In 2013, the seafood industry watchdog group Oceana found that one-third of the 1,200 seafood samples it tested were mislabeled.
Green Plate Special
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Maine’s artisanal cheese scene is growing up
Aged cheese is trickier to make than fresh, but the state’s cheesemakers are making headway.
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Pack your potato skin like a jacket, English pub-style
Almost anything in your fridge can work as a filling for these baked potatoes.
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Recipe: Maine Beer Velvet Cake
If you stick with a plain cream cheese frosting, you’ll taste the stout better.
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Local beer comes with a side of sustainability
At Moderation Brewing in Brunswick, nothing goes to waste.
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Cabbage, in all its variety, brings new snap to summer
The long-storing vegetable isn’t just for winter anymore.
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Recipe: Eliza’s Roast Chicken Caprese Salad Sandwich
Step One – avoid soggy bread.
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At back to school time, a mother takes a 360-look at sustainable lunches
In the yes column, a lunch sack, a Thermos and leftovers.
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Recipe: Roasted Tomato, Fennel and Sardine Pasta
This one’s for the doubters.
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Sardines are cheap, sustainable and delicious
So why don’t we eat canned sardines, and what will it take to persuade us?