Documentary series to appear at market, co-op

Perennial Plate, an online weekly documentary series, will make a stop at the Rising Tide Community Market and the Pemaquid Fishermen’s Co-op on Sept. 3.

Rising Tide, 323 Main St., is a sponsor of the 2011 Perennial Plate “Real Food Road Trip,” in which chef/activist Daniel Klein and camera person Mirra Fine are traveling around the United States telling stories of “real food and the people who provide it.”

Klein will be preparing a traditional Maine lobster bake at the Pemaquid Co-op, and there will be a screening of an episode of the show as well. Tickets are $25, and are available at the co-op. All proceeds go to purchase the food for the event from farmers.

For more information, go to strongertogether.coop or perennialplate.com.


Sign-ups begin for classes to prepare artisan breads

Learn how to make artisan breads this fall in two classes at the Stone Turtle Baking and Cooking School, 173 Howitt Road.

The school’s most requested class, “Artisan Breads – French,” will be held from 10 a.m. to 4 p.m. Sept. 17. Six hours of instruction includes hands-on experience making crusty European hearth breads and instruction in pre-ferments.

The class costs $70 (includes lunch), and is limited to 10 students.

On Sept. 24, an “Artisan Bread – Rye” class will be held from 10 a.m. to 4 p.m. This class costs $65, and is also limited to 10 students.

For more information or to register, call 324-7558 or 459-0567.


Whole Foods raises money, offers school garden grants

Whole Foods Market and FoodCorps are now accepting online grant applications for the new School Garden Grant Program.

The program will offer $2,000 grants to 1,000 schools and nonprofit community gardens that are working with schools to create or expand school gardens. In addition to money, the grant recipients will receive a copy of “How to Grow a School Garden” by Arden Bucklin-Sporer and Rachel Pringle; a digital garden kit that includes an online resource center; discounts for gardening supplies; and mentoring and support from FoodCorps.

The grants are being funded by a six-week, in-store donation drive at all Whole Foods Markets, including the one at 2 Somerset St. in Portland, and at wholekidsfoundation.org. Donations will be accepted through Sept. 30. Shoppers can also donate at store checkouts and at wholekidsfoundation.org.

The Portland store will hold a “Goodwill from the Grill” event Sept. 17 to raise money for the project. Customers can buy lunch at the event for a $5 donation.


Food writer Gunst to teach cooking class at Stonewall

Food writer Kathy Gunst, author of the new book “Notes from a Maine Kitchen” (Down East, $27.95), will be teaching a cooking class and signing books at Stonewall Kitchen this fall.

Her first class, “Fall Celebration,” will be held from 11:30 a.m. to 1 p.m. Sept. 23 and feature Roasted Wild Mushroom Soup with Croutes; Angry Lobster (lobster roasted with chile pepper, basil, rosemary and garlic); and baked individual chocolate cakes stuffed with wild Maine blueberries.

Cost of the class is $60. Register by calling (877) 899-8363.