Friday, May 29

Week in Review, May 29

[Comments unrelated to post have been removed.] An investigation into black-market tuna in Ogunquit resulted in $100,000 in fines for fishermen and restaurateurs (1). The Portland Public Market House, in Monument Square, may add "a butcher, a flower shop, a home-made clothing shop and a soup restaurant" (2), a pulled-pork lunch cart may also be coming to the square during the Wednesday Farmers' Market (3), and the Portland Public Market is being renovated by PowerPay (4).

More people may be picking fiddleheads because of the economy (5). A Depression-era Maine chowder contained only potatoes (6) and lobstermen apparently were reportedly complaining again about the cost of lobster equaling the cost of bologna (7). An adaptation of Nickel and Dimed was staged in Winter Harbor (8), the Bagaduce was called a classic lobster shack (9), and a Waterville donut maker said, "I don't really care for the sweet stuff" (10).

California chef Thomas Keller called Maine lobsters at his back door "a local product" (11). Hugo's chef Rob Evans, who cooked with Keller, said, "Everyone's awareness of food is elevated. We have local farmers and artisan food producers bringing us ingredients" (12, 13). Hugo's sous chef Ben Hasty said, “Local produce is so much healthier and there is so much more pride in it” (14). Chef Evans also said he liked Cumberland Farms' Red Baron Pizza with Malden salt and a glass of wine after service (15).

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