Main Street Skowhegan seeks responses to a series of surveys aimed at shaping the development of initiatives pivotal to the region’s economic growth as an agricultural food hub.

The surveys, open to all area residents, businesses, organizations, and stakeholders, focus on three key areas: the utilization of surplus farm products, enhancing workforce training within the food industry, and the establishment of an incubator kitchen—The Kitchen at 185 — in downtown Skowhegan.

“We’re on a mission to invigorate Skowhegan’s food and agricultural ecosystem, and community input is absolutely essential to this endeavor,” said Kristina Cannon, president and CEO of Main Street Skowhegan, in a Main Street Skowhegan news release. “The insights gathered through these surveys will not only shape the direction of our initiatives but also ensure that they resonate with and effectively serve our region.”

Main Street Skowhegan was recently named one of 22 finalists in the nation for a $50 million Distressed Community Recompete Pilot Program Phase 2 Implementation grant from the U.S. Economic Development Administration. Input from these surveys will be incorporated into the final grant application, due in April, which can provide full funding for these projects.

The Surplus Farm Products survey aims to assess the perspectives of local farmers and producers who may have surplus agricultural products that remain unharvested or unsold. Main Street Skowhegan seeks insights from these key stakeholders regarding strategies to utilize surplus produce, dairy, and other agricultural goods.

The Workforce Training survey is dedicated to understanding the demand for workforce training within the food industry. Whether it’s culinary skills development, food safety certification, or business management training, Main Street Skowhegan is eager to tailor its programming to meet the needs of local residents and businesses alike.


Finally, the Incubator Kitchen survey focuses on gauging interest and gathering feedback on The Kitchen at 185, a shared-use commercial kitchen incubator. Designed to support entrepreneurs, aspiring chefs, and food artisans, The Kitchen at 185 will provide affordable access to state-of-the-art facilities, fostering innovation and collaboration within the region’s culinary community.

“We envision The Kitchen at 185 as a catalyst for culinary creativity, entrepreneurship, and the strengthening of our local food economy for all. We want to ensure that it reflects the needs and aspirations of our community,” said Patric Moore, Director of Entrepreneurship at Main Street Skowhegan.

All potential stakeholders are encouraged to participate and share their insights by completing the surveys at


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