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.
sustainability
Posted inFood & Dining, Green plate special, Source
Celebrate the Year of the Pig with dumplings
Bonus points for fillings made from leftovers.
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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
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.
Posted inBusiness
Big brands start taking their packaging back
A program provides products in reusable containers that can be returned for a refund.
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, Green plate special, Recipes, Source
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
Posted inFood & Dining, Maine Gardener, Source
When nothing else grows, seed catalogs sprout
Our columnist gives the highlights of several local ones.
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.