A grocery certification program scrutinizes lights, fans, coolers, food waste, reusable bags and more for efficiencies.
Green Plate Special
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Here’s hoping quince can make a comeback in Maine
The more we eat this less familiar but delicious fruit, the more we may aid in its revival in Maine
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A mean green fighting machine? Or a mean clean one?
Turns out the two eating lifestyles have many things in common
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Try fermenting your herbs before winter arrives
The ingredient list is short, the prep is simple and the ferment is short while the shelf-life is long.
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Waste not when it comes to those broccoli leaves
Not only are they tasty, they’re a nutritional powerhouse.
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Make soup stock from whatever’s at hand – fish heads, ham hocks, chicken feet
As soup season nears, our columnist walks us through making stocks from all the bits and pieces you’d otherwise toss out.
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It’s a scramble to source local, organic soybeans
But it can be done, and the resulting products speak for themselves.
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There’s no need to throw away potato skin peelings
In most dishes, the peel is just fine and when it’s not, we’ve got you covered with a spicy-sweet recipe.
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Homemade hot dog rolls: They taste better
And several other reasons to consider making your own, including sustainability.
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Before a holiday, use up the dribs and drabs in your fridge and pantry
And while you’re at it, figure out how much food you typically waste.