‘The Naturalist’s Notebook’ by two Maine scientist/naturalists is filled with practical guidance for systematic study.
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You’re the boss when greening your home office
Here’s how to conserve energy, paper and fuel, then recycle your equipment when its useful life is done.
Camassia is a bulb you can eat as well as plant
If you want to eat camassia, you must be patient. The bulbs have to be cooked at low temperatures for at least 12 hours, or they cause painful gas
Portland-area writer Kathryn Miles can shake up a dinner conversation
Hosts fear that her subject matter – doom and gloom about natural disasters – makes her a dinner party downer.
Lawmakers propose fix to Maine’s food sovereignty law
So-called ‘face-to-face’ sales of meat would still be allowed, but only if it is processed in a licensed slaughterhouse that meets the requirements of federal food safety laws.
Infections from backyard chickens rise
Since January, more than 1,100 people have contracted salmonella poisoning from chickens and ducks in 48 states.
Food law leaves Maine meat producers squealing for a fix
The so-called food sovereignty law enacted in June was meant to increase local control, but federal regulators say they’ll close down Maine slaughterhouses unless the law is revised.
Electric-car drivers, you can charge it at L.L. Bean in the near future
The retailer in Freeport will soon open Maine’s largest plug-in station to show leadership and promote sustainable practices, and other businesses may take notice.
Green Prescription: Are you scared by the prospect of all those Halloween wrappers?
Here’s how to have your Snickers and eat ’em, too.
Briana Warner wants you to eat your (sea) vegetables
Encouraging growing and processing the ocean crop is part of her work at the Island Institute.