-
Dec 15, 2024 | 
bangordailynews.com | Jenna Rozelle
This story was originally published in January 2022. Wintergreen was the first wild plant I tasted as a child growing up in southern Maine. The flood of mint in my mouth as I chewed that first leaf was so vivid that it burned its way into my permanent memory bank, and even now I can recall the day clearly. Back then, I knew it as teaberry, because that’s what my best friend’s mom called it when she took us out to pick some.
-
Dec 6, 2024 | 
bangordailynews.com | Jenna Rozelle
This story was originally published in February 2022. There is this idyllic world in my mind’s eye, where most of my foraging is done, communally, with many hands making light work. In reality, I’m almost always working alone. Picking balsam poplar buds has been an exception to that and has become one of my favorite memories because of it.
-
Jan 6, 2024 | 
newsbreak.com | Jenna Rozelle
By signing up for our newsletter, you agree to our Terms of Use and Privacy Policy
-
Dec 15, 2023 | 
bangordailynews.com | Jenna Rozelle
This story was originally published in January 2022. Wintergreen was the first wild plant I tasted as a child growing up in southern Maine. The flood of mint in my mouth as I chewed that first leaf was so vivid that it burned its way into my permanent memory bank, and even now I can recall the day clearly. Back then, I knew it as teaberry, because that’s what my best friend’s mom called it when she took us out to pick some.
-
Dec 8, 2023 | 
bangordailynews.com | Jenna Rozelle
The story was originally published in December 2021. I can’t think of anything more emblematic of Maine than a snow-dusted evergreen forest. We are the Pine Tree State, after all, and the beloved balsam fir is our most common tree. We celebrate them as part of our place by decorating them for Christmas, making wreaths, portraying them in paintings and bringing their pungent perfume into our homes by way of candles or potpourri, but it’s not very often I hear people talk about eating them.
-
Dec 4, 2023 | 
newsbreak.com | Jenna Rozelle
This story was originally published in February 2022. There is this idyllic world in my mind’s eye, where most of my foraging is done, communally, with many hands making light work. In reality, I’m almost always working alone. Picking balsam poplar buds has been an exception to that and has become one of my favorite memories because of it.
-
Dec 4, 2023 | 
bangordailynews.com | Jenna Rozelle
This story was originally published in February 2022. There is this idyllic world in my mind’s eye, where most of my foraging is done, communally, with many hands making light work. In reality, I’m almost always working alone. Picking balsam poplar buds has been an exception to that and has become one of my favorite memories because of it.
-
Sep 19, 2023 | 
themeateater.com | Jenna Rozelle |Danielle Prewett |Justin Townsend |Bri Van Scotter
“Perfect” does not mean there is only one way to make a lobster roll. “Perfect” in this case, in most cases, is a moving target, subject to one’s mood and other circumstances. I grew up in Maine eating lobster rolls every summer, made by adults afflicted by the whole suite of human moods and circumstances and I’ve noticed some things along the way—it’s hard to make a bad lobster roll, it’s easy to make a good one, and it’s just as easy to make a great one, with only a little more care.
-
Jun 5, 2023 | 
themeateater.com | Jordan Tony |Jenna Rozelle
Ramps, also known as wild leeks, are one of the most coveted edible native plants in the North American forest. They are particularly prized by people in our area of Appalachia, where they have been collected and eaten for generations. They have a delicious mild garlicky flavor, and where you find one you often find about a million others.
-
May 26, 2023 | 
themeateater.com | Jenna Rozelle
If there were a way to measure each nation’s tolerance for bold flavors that were not made bold by salt or sugar, I’d bet The United States would have the lowest tolerance of all, and I feel like this is something we really should work on. We’re a melting pot of so many cultures with so many beautiful foods—you’d think that the pot would be brimming with flavor. This is a disservice to us all—culinarily, nutritionally, and ecologically.
