Under Construction: Portland Food Co-op

| Posted in Under Construction

The Bangor Daily News has published an article about the Portland Food Co-op and the new retail store they have under construction on Congress Street.

A demo kitchen is being built for cooking and wellness classes. A 24-foot bulk wall dispensing grains, nuts and dried fruit anchors one zone. A full-scale cafe will offer grab and go breakfasts, soups, coffee and sandwiches. Locally grown produce, harvested meat and fish get top billing.

“The fundamental mission is to build the local food movement by having as many relationships with farmers and food producers as possible,” said Curran Apse. “We are shooting for in the hundreds.”

According to the article, the Co-op is hoping to have a “soft opening before Thanksgiving”.

Under Construction: Ramen Suzukiya

| Posted in Under Construction

Eater Maine has published an update on Ramen Suzukiya which is currently under construction at 229 Congress Street.

Seating will be limited and communal. Cory describes a cafe or coffee shop feel, with a long bar-like table in front of the large front windows, as well as a table or two along the side wall. Katsuaki thinks this will encourage customers to sit together, meet one another, and make friends.

According to the article the owners hope to open in December.

Casco Bay Organics Produce Delivery

| Posted in Profiles

The American Journal has published an article about Casco Bay Organics, a Portland area produce delivery service.

Two years ago, when Jillian Hilton was in the midst of moving back to Maine from California, where there is an abundance of affordable organic produce that is easily accessible, she had what she called a “light-bulb moment.” 

“I was at a farmers market every single day, and I loved it,” said Hilton, 33. “I saw the opportunity and the necessity, really, to bring back to Maine the option of flexible and organic produce delivered right to your doorstep.”  

Visit the Casco Bay Organics website to learn more and to sign-up for the service.

PPH Food & Dining: Ballet Service, Wine’s Seasonality, Vegan Q&A

| Posted in General News

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

This Week’s Events: Oyster Aquaculture, Makers Meal, Bitters Workshop, Hoptoberfest

| Posted in Events

makersmealWednesday — Abigail Carroll from Nonesuch Oysters and Chris Sherman from Island Creek Oysters are giving a talk entitled Oyster Aquaculture: Local and Global Challenges and Opportunities, Black Tie is serving a farm dinner in New Gloucester, and the Monument Square Farmers Market is taking place.

Thursday — Running with Scissors is holding the Makers Meal catered by Bread & Butter, and The Great Lost Bear is showcasing beer from Founder’s Brewing.

Friday — Dobra Tea is hoping to reopen at their new location, 89 Exchange Street, on Friday.

Saturday — Vena’s Fizz House is teaching a bitters workshop, In’finiti is holding  Hoptoberfest where they’ll serve 14 beers brewed with Maine hops grown by The Hop Yard, both the East Bayside Block Party and the Deering Oaks Farmers Market are taking place.

Sunday — Rosemont is serving a dinner at Crystal Spring Community Farm in Brunswick.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

The Kavanagh Apple Tree

| Posted in Farming

Today’s Maine Sunday Telegram tells the story of a rare Kavanagh apple tree in Freeport.

For us, it started when Rowan Jacobsen, author of the recently published book “Apples of Uncommon Character,” mentioned offhandedly a specific Kavanagh apple tree in an interview last month with the Press Herald. He thought it might be the rarest apple he’d encountered, and described it as growing “basically in a parking lot near L.L. Bean in Maine.” His final word, “I think that’s the only mature Kavanagh still in existence,” was catnip to Source editor Peggy Grodinsky. She sent me to find the tree, warning me we might need to shield its exact location to protect the tree’s future and asking me to tell, as best I could, its past.

Restaurant Staff Tattoos

| Posted in General News

Earlier this week the Press Herald published an article about restaurant staff tattoos.

Walk into any restaurant in Portland, and it’s likely that the cook preparing your entree or the server pouring your glass of wine will have some kind of body art – a chef’s knife tattooed on an arm, or some mythical Japanese creature peeking out from a sleeve or pant leg. The older they are, the more likely they are to be covered in tatts to the point where it’s difficult to tell where one ends and the next begins.