Responds to New Portland Press Herald Section to Cover “Farm-to-Table” Movement

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CEO Mark Murrell comments on a new Sunday section dedicated to eating and living sustainably

sustainable seafood practices wants to preserve the Maine lobster industry for years to come.

“ knows that traceability and sustainability are important to preserving the enjoyment of Maine lobster and other healthy, natural fish and seafood,” - Mark Murrell.

The Portland Press Herald/Maine Sunday Telegram announced in a Feb. 13 story that a nationally known food editor has been hired to oversee “Source,” a new section exploring the growing farm-to-table movement.

Press Herald staff report that the section will offer comprehensive coverage of Maine’s flourishing farm-to-table movement, with items from farmers markets, to edible lavender growers, to larger issues of energy conservation and organic gardening. Planning to launch in April, Source will run every Sunday in all the daily papers published by MaineToday Media.

Mark Murrell, founder and CEO of, considers this a timely and welcome development.

“ knows that traceability and sustainability are important to preserving the enjoyment of Maine lobster and other healthy, natural fish and seafood,” says Murrell. “We also know that sustainability is a priority that culinary experts agree will only continue to grow and become more prevalent on restaurant menus.”

Murrell is referring to a recent survey of nearly 1,300 chefs and members of the American Culinary Federation who identified top food trends for 2014 as part of a What’s Hot culinary forecast for this year. Among the top ten forecasted menu trends include locally sourced meats and seafood, gluten-free cuisine and sustainable seafood.

Lisa DeSisto, CEO of MaineToday Media, adds that Source is meant to attract readers who are “deeply concerned about what they are eating, where it comes from and how to live a more self-reliant lifestyle.”

Food journalist Peggy Grodinsky joined the Press Herald last week and will launch and edit Source. For the past six years Grodinsky was the executive editor of the national magazine Cook’s Country. Prior to that she was the food editor at the Houston Chronicle and also was the editor in chief of the James Beard Foundation. Grodinsky was an adjunct professor at Harvard University Extension and New York University, where she developed and taught courses on food writing.

“We look forward to Source and look forward to seeing it develop,” says Murrell. “Farm to table, farm to school, and farm to institution are important initiatives in Maine’s sustainable food movement.”

About, a division of Black Point Seafood and Black Point Gourmet, hand-selects the finest Maine lobster, seafood and beef products for convenient distribution throughout the United States. Their passion is to make fresh, quality seafood readily available to customers across the country, which is why they buy from only the most trusted, well-established suppliers to ensure that they receive the finest products available. was selected out of the more than four million small American businesses served by Chase bank to represent its new Platinum Business Checking product for its 2013 national advertising campaign.

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