The USM Free Press has published an article about the Urban Farm Fermentory.
Cayer created this company as a way to collect the tastes and smells and local goods of his community to take a visceral snapshot and a reflection of the time. Only using local and native ingredients as a base of all of his flavors.
The Portland Phoenix has published an article about the new Forest Ave restaurant Falafel Time and its owner Qutaiba Hassoon and the growing restaurant community along Forest Ave.
To observe the operations at Falafel Time feels like a trip into their family’s kitchen. Hassoon’s mother, Anaam Jabbir, helps run the operation with Hassoon and Saeed. Other family members are among the employees, and they speak mainly in Arabic, working quickly to fill orders.
“I’m proud of him,” Saeed said of his son moments after tossing a pizza in the oven. “He’s always worked under someone and now he’s in charge. Owning a restaurant is hard work, but he’s good at customer service and wants to take care of the customers.”
BenReuben’s Knishery was recently featured in an article published by Beyondish,
Graeme shucked oysters at Big Tree Hospitality’s Eventide Oyster Bar in Portland and eventually became the chef de cuisine there and later the purchasing and distribution manager. Caitlin worked in the front of house and became the company’s HR director in 2016. Though they were surrounded by shellfish, the couple always dreamed of opening a Jewish deli.
Little Woodfords was featured in an article in Salon,
Little Woodfords opens everyday at 7 a.m. and closes at 3 or 4 in the afternoon. They don’t serve alcohol, but, as Zarro puts it, customers can have all the caffeine and housemade ice cream sandwiches they want. “When people think of gay spaces or queer spaces, they immediately think of a nightclub or bar — maybe a little hole in the wall,” he said. “They don’t necessarily think a bright coffee shop, but we’re happy to change that.”
The Washington Post has published an article about Bresca and the Honey Bee and its owner Krista Kern Desjarlais.
Kern Desjarlais never stops experimenting. Her latest creation: artichoke ice cream. Basing her technique on a French recipe that dates back to 1825, she poaches fresh artichoke hearts in a sugar syrup with vanilla, and orange and lemon zest, then purees the mixture and folds it into a sweet cream base. After the ice cream is done, she tops it with candied grapefruit and toasted pistachio. This recipe seems to meld her interest in history, food and creating flavors that few have tasted before.
Eater has published an in depth look at the Preble Street food program and the many challenges it’s navigated during the pandemic.
But on March 25 last year, for the first time in its history, Preble Street closed its dining room. Suddenly, the delicate web of social services that Portland’s unhoused community relied on to meet basic needs, a system largely concentrated in Preble’s Bayside neighborhood, began to unravel. This unravelling, which led to a forced dispersal of the city’s homeless population, brought into stark relief the conflicting imperatives of public health, public safety, and emergency services brought on by the pandemic. It became clear that if Preble Street was going to keep feeding people, the model — and maybe even the organization’s entire mission — would need to be rethought.
The article was written by Christian Letourneau with photography by Greta Rybus as part of a collaboration between Eater and the Food & Environment Reporting Network.
For more information on the Preble Street visit www.preblestreet.org.
American Fizz has published an interview with Coco O’Neil and Ed Lutgens from Bluet Winery. Bluet is a Maine business that makes wine from wild Maine blueberries.
The Bluet winery is in a warehouse in Scarborough just out of town, and immediately gives you the sense that something interesting is happening here. Originally located in an 1820s barn in Jefferson, Maine, Bluet needed a bit more of a temperature-friendly location for their fermentations—too cold in those old Maine wooden barns. I was welcomed by Coco O’Neill, the sales lead for Bluet, and Ed Lutjens, assistant winemaker and sometimes-cooper for the winery. We talked about the inherent nature of blueberries, supporting the local Maine agriculture community, and the joys and hardships of making fruit wine.
The Portland Phoenix has published an article about Blackstones, a gay bar in Longfellow Square.
The coronavirus pandemic has left many local bar owners without a path forward, and reality set in for Blackstones manager Carl Currie last month.
Currie had just come out of a staff meeting with bar owner Matt Pekins where they decided they would have to ask the community for money to stay afloat until spring.
He said the decision was a difficult one that he and Pekins tried to avoid, and that it made him uncomfortable. But less than two weeks after he created a GoFundMe page asking neighbors to help save Portland’s last gay bar, they had raised enough in pledges to survive the winter.
Today’s Maine Sunday Telegram includes a look at the ticket-based reservation model that some restaurants in Maine are starting to use,
“Everything else is changing, so why not?” Lyle Aker, co-owner of Portland’s soon-to-open Broken Arrow, said. “Our intent was to open as a regular full-service restaurant. But now to control costs, the model of Next seems like kind of a good idea.”
“Tickets give us the most control over timing so we can get service right and protect the customers as well when they’re not being forced to wait outside or at the bar,” added co-owner Holly Aker.
and details on three new options for roast beef sandwiches in Portland (George’s, Haltead’s, Roll Call),
Chef Michael Sindoni of Roll Call initially considered focusing on a North Shore sandwich, but he felt the sauces and cheese were “hiding the beef.” Add to that the fact that he didn’t have an emotional connection to the sandwich the way that North Shore fans do, and “it just didn’t do it for me.” George’s came on the scene at about the same time. That was “complete coincidence,” Sindoni said, “but we were probably thinking the same thing at the same time – that no one’s really doing a great roast beef sandwich here.”
Mainebiz has published a Q&A with Maine Foodie Tours that explores how they’re adapting to operating their business during the pandemic.
The Maine Sunday Telegram has published a profile of Little Lad’s.
In 1995, Little Lad’s opened for business as a cafe and bakery on Route 1 in Woolwich, and it was there that its famous popcorn was developed as an alternative to corn chips. The company began making its Herbal Corn and many other food products by hand in Corinth in 1999, after relocating from its home in Woolwich. Over the years, Little Lad’s evolved — among other changes, the cafes are gone now — but its roots remain in that first Woolwich restaurant and its food.