We are continuing our series where we introduce the new Maine Foodscapes Board of Directors. Our Board is highly involved in every aspect of Maine Foodscapes. Board members are critical for executing the various aspects of our organization. Our Board consists of enthusiastic gardeners dedicated to building community around growing food, and we'd love for you to get to know them. If you attend an event, participate in a Garden Project build, or volunteer, you're likely to meet one or many members of our Board, but we're going to dedicate some space to digging deeper with each of them here on our new blog! 

For Part 5 of this series, you'll be hearing from Board President Katie Yates!

Katie! Tell everyone a little about yourself. 
I am originally from upstate New York and moved to Maine in 2018. My professional background fits primarily in the conservation/resource management fields; I previously worked for the Natural Resource Conservation Service, the National Park Service, and the Maine Department of Inland Fisheries & Wildlife and earned my Master of Science from Slippery Rock University in 2022. I am currently a Community Relations Manager for Central Maine Power. 

What are your hobbies and interests?
I have two rescue dogs, eight egg-laying chickens, and 12 raised beds that keep me very busy. I love growing my own food, learning how to cook and preserve my garden's bounty, and sharing these skills (and the cornucopia) with others. I enjoy hiking, practicing plant and insect identification, learning about food systems and habitats, and painting with watercolors.  

Why did you want to join the Foodscapes Board of Directors?
After attending the first Foodscapes Gala and meeting the team, I was immediately impressed by their palatable energy, their impressive mission, and their dedication to the details! I am a firm believer that being outdoors and close to your food source are not only critical for good mental health, but they are the cornerstones of sustainability. I had an inkling I wanted to be involved, but at the time, I didn't realize I would soon become their Board President. Our founder, Ali, is such a hardworking inspiration. Her enthusiasm is contagious, and her vivacity is admirable. Watching this team thrive and achieve great things has been an honor! 

What makes you most excited for the upcoming grow season?
What remains of the growing season are the final chapters of my tomatoes, peppers, and eggplant, the ripening of my butternut squash and the slow-to-start heirloom watermelon, my bolting herbs, and some kale. I'm ready now to start the process of canning, freezing, cooking, and drying all these cherished friends.

How did you get first introduced to Maine Foodscapes?
Maine Foodscapes contacted Central Maine Power's charitable giving committee last year, seeking a donation. 

What do you enjoy most about gardening?
I love to cherish the slow moments spent in my garden--quietly observing the plants develop, learning more about the insects (the good, the bad, and the ugly who invade, pester, and assist), and listening to the birds that live on the periphery, learning their calls by heart. I love that not all my food comes wrapped in plastic. I love that the food I grow is close to my heart, from little seeds to seedlings to the produce I prepare. I love that the soil is nurtured by compost I make by feeding last year's garden scraps to worms I raise. I love that all of it has a job and that it keeps me busy, focused, patient, and persistent. I love to hear my chickens cluck while I toss them an offering from the garden. I love the pop of the mason jar when I unseal the lid of sauce made from last year's tomatoes. I love that gardening makes me feel closer to nature and the rhythms that sustain us. 

What kind of impact are you hoping to make on the organization and/or your community this year?
​I hope my infinitesimal support brings new gardeners the joys of gardening and the security of knowing the skills required to grow and preserve their own food and then share these gifts with their friends, neighbors, and families. 

By Scott Mazer

​​I wrote this recipe when I was doing the keto diet, for an entire month, and wanted to enjoy one of my favorite Japanese dishes. A lot of Keto recipes I found used cream cheese or mozzarella as a binder and I wanted to try something different. So I adapted this recipe to be both gluten free and low carb. It can easily be changed to be vegan as well.

13. Transfer to a plate, brush with okonomiyaki sauce. Add other toppings as desired, a zigzag of kewpie mayo and sriracha always looks nice. Some katsuobushi and nori adds that authentic Japanese flavor. A little scallion for some fresh greenies. Use whatever you like, the dish is called "as you like it" after al! You can think of this as a delicious little canvas for your culinary art.

Notes:

• If you would like to make this recipe vegan you can add more hydrated flax meal instead of egg.
• Use whatever you want if garlic scapes are not available. Pork belly is the traditional topping. Mushrooms would work great here use your imagination!