Autumn leaves are a grand reason to visit Maine in the fall and so is the Oct. 21-23 Harvest on the Harbor food and wine event with local and organic food and spirits.
Greater Portland Convention & Visitor Bureau.

By Christine Tibbetts
CNHI News Service

PORTLAND, Maine – What! No lobster?

Lobster didn’t dominate my dinner tables in Portland during three nights in June. Certainly is a famous local food, and plentiful, but chefs and cooks and eating-out neighborhood people were serving up all sorts of other specialties too and that’s what I wanted to try.

By Dave Zuchowski
CNHI News Service

It was on my walk from Castle Leslie’s hunting lodge to the castle itself that I first noticed how huge rhododendron grow in Ireland.

I must have spotted some 20 to 25-feet tall during my Irish visit and was told they grew well in the Emerald Isle due to that nation’s acid soil. Considered weeds by many Irish, they do get quite beautiful in a dazzlingly lush and in-your-face sort of way.

Mitsubishi's spunky Outlander crossover has a bold front end with a gaping air intake that not everyone will like. The design may be polarizing, but it helps the Outlander stand out in a crowded market. (Courtesy photo)

By Derek Price
CNHI News Service

The great thing about competition is that it forces people to improve what they're doing.

Homer Simpson

By Alan Burke
CNHI News Service

PEABODY, Mass. — If anybody should know not to take advice from Homer Simpson it's Mike Reiss.

But he listened to the big goof anyway.

By Dave Lobeck
CNHI News Service

One of the most traditional barbecue food experiences is a simple “pulled pork” sandwich. It is also a food that is seldom attempted by home barbecuers because of the “mystery”
behind its overall preparation.

Many people believe you need a BBQ pit or a smoker, when in truth all you need is a kettle grill, some patience and time, hickory wood or hickory chips and the proper cut of
pork.