“Hero worship. Populism. Eugenics. ‘America First’ Nationalism. White Supremacy. Racism. Anti-Semitism. Disenfranchisement of Black Voters. Historian Christopher Gehrz (Bethel University, Minneapolis) touches on these themes and more in ‘Charles Lindbergh: A Religious Biography of America’s Most Infamous Pilot.’ “Most people can readily identify Charles Lindbergh as the first person to fly solo across the Atlantic […]
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
Betwixt and between: When summer produce lingers, but the calendar says it’s fall
What to do? Apply cold weather cooking methods, such as roasting and braising, to summery produce.
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Posted inFood
Threatened by climate change, a California winemaker switches to carbon farming
Robin Lail hopes more vineyards join her.
Posted inArts & Entertainment, Books
Amelia Earhart’s long-hidden poems reveal an enigma’s inner thoughts
Throughout the aviator’s public life, she was tenacious about guarding her privacy, including her desire to be a writer.
Posted inFood, Recipes
Pair shrimp with shredded Brussels sprouts and a garlicky aioli for a quick, festive supper
This 30-minute recipe is pretty enough for company.
Posted inFood
Maine-made sausages are getting ever more creative – and ever more popular
Forget the old adage. You may well want to see these sausages being made.
Posted inFood, Recipes
A homemade pumpkin spice recipe to remind us what the season should really taste like
Accept no imitations; homemade pumpkin spice will bring new depth to your fall baking.
Posted inArts & Entertainment, Local & State, News, Review
Concert review: At its first in-person concert in more than a year, a spirited program from the PSO
The one-hour performance addressed the parallel ideas of homecoming and moving on.
Posted inArts & Entertainment, Books, Review
Book review: Psychological abuse in childhood leads a young woman down some dark paths
Gina Troisi’s painful, wrenching memoir, ‘The Angle of Flickering Light,’ ultimately veers toward the light.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: The best use yet for lemon rinds
Make the Japanese seasoning shio tare, and add it to dishes from salad dressing to gravy, for a powerful flavor punch.