Chow Maine - Restaurant Guide

There's nothing like a hands-on class to make sure you understand the essentials of canning

Rosario's whole wheat bread and the freshest Parmigiano

Warm and early spring weather brought the new shoots up fast this year

Cheese made in Maine is in high demand

The sunrises in Maine on a charming old mustard mill, and fields of cows

Local food every month of the year

Stock up on fries before the winter closing for renovations at Duck Fat

One reason to enjoy the holidays is the prevalence of good cheese.

Cider, pies, applesauce, ...maybe exfoliation?

Dingy and a little run down -- perfect!

Diner food comes full circle, says writer Sarah Rolph

So are the cocktails -- but then again, I don't get back to places often, and it has probably been great all along

The review is moving back

Ewegurt from Townhouse Farm and raw milk cheeses from Hahn's End

The harvest is coming in at Chase's Daily in Belfast

Thanks to Morning Living co-hosts Kim Fernandez and Betsy Karetnick

I'll be on Morning Living on Thursday at 8:30 a.m.

Honey, jam, local butter?

Cigar tent is separate from the temple/tent of wine and Italian specialties

Thanks for helping put Portland on the map as Best Food Northeast

Down East Day in Augusta offers a taste of foods from far away farms

Maine shrimp saute and grilled steak with gorgonzola butter were also on the menu

Russian boar, salt hay lamb and raw mackerel

Fort Andross holds roots vegetables, fresh bread, cheese, fish, meat, and more

Food for discussion

Two pigs raised well, one excellent meal

November 30 was the last day of business

Pineland Farms Natural Meats supplies Whole Foods Natural Beef and Hannaford’s Nature’s Place Beef

Dine on a traditional meal or skip it entirely

If no buyer is found, it will close by the end of the year

Silvery Moon Creamery and Liberty Fields Creamery participate in Open Creamery Day 2008

The goats basking in the sun at Liberty Fields Farm, Saco

Full disclosure: Chris Beth is an old friend

New roastery planned for the fall

Norma King has knack for making pie

Mead is a wine that pours flowers into a glass

Cumberland County Fair pie contestants are stocking up

Taking dessert seriously

Readers invited to pronounce via info@chowmaineguide.com

The garnish on this finnan haddie chowder is from a sweet-corn seedling (Lucian Burg photo)

Boston chef takes Best Northeast Chef award

Welcome rain makes for wet shopping

Mini-lobster rolls and two portion sizes

Bath’s Mateo’s packs them in

Time to head out.

There’s something for $5 – and $130

The Topsham business is run by a hard-working Maine family

Open for the season Thursday April 10 Thursday and Friday for diner at 4:30, Saturday and Sunday for lunch and dinner at 12

240 Pine Point Road (Route 9), Scarborough
883-8383

An evening devoted to coastal fisheries

Two Meat CSAs, farmers' market pork, and a great butcher shop

Look at the bottom of the story to learn about those clams

The new chef is coming to Mim’s

Eat off the land around you

Like little curls of butter

Just fine, thanks very much

Benefit dinner funds good food program

Upscale Greek beckons Portland

Why do we eat it?

Rosemont switches meat suppliers

Holiday Remorse Has Set In

Everything needs to get done right away – the hours are ticking – what to do?

Spicy chocolate, liquored-up chocolate, salty chocolate and more

Local bakers make them best

"The parents were lying all snug in their beds, dreaming of osetra and spoonbill on spuds." Anonymous.

New space has a stage for entertainment

"You've really got to know the farmers," Scott Greaney.

Pub-style surroundings to offer Wolfe Neck beef brisket

Get through winter with Freedom Farm, Thirty Acre Farm, Fish Bowl Farm and more

Dripping with apples

Stockholm's Eureka Hall serves the best breakfast in The County

Who cooks that giant blue hubbard squash?

September 12 is the promised opening of  the Frog & Turtle

Snowstorms stop him from opening, but not much else

Snell Farm's stand sells corn from Harris Farm in Dayton

He has the courage to burn

Looking for a regular source of organic milk and cream

Small batches mean 6 to 7 jars of jam

Henry & Marty is now run by Aaron and Paul

Peas love bacon, pancetta, and ham

The waiting is over

Maine Department of Agriculture says meat not contaminated

Chickens race to dine on black crickets

They are almost always served by the sea

The investor backed out

Farmers struggle to deal with recall fallout