How to avoid overeating, over-shopping, wasting food, wasting money and eating a joyless diet of leftovers.
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 inFood, Maine Gardener
Maine Gardener: Enjoy leaf-peeping season in your own backyard
These shrubs produce beautiful fall colors and berries, extending the garden season.
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Posted inArts & Entertainment, Books
Cathleen Schine’s captivating new novel is about word-obsessed twins
‘The Grammarians,’ is ‘written with the tender precision and clarity of a painting by Vermeer.’
Posted inArts & Entertainment, Books
A chronicle – in words and pictures – of life above the Arctic Circle
Though Greenland is imperiled by climate change, nature photographer and Maine resident Wilfred Richard finds hope in the resilience of the people of Uummannaq.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: Please give us more of the excellent writing in ‘Extra Helping’
Along with the prose, Janet Reich Elsbach’s new cookbook contains recipes intended to sustain new parents, new neighbors, ill and recovering patients and the grief-stricken.
Posted inFood, Green Plate Special, Recipes
Before you recycle that jar, reuse it
Rather than waste water to wash used food jars and tubs, first make vinaigrette, dessert sauce, sweetener for tea and more right in the containers.
Posted inArts & Entertainment, Books
Elizabeth Strout reprises Olive Kitteridge, now older, and possibly wiser
‘Olive, Again’ speaks to ordinary heartbreaks and what it means to live in Maine winter, summer, spring and fall.
Posted inFood, Vegan Kitchen
At USM’s renovated Brooks Dining Hall, vegans will eat better
The cafeteria heard student complaints about the lack of options – and took a big step forward.
Posted inFood, Maine Gardener
Volunteers hope to restore the original Peary gardens on Eagle Island
But it’s not as straightforward as weed, till and plant.
Posted inBusiness, Food
Airlines are trying to improve their food
But feeding people at 35,000 feet is no easy task.