Examine your pantry, figure out what to cook, and then please tell us about it.

Just remember to keep your (social) distance.

While we all wait out the coronavirus at home, consider a garden project with the kids.

In the first half of the 19th-century, some Mainers promoted a vegetarian diet. One doctor wrote that it did for "the wretched invalids what the best medical treatment had utterly failed to do."

All over the country, people who are used to eating prepared food at restaurants or on the go are finding themselves in a strange new place: their kitchen

From bread to fruit to aromatics, here is how.

Good for now, when we're at home because of the coronavirus, and good for later, too, when things get back to normal.

The coronavirus outbreak closes some food-related businesses and forces others – including farms – to get creative.

Participants will learn techniques such as canning, drying, freezing and fermenting.

Mainers turn to bread, cookies and pastries for comfort, emptying grocery shelves of baking supplies and expanding their waistlines.

No flagging down a bartender or splitting the bill, but you do have to do your own dishes.

The Naples diner has so many homemade options, including Greek pizza with an option to go gluten-free.

Two other restaurants owned by the same restaurant group remain open for takeout.

The Garrison ends its take-out experiment, and Midcoast residents get mobile seafood delivery.

Bar Guide writer Angie Bryan heeds social distancing and reviews the bar at her house.

Then share your recipe with the rest of us.

And if history is any guide, we should be worried, writer Mark Kurlansky argued on a recent visit to Maine to promote his new book.

If butter, fermentation and skillful storytelling are a few of your favorite things, pick up a copy of 'Beyond the North Wind.'

Put up your dukes, Vermont, New York state and Quebec. We're coming for ya.

And if you keep fish in the freezer, you may have all the ingredients on hand.

In the time of coronavirus, give them control over food, as much as you can, and comfort.

Plus soup is a comfort in these anxious times.

Skip the tansy, too.

A Waldoboro cheesemaker made a spreadsheet of Maine farms and what they have to sell. Before you could say local lamb, University of Maine Cooperative Extension turned it into a website.

The coronavirus outbreak has led to lots of community-building in the restaurant industry.

The Maine Maple Producers Association recommended Monday that maple producers cancel their weekend events. The group hopes to reschedule later in the year.

The Mexican restaurant is open seven days a week.

At Anoche, the ciders and drinks are impressive. The food, mostly small plates made with rice cookers and sous vide equipment, struggles to keep up.

Chefs, bartenders and craft brewers are finding delicious ways for Mainers to celebrate the state's 200th birthday.

A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.