Lee Kantar has been compiling copious data about both moose and winter ticks in hopes of saving the former from the latter.

Maine Pizzas You Have to Try From old-school parlors to chi-chi Neapolitan joints to brick ovens on trailers, Vacationland has more and better pie purveyors than ever before.

An Expert on Oakland’s Tool-Making Past, Howard Hardy Has Many Axes to Grind With a collection of more than 300 locally crafted axes and scythes, he's taken a whack at reconstructing the town's ...

Erin French: Lost in Transition At home in Freedom, chef Erin French of the Lost Kitchen is rebuilding a restaurant — and a life.

How Much Longer Will the Threat of Industrialization Loom Over Sears Island? For activists trying to save Sears from development, the clock is ticking.

The Upstream Battle to Preserve Maine’s Lucrative Elver Fishery Some observers suspect that the number of baby eels migrating up Maine rivers is declining. Passamaquoddy fishermen have taken ...

For more than 40 years, the Wabanaki tribes in Maine have had to play by different rules than other indigenous groups across the country.

The Butcher The Baker Is a Fun and Tasty Addition to Bangor’s Dining Scene Its name may come from a nursery rhyme, but the food at this gastropub is anything but elementary.

How Did Gulf of Maine Lobster Get Canceled? And does it matter? A look at the red-listing of Maine’s iconic export — and the fallout.

Seal Populations Are Booming, and So Are Rescues by Marine Mammals of Maine With increasingly frequent run-ins between pinnipeds and humans, the nonprofit's passionate crew is constantly on call.

Chef Lulu Ranta Brings a James Beard Award Home to Monson Ranta’s impeccably warm, welcoming service at The Quarry won her this year’s Outstanding Hospitality prize.