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.
Mainebiz has published an article about Portland’s growing coffee industry.
“We believe there’s lots of room in Portland for people who are serious about our craft,” says [Bard co-owner Bob] Garver from behind the bar on a busy afternoon as [co-owner Jeremy] Pelkey and two baristas zip around him, pouring water over fresh grounds set over a weighed glass Kalita server and pulling espresso from the shiny Simonelli machine Garver bought recently from the World Barista Championships. “Portland’s got a wonderful food scene and we feel like the coffee in Portland should meet or exceed that standard.”
Maine a la Carte has published a report on the collaboration between Whole Foods and Gelato Fiasco to develop a line of “Seafood-Friendly Sorbettos“.
The Gelato Fiasco in Brunswick has teamed up with Whole Foods Markets in the North Atlantic states to develop a line of sorbettos that pair well with seafood. The “Coastal Collection” is sold in the seafood section of Whole Foods stores and includes five flavors.
The Cooking Channel is scheduled to be in town this weekend to film with Rob Evans. From what I’ve heard, part of the piece they’re working will involve Evans stopping in at Nosh for a meal.
According to a report on Maine a la Carte, Cultivating Community is setting up produce stands at five locations in Portland starting in July.