Cuisine of the Maritimes dulse; dulse is seaweed of a certain type and grows along the New Brunswick and Nova Scotia coasts. Some Maritimers crunch on dried dulse, a reddish-purple-to-black salty-tasting snack, rather as others would munch potato chips and one usually sees a small dish on a side table somewhere near where family members are sitting. The popular Dulse, Lettuce and Tomato (DLT) sandwich is a local favorite found at the historic Saint John City Market. Potatoes being a mainstay crop in New Brunswick and Prince Edward Island, are also a staple in Maritime cruisine. Hash Brown Casserole made with potato, cheese and
Edible Schoolyard Schoolyard garden and after-school cooking classes began in 1995, and were offered in the 1995-1996 school year. The first Edible Schoolyard summer program was offered at the end of this school year. The cooking programs at King used organic produce from a local farm until 1997, when they started using the crops harvested from the now thriving Edible Schoolyard garden. During the 1996-1997 school year, the Edible Schoolyard opened the refurbished Kitchen Classroom, which provided space and equipment for in-school cooking classes. During the 1998-1999 school year, two Americorps positions were added to the garden and kitchen staff at King