Dreaming of hitting the road and serving up delicious food from your very own mobile unit? This workshop provides aspiring Mobile Unit Business owners with the essential knowledge to turn their culinary dreams into a successful reality. Learn about the unique challenges and opportunities of operating a mobile food business, including navigating regulations, securing permits, choosing the right vehicle, developing a strong brand, and creating a successful marketing strategy. Gain valuable insights from industry expert Corinne Tompkins and leave this workshop equipped with the tools and confidence to launch your own thriving Mobile Unit Business.

Transform your culinary passion into a profitable reality! This comprehensive workshop provides aspiring restaurateurs with the essential knowledge to navigate the complexities of the food service industry. From securing necessary licenses and permits to understanding food safety regulations and developing a solid business plan, you'll gain valuable insights and practical advice to set your food service venture on the path to success. Don't let unforeseen challenges derail your dream – equip yourself with the knowledge you need to thrive in this dynamic industry.

Learn to preserve the bounty and bold flavors of summer by mixing fruit and peppers in your jams in this early fall workshop. Participants will learn the basics of making delicious jams — including safe and sanitary jarring practices — and work together on making fruit + hot pepper jams to take home. Each participant will walk away with a jar of jam for their home use. This workshop is held at Fork Food Lab in South Portland and led by Kate McCarty at the University of Maine Cooperative Extension.

If you’re excited to learn more, consider joining us on October 26 in Unity for Cooking with Preserves: A Workshop-Style Dinner Party, which will feature fruit + red pepper jams! Plus, visit our events calendar to check out other workshops in this year’s preservation series.This sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $55; recommended price for members is $45. Scholarships for this class have been filled. BIPOC (Black, Indigenous, and People of Color) community members and members of the MOFGA Journeyperson program are welcome to register at no-cost.

Have fun with fermenting in this hands-on workshop, wherein participants will turn the season's harvest into delicious kimchi, kraut, and takuan. Instructor Rich Lee of Tendersoles Farm will teach participants about these particular types of ferments; guide participants through collaboratively making kimchi, kraut, and takuan; and discuss the various steps in the fermentation process. Participants will walk away with three jars -- one of each ferment -- to see through the final steps of their fermentation process at home. MOFGA is thankful to Fork Food Lab for hosting us for this event!

Want more guidance on how to store away the year’s harvest? Visit our events calendar to check out other workshops in this year’s preservation series.

This sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $55; recommended price for members is $45. One scholarship is available for this class. as of 10/2.  Apply here. BIPOC (Black, Indigenous, and People of Color) community members and members of the MOFGA Journeyperson program are welcome to register at no-cost.

Questions? Email events@mofga.org.

We're so excited to be the host for the next Portland Greendrinks event on 10/8!

Portland Greendrinks is part of the international Greendrinks network — an informal, volunteer-managed social networking group built around a common interest. The goal of Greendrinks is pretty simple: good times shared among people working in, or interested in, environmental and sustainability issues.

Bring your own vessel to enjoy local pours from Milk Bottle, Banded Brewing, Three of Strong, Camp Pennent, Rising Tide Brewing,  and Modestman. Proceeds go to support a local nonprofit organization; this month's recipient is Speak About It, who partners with high schools and colleges to educate, entertain, and empower students to create positive change within their communities, advocate for and practice healthy relationship habits, and prevent sexual violence.

Food available for purchase from Cambodia's Best & Red Magnolia; delicious Cambodian fare & Memphis-style BBQ! 
Red Magnolia is happily accepting cash, card, and Venmo. Cambodia's Best will be accepting Venmo and Cash App.

Tickets on sale now!

Learn to preserve the bounty and bold flavors of summer by mixing fruit and peppers in your jams in this early fall workshop. Participants will learn the basics of making delicious jams — including safe and sanitary jarring practices — and work together on making fruit + hot pepper jams to take home. Each participant will walk away with a jar of jam for their home use. This workshop is held at Fork Food Lab in South Portland and led by Kate McCarty at the University of Maine Cooperative Extension.

If you’re excited to learn more, consider joining us on October 26 in Unity for Cooking with Preserves: A Workshop-Style Dinner Party, which will feature fruit + red pepper jams! Plus, visit our events calendar to check out other workshops in this year’s preservation series.This sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $55; recommended price for members is $45. Scholarships for this class have been filled. BIPOC (Black, Indigenous, and People of Color) community members and members of the MOFGA Journeyperson program are welcome to register at no-cost.