BRIDGTON

Historical society hosting food history program, talk

Maine food history takes center stage during an all-day program Thursday. The Bridgton Historical Society program takes place at the Narramissic homestead, located at the end of Ingalls Road off Route 197.

The day features a beekeeping presentation at 10:30 a.m., followed by lunch at noon. After lunch, food historian Sandra Oliver offers a food preservation workshop at 1:30 p.m. At 6 p.m., there is a reception, followed by an illustrated lecture by Oliver, who is the publisher and editor of Food History News and Saltwater Foodways.

The cost to attend the full day is $35, or $30 for members of the historical society. Tickets to each part of the program can also be purchased for $10 to $15.

The historical society also will host a talk Aug. 16 by University of Southern Maine English professor Margaret Reimer, who will discuss “Feeding the Poor: Bridgton’s Town Farm.” The lecture takes place at 7 p.m. at the Bridgton Historical Museum, 5 Gibbs Ave. Tickets are $5, or free for members.

To register for either event, call 647-2366. For more information, visit www.bridgtonhistory.org.

PORTLAND

Organic farmer will sign copies of her book today

Organic farmer Lisa Turner signs copies of “The Eat Local Cookbook” today from 11 a.m. to 1 p.m. at Longfellow Books.

Turner, who runs Laughing Stock Farm in Freeport, presents a variety of recipes in the book that showcase how to use seasonal, locally grown foods.

The recipes come from Turner’s own kitchen and local chefs, farmers and home cooks. Published by Down East, the book sells for $19.95.

Longfellow Books is at 1 Monument Square. Call 772-4045 for more information.

HARRISON

Maple Springs Farm offers pick-your-own raspberries

Maple Springs Farm is open for picking your own raspberries.

The farm offers a variety of raspberries, including red, golden, black and purple. It is open from 9 a.m. to 5:30 p.m. every day except Tuesday.

For the best picking, plan to arrive early in the day.

Maple Springs Farm is at 808 Maple Ridge Road. For more information, call 583-4698 or visit maplespringsfarm.wordpress.com.

YORK

Stonewall Kitchen holding benefit pancake breakfast

Stonewall Kitchen will hold its fifth annual community pancake breakfast from 8 to 11 a.m. Aug. 6 at the company’s flagship store, 2 Stonewall Lane, off Route 1.

The breakfast will feature Stonewall Kitchen’s own pancakes served with syrup or fruit and whipped cream. Coffee, milk and juice will also be available.

The cost is $5 for adults and $3 for children under 10.

Proceeds will benefit the York Community Food Pantry and the nonprofit Hilton-Winn Farm in Cape Neddick. For more information, call 351-2713.

WATERVILLE

Blueberry pie contest scheduled for Aug. 15

Blueberry season is upon us, and that means it’s time for blueberry pie contests. The first Maine State Dessert competition – blueberry pie is the official state dessert – will be held Aug. 15 at Spectrum Generations Muskie Community Center, 38 Gold St.

Individuals and businesses can enter the contest. The entry fee is $10 per pie, with the proceeds going to the Muskie Center.

Blueberry pies made with two crusts will be accepted from 7:30 to 11:30 a.m., with the judging starting at noon. The pies will be judged on preparation, taste and overall presentation. Judges will include Jim Collins, owner of the New England Cupboard (maker of Bakewell Cream), a representative of the Black Point Inn and Richard Grotton, president of the Maine Restaurant Association.

First prize is $100 and a plaque; second prize is a $50 Hannaford gift card; third prize is a can of Bakewell Cream and a cookbook.

Prizes for participants under the age of 18 are $50, a trophy and a Bakewell Cream gift set for first place; a $15 gift certificate to Bee’s Snack Bar and a New England Cupboard blueberry gift set for second place; and an autographed blueberry cookbook for third place.

For more information or to sign up, call Cheryl Gifford at 873-4745 or email her at cgifford@spectrumgenerations.org.

– Compiled by Meredith Goad andAvery Yale Kamila, staff writers