This week’s Maine Sunday Telegram includes a review of Camp Pennant,
“Camp” is a unique conceptual theme for a restaurant, but Fraser not only makes it work, he and his front-of-house staff bring a transportative levity to the experience. Chef Max Mejia’s menu of comfort foods is also solid, especially a Caprese-style sandwich bookended by pizza dough baked in the restaurant’s enormous Le Panyol wood-fired oven, crisp-tender roasted broccolini topped with garlicky bread crumbs, and warm soft-baked pretzels to dunk in hops-infused mustard. It’s not perfect yet, but Camp Pennant is already a charming diversion.
and an article on how breweries are using technology to adapt to capture carbon dioxide produced during fermentation for reuse at the brewery.
The funny thing is, breweries also produce CO2, or carbon dioxide, in the beer-making process. Recently, a few Maine breweries have turned to technology newly adapted to small craft breweries that allows them to recapture the CO2 they produce and reuse it to make their beer. These closed-loop systems can save the breweries money, offer security in the event of future CO2 shortages and reduce the greenhouse gas emissions that cause climate change.
