Written by Jaime McLeod
Much like the fresh, filling, Tex-Mex and Mediterranean dishes that make up the majority of the Lewsiton café’s menu, She Doesn’t Like Guthries’ name is kind of a mouthful.
Heather Morin, one half of the entrepreneurial team behind Guthries explains that the unusual moniker came from an inside joke between herself and co-owner Randy Letourneau. A big fan of old folk music, Letourneau wanted to call the restaurant “Guthrie’s,” in honor of folk legend Woody Guthrie. Morin hated the name, but was at a loss to think of a better one. In the end, the pair settled on Guthries, but added on “She Doesn’t Like” as a coy acknowledgment of Morin’s dissatisfaction with the name.
Though the pair were at odds over what to call their place, Morin and Letourneau were agreed on one very important point: both wanted their restaurant to be as environmentally sustainable as possible.
Protecting the environment has long been one of Morin’s passions. Shortly before opening Guthries, she finished a masters degree program in ecological education and leadership. So, when she and Letourneau decided to open a café, Morin was determined to become a certified “green business” through the Maine Department of Environmental Protection’s Environmental Leader program. The certification requires business owners to document a series of specific steps to reduce their pollution output and energy usage, and to work for continuous improvement.
In many cases, Morin and Letourneau went above and beyond the DEP’s criteria, such as using primarily recycled or non-toxic materials to remodel their space. They’ve also made a commitment to using only recycled paper products and biodegradable plastic cups for take-out drinks.
Morin and Letourneau also make an effort to use local and/or organic ingredients, including some from Lots to Gardens, a Lewiston nonprofit dedicated to making fresh, locally grown produce widely available to area residents. Initially, Morin was excited about the idea of creating a menu of entirely locally-grown foods. Over time, though, she’s realized that goal may be unattainable, at least in Maine.
“Our three criteria for getting local food were that it had to be cost-effective, convenient – we don’t have the time to go out and get it, we need it to be delivered – and available year-round,” said Morin.
“We’ve found a few good sources for local food – including a service out of Westbrook called Wicked Fresh – and we use them as much as possible, but it only makes up a fraction of our menu.”
That commitment also extends to the beverage menu. Guthries sells many varieties of beer, soda, water and coffee produced by local companies, including Maine Root Beer, Coffee By Design, Portland-based Peak Organic Ale and water from Summit Spring, a bottled water company endorsed by the Maine Organic Farmers and Gardeners Association.
Guthries even brought on an environmental intern from Bates College, whose whole job is to research ways the café can lessen its environmental impact. In addition to seeking out local food sources, the intern has looked for ways Guthries can compost or recycle more of its trash.
But Morin admits being a good environmental steward isn’t as easy as she thought it would be.
“It’s been a learning process, and we’re still learning every day. As much as I didn’t want to believe it, money and time really do get in the way. My hope is that it will get easier over time.”
For more information about She Doesn’t Like Guthries, call 207-376-3344.