Source is about to turn one year old, and you are invited to the party. OK, it’s not a birthday party, in fact. What we’re actually celebrating is not us, but you. Please join us at the first ever Source Maine Sustainability Awards on the evening of April 9 at Pineland Farms in New Gloucester. […]
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 inChop-Chop, Food
Andrew Taylor, Mike Wiley took sharp turns on way to chef-hood
Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo’s, Eventide and soon, Honey Paw.
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What’s that? Craigslist
Recycling moving boxes is good. Reusing them is even better.
Posted inChop-Chop, Food
Talking with Alison Pray and Matt James of Standard Baking Company
Pray is one of 25 semifinalists for a James Beard Award in the first-time category of Outstanding Baker.
Posted inSource
What’s that? A spile
Depending on whom you talk to, it’s also called a spout or a tap.
Posted inFood, Life & Culture, Local & State, News
Staff Writer Meredith Goad finalist for national food writing award
Her story about the history of her family’s cast-iron pans is a finalist for an International Association of Culinary Professionals award.
Posted inChop-Chop, Food
Maine chef Brian Hill is living the dream
The owner of Francine Bistro and Shepherd’s Pie, a six-time nominee for Best Chef: Northeast, talks rock ‘n’ roll and the magic of a really good restaurant.
Posted inSource
What’s that? Flower frogs
In honor of the annual Portland Flower Show, which opens Wednesday with a Gala & Awards Ceremony, we bring you flower frogs. If you know what these are, you may be dating yourself – one local florist I spoke with (who doesn’t use them) called them “vintage” and “old-fashioned.” In our book, though, that’s practically […]
Posted inSource
What’s that? Double-sided paper
Remember the paperless office? It was first forecast some 40 years ago, but based on white paper use in my own office (and the last one, and the one before that – all in the field of publishing), we’ve a ways to go. An informal survey of friends in fields from architecture to retail to […]
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What’s that? Adopt a Stop
The volunteer group always needs help to shovel snow at Portland Metro bus stops.