Don’t milk cows. Grow plant-based proteins instead. The switch would benefit farmers, farm towns and the Maine economy, but government assistance is needed.
local food
Posted inFood & Dining, Green plate special, Recipes
It’s chili season. Time to ferment
Some like it hot, hot, hot.
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Posted inFood & Dining, Recipes
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
Posted inGreen plate special, Recipes
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who’ve mastered the process.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
Posted inLocal & State, Morning Sentinel
As Winslow Blueberry Festival marks 5 decades, the event’s founding history mystery solved
Over 625 pounds of blueberries are expected to be made into baked goods and consumed this weekend at the annual Blueberry Festival in Winslow, which is celebrating its 50th year.
Posted inBusiness, Food & Dining, Local & State, News
Slow Money Maine to dissolve. ‘It just seemed time,’ the founder says.
The networking organization is calling it quits after 11 years of providing funding and technical assistance.
Posted inFood & Dining, Recipes
Sweet corn in desserts? Sweet.
Sure corn is great right on the cob, but have you tried adding it to custards, cakes or ice cream?
Posted inFood & Dining, Recipes
Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall
Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.