The chef at Local in Brunswick offers ideas for combining fresh Maine ingredients with convenience.
Green Plate Special
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Mount Desert Island Ice Cream takes the cake in sustainable practices
Try the recipe for chocolate-caramel ice cream.
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Multi-grain pancake mix fuels you and the soil
Align your breakfast with chef Dan Barber’s ‘Third Plate’ principles.
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Fish and chips – made with Maine brews – hit the road
A classic combo gets the local treatment by food truck entrepreneurs.
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Marathoner fueled by local food
A Topsham runner travels more miles than his food does.
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Green Plate Special: Try one fish, two fish, redfish and new fish
Dogfish, marinated and grilled on skewers, is just one way to promote sustainability.
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Free-range eggs, a surprising perk, get paid forward
Six of them go into a Lemon Curd Almond Cake and reward the colleague who shares her hens’ bounty.
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Smoked Alewife and Corn Risotto
This native fish has umami galore.
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A vegan diet – good for you, good for the planet
Plus a recipe for Cashew Corn Cakes.
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A fiddlehead patch of one’s own
A recipe for Fiddlehead and Pancetta Pasta puts the cream in the crop.