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PublishedOctober 27, 2015
Maine well-represented at StarChefs international congress in New York
Chefs and other culinary professionals from Maine restaurants perform cooking demos, judge a sommelier contest, fight a ramen battle and mix cocktails.
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PublishedOctober 26, 2015
Whole Foods recalls 2 types of salad in Maine, 6 other states
The salads were sold prepackaged, in salad bars, in chef's cases and in sandwiches and wraps prepared in the stores.
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PublishedOctober 25, 2015
Green Plate Special: From a little acorn, use of mighty good flour could grow
A teacher of skills that connect people to the earth and community advocates cooking with the oak tree's gift.
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PublishedOctober 22, 2015
Harvard report: Maine food industry fragmented; clear plan would help
The report sees high potential for growth, but all parties will have to come to the table.
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PublishedOctober 21, 2015
Mystery meat yields to greener meals in Maine college dining halls
Whole grains, chia seeds, seitan and tofu are offered as students prioritize health and sustainability.
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PublishedOctober 21, 2015
The Splattered Page: ‘The Apple Cookbook: 125 Freshly Picked Recipes’
Eat, cook, look, learn. The cookbook offers tips, history and photos in addition to recipes.
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PublishedOctober 21, 2015
Farro: Ancient grain good for modern fare
Substitute it for rice and try it as a base for a grilled or roasted veggie salad.
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PublishedOctober 21, 2015
The Maine Ingredient: Go wild with fungi that you can trust
Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.
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PublishedOctober 21, 2015
Among Italy’s countless wonders, count in Teroldego Rotaliano
The distinctive red from Trentino is ideal for autumn.
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PublishedOctober 20, 2015
Chellie Pingree proposal would target food waste, ‘sell by’ dates
Proposed legislation would educate people and make it easier for farmers to donate 'ugly produce' to fight hunger, she says.
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