Because in the end, you are not separate from the ecosystem, you are part of it.
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
Canoeing in Maine: Paddling season is here
A trip to Thorne Head and Mill Cove in Bath is an excellent way to usher in the season.
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Posted inArts & Entertainment, Books
Before railroads and jet planes, there were clipper ships
In ‘Barons of the Sea and Their Race to Build the World’s Fastest Clipper Ship,’ historian Steven Ujifusa tells a comprehensive, fast-paced tale of the cutting-age technology of the time.
Posted inOutdoors, Sports
Skiing in Maine: Dad’s advice provided valuable lessons – including about skiing
Our ski columnist reflects on tips from his father, Maine Ski Hall of Famer John Christie.
Posted inOutdoors, Sports
What’s Up in April: Lyrid meteor shower among month’s highlights
Other highlights include bright planets and two asteroids.
Posted inArts & Entertainment, Books
Michael Chabon collection of prefaces, afterwords features his ‘deliciously exuberant’ prose
The quirky “Bookends: Collected Intros and Outros” highlights the diverse tastes and interests of one of America’s best writers.
Posted inOutdoors, Sports
Birding: Ordinary Mainers track the arrival of migrating birds each spring
Through the power of citizen science, we can gain a far better understanding of the impact of human behavior on birds.
Posted inCookbook Reviews, Food
Recipes in ‘Suqar: Desserts & Sweets From the Modern Middle East’ sound amazing
But the results don’t consistently bear that out.
Posted inFood, Recipes
Chocolate Seder gives the story of Passover a sugar high
The Falmouth event, happening April 7, is a decade-long tradition.
Posted inCookbook Reviews, Food
It’s a taste of Japan, and boy, is it tasty
A new book promises classic and modern Japanese recipes to cook at home, and delivers.