In the past month, the Portland Phoenix (northernmost branch of the Boston Phoenix) has reviewed a number of places mentioned on this board, namely Morse's Sauerkraut and Commissary.
The Morse's article was about how the eighty-something-year old former owner (who had taken over after the death of her husband, the founder) had sold the business (which otherwise would have closed) to a couple from Vancouver, who was maintaining the original fermentation method of packing the cabbage into wooden barrels and periodically whacking it with a mallet (the 'kraut kerschlunker'). The article notes that many people have said the kraut this year is better than it's been in several years previously.
Unlike some other starstruck restaurant reviews I've seen in the Phoenix, the Commissary review only had a one-paragraph bio of Matthew Kenney before actually talking about the food, which they liked. They especially liked the desserts. However, sdesimon's review is much more detailed and informative than the one in the Phoenix.