Gourmet grub behind the wheel

A culinary quest for the best mushrooms led this Maine professor back into the woods

When she isn't teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.

Too many apples? A nice problem to have. Still …

... if you're worried that all those apples you picked will go bad long before you can finish them, we're here to help.

Like a certain honey flavor? You have bees to thank

The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.

Farm-to-table restaurant Gather in Yarmouth is for sale

Owner Matt Chappell promises to keep the restaurant open until he can find a buyer.

As Winslow Blueberry Festival marks 5 decades, the event’s founding history mystery solved

Over 625 pounds of blueberries are expected to be made into baked goods and consumed this weekend at the annual Blueberry Festival in Winslow, which is celebrating its 50th year.

La Ferme: A fairy tale farm-to-table story

When the pandemic hit, Walker and her husband decided to take action. Rolling up their sleeves, the magic began in the kitchen. The two working relentlessly, waking up at 11 p.m. and working through morning, then walking through the garden at five a.m. before they began picking herbs, pulling out the weeds, and labeling all the food.

Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall

Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.

Face Time: Rebecca Levesque — baker, teacher, decorator of cakes

She began teaching at The Green Ladle four years ago.

Is the Well at Jordan’s Farm the most pandemic-proof restaurant in Maine?

In a crippling year for the restaurant industry in Maine, a farm-to-table eatery nestled in a Cape Elizabeth farm rides out the storm.