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PublishedFebruary 3, 2021
The Wrap: A new whiskey bar, bagels are back, and more sushi
Looking for Super Bowl snacks and Valentine's Day dinners? We have those too.
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PublishedSeptember 2, 2020
The Wrap: Scorsese pays a visit, plus new restaurants, breweries and bakeries
Bar Harbor Lobster Co., Speckled Ax and Banded Brewing get second locations, Little Lad's goes retail, and 2 more restaurants close.
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PublishedMay 3, 2020
Sixteen seaweeds add up to one fascinating read
In 'The Curious World of Seaweed,' Josie Iselin intertwines science, art, words and photos to mesmerizing effect.
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PublishedApril 26, 2020
Green Plate Special: Nervous about cooking with seaweed?
These products from Atlantic Sea Farms make it easy, and now is a good time to start.
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PublishedFebruary 23, 2020
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
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PublishedFebruary 11, 2020
A salad chain makes kelp cool in 2020, and a Maine company benefits
Sweetgreen will give seaweed its biggest stage since the 2000s, when chefs began incorporating nori into dishes outside the sushi tradition.
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PublishedJanuary 20, 2020
Mainers bring home food awards from San Francisco competition
Six Maine food producers have won national awards for their beer, coffee, confections, and other products.
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PublishedNovember 16, 2019
Kelp, the forests of the sea, vanishing from southern Maine as Gulf warms
Fish don’t much like the scrubby invasive seaweeds that are replacing them, researchers find.
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PublishedOctober 28, 2019
Rockweed industry adrift after ruling allows landowners to restrict access
The court decision this spring overturned decades of precedent that harvesters relied on to cut the wild seaweed.
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PublishedOctober 20, 2019
Green Plate Special: A new diet for cows to cut methane emissions?
Seaweed supplements could just help save the planet.
