The Forecaster has published the results from their survey of hot water temps at local fast food restaurants.
The biggest burger chains on the planet fail to consistently provide local customers and employees with the water temperatures needed to facilitate sanitary hand washing – despite state and federal requirements that they do so.
This is part of the paper’s ongoing focus on restaurant health inspections. See earlier articles here and here.
The Food & Dining section in today’s Press Herald includes a report on employee gardens at two local companies.
For the second year, Patty Cook is gardening on company time.
A manager at Idexx Laboratories, Cook is one of hundreds of employees cultivating crops for local food pantries behind the global veterinary testing company’s sprawling corporate headquarters in Westbrook.
According to a report in Mainebiz,a new Maine law will help farms that offer public events.
Avalon is one of a growing number of small farms in Maine that are diversifying traditional farm activities with public events. Called agritourism, it includes everything from u-pick strawberries to fall corn mazes and even farm vacations, when guests spend a weekend or longer getting hands-on knowledge of farm activities (for more, see “Farm stays”). For small farms, agritourism’s benefits are twofold: teaching an increasingly curious public how their food is made, and providing much-needed supplemental income. For some, agritourism is the only way they can stay afloat.
Maine beer is quite well represented in Boston magazine’s list of the Best Craft Beer in New England. Shipyard Old Thumper, MBC’s Mean Old Tom, Allagash White, Baxter Brewing Paloma Pale Ale made the list.
Boston also made recommendations on where to eat, drink and go for a very beery visit to Portland.
The Portland Phoenix has published a survey of eateries on the islands of Casco Bay.
The islands of Casco Bay may seem remote (especially in the winter), but some are as close as a 20-minute ferry ride. As summer approaches, take a break from Portland’s busy foodie scene and treat yourself to the tastes of the islands — after a breezy, salty boat ride across the ocean.
The Boston Globe has assembled a list of the top clam shacks in New England and it should come as no surprise that many of the venues listed are from Maine. From the immediate Portland area the list includes The Lobster Shack at Two Lights, Harraseeket Lunch & Lobster and Portland Lobster Co.
Portland Daily Sun columnist Natalie Ladd makes some observation on the intersection of prom season and restaurants.
Prom season hit Greater Portland with a corsaged-vengeance these past few weekends, and along with it the annual grievances that plague high-end restaurants when Johnny’s mom calls to make a reservation for an unknown number (Billy isn’t sure his date has enough money to pay for her own dinner and Wendy is a raw food vegan this week) of 16- and 17-year-old kids.
Bon Appetit has included Miyake in their list of the top 10 new sushi restaurants in the country.
Some of the best sushi on the East Coast is at Portland’s Miyake–a former BYOB operation hoisted from its tiny digs and installed in a remarkably elegant new space. There’s a gorgeous geometric birch dropped ceiling, comfy black chairs, and Masa Miyake himself.
The Portland Daily Sun has published an article on the City’s process for regulating food trucks in Portland.
“It sounds like we’ve still got a few moving parts here,” said Councilor John Coyne. He said after hearing the proposal and public comments, he thinks there are still some unanswered questions.
“I think it’s important to have the opportunity to have the detail flushed out,” said Councilor Jill Duson. She said if the committee takes the time to carefully address any questions about the proposal, it will be easier to win the support of the full council.
Sun columnist Natalie Ladd has written an article about applying for a job at a restaurant,
My current job is aces and I’m happy with what I have, but like the rest of my staff mates, I just wish I had a bit more of it in terms of shifts. All of us feel the seasonal slowdown that happens in our type of restaurant, and I can’t help wonder if there’s something bigger and better (aka more lucrative) out there. “You owe it to yourself to at least look!” my 17-year-old lectured me, and “at least look” I did.