Support or criticism should be based on what’s best for collective us, not us as individuals.
January 2015
Posted inFood, Vegan Kitchen
Doctor, author, chefs see less meat on Maine’s table
More omnivores show an interest in healthier eating, adding to an apparent swing toward plant-based diets.
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Posted inEditorials
IRS staff cut to the bone
Instead of helping people who follow the rules, Congress has opted to help tax cheats and tax preparers.
Posted inOp-Eds
Governor’s proposed DHHS budget sets right priorities
The spending blueprint identifies more than $100 million in spending reductions to pay for a roughly equal amount in initiatives to help the neediest Mainers.
Posted inAppel on Wine, Food
White wines made in the oxidative style especially appealing in winter
Full-bodied and earthy, they may surprise those who usually reach for reds.
Posted inFood, Recipes
Rid of excess water, tofu is a flavor sponge
When it’s pressed, even a devoted carnivore relishes sauteed tofu with vegetables and a chili-orange sauce.
Posted inFood, Recipes
The Maine Ingredient: Citrus fruits bring all kinds of brightness, just when we need it
Broiled grapefruit, Moroccan chicken and chocolate-orange pound cake are just a few zesty recipes to consider.
Posted inFood, Recipes
Deviled eggs less trouble when served on toasts
This recipe removes any worries about ruining the cooked whites when peeling the eggs.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Live Eat Cook Healthy’
Rachel Khanna sees cooking with thoughtfulness and love as a pathway to joy and health.