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.

Blueberry Treat for Breakfast

Machias had its blueberry festival this past weekend, and other towns here and there in Maine have celebrated the fruit in the past couple of weeks. Toby and I celebrated blueberries for breakfast the other morning after spending a couple hours picking at a very prolific field not far from where we live. Neighbors of […]

Squid for a Favorite Calamari Dish

Three young fellows caught about forty squid last evening. My friend, Tres, and his friends Zan and Jacob took bright lights, a couple of squid jigs, and hauled a bunch of nature’s oddest looking creatures out of the waters around Moseley’s Dock. Then they came home and cleaned them. It is very squidy around here: […]

The Simplest Summer Berry Dessert Ever

Except, maybe, for berries in a bowl, sprinkled with sugar, with cream added to taste. I’ve always called this a fool, a dish that has been around for centuries with lots of variations, some involving a custard-like mixture added to cooked fruit. I’ve heard it called mousse, also, but it doesn’t need eggs. Essentially, one […]

Must-Go Soup or Salad

A few weeks ago, I was in Rockville, just outside Rockland, having a grand time giving a talk about “Grandmother’s Recipes” at the beautifully restored Rockville Chapel. Some who attended brought samples of their grandmother’s handwritten recipe notebooks and others spoke about their memories of grandmother’s and mother’s cookery. I always find these kinds of […]