In ‘Osmo Unknown and the Eightpenny Woods,’ writer Catherynne M. Valente’s sense of place is imaginative and gripping.
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, Green plate special, Recipes
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
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Posted inFood & Dining, Maine Gardener
What impact will this winter’s waffling weather have on your garden this summer?
The answer has to do in part with how well you readied the garden last fall.
Posted inFood & Dining, Green plate special, Recipes
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Posted inFood & Dining, Maine Gardener
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.
Posted inFood & Dining, Vegan Kitchen
Maine companies are whipping up more vegan products, from soap to pasta sauce
Baked goods, fresh spreads and frozen treats are among the other new, locally made, plant-based foodstuffs.
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.
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.