Archive for the ‘General News’ Category

Restaurant Complaints

Wednesday, November 29th, 2017

The Press Herald has explored how restaurants manage complaints and provides advice on how to do it effectively.

How do you walk that line between being a good guest and being assertive about getting what you want? We asked several restaurateurs to describe the right and the wrong ways to complain. Their No. 1 response was this: Please complain, and do it before you leave the restaurant. If you sit on it and stew, you’re more likely to unleash the hounds later in an ill-considered one-star review on social media that may be unfair to the restaurant.

Today’s paper also includes an article on how hospitals are increasing the range of plant-based foods served to their patients and visitors.

Such efforts got a significant nudge this summer when the American Medical Association, the largest physician organization in the country, adopted a resolution calling on hospitals to do three things: add plant-based meals to their menus, get rid of processed meats, and re-stock beverage coolers with more healthful drinks. The move by the AMA follows years of clinical studies linking diets high in animal products and sugar with chronic ailments, such as heart disease, stroke, cancer, obesity and diabetes.

Don’s Lunch Moving

Thursday, November 2nd, 2017

The American Journal reports that Westbrook-based food truck, Don’s Lunch, is in search of a new location.

The van, which doesn’t roll out at the end of each day, has been stationed in various Westbrook locations over the years, including Cavallaro’s Auto Repair, Bernie’s Auto and Friendly Gas. Bernier said he’s looking for a new location on a main road with good visibility.

Maine Food Sovreignty Law

Thursday, November 2nd, 2017

The Press Herald has published an article about The new and revised food sovereignty law,

“People can have an idea and try it out in their home kitchen or on their farm,” said Heather Retberg at Quill’s End Farm in Penobscot, a Maine food advocate. “I have apples on my trees; I am now able to can and sell applesauce. Or my neighbor’s been coming here for years and saying, ‘Oh, I really love that goat cheese you make; can you sell it to me?’ and people have had to say no, and now they can say yes.”

Beard Leadership Award for Pingree

Monday, October 23rd, 2017

Rep. Chellie Pingree has received a leadership award from the James Beard Foundation,

Ungaro cited the fact that Pingree owns her own farm (on North Haven island) and has supported legislation that promotes healthy food, the organic food industry, and local and regional food systems. Pingree, she said, “really stands out as a politician who is bringing her own personal passion in terms of helping our agriculture systems be more organic and fresher, and to make the soil stand out as just as important as oil.”

Maine Gleaning Network

Thursday, October 12th, 2017

The Press Herald has published an article about the Maine Gleaning Network and the work they’re doing to fight hunger in the state.

Gleaning is the act of collecting excess fresh foods from gardens, farms and markets to provide it to people in need. The United States Department of Agriculture estimates that more than 100 billion pounds of food is thrown away each year.

How Chefs Develop Menus/Recipes and the Last Apple

Wednesday, October 11th, 2017

Today’s Press Herald includes a feature article on how chefs develop recipes and menus,

Recipe development and testing goes on all the time in restaurant kitchens, but is especially intense in the weeks before opening a new place. It gives chefs the opportunity to make tweaks in dishes that can transform them from just OK into real crowd pleasers. It gives the kitchen staff time to become familiar with ingredients and techniques. And it can help chefs balance their overall menu.

and the final installment of the apple series by Sean Turley.

Russets and other late-season apples, by contrast, are typically crisp and crunchy. They contain high levels of acidity and sugar that play off each other in fascinating ways. The flavors run the gamut: from well balanced or cleanly sweet to floral, astringent or punchy tart, complicated flavors that no early season apple can replicate. Some people liken the taste of russets to pears. It’s the extra tree time to ripen that makes the difference.

$1M for Maine Food Businessses

Friday, October 6th, 2017

The Press Herald reports that Maine will be receiving more than $1M in federal funding to “address a lack of food processing infrastructure and an inefficient distribution network”.

Maine businesses and food projects will receive over $1 million in funding from the U.S. Department of Agriculture, including $500,000 designated for food processing and distribution in the Greater Portland area, according to U.S. Rep. Chellie Pingree.

The biggest single grant is to the Greater Portland Council of Governments, which will receive $500,000 for its project “Scaling for Growth in the Portland Foodshed.”

Apple Foraging

Thursday, October 5th, 2017

The Press Herald has published the penultimate article in their apple series.

“You don’t even have to go to a rural part of Maine to find wild apples,” said Abbey Verrier, co-founder of Rocky Ground Cider in Newburgh and an avid wild apple forager. “Just start on your road and go check out the trees because there are a ton of interesting varieties that are free for the picking.”

Shared Spaces

Wednesday, October 4th, 2017

An article in today’s Press Herald reports on restaurants that sublease access to their space to second business during off hours.

The idea of restaurants sharing their kitchens has been coming to life all over the country in the past three to five years, and the trend has recently reached Maine. Portlanders may immediately think of the former Good Egg Cafe and Pepperclub, restaurants that were housed in the same Old Port space. But today’s arrangements are different. The Good Egg and Pepperclub were owned by one person, while these new arrangements are marriages of two or more businesses and take shape in myriad ways.

Fall Issue of Edible Maine

Monday, September 25th, 2017

The latest issue of Edible Maine has hit newsstands. It includes:

  • Advice from chefs on throw holiday parties
  • An article by John Myers on bourbon and rye cocktails
  • An interview with Michael Landgarten, owner of Bob’s and Lil’s in Kittery
  • A profile of David Buchanan, ciderman and orchardist

Fork Food Lab, Apple Sleuthing

Wednesday, September 20th, 2017

The Food & Dining section of today’s Press Herald includes:

Fork Food Lab – A feature article on Fork Food Lab with profiles of three of the member businesses

A year after the food lab opened, Spillane has developed an eye for who will make it, and who will remain in hobby business limbo. He quizzes entrepreneurs in initial meetings to see how prepared they are: Do they have a business plan? Have they raised enough capital to keep them going for six months to a year? Have they chosen a distinctive name for their business, and is it trademark-able? Have they already reserved their handles for social media?

Apple Sleuthing – how to seek out and identify older trees that are one of Maine’s lost apples

What most excites me is the possibility that any tree could turn out to be one of the dozens of “lost” apple varieties that have vanished from the farms, yards and orchards of Maine. The need to find these varieties before the trees die – or the people who know where they are do – is urgent. Apple geeks, like me, like to play detective. We’re willing to invest the time and effort to track down every clue. But this is a team effort, and the apple historians of Maine need your help.

Oysters, Apples and Duck

Wednesday, September 13th, 2017

This week’s Food & Dining section in the Press Herald includes:

Apple Map and Calendar

Thursday, September 7th, 2017

As part of their seasonal Apple series, the Press Herald has published a map of orchards that stock heritage apple varieties, a guide to when various apple varieties are in season and a new article by Sean Turley about heritage apples.

At the same time average apple consumers are strolling through orchards, there’s a manic search under way by apple obsessives on the hunt for unconventional and heirloom varietals that grow in small quantities across the state. Whereas most orchards in Maine grow only McIntosh, Cortland and, occasionally, Macoun, there are other orchards that provide a dizzyingly diverse array of varieties, from the latest creations provided by university agricultural experiment stations to apples that have been grown continuously in New England since the colonial era.

New Maine Apple Column

Wednesday, September 6th, 2017

The first of this Fall’s weekly apple column was published today in the Press Herald.

Heirloom apples, though, are another matter. They are beguiling subjects of intense adoration for many people because they have so much more to say. Each one offers insights into our region’s history, its values, its sense of community and the interplay between the landscape that surrounds us and the terroir of the food we consume. Oh, and they often taste great, too.

You can follow columnist Sean Ryan Turley on instagram at The Righteous Russet.

Zapoteca Owners Face Lawsuits

Monday, September 4th, 2017

Tom and Shannon Bard, who closed Zapoteca in June, are the target of several lawsuits, reports the Press Herald.

Celebrated chef Shannon Bard and her husband are facing at least a dozen lawsuits from vendors who say the couple left a trail of unpaid bills when they closed Zapoteca, their popular Portland restaurant, in June.