Femidish has interviewed Emily Selinger about her aquaculture business and oyster CSA, Emily’s Oysters.
Femidish is a new Maine podcast that seeks to “Elevat[e] the stories of women and their unique abilities to nourish themselves and one another. Conversations about food through a feminist lens.”
Emily’s Oysters was founded in 2018 in Freeport. Their oysters are available via a CSA, and at the Wednesday Portland Farmers’ Market.
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:
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:
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:
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.
Congratulation to Sarah Jackson from the Portland Hunt & Alpine Club who came in first place at the Northeast regional Speedrack competition yesterday. Jackson will go on to compete in the Nationals later this year.
Congratulations are also due to LyAnna Sanabria from Chaval who came in 2nd place for the Northeast.