Bonus: The magenta soup is beautiful.
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, Vegan Kitchen
Vegan Kitchen: Mirror, mirror on the wall, who’s the veganist city of all?
Our very own Portland ranks high in national vegan surveys of all sorts.
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Posted inArts & Entertainment, Books, Review
Book review: What does it mean to be an American? ‘Union’ looks at the answers
Colin Woodard’s newest eye-opening history delves into the struggle to answer the question through the writings of five Americans.
Posted inArts & Entertainment, Books
Bedside Table
Reader Elizabeth J. Bachelder Smith keeps a stack of diverse books, fiction and non, on her nightstand.
Posted inArts & Entertainment, Books, Review
At Action Park, danger was the main attraction
The New Jersey amusement park was the site of disembodied teeth, wipe-outs and even fatalities.
Posted inArts & Entertainment, Books
A middle school teacher from Freeport wins crime flash fiction contest
Need an escape from the bad news about the pandemic and the economy? Er, try this?
Posted inFood, Maine Gardener
Maine Gardener: True compost is hard to create, but that doesn’t mean you shouldn’t try
How to put your table scraps, leaves and grass clippings to use.
Posted inFood, Source
Life as a bird landlord means high turnover in backyard tenants
This spring, birds moved into a Portland neighborhood in a big way.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Finally! A way to preserve an early summer garlic scape haul
This versatile scape condiment can be drizzled on crostini, turned into salad dressing or used to sauce pasta.
Posted inFood, Recipes
Homefront: In social isolation, sweet-toothed teacher gets saucy
Above-the-Norm Chocolate Sauce can top a dessert or be eaten on its own – in moderation.