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PublishedAugust 21, 2023
Maine’s peach crop this year is a total loss
Frigid temperatures and high winds in February doomed the fruit, which grows on trees that are sensitive to the cold.
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PublishedJune 25, 2023
Feeling peckish? Late at night or in between meals, Maine hotels offer plenty to snack on
Some hoteliers say it’s about much more than food and makes guests feel cozy and at home.
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PublishedMay 28, 2023
Maine chefs are putting a new twist on soft serve ice cream
High-quality ingredients and inventive toppings elevate the summertime treat.
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PublishedMay 12, 2023
Culinary crash course aims to feed need for Maine restaurant workers
HospitalityMaine has teamed up with York County Community College to offer the New Cook Bootcamp.
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PublishedApril 27, 2023
Gardening probably won’t offset your grocery bill, but for most, that’s beside the point
There are ways to keep down the cost of growing vegetables and also value to the process beyond what lands on your plate.
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PublishedApril 25, 2023
Alcohol to go is here to stay
The once-temporary measure to help restaurants and bars during the pandemic became law on Monday, and now includes beer and wine by the glass as well as cocktails.
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PublishedMarch 3, 2023
A year after record-breaking catch, value of Maine lobster landings are lowest in a decade
The volume of the 2022 harvest was about the same as the 2020 catch, but the dollar value was only half the total of last year’s.
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PublishedFebruary 5, 2023
For some Mainers, it’s never too cold for iced coffee
No matter the temperature, some always like it cold.
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PublishedJanuary 25, 2023
James Beard Foundation names 11 semifinalists from Maine
Most of the restaurants and chefs are based in Portland, but small towns across the state are represented as well.
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PublishedJanuary 22, 2023
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
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