edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.
edible MAINE - Curd to Craft

From Curd to Craft

Most of us consider cheese a mere snack—something we slap on a cracker at a holiday party or nibble on absentmindedly while discussing the weather.

edible MAINE - 2025 Maine Oyster Festival

Bivalves & Bonhomie

On the last weekend of June, an unassuming spot in downtown Freeport—a parking lot tucked behind Freeport Oyster Bar and the Freeport Historical Society—transforms into

edible MAINE - Southport’s Storied General Store

Southport’s Storied General Store

At dawn on Southport Island, locals make their way to the Southport General Store for their morning fix. They come for scratch-made breakfast pastries—flaky blueberry

edible MAINE - Rolling, Refreshing, and Ready for Anything

Rolling, Refreshing, and Ready for Anything

Maine’s summer is a fleeting marvel—a briny, breezy interlude between mud season and winter—that Mainers embrace with near-fanatical glee. On a perfect July Saturday, a

edible MAINE - Canned for Conservation

Canned for Conservation

Maine is known for a lot of things—rocky coastlines, lobster rolls, a fierce independent streak—but perhaps its greatest asset is one most of us take

edible MAINE - Grinding Toward Greatness

Grinding Toward Greatness

In the annals of American industry, few tales are as heartening as that of Maine Grains, the Skowhegan-based mill that isn’t just grinding wheat but

edible MAINE - Toxic Tango

Toxic Tango

In the ever-evolving environmental regulation saga, Maine again takes center stage with its audacious ballet against per- and poly-fluoroalkyl substances, those notorious “forever chemicals” that

edible MAINE - Funding Freeze and farm fury

Funding Freeze and Farm Fury

Hugh and Jenny Lassen have cultivated Intervale Farm’s organic wild blueberries in Cherryfield with passion and foresight. Last year, they invested $25,700 in solar panels

edible MAINE - Leftovers to Love

Leftovers to Love

Harvest Maine, a trailblazer in reducing food waste and supporting local farmers, has launched Pummies, a new snack made from upcycled fruit. These dried fruit

edible MAINE - Saco’s Sweetest Spot

Saco’s Sweetest Spot

With its inviting atmosphere and innovative menu, Sweets & Co. is more than just a café

edible MAINE - Sustainably Savory

Sustainably Savory

Maine Garum, a sauce company run by Liam Fisher, brings a Roman classic into today’s world with a Maine-style twist. From its base in Waldoboro,

edible MAINE - Fermentation Flair

Fermentation Flair

Nestled within Fork Food Lab, Kimchi Beyond Compare is redefining fermented fare in Maine, one tangy, spicy batch at a time. This small-batch brand fuses