Lentils and seaweed lurking in the back of the pantry like some people we know? Keep them front and center and you’ll reach for them more often.
Green Plate Special
Green Plate Special: Did you thank a farmer today?
Nationwide, farms are struggling to find enough farmhands to raise and pick crops. In Maine, legislators are considering a law to raise their pay.
Green Plate Special: New UMaine program helps towns to turn food waste into ‘black gold’
At home, you can put sour milk to use in pancakes.
In a new year, new beekeepers get new bees and vow to make some changes
Plus, they make the best of a bad situation by extracting honey. A lot of honey.
A scouring pad – and a recipe – provide more reasons to love coconut
This surprising workhorse scrubber helps you wash up anything and everything. Celebrate your clean kitchen sink with a delectable dish of Coconut Cream with Rhubarb Compote.
Toast the 2021 Source Award winners with a homemade concoction
And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.
Sure, it’s Easter, but what about that other holiday?
International Carrot Day was established to celebrate the healthfulness of the root vegetable.
An Italian Easter bread from an unforgettable lady
Grandma Nan was as colorful as the Easter eggs that she used to stud the braided loaf she baked annually for the holiday.
In the pandemic, takeout containers are everywhere
What are their impacts on the waste stream?