Today’s Maine Sunday Telegram reports on the Brighton Ave Rosemont’s green certification by the DEP.
The program, which is free, offers grocers technical assistance to identify no-cost measures to help them reduce their environmental impact. The participants are awarded points for sustainable practices, such as using non-toxic cleaning products and reducing stormwater runoff. Independent grocers need 100 points and large chains 150 points to be certified.
Edible Obsessions has posted a report on her visit to the inaugural farmers market in South Portland with a special focus on the Wicked Sharp knife sharpening service.
So, I resigned myself to the notion of having slightly sharp knives for ever. That was, until I noticed Wicked Sharp had posted on their Facebook page that they would be joining the new Farmer’s Market in South Portland and would be sharpening knives while you shopped. I was already heading over to Thomas Knight Park to pick up my online order from the Cape Farms’ Market and this made it so I didn’t have to deal with my separation issues. Brilliant.
For additional commentary on the market see The Golden Dish.
An article in today’s Portland Daily Sun bemoans the retirement of the in-store Hannaford brand of products.
After I left the store, knowing full well that more than likely the products were the same contents with just a different label, I asked myself whether this brand change was something that was bothering just me and Drew, as we’re both a little quirky. I certainly hadn’t seen anything in the news about the change and it seems as though Hannaford is trying to quietly extinguish the Hannaford brand in the stores. After a little search, I found out we were not alone.
For additional commentary to the 2 letters to the editor about Hannaford’s change of in-store brands.
Today’s Natural Foodie column in the Press Herald reports on the kids at one Portland daycare facility that are eating their veggies and liking it.
Five-year-old Nunga Zangada recently tried gazpacho for the first time. “I liked it a lot,” she said. “And I ate the fruits and I liked the salad.”
She’s not the only one enjoying the new foods.
Rabelais has teamed up with Gilt Taste and Daniel Boulud to offer a unique collection of 17 rare culinary books selected by Boulud. Each volume has a bookplate signed by Daniel Boulud. 10 of the volumes have already sold so you’ll need to move fast if there’s one that’s especially caught your eye.
This sale is the first of a series that Rabelais and Gilt Taste will be doing with prominent chefs.
The Boston Globe has included the Blue Spoon on their list of Ten Great Burger Spots in New England.
Far from the tourist-haunted Old Port, this little neighborhood bar and restaurant on artsy Munjoy Hill is one of those secrets that Portland gourmands mostly keep to themselves. The burger is one of the leanest yet tastiest pieces of beef most of us will ever encounter. The beef is free-range, grass-fed Scottish Highland supplied by A Wee Bit Farm (operated by a retired South Boston police officer) in Orland, Maine.
The Food & Dining in today’s Press Herald includes a profile of the Island Micro Farm on Peaks Island,
Located on the back side of Peaks Island down a winding gravel road, the farm is a new enterprise created by resident Mark Shain. But unlike traditional farms where straight rows of tilled soil define the landscape, Shain’s farm follows a permaculture model.
an article about three Farmers Market add-on services that either cook meals for you or deliver groceries to you door,
The concept of eating local foods is already wildly popular here in Maine, but for some people it can still be a challenge. It’s hard to make it to a farmers market on Saturday morning if your kids have a soccer game on the same day. Other people like the idea of eating locally, but they aren’t sure what to do with the food that comes in a CSA share.
Now a couple of local businesses are trying to remove any remaining barriers by making local, seasonal foods even more accessible to the public.
and a report the recently revived Way Way penny candy store in Saco.
The Press Herald/Maine Sunday Telegram has kicked off their annual readership poll. There are 20 food related categories for you to vote in. The voting ends on July 18 so be sure to fill in your ballot by then.
Mainely Mara has posted a dining fashion guide for four Portland venues: Sonny’s, Miyake, Gingko Blue and Portland Lobster Company. (via DineME on twitter)
Sonny’s: With its eclectic atmosphere, complete with cozy velour couches, colorful stained glass and our favorite infused vodkas, Sonny’s reminds us of a different time. For this sweet spot, slip into seventies inspired pieces, like your favorite fitted bell bottoms or a flowy dress, and complete your look with wood or feather accessories!
This week’s edition of The Forecaster reports on the foreclosure of a few properties along Fore and Wharf Streets. The buildings contain several food-related businesses including Gorgeous Gelato and Havana South.
But the future is uncertain for Zanardi and other Old Port business owners leasing space in two buildings at the Union Street end of Fore and Wharf Streets.
The buildings at 432, 434, 436 and 446 Fore St. and 42 and 50 Wharf St. were scheduled to be auctioned off on Thursday. But the sale has been postponed until July 22.