Category: Profiles

Today’s Maine Sunday Telegram includes an article about Fork Food Lab, which highlights on several of the nonprofit business incubator’s members. Fork operates a 30,000 sq ft commercial kitchen in South Portland used by ~80 companies.

On any given day, you’ll find Fork Food Lab members at their kitchen stations baking hoagie rolls, simmering jams, prepping pork bellies or packaging spreads for sale at local farmers markets. Members run the gamut from food trucks and carts, packaged foods businesses and prepared meal shops to catering companies and private chefs.

“There’s really nothing quite like this in Northern New England,” said Corinne Tompkins, the facility’s deputy executive director. “Nobody’s doing under one roof what we’re doing to this scale and scope.”

Maine nonprofit Community Plate (read more) has been featured in the Chronicle of Philanthropy.

Lots of people are concerned about polarization and the lack of social connection in the country right now. Husband and wife team Karl Schatz and Margaret Hathaway decided to do something about it. Their answer: deploy the power of food and storytelling to build community.

Sprudge has published an article about Portland’s Another Round board game cafe as part of the Build Outs series that reports on new business developments.

PMQ Pizza Magazine has published an article about Peng’s Pizza.

Chris Daniels, owner and operator of Peng’s Pizza Pies in Biddeford, Maine, makes a signature pie that will blow your mind. The gradual process of creating it neatly mirrors Daniels’ journey as a pizza maker: it’s been a steady, deliberate process.