With herring bait in short supply, scientists and regulators consider the lobster’s diet
Green Plate Special
Posted inGreen Plate Special, Source
Food and drink hold secrets to better looking skin
Eating Maine’s fish, seaweed and leafy greens is part of a natural way to improve your looks.
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A fresh look at whether to indulge in halibut
Is the meaty fish a sustainable seafood choice? In Maine, the answer is yes, sometimes.
Posted inChop-Chop, Food, Green Plate Special, Recipes, Source
Food columnist’s cookbook shows how sustainability starts with small steps
Christine Burns Rudalevige’s Green Plate Special column is now a book, out May 9.
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Potato chips you can feel better about eating
The carbon footprint is less; alas the calories are probably the same.
Posted inFood, Green Plate Special, Recipes, Source
Locally raised Maine meat is not in short supply
Slaughterhouses and meat-cutters, however, are.
Posted inGreen Plate Special, Source
Summer’s heat gives pepper lovers sweet abundance
And the ways cooks can preserve both hot and sweet ones are equally bounteous.
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Life can be a bowl of fast-ripening, foraged or cultivated husk cherries
Husk cherries have gone from foraged to farmed. Is it OK to eat them?
Posted inGreen Plate Special, Source
Savor corn three ways – on cob, in soup and in water-saving
Indian-spiced fresh corn goes into two recipes without wasting anything.
Posted inFood, Green Plate Special, Recipes, Source
Garden herbs that bolt early still have plenty to offer
From flavored oils, to broths, to holiday drinks, there are lots of uses for the stems and flowers.