Nancy Harmon Jenkins
Farm To Table
Chef and restaurateur Sam Hayward pays close attention to the source of his ingredients, teaching the rest of us to think about where our food comes from, and leading a food movement in Maine.
Way Out on the Isles of Shoals
A fall trip to the Isles of Shoals with chefs and scientists is an introduction to sustainability on a historic and scenic archipelago.
Cassoulet Maine-style
Cookbook author Nancy Harmon Jenkins takes on beans with a recipe for Maine-style cassoulet.
Rusticating up to Camp
Back in the late 1800s, summer people coming to Maine called themselves rusticators. But natives rusticated too, going “up to” camps on remote lakes like East Grand on the Canadian border.
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.
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.
