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laura mccandlish

Latest Articles

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Somali teen creates sassy, modest fashions

 American Fabric
 American Fabric
By: LAURA MCCANDLISH  |  October 02, 2013

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Look for Maine’s trove of heirlooms and disease-resistant pomes

 Beyond Macs and Honey Crisps
My favorite apple is the sweet-tart GoldRush, a freckled bronze variety much more toothsome than its mundane Golden Delicious parent.
By: LAURA MCCANDLISH  |  September 12, 2013

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Black trumpets, wild blueberries, yes, lobster, and Maine miche

 Bountiful Maine
The abundant wild mushrooms and ramps, the scallops and steamers and sourdough, the perennial rhubarb and raspberries, and new potatoes unearthed despite the beetles especially thrill me.
By: LAURA MCCANDLISH  |  August 08, 2013

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Celebrating Maine malts, wheat, and wood-baked bread

 A knead for local grains
 A knead for local grains
By: LAURA MCCANDLISH  |  July 18, 2013

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Eat equally tasty, more plentiful ‘trash’ fish

Stay away from haddock and cod?
Stay away from haddock and cod?
By: LAURA MCCANDLISH  |  June 20, 2013

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Maine Beer Mavens tackle craft brews

Beyond the boys’ club
Beyond the boys’ club
By: LAURA MCCANDLISH  |  May 23, 2013



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Maine seaweeds make good eating

Beyond sushi sheets
Dig in, with our Maine seaweed tasting guide.
By: LAURA MCCANDLISH  |  April 24, 2013

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Fresh garlic is a powerful, though now disease-prone, crop

  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.
By: LAURA MCCANDLISH  |  March 27, 2013

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Maine Law Colloquium Embraces Local Food

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?
By: LAURA MCCANDLISH  |  February 27, 2013

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New guide goes from Arrowhead to Yuca

Eats roots and leaves
If you want to eat more local produce come winter in Maine, you have to learn to love root vegetables.
By: LAURA MCCANDLISH  |  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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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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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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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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