Here are 8 vegan treats that Maine entrepreneurs are cooking up this year.
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: Deer Season Never Really Ends
While deer hunting season is done, the “shed” season, when you can find and collect antlers, is just getting underway.
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Posted inOutdoors, Sports
Skiing: From new snowmaking equipment to new lifts, improvements abound
Ski areas large and small have been working all summer to get the slopes ready for you.
Posted inOutdoors, Sports
Birding: An introduction to Maine’s alcids
The state has six regularly occurring alcids, including the iconic puffin. Once, it had a seventh.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: At your next gathering, set a new, plant-based default
You’d be amazed at the difference it makes – both to people’s eating habits and the planet.
Posted inFood, Restaurant reviews
Dine Out Maine: More than 2 decades on, Fore Street gets better and better
The granddaddy of Portland’s farm-to-table ethos stays blissfully true to its mission.
Posted inFood, Maine Gardener
Maine Gardener: Choices – and perspectives – in the garden and elsewhere
Comments from readers and neighbors encourage columnist Tom Atwell to reflect.
Posted inArts & Entertainment, Books, Review
A new collection of short stories adeptly showcases Maine
Littoral Books’ latest, ‘North by Northeast: New Short Fiction by Writers from Maine and New England,’ casts a wide net, from familiar locations to the state’s legendary fog.
Posted inFood, Recipes
Peanut sauce and crunchy bok choy give this tofu sheet-pan dinner tang and texture
As elaborate, rich holiday meals reach their seasonal peak, isn’t it nice to have a recipe at the ready that’s simple to cook and healthy to eat? You’re welcome.
Posted inArts & Entertainment, Books, Review
An American writer in Paris, seduced by the Seine
Elaine Sciolino’s “The Seine: The River That Made Paris,” is a love letter, but the facts at times get in the way of the narrative.