The 35 Maine-iest Foods
Some are made, fished, or foraged here. Some are all but unique to here. Others are simply the eats (and drinks) that give erstwhile Mainers a taste of home. From lowbrow munchies to local delicacies, they’re the foods that define us.
An Island Supper
On a woodstove in an off-the-grid island cabin, guest editor Sam Sifton prepares rustic, unhurried meals that feel close to the land and sea — and a world away from the scuttle of onshore life.
Styled and Photographed by Derek Bissonnette
Nine on the Line
Though restaurant-kitchen culture is still dominated by men, women chefs have a refreshingly outsize presence in Maine. We gathered a few of the state’s best chefs to talk about why.
By interview by Jesse Ellison
North by East
A 97-year-old lobsterman can’t stop fishing, cookbooks for the ages at Biddeford’s Rabelais bookshop, and Maine’s farmers and chefs have a lot on their plates. Plus, a herd of moose-callers sets a world record in Maine Dispatches.
Food and Drink
Raising eels at American Unagi, the Miller’s Table fires up Skowhegan diners, strolling down Maine’s most diverse culinary mile, the quintessential BLT with a side of local history, and farm surplus gets canned inside a former car wash.
Good Things from Maine
The sisters behind South Solon’s Sprig Woodwork dish on their handmade wooden spoons, and Folly 101 is a feast for the eyes for Portland kitchenware shoppers. Plus, a half-dozen culinary adventures to help home cooks mix it up.
Where in Maine
Editor’s note, reader feedback, responses to February’s Where in Maine, and more.
Talk of Maine: Food Sovereignty, Room With a View.
My Favorite Place
Jackson Laboratory president and CEO Dr. Edison Liu on his favorite Bar Harbor footpath.