The job was unglamorous, but important: During an internship ahead of his final year in the fermentation sciences program at the University of California, Davis, Russell Heissner was at Domaine Chandon, tasked with overseeing the last squeeze of the sparkling wine crush. That meant extracting every last bit of liquid from the fibrous stems, seeds,
Facilities in Chelsea, Portland and Kennebunk received USDA grants. The funding will help strengthen and develop new market opportunities for meat and poultry processors.
Plus, Food Fork Lab and Olde Haven Farm win $200,000 federal grants to boost meat processing capacities and more, a new home on Brighton Avenue for The Sinful Kitchen and a benefit dinner for Farms for Food Equity.
The U.S. Department of Agriculture has awarded nearly $1 million to expand slaughterhouses and meat processing in Maine while potentially opening new markets for livestock farms.