A shortage of larger saplings and shrubs, as well as a shortage of workers to help tend your garden. Also, a bit of fun while you wait for winter to end.
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
Green Plate Special: When you waste food, you waste a lot of (your own) money
If helping the environment can’t persuade you to waste less, maybe helping your pocketbook can.
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Posted inArts & Entertainment, Books, Review
The last volume in ‘A Life of Picasso’ is just as astounding as its predecessors
John Richardson’s latest (and last) follows the artist during the decade after Hitler rose to power.
Posted inArts & Entertainment, Food
Portland artist’s bite-sized accessories look good enough to eat
Louisa Donelson makes tiny replicas of food that she’s turned into a line of jewelry called Micro Picnic.
Posted inFood, Recipes
Rajma, India’s red kidney bean stew, keeps me connected to home
Rajma has been part of Indian cuisine only since the late 18th century, but every Indian kitchen’s rajma is laden with family histories of migration.
Posted inArts & Entertainment, Books
Bedside Table: A biography that moves the soul
Book recommendations from readers
Posted inFood, Recipes
Even one small change can lead to healthier eating
Here are six changes to consider.
Posted inDo This, Food
Eat & Run: A meal at Bissell Brothers can be unexpectedly elegant
Yes, you can get the usual beer-friendly fare, but you can also get some carefully composed, sophisticated meals.
Posted inFood, Recipes
How to make buckwheat galettes, a heartier cousin to delicate crepes
If filled with cheese, ham and egg, the Brittany classic is called Galettes Complètes.