Amelia Saltsman captures the way Jews worldwide have adapted local ingredients to fit their tradition.
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
For some people, lack of love at first bite is real
We asked Portlanders what food, drink and dining habits would make them say no to a second date.
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Posted inSource
Portland Farmers’ Market to start membership Friends of the Market program
Donations will help foster community and support access for low-income Mainers to the market.
Posted inSource
What’s That? A furoshiki
The Japanese cloths are the ultimate reusable wrapping paper.
Posted inFood, Recipes
University of Maine Cooperative Extension in Falmouth: Students get pragmatic lessons
A Cumberland County class on savory pies has many takeaways for the home kitchen.
Posted inSource
Open Book: Green reads, in brief
‘The Curious Nature Guide’ and ‘Nature Anatomy’ are great for gift-giving.
Posted inChop-Chop, Food, Recipes
Cape Elizabeth poet Marcia F. Brown talks about reading, writing and food
Book groups serve as the inspiration for her new book, ‘Well Read, Well Fed.”
Posted inFood
A tiny but delicious crop of Asian pears is growing in Maine
Will the fruit take root here? A few farms are experimenting to see what varieties might thrive.
