Today’s Maine Sunday Telegram has an article about the state’s small but growing cranberry crop.
While those efforts have fallen short – in part because of high startup costs of cranberry farming – Maine’s acreage has steadily increased from 40 acres in 1997 to nearly 299 acres today, according to the 2007 U.S. Department of Agriculture census. Maine’s harvest pales next to Wisconsin’s. Wisconsin is the nation’s top cranberry producer with 17,700 acres followed by Massachusetts at 13,000 acres.
The 10 eateries looked up most often during the month of October were:
The numbers in parentheses indicates their rank last month.
Jonah Fertig, co-founder of the Local Sprouts Cooperative, won a Step Up to the Plate award from the League of Young Voters in the Green Business Person Category. Fertig is now working on launching the Local Sprouts Cafe.
According to the agenda for the upcoming Portland City Council meeting:
Portland Food Heads has uncovered a new sandwich shop on Stevens Ave call The Picnic Basket.
Don and Samantha Lindgren from Rabelais have authored a guest post on the Fall’s Best Chef Cookbooks for the BA Foodist blog.
Portland Food Heads has published a video interview with Mary Allen Lindemann, co-founder of Coffee by Design.
The State Theater had just been restored at the time…a number of independently owned businesses were in that neighborhood, and there was an amazing energy that was really starting…we had projected 25 customers the first day and had 250.
James Tranchemontagne, owner of The Frog and Turtle, is opening a new restaurant in Westbrook with his wife and brother. The new business is taking over the space formerly occupied by Freaky Bean on Main Street and will be called The French Press Eatery. They plan on having it open in a few weeks and will be serving “12 different breakfast sandwiches, our donuts, soups, salads, sandwiches and a lot of different coffees”.
The Portland Phoenix has published a review of the bar menu at Styxx.
There is little chance of that at Styxx. The toaster-oven limitation is not overcome but rather accepted as benign. The result is a menu reminiscent of juvenile after-school-with-no-parents-home culinary satisfactions in the modes of crispy, mushy, gooey, greasy, and sweet. The presentations on long rectangular plates, often with a modish drizzle of sauce, are sort of elegant.