Category: Profiles

Profile of Olivia's Garden

| Posted in Profiles

The Portland Phoenix has published a profile of Olivia’s Garden, the New Gloucester farm that supplies produce to Portland area restaurants and markets.

When Scott Howard started growing tomatoes in a small backyard greenhouse in 1997, he never dreamed that one day he would see his products on the shelves of grocery stores and on the menus of local restaurants. But that’s where he finds himself: As the proprietor of Olivia’s Garden, selling his products at Hannaford, restaurants like Cinque Terra and Local 188, even through restaurant-supply giant Sysco.

Profile of Olivia’s Garden

| Posted in Profiles

The Portland Phoenix has published a profile of Olivia’s Garden, the New Gloucester farm that supplies produce to Portland area restaurants and markets.

When Scott Howard started growing tomatoes in a small backyard greenhouse in 1997, he never dreamed that one day he would see his products on the shelves of grocery stores and on the menus of local restaurants. But that’s where he finds himself: As the proprietor of Olivia’s Garden, selling his products at Hannaford, restaurants like Cinque Terra and Local 188, even through restaurant-supply giant Sysco.

Maine Beer, Part 4

| Posted in Beer, Profiles

Josh Christie from Brews & Books has published the 4th installment of his series on Maine beer with entries for Allagash and Marshall Wharf.

In a far cry from that original 15-barrel system of the 90s, Allagash now occupies a space on the outskirts of Portland and brews over 5,000 barrels of beer a year. The beer lineup has ballooned from the original Allagash White to over a dozen different regular brews – not to mention a number of anniversary, vintage and collaborative beers. Allagash has also entered the world of the super-rare “white whale” beers with the release of Vagabond and Gargamel.

Tortilla Chips, Plant-based Diet & Mom

| Posted in People, Profiles

The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,

Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).

“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.

an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”

“I see the tipping point,” Herzog said. “People are waking up.”

And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.

“The doctors of the future will prescribe food rather than medicine,” he said.

There’s also a collection of food themed gift ideas for Mother’s Day.

Tortilla Chips, Plant-based Diet & Mom

| Posted in People, Profiles

The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,

Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).

“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.

an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”

“I see the tipping point,” Herzog said. “People are waking up.”

And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.

“The doctors of the future will prescribe food rather than medicine,” he said.

There’s also a collection of food themed gift ideas for Mother’s Day.

Asmara To Go

| Posted in Profiles

Travels with Hilary has published a profile of Asmara and some brief commentary on the take-out food she picked up at the Oak Street Eritrean restaurant.

Asmara (the restaurant) serves its dishes in the traditional way, on injera, a spongy bread made from unleavened teff flour. This bread is used as an eating utensil: You break off bits and use it to grab the main dish, which is usually a tsebhi, a stew of peas, lentil, and red pepper. It’s available vegetarian style or with chicken, beef, or lamb.

Vegetarian Dining

| Posted in Profiles

The Bowdoin Orient has taken a look at the “meat-free, taste-full food” at Silly’s and Green Elephant.

For vegetarians, having a wide array of culinary options is key. While Bowdoin provides its herbivores their fair share of delicious meat-free choices, when in need of dining out, Portland offers some exciting vegetarian hot spots.

Two restaurants in particular have garnered attention for their vegetarian-friendly menus: Silly’s in Portland’s East End and The Green Elephant Vegetarian Bistro downtown.