These three recipes from Mainers can get you started.
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 inBusiness, Food & Dining, Maine, News
This 1,500-mile running of the bees brings 21 million workers to Maine’s blueberry barrens
After spending the winter in Florida, millions of bees from Maya’s Apiary join the snowbirds journeying to Maine, to pollinate the state’s wild blueberry crop.
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Posted inBusiness, Food & Dining, News, Politics
In contentious times, Maine restaurants ponder how, and whether, to take a stand
Food businesses must weigh their responsibilities to staff, customers and themselves.
Posted inBusiness, Food & Dining, Maine, News
The Maine moms who make their restaurants happen
For Mother’s Day, we checked in with Gray’s Two Mums Kitchen and Lisbon’s Two Moms Diner.
Posted inFood & Dining, Maine, News, Outdoors
At 79, Portland chocolatier is riding across the U.S. to raise money for MS
While he’s at it, Dean Bingham hopes to snag a Guinness World Record.
Posted inFood & Dining, News
These Maine food writers pour out their creativity – and recipes – on Substack
The platform offers them creative freedom to write about subjects that range from unfamiliar figures in America’s wine world to running a pizza parlor in small-town Maine.
Posted inFood & Dining, Recipes
Apps can save you money on groceries, but are they worth it?
Technology has created more ways to save money on groceries, advancing a technique that’s as old as clipping coupons.
Posted inLife & Culture, Maine
These Mainers nurture a passion for growing orchids
Orchids are finicky, demanding just the right conditions to thrive. Some people go to great lengths to provide them.
Posted inFood & Dining, Recipes
Nothing is easy about making vanilla from orchids. This Portland attorney is hooked anyway
A grower of many orchids, David Soley undertakes the tricky, timing-specific and time-consuming process of making vanilla extract from his own plants.
Posted inBusiness, Food & Dining, News, Sports
Maine has 2 James Beard Award finalists
Restaurateur Dana Street and Portland Chef Thomas Takashi Cooke move on in the competition.