Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining, Local & State, News
Maine lobstermen sue sustainability group for defamation over ‘red listing’
Seafood Watch, a program of the Monterey Bay Aquarium in California, unfairly downgraded its evaluation of the Maine lobster fishery last fall, the fishermen say.
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Posted inBusiness, Food & Dining, Local & State, News, Uncategorized
As a Maine distillery grows, so does worry over ‘whiskey fungus’
The black blight is spreading near large distilleries and threatening home values in places such as Kentucky. Now some neighbors of Wiggly Bridge Distillery say the fungus has come to York.
Posted inFood & Dining, Green plate special, Recipes
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
Posted inFood & Dining, Maine Gardener
What impact will this winter’s waffling weather have on your garden this summer?
The answer has to do in part with how well you readied the garden last fall.
Posted inArts & Entertainment, Food & Dining
Founder of Chicago beef shop that inspired FX’s ‘The Bear’ dies
Joseph Zucchero, whose Mr. Beef sandwich shop has been a neighborhood staple for decades, was 69.
Posted inBusiness, Food & Dining, Local & State
Maple syrup producers optimistic about season’s sap run
Warm weather last month allowed for early runs of what some farms report was a particularly tasty product.
Posted inFood & Dining, Nation & World, News
Made in the USA? Proposed rule clarifies grocery meat labels
Federal agriculture officials are proposing a new rule that would clarify the meaning of meat labels that say foods are ‘Made in the USA.’
Posted inFood & Dining, Green plate special, Recipes
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Posted inFood & Dining, Maine Gardener
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.