Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine
Rising costs stretch food pantries as demand peaks
Preble Street has seen a 30% increase in food costs this year as pantries across southern Maine expect this to be their busiest year on record.
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Posted inFood & Dining, Green plate special, Recipes
A hand pie is just one way to thank the farmers who lend you their hands
Buying local products is another way to show your appreciation for all the work they do.
Posted inFood & Dining, Vegan Kitchen
Turkey portraits and plant-based feasts help make for a gentler Thanksgiving
Plus, a cornucopia of resources for having a vegan version of the holiday.
Posted inFood & Dining, Maine Gardener
Seeing double? Repeat blooms a sign of the changing climate
You don’t have to look beyond your own garden for evidence of rising temperatures and the longer growing season.
Posted inFood & Dining, Nation & World, News
One person dead, over a dozen sick from outbreak tied to deli meat
The bacteria was found at two NetCost Market locations in New York, but health officials said that’s not likely the only source of the listeria outbreak because some sick people didn’t shop at the store.
Posted inFood & Dining, Maine Gardener
Maine Gardener: And you thought you were done with weeding …
Weeding in November saves you trouble come spring.
Posted inFood & Dining, Schools and Education
And for its next course, Colby College puts focus on food
The college’s Center for the Arts and Humanities chose ‘Food for Thought’ as its theme this academic year, so students will explore food-related issues from multiple perspectives in 16 classes.
Posted inFood & Dining, Maine
B&M fans say makers from away don’t know beans
After nearly 100 years of being baked in Portland, the iconic Maine brand is now made in the Midwest. Longtime enthusiasts say they can taste the difference – even if they’d rather not.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Your used wine corks can be transformed into useful new products
Locally, two places will accept them, from individuals and businesses, so they can be reused.