And while you’re at it, why not tuck some sustainability messages inside?
Peggy Grodinsky
Posted inOutdoors, Sports
Hunting: Plenty of deer remain during muzzleloader season
Deeper snow and bitter cold during early December can present a greater challenge for deer – and for hunters.
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: No fan of fake meat? You can still reduce the real stuff
The fake-meat trend has appealing effects, but veggie-packed turkey sliders can come close.
Posted inFood & Dining
Garden provides much to be grateful for
Let’s offer thanks to many passed-down plants – and the people who supplied them.
Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: Tribes growing heirloom seeds for heritage, health reasons
Wabanki diets were traditionally plant-based.
Posted inOutdoors, Sports
Hunting: Healthy deer from little acorns grow
The quantity and distribution of acorns each fall – a favorite food of deer – will have an impact on how and where you hunt.
Posted inFood & Dining
Thanksgiving dinner – the best laid plans of mice and men often go awry
The day is, per at least this one hostess, a ‘day of obligatory Mrs. America smiles, occasional moments of tears cleverly disguised as possible joy, and the sincere, gut-wrenching recall of holidays long past in which one was a mere child and carefree.’
Posted inFood & Dining, Recipes
Crispy Eggplant makes a creamy vegetarian entrée
And dinner takes under 15 minutes.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Brussels sprout stalks are edible, too
Yes, prepping it is a bit of work. But you get to feel good about yourself for not throwing food away.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Quiero Café makes the case for Latin food that’s more than tacos
In its new branch in Portland, it’s a mostly delicious lesson to learn.