Category: Organic Business

Lost Kitchen

The Lost Kitchen is now found in this 1878 building, originally the First National Bank of Belfast. Photo courtesy of Erin French. Erin French started The Lost Kitchen as a “secret supper” enterprise before opening her new restaurant. Jonathan Levitt photo. By Polly Shyka For a short while, Belfast, Maine, was home to a secret

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Searsport Shores

This craft building is a fairly recent addition to the campground. Campers enjoy classes and projects here, as do participants in the September Fiber College. English photo. By Jean English Searsport Shores Ocean Campground in Searsport, Maine, doesn’t have paved roads, TV, streetlights or video games. Nor swimming pools, water parks or miniature golf. The

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Sheepscot General

Ben Marcus and Taryn Hammer, co-founders of Sheepscot General, stand in front of the store sign with their dog Oslo. Shawn Hickey photo. By Holli Cederholm Taryn Hammer and Ben Marcus opened the doors of their Sheepscot General at Uncas Farms in Whitefield, Maine, in 2011 after a winter spent remodeling an already storied space.

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Axis

Peggy Schuler and her husband, Ken, started Axis Natural Foods in 1970. The store, now in Auburn, continues to be an important resource for healthful products. Maine’s Longest-Operating Health Food Store By Rebecca Goldfine When Peggy Schuler started out in the business of selling organic and natural food in the early 1970s, officials in Maine

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Tofu and Tempeh, Made in Maine

Maho Hisakawa and Jeff Wolovitz and their daughter Ina. Photo by Polly Shyka. Heiwa Tofu production facility at the Knox Mill in Camden. Photo by Polly Shyka. By Polly Shyka Soybeans are not a traditional Maine crop. Most are grown in the Midwest and are a key ingredient in animal feeds. According to the USDA,

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Maine Chef Sam Hayward

Maine Chef Sam Hayward. Lily Piel Photography photo. By Polly Shyka Award winning chef Sam Hayward of Fore Street in Portland, Maine, has been on MOFGA’s board of directors for eight years and has been working closely with Maine farmers, foragers and fisherpeople for nearly 30 years. As many more restaurateurs and farmers forge relationships,

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