Now she’s leading a Muskie School workshop to help Maine institutions in the ultimate food fight.
Green Plate Special
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Add flower power to your plate with hostas
Hungry? Why not grab something from your flower garden.
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Using less meat in your burger is not punishment
Try these tricks, psychological and culinary, and you’ll never notice the lack.
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What did your lobster eat before you ate your lobster? And why should you care?
With herring bait in short supply, scientists and regulators consider the lobster’s diet
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Food and drink hold secrets to better looking skin
Eating Maine’s fish, seaweed and leafy greens is part of a natural way to improve your looks.
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A fresh look at whether to indulge in halibut
Is the meaty fish a sustainable seafood choice? In Maine, the answer is yes, sometimes.
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Food columnist’s cookbook shows how sustainability starts with small steps
Christine Burns Rudalevige’s Green Plate Special column is now a book, out May 9.
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No need for chemicals when you’re cleaning your kitchen
Do your bit to protect the environment by cleaning your house with eco-friendly products that you can make them yourself.
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Doctor’s advice for a happier, healthier brain put to the test
In his latest book, “Eat Complete,” Dr. Drew Ramsey tells how to eat the right nutrients for mental and overall health.
Posted inFood, Green Plate Special, Source
Duck eggs get the job done for cooking, baking
Just in time for Easter, try a cake recipe made with a different kind of egg.