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PublishedOctober 11, 2015
Green Plate Special: Farmed salmon from Maine now comes with more sustainability
Aquaculture here has improved, giving locally raised fish a smaller environmental footprint.
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PublishedOctober 9, 2015
Research beefing up steak, hamburger with omega-3 acids
Meat from cows fed flaxseed or algae supplements offers heart-healthy fatty acids and sold well in a consumer test run.
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PublishedOctober 8, 2015
Group sues FDA for failure to limit salt in food supply
The Center for Science in the Public Interest wants salt to be reclassified and more stringently regulated as a food additive.
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PublishedOctober 7, 2015
JetBlue plants seed for farm-to-table concept at JFK
The airline aims to grow 1,000 potato plants, along with mint, arugula, beets, garlic, onions and spinach – right outside Terminal 5.
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PublishedOctober 7, 2015
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. 'But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.'
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PublishedOctober 7, 2015
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
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PublishedOctober 7, 2015
Out of a tough Spanish environment, Ribera del Duero reds rise and shine
Vineyards established only a generation ago produce surprisingly distinct and acclaimed wines.
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PublishedOctober 7, 2015
Cookbook review: ‘Dinner Solved’ by Katie Workman
The 100 recipes this book offers really are ingenious.
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PublishedOctober 7, 2015
Fun fall recipe: Roast pumpkin with cheese ‘fondue’
We found this incredibly cool recipe in the late-lamented Gourmet magazine in November, 2008 less than a year before it folded. We think the result is something like a cross between a fondue and a bread pudding. Here’s how the magazine described the dish, “As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, […]
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PublishedOctober 7, 2015
How a vegan Appalachian Trail record-breaker fueled up
Scott Jurek was known before his feat – and the objections to his Maine finish – for his best-selling book 'Eat and Run: My Unlikely Journey to Ultramarathon Greatness.'
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