![Selling Flowers](https://a88993b87e93151547d2-3e882f092ce29e2408841faed28517f2.ssl.cf2.rackcdn.com/img/img-selling-flowers.jpg)
![The Maine Thing Quarterly](https://a88993b87e93151547d2-3e882f092ce29e2408841faed28517f2.ssl.cf2.rackcdn.com/img/logo-maine-thing-gold.png)
![Grapes](https://a88993b87e93151547d2-3e882f092ce29e2408841faed28517f2.ssl.cf2.rackcdn.com/img/img-grapes.png)
![Issue No. 5](https://a88993b87e93151547d2-3e882f092ce29e2408841faed28517f2.ssl.cf2.rackcdn.com/img/logo-issue-5-white.png)
It’s trendy. It’s tasty. It’s everywhere. But Maine’s farm-to-table movement actually had its humble beginnings among the fertile fields and farmhouse tables years ago as a lifestyle of necessity. These days, sustainable farming and culinary creativity come together in three delicious Maine courses. Farm-to-table. Sea-to-table. And land-to-bottle. It’s all right here for your dining pleasure in the Maine Thing Quarterly: Food Issue. And please, try not to read with your mouth open.