A sweeping new report blames Big Food for unsustainable practices that misuse land and other resources and fuel global warming – and yes, make people fatter.
Source
Posted inFood & Dining, Green plate special, Recipes, Source
Summer salads may get all the love, but Maine’s (long) winter has something to offer
Take at least one root vegetable and try techniques from raw to roasted.
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Posted inFood & Dining, Maine Gardener, Source
MOFGA talk offers advice on planning, caring for your vegetable garden
Hint: Crop rotation doesn’t work in a small vegetable garden.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Bourbon-Butterscotch-Sour Milk Pudding
This recipe serves four.
Posted inFood & Dining, Green plate special, Source
Sour milk is tremendously useful in a green kitchen
Helpful in tenderizing chicken or replacing buttermilk in baked goods, it’s nothing to be sour about – though truly spoiled milk must go.
Posted inFood & Dining, Maine Gardener, Source
Falling on the ice is bad for you. But ice-melting salt is bad for your garden.
Here’s how to balance two opposing needs.
Posted inBusiness, Local & State, Source
Three-day hearing on proposed oyster farm concludes in Brunswick
The Department of Marine Resources will decide whether to grant Mere Point Oyster Co. a 10-year, 40-acre lease expanding its oyster production on Maquoit Bay.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
Posted inFood & Dining, Green plate special, Source
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.
Posted inFood & Dining, Maine Gardener, Source
When nothing else grows, seed catalogs sprout
Our columnist gives the highlights of several local ones.