In conjunction with a new exhibit at the Maine Historical Society, we examine Maine’s food heritage, including what ingredients and dishes have come from the different cultures that have shaped our state.
- Sandy Oliver, food writer and historian, and a columnist for the Bangor Daily News
- Nancy Harmon Jenkins, cookbook author and food historian
- Don Lindgren, proprietor of Rabelais, an antiquarian bookstore in Biddeford specializing in food and drink
- Tilly Laskey, curator of the “Maine Eats” exhibit and outreach curator at the Maine Historical Society
- Nancy’s maple bread pudding recipe
- NPR: Fiddlehead: This Fern Is For Eating
- Smithsonian: What the Heck Do I Do with Dandelion Greens?
- Newsweek: Who Was Hannah Glasse? Google Doodle Celebrates ‘Art of Cookery Made Plain and Easy’ Author
- Sandy Oliver: Beans swaggon
- "New England's Rarities," by John Josselyn
- Poet Robert P. Tristram Coffin
- Food and Wine: Maine's Food Hero: Sam Hayward
- "Notes on a Lost Flute: A Field Guide to the Wabanaki," by Kerry Hardy
- Saveur: Rhode Island Clamcakes — Yes, Crisp Clam Doughnuts — Are the Perfect Taste of Summer
- What is Chinese Pie? The history of the “Pâté Chinois”
- New York Times Cooking: Indian Pudding
- Medomak Valley High School Heirloom Seed Project
- Scatterseed Project
- "A Midwife's Tale: The Life of Martha Ballard, Based on Her Diary, 1785-1812"