The state's monthly liquor posting can be onerous for a bar or restaurant, because three days after it makes the list, the business is banned from making further beer and liquor purchases until the dispute has been resolved. Liquor distributors are forbidden to sell to any establishment that has been on the list for more than the three-day period. That, of course, means that once the business's liquor well runs dry, it is no longer able to serve alcoholic beverages.

There's a lot of talk about fish these days: everything from the sustainability of species to purveyors falsely labeling fish due to ignorance or to turn higher profits. These are serious issues for a chef, and just as some restaurants turn to local farms to help control the quality of the proteins they serve, some local chefs are looking toward specialty purveyors where they can buy fish fresh from a direct source. That helps keep quality consistent and ensures they're getting what they ordered. 

Do you ever wonder what goes on behind the walls of the big-food industry? Well, that's something local industry-insider-turned-author Bruce Bradley knows a little about.