COMMON GROUND COUNTRY FAIR
FOOD AREA GUIDELINES

(updated December 2004)

Food at the Fair

No matter what your eating habits, an organic delicacy awaits you, including: cider, baked beans, brown bread, corn chowder, veggie burgers, whole wheat biscuits, dahl, onion rings, blooming onions, miso veggie soup, veggie tempura, french fries, potato chip fries, apple and blueberry turnovers, pasta with cheese, crab stew, crabmeat roll, Beyond Coffee^TM, cheese nachos, bean salad, maple syrup mousse, trail mix, corn on the cob, veggies cheese and rice, Italian sausages, fruit smoothies, lemonade, zlaybies, eggrolls, fried rice, soda, Mediterranean eggplant sandwiches, Indian Food, baked potatoes, calzones, pizza, stew, apple honey buns, rice pudding, Korean food, fried seafood, strawberry cream puffs, cheesecake, ice cream, sorbets, waffles, hot tea, dumplings, potstickers, tofu rolls, Crab Rangoon, popcorn, oysters, griffles, donuts, cookies, muffins, egg sandwiches, lobster dinners, lobster rolls, lobster stew, BBQ chicken, deviled eggs, pies, quiches, root beer, veggie pastas, pesto pasta, seafood chowder, green bean salad, tabuleh, Thai sweet chili noodles, bruschetta salad, pea soup, Pie Cones^TM, fruit drinks, milk, maple milk, goat milk, maple snow, maple and vanilla ice cream, maple cotton candy, apples, Switchell, cole slaw, deep fried shiitake mushrooms, falafels, gyros, vegetable juices, cheeseburgers, watermelon juice, shish kebabs, lamb sausages, lamb sausage and veggie wrap, lamb chops, a salad bar, granola bowls, veggie sticks and dip, veggie wraps, bread and baked goods, milk drinks, and many other delicacies from Maine!

Even the healthiest eaters now have trouble finding foods free of genetically modified organisms (GMOs), but at Common Ground, fairgoers can rest assured that all of the food they consume is what it appears to be -- only better! We are committed to offering only GMO-free food.

Many people come to Common Ground especially for the food, which is absolutely the best that Maine has to offer. Virtually all of the food served at Common Ground is grown or raised organically, and most comes from Maine's own organic farms. You can get food at the Agricultural Booths Area, the Farmers' Market, and the Food Areas.

While the vendors make it look easy, planning to feed a hungry crowd of 50,000 is no picnic. Common Ground's Food Vendors have to meet strict guidelines in a lengthy application process. They put in an incredible amount of time placing orders with Maine's organic growers and preparing the food for the Fair. Below is a description of a few of the hoops that we make food vendors jump through before they can serve legions of ravenous fairgoers:

Food Area Committee

Eric Rector, Frances Walker, Shlomit Auciello, Tom Kemp, Richard Morgan, Liz Baldwin, Barbara Luce (Staff)

Purpose

The purposes of the Food Area are to promote organically grown Maine foods and to offer a wide variety of wholesome foods at reasonable prices. Vendors in the Food Area help to inform and educate fairgoers about the nutritional value and health benefits of Maine's organically grown foods, and to familiarize them with MOFGA's activities in this area.

General Guidelines for Food Vendors

Application Process

1. The Fair Food Sub-committee reserves the right to limit a specific type or variety of prepared food in the interest of presenting as wide a selection of foods and ingredients to the fairgoers.
2. LATE FEES: $1 per frontage foot requested will be charged for each week past deadline that any part of an application is late for review.

The CGCF Food Area Committee selects a predetermined number of vendors to sell food at the CGCF. The Committee informs applicants by mail if they are accepted, conditionally accepted, or rejected. The definitions of "accepted," "conditionally accepted," and "rejected" are:

Accepted: application is accepted as submitted. Applicant will receive a packet containing contract, electrical form, and booth fee charge.
Conditionally Accepted: for a variety of reasons, the Food Area Committee needs more information from the applicant. Acceptance is contingent on that information being supplied before the designated deadline.
Rejected: applicant is not accepted. The Food Area Committee will include reason(s) for rejection with notification.

Ingredients & Preparation

Maine-Grown Ingredients Needed For The 2005 Fair

MOFGA Certified Organic Food Search tool

The CGCF Steering Committee encourages Food Area vendors to create their own specialties from scratch. The Food Area Committee recognizes an applicant's creative efforts by choosing that applicant over another who simply purchases prepared items. Since MOFGA's mission is to support Maine Organic Farmers, all food served at Common Ground Country Fair should be made with Maine organic ingredients when available.

1. Since MOFGA's mission is to support Maine organic farmers, all food served at the CGCF will be made with Maine grown organic ingredients when available.

2. At least 50% by weight of finished food products (including beverages, condiments, and spices, but excluding added water) must be grown and processed in Maine.

3. All dairy and meat ingredients must be grown and processed in Maine and certified organic, unless grown by the food vendor, in which case they must be verified to meet the same criteria for organic certification by the Fair Food Sub-committee. All meat must be USDA inspected.

4. All other ingredients must be certified organic, regardless of source, unless grown by the food vendor, in which case they must be verified to meet the same criteria for organic certification by the Fair Food Sub-committee. The ONLY exceptions are:

a. Honey: Must be produced in Maine, and certified organic when possible;
b. Oils and Fats: if not certified (or vendor grown) organic, oils and fats must be all natural, expeller/cold pressed, unrefined, and non-GMO.
c. Seafood: All seafood must be legally harvested in a sustainable manner that does not negatively impact the Gulf of Maine ecosystem; for example: seafood harvested with dragged gear is not allowed. Seafood must be non-GMO, caught in open waters, and landed in Maine by Maine fishermen. Shellfish, if not harvested wild in Maine waters, must be non-GMO, and farmed in Maine waters using all natural non-GMO feeds.
d. Wildcrafted foods - grown on certifiable land under sustainable conditions, subject to Food Sub-committee audit.

a. Coffee not grown in Maine;
b. Tea made from the leaves of Camellia sinensis not grown in Maine;
c. Cocoa products not grown in Maine.

Bulk Orders for Ice

MOFGA will contract with a single vendor for bulk ice that can be picked up on the fairgrounds. That vendor name and contact information will be published on the MOFGA web site no later than 30 days before the fair.

Concessions & Set-Ups

Common sense and a spirit of cooperation will best guide vendors in running their concessions.

1. Vendors at each food stand must prominently display the ingredients and prices of all food items for sale on an easily read weatherproof sign.
2. All cups, plates, bowls, napkins, straws, stirrers, packaging etc..., must be made of paper, wood or other biodegradable materials. Knives, forks and spoons are the only exceptions to the "no plastic" rule.
3. Vendors may not discharge graywater onto the ground. The CGCF provides a graywater disposal system in each food court.
4. Vendors must comply with all federal, state and local health regulations.
5. Vendors must comply with all Health Department regulations regarding water and electrical hookups, and washing-up areas.
6. The CGCF Steering Committee encourages vendors to use gas, rather than electric, appliances wherever possible.
7. Food vendors should be prepared to place electrical plugs where Fair electricians and/or Food Committee members direct them. Vendors should bring one 50 foot, 12 gauge cord per circuit, and other outlet strips as needed. Cords must be labelled with business name and must be of the accepted gauge. All unaccepted cords will be disconnected.
8. The Food Area Committee reserves the right to choose vendor locations. Vendors may not trade, switch, or set up in any other location.
9. Friday is Children's Day at the Fair. The CGCF Steering Committee encourages vendors to provide smaller portions at reduced prices.
10. Vendors may bring leftover food, raw or prepared, to the Common Kitchen where volunteers will eat it or bring it to a food bank.
11. Any vendor who fails to clean up their booth completely must pay a clean-up fee, as well as a cleaning deposit for the following year's Fair.
12. Receipts or proof of purchase for all purchased ingredients will be checked at the Fair.
13. The CGCF Food Committee issues warnings & demerits for infractions of the Food Area Guidelines. Warnings will be given as advisements of concern. Demerits will be given for blatant disregard of guidelines. Three demerits is grounds for dismissal from the Fair for one year. Warnings and demerits will be given out in writing to ensure a paper trail.

Fees, Contracts & Passes

1. All Food Area booth space is outside. Vendors pay booth fees with contracts according to the following schedule: $16.00 per front foot with a 10' minimum (the Food Area Committee calculates each booth separately). Non-profit organizations pay $11.00 per front foot. Both width and depth count as frontage on corner booths. Booths have approximately 15' depth.
2. All vendors must pay 5% of their gross receipts to the MOFGA Treasurer in the Green Room. For Friday sales, commissions must be paid before 9:00 am on Saturday; for Saturday sales, commissions must be paid before 9:00 am on Sunday; and for Sunday sales, commissions must be paid between 5:00 pm and 7:00 pm on Sunday. Failure to pay may result in non-acceptance to future Fairs.
3. Each Food Area vendor will receive one CGCF pass per foot of paid frontage. There are no exceptions to this rule.

Health Department Licensing

The Department of Human Services' Eating and Lodging Program charges two different fees. The Department considers most booths "Eating Places Mobile," and assesses a $60 fee to them. The Department considers booths in existing buildings "Temporary Food Services," and assesses a $45 fee to them. The Department may inspect booths for sanitary conditions during the Fair. For health reasons CGCF requires that all vendors meet appropriate category standards, regardless of for-profit and non-profit status. Vendors must have appropriate licenses and be prepared to provide a copy to the CGCF Office. Vendors may contact the Department at 207-287-5671 for a list of sanitation requirements. Vendors must purchase licenses before the Fair, and provide a copy to the CGCF Office by July 1. Licenses will not be available at the Fair.

Insurance

All vendors providing fresh produce, food, or processed food products must show proof of insurance covering general liability and completed operations. The CGCF Office will accept a photocopy of the vendor's policy. The CGCF Food Vendors' Association offers a group rate for vendors who need coverage only for the Common Ground Country Fair. Food vendors may contact Pauline Baker at Keyes/Philbrick/Finley/Mullen Insurance, PO Box 100, Skowhegan, ME 04976. Phone: 207-474-9576.

Food Area Committee

David Gardner, Kristen Gardner, Eric Rector, Frank Heller, Marada Cook, Betsy Hart, Martha Putnam, Kim Bolshaw, Bill Whitman, Barbara MacLennan

Purpose

The purposes of the Food Area are to promote organically grown Maine foods and to offer a wide variety of wholesome foods at reasonable prices. Vendors in the Food Area help to inform and educate fairgoers about the nutritional value and health benefits of Maine's organically grown foods, and to familiarize them with MOFGA's activities in this area.

General Guidelines for Food Vendors

Application Process

The CGCF Food Area Committee selects a predetermined number of vendors to sell food at the CGCF. The Committee informs applicants by mail if they are accepted, conditionally accepted, or rejected. The definitions of "accepted," "conditionally accepted," and "rejected" are:

Accepted: application is accepted as submitted. Applicant will receive a packet containing contract, electrical form, and booth fee charge. Conditionally accepted: for a variety of reasons, the Food Area Committee needs more information from the applicant. Acceptance is contingent on that information being supplied before the designated deadline. Rejected: applicant is not accepted. The Food Area Committee will include reason(s) for rejection with notification.

The 2004 Fair Food Awards

Beverage – Hot or Cold - Aucoin’s Smoothies
Something Different - Shitake Farm
100% Maine – Made with 100% Maine grown ingredients - Yogi’s Crab Roll
Tradition! Best interpretation of a traditional Maine recipe - Maine’s Finest Seafood
Bite for the Buck - Yogi’s Crab Roll
That's Entertainment! – Peace Action Maine
First Impressions - Yogi’s Crab Roll
Taste, Not Trash –- Shivanarth Farm Felafel and Gyros
Where's the Beef? – Vegetarian - Peace Action Maine
Where's the Cheese? – Vegan - Sagadahoc MOFGA Beans
Best in Show - Yogi’s Crab Roll
I Can’t Believe it’s not Chocolate - Aucoin’s Zlaybi

Maine Organic Farmers and Gardeners Association (MOFGA)
Common Ground Country Fair
PO Box 170
Unity, ME 04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: cgcf@mofga.org