Pecan trees live to be more than 100 years old, so gathering nuts from them is a pretty sustainable prospect.
Green Plate Special
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Green Plate Special: DIY road trip food means less packaging and more local snacks
It’s hard to beat homemade chocolate-peanut butter popcorn to fuel both driver and passengers.
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Meal made with 1 gallon of water shows ease of being green
A complete picnic lunch, from deviled eggs to noodle salad to pots de creme, passes a self-imposed conservation test.
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An easy, breezy game plan for summer dinner parties
Kale chimichurri sauce completes efficiently grilled vegetables and sausages or fish.
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Maine breweries get crafty about conserving resources
From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.
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Cheese Poof makeover adds crustiness and local greens
A beloved family recipe gets local ingredients and less time in the oven.
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Make these biscuits to use (up) buttermilk
Shake it, or make it, then bake with it.
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A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
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Dip into bulk bins for zestier, cheaper and greener spices
Buying seasonings that way reduces packaging and lets you buy only what you need.
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Get close to exact when cooking with eggs of varied sizes
A measuring cup and a little math help meet recipe requirements, especially with local eggs.