Green Plate Special
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PublishedMay 31, 2015
Meal made with 1 gallon of water shows ease of being green
A complete picnic lunch, from deviled eggs to noodle salad to pots de creme, passes a self-imposed conservation test.
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PublishedMay 24, 2015
An easy, breezy game plan for summer dinner parties
Kale chimichurri sauce completes efficiently grilled vegetables and sausages or fish.
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PublishedMay 17, 2015
Maine breweries get crafty about conserving resources
From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.
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PublishedMay 10, 2015
Cheese Poof makeover adds crustiness and local greens
A beloved family recipe gets local ingredients and less time in the oven.
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PublishedMay 3, 2015
Make these biscuits to use (up) buttermilk
Shake it, or make it, then bake with it.
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PublishedApril 26, 2015
A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
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PublishedApril 19, 2015
Dip into bulk bins for zestier, cheaper and greener spices
Buying seasonings that way reduces packaging and lets you buy only what you need.
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PublishedApril 5, 2015
Get close to exact when cooking with eggs of varied sizes
A measuring cup and a little math help meet recipe requirements, especially with local eggs.
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PublishedMarch 29, 2015
One healthy, local chicken feeds the family three times
A big, humanely raised bird deserves to be utilized to the max and in deliciously diverse ways.
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PublishedMarch 22, 2015
Demand gets institute cracking on plan to sustain crab
Hannaford's interest in Jonah crab leads to recommendations being considered by fishery regulators.
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