Once a staple on New England (and many other lands’) tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It’s a sustainable choice.
sustainability
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Goat Cheese and Dried Fruit Truffles
This recipe makes 28-31 truffles.
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Posted inArts & Entertainment, Source
Portland man mining climate change for laughs – and action
Eco-cleaner and aspiring comic Jason Wentworth was living a so-called sustainable life – until he realized he wasn’t.
Posted inFood & Dining, Green plate special, Life & Culture, Recipes, Source
When weather’s frightful, be fruitful
Come winter, which is the more eco-conscious option for Maine eaters – dried fruit or fresh fruit?
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Milk and Honey Whole Wheat Sandwich Bread
This recipe makes two loaves.
Posted inSea Change, Source
Carpets could be causing trouble underfoot
We don’t know what microfibers may be doing to us.
Posted inFood & Dining, Green plate special, Recipes, Source
Cut down on plastic by covering food in cloth? Now, that’s a wrap
Take a T-shirt and bake it in beeswax for a storage sheet you can reuse.
Posted inBusiness, Life & Culture, Local & State, Nation & World
Researchers find new way to convert lobster shells into plastic, and it’s not too hard
Chemists at McGill University say the process could be used in the production of things such as medical implants. It could also make use of the millions of tons of waste produced by the seafood industry.
Posted inFood & Dining, Recipes
Can Americans eat less meat? It’s looking promising
According to recent marketing data and trend reports, a tsunami of dietary change is beginning to wash ashore.
Posted inFood & Dining, Vegan Kitchen
Planet has a serious beef with meat, report shows
Scientists acknowledge that reducing its consumption is good for the environment, but the general population isn’t up to speed.