Green Plate Special
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PublishedSeptember 2, 2018
Cabbage, in all its variety, brings new snap to summer
The long-storing vegetable isn't just for winter anymore.
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PublishedAugust 26, 2018
Recipe: Eliza’s Roast Chicken Caprese Salad Sandwich
Step One - avoid soggy bread.
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PublishedAugust 26, 2018
At back to school time, a mother takes a 360-look at sustainable lunches
In the yes column, a lunch sack, a Thermos and leftovers.
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PublishedAugust 19, 2018
Recipe: Roasted Tomato, Fennel and Sardine Pasta
This one's for the doubters.
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PublishedAugust 19, 2018
Sardines are cheap, sustainable and delicious
So why don't we eat canned sardines, and what will it take to persuade us?
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PublishedAugust 12, 2018
Recipe: Indonesian Beef and Lettuce Cups
You'll find ketjap manis in most Asian groceries.
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PublishedAugust 12, 2018
Three techniques to help cooks make the most of marinade
Managing the process helps environmentally friendly cooks avoid pouring pints of used marinade down the drain.
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PublishedAugust 5, 2018
Recipe: Chilled Melon and Chili Salad
Like bananas and oranges, melons come with their own perfectly compostable carrying cases.
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PublishedAugust 5, 2018
Does banning plastic bags reduce pollution in Maine?
Anecdotally, at least, the evidence suggests yes.
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PublishedJuly 29, 2018
Recipe: Blueberry-Cinnamon Scones with Wild Blueberry–Lemon Curd
’Tis blueberry season, so why not go all out? My favorite blueberry flavor combination involves both cinnamon and lemon. This recipe combination not only includes all three, but also institutes the 25 percent lessons I’ve learned in researching this column. I built the curd recipe from scratch for use with wild blueberries with the understanding […]
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