Today’s Maine Sunday Telegram includes an article on the development of food programs at Maine breweries.
Maine Brewers’ Guild Executive Director Sean Sullivan agrees. “Just from the perspective of how to diversify your business to meet the needs of the customers, it makes sense. How about a little food with the beer? It’s a way to make a more sustainable business.”
Full Plates Full Potential has granted $100k+ to four organizations from the John T. Woods Innovation Fund.
Full Plates Full Potential, a local nonprofit working to end child hunger in Maine, today announced that they have awarded a total of $104,563 to four organizations in the inaugural round of John T. Woods Innovation Fund grants. Established in memory of the organization’s cofounder, this new grant program supports school districts and community organizations in piloting new and bold strategies that increase participation in, and access to, meal programs for children and youth. The four organizations receiving inaugural grants are Augusta Teen Center, Bath Area Family YMCA, Cultivating Community, and Healthy Communities of the Capital Area.
The grantees, while diverse in their scopes of work, are each working towards innovative solutions to make meals more accessible to Maine kids through projects aimed at addressing unique needs in their own communities.
Maine Beer Company has made a $100,000 gift to the University of Southern Maine to establish the Brewing Up Opportunity Internship-Scholarship Fund. The fund will “provide access to education, on-the-job training, and mentoring to help develop a new generation of beer industry professionals.”
Maine Beer Company co-founder and USM Alum Daniel Kleban noted, “Our hope is that this collaboration with USM creates an access point into craft beer and expands the understanding of what a career in this industry can be, while at the same time cultivating the industry’s next generation and changing the narrative of who makes up that community.”
The fund will support USM students across multiple disciplines, who wish to pursue careers within and connected to the craft beverage industry, with internship-scholarships awarded to individuals from traditionally underrepresented populations, first-generation college students, or students coming to Maine from an international location.
For additional information see this article in Mainebiz and information on the USM website.
Coffee by Design has commissioned a special set of cookies in celebration of Black History Month. The cookies are produced by Lila Bean Bakery, feature the likenesses of Harriet Tubman, Desmond Tutu, Maya Angelou and Amanda Gorman.
$1 from every cookie sold goes to support the production of the Black Owned Maine podcast.
Mainebiz and the Press Herald have published follow-ups on Tuesday’s news that Krista Cole, the owner of Sur Lie, has bought Gather in Yarmouth.
A house fire broke out on North Street early Saturday morning. The blaze has left three local hospitality staff with little more with what they could grab as they left the building. Henry Schroder works at Po’ Boys & Pickles, Tucker Wanzer is the manager of Captain Sam’s Ice Cream, and Megan Lowe works at Mast Landing.
Schroeder’s employer Chris Bettera has established a $20,000 GoFundMe campaign to raise funds to “help them secure a new apartment and replace some of what they lost”.
Today’s Maine Sunday Telegram takes a look at how coffee shops in Southern Maine utilize the coffee grounds produced by their businesses.
After your morning coffee becomes a happy memory, do the spent grounds languish in a landfill, add nitrogen to a garden or transform into energy (and we’re not talking about the coffee drinker’s energy)? It all depends where you get your fix.
Today’s Maine Sunday Telegram includes an article about the return of vegan lunches to Portland schools, and
In September, Portland, Maine’s largest school district, restarted its vegan hot lunch program for the elementary schools. It was begun in the 2019-2020 school year but put on hold the following year because of remote schooling during the pandemic. It resumed this fall. Each day, students in the city’s 10 elementary schools can choose among a vegan hot lunch, a traditional hot lunch or a vegan sunflower seed butter and jelly sandwich.
an article that highlights some of the options for cooking classes being offered in Maine.
Are you resolved to shuck your first dozen oysters this year, to master a few Italian classics, or simply to cook more and eat out less? When looking for a nudge to get started, you might be surprised to discover the bounty of culinary classes offered around the state. Those seeking to hone their kitchen skills, expand their repertoire of recipes, or to safely “travel” to a new country by way of its cuisine can choose from a mouthwatering Maine menu that features both in-person and virtual, hands-on and demonstration classes.
The Sun Journal has posted a report on the fight to end hunger in Maine.
What it means, the report said, is that “each day thousands of children show up to school too hungry to learn, thousands of workers are too economically insecure to thrive, and thousands of Maine people are contending with entirely preventable ill-health.”
The American Journal has published a report on a fundraising event run by Brea Lu in Westbrook to support The Sinful Kitchen. The event raised more than $4,000.
Staff at Brea Lu Cafe in Westbrook worked an extra, unusual shift Tuesday and raised more than $4,000 for the employees of The Sinful Kitchen in Portland, who lost wages when a fire forced that restaurant to temporarily close just before the holidays.
Brea Lu owner Christian DeLuca said he and his staff pulled a nearly 20-hour day to offer their breakfast menu during dinnertime, when they are normally closed. The total money made during the special hours will go to the 14 Sinful Kitchen employees down the street, on Brighton Avenue at Nason’s Corner.