A new director contemplates the best ways for the South Paris garden to grow.
Source
Posted inFood, Source
In Maine, bunnies are back in the barn and on the dinner plate
It’s the new green meat, as sustainability drives an uptick in breeding – and serving – rabbits.
advertisement
Posted inSource
Grow Carrots
In Maine, they’re ready to harvest – and eat – nine to 10 weeks after planting
Posted inSea Change, Source
Sea Change: Lasting impact of Land for Maine’s Future overshadows politics
Few things we do in life are as substantial and lasting as preserving land.
Posted inFood, Green Plate Special, Source
Maine breweries get crafty about conserving resources
From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.
Posted inFood, Source, The Farm-to-Table Family
Your daily bread needn’t be mundane
Start with really good loaves, then top slices with really good stuff.
Posted inSource
Children of dairy farmers turn away from milk and toward artisanal cheese
Mother and daughter Karen and Anne Trenholm are among a number of multigenerational families trying to save their farms one wheel of cheese at a time.
Posted inSource
Leg Work: Fixing bikes helps teens and kids who need wheels
In Westbrook High’s WRENCH program, students learn math and physics and practical skills, and the bicycles they repair go to children who can’t afford one.
