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.

For a Crowd, Do Dijon Chicken

Chicken is such easy going stuff, amenable to all kinds of flavors, and manner of preparation whether stove top, oven, or grill. Most modern people don’t have to catch chickens, murder, pluck, and eviscerate them, and besides all that, we can buy vast quantities of all our favorite parts: breasts, thighs, legs, or wings. Little […]

Not-So-Plain-and-Simple Rhubarb Cakes

  Gingerbread with rhubarb was what Stephen Bergey, Belfast, remembered having for breakfast. He was pretty sure it was one of Brownie Schrumpf’s recipes. So we asked here a couple of weeks ago, and sadly no one seems to have Brownie’s recipe. In the process, though we collected a few other very good rhubarb cake […]

Plain and Simple Rhubarb Cake

The most popular conveyance for rhubarb seems to be cake. This week and next, we’ll treat ourselves to a couple of versions of rhubarb cake. This week’s is simple, gently flavored, nothing fancy on top, and it swallows up its rhubarb sweetly leaving only a small trace behind. Fresh out of the oven, the top […]

Gertrude’s Applesauce Cake

Anne Flagg of Northport offered this charming recipe. She calls it one of her “picnic” recipes. “My mother got it from her cousin Gertrude back in the 1940s,” Anne wrote, “and though they are both long gone, I like to remember the foods she served and the recipes for same.” This cake is definitely worth […]