Category: General News

Boston Magazine has published A Day Tripper’s Guide to Biddeford.

Over the past decade, Portland, Maine, has cemented itself as one of the foodie capitals of America. But it’s only recently that its neighbor to the south, Biddeford, has blossomed into a destination in its own right. Towering brick buildings once home to busy mills now house award-winning bars, restaurants, breweries, and distilleries. Throw in a hip new hotel, and you’ve got yourself a delicious treat in the form of a weekend getaway.

The Portland Phoenix has published an update on the Eastern Prom food truck situation.

This summer will mark the second season that food trucks parking near the Eastern Promenade will be restricted to the Cutter Street parking lot, a move many owners at the time criticized and protested. This year, just seven food trucks will be permitted in the lot, down from the 14 that were permitted last year.

Maine Public Radio aired a report on plant-based eating and its potential to impact the environment.

Eat more vegetables. You probably got that a lot as a kid. Well, now climate scientists say there’s more reason than ever to follow that advice. Meat and dairy account for more than 14% of global greenhouse gas emissions.

Mainebiz has published a report on Ragged Coast’s expansion into baking mixes.

Ricky and Molly Wood, the owners of Rick’s Lobby Cafe, have announced their lease isn’t being renewed resulting in the closure of their Congress Street location sometime later this year. Next steps for the Wood’s and their business are TBD.

Building management gave notification that they are going to renovate our lobby cafe space. The investors, building owners and partners no longer want to include a cafe or food establishment in this building, post-renovation. As such, our lease is not being renewed. Thankfully, we have until the end of October until we need to be out.

Today’s Maine Sunday Telegram tells the story of 5 food trucks that are making the transition to becoming restaurants.

For a food truck owner, launching an actual restaurant is often a dream come true. But it’s also leveling up by an order of magnitude, requiring more money, time, staff and dedication.

Talk to the budding restaurateurs about their conversion projects and you find that while the path to a fixed location contains seemingly endless hurdles and serious financial investments, they feel the potential rewards are worth the stress.

Featured in the article are: George’s North Shore, Yolked Farm to Table, Rebel Cheesteaks, Curbside Comforts, and Quanto Basta.

The food truck-to-restaurant path is well established in Portland. 20+ food trucks have made the transition since 2012 when the city passed the food truck ordinance.

Today’s Press Herald reports that Papi is being required to replace their front doors with ones more in keeping with the architectural history of the Old Port.

The doors simply don’t meet historic district standards, said Evan Schueckler, the city’s historic preservation program manager.

“They’re much more ornate and have a different shape than the doors that would have originally been on that building,” Schueckler said. “They’re sort of creating what we would call a false sense of history, where they’re trying to represent a design and historic character for that building that isn’t authentic to it.”