About this item
In Green Plate Special, Christine Burns Rudalevige shares her recipes for sustainable and delicious meals, alongside tips and tricks for greening your kitchen and making the most of your produce. From the farmer's market to the dessert plate, this book is packed full of ideas that will surprise and delight home cooks and eco-advocates, including recipes for meatless mains, summer barbecue favorites, and mouth-watering side dishes. Featuring dozens of recipes that are good for the planet (but never sacrifice flavor) Green Plate Special is an easy-to-digest primer for conscious, delectable living.
About the Author
Christine Burns Rudalevige has been working as a journalist for over 25 years, covering sports, politics, technology and business from Berkshire County to Boston and Silicon Valley to Western Europe.
She honed her cooking chops in kitchens in Massachusetts, Pennsylvania, England and France before moving to Maine, where she founded the Family Fish Project (a website dedicated to eating seafood at home) and worked as a lead culinary instructor at Stonewall Kitchen.
Since 2009, the dedicated home cook and food writer has been lending her voice to regional and national media outlets, from NPR, The Philadephia Inquirer, Edible New Hampshire and Edible Maine to Fine Cooking, Food52.com and Coastal Table.
For the past three years, Rudalevige has written a staggering number of sustainable food related articles and recipes for the Portland Press Herald/Sunday Telegram, a body of work that has resulted the publication of her first book, Green Plate Special with Islandport Press (May 2017) .
Rudalevige was born in Western Massachusetts, graduated from Lee High School in 1986, received a BA in English from Fairfield University in 1990, and earned a culinary degree from Le Cordon Bleu School of Culinary Arts in Pittsburg in 2010. She currently lives in Brunswick, Maine, with her husband, Andrew; her two teenage children, Owen and Eliza; and a lovely lab/hound mutt named Theodore Roosevelt Rudalevige.
