Take at least one root vegetable and try techniques from raw to roasted.
sustainability
Posted inFood, Source
Global decision puts small-town U.S. recycling in the dumps
China is accepting less solid waste, widening “a rural-urban divide” when it comes to recycling opportunities.
advertisement
Posted inBusiness
Big brands start taking their packaging back
A program provides products in reusable containers that can be returned for a refund.
Posted inEditorials, Opinion
Our View: Diverse group unites for conservation of Maine land
A much-needed, insult-free process has produced a roadmap for the future.
Posted inFood, Green Plate Special, Recipes, Source
Recipe: Bourbon-Butterscotch-Sour Milk Pudding
This recipe serves four.
Posted inFood, Source
She reduced her weekly trash so much, it fits into a tiny jar
Zero Waste proponents just say no to plastics and packaging.
Posted inFood, Green Plate Special, Source
Sour milk is tremendously useful in a green kitchen
Helpful in tenderizing chicken or replacing buttermilk in baked goods, it’s nothing to be sour about – though truly spoiled milk must go.
Posted inFood, Green Plate Special, Recipes, Source
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
Posted inFood, Maine Gardener, Source
When nothing else grows, seed catalogs sprout
Our columnist gives the highlights of several local ones.
Posted inFood, Green Plate Special, Source
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.