In the run-up to Thanksgiving, we figure out the best local cucurbit for your pie.
Peggy Grodinsky
Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: Maine farms and animal sanctuaries are hosting kinder, gentler Thanksgivings
Gentle Thanksgiving showcases plant-based holiday meals and the living, breathing turkeys that won’t get eaten.
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Posted inFood & Dining, Maine Gardener
Maine Gardener: Over the winter, keep your hand in with houseplants
The plants suggested here do require a little attention but are still easy to grow.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: At The Garrison, ‘thoughtful’ food you won’t soon forget
Chef Christian Hayes’ creative Mediterranean-and-Asian inflected modern American menu underpromises and seriously overdelivers.
Posted inOutdoors, Sports
Hunting: ‘Now what?’ How to field dress a deer
So you’ve bagged your deer. Good for you! Now you need to know how to handle the carcass to preserve the meat.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Central Provisions strikes solid balance between quality and quantity
The food is excellent, and the crowds continue to come.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Beautiful flower arrangements spring from fall’s bounty
Think beyond the blossom. Seed pods, dried hydrangea and alliums, and many others are naturals in a vase.
Posted inFood & Dining, Green plate special
Green Plate Special: There’s no time like the present to buy local charcuterie
Thinly sliced local salami and fennel can really dress up a pizza.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Gardening is really time spent hauling stuff around
You’ll need proper tools to expedite the work.
