The easternmost point on the continental U.S., Quoddy Head State Park in Lubec offers beautiful walks in addition to the iconic lighthouse.
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 inSource
Source winners were all about teamwork
Environmental problems affect all of us — and the solutions will require all of us.
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Posted inSource
The Pollinator: Jean English has quietly dedicated herself to advocating for organic growing.
The aptly named English has overseen MOFGA’s quarterly newspaper for three decades.
Posted inArts & Entertainment, Books, Life & Culture
Inserting fictional characters into real history can be tricky
Agnes Bushell’s “The House on Perry Street” mostly gets it right.
Posted inOutdoors, Sports
Bob Humphrey: The Once and Future King?
Turkeys have long been called the king of North American game birds. But are they?
Posted inSource
Meet the judges for 2019 Source Sustainability Awards
They sorted through 100-plus nominations to select this year’s winners.
Posted inSource
The Purifier: Brian Marcaurelle helps to keep wild Maine islands – and the waters around them – clean
As program director of the Maine Island Trails Association, Marcaurelle believes once people learn to care about wild places, they will work to preserve them.
Posted inArts & Entertainment, Books
‘Lost and Wanted’ review: Nell Freudenberger’s searching novel of science and belief
Text messages from the phone of a dead friend raise questions about the nature of friendship.
Posted inFood, Green Plate Special, Recipes, Uncategorized
‘Throw some seaweed in that!’
A Portland chef says it can be used to add flavor to many a simmering pot.