A chef and an architect farm organically in Maine
BOWDOINHAM, Maine - The 8-acre Fishbowl Farm here overlooks the banks of picturesque Merrymeeting Bay, with farmland that has some of the richest, most nutrient packed soil in Maine. Owners Gallit and Chris Cavendish have been farming for less than a decade. She came from a promising career as a professional chef. He left architecture. Fishbowl Farm delivers organic produce to top local restaurants and markets in Brunswick, Bath, and Portland. The couple attends two winter farmers’ markets in the region. But when they sit down at their own table, Gallit Cavendish, 39, who trained as a chef at the Culinary Institute of America in Hyde Park, N.Y., is most at home. She might serve eggplant spread on crusty French bread she made herself and greens from the hoop houses on the land.