Wildlife questions from real Mainers answered by Maine Audubon Staff Naturalist Doug Hitchcox
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 inFood, Restaurant reviews
Dine Out Maine: Spain’s Basque country touches down on Washington Avenue
At Anoche, the ciders and drinks are impressive. The food, mostly small plates made with rice cookers and sous vide equipment, struggles to keep up.
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Posted inFood, Green Plate Special, Recipes
Green Plate Special: What can Maine cooks in 1820 teach us about cooking today?
A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.
Posted inFood, Maine Gardener
Maine Gardener: What was the state of gardening when Maine became a state?
Only the wealthy could afford ornamental gardens. Almost everybody else grew vegetables to eat.
Posted inFood, Recipes
This lentil soup is so good one nurse has eaten it for lunch every day for 17 years
Brightly flavorful and easy, the soup is also vegan, gluten-free and low-fat.
Posted inArts & Entertainment, Books, Review
One local writer, two books, and two very different emotions
Charlotte Agell’s latest publications for kids boldly address both joy and sorrow.
Posted inOutdoors, Sports
How did the goatsuckers get their name?
And origin stories of other bird names, which make up for in charm what they lack in accuracy.
Posted inOutdoors, Sports
Celebrate the state’s bicentennial with a dozen great hikes
Individually and altogether, these represent spectacular Maine regions, history and natural features.
Posted inFood, Vegan Kitchen
Vegan Kitchen: Senators, the labels aren’t the problem
Some Maine senators want vegan manufacturers to stop using words like “milk” and “cheese.” A better idea? Find funding to help these dairy farms transition to plants.
Posted inFood, Recipes
Add Irish stout to your stew for a hearty St. Patrick’s Day meal
Searing the meat in batches to brown it will be the fussiest thing you’ll have to do to make this easy dish.