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68 p o r t l a n d monthly magazine Hungry EyE ry itself with distribution to stores in most of the 50 states. This wont be their main production facility. Theyll be testing flavors and teaching gelato-making classes here. Other things on the first floor will include tables members lockers a meeting room offices ovens a dishwashing station dry stor- age and walk-in coolerfreezer. The tasting room itself will offer Fork Food Lab members products and be staffed by Fork employees. The shared commercial kitchenlab is going on the second floor. The renderings indicate a long room with ovens stoves and cold-storage units lining the walls. Strategic planning Spillane and Holstein did a lot of homework before deciding to start Maines first innova- tive collaborative food incubatorcommer- cial kitchen. The tasting room however was their own idea. Our model was Union Kitchen in Wash- ington D.C. and places like Common- wealth Kitchen and Stock Pot Malden in Boston says Holstein. These are all bigger operations with multiple locations. New York has them too and the city encourag- es them with grant money. F ork has enlisted a few high-profile think-tank consultants who will be available to members for advice on branding labeling distribution and le- gal matters. Among them are Ben De La Cretaz finance director of Stock Pot Mal- den Sen. Justin Alfond D-Portland a fel- low Bayside entrepreneur and co-owner of Bayside Bowl Caroline Paras of the Greater Portland Council of Governments Taja Do- chendorf founder of Pulp Wire branding and marketing attorney Ezekiel Callan- an and Mac McCabe the veteran sustain- able-business guru and former CEO of the ONaturals restaurants. Its worth noting that Holstein and Spill- ane have so far put Fork together without any crowd-funding campaigns. Were going to have one Kickstarter effort though for the retail tasting room. Well be announcing it soon says Holstein. WhatS cooking So who are these members other than Ge- lato Fiasco and what will they be creating Were not quite ready to name names but some of the foods include specialty pop- corn smoked nuts craft soda maple syrup and kale chips says Holstein. Kale chips are still a thing Spillane laughs. We try to steer away from calling trends. Weve also got bakers caterers and diet-specific food-ready-to-go. This last is Vision meets brick and mortar on Parris Street. Fromrightrenderingbyericholsteinsarahmoore