Among the recipes he plans to include is one for green crab ramen.
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Posted inGreen plate special, Source
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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Gardener isn’t the boss of a cat or the coming winter
A kale-loving feline reminds a Maine woman she’s not in control of what happens to what she plants.
Posted inMaine Gardener, Source
Plants can be just as beautiful inside as out
Here are some suggestions for making wreaths and other artful decor for your home.
Posted inBusiness, Local & State, News, Source
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.
Posted inBusiness, Local & State, News, Source
As climate shifts, Bean’s customers warm to lighter jackets
Sales of winter outerwear at the Freeport-based retailer are a barometer for the industry’s ‘seasonal versatility’ trend.
Posted inMeet, Source
Steven Finn’s a teacher, writer and consultant who is fighting waste
His Food for Thoughtful Action website brings attention to solutions and his ResponsEcology consultancy puts thought into action.
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The dish on bar soap: It’s less popular but more sustainable
Bars have a smaller carbon footprint than liquid.
Posted inFood, Homegrown, Source
This good-for-you chocolate bar tastes good too
Martha Carton makes ‘MarthaBar’ energy bars to help active people fuel their busy days.
Posted inFood, Green plate special, Recipes, Source
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.