Corn is many people’s favorite summer vegetable, eaten on the cob at summer picnics, as part of lobster bakes or on any ordinary evening for dinner. I have grown corn semi-successfully in the past on occasion, but I have never figured out a way to keep raccoons from decimating the crop just before it reaches […]
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
Posted inArts & Entertainment, Books, Review
In the 19th century, an unlikely man ignited a movement to protect animals from mistreatment
‘Traitor to His Species” tells the story of Henry Bergh, who believed that when we abuse animals, we also harm ourselves. He was accused of ‘benevolent balderdash,’ but his ideas live on.
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Posted inFood, Recipes
This diner-style ‘patty’ melt is full of caramelized onions, mushrooms and cheese
This unconventional patty melt, an ode to diners everywhere, replaces the usual beef patty with mushrooms.
Posted inArts & Entertainment, Books, Review
When the sun never set on the British Empire and London never slept
Simon Heffer’s encyclopedic book about Victorian and Edwardian England offers a fascinating perspective on the present.
Posted inFood, Recipes
This ricotta gnocchi recipe with leeks and peas will cure your fear of making pasta
Soft, pillowy ricotta gnocchi are studded with lemon zest and paired with a spring-inspired sauce.
Posted inFood, Maine Gardener
Maine Gardener: An argument for annuals
Yes, you need to buy them and plant them every year. But there are a few good reasons to do so.
Posted inFood, Vegan Kitchen
Vegan food on their dinner plates, vegan philosophy on their license plates
A small group of Maine vegans and vegetarians advertise their diets and choices on their license plates. “It’s spreading the word,” said one. “I’m a driving advertisement of veganism.”
Posted inFood, Maine Gardener
Grow: Beans
Beans are among the most productive vegetables people can grow. They are among the easiest, as well. Beans come in many varieties: snap green beans, yellow beans, beans grown to be shelled for their seed, and both bush and pole beans. They aren’t as hardy as peas, which can be planted in mid-April, but not […]
Posted inFood, Recipes
Lowering the bar: Baking through the pandemic with an 11-pound chocolate bar
The ritual provides several comforts during a difficult year.
Posted inArts & Entertainment, Books
Bedside table: The classic novel, and its author, reimagined
“Recently I finished ‘Becoming Jane Eyre’ by Sheila Kohler. Kohler entwined Charlotte Bronte’s best-known character, Jane Eyre, with Bronte’s own real life experiences, as well as that of her equally famous sisters, Emily and Anne. A fast read with a description of life in the Victorian age, filled with conversations of strained silences and thoughtful […]