While some beachcombers turn up their nose at a slimy piece of seaweed on the beach, they should not. What keeps that seaweed flexible and slippery is also what keeps our ice cream smooth in our mouths, our lipstick smooth on our lips, and our shaving cream smooth across our cheeks.
Conservationists want us to eat so-called “trash” fish, such as skate, as a way to help save overfished species. Cookbook author Nancy Harmon Jenkins explains that skate is actually delicious and quite easy to cook.
Rhubarb is a tough perennial; along with some humans, deer and woodchucks don’t eat it. It is one of the first edibles to appear in May, with long red stalks ready for use in desserts and, increasingly, in the 21st century, in savory dishes, too.
If you heat your house with wood or own a woodstove, winter is the perfect time to make sea salt. The process, explains Karen O. Zimmermann, is simple: collect salt water in buckets and boil it down in a large pan on the top of your woodstove.
Seafood shacks have strung together a summer narrative for writer Deborah Corey's family. Each spring she and her family wait for the seafood shacks to open, marking each of their opening days on the family calendar. When Corey envisions a map of the Maine coast, she sees the shacks marked by red thumbtacks.
Whelks are not one of Maine’s more glamorous seafood offerings; gnarly and intimidating they require careful cleaning and preparation, including getting them out of their spiral shells. But as food writer Nancy Harmon Jenkins explains, once the hard work is done, whelks make a tasty meal.