The Food & Dining section in today’s Press Herald includes a set of holiday food gift ideas,
Think of these items as hostess gifts you can take to all the holiday parties you’ll be attending this year, or as not-so-last-minute stocking stuffers. Some of these ideas are things I’ve written about earlier in the year, while others are brand new items I have given as gifts myself.
The common denominator: I promise you I have tried them all and liked them.
an interview with the Maine delegates who attended the Slow Food conference in Italy in October,
Fellow farmer and Maine delegate Sarah Bostick works for the New Americans Sustainable Agriculture Project at Cultivating Community, where she teaches Maine farming techniques to immigrant farmers from warmer climates. In addition, she runs a permaculture design business.
Bostick went to the conference looking for specific ideas that could help her in her work with immigrant farmers.
a report on a hog butchering workshop scheduled to take place at Local Sprouts in December.
Also in today’s paper is an update on restaurant health inspections,
The Wok Inn, which was shut down after failing four health inspections since April, is among four Portland restaurants to be closed in the past two months for health code violations. The other three — Sapporo Restaurant, The Loft and Mekhong Thai — have reopened after correcting violations.
and a report on a program that’s teaching Portland Pirates players how to cook healthy meals for themselves.
Chris Brown, a 21-year-old forward from Flower Mound, Texas, who calls himself “a sometimes cooker,” credited his ease with a knife to a lifetime of hunting deer. “I’m not a big vegetable person, so all these greens are freaking me out a little bit,” he said.
Brown said he is trying to eat better, and hopes the cooking class will help.