Nancy Harmon Jenkins

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A newly published cookbook commemorates Maine's bicentennial by compiling recipes from Mainers all around the state. We'll talk about Maine's food heritage -- and also get creative ideas for cooking during the pandemic.


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Our panel of culinary experts share ideas for common and less-obvious dishes to make for the holidays (Thanksgiving and beyond), with some recipes from our panelists and listeners—as well as advice on making traditional Thanksgiving dishes. We will hear from various communities about their food traditions and beloved dishes.


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This is a rebroadcast of any earlier show (original air date Feb 14, 2019; no calls will be taken.

Fermentation is trendy now (think kombucha), but it’s also a time-honored Maine tradition, driven by the need to preserve food and beverages over the long winter season. We’ll learn about different fermenting methods and products, and what health benefits they are said to bring.


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To dovetail with Down East magazine’s special April issue on Maine foods, we discuss the foods for which Maine is best known, from lobster rolls to blueberry pie. We’ll also talk about the latest James Beard nominees from Maine, and about the vitality of Maine's food economy.


https://www.flickr.com/photos/justinwkern/

Fermentation is trendy now (think kombucha), but it’s also a time-honored Maine tradition, driven by the need to preserve food and beverages over the long winter season. We’ll learn about different fermenting methods and products, and what health benefits they are said to bring.


https://www.flickr.com/photos/joyosity/

Doughnuts! Who doesn’t love a good doughnut? Mainers sure do, and Maine has a long history and tradition of doughnut-making. We’ll discuss that history and learn why doughnut shops are going strong across the state.


https://www.flickr.com/photos/baccarati/

This show is a rebroadcast; no calls will be taken (original air date August 10th).

We discuss Maine's abundance of foods and growing recognition on the national restaurant scene—and get some recipe tips from our culinary experts.

Food for Thought: Maine's Role as a Food Center

Aug 10, 2018
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Our culinary experts return to talk about seasonal ingredients, fermenting and pickling, the accolades coming in for Maine's food scene—and answer your food and cooking questions.

 

Maine's Food Heritage

Mar 28, 2018
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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.

Food Trends

Jan 8, 2018
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What's trending in the food world? Are we moving to a more veg-centric diet and embracing new global flavors? What about all of these ancient grains? Our panel of food experts talk about the ingredients and cooking techniques that are moving into the forefront for today's diners (include purple produce).

Guests: Peggy Grodinsky, food editor for the Portland Press Herald and Maine Sunday Telegram

Nancy Harmon Jenkins, cookbook author, historian and authority on Mediterranean cuisine

Sam Hayward, pioneering chef and owner of Fore Street Grill in Portland

 

Holiday Food Traditions

Nov 23, 2017
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This is a rebroadcast; no calls will be taken. (The original air date was December 13, 2016) 

What makes your holiday special? Most likely food is involved. We discuss the many traditions that revolve around meals here in Maine, from tourtiere to ployes to bean soup--to whatever cultural delicacies people make for their loved ones.

Guests: Nancy Harmon Jenkins, cookbook author and historian

Sam Hayward, restaurant pioneer, chef, and owner of Fore Street in Portland

Seafood in Maine

Aug 21, 2017
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Seafood in all its glory: The different kinds of seafood in Maine, ways to prepare it, seasonal info -- as well as a discussion about the health and prospects for seafood species in Maine.

Guests: Nancy Harmon Jenkins, cookbook author, writer, food consultant and historian

Sam Hayward, pioneering chef and partner at Fore Street restaurant; James Beard Award-winning "Best Chef- Northeast."

 

Food for Thought

May 12, 2017
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We'll hear about what's happening in the world of food: food events, cookbooks, ingredients of the season, restaurants and food trends.

Guests: Nancy Harmon Jenkins, cookbook author and food writer

Peggy Grodinsky, food editor at Portland Press Herald and Maine Sunday Telegram

Sam Hayward, pioneering chef and one of the partners at Fore Street in Portland

Food for Thought

Feb 10, 2017
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Renowned Maine culinary experts (including two James Beard award winners) join us to talk about food and cooking, including—what to make for Valentine's Day, food trends and cold-weather comfort foods. And: Why ot's time to make orange marmalade!

Guests:  Nancy Harmon Jenkins, cookbook author and food writer

Peggy Grodinsky, food editor at Portland Press Herald/Maine Sunday Telegram

Sam Hayward, chef and co-owner of Fore Street and Scales restaurants in Portland

[AUDIO LINK TO THE SHOW IS BELOW RECIPES]

Maine Food Traditions

Dec 13, 2016
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In time for the holidays, a conversation about the holiday dishes that have long been a part of Maine’s cultural heritage. Do you have a tourtiere that would make a Frenchman cry? Do you have a family fruitcake recipe to brag about?  Do you make your own finnan haddie?

Guests:

Peggy Grodinsky, food editor for Portland Press Herald and the Maine Sunday Telegram; former editor of Cook's Country magazine.

Nancy Harmon Jenkins, food writer, cookbook author, food historian, culinary traveler