In Peter Heller’s new novel, what starts as a leisurely canoe trip through the northern wilderness turns into a harrowing dash.
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, Life & Culture
Sara Collins’ ‘The Confessions of Frannie Langton’ is a startling debut
A former slave stands trial for murdering her master and his wife in the historical novel.
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Posted inFood, Restaurant reviews
Dine Out Maine: Kittery’s year-old Festina Lente is a splendid gem hiding in plain sight
Chef and owner Sam Ostrow cooks Italian, mostly, with intention and care.
Posted inFood, Source, Vegan Kitchen
When is a fish not a fish?
When it’s a plant-based fish. Rep. Jared Golden jumps into the labeling fray over vegan foods.
Posted inMaine Gardener, Source
Peonies require patience, but not much else
The flowers are striking, the plants can live for 100 years, and with four types, it’s easy to find one that suits your gardening needs.
Posted inFood, Green Plate Special, Recipes, Source
How to turn a weed into a winner
The essentials of nettles are simple: Wear gloves to protect yourself from the sting, and blanch.
Posted inArts & Entertainment, Life & Culture
Concert review: Bach’s breadth, secular and sacred, on display at Maine festival’s opening program
A top-flight ensemble of Baroque music specialists demonstrates their ample strengths.
Posted inFood, Green Plate Special, Life & Culture
Learning to love lovage
Though it was a cure-all in ancient Rome and Greece, Americans today rarely use lovage. It is strong but tasty and has many excellent uses in the kitchen.
Posted inFood, Life & Culture, Recipes
Rhubarb lovers unite! (And everyone else can eat dirt)
As a wise food writer once said, ‘In my world there is no such thing as too much rhubarb!’
Posted inFood, Restaurant reviews
Dine Out Maine: A celebrated Manhattan chef comes home, which is excellent news for diners
Nina June’s Sara Jenkins has deep ties to Italy and Maine and both are deliciously evident on the plate at her Rockport restaurant.