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Maker of only commercial pizza dough made with Maine grains is expanding

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Maker of only commercial pizza dough made with Maine grains is expanding


CANAAN, Maine — Heather Kerner pulled her disposable shoe covers on and walked via swinging doorways into her firm’s glowing kitchen. She stopped to level out the 160-quart spiral dough mixer, a brand new piece of kit at The Good Crust that makes 350 kilos of dough directly.

Kerner’s enterprise, which produces the one commercially accessible pizza dough constituted of 100-percent Maine-sourced grains, not too long ago relocated to a producing facility at 210 Major St. in Canaan.

The Good Crust’s new manufacturing facility is positioned at 210 Major St. in Canaan. Credit score: Valerie Royzman / BDN

The Good Crust’s transfer from a shared house with The Miller’s Desk restaurant in Skowhegan to a freshly renovated facility alongside Route 2 in Canaan marks an enormous second for the small enterprise. Since its founding in September 2020 through the COVID-19 pandemic, the corporate has produced 61,000 kilos of pizza dough — and it has plans to extend its manufacturing capability nine-fold, Kerner stated. Her plans embrace increasing her product line to takeout pizzas and bialys. Tasks involving the group are within the works, too. The power will maintain its grand opening on Friday.

“With this facility being a former restaurant, we did inherit a full cooking lane that features a pizza oven,” Kerner stated. “We’re studying that the shoppers right here in Canaan and the individuals who move via on Route 2 are actually searching for a high-quality pizza to go.”

A launch date to supply takeout pizzas a couple of times per week hasn’t been set, but it surely ought to be shortly after the grand opening. The Good Crust will supply pizza substances from native farms, and perhaps some from Kerner’s homestead, akin to onions, garlic and hen.

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Kerner — who has been concerned with entrepreneurship packages during the last two years, together with Dirigo Labs’ first accelerator cohort — knew early on that she must increase her firm’s kitchen house and freezer capability, she stated.

The brand new facility, positioned about six miles from the gristmill the place the substances are sourced, not too long ago changed its receiving door to suit the spiral dough mixer, and bought different tools akin to a number of dough divider and rounder machines. She changed the inside cooler with a walk-in freezer, and the corporate will set up a big freezer in its transport storage in July.

Heather Kerner, founder and proprietor of pizza dough producer The Good Crust, reveals the brand new  facility’s spiral dough mixer. The machine can combine 350 kilos of dough at one time, she stated. Credit score: Valerie Royzman / BDN

The Good Crust wanted a producing house that didn’t depend on one other restaurant’s kitchen. Now the staff has extra flexibility and independence, which it wanted to tackle new, bigger prospects, manufacturing supervisor Shawn Duffy stated. The corporate now can construct extra of its personal identification and tradition amongst workers, he stated.

Kerner’s preliminary objectives have been to inventory her freezer with a pizza dough that made for fast dinners for busy moms like herself and to assist Maine farmers and millers. Her twin sister is Amber Lambke of Maine Grains, and Kerner used The Miller’s Desk on that property as an area for recipe trials and as a pilot for her enterprise.

Kerner additionally noticed a dough firm as a platform for workforce improvement, and she or he thought it might be an answer to labor power points that companies are experiencing. She works at Regional College Unit 18, the China and Messalonskee faculty district, and makes use of grains whereas working along with her college students to show them life abilities.

“Having labored as an occupational therapist in pediatrics for my complete profession, I used to be seeing people graduate and go on lengthy ready lists for prevocational experiences,” she stated. “I actually felt it was a waste of their potential.”

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Utilizing her nontraditional enterprise mannequin, Kerner has employed 12 individuals since she based The Good Crust, together with 4 who started as apprentices and related to the corporate via Goodwill Northern New England and Manpower Maine. Among the employees have bodily and cognitive disabilities, together with autism, cerebral palsy and a employee who suffered a traumatic mind harm. Others are recovering from dependancy.

From left to proper, Asa Clark, Aidan Clark and Samuel Tierney bundle pizza dough at The Good Crust’s new facility in Canaan on Thursday. Credit score: Valerie Royzman / BDN

“We’re type of like a small household on this enterprise,” stated Samuel Tierney, who was employed as the corporate’s first apprentice whereas he was in highschool. “As we’re all individually rising, so is the corporate. Earlier than I received this job, I didn’t actually have something.”

Tierney’s particular training trainer received him concerned with Manpower Maine, which then related him with The Good Crust, Kerner stated. Tierney additionally personally knew Kerner. It was an enormous alternative for him to accumulate work expertise and begin making his personal cash, he stated.

Kerner works one-on-one with workers who want additional route, which typically means offering lodging, akin to restricted work shifts or clear instruction on the place the model sticker belongs on a plastic bag, she stated. She additionally provides coaching in delicate abilities, together with skilled habits and the usage of timecards.

“As we develop, now we have mapped out roles for the corporate that can seemingly be crammed by social staff or occupational therapists who will likely be like job ability trainers,” she stated, noting the corporate will settle for apprentices once more as soon as the move-in course of is full.

Clockwise from left: Samuel Tierney packs pizza dough right into a field at The Good Crust’s new manufacturing facility in Canaan on Thursday. Tierney was the primary of 4 apprentices on the firm; The Good Crust sells 16-ounce parts of pizza dough at well being meals shops and farms in Maine and close by states; Aidan Clark packs frozen pizza dough into plastic luggage. Credit score: Valerie Royzman / BDN

Together with introducing takeout pizzas, The Good Crust is working to deliver 4-ounce dough balls to marketplace for bialys, Duffy stated. Bialys are bread rolls much like bagels, solely with a deep nicely and seasonings within the heart. Plans for a dry pizza dough combine that might be shipped and pre-stretched pizza rounds for hospitals are additionally within the works, Kerner stated.

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She is working with state leaders in class diet to learn the way The Good Crust can be utilized in cafeterias whereas assembly whole-grain necessities, she stated. Among the companions are exploring how Maine universities can start providing the pizza dough. Style testing and knowledge assortment passed off at 11 campuses earlier this 12 months.

You will discover The Good Crust’s pizza dough at well being meals shops, farms and different locations in Maine and in close by states. Go to the web site for info.



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Maine

Woodland tour in Cornville

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CORNVILLE — The public is welcome to join Maine Woodland Owners and Maine Forest Service on Monday, July 22 from 1-2:30 p.m. for a tour of Stottler Memorial Woodland on Barter Hill Road in Cornville. Maine Woodland Owners Land Trust forester Mike Kinney will discuss and showcase the various active forest management projects that focus on developing a healthy forest. Additionally, Maine Forest Service District Forester Jim Ferrante will discuss what key characteristics can be used to identify the various tree species found on the property. 

This is a free event. Contact Jenn Hicks, Maine Woodland Owners director of communications and outreach, for more information or to let her know you plan to attend at jenn@mainewoodlandowners.org or 207-626-0005. Visit the Maine Woodland Owners website at www.mainewoodlandowners.org.

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Here’s how experts want to see Maine combat climate change in the next four years • Maine Morning Star

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Here’s how experts want to see Maine combat climate change in the next four years • Maine Morning Star


Maine’s climate action plan is due for an update later this year, and experts have already put forward a draft of what they’d like to see included. 

The Maine Climate Council has until December 1 to update “Maine Won’t Wait,” the state’s four-year plan that outlines strategies for reducing carbon emissions and introducing cleaner energy sources in the state. In June, the council’s working groups dedicated to housing, transportation, coastal and marine sectors and more put forth suggestions for new and refined strategies the state should include in the updated plan. 

Gov. Janet Mills created the climate council in 2019 to establish an action plan to help the state achieve carbon neutrality by 2045 and combat climate change. A recently-released assessment of climate change and its impacts on Maine showed that the state’s climate is getting warmer and seeing more severe weather. According to the report, each year from 2020 through 2023 ranked among the ten warmest years on record for Maine. 

Many of the suggested strategies build on the efforts outlined in the original climate action plan, but there are a few new proposals  — such as resiliency measures to address increasingly common spills from residential heating oil tanks and bolstering local food production. 

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Here’s a closer look at a sample of the strategies that the council is suggesting to implement in the next action plan.

Drive fewer miles, and do it with electric vehicles

As a rural state with limited public transportation, the last climate action plan underscored transportation — particularly personal vehicles — as the largest source of greenhouse gas emissions in Maine. 

The proposed plan suggests accelerating the transition to light-duty electric vehicles, including plug-in hybrids. Likewise, the climate council is proposing a faster switch to zero-emissions medium- and heavy-duty vehicles.

In its proposal, the council’s Transportation Working Group outlined ways to aid in that transition including rebate programs to lower the cost and an education campaign for Maine communities and car dealerships to teach about the technology involved with electric cars and the incentives for buying one.

Maine toyed with the idea of ramping up electric vehicles earlier this year, but the Board of Environmental Protection rejected a rule in March that would have required clean, electric vehicles to make up the majority of new car sales by 2030. The board rejected it because of lingering questions about the policy, and said they believed such a large decision would be better placed in the hands of elected officials. 

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However, the state has and continues to expand charging infrastructure for electric vehicles. Maine plans to add more than 50 new high-speed EV chargers near busy highways and outdoor recreation areas in the next year. Currently, Maine has more than 1,000 EV charging ports across nearly 500 locations, according to a map from Efficiency Maine. 

Even with cleaner cars, the proposed plan still suggests reducing the number of vehicle miles traveled. 

Conserve more land, consume more local food 

The climate council’s working group dedicated to Natural and Working Lands proposed to further three of its original goals in the new action plan. These include conserving more acreage of land, consuming more food grown in Maine and incentivizing woodland owners to do more carbon removal and storage. 

The proposal notes that Maine has conserved about 50,000 acres annually in recent years, with a total of more than 4.3 million acres permanently conserved. That accounts for a little more than 22% of the state’s total acreage, but the working group is proposing to bump that up to 30% by 2030. To achieve that goal, the proposal said the annual conservation rate would need to increase nearly fivefold. 

Since about a third of all human-caused greenhouse gas emissions are linked to food, there’s also a suggestion to increase the amount of food consumed in Maine from state food producers to 30% by the end of this decade. 

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To do that, the proposal outlines ways to bolster local food production by strengthening Maine farms and creating more markets to increase access to local food. 

Make our buildings more resilient

To this point, climate strategies pertaining to buildings have focused on reducing the emissions coming from them. But the council’s Building, Infrastructure and Housing Working Group proposed an emphasis on resilience. 

From homes to offices, buildings in the state are susceptible to climate-driven hazards such as large storms that can cause damage and create power outages. The proposal said buildings are even at an increased risk for wildfires. Flooding has also increased the number of oil spills from residential heating oil tanks, the working group wrote in the proposal. 

That’s why the proposal has suggestions for increased resiliency measures like flood insurance and sump pumps with battery back-ups. The working group also recommends creating a new program to properly drain, remove and dispose of high-risk residential heating oil tanks and considering a comprehensive management plan for what to do with those tanks as the state transitions to cleaner energy sources. 

Public feedback

A survey is available on the council’s website for people to share suggested updates to the state’s strategies to address climate change. The written proposals and video presentations from all of the working groups are also available on the council’s website.

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These Revolutionary War Battlefields Are in Maine

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These Revolutionary War Battlefields Are in Maine


Independence Day is here! Do you know how much history from the Revolutionary War is within current day Maine? I say current day, because as you may know, Maine did not become a state until 1820. The war for America’s independence ended in 1783 with The Treaty of Paris. Nonetheless, the history in Maine during this time period is fascinating.

America Suffered Her Worst Naval Defeat in Maine Until Pearl Harbor

And you stand exactly where it happened and get a tour in beautiful Castine!

Castine Sign

David Bugenske/TSM Maine

Fort George was built by Great Britain in 1779. The Patriots, outnumbering the British, wanted to overtake the fort and access to the Penobscot River, but lost this battle called the Penobscot Expedition. Even Paul Revere’s reputation (yes, THAT Paul Revere) was tarnished as a consequence of this defeat, and he was arrested for being cowardice … yikes.

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Fort George, ME

David Bugenske/TSM Maine

Although the battle at Fort George did not end in our forefather’s favor, this serves as a great reminder that it isn’t who wins the battle, but the war. Castine is a beautiful area to visit especially on our nation’s birthday with it being rich in history that helped make America what it is today. Read more on the Penobscot Expedition here before you visit! 

The First American Naval Battle Occurred in Maine

Machias, Maine

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The Battle of Machias, also known as Battle of the Margaretta, broke out on June 11th, 1775. It was the first naval engagement during the Revolutionary War. THE FIRST! The CliffsNotes version is that some aggressive British soldiers sailed into Machias Bay and wanted future Mainers to sign a document proving their loyalty. They rebelled, fought off the British with pitchforks, axes, and hunting rifles melting down anything for ammunition, and took over the British ship, the Margaretta!

If you decide to visit Machias, definitely checkout Burnham Tavern Museum which features artifacts and further information on the Battle of Machias.

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The Most Popular Dog Names in Maine for 2024

Gallery Credit: Jordan Verge

Hiking Great Pond Mountain in Maine

Pictures from hiking Great Pond Mountain in Maine.

Gallery Credit: David





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