Good for your soul, good for your appetite, especially if you’ve eaten at Duckfat in Portland.

And perhaps even good for your health. According to D’Artagnan, duck fat’s low in saturated fat and has a good mix of poly and monosaturated fats. So it’s more like olive oil than butter.

Duckfat, the restaurant, is the baby of Rob Evans, the James Beard award winning chef of the famous Hugo’s, just down the street.

Evans moved to Portland in 2000 after working at The French Laundry in Napa for the talented Thomas Keller, and at the Inn at Little Washington.

Duckfat has a simple menu and features what could be the very best Belgian fries this side of the pond.

Here’s one dressed up in the truffle ketchup.

If you sit at the two tiny tables outside, you’ll have a view of the Jordan Meats factory, which is being torn down for a new condo developoment. (This was taken before the recent fire.)

Duckfat is tiny but chock full of delicious.

Duckfat, 43 Middle Street, Portland, ME 04101, 207-774-8080

How to get there –> is here.

Click here to see the larger version of this video. And here are Part One and Part Two of the interview.

Swans Island Blankets, 231 Atlantic Highway, Route 1, Northport, ME 04849, 207-338-9691,

Visit them on the web — www.swansislandblankets.com

Their showroom and studio is located just north of the bridge that crosses the Ducktrap River, above Lincolnville and Camden, and below Belfast.

Click here to see the larger version of the video. And here is Part One of the interview. (And Part Three.)

Swans Island Blankets, 231 Atlantic Highway, Route 1, Northport, ME 04849, 207-338-9691,

Visit them on the web – www.swansislandblankets.com

Their showroom and studio is located just north of the bridge that crosses the Ducktrap River, above Lincolnville and Camden, and below Belfast.