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PublishedFebruary 19, 2017
To save the planet, eat more dried beans
Never was a prescription so tasty. Try the recipe for Double Maple and Mustard Baked Yellow Eye Beans.
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PublishedFebruary 19, 2017
It’s time to plant the salvia
These heirloom cottage-garden plants are one of the few truly blue flowers, making them an intriguing choice.
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PublishedFebruary 12, 2017
FoodCorps is doing its part to get kids to eat their vegetables
Beet salad, quinoa and hummus are replacing pizza on the school lunch trays in Maine as the organization works to change students' eating habits.
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PublishedFebruary 12, 2017
What do most gardeners want? Low-fuss and sustainable gardens
A professional offers ideas for plants that satisfy those desires.
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PublishedFebruary 12, 2017
Head to a port (wine) during a nor’easter
Nor'easter, an award-winning estate-grown port-like wine from Savage Oakes Winery, is made with grapes designed to withstand a Maine winter.
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PublishedFebruary 12, 2017
Work with kissing dogs led Catherine Frost to livestock photography
She's also a marketing specialist who is carving out a niche celebrating local agriculture (she gives Facebook lessons too).
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PublishedFebruary 12, 2017
Farmers, cooks and food pros learn how to make masa from Maine-grown flint corn
Can you say nixtamalization? It's the process that makes the corn more healthful.
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PublishedFebruary 5, 2017
Folding leftovers into dumplings shows love for planet
Any number of fillings and flavors could become favorite no-waste treats.
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PublishedFebruary 5, 2017
DNA analysis will force us to call plants by other names
As it becomes easier to determine how plants are related, or not, botanical labels will change. (A dogwood is not a dogwood is not a dogwood.)
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PublishedFebruary 5, 2017
UMaine scientist Eric Venturini encourages growth of life-sustaining bees
A passion for sustainable agriculture led him into a career in researching and building up wild bee populations.
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