Tagged: cooking

Wander the aisles of your favorite grocery store and you’re likely to see produce marked as locally grown, meat that is trumpeted as grass fed and hormone-free, and canning kits to help you preserve your own garden’s bounty. The explosion of these products has largely been credited to the femivore movement, which has many women returning to the kitchen.

About 200 people gathered Wednesday night in Plymouth for public hearing held by a state commission studying whether high-power electric lines such as those proposed by Northern Pass should be buried.

NHPR’s Chris Jensen reports.

The commission’s goals include investigating whether it is feasible to bury utility lines on existing state rights-of-way, such as highways.

And the message to the commission from many of those who spoke was that the commission needs to keep working to develop a well-reasoned policy for new utility projects.

Maine Chef Kathy Gunst on what we should cook and eat to make us feel better about the waning summer season.

Kathy's recipes:

END-OF-THE-SEASON ROASTED TOMATO SAUCE
From Notes from a Maine Kitchen (Down East Books, 2011)by Kathy Gunst
 

Jeff Potter is a software engineer and author of Cooking for Geeks, which breaks down the science of what happens to our food while it’s cooking. Jeff invited reporter Britta Conroy-Randall into his kitchen to learn more about how anyone can master the culinary arts…even the soufflé, as long as they combine two specific ingredients

However you celebrate the holidays, we are now in deep. Hannukah begins at sundown tonight. There are five more shopping days and umpteen things to do until christmas…the holiday parties, the food shopping, the secret santa gifts, school plays and pick-ups. Time seems to compress as our wish to enjoy each other in this dark season expands.

Here’s one word for the food trends of 2011: bi-polar.