We Love to Eat


Chowder luncheon – Friday, Aug. 26, and every Friday, 11 a.m.-1 p.m., North Deering Congregational Church, 1364 Washington Ave., Portland. Bowl of haddock chowder with crackers, $9; or lobster roll lunch with chips, $10; cup of chowder, $6; combination lobster roll with cup opf chowder, $13. All lunches include fresh baked bread, pickle, cookie and beverage. Takeouts available.

Bean supper – Saturday, Aug. 27, 5-6 p.m., Casco Village Church, UCC, 941 Meadow Road (Route 121), Casco Village. Beans, hot dogs, summer salads, casseroles, blueberry treats, and homemade pies. $8, $5; $21 max, families with young children. Last Saturday night supper of the summer.

Haddock dinner – Saturday, Aug. 27, 5 p.m., Living Waters Church, 197 Parker Farm Road, intersection routes 112 and 22 (near Plummer’s Market), Buxton. Haddock, casseroles, salads, veggies, desserts and beverages. Suggested donations $8, $4; $20, families.

Free meal – Wednesday, Aug. 31, 5-6 p.m., Westbrook Community Center, 426 Bridge St., Westbrook. Sponsored in collaboration with Wayside Food programs and Trinity Lutheran Church. Handicapped accessible and free parking.

VFW meal – Wednesday, Aug. 31, 5-6:30 p.m., VFW Post 832, Peary Terrace, South Portland. Meat loaf with gravy, macaroni and cheese, string beans, rolls, dessert. $7.

Public lunch – Friday, Sept. 2, 11:30 a.m.-1 p.m., North Yarmouth Congregational Church, 3 Gray Road, North Yarmouth. Homemade fish chowder, grilled crab and Swiss sandwiches, a special, and desserts served. À la carte pricing. Takeout  available. Proceeds benefit the church and its work in the community.

Bean supper – Saturday, Sept. 3, 5-6 p.m., American Legion, 15 Lewiston Road, Gray. Beans, casseroles and pies. $8, $4.

Bean supper  – Saturday, Sept. 3, 5-6:30 p.m., Casco Masonic Lodge, 20 Mill St., Yarmouth. Three kinds of baked beans, macaroni and cheese, hot dogs, cole slaw, homemade pies and biscuits, and beverages. $10, $4.

Nonprofit organizations who want to list public meals should email information 10 days in advance to [email protected].