Brunswick ME May 19, 2013, 12:59 am  46°F wind speed: 0 mph N |  Nicholas Miller ’02, of Bien Nacido Vineyards, Santa Maria, California. Photo by Chris Leshinsky. In its feature “40 Under 40: America’s Tastemakers,”Wine Enthusiast Magazine has named Nicholas Miller ’02, of Bien Nacido Vineyards in Santa Maria, California, among the ”rising young stars who are changing the way the world drinks.”
“Out of the Blue” seeks to develop new markets for underutilized seafood by partnering with local restaurants that promise to serve the fish for 10 days in May. This helps to increase consumer awareness of these species. Bowdoin also participated in the “Out of the Blue” program last September.  Photo credit: New Brunswick Tourism Maine, New Hampshire, Vermont and northeast Canada possess ideal conditions for the ostrich fern, the edible fern species we know as fiddleheads. But despite the prices they fetch in the market — $20 per pound in California gourmet stores, $2 to $3 a pound in roadside stands in Maine — fiddleheads are not likely to become commercial crops because of the high cost of establishing them, MPBN reports. Until then, those with the inside info on where fiddleheads can be found in our loamy, moist woods will be the lucky ones. MPBN warns harvesters, however, that it’s important to not pick every fiddlehead in a cluster because overpicking leads to the death of the plant. “With tens of thousands of pounds being exported, and an untraceable amount more likely being picked and consumed, overburdening the resource is a concern,” according to MPBN.
The fifth-annual Scoop-a-thon was successful in large part because of Bowdoin students, according to Bobby Guerette ’07, Gelato Fiasco’s marketing director. “I’m estimating that more than 350 students participated,” Guerette said, thanks to organizers Michelle Johnson ’15 and Jesse Everett ’12, who works at the Teen Center. The event was held April 24. “Celebrity scoopers” included the men and women’s swim teams, proctors and residential advisors from Residential Life, the men and women’s track teams, men’s rugby and the women’s ultimate Frisbee team. Student musicians and a cappella groups sang, and “the most enthusiastic Polar Bear mascot I’ve ever seen” also made an appearance, Guerette said.
“Sabra Dipping Co., a joint venture of PepsiCo Inc. (PEP) and Israel’s Strauss Group Ltd., wants to cultivate a commercial crop in Virginia to reduce its dependence on the legume’s main U.S. growing region—the Pacific Northwest—and to identify new chickpea varieties for its dips and spreads,” the Journal reports. Sales of “refrigerated flavored spreads”—a segment dominated by hummus—totaled $530 million at U.S. food retailers last year, up 11% from a year earlier and a 25% jump over 2010, according to the Journal.  Sammy Shane ’13 After apprenticing in the kitchen of a popular Brunswick restaurant this year, Samantha (Sammy) Shane ’13 will be attending a unique culinary arts program next year at Boston University. Shane plans to earn a master of liberal arts in gastronomy, studying in a program co-founded by Jacques Pépin and Julia Child. “It’s really one of the only programs of its kind — since it offers both culinary arts and gastronomy — in the U.S.,” Shane said. Once there, she added she plans to concentrate in communications. This March, Sara Cawthon and her student helpers tapped sugar maples around campus to fill metal buckets with translucent watery sap. Bowdoin’s video intern, Sean Martin, recently caught campus reactions to the sweet stuff as Cawthon demonstrated on Coe Quad how to boil the sap down into maple syrup for the dining halls. Bowdoin Organic Garden: Maple Syrup/Sap Testing from Bowdoin College on Vimeo.
Plenty of foodie film buffs have opinions about the most palatable food documentaries. Here’s a top-10 list from Kitchn and a slightly older list from Paste Magazine.
Kelly is the only nominee from Maine this year, the Portland Press Herald reports. Krista Kern Desjaralis, chef/owner of Bresca in Portland, and Brian Hill, chef/owner of Francine Bistro in Camden, were semifinalists but did not make the final cut.
Lustig advises: “It is not a case of eradicating sugar from the diet, just getting it down to levels that are not toxic.” That means six teaspoons of sugar a day for women, and nine for men. So skip the fruit juice, the soda and the alcohol and avoid products that add extra sugar, such as commercial salad dressings, bread, barbeque sauce, etc. | |||
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All this week, Bowdoin Dining Services is serving up local, responsibly harvested and “underappreciated” fish in its dining halls. Teaming up with the Portland-based Gulf of Maine Research Institute and its 
Gelato Fiasco on Maine Street in Brunswick raised $5,336 for the Brunswick Teen Center at its annual Scoop-a-thon.
Farmers in the “heart of tobacco country” are trying to grow chickpeas, the 
