Green Plate Special
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PublishedJuly 2, 2017
You can never have too many strawberries
Freeze them for later (is there such a thing as too many strawberries?)
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PublishedJune 26, 2017
‘Green Plate Special’ cookbook, based on Maine Sunday Telegram column, wins award
Christine Burns Rudalevige's book takes the prize in the Socially Conscious category at The Readable Feast.
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PublishedJune 25, 2017
Don’t dump that cooking mishap; transform it
If life gives you overcooked rice, make rice pudding – and lots of other tricks for avoiding wasting food that’s taken a left turn.
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PublishedJune 18, 2017
Does your yogurt habit make you a heedless environmentalist?
Cut down on plastic and food miles by buying local or making your own.
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PublishedJune 11, 2017
Recipes for your farmers market finds
Maple-Buttermilk BBQ Chicken Recipe from Christine Burns Rudalevige. The most affordable way to make this dish using local chicken is to break down a whole local chicken if you have the know-how. (And if not, there are only a zillion online resources to teach you.) A package of bone-in thighs is the next best thing, […]
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PublishedJune 11, 2017
Portland’s Susan Webster went from concerned parent to food waste activist
Now she's leading a Muskie School workshop to help Maine institutions in the ultimate food fight.
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PublishedJune 11, 2017
10 tips for keeping costs down at the farmers market
Shop local, but shop smart by knowing how and where to find the best deals.
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PublishedJune 4, 2017
Add flower power to your plate with hostas
Hungry? Why not grab something from your flower garden.
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PublishedMay 28, 2017
Using less meat in your burger is not punishment
Try these tricks, psychological and culinary, and you'll never notice the lack.
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PublishedMay 21, 2017
What did your lobster eat before you ate your lobster? And why should you care?
With herring bait in short supply, scientists and regulators consider the lobster's diet
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