Here are some cooking tools for the sustainable kitchen. And a raspberry thumbprint recipe to sustain you on cold winter days.
Green Plate Special
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Tired leftovers take on fresh identity as plan-overs
Prep potatoes once, eat three times, three ways.
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Trips to the woodlot can improve pork’s disposition
When pigs do what pigs do best, both your forest and, eventually, your table will benefit.
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Cold fact is that transporting food can become less harmful
Changes in technology hold the promise of reducing energy use, food waste and hunger.
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Easy as pie to celebrate rebound for Maine cranberries
Combined with raisins or dried blueberries, this year’s healthy crop is perfect for a filling similar to cooked sour cherries.
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Green Plate Special: From a little acorn, use of mighty good flour could grow
A teacher of skills that connect people to the earth and community advocates cooking with the oak tree’s gift.
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Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
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Green Plate Special: Farmed salmon from Maine now comes with more sustainability
Aquaculture here has improved, giving locally raised fish a smaller environmental footprint.
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Maine school lunches getting healthier, but are kids eating them?
Part of the challenge is getting good-for-you food to taste good.
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Green Plate Special: Turning ‘garbage’ herbs into vinegar
What to do with your thriving herbs now that winter approaches?