Friday, October 30

Wolfing season

As Sam Hayward expressed in a brief, informal study of predation in the Portland restaurant ecology, an unprecedented wave of new restaurants and a short summer means one thing: It’s like adding wolves to caribou habitat.

The latest casualty: Una. Rumored to be going under in December. [Updated 12/20] And replaced with a Siano's.

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Four Seasons Farm

What's wrong with Eliot Coleman? James McWilliams, a critic of farmers markets and local foods, has a few words in his latest book, Just Food:
Because the Colemans of the organic world offer such a sharp contrast to industrial-organic and conventional operations, many influential food writers have swooned over them and told us that the main task is to protect the founding ideals of organic agriculture from the ever-hovering talons of agribusiness and its taste for chemically driven growth.... Despite my genuine respect for the agroecological ideas promoted by Coleman and others, I do not think that organic is the answer to our broken food system.


Thursday, October 29

Forage fruit share: Quince

Friday, October 23

Foodiotic trends

One of the 10 worst dining trends of the last decade:
"You can't judge a restaurant from its opening night. It may be exciting to be there early. But to review it based on that first day is crazy and wrong," via Chicago Tribune.
David Chang told New York Magazine about another notable trends that he hates:
Type A's who take pictures and notes on the food at Ko, via Grub Street.


Wednesday, October 21

Luke's Lobster

After a summer's worth of New Yorkers flooding Commercial St., one Mainer hits Luke's on E. 7th in Manhattan:
Searching for a “real Maine lobster roll experience” in New York City is as fruitless a quest as searching for a “real New York bagel experience” in Winter Harbor, via Hillytown.

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Tuesday, October 20

RIP: Monday Market

The Monday Farmers' Market in Monument Square wasn't a riveting success, and it's unclear if it will continue. Next year:
There are no plans to expand the market in different locations.... [but] there's talk of there being fish vendors in what would likely be a separate market, via Portland Daily Sun.

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Friday, October 16


Plywood all over the place:
The White Heart, has reportedly been sold to Lance Meader & Jeffrey Li Jason Loring and Matt Moran of Rivalries.

Bangkok Thai, 671 Congress Street, will now be named Boda.

Thanh Thanh Bida, at 250 Read Street, has a new owner.

Po’Boys & Pickles plans to move into the D'Angelo's at 1124 Forest Avenue.

Awful Annie’s also has a new owner and will henceforth be known as Momma’s Crow Bar, 189 Congress Street.

Luna Rossa: still not open.

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G'Vanni's Italian Bistro

G’Vanni’s Bistro plans to open at 15 Exchange Street, the old Walter’s, via Portland City Council. The building's owner has some unresolved code issues that may have contributed to Shima opening elsewhere.

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Mixed media: Amy Franceschini and Free Soil, Oct. 21 at MeCA

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Wednesday, October 14

Perfect Maine Lobster

The New York Times gets a couple letters about Linda Bean:
She calls her company Perfect Maine, but her plans should make Mainers ask, “Perfect for whom?”


Friday, October 9

Moo milk

Coming soon: MOO Milk, pasteurized organic milk from Maine dairy farms, the possible upside to falling prices. [Updated] More on the milk from the Bangor Daily News.

Another local milk source.


Wednesday, October 7

Portland's Eater

Eater's founder, Lockhart Steele, tells The Moment blog:
I do most of my cooking in Maine during the summer, and the Portland farmers’ markets are a huge source of joy for me, via The New York Times.

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Found: Lost Coin

A year after it opened, Professor Duff finds the Lost Coin—and finds it, well, kind of funny:
The head waiter, James, is 11 years old. He handled formal service deftly even as he sporadically entertained a rambunctious five-year-old. He explains the prix fixe, takes your drink order (Pepsi, diet, root beer, or orange), and gives you a choice of soup, via tP.

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Monday, October 5

Wary Meyers

Photo: Wary Meyers
Oct. 9, 7 p.m. at Longfellow Books

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Sunday, October 4

Raw cider

Raw cider has been made safely without pasteurization for centuries. Until now. Bob Sewall, a postpasteurian and apple farmer in Lincolnville, talks with MPBN about the FDA's ban on retail sales of unpasteurized cider.

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Saturday, October 3

Shoot Magazine