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This April 2015 photo provided by Ecotrust Canada via This Fish shows the "Boat To Plate" smartphone app being created by a group of Maine fishermen and scientists that will allow consumers to source seafood all the way back to the fishermen who caught it. The app is in the development phase, but has already earned a nod from the feds in the form of a grant. (Eric Enno Tamm/Ecotrust Canada via AP)

Latest in food-track tech: Swipe a code, meet your fisherman

Wednesday, May 27, 2015

A group of scientists and fishermen in Maine is working on a new tool they say will allow seafood consumers to learn the backstory of a piece of fish by scanning a code at the supermarket. Gulf of Maine Research Institute and Maine Coast Fishermen’s Association are cooperating to develop the tool, which they say will likely be a smartphone …

Egg prices surge to record on shortage caused by bird flu

Wednesday, May 27, 2015

Egg prices reached record levels on Friday after a bird flu outbreak decimated the flock, leading to the death of more than 20 million egg-laying hens over the last month in the top producing state of Iowa. The virus spread appears to have slowed but not stopped. Federal officials are planning an aggressive …

School’s almost out, so it’s time to get schooled on burgers

Wednesday, May 27, 2015

As food goes, it’s hard to imagine anything more American – and that more perfectly captures summer – than a great grilled hamburger. Trouble is, as much as we love a great burger, we’re not always all that great at making them. That’s because there is more to making burgers than serving time …


Wednesday, April 22, 2015

With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake. “We got …

Keta salmon

Wednesday, April 22, 2015

Keta salmon, also called chum, has pale orange, red or pink flesh and a pronounced flavor. These characteristics make keta a favorite for drying and smoking as well as for chowders and curries. Chum has a lower oil …

A quiet start to syrup season

Tuesday, April 21, 2015

Things were quiet at Sunnyside Maples in Loudon on Feb. 17. Temperatures hadn’t been above freezing in days, so sap was not running yet. Owner Mike Moore had the finishing pan of his evaporator disassembled for repairs and …

Hillary Nelson: With help of foil, flavors pick up steam

Tuesday, April 21, 2015

Cooking inside tightly sealed aluminum foil packets infuses the flavor of herbs and spices deep into vegetables, meats and fish in a way that almost no other method of cooking can achieve. Why? When an aluminum packet is …

Canadian shrimp imports up as Maine fishery remains closed

Sunday, April 19, 2015

Maine fishmonger Glen Libby made a disheartening discovery on Easter Sunday brunch – the cold-water shrimp on the menu at a restaurant up the street from his fish market were from Canada, not New England. Canadian imports of …

Consumers buying more organic products, despite high prices

Wednesday, April 15, 2015

The higher price of organic foods and other products doesn’t seem to be deterring consumers: Sales jumped 11 percent last year, an industry report says. Sales of organics have been rapidly growing since the United States put strict …

West Coast sardine collapse leads to fishing closure

Tuesday, April 14, 2015

Fisheries managers have decided to call off the West Coast sardine fishing season that starts in July because of rapidly dwindling numbers, hoping to save an iconic industry from the kind of collapse that hit in the 1940s and lasted 50 years. Meeting outside Santa Rosa, Calif., the …

In chef Bryan Voltaggio’s new cookbook, there’s lots of flavor

Tuesday, April 14, 2015

These are not the hasty weeknight pastas and stir-fries of your kitchen and mine. In his new book, Home: Recipes to Cook With Family and Friends, with Aki Kamozawa, Washington, D.C.-area chef-restaurateur Bryan Voltaggio concentrates on weekend brunches, …

Downtown: A plant-based restaurant grows on Main Street

Sunday, April 12, 2015

When Willow Mauck says she is a lifelong vegetarian, she’s not kidding. Her grandmother sometimes cooked meat for her children, but didn’t eat it herself. Her mother is the owner of Susty’s Cafe, a vegan restaurant in Northwood. …

A bevy of N.H. beer bills evidence of growth, change in the market

Thursday, April 9, 2015

By almost any metric, New Hampshire’s beer business is becoming more stout. The number of breweries has jumped from 17 to 38 in the past 18 months and is expected to push 60 in the next year. Beer …