We have two words for you: Maine flour.
Peggy Grodinsky
Hiking: Katahdin region offers a bounty of Nordic ski and snowshoe opportunities
With luck (and cooperating weather), you’ll get a glimpse of the mountain.
Birding: From log-cock to high-hole, names come with charming backstories
A 1957 list of standard common names, which is periodically updated, keeps them all straight.
Dine Out Maine: At CBG, the name hasn’t changed, but it’s a wholly new restaurant
Fried snacks, well-mixed cocktails and the cheeseburger are all excellent bets on the imaginative, eclectic menu.
Maine Gardener: The ruinous emerald ash borer is here. Is there anything you can do?
A state and city expert weigh in on ways to try to repel, or at least slow, the destructive beetle from killing all of Maine’s ash trees.
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
Ask a Naturalist: Is it strange to see groundhogs in February?
In a new column, Maine Audubon Staff Naturalist Doug Hitchcox answers your questions about wildlife.
Another modern classic from British cookbook writer Diana Henry
‘From the Oven to the Table’ is chock-full of imaginative yet not overly demanding recipes.
Dine Out Maine: At Back Bay Grill, the food is still stellar, along with the service
Four decades in, the dining room could use an update, but the excellent food makes up for any decorative shortcomings.
Vegan Kitchen: A natural, plant-based cure for what ails you
Local tea shops, juiceries and herbalists told us what they recommend their customers drink when they are feeling under the (cold, wet, winter) weather.