by Caitlin Shetterly The story of one family’s experience teaching their young son about responsible eating while enjoying one of Maine’s favorite culinary traditions. Last summer, on a hot July day, my three year-old son and I decided to escape the oppressive heat of our third floor apartment to go take a dip in…
Go beyond apples and pears in the fruited landscape By Lynn Ascrizzi People go to great lengths to beautify the landscape around their homes. But why not introduce plants that look beautiful and provide healthy, nutritious food? This is the credo of Tom Vigue of Kiwi Hill Farm in Sidney, Maine, an edible landscaper who…
Consider planting an extra row of fruit and vegetables this year and donating it to local soup kitchens and food pantries through the University of Maine Cooperative Extension Maine Harvest for Hunger program. Most wanted: fruit of all types, carrots, cucumbers, tomatoes, peppers, winter squash, onions and potatoes. The Maine Harvest for Hunger program is…
By Jen Levin, Guest Columnist Seafood is about as mysterious to many people as the ocean itself. Some of the most environmentally conscious people I meet say they don’t eat seafood because of ecological concerns. Here’s the irony: Seafood is one of the most environmentally friendly proteins available. The key to supporting sustainable seafood is…
Eligible seniors can receive fresh produce from local farms during the 2013 growing season, through the Maine Senior FarmShare Program. This program is funded by the U.S. Department of Agriculture, and last year 19,000 seniors and 130 farmers participated. Senior FarmShare Program participants are entitled to receive a FarmShare ($50 worth) of first quality, fresh,…
By Gen Jean, Mom to James and Lily Making your own microwave popcorn is easy, less expensive, more nutritious and you can even re-use or recycle the bags it’s made in. Plus, with numerous topping combinations, the potential to satisfy your inner gourmet is endless. Cost savings: Natural and organic microwave popcorn runs about $1…
By Andrew Lindberg, Fermentation enthusiast Quick pickles are a fun and easy way to brighten up your favorite sandwiches, salads, sides, or main dishes. Quick pickles only take 10 minutes to make, and can be enjoyed for several days, with an ever evolving flavor. Try adding sweet cucumbers and pickled carrots to a cold-cut sandwich…
By Erika Blauch Rusley What better way to enjoy Maine’s diverse array of local foods than with a glass of locally sourced beer, wine, or spirits? BEER Peak Organic Brewery is a leader in local sourcing from the New England region, and many of Peak’s ingredients are exclusively made in Maine. Aurora Mills, in Linneaus,…
By Amanda Beal, Guest Columnist Did you know that close to 40% of all food produced globally is wasted, and in the U.S., the greatest share of loss happens in the hands of consumers? As we become increasingly concerned about how to healthily and sustainably feed a growing population, this issue of food waste becomes…
Portland Press Herald Tuesday, November 28, 2012 By Avery Yale Kamila Every two years, farmers, chefs, policy experts and food activists from around the world gather in Torino, Italy, for the annual Terra Madre conference hosted by Slow Food. The event, which promotes sustainable agriculture and the preservation of endangered foods, was held this…