The day-long wiener crawl benefits The Locker Project.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inFood
Lobster roll competition added to Maine Lobster Week
Local chefs to present regional and international riffs on the classic.
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Posted inBusiness, Food, Maine, News
King’s Head Pub opens Freeport location
The gastropub replaces the Jameson Tavern on Main Street.
Posted inBusiness, Food
Henny’s restaurant opens in Portland’s West End
The breakfast and lunch spot is open seven days a week.
Posted inBusiness, Food
South Portland’s Fork Food Lab keeps the Maine food scene forever fresh
We look at four new food businesses coming out of the popular incubator and shared kitchen space.
Posted inBusiness, Food, Maine, News
Bay Bowls set to open Freeport location this fall
The company aims to open its fourth shop, this one at 32 Main St., by October.
Posted inBusiness, Food
Silver Street by Taj to open Thursday in Old Port
The bar and restaurant is a sister venue to Taj Indian Cuisine in South Portland.
Posted inFood, Health
Is your açaí bowl as healthy as you think?
The superfood fruit bowl trend continues to grow in Maine, though some bowls are surprisingly sugary and caloric. Area dieticians weigh in on commonsense ways to make your bowls more nutritious.
Posted inBusiness, Food
New chef takes over at Sur Lie on Free Street in Portland
South Portland native Sam Helmke replaces Chef Mimi Weissenborn.
Posted inBusiness, Food, Maine, News
Maine food businesses and shoppers seeing higher costs as tariffs hit
The hefty tariffs are raising prices on items ranging from cheese to coffee, and businesses are figuring out how to absorb the costs — or pass them on to customers.