Maine #2 for Locavorism

Maine was ranked 2nd in the nation for access to local food in the Stroll’s Locavore Index.

Using recent indicator data from multiple sources, the Index incorporates farmers markets, consumer-supported agriculture operations (CSAs) and food hubs in its per-capita comparison of consumers’ interest in eating locally-sourced foods — also known as locavorism.

The top five states for locavorism, according to the Index, in order, are Vermont (first), Maine, New Hampshire, North Dakota and Iowa, while the bottom five are Texas (last), Florida, Louisiana, Arizona and Nevada.

Miyake Menu Change

Miyake has announced a change in concept for their flagship location on Fore Street. Starting in June,

Chef Masa Miyake will be restructuring the menu to combine the Japanese knowledge of food for which he is so well known with a variety of international cuisines from his extensive culinary background. The plan is to better utilize ingredients from Miyake Farm and from valued vendors both local and international. Ensuring quality ingredients and a unique dining experience for the restaurants’ patrons has always been a priority for Miyake.  These changes will allow for some new creativity.

The email announcing the change also states,

Miyake on Fore Street will be closing Sundays starting in June to give the staff the option to host events and special dinners to showcase some of the new Miyake Farm products. These will include Mangalitsa pig, American Guinea hog, and the first farm-hatched quail, chicken and duck.

Food Truck News: Good Shepeherd Food Bank

Today’s Press Herald Food & Dining section includes an article on the new Good Shepherd Food Bank food truck.

The food bank will probably spend the entire next year testing out ideas for how best to use its truck, said Kristen Miale, president of the organization. First and foremost, she said, the truck will be tagging along with Good Shepherd’s food mobile, which is a kind of roving food pantry that distributes fresh produce and other foods to underserved areas of the state and neighborhoods with low-income housing.

The food truck recently had it’s debut at the GSFB annual gala with a chefs Rob Evans, Wilfred Beriau and Karl Deuben cooking up “cheeseburger hand pies and other appetizers”.

Burger Franchise Moving Into Old Port

According to an article in the Press Herald, the b.good burger franchise is moving into the old Walter’s space at 15 Exchange Street,

The new restaurant, located at 15 Exchange St., is expected to open in June and will serve fast food-style burgers and fries made with local ingredients – or, as the chain’s motto puts it, “food made by people, not factories.”

Acadian Cuisine

The latest issue of Portland magazine bemoans the lack of a French-Canadian restaurant in the city.

Everyone knows poutine, the retro pile-up of french fries, gravy, and cheese curds. The hearty Canadian treat has rocketed into the wider foodie-sphere and can be found all around Portland, including in a few fancy iterations like the East Ender’s lobster poutine and Duckfat’s silken version with local cheese curds and duck gravy. But where is the rest of traditional Franco-American or Acadian cuisine?