The prohibition may have to do with health-related reasons re: storage of the meat products, and although it may seem unfair, may actually be for consumers' benefit.

Thanks for reminding our clients that Cumberland and Falmouth markets have meat and milk--Products that Portland market vendors cannot offer. Falmouth market will be at the Walmart parking lot this year--beginning May 24. Cumberland market will be at the same location (Greely High School Lot) beginning June 17. Thanks, Kay

According to the farmers the prohibition has nothing to do withhealth issues but rather an arcane ordinance that they don't know how to handle.

Not to be argumentative, but the whole "may actually be for the consumer's benefit" line is, to be polite, a canard. If anyone thinks that the processing that pushes a lot-fed pig or steer through one of those massive southern/midwest slaughterhouses on its way to being chopped up, cryovac'd and shipped to Shaws or Shop n' Save is somehow 'safer' for consumers than locally raised animals slaughtered under USDA supervision at an area facility that processes a fraction of the number of carcasses and then sold BY THE FARMER, WHOSE NAME IS ON THE PACKAGE, UNLIKE SUPERMARKET MEAT is at best, naive. At worst, insane. Seriously. This is a joke, an annoying joke that not only limits our choices as (smart) consumers, but continues to make it next to impossible for small farmers to compete on a level playing field.

I think that this half baked report should be fleshed out. John, what is going on? Make some calls and give us more information. Beat some bushes and rake some muck. You can get to the bottom of this story.

Let me just second what the fourth commentater said. The fact that I know where to find the person that raised the animals, and I know where to find the farm itself, is a heck of a lot more of an assurance of quality than then some arcane law. I remeber this problem a few years and I wish it would be resolved. I lived in Wisconsin for a touch and the meats/suasages/cheeses you could buy at the markets were fantastic, there is no reason we should not have that here.

I say write to the city council and let your concerns be heard.

What? Who needs fresh local farm raised organic meat when Hannafords and Shaws sell all kinds of meat perfectly stuffed into a styrofoam box and wrapped in plastic. Heck you can even buy it from behind the fancy glass display case, the indifferent man behind the counter will begrudgingly get you whatever you request without so much as a Thankyou. Farmers markets, nonsense!

I say it's just another way for our state and local goverments to remain user friendly to the small business owner. Yet another reason so many young Mainers leave the state to find good work. When do you think they will understand that we need to help farmers and other small business? I am beside myself with these lastes actions by the city of Portland.

I agree with the "half-baked" comment. A newspaper needs to do more than let us know that there's a problem and offer some vague, third-hand explanation...

Stephen,

This is not a news source, it's an online food column/blog. And yes I can verify that in fact the city has told vendors that they cannot sell meat at the market.

Make sure the food is inspected, or at least make sure you go to the farm and find out how they slaughter and prepare their food. Just saying a farm is fresher and safer than food at Hannaford misses the point. Some farms I have gone to, I wonder how they get away with the filth. So, KNOW YOUR FARMER!!!!!

If I were a reporter instead of a blogger I would have thoroughly researched this event. Unfortunately I don't have the time
or the resources. My aim was to let all of you know the basic facts as told to me so that you could voice your opinions on the matter, which you are all doing quite well.

Let's see if I can make another post and kill the thread. It seems that when I add one, John skips to something else.

555 is taking over the building to the right of it. I am wondering if you have heard of this and if they are just adding seating, or expanding the kitchen as well. I would imagine they would just shut down the upstairs seating if they are taking that much new space.

The TV Diner crew was up in Maine a few weeks ago filming a segment at Cinque Terre. It was during the morning so it can't be a review. Wondering if they will also discuss their new place next door, Vignola Food and Wine, which should open in the next month or so. Soffrito's has recentley closed its doors for good. Seeing Vignola out their window probably sealed the deal for their closure. The segment airs on Saturday, May 20, at 10am on channel 42 in Portland.

TV Diner will also be airing a live show from The White Barn Inn on June 2nd. They have rated that the number one restaurant in New England.

I look forward to hearing nothing back on any of this. Thanks.

So what inspection process is in place for meats that could or should be sold to consumers at the Farmer's Markets?

Can I, for example, cut up some "meat", put it in a package (or not), label it, and offer it up for sale?

hi john-
i just wanted to respond to the person asking about the five fifty-five expansion. it is true- we are obtaining the space next door and connecting the 2 buildings. we will expand the kitchen and move the bar next door. five fifty-five will remain exactly the same, except with more space and a larger kitchen, so we are hoping to expand the menu. next door, the bar will be larger in order to entice people who like to eat at the bar, in addtion there will be tables and couches and we will be offering a more casual "tapas-style" menu(although both menus will be available on both sides). if anyone has any further questions feel free to contact us-
(hopefully it will all be done by this summer and we are staying open throughout most of the work!)
thanks for everyone's support- michelle corry

Thanks for the info! I have never been disappointed at 555 with anything I have ever had. I haven't been in a while but I look forward to going soon. I think it will look good to have them taking up those two spaces and having the White Heart right next door. If the Skinny/Blue Mango would get finished, we'd really have a nice stretch of food and entertainment on a small two blocks.

The Forecaster wrote a story about the no meat issue in 2004, July I believe. Most farmers interviewed said the reason meat could not be sold at the Portland Farmer's Market was because of refrigeration issues.
Milk and milk products are allowed.

Bad milk will give you a tummy ache. Bad meat will send you to the hospital.

I'm not sure if this is where to post it, but has anyone tried the Backstreet Bistro in Brunswick? It's where the old Benzoni's (pizza place) used to be and is fantastic. Probably the best choice for a great meal in Brunswick right now...

Uffa! is currently hiring for a full time server position. We are looking for someone with knowledge of food, wine/varietals, bartending and at least 3 years experience working in bistros or fine dining restaurants.

Email resumes to James@uffarestaurant.com no phone calls please.

Thank-you,

Chef James