Makers' Market Shop and Studio, 47 Caterpillar Hill road, Sargentville, ME (2026)

08/17/2026

“Allocation:…
Whew! Gotta love this Summer action, huh? We’ve got whales, we’ve got tourists, we’ve got summer people, mosquitos, shooting stars, fog and sunsets. Everything is right on course!
By this afternoon, Our Bailey will be pulling into her new home in Syracuse and moving her meager possessions into her tiny dorm room. She leaves behind a yawning chasm in our kitchen, that kid can make tortillas like someone’s 80 year old abuelita. Her absence is profound, and although she is starting a bright new chapter in her life, we are all going to suffer from the loss, and we miss her already.
Jasper will step up, though. He’s been making tortillas and running the grill for much of his life. He’s fast, has a great attitude (for a 17 year old) and a depth of knowledge and interest in the culinary world that would surprise you. He’s going to do great, and keep everything on the line running just fine.
Until Friday. That’s his last day, thence he heads off to school as well. (Why we will be CLOSED this Saturday, the 22nd!) Then Ada starts with the daily soccer practices that end her season at EL EL, Sophie heads back to her junior year, Sally has to go open her school kitchen as her students and faculty are going to need to eat, and she has lot’s to do to get ready. Ari starts her semester the Tuesday after next, and if you are counting (or at least following along) that leaves Michele and I, with a few mornings from Shannon, as the entire staff of EL EL FRIJOLES! Just like back in The Day, only then we only fed a few people a day. On Wednesday, we fed 334 people meals, and quite a few snacks, drinks, desserts and apps as well. You can see the issue! It's why our season ends on August 29th this year.
But for today- Everything is cool, there is lots of resources being allocated to Makers’ Market Shop & Studio, where we'll be open all winter- Sandwiches and Scones And Gazpacho and a huge trove of Burrito 4 packs are headed up this morning, Ella will be there 11-5!

08/15/2026

Important Notice!
EL EL FRIJOLES will be closed for dinner this evening! We may make it as late as 4:00 pm for lunch, but we will not be able to serve you dinner tonight.
See you next Wednesday at 11:00 am!

Note- Makers' Market Shop & Studio will remain open until 7pm this evening for your food/wine/art needs.

08/15/2026

“Savor”…
Here it is, the time, the place, the perfect setting. We have great weather, the light is perfect, nice breezes, even the bugs have settled down (well, maybe it is Yellowjacket season) everything is pretty much perfect!
Today might just be The Day, you know the one, that particular Summer day where everything is just right. The period in time where you finally just relax, you realize that things are actually going o.k. for right now, take the win!
We humans can always find something to worry about, something to complain about. There is always some sort of pitfall or trauma right around the corner- the market might crash, sickness, political uncertainty, a pink slip, bad internet reviews, you never know what is coming. We have evolved into pretty complex organisms, that rely on increasingly complicated systems to get through a sun-cycle. We didn’t use to have food delivery apps, or smart phones, or cell phones or even telephones at all. The power never went out back before rural electrification, it just got dark. Gas prices never went up before the automobile, I suppose feed for your horse was always an issue, but you could grow your own.
Our modern life is full of convenience and wonder, opportunities and experiences that we can share and brag about to people we haven’t even met. Maybe we’ve built a monster, but things are what they are.
Still, you can sit on the porch and just read a book. You can have a drink with your cousin, walk the beach with a child, share a meal with your family. All this is within reach, but you might have to plan for it, find the time, make the commitment.
If you want Shrimp, at least we can help with that. We are making a lovely Chipotle-glazed shrimp bowl today, with flour tortillas and a nice heirloom tomato & cucumber salad. Also, we have a grilled Pesto Chicken Quesadilla, with local greens and our Mexican corn. Coffee, scones and the latest newspapers available at Maker’s Market at 9am, Taqueria 11 to 7ish today, but come early to avoid surprises!

08/14/2026

“I’m not an economist, but I play one on t.v.”…
The more you talk about our local societal/economic situation, the more folks show up who are also concerned.
I met several people just yesterday who shared perspectives on where we find ourselves, and it illustrates to me that many of us are acutely aware of the gravity of our situation, but that we don’t really know the solutions. One couple I spoke with run a farmstead in rural Vermont, they remarked how their situation differed in that they are not overrun with business, not flooded with high-earning new residents and visitors. A neighbor I spoke with maintains that we may have a chance to navigate this current situation, but it will require a concerted effort that requires multiple stakeholders to come together and overcome the inertia to dig in. This possibility is enchanting, but also, my experience with humans is that we rarely get it together to do the right thing as a group.
Perhaps the take-away of this, is that The Conversation is the important starting point. A lot of us have been having this talks for a lot of years (I used to be a Board Member on the Chamber of Commerce!) as business owners and residents and artists and students we all have an important stake in the future of our Peninsula, we are all in the same boat, and you know how the tide has it’s effects. The sociological and cultural geographic issues facing us are great- we’ve talked about this before, but it is starting to become apparent that broad societal change is upon us around here, we should probably acknowledge it and talk about it.
In any case, while we still have things up and running around here, still living la Vida Loca, we are sharing our food with y’all. Today, in another innovative stretch, we are offering Fresh Lobster Aguachile- A bowl of delight and goodness, with heirloom tomatoes, herbs, chilies and lime supporting a nice pile of sweet, tender lobster, with chips and local greens. There will be a Local Collards & Caramelized Onions Quesadilla, with Mexican Corn and Heirloom Tomatoes. And we have the Local Crab Quesadilla, with a nice salad. Get it whilst the getting’s good!

08/13/2026

“A big sigh, an eye-roll and a face-palm”…
Well, that was fun. These Summer Wednesdays are really like nothing else.
Wednesdays have always been our busiest day, and we’ve never really figured out exactly why. This summer, when our country is at war, our government is being dismantled and our society fragmented like never before we certainly didn’t expect more growth.
But growth is what we have going on here. From the real estate to the retailers to the trades it is pretty much On Fire around here. Is this good? Is this sustainable? Is this what we want? On the one hand, obviously us small businesspeople should be happy to have an ample customer base. Those plumbers and electricians and roofers- it’s great to have the work. If you own property, its value is increasing, so you are earning just by holding on. But your taxes are rising, too- and we use property taxes to fund most of our state. It shouldn’t be impossible to get someone to come install a water heater or a ceiling fan either. And what if you don’t own property? The cheapest house on the market in Sedgwick today is $549k! A tough market to find a starter home, or even an apartment. Thus, nobody can live here without either some sort of real job via the internet, or having some bucks socked-away from a lifetime of working. Suffice it to say, these folks are not interested in the kind of work that starts at 6am with cooking beans and ends at 7pm with washing compost buckets and mopping floors. And the interfacing with 500 hungry visitors in-between? Not so much. This is why our season ends on August 29th, our employees are all leaving and we are so busy we can no longer run this place with just the two of us.
So we have a short season, we still get to make food (and will continue to do so up at Makers’ Market Shop & Studio all winter!) and today is no different We’ll have a Ropa Vieja Bowl: Cuban-style slow-cooked beef, with black beans & rice, warm tortillas. And we have fresh, Local Crab Quesadilla, with a nice salad. And you should check out the offerings up at MMS&S, it’s the future!

08/12/2026

“It’s all going to be fine”…
Check it out, it looks like it might not be in the high 80’s today! Maybe the air won’t be near-to being a liquid! I imagine we still will have more than the normal number of visitors around, but hey- it’s summer in Maine, and we are all trying to ge tin on the fun whilst it lasts, so let’s just be chill, shall we?
We’ve landed at another Wednesday, and we are planning to make the best of it. Sure, there will always be the people who call us up at 6:40 looking for a take-out or a delivery (!?) yes, we can count on someone with a list of food for all 18 people at home emerging from the line in the middle of dinner (don’t so that, btw). And there are always those poor souls who roll in while we are cleaning up, amazed that a busy restaurant in a bustling summer community is really closed at 7pm (True!). People eat early around here, and our day starts before the sun is risen, so yeah, no later than 7:00 is really a thing.
But for those of you who have it all figured out, you know to show up with your posse, grab a bottle of champagne, or a few beers from next door, claim a table, release the children and make an evening of it. Seems like a pretty great idea to me, anyway- summer in Maine with your friends and family! All you need is some good food, which we will be happy to provide.
Like, maybe Fish Tacos? Today’s is a tasty, pan-seared Haddock in a Tomato/Chili/Lime concoction that is out of this world. It’s a hot summer day, so we have a really great Chilled Shrimp dish, served on a bed of our Quinoa and Bean Salad with some local greens, it’s like spa food! And, yes, we have the Local Crab Quesadilla, with a nice salad today as well.
Next door, there is Tinderhearth Bread, Honey & Lace Baking Blondies and Whoopie Pies (and her Bagels in the freezer!) We have Fresh Lobster Meat, Pickled Shrimps, and Gazpacho in the reach-in, Salsa, Chips, Shortbread, Crackers and all you need for a great Charcuterie board. Plus all the usual stuff, from Bacon to Butter, Pancake Mix to Tofu, Jewelry to Block and Gel Printing supplies. 11-7 today, come see us!

08/08/2026

“Well, here we are!”…
Dang, that was unpleasant, huh? Heat is one thing, but when it gets extreme, when it gets humid, everything just shifts. We work in a place that is generally hot, a given that we have become accustomed to. Still, it is not easy to push through when it passes the reasonable mark and just keeps going.
I can understand why some of our colleagues just up and closed yesterday, probably a good idea, actually, although for our operation closing actually requires quite a bit of planning and additional work. So we soldier on, we get through it with a lot of iced tea/Agua Fresca blend and all the fans running full blast.
Yesterday was so hot and unpleasant, even the customers stayed home- we had Specials right up until closing, and long periods were there wasn’t a car in the lot, when we collectively huddled under the heat pump and drank our cool liquids.
But looking outside the morning, it appears to be cooling rain, it looks like there is no beating sun and so far it is not 80 degrees out- we’ll take the win!
So, a bunch of great food awaits you if you choose to venture out. You packed your stylish offshore foul weather gear, you brought an umbrella, you have those cute rain boots so you’ll have to get out amongst it all and enjoy a nice meal!
Today we have Local Scallops in a wonderful Tomato Aguachile! Served with some crispy chips, you may think you are on a billionaire’s chartered yacht. There is a Tasty Grilled Chicken Quesadilla, tender slices of chicken tossed in our Local Herb Pesto, served with Mexican corn and some local mixed greens. And we have this amazing Smoked Salmon Quesadilla, with a nice salad.
And, yes, up at Makers’ Market we have the usual collection of fresh, local foods and baked goods, chilled bottles of great wine and beer, a dizzying selection of local art and craft and all sorts of artist’s supplies, bespoke clothing and jewelry. Might be good to venture out today!

08/07/2026

“Grace, Power and Beauty”…
A couple years ago I told y’all about the experience Jasper and I had when we encountered a giant humpback whale in the Reach while we were out sailing the Hobie Cat. A 40-something-foot whale viewed from a 16’ boat at water level was indeed a humbling experience, and the half-hour it swam around with us was pretty magical.
I have spent most of my summers here, along the Reach, and never heard even a mention of whales in these waters, which was part of the reason we were so gobsmacked when one swam up next to us.
This summer, the whale is back, and is making quite a splash (sorry) around here. Sightings have been reported all over Penobscot Bay, but yesterday it spent part of the morning dining in Buck’s Harbor, right near the shore and among the boats moored there. The video is amazing, and the fact this creature is cruising along chowing down on pogies among all of us is pretty special. It’s hard to keep up the act of being a du***ss human when you see one of these things close up. It makes you realize that we are not the only ones here that matter, that we are just a part of this ecosystem, even if we do have an outsized impact. I suppose we should feel better that there are so many seals around now (explains all the sharks, too!) and there is at least some small fish for these guys to eat. Maybe we have been doing something right? Clearly, we are again headed down the wrong path, but perhaps we’ll see the light and reverse course sooner rather than later. Certainly the whale would appreciate our collective enlightening. The seals and the sharks, too!
We won’t be serving schools of Pogies here today, but we do have our lovely Smoked Salmon Quesadilla, with a nice salad. We also have made some fresh pesto (things are growing!) so there is a Grilled Pesto Chicken Quesadilla. And as it’s Summer, we have a lovely Lobster and Herb Quesadilla today- all served with tasty, fresh veg.
Come early for best selection, and if you don’t want to deal with the crowds, check out the offerings up at Makers’ Market Shop & Studio- no lines up there, and lots of food, craft, jewelry, clothing and a million other cool things.

08/06/2026

“Ahhhh, Summertime!”…
There is nothing like a Summer in Maine. Clearly, you get it. You understand the appeal, the light, the views, the way the trees and the water and the rocks all conspire to create the most incredible landscapes. The people from all over, each having their own “Maine” experience. From the modern internet Influencers, to the tenth-generation summer people to the gritty Downeasters who are trying to get their traps hauled, the clams dug and the berries raked we are all here doing the best we can. Sure it is annoying to find a completely full lot at the Co-Op, yeah, standing in line for a fish sandwich is a drag, yes, there are morons who drive amongst us!
But come on, people, really?Let’s just pump the brakes here for a second. Take look around, smell the roses, taste the berries (but DO NOT poach from commercial fields!) Eat some lobster. Just take a moment to calm down, to reflect that you are here, now. Things may be going to hell in a hand basket in the general sense, you are not wrong to be gravely concerned about the existential crisis facing our country and our species in general, but sometimes you gotta chill!
How doe do two things at once? Worry, revolt, plan action and subvert while simultaneously building a fire ring on the beach, trimming a mainsail or boiling a lobster? I guess this is the part about being a human with this big ol’ brain where more than one thing can be true at the same time? So, sure, crisis and vacation all at the same time! I suppose it is worth reflecting on this, and certainly well worth acknowledging the incredible fortune that allows for this space where we find ourselves.
So, if the line outside our door scared you off yesterday (it sure did for me!) today is another chance for something delicious! We have a Local Collards & Ham Quesadilla, with Caramelized onions and a lovely mustard sauce. We have Local Crab Quesadilla, with a nice salad. And we have Local Chorizo, with Aroostook Potatoes rolled into a tasty Burrito! Things are terrible, and things are great! Come have a beer and some tacos, while there is still time.

08/05/2026

“What are you going to eat today?”…
Happy Wednesday, friends. It’s August, it’s going to be another hot one, and The People are here! We are living in that period where the grocery store is packed full of people we don’t know, the gas station is lined with cars adorned with plates from other states and the usual hot spots are all operating at maximum capacity. Summer, in all its glory! Remember that it’s just a part of life on The pEninsula that parking at the trails is full, there is going to be a line for coffee and the bread might be gone before you get a loaf. The System has ramped-up to its maximum capacity, and some things have more demand than supply. Breathe deeply, take a chill-pill and relax. We know it’s temporary, we understood when we made this place our home that there was a strong seasonal influx of visitors, and it can be loads of fun interacting with folks From Away. Give them a break, some of them are pretty clueless and may not fully understand the subtleties of rural Maine living. We had a cal the other week-“I can’t find you on The App, can we get an order for delivery?”. Few interactions we’ve had illustrate the gulf between our existence and theirs, in so many ways. This, friends, is why we don’t generally answer the phone during Summer!
But, if you show up hungry, and are willing to try something different, we have some great options today: Fish Tacos! Haddock, marinated in a tasty Lime, Coconut and fresh Fennel (from our kitchen garden) sauce, for one. Local Chorizo & Potato Tacos, for another. And this week (today at least) we have Local Crab Quesadillas, served with a nice salad. Up at Makers’ Market we have tons and oodles of tasty things as well, from Gazpacho to fresh Bagels, Bread to Beer, Pickled Citrus-Chili Shrimps to staples like Local tofu and bricks of unsalted Butter, Pancake Mix, Farro, Barley, Coffee and Tea. Both stores open 11-7 today!

Makers' Market Shop and Studio

08/17/2026

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08/15/2026

08/14/2026

08/13/2026

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