Edible Maine

Spotted at the Spring Issue Launch Party.

Molässa stopped by the party at Brickyard Hollow with a bottle in hand and plenty to celebrate.

Maine makers showing up for Maine food. Exactly how we like it.

Meet the people behind the pages.

Writers who ask better questions.
Editors who notice the small things.
Designers who care about white space.
Photographers who wait for the right light.
Everyone who believes in alignment, not noise.

We’re a small team with a long table. We spend our days talking with farmers, cooks, fishers, bakers, bartenders, and shopkeepers across Maine. Then we bring those stories back to you.

Scroll through to put faces to names.
And if you see us out in the wild, please say hello.

Spring will be here at the end of next month, and we need your help.

Which cover should lead the season?

A: Scallop crudo — bright, briny, Maine on a plate
B: Wild strawberry shrub cocktail — tart, sparkling, and just a little wild
C: Mango panna cotta — silky, sun-kissed, and ready for longer days

Each one tells a different story about what spring tastes like.
Cast your vote below and help us choose the face of the issue.

Eat. Drink. Read. Think.

We love Maine.
The farmers, the fishermen, the bakers, the hands that make dinner worth sitting down for.
Today feels like a good day to say so.
Happy Valentine’s Day.