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.

A Chewy, Nutty Cookie Bar Named Noel

On with more holiday baking. This recipe from Kay Grover in Sedgewick is the fastest cookie bar in the west. Or downeast. “Some years ago,” Kay wrote, “I asked you if you had a recipe for Chewy Noels. While looking for a different recipe, I finally found mine.” Ah, who can’t relate to that? I […]

Minnie’s Mincemeat Cake

It is mincemeat season. Mincemeat smells like Thanksgiving and Christmas together, spicy, rich, and redolent of the holidays and this is the season to make it while there are fresh apples available, and, if you are lucky enough to have hunter in your midst, venison, especially neck meat. Make it now and by the holidays […]

Oatmeal Cookies with Extra Plump Raisins

This recipe came along to me from Ruth Thurston in Machias who has very similar tastes to mine, and similar kitchen instincts. She says she thinks she clipped it out of the Ellsworth American a long time ago, and surmises it might have been written by Allene White who observed that soaking raisins in beaten […]