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Haymarket, Up Close and Personal
The cab driver looked puzzled as he dropped me off on North Street, which runs the periphery of Haymarket Square. At 5:20 am, it was still dark, but the bustle on Haymarket's Blackstone Street had begun about two hours earlier.
| November 30, 2012
Local farmers get creative to stand out
With a limited growing season and high demand for local food, Maine farmers have a short window of time to get their products to the public.
The fruits of their labor
| July 20, 2012
Fertile Underground sprouts on the West Side
The food revolution is coming to a grocery store near you.
| July 08, 2011
Another row to hoe
Big news coming out of the Maine Agricultural Trades Show earlier this month (from which the Maine Organic Farmers and Gardeners Association, MOFGA, was bizarrely excluded): the Maine Farmland Trust (MFT) announced a $50 million campaign to preserve 100
| January 21, 2011
Farming and the future
The announcement of the Maine Farmland Trust's ambitious 100,000-acre preservation goal wasn't the only farming news this month (see " Another row to hoe "). And, some thoughts about what lies ahead on the green front.
| January 21, 2011
Staying 'classy' over food
As many problems as there are in society over racial and ethnic hang-ups, I've long maintained that the bigger separator of people in this country (and probably most nations) is socioeconomic class.
Trader Joe's comes to Portland
| January 07, 2011
Eat, buy, love: A mini Going Green gift guide.
As I write this, I'm slurping down a soup made of roasted broccoli, celery root, garlic, and broth. I'd never cooked with celery root before, but I had to learn fast — the ugly-but-tasty vegetable was included in the first box of winter farm-share produ
| November 26, 2010
Fall Food Preview: Okay, Vacationland, it's our turn
Goodbye tourists. Goodbye school children. Thanks for spending this gorgeous summer with us and keeping our restaurants and businesses thriving. We know your dough keeps many of us employed, but, frankly, we’re ready for some distance.
Enjoy peak harvest without the crowds
| September 17, 2010
Preservation techniques: canning, freezing, drying, and pickling
This is the time of year when abundance can be guilt-inducing; too much of a good thing often ends up as rot.
| August 06, 2010
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