‘Quarry,’ which collects his poems, evinces his keen awareness of place and offers a glimpse into the Portland cultural scene of the ’70s.
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 inLocal & State, News
Drought conditions have spread to entire state, weather service says
‘The last time we were in this widespread and severe of a drought was in the summer of 2002,’ says meteorologist Michael Clair.
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Posted inArts & Entertainment, Books
Bedside table: At home with a toddler?
This parent has the situation well in hand with a self-guided reading course.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: One shopping trip and one-time prep nets a flavorful, versatile braise
Add to that, it’s a good, sustainable choice.
Posted inArts & Entertainment, Books, Review
Ferrante intertwines self worth, temptation
In ‘The Lying Life of Adults,’ the author of the Neapolitan quartet tackles the wild drama of adolescence with insight and humor.
Posted inFood, Maine Gardener
Maine Gardener: When does ultimate size not mean ultimate size?
A: When you are talking to a nursery about the size of a tree or shrub.
Posted inArts & Entertainment, Books, Review
Book review: Close encounters with critters
Two books by Maine authors offer affectionate, but very different, takes on loons and other wildlife.
Posted inFood, Recipes
Homefront: When dinnertime approaches, let the garden inspire you
Homegrown carrot tops, kale, cucumbers, mint and more add up to a perfectly seasonal meal.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Eating is an educational act
Two local schools teach students about the intersection of ecology, food and social principles. The concept is called agroecology.
Posted inArts & Entertainment, Books
Four books with Maine connections are due out this fall and are on our radar
And ought to be on yours, too.