Maine school lunch trays are being taken over by locally grown foods

Food services staff in the Falmouth school department know they have a hit on their hands when parents start calling for the recipe.

A big part of the popularity of those recipes, according to the schools’ food services director Martha Poliquin, is a heavy reliance on local food.

Poliquin estimates that between 25 and 30 percent of the overall food budget is spent on locally grown, raised and processed ingredients either directly from farmers or on food grown by students on the Falmouth school campuses.

School districts around Maine are doing the same thing and now, thanks to a $225,000 federal grant, the farm-to-school movement in the state will put more local food on more school lunch trays throughout the state. The money will fund the creation of the Maine Farm to School Institute that will help schools design their own farm-to-school programs and give them a greater role in

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Multi-cooker makes healthy meals easy and quick

Eating healthy has never been so easy — or so quick.

A multi-cooker makes cooking a healthy meal accessible and approachable, and takes less time and energy than not-so-healthy fast-food runs or tossing a frozen pizza into the oven. Roast a chicken in 30 minutes, cook nutrient packed whole grains like wild rice or barley in 20 minutes, whip up a one-pot bean or lentil-based stew, chowder, or chili in that same 20 minutes—this kitchen marvel really is a meal changer that can help support a healthy diet in the most convenient, time-saving, and delicious ways.

What is a multi-cooker?

Sort of a pressure cooker-slow cooker hybrid, the multi-cooker is a multifunctional phenom that is also a rice cooker, steamer, Dutch oven, baker, yogurt maker and more. Versatile and easy to use, it’s an excellent replacement for other cooking equipment, like the slow cooker or rice maker, which clears up

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All The Tools You Need For A Perfect Sous Vide

Sous vide (pronounced like “sue veed”) is a French term that translates to “under vacuum” and refers to a cooking technique in which food is cooked slowly in a vacuum-sealed bag that is submerged completely in heated water.

This style of cooking allows you to have more control over the temperature of the food you’re preparing and works best with foods like steak, fish, vegetables, pork and lamb. Sous vide even makes tougher cuts of meat more desirable by breaking down the proteins, leaving a tender result. Breakfast is made easy, too; the process is ideal for eggs, as it gives you more control over the texture and consistency — and you don’t have to vacuum-seal them since the yolk is already in a shell. (Read more about sous vide here.)

What kitchen tools do you need for sous vide?

For even the simplest sous vide experience, you’ll want some

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