As many of you might have surmised, Maine is no longer my full time residence. A new opportunity came my way in New York, and I’m back to my old stomping grounds, hanging my hat between New York, the Hamptons and Maine.

If I were looking for the silver lining to offset other factors I thought it would be found in the cornucopia of culinary opportunities that New York has to offer. To may surprise this, so far, has not been the case. Of course there’s more restaurants here than all of New England. And for this foodie I feel that my new the culinary outlook is as illimitable as foraging in strawberry fields.

What I’ve found so far that is sorely lacking—and perhaps I’ve just skimmed the
surface—is the notion of organic food as a mainstay. This is big and all important in Maine, something that I realize acutely now. Just look at local menus the next time you’re in any of Maine’s better restaurants to see a list of purveyors who supply chefs with local organically grown provisions. You won’t see this too often on New York lists.