In the yes column, a lunch sack, a Thermos and leftovers.
Green plate special
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Recipe: Roasted Tomato, Fennel and Sardine Pasta
This one’s for the doubters.
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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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Recipe: Indonesian Beef and Lettuce Cups
You’ll find ketjap manis in most Asian groceries.
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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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Recipe: Chilled Melon and Chili Salad
Like bananas and oranges, melons come with their own perfectly compostable carrying cases.
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Does banning plastic bags reduce pollution in Maine?
Anecdotally, at least, the evidence suggests yes.
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Recipe: Blueberry-Cinnamon Scones with Wild Blueberry–Lemon Curd
’Tis blueberry season, so why not go all out? My favorite blueberry flavor combination involves both cinnamon and lemon. This recipe combination not only includes all three, but also institutes the 25 percent lessons I’ve learned in researching this column. I built the curd recipe from scratch for use with wild blueberries with the understanding […]
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Baking with wild blueberries is easy if you know how
Maine’s wild blueberries cook up somewhat differently than their cultivated cousins.
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Recipe: Maine Bushel of Beans Salad with Local Sunflower Seed Oil
Why settle for the traditional Three-Bean Salad?