Longer nights, Mercury in transit, and a comet interloper.
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, Vegan Kitchen
Vegan Kitchen: Some changes are afoot for this year’s VegFest
The all-vegan annual festival, now in its 15th year, is moving to a new location and shifting from spring to fall.
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Posted inFood, Recipes
Kids, here’s the trick to making a pumpkin treat
Keep the seeds when you carve your jack-o’-lantern and use them in this simple recipe.
Posted inFood, Recipes
Before all the candy, celebrate Halloween with this festive dish
Let orange and black color the dinner.
Posted inArts & Entertainment, Books
Judy Moody turns 20 (but she’s still in third grade)
Megan McDonald, the best-selling writer behind the Judy Moody and Stink books, comes to Maine.
Posted inArts & Entertainment, Books, Review
‘Wild Game’ is an eloquent – and lurid – tale of a mother-daughter bond gone awry
Adrienne Brodeur’s miserable role in her mother’s adulterous affair, the subject of her new memoir, reverberates down the years.
Posted inOutdoors, Sports
It’s Worth the Trip: Make West Quoddy your Down East destination
West Quoddy State Park offers an iconic lighthouse and many classic Maine coastal views.
Posted inArts & Entertainment, Books, Review
Life in Colonial-era Maine seen through the lens of one Thomas Doughty
Carol Gardner’s ‘The Involuntary American’ focuses on one of history’s invisible people, who began life in Scotland, was sold into servitude and made (reasonably) good in Maine.
Posted inFood, Maine Gardener
Maine Gardener: Looking back on another season in the garden
The onions grew big, the peppers thrived and adequate rain fell most of the time.
Posted inFood, Recipes
This creamy pumpkin spoon bread flirts with sweet and savory
Be sure to use a sugar pumpkin to make this recipe.