As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
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, Green Plate Special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
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Posted inArts & Entertainment, Books, Review
Essential reading for students of Portland’s history and admirers of its art
Earle Shettleworth, Jr.’s ‘A Century of Portland Artists, 1820-1920’ introduces the city and its cultural landscape in the first 100 years of Maine statehood.
Posted inFood, Local & State, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
Posted inFood
How to make and use cauliflower rice
It’s simple to do. If you have a box grater, a food processor or even just a knife, you’ve got the tool you need.
Posted inArts & Entertainment, Books, Review
‘Locust Lane’ is as perceptive as it is compulsively readable
Stephen Amidon’s new novel tells the story of a young woman killed in an affluent suburb and the ugly truths that emerge about several elite denizens.
Posted inFood, Recipes
Grief stole my joy for cooking. This soup helped me begin to heal
A brothy seafood soup with coconut milk and soba noodles helped me get back into my cooking habit after my mom died.
Posted inFood, Vegan Kitchen
Maine was once home to a pioneering U.S. tofu expert
In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.
Posted inFood, Recipes
Tok seel, a seared bean recipe, showcases the breadth of Mexican food
This healthful, nutritious recipe from the award-winning television host and cookbook author Pati Jinich packs loads of flavor in so few ingredients.
Posted inArts & Entertainment, Books, Review
How will climate change destroy us? ‘The Deluge’ imagines the scenarios
Stephen Markley’s new novel is part thriller, part horror, part all-too-real. It’s scary, instructive and also entertaining.