“Many would think that food has been as much a part of the arts at the EAC as the arts themselves!” enthuses Chris Grannis, EAC Director. “In fact, food must be an art.”
The Center’s culture of food, celebrated again and again at exhibition openings, concert receptions for the PBSO, Quoddy Voices and the Concert Series, and with an extra splash at annual fundraising events like International Dinner, Moose Island Follies and Holiday Market, has been a huge part of the EAC community experience.

The center will offer an online Poetry & Pie Night on Friday, April 30 at 7 pm. The event was conceived by Education Coordinator Alison Brennan for April 2020, and was to have featured a spread of pies by the Pie Ladies of Pembroke. When the event pivoted to an online format, poets and bakers alike were encouraged to submit writings or photos of pies. This year, with a movement to a Zoom-based experience, the ‘virtual pie’ element is a baking demo by Grannis, who will create a peach galette during the readings and receive periodic check-ins from emcee and host, Mark Macey, another EAC staff member.

Also in the ‘food-at-EAC’ realm, Grannis shared this update: “We are planning to finally, after many years in the works, offer an International Cookbook by the end of the summer. If you have attended these dinners in the past, you will remember all the great dishes and the good cheer—music, dance, and community. If you have a memory or recipe that you brought to a dinner that you’d like to offer for inclusion in the cookbook,” notes Grannis, please contact chris@eastportartscenter.org. Grannis is working with committee members Pat Christopher, Sally DeCicco, Lane Willey and Lora Whelan. Those interested in contributing food-themed artwork or photography may find details here: https://eastportartscenter.org/2021/03/visual-contributions-sought-for-international-cookbook/.

Volunteers Gail McGlamery (from right) and Marlene Russ serve homemade soups made by friends of EAC at the 2019 Holiday Market. Nia Aretakis, Craft-along video instructor, and Ann Cannizzaro, arts camp leader, await their tasty lunches. Photo by Robin Farrin.
Arlene Wren baked this tempting blueberry pie for the 2019 International Dinner. Alongside tempting dishes from ’round the globe—piroshki, tzatziki, pesto, sushi, risotto, huzarensalade, tabouli, enchiladas, curry, kofta, challah and more, Wren’s selection brought an ‘East, West, home is best’ vibe. Photo by Brandy Argir.