February Giveaway: “Good Maine Food”

This month, we’re doing things a little differently. On March 1st, one lucky winner from the ranks of our Pinterest page will be selected as the winner of Good Maine Food: Ancient and Modern New England Food & Drink. This book, featuring recipes originally published in the 1930s, is an ode to the history of cooking in Maine, with recipes that have been satisfying Mainers for generations. While the recipe for “Fried Porcupine Liver” may not appeal to today’s cooks, the classic recipes for fried scallops, fish chowder, and oatmeal macaroons will delight everyone in your household. The book is also packed with notes and anecdotes, making this a real love letter to the history of Maine cooking.

How do you enter to win? It’s easy! Just make sure you follow our “Pinterest” board, and you will be automatically entered. We’ll select a winner at random on the first day of next month. Good luck!

The winner of January’s giveaway, a copy of “Notes from a Maine Kitchen: Seasonally Inspired Recipes” was Rosemary M. of  Glenside, PA. Congratulations, Rosemary!

Via Los Angeles

In other news, we were delighted to be selected by West Coast-website “Via Los Angeles” as their “Featured Food Bloggers” for February. All month long, Via Los Angeles will be featuring posts and recipes from our website, as we tell a (much abridged!) version of the history of our relationship, using food to help tell the story. You’ll see some of our favorite culinary creations from New England, as well as dishes from Mexico and beyond. Be sure to check it out!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


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