The Food & Dining section in today’s Press Herald includes a report on slow money and progress on bringing that concept to Maine.
Slow money brings together socially-responsible investors with proponents of local and organic food, in a collaboration aimed at fundamentally shifting how money moves through the economy and where it gets invested.
The Forecaster investigated the factors that influence the price of your morning cup of coffee.
…the cost of a cup of coffee is anything but consistent across Portland’s many cafes. On Munjoy Hill, customers at Hilltop Coffee pay $1.46 for a 12-ounce cup. At Starbucks in the Old Port, patrons can expect to shell out $1.61 for the same size, and the Udder Place near Woodford’s Corner charges $1.75.
What accounts for the difference in price? A lot. Between the straws, the cups, the employees, the milk and sugar, the rent and more, there’s a lot more than coffee in the price of a cup of Joe.
Articles on yesterday’s demolition of the old Red’s Dairy Freeze building in South Portland appeared on the front page of the Press Herald,
Chris Bolling stood in the crowd outside Red’s Dairy Freeze in South Portland early Monday and watched the demolition of his popular ice cream stand.
“It was tough,” he said. “It’s a lot of memories, but it’s a new beginning and we will have a new building.”
and on The Forecaster website. Both newspapers also published video of the demolition.
It took 50 years for Red’s Dairy Freeze to build a fanatical following for its frozen soft-serve treats.
But it only took a matter of minutes on Monday for demolition crews to reduce the building at the corner of Cottage Road and Highland Avenue to a pile of rubble.
“It’s sad,” said Mercedes Vance, who lives a few houses up the street. “It has such a long history and tradition. I just look at all these kids out here sobbing and it makes me sad.”
Articles on yesterday’s demolition of the old Red’s Dairy Freeze building in South Portland appeared on the front page of the Press Herald,
Chris Bolling stood in the crowd outside Red’s Dairy Freeze in South Portland early Monday and watched the demolition of his popular ice cream stand.
“It was tough,” he said. “It’s a lot of memories, but it’s a new beginning and we will have a new building.”
and on The Forecaster website. Both newspapers also published video of the demolition.
It took 50 years for Red’s Dairy Freeze to build a fanatical following for its frozen soft-serve treats.
But it only took a matter of minutes on Monday for demolition crews to reduce the building at the corner of Cottage Road and Highland Avenue to a pile of rubble.
“It’s sad,” said Mercedes Vance, who lives a few houses up the street. “It has such a long history and tradition. I just look at all these kids out here sobbing and it makes me sad.”
Portland Cooks and friends assembled for an “unusual and sumptuous feast at 158 Pickett St Cafe in South Portland”. The meal made use of foraged ingredients like cattails, ramp flowers and milkweed pods.
Today’s Press Herald includes an article on the Backyard Locavore Tour taking place this weekend,
After more than 300 people bought tickets to last year’s inaugural Backyard Locavore Tour, the organizers are getting ready for another oversized crowd when the edible garden excursion returns this Saturday. Unlike more typical garden tours, this event highlights plots growing vegetables, fruits and herbs, with a few offering a glimpse of small livestock husbandry and beekeeping.
and additional reporting on Smiling Hill Farm’s plans to get into the greenhouse tomato business.
Knight, whose farm now produces a variety of dairy products, said the greenhouse could create about 100 jobs. It’s also projected to yield 12 million to 14 million pounds of tomatoes each year, said Larry Gianatti Sr., president of Quality Sales Inc., a produce distributor in Hartford, Conn.
Baja Dogs and Grace made cameo appearances in an article about hot dog vendors in Maine.
The Portland Daily Sun has published a profile of Cockeyed Gull on Peaks Island and an article about the risks and rewards of outdoor dining in Portland.
I recently read a blog comment that “you don’t go to Peaks Island for the food.” I would agree with the addition of one word: you don’t go to Peaks Island only for the food. But once you are there, the Cockeyed Gull is among the lovely places for a meal. The back deck offers a view across the harbor at Portland’s skyline unobscured by streetlights, dock detritus or people. Herbs grow in planters atop the railing and while the rest of the food has to be brought in by ferry, it’s no more than the twenty-minute ferry ride older than anything you’d buy on the mainland.
The Portland Daily Sun has published a profile of Cockeyed Gull on Peaks Island and an article about the risks and rewards of outdoor dining in Portland.
I recently read a blog comment that “you don’t go to Peaks Island for the food.” I would agree with the addition of one word: you don’t go to Peaks Island only for the food. But once you are there, the Cockeyed Gull is among the lovely places for a meal. The back deck offers a view across the harbor at Portland’s skyline unobscured by streetlights, dock detritus or people. Herbs grow in planters atop the railing and while the rest of the food has to be brought in by ferry, it’s no more than the twenty-minute ferry ride older than anything you’d buy on the mainland.
According to report in the Maine Sunday Telegram “Maine’s Lobster Chef of the Year [Mackenzie Arrington] tied for third place Saturday at the Great American Seafood Cook Off in New Orleans.”
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.