Category: General News

The Press Herald has published an article about Three Sons Lobster’s efforts to relocate after being evicted from their location on the Maine Wharf.

After July 31, the dancing lobster could be a thing of the past. Broken and deteriorated pilings forced the pier’s owner to issue eviction notices last fall to the lobster dealer and two other businesses on Maine Pier.

While the other evicted businesses found new locations, Three Sons owner Stuart Norton can’t find another space on the waterfront, at least partly because the city relaxed waterfront zoning to allow non-marine uses.

The Food & Dining section in today’s Press Herald includes an article on Out of the Blue,

Grace, along with 19 other Maine restaurants, is participating in “Out of the Blue,” a special promotion organized by the Gulf of Maine Research Institute that began June 1 and runs through Sunday. Out of the Blue celebrates those lesser-known, under-appreciated species in the ocean that rarely end up on diners’ dinner plates.

and an article about the vegan TV show, Delicious TV.

Inside a light-drenched modern kitchen in Cumberland, New York City chef and best-selling vegan cookbook author Terry Hope Romero positions herself behind the gas cooktop and looks into the camera.

The Press Herald has published the results of their 2012 Readership poll.

The Forecaster has published the results from their survey of hot water temps at local fast food restaurants.

The biggest burger chains on the planet fail to consistently provide local customers and employees with the water temperatures needed to facilitate sanitary hand washing – despite state and federal requirements that they do so.

This is part of the paper’s ongoing focus on restaurant health inspections. See earlier articles here and here.

The Food & Dining section in today’s Press Herald includes a report on employee gardens at two local companies.

For the second year, Patty Cook is gardening on company time.

A manager at Idexx Laboratories, Cook is one of hundreds of employees cultivating crops for local food pantries behind the global veterinary testing company’s sprawling corporate headquarters in Westbrook.

 

According to a report in Mainebiz,a new Maine law will help farms that offer public events.

Avalon is one of a growing number of small farms in Maine that are diversifying traditional farm activities with public events. Called agritourism, it includes everything from u-pick strawberries to fall corn mazes and even farm vacations, when guests spend a weekend or longer getting hands-on knowledge of farm activities (for more, see “Farm stays”). For small farms, agritourism’s benefits are twofold: teaching an increasingly curious public how their food is made, and providing much-needed supplemental income. For some, agritourism is the only way they can stay afloat.

Maine beer is quite well represented in Boston magazine’s list of the Best Craft Beer in New England. Shipyard Old Thumper, MBC’s Mean Old Tom, Allagash White, Baxter Brewing Paloma Pale Ale made the list.

Boston also made recommendations on where to eat, drink and go for a very beery visit to Portland.

The Portland Phoenix has published a survey of eateries on the islands of Casco Bay.

The islands of Casco Bay may seem remote (especially in the winter), but some are as close as a 20-minute ferry ride. As summer approaches, take a break from Portland’s busy foodie scene and treat yourself to the tastes of the islands — after a breezy, salty boat ride across the ocean.

The Boston Globe has assembled a list of the top clam shacks in New England and it should come as no surprise that many of the venues listed are from Maine. From the immediate Portland area the list includes The Lobster Shack at Two Lights, Harraseeket Lunch & Lobster and Portland Lobster Co.

Portland Daily Sun columnist Natalie Ladd makes some observation on the intersection of prom season and restaurants.

Prom season hit Greater Portland with a corsaged-vengeance these past few weekends, and along with it the annual grievances that plague high-end restaurants when Johnny’s mom calls to make a reservation for an unknown number (Billy isn’t sure his date has enough money to pay for her own dinner and Wendy is a raw food vegan this week) of 16- and 17-year-old kids.