Letter from the Editor

As the editor of a food magazine, I am the recipient of cookbooks sent by publishers eager for Edible Maine’s imprimatur. On my desk at the moment sit two very different examples, both of which are represented in some form in the pages of this issue. We thank Islandport Press and author Christine Burns Rudalevige for the privilege of sharing some recipes and images from Green Plate Special: Sustainable and Delicious Recipes. While it draws extensively on her Portland Press Herald column to bring the reader a thoughtful, far-reaching cookbook packed with great recipes, just as important are the new ways to think about avoiding food waste, using the whole plant and animal, and in general making your kitchen a greener, more Earth-friendly place.

And then there is Annemarie Ahearn’s Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea. We are so honored to have Annemarie join us for the next year in a new column, “Salt Water Farm Cooks…”, highlighting her ultra-seasonal approach to Maine’s bounty. Having spent time at the farm, I can attest to the fact that her father really does take the kayak out in the morning to catch the mackerel that gets smoked that afternoon and finds its way to the table that night. For fall, she’s got a handful of recipes built around the season’s flavors—apples, pears, squash, duck, wild mushrooms, and that cold-weather favorite, bourbon.

We’re also happy to help you with the holiday gift giving. What better gift for that Mainer-in-exile than a subscription to Edible Maine? If you need more ideas, Sharon Smiley of Local Market in Brunswick has curated a list of items (Fall “Finds”) to eat and drink, read, and cook with—all Maine-made and suiting every wallet.

Finally, as the cold weather sets in, consider giving a little something to those less fortunate and donate to your local food bank or anti-hunger program.

Michael Sanders

No. 02 / Fall 2017