Wyoming-based Vertical Harvest which is breaking ground on a 70,000 sq ft greenhouse in Westbrook this year has gotten some ink in Fast Company where they’ve shared plans to add greenhouses in Chicago and Philadelphia to their future construction schedule.
The Press Herald reports a decision by the city to close Dana, Milk and Wharf Streets as well as a part of Middle Street to car traffic but to re-open Exchange Street for regular vehicular traffic.
The barricades last year allowed some businesses to expand outdoor seating or shopping into the empty street, so customers could avoid coming indoors and practice social distancing during the COVID-19 pandemic. Some businesses, especially restaurants, took advantage of that option. Others, particularly retailers, said their foot traffic dropped. The city reopened the streets when the temperatures dropped in November but allowed outdoor dining to continue.
Chaval is launching a new takeout pop-up series called Con Todo (instagram). The pop-ups will be taking place every 3-4 weeks and each one will have a different theme.
The first Con Todo will be taking place Monday March 1st and the concept is Chef’s Night Out in KTown. Chaval has been barrel fermenting kimchee for the last 2 months and they’re excited to use it in the upcoming Con Todo menu. Future ideas for pop-ups include a Quebec sugar house menu, and a Piccolo dinner.
Follow Con Todo on instagram to get alerted when pre-orders go live.
Sam Sifton is the assistant managing editor of The New York Times, overseeing culture and lifestyle coverage. He is the founding editor of NYT Cooking, writes a food column for The New York Times Magazine. While based in New York City, Sifton has spent time in Maine every year of his life. His love of the state and its food heritage frequently shows up in his popular NYT Cooking email newsletter.
Sifton was originally scheduled to speak on March 16th, 2020, but the event was postponed due to the pandemic.
The Portland Phoenix has published an update on Newscape Brewing.
Today is National Random Acts of Kindness Day, and in keeping with the spirit of that holiday, hospitality and marketing pro Jennifer Trebino Wyllie (instagram) is launching the Kindfulness Service Challenge.
Wyllie shared the definition of Kindfulness which is “the quality or state of being mindful of the people around you + bringing kindness to their day”.
For her program she’s challenging us all for the next 10 days to “consciously + purposely be kind to service workers. It costs nothing to be kind and I know that not only will service workers have better days, but everyone will feel happier + lighter and hopefully continue doing so. This is meant to be a habit breaking challenge that spreads kindness and love.”
For more information see the steps in the graphic shown here and view the program announcement on instagram.
The Press Herald has published a report on Maine’s sea urchin fishery, and efforts to develop an sea urchin aquaculture industry.
Though sea urchins may seem an unlikely focus for Maine’s burgeoning aquaculture industry, “uni,” also known as urchin roe or gonads, is considered a delicacy in many Asian and some European markets. Steve Eddy, director of the University of Maine Center for Cooperative Aquaculture Research, believes urchin could become a valuable economic driver for the Northeast region.
The interview explores Amondi’s background, ongoing interest in the food industry, the launch of her food truck in 2020, future plans for Actual Foods in 2021, and advice for other entrepreneurs.
Monday – it’s President’s Day.
Tuesday – Eaux will be serving be serving a menu of po’boys, gumbo, cornbread and more at a Mardi Gras pop-up in Oxbow Alley. (Rescheduled to February 23rd)
Friday – Atsuko Fujimoto from Norimoto Bakery will be participating in the Small Axe guest chef series at East Ender (continues on Saturday)
Saturday – Chris Lynch from Commander’s Palace in New Orleans is participating in the Ramona’s guest chef series (continues on Sunday).
The C. Love Cookie Project is launching a baking academy to “offering women the skills needed to thrive in a professional pastry kitchen and lift immigrant women to the level they deserve.”
Accepted applicants will be shown the world of pastry through an intensive series of recipes with opportunities to express themselves through weekly recipe assignments. In addition to time learning in the CLBA kitchen, students will learn from various professionals in Portland’s baking and cafe community and enjoy having one-on-one time with the instructors. Recipes learned in class will be sold in C. Love’s retail space with students working on-site at the cafe.