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PublishedMay 1, 2022
Maine Gardener: A new book helps gardeners choose plants to benefit wildlife and, by extension, us
In an online talk, Uli Lorimer, the author of the soon-to-be-published 'The Northeast Native Plant Primer' discussed the hows and whys of native plant gardening.
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PublishedMay 1, 2022
Green Plate Special: Repurpose leftovers into a rich, creamy risotto
Once you understand the basic risotto-making techniques, the classic Italian dish can be endlessly flexible.
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PublishedMay 1, 2022
Use ramps in a simpler, made-for-spring riff on scallion pancakes
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PublishedMay 1, 2022
A creamy edamame spread adds green goodness to these vegetable wraps
The recipe started life as something for vegan guests to eat. Turned out, everybody else wanted it, too.
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PublishedMay 1, 2022
From ice cream to burgers to macarons, everything’s coming up vegan in Maine
With several new businesses, Maine's vegan footprint just keeps expanding.
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PublishedMay 1, 2022
A passion for feeding the world’s marginalized people
Trained by the prestigious Le Cordon Bleu cooking school in Paris, a Maine man spends his retirement years helping feed hungry people worldwide, including Ukrainian war refugees.
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PublishedApril 24, 2022
Dine Out Maine: Despite occasional missteps, much to savor at Leeward
The Italian, pasta-centric restaurant is only getting better.
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PublishedApril 24, 2022
Green Plate Special: Right-sized bagels for a healthier you
Cathy Barrow's latest cookbook lavishes love upon the bagel and restores it to its proper dimensions.
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PublishedApril 24, 2022
Top ginger salmon patties with wasabi aioli for a little kick
This flavorful recipe can be made with other fish as well, such as tuna, snapper or sea bass.
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PublishedApril 24, 2022
Follow your Bliss: For John Bliss, of Broadturn Farms, that means growing cut flowers
In a recent online talk, Bliss discussed growing perennials on the Scarborough farm for flower arrangements.
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