PORTLAND Winter market to debut at Irish Heritage Center The Portland Winter Farmers Market sets up for the first time this season on Saturday at the Irish Heritage Center. The market runs from 9 a.m. to 1 p.m. every Saturday through April. Fifteen farmers will offer a range of products, including winter greens, root vegetables, […]
2011
Posted inLetters, Opinion
Letters to the editor, Jan. 5, 2011Too much wasted on military
The front pages of The Portland Press Herald properly feature local news items that are of central interest to us all. But we must turn to the inner pages of the newspaper to be aware that our nation is still at war. We are in the ninth year of fighting in two countries at a […]
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Posted inNation & World
Navy fires video-making captain as commander of carrier
Military officials are also investigating what other Navy leaders might have known about the videos.
Posted inOpinion
Maine Voices: Former paperboy recalls the kindness of Deering Center neighbor
The neighborhood was full of local enterprises that now epitomize a bygone age.
Posted inBusiness
Fed keeps bond-buy program in place
Officials say the economy wasn’t improving enough to make a significant cut in unemployment.
Posted inBusiness
Autos sales showing a steady climb
While Toyota struggles with the effects of recalls, most other car makers posted a good year.
Posted inFood, Life & Culture
Natural Foodie: Two Portlanders chronicle their year of eating locally
In foodie culture, eating local is all the rage. But few go as far as Luke Fuller and Cassi Madison. The recently engaged couple reached their one-year anniversary this week of eating a diet made up almost exclusively of Maine food. “It’s been a long year,” Fuller said from the couple’s cozy apartment kitchen in […]
Posted inFood, Life & Culture
Soup to Nuts: These seafood piescut others in on the profits
Sam Hayward is a James Beard Award-winning chef who is known for his commitment to local foods that express the terroir of Maine.
His restaurant, Fore Street, has gotten lots of national attention.
Some chefs might try to capitalize on that kind of notoriety, but Hayward has always just focused on his food. He hasn’t been interested in using his reputation to manufacture new food products. He hasn’t even written a cookbook.
Posted inFood, Life & Culture
The Maine Ingredient: Hot soups for those cold winter nights
There’s nothing like hot soup to ward off the chill of winter – plus, a soup supper tends to be a considerably lighter meal than food on a plate, a welcome change after all the holiday indulgence. If you want to “beef” them up with animal protein, slivered ham would be a welcome addition to […]
Posted inFood, Life & Culture
Appel on Wine: Good reasons to choose small growers over mass production
Meet importer Peter Weygandt, who modestly calls himself a “glorified prospector.” Weygandt’s tastes and philosophy are firmly rooted in old-school traditions, but he’s never fusty or reactionary. He stands for what I’d call a holistic, macroscopic approach to natural, handmade wines. The holistic view comprehends that no wine is made in a vacuum, according to […]