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The Lost Kitchen in Belfast
The Lost Kitchen is found in this 1878 building, originally the First National Bank of Belfast. Photo courtesy of Erin French for the Spring 2012 Maine Organic Farmer & Gardener.

Articles

Erin FrenchFor a short while, Belfast, Maine, was home to a secret supper that had locals and area visitors wondering and whispering. Erin French spent months finding a space that suited her vision for the experiment she had conjured: a unique dining experience where she could hone her skills and creativity cooking for others.

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Sam HaywardAward 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, Hayward's knowledge of both worlds is of great value to chefs, producers and food lovers. Fore Street serves 1,500 diners per week and treats each to an array of Maine and regional flavors drawing from farms, fields, fishing grounds and forests.

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Maine chefsThree chefs discussed marketing possibilities for Maine organic growers at the Maine Agricultural Trades Show in January.

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Washington D.C. bigwigs will soon be able to enjoy fine dining at a farmer-owned cooperative restaurant, Agraria, on the waterfront in Georgetown. A group of Midwest farmers invested $2 million ($2,000 each) in the enterprise and will raise much of the food on the menu – in the process connecting affluent, urban consumers with the farmers who grow the food.

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Sam HaywardMaine restaurants Fore Street, Primo, Hugo’s, One Ninety Ate and Cole Farms have all been featured in recent articles in The New York Times, Gourmet, Food & Wine, Travel and Leisure and other national publications. Not simply restaurant information for travelers or frolicking Mainers, they attest to Maine’s superb, locally grown and gathered ingredients even more than any fundamental shift in the tastes of the resident or traveling populace.

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I’ve never been to the Mediterranean. Africa is a looming mystery to me. I thought ‘tapas’ was shorthand for the cloggers who appear faithfully each 4th of July. I don’t eat rabbit often. In fact, I’d never been tempted with a rabbit entrée until I walked through the doors of Ellsworth’s newest eating establishment, Cleonice.

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