Edible Maine

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 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:

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?

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.