The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.
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
How to make it rich as a bad art friend
Andrew Lipstein’s “Last Resort” captures our tenuous ownership of life experiences and the vampiric practice of fiction writing.
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Posted inBusiness, Food, Maine
Korean restaurant Yobo in Portland has closed
The Forest Avenue restaurant, which sold homey Korean food, was bought by two partners who intend to open a breakfast/brunch cafe.
Posted inFood, Recipes
A sheet-pan supper of roasted cod and broccolini makes for a fast, easy weeknight meal
While the cod and broccolini roast, whir together a sumptuous sauce from shallots, garlic, Dijon mustard and lemon juice for attainable weeknight luxury.
Posted inArts & Entertainment, Books, Review
Book review: Mike Bowditch is really and truly in a pickle
In this 12th and most riveting book in Paul Doiron’s Bowditch mystery series, the game warden is on the knife’s edge.
Posted inFood, Recipes
In a new year, is it time for some new skills? These cooking classes can help
Even in a pandemic, the options are good and various, and range from croissant-making to sushi rolling.
Posted inArts & Entertainment, Books, Review
Years before Watergate, a young Carl Bernstein fell in love with local journalism
The longtime journalist recounts the oddball characters and vibrant newsroom of the Washington Star.
Posted inFood
KFC’s new plant-based nuggets look and taste close to the real thing
We tried the plant-based nuggets offered by the chain famous for its real poultry offerings.
Posted inFood, Recipes
Soup steeped in flavors of the Caribbean and Latin America
Topped with mango-avocado salsa, coconut black bean soup is creamy, bright and deeply satisfying.
Posted inFood, Vegan Kitchen
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.