Today’s Maine Sunday Telegram includes a Fathers’ Day article about dads at three restaurants, and
For dads in the food service business, Father’s Day is mostly just another work day. But it’s also a time for fathers who run generational family restaurants to consider their family legacies, and remember vital life lessons they learned working for and with their own fathers. It’s a day that gives them a chance to appreciate how their own children helped them with the business, and to dream of the day when they can hand it down to the kids, just as their parents and grandparents did before them.
a report on a new cookbook created by culinary students at LearningWorks.
Seventeen of the students graduating from the LearningWorks YouthBuild program at the end of June have something rather unexpected to add to their resumes: cookbook author.