Deb Soule writes about her garden and herb harvesting at Avena Botanicals.
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 inFood, Green Plate Special, Recipes
In the pandemic, takeout containers are everywhere
What are their impacts on the waste stream?
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Posted inFood, Recipes
How to make your own kashk, a creamy, tangy staple of Iranian cuisine
Before refrigeration, a way to preserve milk, today kashk – a creamy, sour, fermented cousin to sour cream – adds depth and body to many Iranian dishes.
Posted inArts & Entertainment, Books
Bedside Table: Why don’t we know their names? We’ll give you one guess
“I have been reading about women achieving success despite the obstacles that were supposed to hold them back – women who were told they wouldn’t succeed because they were women, books such as “Fly Girls,” “Code Girls,” “Rise of the Rocket Girls, “Code Name: Lise,” “D-Day Girls” and “A Woman of No Importance.” My current […]
Posted inArts & Entertainment, Books
Bedside Table: Moving and profound, this book’s time is now (and always)
“I have the most amazing book to recommend. I have been following Mark Nepo for years now after seeing him interviewed. I bought his “The Book of Awakening” at that time and have since given out 40 copies. The book is one very moving and profound paragraph for each day of the year and absolutely […]
Posted inArts & Entertainment, Books, Review
In Russell Banks’ ‘Foregone,’ a dying man comes clean
The novel shifts in time as protagonist Leo Fife, a fictional Canadian Ken Burns, assesses his past harshly.
Posted inFood, Recipes
Homefront: An uitsmijter sandwich for pandemic times
“One of my favorites for a hearty breakfast, brunch or lunch is an uitsmijter sandwich. My family is Dutch and this is a traditional item found on the menu at many breakfast and lunch establishments in the Netherlands. Uitsmijter translates as “forcibly throw out,” which is what eating an uitsmijter does to your hunger. A […]
Posted inFood, Green Plate Special, Recipes
Cauliflower soup: Florets, stems, leaves and all
A silky, deeply flavored soup that uses every last bit.
Posted inFood, Maine Gardener
Spring has not yet sprung, but it’s time to get started in the garden
Good chores for early spring? Sharpen tools, grow seedlings and prune.
Posted inFood, Recipes
Fragrant saffron and sweet onions make this Persian-style chicken and rice a feast for the senses
This meal-in-one-pot recipe is based on an Iranian rice dish called adas polo