Green Plate Special
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PublishedJune 5, 2016
Don’t take a vacation from your green kitchen principles
Taking along some environmentally friendly items can make a fun vacation more sustainable.
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PublishedMay 29, 2016
Early in the growing season, expand your eating horizons and buy unfamiliar produce
Kale Rabe and Potato Tart is just one of many recipes you can make to show love for Maine farmers.
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PublishedMay 22, 2016
When you’re lacking an ingredient, don’t dash to the store, make do
These substitutions keep you from expending fossil fuels on a grocery run when you don't have to.
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PublishedMay 15, 2016
Snack time is a good time to teach your kids better, and sometimes greener, eating habits
Apply Michael Pollan's mantra: Train them to eat food, not too much, mostly plants.
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PublishedMay 8, 2016
Let go of the eco-guilt and start composting, already!
But you may feel some caloric guilt over this deliciously rich recipe for lemon posset.
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PublishedMay 1, 2016
Dandelion greens are one man’s weed, another man’s treasure
Don't eradicate the dandelions; eat them.
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PublishedApril 24, 2016
Do environmentally conscious habits in our kitchens actually have an impact?
The writer dreams of a Fitbit to measure the effect of sustainable shopping/cooking/eating habits.
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PublishedApril 17, 2016
One delicious meal becomes 2 (and a half)
The broth used to cook cabbage rolls makes a base for a head-turning soup.
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PublishedApril 3, 2016
Beyond Meat says its synthetic meats are better for the environment
But is it a feasible way to feed the 9.6 billion earthlings expected by 2050?
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PublishedMarch 27, 2016
Ethical, sustainably produced chocolate makes a dessert you can feel good about
You may not find it in an egg or bunny but you can turn the bars into a great chocolate pie.
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