Aubrey Gordon hopes her new book, ‘What We Don’t Talk About When We Talk About Fat,’ encourages readers to think more deeply about how they treat fat people.
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
Bedside table: A terrific novel and a terrific memoir, both about life in Maine
This Mainer is reading, and enjoying, books by Maine literary royalty – Monica Wood and Richard Russo.
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Posted inFood, Vegan Kitchen
A farm animal sanctuary in Brooks expands
Peace Ridge Sanctuary has grown by almost 250 acres, allowing it to expand its wildlife rehab area and build a new large animal barn.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Trendy sugar substitute has many benefits, but one big drawback
Allulose is a healthy alternative to sugar but not good for the environment.
Posted inArts & Entertainment, Books, Review
A spendy restaurant in Maine is the backdrop for love, loss and strife in Anne Britting Oleson’s latest novel
As the characters in ‘Cow Palace’ attempt to commit to one another, they reveal much about the human heart.
Posted inArts & Entertainment, Books, Review
For a multiracial writer, a life marked by earthquakes and other upheavals
Neither chronological nor straightforward, Nadia Owusu’s new memoir evokes how it feels to constantly search for a place to call home.
Posted inArts & Entertainment, Books
Bedside Table: This story of the Great Migration makes compelling reading
The ripple effects of the history writer Isabel Wilkerson’s relates are still very much with us.
Posted inFood, Green Plate Special, Recipes
A come-back for carob?
Forget its poor-substitute-for-chocolate hippie overtones. Carob has many uses and can supply deep flavor to savory cooking.
Posted inFood
How to safely defrost meats, soups, baked goods and more
Do it right to prevent food poisoning or other illness.
Posted inBooks, Food, Vegan Kitchen
A new book argues for lifestyle changes to avoid serious, chronic diseases
A plant-based diet is among the adjustments Dr. Stancic advocates for in ‘What’s Missing from Medicine.’