Working Waterfront

A whole lot of canning going on

By Sandy Oliver There is a whole lot of canning going on out on Islesboro. Probably no one in Maine with a garden or access to plentiful vegetables is exempt from pickling, canning, freezing, drying, storing away. It is September, which is “Putting Food By” month… well, not officially, merely… SEE MORE

Working Waterfront

It’s pie season in Maine

By Sandy Oliver It’s pie season on the island. The succession of pie-filling ingredients growing in our gardens and ready for gathering in fields, one after another from rhubarb to strawberries, cherries, blueberries, raspberries, blackberries, peaches, and then apples and at last pumpkins, makes a huge plenty for a range… SEE MORE

Working Waterfront

Everything is someone’s lunch

By Sandy Oliver Everything is someone’s lunch. I wander in the garden looking for spinach to eat as Eggs Florentine and notice that a section of seedlings has been wiped out. I dig around with my fingers and eventually turn up a fat, gray-brown curl of cutworm which, when squished,… SEE MORE

Working Waterfront

Seasonable eating is intuitive

By Sandy Oliver The term “seasonable eating” means normal or appropriate to the time of year, as if the weather told us what was good to eat, and not magazines or newspapers, the internet or corporate test kitchens, or especially the produce sections of the grocery stores. At this house… SEE MORE

Working Waterfront

Memorable food and drink

By Sandy Oliver If you are as old as I am, you can remember life without pizza. I was about 14 before I had my first piece of pizza in New Preston, Conn., at a tiny pizzeria near the shore of Lake Waramaug: plain cheese pizza sprinkled with oregano transported… SEE MORE

Working Waterfront

Food sovereignty—do you trust your neighbors?

By Sandy Oliver So far, 54 Maine towns have passed food sovereignty ordinances which allow the municipality to permit a producer (farmer) to sell most food—excluding meat and poultry—directly to consumers. Plain old out-of-the-ground or off-the-plant produce has always been OK to sell and buy. The minute someone changes them,… SEE MORE

Working Waterfront

The fare that drives our fare

By Sandy Oliver If the Maine State Ferry Service’s latest fare schedule lasts long enough, Islesboro might just figure out how to be more food self-sufficient. “Sustainable” seems to be the word of the year, and sustainable local food is high on the “want” list. But the persistence of food… SEE MORE

Working Waterfront

Some good news, some bad news

By Sandy Oliver Some people can see the upside of almost any bad situation; they’d keep a good attitude going even in a nuclear holocaust. I am not one of those. I can find a cloud around almost any silver lining you have. Still, when something good happens, when a… SEE MORE

Working Waterfront

And they might make good Christmas presents, too

By Sandy Oliver Whole stores are dedicated to helping cooks do their job. Right after bookstores, and just before yarn shops, kitchen stores are my favorite places to browse, though goodness knows there is not much time for that these days, what with taking fewer mainland trips and many more… SEE MORE

Working Waterfront

In praise of hearing aids

Usually, I write about food, and hearing aids have nothing and everything to do with the kitchen, the garden, cooking, and eating because no matter what I am doing, I want to hear. I have hearing aids in both ears, and yes, they were costly (about $3,200—I’ve paid less for… SEE MORE