BAR HARBOR — Sprightly Masanobu and Tomoko Ikemiya have been eating a raw food diet — fruit, greens, sprouted vegetables, nuts and grains — for over 25 years. “It makes us feel good and it’s the healthiest, most uplifting, easy-to-digest food,” said Masanobu Ikemiya, who is an internationally known concert pianist. He is best …
A drizzle of cream. A dab of butter. A slice of cheese. What could possibly be wrong with pleasures like those? And yet, to the fat-fearful, they might as well be arsenic — especially heavy cream, which seems to occupy its own circle of dietary damnation. Granted there are some folks whose systems don’t react …
STEUBEN — “Be careful, goats are addictive” is the cautionary advice that Lisa Reilich was told before she brought home her first goat. She laughed it off at the time, but over time has come to tell others the same thing. “Goats have hugely impacted our life,” she said. Amid the COVID-19 pandemic, many Mainers …
ELLSWORTH — If there’s a silver lining to undergoing chemo or radiation treatment it might be this: milkshakes are encouraged. “We try to get as much calories and protein per swallow, basically, as we can get into people,” said Donna Walsh, an oncology nutrition specialist who works at the Harold Alfond Center for Cancer Care …
The long stretch of keeping to home has given me the opportunity to catch up on some necessary spring-cleaning projects. Clothes have been sorted, books dusted and windows washed. One fruitful endeavor was tackling the kitchen refrigerator and freezer. I practice the frugal, homestead cooking technique of saving containers of food scraps in the freezer. …
Editor’s Note: Michael Anderson and his wife, Fayelle, started Bar Harbor’s original Miguel’s Restaurant in 1983 and ran it for 12 years. He also has headed food service for College of Atlantic and The Jackson Laboratory. At present, he and Fayelle operate August Moon Catering. By Michael Anderson Special to The Ellsworth American Cooking, if …
Their doors may be closed, but many of the city’s restaurants have switched to to-go service only to try support their customers and try and survive the COVID-19 pandemic. Here are those we know of. Craving a deluxe burger, made with Black Angus beef, slathered with porcini aioli, and served with tallow fries (tallow is …
I keep a close eye on my pantry inventory these days; sorting root-cellared apples for sauce, peeling and freezing garlic and roasting the butternut squash with soft spots. The urge for this annual routine of spring sorting and cleaning reminds me of squirrels, checking their food supplies, cleaning out their nest and getting ready for …
By Merry Post Special to The Ellsworth American Homemade noodles are quick and easy. They have a fresh, eggy taste that cannot be matched by dry pasta. They will elevate beef, chicken or turkey broth into a satisfying soup that looks more complicated than it is. I found a good recipe for noodles in a …
My friend Susan Wells brought a bowl of bright red, chunky sauce surrounded with crackers and toast points to the garden club potluck. Smothering a cracker with the mixture, I popped it in my mouth. A taste explosion! Bright, tomato and sweet pepper flavors with rich undertones, a pop of acidity, hints of charred roasting …
As Irish as spaghetti Dig into homemade corned beef and cabbage and all the trimmings from 5 to 7:30 p.m. on Tuesday, March 17, at the Town Hill Fire Station and Community Center at 1328 Route 102 in the Bar Harbor village of Town Hill. The St. Patrick’s Day supper costs $15 per person and …
My recipe for farmer’s fruitcake comes from an 1889 cookbook put out by the women of the Ashland Grange No. 124 in Massachusetts. Oliver H. Kelley founded the National Grange of the Order of the Patrons of Husbandry after the Civil War in 1867. He had been sent by the Department of Agriculture to assess …
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