I’m so honored to kick off the inaugural episode of Maine’s Bicentennial Food Podcast with Susan Axelrod.
As Food + Special Projects Editor for Maine Magazine, Maine Home + Design and Eat Maine, Susan has covered scores of lifestyle features on Maine’s finest culinary tastemakers, innovators, designers, artists and philanthropists.
Susan is deeply anchored into the Maine food scene and has a way of staying ahead of the culinary pulse of this state. Her love affair with Maine goes back to her childhood when her family would summer here in the mid-coast Maine region. Although she grew up in D.C., Maine stayed close to her heart.
I asked Susan to share some of her most memorable food stories. As you’ll hear in the podcast ( click below to take a listen) we take a deep dive into Maine’s food culture discussing cheesemaking, craft-beer brewing, distilling, bread-making, sustainable fishing and aquaculture, modern-farming initiatives, the ever-growing and award-winning restaurant scene and finally the collaborative ethos between Maine chefs and their commitment to supporting local farmers.
Join Susan as she takes us on a culinary journey from her first batch of disastrous donuts as a teenager to her deep admiration for all things Julia Child, to her success as a food writer from New Jersey to Maine.
I hope you’ll understand that we simply had to kick off this food podcast and signature bicentennial series by indulging in some locally sourced, hand-crafted cheeses, freshly baked sourdough bread, late fall harvested apples, Stonefire naan slathered with Chaat Masala-infused home-made ghee and local lavender honey! (Check out the chopping board below!)
Go ahead, it’s okay to drool!
Susan Axelrod, Food + Special Projects Editor for Maine Magazine, Maine Home + Design and Eat Maine. Check out her podcast below!!! Be sure to share it on social media and hit the subscribe button for future episodes.
Maine sourced – Winter Hill Farm Blue Cheese, Toddy Pond Farm Fromage Blanc, Skordo Chaat Masala blend, Ricker Hill Apple, Stonefire Naan, Night Moves Bread + Pie Sourdough, Michelle Peels Lavender Honey.
Sourdough loaf from Night Moves Bread + Pie Bakery in Biddeford, Maine.