Emboldened by their successes and encouraged by their customers, several area food truck operators are opening brick-and-mortar spaces this season.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inBusiness, Food, Maine
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?
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Posted inFood, Maine
Joann Grohman, Carthage farmer and author of ‘Keeping a Family Cow,’ dies at 94
A health advocate and cow-keeping trailblazer, Grohman lived self-reliantly and led by example.
Posted inBusiness, Food, Maine
Coffee By Design to close Freeport location
The coffee shop is inside L.L. Bean’s flagship store, where renovations are planned.
Posted inMaine
Small group of white supremacists marches in downtown Portland
Some minor skirmishes broke out, but police said they received no official complaints or reports of serious injuries.
Posted inBusiness, Food, Maine
Maple syrup producers optimistic about season’s sap run
Warm weather last month allowed for early runs of what some farms report was a particularly tasty product.
Posted inFood, Maine, Maine Crime, Nation / World
Maine prisons’ food program on track to become national model
The state’s Department of Corrections is a leader in food service and culinary training and now is working with outside organizations to replicate its approach.
Posted inFood
Elevated fast food has its moment with smash burgers and fried chicken sandwiches
Whether due to pandemic-era chaos, inflation or fine-dining burnout, newer local restaurants are leaning on iconic comfort food dishes previously relegated to the drive-thru lane.
Posted inBusiness, Food
Local restaurants forge new paths in a post-pandemic market
Forced by labor and supply shortages to adapt their business models, some restaurant owners and chefs are making concept changes to stay viable and eventually thrive.
Posted inFood
With the opening of Papi, variety of Latin cuisines on Maine menus continues to grow
The Puerto Rican-themed restaurant in Portland is the latest addition to a diversifying Latin food scene.