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PublishedMarch 18, 2018
The Forester: Partnership between land trust, Maine Forest Service grew into something big
Local Wood Works is honored with the Source Award for Forester, based on its efforts to connect consumers to local wood products.
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PublishedMarch 18, 2018
The Teacher: No need to bring this teacher an apple – he’s got a whole seed bank in Waldoboro
'Our seeds have basically gone all over the world,' says Neil Lash, who earns the Source Award for Teacher.
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PublishedMarch 18, 2018
Meet the judges for the 2018 Source Awards
They sifted through more than 100 nominations to declare this year's winners.
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PublishedMarch 11, 2018
Recipe: Roasted (or grilled or broiled) oysters with maple syrup and chipotle butter
The recipe uses 24 roasted oysters.
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PublishedMarch 11, 2018
Climate policy expert and Maine native prefers quiet of woods, but now makes plenty of noise
Former Interior Department worker Joel Clement filed a whistleblower complaint and brought his story to the public – that he was reassigned to the agency's accounting office as retaliation for climate change advocacy.
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PublishedMarch 11, 2018
With oysters, beauty is in the mmm of the beholder
A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
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PublishedMarch 11, 2018
Homegrown: For the person who has everything – pillows shaped like a chicken
Casey Everett's organic cotton creations are a favorite among backyard chicken farmers.
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PublishedMarch 11, 2018
Emily Sharood planned on doing graphic design, but organic mushroom farming drew her in
The seed was first planted when she began a permaculture project with her brother; today, Sharood and her family move 3,000 pounds of mushrooms a week.
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PublishedMarch 11, 2018
Notes from the field: Farm-to-table and sustainability news
The use of sprouted wheat flour in bread is a growing trend among bakers.
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PublishedMarch 11, 2018
Mount Desert Island – a small place with some big environmental goals
The Climate to Thrive group, formed in part to make the island energy-independent by 2030, is thriving.
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