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8. The monolithic industrial system will not be replaced by a one-size-fits-all sustain- able food system. Systems and the food they produce must be as distinct as the land bases of which they are part. Foods and techniques that are appropriate in one place will not be ap- propriate in all others. We should celebrate the uniqueness of our place in what we grow and eat, rather than deny its character by trying to have everything, everywhere, all the time. 9. Real food should not be a niche prod-


uct for the rich but a right for all. We must do all we can to educate people on healthful and sustainable food and build a local food system efficient and varied enough to meet their needs for nutrition and pleasure. 10. Food is medicine. Look up any wild food in a good foraging guide and you will find its medicinal as well as culinary uses. Foods alter our bodies. Eating the wrong foods can do us a great deal of harm. Eating well helps keep us well, and when we are unwell, it helps make us well. The full list is available on the Vinland


website, www.vinland.me. So now, on to the food!


We were lucky to be able to sample many of the items on his menu, but things are chang- ing seasonally, so don’t be surprised if these are already gone. First course included a delightful turnip soup with yogurt, fermented carrot and micro cilantro. If you’re a seafood fan, the Bang’s Island Mussels with cider, ginger and garlic were amazing. Second course included scallops with potato risotto (yes, I said potato – you won’t miss the rice), golden beet, turnip tail, shitake, and micro basil. The food is so healthy and light, you’ll have no trouble saving room for dessert – which of course we did. The white pine ice cream with juniper and maple sugar on maple granola was refreshing and delicious. We also enjoyed the buckwheat lavender cook- ies with maple mascarpone yogurt filling – to die for! Vinland is a fantastic new addition to the


already amazing Portland food scene. You won’t want to miss this one – and I’m proud to say that I dined at the first restaurant in the United States to serve 100% local, organic food!


Submitted by Dr. Diane Hindman. Vinland is located at 593 Congress Street, Portland, Maine. Dinner from Tuesday – Saturday, starting at 5:30, Lunch from Wednesday – Friday, 12:00 – 2:00 and Brunch from Saturday – Sunday, 10:00 – 1:30. There is an eight-course tasting menu available on Saturdays, by reservation only. $90. Wine pairing $45. Select wine pair- ings available by request for parties of four or more. Please write to info@vinland.me or call (207) 653-8617.


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