The coronavirus crisis had taken a toll on Portland’s vegetarian eateries, but find out here who is up and running and when you will see others resurface.
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
Book review: In ‘Port City Crossfire,’ a police officer is doubly at sea
Gerry Boyle’s latest Brandon Blake mystery finds the young Portland cop suspended after he shoots an unarmed teenager.
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Posted inFood, Recipes
Toss together pickled vegetables for a colorful, one-skillet antipasto chicken dinner
Use up those random bits of jarred things in your fridge.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Separated by a pandemic, a mom and her son steal virtual time to cook
Plus a gnocchi recipe that will transport you to Italy.
Posted inBiddeford-Saco-OOB Courier, Food, News, Southern Maine Weeklies
Five Maine chefs named finalists for a James Beard Foundation Award
The 2020 awards come at a time of tremendous turmoil and adversity for restaurants.
Posted inArts & Entertainment, Books
Bedside Table
“Reading the Forested Landscape: A Natural History of New England” by Tom Wessels, The Countryman Press, 199 pages. $21.95
Posted inFood
Dine In Maine: Dinner and a movie
Watch a terrific food movie. Pair it with terrific take-out from a local restaurant: win-win.
Posted inFood, Vegan Kitchen
Vegan Kitchen: One way to avoid future pandemics?
Stop eating factory-farmed meat.
Posted inFood, Maine Gardener
Maine Gardener: Nurseries and florists gear up for the expected Mother’s Day surge
Curbside pickup, one-way aisles and simply spreading out are among the ways they’ll tackle any crowds.
Posted inFood
Use your windowsill to regenerate grocery – store vegetables
This science project gives kitchen gardens new meaning.