Salt Water Farm in the New York Times and Down East Magazine

By Irene Yadao

Salt Water Farm was featured in the New York Times Travel Section on August 2nd.

In an article that toured the most unique, historic and burgeoning aspects of Midcoast Maine in 36 hours, spots like the Rockland Breakwater, the Brunswick mills, and some of our favorite nearby restaurants — including Primo in Rockland, Chase’s Daily in Belfast and Shepherd’s Pie in Rockport — were lauded for the ways in which they give Midcoast Maine a “cool, innovative spirit.”

Writer Brendan Spiegel nicely summarized what we do at Salt Water Farm:

Ms. Ahearn and a roster of guest chefs teach classes on everything from pie making to chicken raising in a hip, natural-wood-filled setting that epitomizes the new midcoast aesthetic.

Click here to read the entire article.

We also got some wonderful local press in Down East Magazine‘s August issue. Here’s a snippet of Will Bleakley’s interview with Annemarie:

“What makes Maine unique is how, even with a limited growing season, people still eat locally 365 days a year — which means pickling, preserving, salting, smoking, and freezing. I never experienced that kind of resourcefulness anywhere else. The more time I spend in Maine, the more I realize that kind of resourcefulness is what’s missing from the knowledge base of people who live elsewhere.”

You can click here to read the full interview, or pick up a copy of Down East Magazine.

For more information on our single-day cooking classes, three-day workshops, guest-chef classes and suppers, visit www.saltwaterfarm.com.