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Christine Burns Rudalevige is an experienced journalist and classically trained home cook working to spread reliable information about the state of food consumption in her home in Brunswick, Maine, her community, the region in which she lives and across the United States and abroad. She writes copy and develops and tests recipes for many media outlets, including Cooking Light,'s The Salt, Food52,, Portland Press-Herald, Taste of the Seacoast, Portland Phoenix, Central Penn Parent, Philadelphia Inquirer, Pittsburgh Post-Gazette, Patriot News and NPR-sponsored Central PA Magazine. She has tested recipes for other magazines and for three yet-to-be published cookbooks.

In 2013, Christine co-founded with Mollie Sanders, the Family Fish Project, a blog (, recipe site and cookbook project designed to help busy families cook and eat more seafood at home.

As a chef instructor at Stonewall Kitchen in York, Maine, Christine develops and teaches recreational cooking classes on a weekly basis and assists other food writers and chefs who teach classes at Stonewall Kitchen as well.

Bottles of maple syrup from Crown Maple at Madava Farms. Credit: Copyright 2015 Christine B. Rudalevige

Crown Maple at Madava Farms is physically located in Duchess County, New York, about 90 minutes north of Manhattan. But philosophically, it sits squarely

Photo collage: Some of the 2015 cookbook winners announced at the IACP awards show March 29 in Washington, D.C.

The International Association of Culinary Professionals announced the best cookbooks published in 2014 at its annual convention, held March 27 to 30 in Washington,

All winners will be announced at the IACP annual conference March 27-30 in Washington, D.C.

There are more than 25,000 cookbook titles listed on Amazon. It's certainly a buyer's market. But which ones to buy, either for use in

Orecchiette are easy to make. Credit: Copyright 2015 Christine B. Rudalevige

My children have favored orecchiette since they realized they could suction these little ear-shaped pasta to the roofs of their mouths. Demonstrating this titillating

Roasted parsnips with harissa, preserved lemons and tangy yogurt drizzle. Credit: Christine Burns Rudalevige

Parsnips used to get a lot more love in the United States. When this pale taproot -- native to Eurasia -- made its way to

Father Paul Dumais. Credit: Christine B. Rudalevige

The Rev. Paul Dumais has spent much of his free time in the past year sorting truth from rumor concerning the science behind a

San Diego-based Harney Sushi serves edible QR tags with its sushi so eaters can scan the tags and get information about the sustainable status of the fish on the plate. Credit: Harney Sushi

Securing sustainable seafood is a convoluted prospect at best. That statement applies whether you are the individual harvesting groundfish from the ocean’s floor, farming

The Crooked Chimney sugarhouse where Lee, N.H., resident David Moore boils down paper birch sap to make birch syrup. Credit: Christine Burns Rudalevige

As New England's maple sap started to drip in March, David Moore of The Crooked Chimney sugarhouse in Lee, N.H., counted the days until