John W. Bubbles was the father of rhythm tap, but the dancer is little known. A new biography explores his life and contribution to the arts.
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, Vegan Kitchen
Vegan Kitchen: ‘Ghost’ gear haunts Maine waters, threatening wildlife
A diver’s discoveries shed light on an intensifying marine menace: Discarded fishing lines and nets, broken buoys and traps.
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Posted inFood, Green Plate Special, Recipes
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
Posted inFood
How Joyce Chen changed America’s perceptions of Chinese food
Joyce Chen, who filmed on the same set as Julia Child, invented a flat-bottom wok for American stoves, coined the term “Peking ravioli” and more
Posted inFood, Maine Gardener
Maine Gardener: Water neither too much, nor too little, but just right
The key: The newest plants in your garden are the thirstiest/neediest ones.
Posted inArts & Entertainment, Books, Review
Half sisters wrestle with their father’s death and their sibling ties in ‘I Know You Love Me, Too’
Amy Neswald structures her debut novel as linked stories that take place over decades.
Posted inDo This, Food
Eat & Run: Portland welcomes Bulgarian breakfast, brunch and lunch
Nom Cafe is offering a cuisine you may not have known you were missing.
Posted inFood
A reluctant bread baker sweetens on sourdough
Over time, the challenge turned from a burden to an obsession.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Asparagus, it’s time for a talk
Local farmers market asparagus doesn’t come cheap. But there are ways to make this favorite vegetable stretch.
Posted inFood, Restaurant reviews
Dine Out Maine: Small, chickpea-sized surprises and big flavors at Nura
Four stars for the hummus and falafel bar on Portland’s Monument Square, which offers superbly executed Middle Eastern staples.