Our Blog

The Nibble - Gourmet Clam Chowder

Date: February 26, 2010

Canning small-batch seafood “fresh from the docks,” in Downeast Maine, Bar Harbor seafood produces gourmet-quality, tender canned seafood products—and one heck of a delicious clam chowder.

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End of an(other) era - last remaining sardine canning facility in U.S. closes

Date: February 26, 2010

Last week, the news broke that the old Stinson Seafood plant in Prospect Harbor, a tiny village in Downeast Maine, will cease operations.

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Produce Traceability Initiative to Better Serve Consumers

Date: February 24, 2010

The Produce Traceability Initiative (PYI) vision: Supply chain-wide adoption of electronic traceability<br/> for every case of produce by the year 2012.

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Great Maine Company - Sullivan Harbor Farm: Smokin’ Shrimp & Scallops

Date: February 24, 2010

The Nibble's Pick of the Week is Sullivan Harbor Farm

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February 25th is National Clam Chowder Day!

Date: February 24, 2010

Celebrate National Clam Chowder Day, February 25th with great tasting Bar Harbor NEw England Style Clam Chowder- a true Down East Clam Chowder!

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Omega-3s may determine how long you’ll live – and it’s not just because they’re good for your heart.

Date: February 24, 2010

Omega-3s may now have a profound effect on anti-aging by slowing down the shortening of telomeres.<br/> What are telomeres? They’re protective tips that cap the ends of your DNA. Each time your cells divide, your telomeres get shorter. When your telomeres run down, cell division stops, and your life ends.

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Thanks Bill, for your recommendation of Bar Harbor Smoke Wild Kippers!

Date: February 24, 2010

Great customer recommendation to add healthy, tasty smoked wild fish to your diet!

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Customer Review on Bar Harbor Chopped Clams at Amazon.com

Date: February 5, 2010

Thanks Alan! We appreciate your loyalty to our products!

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Natural Cleaners - Is Vinegar the Best Germ Killer?

Date: February 4, 2010

Research is confirming that the old folk recipes using herbs and essential oils to kill germs—such as those used by 14th-century doctors during the Black Plague—were based on good science.

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Let's Talk Local from SeafoodSource.com

Date: February 4, 2010

Hannaford Bros. in northern New England is sourcing half its seafood from the Gulf of Maine, part of its developing sustainable seafood policy.

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Cook-cab'-u-lar-y, a dictionary for cooks

Date: February 4, 2010

Mirepoix (mihr-PWAH): A combination of diced onions, celery and carrots, mirepoix is used in classic French cuisine as the flavor base for a wide range of dishes.

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Consumers Looking for Cleaner Labeling on Pasta Sauces - Look to Bar HarborSauces

Date: February 3, 2010

Food Product Design Magazine posts article claiming consumers want all natural ingredients in their pasta sauces - Bar HarborFoods produce only all natural sauces - Red Clam Sauce and White Clam Sauce

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Fishy Delights 28: Bar Harbor Whole Maine Cherrystone Clams

Date: February 2, 2010

Dave's Cupboard; STRANGE FOODS. BACON-FLAVORED GUMMI BEARS. MISCELLANEOUS RAMEN. I EAT THIS STUFF SO YOU DON'T HAVE TO

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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