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 hired Ann Cooper as head chef for the district's school food program. Cooper eliminated most processed foods from the lunch menu and introduced more local, organic, seasonal produce to school meals, which reflected the food knowledge being taught through the Edible Schoolyard. The Edible Schoolyard is also linked to school lunch through the School Lunch Initiative, which is a partnership between the Center for Ecoliteracy, Chez Panisse Foundation, and several public health research organizations. In September 2010, the Center for Weight and Health and the University of California, Berkeley, released an evaluation report of the School Lunch Initiative. The report