Building a hub for food

By JEFF INGLIS  |  January 9, 2013

But with the new space, the Bomb Diggity may try to piggyback on the Fermentory's existing distribution network to also carry its products. And deCsipkes is already talking with local artists, including some Momentum clients, about making murals to decorate the walls inside the industrial-looking exterior.

It's that sort of synergistic potential that gets Cayer truly excited. Whether there are more classes (which the UFF used to hold until production demands required more space), or partnerships with renewable-energy companies, or opportunities for collaboration with food-truck owners as that business type develops in Portland, Cayer has no shortage of ideas about how to use the space inside the building, as well as the 5000-square-foot parking lot outside it. (In fact, he overflows with such ideas, many of which are not yet ready for publication; watch this space.)

Not to mention that the warehouse bay between the former garage and the existing Fermentory is now available for rent. Though nothing is finalized, Cayer definitely has his eye on that, both as a connection between the UFF and these other businesses, but also to help with a much-needed expansion of his own production and storage space.

It's all part of his effort to grow community throughout Portland, even in a place like East Bayside, which is a place Portlanders are just starting to think of as an exciting neighborhood. "People are coming down here now" Cayer says, pointing to the little drink-related cluster of Rising Tide and Bunker brewing companies and Tandem Coffee. That's not to leave out other parts of the East Bayside revival, which includes eco-businesses like Washboard Eco-Laundry's Greener Cleaner dry-cleaning and Freeman's Bicycle Service, community groups like the Maine Muslim Community Center and the Compass Project youth-building non-profit, and arts groups Running With Scissors and Zero Station.

People are already attracted to the area. "We just need to create more reason for them to come a little further," he says. He hopes that's where this new food hub will come in.

• Volunteer work parties will happen on Saturdays from 10 am to 2 pm through the end of January — so show up and contribute your sweat and equity too!

< prev  1  |  2  |  3  |  4  | 
Related: A chat with MENSK about those mobile shows, A look at Portland's graffiti history, Young activists explore police department, More more >
  Topics: Food Features , Forest City, Eli Cayer
| More

Most Popular
Share this entry with Delicious
  •   PORTLAND VS. HER PEOPLE  |  March 19, 2014
    This city, which all agree is lucky to have so many options, has leaders who do not behave as if they have any choice at all. To the frustration of the citzenry, the City Council and the Planning Board often run off with the first partner who asks for a dance.
    Two bills before the Maine legislature seek to pry lessons from the hard time FairPoint has had taking over the former Verizon landline operations in Maine since 2009.
  •   BEYOND POLITICS  |  March 06, 2014
    Today’s US media environment might well seem extremely gay-friendly.
  •   THE ONLINE CHEF  |  February 27, 2014
    It turns out that home-cooked scallops are crazy-easy, super-delicious, and far cheaper than if you get them when you’re dining out.
  •   RISE OF THE E-CURRENCIES  |  February 12, 2014
    Plus: Is Rhode Island ready for Bitcoin? Two perspectives

 See all articles by: JEFF INGLIS