Out of the Blue

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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,…

DIY: Making sourdough bread

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Baking a loaf of sourdough bread may seem like a delicate scientific process, but it’s really quite simple, and yields healthy rewards. Every sourdough loaf begins with the “starter”: a mixture of flour and water in which wild yeast and good bacteria produce the fermentation that makes your dough rise. As they work together, the…