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It is not often that we get to share a recipe! Thank you to Edible Maine for highlighting chef Rich O’Brien, The Ecology School Simons Architects, and Kaplan Thompson Architects. The Ecology School at River Bend Farm is the first in the world to achieve a Living Community Compliant Master Plan, and the school will be the first project in Maine to meet the Living Building Challenge.
You can check out the Edible Maine article and chef Rich O’Brien’s amazing Baked French Toast with Streusel Topping recipe here:
https://www.ediblemaine.com/editorial-1/Reimagining-School-Lunches
#LivingBuildingChallenge #MaineArchitecture #MaineDesign #TheEcologySchool #EdibleMaine
Hot off the presses and available for free at the Co-op is your Fall 2021 seasonal copy of Edible Maine ! The current issue features one of our own fabulous local producers, The Scone Goddess .
Located in Northport, The Scone Goddess offers a variety of flavors of pre-made mixes where you “just add cream”, the Co-op carries the original and gluten free versions. These cool fall mornings are a perfect time to bake some breakfast scones and catch up on all the Maine food happenings in the Edible magazine.
Find out more at:
thesconegoddess.com and ediblemaine.com
Have you heard? We’ve got a great new all natural, organic, & allergy-friendly option: Wicked Maine Pops !
Featured on the cover of Edible Maine mag this month!
These scoopers’ favorite flavors are Chocolate Caramel Sea Salt & Strawberry Lemonade 😍
Come give them a try for yourself!
Read More about their story:
https://www.ediblemaine.com/editorial-1/Technicolor-Frozen-Treats
Looking for something new to serve at your Fourth of July picnic? Try this recipe from Kate Shaffer, author and owner of Ragged Coast Chocolates. We also love her suggestion to use Crooked Face Creamery ricotta cheese for this delicious treat! It's been inspiring to see the success of both of these former MCE program members. Thanks Edible Maine for sharing this incredible recipe!
https://www.ediblemaine.com/recipes/Strawberry-Bruschetta-with-Ricotta-and-Arugula
#MCEcompanies #buylocal #summerfood
Our featured fish this past week with was #AcadianRedfish! Check out this delicious recipe from Christine Burns Rudalevige and Edible Maine in their article talking about local fish :
https://www.ediblemaine.com/editorial-1/A-Tale-of-Two-Fishes.
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For the full recipe scroll over and for more delicious recipes for Acadian redfish and other local seafood visit
https://www.eatingwiththeecosystem.org/recipes!
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Eating with the Ecosystem has partnered with Massachusetts Division of Marine Fisheries to share a weekly list of what seafood is landed each week in the state along with species features and recipes!
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📸: Russell French Photography
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#seafoodiesne #eatingwiththeecosystem #eatlikeafish #massseafood #maseafood #newenglandseafood #localseafood #supportlocal
Thanks for the awesome feature Edible Maine! This issue is stuffed with inspiration… including a cocktail recipe for every color of the 🌈! You’ll also find articles about our friends Luchador Tacos AND Gneiss Spice!! How cool is that?
Copies will be available in all the usual places soon! #ediblemaine #ediblecommunities #shoplocal #eatlocal
Thank you Edible Maine! I thought you might like to see how the Culinary Arts department at Region 9 School of Applied Technology is using the Spring edition of Edible Maine.
A big thank you to Edible Maine and Christine Burns Rudalevige for featuring our craft mocktails and virtual mixology classes in the March/April issue! Thrilled to be in the good company of the other amazing Maine businesses included as well. 🍹🌿
“Wearing a hard hat instead of a toque, O’Brien inspects the wooden outline of a structure that will soon envelop a commercial kitchen that completely eschews combustible fuels like oil and gas. He’s more jazzed about the plethora of local ingredients he’s planning on working with than worried about the lack of flames in the frame.”
We’re jazzed about this spotlight Edible Maine! Rich O’Brien, our Head Chef and Operations Manager, has been hard at work thinking through how to provide healthy, local, delicious food to our program participants when it is safe to do so. We can’t wait to sit around a table with you all and enjoy a meal from Chef Rich and his new kitchen! 🌱
https://www.ediblemaine.com/editorial-1/Reimagining-School-Lunches
Maine's hottest holiday gift is CrateFull of Maine's Hot Sauce Crate!🔥
Thank you again, Edible Maine for the December feature!
Think you can handle all this hot sauce? Shop now on our website!
#CrateFullOfMaine #HotSauceCrate
Money was never so well spent on beer! Tributary Brewing Companytributary #IPA