All posts by Sandy Oliver

Sandy Oliver

About Sandy Oliver

Sandy Oliver Sandy is a freelance food writer with the column Taste Buds appearing weekly since 2006 in the Bangor Daily News, and regular columns in Maine Boats, Homes, and Harbors magazine and The Working Waterfront. Besides freelance food writing, she is a pioneering food historian beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. After moving to Maine in 1988, Sandy wrote, Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995. She is the author of The Food of Colonial and Federal America published in fall of 2005, and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie which she co-authored with Kathleen Curtin. She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking. Sandy lives on Islesboro, an island in Penobscot where she gardens, preserves, cooks and teaches sustainable lifeways.

Cranberry and Apple Relish

If you don’t ever cook from scratch and your dinners routinely come from the prepared-food section of grocery store freezers, then I could understand why making Thanksgiving dinner for your family or a crowd might be a scary proposition. Each year, I note the angst and anxiety underlying the pre-Thanksgiving writings of big city newspapers, […]

Celebrate Celeriac

If you like celery, you’ll love celeriac. The homely, gnarly root can be mashed like potatoes, grated raw into salad, sliced into chips for dipping, chunked for roasting, julienned for stir-fry, all versions tasting powerfully like celery. Celeriac greens look like super-sized parsley and can be finely chopped for salad, adding to soup or mixing […]

End of Season Salsa

Print Corn and Tomato Salsa   Ingredients 1 large tomato 1 cob of cooked corn 1 small red onion 1 clove of pureed garlic A generous sprig of cilantro (or to taste) A bit of minced fresh or canned jalapeno to taste Juice of half a lime A little olive oil A sprinkle of cumin […]

Crabapple Sorbet

What an apple year it is going to be! Trees are so loaded and I am happily anticipating cider-making and buckets of apples stored down cellar for eating and cooking all winter. Best of all, the crab apple tree in front of the house is producing tons of lovely little rosy-cheeked apples, many more than […]