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Hot Ticket: BBQ, brews and big country hits highlight the weekend
Village Fair: Country music, barbecue and 70 years of tradition come together this weekend as the League City Music Festival & BBQ Cookoff, also known as the annual Village Fair,
Pork and politics: Canadians bring trade pitch to Iowa state fair
DES MOINES — Pork is a popular topic at the Iowa State Fair as hungry patrons mow down on barbecue and curious children gaze with wide eyes at the state's biggest pig.
4 People Arrested After Newlywed Bride Is Engulfed in Flames During Barbecue on Her Honeymoon
Memphis in May BBQ contest schedule, performers and what to know
The Memphis in May World Championship Barbecue Cooking Contest is set for May 13-16 at Liberty Park.
Memphis in May announces entertainment lineup for World Championship BBQ Cooking Contest
Memphis In May announced the entertainment lineup for the World Championship Barbecue Cooking Contest, happening May 13-16.
Texas barbecue business to close original location, launch new idea
Said its co-owner: "You gotta stay fresh to stay alive."
Miss Manners: Wealthy business owners too cheap to cater their own company barbecue
Too rich to be cheap
CONTRIBUTOR'S VIEW - Dick Yarbrough: Who can argue politics with a mouthful of barbecue?
Columnist Dick Yarbrough spotlights Builders Movement’s "Builders BBQ," a summer campaign using cookouts and shared meals to bring politically divided Americans...
Barbecue restaurant hoping to bounce back after winter storm
Lexington restaurant trying to move forward after being sandwiched by winter storms.
Merced County entertainment in August: Cover bands, a Broadway musical and more
The month kicks off with a night of beer, barbecue and blues music.
Feeling hot after eating BBQ? Here’s the science behind ‘meat sweats’
Texans are known for loving barbecue. But eating too much meat can leave some feeling a flushed, sweaty heat colloquially known as “meat sweats.”
Easy tips for healthy eating this summer
Planning a summer cookout? A dietitian offers easy tips for healthy eating this summer and shares some tasty alternatives.
Murphysboro BBQ festival brings teams from near and far
MURPHYSBORO — The 39th annual Praise the Lard Barbecue Cook-off is this weekend's hottest ticket, with participating teams planning months in advance for one of the national circuit's biggest contests.
Man charged with stealing barbecue grill from nephew’s business
A St. Louis judge signed an arrest warrant for a man accused of stealing a large custom grill from his nephew’s event hosting business.
Houston's Barbecue Inn to serve its final meals after nearly 80 years in business
Since the announcement, lines have formed outside the restaurant. ABC13 crews at the scene saw a line wrapped around the building on Saturday morning.
Things I never leave Costco without, from executive Costco member
The Kirkland Signature organic chicken breasts and Bachan's Japanese barbecue sauce are a few of the many things I never leave Costco without.
‘Bittersweet update’: With lease ending, Lehigh Valley barbecue business seeks new ‘home base’
A business offering “low and slow wood-smoked barbecue,” including ribs, brisket, chicken and pulled pork, is in search of a new permanent location.
Loaded entertainment lineup set for Cole County Fair
Live music, barbecue, go-kart racing, rodeo, and truck and tractor pulls are some of the highlights attendees can expect at the 76th annual Jefferson City Jaycees Cole County Fair.
Ted Lasso, AFC Richmond Women Featured in EA FC 27, Check Out Preview Photos
Barbecue sauce.
Ground Zero Blues Club
A Labor of Love for its Three Managers It is no mystery why Ground Zero Blues Club (GZBC) is one of the most famous blues clubs in the country. It is a genuine juke joint where customers are treated to great live music along with genuine hospitality serving up Southern food favorites like barbecue […]
Get a taste in photos of Jim's Smokin' Café's barbecue-focused menu
Jim's Smokin' Café owner Jim Morris left the car sale industry and took a chance on starting a barbecue restaurant.
‘It’s very tough’: Texas barbecue businesses adapt as brisket prices climb
Summer barbecues can raise risk of foodborne illness, health expert says
As backyard barbecues and outdoor gatherings become more common during the summer, health experts are reminding people that warmer temperatures can also increas
Open & Shut: Anchorage gets a Turkish diner, an El Green-Go’s eatery, a Nordic spa and a dog boarding business
A pottery shop and a stationery store also opened, plus there’s a new club in place of the Gaslight Lounge. A barbecue joint has closed.
Window unit sparks fire at North Georgia barbecue joint, destroying business
Henry’s BBQ in Summerville has been in business for more than 20 years
‘Brewbeque’ to debut at RiverPark Center with drinks, barbecue, live entertainment
A new fall event combining craft beer, bourbon, barbecue, food trucks, and live entertainment is coming to downtown Owensboro this October, with a portion of the proceeds supporting arts opportunities for area students.
Heat impacting businesses across Texas
Businesses like Franklin Barbecue and Austin Ghost Tours have learned to make changes during the summer heat, both for customer and employee safety.
Riverside Indie Fest returns to Crescent Park Sept. 5
EAST PROVIDENCE – With Labor Day being the unofficial end of summer, there’s always plenty happening during the weekend leading up to it. These may range from backyard barbecues to
Most iconic barbecue restaurant in every state
From roadside shacks to barbecue institutions like Franklin Barbecue in Austin, here's the most iconic barbecue restaurant in every state.
'Down to a science': Labor Day barbecue goes off without a hitch
WHATELY — Strolling through the Whately Congregational Church’s parking lot around noon on Monday brought to life the unmistakable aroma of boiled corn. But this was just a hint of what was going on inside. Parishioners once again rolled up their sleeves on Labor Day to dole out purchased meals of a barbecued half-chicken, fresh […]
Ted Cruz’s not-so-secret White House dreams have gotten JD Vance’s attention and annoyed Trump allies
An ice cream social at a supporter’s house. A meet-and-greet with veterans. A roundtable with sheriffs. An evening rally at a sweltering barbecue joint and a winding photo line afterward.
Former Goodie Shoppe owner starts Sherman barbecue business
Marc Jayson, who trained at the Culinary Institute of America, also learned about barbecue while working in Kansas City.
Barbecue Business Boom
KCTV5's Zach Fisher shares how local barbecue spots are making the most of the World Cup.
'Make North London Brazilian'
Just when I was starting to get disillusioned with Andrea Berta's transfer barbecue, he reveals a Wagyu steak was sizzling away all along, hidden from view. Spurs have just spent £100m apiece on two midfielders who are half as good as Declan Rice. Which begs the question, is the Premier League now rich enough as to be immune from consequences?
Longtime Cincinnati barbecue business announces closure
A well-known local restaurant and catering business is closing.
Henrico business owner closing barbecue restaurant, cites rising meat costs
A Henrico County barbecue restaurant is closing its doors this Saturday, citing rising meat costs that put a strain on business.
Kansas City dessert shop with family mission draws big crowds at new location
The family business has partnered with a famous KC barbecue joint to serve a treat not often seen in the area.
More Than a Charcuterie Board: A Mother and Daughter Build a Business Around Gathering.
The Bar Harbor Story is generously sponsored by Birch Bay Retirement Village. NORTHEAST HARBOR—Food’s ability to be a social cornerstone is one of the founding premises of one of Mount Desert Island’s newest, and perhaps most unique, endeavors in cuisine based catering. From intimate gatherings to large functions, Olive & Pearl creates charcuterie boards that can not only astound the tongue but also the eye. Many would agree that food can bring people together. In fact, culinary delights, and sometimes adventures, have been utilized as the centerpiece for social and business occasions of all kinds for centuries. Often times it even has the ability to start conversation, temper differences, and build new relationships. Settings can vary, from a multi-course sit down meal, a backyard barbecue, or a couple of bowls of chips and dip in front of a television, but the result can be the same. Humans come together, they share food, and the whole process is a catalyst for thought, communication, and a shared experience. Imagined and created by the mother and daughter team of Dr. Susan Scanlan (formerly MacCready) and Kayla Musetti, Olive & Pearl was started in June of this year and has been creating, delighting, and growing since. We gave the two an opportunity to answer some questions about themselves and their new venture. The love, passion, and pride for what they are doing and the fact that they are doing it as a mother and daughter team came through so strongly in their answers that we decided to present the question and answer session in its entirety. The Interview What did you do prior to Olive & Pearl? We’re a mother-daughter team, and food, family, and hospitality have always been a big part of our lives. Susan grew up in a large family in Pennsylvania, where the table was always at the center of everything. There were multiple dishes, little bites, stories, and plenty of conversation. Food was never simply about eating. It was about gathering, celebrating, and spending time together. After living in several Southern states, Susan relocated to Maine more than 20 years ago, and Maine has truly become home. She loves its sense of community, natural beauty, and connection to local food and makers. Professionally, Susan is a registered nurse and holds a doctorate in health administration. She has worked in a variety of clinical, nonclinical, and leadership roles and currently works as a faculty academic director. Building Olive & Pearl has been an exciting creative venture alongside her career. Kayla is also a registered nurse and works in the ambulatory surgery unit at Mount Desert Island Hospital. While healthcare is an important part of both of our professional lives, Olive & Pearl has given us an entirely different way to connect, collaborate, and create something together. Tell us about the business. Olive & Pearl is a mother-daughter charcuterie business centered around beautiful food, thoughtful presentation, and bringing people together. We create curated charcuterie boards designed for everything from intimate gatherings and dinner parties to weddings, showers, corporate events, boat days, and celebrations of all kinds. We think of our boards as more than food. They’re an experience and an invitation to gather, slow down, and enjoy time with the people around you. We’re intentional about quality ingredients, artful presentation, and personalization. Whenever possible, we also incorporate Maine-made and locally sourced products, including cheeses, jams, honey, seasonal produce, and baked goods. What inspired you to start Olive & Pearl? In many ways, Olive & Pearl grew out of something we had been doing our entire lives —bringing people together around food. We’ve always loved creating beautiful spreads for family and friends. There was something special about watching people gather around a table, graze, talk, laugh, and simply enjoy being together. Friends and family began telling us, “You should do this as a business,” and one day, we stopped laughing it off and started mapping it out. We realized we had an opportunity to combine our different strengths and create something that reflected what we both value: hospitality, creativity, quality, and connection. Charcuterie felt like the perfect expression of that. It’s beautiful and creative, but it’s also communal and approachable. At its heart, it brings us right back to where the idea began, a table filled with food and people gathered around it. Do you have a business partner(s)? Our business partner is each other! Olive & Pearl is truly a mother-daughter partnership, and building it together has been incredibly meaningful and sometimes hilarious! We know each other extremely well, which can be both a strength and, occasionally, a challenge. We have different personalities and strengths, but we’ve learned to lean into those differences and use them to our advantage. There’s a lot of trust between us, and we’ve learned how to communicate, collaborate, and occasionally laugh at ourselves along the way. We’re also building Olive & Pearl while continuing our careers in healthcare and education, so we’re taking things thoughtfully and growing the business one step at a time. We all have to start somewhere. One of the most rewarding parts has been having something that belongs to both of us. We get to learn from one another, celebrate the small wins together, and create something that we hope will become part of our family’s story for years to come. When exactly did you launch the business? Recently, in June 2026, we launched Olive & Pearl, turning an idea we had talked about for years into real business. It has been incredibly rewarding to watch something that started around our own family table and begin to find a place within the community. How is it going so far? How do you feel it has been received? It has been going very well, and we’ve been incredibly encouraged by how warmly Olive & Pearl has been received. As more people hear about us, our orders have continued to increase, and we’re seeing growing interest in boards for events and celebrations. It’s exciting to watch something that began as an idea between the two of us start to grow within the community. One of the most rewarding parts is hearing from customers after their events or seeing photos of our boards being enjoyed. Knowing that something we created became part of someone’s celebration is incredibly meaningful to us. Is there a brick-and-mortar location or is it all online? Olive & Pearl is currently an online business. We’re intentionally starting this way so we can build relationships with our customers, learn what they love, and grow thoughtfully. Our long-term dream, if the business continues to grow, is to eventually have a sit-down space where people can experience Olive & Pearl in person. Do you have any future plans if things go well/keep going well? Absolutely. For now, our focus is on continuing to grow Olive & Pearl, getting to know our customers, and becoming part of more celebrations and gatherings throughout the area. Long term, we would love to have our own physical space where people can come together and experience Olive & Pearl beyond the boards themselves. We can imagine a place that combines food, hospitality, creativity, and community. Ultimately, we want to build something that continues to grow while still feeling personal and connected to the people and community around us. Is there an aspect of the business that you really love? There are so many things we love about it, but the people and the connection are probably at the top of the list. We love creating something beautiful, but what really matters to us is what happens after we hand it over to the customer. We picture our boards on kitchen islands, at backyard gatherings, on boats, at weddings, or around a long dinner table—with people laughing, talking, and lingering a little longer. We also love the creative side. Every board is an opportunity to play with color, texture, shape, seasonality, and flavor. We don’t just want to fill a board, we want to curate an experience. And supporting local makers is especially meaningful to us. Whenever possible, we love incorporating Maine-made cheeses, local jams and honey, seasonal produce, and products from nearby bakeries and businesses. It allows us to showcase some of what makes Maine so special. Perhaps most importantly, we love doing this together. Building something as a mother and daughter has given us another way to spend time together, learn from one another, celebrate small wins, and create memories. Is there anything regarding any aspect of Olive & Pearl that you may think is important that is not reflected on the website? One thing that may not always come through online is just how personal this business is to us. Olive & Pearl isn’t something we created simply because charcuterie was popular. It grew very naturally from our family, our traditions, and the way we’ve always enjoyed gathering with people we love. There is a lot of heart behind every board. We think about the people who will be enjoying it, the occasion they’re celebrating, and how we can make the experience feel special. We also want people to know that we care deeply about supporting locals whenever possible. Using Maine products isn’t just about sourcing ingredients, it’s about telling a little story about where we live and the talented people who make and grow wonderful things here. Is there anything that we have not asked that you think is important/relevant that would like readers to know? We hope people see Olive & Pearl as more than just a charcuterie business. At its heart, it’s about gathering. Our goal is to make it easier for people to create those moments when everyone gathers around the table, conversations last a little longer, and people simply enjoy being together. We also hope people see the mother-daughter story behind the business. We’re building Olive & Pearl alongside our careers, one step at a time, and there is something incredibly special about creating a shared family legacy in the process. For us, success isn’t just about how many boards we make. It’s about becoming part of people’s special moments - birthdays, weddings, weekends with friends, quiet evenings at home, or a beautiful day on the Maine coast. If one of our boards helps people put down their phones, linger a little longer, laugh a little more, and enjoy the people around them, then we feel like we’ve done exactly what we set out to do. All photos courtesy of Olive & Pearl. LINKS TO LEARN MORE Olive & Pearl website Olive & Pearl Facebook Olive & Pearl Instagram RECENT PRESS RELEASES AND BRIEFS To see all the press releases, click here. To see our news, click here. For the full archive, click here. All of these are on our dedicated website. 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'Iconic' Australian BBQ chain goes out of business after almost 50 years
Barbecues Galore will close dozens of stores across the country with the loss of about 500 jobs.
Springfield barbecue spot re-opens for business after fire
This week in 417 foodie news, a barbecue spot returns, a food truck goes up for sale and a speakeasy gets in the Halloween spirit. Plus, 7 Brew expands to another Ozarks town.