Maine Attraction

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Maine, to the outsider’s view, seems as food-conscious right now as California. (The Winter/Spring issue of Maine Policy Review, devoted to food and with a very cool cover, is 250 pages, some of which are even worth reading.) Of course it’s all whom you talk to, but it sure was easy enough to meet people who wanted to talk food. (And that, as we know, is happening everywhere, increasingly. Good.)

I was encouraged to come up by Ingrid Bengis-Palei, who’s been supplying top chefs in New York and elsewhere with Maine scallops, lobsters, sea urchins and more, for more than 20 years. (She has kept FedEx profitable.) I first encountered her name when Eberhard Müller was chef at Le Bernardin; that, I think, was in 1988. (Eberhard and I went scalloping that winter on Nantucket, not because we were afraid of Maine but because we were after bay scallops, not the huge sea scallops for which Maine is justifiably known.)

(Read the rest of this post here.)

Posted in Farming, Travel