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.

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 […]

Rabbit Pie(s)

Some of you may recoil in horror: those big ears, the quivering nose, the soft, cuddly fur sported by rabbits. How can a person eat a bunny? If you can bear the thought, read on. Rabbit meat is mostly lean, dark meat, and susceptible to a good many preparations, and especially to braising, and, dare […]

What to Do with Rosehips

Here is another foraged treat for you that I’m willing to bet some of you already find use for: rosehips from rosa rugosa, so plentiful along the shores in Maine. And this recipe avoids the unpleasantly itchy part of dealing with rosehips. Rosa Rugosa are the sprawling, thorny, gorgeous, fragrant, pink roses that grow mostly […]