The Press Herald asked 20 Maine chefs to share their favorite, thing, idea or technique from the past year, and have compiled the results in today’s paper.
The newest technique that I have found to be very helpful in the kitchen is using my food processor in some of our charcuterie processes. Before I read about this technique, I relied solely on my meat grinder for processing meats, which works great for coarse, country-style sausages and pates. But when I want to make something a little more refined, with a smooth, delicate texture, I will grind the meat first and then use the food processor to finish the process. Doing this helps me to make beautiful mortadella, which has become a favorite on our daily charcuterie board.
— Peter Sueltenfuss, chef, District, Portland
Also in today’s paper is an article about the No Small Potatoes Investment Club which provides low interest loans to farmers.
So far, the group has made three loans. In addition to the Thirty Acre Farm loan, the club has loaned money to Heiwa Tofu in Camden and Lalibela Farm in Dresden.
“I love aligning my beliefs with my investments,” said Eleanor Kinney of Bremen, another founding club member. “This is a different model than having stock in companies that make products which I’d never feed my children.”