This week’s Forecaster includes a report on a Cultivating Community program that doubles the purchasing power of shoppers at the farmers market who use food stamps.
Washington was confused, until Czifrik explained that the market doubles the amount of any Supplemental Nutrition Assistance Program (formerly known as food stamps) spending up to $20. Hence, the pile of tokens that filled the plastic sandwich bag in Washington’s hands.
This week’s issue of the Forecaster reports that Gorgeous Gelato will be join Bite into Maine and 2 other vendors in running food carts in Fort Williams Park.
Giovine said he opened his Portland business on Fore Street about a week before Christmas in 2010, giving him plenty of time to create a smooth operation before the spring and summer tourist seasons. He said he is importing a cart from Italy to sell gelato at Fort Williams, and prefers to be closer to Portland Head Light because it has more foot traffic than Cove Beach.
Also in this week’s issue is an article on the challenges faced by the South Portland Winter Farmers Market.
Six month after holding its inaugural bazaar, the city’s first weekly farmers market is still struggling for customers.
If traffic doesn’t improve, organizers say the market may not survive.
This week’s Portland Phoenix includes an article on winter farmers markets and CSAs that are opening up new options for sourcing local foods during this time of the year.
Even with Maine’s short growing season, farmers all over the state are working to accommodate the needs of their customers who want to eat locally year-round. There are more winter farmers’ markets and winter Community Supported Agriculture opportunities, and farmers are taking extra steps to get their products to the customer no matter the season.
The Forecaster has published an update on the effort to allow the sale of raw milk and hard cider at the Farmers Market.
Customers at the city’s farmers markets may soon be able to buy unpasteurized local milk, hard cider, beer and wine to go with their fresh vegetables, meats and baked goods.
City Councilors John Anton and Cheryl Leeman are sponsoring an amendment to the city’s rules that would allow licensed market vendors to add fermented beverages, raw milk and raw milk products, such as cheese, to their wares.
Today’s Maine Sunday Telegram reports on the 37-acre hydroponic greenhouse/aquaculture operation being planned in Windham.
One of three huge hydroponic greenhouses would stretch 2,000 feet from this spot — a distance longer than two Eiffel Towers laid end to end. There are plans for fish ponds and unique renewable energy elements that will make it extremely efficient.
By 2013, Sebago Farms should be selling hydroponic vegetables and coldwater fish throughout the Northeast.
The January issue of Down East magazine includes a review of Miyake,
What impresses most about Miyake’s creations is his mastery of a wide range of techniques and the quality of the ingredients. This isn’t your standard fish. It glistens. The spicy tuna roll combines tender tuna with creamy avocado slices, topped with seared yellowtail, toasted almonds, plum paste, and radish sprouts. The combination of color, texture, and flavors makes you rethink sushi.
as well as articles about bootleggers,
Mark’s applejack — that’s what distilled hard cider becomes — is the best I’ve ever tasted. Better than apple brandy that’s been aged twelve years. Better than imported Calvados at forty bucks a bottle. It’s dry, robust, and carries spicy hints of the fruit it was made from as well as the smoky flavors of the autumn harvest. When I first tried it a couple of years ago after a leisurely lunch at a mutual friend’s house, I thought it was paradise in a bottle.
and Farming in Maine.
What’s in the middle? Not all that much, actually. Rare are the midsized producers who can send a steady supply of crops to even a handful of grocery stores. If Mainers are to follow through on their demonstrated interest in eating locally — as well as making progress on existing efforts to further develop the state’s food system — we’re going to need some of those little farms to grow a bit bigger, while keeping the bigger guys healthy and strong.
According to reports from the Press Herald and Portland Daily Sun, the Recreation and Health Subcommittee has endorsed a change that allow the sale of raw milk and hard cider at the Portland Farmers Market. The issue now must be approved by the City Council to take effect.
Raw milk and certain locally-sourced alcoholic beverages could soon be found at the Portland Farmer’s Market alongside local beets, honey and other produce.
The city council’s Health and Recreation Committee yesterday endorsed a proposal to allow fermented beverages such as beer, mead and hard cider to be sold at the twice-weekly farmer’s markets as long as they meet existing standards.
The committee also endorsed a separate measure allowing unpasteurized milk to be sold there.
The Forecaster reports on the South Portland Farmers Market and interest in moving it to a more visible and high traffic location.
Vendors say that business at the market at Thomas Knight Park, which opened for the first time on July 14, limped along after a relatively successful first month.
Rainy weather on many Thursdays hasn’t helped, they said. But according to Caitlin Jordan, business manager of Alewive’s Brook Farm in Cape Elizabeth and head of the South Portland Farmers Market Association, the less-than-stellar turnout has one root cause.
“Like any business,” she said, “it’s location, location, location.”
The Food & Dining section in today’s Press Herald reports on the challenges independent poultry farmers face in getting their birds processed.
Yeah, we could build a garage and slap something in there, but that’s really not doing it right,” Steve Hoad said. “We estimated it would take $39,000 to $55,000 to build a facility that would be reasonable and we could keep clean. Then you would also have the issue of labor.”
The Hoads ended up going to a state-inspected facility in Monmouth. When that closed earlier this year, they started taking their birds to Weston’s in West Gardiner, which is now the only poultry processing facility in the state that has on-site state inspectors.
The Saturday Portland Daily Sun included a report on the issues that forced a Cultivating Community farm stand off the sidewalk in front of Local 188.
When a farm stand in front of Local 188 disappeared this week, a sandwich board directed customers to the parking lot behind the Congress Street restaurant.
Why move a popular streetside farm stand into a little-used, little-seen parking lot? City permitting, operators of the stand said.