Retired doctor Richard Miller finds a new career helping his son, Graeme, get his business off the ground.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inArts & Entertainment, Books
Bedside table: A born storyteller asks, when is the past truly the past?
“I’m reading Menachem Kaiser’s ‘Plunder: A Memoir of Family Property and Nazi Treasure,’ about a young man’s effort to reclaim a building in a small Polish town that was owned by his family members before they were deported to Nazi death camps. His grandfather – who survived the Holocaust – died before the author was […]
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Posted inFood
Rejecting the tyranny of the new, these three restaurants are maturing, not aging
Why is new always confused with better? Many restaurants find their footing – and their real purpose – over time.
Posted inArts & Entertainment, Books, Review
Has the U.S. suffered a fall from grace, or is it just setting up a leap of faith?
A former Obama speech writer travels the world to uncover how we’re seen, and whether it matters.
Posted inFood, Recipes
Why verjus has become the darling of nonalcoholic-drink makers
Whether or not you’re avoiding alcohol, a verjus spritz is refreshing and delightful to drink.
Posted inArts & Entertainment, Books, Review
A hospital chaplain tends to the souls of patients in Ellen Cooney’s eloquent new novel
Told through a series of vignettes, ‘One Night Two Souls Went Walking’ beautifully rides the line between daily life and deep meaning.
Posted inFood, Green Plate Special, Recipes
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
Posted inFood, Recipes
Grilled clams with a chorizo white wine sauce is a flavorful and breezy starter
Perfect for Father’s Day, and nothing simpler.
Posted inFood, Recipes
Make whipped ricotta toasts with peas and prosciutto for a spring-into-summer meal
With toast, the sky’s the limit.
Posted inFood, Maine Gardener
Grow: Garlic
Garlic is a backwards plant. During the high-activity spring season, this tasty member of the onion family can be ignored. Feeding with balanced fertilizer is recommended, when the plants first sprout and a few weeks later, but that takes little time. You can remove the mulch that you put on last fall to protect the […]
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