Our Story

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.

Our Team

Christopher Ellis-Jacobs

Owner and Publisher

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

Editor-in-Chief & Chef

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.

Ali Waks Adams

Marketing Director & Chef

Ali is the latest addition to the edible MAINE family and brings with her a multitude of skills. She is an independent Chef and the Chef/Producer for Butter+Salt Pop Ups. She is an advocate and avid supporter of local food producers, farmers, and makers. Ali was the Executive Chef at The Brunswick Inn and The Coast Bar & Bistro in Brunswick. She volunteers with Mid Coast Hunger Prevention Program, and has been working with The Manomet Foundation, finding culinary solutions to the green crab invasion.

Helen Horner

Intern

A rising high school senior, Helen is an aspiring writer who is passionate about food. She is excited to further explore the Maine food world and what her home of sixteen years has to offer.

Dylan Ellis-Jacobs

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.

Tom Morgan

Creative Director & Layout

Tom Morgan, principal designer and owner of Blue Design, graduated with a BFA from the School of Visual Arts. Working first as a designer at PaceWildenstein Gallery in New York, then as an art director for Macworld and SF magazines, Morgan opened Blue Design in 1989. Since then, he has been immersed in creating beautiful books that explore the collage of human experience, from self-help to baseball to sacred spaces to cooking to NASCAR, among many. Throughout, his understanding and commitment to the unique needs of publishers has led to a roster of long-standing clients, all of whom recognize how Morgan’s sensitive eye and intellectual curiosity add approachability to complex subjects and meaning to the most commercial endeavor.

Derek Bissonnette

Director of Distribution, House Photographer & Chef

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. He now owns and operates DBMaine Photography.

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Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

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