Green plate special - Centralmaine.com

To accept the challenge of eating local food, stay flexible

by Christine Burns Rudalevige January 7, 2018January 4, 2018

Substituting what farmers and fishermen have available makes a more lasting impact on the food system.

by Christine Burns Rudalevige December 31, 2017December 28, 2017

The industry has long played the part of the villain, but more and more small farms are demonstrating that veal calves can be raised humanely.

by Christine Burns Rudalevige December 24, 2017December 22, 2017

The most sustainable options for a favorite seafood are caught in the Gulf of Mexico or farmed in this country.

by Christine Burns Rudalevige December 17, 2017December 18, 2017

For one, try beans grown in places other than Madagascar.

A tradition of Jewish grandmothers is revived in time for Hanukkah.

by Christine Burns Rudalevige December 3, 2017December 1, 2017

Don’t discard that liquid after cooking your meal. Try these ideas instead:

by Christine Burns Rudalevige November 26, 2017November 22, 2017

More Maine growers are stepping into the indoor operations that cut down on food waste and cross-country transportation.

by Christine Burns Rudalevige November 19, 2017November 16, 2017

Sustainable-meat growers use the whole hog, and your Thanksgiving stuffing may benefit.

by Christine Burns Rudalevige November 12, 2017November 10, 2017

And the beverages are incredibly easy to make.

by Christine Burns Rudalevige November 5, 2017November 3, 2017

The experiment sheds light on the murkiness of genetic modification in food.