Green Plate Special
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PublishedFebruary 14, 2016
Personal-sized wedding sweets have a treat-sized carbon footprint
Try these Vegan Lemon Blueberry Cupcakes from Love Kupcakes Inc. in Portland.
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PublishedFebruary 7, 2016
Veggies can begin new generation of food
Cuttings of scallions, celery, lettuce can be sprouted in water for garden planting in spring.
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PublishedJanuary 31, 2016
Turn your food waste into a potluck party
Broccoli stems and old bits of this and that can be upcycled into delicious food.
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PublishedJanuary 24, 2016
Bottles vs. cans: Which is the more environmentally friendly way to buy beer?
Local beer in a can is a winner, on balance.
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PublishedJanuary 17, 2016
Weigh health costs of buying processed food to help schools
General Mills' Box Tops for Education gives schools needed funds, but there should be a better way to fill budget gaps.
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PublishedJanuary 10, 2016
Dress your salad with xanthan gum? No, thank you
It's easy, tasty and less wasteful to make your own dressing.
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PublishedJanuary 3, 2016
Eat whole grains, preferably local, for breakfast – or any meal
Prep the grains in advance and toss them in whenever a salad requires substance, a simmered dish needs to stretch for an extra eater, or a main cries out for an effortless side.
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PublishedDecember 27, 2015
Draining bacon challenges resolve to curb paper towel habit
A plan helps, and so does a recipe for Buttermilk, Bacon Grease and Blue Cheese Dressing
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PublishedDecember 20, 2015
Green Plate Special: Maine farms satisfy desires of oyster lovers and help the ocean, too
With pollution and warming hurting wild oysters, aquaculture comes to the rescue and also provides an ecosystem service.
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PublishedDecember 13, 2015
Green Plate Special: Make garbage salts – trust us
Take the stuff you'd normally throw away – carrot and celeriac peels – and use them to make flavored salts.
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