A book about 50 years of the Maine Organic Farmers and Gardeners Association offers many perspectives on the organization’s history – and its potential future.
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, Review
Silvia Moreno-Garcia’s new novel puts a feminist twist on ‘Dr. Moreau’
With a powerful woman at its center, ‘The Daughter of Doctor Moreau’ is a gripping tale that melds horror, history and a little romance.
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Posted inArts & Entertainment, Books
Bedside table: If it’s good enough for Kurt Vonnegut, it’s good enough for us
Book recommendations from readers.
Posted inFood, Restaurant reviews
Dine Out Maine: Missteps mar the crackling creativity at Regards
The elements are in place, but the kitchen is not firing on all cylinders.
Posted inArts & Entertainment, Books, Review
‘Our Wives Under the Sea’ is exquisitely suspenseful
The debut novel, by Julia Armfield, weaves together a story of dying love and sea monsters.
Posted inFood, Recipes
This plum and radicchio salad showcases summer’s finest fruit
Stone fruit and bitter greens combine in a salad that hits all of summer’s best notes.
Posted inFood, Maine Gardener
Maine Gardener: The thing about gardening? There are always surprises
This week it was the berries on the potato plants. You read that right: potato berries.
Posted inArts & Entertainment, Books, Review
Book review: ‘Portraits of Racial Justice’ captures community of fighters, in paintings and words
Robert Shetterly adds context and quotations to turn his art project into a book.
Posted inFood, Recipes
These crispy smashed potatoes helped me crack the TikTok code
The potatoes get cooked once, then smashed and roasted until crispy. Serve them with a creamy chimichurri sauce.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: A Limington farm is making labne, a Middle Eastern yogurt cheese delicious no matter how you spell it
Try labne as a spread with bread and olive oil or in an Israeli couscous salad.