This opened a discussion about Maine’s migrant farm workers. “During the summer, 90 percent of Evo’s menu is crafted from Maine ingredients, which is remarkable for a Mediterranean restaurant,” Bryce says. Maine’s size offers a broad array of experiences and crop diversity, from wild blueberries in Washington County to potatoes in Aroostook, a.k.a. Bryce says the two Maines-southern and northern, urban and rural-meet in this dish. The dish, made with turmeric, coriander, cumin, leeks, yogurt, and Aleppo pepper, rises almost to the point of being too fiery, but retreats just in time. ©Hilary Nangle Evo Kitchenįrom Union, we walked to Evo Kitchen, where chef Matt Ginn elevates the humble Maine potato. Chef Matt Ginn gives Maine potatoes a Mediterranean accent at Evo Kitchen. With the ocean out the front door and farms and forests within 15 minutes of downtown Portland, it’s no wonder this small city and its chefs have a national reputation for fresh, creative, local and sustainable fare. Berry, who keeps bees on the rooftop, gets almost giddy sharing how happy the bees seem: “I’m so happy they’re happy.”Īs we slurped, Bryce introduced the tour and its purpose: to educate diners about the story behind the food. Union is “hyper-local,” sourcing about 95 percent of its ingredients locally. It’s made with sustainable Gulf of Maine seafood and other ingredients sourced from Maine farms. ©Hilary Nangle UnionĬhef Josh Berry’s chowder is “the essence of land and sea in Maine,” Bryce says. Chef Josh Berry serves a seasonal, sustainable seafood chowder at Union, the first stop on the Maine Food for Thought tour. Includes five tastings paired with three drinks. New: A Toast to Maine tour focused on locally sourced food paired with land-to-bottle beverages, offered July to October.Scales and East Ender are out, replaced by Street & Co., and Luke’s Lobster (opening early June).I joined a media preview tour to get a taste of the program highlighting Maine farmers, fishermen, foragers, and chefs. It’s an enlightening way to visit six noted Portland restaurants. The three-hour luncheon taste and tell, created by Sarah and Bryce Hach, visits six in-town restaurants that go beyond the bottom line to responsibly source local and sustainable fare. New England seafood chowder kicks off Portland’s new Maine Food for Thought walking tour. And we commit to the ongoing process of decolonizing the stories we share.Pair a grazing lunch with discussions covering responsibly sourced, local and sustainable fare on the Maine Food for Thought tour, which visits six noted Portland restaurants. We support these nations’ current claims to self-determination, land rights, water rights, and historic artifacts of Wabanaki origin. Five sovereign nations comprise the Wabanaki Confederacy today: the Abenaki, Penobscot, Passamaquoddy, Mi'kmaq, and Maliseet.Īs guests in unceded territory, the owners of Portland by the Foot are grateful for the Indigenous knowledge made available to us and for the ongoing stewardship of this land by the Wabanaki. Despite encroachments by French and English colonizers and their descendant institutions, the Wabanaki have maintained their sovereignty and skillfully navigated diplomatic relations with the State of Maine and United States of America to this day. That’s the Algonquian name given to this peninsula by the Indigenous Wabanaki who have lived here for thousands of years. We’re always calling this place Portland, but really it’s Machigonne. We are committed to cultivating tour environments and business practices that counteract racism and other harmful historical patterns. We do our best to uncover and confront racist ideas that are embedded in the way we interpret the past and view our place in the present. We want the stories we share on Portland by the Foot tours to frankly reflect and challenge society's evolving system of unfair advantage based on perceived racial differences.
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