Most people today don’t have a great understanding of where food comes from, how it’s made, the journey it makes or where it ends up if it’s discarded. To put it another way, people are disconnected from their food. So many foods are available all year long from the grocery store and very little thought is given to seasonality. Food is becoming more complicated as consumers try to understand the impacts of things like GMOs and pesticides. Most people today don’t even know that a tomato is a fruit or that peanuts grow underground. But all is not lost. There is a movement that has been gaining ground all across the land. People desire a connection with their food once again, and that desire to reconnect will be nurtured by Edible Maine in the hopes of leading to a healthy and well-informed public, a diverse and safe environment and a thriving local economy.
Understanding how and what to eat leads to a healthy life, in fact it’s a necessity. In order to make the best food decisions for ourselves we need to have a deep understanding of what food is, where it comes from and how it was made. What happens when people become disconnected from their food? Without this connection and understanding people are unable to make good decisions about their own health, the health of their environment, or health of their local economy.
The saying used to be “You are what you eat!” Now that a lot of food is made with harmful chemicals and processes the new saying is “You are what you eat eats!” In other words, what you are eating consumed things while it grew and now those things are entering your body. The trend not too long ago was one of further disconnecting from our food but the tables have turned and there is a big movement happening right now. Join Edible Maine while we highlight this movement and promote your healthy body, your healthy environment and your healthy local economy.
Owner, Publisher and Advertising Director
Chris has always had a love of food and its use as a medium for the creative process. Having spent many years in the restaurant industry he learned as much as he could from every person around him. Chris loves gardening at his home in Greenwood, ME and typically spends each spring planting and each fall harvesting and canning to enjoy his bounty throughout the long Maine winters.
Christine Burns Rudalevige
Christine has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.
Director of Distribution and Lead Photographer
Born in Hartford, Connecticut and raised in Maine, Derek showed a passion for food from an early age. Beginning with a small bakery in Maine, formal training at The Culinary Institute of America, then Pastry Chef at The White Barn Inn in 1999 under the tutelage of Jonathan Cartwright, Executive Sous Chef and then appointed Executive Chef. Derek has been a long-time part of the culinary world in Maine and beyond. He joined the Edible Maine team to pursue a career outside of the kitchen while still maintaining a connection to food. To see Derek's commercial editorial work, visit dbfoodphoto.com and follow @dbfoodphoto.
Owner and Helper-in-Chief
Dylan is a scientist by training with a passion for delicious food and adventure. His scientific curiosity has driven his interests in brewing beer, mixing drinks and other culinary exploration. Dylan loves the outdoors and grew up hiking, boating, paddling and snowboarding in Maine. In between these pursuits, he enjoys refueling with all the unique food and drink that Maine has to offer.
Heidi Kirn is a Maine-based professional photographer, doing both commercial and editorial work. As creative director, she has over 100 magazines in her design portfolio. Heidi’s interest in cooking and sourcing local foods dates to her childhood home in the mountains of western Maine. There she spent countless hours gardening with her father and grandfather and cooking with her mother. After living and working in Boston and New York City, Heidi moved back to Maine, but this time choosing to live on the coast. She is an avid reader and collector of cookbooks and is constantly experimenting with new recipes. In the warmer months, Heidi can be found planting and tending to the square-foot gardens slowly but surely taking over her yard. Heidi is pleased to combine her passions for photography, design, and food in her new role as creative director at edible MAINE. To see Heidi's commercial and editorial work, visit heidikirn.com and follow @heidikirn.
Nina Murray was born and bred in Maine and her love for food was evident from a young age. After receiving her degree in music from Wheaton College, Nina followed the call of making and sharing good food which led her to work on a farm in Hawai’i, to bake bread at Standard Baking Co., and to sail around the world as a ship’s cook aboard a 134-foot schooner for Sea Education Association. Upon returning to Maine, she honed her baking skills at Dandelion Catering Co. and later opened her own small business, Mill Cove Baking Co., a specialty cracker company using Maine ingredients. Nina is now exploring her love of food outside of the kitchen and is thrilled to be interning with edible MAINE.