The August issue of Maine magazine includes:
The articles aren’t online but you can find a copy of the magazine at your local newsstand.
PortlandTown has kicked on a new lunch photo series. For this inaugural post of the new series he paid a visit with his camera to Amato’s, Micucci’s and East Ender.
Maine Travel Maven has written about her visit to the new Miyake.
Let’s start with the space. It’s chic, sophisticated, sleek, and comfortable, decorated in earthy tones heavy on charcoal and natural woods. The tables are set with stoneware accents and chopsticks rest on small stones. Chairs are supportive and comfortable. Adornments are few; the patterned ceiling adds texture without being obtrusive.
The Press Herald has published an article about Portland food carts,
While hot dogs are a food-cart staple, there are plenty of alternatives for anyone who’s looking for a quick and tasty lunch. Food carts in Portland offer everything from burgers and lobster rolls to ice cream, pizza, falafel, cookies, tacos, barbecue and shish kabobs.
and the Portland Phoenix has profiled a lobster roll vendor at Fort Williams as well as examined what’s holding back food truck culture in Portland,
While this location is ideal, next year the couple hopes to be rolling down the streets of the Old Port. They were originally inspired to start a food trailer after visiting Austin, Texas last year. “The food trailer scene there is huge,” she says. “I practically ate every meal out of a truck the week I was there.” She couldn’t figure out why Portland — in all its foodie-town glory — doesn’t have more of a mobile-food scene. And then she found out: city ordinances and tight restrictions block the trend.
See the PFM Directory for a list of the food carts in Portland.
Edible Obsessions has posted a report on her visit to the inaugural farmers market in South Portland with a special focus on the Wicked Sharp knife sharpening service.
So, I resigned myself to the notion of having slightly sharp knives for ever. That was, until I noticed Wicked Sharp had posted on their Facebook page that they would be joining the new Farmer’s Market in South Portland and would be sharpening knives while you shopped. I was already heading over to Thomas Knight Park to pick up my online order from the Cape Farms’ Market and this made it so I didn’t have to deal with my separation issues. Brilliant.
For additional commentary on the market see The Golden Dish.
Today Portland Daily Sun includes a profile of Hella Good Tacos,
Vendor of “Hella Good Tacos,” Bankhead said he moved to Portland last summer to take a teaching job while his wife filled a position at the city’s new Trader Joe’s grocery store, which opened at 87 Marginal Way last fall.
“I couldn’t find a good taco, at least one that met what I was used to having back home,” Bankhead said.
Serious Eats has published a brief profile of MDI Ice Cream.
The frozen desserts are prepared in small batches, no more than five gallons at a time, using top-notch ingredients from Madagascar vanilla beans to Callebaut chocolate; they produce rich, creamy ice cream and light and intensely refreshing sorbets.
The Maine Sunday Telegram has published profiles of Hannaford and its president Beth Newlands Campbell.
Hannaford now has 178 stores, operations in five states, some 26,000 workers (including about 9,500 in Maine) and revenue of more than $5 billion, said Newlands Campbell.
Roughly 80 percent of stores have pharmacies, which account for 10 percent of revenue, said spokesperson Michael Norton.
Hannaford’s corporate owner, publicly-traded Delhaize, owns stores in the United States and Europe and employs some 138,600 workers.
PortlanTown has posted photos of Zapoteca and Gingko Blue which are just a couple short blocks away from each other on Fore Street.
The Portland Phoenix has published a profile of Blue Mango makers of the near ubiquitous veggie burger.
Lallo didn’t set out to make veggie burgers; he isn’t even a vegetarian, but his eclectic clientele and lack of purchasable options forced his hand. “There wasn’t a veggie burger on the market that I liked — most of them were heinous — so I started throwing together my own recipe,” he says. The burger is made with seven ingredients: onions, black beans, bread crumbs, spinach, rice, and spices. Before he knew it, people were coming in asking for the veggie burger.