Category: People

The Maine Sunday Telegram has published an article about Cooking for Community, a new organization that’s feeding people and supporting restaurants and farms.

The result has been staggering. In five weeks, Cooking for Community has raised over $215,000 in donations, growing from two restaurants to nine and serving meals to people from eight different social networks. It went from serving 450 meals the first week to 2,215 last week. On Thursday alone, the initiative provided 665 meals from four restaurants.

and the Bangor Daily News has published an article about Save Our Shifts, a new media initiative that enables bartenders with a new way to engage in their profession.

Last week, Pomerleau and a cohort of hospitality industry workers launched a campaign to benefit bartenders statewide who have lost work due to the pandemic. The campaign, called Save Our Shifts, offers a glimpse of the future of the profession during a public health crisis, mounting a platform for barkeeps to present mixology tutorials for people drinking at home.

Maine Food for Thought has published a panel discussion that takes a look at how the current health crisis is impacting with local food systems.

Out of this worldwide pandemic, ensuring the availability of locally and sustainably sourced food has become more important than ever, even as our economy has become more vulnerable than at any time in recent history. We wanted to provide an opportunity to connect with a few of the voices who work directly within our food system to talk about their passion for the work they do, what they have seen, their thoughts as they look to the future, and how communities can support and strengthen local food systems.

Participating in the panel discussion are:

• Sam Hayward from Fore Street
• Jen Levin from Gulf of Maine Sashimi
• Ilma Lopez from Piccolo and Chaval
• Beth Schiller from Dandelion Spring Farm.

Maine Food for Thought has become known for their in-person restaurant tours that focus on the web of the Maine food system and how it intersects with Portland restaurants. They’ve now launched a new virtual tour series Maine Food for Thought Conversations “as a way for people around the globe to learn about Maine’s unique food system and how they can support the local food system in their community. We are excited to have leaders in Maine’s food economy (chefs, farmers, fishers, food system experts) join the Conversation and provide their firsthand perspectives and enrich the virtual experience.”

You can see the full full schedule and sign-up for future events on mainefoodforthought.com.

Harvard Pilgrim Health Care Foundation is donating $60,000 to Cooking for Community and YMCA to further their mission to deliver locally produced meals to Mainers in need.

The partnership will help coordinate with local restaurants to prepare 1,000 meals each week for older adults, immigrant families, and others in need in and around Portland. Meals will be delivered to homes by the YMCA two times per week.

The program is also helping put at least 24 people back to work helping others.

You can learn more about Cooking for Community or make a donation to support their activities at cookingforcommunity.org.

News Center Maine has aired an interview with Local 188 chef/owner Jay Villani about how Local 188 has pivoted to selling groceries and how the pandemic is impacting the restaurant industry.

The Boston Globe has published an article about the participation by Maine chefs in the television show Chopped and identifies some of the roots of Maine chef’s success on the show.

Maine’s numerous “Chopped” champions include chefs Matt Ginn of Evo Kitchen + Bar and Chebeague Island Inn, Christian Hayes of Dandelion Catering Co. and The Garrison, Rob Evans of Duckfat, Natalie DiBenedetto of Figgy’s Takeout and Catering, butcher Elise Miller, then of Duckfat and now at Rosemont Market & Bakery, and Melissa (“Missy”) Corey, who won in 2012 when working as a cook at Duckfat and has since moved out of state. Native Mainer Rachel Legloahec also won “Chopped” when she was a chef in Las Vegas. She now owns Weft and Warp, a shop that crafts leather knife rolls for chefs, in Freeport.

Many other Maine chefs have participated — and received plenty of positive feedback, but in the end, didn’t escape the Chopping Block.

WCSH has published a report on a collaboration between member’s of the Esposito (former owners of Espo’s) and Napolitano (owners of Maria’s) families and Yankee Ford to serve free meals to out of work hospitality workers.

From 1 p.m. to 4 p.m. on Friday, April 10, Maria’s Restaurant is welcoming the first 100 food service employees to a free takeout meal of pasta, bread, meatballs, and salad. However, Esposito said she plans to prepare food for more than 100 people in case more than 100 people show up.

A growing number of local food businesses are signing on for Feeding the Frontline—a program that enlists the public to enable restaurants to provide free meals to healthcare providers, first responders and other groups impacted by and assisting with the current crisis.

Here’s a list of participating organizations:

• • Woodford F&B – got the ball rolling on FTF in Portland when they started delivering their delicious cheeseburger. Use their online form to contribute.
  • Batson River – will be delivering pizzas as part of their Feeding the Frontline program. They’re in the process of setting “Donate a Pie” option on their website.
  • Coffee by Design – has set-up up their Feeding the Frontline program through their Coffee By Design Cares initiative which will deliver brewed coffee and partnering with Bam Bam Bakery to offer gluten-free treats. Use their online order form to support their efforts.
  • LB Kitchen – “With your help, we’d like to offer as many lunches as we can per week to the courageous team at the Maine Medical Center Emergency Room and COVID Response Unit.” You can support their efforts online.
  • Luke’s Lobster – is delivering lobster roll kits. Call (207) 274-6097 to contribute.
  • Noble Pizza – “has partnered with Maine Medical Center in the coming weeks to provide square pies to their well deserved staff. If you would like to help #feedthefront you can buy a pizza ($10) on our online menu under the Feeding the Frontlines Menu Item.
    After three weeks of operating Noble Pizza we feel these square pies could be a perfect item to drop for the staff and hope you feel the same!”
  • Otto Pizza – is now participating. You can support their efforts by making a contribution online.
  • Rivalries – is donating a bowl of soup for every family dinner ordered.
  • Rosemont Market – is delivering meal boxes to healthcare works at Maine Medical Center. Fill out the Feed the Frontline section when placing your next order with Rosemont to contribute.
  • Solo Italiano – is delivering lasagne. Use their online order form to contribute.
  • Union – “Every takeout dinner purchased directly contributes to grab n’ go lunches for Maine Medical personnel that will be provided by UNION. If you order a meal from us, you are also giving a meal to a community member in the front line of this pandemic.”
  • Maine Flag Company – the Maine Flag Company is selling a Heart of it All and devoting profits to “help Portland restaurants feed healthcare workers on the front lines of the outbreak”.

For additional information on Feeding the Frontline in Maine, see this article from the Press Herald.

While not associated with Feeding the Frontline, some other businesses are doing what they can to help others. Here are a couple I have heard about recently:

• Botto’s Bakery – has been providing breakfast pastry platters to Seaside Nursing Home in the neighborhood.
• Dear Dairy – is delivering ice cream to healthcare workers ordered by their customers. DM Dear Dairy on instagram to contribute.
• Dizzy Bird – is delivering meals to Southern Maine Healthcare which you can support via their online ordering system.
• Big Tree Hospitality – now through the end of April all gift cards sold for Eventide, Eventide Fenway, Hugo’s and The Honey Paw will be matched with “with donated gift cards to healthcare workers at Maine Med, Beth Israel Hospital in Boston, and Boston Healthcare for the Homeless…In addition, we will be continuing to thank those who are supporting restaurants right now by adding 20% to the value of all $50 – $249 gift card purchases, and 25% to all gift card purchases of $250+. ” Order online.
• Nura – is “partnering with Maine Medical Center to bring Hummus and Falafel to hospital staff in Portland. If you would like to help you can purchase a $10 meal on our online store now under Feeding the Frontlines.”
• Ramona’s – is delivering hoagies to Maine Med emergency department. You can support their effort through their online ordering system.
• Speckled Ax – has a process in place for customers to send bags of coffee to frontline workers.
• The Bird & Company – has been providing free meals to elementary school children.
• Vena’s Fizz House – is donating $1 for each Vena’s Fizz House Spirit Sipper Jar sold to the Maine Health COVID-19 Response Fund.

The Bangor Daily News has a report on a small volunteer organization delivering food in Portland,

Later that day, the group delivered some 600 meals worth of rice and beans on the doorsteps of people they identified in some of the city’s most vulnerable neighborhoods, such as Parkside, East Bayside and the affordable housing complexes in Sagamore Village and Munjoy South.

and the Press Herald has a report on how LL Bean is helping the Good Shepherd Food bank deliver to food pantries.

The outdoors retailer is partnering with Maine’s largest food bank, Good Shepherd. The company’s workers will sort and package food in boxes that the Good Shepherd Food Bank will ship to food pantries in all 16 counties.

The Press Herald has published an article about how the working lives of cashiers and markets and groceries have changed.

Operations at the Rosemont Market & Bakery in Portland’s West End changed quickly last week. On Tuesday there was a limit of five customers inside the store at a time. By Wednesday only curbside pickup was allowed, with employees filling orders taken over the phone or online and handing off the groceries outside the shop.