Letter from the Editor

Although we don’t officially call our winter release the “holiday issue,” many of its pages do represent the togetherness and celebration that are of holiday likeness, and the reliable, decades-old expectation that food can be found at the center.

 

Bread in particular seems to instruct a connection between both people and food, whether it’s served as a crumbly conduit for getting things from the plate to your belly (like a slather of Christine Burns Rudalevige’s Slow-Roasted Cherry Tomatoes) or something to occupy your mouth while you listen, rather than talk, an action that Rich West discusses in his essay about gastrodiplomacy.

 

Susan Olcott’s feature discusses Maine’s unique bread-making scene, a result of connections and a focus on local ingredients that we at Edible Maine love to see. These collaborations between farmers, millers, bakers, and the binding work of Maine Grain Alliance (MGA) allow bread-making in Maine to come full circle without ever leaving the state’s borders, from grain being grown on Maine farms, to that grain being milled into flour in Maine, and finally sold to local bakers. The transformation of the Somerset jail into the Somerset Grist Mill represents a particularly striking, if not eerie, transition from silo to symbiosis, just one example in this issue of people coming together.

 

As you’ll read in Get to Know Your Maine Nonprofit featuring MGA, what has gone beyond state borders is the education and insights that Maine has shared with other states to help them create their own regional grain economies, and that’s something to be celebrated.

 

This issue aims to honor connection during a time that Maine weather may discourage us from seeking the same. I hope that the stories and recipes in these pages give you something to look forward to and share with others while the sun and its warmth take their annual hiatus.

Be Well,

No. 11 / Winter 2020

Editorial in this issue

The Manhattan

The Manhattan

A taste of NYC, four ways

10 Things You Didn’t Know About Celery

10 Things You Didn’t Know About Celery

Maine Island Soap

Maine Island Soap

Small-batch soap for big-time health

Eating Without Borders

Eating Without Borders

Culinary diplomacy helps open mouths and minds for a more understanding future

A Tale of Two Fish

A Tale of Two Fish

What it means to eat wild salmon in Maine

Nearly Meatless

Nearly Meatless

A reducetarian approach to cooking

Four Courses in Winter Comfort

Four Courses in Winter Comfort

An edible lesson for cold-weather cooking

Maine Grain Alliance

Maine Grain Alliance

Preserving tradition and building for the future

Maine Grains Rise to the Occasion

Maine Grains Rise to the Occasion

Ancient varieties restore terroir to local bread

Cassandra Elizabeth

Cassandra Elizabeth

Apothecary Bartender

Recipes in this issue

Fireside Sipper

Fireside Sipper

Cheers, My Darling

Cheers, My Darling

Choucroute Garnie

Choucroute Garnie

Honey Roasted Pecans

Honey Roasted Pecans

Apple Cider Vinaigrette

Apple Cider Vinaigrette

Celery Bisque with Beer-Battered Celery Hearts

Celery Bisque with Beer-Battered Celery Hearts

Apple Tart Tatin

Apple Tart Tatin

The Subdued

The Subdued

The Enchanted Forest

The Enchanted Forest

Slow-Roasted Cherry Tomatoes

Slow-Roasted Cherry Tomatoes

Roasted Vegetables and Concord Grapes

Roasted Vegetables and Concord Grapes

Winter Greens Salad Bar

Winter Greens Salad Bar

Sweetened Whipped Cream

Sweetened Whipped Cream

Melting Pot Mashup

Melting Pot Mashup

Rainbow Chard Saag Paneer

Rainbow Chard Saag Paneer

Warm Lamb, Chickpea, and Hummus Bowls

Warm Lamb, Chickpea, and Hummus Bowls

Herbed Goat Cheese Roulade

Herbed Goat Cheese Roulade

Roasted Pork Loin

Roasted Pork Loin

Salted Caramel Sauce

Salted Caramel Sauce

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