As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Green plate special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
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Posted inFood & Dining, Maine, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
Posted inFood & Dining, Vegan Kitchen
Maine was once home to a pioneering U.S. tofu expert
In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.
Posted inFood & Dining, Nation & World
New USDA rule boosts ‘organic’ food oversight, targets fraud
The new rule, aimed at cracking down on fraud and boosting oversight, takes effect in March.
Posted inFood & Dining
Aragosta goes to Paris, and a culinary collaboration continues
After hosting Paris-based chef Braden Perkins last summer, Aragosta chef-owner Devin Finigan took her staff to France in November for a three-week research tour, including a pop-up dinner at Perkins’ restaurant.
Posted inVegan Kitchen
The vegan and vegetarian restaurants that went and came from Maine
While the effects of the pandemic led to some closures in 2022, there was evidence of a growing appetite for plant-based dining out.
Posted inFood & Dining, Maine Gardener
Protecting soil, in Maine’s forests and backyards, is a key to carbon neutrality
With its abundance of forested land, the state is well positioned to meet its goal of achieving carbon neutrality by 2030.
Posted inFood & Dining, Maine Gardener
Then and now: Reflecting on nearly 50 years on one patch of earth
In the early days, Atwell and his wife tilled, installed lawn, and reached for fertilizers and insecticides. But as time has gone by, the couple has become more and more attuned to nature’s needs in their garden.