An article in Atlas Obscura by Ann Pollard Ranco examines The Indigenous Origins of the Maine Lobster Bake, and
The clam and lobster bakes of New England are inspired by an ancient indigenous custom, one that long tied the Wabanaki people to our land and celebrated coastal living. To better understand the indigenous origins of this living tradition and partake in the ongoing movement to reclaim heritage foodways, I organized a bake with fellow members of the Penobscot Nation on our ancestral land. Before bringing this ancestral custom burning, steaming, and hissing to life, however, we needed to look to its origins.
a recent article in the Bangor Daily News reports on work by the chef at Bissell Brothers is doing to bring Native American dishes to the menu at the brewery’s Milo location.
Robbins, 32, started cooking professionally about 10 years ago, at the now-closed Wrong Turn Pub in Kenduskeag, He later managed a food truck in Bangor, and was a longtime cook at Brewster’s Fine Food and Drink in Brewer. Now he’s developed a menu for Bissell Brothers that combines high-end comfort food with the Native food he loves.