Category: General News

Today’s Press Herald includes articles about food security in Cumberland County,

The Campaign to Promote Food Security in Cumberland County is scheduled to release its report today after a yearlong study. It says the recession has dramatically increased the number of Cumberland County residents who aren’t sure they can put food on the table, or skip meals because they run out of money.

a Maine artist who paints portraits of family recipes,

With titles like “Mom’s Spaghetti,” “MaryLou’s Fish Chowder” and “Merriam Family Camp Apple Pie,” Erickson’s work preserves memories of holiday dishes, grandmothers’ treats and just good old home cooking.

Ocean Approved’s latest product the Dilly Kelp Pickles which you can buy on the OA website,

The newest product from Portland-based Ocean Approved features the company’s kelp noodles in a dill-infused vinegar brine. With a flavor that blends the essence of dilly beans and a subtle sea taste, the pickles have a slight crunch, and have the look of spinach noodles.

and an Appel on Wine column.

Today’s Press Herald reports on the SMCC culinary arts program. The program has seen a 30% increase in enrollment in the last 3 years.

“The No. 1 driver is jobs,” said Chef Wilfred Beriau, a professor and former department chairman. “People are recognizing that food service is thriving in Maine, especially as part of the tourism industry. No. 2 is the Food Channel and all of the cooking shows on television. It’s showing people the color and excitement of food as an industry.”

Mainebiz has published an article about Maine Mead Works and its innovative fermentation process.

Improvements to the ancient art of alcohol fermentation rarely happen. What has worked incredibly well for centuries doesn’t scream for much tinkering.

But Maine Mead Works in Portland is hoping to soon patent an original fermentation system that its creators say makes mead production cheaper and easier, which could help popularize the uncommon drink.

The Portland Daily Sun published a report today about the Winter Farmers Market.

Now, the dozen-plus vendors slated for the winter market are poised to move into the the former St. Dominic’s church, located at 34 Gray St. The building boasts a lower level that can accommodate up to 300 people, and the sanctuary is its own draw, with 60-foot cathedral ceilings and stained glass windows.

If permitting goes as planned, the Portland Winter Market will relaunch Jan. 8 and will continue every Saturday from 9 a.m. to 1 p.m. through April 23, when the outdoor Portland Farmer’s Market returns.

Joe Ricchio has written a piece for Find.Eat.Drink. packed with advice on “How To Enhance Your Dining Experience“.

Go Late – If you want to dine at a more leisurely pace and time is not of the essence, make reservations for the later seating.
Most restaurants book at least two turns every night, so if you’re going to dine early than you’ll need to be considerate of customers who have reservations on the second turn. The second turn is much more relaxed, though please note that if you’re the last ones left in the dining room and half of the staff has gone home, it’s time to leave.

The Wednesday Portland Daily Sun includes a report on the new dinner menu at Hot Suppa.

“There is something for everybody but it defiantly has a New Orleans style slant to it, it’s crave-able comfort food, but not something you’re going to see every day in Maine,” he said.

Mainebiz has taken a look at what impact the launch of Trader Joe’s will have on the other markets in the area.

“They’re not going to shake up the market too much. They don’t impact competition as much as you would think,” says David Livingston, a supermarket consultant in Wisconsin. “They’re a niche player.” The store offers a “treasure hunt,” he says, and people come in to track down novelty items more than to do their weekly shopping.