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PublishedApril 1, 2018
LePage looks to override local pesticide rules in 30 municipalities. But why?
More communities are developing ordinances meant to protect residents from toxic chemicals linked to cancer and birth defects.
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PublishedMarch 29, 2018
After long dry spell, soybeans on track to dethrone corn as king of the crops
U.S. farmers intend to plant more acres of the tofu ingredient for the first time in 35 years, the government says.
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PublishedMarch 25, 2018
Pullet eggs are smaller but still nutritious – and they’re great deviled
They're part of the natural laying cycle and, ounce for ounce, the nutritional content of the yolks and whites is identical to larger eggs.
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PublishedMarch 18, 2018
Meet the 2018 Russell Libby Agricultural Scholarship winners
This year's crop of farming scholarship winners are full of passion, pluck and plans.
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PublishedMarch 18, 2018
The Entrepreneur: In age of online groceries and megamarts, Rosemont Market proves small shops can thrive
The six-location market, which earns the Source Award for Entrepreneur, builds community by bringing shoppers and farmers together.
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PublishedMarch 18, 2018
The Trailblazer: Maine State Prison teaches inmates to garden, compost, recycle
Their work on the prison's sustainability initiative earns Capt. Ryan Fries and Mark Hutchinson the Source Award for Trailblazer.
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PublishedMarch 18, 2018
The Farmer: Maine Grain Alliance has ‘changed the face of bread and baking’
The nonprofit has helped bring back grain farming for baking and brewing, earning the Source Award for Farmer.
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PublishedMarch 11, 2018
Emily Sharood planned on doing graphic design, but organic mushroom farming drew her in
The seed was first planted when she began a permaculture project with her brother; today, Sharood and her family move 3,000 pounds of mushrooms a week.
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PublishedFebruary 19, 2018
South Portland greenhouse plan envisions grow space for multiple restaurants
Planning board approval follows discussion about pesticide use and whether marijuana cultivation will be allowed.
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PublishedFebruary 18, 2018
Green Plate Special: If cheese is smoked, you’ll need less of it, lightening your footprint on the Earth
And have we got some tasty Maine-made smoked ricotta for you!
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