Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It’s local, pungent and could be one way to reduce the crabs’ numbers.
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 & Dining, Vegan Kitchen
Locally sourced vegan meats are here
No need to rely on the national brands. Plenty of Maine businesses are crafting their own vegan bacon, fried chicken, pepperoni and more.
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Posted inFood & Dining, Maine Gardener
The Maine Gardener’s Hawaiian adventure
The trees in Hawaii grow tall, but not strong, pineapples are less important than you thought, and more fun facts about Hawaiian flora.
Posted inFood & Dining, Green plate special, Recipes
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
Posted inArts & Entertainment, Books
In his latest novel, Pulitzer Prize-winning novelist Paul Harding fictionalizes Maine’s Malaga Island
In luminous prose, ‘This Other Eden’ tells a wrenching tale of mixed race islanders forcibly removed by the state.
Posted inFood & Dining
Year-round iced coffee drinkers have their reasons, even in Maine
No matter the temperature, some always like it cold.
Posted inFood & Dining, Vegan Kitchen
Try a vegan charcuterie board for your Super Bowl party (and invite Tom Brady)
Follow our suggestions to get it just right.
Posted inFood & Dining, Maine Gardener
In the depths of winter, a gardener looks for something, anything, to do
It’s too early to plant, but not too early to plan.
Posted inFood & Dining, Green plate special, Recipes
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
Posted inFood & Dining, Green plate special, Recipes
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.