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Food

Spirited Revival

There are a growing number of small-batch rum distilleries in Maine that brew, distill, and sell their wares throughout the state. We take a look.

The Hidden Life of Seaweed

While some beachcombers turn up their nose at a slimy piece of seaweed on the beach, they should not. What keeps that seaweed flexible and slippery is also what keeps our ice cream smooth in our mouths, our lipstick smooth on our lips, and our shaving cream smooth across our cheeks.

Cassoulet Maine-style

Cookbook author Nancy Harmon Jenkins takes on beans with a recipe for Maine-style cassoulet.

Pouring Sweetness

Cooks in the past were comfortable about adapting recipes to ingredients at hand, including finding sweet substitutes for white sugar such as maple sugar, molasses, and even thickened apple cider.

Maine Course — Not My Mother’s Fish

Conservationists want us to eat so-called “trash” fish, such as skate, as a way to help save overfished species. Cookbook author Nancy Harmon Jenkins explains that skate is actually delicious and quite easy to cook.

Saltwater Foodways: That Old Rhubarb

Rhubarb is a tough perennial; along with some humans, deer and woodchucks don’t eat it. It is one of the first edibles to appear in May, with long red stalks ready for use in desserts and, increasingly, in the 21st century, in savory dishes, too.

Maine Course - Sea Salt

If you heat your house with wood or own a woodstove, winter is the perfect time to make sea salt. The process, explains Karen O. Zimmermann, is simple: collect salt water in buckets and boil it down in a large pan on the top of your woodstove.

Summer Eats

Seafood shacks have strung together a summer narrative for writer Deborah Corey's family. Each spring she and her family wait for the seafood shacks to open, marking each of their opening days on the family calendar. When Corey envisions a map of the Maine coast, she sees the shacks marked by red thumbtacks.

Maine Course

Whelks are not one of Maine’s more glamorous seafood offerings; gnarly and intimidating they require careful cleaning and preparation, including getting them out of their spiral shells. But as food writer Nancy Harmon Jenkins explains, once the hard work is done, whelks make a tasty meal.

Saltwater Foodways: Martha’s June Jottings

Martha Ballard, a midwife who lived in the Hallowell area of Maine at the turn of the eighteenth century, kept a journal of her daily life for 27 years. Looking back at the entries is a wonderful way to learn about early gardening and food preparation. Food writer and Contributing Editor Sandy Oliver takes a look at what Martha was doing in June.