If butter, fermentation and skillful storytelling are a few of your favorite things, pick up a copy of ‘Beyond the North Wind.’
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
‘The Mirror and the Light’ is a masterful finale to Hilary Mantel’s Cromwell Trilogy
Mantel builds suspense by turning readers into alarmed onlookers as Cromwell meets his fate.
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Posted inArts & Entertainment, Books, Review
How far will artists go to live the creative life?
Portlander Anne Elliott’s debut collection of interlinked short stories offers some answers.
Posted inFood, Recipes
Deceptively easy, trout amandine really does come together in 30 minutes
And if you keep fish in the freezer, you may have all the ingredients on hand.
Posted inFood
How to cook for and with your kids during extended school closures
In the time of coronavirus, give them control over food, as much as you can, and comfort.
Posted inFood, Recipes
This nourishing emerald green spinach soup will usher in spring
Plus soup is a comfort in these anxious times.
Posted inFood, Maine Gardener
Maine Gardener: Skip the Off. Plenty of plants and good bugs can help repel the bad ones
Skip the tansy, too.
Posted inOutdoors, Sports
Ask a Naturalist: Help a bird build a nest
Wildlife questions from real Mainers answered by Maine Audubon Staff Naturalist Doug Hitchcox
Posted inFood, Restaurant reviews
Dine Out Maine: Spain’s Basque country touches down on Washington Avenue
At Anoche, the ciders and drinks are impressive. The food, mostly small plates made with rice cookers and sous vide equipment, struggles to keep up.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: What can Maine cooks in 1820 teach us about cooking today?
A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.