For chef Sam Hayward, co-owner of Fore Street restaurant in Portland, Maine, serving local food contains an element of education. It’s about introducing people to Maine’s foodways and “the traditions and history of farming, fishing and foraging in this northernmost corner of the East Coast of the United States,” he says. That means showing diners there’s more to New England food than chowder, beans, lobster and blueberries.The education of Hayward himself goes back to his ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.