An old friend takes stock of a new Wes McNair collection, which caps a decades-long career in poetry.
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 inArts & Entertainment, Books
Bedside table: As the subhead says, Survival, Resilience and Redemption
Book recommendations from readers
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Posted inFood, Vegan Kitchen
Surveys, studies and reports this year point to an increasingly vegan world
And some newly uncovered information even shows that humans historically ate less meat than we thought.
Posted inFood, Maine Gardener
Chores are barely done, but never too early to shop for next year’s gardening season
Some great local catalogs encourage buying and daydreaming on cold winter days.
Posted inFood, Green Plate Special, Recipes
‘Twas a greener night before Christmas
Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)
Posted inArts & Entertainment, Books, Review
A fascinating history of beavers shows how the species shaped the U.S.
Leila Philip’s book is thrilling, both on scientific and historical levels.
Posted inFood, Recipes
For Filipinos in Maine, Christmas food combines the best of both worlds
The Filipino population in Maine is on the rise, and Christmas is the most wonderful time of year.
Posted inDo This, Food
Eat & Run: You can go to HiFi Donuts for a sandwich, but leave room
Doughnuts and coffee are only half of what’s offered at the Monument Square spot.
Posted inFood, Recipes
Decorate cookies for a sweet, festive Hanukkah
Camden resident and expert baker Elinor Klivens offers a recipe.
Posted inFood, Green Plate Special, Recipes
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.