Centennial Weekend posed a challenge to Kitchen Manager Bill Edgerton and his staff: they had to be ready to serve 930 dinners and close to that number of breakfast meals within 48 hours. A record-setting number of hungry folk swarmed through the Wallace Center, and like good Chewonki campers, trippers, and students, they had big appetites! Bill’s task was to feed them well while also showcasing Chewonki’s food and farm philosophy. Many Chewonki alumni have a strong interest in local foods, sustainable agriculture, and Chewonki’s ongoing efforts to increase the amount of produce from our farm and other Maine farms in the food stream for all of our programs. The kitchen crew rose to the challenge. On Friday they cooked up a delicious chili with 70 pounds of tomatoes as well as onions and peppers from the Chewonki farm. Beans came from the Three Rivers Farm in Milo, Maine. For meat-eaters, 70 pounds of Caldwell Farm (Turner, Maine) beef made the meal even heartier. A salad of Chewonki-grown lettuces, cucumbers, radishes, tomatoes, and basil practically jumped out of the bowl it was so fresh. For Saturday night, Bill cooked up 55 Chewonki chickens and also offered 80 pounds of Gulf of Maine scrod fillets; mashed potatoes from our farm; Chewonki farm green beans, carrots, beets, leeks, and dill; ratatouille made from our farm-grown squash, onions, and peppers; and, again, salad from the farm. Dessert included blueberry sorbet as well as a custom-created centennial ice cream called “Mud Rove” (coffee ice cream with a fudge swirl, candy seashells, and gummy worms—a big hit with the younger crowd); both came from Round Top Farm in Damariscotta, Maine. Breakfasts included sausage patties made from Chewonki-grown pork, Maine blueberries, and peaches from an orchard in Harvard, Mass. (Maine peaches were not quite ripe.) Of the weekend meals, Bill reports with a satisfied smile that they “all went incredibly smoothly. Luckily, we had just come off the summer, so we were used to big numbers.” He credits “a lot of planning ahead,” his good cooks, and the pleasure they take in working with fresh food, much of it from right down the lane.