A Candid Conversation with Erin French

Erin French is the owner and chef of The Lost Kitchen, a 40-seat restaurant in Freedom, Maine, that was recently named one TIME Magazine’s World’s Greatest Places and one of "12 Restauran...

Elders: Communities, Rituals, and Legacy

Many of us probably have family recipes that have been passed down from generation to  generation. These recipes, which have transcended time, are a reminder of how elders in our family t...

Upcycling Spent Grains from Beer to Crackers

This week on Beer Sessions Radio, Jimmy is following the grains trail from before the beer to way after.

Building a pizza business from the ground up with Stoney Hill pizza

Pizza is the perfect food. Some (meaning me) might argue it can cure anything. From its intended cure for hunger to something as broad as a global pandemic. Well, that may be difficult to...

Sea Change, or what to do with Kelp

Briana Warner is the CEO of Atlantic Sea Farms, purveyors of kelp from the Maine coast. They work with lobstermen (and women) to farm Kelp in the off season, with a promise to buy all tha...

Champagne Taste on a Beer Budget

In a perfect world, vision and aesthetics would drive all design decisions for a restaurant space and money would be no object. In reality there are almost always trade offs between what ...

Jeff Pillet-Shore of Allagash Brewing Company at the Good Food Mercantile 2020

Could Open Source Data Transform Agriculture?

Dave Herring is the executive director of Wolfe’s Neck Center for Agriculture and the Environment, a demonstration farm, training center, and campground on 600 acres of preserved coastal ...

Maine's Seaweed Farming Boom

Never Coasting: The Maritime Career of Merritt Carey