Louisa Donelson makes tiny replicas of food that she’s turned into a line of jewelry called Micro Picnic.
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, Recipes
Rajma, India’s red kidney bean stew, keeps me connected to home
Rajma has been part of Indian cuisine only since the late 18th century, but every Indian kitchen’s rajma is laden with family histories of migration.
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Posted inArts & Entertainment, Books
Bedside Table: A biography that moves the soul
Book recommendations from readers
Posted inFood, Recipes
Even one small change can lead to healthier eating
Here are six changes to consider.
Posted inDo This, Food
Eat & Run: A meal at Bissell Brothers can be unexpectedly elegant
Yes, you can get the usual beer-friendly fare, but you can also get some carefully composed, sophisticated meals.
Posted inFood, Recipes
How to make buckwheat galettes, a heartier cousin to delicate crepes
If filled with cheese, ham and egg, the Brittany classic is called Galettes Complètes.
Posted inArts & Entertainment, Books, Review
In ‘No Land to Light On,’ a husband and wife are torn apart by the 2017 travel ban
Yara Zgheib delves beneath the headlines with the tragic story of two Syrian immigrants.
Posted inFood, Vegan Kitchen
Vegan Kitchen: Save money, save your health, save the world, eat vegan!
A new study from researchers at Oxford University says eating vegan, in developed countries, costs consumers far less than eating a traditional western diet does.
Posted inFood, Recipes
This Kernza sourdough bread uses a grain that’s flavorful and climate-conscious
Kernza is a new kind of perennial grain that’s better for the planet and adds wonderful new dimension to sourdough bread.