The controversial Seaspiracy documentary may make you rethink your dinner choices

The film, which charges the global fishing industry is "at war with the oceans," has angered the fishing community.

Toast the 2021 Source Award winners with a homemade concoction

And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.

This week’s cooking challenge: Monkfish liver

In which our columnist tries to get over her distaste and learn a sustainable new preparation.

In 1939, Portland chef George Miller was crowned Maine’s Chowder King

And that's just for starters. More than 80 years later, his descendents tell all about Miller's glorious victory for New England-style clam chowder.

This St. Patrick’s Day, brine your own corned beef – starting now

The process isn't difficult but can take up to a week, so you better get cracking.

Which type of clam chowder is best? The debate is alive and well

For decades, New England partisans – and don't forget New Yorkers – have debated the matter, bickering over specifications like cream, tomatoes, salt pork and roux.

The Wrap: A new whiskey bar, bagels are back, and more sushi

Looking for Super Bowl snacks and Valentine's Day dinners? We have those too.

Green Plate Special: The hype is growing around lab-grown meat

Singapore is using it as part of an effort to source more of its food on the island.

Group building database for Casco Bay shellfish harvesters

The Casco Bay Regional Shellfish Working Group is designing an interactive online database to support shellfish conservation and management decisions in the region. 

A menu for 2021