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Maine oysters are prized by chefs and gourmets around the country. Now Mainers are discovering them, too.

Arlin Smith remembers the first time he ate a raw oyster. He was fourteen, a Buffalo boy with little experience with shellfish. “It was a Pemaquid,” he says reverently. “It was joy, salt, and sweet. It was so pleasant, I didn’t want to stop.” That...

The joy of oysters at Glidden Point

Telling people you go to college in Maine is almost universally met with a stock set of responses. There is, of course, the crustacean-crazed relative who can only assume that Bowdoin Dining doles out lobster for not one, but every single meal. There is probab...

Where Maine Comes Out of Its Other Shell

ON an overcast morning in late July, high above the swirling current of the Damariscotta River in Maine, Barb Scully stood in her roadside kiosk to sell her catch. A steady procession of summer folk, road trippers and locals cruised down River Road and stopped...