Last summer, Fork Food Lab vendor Liz Kennedy was busy packing food for the Yarmouth Farmers Market. She runs Mar Mar Noodle Company, which specializes in kelp noodles made from Maine seaweed. One day, she needed help and another vendor, Daeun Kim of Kimchi Beyond Compare, lent her a funnel that made the task much easier.
“Starting a business can feel lonely,” Kennedy said. “Being at Fork and around other entrepreneurs makes it much less so.”
However, the future of Fork Food Lab is uncertain. They face potential foreclosure, with a public sale of the property scheduled for January 28. This situation could displace over 80 vendors who rely on the shared kitchen space to grow their businesses.
Kennedy has planned a brief production pause during winter. This gives her some time to think about options if Fork closes. “I hope to stay. It’s hard not to feel anxious, but I believe there are options out there,” she expressed. “The community support is hard to replicate.”
Lea Duffy, the South Portland Economic Development Director, shares Kennedy’s hope. “Fork is vital to our community,” she said. “It has helped create jobs and stimulate local sales—246 jobs and $18.6 million in revenue, to be exact. That’s significant.”
Indeed, Fork Food Lab was named South Portland’s Business of the Year in 2024. Duffy pointed out its contributions not just to individual vendors but to the wider food scene in Greater Portland. Fork isn’t just a kitchen; it’s a hub where small food businesses can gather, share resources, and learn from each other.
However, vendors like Peter Grebowski, who owns Gunnar’s Icelandic Hot Dogs, feel anxious about the impending changes. “It’s tough knowing we might have to scramble for new space,” Grebowski admitted. He believes many vendors will struggle if Fork shuts down. “The alternatives just aren’t as good,” he added.
A social media post from Eric Tuyishimire, who owns Choma Zone, captured the sentiment well. He wrote, “There is no better place for Choma Zone than Fork Food Lab.”
Many vendors, including Grebowski, appreciate the guidance Fork has offered. From navigating permits to finding equipment, Fork has made launching a food business significantly easier. “This resource doesn’t exist everywhere,” Grebowski noted. “It’s been the only support we needed.”
Despite the worry, there’s a flicker of optimism. Grebowski received an email from Fork’s leadership that suggested solutions might be in the works. “I’m trying to plan for next year, assuming we’ll still be here,” he said.
Each vendor’s situation differs; some are ready to move on to their spaces, while others, like Kennedy, would feel lost without Fork. “Commercial kitchen spaces like this are vital for small businesses,” she said. “Without it, we might lose many local brands.”
Fork is not new to challenges. It originally launched in 2016 but faced financial struggles. It moved to its current space in 2023, and the clock is ticking again. The situation underscores how vital such community resources are for local economies.
For now, vendors remain hopeful. “We’re all holding our breath,” Grebowski said, echoing the sentiment of resilience that keeps them pushing forward, no matter the uncertainty.
