As we say farewell to summer and fall’s vibrant hues begin to blanket our beautiful state, I am delighted to introduce our latest issue of edible MAINE. This season’s focus is a topic that resonates deeply with our mission of promoting sustainable, local food systems: food waste. But before we delve into the season’s stories and insights within these pages, I want to acknowledge a significant transition in our team.
Early this summer, earlier than we wanted to, we bid farewell to Maggie Knowles, an invaluable part of the edible MAINE family. Her dedication and passion have shaped the magazine for the past year. I have some great memories, including riding scooters under the Icelandic night sky and escaping a blustery downpour by diving into a local watering hole, only to “accidentally” stay late into the night. As Maggie steps out of the print world and back into video, we wish her the utmost success and extend our heartfelt thanks for her incredible contributions. We are excited to see the impact she will continue to make in her new endeavors.
Now, we turn to our fall theme of food waste. This topic often goes unnoticed but has profound implications for our environment, economy, and communities. In this issue, we explore innovative ways to tackle this pressing issue, celebrate the ingenuity of local entrepreneurs, and provide practical tips to help each of us make a difference.
One of the stories in these pages highlights a local initiative that transforms surplus vegetables into delicious spreads, ensuring that no good food goes to waste. Another piece takes you to the saffron fields of Maine, where innovative uses for every part of the saffron flower are being explored, creating added-value products that showcase the full potential of this crop.
You’ll also read about a long-standing partnership between Hannaford and Good Shepherd Food Bank, working together to divert food from landfills and into the hands of those who need it. Their collaboration is a testament to how businesses and nonprofits can unite for the common good. Another feature explores sustainable practices in the seafood industry, demonstrating how even the most minor changes can significantly reduce waste.
The reflections from a local farm remind us of the importance of consuming fresh, flavorful produce and reconnecting with our local food systems. Meanwhile, a humorous and insightful piece on learning from culinary mishaps offers practical tips on turning potential food waste into delicious outcomes. And the story of a health-conscious café in Portland showcases its commitment to minimizing waste through sustainable practices and community engagement.
Our new, recurring “In the Kitchen” story features beloved radio host Blake Hayes sharing his twist on a classic bacon, egg, and cheese sandwich, while our recipe section includes a delightful Coastal Haze Orange & Cranberry Bundt Cake that perfectly captures the flavors of autumn.
Additionally, we delve into the innovative work of Harvest Maine, an organization turning farm-level food waste into delicious spreads, and highlight the efforts of Luke’s Lobster to ensure every part of the lobster is utilized sustainably.
We also explore the inspiring story of the Say Hello Foundation, an organization dedicated to improving the lives of Maine’s hospitality workforce through education and support.
As you read through this issue, I hope you find inspiration in these stories and discover new ways to reduce food waste in your own lives. Every small action counts, and we can make a significant impact together.
Thank you for being part of the edible MAINE community. Here’s to a season of thoughtful consumption, creativity, and sustainability.
