Green plate special - Centralmaine.com

It’s a scramble to source local, organic soybeans

by Christine Burns Rudalevige August 27, 2017August 25, 2017

But it can be done, and the resulting products speak for themselves.

by Christine Burns Rudalevige August 20, 2017August 18, 2017

In most dishes, the peel is just fine and when it’s not, we’ve got you covered with a spicy-sweet recipe.

by CHRISTINE BURNS RUDALEVIGE August 13, 2017August 10, 2017

And several other reasons to consider making your own, including sustainability.

by Christine Burns Rudalevige August 6, 2017August 3, 2017

And while you’re at it, figure out how much food you typically waste.

by Christine Burns Rudalevige July 23, 2017November 29, 2017

Efforts to turn the invasive green crabs into a restaurant delicacy continue.

by Christine Burns Rudalevige July 16, 2017July 14, 2017

Oust the cups, invite in the grams, for accuracy’s sake and possibly less food waste.

by CHRISTINE BURNS RUDALEVIGE July 9, 2017July 7, 2017

Forage for seaweed in a marsh near you, and then serve it up for dinner.

by Christine Burns Rudalevige July 2, 2017June 29, 2017

Freeze them for later (is there such a thing as too many strawberries?)

Christine Burns Rudalevige’s book takes the prize in the Socially Conscious category at The Readable Feast.

by Christine Burns Rudalevige June 18, 2017June 15, 2017

Cut down on plastic and food miles by buying local or making your own.