Most people who work in Portland are accustomed to seeing boats and yachts bobbing in the bay, or moored in their slips on the city’s waterfront.

But have you ever seen a yacht on a rail line?

That could become a reality if a Portland boatyard that specializes in the maintenance and storage of yachts is successful in getting a waiver from the federal government so it can transport yachts from the water to the company’s expanded storage facilities on Presumpscot Street.

Maine Yacht Center petitioned the Federal Railroad Administration in May for a waiver of certain compliance regulations so it can use a half-mile of the St. Lawrence & Atlantic rail line to transport 30- to 40-foot yachts on a self-propelled carrier from the company’s marina on Casco Bay to its storage facilities. According to a petition filed with the agency, the company is now limited by a fixed bridge height of 14 feet if it tries to move larger yachts over existing roads.

“Using rail would allow MYC to move larger boats using a route with a fixed bridge height of 18 feet,” the petition states.

Nov. 6 is the deadline for comment on the waiver.

Since the boatyard is asking for permission to use the track, and not the cars, St. Lawrence & Atlantic’s recent announcement that it intends to discontinue freight service on the Portland spur should not affect MYC’s plans.

Lobsters in the limelight

Talk about a learning curve.

Matt Jacobson, director of the Maine Lobster Marketing Collaborative, has been leading a campaign to introduce Maine lobster to chefs across America. In July, Jacobson, a lobsterman and a sustainable-food expert, hosted a dinner in New York City for chefs to introduce Maine lobster and instruct them on the difference between hard shell and new shell lobsters. Most had no idea there was a difference, said Jacobson. Among the attendees were the executive chefs of Tom Colicchio’s Craft restaurant and Bobby Flay’s Bar Americain.

“Both chefs ordered new shells on the spot,” said Jacobson, noting the sweeter, more tender meat worked with their cuisines.

Recently a chef in Chicago heard about the New York event and wanted to sample new shell lobsters. So the collaborative sent him some.

“The shipment came live, which he wasn’t expecting,” said Jacobson. “He called us asking what to do.”

It’s been a good year for the collaborative. After hearing of the pope’s impending visit, Jacobson connected with members of U.S. Sen. Angus King’s staff and asked if there was some way for the White House to serve Maine lobster during the papal visit in September. There wasn’t, but it was included in the menu for the visiting president of China.

The pope was served Maine lobster a day earlier, though, in an appetizer created by Lidia Bastianich at her Felidia restaurant in New York City.

Maine lobster gracing the palates of the pope and the president of China within a day of each other?

“Yes. I’m not sure what we do for next year,” quipped Jacobson.

Cue the ‘Mad Men’ theme

Back in the day, Larry Rinck was a force on Madison Avenue.

In the 1960s he rose to be vice president of advertising at Sperry & Hutchinson, and was an architect of the company’s famous Green Stamp loyalty program. “The more you lick ’em, the more you’ll like ’em” was the tagline for the pioneering program, which rewarded retail customers’ purchases with green stamps that were then pasted into books and redeemed for gifts.

Rinck continued to be a player in New York City’s advertising scene, working on numerous accounts and overseeing a $10 million budget that would be $76 million in today’s dollars. His son Peter recalls playing at his dad’s desk during the creative heyday of the ’60s – an experience that helped him decide to launch his own advertising career.

Peter Rinck, CEO of Rinck Advertising in Auburn, is now paying homage. Last week the firm appointed Larry Rinck, 94, chief inspiration officer and relaunched its website with a 1960s theme. “He’s always been an inspiration,” Peter said about his father. “I thought, ‘We should make this official.’ “

He talks to Larry on the phone once a week, and work always comes up. Peter said he has always been impressed by how ethical, thoughtful and fair his dad is when it comes to professional matters.

As for the website’s cheeky “Mad Men” makeover, Peter said it was a way to capitalize on the excitement surrounding the popular show, which recently ended its eight-year run, while paying respect to the ad men of Larry’s day.

“My dad was one of those guys,” he said.

Carol Coultas can be contacted at 791-6460 or at:

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Twitter: carolacoultas

Editor’s note: This story was changed from an earlier version to correct a reference to Larry Rink’s career.