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PublishedNovember 20, 2016
New pyramid points to ways we can stop wasting food
The Food Recovery Hierarchy developed by the Environmental Protection Agency shows how to take steps to conserve resources.
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PublishedNovember 20, 2016
High school junior Oliver Curtis is working on an invasive species cookbook
Among the recipes he plans to include is one for green crab ramen.
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PublishedNovember 20, 2016
When the time comes, what new heating system will you choose?
If your furnace is wheezing, now is a good time to plan ahead.
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PublishedNovember 16, 2016
Agreement calls for dam removal, fish passage on Presumpscot River in Westbrook
Sappi and conservation groups hope to revive spawning runs and add recreational uses in a river running through one of Maine's most populous areas.
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PublishedNovember 13, 2016
Don’t bag up your leaves for the city to collect
They're useful in your own garden.
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PublishedNovember 13, 2016
Is Portland, or any place, a place to avoid climate change? That’s a dream
The New York Times wrongly depicts our city and others as safe havens from the impacts of polluting the planet.
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PublishedNovember 13, 2016
Living a zero-waste life when you have small children presents special challenges
A University of Maine at Augusta assistant professor works with her kids to refuse, reduce, reuse, recycle and let it rot.
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PublishedNovember 13, 2016
Have no fear of getting the most of a monster squash
Seeds, flesh and flavor – you can use every bit of even a very large Hubbard squash.
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PublishedNovember 13, 2016
This good-for-you chocolate bar tastes good too
Martha Carton makes 'MarthaBar' energy bars to help active people fuel their busy days.
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PublishedNovember 13, 2016
The dish on bar soap: It’s less popular but more sustainable
Bars have a smaller carbon footprint than liquid.
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