The writing can get in the way, but the fascinating information in the book takes flight.
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 inBusiness, Food, Local & State, News
Chef and founding partner Mike Wiley to leave Big Tree Hospitality
The company owns and operates Eventide Oyster Co. and Honey Paw in Portland.
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Posted inArts & Entertainment, Books, Food, Vegan Kitchen
The best vegan and vegetarian cookbooks of the year
This selection of 8 covers all bases, from kids who eat vegan to athletes to fans of the late great comedian Dick Gregory.
Posted inFood, Green Plate Special, Recipes
The oyster savers: The mollusks filter water, protect against storms and taste amazing. Restoring their habitat is a no-brainer
Many stakeholders are participating in a project to restore natural oyster beds to a tidal inlet of the New Meadows River near Phippsburg.
Posted inArts & Entertainment, Books, Review
Inspired by real-life murderers, Dostoevsky wrote a new kind of novel
A look at ‘Crime and Punishment’ as a turning point for the Russian writer – and for literature.
Posted inFood, Recipes
Pomegranates and walnuts form a rich base for fesenjan, a sweet-tart Iranian braise
Traditionally, Iranian khoreshts are simmered for hours, but we’ve got a couple of shortcuts to share.
Posted inFood, Maine Gardener
Maine Gardener: Gifts for the gardener
Give your gardener friends a planting project for the offseason, or maybe they’d appreciate a well-designed rake.
Posted inFood, Recipes
From the makers of Chicken Parm Pizza, here comes Cabbage Parm
The recipe is a standout of the new Italian American cookbook by Angie Rito and Scott Tacinelli.
Posted inArts & Entertainment, Books, Outdoors, Review
Book review: The story of the Appalachian Trail conveyed through the characters associated with it
Billed as a biography, the book by Philip D’Anieri dispels some misconceptions about the purpose of the trail and the people who built and hiked it.
Posted inFood, Recipes
Spinach and cheese stuffed mushrooms make buzzworthy party fare
While healthfully produce-driven, they are in a different class entirely from a yawn-inducing cut vegetable platter.