The recipes have also been made into a cookbook, published in 2001 by Penobscot Books. Each column reminds him of a story, and most of those stories have inspired columns. Thirty years later, Kaiserian has amassed a collection of hundreds of columns, which he keeps neatly tucked away in a drawer in his desk, a testament to his days being drilled with organizational skills in the Navy. “I’m not the one coming up with them, just adding things to them some times, or not at all.” “I have a firm belief that every recipe has already been made,” he said. The other point of importance was that he wanted recipes from the people in the communities surrounding him, foods that were family favorites. “I wanted the freedom to talk about food and how it relates to film, literature, the world.”
“I was very clear that I wanted the column about food, and not just recipes,” said Kaiserian. He eventually agreed to the column, but had his own set of stipulations before the final handshake was made. “You can ask me to do anything after you buy me lunch.” “Now you see, that’s my weakness,” said Kaiserian. The two colluded and took their friend out for lunch a couple days later. Not to be turned down so easily, Nichols approached then Castine Patriot editor Mike Tonery, who was also a friend of Kaiserian, and told him he should have Kaiserian write the column. “I told him I knew three recipes for lamb, and that it probably wouldn’t work very well,” said Kaiserian.ĭuring that same time, the Castine Patriot lost its food editor, and the newspaper was without a weekly food column. Nichols, knowing his friend’s passion for cooking, suggested Kaiserian submit recipes for lamb to the newspaper so that more people might show interest in buying the lambs. Kaiserian gently told his friend that lamb was an acquired taste, and that, especially in America, not many people knew of a variety of ways to prepare and cook lamb. One day, he came up to me and told me no one was buying his lambs.” “I had a good friend by the name of Jim Nichols, and he raised sheep. “It’s a funny story,” said Kaiserian in the kitchen of his Castine home. Thirty years ago, though, that column and all the ones after it were far from the foodie’s mind. Harry Kaiserian’s K’s Kwisine column, which began in the Castine Patriot and was then added to Island Ad-Vantages and The Weekly Packet, turns 30 years old on September 17, and the 79-year-old columnist is celebrating the affair with a reissue of his very first public column.
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