‘The Maine Question’ gets a taste of the future of Maine’s food system

Food influences almost every facet of life. It nourishes people, helps define cultures and fuels the agriculture, aquaculture, fishing, hospitality and tourism industries, among others. How best to obtain, consume, preserve, distribute and regulate food drives various aspects of health care, science and politics.

As food science innovation coordinator for the University of Maine’s School of Food and Agriculture, Rob Dumas brings a unique perspective on food to the table. Managing the food science pilot plant at the school, conducting research, teaching classes and working with food companies has given Dumas morsels of insight into the future of Maine’s food system. 

In Episode 4 of Season 4 of “The Maine Question,” Dumas discusses the latest food trends, the “Made in Maine” brand, food insecurity, the state of the food economy in Maine and more. The veteran chef and food innovator also speaks about his previous work as a chef on a nuclear submarine for the U.S. Navy and for the White House, where he cooked for former President Barack Obama and his family, politicians and leaders from around the world. 

Listen to the podcast on iTunes, Google Podcasts, SoundCloud, Stitcher, Spotify or “The Maine Question” website. New episodes are added Thursdays.

What topics would you like to learn more about? What questions do you have for UMaine experts? Email them to mainequestion@maine.edu.