The June 2008 issue of Down East features Rockland's wine bar, In Good Company. See below for a few more photos, courtesy of the chef/owner, Melody Wolfertz.

Got Moxie? Check out the latest video on

Make Spring Lamb Stew with Kathy Gunst's latest blog and recipe while you learn about kitchen karma.

To a certain extent, Maine has always been divided. From the Indian Wars to modern day high school sports rivals, there has always been a tension between east and west, north and south. These days, though that tension may be more disguised, I-95 is still undoubtedly a fault line of sorts between coastal and inland, ocean and mountains, and… clambakes and maple syrup?

That's right, the tension between the rolling woods and the rocky coast has been articulated by the traditional food

What makes good Maine food? The question is referred to on sites like chowhound (see this particular post with 98 replies on Classic Maine Dining), and it's a question I've been thinking about a lot recently in my role as assistant editor at Down East Magazine. What do our readers want to read about in terms of Maine dining? The absolute best food in the state that might be found in any metropolis in the country or a place where

As the thermometer finally awakes from its winter slumber today, I am, naturally, thinking about spring. Soon it will be time for me to assume my first annual role as groundskeeper of my little plot in Camden, and I have high ambitions. My friends at Goose River Greenery in Rockport are going to help me plan my cook's garden, which I'm hoping will include all kinds of herbs, tomatoes, cucumbers, peas, potatoes, squash, carrots, and anything else I can fit in my small backyard. I have visions of fresh

I love Maine. Since November, when I moved back from New York City, I have fallen in love all over again with its beauty, its serenity, and the peacefulness it instills in me. I don't miss the subway or the tall buildings or even the nightlife full of endless options until dawn. But I do miss the Thai food.

A few times a week I would call my local Thai joint, Pongsri, and order red chicken curry and pad Thai. From the comfort of my tiny studio apartment, I would await its arrival in pajamas,

The Place: The Market Basket.

Location: Route 1 in Rockport, at the intersection of Route 90.

Hours: Monday-Friday 7:00a.m. to 6:30p.m.; Saturday 8:00a.m. to 6:30p.m.; Sunday 9:00a.m. to 4:30p.m.

Contact: No website, so your best bet is to call 207-236-4371.

The Basics: The Market Basket is a great place to find gourmet products. Expect lots of imports and the high prices associated with

Bowdoin College in Brunswick is highlighted in a NYT article today by Maine food writer Michael Sanders that discusses the fine dining now offered on college campuses across the country. The article also mentions Bates and Colby, with a slight knock at the University of Maine (which due to budget issues couldn't offer lobster and steak).

Sanders notes how Bowdoin runs organic gardens on campus

As a food person, it is rare that anything gives me more joy than a good meal. The flip side is, of course, as a food person, it is rare that anything gives me more anguish than not being able to eat. My general downtrodden feeling about the lack of available fresh food and open restaurants in my area was put into perspective this weekend. I endured a match with a stomach virus, and though I'll spare you the details, it was not a pleasant fight.

Yet through suffering we always seem to find

In the May issue of Down East Magazine, I edited "Where to Eat Now." It features the favorite restaurants of Maine chefs, specialty-store owners, and food writers, hopefully guiding you to some surprising finds and old favorites.

Here's the short list:

Billy's Tavern, Thomaston
Homegrown Herb & Tea, Portland
The

Photo courtesy of Stephanie Brown at SeaGrass Bistro in Yarmouth.