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PublishedApril 18, 2021
Toast the 2021 Source Award winners with a homemade concoction
And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
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PublishedApril 11, 2021
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.
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PublishedMarch 21, 2021
In the pandemic, takeout containers are everywhere
What are their impacts on the waste stream?
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PublishedMarch 14, 2021
Cauliflower soup: Florets, stems, leaves and all
A silky, deeply flavored soup that uses every last bit.
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PublishedFebruary 28, 2021
Expand your baking horizons with chickpea flour
Farming chickpeas is gentle on the environment. Baking with chickpea flour is a boon to your cookies and cakes.
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PublishedFebruary 14, 2021
Rice makes the world go round, but at high environmental cost
Researchers are working on projects all over the globe to figure out how to grow it more sustainably and equitably.
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PublishedJanuary 31, 2021
Watch: Celebrate the winners of the 2021 Source Sustainability Awards
The Source Maine Sustainability Awards are an annual recognition of people who contribute to the state’s environmental well-being. We celebrated them on Wednesday, April 21.
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PublishedJanuary 17, 2021
A ‘natural design’ garden will attract nature to your garden
Skip the lawn, and let your garden mimic the natural cycles of wildland.
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PublishedJanuary 6, 2021
Maine salmon producer denies allegations it misled consumers
Mowi ASA, the parent company of Ducktrap River of Maine, said its smoked salmon products are indeed 'sustainably sourced.'
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PublishedNovember 29, 2020
Green Plate Special: Upcycling is the new recycling
Food manufacturers across the United States are taking food waste and turning it into tasty food – and making re-use a selling point.
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