A Topsham runner travels more miles than his food does.
Green Plate Special
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Green Plate Special: Try one fish, two fish, redfish and new fish
Dogfish, marinated and grilled on skewers, is just one way to promote sustainability.
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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.
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Smoked Alewife and Corn Risotto
This native fish has umami galore.
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A vegan diet – good for you, good for the planet
Plus a recipe for Cashew Corn Cakes.
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A fiddlehead patch of one’s own
A recipe for Fiddlehead and Pancetta Pasta puts the cream in the crop.
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Chef Joshua Mather cooks hyper-local
Plus a recipe for cream of asparagus soup.
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When making fish, be a flexible shopper
Plus a recipe for Rainbow Chard–Wrapped White Flaky Fish with Lemon, Parsley and Hazelnut Relish
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Root vegetables are the roast of the town
Make the most of Maine produce this time of year.
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Tao Yuan chef Cara Stadler thinks globally – and locally
Try her recipe for Braised Endive with Butter-Basted Fluke