And the new field guide 'Grasses and Rushes of Maine' will help you identify just what kind.

The Planeteers of Southern Maine says 51 businesses have pledged to eliminating the use of plastic straws by Earth Day on April 22.

This dish makes a great pick-me-up.

The ban took effect in January; fines will be levied beginning in June.

Even if you can't see them, the roots of trees and other plants are vital to life as we know it.

To make the tough stems tender, you need just one easy technique.

At Grow Maine Green Expo, experts discuss ways to slow down the spread of many destructive insects.

What you've stashed away could be the makings of an energy-saving dinner.

We want to shine a light on the people, nonprofits, institutions and businesses that make Maine a greener place for all living creatures who call it home.

Three $1,500 scholarships will be awarded to students and teachers seeking to deepen their knowledge of organic and sustainable farm systems.

Bonus points for fillings made from leftovers.

A sweeping new report blames Big Food for unsustainable practices that misuse land and other resources and fuel global warming – and yes, make people fatter.

Hint: Crop rotation doesn't work in a small vegetable garden.

Take at least one root vegetable and try techniques from raw to roasted.

China is accepting less solid waste, widening "a rural-urban divide" when it comes to recycling opportunities.

This recipe serves four.

Zero Waste proponents just say no to plastics and packaging.

Here's how to balance two opposing needs.

Helpful in tenderizing chicken or replacing buttermilk in baked goods, it's nothing to be sour about – though truly spoiled milk must go.

The Department of Marine Resources will decide whether to grant Mere Point Oyster Co. a 10-year, 40-acre lease expanding its oyster production on Maquoit Bay.

This recipe serves 4 people.

Our columnist gives the highlights of several local ones.

Maine garlic production, happily, is on the rise.

The coalition would push for an overhaul of 'outdated energy policies at the state level that have not kept pace with progress' when it comes to practices that reduce energy costs and carbon emissions.

This recipe serves six.