It’s important to see the president’s Twitter taunts as evidence of a larger, more entrenched problem: the all-too-human hubris that exacerbates countless societal and environmental problems.
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Posted inHomegrown, Source
Homegrown: Flavored sparkling waters for summer
Green Bee, a maker of honey-sweetened sodas, has branched out into sparkling waters flavored by nature.
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Posted inMaine Gardener, Source
Garden on the cheap: A beautiful, productive plot can be yours
People don’t need a lot of expensive accessories to create a functioning garden, horticulturist Pamela Hargest says.
Posted inMeet, Source
When your to-do list includes helping to save 10,000 acres
Betsy Cook explains how the Trust for Public Land conserved the land adjacent to the Appalachian Trail.
Posted inFood & Dining, Green plate special, Source
There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
Posted inFood & Dining, Green plate special, Source
There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
Posted inLocal & State, News, Source
MOFGA names Portland woman its new chief executive
Sarah Alexander of Portland has fought genetic engineering of wild rice in Minnesota and worked on organic standards and food labeling in Washington, D.C.
Posted inBusiness, Local & State, News, Source
Sudden change threatens future for longtime Maine dairy farm
The Farmington operation loses the buyer for its milk, forcing Bussie York, 80, to decide what to do next.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Warm Wild Rice Salad with Mushrooms, Herbs and Aged Goat Cheese
This recipe allows you to make use of Maine’s abundance of mushrooms, lovely sage and rosemary, and local goat cheese.
Posted inSource
Head of Tide Park, and the 12-year saga of how it came to be
In a classic tale of American land conservation, an eyesore beside the Cathance River morphs into Topsham’s first waterfront park.