Barton Seaver, who is also a cookbook author and National Geographic Fellow, is putting down roots and wants to ‘be a good neighbor.’
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Posted inFood, Source
Farm-to-table dinners go to the farm
Summer brings a slew of opportunities for right-there-on-the-farm eating.
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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.
Posted inFood, Source, The Farm-to-Table Family
Mindful mothers’ milk-buying guide
Plus a recipe for Gingered Strawberry-Rhubarb-Banana Milkshake
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Two Maine farmers try a new crop: rice
For now, their paddy is small but their dreams are big.
Posted inFood, Maine Gardener, Source
How to have berries as local as your backyard
The Big Three for small fruit in Maine are strawberries, blueberries and raspberries, and there are three secrets for success.
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Healthier school lunches have come too far to turn back now
School nutrition politics fuel indignation.
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Six months in at Vinland, Maine’s most radical restaurant
Part II of Mary Pols’ “Year in the Life of Vinland” takes a hard look at what it means for chef David Levi to source every single ingredient for his Portland restaurant from local farmers, fishermen and foragers.
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Boom time for shares in Maine farms
Community-supported agriculture here grows by more than 150 percent during a five-year period when it held steady in most of the U.S.