Sardines are cheap, sustainable and delicious

So why don’t we eat canned sardines, and what will it take to persuade us?

Recipe: Indonesian Beef and Lettuce Cups

You’ll find ketjap manis in most Asian groceries.

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.

Recipe: Chilled Melon and Chili Salad

Like bananas and oranges, melons come with their own perfectly compostable carrying cases.

Does banning plastic bags reduce pollution in Maine?

Anecdotally, at least, the evidence suggests yes.

Recipe: Blueberry-Cinnamon Scones with Wild Blueberry–Lemon Curd

Baking with wild blueberries is easy if you know how

Maine’s wild blueberries cook up somewhat differently than their cultivated cousins.

Recipe: Maine Bushel of Beans Salad with Local Sunflower Seed Oil

Why settle for the traditional Three-Bean Salad?

With surfeit of sunflower seeds, farmer struck local oil

An Aroostook County farmer is pressing sunflower seed oil.

Practice leaf-to-root eating on all that mint taking over your garden

The stems can flavor to syrups and sauces.