Author Sue Monk Kidd makes an ambitious choice clear at the outset of her new novel – she’s set it in biblical times when Jesus was in in his 20s and married.
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
Sixteen seaweeds add up to one fascinating read
In ‘The Curious World of Seaweed,’ Josie Iselin intertwines science, art, words and photos to mesmerizing effect.
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Posted inFood, Recipes
These carrot cake muffins are easy to make and even easier to eat
For a healthier take on carrot cake – with whole grains and apple sauce – try these.
Posted inBusiness, Food, News
Farmers markets move outdoors to bigger spaces, with new rules
Their role has changed, too, from social gathering to an essential service during the pandemic.
Posted inFood
Dine In Maine: Stop and Go
A drive down Forest Avenue to fetch food for isolation eating leads to memory lane.
Posted inFood, Recipes
Homefront: Kidney bean and mushroom bourguignon
A library book yields a delicious – and healthful – dinner.
Posted inArts & Entertainment, Books, Review
A fiddler falls hard for a pretty Irish nanny in Civil War era America
In ‘Simon the Fiddler,’ author Paulette Jiles ably captures the texture of the American Southwest.
Posted inArts & Entertainment, Books
Bedside Table
‘Hurricane Season’ by Fernanda Melchor. New Directions, 224 pages. $22.95
Posted inFood, Recipes
Give cottage cheese a chance
These dreamy pineapple pancakes will make you rethink its image as a dreary diet standby.
