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PublishedOctober 11, 2015
Green Plate Special: Farmed salmon from Maine now comes with more sustainability
Aquaculture here has improved, giving locally raised fish a smaller environmental footprint.
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PublishedSeptember 6, 2015
Green Plate Special: How to save by asking local farmers for seconds
Putting up food for winter with imperfect fruits and vegetables can cost much less than using the better-looking produce.
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PublishedAugust 16, 2015
Green Plate Special: Ignore those sell-by dates on the food you buy
Use your senses to tell you when food is old, and you'll waste far less.
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PublishedAugust 9, 2015
Beat the heat, keep the flavor with these no-cook dishes
Ceviche with local fish or zucchini noodles with sauce offer satisfying heat-free dining.
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PublishedAugust 2, 2015
Cold-brew coffee sweeter, milder and kinder to the environment
The process involves saturating coffee with cold water and letting it sit in a container for 12 to 24 hours.
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PublishedJuly 26, 2015
Give Maine flour the pancake or cookie test for a fast score
Experiment with locally produced flours, and store them in the refrigerator, and the results are bound to be popular.
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PublishedJuly 19, 2015
Carrot tops not just for composting
Use them as a green garnish or in a pungent summertime sauce.
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PublishedJuly 12, 2015
Green Plate Special: Freeze with gusto (and labels) for less waste and lots of flavors
Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.
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PublishedJuly 5, 2015
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
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PublishedJune 21, 2015
Incorporating garlic scapes into the kitchen ecosystem
Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.
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