At Morning Dew Farm, food is grown to meet customers’ desires for culinary adventure. Owners Brendan McQuillen and Brady Hatch like to take a creative approach to farming.

What soy-based vegan food has been around hundreds of years and has twice the protein and four times the fiber of tofu? The answer is tempeh. But then again, not all tempeh is created equal. Just ask Sarah Speare, the co-founder of Tootie’s Tempeh.

The path that led Allison Lakin to become a world-renowned cheesemaker is so full of radical, surprising turns… read the story behind Lakin’s Gorges Cheese!

How often have you driven westward on Rt. 17, seen the sign for The Original Jojoba Company, and wondered, hmm…what is that all about? Read about The Original Jojoba Company and their First-Press quality jojoba products.

What do you do when you love cheese, are fascinated with cheesemaking, but have no experience doing it? Start making cheese, of course! That’s the challenge Jacqui and Michael Segura took on when they purchased Fuzzy Udder Creamery in April of 2024.

Read about wild blueberry production at Ewing Fruit Co., an organic blueberry barren in Warren, ME.

Learn more about the story behind Brazen Baking, a bakery in Rockport, ME that produces breads, pastries, and treats using whole grains grown in Maine using traditional techniques for optimal flavor and nutrition.

Read our interview with Emilia Carbone from 3 Bug Farm, located in Lincolnville, ME.

Learn more about the Sinless Pop story, from owner Amanda Chase.

Seaweed Week, an annual food and drink festival celebrating Maine’s kelp harvest, returns to restaurants, bars, and businesses across the state for its seventh year this April.