Green plate special - Centralmaine.com

Folding leftovers into dumplings shows love for planet

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

Any number of fillings and flavors could become favorite no-waste treats.

by Christine Burns Rudalevige January 29, 2017January 27, 2017

The carbon footprint is less; alas the calories are probably the same.

by Christine Burns Rudalevige January 22, 2017February 10, 2017

Slaughterhouses and meat-cutters, however, are.

by Christine Burns Rudalevige January 15, 2017February 10, 2017

Try them as an alternative to mayonnaise or as an an ingredient in a dip.

by Christine Burns Rudalevige January 1, 2017

You can also drink it, use it to brine a chicken or add it to a marinade.

by Christine Burns Rudalevige December 25, 2016

These tips will make it that much easier to add them to your cooking repertoire

by Christine Burns Rudalevige December 18, 2016

Sustainable seafood-centric celebrations, regardless of how many dishes you serve, are no problem here.

by Christine Burns Rudalevige December 4, 2016

Take advantage of it and you’ll waste less energy.

by Christine Burns Rudalevige November 27, 2016

Grains, greens, nuts and seeds make up the healthful, Japanese-inspired bowls.

by Christine Burns Rudalevige November 20, 2016

The Food Recovery Hierarchy developed by the Environmental Protection Agency shows how to take steps to conserve resources.