By Joe Ricchio Photographs by Kristin Teig As Jarrod Spangler passionately holds forth on the characteristics of different animals and the processes entailed in carving them up, I come to the realization that for the past few minutes I haven’t
SEE-March 2012 Shoshannah White’s Butter 2010, photograph with encaustic, 6″ x 6″ shoshannahwhite.com Fine art photographer Shoshanna White unravels the beauty of our everyday in her ethereal and intimate collection, “Basic Ingredients.” Using food, White is able to explore layers of history and cultural significance—the
WELLNESS-March 2012 By Genevieve Morgan The days are lengthening, sap is rising in the maple trees, and many of us are trading in winter nap time for lap time at the pool or track in preparation for the beach
EAT MAINE-March 2012 By Joe Ricchio It’s time to start thinking about where the meat you buy comes from, especially with such a wealth of local resources at your disposal. Here are a few of my favorite sources to
A-LIST-March 2012By Joe RicchioPhotographs by Greta Rybus
PROFILE-March 2012 By Sarah Braunstein Photographs by Jonathan Laurence Seeking Evan Strusinski: In the footsteps of a world-class forager He says enthusiasm is the best teacher. And in his exuberant, off-the-grid style, he’s teaching top chefs to see and taste in
By Sandy Lang Photographs by Peter Frank Edwards Following syrup to the source, and making Maine Maple Sunday last all weekend long. Maple sugar can be spun into an amazing, woolly web of cotton candy. I had the chance
FEATURE-March 2012 By Shonna Milliken Humphrey Photographs by Kristin Teig Maine’s food scene has received much acclaim in recent years, and with all this attention it’s easy to credit first-rate chefs alone. It’s easy, but it also fails to capture
Posted on February 23, 2012 by Joe Ricchio Though I am starving, I don’t even flinch when told there will be a 20-minute wait for my cheeseburger. Instead, I sit quietly and patiently amidst a sea of senior citizens
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