May 10, 2021

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The View On Cooking

This new guideline to Maine foodstuff and drink takes a quick, pleasurable glimpse at what and how we try to eat

3 min read

If you are a Portland foodie who loves the “Stuck in the Middle” menu at Chaval and knows that Gross is a dessert cafe in the Aged Port, not a commentary on the aggressive gulls trying to steal your Duckfat fries, then Dennis Bailey’s “Eat Like A Regional – Maine” is likely not for you. But you may well want to send it to that California cousin or outdated university roommate who’s coming for a summer season take a look at.

This limited tutorial to Maine food items and drink was published by a native Mainer. Photograph courtesy of Dennis Bailey

Bailey is a Maine native, previous newspaper reporter, and former communications director for former Gov. Angus King. He now functions in public relations in Washington, D.C., but it’s distinct from this 81-site Maine meals information that considerably of his heart (or at minimum his abdomen) continues to be in his property condition.

“Eat Like a Neighborhood – Maine,” posted in February and available on Amazon.com as a paperback ($11.97) or a Kindle obtain ($7.47), is a single of a collection of Try to eat Like a Nearby textbooks from CZYKPublishing, a publisher of journey and tourism publications. It’s not a restaurant information for travelers, whilst it does mention Bailey’s favorite spots to seize a lobster roll or a bowl of rope-grown mussels. It’s more of a roundup of Maine food and drink, equally common (imagine Moxie, whoopie pies and Indian pudding) and fashionable (lobsticles, craft beer and coffee retailers). Mainly, it’s a glimpse at Maine’s foodways and its cultural traditions tied to food items, these as agricultural fairs and Maine Maple Sunday.

The e book covers a lot of territory, such as fiddleheads, crimson snapper sizzling pet dogs, ployes, B&M baked beans, tourtiere and tomalley. Bailey introduces visitors to the outdated debates about fried clams (strips or bellies?) and rhubarb (vegetable or fruit?). He reminisces about likely smelt fishing and selecting fiddleheads with his father. There is also the occasional sprint of humor, as in the segment describing Maine’s really like for Allen’s Espresso Brandy: “With vodka or milk, it is also a well-liked ingredient for black or white Russians, though in Maine there are lots of variants with their personal signature names, like ‘Fat Ass in a Glass,’ or sometimes ‘A Maine Breakfast.’ When mixed with the state’s other signature beverage, Moxie, it is identified as the ‘Burnt Trailer.’”

Certainly, there’s the obligatory section on Maine lobsters, but Bailey also introduces viewers to salmon and peas, bean gap beans, and slime eels. He offers the background of the sardine marketplace and Maine Italians, and writes about the decline in Maine shrimp – all in an accessible way.

In short, this is an simple, breezy – and complete – introduction to Maine food. Just ideal for that buddy from away who’s under no circumstances heard of steamers or a split-major bun.


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