They are expensive in part because it costs farmers a lot to process them. So you’ll want to make the most out of your purchase using everything but the quack.
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 inOutdoors, Sports
Hunting: Before you call the season done, clean up
Cleaning guns, washing clothes, emptying pockets, removing batteries and other such tasks now will simplify your life when it’s time to hunt again.
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Posted inOutdoors, Sports
Hiking: Winter fun and games in the glorious Gaspe
After a solid week of Nordic skiing and snowshoeing in Canada’s mountainous national park, our columnist ‘barely scratched the surface of possibilities.’
Posted inFood, Vegan Kitchen
Vegan Kitchen: Portland’s vegan restaurant scene is red-hot
At the tail end of 2019 alone, the city gained two new vegan (or nearly vegan) spots.
Posted inFood, Maine Gardener
Maine Gardener: For healthy, robust trees and shrubs later, plant small
You can save money, reduce maintenance and improve the chances that the plant will survive long term.
Posted inFood, Recipes
Seasoned farro can make a grain bowl great
Simmering the grain in tomato juice soaks it with a savory tang.
Posted inFood, Recipes
A hearty root vegetable hash for breakfast
Bacon fat-coated vegetables make this a rich treat.
Posted inFood, Restaurant reviews
Dine Out Maine: A cozy gastropub with lots of beer and approachable, beer-friendly food
At the King’s Head Pub, put yourself in the staff’s hands.
Posted inFood, Green Plate Special
Green Plate Special: Six bowls of poutine in 4 days?!
In which our columnist takes one for the team – and explains cheese curds.