Plant them in the fall for cheer and joy come spring.
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).
‘From the Mountains to the Sea’ offers a meticulous account of the restoration of the Penobscot River
A broad spectrum of people and groups came together with a common goal – and they actually got something done.
Jane Austen makes a cameo in a charmer about friendship and the literary life
‘Jane Austen and Shelley in the Garden’ whisks readers to Cambridge, Wales and Venice, in the company of a delightful gang of scholars
Dairy farmers have an opportunity, if only the state would help
Don’t milk cows. Grow plant-based proteins instead. The switch would benefit farmers, farm towns and the Maine economy, but government assistance is needed.
Bedside table: These campers, perforce, are rolling stones
“Anyone who has ever vacationed in a camper or motor home will enjoy reading ‘Nomadland.’ The author, journalist Jessica Bruder, followed campers who lived in their vehicles full time. There are two kinds of people who travel in campers, she writes, the middle class and the Nomads. Full-timers are the new Nomads. They travel from […]
It’s chili season. Time to ferment
Some like it hot, hot, hot.
Eggplant roll-ups with spinach and goat cheese are a fresh fit for summer and fall
Straddling both seasons, these eggplant rolls-ups feature fresh, healthful comfort.
How the International Vinegar Museum put a South Dakota town on the map
Roslyn needed a tourist attraction, and now there’s a festival, a vinegar queen and endless varieties of sour surprises to sample.
Eat & Run: At Il Leone, a matchless melding of pizza and place
The outdoor, seasonal pizza restaurant is another reason to visit Peaks Island.