Category: People

Oysters, 2 Buck Chuck, Robert Pieper

| Posted in Wine, Cooking, People

The Food & Dining section in today’s Press Herald includes Joe Appel’s take on the Trader Joe’s 2 Buck Chuck wines,

Yet. Yet there are hidden costs. The biggest one is a general dumbing down of the wine market. I know everyone’s shopping Trader Joe’s exclusively right now, but next time you feel the need for an edible vegetable, head over to any other Portland-area supermarket and note the changes in the wine departments. See?

Everyone’s racing to the bottom, all desperate to offer an alternative to $3 Chuck. The interesting bottles lose their shelf space, taken over by more and more case stacks of faceless, automaton wine engineered to move.

a feature article on Maine oysters,

Once, oysters were as much a part of holiday celebrations as cranberries and champagne.

There’s never been a better time to revive this tradition. There are dozens of Maine oyster growers who can supply the freshest shellfish for your holiday table.

and interview with sous chef Robert Pieper from Nosh.

Paper Food: Cooking Matters, Pecan Pie, Macrobiotics . . .

| Posted in People, Cooking, Uncategorized, General News

The Food & Dining section in today’s Press Herald includes article about Cooking Matters, a program that “recruits local culinary and nutrition professionals to teach low-income families on a limited budget how to prepare nutritious meals that also taste good”, and interviews with macrobiotic educator Warren Kramer and Ethan Toby, sous chef at Sonny’s.
Yesterday’s edition of the Portland Daily Sun provides advice on where to source ingredients for you home Mexican cooking and a reminder that Two Fat Cats made the cut for a Yankee magazine article about where to find the best 5 holiday pies in New England.

Mycologist Greg Marley

| Posted in People

The Boston Globe has published an interview with Maine mushroom expert Greg Marley. Marley has published a new book, Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms. You can find copies of Chantrelle Dreams and an earlier work, Mushrooms for Health, at Rabelais where he spoke in October as part of his book tour.

Greg Marley is in a damp grove of hemlock, toting a woven basket, followed closely by Rosie, his big black Newfoundland. He’s looking for black trumpet mushrooms and finds the sinister-looking, funnel-shaped fungi on a patch of moss. “The French call them trumpets of death,’’ he says. “It’s probably because they want them all to themselves. They’re my wife’s favorite. So good on pizza.’’

Trader Joe's Preview and Oriental Table Interview

| Posted in People, General News

Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,

The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.

First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.

and a ShopTalk interview with Yan Lam the owner of Oriental Table,

Q: When did you learn to cook?

A: Well actually, to be honest with you, when I opened this place.

Q: You must have learned fast.

A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.

Trader Joe’s Preview and Oriental Table Interview

| Posted in People, General News

Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,

The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.

First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.

and a ShopTalk interview with Yan Lam the owner of Oriental Table,

Q: When did you learn to cook?

A: Well actually, to be honest with you, when I opened this place.

Q: You must have learned fast.

A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.