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PublishedAugust 25, 2019
Green Plate Special: Some tips for sustainable seed-eating
Do you feast on flaxseeds? Snack on sesames? Pig out on pepitas? Follow these guidelines to do so while maintaining a small ecological footprint.
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PublishedAugust 18, 2019
A good problem to have: Using up that bottle of vermouth
Don't let it go bad and pour it down the sink. Much better to make stone fruit crumble.
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PublishedAugust 11, 2019
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine's fisheries rebound.
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PublishedAugust 4, 2019
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don't need any special equipment to make it.
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PublishedJuly 28, 2019
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine's economy and good health – both the soil's and your own.
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PublishedJuly 21, 2019
Berries past their peak? Not to worry.
Whatever you do, don't throw them out. Terrific ways to transform mushy berries abound.
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PublishedJuly 14, 2019
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
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PublishedJuly 7, 2019
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
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PublishedJune 30, 2019
Try DIY ketchup on your July 4 burger
In a common American story, ketchup immigrated from abroad and adapted once it reached these shores.
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PublishedJune 23, 2019
A pearl among grains, Maine-grown barley doesn’t need beef soup to shine
Pearled Black Nile Barley comes from an Aroostook County to your plate (with a brief stop at Maine Grains).
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