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ORONO — Mainers know their maple syrup — the state is the third-largest producer of it nationwide. The same can’t be said in many other places. In parts of the southern and western U.S., many consumers don’t realize that maple syrup comes in different flavors based on when it was harvested or how long it […]
Mary Ellen Camire, professor of food science and human nutrition in the University of Maine School of Food and Agriculture, was interviewed by the Washington Post about the nutritional value of organic foods. Camire said that bringing produce from a distance can have a bad effect on nutrients, whether it is conventional or organic.
Share it Anyone who has scooped out a jack-o-lantern around Halloween is familiar with the processing of pumpkin seeds. The flat, white seeds make a halfway decent snack after they’ve been removed from the gooey pulp, sorted, rinsed, dried, oiled, seasoned and baked at high heat. But even after these steps, the seeds can be a bit of tough chew — which has made this yearly tradition strictly seasonal. But pumpkin seeds tap into several current trends that make them an ingredient not only with year-round appeal, but also one bred specifically for this moment. They offer high protein and ome...