Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
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PublishedApril 23, 2023
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?
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PublishedApril 23, 2023
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.
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PublishedApril 12, 2023
Joann Grohman, Carthage farmer and author of ‘Keeping a Family Cow,’ dies at 94
A health advocate and cow-keeping trailblazer, Grohman lived self-reliantly and led by example.
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PublishedApril 9, 2023
Lamb, ham and salmon: What to do with your Easter leftovers
Local chefs and market managers helped us compile loads of dish ideas to reinvigorate your Easter proteins the second time around.
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PublishedMarch 7, 2023
Maple syrup producers optimistic about season’s sap run
Warm weather last month allowed for early runs of what some farms report was a particularly tasty product.
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PublishedFebruary 18, 2023
Maine prisons’ food program on track to become national model
The state’s Department of Corrections is a leader in food service and culinary training and now is working with outside organizations to replicate its approach.
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PublishedFebruary 17, 2023
Gov. Mills seeks federal disaster declaration for late December storm
The Dec. 23 storm knocked out power for more than 270,000 households in Maine.
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PublishedJanuary 8, 2023
Aragosta goes to Paris, and a culinary collaboration continues
After hosting Paris-based chef Braden Perkins last summer, Aragosta chef-owner Devin Finigan took her staff to France in November for a three-week research tour, including a pop-up dinner at Perkins’ restaurant.
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PublishedJanuary 1, 2023
Looking to eat better in the New Year? Learn to listen to your body
Nutrition professionals say skip the fad diets, food resolutions and ineffective deprivations: Intuitive eating is the path to lasting health and wellness.
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PublishedDecember 4, 2022
Seaweed industry divided over concerns about pace of growth in Maine
Potential environmental and economic impacts form the basis of a debate over how best to regulate kelp farming.
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