Green Plate Special
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PublishedOctober 18, 2015
Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
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PublishedOctober 11, 2015
Green Plate Special: Farmed salmon from Maine now comes with more sustainability
Aquaculture here has improved, giving locally raised fish a smaller environmental footprint.
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PublishedOctober 4, 2015
Maine school lunches getting healthier, but are kids eating them?
Part of the challenge is getting good-for-you food to taste good.
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PublishedSeptember 27, 2015
Green Plate Special: Turning ‘garbage’ herbs into vinegar
What to do with your thriving herbs now that winter approaches?
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PublishedSeptember 20, 2015
Green Plate Special: Edible leaves give traditional dish a tart twist
As with other vegetables and fruits, a leaf of horseradish reflects its flavor.
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PublishedSeptember 13, 2015
Green Plate Special: Organizing your freezer reduces waste
We offer simple ways to save food, energy and time.
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PublishedSeptember 6, 2015
Green Plate Special: How to save by asking local farmers for seconds
Putting up food for winter with imperfect fruits and vegetables can cost much less than using the better-looking produce.
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PublishedAugust 30, 2015
Green Plate Special: Backing up claims about local and grass-fed meat
The Maine Grass Farmers Network offers fact-checking tips.
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PublishedAugust 23, 2015
Green Plate Special: Tweaking recipes to conserve food, water and human resources
A recipe tester has found ways to be leaner, meaner and cleaner.
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PublishedAugust 16, 2015
Green Plate Special: Ignore those sell-by dates on the food you buy
Use your senses to tell you when food is old, and you'll waste far less.
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