White Cap Cold Brew Coffee Co. will leave Fork Food Lab in January to open a tasting room on Washington Avenue in Portland.
September 2017
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Dropout (for now)
Fat Pants Bakery had to leave Fork Food Lab, but its owner says her dream is not dead yet.
advertisement
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Up-and-Comer
Mill Cove Baking Co. is making its name with crackers.
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Superstar
Cape Whoopies just landed a huge order from Amazon and will be on QVC in December.
Posted inFood & Dining
Apple Culture: Sleuths encouraged to hunt for Maine’s lost apples
You, too, can become an explorer, searching for heirlooms and helping return them to their home communities.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Six Seasons: A New Way With Vegetables’ brings joy, not virtue, to vegetables
Co-author and chef Joshua McFadden spent two years learning with farmers and writers Eliot Coleman and Barbara Damrosch in Maine.
Posted inFood & Dining
Bite: Azeitão diversifies devotion to cheese
It’s easy to expand your horizons with this raw sheep’s milk cheese from Portugal.
Posted inFood & Dining, Recipes
Prepare a meaningful, no-hassle meal for Jewish New Year
This brisket and salad will feel celebratory for any busy family.
Posted inFood & Dining
The Maine Ingredient: Shoulder season turns roasting into a cool idea
Baked Parmesan Polenta makes a perfect partner for a Mediterranean chicken dish.
Posted inFood & Dining
Fork Food Lab dishes up lessons from a year of business-birthing
The number of food businesses being developed in the Portland incubator has tripled since it opened.