31 Mayıs 2013 Cuma
21 Mayıs 2013 Salı
Maine State Foods
Blueberries, members of the Vaccinium family, are small, smooth-skinned, juicy, and sweet. They are among world’s few naturally blue foods. When cooked, they take on a deep purple color. This fruit is native to the United States. Different varieties grow in different regions, though all grow well in wooded areas with damp, acidic soil. Blueberry bushes can be up to 13 feet (4 m) tall. Blueberries are sold fresh, frozen, canned, and dried. Though fresh berries are popular in season—eaten plain, in fruit salad, or with ice cream or whipped cream—they are much more often cooked in pancakes or muffins, pies, jams, jellies, and sauces.
Maine's wild blueberries grow naturally in fields and uncultivated land from the state’s eastern corner to its southwest. The area's Native Americans used these berries for food as well as medicine. Commercial harvesting of Maine's blueberries started in the 1840s and now the state has nearly 60,000 acres of blueberries. Growers use the blueberries native to Maine, so these are a low-maintenance crop that's naturally resistant to most local pests. The berry is harvested in August, when dozens of blueberry festivals take place around the state.
Maine State Dish (Recipe)
Lobster Roll (Unofficial Main Dish/Snack)
Maine lobster roll is typical of Maine food in that it uses only a few ingredients and allows the flavor of the lobster to take pride of place. Most people don't add any seasonings except mayonnaise and a little salt and pepper, though cucumber, celery, or tarragon may be used. This sandwich is a lunchtime favorite and is often served with potato chips.
Recipe Serves 4
-World Trade Press
Maine's colonial heritage and important coastline define its local food. Most dishes in Maine are simply prepared, and there is a strong preference for local ingredients. That means seafood is extremely popular, both as an appetizer and main course. Old-fashioned seafood Newburg—shrimp, lobster, and fish in a sherry-cream sauce—is one of the fancier dishes. Steaming or boiling is usually preferred, and this technique is used on mussels, crabs, clams, and lobster. Lobster is one of Maine's most important products, and is a local favorite as well as an important export. Boiled lobster usually comes to the table whole for diners to crack and dip in melted butter. The lobster roll, the state dish, is not much more complex. Most people in Maine dress chilled lobster meat in a little mayonnaise and serve it on a buttered hot dog roll, preferring to let the flavor of fresh lobster dominate the sandwich.
Clams are another favorite. The clambake, which involves digging a pit on the beach and roasting the clams in the open air, is a favorite warm-weather outing. When time and weather don't allow for a real clambake, people steam clams on the stovetop with corn on the cob and potatoes for a one-pot meal. Clam chowder, a standard along the north Atlantic coast, is also a strong favorite in Maine, where potatoes, onion, celery, and bacon are simmered in cream with fresh clams to make the soup. Mussels are locally available, and are often served steamed with a bit of onion and celery as an appetizer or main course. Crab is also popular, simply steamed or in crab cakes seasoned with mustard and Worcestershire sauce, and bound with egg, mayonnaise, and very few bread crumbs.
Although meat and chicken aren't really local products, they're certainly part of the local diet. Brunswick stew is an old Maine favorite. In the past it was normally made with rabbit meat, but today it's more commonly a thick chicken stew with carrots, potatoes, onions, and celery. A little ham is sometimes added for flavoring. Maine has its share of hunters, and most prefer deer. Venison stew is a particular cold-weather favorite. The meat is usually cooked slowly with onion and a few root vegetables such as carrot and potato.
Vegetables include yellow eye beans, Maine relatives of the kidney bean, which are typically baked with onion, salt pork, maple syrup or molasses, mustard, and a bit of brown sugar. This dish dates from colonial times. Potatoes are an important local crop, so fish or meat are likely to come with a side of boiled or baked potatoes. Greens like spinach, beet greens, or Swiss chard are often steamed or boiled and served with a little vinegar as a side dish.
Yeasted bread flavored with molasses is another standard accompaniment to lunch or dinner. Maine is in maple country, so pancakes often come with real maple syrup, and maple syrup or sugar is often used in place of molasses or sugar when a touch of sweetness in needed. Most home cooks turn to fruit-based concoctions for desserts. Maine summers are short, but strawberries are a local crop often served for dessert with whipped cream or ice cream. Strawberry-rhubarb pie is a longtime summer favorite. Maine blueberries turn up in muffins, pies, and coffee cakes. Apple pies and crisps are common everyday sweets. Cranberries have grown in Maine for many years, and are still used in sauces and chutneys. Nowadays it's more common to add them to sweet bread or blend a few into apple pie filling. In autumn, cider is a popular drink served cold or, as the weather cools, warmed up with a little cinnamon.
-World Trade Press
Maine State Flag: History, Design, Trivia
DATE FIRST USED
Maine State Flag
Dark blue with the state coat of arms at the center.
Symbols: The coat of arms of the state of Maine. In the center is a shield with an elaborate gold frame showing a pine tree, green grass, a moose (the state's official animal), water, and sky. The tree, grass, and moose represent Maine's wildlife. The pine tree also represents the state's important timber industry. To the left of the shield is a farmer leaning on a scythe, symbolizing agriculture, and to the right, a sailor leaning on an anchor represents sailing and commerce. Above the shield are the North Star and the state motto, "Dirigo," meaning, "I lead." The star and motto are partly a reference to the state's historically important ports and shipping industry, because the North Star was a guide to sailors, and partly a promise that the state will do well in guiding its citizens. Below the shield and the men is a ribbon with the state name in white.
Colors: Dark blue; other colors that may vary but typically include greens, lighter blues, brown, red, yellow, white, and flesh tones. The blue background is the same color as the national flag's blue canton, linking the state to the nation. Blue also represents the sky, the sea, and tranquility. The coat of arms should be realistic colors, but the state makes no specifications.
Variations: There are no specific colors for the coat of arms on the state flag, so there are substantial variations in the colors different manufacturers use.
Maine's first official state flag came into use on March 21, 1901, when the state's legislature adopted a yellow-beige flag, specified as buff-colored. It had a pine tree in the center and a dark blue star in the canton. Little else is known about how this flag looked or how much it flew.
Not quite eight years later, Maine adopted a completely different state flag. The new version was deep blue, the same blue as on the canton of the U.S. flag, and had the state coat of arms in the center. The flag law also specified that the flag should be silk with an embroidered design and that it should have a silk fringe and tassel. Many Maine flags do not include all these details, but the blue flag with the coat of arms has flown in Maine ever since, with only slight adjustments to the coat of arms. The state's adjutant general keeps the official copy of the flag for anyone who needs to study or reproduce it.
Generally, state flags are accorded the same respect as the U.S. flag, though the national flag takes precedence. The state flag should not be allowed to touch the ground during hoisting and lowering, and it should hang clear of the floor or ground and anything else that may be under the flag. The flag should be hoisted briskly and lowered ceremoniously. The flag should fly only during daylight hours unless it is properly lit after dark. It should never be deliberately torn, marked or damaged. Flags that become too dirty or tattered through normal wear and tear should be replaced and disposed of privately.
LEGENDS, CONTROVERSIES, AND TRIVIA
Makers of Maine flags generally use realistic colors, with a notable exception. The flag shows one pine tree in the foreground and a grove of trees in the background. When all are green, they appear to run together and make the picture indistinct, especially when seen from a distance as flags so often are. Because of this, the trees in the background are often shaded with odd colors such as purple or pink just to provide contrast and allow the pine tree in the front to stand out.
Given the importance of the state's shipping industry and ports, Maine also has a Merchant and Marine flag. It is white with a green stylized pine tree in the center. Behind the pine tree is a tilted blue anchor. "Dirigo" is written in slightly curved blue capitals above, and "Maine" below.
-World Trade Press
Maine State Governors