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State Tipoffs Involving Maine Newsletter for 2024-01-09 ( 4 items )  
Maine House Democrats: Ankeles Appointed to Legislature's Budget-Writing Committee (10)
AUGUSTA, Maine, Jan. 9 -- The Maine House Democrats issued the following news release: Rep. Dan Ankeles, D-Brunswick, will serve as a member of the Legislature's Appropriations and Financial Affairs Committee in the Second Regular Session of the 131st Legislature. He was appointed to the committee by Speaker of the House Rachel Talbot Ross, D-Portland. The committee oversees the state budget process and bond proposals. "Im grateful for the opportunity to serve on the Appropriations and Financ more PR

Maine PUC Issues Order Approving Stipulation Involving Maine Water - Biddeford & Saco Division (10)
AUGUSTA, Maine, Jan. 5 -- The Maine Public Utilities Commission issued the following order approving stipulation (No. 2023-00065): * * * THE MAINE WATER COMPANY - BIDDEFORD & SACO DIVISION, Request for Approval of Rate Increase ORDER APPROVING STIPULATION BARTLETT, Chair; SCULLY and GILBERT, Commissioners I. SUMMARY By this Order, the Commission approves the December 22, 2023, Stipulation entered into by The Maine Water Company - Biddeford & Saco Division (the Company) and the Office of th more PR

Maine PUC Issues Order Involving Scott Randall (10)
AUGUSTA, Maine, Jan. 5 -- The Maine Public Utilities Commission issued the following order (No. 2023-00179): * * * SCOTT RANDALL, et al. 10-Person Complaint Regarding Streetlights Pertaining to Central Maine Power Company ORDER BARTLETT, Chair; SCULLY and GILBERT, Commissioners I. SUMMARY Through this Order, the Commission finds that the 10-person complaint filed by Scott Randall and ten other persons against Central Maine Power Company (CMP), on behalf of High Head Yacht Club (High Head), more PR

UMaine-Led Research Team Making New Frozen Foods From Squid Fins (10)
ORONO, Maine, Jan. 9 (TNSres) -- The University of Maine issued the following news release: Squid has become a staple menu item and ingredient in many seafood restaurants, whether it's fried, baked, grilled or served raw. In North American markets, however, only about half of each squid is used for culinary applications. To reduce food waste and open new markets, a University of Maine-led team of researchers and students will devise new frozen food products that can be created from squid fins, more PR