FAIR FOR KITCHEN FLAIR — The Bangor Auditorium plays host to a culinary fair this weekend, as the Taste of Bangor Cooking Show gets underway at noon Sunday and runs through the afternoon. More than 25 local and regional vendors will be on hand, showing off appliances, accessories and many more things to spice up a kitchen. At 2 p.m., chef Kate Gabriele will give a presentation on her new cookbook, “The Military Cookbook Project,” to be released later this year. Gabriele is compiling recipes from soldiers in all branches of the military, reflecting the food from home that they miss while they’re serving overseas. In her presentation, she’ll make some of these recipes, as well as a few of her traditional Italian specialties. Gabriele encourages those in attendance with a military connection to bring their own recipes. Tickets are $20, and every ticket holder will receive a large canvas bag filled with goodies. Door prizes including 20 grocery bags, a range from Dunnett’s Appliance and condo vacations will be drawn throughout the afternoon. For information, call 603-724-4039.
PALATABLE PROSE — Imagine an Alice in Wonderland world in which inanimate objects labeled “eat me” are actually OK to eat. Where snozzberries taste like snozzberries and “A Movable Feast” means the dish is on wheels. The ninth annual Books2Eat, an edible book contest, is set for 4-6 p.m. Wednesday, April 14, at Eastern Maine Community College’s Rangeley Hall. Once again, 9-year-olds to professional chefs will create edible tributes to works of literature. In years past, creations have included edible versions of “Don Quixote,” “The Odyssey,” “Make Way for Ducklings” and ones based on Stephen King works. An entire category for entry is devoted to Stephen King and Maine books, and there are other categories for professional chefs, home chefs, culinary students and those under age 12. Some entries are auctioned off; the rest are eaten. Admission is $10 and includes a high tea and lots of literary-minded treats. There’s still room to enter the contest; call the EMMC library at 974-4606 for an entry form.
HEALTHFUL HOSPITAL EATS — Hospital food is not exactly a welcome respite from the fact that you’re in a hospital in the first place. Pudding, spinach and mystery meat aren’t really comfort food. Which is why the Parkview Adventist Medical Center in Brunswick is such a relief from the bland, tasteless food many hospitals serve. In keeping with the Seventh Day Adventist Church’s teaching, the hospital serves 100 percent vegetarian meals. Roughly 70 percent of the food is organic, and much of it is grown locally, even from its own garden in the summer. Executive chef Oleg Opalnik serves up a variety of vegan baked goods, soups, and noodle and rice dishes, livened up with things such as cashews, shiitake mushrooms, ginger, sweet potatoes, cilantro and lime. A small selection of organic, grass-fed meat also is on the menu for patients who request it. Overall, the dining options at Parkview are made from healthful, fresh, organic ingredients. Parkview also offers cooking classes to teach nutrition for diabetics, those with heart disease and those struggling with obesity. Now that’s a recipe for health. For information, visit www.parkviewamc.org.