The Press Herald has published an article about Entosense, a local firm that sells edible insects.
The Broadbents are the team behind Entosense, home of a large online marketplace at edibleinsects.com for people who like to chow down on crickets, grasshoppers, ants, beetles, scorpions, tarantulas and other critters with lots of legs and plenty of crunch. They even sell (may your gag reflex forgive us) housefly pupae.
Visit entosense.com to learn more, and edibleinsects.com to buy their products.
The Forecaster has published an article about Bubbe & Bestemor, a new bakery founded by Audrey Farber that weaves together Jewish and Nordic baking traditions.
An Ashkenazic Jew is one whose ancestors came from eastern Europe. Farber is also of Nordic descent and said mixing the two baking traditions seemed to make perfect sense.
“As I began to work on recipes and researching the baking and culinary traditions of both communities, a lot of similarities started to unfold,” she said, including the “ubiquity of rye, rolled and filled sweet breads for holidays and special occasions, heavy use of almonds and lots of other things.”
Visit bubbeandbestemor.com for more information about the bakery.
Urban Eye has posted an article about The Purple House and its owner Krista Kern Desjarlais.
On Sunday, Desjarlais, the chef/owner behind Portland’s top-tier and long gone Bresca restaurant, stood at the hearth removing thick slices of pizza as customers seated at the community table inches away nodded at each other in silent ecstasy.
The Bangor Daily News has published an article about Maria’s on Cumberland Ave.
In restaurant-rich Portland, what’s immediately noticeable about Maria’s Restaurant is what isn’t there. The now-familiar buzz that newish city bistros radiate. The staccato of cocktail shakers, or eclectic soundtracks piped from hidden speakers.
The Portland Phoenix has published an article on Botto’s Bakery,
“A lot of people know we do bread. They come in and say, ‘I didn’t know you made pastries,’” Jessica said. Their Washington Avenue location sees a lot of foot traffic from the neighborhood and the morning commute. The storefront business, with a quaint design and a couple of tables and chairs, has tripled since they expanded and upgraded their equipment in 2002, she added. They now bake everything in-house, switching from offering a few frozen items.
and a report on organic farming.
The general impression, from casual conversations with farmer’s market foodies, is that buying organic produce comes with certain expectations: the food will be safer, healthier, tastier and less of a strain on the environment. It’s the “you are what you eat,” kind of mentality and firm believers are willing to pay extra money to adhere to it.
The Bangor Daily News has published a article about Botto’s Bakery,
Overseeing the process that plays out night after night is Stephen Mathews, the second-generation owner of the family-run bakery founded in 1949. Chances are if you’ve had a lobster roll or hamburger, sandwich or sub in southern Maine, you’ve tried Botto’s. It supplies rolls to 20 clam shacks, but delis and sandwich shops are its bread and butter.
Beer Advocate magazine has published a profile of Bissell Brothers authored by Adam Callaghan.
In two and a half years, the Bissells have positioned themselves as pioneers pushing limits: their own, their customers’, the beer world’s. Their company’s design and mentality seem to appeal to fans as much as the actual product does. Theirs is a lifestyle brand, selling a signature triangular logo and the image of the carefree cool crowd, which happens to drink dank, hoppy beers that are hazy as hell.
The Portland Phoenix has published an article about the Old Port Sea Grill.
According to General Manager Justin C. St. Louis, guests can expect to experience an “elevated Old Port Sea Grill” in the coming weeks, as new Executive Chef Christopher Pierce takes the reins. Pierce, formerly of Denver, has an impressive resume: he’s staged at the prestigious Alinea in Chicago, and also worked for several Michelin-starred restaurants and under James Beard Award-winning chefs.
The Portland Phoenix has published an article about Sisters Gourmet Deli.
She called to inquire anyway, and decided to try to make it work. “It was a good decision. We have the best location for a sandwich shop,” she said.
The Sisters’ menu features several mouth-watering sandwiches, all made four ways. You can get your sandwich on house-baked herb bread (with rosemary, garlic, Italian, and seasoning); have it on a wrap; on gluten-free bread (also baked every morning); or as a salad.
The Bagor Daily News has published an article about Scales and the waterfront seafood restaurant’s chef Mike Smith.
The 32-year-old Old Orchard Beach native is no stranger to seafood, restaurant life or hard work. He graduated from the Culinary Institute of America in New York, worked in Boston and Napa Valley, yet his path to the helm of this kitchen began earlier, and closer to home.