Patience and improvisation are keys to cooking over campfire

Girl Scouts and a Registered Maine Guide offer tips for making meals in the great outdoors.

Green Plate Special: A Limington farm is making labne, a Middle Eastern yogurt cheese delicious no matter how you spell it

Try labne as a spread with bread and olive oil or in an Israeli couscous salad.

A brief (and personal) guide to campfire cooking

Choco Tacos fall victim to ‘tough decisions,’ and some fans have meltdown

The Klondike treat is a waffle cone filled with fudge-swirled ice cream and dipped in chocolate and peanuts.

Maine’s organic grain producers see increasing consumer demand. Can supply keep pace?

Circumstances like the pandemic and weather gave the state's organic grain businesses a boost in recent years. But the dwindling number of organic grain farmers means the future of Maine's grains economy is unclear.

Green Plate Special: Flower power on the plate (and in the glass)

Use edible flowers to add whimsy, flavor, texture and dimension to your meals, fancy or not.

Expect higher costs, more closures as seasonal worker shortage strains Maine restaurants

Overburdened and understaffed restaurant owners consider wage and menu price hikes to stay in business.

Maine Gardener: Tips for clematis care from an expert

Cindy Tibbetts, of Hummingbird Farm, has expanded the varieties of clematis vines she sells and propagates.

A guide to 89 food trucks rolling through Maine

Here are trucks you're likely to find from York County to the Waterville area and from the southern Midcoast to the Lewiston-Auburn area.

Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen

Sure, preserving them for later is good. But don't neglect the pleasure of eating fresh local tomatoes every day while the season lasts.