AUGUSTA

Report details contribution of Maine’s organic farms

The Maine Organic Farmers and Gardeners Association released a report during the Maine Agricultural Trades Show called “Maine’s Organic Farms – An Impact Report” that quantifies the sector’s contribution to the Maine economy.

According to the report, organic producers in Maine generate $36.6 million in yearly sales, support 1,596 jobs and allow 38,767 acres of farmland to remain in organic production.

The report states that organic farms support more jobs per farm than conventional farms due to the hands-on nature of organic farming. In 2007, conventional farms averaged 2.3 jobs per farm, while organic farms averaged 2.7 jobs per farm. Organic dairy farms support the most workers with an average of four jobs per farm.

In terms of acreage, assets and revenue, organic farms account for just 7 percent of Maine’s agricultural activity. However, the sector is experiencing rapid growth. From 1988 to 2008, certified organic farms in Maine increased more than 800 percent, from 41 to 339.

The report also stated organic farmers tend to be younger and include more women when compared with conventional farmers.

PORTLAND

Chebeague chef’s duties expand to Diamond’s Edge

Justin Rowe, head chef of the Chebeague Island Inn, will now also oversee the dining operations at Diamond’s Edge Restaurant on Great Diamond Island.

Diamond’s Edge was recently purchased by the Prentice Hospitality Group, the same company that owns and operates the Chebeague Island Inn. The restaurant is open from May through October.

Diamond’s Edge is 30 minutes away by ferry or 15 minutes by private boat.

Ice bar’s popularity limits ticket sales to Internet only

Ice carver Jeff Day of New Hampshire will sculpt thousands of pounds of ice into at least two bars and a number of standalone sculptures for the seventh annual Portland Harbor Hotel Ice Bar from Jan. 27 to 29.

To cut down on the overcrowding experienced at past years’ sold-out events, ticket sales have been limited. Tickets will only be sold through www.brownpapertickets.com; no tickets will be sold at the door. The ice bar will be open from 5 to 9:30 p.m. each day.

Tickets are $15 for an entry pass and $21 for an entry pass and one drink ticket. A variety of cocktails featuring Swedish Rokk vodka will be served at the event, including a Swedish Fish martini. All cocktails will cost $8. Shipyard beers will also be available.

Proceeds will benefit Share Our Strength, Big Brothers Big Sisters of Southern Maine and Mercy Hospital’s VNA Home Health & Hospice. Last year’s event raised $15,000 for charity.

In addition to drinks, guests will enjoy a variety of free appetizers and desserts provided by The Front Room, The Grill Room, The Corner Room, DennyMike’s ’Cue Stuff, Havana South, Valley View Orchard Pies and Cold Stone Creamery/Tim Hortons.

“There will be a lot more food and excitement this year,” said Jim Britt of gBritt PR, which handles publicity for the event. “People have to buy tickets in advance because it sells out every year.”

Rosemont Market offers wine-and-pie tasting

The Rosemont Market & Bakery at 580 Brighton Ave. will celebrate National Pie Day on Saturday by hosting a wine-and-pie tasting from 3 to 6 p.m.

Ned Devinish of Devinish Wines will be on hand to talk about wine.

For more information, call 831-2553.

Dozens of cheeses, beers featured at Vignola tasting

Vignola at 10 Dana St. will hold its fifth annual Artisan Beer and Cheese Tasting from noon to 5 p.m. Saturday.

This year’s tasting will feature five stations representing more than 40 regional and imported cheeses and just as many local, regional and international craft-beer selections.

It will be an “open house” event so guests can attend when it’s convenient, but Chef Lee Skawinski suggests arriving by 3:30 p.m. to allow plenty of time to sample all the offerings.

Experts will be on hand to explain why stouts and porters pair well with bleu cheese and otherwise give advice on combining brews with cheeses. Zoe Brickley, cellar master from Jasper Hill Creamery in Vermont, will be at the event, as will Jason Perkins of Allagash Brewing, David Kleban from the Maine Beer Co. and Eli Cayer from Urban Farm Fermentory.

The cost is $25 per person, excluding tax and gratuity. For more information or reservations, call Vignola at 772-1330.

CORNISH

Krista’s Restaurant hosting Why Food Matters benefit

The first Why Food Matters dinner of the year will be held from 6:30 to 9 tonight at Krista’s Restaurant at 2 Maple St.

The food will be local and sustainable, and prepared by food blogger Joe Ricchio.

Dinner, including food and wine, is $30 per person. Proceeds go to the creation of the Charlie Steed Center for Community Nourishment. Tickets are available online at http://whyfoodmatters.eventbrite.com or at the door.

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