In one storyline, a notorious outlaw hides as an army camel driver. In the other alternating plot, an Arizona frontierswoman runs out of water.
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
Birding: Is it convergence or one big, happy family?
Scientists study sparrow subspecies for clues to their adaptations to marine environments.
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Posted inFood
Strategies for cooking without heat
Can you say rotisserie chicken? Plus other tips for keeping the stove off.
Posted inFood, Restaurant reviews
At Royale Lunch Bar, 11-year-old reviewer pairs grilled cheese with tomato soup: ‘I have no regrets.’
‘I’d definitely return,’ she concludes.
Posted inFood, Restaurant reviews
Dine Out Maine: It’s a tight fit at Royale Lunch Bar, but on the whole, the menu works
While the poutine needs a tuneup, the pickles are peerless.
Posted inOutdoors, Sports
Hiking: Heald and Bradley Ponds Reserve offers ponds, peaks and views of the Whites
Overseen by the Greater Lovell Land Trust, the 800-acre reserve is crisscrossed by a network of connecting trails.
Posted inFood, Maine Gardener
A gardener’s work is never done
How to get rid of weeds? Get out there and regularly weed.
Posted inArts & Entertainment, Books
In ‘Spark,’ a gifted young professor and her teammates wrestle with a cryptic question
Maine-based writer Patricia Levy’s latest novel may be an interesting academic exercise, but neither the characters nor the dramatic arc ever achieve lift-off.
Posted inFood
Herring and pumpernickel, anyone? Introducing the Nordic diet
The principles are familiar: Choose fresh and local ingredients that are sustainably sourced.
Posted inFood
On your next summer vacation, look for berried treasure
‘As good as we’ve gotten at cultivating the planet, the origin of everything is wild.’