From the Editor's Desk

Maine: from sea to scone - Travel (No paywall)

People usually travel to Maine guided by a sense of adventure. I arrive guided by my stomach, eager to eat and drink my way through the Casco Bay region’s food scene. To see Mainers' commitment to harvesting and preparing impeccable cuisine, I stop by The Lobster Shack at Two Lights, where they’ve been serving seafood plates for over a hundred years. 

Waiting in line, I overhear the man in front of me ask, “Does your lobster roll come with butter or mayo?” He has a sharp undertone, as if there is only one correct answer. The cashier responds, “Mayo,” and the man orders his lobster roll plain. I believe I’ve just witnessed the settling of one of the great food debates of our time. Though I love mayonnaise to an unhealthy degree, I am new here, and that man is still a few feet away from me. I order mine plain as well, ensuring my first taste of Maine lobster remains pure. It wasn’t a wrong decision. The flavor is like the air along the coast: fresh, crisp. It makes the colors more saturated and the light brighter. I’ve been in Maine for three days already, but with this bite, I’ve finally arrived.

Continued here

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