Edible Maine

Edible Maine More to come ...

Spotted at the Spring Issue Launch Party.Molässa stopped by the party at Brickyard Hollow with a bottle in hand and plen...
03/16/2026

Spotted at the Spring Issue Launch Party.

Molässa stopped by the party at Brickyard Hollow with a bottle in hand and plenty to celebrate.

Maine makers showing up for Maine food. Exactly how we like it.

A quick trip to the studio this morning to talk about our new Spring issue of edible MAINE.Huge thanks to the team at WG...
03/13/2026

A quick trip to the studio this morning to talk about our new Spring issue of edible MAINE.

Huge thanks to the team at WGME for the warm welcome and for shining a light on Maine’s food community. I had the chance to share a few stories from the issue alongside our Art Director, Lauren Lear, and talk about the people, farms, fisheries, and restaurants that are helping Maine lead the way right now.

The new issue is officially out in the world and hitting our distribution spots across the state this week. If you spot one, grab a copy and settle in.

Eat. Drink. Read. Think.

A banger way to start the day. 🍳🔥These Saucy Eggs are a staple at the café at in Turner — a skillet of sweet Italian sa...
03/05/2026

A banger way to start the day. 🍳🔥

These Saucy Eggs are a staple at the café at in Turner — a skillet of sweet Italian sausage, marinara, runny eggs, feta, and microgreens made with ingredients grown and produced right on the farm.

Can’t make it to the café? The new Spring Issue of edible MAINE (hitting the streets next week) has the recipe so you can make this cozy, sauce-soaked breakfast at home.

Brunch plans = handled.

Image:
Styling:

This isn’t just a party.It’s a room filled with:• Farmers• Chefs• Makers• Writers• Advertisers• ReadersMeet the contribu...
03/03/2026

This isn’t just a party.

It’s a room filled with:
• Farmers
• Chefs
• Makers
• Writers
• Advertisers
• Readers

Meet the contributors behind the stories.
Meet the subjects shaping Maine’s food future.
Connect with people who believe in supporting local.

March 11 | 4–7 pm | Brickyard Hollow

Limited spots remaining.
Register now for free.
www.ediblemaine.com/events/

Meet the people behind the pages.Writers who ask better questions.Editors who notice the small things.Designers who care...
02/28/2026

Meet the people behind the pages.

Writers who ask better questions.
Editors who notice the small things.
Designers who care about white space.
Photographers who wait for the right light.
Everyone who believes in alignment, not noise.

We’re a small team with a long table. We spend our days talking with farmers, cooks, fishers, bakers, bartenders, and shopkeepers across Maine. Then we bring those stories back to you.

Scroll through to put faces to names.
And if you see us out in the wild, please say hello.

In our Spring issue: Beyond the Medal (words by , images by ): five James Beard winners, five perspectives on what reco...
02/26/2026

In our Spring issue: Beyond the Medal (words by , images by ): five James Beard winners, five perspectives on what recognition means after the photos, speeches, and headlines.

Featuring voices from:
, , , , and . Plus recipes you’ll actually make.

Tap to zoom, then tag your pick: who deserves a medal for consistency?

Maine First.What does that mean?It means seaweed aquaculture pushing boundaries.It means grain revival rooted in soil he...
02/21/2026

Maine First.

What does that mean?

It means seaweed aquaculture pushing boundaries.
It means grain revival rooted in soil health.
It means hospitality concepts built with intention.
It means Maine setting the pace; not following it.

Join us March 11 as we release Issue No. 36 and gather the community behind the stories.

Reserve your spot.
[Link in bio]
https://ediblemaine.com/events/

Recipe development as field research.Inspired by a small plate at The Mountain Room at Sunday River: toast, Maine honey,...
02/18/2026

Recipe development as field research.

Inspired by a small plate at The Mountain Room at Sunday River: toast, Maine honey, blue cheese, smoky blueberry drizzle, chives. Sweet. Salty. Smoke. Funky.

Still dialing it in. Stay tuned.

Spring will be here at the end of next month, and we need your help.Which cover should lead the season?A: Scallop crudo ...
02/17/2026

Spring will be here at the end of next month, and we need your help.

Which cover should lead the season?

A: Scallop crudo — bright, briny, Maine on a plate
B: Wild strawberry shrub cocktail — tart, sparkling, and just a little wild
C: Mango panna cotta — silky, sun-kissed, and ready for longer days

Each one tells a different story about what spring tastes like.
Cast your vote below and help us choose the face of the issue.

Eat. Drink. Read. Think.

We love Maine.The farmers, the fishermen, the bakers, the hands that make dinner worth sitting down for.Today feels like...
02/14/2026

We love Maine.
The farmers, the fishermen, the bakers, the hands that make dinner worth sitting down for.
Today feels like a good day to say so.
Happy Valentine’s Day.

Issue No. 36 is almost here.On March 11, we gather at Brickyard Hollow in Portland to celebrate the launch of our Spring...
02/13/2026

Issue No. 36 is almost here.

On March 11, we gather at Brickyard Hollow in Portland to celebrate the launch of our Spring issue — Maine First.

This season explores the people, farms, fisheries, and ideas leading the way in Maine’s food story.

Expect yummy bites, thoughtful drinks, and a room full of people who care deeply about where their food comes from.

You belong here.

Free to attend. Registration required.
[Link in bio] https://ediblemaine.com/events/

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63 Federal Street
Portland, ME
04104

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