And if history is any guide, we should be worried, writer Mark Kurlansky argued on a recent visit to Maine to promote his new book.
Green plate special
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Maine’s fishermen are counting on you to eat local flounder
Trust us, this is no hardship.
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: What’s the secret to the best pizza in Maine?
We have two words for you: Maine flour.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Bright, salty, funky preserved lemons to get you through a Maine winter
Making them requires few ingredients – and a long wait.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: On Valentine’s Day, think sweet potatoes for your sweetheart
More local farmers are growing the tubers, which turn out to be a perfect pair for Maine maple syrup.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Get your local ducks in a row
They are expensive in part because it costs farmers a lot to process them. So you’ll want to make the most out of your purchase using everything but the quack.
Posted inFood & Dining, Green plate special
Green Plate Special: Six bowls of poutine in 4 days?!
In which our columnist takes one for the team – and explains cheese curds.
Posted inFood & Dining, Green plate special
Green Plate Special: Red cabbage is a keeper
The underrated workhorse of the winter kitchen grows locally and stores well.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Beans are good for the planet, but can be tiresome to eat
The solution? Next time you cook, play hide-and-seek with the legumes.