Working Waterfront

Thinking conservatively about kitchen energy

It boils down to this: whose energy are you going to use, your own or the energy you buy from the power or gas company? A few weeks ago, we had a half-day conference on Islesboro devoted to energy issues—how to conserve it, how to find alternative sources. While I… SEE MORE

Working Waterfront

In praise of pollock

Recently, I learned that pollock is underappreciated in Maine, and probably elsewhere, too. Poor old pollock; that has been its life story. The main problem with pollock is and has been that it is not cod, haddock, or salmon, and it’s a tad gray or blueish, and not pure white.… SEE MORE

Working Waterfront

Doing ‘the green thing’ is nothing new

Some of us old baby boomers and a handful of those a little older are sharing a much-forwarded email item entitled “The Green Thing.” It’s a video which begins with a scene in the grocery store where a bagger stuffs groceries into a plastic bag for an older customer while… SEE MORE

Working Waterfront

The kitchen in summer

There is always some darn pile of vegetables or other in the kitchen in summer. Of course, that is the whole point of a garden, to grow vegetables for immediate and delayed consumption, either by the household or neighbors and friends. Wouldn’t it be handy if the piles accumulated after… SEE MORE

A boat shed on the eastern shore of Islesboro.

Working Waterfront

It’s a pretty good life

Maine is where many people, famously Scott and Helen Nearing, found the good life. I’m old enough to understand that the “good life” is a pretty subjective term, and can apply to widely divergent ways of living. I’ve been blessed with food, clothing, shelter, and decent health all my life,… SEE MORE

Working Waterfront

Matches, the half-life of cake, and other kitchen observations

Where are the kitchen matches of yesteryear? I’m not looking for something that existed 50 or 100 years ago—just maybe ten or so, the wonderful red-tipped, strike-anywhere Diamond matches that have been replaced with the atrocity named Green Light. I loathe these new matches. They come 300 to a box,… SEE MORE

Working Waterfront

Eating garbage as the responsible, frugal thing to do

Danish chef Mads Refslund has just written a book called Scraps, Wilt, and Weeds: Turning Wasted Food into Plenty. This is just the most recent evidence of a recent phenomenon of people trying to figure out what to do with food that normally is dumped into the garbage can. Old… SEE MORE

Working Waterfront

The trouble with March

I hate March. Someone described February as the two-month period between the end of January and the beginning of March, a completely unfair accusation. February is downright charming compared with March. February has the decency, usually, to provide at least a little snow, and a lot more if we are… SEE MORE

Working Waterfront

Everybody loves chicken

Just about everybody loves chicken. Even vegans love them, although differently than, say, Colonel Sanders, a hawk and probably you and I. In addition to juicy chicken thighs, boneless breasts and eggs, some of us love chicken company and conversation, too, and value chicken capacity to churn compost, forage for… SEE MORE

Working Waterfront

Cider-making warms the soul

If you grew up drinking the kind of cider now most widely available, then you are in blessed ignorance of what cider can be. The rest of us nurse fond memories, or make our own. A few years ago, with the threat of e-coli infesting our favorite fall beverage, the… SEE MORE