We’re Jillian and Malcolm Bedell, two kitchen amateurs who have spent our lives together on the move, picking up new ideas and recipes along the way. After spending several years abroad in a tiny fishing village in Mexico, we returned to Maine (where Malcolm grew up) in 2010 to document our exploration of the local food scene, as well to share our own cooking endeavors at home. Through this website, we share some of our favorite Maine restaurants, roadside food stands, and seafood shacks, our favorite recipes for comfort food from around the world, as well as the occasional not-so-serious observation on American food culture.
As our blog has picked up steam, we’ve been fortunate to get to work with many different publications. Our writing, photos, and recipes have been featured online on The Guardian, Serious Eats, NBC’s “Today” Show, Grub Street, Food & Wine, The Huffington Post, Thrillist, Ladies Home Journal, Bon Appetit, Eater, Blog Her, Urbanspoon, and the LA Weekly, as well as in print for Down East, Indulge, Cigar Snob, Portland Magazine, and in the book, “Blog Design for Dummies“ by Melissa Culbertson.
In 2013, we were honored and humbled to be selected as an Editor’s Choice for Down East Magazine‘s “Best of Maine” issue, in the “Personal Food Blog” category. Our website has also been featured by Portland Food Map, Live Work Portland, and received a “Best Of” nomination in 2011, 2012, 2013, and 2014 from The Portland Phoenix in their “Best Food Blog” category. Our work has also been featured by Blog Eats, Food Porn Daily, Yummly, Foodista, Yupeat, Feastie, and Via Los Angeles. We’ve been profiled by the Bangor Daily News and the Coastal Journal, as well as mentioned in the Portland Press Herald.
Finally, we were very pleased and honored to be asked to help represent Maine’s diverse food culture for The Department of Tourism’s “Maine Insiders” campaign.
In 2014, we published our first book, called “Eating in Maine: At Home, On the Town, and On the Road.” It’s one part cookbook, with both traditional and modern New England recipes, one part review guide, with in-depth reviews of more than 50 of Maine’s can’t-miss restaurants, and part travel guide, with suggested food-centric road trips that will take you across the width and breadth of the state, in search of the best food Maine has to offer. How many parts is that, three? Yes, that’s right. There’s three parts.
Published by Tilbury House, a Maine publisher of local interest specialty books, this 288 page, full-color book is the culmination of everything we set out to do when we started our blog way back in 2010. We’re super proud of the result, and we hope you’ll like it, to.
We were also fortunate to compete for the second year in a row in the “World Food Championship,” an invite-only contest that challenges the best chefs in the world to compete in Las Vegas for over $300,000 in prizes. We competed in the “World Sandwich Championship,” earning an 11th place finish out of 60 competitors in that category.
Late in 2014, we made the decision to not just write about food, but to start selling it to the world. We raised almost $30,000 from more than 400 backers on Kickstarter to launch a food truck, which we’re calling “Wich, Please,” here in Midcoast Maine. The campaign was the 7th most-funded food truck campaign in Kickstarter history, and received a lot of attention from Eater Maine, the Portland Press Herald, the Pen Bay Pilot, and the Bangor Daily News. We also were featured in interviews for FoodTruckr and Food Truck Empire. Opening day was in May, 2015.
We have a five year old daughter named Violet, who thanks to her birth in Portland, is the first member of our family not to be “From Away.” She likes clementines, quinoa, and when mom isn’t around, frozen sausages. She makes us laugh every single day. We also have a new baby, Mina, who likes being tickled and being sat on by her big sister.
We don’t have any training or experience in the restaurant business, don’t own any fancy cookware, and have no special equipment. We don’t even own a decent knife. We believe, however, that anyone who cooks, regardless of skill level, can make interesting, inspired, delicious food. Our goal is to help our readers do just that.
Where do your recipes come from?
Our recipes are either original and created by us, or have been wrestled from the hands of family members, or have been adapted from cookbooks, magazines, or other blogs.
What is the general skill level required for these recipes?
Some of our recipes are super simple. Some are a little bit trickier. Often, we assume you know what some basic terms (liked the difference between “chopped” and “minced”) mean. When we can, we try and illustrate as many of the steps as we can using photos. But you certainly don’t need any kind of special training or background in cooking to successfully work with our recipes and produce amazing results.
Who is taking the photos for your site?
Unless otherwise noted or attributed, Malcolm takes all the photos for the site, using some very rickety lighting and a Canon Rebel T2i that has seen better days.
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