Letter from the Editor

The Rainbow Issue

Russian painter Wassily Kandinsky said the power of color lies in its ability to directly influence the human soul.


I consider that assertion on sleepless nights when I stare at a print of Kandinsky’s Improvisation 27 (also called The Garden of Love II) we have hanging on the bedroom wall. Art historians say the mix of dark lines and abstract masses of color shows three iterations of an embracing couple surrounded by serpentine forms in biblical Eden. I see a sliced Golden Jubilee tomato, a purple daikon radish, a green jalapeño pepper, and a pink calla lily with farmers stooped to tend to them in the dark, rich soil. I look at most things and see how they can figure into my dinner plans. In this case, my prism refracts the light to show the rainbow of color that is our local food system, from the color of the food itself to the color of the hands that produce it.


In this issue of edible MAINE, with the artful guidance of our new creative director, Heidi Kirn, we paint a vibrant picture of ingredients, recipes, people, and places that add color to our plates, homes, and lives. We feature a queer flower grower from Monroe who finds joy in being out while farming. We tell the story of a nationally recognized painter who finds inspiration in Maine’s lobstermen and blueberry barrens. We shine a spotlight on a seasoned chef in Kennebunk who values the simplicity of salt and pepper; on a Mexican American woman who serves East LA tacos in South Paris; and on how the Penobscot Nation works to protect traditional foodways as important natural resources.


We tell you about a magnetic spice jar maker in Bethel who attracts customers with a zero-waste proposition; a Maine knitter who mixes fiber arts and wine in Norway; a colorful Maine popsicle company; a Portland artist who block-prints Maine flora and foodscapes on table linens; and myriad ways food and beverage producers back the work OUT Maine does with rural LGBTQIA+ youth.


We’re pleased our publisher took out his pen to tell the tale of colorful cocktails and technology keeping him linked to friends during the pandemic. I write about patiently consuming bright cannabis gumdrops. And we feature recipes from new cookbooks created by local authors and photographers: one demonstrating direct connections between Maine farms and your table, and the other walking you through recipes and techniques for cool summer dishes that don’t require much use of your oven on hot days. Finally, we explore the benefits of grass-fed animal proteins with a contribution from Edible Communities, the parent organization that ties our 100+ regional magazines together nationally around topics of good, sustainable food.


It is my hope that all the colors we present to you in this issue will influence your soul as well as what you choose to eat for dinner.


Cheers,

No. 17 / Summer 2021
Christine Burns Rudalevige

No. 17 / Summer 2021

Editorial in this issue

Food Businesses Help OUT Maine's Misison

Food Businesses Help OUT Maine's Misison

Beer, Coffee, and Bed and Breakfast Purchases Benefit Rural LGBTQIA+ Youth

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Cooling, Colorful Summer Food

Cooling, Colorful Summer Food

New Cookbook Serves Up Dishes to Beat the Heat

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Still Lives and the Maine Foodscape

Still Lives and the Maine Foodscape

Full-Time Painter, Part-Time Resident Captures the Color of Local Food

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Bright, Pretty Flours in the Kitchen

Bright, Pretty Flours in the Kitchen

Portland Artist Prints Maine Flora Onto Linen Line

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Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

A queer farmer tells his story of unified identity

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Things to Know About the Color of Food

Things to Know About the Color of Food

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Food Is a Timeless
Natural Resource

Food Is a Timeless
Natural Resource

The Penobscot Nation’s John Banks Explains the Connections

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Knit One,
Sip Two

Knit One,
Sip Two

Norway’s Fiber & Vine sustains creativity, community, and color

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Technicolor Frozen Treats

Technicolor Frozen Treats

Wicked Maine Pops Delight the Eyes and Please the Palate

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Only Time Will Tell

Only Time Will Tell

Colorful Cannabis Gumdrops Require Patience

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The Salt and Pepper Chef

The Salt and Pepper Chef

Chef Rebecca Charles Reflects on Color and Her Pearls

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From Their Farms to Your Table

From Their Farms to Your Table

Colorful Stories and Vibrant Dishes from Every Corner of Maine

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Los Angeles Spice in South Paris

Los Angeles Spice in South Paris

Luchador Tacos Sets a Bar For Authenticity

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Escaping the Gray

Escaping the Gray

Maintaining Connections with Colorful Cocktails

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Holding Spices in Plain Sight

Holding Spices in Plain Sight

Gneiss Spice Puts Spices Front and Center in the Kitchen

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Recipes in this issue

The Italian on the Beach

The Italian on the Beach

The Tongue Wiggler

The Tongue Wiggler

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Honey- and Soy-Glazed Brook Trout

Honey- and Soy-Glazed Brook Trout

The Spritz-Oh

The Spritz-Oh

Cape Air Flight to P-Town

Cape Air Flight to P-Town

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Barrens

The Barrens

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil