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In New England, there are two ways to make a lobster roll; the right way and the wrong way. 

Lobster rolls are part of a larger debate at the center of most of David Page's new book, "Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes," about regional cuisine and its national availability. (Lobster rolls, he writes in the book, gained national attention in 1997 when they were "discovered" on chef Rebecca Charles' menu at the Pearl Oyster Bar in New York's Greenwich Village.)

Pat Cullins operates a fiberglass weaving loom at Auburn Manufacturing in Auburn, Maine. After a sharp downturn when the coronavirus pandemic …

Fiberglass fabric at Auburn Manufacturing in Auburn, Maine, before it is processed in a vertical oven, where it will be heated at 1,300 degree…

President Joe Biden’s $2 trillion infrastructure plan, with its focus on rebuilding roads and bridges as well as the electric grid, could help…

President Jimmy Carter uses an Indian quill pen to sign H.R.7919 the Maine Indian Claims Settlement Act of 1980 at a ceremony at the White Hou…