Green plate special
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PublishedSeptember 16, 2018
Pack your potato skin like a jacket, English pub-style
Almost anything in your fridge can work as a filling for these baked potatoes.
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PublishedSeptember 9, 2018
Recipe: Maine Beer Velvet Cake
If you stick with a plain cream cheese frosting, you’ll taste the stout better.
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PublishedSeptember 9, 2018
Local beer comes with a side of sustainability
At Moderation Brewing in Brunswick, nothing goes to waste.
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PublishedSeptember 2, 2018
Cabbage, in all its variety, brings new snap to summer
The long-storing vegetable isn’t just for winter anymore.
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PublishedAugust 26, 2018
Recipe: Eliza’s Roast Chicken Caprese Salad Sandwich
Step One – avoid soggy bread.
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PublishedAugust 26, 2018
At back to school time, a mother takes a 360-look at sustainable lunches
In the yes column, a lunch sack, a Thermos and leftovers.
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PublishedAugust 19, 2018
Recipe: Roasted Tomato, Fennel and Sardine Pasta
This one’s for the doubters.
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PublishedAugust 19, 2018
Sardines are cheap, sustainable and delicious
So why don’t we eat canned sardines, and what will it take to persuade us?
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PublishedAugust 12, 2018
Recipe: Indonesian Beef and Lettuce Cups
You’ll find ketjap manis in most Asian groceries.
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PublishedAugust 12, 2018
Three techniques to help cooks make the most of marinade
Managing the process helps environmentally friendly cooks avoid pouring pints of used marinade down the drain.
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