Timberchic is reclaiming wood from Quakish Lake, near Millinocket.
sustainability
Posted inSea Change, Source
Let’s rein in social media for the most vulnerable – our kids
It’s much better to engage young people in projects to benefit others and the earth.
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Posted inGreen Plate Special, Recipes, Source
Mussels are shells of their former selves, but with so much to offer
Here are a few ideas for repurposing the empty shells for dinner.
Posted inSource
Nominations open for Source Awards
We’re looking for your sustainability superheroes.
Posted inFood, Green Plate Special, Recipes, Source
Why don’t we apply the principles of nose-to-tail eating to scallops?
It’s lost on many diners that half of the scallop is tossed out at sea even though it’s perfectly edible.
Posted inLife & Culture, Maine, News, Schools and Education
UMaine System 2 years ahead of its goal of sourcing 20 percent of its food locally
The university system is getting 23 percent of its food from local growers and producers, and is on track to spend $1.5 million on goods from 134 Maine food producers this fiscal year.
Posted inRecipes
Chickpea, Chard and Butternut Squash Soup
For this recipe, you can always substitute heartier local kale or spinach.
Posted inGreen Plate Special, Source
To accept the challenge of eating local food, stay flexible
Substituting what farmers and fishermen have available makes a more lasting impact on the food system.
Posted inSea Change, Source
Learning to shed stuff, like losing weight, makes you feel lighter
Decluttering can become a habit that’s good for you and for the environment.
Posted inGreen Plate Special, Source
No Maine shrimp, but there are other domestic sources to choose from
The most sustainable options for a favorite seafood are caught in the Gulf of Mexico or farmed in this country.