One of the producers says they will be ‘making up things as we go along.’
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
The presidency has been swamped by the Trump Aesthetic
Crass, vulgar and ‘awful, awful, awful,’ say art and branding experts. Projecting strength and confidence, argue Trump supporters.
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Posted inFood, Green Plate Special, Recipes
Use every part – including the feet
Keep your squeamishness in check and add silky-textured chicken feet broth to your repertoire. If you eat the meat, you can eat the feet.
Posted inFood, Maine Gardener
Lawn products that don’t do your lawn, or the planet, any good
Avoid plastic, fertilize in the appropriate season, and just say no to phosphorus.
Posted inBusiness, Food, Maine, News
Is the Well at Jordan’s Farm the most pandemic-proof restaurant in Maine?
In a crippling year for the restaurant industry in Maine, a farm-to-table eatery nestled in a Cape Elizabeth farm rides out the storm.
Posted inArts & Entertainment, Books
Bedside Table: One reader’s pandemic choice? A good, long book
‘A Suitable Boy” takes this reader far away, which is a good thing.
Posted inArts & Entertainment
Academy of Country Music Awards 2020: Best and worst moments
Seriously, a tie?
Posted inDo This, Food
Run & Eat: At Luis’s Arepera, a sizable and satisfying lunch
But when will Maine inaugurate the afternoon siesta?
Posted inFood, Recipes
Homefront: Can s’mores be improved? This version, with Italian flavors, say yes
Cookies and camping can be one way to help you carry on through the coronavirus pandemic.
Posted inBusiness, Food, Recipes
A baker’s hopes for the Jewish New Year start with a round challah
Elise Richer has had to make a lot of changes at Tin Pan Bakery since the start of the pandemic, but she’s still going.