The shop features our unique brand of retail food items, kale chips, granola, chocolate, ice cream, kombucha, etc. all of the essential raw food faves and of course, all of these things are great and absolutely necessary! However, what is most exciting about the shop is the opportunity it gives us to give back, and reach out to support like- minded business. Over the past year- researching and sourcing different products to sell has been a welcomed, exciting challenge. I have been utterly overwhelmed by all of the cool, conscious products that are out there and I am thrilled to have to chance to feature some of them here on Lifestyle.

As my first feature I would like to introduce Ariane Dutzi.

Ariane Dutzi, designer and founder of dutzi design, inc., is a former fashion editor who lived in Paris and New York, before she moved to the Yucatan. She now divides her time between New York and Valladolid, where she shares her home with two Jack Russell terriers, Luna and Cinza. Fashion was always her passion. In 2008 she started designing bags made out of Vintage burlap and recycled raffia- she wanted to use fashion as a means of contribution to our environment. Her goal was not to create just another “it” bag. She wanted to create something fashionable that could give back, by respecting nature, our resources, and the people who live on this planet. In this same year, she started her own company “dutzi design, inc.” and in 2009 the dutzi workshop followed. The dutzi workshop was created to help women, mainly Mayan, to have the opportunity to make some money on their own. Each bag is individually hand crafted inside and out by one woman. No assembly line involved. Ariane selects the materials and provides each woman with the resources needed to craft the bags. They are allowed to craft the bags on their own time, which gives them the opportunity to continue to fulfill household duties while still doing something for them. They are paid by the project, so that they are all committed on a personal level- no salaries- the attitude must be commitment. On top of giving these women the opportunity to make a little money on their own, she also takes the time to educated them on managing their finances- understanding that giving them money without the tools to handle it is somewhat futile- you must have a “backbone to stand” or so to speak. At this point, the workshop counts 23 women and is constantly growing. She is an idealist who believes in beauty, making the world a better place and that business is about more than just making money. You can see, and feel this through her products.

My conversation with Ariane was truly inspiring. I found her approach to business so unique and refreshing. Her bags are beautiful, sophisticated, and useful- the longer you carry one the more it becomes a unique part of you, your personality and style. To know that you are buying a product that has a life behind it, a soul, and a personality is such a gift in this era of commerce where almost everything you buy is a lifeless, mass produced good. It makes me happy to be a piece of the puzzle in bringing like-minded people, and companies together under one roof.

Visit dutzidesign.com

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1. 105degrees
2. Brookthere: Brooke Delorme
3. Launching the New MKL

The Shop at 105 Degrees has many cool products- all distinctly thought out and sought after. To choose just one artist to mention was nearly impossible. So we decided to start with one of our favorite products, that we both sell in the shop and use in the restaurant.

The Glass Straw- by Glass Dharma. This eco friendly solution to a “plastic problem” is not only logical and cool- it happens to be aesthetically very beautiful and well designed. We chose the beautiful bended version to serve and sell- and customers are constantly impressed. (I think we are almost sold out!)

To mention the straw, we must mention the maker. We would like you to meet David Leonhardt. David brings us GlassDharma from the beautiful Mendocino coast in Northern California where he both works and lives with his wife Gail. After giving up his corporate life, David decided to “retire” to the beautiful coast to pursue a more peaceful existence. David worked as a lamp worker (glassblower) for over 10 years before deciding to change his glass blowing specialty to glass straws. David recognized the glass straw as something that is not only creative, but also incredibly useful and environmentally friendly. The goal of GlassDharma is not to focus on whether global warming is human caused or not, but to focus on ways to provide a positive impact. I bet you didn’t know that McDonalds serves an average of 52 million meals a day- if each meal only used one straw (doubtful) that would still be 52 million plastic straws a day! So even though plastic straws may seem like a minor problem in the grand scheme of things- it adds up. In a setting where re-use is an option, the glass straw is the perfect solution. And, how cool does it look to be sipping a smoothie or cocktail from a beautiful glass straw? Very. Another good reason good reason to use a glass straw? When you use a plastic straw in a hot beverage you are leaching harmful toxins into your beverage. Remember the “Don’t leave plastic water bottles in your hot car spiel?” Same thing.

Hemp Sleeves

Once we established that a glass straw is good for the environment and your health, we asked if a glass straw practical? It does sound potentially hazardous, and often the first question is, “Will it break?”

Several weeks after opening, 105 Degrees provides a sound example of the durability of these works of art. In a restaurant setting, glass inevitably breaks- between customer handling and commercial dishwashers, all glass gets a lot of rough attention. I can confidently say not a single straw has broken thus far and this is not because they haven’t been through a lot already. These straws have a lifetime guarantee.

The straw in our own Blueberry Lavender Lemonade

Cleaning? Easy. David and his company send a cleaning brush with each straw.

With heightened awareness on environmental issues, the door for new creative solutions and positive impact is wide open. It is an exciting time for art and design and the shop at 105 Degrees will continue to provide an outlet for cool people and their companies.

www.glassdharma.com

The Academy

Ladan Raissi, Academy Director

The Cafe

JD Arnold and Mackenzie Cobb, Cafe Managers

The Kitchen

Geoffrey van Glabbeek, Chef de Cuisine

Don Cashion, Sous Chef

Kelly Dennis, Pastry Chef

The Shop

Meredith Baird, product forager (and much more)

The Company

Dara Prentice, Founder

Related posts:

1. 105degrees
2. Live & Learn, 2009
3. Meet: Ariane Dutzi

Mike and Rick Mast seem to have nailed it. Quit your day job and start making chocolate with your brother. Sounds like fun. And that is exactly what the Mast brothers seem like they are doing-having fun. Mike spent his former life in finance and Rick was a chef and worked at some of the top restaurants throughout the city- until they both quit their jobs and started pursuing their passion for making chocolate. The perfect team for making chocolate business.

In case you aren’t familiar, the Mast Brothers are a duo of chocolatiers in Brooklyn. Their product has recently gained much attention, and for good reason. As high-end chocolate bars pop up all over the place, making different claims of quality and originality it can seem a bit daunting to choose. The Mast Brothers do, however, have valid claim for their newfound popularity. They are one of the few chocolate houses in the US that takes the chocolate from bean to bar. Their hands are all over it. They carefully source organic, single origin Venezuelan and Ecuadorian cacao for their product. Once they have selected the beans they then clean, roast and process the chocolate right in their own Brooklyn “factory”. The finishing touch is added by hand wrapping each bar in beautiful vintage Italian wrapping papers. The bars are so pretty that it took me more than the usual one second to open it- and, I saved the paper.

So, how much fun do the Mast brothers seem like they are having? I was lucky enough to visit their “factory” in Brooklyn one lovely Saturday, the same weekend that they were written up in the New York Times. The space is only open to the public on the weekends, and the rest of the time it is put to good use. Needless to say, it was busy. I was a little ambivalent going into the hype, the coolness factor. Was this just another venture of reverse prestige- the kind of place where you walk in and you are quickly forced to be reminded that you actually are missing something.

The moment I entered, I changed my mind. There was a bustle and energy in the air that made you feel like you had found something special, or just walked into someone’s really cool apartment. The “factory” itself was more like a pristine chocolate laboratory with immaculate equipment, tables and tiles, some new, some vintage. The smell of chocolate and roasted cacao was in the air. The bars were tastefully displayed in a make-shift retail space on Cacao beans seducing you with the charm of the papers, and Rick Mast was behind the counter with a big grin on his face, eager to answer any questions. There were family and friends helping out, and Mike Mast was in the back making chocolate beer, observing the crowd from a distance. I felt like I was at the world’s coolest garage party. Chocolate, homemade beer and cute boys- Hello? Yes, please. When I was up for purchase, indecision kicked in as much because of the flavors as the wrappers. There were about ten different flavors to choose from, but this is constantly changing. The price for three bars was $20, or about $7 dollars a bar – very reasonable for artisan chocolate. I, of course, went for dark chocolate, which is all vegan. I chose the dark chocolate with nibs (Rick’s favorite), dark chocolate with sea salt (a specialty), and dark chocolate with cranberries (because of the paper). Rick asked if I would like him to hand tie them in twine- of course! I felt like I walked out with a little stack of presents. The taste does not disappoint. Pure, smooth, crisp and delicious- not too bitter and not too sweet. Each flavor is very straightforward. You taste the nibs, the salt, and the cranberries as separate elements from the chocolate, which I really like. My impression of the chocolate is the same as it was for the Mast brothers themselves, genuine, quality and unpretentious.

So why even write an article about someone else’s really great chocolate that isn’t raw or even all vegan for that matter. Whether you love Mast Brothers Chocolate or not- or think that it is comparable to the finest French or Italian delight, there is one thing that I gained from my experience. The Mast Brothers are cool, and what they are doing is very cool. As elements of our own country and economy are in such a state of disarray, it is important to support our local artisans, who are putting forth a great effort to bring a product to the market with integrity, heart and soul. And that makes you a little bit cooler too.

www.mastbrotherschocolate.com

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1. Chocolate Chapter

Growing up on Penobscot Bay, one of my first sights each morning would be Sears Island, floating motionless in the cold blue waters. As time passed and I moved away, I still maintained my attachment to that view. Although it took me many years to find the freedom to do so, I eventually found a summer cottage to rent along the bay, a few hundred yards from my childhood house. In an equally inspiring setting, it not only brought me home, but also refreshed my perspective on the natural beauty of the area. From its wooden porch, the island view is even more impressive – so much so, that it often feels as if it is my own front lawn.

Sears Island is a rare gem in a world increasingly reliant on development, often to the detriment of the environment.  It was formed 12,000 years ago when the last glacier retreated. In its early years, it was often occupied by the Penobscot Indians living in the region. The American Revolution would bring squatters to the Island – in one incident, an American Ship was sunk in the Island’s harbor.  In the late 1700s, several farming families were living on the Island.  It was purchased and given its current name in 1813 by David Sears, who built and lived on his summer estate there, until it was destroyed by fire in 1893.  During this time, a few families continued to farm and there are some who believe that the Island served as a base for alcohol smuggling during prohibition.   In 1905, the Island was purchased by the Bangor & Aroostook Railway, with the intent of it being a tourist destination.  However, the invention of the automobile caused that plan to fail.  In the 1930’s, the last farm abandoned the Island and it began to adjust back to its natural state.

It is currently the largest uninhabited body of land on the East Coast of the United States, but it has had to fend off numerous attempts at development to maintain that title. In the late 1960s and early 1970s, proposals were made to develop an oil refinery on the Island.  When that was rejected by the State, a Nuclear Power Plant was proposed by Central Maine power.  This was fought aggressively and when the project was abandoned, additional proposals were produced for a coal fired power plant and an aluminum smelter. All were met with passionate objection and debate, and ultimately, were also abandoned.

In 1982, things began to get even more interesting.  Plans were developed to build a deep water cargo and container port on the Island.  Initial studies seemed to indicate that it would move ahead.  A causeway was constructed to gain access to the Island (at the time, the only means of access was to wait for low tide and cross on the sand bar, or to arrive by paddle boat.)  Many recognized the destruction that would take place and appealed to the Sierra Club.  Numerous injunctions were filed, the project would be halted a number of times, and eventually it was stopped in 1996 amid a litany of allegations including a criminal investigation into one of the environmental study’s results, which indicated that the Island had no wetlands – a fact that was later proved to be an enormous distortion and the pivotal reason for the final rejection of the project.

Much had changed during the 25 years that Sears Island had been targeted for development.  Although still a low income area, Searsport and its surrounding towns had begun to have a small, but vocal, influx of new residents.  While those who lived there in the 70s and 80s were somewhat split on the benefits of development and preservation, many of the newer arrivals had come specifically for the natural character of the region and the quaint charm of its small bay.   Thus, in 2003, when a proposal by the State of Maine to build a liquid natural gas terminal was presented, the outcry was loud and clear.  Many had grown tired of being told what would happen to their waters, their land and the little town where they lived.  The small sailboats seen on any summer afternoon, and the early morning lobster fisherman were not going away quietly. This project quickly disappeared, and the developers retreated once again.

The most recent developments are perhaps the most significant, and the most specific, with respect to the future of Sears Island, both from a conservational, and from a developmental, standpoint.  In January, Maine Governor John Baldacci signed an Executive Order, directing a conservation easement between Maine and the Maine Coast Heritage Trust, for 601 acres of the Island, while retaining 300 acres for development and construction of a cargo and container port.

Needless to say, this plan is unfavorable to many, as well as potentially devastating to the Bay’s aquaculture and its surrounding environment.  Enter Ron Huber, an insightful and passionate environmental activist from Rockland, Maine.  I met with Mr. Huber to discuss the recent lawsuit he filed against the Maine Department of Transportation.  The basis of the suit charges violations of state law and the Maine constitution, among other others.  It is an interesting case to read.

The Department of Transportation, oddly, missed its filing date on all motions, leaving the current status up to the Judge’s opinion as to whether a default judgment is in order.  It will surely be interesting to observe.  I found Mr. Huber to be a very intelligent and driven man, committed to the environment and the state he loves.

For now, Sears Island sits in silence, although a week will not go by without some chatter and discussion about what may happen next. Given that the State is now consistently been pro-development, it may not lie idle forever. At least for the moment, it offers up its wild beauty to many locals and visitors.

Ed Flanders at 62 Years Old

National and Drug Tested OCB, 2008

Although health and fitness are sometimes presented as dual concepts, they do, in fact, always go hand in hand. There is no true health without fitness and no true fitness without health. Some people don’t seem to understand this, instead focusing only on exercise, whereas others live with an emphasis on diet and nutrition, but do not include regular exercise into their lifestyle. I recall, when just beginning my journey into the raw food world, reading a raw cookbook author’s suggestion that simply eating the unprocessed plant based diet was enough to stay in shape (ripped, was actually the term he used), even by lying on the couch. It goes without saying that some athletes, simply by possessing an extraordinary metabolism, may eat all the junk food they like and still perform and look like champions. Likewise, there are a number of healthy eaters whose rigid dietary habits render appearances that may seem athletic. Eventually, however, an unbalanced approach to living well will show its effects, whether they be physical, mental or otherwise. We are fortunate to have visionaries like Ed Flanders, who are not only talents in their own field, but are able to bring the various elements of healthy living together in a way that balance is achieved.

Bodybuilding was not a tremendously popular sport in Maine when I was growing up, and certainly not in the small town where I lived. The only memories I have of it being present during early childhood was that advertisement where the bully kicked sand in the skinny guy’s face at the beach. The muscular bully got the girl, of course, at least until skinny started hitting the gym.

Ed was a star track and field athlete at Belfast Area High School, the moderately larger town next to the one where I grew up. He held high school records in both the half mile and full mile for 20 years, and discovered bodybuilding as a means to enhance his athletic performance.  When I met him in the early 1980’s, he was a science teacher in Belfast, and operated a small gym in his garage that he’d opened a few years earlier, in 1975. Although not large in scale, it was very well equipped and functional – albeit a bit cold during the winters, you’d need gloves or your hands would be sticking to the steel bars on some of those icy mornings. The small, but dedicated, group of members were a serious and determined group whose passion for fitness caught on and the membership expanded.

In 1983, Ed moved his gym (and renamed it Bay Area Fitness from its unofficial former name “Ed’s Gym”). He now has one of the most, if not the most, well equipped gym in the state. The gym houses a unique combination of free weights, nautilus, Med X and Superslow machines, as well as numerous others.  Some are from the old days and are both interesting and effective.

Since going on to bodybuilding and weight training, Ed has garnered numerous awards, including the Maine State Light-Heavy Weight Olympic Lifting Champion in 1971, Mr. Maine in 1975 and numerous placements in New England, Nationals and Masters events over the years. He currently holds 4 masters records in the world for strict curls. He is and has always been 100% natural and still competes regularly. As is evidenced by his photos, he is extraordinarily fit nearly 35 years after first winning Mr. Maine, now at age 62.

Where Ed’s philosophy truly stands out is in his sustainable approach to training. He has been following the Pritikin Diet for 25 years, and it has a lot to do with his ability to remain competitive and to retain lean muscle mass. Pritikin is known for its very low fat approach, its inclusion of many servings of grains and vegetables, and for its avoidance of limiting consumption like so many other diets. Following his example, I first experimented with Pritikin in high school and again in college and learned a great deal about diet and health in the process. When other athletes either leave their diets behind after many years in sports, or change them, Ed has stayed the course and it has kept him healthy and competitive, even as he addressed different competitive targets.

The image of bodybuilding is sometimes seen as one where heavy weights are thrown around and a lot of noises are made. In fact, what is most interesting about Ed’s approach is his embrace of the Superslow method of training, which focuses on very controlled, deliberate, resistance driven repetitions which provide a constant force of muscle tension and ultimately prevents most injuries. The superslow machines, which I demonstrate below, are fluid, comfortable and actually, very pleasant to work with. But don’t make the mistake of confusing superslow with super-easy- the philosophy behind it mandates training until absolute failure and that can be a painful proposition.

I have always believed that intense weight training is directly related to the maintenance of cardiovascular and bone and muscle health. As much as I love yoga and even outdoor running, I could not imagine a life without weight training. For athletic and health longevity, top form and a truly effective training result, Ed has shown how his scientific and instinctual approach pays off.

Bay Area Fitness

192 Searsport Avenue

Belfast, Maine  04915

207-338-3567

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It has become common practice for many raw food chefs to include a very special ingredient when labeling their various products. Along with agave, cacao, maca, spirulina, goji, cashew, date and coconut butter, you’ll often find “love”. With Olive Mackey, there is no need for a label. Her passion for everything she does comes through so brightly, I find myself feeling happy just thinking about her and everything she does. In the most subtle manner possible, Olive offers knowledge, abundance and health to her community in a large way.

When I became involved in the development of Cafe 118, which is now open in Winter Park, Florida, I was told by the founder, Joe Diaz, that Central Florida had a large and growing number of raw food enthusiasts. One of the larger groups we were fortunate to interact with was the local ‘Meetup’, which now has over 400 members. Olive, or Chef Olive as many call her, is the organizer of that wonderful and very active group.

It is hard to define Olive, as she has a number of roles, all moving at the same time. As a culinary teacher, she has a dedicated following, especially for the classes she offers at Whole Foods in Winter Park. Her audience is extraordinarily diverse in age and background, but the one constant is that they are a positive group that shows up in high numbers. Although she will downplay the breadth of her influence, Olive’s classes are very diverse and far reaching. Some are hands on, others have a specific emphasis on holidays or defined areas of raw foods. She is constantly evolving and learning, studying and traveling to broaden her own knowledge.

While many chefs stay within their kitchens or restaurants when teaching, Olive organizes field trips, foraging adventures in seach of wild edibles or expeditions to other areas of the state to visit experts within the holistic world. To hear Olive speak is an experience, even in casual conversation. Her talks vary among numerous subjects, all based on her unique approach to living well and most important, her caring and understanding of her audience and their needs.

There are monthly potlucks, her regular ‘Raw Challenge’, and so many journeys, experiences and avenues to educate and inspire. Even the names of her venues are varied, fun and energetic, which represent her well. Some of the more memorable that I’ve read about are her “Fruit and Spice Park Trip” and “Table of Plenty” . When Olive wrote to me “Did you know there were over 200 varieties of mango? I plan to try them all!”, I knew she was 100% serious!

Wild Poinsetta

Table of Plenty

One of the more interesting facets of her teaching involves fermentation, a subject that is both fascinating and healthful. Her “Living Liquids” includes Kombucha making and Rejuvelac instruction, of which I was fortunate to sample and love a cranberry keifer. Her fermenting class is also extensive and wildly colorful.

Fermenting Class

Tastings

In keeping with the theme of Olive’s distinctive bouncy, elegant and positive direction, I was intensely interested in her 6th annual “Thanks-Living” dinner. It was a sold out, annual event featuring several of her incredibly satisfying holiday dishes. I wish I had been there!

Of course, if all this was not enough for a small army of inspirational leaders to manage, she still fills an extremely important position as Regulatory Supervisor for the Department of Agriculture. On a recent evening when we were in touch, she was readying for a speaking event directed toward a group of tropical fruit growers.

Educator, Chef, Therapist, Event Coordinator, Kombucha Creator Extraordinaire – there are many fitting titles, but the true nature of Olive’s work is best described as abundant, giving, warm, light and full of life. Her followers and the way they are nurtured are the best testament to that.

Olive Mackey

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Brook There was inspired by the idea that “there” often represents a place we’d rather be, and that fashion is the vehicle that can transport you from fantasy to reality, or from here to there”…Brook Delorme

It is interesting to imagine the creative process that leads to Brook There. This unique clothing is sewn on the coast of Maine, in Portland, by its founder, Brook Delorme. Brook’s style represents what I love most about Maine artists – the complete freedom she allows her designs to be inspired by, an independent approach to every level of production, and a forward thinking philosophy that extends to her community as well.

Eight years ago, Brook There was founded on the premise of creating a contemporary clothing line using organic and sustainable fabrics and local manufacturing. Each design is inspired by a philosophical thought, then handmade from soy, organic cotton, bamboo or organic wool fabrics. Brook photographs her own work and oversees the design of her entire brand, from the logo to her website. This unique approach results in work that is feminine, attractive, whimsical and highly original.

We asked Brook a few questions about her philosophy, Maine and her recent interest in raw food.

Do you recall the first moment you were inspired to design?

I made shoes- elf slippers- out of green felt for myself when I was about 7. I started sewing dresses when I was 13, using old patterns from the 1960s and colorful prints. I was the kid in class who was always the ‘artist’ and made really elaborate drawings with tiny paintbrushes…

Where did the idea of Brook There begin?

The roots of the line are based in my early work during college creating one-of-a-kind clothing from ‘found’ fabrics with a very deconstructed, raw, but ultra-feminine style.

Where do you find inspiration outside of work?

colors I see in nature….thoughts and emotional states. .

Does Maine’s seasonality play a part in your design?

Yes, definitely. The funny thing about fashion is that you are always designing –  during the season you’re experiencing, but for a year in advance. Right now, I should be finalizing spring/summer 2009 (it’s designed, but not sewn up)…I’m thinking about fog right now actually- calling the new collection fog- and planning on using muted colors, with streaks of lemon yellow.

You oversee every aspect of your work? (photography, styling the shoots, designing our website, etc)

Right now, yes, except for production manufacturing (which is done in Scarborough), I do every aspect of my work. In art school I studied photography, so I’ve been pretty comfortable with that. I was lucky to have a Dad with major technology interests, so I always have had computers and neat software programs available to me- I remember being absolutely mesmerized the first time I used Photoshop—when I was about 13, in the early 90s. For a few years I’ve worked, in different capacities for my dad’s business, which is where I learned to develop websites and use more complicated programs like Illustrator. It’s super helpful to have those skills available.Very soon, I want to grow my business, and that will mean letting someone else do some of those things.

 What motivated you to work with organic or sustainable products in your design?

The decision to source only organic or sustainable fabrics grew out of my personal choices to buy organic whenever available. It was also based in a desire to retain, in a different manner, the aspect of sustainability with which I started creating clothes. Instead of using found/ re-used fabrics, I source fabrics that were developed with sustainability as a priority.

“tangled”, Fall 2008

Could you describe your most recent collection?

The fall 2008 collection from Brook There, called “tangled”, was designed around the both literal and metaphoric meanings of the word. Dresses are constructed from strips of fabrics which result in a tangled mass around the hem. Organic wool coats have broadly curving shapes along the center front, and extensive pin-tucked stitching is used to emphasize necklines and curving insets.

 What are the names of some of your earlier collections?

I’ve had this theme of duality/ or ‘the double life’ going through my head for years, and that crops up in design every few years. I experience, and I’m sure others do as well, such a schism between work and play, and I’m always trying to mend that.

Most of my collections are about emotional states I experience, or some sort of intellectual process I’m working through. That is pretty abstract, and doesn’t necessarily apply to the end-wearer…but it makes the design process easier for me.

some others: “pieced together…or starting over”  – when I was in college I studied Kant quite a bit and did a collection about his Categories. I’ve also been very interested in rational vs. non-rational thought…I started applying that to foods a number of years ago- I made a cookbook called Babel foods- it was like Martha Stewart from another dimension.

You are involved in a large Organic farm in Maine, Locally Known Foods. How long did it take to develop?

My dad randomly met the three farmers out in their fields a year ago. They are the same ages as my brother and I, so we got involved with the farm. Noah (my brother) does lots of things there, drives tractors, washes lettuce, drives big trucks…I stick to the technology aspects of the business, creating and maintaining the website, and being the press contact and coordinator.

Do you feel that organic products and sustainability are becoming more common in Maine?

yes…but there are design flaws in the system. The east coast doesn’t, generally speaking, have year-round organic produce- we’ve outsourced it to CA, AZ, and Mexico… with Locally Known, we’re trying to create examples and systems to change that.

How did you discover raw food?

I used to travel to CA a lot for my technology job (haha)

That’s the truth, though. I heard about it four years ago or so…tried some restaurants, liked it, but didn’t understand how to do it full time, because I tried to eat too many dehydrated foods…this spring, I started reading about it again, and learned that I needed to have greens at every meal. Once I started doing that, I felt awesome and could keep it up.

I’ve been a vegetarian since I was 12, but never was able to be a cooked vegan- it made me feel sick, too processed, soy…I like being a vegan with raw, though I do have honey- my mom keeps bees, and I know that they are well treated bees…

Do you find it challenging?

Not really. I would if I had to travel, I suppose. I’ve had various coffee cravings, but they went away by day 80…I’m at 105 days now of basically 100%- though there has been the occasional toasted nori sheet or seaweed salad at the Japanese restaurant..strangely, seaweed is my ‘cheat’ food.

You must be a talented chef as well?

Not sure about talented! I’m not really into following recipes- I like to look at one, see the general ingredients that created a texture or flavor, and go from there. All my life I’ve baked cakes and cookies for people’s birthdays…I still do, actually. It hasn’t proven a problem or deterrent to eating raw yet.

This is an unrelated question – but you have such a unique sense of style, we’d love to know what your favorite outdoor place in Maine is?

Ok. Mackworth island. It’s a pretty walk around, maybe a mile…but look in the trees-there are these faces carved into some of the trees. It’s very mysterious!

Brook’s work is sold online and in boutiques.

BROOK’S COMPANIES

Locally Known: www.locallyknownfoods.com

Brook There:  www.brookthere.com

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1. Meet: Ariane Dutzi

Somewhat as I expect, the truck creaks into the lot at quarter past ten, and slowly backs up to the side of the steps while an employee from inside removes the crates.  I’m enjoying my coffee and the morning, but when the gate to the body opens up, my eyes widen, as they always do.  And even being so late in the season, there is still a wildly abundant amount of produce. Inside are wooden boxes filled with long purple eggplants – fat bunches of leafy greens wrapped in twine, bright cherry tomatoes that appear to have been dipped in champagne and honey, carefully placed inside brown paper flower pots, tin wash tubs with the most colorful mesclun mix in the world……the truck is overflowing, bursting actually, with these vibrant products, all artfully, but somehow naturally arranged in their perfectly matched country containers.

While the truck from The Chase Farm in Morrill, a few miles from here,  is being emptied, I take my coffee inside – Chase’s Daily is the Chase family’s foray into retail, a large open space in the center of town – with its 20 foot original tin ceilings, all in white, art covered walls and a blond hardwood floor, it bears little resemblance to the kitschy Grasshopper Shop that used to be in this space, the one where my pre-college girlfriends always seemed to work and where I would buy cassette tapes to listen to on hot summer evenings in the parent’s car.  It runs through from a rear parking lot to Main Street, which serves their operation well.  In the front, beyond enormous country style windows and facing the street is a café, with about 50 slatted wooden seats and booths, and square farmhouse tables adorned with reddish orange cloth towels, small wildflower arrangements and tiny bowls of fleur de sel.  Half of the center of the wide, but rectangular space is taken up by an open kitchen, which is framed by a retail counter and cash register. In an old fashioned deli case are about 20 artisanal cheeses, including  Maine chevre, a blond and creamy goat gouda and also my favorite standby, aged Manchego.  Small tins of Portuguese olive oil and jars of both black and green French olives sit above; each offered for sale as explained by the small cedar shingle beside, with a handwritten price on it.

Next to the register are a dozen or more hand painted country style plates with baked items – raspberry-buckwheat muffins or cheddar scones, pear almond muffins, a thick coconut cake – cherry tarts, various pastries and jars full of cookies, exposed just enough to give me serious temptation to the concept of enjoying one, although breakfast was a recent memory.  The beauty of the operation lies behind the cashier, and in front of the kitchen, on the two way shelves that separate the food preparation and the front of the house – backed by two tall cooling racks still full of bread, the shelves are filled with the warm loaves of semolina, potato-rosemary, hazelnut-white raisin and the ultimate ring shaped crown loaf, with its golden crust, warm pillow-like chewy center and the dusting of flour on its flat, crisp bottom.  The air by the register carries a sweet, yeasty, earthy aroma that can drive a hungry person mad.

Nearly everything in the entire space is grown, prepared and procured by, the family.  An antique red coffee grinder sits along a wall opposite the counter, next to hand bagged beans, and on the same table as the local Swann’s honey, both raw and heated.  Other than their own t-shirts, printed in my home town of Searsport, with the simple slogan “eat local”, there is no sign of commercialism, no web address, and no flyers.  The plain brown bags that food is taken away in are stamped with a Chase’s Ink Stain, which includes an image of a country table much like those in the café. The space does double as an art gallery, a hobby of one family member, and I have noticed that the local exhibits are becoming a little more edgy these days.  The ever friendly music, satisfied late breakfasters and eager shoppers awaiting their produce ensure that this remains as grounded as a store can be.  Somehow, the family manages to operate a farm and this multi use space – and although they do appear to have devoted their lives to sustaining the business, it is all handled with grace and perfectionism intact.

I have no idea what I’ll prepare – and therefore, no idea what I will buy. But keeping an open mind has helped me with some of my favorite dishes over the years.  I pick up one of the large wicker baskets and begin my shopping spree:  licorice scented young fennel, a handful of orange-green squash, a big bag of that famous mesclun, broccoli rabe, a couple bunches of marjoram and thyme that have been so meticulously wrapped in twine and a large bouquet of opal basil with an intoxicating perfume….the aluminum cone shaped buckets hold handfuls of wildflowers – I choose one that has the usual muted white and green that I favor and carry it to the cashier with my produce.  She removes the flowers and wraps them in yesterday’s newspaper, wets the bottom and packs everything – then adds my two steamy crown loaves, a jar of green olives, and good sized chunks of Seal Cove Chevre and a quarter pound of Manchego.  After tearing off a piece of that warm chewy bread, I head back to my home in Searsport, loaded up with the charged energy I get by shortening the distance between earth and plate…in this case, a little more than half a day.  Consider that purchasing produce even at an upscale venue in New York City – Whole Foods, for example – often means buying something that was harvested in another state, delivered in bulk and distributed to the store’s storage room.  It is checked in and stocked only when the current inventory is depleted – it could be up to a week before the product is actually sold and often a few more days before it is eaten.  The ingredients used in this meal will never meet a refrigerator and that excites me.

Once a week I’ll have a meal in the café, which is always prepared with the same straightforward seasonal approach.  Although Chase’s Daily serves lunch Tuesday through Sunday, dinner is once a week, on Fridays.  I tend to go late, as they have gotten very popular the past few years and it tends to be a little hectic at times.  The menu is small, a bit quirky and intoxicatingly attractive.  The menu still has hints of summer, yet provides a clear indication that the season is passing.

The wine list is small, but carries several European varietals that are light enough to marry well with this cuisine.  Marinated olives, crusty warm bread and olive oil are on the table within minutes, assuring every dinner that they have very good judgment.

Starters tend to be very fresh and highlight the garden.  A crunchy salad of raw vegetables; fennel, baby carrots, radishes and herbs, with a lemony vinaigrette and a few tiny squares of a fresh mozzarella is sparkling and vibrant.  Roasted Beet and Parmigiano bruschetta is rich, innovate and well balanced with a rustic, herbal chickpea bruschetta on the same crunchy olive oil drenched bread.  My brother always orders the sautéed greens with garlic, olive oil and lemon – they must be flash cooked in hot olive oil in a wok, as they are crispy and actually sweet, salty and sour.

Main Courses (which the menu calls “Dinners”) tend to be more substantial – so perhaps their title is more appropriate.  My favorite dish is always the steaming hot and coarse polenta with a spicy roasted tomato pesto, a sautéed dark green (tonight it is broccoli rabe) and grilled smoky portobellos.  A new dish on the menu is the Fresh, handmade fettucini with basil pesto, new potatoes, green beans and parmesan – this version of the classic Genovese style pasta al pesto is riveting . I usually tend to stick with rustic Italian preparations at Chases, but recently I enjoyed the soba noodles with peanut sauce, tofu, happy rich, sugar snaps, asian greens and Thai basil.  It is seductively rich and spicy.

Desserts are large, homey, sweet and indulgent – we shared the peach upside down cake with whipped cream, which is every bit as rich and buttery as you might imagine.

Chase’s is a true reflection of the seasons and the beauty of nature.

CHASE’S DAILY

AMBIANCE: Sailboat Casual, LL Bean, Khaki Friendly, Comfortable

TARIFF: Small plates $6-10, Large plates $17-20.  *Produce is remarkably reasonable. Cool Tshirts, $17

SERVICE: Smiling and Professional

RATING: Inspired, Vibrant, Comfortable, Gratifying, Healing

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