By Marie Gardner Have you ever wondered how to instill in your children a curiosity and passion for healthy, nourishing, and sustainable food in a society that makes just the opposite all too accessible? We may live in a nation where the most commonly eaten vegetable is a fried potato, but research shows that kids…
By Lisa Wolff Maine’s foodie entrepreneurs are quickly catching on to the low-overhead joy of cooking up street food from their own moveable feast-mobiles. With menu items ranging from fiddlehead pork belly okonomikayi to lobster rolls six ways and corn, cucumber, and blueberry salad, these food trucks and carts are dishing up menus that are…
Ever wonder when certain foods are in season in Maine? The Maine Organic Farmers and Gardeners Association (MOFGA) has compiled the following list, making it easy for all of us to eat locally and to eat in season. In addition to the seasonal recommendations, be sure to check out the side bar list of 20…
I hadn’t given coconut oil much thought until last Memorial Day weekend when I was visiting family and was surprised to find an enormous jar of coconut oil in their cupboard–and they were using it! That probably doesn’t sound strange to you, especially if you are already a coconut oil convert, but in my family,…
If there is one food people associate with our great state of Maine, it’s lobster. But for those of us interested in managing our caloric intake, lobster loses some of its inherent nutritional value because of the longstanding tradition of serving it either with melted butter for dipping or swimming in mayo on a bed…
1. PICK A SPOT You want your garden to get lots of sun (6 hours is ideal) in an area that drains well (doesn’t hold water in a puddle after the rain). 2. PREPARE THE GARDEN SITE There are a few different techniques you can choose from to prep your site. Sheet mulched beds (sometimes…
Changing the world one green smoothie at a time [An expert conversation featured in the Summer/Fall 2012 issue of Green & Healthy Maine] We caught up with Elizabeth Fraser, a raw foods educator and enthusiast and owner of Girl Gone Raw in Portland, to learn a little more about the benefits of raw foods—and how…
Dining on delicious and abundant fish in the Gulf of Maine by Nancy English [Feature article from the Summer/Fall 2012 issue of Green & Healthy Maine] Five kinds of unfamiliar fish and seafood, all recommended by restaurant chefs, fishery scientists and a chorus of fishermen, are appearing on Maine menus this summer. Atlantic Pollock,…