Letter from the Editor

The Wellness Issue

This is the wellness issue. The concept of wellness is broad and largely up for interpretation, but in trying to define it for myself I am continually brought back to the idea of balance: making space for stillness and for movement; passion and calm; vegetables and ice cream. With that in mind, I hope this issue provides you with a few different ways to find balance in your own life.

Perhaps you’ll even out the pull of a demanding schedule with the homeostatic effects of CBD, a cannabidiol derived from the hemp plant. Our story beginning on page 25, A Kinder Cure: Shining a Light on Hemp- and CBD-based Medicine in Maine, touches just the tip of the iceberg on the historic, innovative, and sometimes controversial (although many times simply misunderstood) topic of hemp, CBD, and marijuana in Maine.

Your Local Dish beginning on page 10 focuses on breakfast, serving up health-conscious recipes for people with limited time in the morning (I’m talking those who rush into the office white-knuckling a coffee to-go and whatever breakfast was able to be prepared in less than five minutes), as well as recipes meant for a slower morning and a bit of overnight prep. In the latter there are carbs, cream cheese, and pancakes, and that’s all I’ll say about that.

For all you kombucha fans, or for those who want to give the mysterious fermented tea a try, check out our Artisan piece beginning on page 46. Although Root Wild Kombucha in Portland doesn’t make their “booch” for its health benefits, the stuff is packed full of antioxidants, probiotics, and flavor that only a former brewer could bring to the glass.

The other amazing stories and recipes in this issue are the very essence of a well community made up of generous writers, photographers, home-cooks, and small business owners who take the time to share their ideas, research, food, drink, and expertise with us on a regular basis. Thank you to everyone who helped create The Wellness issue, and happy Spring.  

 

In gratitude,

No. 12 / Spring 2020

Editorial in this issue

Steam Mill Brewing

Steam Mill Brewing

New brewery in Bethel raises a glass to simple living

Wellness in the Morning

Wellness in the Morning

Recipes for a quick and healthy or slow and soul-food start to the day

Maine Garlic

Maine Garlic

Medicinal tales of a hardy bulb

Slow Fish to Your Plate

Slow Fish to Your Plate

Understanding the slippery issues around responsible seafood management

Root Wild Kombucha

Root Wild Kombucha

When brewer meets booch; an unexpected love affair

10 Things You Didn't Know About Rhubard

10 Things You Didn't Know About Rhubard

Norumbega Inn, Camden

Norumbega Inn, Camden

Edible experiences abound at this historic castle on the sea

A Kinder Cure

A Kinder Cure

Shining a light on hemp- and CBD-based medicine in Maine

Saffron Grows in Maine

Saffron Grows in Maine

Local farmers are learning how to grow this expensive, exotic spice

Recipes in this issue

Lobster, Fennel, and Saffron Risotto

Lobster, Fennel, and Saffron Risotto

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

The Fluffiest Japanese Pancakes

The Fluffiest Japanese Pancakes

Savory Lobster, Fennel, and Saffron Broth

Savory Lobster, Fennel, and Saffron Broth

Made-from-Scratch Bagels with Fresh Dill Cream Cheese

Made-from-Scratch Bagels with Fresh Dill Cream Cheese

Spring Berry Smoothie

Spring Berry Smoothie

Pear and Blue Cheese Salad with Saffron Vinaigrette

Pear and Blue Cheese Salad with Saffron Vinaigrette

Carrot and Turmeric Juice

Carrot and Turmeric Juice

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