The year brought more – more celebrities, more vegan eating, more vegan options and even a vegan lobster roll.
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 inOutdoors, Sports
Birding: Maine’s new Winter Bird Atlas is looking for volunteers
Organizers hope the project will yield insights into winter bird abundance throughout the state over the entire winter.
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Posted inOutdoors, Sports
Hunting: Need a Christmas gift for the hunter in your life?
Yes, it’s late but if you’re still stumped, we’ve got lots of ideas.
Posted inOutdoors, Sports
Hiking: Contemplation and rejuvenation on the 3 Bridges Trail
A short, new trail along Peters Brook in Blue Hill encourages the hiker to slow down.
Posted inArts & Entertainment, Books, Review
No shortage of complex human relationships in ‘The Limits of the World’
In her first novel, Jennifer Acker, an author who grew up in Maine, conjures an international family drama from several points of view.
Posted inArts & Entertainment, Books
Looking for a cause to donate to? Try the library
You may not be Andrew Carnegie, but libraries around the state could use your help.
Posted inFood
Whiskey makers are making a play for climate-conscious drinkers
From sustainable sourcing of water and wood to monarch butterfly stations, spirit makers are becoming more ecologically aware.
Posted inArts & Entertainment, Books, Review
‘The Revisioners’ reminds us of slavery’s long reach
Margaret Wilkerson Sexton’s new novel spans more than 160 years and several distinct story lines.
Posted inFood, Recipes
This roasted feta with grapes and olives is a salty, tangy powerhouse appetizer
It goes together with almost no effort, and takes only 10 minutes to prepare.
Posted inFood, Recipes
How to make panforte, Italy’s medieval-era fruitcake with a peppery kick
Enjoy Christmas in Tuscany, without braving the holiday airport crowds.