Today’s Press Herald reports on the opportunity for food carts to operate in city parks this Summer,

The city will accept bids through Tuesday. Dumais said there’s no minimum bid, although a $100 deposit is required. A license for a push cart costs $295 and the application fee is $35.

“We’re hopeful that someone will find a good spot and make a go of it,” Dumais said.

The openings are in Deering Oaks, Lincoln Park, Harbor View Park, Back Cove Trail, the Western Promenade and the Kiwanis Pool.

and an article on school kids learning about food preservation.

Children learned how pickling developed as a method of food preservation long before modern refrigeration, and how it still plays a role in keeping foods edible and tasty.

Kate McCarty, one of the master food preservers, explained how ship captains often served pickled foods, which are high in vitamin C, in part to keep passengers and crews from getting scurvy and dying on long trips across the Atlantic.

Today’s Press Herald includes a profile of Jake Castonia,

Castonia decided to say good-bye to the standard American diet and instead fill his dinner plate with plants. At the same time he made the switch to vegan foods, he began exercising regularly.

At first, he could barely make it through 10 minutes on an elliptical machine. But he stuck with it, and by the time he could exercise for a full hour straight, he had shed 50 pounds.

an article about this year’s crop of Maine semi-finalists in the JBF awards competition,

Maine had an especially strong showing in the Best Chef: Northeast category. Maine chefs, remarkably, make up a third of that category, which bodes well for at least one of them making the list of finalists next month.

and an overview of Maine Restaurant Week.

The Forecaster has published a report on Portland’s new Food Truck Task Force.

“You’ll see it happen,” said Steve DiMillo Sr., a restaurateur who is concerned about the way the city regulates food trucks on two fronts:

Loosely regulated food trucks could set up near his DiMillo’s restaurant on the waterfront, bringing direct competition.

And DiMillo is also considering moving into the new market. “We’re talking about … a Dimillo’s mobile operation,” he said.

“It makes sense for a lot of us operators to diversify and open up other arms of our operations, especially because we could do a lot of the prep work in our kitchens,” DiMillo said.

The James Beard Foundation announced the semi-finalists for this year’s JBF awards. Maine scored 8 semi-final nominations:

• Petite Jacqueline for Best New Restaurant
• Melissa Kelly at Primo in Rockland for Outstanding Chef
• Fore Street for Outstanding Restaurant
• and for Best Chef Northeast:
• Krista Kern Desjarlais at Bresca
• Demos Regas at Emilitsa
• Danai Sriprasert and Nattasak Wongsaichua at Boda
• Penelle, Megan, and Phoebe Chase and Ted LaFage at Chase’s Daily in Belfast
• Brian Hill at Francine Bistro in Camden

The final list of nominees is due out on March 19 and the awards ceremony takes place May 7.

For reference take a look at the semi-finalist lists in 2011 and 2010.

Lady Bar Fly is authored by “a woman of a certain age who likes few things better after a long and complex day than walking in to a restaurant or pub  and seeing a vacant welcoming seat at the bar.”

So far the Lady has published observations on a quiet Monday night  at The Salt Exchange and movie night at Petite Jacqueline.