant Kitchen's culinary world tour.
By: LINDSAY STERLING  |  December 12, 2012

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A Quest for the Treasure of Mount Denny’s

There and back again
When we heard Denny's had released a special menu in honor of The Hobbit: An Unexpected Journey , our first collective thought was "Uh, gross."
By: ALEXANDRA CAVALLO  |  December 12, 2012

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Acadian goes underground for monthly ‘Pocket Brunch’

French-Canadian hot seat
When greasy poutine with cranberry ketchup is the salad course, you know you're in for a raucous meal.
By: LAURA MCCANDLISH  |  December 05, 2012

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Review: Gather

Community, local flavors, and expert preparation
As we continue to withdraw from the institutions that once organized modern life, we fill the abandoned spaces with restaurants.
By: BRIAN DUFF  |  November 28, 2012



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Comparative burger eating

What’s between the buns?
Cheap burgers might be the biggest problem in America's culinary landscape.
By: BRIAN DUFF  |  November 21, 2012

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Stay warm with a Costa Rican staple

Back to basics
Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
By: LINDSAY STERLING  |  November 14, 2012

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Maine farmers start growing ginger

Taking root
When chef Aaron Park pickled a batch of fresh, young ginger this fall, its color amazed him.
By: LAURA MCCANDLISH  |  November 07, 2012

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The new Salvadoran spot on Congress is a must-taste

Flores blooms in fall
No restaurant in Portland captures the look of a good hole-in-the-wall better than Flores, a new Salvadoran spot next to Bodega Latina — right where Congress Street starts to curve and head downhill, so to speak.
By: BRIAN DUFF  |  October 31, 2012

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Two teahouses complement each other’s flavors

Steeped in tradition
For those who care about politics we are entering the most tension-filled fortnight in quite a while.
By: BRIAN DUFF  |  October 24, 2012


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