Category: General News

After 2 seasons of scouring byways and backwoods of Maine for good food and good times the team behind Food Coma TV has decided to wrap up and move on to other things. Different visions for the series played a part in the end of FC TV. According to a post by producer Alex Steed,

Worry not, none of us are going very far! The Food Coma entity is not going anywhere as Joe will continue to blog and he’ll undoubtedly keep being Joe. The production team (Kurt, Zack and I) are creating a digital media production firm where we will be working with other FCTV regulars Thomas Starkey and Beth Taylor, and we are working on creating a documentary together. Joel will keep being fabulous, no doubt.

The Bangor Daily News has published an article about the end of the TV series.

The cast and crew of FCTV became known in Maine and beyond for visiting towns and locales in the state outside of well-known food enclaves like Portland and Mt. Desert Island, to investigate and partake in the restaurants, bars, institutions and events that give them all local color. From firing guns and eating ployes in Fort Kent to shining the spotlight on Downtown Bangor‘s burgeoning food and nightlife scene, FCTV helped showcase Maine as more than just a handful of towns that tourist visit, but as a vibrant, unique corner of the country, full of interesting, entertaining people and fun places to eat and drink. It’s also laugh out loud funny and unabashedly, gleefully profane.

As part of their coverage of the newly approved food truck provisions, WGME reports that the Mainely Burger intends on being “the first in line” to apply for a Portland food truck license. Mainely Burgers currently operates at Scarborough Beach.

Earlier this evening the Portland City Council, by a unanimous vote of all members, voted to approve the proposed ordinance to allow food trucks to operate in the city.

The changes take effect in mid-August, 30 days from today. Based on what I have heard from vendors interested in running food trucks, there will be a slow uptick this year with more targeting their openings in 2013.

For additional reporting see this article from the Bangor Daily News and this short news piece on the WCSH site and this article in the Forecaster and this one in the Portland Daily Sun

Mainely Burgers in Scarborough is polling their followers on Twitter for their level of interest in the burger truck opening in Portland.

Cabin Cove Oysters is planning on being on the Eastern Prom for the Mumford & Sons concert in August.

A Maine Voices opinion article in today’s Press Herald asserts that the proposed food truck ordinance is unduly protective of brick and mortar restaurants.

Why? The theory seems to be that food trucks have an unfair advantage over restaurants because of their mobility, and thus that restaurants need the government to step in to negate that advantage.

This theory is just that — a theory, and a foolish one to boot. If a restaurant needs protection from a food truck, then there is probably something wrong with the restaurant.

Today’s paper has an article about a group that’s distributed heirloom tomato plants around the city.

Each bucket is decorated with artful graffiti. Each includes a note:

“Hi, I am an heirloom tomato. You may see some of my siblings around town. We are here for you to enjoy. Please water me, care for me and watch me grow. When my tomatoes are ready, enjoy them. Please leave me in my spot so as many people as possible can enjoy me.”

The notes are signed, “Love, Portland Paste.”

The Press Herald has published a report on Shipyard’s plan to open a brewing and canning facility in Memphis.

The company announced today that it has leased space with City Brewing, a Memphis co-packing facility that has four can lines, so that Shipyard can expand its overall brewing capacity.

Shipyard had to build three 1,000-barrel open-fermentation tanks for the Memphis space so that it can continue to use the same open-top fermentation brewing process used in its Portland brewery.

Today’s Portland Daily Sun includes an article about restaurant smoking etiquette.

The hazy in hazy, hot and humid has taken on a new meaning lately as I seek a place to drink and dine al fresco where I am not assaulted by second-hand smoke. I’m not talking about chainsmoking Canadian tourists in banana hammocks, or European nationals who are accustomed to being in Rome and doing what other Romans do. I’m talking about designated outdoor dining areas, where patrons smoke butts directly upwind from me, and employees in full uniform brazenly light up in plain view, thus wrecking my good time.

Today’s Press Herald includes an article about the farm camp operating this summer at Broadturn Farm,

The camp offers eight, one-week sessions for children ages 4 to 14. Organizers expect about 150 children to attend this year. Some campers return year after year, while others are experiencing a farm for the first time, said Megan Dunn, program co-director. Camp programming centers on a farm-based education approach where children learn about the cyclical nature of agriculture and animal husbandry.

and a Maine Voices opinion piece critical of last week’s Natural Foodie column on organic corn.

The latest issue of Elle Decor magazine includes an article about coastal Maine which touts Portland’s restaurant scene. Fore Street, Duckfat, Five Fifty-Five, Bresca, Miyake and 158 Pickett Street Cafe are all mentioned in the piece.

The article is not yet available online.

Portland Daily Sun columnist Natalie Ladd has published some observations on recent hiring patterns at Portland area restaurants.

So, out we went this past Sunday and I look at these mini-adventures as research/business mixed with pleasure, while my BFF feels like she’s out on furlough. Mindset aside, what really struck me on our three-stop outing is how many brand new faces are working in old familiar haunts. I found this a bit disconcerting and struck up a conversation with a bartender who has landed a killer full time job in a well known, upscale Old Port hot spot that features a great cheese list, accompanied by an overpriced yet well designed and crafted extensive cocktail and wine list.