Baked goods, fresh spreads and frozen treats are among the other new, locally made, plant-based foodstuffs.
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, News
A year after record-breaking catch, value of Maine lobster landings are lowest in a decade
The volume of the 2022 harvest was about the same as the 2020 catch, but the dollar value was only half the total of last year’s.
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Posted inFood & Dining
Why don’t we farm lobster?
Many have tried over time, but most believe that Maine’s management of the fishery is the most economical method for getting it to market.
Posted inFood & Dining, Maine Gardener
The Maine Gardener’s Hawaiian Adventure, Part 2
Even when he’s away from his garden, Atwell thinks about gardens. In Hawaii, he visited a thriving organic farm and learned how chocolate is made.
Posted inBusiness, Food & Dining, Green plate special, Recipes
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
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.
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.
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.