‘The Book of Errors’ examines three historic buildings, including Thomaston’s General Henry Knox Museum, and finds that reconstruction doesn’t always stick to the facts.
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
Bedside table: Why do we think the way we do?
Book recommendations from readers
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Posted inDo This, Food
Eat & Run: In new Washington Avenue spot, fermentation shop adds lunch menu
Good luck choosing among the interesting items on Onggi’s Korean-American menu or its shelves.
Posted inFood, Maine Gardener
Maine Gardener: The state finalizes its list of invasive plants that can no longer be sold in Maine
Rosa Rugosa, a beach rose beloved by many in Maine, is in a category of its own.
Posted inArts & Entertainment, Books, Review
Book review: A newly minted doctor navigates stormy waters to make house calls on the islands of Casco Bay
In ‘Go by Boat,’ Dr. Chuck Radis writes about his early career, when he faced challenges from the federal bureaucracy and from independent-minded islanders.
Posted inBooks, Food, Review
Bedside table: A cereal heiress who lived very large
Book recommendations from readers.
Posted inFood, Vegan Kitchen
Vegan Kitchen: High demand for Maine’s plant-based proteins
From tofu to rice to bean flours, companies across Maine are growing and manufacturing more products, as well as more of the products they already make.
Posted inFood, Green Plate Special, Recipes
Pod recast: This riff on avocado toast drastically reduces the food miles
Here’s a Maine-based sustainably minded answer to a trendy spread: Pea mash.
Posted inFood
Fending for dinner is practical snacking for our times
Call it foraging, grazing, charcuterie or snacks for dinner, “fend for yourself” is a convenient way to dine when you have more random foodstuff than you have energy.
Posted inArts & Entertainment, Books, Review
‘The Pallbearers Club’ carries readers into a mind-bending world
The latest horror story from Paul Tremblay appears as a found memoir, hewing close to the bone but complicated by contradictory annotations.