The legendary popovers at Jordan Pond House in Acadia National Park are not only a favorite of tourists, but also of some lucky local pigs, who get the leftover baked goods as part of their feed. The Christian Science Monitor reports that the famed restaurant - which serves 2,000 people a day in the summer - tosses popovers that don't make it from oven to table within 15 minutes, providing two pig farmers with more than 20,000 pounds of the puffy treats a year. "Popovers for Pigs" is one part of the restaurant's environmental and sustainability efforts; another is composting kitchen waste, used in the gardens just outside. Jam for the popovers comes in refillable porcelain containers from an Amish family in Smyrna.
The family makes the jam, fills the containers, and delivers them to the island. In the kitchens the wait staff empties them, loads them in the dishwasher, and prepares them for their return trip to Smyrna ... In another nod to the restaurant’s roots, the Jordan Pond House has joined a local fishermen's cooperative. Rather than importing frozen haddock, the menu features Atlantic whiting, Acadian redfish, and other local underutilized species.