Souper bowl Sundays

Cinephiles can warm their tummy – and their spirits – during Souper Sundays at Stonington Opera House. Throughout the winter, Opera House Arts will screen first-run, independent and foreign films, but on Sundays, soup from nearby Lily’s Cafe is on the menu, or marquee, as the case may be. Soup and bread will be served at the concession after each Sunday showing – movies start at 4 p.m. – for $4 ($4.50 for nonmoviegoers). Beverages and a weekly door prize are also part of the lineup. For information, visit www.operahousearts.org or call 367-2788.

Pie in the sky

Rockland’s bakers have long been considered the upper crust. Just ask Bobby Flay, who challenged the city’s “Pie Moms” to a throw-down last summer. For the annual Pies on Parade event, which takes place Sunday at the Historic Inns of Rockland, they’ve raised the bar even further. The innkeepers, who are staunch supporters of sustainable ecotourism, are carrying their greening efforts over into the tour. Pie will be served on natural, biodegradable, fully compostable plates made of sugar cane stalks. The disposable silverware is created from biobased resins and potatoes. All waste from the event will be composted locally at participating inns, and whenever possible, local ingredients will be used. The event takes place from 1 to 4 p.m. Sunday, Jan. 20. All proceeds will benefit Rockland’s Area Interfaith Outreach Food Pantry, which provides food and heating assistance for families in the midcoast. For tickets or information, call 877-762-4667.

A taste of history

Looking for a cookbook where the stories are as flavorful as the recipes? Then the History Press reprint of the 1905 classic “The New England Cook Book,” with a new foreword by Yankee Magazine food editor Annie B. Copps, is just the thing. Copps describes the book as “both an entertaining collection of recipes (which quickly become stories in themselves) and a fascinating slice of life from just over a hundred years ago. Egg yolks are ‘yelks,’ there is not one, but two ‘mock turtle’ recipes which require the scalding and cleaning of a calf’s head (don’t ask about the tongue), and everything is cooked over fire – live, wood-burning fire.” For information or to order a copy, visit www.historypress.net.

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