From Maine's iconic lobsters, blueberries, potatoes, apples, and maple syrup, to local favorites like poutine, baked beans, red hot dogs, Italian sandwiches, and Whoopie Pies, Maine's identity and economy are inextricably linked to food. Sourcing food, preparing food, and eating food are all part of the heartbeat of Maine's culture and economy. Now, a food revolution is taking us back to our roots in Maine: to the traditional sources, preparation, and pleasures of eating food that have sustained Mainers for millennia.
At Lexington and Concord, on April 19, 1775, British troops attempted to destroy munitions stored by American colonists. The battles were the opening salvos of the American Revolution. Shortly, the conflict would erupt in Maine.
William Bayley of Falmouth (Portland) was a soldier in the Continental Army, seeing service at Ticonderoga, Valley Forge, Monmouth Court House, and Saratoga, among other locations. His letters home to his mother reveal much about the economic hardships experienced by both soldiers and those at home.
Later, after the American Revolution, the cutting, sawing and transporting of enormous amounts of both pine and spruce boards began.