The worsening conditions mean increased costs for farmers and their customers, but there’s a silver lining for fans of Maine blueberries.
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
Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen
Sure, preserving them for later is good. But don’t neglect the pleasure of eating fresh local tomatoes every day while the season lasts.
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Posted inFood & Dining, Maine Gardener
Maine Gardener’s garden update: The worries, the glories, the berries
Columnist Tom Atwell tells us how his garden grows.
Posted inArts & Entertainment, Books, Maine Authors
Book review: Preconceptions – and memory – can cloud historic preservation
‘The Book of Errors’ examines three historic buildings, including Thomaston’s General Henry Knox Museum, and finds that reconstruction doesn’t always stick to the facts.
Posted inArts & Entertainment, Books
Bedside table: Why do we think the way we do?
Book recommendations from readers
Posted inFood & Dining, Maine Gardener
Maine Gardener: The state finalizes its list of invasive plants that can no longer be sold in Maine
Rosa Rugosa, a beach rose beloved by many in Maine, is in a category of its own.
Posted inArts & Entertainment, Books, Maine Authors
Book review: A newly minted doctor navigates stormy waters to make house calls on the islands of Casco Bay
In ‘Go by Boat,’ Dr. Chuck Radis writes about his early career, when he faced challenges from the federal bureaucracy and from independent-minded islanders.
Posted inBooks, Food & Dining
Bedside table: A cereal heiress who lived very large
Book recommendations from readers.
Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: High demand for Maine’s plant-based proteins
From tofu to rice to bean flours, companies across Maine are growing and manufacturing more products, as well as more of the products they already make.
Posted inFood & Dining, Green plate special, Recipes
Pod recast: This riff on avocado toast drastically reduces the food miles
Here’s a Maine-based sustainably minded answer to a trendy spread: Pea mash.