It’s the Easter gift that keeps on giving with plenty of delicious leftovers.
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Posted inFood, Life & Culture, News, Source
Symbiosis: In Canaan, a young would-be dairy farmer gets expert advice and the use of a farm
Older farmers get a teeming barn and a chance to pass on what they know.
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Posted inFood, Green Plate Special, Recipes, Source
Tao Yuan chef Cara Stadler thinks globally – and locally
Try her recipe for Braised Endive with Butter-Basted Fluke
Posted inFood, Meet, Source
Justine Simon of Salt + Sea
The Maine fishmonger touts local fish and battles mislabeling.
Posted inMaine Gardener, Source
Permaculture gardening growing fast
Although a fringe movement elsewhere, it’s booming in Maine.
Posted inFood, Source
Green Glossary Part 1: Definitions of farm-to-table food terms
Learning to eat and live sustainably means becoming familiar with a whole new lexicon. Here are a few words and phrases that will be regulars in this section, defined for you with the help of experts asked to pretend they were explaining them to their next-door neighbors. NATURAL “Natural” is a word that doesn’t really […]
Posted inLife & Culture, Source
Strolling through Portland’s Longfellow Arboretum in early spring
Before the leaves and blossoms emerge, there’s plenty else to see.
Posted inFood, Life & Culture, Source
Portland-area curbside composting business growing like gangbusters
Garbage to Garden lives up to its name.
Posted inFood, Source, The Farm-to-Table Family
Grass-fed, pasture-raised lamb – for the Passover Seder and Easter dinner
We sprang for a whole grass-fed Crystal Spring lamb for the first time this past winter. While I managed to fit all 35 pounds of cuts into my fridge’s bottom-drawer freezer, we’ll still be enjoying lamb at least once a week well into spring. That’s a good thing, because for me there’s something nostalgic about […]
