This Fall’s issue of Culture Magazine features three Guild cheesemakers: Kennebec Cheesery, York Hill Farm, and Echo Ridge Creamery.
The travel article about cheese makers in the Lakes region was photographed by Portland photographer Stacey Cramp who blogged about her visits to illustrate the article.
Please let me know as soon as possible if you will be donating cheese for the Art of Local Food event on October 30th at Point Lookout in Lincolnville. The event is a benefit for The Natural Resources Council of Maine, and publicity has been promised for participants. I was just informed that they would like to know who can contribute by the end of August to be able to include the participants info on that publicity. Please call me at the store 371-9383 or email me at info@fiveislandsfarm.com. Many Thanks!
The Good Food Awards launches its second year with a call for entries July 6 to September 1. Seedling Projects, the “‘do tank’ for the food movement” behind the initiative, invites food producers from across the country to submit their beer, charcuterie, cheese, chocolate, coffee, pickles and preserves to a blind tasting with Alice Waters, Michael Pollan, Ruth Reichl, Amanda Hesser, Nell Newman and 80 other food movement leaders. This year, they have also added a spirits category. The catch: everything must be produced in an environmentally and socially responsible manner to be eligible to enter the blind tasting.
Last year’s 71 winners received some unexpected perks, from special placements in Whole Foods Market and Williams Sonoma stores nationwide to media coverage in the San Francisco Chronicle, Washington Post and New York Times. All winners are honored in a ceremony and marketplace at the San Francisco Ferry Building and receive the Good Food Awards Seal to place on their winning products all year long.
You can review the sustainability criteria and enter online at www.goodfoodawards.org. The entry fee is $35.
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Samantha Rosekrans
Outreach and Communications
Seedling Projects
415.796.3713