Memorial Hall Library will close at 5pm Wednesday, November 22nd and remain closed through Friday, November 24th for Thanksgiving.

Memorial Hall Library

You Can Eat Greener, Too

Wish your food was more sustainable but still as tasty as ever?  Join us as we learn from food writer, Christine Burns Rudalevige,Christine Burns Rudalevige author of Green Plate Special: Sustainable and Delicious Recipes, how to transition our plates to be greener and yet still very tasty.

Christine will speak about the basic tenets of transforming a much loved recipe into one that still holds the flavor of the tried and true recipe, but has incorporated sourcing, energy conservation and food and water waste reduction principals to make the dish more sustainable. Participants are encouraged to bring their favorite recipes to rework at the workshop. No prior reading necessary.

Christine Burns Rudalevige has been working as a journalist for over 25 years, covering sports, politics, Green Plate Specialtechnology and business from Berkshire County to Boston and Silicon Valley to Western Europe. She honed her cooking chops in kitchens in Massachusetts, Pennsylvania, England and France before moving to Maine, where she founded the Family Fish Project (a website dedicated to eating seafood at home) and worked as a lead culinary instructor at Stonewall Kitchen.

Since 2009, the dedicated home cook and food writer has been lending her voice to regional and national media outlets, from NPR, The Philadephia Inquirer, Edible New Hampshire and Edible Maine to Fine Cooking, Food52.com and Coastal Table. For the past three years, Rudalevige has written a staggering number of sustainable food related articles and recipes for the Portland Press Herald/Sunday Telegram, a body of work that has resulted the publication of her first book, Green Plate Special with Islandport Press (May 2017).

Rudalevige was born in Western Massachusetts, graduated from Lee High School in 1986, received a BA in English from Fairfield University in 1990, and earned a culinary degree from Le Cordon Bleu School of Culinary Arts in Pittsburg in 2010. She currently lives in Brunswick, Maine, with her husband, Andrew; her two teenage children, Owen and Eliza; and a lovely lab/hound mutt named Theodore Roosevelt Rudalevige.

Sponsored by the Friends of MHL. Copies of her book will be available for purchase.